Shady ElShehawy | Mansoura University (original) (raw)

Papers by Shady ElShehawy

Journal of Food and Dairy Sciences, 2016

Food and Nutrition Sciences, 2016

International Journal of Nutrition and Food Sciences, 2016

Different kinds of fish products namely canned, salted, smoked, and frozen fish were collected fr... more 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.

The Egyptian Journal of Aquatic Research

nternational Journal of Nutrition and Food Sciences. 2016; 5(2): 85-94, 2016

Although fish is an important food as a source of high biological value of protein and polyunsatu... more Although fish is an important food as a source of high biological value of protein and polyunsaturated fatty acids
such as EPA and DHA, fish is a fast perishable food because of the high water activity and the high enzymatic activity in fish
viscera. The main target of this study was to evaluate some sensory and chemical attributes of fresh fish samples from the
Central Fish Market of Makkah, Saudi Arabia. However, 33 fresh fish samples of 11 species were randomly purchased from
the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia during spring 2015. These species are commonly consumed by the
local population in Saudi Arabia. Sensory evaluation by quality index method and some chemical analysis such as biogenic
amines were done. The obtained results showed that there were significant differences between all studied fish species in pH
and TVN value at P>0.05. However, there were no any significant differences in case of fish quality%. It could be noticed that
there were 8 samples from 33 samples exceeded pH value of 6.80, represented 24.24% of all samples, and there were 3
samples exceeded TVN value of 30mg/100g, represented 9.09% of all samples. As for quality %, there were 4 samples from 33
samples below 50%, represented 12.12% of all samples. Meanwhile, histamine content of studied fish samples ranged from
0.66±0.33 mg/100g in rusty parrot fish to 17.21±2.85 mg/100g in grey mullet. Eleven fish samples exceeded the permissible
limit of tyramine represented 33.33%. The statistical analysis showed that there were no significant differences between all
studied fish samples in tyramine and phenethylamine content at P>0.05 with F value of 0.89 and 0.68, respectively. It is
recommended to carry out the same study on other central fish markets such as Jeddah, Riyadh and Dammam. Consequently, a
complete quality assurance system must be planned to be applied in any central fish market in Saudi Arabia. It should be
considered some criteria such as refrigerated cars, sun protected receiving area, fish layer thickness, ice/fish ratio, using of fine
ice, using of salty ice and mechanical refrigeration.

Food and Nutrition Sciences, 2016, 7, 429-439, 2016

In spite of the established nutritive value of seafood, fishes have a special ability to store so... more In spite of the established nutritive value of seafood, fishes have a special ability to store some
toxic substances such as heavy metals because of its own respiration system. The goal of current
study was to explore the proximate chemical composition, minerals content and levels of heavy
metals in edible portions of some important commercial fish species available at Makkah Central
Fish Market, Saudi Arabia. The obtained results showed that Indian oil sardine fish had the highest
value of crude oil (dry weight) recorded 38.00%, while, rusty parrot fish sample had the least of
1.17%. In contrast, rusty parrot fish had the highest value of crude protein represented 90.75%
(dry weight), meanwhile, Indian oil sardine had the least of 54.19%. Consuming about 250 g of Indian
oil sardine will cover 100% of Fe RDA (Recommended Dietary Allowances), eating 500 g of
the same fish will cover about 30% of Ca RDA. While, 500 g of gilt head bream which has the highest
content of K, Na and Mg will cover about 11.7%, 1.5% and 4.1% of these minerals RDA, respectively.
As physical hazards, fourteen samples from the thirty three studied samples exceeded the
permissible limit of Pb and Cd representing about 42%. Therefore, it is strongly recommended not
to eat head, gills or viscera of all fishes.

J. Food and Dairy Sci., Mansoura Univ., Vol. 7(7): 307 - 314 , 2016, 2016

The current study was a trial to produce an acceptable herbal bakery product such pan bread using... more The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder
at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan bread
samples were determined. Rheological characteristics of these treated dough, sensory evaluation, physical properties, staling rate
and microstructure of processed pan bread samples were conducted. The obtained results indicated that Moringa leaves powder
contained high amounts of protein and crude fiber, beside some essential minerals namely Calcium, Magnesium, Phosphorous
and Iron. Addition of Moringa leaves powder to pan bread raised the protein content up to 21.85%, ash (5.21%) and
carbohydrates content decreased and reached 59.34%. Treated pan bread with 10% Moringa leaves powder had higher amount of
Magnesium (Mg), Calcium (Ca) and Iron (Fe) compared with control sample (from 25.50 to 102.56 mg/100g, 12.85 to 205.60
mg/100g and 4.54 to 12.56 mg/100g, respectively). Rheological properties showed that addition of Moringa leaves powder
negatively affected on some farinograph and extensograph values. Sensory evaluation showed that although there was an
improvement in nutritional value, the acceptability of all pan bread samples decreased with increasing level of Moringa leaves
powder ratios, especially pan bread with 15 and 20%. As physical properties, baking loss % ranged from 3.5-5.5% in bread
sample E and control sample, respectively. Results showed observed decreases in texture profile properties namely gumminess,
chewiness, springiness and resilience in all pan bread samples compared with control sample. Results of staling rate indicated
that there were gradual increases in all processed pan bread freshness up to 4 days of storage compared with control sample.
Finally, microstructure results showed different crystal types varied in shape, size and distribution in processed pan bread with 15
and 20% compared with other samples 5 and 10%. Also, the starch granules appeared wrapped and swollen in pan bread with 15
and 20% addition ratios. Generally, it could be said that, it is possible to produce acceptable herbal bakery products such as pan
bread using Moringa leaves powder with ratios of 5 and 10%. Moringa leaves powder is considered as a rich source of Ca, Mg
and Fe, could be used to prepare many bakery products, but there is a need to carry out more studies to evaluate these minerals
bioavailability.

International Journal of Food Science and Nutrition Engineering 2015, 5(6): 219-225, 2015

There are many types of salted fish in Egypt such as Feseekh (prefermented salted mullet), salted... more There are many types of salted fish in Egypt such as Feseekh (prefermented salted mullet), salted sardine and Meloha. Many cases of food poisoning are occurred caused by these salted products especially in Sham ElNassim festival and Eid Elfetr. So, the purpose of the present study was to get a view of the quality of the prefermented salted mullet and salted sardine sold in the Egyptian market. The different kinds of salted fish samples were collected from local markets in Damietta governorate at the north of Egypt. Sensory evaluation, physical measurements (aw, WHC, pH and plasticity) and chemical analyses (TVN, TSN, NPN, PV, TBA and fatty acids) were determined. The statistical analysis showed that there were highly significant differences at P>0.01 between each couple of salted fish studied in most chemical and physical attributes. As for sensory evaluation, there were significant differences at P>0.05 between the two samples of salted mullet in appearance and colour. Meanwhile, there were significant differences at P>0.05 between the two samples of salted sardine in total score and at P>0.01 in texture and juiciness. Furthermore, fatty acids profile, palmetic acid (C16:0) as a saturated fatty acid came at the first order in both samples, which it represented 21.2% in salted mullet1 and 26.0% in salted sardine1. Linoleic acid C18:2ω-6 represented the highest polyunsaturated fatty acid in salted mullet1, where it was 37.0%. From the obtained results it could be reported that all studied salted fish products were compatible with their standard specifications from chemical and physical view. It could be concluded that there is no documented method to produce such salted products.

International Journal of Food Science and Nutrition Engineering 2016, 6(2): 32-41, 2016

The aim of this research was to explore amino acids pattern and fatty acids composition of the mo... more The aim of this research was to explore amino acids pattern and fatty acids composition of the most common consumed fish in Saudi Arabia. This study was just a trial to encourage Saudi residents to increase their consumption of fish and fish products. To achieve this goal, eleven fresh fish species were randomly collected from the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia, beheaded, eviscerated, filleted and minced. Amino acids and fatty acids composition were determined. In case of essential amino acids (EAA), the major amino acids are lysine (4.47-6.28%), leucine (4.14-5.80%) and valine (3.23-4.37%). Predicted protein efficiency ratio (P-PER) ranged from 1.18 in Indian oil sardine to 1.84 in grey mullet. The percentage of total saturated fatty acids ranged from 34.19±1.70% in golden thread fin bream to 54.67±3.61% in grey mullet. Oleic acid (C18:1) was identified as the primary monoenoic fatty acid in all studied fish flesh samples. Total polyunsaturated fatty acids of studied fish flesh samples ranged from 20.48±1.53% to 43.19±0.17% in sabaki tilapia and golden thread fin bream, respectively. Among omega-3 (ω-3) series, C22:6 docosahexaenoic acid (DHA) was the most common fatty acid in all studied fish samples. Golden thread fin bream had the highest value of biological value (1.7), followed by job fish which recorded 1.41. Finally, these studied fish species were considered vital sources of essential amino acids and polyunsaturated fatty acids especially DHA, ω-3 fatty acid. The results suggested that the necessity to change the nutritive pattern of people in Saudi to encourage them to increase their fish consumption

J. Food and Dairy Sci., Mansoura Univ., Vol. 7 (6): 285- 294, , 2016

The introduction of synthetic food flavorings has been widely increased in Egypt. These materials... more The introduction of synthetic food flavorings has been widely increased in Egypt. These materials are used in both
industrial and household processing scale. Many of these materials, which commonly used in the household preparations, are
anonymous. The use of not controlled food flavorings (unknown) might exposure the consumers health to various health risks.
These unknown flavoring materials used in food processing were subjected to chemically and biologically evaluation. Heavy
metals contents and FT-IR analysis were determined. A nutrition experiment on rats was conducted to determine growth
parameters, liver and kidney functions. Also, histological examination on brain and testes was done. Results indicated that
studied heavy metals content of flavoring agents did not exceed the permissible limits of each that stated by international
organizations. FT-IR spectra indicated that the studied unknown flavoring agents contained many functional groups such as
hydroxyl, vinyl, carbonyl, amide, alcohol and aliphatic amine groups. As for growth parameters, body weight of all studied
groups significantly decreased via increasing dosages of synthetic flavoring agents (10, 40, 70 and 100 mg/kg/day) compared
with those of control group. Flavoring agents had a negative effect on liver and kidney functions where liver enzymes activity
(ALT and AST), creatinine and urea concentrations of treated groups were significantly increased compared with those of control
group. While, SOD activity and albumin content were significantly decreased. With increasing the administrated concentration of
synthetic flavors the adverse effects of biological parameters had been significantly increased. As well as, brain histological
sections proved to show congestion and edema. Testes showed irregular shape of seminiferous tubules, atrophy of leydig cells
and disturbance in spermatogenesis. Results indicated that the used doses of the synthetic food flavorings were mostly
attributable to hepatocellular damage, renal failure and decrease in spermatogenesis process. In conclusion, synthetic food
flavorings had negatively affected the biological performance of Albino male rats. More studies could be required to re-evaluate
the health effects of used food flavors in the local markets. Government must take conclusive decisions and put restrictions to
reduce these hazard components import, handling and using.