Results 11 to 20 of about 90,623 (308)
Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria. [PDF]
Toxicol Rep, 2017 Tongo I, Ogbeide O, Ezemonye L.
europepmc +2 more sources
Nekton, 2022 Skipjack fish is a prima donna for Sorong City, West Papua fishing communities. In general, the people of Sorong City process skipjack into smoked fish.
Christy Radjawane +2 more
doaj +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2020 Highlight • aw on smoked tandipang fish analyzed. • Peroxide value on smoked tandipang fish analyzed. • TPC on smoked tandipang fish analyzed. • The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of ...
Dyah Ayu Rakhmayeni +2 more
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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
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Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish
Foods, 2020 The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms.
Konrad Mielcarek +9 more
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Smoke and Smoked Fish Production
Meat Technology, 2019 Smoking is a way of preserving the fish which, after previous salting, are processed with organic components contained in the smoke during incomplete combustion (pyrolysis) of wood. Smoke contains volatile aromatic substances that gives specific features to meat (attractive appearance, color, taste, smell) and have a bactericidal effect. Smoked fish is
Katerina Belichovska +2 more
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Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review [PDF]
Journal of Food and Nutrition Sciences, 2021 Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming.
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Jurnal Kesehatan Lingkungan, 2019 Fish smoking industry is one of way of fish preservation so that fresh fish have long saving period and always in a good condition. The treatment of smoked fish that is still simple and not processed properly cause the occurence of bacteria in smoked ...
Refri Fitria Rohmatin Shofuro Setiyono
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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 EngineeringPolycyclic 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 +2 more
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ANALISIS NILAI TAMBAH USAHA PENGOLAHAN IKAN MANYUNG ASAP DI KABUPATEN DEMAK
Jurnal Agrica, 2019 Traditional methods of processing fishery products are fumigation. Processing of fishery products has objectives including increasing added value. This research aimed to determine: 1). added value of smoked manyung fish processing business, 2). the level
Shofia Nur Awami +2 more
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