Results 261 to 270 of about 22,099 (300)

Microplastic contamination in salted and sun dried fish and implications for food security – A study on the effect of location, style and constituents of dried fish on microplastics load

Marine Pollution Bulletin, 2023
The presence of microplastics in 21 different species of marine dried fish products from four locations in India is reported in this study. All samples have microplastics, and majority of the MPs were found to be fragments (56 %) and are of
Rakesh, Rukmangada, Bejawada Chanikya, Naidu, Binaya Bhusan, Nayak, Amjad, Balange, Mithilesh Kumar, Chouksey, K A Martin, Xavier   +5 more
openaire   +2 more sources

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide‐gallic acid conjugate

Journal of Food Science, 2023
Abstract Contaminated fungi on dried salted fish of three species including Talang queenfish (TQF, Scomberroides commersonianus ), Hamilton's thryssa fish (HTF, Thryssa hamiltonii ), and Cobia fish (CF,
Jirayu Buatong, Sita Preedanon, Ajay Mittal, Suriya Palamae, Soottawat Benjakul   +4 more
openaire   +2 more sources

The application of technology to the processing of dry-salted fish in peninsular Malaysia: comparison of sun-dried and oven-dried fish

International Journal of Food Science and Technology, 1982
Abstract Investigation of processing of dry-salted fish is described. The use of a satisfactory ratio of salt to fish, optimization of salting time and the use of mechanical driers to reduce drying time, insect infestation and microbial spoilage were investigated.
Yu, S. Y., Siaw, C. L., Idrus, Zulkifli
openaire   +1 more source

Effect of salt reduction on fiber‐like chewiness of dried pork and fish slices

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDSalt reduction (SR) in dried meat slices addresses consumers' health concerns, and numerous studies are focused on its impact on product flavor and taste. However, the literature about effects on texture, particularly chewiness, is rare.
Xu Cheng, Fang Yang, Yi Wu, Qixing Jiang, Pei Gao, Wenshui Xia, Dongxing Yu   +6 more
openaire   +2 more sources

Lipid oxidation in salted‐dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1993
AbstractIn relation to studies of lipid oxidation during the processing and storage of salted sun‐dried fish, the measurement of the initial rate of oxygen uptake has been studied on a model system consisting of a highly polyunsaturated fish oil. This parameter has been used for assessing the effects of temperature and light conditions on the model ...
Louise Davis, Lisa Goodwin, Gillian Smith, Michael Hole   +3 more
openaire   +1 more source

Effect of salting and drying conditions on quality of salted Dried tilapia (Oreochromis niloticus) fish

Journal of Applied Science and Technology, 2004
The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for
Nketsia-Tabiri, J., Sefa-Dedeh, S
openaire   +1 more source

Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product

International Journal of Food Science and Technology, 1984
Abstract The gross chemical and physical characteristics of a range of common fish species found in shrimp by-catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by-catch.
N H POULTER, J M POULTER
openaire   +1 more source

Determination of Total N-Nitroso Compounds and Their Precursors in Frankfurters, Fresh Meat, Dried Salted Fish, Sauces, Tobacco, and Tobacco Smoke Particulates

Journal of Agricultural and Food Chemistry, 2001
Total N-nitroso compounds (NOC) and NOC precursors (NOCP) were determined in extracts of food and tobacco products. Following Walters' method, NOC were decomposed to NO with refluxing HBr/HCl/HOAc/EtOAc and NO was measured by chemiluminescence. NOC were determined after sulfamic acid treatment to destroy nitrite, and NOCP were determined after ...
J, Haorah, L, Zhou, X, Wang, G, Xu, S S, Mirvish   +4 more
openaire   +2 more sources