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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 +4 more
doaj +2 more sources
Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias) [PDF]
HeliyonFor 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 +9 more
doaj +2 more sources
Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria [PDF]
Toxicology Reports, 2017 Isioma Tongo +2 more
exaly +2 more sources
Mycotoxin residues in some fish products. [PDF]
Benha Veterinary Medical Journal, 2020 A grand of 90 random samples represented by smoked herring, canned sardines and frozen fish fillets (30 of each) were collected during their validity period from different areas in Menoufia Governorate to evaluate their mycotoxins quality.
M. S Saad +3 more
doaj +1 more source
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 +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 +2 more
doaj +1 more source
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
Suitability Of Largehead hairtail (Trichiurus lepturus) Fish For Hot Smoking [PDF]
Journal of Food and Dairy Sciences, 2016 Largehead hairtail fish(Trichiuru lepturus) used in the present study has no industrial use in Egypt up to now. The study aimed to investigate the suitability of this fish for preparing hot smoked steaks.
R. Attia
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 +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 +4 more
doaj +1 more source