Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

• Autor(a) principal: ALKURAIEEF,Amal Nassir
• Data de Publicação: 2022
• Outros Autores: ALSUHAIBANI,Amnah Mohammed, ALSHAWI,Amal Hassan, ALFARIS,Nora Abdullah, ALJABRYN,Dalal Hamad
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100515
• topic: fish quality; chilled fish; frozen fish; microbiological quality; fish safety

Abstract Fish meats comprise an important part of diets; however, their rich nutrient composition and various sources mean these products can be spoiled quickly. The present study assessed the chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets. Physiochemical, heavy metal, and microbial analysis were performed for 50 samples of fish from three sources. The results indicated that locally cultured fish were of better quality than imported fish. All of the locally cultured fish samples were under the limit of total volatile basic nitrogen TVB-N (30 mg/100 g) for fish, while 22.73% and 7.16% of frozen imported and chilled imported fish respectively were over TVB-N limit. Furthermore, chemical and microbial contamination in some fish samples exceeded the recommended permissible levels. We conclude that there was poor sanitation practice and unsuitable conditions during the production and handling processes of fish.