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1997
Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
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Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
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Microbiological spoilage of fish and fish products
International Journal of Food Microbiology, 1996Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and
L, Gram, H H, Huss
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Vision Applications in the Fishing and Fish Product Industries
International Journal of Pattern Recognition and Artificial Intelligence, 1988This paper surveys the applications of vision to fish sorting, fish fillet sorting and detection of surface and sub-surface defects (such as worms and bones). It stresses the specific implementation context, needed performances, illumination, detection principle, as well as vision algorithms. Also analyzed are the optical properties of fish.
H. Arnarson +2 more
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1993
This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over
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This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over
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AGE Markers in Fish and Fish Product
2023The Maillard reaction starts between the carbonyl group of reducing sugars and the amino groupof amino acids, peptides, or proteins, and takes place during the processing and storage of foods.In addition to contributing to foods’ flavor and color properties, the reaction can also showantioxidant and/or antimicrobial effects. In addition to its positive
Kaban, Güzin, Anlar, Pınar
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1998
Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
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Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
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Productivity and fish production
1992The aquatic environment supports various communities of living organisms. They constitute the biotic load of a pond. Natural productivity is the capacity to increase this biotic load over time. Assessment of this productivity is required in order to determine how much an environment can generate or produce using its natural resources.
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Production and consumption of fish and fish products in the Republic of Buryatia
Economy of agricultural and processing enterprisesThe results of this study aim to identify resources that contribute to the increase in fish product consumption in the internal market of the Republic of Buryatia. The article offers recommendations for potential collaboration between executive authorities to provide government support and regulation of the domestic market.
Tatiana V. Polozova +3 more
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Fermented fish and fish products
1998Fermented fish products contribute significantly to the protein intake of a large number of the World’s population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein
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