Results 181 to 190 of about 9,025 (227)

Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)

Critical reviews in food science and nutrition, 2020
It is undeniable that with the popularity of sushi and sashimi over the last decade the consumption of raw fish has extremely increased. Raw fish is very appreciated worldwide and has become a major component of human diet because of its fine taste and ...
J. Lehel, Rebecca Yaucat-Guendi, L. Darnay, P. Palotás, P. Laczay   +4 more
semanticscholar   +1 more source

Sashimi NOTES - extraction of bulky specimens in no-scar operations

Minimally Invasive Therapy & Allied Technologies, 2011
A major obstacle in no-scar surgery is the extraction of large, bulky or rigid specimen. Thus, a method is needed that allows for extraction of large specimens without situs contamination in women and men. It should enable safe treatment of infectious or malignant disease while preserving pathologic workup.
Wolfram, Lamadé, Fabian, Rieber, Colin, Friedrich, Tarkan, Basar, Christoph, Ulmer, Oliver, Bannier, Klaus Peter, Thon   +6 more
openaire   +2 more sources

Identification and Classification of Sashimi Food Using Multispectral Technology

Proceedings of the 2020 2nd Asia Pacific Information Technology Conference, 2020
?Food quality inspection is an essential factor in our daily lives. Food inspection is analyzing heterogeneous food data from different sources for perception, recognition, judgment, and monitoring. This study aims to provide an accurate system in image processing techniques for the inspection and classification of sashimi food damage based on ...
Ismail Parewai, Mansur As, Tsunenori Mine, Mario Koeppen   +3 more
openaire   +1 more source

Stability of liquid smoked nano-encapsulated on the foodborne pathogens and histamine-forming bacteria’s growth in tuna loin sashimi.

Nutrición clínica y dietética hospitalaria
Introduction: In Japan, sashimi, a distinctive and straightforward meal of fresh fish, is frequently offered for dinner with family or at restaurants. Since sashimi is made from raw tuna loin, infections and spoiling microorganisms can readily damage it,
H. Dien, R. I. Montolalu, F. Mentang, S. Berhimpon   +3 more
semanticscholar   +1 more source

Critical evaluation of in natura sashimi products quality during Covid-19 pandemic

Research, Society and Development
To emphasize the importance of quality food for health and immunity during COVID-19, this study evaluated raw fish quality from oriental cuisine delivery.
Jane Silva Maia Castro, C. Balthazar, S. Mano, E. A. Esmerino, Fábio Jorge Gadiole de Vasconcellos, Thais Regina de Castro Pereira, Marina Teixeira V. Mársico, Luiz Felipe Teixeira M. Guimarães, E. Mársico   +8 more
semanticscholar   +1 more source

Evaluation of ready to eat sashimi in northern Portugal restaurants

Food Control, 2015
Abstract The number of traditional Japanese restaurants has increased in Portugal throughout the past few years. This type of restaurants can reveal some food safety issues when the food safety plans and good hygiene rules are not efficiently implemented.
S. Miguéis, C. Santos, C. Saraiva, A. Esteves   +3 more
openaire   +1 more source

Microbiological quality of Sushi and Sashimi

2013
Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood in combination, in the case of sushi, with rice. However, eating sushi and sashimi has became popular in many countries outside Japan. These dishes are not free from health risks such as ingestion of pathogenic bacteria or parasite.
MUSCOLINO, DANIELE, GIARRATANA, Filippo, BENINATI, CHIARA, Tornambene A., PANEBIANCO, Antonio, ZIINO, Graziella   +5 more
openaire   +1 more source

Colour and quality assessment of tuna for sashimi

1997
The colour of tuna is the main criterion for quality assessment of sashimi. In Japan, the general rule is the brighter the red, the better the quality. The colour of fresh meat is due to the occurrence of myoglobin in its different chemical states; in oxidized meat, the predominant chemical state is metmyolgobin. In this study, the main objective is to
Chia, Evelyn G. H., Low, Lai Kim, Mori, Yoshishige   +2 more
openaire   +1 more source

Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives.

Food Research International, 2023
Hui Chen, Quan Zhou, Li-Jun Huang, Jun Lin, Jia-Fei Liu, Ziwei Huang, Rongci Zhang, Jing-Jing Wang, Yong Zhao, Yong-Ning Wu, Xing-fen Yang, Wei-Liang Wu   +11 more
semanticscholar   +1 more source

New Technique for Sampling Otoliths of Sashimi-Grade Scombrid Fishes

Transactions of the American Fisheries Society, 1986
Abstract A technique is described for removing otoliths by means of a rechargeable drill fitted with a hole-saw attachment. This technique causes little damage to the fish and, consequently, it is suitable for tunas (Scombridae) and similar fishes destined for the Japanese sashimi market.
openaire   +1 more source