Veterinary Medical JournalJournal Country: Egypt ISSN: 1110-1423 Type of Publication: Journal Article Type of Research: Experimental Studies Keywords: Animals, Metals, Heavy ,Lead ,Mercury ,Cadmium ,Salmon
Seventy random samples of fish roe and caviar [35 samples of each] were collected from different supermarkets in Cairo and Giza Governorates and subjected to microbiological and chemical exanimations.
Microbiological examination revealed that the mean values of Aerobic bacterial count, Anaerobic bacterial count, coliforms count, Enterobacteriaceae count, Staphylococcus aureus count and Mould and Yeast count were 4.7x 10 , 2.2x10 , 3, 49, l.5xl0  0.08x10  and l.6x10  CFU/gm for fish roe and 2.9x10 , 1x10 , 1.09, 1.2x10 , 0.006x10  and 0.8x10  CFU/gm for caviar, respectively. These mean values exceeded the permissible limits recommended by Egyptian Organization for Standardization and Quality Control [EOSQC, 1996]. The chemical examination revealed that the mean pH values of fish roe and caviar samples were 5.9 and 5.8 respectively, which were within the permissible limit recommended by EOSQC . The mean values of moisture% of fish roe and caviar samples were 42.55% and 50.1%, respectively. They were exceeded the permissible limit recommended by EOSQC . However, the mean values of sodium chloride of fish roe and caviar were 7.45% and 5.35% respectively which were within the permissible limit recommended by EOSQC . Moreover the mean values of lead, mercury and cadmium residues for fish roe were 0.105, 0.227 and 0. O7lppm, respectively. Lead residues were exceeded the permissible limits while mercury and cadmium residues were within the permissible limits recommended by EOSQC . In caviar samples, the mean values of lead, mercury and cadmium residues were 0.064, 0.162 and 0.052 ppm respectively, which were within the permissible limit recommended by EOSQC . It was found that 80% of the examined fish roe 85.7% of the examined Caviar were accepted. Therefore, the caviar samples were of higher quality than fish roe samples
Gehad F. A. Fath El Bab ,Hanan G. A. Seadawy ,
Quality characteristics of marketed fish roe and caviar,
Vet. Med. J. 2006;
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