Chemical profile of Salted and Smoked Fish

From various super markets in Egypt, 90 randomly selected samples of smoked herring, salted sardine, and fesiekh (30 of each) were gathered. The pH levels in the smoked and salted fish products that were evaluated were 6.18±0.03, 6.40±0.05, and 6.49±0.05 for the smoked herring, salted sardine, and fesiekh, respectively. analyzed smoked herring, salted sardine, and fesiekh had TVB-N values of 19.56±1.17, 24.08±1.32, and 28.73±1.49 mg/100g for total volatile basic nitrogen, respectively, while the TMA readings for the smoked herring, salted sardine, and fesiekh under examination were 4.71 ±0.39, 6.98± 0.55 and 9.04± 0.67mg/100g, respectively. The TBA values in the smoked and salted fish products under investigation were 2.62± 0.14, 3.36±0.18, and 3.54±0.25 mg malondialdehyde/kg for the smoked herring, salted sardine, and fesiekh, respectively. In addition, the analyzed smoked herring, salted sardine, and fesiekh had salt contents of 6.33± 0.02%,6.87± 0.04 and 7.15± 0.05 respectively. Additionally, the analyzed smoked herring, salted sardine, and fesiekh had mercury residues of 0.72± 0.01, 0.98±0.02, and 0.46±0.01mg/Kg, respectively. In contrast, the samples of salted and smoked fish products that were analyzed had lead residues of 0.25± 0.01, 0.41± 0.01, and 0.46± 0.02 and mg/Kg in for the smoked herring, salted sardine, and fesiekh.