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Article Information:
Quality Evaluation of Some Fresh and Imported Frozen Seafood
Fatma Hassan Mohamed Ali
Corresponding Author: Fatma Hassan Mohamed Ali
Submitted: 2011 January, 19
Accepted: 2011 February, 14
Published: 2011 February, 15 |
Abstract:
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This work was done to evaluate the quality parameters of fresh and imported frozen seafood (fillets
and shrimp). A total of 120 seafood samples, fillets and shrimp (fresh and imported frozen) 30 each, collected
from fish markets at Giza Governorate were sensory, bacteriological, chemical investigated. Panelists rejected
5.0 (16.6%) and 0.0 (0.0%) of fresh fillets and shrimp samples, while the number raised up to 12.0 (40.0%) and
15.0 (50.0%) of frozen fillets and shrimp samples respectively. Fresh seafood had a significant lower (p<0.05)
pH values in compared to frozen products. There were observed significant difference (p<0.05) in the TBA and
TVB-N values between the fresh and frozen seafood samples. All fresh and frozen seafood samples were judge
as safe food from microbiological point of view. The total proteolytic, lipolytic, psychrotrophic and
pseudomonas/aeromonas counts for all examined seafood samples were lie within the standard permissible
limits. L. monocytogenes could not be detected from fresh or frozen fillets. Few freqyency of L. monocytogenes
found in fresh and imported frozen shrimp. As well as V. parahaemolyticus and Y. enterocolitica were
recovered from examined fresh and frozen seafood samples. The public health significance of the isolated
organisms was also discussed. The quality of fresh fillets and shrimp were better than that of imported frozen one.
Key words: Fresh fish fillets, frozen, imported, L. monocytogenes, quality parameters, shrimp, V. parahaemolyticus
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Cite this Reference:
Fatma Hassan Mohamed Ali, . Quality Evaluation of Some Fresh and Imported Frozen Seafood. Advance Journal of Food Science and Technology, (1): 83-88.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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