Results 41 to 50 of about 24,661 (316)
Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 2015 Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed.
Devi Yuni Susanti +2 more
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Squalen, 2013 Study on quality changes of boiled salted Carp fish, processed using different cooking methods during chilling storage has been conducted. The study was intended to obtain an information on the effect of cooking method on the shelf-life of boiled ...
Theresia Dwi Suryaningrum +1 more
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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
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Journal of Agricultural and Marine Sciences, 2020 Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed.
Ayodeji Ahmed Ayeloja +3 more
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Journal of Applied Sciences and Environmental Management, 2023 Salting is a method of fish preservation in many countries of the world. It can be used in combination with drying or smoking. Salting of fish removes water and lowers the water activity, thereby reducing the water available to support microbial growth ...
I. Oku, E. R. Amamakoromo
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Vidyodaya Journal of Science, 2021 High salt intake elevates the risk of non-communicable diseases such as high blood pressure, cardiovascular diseases and stroke worldwide. Sri Lanka has recorded in 2010 as the country with highest average fish & fish products consumption in South Asia. In the current study, salt in ten types of commonly available dried fish namely; sprats, prawns,
null D. P. Lakmini +4 more
openaire +2 more sources
The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
Agraris: Journal of Agribusiness and Rural Development Research, 2021 The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features.
Nurliza Nurliza +2 more
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Sublimated products and other time management tools: transformations of Khanty reindeer herders' nutrition practices in the Polar Urals [PDF]
Вестник археологии, антропологии и этнографии, 2022 The key contribution of this article is bridging the perspectives of anthropology of food, mobility studies and anthropology of time, unfolding through an ethnographic study of the dietary practices of the Khanty reindeer herders in the Shuryshkar Region
Rakhmanova L.Ia.
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Comparison of Polyaromatic Hydrocarbon Residue Concentrations in Clarias gariepinus Smoked with Traditional and Mechanical Kilns [PDF]
Journal of Health and Pollution, 2020 Background. Wood, a common fueling material for fish smoking in Nigeria, contains polycyclic aromatic hydrocarbons (PAHs) which have been found to be carcinogenic and pose a human health hazard. Objectives. The present study investigated the interactions
Oluseun Osineye +4 more
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Fish availability and market channel in Rajbari, Bangladesh
Heliyon, 2022 Knowledge about fisheries market margins and fish availability in the market is crucial to establish an effective and well-planned marketing strategy. Hereby, the study was conducted to bring some knowledge on the availability of raw and processed fish ...
Zubyda Mushtari Nadia +6 more
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