Results 1 to 10 of about 90,623 (308)

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

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   +2 more sources

Microbiological characteristics of smoked and smoked–dried fish processed in Benin [PDF]

Food Science & Nutrition, 2019
AbstractThis study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from different processing sites and markets for microbial
Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Melvina Covo, Marie‐Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Anihouvi, Jacques Mahillon   +9 more
openaire   +5 more sources

Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias) [PDF]

Heliyon
For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological
Vivianne Geraldo, Jerry Ampofo-Asiama, Cynthia A. Adinortey, Isaac Okyere, Samuel Kofi Tulashie, Alexander Tetteh Kwasi Nuer, Samuel Bridge Nkansah, Selorm Omega, Salifu Seidu-Larry, Nazir Kizzie-Hayford   +9 more
doaj   +2 more sources

Evaluation and isolation of Clostridium botulinum type E from fresh and smoked Cyprinus carpio, Rutilus frisii kutum and Hypophtalmicthys molitrix [PDF]

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 1999
In this study experiments were conducted to evaluate Clostridium botulinum type E in fresh and smoked Cyprinus carpio (60 samples) Rutilus frisii kutum (60 samples) and Hypophthalmichthys molitrix (60 samples). One hundred and eighty samples of fish were
R. Safari; I. Khandaghi
doaj   +2 more sources

Chemical hazards in smoked meat and fish [PDF]

Food Science & Nutrition, 2021
AbstractThis review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this ...
Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie‐Louise Scippo   +7 more
openaire   +3 more sources

Application of Liquid Smoke on Milkfish (Chanos chanos) and Catfish (Clarias batrachus) as an Effort to Improve the Smoked Products Quality

Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 2022
Fish smoking in Indonesia is still used traditionally, and generally used hot smoking method. The products produced by traditional fish smoking do not meet the quality of products in accordance with Indonesian national standards (SNI).
Fronthea Swastawati, Slamet Suharto, Muflihatul Muniroh, Bambang Cahyono, Defita Faridlotus Shalihah, Aninditya Artina Setiaputri   +5 more
doaj   +1 more source

VALUE CHAIN UPGRADING: EVIDENCE FROM SMOKED FISH AGRIBUSINESS IN CENTRAL JAVA

Jurnal Agrisep, 2022
Smoked fish is one of the processed fish products that provided higer added value. However, there are still great opportunities to increase added value of smoked fish products through upgrading their value chains to make them more competitive and ...
Indrajit Wicaksana, Rita Nurmalina, Suprehatin Suprehatin   +2 more
doaj   +1 more source

Analysis of Organoleptic Quality and Water Content of Smoked Roa Fish (Hemiramphus sp.) with Different Methods of Smoking

Jurnal Ilmu Pertanian Indonesia, 2020
Fish is one source of high protein and included a commodity which is easily to decay. The way to inhibit the decay process of fish is fumigation. One of the smoked fishes that is often consumed by Gorontalo people is smoked Roa fish (Hemiramphus sp ...
Rosdiani Azis, Ingka Rizkyani Akolo
doaj   +1 more source

Occupational Safety and Health Hazards among Smoked Fish Workers in Demak

Global Medical & Health Communication, 2022
Smoked fish is an essential commodity in Central Java. Smoked fish workers must always ensure the availability of smoked fish products for the community. To work continuously, workers need to maintain their safety and health.
Ekawati Ekawati, Yuliani Setyaningsih, Ida Wahyuni   +2 more
doaj   +1 more source

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, Ayo Jesutomi Abiodun-Solanke, Elizabeth Mangai, Ebele Okeke, Bethel Jahnezim   +4 more
doaj   +1 more source