Open Veterinary Journal, (2024), Vol.

14(6): 1403-1416
ISSN: 2226-4485 (Print) Research Article
ISSN: 2218-6050 (Online) DOI: 10.5455/OVJ.2024.v14.i6.8

Submitted: 18/03/2024 Accepted: 05/05/2024 Published: 30/06/2024

Chemical properties indices for nutritional quality

evaluation of Nasser Lake fish, Aswan, Egypt
Nady Khairy Elbarbary1* , Alaa Eldin M.A. Morshdy2, Ali A. Ghania3, Marwa A. Ali4, Maha Abdelhaseib5,
Nermeen M.L. Malak6 and Reda A. Gomaa7
1
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt
2
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University,
Zagazig, Egypt
3
Department of Food Science and Technology, Faculty of Agriculture, University of Tripoli, Tripoli, Libya
4
Microbiology and Immunology Department, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt
5
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University,
Assiut, Egypt
6
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Cairo, Giza, Egypt
7
Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University,
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 (FAs), 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 FAs 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 FAs.
Keywords: Freshwater fish, Quality, Histamine, Proximate analysis, Nasser Lake.

Introduction component of the diet due to its high nutritional value

Fish play an important role in human nutrition, being and sensory value (Solgi and Beigzadeh-Shahraki,
a source of biologically valuable proteins, fats, and 2019).
fat-soluble vitamins (Łuczyńska et al., 2023). Fish The texture of the flesh and the composition of fat
is a high-nutrient diet that helps people maintain a and protein are usually among the major factors
healthy diet. It is also regarded as an excellent source determining consumer acceptance. The lipid content
of readily digested protein, high in fats, macro- and and composition are also particularly important in
trace elements, essential amino acids, and fat-soluble terms of both taste and nutritional value (Łuczyńska et
vitamins. Furthermore, fish contains a lot of valuable
al., 2023). The quality of fish has a substantial effect on
long-chain polyunsaturated omega-3 fatty acids (FAs),
diminishing illness risks and improving human health human fitness, consumer acceptance, and global fishery
(El-Sherbiny and Sallam, 2021). Fish is one of the best trade. Globally, food safety is increasingly recognized
sources of protein and the consumption of fish provides as a crucial issue of the utmost importance; in research
polyunsaturated FAs (PUFA), liposoluble vitamins, and and development, assessing the freshness of fish has
essential minerals for human health. It is also a desirable become increasingly critical (Qu et al., 2015).

*Corresponding Author: Nady Khairy Elbarbary. Food Hygiene and Control Department, Faculty of Veterinary Medicine,
Aswan University, Aswan, Egypt. Email: [email protected]
Articles published in Open Veterinary Journal are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

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As freshness is closely related to quality, ensuring it at 180 m altitude at the southern border of Aswan,
is one of the most important aims of the fish sector. Egypt (Fig. 1). It has served as the nation’s primary
Fish quality encompasses elements significant to the source of fresh water since the Aswan High Dam was
consumer, including nutritional value, availability finished in the 1960s and is a significant fishery for
and integrity, freshness, palatability, and the species’ Egypt (Elghazali et al., 2023). Two hundred and fifty
conspicuous physical characteristics, variety, and size fresh fish samples (190–220 g each) include 50 of each
(Abbas et al., 2008). Nevertheless, chemicals, heavy Nile tilapia (Oreochromis niloticus), Nile perch (Lates
metals, pollutants, and pathogenic microorganisms niloticus), Zander (Sander lucioperca), Catfish (Clarias
constitute the primary concern regarding freshwater gariepinus), and Elephant-snout (Mormyrus kannume)
fish consumption. In Egypt, fish are captured and collected from Nasser Lake in Aswan, Egypt, during
gathered from aquacultures and natural sources January and March 2023. Cleaning, eviscerating,
dispersed throughout the country. However, multiple filleting, and deboning were carried out on the samples.
studies have been undertaken on many freshwater fish The muscle tissues were packed individually into
species from Egyptian aquacultures; there needs to be impermeable polyethylene bags, labeled, kept at 4°C in
more data on the safety and quality of freshwater fish an ice box, and sent to the laboratory.
from other sources, such as Nasser Lake, which is an Proximate analysis
essential source for Egypt’s national fisheries. The After the techniques of the Association of Official
common fish types that are eaten extensively in Egypt Analytical Chemists (AOAC, 2016), a proximate
are Nile tilapia (Oreochromis niloticus), Nile perch composition study was performed at the Food Science
(Lates niloticus), Zander (Sander lucioperca), African and Technology Department, Faculty of Agriculture
catfish (Clarias gariepinus), and Elephant-snout and Natural Resources, Aswan University, to determine
(Mormyrus kannume). These fish are typically caught moisture, crude protein, crude fat, and ash. Briefly,
from Nasser Lake in South Egypt. Due to the scarcity samples were dehydrated in an oven at 65°C for 24
of information regarding the contaminants present in hours and then at 105°C for 6 hours until they reached
these fish and their threats to the health of the general constant weight. Crude protein was calculated using
public, this investigation aimed to evaluate the safety the Macro–Kjeldal method, which involved adding 25
and quality of Nasser Lake fish, Aswan, Egypt. ml of concentrated sulfuric acid and 8 g of a catalyst
mixture containing 96% anhydrous sodium sulfate,
Material and Methods 3.5% copper sulfate, and 0.5% selenium dioxide to 0.5
Study area and sampling g of the dehydrated sample in a Kjeldal digestion flask.
Lake Nasser is the largest artificial lake in the world. After being cooled and digested, the precise mixture
It runs for more than 350 km inside Egyptian borders was moved to the distillation flask and dissolved in

Fig. 1. Geographical presentation of the study area.

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200 ml of tap water. 75 ml of 50% sodium hydroxide ambient temperature, diluted with deionized water
(NaOH) was incorporated into the distillation flask. and filtered into a sterile beaker through Whatman
The liquid was titrated up to the endpoint (faint blue filter paper to a level of 50 ml. The diluted filtrate was
or colorless) using N/10 sodium hydroxide solution. transferred to clean, labeled screw-capped bottles and
Petroleum ether was used in a Soxhlet extraction device kept at ambient temperature until analysis. A blank
to quantify crude lipids. The mass was burned after the digest was achieved without samples, and any residuals
furnace reached the necessary temperature, and the were removed from the outcome for analysis. The
amount of ash was inspected by dry ashing in a muffle mineral and heavy metal remnants were examined using
furnace for 6 hours at 550°C–600°C (white ash was a “Buck Scientific USA 210 VGP Atomic Absorption
generated). The amount that remained after deducting Spectrophotometer with an oxidizing air acetylene
the sample’s moisture, crude protein, fat, and ash from flame” (Norwalk, CT) at the Animal Health Research
100 g on a wet weight basis was used to indicate the Institute, Agricultural Research Center, Egypt. The
total amount of carbohydrates. Using the Merrill and mineral and heavy metal remains of all filters were
Watt (1973) equation, the energy value was computed inspected. For Hg, Pb, Cd, Cu, Fe, Zn, Mn, and As,
as follows: the apparatus can perform at wavelengths of 253.7,
Gross energy value (kcal/100g) = (Protein% x 4) + 283.3, 228.8, 324.8, 248.3, 213.9, 279.5, and 193.6 nm,
(Fat% x 9) + (Carbohydrate% x 4). respectively (Pietrzak-Fie´cko et al., 2022).
Amino acid determination Histamine content determination
Using the methodology outlined by AOAC (2012), the The quantification of histamine was conducted at the
amino acid content of fish flesh was examined in the Food National Research Centre in Giza, Egypt, utilizing
Quality Laboratory, Animal Health Research Institute, HPLC with a diode detector (Varian ProStar 330, The
Agricultural Research Centre, Egypt. Fish flesh was Netherlands), per a previously described accredited
digested in 6N HCl for 24 hours. 1.0 g of the sample and validated procedure (Pawul-Gruba and Osek,
was mixed with 5 ml H2O and 5 ml of HCl (Note: final 2021). In summary, trichloroacetic acid was employed
concn. of HCl is 6 M) and then heated at 100°C for 24 to extract histamine from the samples, which was
hours and then filtered. Finally, 1 ml of the filtrate was subsequently purified by Strata-X-AW ion-exchange
injected to HPLC. The amino acids formed during acid SPE cartridges (Phenomenex, Torrance, CA).
hydrolysis reacted with phenylisothiocyanate before Chromatographic separation was done on a C18 column
being separated using reverse-phase HPLC (Shimadzu). (Agela Technologies, Torrance, CA) with a detection
Column: Phenomenex, Luna C18, 5 micron, 250 9 wavelength of λ = 215 nm. The discovery limit was 2.1
4.6 mm. U.V. detector at 254 nm. The quantification mg/kg, the quantification limit was 3.3 mg/kg, and the
occurred through multilevel internal calibration using range of the technique was 3.3–420 mg/kg.
the alpha aminobutyric acid (AABA) as an internal Cholesterol content determination
standard. Tryptophan could not be detected after acid Based on a previously published method (Azlan
hydrolysis and was not estimated in this study. The et al., 2015), cholesterol was isolated from the lipid
results were recorded in mg/g of dried-weight muscle. fraction at the National Research Centre in Giza,
FAs determination Egypt. In a screw-top assay tube, 0.40 g of sample
Fish flesh FAs were measured at Egypt’s Food Quality was weighed with 200 ml of pyrocatechol solution
Laboratory, Animal Health Research Institute, and as an antioxidant. After adding 5 ml of a 0.5 M KOH
Agricultural Research Centre. Bligh and Dyer (1959) solution in methanol, the sample was vortexed for 20
technique extracted lipids from the muscle tissues. For seconds. The tubes were immersed in an 80°C water
the FA analysis, the lipids underwent saponification bath for 15 minutes, withdrawn every 5 minutes, and
and esterification via Christie (2010) technique. A gas vortexed for 15 seconds. After being refrigerated in
chromatography system (Hewlett Packard 6890) fitted cold water, the tube was filled with 1 ml of distilled
with a flame ionization detector (FID) was used to water and 5 ml of hexane. It was centrifuged for 2
separate the methyl esters of FAs. Peaks were identified minutes after quickly vortexing the mixture for one
by comparing the obtained retention durations to a min at 425 × g. 3 ml of the upper phase was moved
reference methyl ester (HPLC Analysis of FA Methyl to a different test tube and nitrogen-dried. 3 ml of the
Esters (FAMES) on SUPELCOSIL™ LC-18). The HPLC mobile phase solution (methanol: acetonitrile:
electronic integrator was used to measure the areas water (68: 28: 4, v/v/v) was used to dissolve the semi-
under the chromatographic peak. solid residue (extract) once more, and the mixture was
Minerals and heavy metals determination then membrane filtered (pore size 0.50 µm; Whatman,
Two grams of the homogenate muscle were placed into Clifton, NJ). Subsequently, a 20-l aliquot of the extract
20 ml screw-capped tubes that had been cleaned and was introduced into an Agilent 1100 series HPLC
previously filled with a solution of 70% concentrated system manufactured by Agilent, USA. After that, the
perchloric acid (4 ml) and 65% concentrated nitric acid extracts were stored at −20°C for HPLC analysis. An
(8 ml), sealed and immersed in a water bath at 53°C/12 analytical scale (25 cm, 0.4 cm ID.), A C18 column
hours to complete the digestion process, chilled to with a particle size of 5 m (Agilent, USA) were used

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for chromatographic analysis. The following were the 124.35 ± 0.78, 105.04 ± 0.8, 113.82 ± 1.04, and 94.19
HPLC conditions: methanol: acetonitrile: water (68: 28: ± 1.65, respectively, for gross energy (kcal/100 gm).
4, v/v/v), 1.4 ml/minutes flow rate, and 36°C column There were no significant differences in all examined
temperature make up the mobile phase. A diode-array samples except for Nile perch in moisture and Elephant-
detector operating at 208 nm was used for the detection snout in ash contents.
process. The presence of cholesterol in the samples Table 2 shows the amino acids composition (mg/g dry
was determined through an assessment of the retention weight) of Nile tilapia, Nile perch, Zander, Catfish,
durations of the samples and the standards using the and Elephant-snout were 61.97, 86.06, 38.301, 28.79,
spiking test. The concentrations of the compounds were and 17.83 mg/g, respectively, for essential amino
determined through quantification using the obtained acids and 87.8, 124.31, 51.44, 43.44, and 30.09
standard calibration curves, with the results as mg/100 mg/g, respectively for non-essential amino acid with
g of the wet sample. significant differences between the examined samples
Sensory assessment at p ≤ 0.05. Furthermore, Table 3 reveals that the Catfish
Thirteen members of the Aswan University Faculty of and Zander presented the highest content of saturated
Veterinary Medicine, Food Hygiene Department were FAs (SFAs) (32.60 ± 1.23 and 29.94 ± 1.28 mg/g).
shown the fresh samples in their entirety after they Monounsaturated FAs (MUFAs) and PUFAs recorded
had been cleaned with potable water. They requested 34.38 ± 1.55 and 20.75 ± 2.73 in Nile tilapia, 34.91
to evaluate the appearance, color, odor, consistency, ± 1.93 and 32.45 ± 1.67 in Nile perch, 32.24 ± 1.46
and overall acceptability using a 9-point hedonic scale and 27.68 ± 2.69 in Zander, 32.87 ± 2.31 and 19.76
that went from dislike extremely (1) to like highly (9), ± 1.35, and 18.14 ± 1.58 in Catfish and 11.26 ± 1.43
and a score of ˂4 indicated spoiled samples (Svensson, in Elephant-snout with significant differences between
2012). the examined samples at p ≤ 0.05.
Statistical analysis Heavy metal concentrations “μg/g” in the fish species
The results obtained were presented as the means of examined shows in Table 4 in which Hg, Pb, Cd, Cu,
the measurements and standard error (SE). Significant Zn, Fe, and Mn were detected in most tested samples in
differences were estimated using a one-way analysis quantities of 0.023, 0.016, 0.014, 0.035, and 0 μg/g for
of variance (ANOVA). Differences were reported as Hg,0.002, 0,0, 0.003, and 0 μg/g for Pb, 0.027, 0.013,
statistically significant at p < 0.05. 0.018, 0.018, and 0.031 μg/g for Cd, 1.25, 0.56, 0.54,
Ethical approval 0.53, and 0.51 μg/g for Cu, 13.1, 6, 5.53, 7.2, and 6.5
Not required for this study. μg/g for Fe, 4.76, 5.56, 4.15, 5.64, and 1.34 μg/g for
Zn and 4.3, 2.59, 2.13, 6.5, and 1.53 μg/g for Mn in
Results Nile tilapia, Nile perch, Zander, Catfish, and Elephant-
Table 1 reveals the mean of proximate analysis of snout, respectively. Meanwhile, arsine failed to be
the examined fish samples in Nile tilapia, Nile perch, detected in all examined samples. ANOVA indicated a
Zander, Catfish, and Elephant-snout were 71.61 ± 0.68, significant difference (p ≤ 0.05) between heavy metals
68.63 ± 0.43, 69.15 ± 0.62, 72.63 ± 0.51, and 73.13 ± concentrations among the fish species analyzed. At the
0.72, respectively, for moisture%, 19.61 ± 0. 18, 22.89 same time, their acceptance according to the National
± 0.23, 21.03 ± 0.18, 18.29 ± 0.15, and 15.92 ± 0.17, Food Safety Authority (NFSA) (6/2022) in the different
respectively, for protein%, 2.58 ± 0.22, 3.47 ± 0.41, 2.1 fish species examined is shown in Table 5.
± 0.33, 4.18 ± 0.27, and 2.79 ± 0.51, respectively, for Table 6 reveals the mean value of the sensory evaluations
fat%, 1.77 ± 0.07, 1.21 ± 0.3, 1.61 ± 0.06, 1.14 ± 0.11, of the examined samples which ranged from 8.33 ±
and 2.85 ± 0.04, respectively, for ash%, 0.23 ± 0.02, 0.36 in Nile tilapia, 8.28 ± 0.4 in Nile perch, 10.2 ±
0.39 ± 01, 0.11 ± 0.01, 0.76 ± 0.01, and 1.35 ± 0.02, 0.35 in Zander, 9.4 ± 0.16 in catfish, and 9.73 ± 0.23 in
respectively, for carbohydrates % and 102.58 ± 0.24,

Table 1. Proximate analysis of the examined fish samples (n = 50 each).

Gross energy
Fish spp. Moisture% Protein% Fat% Ash% Carbohydrates%
kcal/100 gm
Nile tilapia 71.61 ± 0.68a 19.61 ± 0.18b 2.58 ± 0.22c 1.77 ± 0.07b 0.23 ± 0.02a 102.58 ± 0.24b
Nile perch 68.63 ± 0.43b 22.89 ± 0.23a 3.47 ± 0.41b 1.14 ± 0.30b 0.39 ± 0.01a 124.35 ± 0.78a
a a c b a
Zander 69.15 ± 0.62 21.03 ± 0.18 2.16 ± 0.33 1.61 ± 0.06 0.37 ± 0.01 105.04 ± 0.82b
Catfish 72.63 ± 0.51a 18.29 ± 0.15b 4.18 ± 0.27a 1.24 ± 0.11b 0.76 ± 0.01a 113.82 ± 1.04a
a c c a a
Elephant-snout 73.13 ± 0.72 15.92 ± 0.17 2.79 ± 0.51 2.85 ± 0.04 1.35 ± 0.02 94.19 ± 1.65c
a–c
Means with different superscripts within the same column significantly (p ≤ 0.05) different. Values represent the mean of 3 independent
replicates ± SE.

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Table 2. Amino acids composition of the examined fish samples (mg/g dry weight).
Fish spp.
Amino acids
Nile tilapia Nile perch Zander Catfish Elephant-snout
a a b b
Essential amino acids 61.97 ± 2.15 86.06 ± 2.82 41.30 ± 1.37 28.79 ± 1.65 17.83 ± 1.22c
Lysine 3.87 ± 0.38b 10.20 ± 2.45a 8.44 ± 1.42a 6.79 ± 2.06a 2.84 ± 0.01b
a a a b
Histidine 5.55 ± 1.03 7.78 ± 2.09 5.48 ± 0.35 1.62 ± 0.04 1.51 ± 0.01b
Leucine 16.89 ± 1.33a 20.91 ± 1.12a 7.53 ± 1.72b 5.68 ± 1.74b 3.67 ± 1.27c
a a a a
Isoleucine 3.11 ± 0.68 3.97 ± 0.84 4.36 ± 1.25 3.72 ± 1.83 2.51 ± 0.02a
Valine 2.83 ± 0.33a 3.23 ± 0.49a 4.831 ± 1.15a 3.07 ± 1.04a 2.67 ± 0.02a
b a c c
Methionine 9.99 ± 2.09 14.14 ± 2.66 3.27 ± 1.27 2.64 ± 0.02 1.66 ± 0.01c
Phenylalanine 17.30 ± 3.19b 21.84 ± 1.09a 3.78 ± 0.49c 2.73 ± 0.01c 1.39 ± 0.02c
b a a b
Threonine 2.43 ± 0.27 3.99 ± .67 3.61 ± 1.26 2.54 ± 0.06 1.58 ± 0.01c
Non-essential amino acid 87.80 ± 2.63b 124.31 ± 4.28a 51.44 ± 2.74c 43.44 ± 1.66c 30.09 ± 1.23c
Glycine 7.99 ± 0.92b 11.73 ± 0.93a 6.73 ± 2.13b 4.83 ± 1.77c 3.42 ± 0.74c
b a b b
Alanine 4.54 ± 0.78 10.84 ± 1.67 5.62 ± 1.73 4.71 ± 2.15 3.28 ± 1.04b
Arginine 5.93 ± 0.26b 7.62 ± .46a 6.58 ± 1.42a 5.63 ± 1.48b 4.43 ± 1.32b
a b
Cysteine ND ND 1.06 ± 0.02 0.88 ± 0.01 0.21 ± 0.01b
Serine 4.01 ± 0.57a 4.54 ± 0.89a 3.82 ± 1.25a 2.54 ± 0.01a 1.53 ± 0.01b
b a b b
Proline 2.98 ± 0.38 9.30 ± 0.25 3.51 ± 1.18 3.69 ± 1.08 2.48 ± 0.01b
Tyrosine 6.01 ± 1.30a 6.59 ± 0.92a 2.26 ± 0.07b 2.19 ± 0.06b 1.81 ± 0.01b
Aspartic acid 9.01 ± 0.98a 10.55 ± 2.33a 8.48 ± 2.17a 6.87 ± 2.05b 4.61 ± 1.23c
b a b b
Glutamic acid 12.66 ± 1.20 16.08 ± 1.22 13.38 ± 2.85 12.10 ± 2.84 8.32 ± 2.63c
a–c
Means with different superscripts within the same row significantly (p ≤ 0.05) different. Values represent the mean of 3 independent replicates
± SE.

Elephant-snout. Accordingly, all samples are accepted human nourishment and its bioactive ingredients. It is
based on their sensory properties. critical to know the approximate composition of fish
The results recorded in Figure 2 show the mean of to calculate their energy value relative to commercial
histamine levels “ppm” in the examined fish samples in products (Krishna et al., 2023). Table 1 displays the
Nile tilapia, Nile perch, Zander, Catfish, and Elephant- approximate average composition of the fish under
snout were 48.9 ± 2.3, 23.6 ± 1.8, 80 ± 3.8, 30.7 ± examination, given in g/100 g of edible portion. The
1.3, and 47.3 ± 3.1, respectively, with statistically findings show that the Nile perch samples had the lowest
significant differences between examines species (p ≤ moisture content (68.63% ± 0.43%) and ash content
0.05). Furthermore, all samples accepted according to (1.14% ± 0.3%), while the highest protein content
NFSA (1/2022) ˂ 200 ppm. (22.89% ± 0.23%) and gross energy calories (124.35
The mean values of cholesterol content (mg/100 g) of ± 0.78 kcal/100 g) were discovered. Additionally, the
fish samples varied between samples as shown in Figure samples with Elephant noses had the lowest proximal
3, with statistically significant differences between composition. Except for the Nile perch’s moisture
examined species (p ≤ 0.05). Nile perch had the highest level and the Elephant nose’s ash content, none of the
cholesterol content (72.6 ± 1.7), followed by Zander examined samples differed significantly. Moreover,
(57.5 ± 1.6), Nile tilapia (54.3 ± 1.6), and Catfish (48.2 the fish under inspection had noticeably increased
± 1.4), while Elephant-snout had the lowest cholesterol protein and fat concentrations. The results obtained
content (29.7 ± 1.07). were higher than those of Geremew et al. (2020) and
lower than those of Shi et al. (2019) and Elghazali
Discussion et al. (2023), but they matched the results of other
Fish and fishery products are essential dietary sources studies (Mahboob et al., 2019; ). All fish species under
for the global population due to their superior quality investigation had protein contents exceeding 15.92% in
and proximity to composition. Fish is regarded as a this study, indicating that they were a good source of
superior source of fat, a well-balanced diet, and easily protein (Geremew et al., 2020). Nile perch and catfish
digestible protein; it is of considerable importance in have higher gross energy values than the other fish

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Table 3. Fatty acids content of the examined fish samples (mg/g).

Carbon Fish spp.

Fatty acids
chain Nile tilapia Nile perch Zander Catfish Elephant-snout
a a a a
Total fatty acids 87.73 ± 3.74 90.15 ± 3.58 89.86 ± 2.66 80.19 ± 2.72 39.26 ± 2.82b
Saturated FAs 32.60 ± 1.23a 22.79 ± 1.42b 29.94 ± 1.28b 27.14 ± 1.33b 9.86 ± 1.25c
b a b b
Lauric acid C12:0 0.37 ± 0.01 0.60 ± .09 0.38 ± 0.01 0.42 ± 0.02 0.22 ± 0.01b
Myristic acid C14:0 4.00 ± 0.90a 2.98 ± 0.45a 3.37 ± 0.01b 2.15 ± 0.18b 1.13 ± 0.04c
a b b
Pentadecanoic C15:0 3.66 ± 0.27 ND 1.52 ± 0.01 0.82 ± 0.07 ND
acid
Palmitic acid C16:0 13.66 ± 0.27b 12.65 ± 3.20a 14.42 ± 2.04b 16.51 ± 2.30a 5.21 ± 1.47c
Heptadecanoic C17:0 ND ND 0.74 ± 0.01 ND ND
acid
Stearic acid C18:0 4.01 ± 0.87a 2.54 ± 0.73b 3.32 ± 0.16a 2.16 ± 0.02b 2.16 ± 0.02b
Arachidic acid C20:0 2.49 ± 0.12a 1.92 ± .23b 2.52 ± 0.71a 2.85 ± 0.63a 0.78 ± 0.06c
a b a a
Behenic acid C22:0 1.76 ± 0.09 0.71 ± .04 2.05 ± 0.01 1.03 ± 0.01 ND
b a a a
Lignocereic acid C24:0 2.65 ± 0.03 1.39 ± .73 1.62 ± 0.15 1.2 ± 0.05 0.36 ± 0.01b
Unsaturated fatty acids 55.13 ± 2.43a 67.36 ± 1.84a 59.92 ± 1.66a 52.63 ± 1.87a 29.40 ± 1.75b
a a a a
MUFAs 34.38 ± 1.55 34.91 ± 1.93 32.24 ± 1.46 32.87 ± 2.31 18.14 ± 1.58b
Tridecanoic acid C13:1 4.79 ± 0.95b 7.99 ± 0.11a 3.64 ± 1.26c 4.57 ± 0.53b 2.46 ± 0.41c
a b a a
Myristoleic acid C14:1 2.98 ± 0.23 1.23 ± 0.88 2.25 ± 1.31 3.63 ± 1.02 1.62 ± 0.01b
Cis-10- C15:1 ND ND 1.44 ± 0.05 ND ND
Pentadecenoic
Palmitoleic acid C16:1 8.54 ± 2.34a 3.73 ± 0.97b 2.49 ± 0.76b 4.22 ± 1.06b 2.36 ± 1.14b
Palmitoleic acid C16:1, ω7 3.81 ± 0.34b 6.21 ± .23a 2.87 ± 0.38b 3.66 ± 1.12b 1.53 ± 0.02c
Cis-10- C17:1 ND ND 0.63 ± 0.01 ND ND
Heptadecanoic acid
Oleic acid C18:1ω9c 4.37 ± 0.98b 7.93 ± .98a 4.87 ± 1.54b 3.76 ± 1.05b 2.76 ± 1.05b
Oleic acid C18:1ω9t 9.89 ± 2.73b 7.33 ± 1.23c 13.42 ± 2.72a 13.03 ± 3.32a 7.41 ± 1.63c
Gadoleic acid C20:1 ND 0.49 ± 0.10a 0.63 ± 0.01b ND ND
b a a b
PUFAs 20.75 ± 2.73 32.45 ± 1.67 27.68 ± 2.69 19.76 ± 1.35 11.26 ± 1.43c
Myristolinoleic C14:2 1.83 ± 0.10b 8.87 ± 1.22a 1.47 ± 0.05b 1.66 ± 0.04b 0.62 ± 0.01c
b a b b
Linoleic acid C18:2ω6c 4.90 ± 1.63 6.23 ± 0.84 5.47 ± 2.65 5.15 ± 2.36 3.62 ± 1.22b
Linoleic acid C18:2ω6t 3.87 ± .37a 2.11 ± 0.25b 4.17 ± 1.73a 3.62 ± 1.72a 2.81 ± 1.32b
b b a b
α- Linolenic C18:3ω3 2.77 ± 0.94 4.42 ± 0.82 4.72 ± 1.22 2.22 ± 1.32 ND
acid
Arachidonic C20:4 0.88 ± 0.05b 0.54 ± .02b 2.47 ± 0.77a 1.26 ± 0.01a 0.63 ± 0.01b
acid
C20:5ω3 1.93 ± 0.87a 3.63 ± 0.26a 2.02 ± 0.16a 0.47 ± 0.01b 0.26 ± 0.01b
Eicosapentaenoic acid
(EPA)
Docosahexaenoic C22:6ω3 4.57 ± 0.12b 6.65 ± 0.99b 7.36 ± 1.87a 5.38 ± 2.47b 3.32 ± 1.06b
acid(DHA)
a–c
Means with different superscripts within the same row significantly (p ≤ 0.05) different. Values represent the mean of 3 independent replicates
± SE. ND = Not detected.

species. This is because their fat content was noticeably investigation. This might be brought on by their ability
higher than the others. There were notable alterations to consume or absorb food, convert certain nutrients
in proximate composition among the fish species under from their meals or the environment around them,

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Table 4. Mineral and heavy metals concentrations “μg/g” in the muscle of the different fish species examined (n = 50 of each).
Fish spp. Hg Pb Cd Cu Fe Zn Mn As
Nile tilapia 0.023 ± 0.002a 0.003 ± 0.001a 0.027 ± 0.001a 1.25 ± 0.02a 13.10 ± 1.02a 4.76 ± 1.02a 4.30 ± 0.48b ND
Nile perch 0.016 ± 0.001b ND 0.013 ± 0.003b 0.56 ± 0.003b 6.00 ± 0.51c 5.56 ± 0.82a 2.59 ± 0.30c ND
Zander 0.014 ± 0.001c ND 0.018 ± 0.002b 0.54 ± 0.001b 5.53 ± 1.01c 4.15 ± 0.62a 2.13 ± 0.71c ND
c a
Catfish 0.035 ± 0.002 0.002 ± .001 0.018 ± .001b 0.53 ± 0.002b 7.20 ± 1.20b 5.64 ± 1.02a 6.50 ± 1.04a ND
Elephant-snout ND ND 0.031 ± 0.002c 0.51 ± 0.002b 6.50 ± 1.03c 1.34 ± 0.02b 1.53 ± 0.04c ND
Mean ±SE bearing different superscript letters in the same column for each species are not significantly different (P≥0.05). ND: not detected.

Table 5. Comparison of mineral and heavy metal concentrations in fish muscles (μg/g wet weight) with maximum permissible
limit (MPL).
Fish species
Nile tilapia Nile perch Zander Catfish Elephant-snout
MPL
Metals Within Above Within Above Within Above Within Above Within Above
(μg/g)
MPL MPL MPL MPL MPL MPL MPL MPL MPL MPL
(%) (%) (%) (%) (%) (%) (%) (%) (%) (%)
Hg 0.5a 94 6 90 10 100 0 84 16 100 0
Pb 0.3a 76 24 100 0 100 0 66 34 100 0
a
Cd 0.05 92 8 88 12 94 6 90 10 96 4
b
Cu 20 94 6 92 8 94 6 90 10 96 4
Fe 30b 94 6 96 4 96 4 92 8 94 6
b
Zn 40 100 0 100 0 100 0 96 4 100 0
Mn 2.00-9.00b 96 4 92 8 97 3 90 10 96 4
c
As 2 100 0 100 0 100 0 100 0 100 0
(a): Egyptian Standards (2010); (b): FAO/WHO, (1999); (c): Food Standards Australia New Zealand (FSANZ) (2011).

Table 6. Sensory evaluations of the examined samples (n=40 each).

Sensory score*
Sample 4 5 6 7 8 9 Mean±SE
No. % No. % No. % No. % No. % No. %
Nile tilapia - - - - 7 14 12 24 23 46 8 16 9.23a±0.36
Nile perch - - - - - - 10 20 24 48 16 32 9.72a±0.35
Zander - - - - 3 6 9 18 27 54 11 22 8.48a±0.40
Catfish - - 7 14 11 22 15 30 12 24 5 10 8.20a±0.16
Elephant-snout - - 5 10 5 10 15 30 19 38 6 12 8.13a±0.23
*9 points hedonic scale was used for sensory evaluation where 4= Dislike slightly, 5= Neither like nor dislike, 6= Like slightly,
7= Like moderately, 8= Like very much, and 9= Like extremely. P˃0.05 considered not significant by using One-way ANOVA.

the time of year they fish, their age and sex, or their content of a food (Elshehawy et al., 2016). Table 2
reproductive status (Krishna et al., 2023). presents the quantified amino acids found in the fish.
Dietary protein serves a crucial role in delivering amino They were distributed in essential amino acids (lysine,
acids for the biosynthesis of body proteins. Giving all histidine, leucine, isoleucine, valine, methionine,
essential amino acids to humans in sufficient quantities phenylalanine, and threonine) and non-essential amino
is critical for ideal protein synthesis. Fish proteins are acids (glycine, alanine, arginine, cysteine, serine,
rich in all of the essential amino acids required for a proline, tyrosine, aspartic acid, and glutamic acid).
proper human diet, thereby enhancing the protein The results revealed the main level of essential and

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nonessential amino acids (total) for Nile perch (86.06 Table 3 summarizes the FA content of the sampled fish
and 124.31 mg/g) followed by Nile tilapia (61.97 and types and demonstrates the considerable variations
87.8 mg/g), Zander (41.30 and 51.44 mg/g), and catfish in FA content observed across all fish species. SFAs
(28.79 and 43.44 mg/g), while Elephant-snout (17.83 ranged from 32.60 ± 1.23 in Nile tilapia to 9.86 ± 1.25 in
and 30.09 mg/g) had the lowest level, respectively, Elephant-snout of total FAs. The highest concentration
with a significant variances among the examined of MUFAs and PUFAs was reported in Nile perch
samples at p ≤ 0.05. Among the essential amino acids, (34.91 ± 1.93 and 32.45 ± 1.67 mg/g). Fish in various
it was greater concentrations of leucine, phenylalanine, lipid classes had FA profiles that differed significantly
and lysine, while glutamic acid, aspartic acid, and from one another. According to earlier research, fish
alanine were among the nonessential amino acids in all species were generally shown to have a high proportion
inspected species. The values presented above indicate of FAs (Zhang et al., 2020; Tramice et al., 2021).
that significant variations in amino acid concentrations Nonetheless, it was discovered that the FA levels in the
can be detected among various fish species and even species we studied were comparable to the previously
within the same species. Such discrepancies could published values (Murillo et al., 2014; Shi et al., 2019;
be caused by multiple reasons, including differences Ma et al., 2020; Elghazali et al., 2023). It is well known
in eating, season, species, sex, maturation stage, that fish lipid content can vary significantly based on
nutritional and environmental conditions, and amino several circumstances, including the time of year they
acid testing methodologies (Doğan and Ertan, 2017; are caught. The type of fish food or water temperature
Agr et al., 2019). can also influence these characteristics (Jenyffer et al.,
The present study and the most recent research (Pyz- 2022). The prevailing consensus is that eating SFAs
Łukasik and Paszkiewicz, 2018; Gauthankar et al., raises low-density lipoprotein (LDL) cholesterol and
2021; Elghazali et al., 2023) reported that the examined puts one at risk for coronary heart disease (Santos et al.,
fish contained a substantially elevated concentration of 2013). As a result, the species under study whose lipid
total amino acids. The authors reaffirmed the critical composition has the lowest SFAs appears to be healthier
function that fish can serve as a protein source in human than the others and appropriate for the prevention of
nourishment, thereby validating the necessity to produce cardiovascular disease.
and record nutritious data on the diverse array of edible Cadmium (Cd), lead (Pb), arsenic (As), and mercury
fish species that are accessible globally (Pyz-Łukasik (Hg) are examples of toxic metals that pose serious
and Paszkiewicz, 2018). Moreover, low findings were health risks. Exposure of humans to these metals
recorded by Elshehawy et al. (2016) and Sayad et al. can result in a variety of acute and chronic harmful
(2016). Amino acids are significant biomolecules that outcomes, including carcinogenic and neurotoxic
function as intermediates in several metabolic processes consequences, as well as kidney and reproductive
and are the building blocks of proteins. They act as dysfunction (Bayomi et al., 2019; El-Sherbiny and
building blocks for creating several molecules crucial Sallam, 2021). Since contaminated soil and water are
to life, such as neurotransmitters, peptide hormones, the main routes by which heavy metals enter the food
and nucleotides. Additionally, amino acids regulate chain, the volume of food ingested and the amount of
gene expression, the protein phosphorylation cascade, the metal in the diet determine the hazardous threat
animal cell nutrition transit, and metabolism, as well to consumers. As a result, eating food tainted with
as innate and cell-mediated immunological responses. heavy metals is becoming a more public concern (Di
They also play significant roles in cell signaling (Bimal Bella et al., 2020). Aquatic creatures obtain metals
et al., 2014). through food and water intake. Fish bioaccumulation
Fish are a vital constituent of human nourishment due to patterns of metals are subject to various environmental
the exceptional value of their lipid level, which serves factors, including age reproductive status, gender,
as a source of PUFA that benefits health. These PUFA feeding manners, trophic station, and body size. Metal
primarily consist of linoleic acid (LA; C18:2 ω6t), EPA enrichment is primarily impacted by environmental
(C20:5 ω3), DHA (C22:6 ω3), and arachidonic acid factors such as perseverance, quantity, mode of
(ARA; C20:4 ω-6). It has been extensively documented contact, and bioavailability. As a result, tissue-specific
that the ω 3 PUFAs, primarily EPA and DHA, positively improvement is detected due to the various metabolic
affect human fitness. EPA and DHA are ubiquitous pathways through which trace metals undergo
components of fetal and infant photoreceptors, cell metabolism (Priyanka et al., 2024).
membranes, and the developing brain (Tramice et al., Mineral and heavy metal concentrations (μg/g) in the
2021). fish species examined shown in Table 4 were identified
FAs are critical in supporting life as they provide in most tested species in amounts up to 0.035 μg/g for
energy, membrane constituents, and metabolic and Hg, 0.003 μg/g for Pb, 0.031 μg/g for Cd, 1.25 μg/g for
signaling mediators (Zhang et al., 2020). Therefore, Cu, 13.1 μg/g for Fe, 5.64 μg/g for Zn, and 6.5 μg/g for
it is imperative to acquire knowledge concerning the Mn. Meanwhile, arsine failed to be identified in all the
nutritive composition of commercially substantial fish inspected samples. The heavy metal level in the studied
types to assess their health benefits for consumers. types revealed a minimal threat of hazardous element

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buildup, as previously reported in other investigations in the foodstuff chain via bioaccumulation (YiHua et
(Ong and Gan, 2017; Ariano et al., 2021). Nile tilapia al., 2014). Furthermore, the efficacy of heavy metal
had the maximum Hg, Pb, Cd, Cu, and Fe residues, absorption by fish from contaminated food and water
while catfish had the highest Zn and Mn residues. is subject to variation contingent upon ecological
The study showed a substantial variance (p ≤ 0.05) in requirements, physiological metabolic ratio, water
the mineral and heavy metal ranks amongst the fish salinity, and temperature (Satheeshkumar and Kumar,
studied. This signifies that the contamination of the 2011).
fish with metals could occur in any field of the supply One of the primary significant biogenic amines in food
chain. The researchers have been highly focused on safety is histamine (Pawul-Gruba, and Osek, 2021).
the bioaccumulation impact of heavy metals and their Histamine, an endogenous compound found naturally in
related toxic impacts. Particular heavy metals are so the human body, is formed through the decarboxylation
harmless that their presence in low concentrations can of the amino acid histidine. Some meals that contain
potentially produce toxicity in the human body (Di free histidine may also include histamine, which is
Bella et al., 2020). Since heavy metals are frequently produced by specific bacteria during the fermentation
ingested through food (Tramice et al., 2021), regulatory and spoiling of fish. Histamine-rich meals may cause
bodies in numerous nations have established thresholds diet bigotry in people who are sensitive to them and
for the concentrations of these metals in food products. histamine contamination in fish (Elsherief et al., 2019).
The findings presented in Table 5 suggest that ingesting The measurement of histamine is significant because it
the fish collected from Nasser Lake does not pose a serves as a marker for fish freshness and is hazardous
significant risk of heavy metal exposure and follows the to humans (Pawul-Gruba, and Osek, 2021). Regarding
regulations set forth by Egyptian standards (ES, 2010). Fig. 2, histamine was detected with the highest value
As far as the authors know, there are no recognized (80 ± 3.8) in Zander, followed by Nile tilapia (48.9 ±
guidelines in Egypt concerning the Cu, Fe, Zn, Mn, 2.3) while Catfish recorded the lowest value (30.7 ±
and As levels in fish. Therefore, a comparison was 1.3). None of them exceeded the regulatory limit (˂200
made between the documented element levels and the ppm) according to the NFSA (2021) and the regulation
standards specified by FAO/WHO (1999) and FSANZ of the European Union Commission (EC, 2005) (100–
(2011). Furthermore, Elephant-snout Nile perch and 200 ppm) with statistically significant variances among
Zander produced superior results compared to Nile examined species (p ≤ 0.05). The low levels found in
tilapia and Catfish. Metals are essential components of this survey indicate that fish were kept under good
enzyme activity. They play a chief role in biological conditions till the analysis.
functioning, and a lack of them can result in metabolic Research on the histamine content of fish that
diseases. We anticipated that low metal concentrations corresponds with the outcomes of the current
would not affect the lipid structure of the species under investigation conducted by Park et al. (2022) detected
investigation, given that the metals under study have histamine content in 48.7% of the samples. Meanwhile,
the potential to redox react with reactive oxygen species low results of histamine content were obtained by
(ROS) (Tramice et al., 2021). Mamdouh et al. (2022) who reported 15.49 ± 2.05
The observations are similar to those found by other and 17.18 ± 2.24 ppm in Nile tilapia and Catfish, as
authors (Huang et al., 2021; Tramice et al., 2021; well as Bangieva et al. (2020) recorded 4.503 ± 1.133
Yang et al., 2021). Higher findings were reported in ppm. Conflicting with our outcomes, Antonello et al.
Nile tilapia and Catfish by Helmy et al. (2018) who (2020) who reported histamine with a concentration of
recorded 1.29 and 1.62 μg/g, 0.53 and 0.67 μg/g, 0.19 110 ppm in 7.6% of all fresh inspected fish, and Pawul-
and 0.25 μg/g, and Khalid et al. (2019) reported 0.045 Gruba and Osek (2021) recorded the amount of the
and 0.017 μg/g, 0.704 and 0.64 μg/g, 0.024, 0.020 amine from 3.4 to 156.4 ppm amongst the examined
μg/g, and 0.511and 0.568 μg/g for Hg, Pb, Cd, and samples. Histamine release is most often influenced
As. Furthermore, Elkady et al. (2015) recorded lower by both the effect of time and temperature (Antonello
results in the flesh of Nile tilapia, and these findings et al., 2020). Regretfully, we could not accurately
were lower than those obtained by Mert et al. (2014) estimate the temperature following collection, as well
who documented the ranks of Zn, Fe, Cu, and Mn were as the duration and temperature of storage. Therefore,
36.0323, 47.304, 0.5146 and 0.8655 μg/g, respectively, we could not assess any potential relationships with
from the Damsa Dam Lake fish, whereas Abubakar the histamine levels. Several investigations have found
et al. (2015) discovered a substantially higher iron that improper storage and sanitary conditions increase
concentration in the fish flesh examined from Nigeria histamine levels in fresh fish samples (Bilgin and
(11.453 and 21.873 μg/g) and stated that these levels Genccelep, 2015; Mejrhit et al., 2018; Antonello et
were over the FAO/WHO (1999) suggested safety al., 2020). Elevations of histamine and other biogenic
limits. The variation in metal concentrations in muscle amines can be avoided by following appropriate
across various fish types can be ascribed to factors handling, distribution, storage protocols, and basic
such as foraging intensity, geographic location, fish hygiene standards. Immediate chilling and rapid cooling
age and size, and the tendency of metals to accumulate following a fish’s demise is a highly effective method

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Fig. 2. Histamine concentrations “ppm” in the examined fish (n = 50 each).

Fig. 3. Cholesterol content (mg/100 g) in the examined fish (n = 50 each).

for inhibiting the formation of histamine (Bangieva et species, age, gender, hatching cycle, collecting period,
al., 2020). and geographic site of the lake, as cholesterol levels
Cholesterol is widely dispersed all over the animal in fish meat can differ, even among linked species
body, with notable concentrations in the epidermis, that live in similar areas and have identical eating
blood, bile, brain, and nervous tissue. Exogenous behaviors (Karim et al., 2022).
cholesterol consumption is the most significant In the current study, the cholesterol content (mg/100
variable influencing the amount of LDL cholesterol g) of the fish samples differed significantly among the
in human blood serum (Yidam et al., 2019). The total examined species (p ≤ 0.05) (Fig. 3). Nile perch had
cholesterol level in fish meat varies depending on the the highest cholesterol content (72.6 ± 1.7), followed

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by Zander (57.5 ± 1.6), Nile tilapia (54.3 ± 1.6), and From the summarized results given in Table 6, it is
catfish (48.2 ± 1.4), while Elephant-snout had the clear that all analyzed samples met the 9-point hedonic
lowest cholesterol content (29.7 ± 1.07). The values scale requirements for organoleptic acceptance, where
of cholesterol contents in the current investigation the mean values of the scores of all groups were nearly
are close and correspond to those values achieved similar with no substantial variance (p≥0.05), and
by previous research (Karim et al., 2022; Mangas et none of the samples were regarded as spoiled. The
al., 2022). Meanwhile, lower results by Danielli et findings of this investigation are generally consistent
al. (2019) and Saei-Dehkordi et al. (2021) reported with earlier reports (Abdelrahman et al., 2021; Zhang
cholesterol levels of 4.20 to 19.61 mg/100 g in the et al., 2022). The sensory examination of fish yields
investigated species. But Azrina et al. (2015) indicated a precise assessment of the apparent qualities and
that the cholesterol content in fish samples is up to offers comprehensive information that aids in a better
353.97 mg/100 g, and Menezes et al. (2009) recorded comprehension of the responses from customers
188.00 and 187.52 mg/100 g cholesterol values in (Abdelrahman et al., 2021). As a result, fish sensory
examined fish, which were regarded as excessive evaluation continues to be among the most reliable
compared to the current investigation’s quantities. The methods for determining variations in the quality of
findings of the present investigation did not reveal any fish. In this regard, the study provides an assessment
discernible correlation pattern among cholesterol and of the sensory quality of fish from Nasser Lake to
lipid levels. This implies that an elevation in total fat ascertain the freshness of the fish quickly and, as a
content cannot fundamentally result in an elevation result, calculate the financial loss resulting from the
in cholesterol levels. Cholesterol is an indispensable consignments of rejected and condemned fish.
component of the majority of biological systems.
It is a necessary component of animal cellular Conclusion
membranes and the building block of significant The finding provides crucial and beneficial information
endogenous compounds. Humans can get cholesterol for Egyptian society regarding the selection of high-
from two different sources: food consumption and quality fish that are rich in nutrients. According to the
endogenous synthesis. However, high, low-density current study, fish provide an alternate supply of protein
lipoprotein cholesterol levels constitute an important and fat, as well as acceptable levels of histamine and
cardiovascular risk factor. An increase in dietary cholesterol, and, to a greater extent, appropriate levels of
cholesterol consumption raises plasma cholesterol heavy metals, making them safe for public consumption
levels, which raises the risk of atherosclerosis and Furthermore, strict regulations are required to prevent
cardiovascular disease (Albuquerque et al., 2016). the pollution of fish in this region and maintain levels
The World Health Organization (WHO, 2007) issued below legal limits, in addition to proper hygiene and
a guideline suggesting that healthy individuals restrict safety measures when handling fish. Further research is
their dietary cholesterol consumption to 300 mg daily. recommended continuously to ensure the maintenance
However, in recent years, there has been a shift in safety and quality of Lake Nasser fish.
the notion of the ideal daily cholesterol intake, which
no longer specifies an exact quantity. As a result, the Acknowledgments
species analyzed are below the acceptable limit set by The authors are grateful to all colleagues from the
these organizations. Faculty of Veterinary Medicine, Aswan University,
Sensory attributes serve as the primary determinants who made this study possible.
of fish quality and the primary factors that influence Authors’ contributions
consumers’ decisions to purchase raw fish. Sensory Nady Elbarbary and Reda Gomaa: investigation,
characteristics of fish include its appearance, color, methodology, supervision, writing—review and
meat flexibility or texture, odor, and taste. Based on editing. Alaa Eldin Morshdy: supervision, and
these criteria, numerous sensory qualities could be visualization. Marwa Ali and Maha Abdelhaseib:
utilized to categorize fish freshness. Additionally, methodology, conceptualization, and validation.
all chemical and analytical instrument usage must Nermeen Malak and Ali Ghania: data curation, formal
follow the sensory evaluation findings (Zhang et analysis, visualization, and writing—original draft. All
al., 2022). Client audacity was correlated with the authors read and approved the final manuscript.
sensory evaluation of fish as it is more efficient than Conflict of interest
other methods for handling seafood freshness and The authors claim no conflicts of interest in publishing
other quality issues and it does not require laboratory this research.
expertise. Despite the apparent palatability of the Funding
fish’s sensory attributes when marketed to consumers, None.
its suitability for ingestion may be compromised by Data availability
substantial degradation in these quality parameters All data supporting the findings of this study are
(Abdelrahman et al., 2021). available within the manuscript.

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