Abdelrahman Said Talab

Scopus Publications

Water Scarcity Review; Challenges and Future Prospects, A Case Study in Egypt
Alaa I. Khedr, Hala Elshahat Ghannam, Abdelrahman Talab
Egyptian Journal of Aquatic Biology and Fisheries, 2025
A major global challenge is ensuring access to clean drinking water as freshwater resources become increasingly scarce. This review presented an overview of the causes, types, aspects, future challenges, and potential solutions to water scarcity, using Egypt as a case study. It highlighted Egypt’s current water situation, the factors contributing to scarcity, and the types of water resources available in the country. Several measures implemented by Egypt to mitigate water scarcity risks and manage water resources were also discussed. Improving river water quality forecasting is essential to support sustainable water management strategies. Brackish and seawater desalination represent promising options to alleviate scarcity; however, these technologies remain constrained by high costs, intensive energy requirements, and the environmental impacts of hypersaline effluents. The insights from this review provide valuable guidance for researchers, policymakers, and practitioners working to safeguard water resources globally.
Quantification and Identification of the Flavor Volatile Compounds in Some Fresh and Processed Fish Products Using GC/MSD
Abdelrahman Said Talab, Ahmed Hussein, Adel Ellahamy, Hala Elshahat Ghannam
Egyptian Journal of Aquatic Biology and Fisheries, 2025
Impact of Thermal Processing Procedures on Technological Properties and Nutritional Value of Sea Cucumber
Abdelrahman Said Talab, Ahmed Hussein, Hala Elshahat Ghannam, Tiantian Zhang
Egyptian Journal of Aquatic Biology and Fisheries, 2025
This study aimed to assess the impact of boiling and drying on the qualitative characteristics of Holothuria tubulosa, a commercially significant and prevalent sea cucumber species throughout the Egyptian Mediterranean coastline. The proximate composition, physicochemical properties, water activity, fatty acid profile, amino acid content, volatile flavor compounds, microbiological characteristics, and sensory quality were assessed in fresh, boiled, and dried samples of H. tubulosa. Findings indicated that H. tubulosa was classified as a low-carbohydrate, low-fat, and high-protein food. The bulk of fatty acids decreased after the thermal process, whereas specific particular saturated fatty acids and polyunsaturated fatty acids diminished during the drying process. Additionally, there was a notable reduction in saturated fatty acids following processing temperatures. A total of 34 volatile flavor chemicals were found, mostly categorized as aldehydes, alcohols, aromatic compounds, ketones, terpenes, and others. Thermal processing procedures significantly influenced the quality features of sea cucumbers. Based on physicochemical, microbiological, and sensory quality analyses, the maximum allowable limits set by national and international standards were not exceeded by either raw or processed H. tubulosa samples. This suggests that the samples were safe and may have nutritional value as a nutritious food source for human consumption.
Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit
Abdelrahman Said Talab, Ahmed Hussein, Nefisa Hegazy, Zeinab Saleh, Mohamed Ahmed, Hala Elshahat Ghannam
Egyptian Journal of Aquatic Biology and Fisheries, 2025
Chemical Composition, Physicochemical, Microbiological and Sensory Quality Attributes of Catfish Pastirma Coated by Crustacean Chitosan and Its Nanoparticles
Abdelrahman Said Talab, Ahmed Hussein, Hala Elshahat Ghannam, Mohie Kamil, Gamal Fouad, Gamal Hasan Ragab, Shaban Elsherif, safwat abdelghafour, Mostafa M. Mahmoud, Fify Anees, Maha Genina, Kamel Sayed abo-zeid, Haitham Elsayed, Sabrien A. Omar
Egyptian Journal of Aquatic Biology and Fisheries, 2025
The present work aimed to evaluate and improve the quality of fish pastirma through using shrimp and blue crab chitosan and their nanoparticles. Catfish pastirma was evaluated through chemical composition, fatty acids, biogenic amines, fatty acids composition, volatile compounds, microbiological, and sensory properties. Catfish pastirma of chitosan or its nano particles showed a slight impact on the chemical content of the samples compared to control. All pastirma samples were charaterized with the high protein (30.15-30.96%) and lipid (15.35-16.17%) content. In addition, all pastirma samples contained slight differences in trimethylamine and total volatile nitrogen, where they ranged between 12.45-12.20 and 2.89-1.50. This result indicated that freshness and proteolytic activity in all pastirma samples were accepted. Furthermore, the bacterial counts of all pastirma samples were below maximum acceptable limits of 6 log10 cfu/g. Regarding fatty acids, pastirma is an excellent source of unsaturated fatty acids, where the highest levels belonged to oleic acid (C18:1n9c), linoleic acid (C18:2n6c) and palmitoleic acid (C16:1), n9 in ranges from 28.09 to 34.78%, 14.44 to 20.40 % and 5.35 to 6.72%, respectively. The bacterial counts of pastirma samples were below the maximum acceptable limits of 6 log10 cfu/g. The nano chitosan has antibacterial ability better than chitosan itself due to the highest activity of fine particles, which are more reactive toward bacteria than chitosan. The volatile compounds of pastirma detected 57 compounds belonging to 9 major groups. These compounds consisted of aldehydes, hydrocarbons, sulfur compounds, terpenes, esters, acids, alcohols, ketones, and furans. The results of biogenic amines in pastirma showed an absence of agmatin and treptamine in all treatments, with the B-phenyl ethyl amine found only in pastirma treated with shrimp chitosan nanoparticles at a level of 2.23mg/ kg samples.
Pumpkin peel (Cucurbita pepo)–fortified diet mitigates trace element mixture (mercury and zinc)–induced hepato-renal dysfunction, immunotoxicity, splenic gene disruption, and histopathological alterations in Oreochromis niloticus
Rowida E. Ibrahim, Afaf N. Abdel Rahman, Mohammed S. Sobh, Abdallah Tageldein Mansour, Ahmed S. Alsaqufi, Yousef Alkhamis, Hesham A. Hassanien, Ahmed Abbas, Tarek Khamis, Abdelrahman S. Talab
Fish Physiology and Biochemistry, 2025
Assessment of Heavy Metal Concentrations in Different Processed Fish Species: Implications for Human Health
Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2025
In this study, the concentrations of sixteen heavy metals (Al, Ba, Cd, Cr, Sb, As, Cu, Pb, Mn, Ni, Se, V, Zn, Sn, Fe, Co.) were estimated in raw, fried, and smoked different thirteen commercial fish species. The concentration of the detected metals in samples of raw fish were in the following order: Fe > Al > Zn > Cu > Cr > Pb > Ni> Mn > Ba > Co according to the highest value for each element. Other heavy metals were undetected (Sb, As, Cd, Se, Sn and V) in all fish species. The Fe, Cr, Ni and Pb levels in raw fish exceeded their permitted limits except Pb in the thumbprint emperor and grass carp. The impact of thermal processing methods on the concentration of trace elements in fish was determined showing various effects where the maximum values of Fe, Zn, Pb and Ba were recorded in fried fish sample while the maximum values of Al, Cr, Co, Ni and Mn were recorded in smoked fish sample. On the other hand, higher Cu content was in raw fish sample. Smoking and frying processing methods had varied effects on heavy metals accumulations. However, customers must be aware that excessive consumption of fried and smoked fish may raise health problems.
Effect of Chitosan and Chitosan Nanoparticles on the Quality of Fish Fingers During Cold Storage
Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2025
Nanotechnology could be playing a key role in fish processing as well as preservation. Therefore, this study assessd the effect of using 1% shrimp and crab chitosan and their nanoparticles on the physical, chemical, microbiological, and sensory quality attributes of the catfish fingers during storage at 4°C±1 for 15 days. The main objective of this study was to assess the impact of the addition of chitosan and its nanoparticles with 1% to the formula of the catfish fingers on volatile organic compounds, fatty acid composition, and biochemical, organoleptic, and microbilogical quality of the catfish fingers stored at 4±1°C for 15 days. Chitosan or chitosan nanoparticles significantly (P<0.05) decreased myristic, palmitic, stearidonic, and rachidonic acids, while it significantly (P<0.05) increased lauric, stearic, arachidic, oleic, gadoleic, eicosapentaenoic, and docosahexaenoic acids. On the other hand, there were significant differences in volatile compounds of the catfish fingers as affected by the added chitosan and its nanoparticles, including aldehydes, alcohols, carboxylic acids, sulfur-containing compounds, aromatic compounds, and other compounds. In addition, pH value, total volatile basic nitrogen, trimethylamine, thiobarbituric acid, and total bacterial counts of stored catfish fingers at 4±1°C were significantly (P<0.05) decreased but did not exceed acceptability limit for all groups. In conclusion, chitosan and chitosan nanoparticles trials had a longer shelf-life of up to 15 days if stored at 4±1°C compared to control sample, according to obtaining quality indices results. Additionally, chitosan nanoparticles improved the quality attributes of the stored catfish fingers at 4 ±1°C.
Sea cucumber saponins reduce blood alcohol and acetaldehyde concentration by inhibiting alcohol absorption and regulating alcohol metabolism enzyme activity
Hongyu Zhao, Lu Wen, Chengcheng Wang, Abdelrahman·said Talab, Junying Qiu, Changhu Xue, Yuming Wang, Tiantian Zhang
Food Bioscience, 2025
Protein enzymatic hydrolysates of sea cucumber intestine promotes proliferation and migration of bone marrow mesenchymal stem cells through up-regulating the PI3K/AKT and JAK/STAT pathways
Haoyu Chai, Yuying Bo, Linyi Zhou, Abdelrahman·Said Talab, Lu Zhang, Yuming Wang, Chengcheng Wang, Tiantian Zhang
Food Bioscience, 2025
Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2024
Synthesis and Characterization of Chitosan Nanoparticles from some Crustacean Wastes
Abdelrahman Talab, Ahmed Hussein
Egyptian Journal of Chemistry, 2024
Effect of Crab Chitosan and Chitosan Nanoparticles on Experimental Animals: An Acute/ A Chronic Toxicological Study
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2024
Chemical Composition, Physicochemical and Microbiological Quality Properties of Cyprinus carpio and Euthynnus alletteratus
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2024
Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2024
Proximate Composition and Quality Properties of some Egyptian Sea Cucumber Species
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2024
Effect of chitosan nanoparticles on the quality properties of fish burger
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2023
Effect of Some Food Additives on Carp Fish Nugget Quality During Frozen Storage
Abdelrahman S. Talab et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2023
Biochemical Composition, Physicochemical, Microbiological Properties and Heavy Metal Concentrations of Some Tilapia Fish Species
Fify Anees, Abdelrahman Talab, Maha Genina, Hala Ghannam
Egyptian Journal of Chemistry, 2023
Production and quality evaluation of spiced anchovy fish sauce
Mohammed Abdellhady Ibrahim, Abdelrahman Said Talab, Abdelrahman Shaban Abou-Zied, Sayed Mekawy Ibrahim
Egyptian Journal of Aquatic Research, 2022
Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced From Some Underutilized Fish Species
Fify Anees, Mohamed Abou-Taleb, Abdelrahman Talab, Mohamed Ibrahim, Maha Genina, Mostafa Mahmoud, Shimaa Abou Taleb
Egyptian Journal of Chemistry, 2022
Effect of Traditional Processing Methods on the Cultivated Fish Species, Egypt. Part I. Mineral and Heavy Metal Concentrations
Mahmoud Mahrous M. Abbas, Sabry M. Shehata, Abdelrahman S. Talab, Mohamed H. Mohamed
Biological Trace Element Research, 2022
Biochemical alterations of Nile tilapia fish in El-Manzala Lake as an indicator of pollution impacts
Dalia M. El-Gaar et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2022
Effect of some plant extracts on the quality of fish sausage and burger
Mohamed Abou-Taleb et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2022
Quality evaluation and safety of little tuna fish shawarma
Mohamed M. M. Khallaf et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)
Mahamed Abou-Taleb et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Effect of different hydrocolloids on the quality criteria of fish fingers during frozen storage
Abdelrahman S. Talab, Mahamed Abou-Taleb
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Assessment of fibroblast growth factor 23, antioxidant enzymes activities and heavy metals in oreochromis niloticus and clarias gariepinus
Soha M. Hamdy et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Effect of smoking methods and refrigerated storage on physicochemical, microbiological and sensory properties of the sagan fish
Shaban El-Sherif et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Effect of different cooking techniques on quality characteristics of some fish species
Mohamed Abou-Taleb et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Nutritional composition and amino acid profile of the crayfish byproduct meal
Shaban A. El-Sherif et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Determination of quality and aqua veterinary drugs residues of some cultured fish and their processed products
Sayed M. Ibrahim et al.
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Effects of different salt concentrations on the quality alterations and shelf-life of the grey mullet fish
Abdelrahman S. Talab, Mohamed H. Ghanem
Egyptian Journal of Aquatic Biology and Fisheries, 2021
Quality attributes of artificial dried and dried salted sand smelt fish (Atherina boyeri)
Abdelrahman S. Abou-Zied, Abdelrahman S. Talab, Mohamed A. Ibrahim, Sayed M. Ibrahim
Egyptian Journal of Aquatic Biology and Fisheries, 2020
Adsorption of heavy metals from polluted water using low cost materials
Hala E. Ghannam, Sayed A.A. Shama, Abdelrahman S. Talab, Abdelazim M. El-Sharkawy, Karima O. Abbas
Egyptian Journal of Aquatic Biology and Fisheries, 2019
Frozen fish chips properties processed from some economic underutilized fish species
Mohamed Abou-Taleb, Abdelrahman S. Talab, Mohamed A. Ibrahim, Maha E. Genina, Fify R. Anees, Mostafa M. Mahmoud, Shimaa M. Abou-Taleb
Egyptian Journal of Aquatic Biology and Fisheries, 2019
Production and quality evaluation of hot smoked grass carp (Ctenopharyngodon idella) fillets stored at 4±1°C
Sabri M. A. Shehata, Mohammed H. M. Ghanem, Abdelrahman S.A. Talab, Mahmoud M. M. Abbas
Egyptian Journal of Aquatic Biology and Fisheries, 2018
Quality evaluation of three types of fish pastirma during frozen storage
Mohamed Abou-Taleb, Abdelrahman S. Talab, Mohamed A. Ibrahim, Fify R. Anees, Maha E. Genina, Mostafa M. Mahmoud, Shimaa M. Abou-Taleb
Egyptian Journal of Aquatic Biology and Fisheries, 2018
Chemical compositions and heavy metal contents of Oreochromis niloticus from the main irrigated canals (rayahs) of Nile Delta
Abdelrahman S. Talab, Mohamed E. Goher, Hala E. Ghannam, Mohamed H. Abdo
Egyptian Journal of Aquatic Research, 2016
Effect of cooking methods and freezing storage on the quality characteristics of fish cutlets
Abdelrahman Said Talab
Advance Journal of Food Science and Technology, 2014
Occurrence and distribution of chlorinated pesticide residues in water and fish of El-Bahr El-Pharaony drain, El-Menoufia Governorate, Egypt
Pollution Research, 2014
Influence of modern cooking techniques on heavy metals concentrations of some freshwater fish fillets
Abdelrahman S.A. Talab, Hossam S. Jahin, Seleem E. Gaber, Hala E.A. Ghannam
Research Journal of Applied Sciences Engineering and Technology, 2014
Assessment of heavy metals distribution in some freshwater fish organs using inductively coupled plasma optical emission spectrometry (ICP-OES)
Ecology Environment and Conservation, 2014
Assessment of heavy metals distribution in some freshwater fish organs using inductively coupled plasma optical emission spectrometry (ICP-OES)
Ecology Environment and Conservation, 2014

Abdelrahman Said Talab

RESEARCH INTERESTS

Scopus Publications