Results 11 to 20 of about 12,668 (265)
A Review: Methods of Smoking for the Quality of Smoked Fish
Asian Journal of Fisheries and Aquatic Research, 2021 Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article
Dian Yuni Pratiwi, Aulia Andhikawati
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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
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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
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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
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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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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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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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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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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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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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