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Chemical profile of Salted and Smoked Fish [PDF]

Benha Veterinary Medical Journal
From various super markets in Egypt, 90 randomly selected samples of smoked herring, salted sardine, and fesiekh (30 of each) were gathered. The pH levels in the smoked and salted fish products that were evaluated were 6.18±0.03, 6.40±0.05, and 6.49±0.05
Yomna Soliman, Walid Arab, abobakr Edris, Amina Elrais   +3 more
doaj   +1 more source

EFFECT OF SMOKING METHODS ON THE QUALITY CHARACTERISTICS AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) CONTENT OF MULLET FISH(Mugil cephalus ) [PDF]

Journal of Food and Dairy Sciences, 2007
This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer ...
N. El-Badry, M. Abul-Fadl, S. Ibrahim, A. Nassar   +3 more
doaj   +1 more source

NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Silurus glanis is a freshwater fish native to Europe and Western Asia. Its meat is highly appreciated by consumers. By smoking it, food products with particularly good sensory qualities are obtained. To carry out this study, comparisons were made between
BOGDAN-VLAD AVARVAREI , CRISTINA SIMEANU, MONICA ANGELICA DODU, RĂZVAN-MIHAIL RADU-RUSU, EMANUEL MĂGDICI , DANIEL SIMEANU   +5 more
doaj   +1 more source

USE OF WHITE, RED, AND BLACK QUINOA IN UNCONVENTIONAL BREWING MASH MATRICES - A TECHNOLOGICAL APPROACH

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
The growing demand for gluten-free, low- and non-alcoholic beer, has led to increased research into the incorporation of non-traditional cereal substrates in the brewing process, such as the pseudocereal quinoa (Chenopodium quinoa, Willd.).
MARIANA-LILIANA PĂCALĂ , ANCA ȘIPOȘ
doaj   +1 more source

ANALISIS SANITASI DAN CEMARAN MIKROORGANISME IKAN ASAP LELE DI BENGKULU

Agritepa, 2016
Smoked catfish is one way to preserve fish processing and at the same time using a combination of heating and the addition of a natural chemical compound derived from wood smoke .
Julman hadi, Lina widawati
doaj   +1 more source

A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing

Foods, 2022
First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using ...
David D. Kitts, Anubhav Pratap-Singh, Anika Singh, Xiumin Chen, Siyun Wang   +4 more
doaj   +1 more source

Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study

International Journal of Circumpolar Health, 2022
Smoking reindeer meat in a traditional Sámi lávvu (tent) is a knowledgeable and long tradition for food preservation among Sámi reindeer herders. However, due to the formation of polycyclic aromatic hydrocarbons (PAH) during smoking, scientists associate
Kia Krarup Hansen, Issat Turi, Monica A. Sundset, Svein D. Mathiesen   +3 more
doaj   +1 more source

in cold‐smoked salmon

, 2016
BACKGROUND High hydrostatic pressure (HHP) combined with reuterin and lactoperoxidase system (LPS) has exerted antimicrobial activity against Listeria monocytogenes in cold-smoked salmon at chilled temperatures.
Izaskun Martín‐Cabrejas, Margarita Medina, Medina, Margarita, Medina, Milagros, Montiel, R., Raquel Montiel, Martín-Cabrejas, Izaskun, Montiel, Raquel, Martín Cabrejas, Izaskun   +8 more
core   +1 more source

Changes in sensory, biochemical and microbiological parameters of smoked shrimps (both traditional and improved) in different packages at refrigeration temperature (5 to 8°C)

Journal of Agriculture, Food and Environment, 2020
Smoking or smoke curing, like drying and salt curing, is an ancient method of preservation of shrimp. The present experiment was conducted to prepare improved smoked shrimp from four species of shrimps, namely ...
F. H. Shikha
doaj   +1 more source

Measurement of Polycyclic Aromatic Hydrocarbons (PAHs) in Hot and Cold Smoked Fish: Chemistry, Analytic Method, and Carcinogenic Risk Analysis [PDF]

Iranian Journal of Chemistry & Chemical Engineering
Polycyclic aromatic hydrocarbons (PAHs) are a crucial group of chemical substances of paramount environmental significance, resulting from incomplete combustion and found at high levels in thermally processed foods, notably in smoked fish and shellfish ...
Zahra Asadi, Laleh Roomiani, Mehrnoosh Tadayoni   +2 more
doaj   +1 more source