Results 11 to 20 of about 12,623 (265)
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
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
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
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
doaj +1 more source
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
openaire +2 more sources
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
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Prevalence of Listeria in Smoked Fish
Journal of Food Protection, 1992 Smoked fish samples (71) were surveyed from Newfoundland retail markets and tested for the prevalence of Listeria . Staphylococcus aureus and fecal coliforms were also detected in the samples. Listeria was present in 11.3% of the smoked seafood products; 4 smoked cod, 3 smoked mackerel, and 1 smoked caplin were found to harbor the bacterium.
Ronda, Dillon +2 more
openaire +2 more sources