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Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia

Received: 8 February 2016     Accepted: 21 February 2016     Published: 2 March 2016
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Abstract

Although fish is an important food as a source of high biological value of protein and polyunsaturated fatty acids such as EPA and DHA, fish is a fast perishable food because of the high water activity and the high enzymatic activity in fish viscera. The main target of this study was to evaluate some sensory and chemical attributes of fresh fish samples from the Central Fish Market of Makkah, Saudi Arabia. However, 33 fresh fish samples of 11 species were randomly purchased from the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia during spring 2015. These species are commonly consumed by the local population in Saudi Arabia. Sensory evaluation by quality index method and some chemical analysis such as biogenic amines were done. The obtained results showed that there were significant differences between all studied fish species in pH and TVN value at P>0.05. However, there were no any significant differences in case of fish quality%. It could be noticed that there were 8 samples from 33 samples exceeded pH value of 6.80, represented 24.24% of all samples, and there were 3 samples exceeded TVN value of 30mg/100g, represented 9.09% of all samples. As for quality %, there were 4 samples from 33 samples below 50%, represented 12.12% of all samples. Meanwhile, histamine content of studied fish samples ranged from 0.66±0.33 mg/100g in rusty parrot fish to 17.21±2.85 mg/100g in grey mullet. Eleven fish samples exceeded the permissible limit of tyramine represented 33.33%. The statistical analysis showed that there were no significant differences between all studied fish samples in tyramine and phenethylamine content at P>0.05 with F value of 0.89 and 0.68, respectively. It is recommended to carry out the same study on other central fish markets such as Jeddah, Riyadh and Dammam. Consequently, a complete quality assurance system must be planned to be applied in any central fish market in Saudi Arabia. It should be considered some criteria such as refrigerated cars, sun protected receiving area, fish layer thickness, ice/fish ratio, using of fine ice, using of salty ice and mechanical refrigeration.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 2)
DOI 10.11648/j.ijnfs.20160502.11
Page(s) 85-94
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Fish Freshness, Total Volatile Nitrogen (TVN), pH Value, Biogenic Amines (BAs)

References
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  • APA Style

    Shady Mohammed ElShehawy, Ali Abd El-Fatah Gab-Alla, Hamed Mohammed Mutwally. (2016). Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia. International Journal of Nutrition and Food Sciences, 5(2), 85-94. https://doi.org/10.11648/j.ijnfs.20160502.11

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    ACS Style

    Shady Mohammed ElShehawy; Ali Abd El-Fatah Gab-Alla; Hamed Mohammed Mutwally. Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia. Int. J. Nutr. Food Sci. 2016, 5(2), 85-94. doi: 10.11648/j.ijnfs.20160502.11

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    AMA Style

    Shady Mohammed ElShehawy, Ali Abd El-Fatah Gab-Alla, Hamed Mohammed Mutwally. Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia. Int J Nutr Food Sci. 2016;5(2):85-94. doi: 10.11648/j.ijnfs.20160502.11

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  • @article{10.11648/j.ijnfs.20160502.11,
      author = {Shady Mohammed ElShehawy and Ali Abd El-Fatah Gab-Alla and Hamed Mohammed Mutwally},
      title = {Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {2},
      pages = {85-94},
      doi = {10.11648/j.ijnfs.20160502.11},
      url = {https://doi.org/10.11648/j.ijnfs.20160502.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160502.11},
      abstract = {Although fish is an important food as a source of high biological value of protein and polyunsaturated fatty acids such as EPA and DHA, fish is a fast perishable food because of the high water activity and the high enzymatic activity in fish viscera. The main target of this study was to evaluate some sensory and chemical attributes of fresh fish samples from the Central Fish Market of Makkah, Saudi Arabia. However, 33 fresh fish samples of 11 species were randomly purchased from the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia during spring 2015. These species are commonly consumed by the local population in Saudi Arabia. Sensory evaluation by quality index method and some chemical analysis such as biogenic amines were done. The obtained results showed that there were significant differences between all studied fish species in pH and TVN value at P>0.05. However, there were no any significant differences in case of fish quality%. It could be noticed that there were 8 samples from 33 samples exceeded pH value of 6.80, represented 24.24% of all samples, and there were 3 samples exceeded TVN value of 30mg/100g, represented 9.09% of all samples. As for quality %, there were 4 samples from 33 samples below 50%, represented 12.12% of all samples. Meanwhile, histamine content of studied fish samples ranged from 0.66±0.33 mg/100g in rusty parrot fish to 17.21±2.85 mg/100g in grey mullet. Eleven fish samples exceeded the permissible limit of tyramine represented 33.33%. The statistical analysis showed that there were no significant differences between all studied fish samples in tyramine and phenethylamine content at P>0.05 with F value of 0.89 and 0.68, respectively. It is recommended to carry out the same study on other central fish markets such as Jeddah, Riyadh and Dammam. Consequently, a complete quality assurance system must be planned to be applied in any central fish market in Saudi Arabia. It should be considered some criteria such as refrigerated cars, sun protected receiving area, fish layer thickness, ice/fish ratio, using of fine ice, using of salty ice and mechanical refrigeration.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia
    AU  - Shady Mohammed ElShehawy
    AU  - Ali Abd El-Fatah Gab-Alla
    AU  - Hamed Mohammed Mutwally
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    N1  - https://doi.org/10.11648/j.ijnfs.20160502.11
    DO  - 10.11648/j.ijnfs.20160502.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 85
    EP  - 94
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160502.11
    AB  - Although fish is an important food as a source of high biological value of protein and polyunsaturated fatty acids such as EPA and DHA, fish is a fast perishable food because of the high water activity and the high enzymatic activity in fish viscera. The main target of this study was to evaluate some sensory and chemical attributes of fresh fish samples from the Central Fish Market of Makkah, Saudi Arabia. However, 33 fresh fish samples of 11 species were randomly purchased from the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia during spring 2015. These species are commonly consumed by the local population in Saudi Arabia. Sensory evaluation by quality index method and some chemical analysis such as biogenic amines were done. The obtained results showed that there were significant differences between all studied fish species in pH and TVN value at P>0.05. However, there were no any significant differences in case of fish quality%. It could be noticed that there were 8 samples from 33 samples exceeded pH value of 6.80, represented 24.24% of all samples, and there were 3 samples exceeded TVN value of 30mg/100g, represented 9.09% of all samples. As for quality %, there were 4 samples from 33 samples below 50%, represented 12.12% of all samples. Meanwhile, histamine content of studied fish samples ranged from 0.66±0.33 mg/100g in rusty parrot fish to 17.21±2.85 mg/100g in grey mullet. Eleven fish samples exceeded the permissible limit of tyramine represented 33.33%. The statistical analysis showed that there were no significant differences between all studied fish samples in tyramine and phenethylamine content at P>0.05 with F value of 0.89 and 0.68, respectively. It is recommended to carry out the same study on other central fish markets such as Jeddah, Riyadh and Dammam. Consequently, a complete quality assurance system must be planned to be applied in any central fish market in Saudi Arabia. It should be considered some criteria such as refrigerated cars, sun protected receiving area, fish layer thickness, ice/fish ratio, using of fine ice, using of salty ice and mechanical refrigeration.
    VL  - 5
    IS  - 2
    ER  - 

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Author Information
  • Biology Department, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia

  • Biology Department, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia

  • Biology Department, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia

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