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Efficiency Analysis and Smoked Fish Business Development Strategy in Kendal Regency [PDF]
E3S Web of Conferences, 2021 MSME was proven to have a positive impact on economic growth, thus MSME’s business needs to become sustainable. MSME’s business sustainability is determined by the MSME’s ability to manage their profit efficiency and develop their business strategy. This
Sasana Hadi +2 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
Consumer Preferences for The Design of Smoked Fish Packaging Using Conjoint Analysis
Jurnal Ilmiah Teknik Industri, 2018 Research on smoked fish packaging has only focused on its functional side to increase product life. Meanwhile, research on smoked fish packaging design that focuses on improving and expanding markets has never existed.
Dwi Nurul Izzhati +3 more
doaj +1 more source
Jurnal Optimasi Sistem Industri, 2022 This paper analyzes several aspects (technical, marketing, economic, social, and financial) of canned smoked fish (Pangasius) as a micro-industry in South Sumatra Province, Indonesia. This article adopts mix-methods.
Hasmawaty +2 more
doaj +1 more source
OPSI, 2021 Fish Production Center “Asap Indah” is one of the production centers in Demak, which specializes in processing fresh fish into semi-processed products, smoked fish.
Niken Siswaningsih +2 more
doaj +1 more source
Scientific African, 2021 This study sought to investigate the concentration of heavy metals and risk assessment in the fresh and smoked fish tissues (Muscles, gills and bones) of Pseudotolithus senegalensis, Sciaenops ocellatus, and Chloroscombrus chrysurus.
Winifred Arthur +4 more
doaj +1 more source
Kovalen: Jurnal Riset Kimia, 2021 Liquid smoke contains acid, carbonyl, and phenolic compounds, so it is very appropriate to be used as a preservative. Traditional smoking can be replaced with liquid smoke because it is safer and more practical.
Angria Deswika Malambu +4 more
doaj +1 more source
Alternative fish species for cold‐smoking process
International Journal of Food Science & Technology, 2009 SummarySuitability 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
openaire +2 more sources
Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish
Molecules, 2020 The aim of the study was to assess the zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species of raw, smoked and pickled fish were evaluated by atomic absorption spectrometry (AAS).
Konrad Mielcarek +10 more
doaj +1 more source
FEBS Open Bio, EarlyView.Clinical analysis reveals significant dysregulation of FGFRL1 in esophageal cancer (EC) patients. RNAi‐coupled next‐generation sequencing (NGS) and in vitro study reveal FGFRL1‐mediated EC progression via EMT, PI3K/Akt, and Notch pathways. Functional assays confirm its role in tumor growth, migration, and invasion.
Aprajita Srivastava +3 more
wiley +1 more source