الفهرس 
Introduction
Quality indicators of liver tissue samplesOnly 14 pages are availabe for public view
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Abstract
Liver perhaps is the most consumed offal worldwide. Imported frozen liver is considered a nutrition dense food being cheap compared with red meat. Imported liver, however encounter a lot of circumstances that differ its composition, quality and even safety from native (baladi) liver.
The present study was conducted to assess the quality of imported frozen liver in Assiut markets. The samples were inspected to evaluate the sensory aspects, chemical indicator indices of quality and some of the nutritional aspects of the imported liver. A total of 100 samples were randomly collected over 2 months (January to March, 2020) from poultry slaughter shops, supermarkets and frozen meat markets in Assiut city, Egypt.
The obtained results of sensory evaluation revealed that 31 % of the samples have abnormal odor, 28 % have unordinary appearance, 10 % have atypical texture and 8 % was totally rejected regarding to general acceptability.
Concerning chemical indicators of quality, the values of pH, TVBN (mg/100g) and TBA (mg/kg) of the examined imported frozen liver samples ranged from 6.13 to 6.6, 16.8 to 42 and from 0.07 to 1.93 with a mean value of 6.38 ± 0.01, 25.76 ± 0.44 and 0.65 ± 0.03, respectively. Most of the samples (55 %) had pH value in the range of > 6.2 - 6.4, and majority of the samples (92 %) showed pH value exceeded the permissible limits of ”5.5 – 6.2” stipulated by Egyptian standards “2007”. However, the obtained values of pH were completely within the limits ”6 - 6.8” stipulated by the Egyptian standards “2005”. Moreover, (88 %) of the samples showed TVBN content within the stipulated limit “≤ 30 mg /100 g” set by the Egyptian standards. In addition, majority of the liver samples (77 %) recorded TBA value below the set limit in frozen meat (≤ 0.9 ppm), meanwhile 23 % of the analyzed samples showed values exceeded the previous limit.
Data recorded by sensory examination, TVBN and TBARS revealed that percentage of samples within permissible limits are ranged from 77 to 92 %.
The moisture, protein, fat, ash and carbohydrate values (%) ranged from 65.53 to 74.09, 18.49 to 22.95, 1.95 to 11.1, 0.95 to 2.39, and from 0.37 to 5.68 with mean value of 70.54 ± 0.11, 21.64 ± 0.08, 3.58± 0.12, 1.50 ± 0.018, and 2.74 ± 0.11, respectively.
The calculated gross energy value ranged from 114.59 to 199.30 with a mean of 133.09 ± 1.06 Kcal/100 g and percentage of energy from protein, fat and carbohydrate was 67.76, 23.92 and 8.30 %, respectively.
The iron content value in the examined imported frozen liver samples ranged from 10.69 to 24.15 with mean value of 16.07 ± 0.24 mg/100 g. Meanwhile, the cholesterol content ranged from 97.36 to 195.48 with mean value of 130.85 ± 2.17 mg/100 g.
The analyzed data was discussed along with some of the possible health hazards that may occur due to consumption of this type of food.