Results 221 to 230 of about 12,623 (265)
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
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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
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
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
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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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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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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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Smoking, statins and fish oils
Independent Nurse, 2012In-depth analysis of the latest research, compiled by Mark Greener
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