Quality Evaluation of Some Fish of Wadi El-Rayan Lake, Egypt

Name: Quality Evaluation of Some Fish of Wadi El-Rayan Lake, Egypt
Brand: LAP LAMBERT Academic Publishing
Availability: OutOfStock
Rating: 5 (1 reviews)

By Adel El-Lahamy

0 - Default Title

Description

The current study was carried out to investigate the effect of some processing methods on the quality characteristics of some fish species obtained from Wadi EI-Ryan Lake, at Fayoum Governorate, Egypt. The study was classified into two parts. The first part deals with the quality characteristics and safety of hot and cold smoked Catfish (Clarias gariepinus), while the second one devoted to studying effects of frying and grilling cooking methods on quality properties and amino acid composition of Mullet fish (Mugil cephalus). Determinations of polycyclic aromatic hydrocarbons (PAHs) showed that the concentrations of PAHs in cold and hot smoked samples were lower than the maximum tolerable risk limits as set by European Commission Regulation. Hot smoking method could be considered more safer and deemed fit for human consumption than cold smoking.Regarding amino acids; fresh Mullet fish steaks had good protein quality as indicated by high of total amino acids (TAA), total essential amino acids (EAA), essential amino acids index (EAAI), and biological value (B.V.%).

Product details

Binding:: Paperback
Number of Pages:: 196
Release Date:: 2025-10-17
Publication Date:: 2025-10-17
Publisher:: LAP LAMBERT Academic Publishing
Languages:: Original: English
ISBN10:: 6200524408
ISBN13:: 9786200524409
Weight:: 310 g
Height:: 15 cm
Width:: 22 cm
Thickness:: 1.2 cm

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