Results 11 to 20 of about 73,061 (205)
Canned Tuna Quality Management Manual
, 1995 The section presents good management practices on thawing raw and frozen tuna that will be used for canned tuna ...
Suwanrangsi, Sirilak +4 more
core +9 more sources
Chemosensors, 2022 The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory ...
Nuno Ferreiro +6 more
doaj +1 more source
Aquatic Sciences and Engineering, 2022 Canned tuna is one of the most commonly consumed food products globally. Due to its high profitability and the increasing demand for it, fraudulent canned tuna products have become a serious problem.
Elif Tuğçe Aksun Tümerkan
doaj +1 more source
Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2021 Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan.
Sri Haryani Anwar +3 more
doaj +1 more source
Chemical evaluation of imported fish [PDF]
Benha Veterinary Medical Journal, 2021 Canned fish portions had laid down limits of pH that should not be more than 6.7; TVN should not be more than 40 mg/l00g (EOS, 2005) .This study was conducted on 105 samples of imported canned fish for recording the chemical evaluation of these samples ...
Saad M.S. +3 more
doaj +1 more source
Assessment of heavy metal residues in some fishery products [PDF]
Benha Veterinary Medical Journal, 2019 To estimate the levels of mercury and lead in fishery products,100 random samples of frozen fish, salted sardine, fesiekh and canned tuna (25 of each) were collected randomly from different fish markets in Kafr El-Sheikh and Gharbia governorates, Egypt ...
Nesreen Eleiwa +2 more
doaj +1 more source
Italian Journal of Food Safety, 2021 Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna.
Luigi Crobu +4 more
doaj +1 more source
DETERMINATION OF HISTAMINE LEVELS IN COMMERCIAL CANNED TUNA
, 2023 : Tuna species are the large group of important fishes that belong to the Scombridae family, covers more than 50 different species, are significant in supplying a global market. Tuna widely consumed worldwide as fresh or canned.
Desak Gde Diah Dharma Santhi
core +1 more source
HISTAMINE LEVEL IN IMPORTED SCOMBROID FISHES [PDF]
Veterinary Medical Journal - Giza, 1993 A total of 100 imported scombroid fish samples, 82 of each frozen mackerel and canned tuna were used in this study for determination of pH value, histamine content as well as isolation of histamine-producing bacteria.pH.
KHALAFALLA A, HODA AWAD
doaj +1 more source
Slovenian Veterinary Research, 2021 : Canned fish is considered as an important fish product that can supply humans with part of their needs from essential amino acids, polyunsaturated fatty acids, vitamins, and minerals.
Alaa Eldin Morshdy +4 more
doaj +1 more source