Chemical properties indices for nutritional quality evaluation of Nasser Lake fish, Aswan, Egypt

Abstract

Background: Fish is considered an important food because it includes main nutrients (proteins, fats, and ash) and micronutrients (vitamins and minerals). The assessment of fish nutritional content data may offer crucial recommendations regarding freshwater fish consumption and preserving human well-being. Aim: Evaluate the safety and quality properties of Nasser Lake fish, Aswan, Egypt. Methods: A total of 250 samples, 50 of each Nile tilapia, Nile perch, Zander, Catfish, and Elephant-snout, from Nasser Lake, Aswan, Egypt; beheaded, eviscerated, filleted, and minced for determination of proximate analysis, amino acid, fatty acids, minerals and heavy metal, histamine content, cholesterol content, and sensory assessment. Results: The proximate analysis showed that all the samples examined were of good protein sources, with mean values ranging from 15.92% to 22.89%. Nile perch exhibits the highest levels of total fatty acids and amino acids. Heavy metal concentrations varied considerably among the analyzed samples, with a significant variance in the detection of metals among the examined fish. The findings show low histamine and cholesterol levels in the examined species, and were in accordance with those set by the National Food Safety Authority (NFSA) and the European Union Commission (EC). Accordingly, all samples are accepted based on their sensory properties. Conclusion: Nasser Lake fish are of high nutritional value and have an excellent supply of amino and fatty acids.