• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Egyptian Journal of Aquatic Biology and Fisheries
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 29 (2025)
Volume Volume 28 (2024)
Volume Volume 27 (2023)
Volume Volume 26 (2022)
Volume Volume 25 (2021)
Volume Volume 24 (2020)
Issue 7- Special issue
Issue Issue 6
Issue Issue 5
Issue Issue 4
Issue Issue 3
Issue Issue 2
Issue Issue 1
Volume Volume 23 (2019)
Volume Volume 22 (2018)
Volume Volume 21 (2017)
Volume Volume 20 (2016)
Volume Volume 19 (2015)
Volume Volume 18 (2014)
Volume Volume 17 (2013)
Volume Volume 16 (2012)
Volume Volume 15 (2011)
Volume Volume 14 (2010)
Volume Volume 13 (2009)
Volume Volume 12 (2008)
Volume Volume 11 (2007)
Volume Volume 10 (2006)
Volume Volume 9 (2005)
Volume Volume 8 (2004)
Volume Volume 7 (2003)
Volume Volume 6 (2002)
Volume Volume 5 (2001)
Volume Volume 4 (2000)
Volume Volume 3 (1999)
Volume Volume 2 (1998)
Volume Volume 1 (1997)
F. Amin, H., E. Hamza, N., Y.G., M. (2020). Chemical Composition, Nutritional Value, Safety, and Acceptability of Egyptian Red Sea Coast Fresh and Dried Spider Conch (Lambis Lambis) Meats. Egyptian Journal of Aquatic Biology and Fisheries, 24(6), 153-165. doi: 10.21608/ejabf.2020.111062
Hesham F. Amin; Nesma E. Hamza; Moharram, Y.G.. "Chemical Composition, Nutritional Value, Safety, and Acceptability of Egyptian Red Sea Coast Fresh and Dried Spider Conch (Lambis Lambis) Meats". Egyptian Journal of Aquatic Biology and Fisheries, 24, 6, 2020, 153-165. doi: 10.21608/ejabf.2020.111062
F. Amin, H., E. Hamza, N., Y.G., M. (2020). 'Chemical Composition, Nutritional Value, Safety, and Acceptability of Egyptian Red Sea Coast Fresh and Dried Spider Conch (Lambis Lambis) Meats', Egyptian Journal of Aquatic Biology and Fisheries, 24(6), pp. 153-165. doi: 10.21608/ejabf.2020.111062
F. Amin, H., E. Hamza, N., Y.G., M. Chemical Composition, Nutritional Value, Safety, and Acceptability of Egyptian Red Sea Coast Fresh and Dried Spider Conch (Lambis Lambis) Meats. Egyptian Journal of Aquatic Biology and Fisheries, 2020; 24(6): 153-165. doi: 10.21608/ejabf.2020.111062

Chemical Composition, Nutritional Value, Safety, and Acceptability of Egyptian Red Sea Coast Fresh and Dried Spider Conch (Lambis Lambis) Meats

Article 9, Volume 24, Issue 6, September and October 2020, Page 153-165  XML PDF (628.13 K)
Document Type: Original Article
DOI: 10.21608/ejabf.2020.111062
View on SCiNiTO View on SCiNiTO
Authors
Hesham F. Amin; Nesma E. Hamza; Moharram, Y.G.
Abstract
The present study investigated the chemical composition, nutritional value, safety, and acceptability of fresh and dried spider conch (L. lambis) meats collected from the Red Sea Coast, Egypt. The results indicated that both fresh and dried conch samples are considered good protein sources with up to 55% on dry wt. basis. The protein contained both essential and non-essential amino acids especially glutamic acid, aspartic acid, arginine, leucine, and lysine, and had an acceptable calculated protein efficiency ratio (C-PER) (1.7 – 2.05) and computed biological value (C-BV) (77.24 – 77.42). The concentrations of Na (20898.33 and 14234 mg/kg), K (10098.33 and 6530.67 mg/kg), Ca (6000 and 6200 mg/kg) and P (4005 and 3600 mg/kg), in both types of fresh and dry conch meat, covered their daily level intakes of man. In contrast, both types of meat are considered free from Co (<0.001mg /kg) and the dry samples had Pb (0.94 mg /kg) which is less than its maximum permissible limits (2 mg /kg; FAO/ WHO, 1989). Oil of fresh and dried conch meats (3.85% and 3.77% on dry wt. basis, respectively), were rich in unsaturated fatty acids (USFAs) particularly omega-3 ones, and with a ω6: ω3 ratio of 2.08:1 and 1.46:1, respectively. Both types of conch meats were nearly free from Staphylococcus aureus and Vibrio spp < /em>, with a total aerobic bacteria count (APC) less than 106 and 105, respectively, the ICMSF (2002) upper acceptable limits for fish and dry fish in addition to low molds and yeasts count. The sensory panelists rated the overall acceptability of the dried conch meat to be fair to good.
Keywords
Spider conch; chemical composition; nutritional value; safety; acceptability
Statistics
Article View: 877
PDF Download: 1,240
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.