الفهرس | Only 14 pages are availabe for public view |
Abstract This study was conducted to evaluate the quality of the imported frozen fish’s consignment to Egypt. A total. of 675 imported frozen fish samples from different origins were. collected on arrival to Sokhna port, Suez city - Egypt. Sensory, bacteriological, and chemical analysis were then done according to the Egyptian Official Standards. The incidence of sensory rejection was found to be (0.40, 1.48, 3.0, and 1:67%) in whole shrimp, peeled shrimp, whole fish, and fish fillets, respectively. The mean values of total aerobic count, Coliforms, and Staphylococcus aureus counts were found to be (4.86, 1.41, and 2.45) in whole shrimp, (4.96, 1.68, and 2.77) in peeled shrimp, (5.06, 1.62, and 2.52) in whole fish, (5.42, 1.84, and 2.68) in fish fillets, (4.40, 1.54, and 2.35) in sepia, (4.36, 1.45, and 2.32) in calamari, (2.64, <1, and <1) in crab, and (4.53, <1, and 2.37) log CFU/g in lobster, respectively. The prevalence of Salmonella spp., E.coli, Listeria monocytogenes, Vibrio parahaemolyticus were found to be (1.6, 4:4,1.2 and 5.2%) in whole shrimp, (3.7, 7.41,4.44 and 7.41%) in peeled shrimp, (2.0,5.0,2.0 and 8.0%) in whole fish, (l0, 15,6.67 and 6.67%) in fish fillets, and (1.67, 3.33, 0.0 and 1.67%) in sepia, respectively. Meanwhile in calamari; Salmonella prevalence was found to be 4.0%. All the samples tested were free from Shigella spp. The mean values of trimethylamine were found to be (8.62, 8.18, 8.65, and 9.01) mg/l00gm in whole fish, fish fillets, crab, and lobster samples, respectively. the mean values of total volatile base nitrogen were (40, 38.8, 28.2,27.4,26.8,23.5, 35.2, and 38.7) mgllOOgm in whole shrimp, peeled shrimp, whole fish, fish fillets, sepia, calamari, crab, and lobster samples, respectively. The mean values of thiobarbituric acid were (0.38, 0.35, 0.43, 0.40, 0.34, and 0.38) mg malondhide/kg in whole shrimp, peeled shrimp, whole fish, fish fillets, crab, and lobster samples, respectively. |