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Journal of the Science of Food and Agriculture
AbstractBACKGROUNDFish smoking is a traditional fish preservation method that is affordable, and hence employed by most artisanal fish processors in Ghana. Traditional kilns are used but are less fuel efficient and the end‐product has lower quality.
Eunice Konadu Asamoah +6 more
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AbstractBACKGROUNDFish smoking is a traditional fish preservation method that is affordable, and hence employed by most artisanal fish processors in Ghana. Traditional kilns are used but are less fuel efficient and the end‐product has lower quality.
Eunice Konadu Asamoah +6 more
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Survival of Vibrio parahaemolyticus in cold smoked fish
Antonie van Leeuwenhoek, 1986Fresh samples of mullet (Mugil cephalus) and oil sardines (Sardinella longiceps) obtained from a fish market were subjected to cold smoking. Some of the samples harboured low levels of Vibrio parahaemolyticus. After cold smoking, however, many samples showed relatively high levels of V.
I, Karunasagar +3 more
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1990
Before refrigeration and canning techniques, humans preserved food caught in times of plenty to use in times of scarcity by taking advantage of environmental conditions, both induced and natural. In addition, they used naturally occurring preservatives such as salt and smoke.
Michael W. Moody, George J. Flick
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Before refrigeration and canning techniques, humans preserved food caught in times of plenty to use in times of scarcity by taking advantage of environmental conditions, both induced and natural. In addition, they used naturally occurring preservatives such as salt and smoke.
Michael W. Moody, George J. Flick
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Smoking of fish: a critical review
Journal of Culinary Science & Technology, 2018Fish smoking is a very popular processing method in Europe, Africa and the Far East, where smoked fish and meat are relished as a delicacy. Smoked fish is fish that has been cured by smoking.
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Alternative fish species for cold‐smoking process
International Journal of Food Science & Technology, 2009SummarySuitability of sardine (lean and fatty), dolphinfish and blue whiting for cold‐smoking was evaluated. Stable water‐holding capacity was observed in dolphinfish and blue whiting, but this tended to decrease in sardine throughout the storage. The 2‐thiobarbituric acid index was not suitable for lipid oxidation measure in these smoked fishes and ...
Gómez Guillén, M. C. +3 more
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THE BACTERICIDAL ACTION OF SMOKE (AS USED IN THE SMOKE-CURING OF FISH)
Contributions to Canadian Biology and Fisheries, 1929not available
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Polycyclic aromatic hydrocarbons in Cambodian smoked fish
Food Additives & Contaminants: Part B, 2017More than 85% of the population in Cambodia is strongly dependent on agriculture, of which freshwater aquaculture is one of the most important sources of food production. The smoked fish represents an important source of nutrients for Cambodian population; however, it can also lead to excessive intake of polycyclic aromatic hydrocarbons (PAHs). A field
Tereza, Slámová +3 more
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Microbial Risks in Mild Hot Smoking of Fish
Critical Reviews in Food Science and Nutrition, 2002Hot smoked fish should fulfill the requirements set up for ready-to-eat foods. The total bacterial count on the raw material is 10(3) to 10(5) CFU per cm2 of skin and 10(2) to 10(9) CFU per gram of intestines. Contamination with pathogenic bacteria is very low, mainly with Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Vibrio
Zdzisław E, Sikorski +1 more
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Journal of Culinary Science & Technology, 2018
This study was carried out to evaluate the amino acid, vitamin and mineral profile of smoked fish as affected by smoking methods and fish types.
Samuel Ayofemi Olalekan Adeyeye +2 more
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This study was carried out to evaluate the amino acid, vitamin and mineral profile of smoked fish as affected by smoking methods and fish types.
Samuel Ayofemi Olalekan Adeyeye +2 more
openaire +1 more source