Atheer A. Al-Mutury*(1) Sabah M.H. Al-Shatty(1) Asaad R. Al-Hilphy(1)
(1). Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq.
(*Corresponding Author: Atheer A. Al-Mutury, e-mail: atheerengineer85@gmail.com).
Received: 8/08/2024 Accepted: 21/10/2024
Abstract:
The current study aimed to investigate the quality of local and imported canned meat and fish products, microbial and chemically. Twelve’s samples of imported and local canned fish and meat were examined. The chemical composition (moisture, protein, fat, ash), qualitative and microbial characteristics of canned meat and fish were estimated. The results showed that the highest and lowest percentage of components were (74.32, 51.43, 23.65, 17.53, 21.54, 3.72, 3.86, 1.50) %, respectively. As for the chemical indicators of quality (pH, peroxide value, acid number, free fatty acid percentage, thiobarbituric acid value, total volatile nitrogen), the highest and lowest value reached (6.55, 5.51) (1.6, 0.24) milliequivalents/kg fish or meat (0.50, 0.08) mg KOH/100 gm oil (0.04, 0.25%) (0.71, 0.22) mg Malonaldehyde/kg fish or meat (18.4, 8.4) mg nitrogen/100 gm fish or meat, respectively. While the bacterial indicators of quality (the total bacterial count, the coliform bacteria count, the obligatory anaerobic bacteria that form spores, and the sulfur-producing bacteria count), were within the required specifications and there was no bacterial growth in them. The results of the study revealed the possibility of eating and consuming canned food without fear, despite the long period since its production. The locally sterilized canned Talang queen fish and beef samples were better quality in a bacterial and chemical properties, as well as being free of preservatives.
Keywords: chemical composition, canned meat and fish, microbial quality, chemical indicators.
Full paper in Arabic: pdf