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Different kinds of fish products namely canned, salted, smoked, and frozen fish were collected from local markets in Damietta Governorate. The aim of this study was to report if these fish products were in compatible with Egyptian standard specifications or not. Subsequently, be ensure that these fish products highly consumed in Damietta Governorate were safe foods for human or not. Total viable bacterial count, aerobic spore forming bacteria, Staphylococcus aureus, coliform group, Clostridium spp. and anaerobic spore formers producing H2S were studied. Finally, from the obtained results it could be reported that all studied fish products were compatible with their standard specifications from chemical and microbiological view except salted fish products (salted sardine and salted mullet named Feseikh) did not agree with their standard specification from microbiological aspects and may be harmful for consumers.

The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce special organoleptic characteristics. Studied red tuna fish luncheon blends were 10% fat, 20% fat, 10% sham chickpea, 10% Tasali chickpea and 5% sham +5% Tasali. These samples were evaluated in terms of approximate chemical composition, physiochemical attributes (TVN, TBA and pH), texture profile, color measurement and sensory properties. The blends with beef fat obtained high content of crude fat and low content of crude protein and moisture. Total carbohydrates of chickpea replacement were ranged from 11.32 to 12.4%. The total volatile nitrogen of all luncheon samples was in acceptable limit, which ranged from 14.84 to 22.12 mg N/100g sample. Also, pH values were fluctuated between 5.76 and 5.82. Treatments containing sham chickpea flour had the highest value of TBA. Firmness, gumminess and chewiness, while fat replacements had the least values, but cohesiveness of all treatments had no significant differences. The lightness L * of fat treatments were higher than others. Redness a * value of red tuna fish luncheon ranged from 2.39 to 2.94. The blend of 20% beef fat obtained the highest score of sensory evaluation as taste, color, odor, texture and overall acceptability.

This research was carried out to study the impact of the traditional grilling process on the nutritional value and fatty acids composition of the most common Egyptian fish (Tilapia, Mullet and Sardine). The obtained results showed a decrease in moisture, ash and oil in grilled fish as a result of grilling process, where crude oil decreased from 22.14% to 11.40% (based on dry weight) in Mullet fish. While, crude protein increased from 69.04% to 86.71% (based on dry weight) in Mullet fish, too. As for fatty acids composition, decrease percentage of saturated fatty acids were 4.25% and 2.35% for Sardine and Tilapia, respectively, while this percentage increased in Mullet fish by 6.25% of saturated fatty acids. Also, monounsaturated fatty acids percentage decreased in Sardine and Mullet fish by 3.84% and 11.72%, respectively. Polyunsaturated fatty acids increased in all types of fish by various percentages. Total unsaturated fatty acids/ total saturated fatty acids ratio of fish oils increased in both Sardine and Tilapia, where the rise percentage were 9.76% and 4.6%, respectively, while decrease percentage of this ratio in Mullet fish was 9.55%. Results of this study has shown that the common Egyptian fish were very poor in polyunsaturated fatty acids content, especially the omega-3 (EPA and DHA). So, it is recommended to increase consumption of other types of fish which are rich in these fatty acids.

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