Results 1 to 10 of about 12,668 (265)
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
Microbiological characteristics of smoked and smoked–dried fish processed in Benin [PDF]
Food Science and 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
O Herbert Iko Afe +2 more
exaly +3 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
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 +7 more
openaire +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