S. L. Souzan

Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

H. E. Abdel-Mobdy, H. A. Abdel - Aal, S. L. Souzan & A. G. Nassar · Asian Food Science Journal · 2021

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  mo...

Open access Research Article 10.9734/afsj/2021/v20i830332

Nutritional Value of African Catfish (Clarias gariepinus) Meat

H. E. Abdel- Mobdy, H. A. Abdel-Aal, S. L. Souzan & A. G. Nassar · Asian Journal of Applied Chemistry Research · 2021

The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher leve...

Open access Research Article 10.9734/ajacr/2021/v8i230190