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Morganella morganii is a psychrotolerant organism recognized as a histamine-producing bacteria by decarboxylation of histidine amino acid, it has been involved in cases of histamine fish poisoning reported in different seafood products. In this study, we collected a total of 125 random samples of frozen Mackerel fish stored at -18°C from different fish markets in New Valley Governorate, Egypt. Through isolation from the tissue of fish samples on Chromogenic agar plates, bacteria forming light brown colonies were identified. Confirmatory identification of bacteria was conducted using 16S rRNA as a species-specific gene, revealing the presence of 14 M. morganii strains from samples, representing an incidence of 11.2% of all samples. Morganella morganii is a prominent adaptive nosocomial bacterium that can cause urinary tract infections and bacteremia. [ABSTRACT FROM AUTHOR]

Biogenic amines are undesirable compounds formed through the decarboxylation of free amino acids by pathogenic microbes, They pose serious risks to public health and food safety. These amines serve as critical biomarkers for evaluating food quality and safety. Their physiological implications for human health necessitate vigilant monitoring, particularly in fish, where elevated concentrations can cause histamine poisoning and toxicity. This study employed liquid chromatography–electrospray ionization–tandem mass spectrometry (LC-ESI-MS/MS) to quantify spermidine and tyramine levels in Mackerel fish. Twenty random samples, comprising 10 frozen and 10 grilled, were collected from various markets and restaurants in the New Valley Governorate, Egypt. The analysis revealed that mean values of spermidine concentrations (mg/100g) were 233.2 ± 25.5 in raw frozen fish and 186.80 ±10.7 in grilled fish. The average concentrations of tyramine were 1.22 ± 0.09 in raw frozen fish and 3.54 ± 0.3 in grilled fish. Based on the established permissible limits recommended by EOS, all samples of frozen mackerel fish 100% and 90% of grilled fish were exceed the permissible spermidine limits. However, all frozen and grilled fish samples were within acceptable tyramine levels. [ABSTRACT FROM AUTHOR]

The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an approach of using fluorescence fingerprints (FFs) for the non-destructive prediction of pH in frozen fish fillets was trialled. Sixty-three live horse mackerel (Trachurus japonicus) and spotted mackerel (Scomber australasicus) were freshly harvested, sacrificed instantly, then preserved in ice, filleted, vacuum-packed, and frozen. Subsequently, the FFs of all frozen fillets were recorded using a fibreoptic-equipped fluorescence spectrometer, and the corresponding pH values of the samples were measured. After pre-processing, the masked FFs were modelled using partial least squares regression (PLSR) for the prediction of pH values. The results revealed that the developed method was accurate enough for predicting the pH changes in frozen horse mackerel and spotted mackerel fillets with R2 = 0.71 and R2 = 0.90, respectively. The proposed technique could be utilized as a rapid and non-contact alternative to traditional pH electrodes for the quality monitoring of fish products. [ABSTRACT FROM AUTHOR]

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This research included study the effect of replacement a part of the traditional feed of rabbits with fenugreek powder (4%) and mackerel fish (8%) for the period from 11/12/2019 to 20/12/2019 was studied on some physiological and / biochemical characteristics of 30 rabbits (15 males and 15 females) After dividing them into six groups, (5) rabbits for each group. The study showed that: i)The powder results showed a significant decrease in the (follicles stimulating hormone, luteinizing and testosterone hormone), and increase the level of (prolactin hormone) in groups treated with fenugreek powder,and groups treated with mackerel fishes powder of both males and females compared to control group, and ii) the results of liver enzymes showed no significant differences in AST level in the both male groups (the fenugreek powder treated group, mackerel fishes powder treated group), while there was a significant decrease in the females groups for both treatments. The results showed a significant increase in ALT enzyme in the female groups (treated with fenugreek leaves powder and mackerel fishes powder). In the male groups, there was a significant decrease in ALT enzyme in the group treated with mackerel fishes powder, while there was no significant change in the group treated with fenugreek powder. For the enzyme ALP, there was no significant difference in the concentration of this enzyme in the both females groups (treated with fenugreek powder and treated with powder mackerel fishes powder), while the results showed a significant increase in the male groups for the same treatments. [ABSTRACT FROM AUTHOR]