Results 21 to 30 of about 12,623 (265)
Fish Smoking in Ghana: A Review [PDF]
Journal of FisheriesSciences.com, 2019 Ghana’s fisheries sector comprises 485 fish species. The fish industry contributes to the nation’s economy annually representing 4.5 % of the Gross Domestic Product (GDP) and twelve (12) % contributions to agriculture. There are several fish processing methods in Ghana such as smoking, salting, frying, sun-drying, freezing, and fermentation. Smoking is
Sakyi Essien Michael +3 more
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ANALISIS NILAI TAMBAH USAHA PENGOLAHAN IKAN MANYUNG ASAP DI KABUPATEN DEMAK
Jurnal Agrica, 2019 Traditional methods of processing fishery products are fumigation. Processing of fishery products has objectives including increasing added value. This research aimed to determine: 1). added value of smoked manyung fish processing business, 2). the level
Shofia Nur Awami +2 more
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Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review [PDF]
Journal of Food and Nutrition Sciences, 2021 Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming.
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HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY [PDF]
Kafrelsheikh Veterinary Medical Journal, 2009 A total number of one hundred samples from each packed and unpacked locally produced smoked herring fish (50 of each) were collected randomly from different shops and supermarkets of different sanitation levels at Kafr El-sheikh city.
G.I. Mazyad, E. M. I. Khalifa
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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
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OCCURRENCE OF LIPOLYTIC AND PROTEOLYTIC FUNGI IN LOCALLY SMOKED FISH [PDF]
Assiut Veterinary Medical Journal, 2008 A total of 100 of locally smoked fish samples, packed in polythene bags or unpacked (50 of each) were subjected to mycological examination. the proteolytic and lipolytic potentials of fungi isolates associated with examined smoked fish were investigated.
ZIENAB I. SOLIMAN, AMANY M. SHALABY
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EFFECT OF SMOKING METHODS ON THE QUALITY CHARACTERISTICS AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) CONTENT OF MULLET FISH(Mugil cephalus ) [PDF]
Journal of Food and Dairy Sciences, 2007 This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer ...
N. El-Badry +3 more
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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
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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
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Development of a sterile cold-smoked fish model [PDF]
Journal of Applied Microbiology, 1998 It is difficult to create a successful sterile cold-smoked fish model, particularly when very fresh fish are not readily available. This study tested a low-dose ionization technique (1.5 and 3.0 kGy) as a means of eliminating residual flora and ensuring sterility without altering sensory qualities.
J J, Joffraud, F, Leroi, F, Chevalier
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