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Sensory, Chemical and Physical Characteristics of Some Traditional Salted Fish Samples from Egyptian Market

Year: 2015
Type: article
Abstract: There are many types of salted fish in Egypt such as Feseekh (prefermented salted mullet), salted sardine and Meloha. Many cases of food poisoning are occurred caused by these salted products especially in Sham ElNassim festival and Eid Elfetr. So, the purpose of the present study was to get a view of the quality of the prefermented salted mullet and salted sardine sold in the Egyptian market. The different kinds of salted fish samples were collected from local markets in Damietta governorate at the north of Egypt. Sensory evaluation, physical measurements (aw, WHC, pH and plasticity) and chemical analyses (TVN, TSN, NPN, PV, TBA and fatty acids) were determined. The statistical analysis showed that there were highly significant differences at P>0.01 between each couple of salted fish studied in most chemical and physical attributes. As for sensory evaluation, there were significant differences at P>0.05 between the two samples of salted mullet in appearance and colour. Meanwhile, there were significant differences at P>0.05 between the two samples of salted sardine in total score and at P>0.01 in texture and juiciness. Furthermore, fatty acids profile, palmetic acid (C16:0) as a saturated fatty acid came at the first order in both samples, which it represented 21.2% in salted mullet1 and 26.0% in salted sardine1. Linoleic acid C18:2ω-6 represented the highest polyunsaturated fatty acid in salted mullet1, where it was 37.0%. From the obtained results it could be reported that all studied salted fish products were compatible with their standard specifications from chemical and physical view. It could be concluded that there is no documented method to produce such salted products.
Language: English
Open Access status: diamond
OpenAlex ID: W2178648665
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Cites: 17
Cited by: 3
Related to: 10