تأثير بعض المواد المضافة الطبيعية علي الجودة التركيبية والثبات التأكسدي للسردين والبوري المملح خلال التمليح والتخزين"

"EFFECT OF SOME NATURAL PRESERVATIVE MATERIALS ON COMPOSITIONAL QUALITY AND OXIDATIVE STABILITY OF SALTED SARDINE AND GREY MULLET DURING SALTING  AND STORAGE

مها إسماعيل محمد جنين"

                                "Two different fish species, Sardine (Sardinella aurita) and grey mullet (Mugil cephalus) are highly consumed in the Egyptian market.

                Sardine and grey mullet (Bouri) are considered a suitable material for fish salting, having a popular flesh with high nutritive value. Both are reach in protein with essential amino acids and contain lipid with essential and healthy polyunsaturated fatty acids.

                Salted fish forms an important part of the diet in many developing countries, as Fessekh and Sardine in Egypt, and are produced commercially by drying fish in sunlight for one or two days, then salting in mixtures, of salt and brine solution. As a result, the main problem in such commercial salting is spoilage of fish by a number of factors including protein and lipid hydrolysis.

                During salting and storage of fish at tropical ambient  temperatures, lipids are highly susceptible to oxidation, due to high levels of polyunsaturated fatty acids, leading to browning and loss of nutritional value including losses of essential fatty acids, fat soluble vitamins and essential amino acids.

                Moreover, different harmful compounds such as microorganisms, protein hydrolysis and lipid oxidation products could be present in salted fish and cause health problems."