Results 21 to 30 of about 2,734 (277)
Nanochitosan application on the production of less salt dried fish
IOP Conference Series: Earth and Environmental Science, 2021 Abstract The objective of this study was to produce less salt-dried fish by the treatment of chitosan nanoparticles added into saline solution during the salting process. The concentration of nano chitosan of 0.4%, 0.7%, and 1.0% was added into 20% saline solution combined with soaking time of 30 minutes, 60 minutes, and 90 minutes ...
I K E Savitri +3 more
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DNA barcode authentication reveals highly fraudulent Cod commerce in Porto Alegre, Brazil
Forensic Science International: Reports, 2020 Through the DNA barcoding technique using the cytochrome oxidase subunit I (coI) mitochondrial gene, a high degree of fraudulent commerce of Cod (Bacalhau in Portuguese) was detected in the city of Porto Alegre, Brazil.
Bárbara B. Calegari +3 more
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Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2020 Salted and unsalted Klunzinger's mullet Planiliza klunzingeri were dried using infrared halogen dryer with different temperatures (60, 65, 70, 75 and 80)°C and different storage periods (0, 7, 14, 21, 28 and 35) days and studying their qualitative ...
Hassan H. Al-Rubaiy +2 more
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ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
Florea: Jurnal Biologi dan Pembelajarannya, 2016 This study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling ...
Nia Surya Wijayanti, Marheny Lukitasari
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Journal of Food Quality, 2022 Pseudomonas aeruginosa (P. aeruginosa) is a pathogenic bacterium and one of the seafood's most common spoilage microorganisms. In this study, 470 fish samples collected randomly were evaluated for the presence of P. aeruginosa, antibiotic resistance, and
Gholam Reza Shahrokhi +2 more
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Ethnic fermented and preserved fish products of India and Nepal
Journal of Ethnic Foods, 2016 The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun ...
Namrata Thapa
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Prevalence of Aflatoxin B1 in Commercial Dried Fish from Some Regions of Java
Squalen, 2018 The purpose of this study is to study the prevalence of aflatoxin B1 in commercial dried salted fish and other related information. A total of 150 samples were classified into 3 groups, based on the salt content.
Ninoek Indriati +3 more
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Salted and dried Cod preserved by vacuum and modified atmosphere
Frontiers in Marine Science, 2014 Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues et al., 2003; Rodrigues et al., 2005).
Maria José Rodrigues
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A Practical and Theoretical Study of the Locally Manufactured Vacuum Solar Dryer for Fish Drying [PDF]
Engineering and Technology Journal, 2016 A theoretical and practical study was conducted for the vacuum solar dryer, which locally manufactured to drying of salted and unsalted carp Fish and compared with natural sun drying and vacuum electric dryer in Basrah province for the period from ...
Asaad R.S. Al-Hilphy +2 more
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Squalen, 2018 This study presents a semi-quantitative risk analysis, which determines the probability of aflatoxin B1 exposure from Aspergillus flavus in dried salted fish from the results of research conducted by Indriati about the prevalence of aflatoxin B1 in ...
Izhamil Hidayah +2 more
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