Microbiological and chemical studies on some seafood served in Port -Said restaurants

Abstract EN

Twenty seven ready to eat seafood nine samples of each grilled mullet, boiled shrimps and fried squid (four samples from up-scale and five from popular restaurants) were collected from seafood restaurants in Port- Said.

The samples were examined for bacteriological and chemical indices.

The mean values of total bacteria count in grilled mullet, boiled shrimp and fried squid in up- scale and popular restaurants were (1.8 × 103, 1.5 × 103; 1.

5 × 103, 1.2 × 103 and 1.45 × 103 , 0.94 × 103cfu/gm) ; the mean value of the total coliform count were 0.85 × 103, 0.7 × 103 ; 0.62 × 103 , 0.56 × 103 and 0.7 × 103 , 0.5 × 103 MPN/gm), respectively.

The incidence of E.

coli species were 25%, 0.20%; 0.0%; 0.20%, and 0.25%, 0.20% respectively.

While the incidence of Listeria species were 25%, 0.20%; 0.50%, 0.40% and 0.0%, 0.0%, respectively.

The average value of protein, fat, ash and moisture content in grilled mullet from up- scale and popular restaurants were 18.7%, 19.5%; 13.4%, 19.1%; 2.2%, 3.2% and 65.7%, 57.9% respectively.

While in boiled shrimps the results were 14.0%, 19.6%; 14.0%, 11.4%; 2.1%, 2.2% and 69.8%, 67.4% respectively.

The results in the examined fried squid were 12.4%, 11.3%; 25.8%, 33.2%; 3.0%, 2.8% and 55.1%, 49.2% respectively.

The mean values of the TVB.N were 13.8, 12.0; 22.9, 27.8 and 19.7, 13.4 mg / 100g, respectively.

The mean values of TBA were 3.7, 3.3; 3.9, 4.6 and 3.2, 3.3 malonaldiahyde mg / kg, respectively.

The mean values of FFA were 8.8, 12.6; 8.9, 7.5 and 19.3, 24.9%, respectively