Results 1 to 10 of about 212,312 (315)

Histamine content in selected production stages of fish products [PDF]

Journal of Veterinary Research, 2022
Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including ...
Madejska Anna, Pawul-Gruba Marzena, Osek Jacek   +2 more
doaj   +2 more sources

Identification of histamine in fish and fish products in Poland during 2014–2018 [PDF]

Journal of Veterinary Research, 2021
Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles.
Pawul-Gruba Marzena, Osek Jacek
doaj   +2 more sources

Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

Foods, 2023
This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ ...
María Carmen Gómez-Guillén, Selene Pérez-García, Ailén Alemán, María Elvira López-Caballero, Carmen G. Sotelo, María Pilar Montero   +5 more
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Pollution, Exposure and Risk of Biogenic Amines in Canned Sea Fish: Classification of Analytical Methods Based on Carbon Spheres QuEChERS Extraction Combined with HPLC

Molecules, 2022
This study investigated the pollution characteristics, exposure levels and health risk assessments of seven kinds of biogenic amines (BAs) in eight varieties of canned sea fish products (n = 131) on the Chinese market.
Xinying Guo, Zhiying Dai, Weibing Zhang
doaj   +1 more source

Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

Food Materials Research, 2023
Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during the ...
Olipriya Biswas, Palani Kandasamy, Pramod Kumar Nanda, Subhasish Biswas, José M. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, Arun K. Das, Mohammed Gagaoua   +9 more
doaj   +1 more source

Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa

Foods, 2021
Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities.
Molly B. Ahern, Shakuntala Haraksingh Thilsted, Marian Kjellevold, Ragnhild Overå, Jogeir Toppe, Michele Doura, Edna Kalaluka, Bendula Wismen, Melisa Vargas, Nicole Franz   +9 more
doaj   +1 more source

Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Veterinární Medicína, 2023
Measures for consumer protection against food adulteration and misleading labelling are integrated into EU legislation, including methods for detecting misleading practices.
A Honzlova, H Curdova, L Schebestova, P Bartak, A Stara, J Priborsky, M Sandova, A Koubova, Z Svobodova, J Velisek   +9 more
doaj   +1 more source

Quality and methods of adulteration of meat and fish products on the Polish market in 2010-2020

Roczniki Panstwowego Zakladu Higieny, 2021
Background. Globalisation is the direct or indirect source and cause of many economic, social, political and cultural processes and phenomena. These processes also affect agribusiness and food production.
Stanisław Kowalczyk
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Prospects for the development of commercial fish farming in the South of Russia [PDF]

E3S Web of Conferences, 2023
The article presents the analysis and prospects of commercial aquaculture in the southern regions of Russia. Rostov and Astrakhan region and Krasnodar Krai are the leaders in commercial fish production.
Matishov Gennady, Meskhi Besarion, Makoedov Anatoly, Ponomareva Elena, Grigoriev Vadim, Rudoy Dmitry, Sorokina Marina   +6 more
doaj   +1 more source

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Foods, 2015
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control.
Monika Manthey-Karl, Ines Lehmann, Ute Ostermeyer, Hartmut Rehbein, Ute Schröder   +4 more
doaj   +1 more source