Practices And Perceptions Of Uae Residents: Food Safety In Handling And Preparation Of Fish, Consumption, And Nutrition From Fish

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

Background: UAE is uniquely located with an extensive seafront, which has led to the development of fishing and fisheries in the country. As a result, the UAE's diverse population has become one of the highest fish consumers among the Gulf countries. The high fish consumption in the UAE was a part of the traditional diet; however, a better understanding of UAE residents' practices and perceptions of fish food safety, fish preparation, and nutrition from fish consumption was needed. Objective: This study investigates food safety practices in handling and preparation of fish, consumption trends, and perceptions of nutrition from fish among UAE residents. Method: A cross-sectional survey using convenience sampling was conducted on 390 participants aged 18+ and residing across the seven emirates in the UAE. The survey questionnaire had four sections: food safety of fish handling, fish preparation and consumption, nutrition from fish consumption, and demographic characteristics. Results: The study respondents included a Female:Male ratio of 60:40, 48% (25–44 years) and 33% (18–24 years) old. During fish purchases from the market, 41% of participants considered whether the fish looks clean and fresh, and 38% considered whether fish sellers wear masks and gloves. Most participants (67%) purchased fresh/refrigerated fish, followed by frozen fish (19%), and the majority (77%) refrigerated the fish within 2 hours of purchase. During fish preparation, 80% of respondents washed their hands, and 52% used a different board and knife after coming in touch with raw fish. Participants were preparing baked, roasted or broiled fish (61%), pan-fried fish (44%), deep-fried fish (32%), and smoked fish (22%) once a week or more. The other preparation methods, such as boiling or poaching, raw in sushi, microwaving or steaming, raw in sashimi, and sous vide, were less frequently used. Participants consumed Salmon fish (52%), Orange-spotted Grouper (Hamour) (50%), Kingfish or Spanish mackerel (Kanaad) (46%), Tuna fish (45%), Sea Bream fish (39%), and Spangled Emperor (Sheri) (32%) species once a week or more. The other fish species, such as Mullet Fish (Biah), Orange-spotted Trevally (Jash), Rabbitfishes or Spinefoots (Safi), Sardines (Ooma), Red Snapper (Hamra), Painted Sweetlips (Farsh), Greater Amberjack (Halwayo, or Hamam), and Tilapia fish (Bolti), were less frequently consumed. Participants identified fish as an essential component in a balanced diet (97%), identified fish as a good source of omega-3 fatty acids (PUFA) (91%), protein (90%), iron (70%), vitamin D (66%), calcium (57%), B vitamins (53%), vitamin A (49%) and saturated fat (38%). Conclusion: UAE residents have a good understanding of food safety practices during fish purchase, handling, and preparation. They prefer baking the fish over other cooking techniques, consuming salmon over other fish species, and identifying fish as a healthy and nutritious food. This research study contributes to understanding the consumers' practices and perceptions regarding the safety of fish consumption.

روابط وملفات

التعريف والنوع

رقم الوثيقة

0de8ab75-f91a-4952-afc0-c5a9a6a88c4b

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

840810_1.pdf

بيانات النشر

ترجمة العنوان

ممارسات وتصورات المقيمين في دولة الإمارات العربية المتحدة: السلامة الغذائية في التعامل مع الأسماك وإعدادها، استهلاكها، والقيمة الغذائية للأسماك

ألقاب المؤلفين

[{"name_ar":"Noof Ahmad Al Marzooqi","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Raman Kumar Bhaskaracharya","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Practices And Perceptions Of Uae Residents: Food Safety In Handling And Preparation Of Fish, Consumption, And Nutrition From Fish

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Raman Kumar Bhaskaracharya

الإعداد

Noof Ahmad Al Marzooqi

الاقتباسات الببليوغرافية