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Articles by Nahed M. Abdelmaguid
Total Records ( 2 ) for Nahed M. Abdelmaguid
  Ali R. Shalaby , Nahed M. Abdelmaguid and Wafaa H. Emam
  Introduction: Food safety is determined to assure that food safety hazards present in the food have been eliminated, reduced to an established acceptable level or prevented from exceeding the acceptable level. Fish and seafood suffering from certain diseases need to be treated by MG, which metabolized to LMG. Such fish are cooked before its consumption may cause health problems. Many analytical methods for determining MG and LMG residues were required expensive apparatuses, large efforts and long time to done. Objective: Establishing a rapid and accurate Thin Layer Chromatographic (TLC) method for determining MG and LMG in fish and to follow up the effects of various cooking methods on MG and LMG residues in treated fish. Methodology: Thin-layer chromatography, roasting, frying and microwaving were used in this study. Results: Limit of quantification (LOQ) for MG and LMG was 0.2 ng g–1. Standard curves were linear for MG and LMG with correlation coefficients of 0.9913. No interferences occurred for MG and LMG on the developed TLC of blank samples. Average recoveries of raw, roasted, fried and microwaving samples were given. The losses observed in LMG were 18, 22 and 30% for roasting, frying and microwaving, respectively. The relative standard deviations were fewer than 15% for malachite green and fewer than 12% for leucomalachite green. The decrease of cooked samples weights of raw muscle, during roasting, frying and microwaving was observed. Conclusion: It could be conclusion that high temperatures and cooking processes do not ensure a full elimination of both malachite green and leucomalachite green which may be present in Tilapia fish.
  Hala E. Ghannam , Abdelrahman S. Talab , Natalia V. Dolganova , Ahmed M.S. Hussein and Nahed M. Abdelmaguid
  Background: Chitosan is basic polysaccharide and partially deacetylated polymer of glucosamine obtained from chitin by alkaline deacetylation. Fish by-products represent a serious threat to environment and disposed of it using simple and inexpensive method are necessary also, the production of natural compounds for food industry used is required. Methodology: Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. The study was undertaken to extract chitosan from some crustacean shells (shrimp and crayfish wastes) and characterize them using spectral analysis, Fourier transforms infrared spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and energy dispersive analysis of x-ray spectroscopy (EDAX) analysis. Moreover, antioxidant activity, moisture, protein, ash, yields, solubility, degree of deacetylation, water and fat binding capacity were also determined and compared the extracted chitosan with commercial type. Results: The study results showed that the extracted chitosan is soluble in 1% acetic acid solution also commercial, shrimp and crayfish chitosan had moisture content (4.1, 0.8 and 1.7), protein (8.5,7.32 and 8.16), ash (1.2, 0.5 and 0.6) and degree of deacetylation (84, 92 and 87), respectively. The FTIR spectra of three chitosan types (commercial, shrimp and crayfish) were observed to have absorption band in the region of (3422.06, 3444.24 and 3446.17 cm–1), respectively which corresponded to the vibrating and of aliphatic O-H and NH stretching vibration of free amino groups. Also, the stretching vibration for glucosamine ring -C-O-C- was indicated by the absorption bands at (1030.77, 1027.87 and 1031.73 cm–1) for the three chitosan types, respectively. Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. Also, the antioxidant activity of chitosan gives a great indication for its possible use as natural additives in food industries. The study results are very important to researchers in relevant fields because they can disposed fish wastes in safe method and they can utilized extraction process for producing natural products which can be improve physicochemical, sensorial and shelf life of food products. Conclusion: Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. Also, the antioxidant activity of chitosan gives a great indication for its possible use as natural additives in food industries.
 
 
 
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