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.
Because of the seasonal character of many fruits and vegetables, some affordable means of preserving in farm or home garden produce is necessary. This will prevent waste during the harvest season and extend the time, which food can be used, increasing the possibility of a year-round supply. Artificial drying, or simply laying the food under the sun is a popular traditional method of preserving fruits and vegetables in African and Asian countries. In areas where there is a shortage of water, it may be the only means of food preservation. However, excessive loss of carotenoids, which play an important role in human nutrition as natural antioxidants, can occur. So, this manuscript was carried out to show effect of carrot drying conditions such as, carrot shape (cubes, slices and flakes), blanching and drying temperatures (50, 60 and 70°C) on surface carotene content and drying curve. From obtained results, it could be concluded that studied drying conditions had a valuable effect on carotene content and drying curve. Also, calculated carrot drying and carotene equations will help to expect moisture content and surface carotene content after specific time at different temperatures.
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