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

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 Arabia...

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Bibliographic Details
Published inCiência e tecnologia de alimentos Vol. 42
Main Authors ALKURAIEEF, Amal Nassir, ALSUHAIBANI, Amnah Mohammed, ALSHAWI, Amal Hassan, ALFARIS, Nora Abdullah, ALJABRYN, Dalal Hamad
Format Journal Article
LanguageEnglish
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.01.2022
Subjects
FOOD SCIENCE & TECHNOLOGY
chilled fish
fish safety
fish quality
microbiological quality
frozen fish
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Summary: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.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.52520