Results 271 to 280 of about 90,623 (308)

Survival of Vibrio parahaemolyticus in cold smoked fish

Antonie van Leeuwenhoek, 1986
Fresh 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, M N, Venugopal, K, Segar, I, Karunasagar   +3 more
openaire   +2 more sources

BACTERIOLOGICAL ASSSESSEMENT OF SMOKED TILAPIA FISH (Tilapia zilli) FISH USING AN IMPROVED TRADITIONAL SMOKING KILN

Nigerian Journal of Animal Production
This experiment titled the Bacteriological assessment of Tilapia fish using an improved traditional smoking kiln compared the bacterial load between traditional smoking kiln and improved traditional smoking kiln. The data was subjected to ANOVA of variance, Duncan multiple test was used to separate the means using the SPPS values obtained for the ...
E. S. GANA, J. O. OYERO, K. MOHAMMED
openaire   +1 more source

Microbial Risks in Mild Hot Smoking of Fish

Critical Reviews in Food Science and Nutrition, 2002
Hot 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, Ilona, Kałodziejska   +1 more
openaire   +2 more sources

Polycyclic aromatic hydrocarbons in smoked fish

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1982
The levels of polycyclic aromatic hydrocarbons (PAH) were determined in 70 samples of smoked fish and fish products. By application of capillary gas chromatography with flame ionization detection 13 PAH components were determined simultaneously.
openaire   +1 more source

Smoking of fish: a critical review

Journal of Culinary Science & Technology, 2018
Fish 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.
openaire   +1 more source

Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types

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, Olanrewaju Emmanuel Fayemi, Abiodun Omowonuola Adebayo-Oyetoro   +2 more
openaire   +1 more source

Microbiological control for fish smoking operations

1994
In industrialized countries, the smoking of fish is done for the enhancement of flavor and texture (Robinson, 1983). This form of processing sometimes provides little protection against microbiological, enzymatic and chemical deteriorative alterations, and, in some instances, smoked foods spoil as readily as non-smoked foods.
R. Dillon, T. R. Patel, A. M. Martin
openaire   +1 more source

Fish smoking in Lagos

The Lancet Respiratory Medicine, 2018
openaire   +2 more sources

Fish smoking and drying

Journal of Food Engineering, 1991
openaire   +1 more source

Dried and Smoked Fish Products

2017
Yu Swee Yean, Rerngrudee Pruthiarenun, Peter Doe, Terushige Motohiro, K. Gopakumar   +4 more
openaire   +1 more source