Results 21 to 30 of about 215 (117)

Chemical hazards in smoked meat and fish

Food Science &Nutrition, Volume 9, Issue 12, Page 6903-6922, December 2021., 2021
‐Main hazards reported in smoked meat and fish are toxic and carcinogenic to humans ‐Levels of chemical hazards reported from literature exceeded the maximal limits of European Union ‐Consumption of smoked meat and fish presents risk for consumers ‘health Abstract This review aims to give an insight into the main hazards currently found in smoked meat ...
Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie‐Louise Scippo   +7 more
wiley   +1 more source

Aquaculture and agriculture‐by products as sustainable sources of omega‐3 fatty acids in the food industry

eFood, Volume 2, Issue 5, Page 209-233, October 2021., 2021
The valorization of by‐products is currently a matter of great concern to improve the sustainability of the food industry. High quality by‐products derived from the food chain are omega‐3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid.
Paz Otero, Maria Carpena, Maria Fraga‐Corral, P. Garcia‐Oliveira, A. Soria‐Lopez, Francisco J. Barba, Jianbo Xiao, Jesus Simal‐Gandara, Miguel A. Prieto   +8 more
wiley   +1 more source

Development of behavioral and physiological thermoregulatory mechanisms with body size in juvenile bigeye tuna Thunnus obesus

Fisheries Oceanography, Volume 30, Issue 3, Page 219-231, May 2021., 2021
Abstract Changes in the thermoregulatory mechanisms of juvenile bigeye tuna (Thunnus obesus) as body size increases were investigated by comparing associative (fish associated with floating objects) and characteristic (non‐associative) behaviors using archival tag data from 15 fish released in Japanese waters [49–72 cm fork length (FL) at release, 3 ...
Haruhiko Hino, Takashi Kitagawa, Takayuki Matsumoto, Yoshinori Aoki, Shingo Kimura   +4 more
wiley   +1 more source

Pemanfaatan Lengkuas (Alpinia galanga L. Swartz) Untuk Mengawetkan Ikan Pindang Tongkol (Euthynnus pelamis L.)

Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 2019
The objective of this research was to prove that galangale rhizome (Alpinia galanga L. Swartz) can be used to preserved “pindang” tuna fish (Euthynnus pelamis L.). The fish were cooked by galangale rhizome solution (the concentration were 0, 50, 100, 150, 200 mg/l b/v) for15 minutes.
Kianto Atmodjo, Yuniarti Aida, Mursyanti Mursyanti   +2 more
openaire   +2 more sources

Atividade antimicrobiana do lactobacillus sakei na fermentação do bonito-

Vetor, 2007
RESUMO As bactérias láticas, das quais faz parte o Lactobacillus sakei, são um grupo heterogêneo de microrganismos com espectro antibacteriano, modo de ação e propriedades químicas específicos.
Jarbas Luiz Lima de Souza, Luiz Gustavo Gonçalves Rodrigues, Pablo Nery Machado Gonzalez, Ramon Tortato, Nádia Carbonea, Milton Luiz Pinho Espírito Santo   +5 more
doaj   +4 more sources

Checklist of commercially important Scombridae in Aceh, Indonesia [PDF]

BIO Web of Conferences
The Scombridae family represents one of the most commercially valuable groups of pelagic fish, widely consumed across the globe. Despite their economic importance and high market demand, scientific data on Scombridae species in Aceh remains scarce.
Azzahra Rudi Reefa, Tria Aswina Cut, Ulfa Khaira Nanda, Muhammad Razi Nanda, Muchlisin Zainal A., Ramadhaniaty Mutia, Riska Rahayu Sri, Damora Adrian, Siti-Azizah Mohd Nor, Fadli Nur   +9 more
doaj   +1 more source

Efektivitas penggunaan rumpon sebagai daerah penangkapan ikan di Perairan Pusong Kota Lhokseumawe

Depik Jurnal, 2018
The existence of fish aggregating devices (FADs) in a waters is able to establish a new fishing ground that potential waters. FADs are able to attract the attention of the gathering of fishes and other aquayic organisms around it, increasing the density ...
Makwiyah A. Chaliluddin, Ratna M. Aprilla, Junaidi M. Affan, Abdullah A. Muhammadar, Heri Rahmadani, Edy Miswar, Firdus Firdus   +6 more
doaj   +1 more source

Isolation and identification of arsenobetaine from concentrated extracts of skipjack tuna Euthynnus pelamis and albacore Thunnus alalunga.

NIPPON SUISAN GAKKAISHI, 1988
The water-soluble arsenic compound was isolated from a concentrated extract of skipjack tuna (so-called “katsuo-senji” in Japanese) which was prepared from cooker drain of “katsuo-fushi” preparation, and that of albacore prepared from steaming drain of tuna canning.
Shoji Tagawa, Atsuhiro Matsuura, Ken'ichi Hanaoka, Toshikazu Kaise   +3 more
openaire   +2 more sources

A Study on Phyto-Chemical Analysis and Antibacterial Activity of Spices on Pathogenic Bacteria Isolated from Commercially Important Edible Marine Fishes, Euthynnus Affinis (Cantor), Katsuwonus Pelamis L. and Auxis Thazard (Lacepede) (Family Scombridae)

Transylvanian Review of Systematical and Ecological Research, 2021
Abstract Ten bacterial species were isolated and monthly variations in their count were recorded from three edible tuna fishes. Phytochemical analysis and antibacterial activity of hexane, chloroform, methanol, and distilled water extracts of twelve common spices, against the isolated bacteria were evaluated.
Swathi Patrata, Jacob Solomon Raju Aluri
openaire   +1 more source

Effects of Fill Oil in Canning on the Lipid Composition of Bonito (Euthynnus pelamis) Muscle during Storage

Journal of Japan Oil Chemists' Society, 1994
Examination was made of the effects of canning fill oil on the lipid composition of bonito muscle after storage for 18 months compared to raw and frozen samples. Lipid class and fatty acid compositions were analyzed for the flesh lipids of bonito and fill oil as packing medium.
Shun WADA, Levent DIMICI
openaire   +2 more sources