Salted fish products provide essential nutrients and make a significant contribution to nutrition. Chemical composition, water activity (a_w), sodium chloride content, pH, and microbiological analysis of five different salted fish products originating from Egypt and Spain were investigated. Chemical quality parameters such as free fatty acids (FFA), total volatile basic nitrogen (TVB-N) content, trinitrobenzene sulfonic acid (TNBS) content, peroxide value (PV), and thiobarbituric acid value (TBA) were also evaluated. The chemical composition varies greatly among different salted fish types. Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products. The highest FFA value was recorded for Sardine, whereas Maruca recorded the lowest FFA value. Total bacterial count ranged from 3.68 to 6.92, Lactobacillus count 1.08–5.02, yeast and mold counts 0.98–3.78, Staphylococcus count 1.21–5.18, and halophilic bacteria count 2.87–6.35 log₁₀ CFU/g. No coliforms group was detected in all samples, while enterococci count, with a less than 1.0 log₁₀ CFU/g, was detected only in Fesseikh, Mugel, and Moloha samples. It could be concluded in the Egyptian and Spanish salted fish, the differences are meaningful, and this might be related to the different geographical origins of fishes and the different manufacturing processes used.

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中文翻译：

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一些地中海咸鱼产品的生化和微生物学特征

咸鱼产品提供了必要的营养，并为营养做出了重大贡献。化学成分，水分活度（a _w），氯化钠含量，pH值以及来自埃及和西班牙的五种不同咸鱼产品的微生物学分析进行了调查。还评估了化学质量参数，例如游离脂肪酸（FFA），总挥发性碱性氮（TVB-N）含量，三硝基苯磺酸（TNBS）含量，过氧化物值（PV）和硫代巴比妥酸值（TBA）。不同类型的咸鱼之间的化学成分差异很大。盐腌鱼样品的分析显示，TVB-N和PV含量高，而所有样品的TBA值都非常低，表明次级脂质氧化产物的形成有限。沙丁鱼的FFA值最高，而Maruca的FFA值最低。乳酸杆菌的总细菌数范围为3.68至6.92细菌计数为1.08–5.02，酵母菌和霉菌的计数为0.98–3.78，葡萄球菌的计数为1.21-5.18，嗜盐细菌的计数为2.87–6.35 log ₁₀ CFU / g。在所有样品中没有检测到大肠菌基，而肠球菌计数，具有小于1.0的日志₁₀ CFU /克，只在Fesseikh，马热尔，和Moloha样品检测。可以在埃及和西班牙咸鱼中得出结论，差异是有意义的，这可能与鱼类的地理来源不同和所使用的制造工艺不同有关。

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