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Fish Nutrition and Feed Technology
Fishes, 2023 This Special Issue was designed to address advances in feeding and feed technology and challenges in aquaculture in order to achieve a greater understanding of its management and improve the sector [...]
Marina Paolucci
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Hurdle technology for fish preservation
Aquaculture and Fisheries, 2020 Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from ...
Theofania Tsironi +2 more
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Evaluation of antibacterial activity of nano-hydroxyapatite (HAp) from freshwater mussel (Pilsbryoconcha sp.) shell against Escherichia coli [PDF]
BIO Web of Conferences, 2023 Freshwater mussel shells have a high calcium content as a precursor in the synthesis of hydroxyapatite (HAp). The main components of HAp are calcium and phosphate, which can prevent dental plaque bacteria, such as Escherichia coli. This research aimed to
Sidauruk Santhy Wisuda +4 more
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Physics in fish processing technology [PDF]
, 1971 To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process.
Rao, C.V.N.
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Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2021 Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies.
V.M. Farias +5 more
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Lipolytic and oxidative changes in acoustically assisted frozen fattened duck liver [PDF]
BIO Web of Conferences, 2023 The delicate structure of the fattened duck liver requires rapid freezing as quickly as possible. Acoustically assisted freezing meets both the requirement for quick freezing and energy efficiency. For the purpose of the experiment, a fattened duck liver
Vlahova-Vangelova Desislava +3 more
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Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend [PDF]
BIO Web of Conferences, 2022 The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants on the sensorial, physicochemical and microbiological characteristics of cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin isolate
Kolev Nikolay +3 more
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Boletim do Instituto de Pesca, 2020 This study aimed at evaluating the yield of mechanically separated meat (MSM) in natura and post-smoking obtained from the African catfish (Clarias gariepinus) slaughtered in different weight ranges (A: 0.214 to 0.402 kg; B: 0.538 to 0.634 kg; C: 0.780 ...
Joaquim Antônio DAGA +5 more
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BMC Infectious Diseases, 2021 Background Rapid and simple serological assays for characterizing antibody responses are important in the current COVID-19 pandemic caused by SARS-CoV-2.
Jyotsna Shah +7 more
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The Impact of Biofloc Technology on Water Quality in Aquaculture: A Systematic Meta-Analysis
Aquaculture Nutrition, 2023 A technique called biofloc technology (BFT) is an environmentally friendly method for aquaculture in which a successful growing cycle depends on the maintenance and monitoring of water quality parameters.
Yousef Ahmed Alkhamis +11 more
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