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Journal articles on the topic 'Fish and meat'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Tremlová, B. "Microscopic examination of products from fish meat." Czech Journal of Food Sciences 18, No. 2 (2000): 55–60. http://dx.doi.org/10.17221/8310-cjfs.

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The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin–eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat

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Sui, Zhixian, David Raubenheimer, and Anna Rangan. "Exploratory analysis of meal composition in Australia: meat and accompanying foods." Public Health Nutrition 20, no. 12 (2017): 2157–65. http://dx.doi.org/10.1017/s1368980017000982.

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AbstractObjectiveThe study of meal patterns and overall diet in relation to health outcomes may be more important than focusing on single nutrients or food groups. The present study aimed to explore the composition of main meals and snacks in the Australian population and examine associations between meat/poultry/fish and other foods.DesignThe study utilised 24 h recalls. Meal composition was defined based on average intakes of food groups per meal disaggregated from all food sources.Setting2011–12 National Nutrition and Physical Activity Survey.SubjectsAustralian people (n12153) aged 2 years

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An, Eun-Ju, Won-Jeong Park, Je-Hyuk Lee, and MyungHee Kim. "The Nutritional Analysis in Fish/Meat/Doenjang and Wild Herbs/Fish/Meat Doenjang." Korean Journal of Food And Nutrition 29, no. 2 (2016): 171–77. http://dx.doi.org/10.9799/ksfan.2016.29.2.171.

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4

FA, Shaltout. "Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products." Food Science & Nutrition Technology 8, no. 4 (2023): 1–10. http://dx.doi.org/10.23880/fsnt-16000325.

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Beef means meat of cattle, mutton means meat of sheep, chevon means meat of flesh of the goat used as food, venison means meat of dear, fish means meat of fish and shellfish, poultry means chicken , duck, geese, turkey, pigeon and rabbit. Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, In recent decades, viruses have been increasingly known as important causes of foodborne diseases mostly due to the improved methods of diagnosis and investigation of viruses. Viruses transmission through consumption of infected beef, mutton, chevon, venison, fish an

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JANKOVIĆ, L. J., B. PETRUJKIĆ, N. ALEKSIĆ, et al. "Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal." Journal of the Hellenic Veterinary Medical Society 71, no. 1 (2020): 2031. http://dx.doi.org/10.12681/jhvms.22953.

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The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fi

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Fujimoto, Kenshiro, Satoshi Mohri, Kiyoshi Hasegawa, and Yasushi Endo. "Oxidative deterioration of fish meat." Food Reviews International 6, no. 4 (1990): 603–16. http://dx.doi.org/10.1080/87559129009540895.

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7

Cândido, Rayssa Santos, Pedro Henrique Watanabe, Paula Joyce Delmiro de Oliveira, et al. "Meat quality and performance of pigs fed diets with fish silage meal." Pesquisa Agropecuária Brasileira 52, no. 10 (2017): 905–13. http://dx.doi.org/10.1590/s0100-204x2017001000010.

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Abstract: The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass characteristics, meat quality, sensory analysis of meat and mortadella, and economic viability of growing and finishing pigs. In the digestibility assay, 16 barrows (33.20±4.93 kg) received diets with and without FSM. The fish silage had 39.01% crude protein and 4,032 kcal kg-1 ME. In the performance assay, 32 barrows (26.00±1.68 kg) were fed diets

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., Md Eunos Ali, Md Abdur Rashid ., and M. H. Kawsar Trainer . "Replacement of Fish Meal by Oyster Meat Meal in Broiler Ration." Journal of Biological Sciences 1, no. 7 (2001): 660–62. http://dx.doi.org/10.3923/jbs.2001.660.662.

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Jubran, Mohammed Abdulrahman, and A. Alrawi Rakhad. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1006–13. https://doi.org/10.5281/zenodo.12749478.

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Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balan

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10

Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, et al. "Xanthan-based biodegradable packaging for fish and meat products." Foods and Raw Materials 8, no. 1 (2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.

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Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters,

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Bušová, Milena. "Factors Affecting the Quality and Consumption of Fish Meat." Indian Journal of Applied Research 3, no. 9 (2011): 24–27. http://dx.doi.org/10.15373/2249555x/sept2013/7.

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Grela, E., J. Matras, R. Pisarski, and S. Sobolewska. "The effect of supplementing organic diets with fish meal and premix on the performance of pigs and some meat and blood characteristics." Polish Journal of Veterinary Sciences 15, no. 2 (2012): 379–86. http://dx.doi.org/10.2478/v10181-012-0057-8.

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The effect of supplementing organic diets with fish meal and premix on the performance of pigs and some meat and blood characteristicsThe aim of this study was to determine the effect of fish meal and mineral-vitamin premix, supplementing organic diets, on the performance of pigs and some meat and blood characteristics. The experiment was conducted on an organic pig fattening farm. The study involved 120 pigs with an approximate 25 kg body weight. Animals were divided into 3 groups, kept in pens, 10 animals each. Group I (control) animals were fed with plant feedstuffs of organic origin. Diets

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Burger, J., S. Boring, C. Dixon, et al. "Exposure of South Carolinians to commercial meats and fish within their meat and fish diet." Science of The Total Environment 287, no. 1-2 (2002): 71–81. http://dx.doi.org/10.1016/s0048-9697(01)00993-7.

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14

MURATA, Michiyo, Masashi ANDO, and Morihiko SAKAGUCHI. "Freshness and Palatability of Fish Meat." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 6 (1995): 462–68. http://dx.doi.org/10.3136/nskkk.42.462.

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15

Dada, B. F. "Supplying Fish to Combat Meat Shortage." Nigerian Journal of Animal Production 3, no. 1 (2021): 56–60. http://dx.doi.org/10.51791/njap.v3i1.2578.

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16

Yano, Toshihiro, Yoko Kusumi, Kenji Yamamoto, Hidehiko Kumagai, and Tatsurokuro Tochikura. "Preservation of Raw Fish and Meat." Agricultural and Biological Chemistry 55, no. 8 (1991): 2063–70. http://dx.doi.org/10.1080/00021369.1991.10870918.

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17

Gerber, Nadine, Paolo Colombani, and Martin Scheeder. "Trace elements in fish and meat." Meat Science 76, no. 1 (2007): 194. http://dx.doi.org/10.1016/j.meatsci.2006.10.011.

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18

Tahany Abdel Gader El Shareef Malik, Yasir Mohamed Abdelrahim, Ayda Ali Khalifa, Mutaman Ali A. Kehail, and Zahir Abbas Hilmi. "Determination of some nutrient minerals in the meats of three species of fishes brought from the Blue Nile and the White Nile, Sudan." International Journal of Science and Technology Research Archive 2, no. 2 (2022): 028–32. http://dx.doi.org/10.53771/ijstra.2022.2.2.0034.

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Various fish species are found in fish-markets that trigger the need to evaluate the quality of various fish meat products to answer the consumer needs. This study evaluated some mineral elements in the meats of Baiad (B), Tilapia (T) and Nile Perch (NP) fish species. These fish species were brought from the fish market of Wad Medani City (Blue Nile Fishes; BN), and from Kosti fish market (White Nile Fishes; WN). The preparation of fish meat-ashes and the determination of minerals (through Atomic Absorption), were run in the Food Analysis Laboratory, and the Central Laboratory - University of

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Frances, Ejimofor Chiamaka, Oledibe Odira Johnson, Nwakoby Nnamdi Enoch, Afam-Ezeaku Chikaodili Eziamaka, and Mbaukwu Onyinye Ann. "Antibiogram of Escherichia coli Isolated from Fish (Salmon Fish)/Meat (Beef)." Asian Journal of Biochemistry, Genetics and Molecular Biology 13, no. 4 (2023): 1–10. http://dx.doi.org/10.9734/ajbgmb/2023/v13i4298.

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Although meat and fish are prized delicacy in Nigeria, they can also spread germs that are multidrug resistant (MDR). Moreover, research on these MDR bacteria from Awkametropolies is scarce. Thus, the bacteriological characteristics and antibiogram profiles of E coli isolated from meat and fish were studied in this investigation. Twenty different meat and fish samples from the research sites were gathered and microbiologically examined. Standard microbiological procedures were used to conduct a total viable count, a coliform count, a bacterial characterisation, and an identification of the bac

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Peshuk, Liudmyla, and Iryna Simonova. "Development of meat and fish formed semi-finished products for herodietic food." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(9) (October 18, 2021): 74–80. http://dx.doi.org/10.20998/2413-4295.2021.03.11.

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To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into t

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Kim, Hyung Kwang, Se Jong Kim, Fatih Karadeniz, et al. "Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish." Journal of Life Science 25, no. 11 (2015): 1280–89. http://dx.doi.org/10.5352/jls.2015.25.11.1280.

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22

Junianto, Junianto, Milano Triansyah Hermawan, Eki Cahya, and Shabrina Ainun Mufidah. "The effect of the level of addition of lemuru fish meat flour on the organoleptic favorability of peanut rempeyek." Arwana: Jurnal Ilmiah Program Studi Perairan 6, no. 2 (2024): 159–66. https://doi.org/10.51179/jipsbp.v6i2.2609.

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Lemuru fish meal can be used as an additional ingredient or supplement in peanut brittle products. This research aims to determine the level of organoleptic preference for peanut brittle from various levels of addition of lemuru fish meat flour. The research method used was experimental with 4 treatments, namely A. level of addition of lemuru fish meal 0% of rice flour, B. level of addition of lemuru fish meal 2.5% of rice flour, C. level of addition of lemuru fish meal 5% from rice flour and D. the level of addition of lemuru fish meat flour is 7.5% of rice flour. The peanut brittle obtained

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Rasekh, Jamshyd G. "Marine Fish as Source of Protein Supplement in Meat." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 91–95. http://dx.doi.org/10.1093/jaoac/70.1.91.

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Abstract For the past 2 decades, a great deal of research has been done in fish technology, particularly in the area of mechanically deboned minced fish. Minced fish is the edible muscle flesh of fish that has been mechanically separated from the bones and skin. Ideally, the product is prepared from a high quality fish and resembles hamburger meat. In its final form, minced fish is used either as an ingredient or as an extender in seafood or in food products that require further processing. On the basis of technological advancements, the National Marine Fisheries Service of the U.S. Department

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Čapla, Jozef, Peter Zajác, Jozef Čurlej, et al. "Procedures for the identification and detection of adulteration of fish and meat products." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 978–94. http://dx.doi.org/10.5219/1474.

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The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically m

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Cyrino, José Eurico Possebon, and Fernando Kubitza. "Diets for feed training peacock bass Cichla sp." Scientia Agricola 60, no. 4 (2003): 609–13. http://dx.doi.org/10.1590/s0103-90162003000400001.

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The use of prized, carnivorous fish species such as the peacock bass Cichla sp. in either intensive farming or sport fishing demand specific knowledge on feed conditioning strategies for those species. One thousand and fifteen 0.5-g fingerlings were trained for 7 days to feed on ground fish flesh (GF). Seven hundred and seventy six (76%) fish (0.63 ± 0.03 g) feeding on GF were stocked into twelve 0.03-m³ net cages (63 fish/cage) and submitted to gradual feed ingredient transition (GFIT) weaning technique. Moist pellets with 90, 80, 70 or 60% GF (GF-90, GF-80, GF-70 or GF-60, respectively) were

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Khady Lo Fall, Sokhna, Jean Fall, Abdoulaye Loum, et al. "EFFECTS OF PARTIAL SUBSTITUTION OF FISHMEAL BY SEA CLAM (SENILIA SENILIS)MEAT MEAL ON GROWTH PERFORMANCE, FEED EFFICIENCY, SURVIVAL, AND WHOLE-BODY COMPOSITION OF THE NILE TILAPIA (OREOCHROMIS NILOTICUS, L.1758)." International Journal of Advanced Research 9, no. 4 (2021): 656–63. http://dx.doi.org/10.21474/ijar01/12747.

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The present study assessed the effects of incorporating sea clam (Senilia senilis)meat mealas a partial replacement for fishmeal on the growth performance, survival and whole-body composition of Nile Tilapia Oreochromis niloticus fry(0.2 g).Three iso-proteins (26%) and iso-caloric (11%) diets where fishmeal was substituted withclam meat meal at 0% diet A,10% diet B, and 15% diet C were prepared.The experiment was conductedfor 12 weeks. The stocking density was 15 fish per tank in an isolated system consisting of 9 plastic tanks of 80L each. Each treatment was administered in triplicates, and f

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Li, Yuanpeng, Furong Huang, Ruiyi Xian, et al. "Qualitative Identification of Fish Meal and Meat Bone Meal via Fluorescence Spectral Imaging." Food Analytical Methods 8, no. 8 (2015): 2150–56. http://dx.doi.org/10.1007/s12161-015-0109-7.

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Dafwang, I. I., S. A. Offiong, and J. M. Olomu. "THE EFFECTS OF REPLACING FISHMEAL WITH BLOODMEAL IN BROILER FINISHER RATIONS." Nigerian Journal of Animal Production 7, no. 1 (2021): 81–86. http://dx.doi.org/10.51791/njap.v7i1.2113.

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Experiments were conducted with Ross-type broiler chickens to determine the optimum level of inclusion of fish meal and the replacement value of blood meal for fish meal in broiler finisher rations. The optimum level of inclusion of fish meal was found to be 5%. Fish meal levels beyond 10 per cent tended to produce unacceptable fishy taste and odour in the meat. This level was successfully replaced by 4% blood meal without adverse effect on growth performance and taste or odour of the meat. The use of blood meal resulted in lower feed costs and feed cost per kg weight gain.

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Bozhko, Nataliia, Vasyl Tischenko, Vasyl Pasichnyi, et al. "The quality characteristics of sausage prepared from different ratios of fish and duck meat." Potravinarstvo Slovak Journal of Food Sciences 15 (January 28, 2021): 26–32. http://dx.doi.org/10.5219/1482.

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The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the anal

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Setiawati, Mia, Suclyadi Dairun, Muhammad Agus Suprayudi, and Nur Bambang Priyo Utomo. "Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (2017): 1. http://dx.doi.org/10.17844/jphpi.v20i1.16391.

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Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii) and used shrimp head meal. A Fish with a weight of 208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves, 45% shrimp head meal, a

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Nadia, Lula, Ridawati, Ariyanti Hartari, Alsuhendra, and Athiefah Fauziyyah. "Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives." E3S Web of Conferences 483 (2024): 02003. http://dx.doi.org/10.1051/e3sconf/202448302003.

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Natural food preservative as marinade solution is the safest alternative to improve fish meat edible quality. Daily spices such as garlic, chili paste, pepper and asam sunti (a fermented fruit of Averrhoa bilimbi L.) are used as marination ingredients. Marination treatment is carried out for several period of storage which are 24 hours, 48 hours and 72 hours at (0 h 1)°C for each spice and for the mixture spices. The hedonic tests used include appearance, aroma, colour, taste, and texture of fish flesh. Compared to the control one, marination on tuna fish flesh can increase hedonic value of fi

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Würtz, Anne M. L., Mette D. Hansen, Anne Tjønneland, et al. "Substitutions of red meat, poultry and fish and risk of myocardial infarction." British Journal of Nutrition 115, no. 9 (2016): 1571–78. http://dx.doi.org/10.1017/s0007114516000507.

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AbstractRed meat has been suggested to be adversely associated with risk of myocardial infarction (MI), but previous studies have rarely taken replacement foods into consideration. We aimed to investigate optimal substitutions between and within the food groups of red meat, poultry and fish for MI prevention. We followed up 55 171 women and men aged 50–64 years with no known history of MI at recruitment. Diet was assessed by a validated 192-item FFQ at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95 % CI for specified food substitutions of 150

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Nassan, Feiby L., Yu-Han Chiu, Jose C. Vanegas, et al. "Intake of protein-rich foods in relation to outcomes of infertility treatment with assisted reproductive technologies." American Journal of Clinical Nutrition 108, no. 5 (2018): 1104–12. http://dx.doi.org/10.1093/ajcn/nqy185.

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ABSTRACT Background Some dietary factors have been linked to outcomes of infertility treatment with assisted reproductive technology (ART), but the role of intake of meats and other protein-rich foods remains unclear. Objective The aim of this manuscript was to study the relation between preconception intake of meat and other protein-rich foods and outcomes of infertility treatment with ART. Design A total of 351 women enrolled in a prospective cohort at the Massachusetts General Hospital Fertility Center and underwent 598 ART cycles for infertility treatment. Meat intake was assessed with a v

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Nur’Izmha, Dennysha Priecilla Aulia, Kiki Haetami, Ujang Subhan, and Yuli Andriani. "The Effect of Substitute Feed of Fish Meal and Meat Bone Meal (MBM) on Growth Performance and Survival Rate of Juvenile Tilapia (Oreochromis niloticus)." Asian Journal of Fisheries and Aquatic Research 25, no. 5 (2023): 48–52. http://dx.doi.org/10.9734/ajfar/2023/v25i5699.

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The research aims to create a feed formulation based on the use of meat bone meal (MBM) to improve the production performance of juvenile tilapia. The experiment method used was an experimental method using a Completely Randomized Design (CRD), consisting of 5 treatments and 3 replications: treatment A (control/commercial feed), B (fish meal 75%:25% MBM), C (fish meal 50%:50% MBM), D (fish meal 25%:75% MBM), and E (fish meal 0% 100% MBM). The juvenile tilapia used were 5-8 cm in length and weighed 5,85 ± 0,029 g. The results showed that the effects of substitution of fish meal and MBM for each

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Berdos, Janine I., Angel Ann A. Aquino, Lloyd B. Garcia, and Allan Rey S. Angeles. "Fish entrails meal as feed for broilers (Gallus gallus domesticus): Its potential as dietary supplements on the carcass quality and meat organoleptic evaluation." Journal of Animal Science and Veterinary Medicine 6, no. 1 (2021): 14–19. http://dx.doi.org/10.31248/jasvm2020.196.

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The main objectives of the study were to examine the nutritional value, carcass quality and meat organoleptic evaluation of broilers supplemented with fish entrails meal. Proximate analysis of fish entrails meal was analysed. Its effects on carcass weight, dressed weight and cuts-up weight were evaluated when used as supplement in the ration of broilers. For the organoleptic evaluation, hedonic scale scorecard was used. A total of 60 respondents evaluated the poultry meat fed with fish entrails meal and each sample were randomly assigned in Completely Randomized Design (CRD) following the four

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Nakajima, Y., Y. Kondo, Y. Mori, et al. "Oral Immunotherapy for Fish Allergy Using a Hypoallergenic Decomposed Fish Meat." Journal of Allergy and Clinical Immunology 135, no. 2 (2015): AB258. http://dx.doi.org/10.1016/j.jaci.2014.12.1785.

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Khashroum, Ashraf. "Heavy Metals Residues in Fish Meat: Review." University of Thi-Qar Journal of agricultural research 13, no. 2 (2024): 115–26. https://doi.org/10.54174/sxm6xa27.

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Metals with a high density are known as heavy metals in the food chain that has gradually accumulated. To sustain various physiological acts, certain metals (Fe, I, Co, Zn, Cu, Mn, Se) are essential and then are commonly added into animal feed as dietary additives. Metals such as (As, Cd, F, Pb, Hg) are not necessary have been connected with the most serious heavy metal risks to human health. Fish eating is recommended because fish is a simple and safe food and contains omega-3 fatty acids can protect from cardiovascular diseases. It may also contain unnecessary elements, such as heavy metals.

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Madian, Marwa, Mohamed Mousa, and Kamal Ayoub. "Chemical and Microbiological Spoilage of Canned Meat Products." Alexandria Journal of Veterinary Sciences 79, no. 1 (2023): 73. http://dx.doi.org/10.5455/ajvs.157089.

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Canned meats are a popular food source that provides protein and the advantage of extended shelf life. However, these products are carbohydrates, fats, vitamins to chemical and microbiological spoilage that can cause changes in their texture, flavor, and odor. Therefore, 60 random samples of locally manufactured canned food were collected from different supermarkets in Alexandria governorate, which were divided into three groups 20 each of canned beef, canned chicken, and canned fish. The obtained results revealed that the mean values of FFA, TVN, and TBA of canned beef, chicken, and fish were

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Luthada-Raswiswi, Rendani Winnie, Gordon O’Brien, and Samson Mukaratirwa. "Fishmeal Replacement with Animal Protein Source (Crocodylus niloticus Meat Meal) in Diets of Mozambique Tilapia (Oreochromis mossambicus) of Different Size Groups." Applied Sciences 12, no. 14 (2022): 7211. http://dx.doi.org/10.3390/app12147211.

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Fish are generally known to change their nutritional requirements depending on their life stage and formulating feeds for different size groups to meet their dietary needs is essential. This study aimed to assess the potential of Crocodylus niloticus meat meal as an animal protein source replacing fishmeal in Oreochromis mossambicus diets. Ten fry (0.07 g fish−1) were randomly assigned to three formulated diets (0% (D1), 50% (D2), and 100% (D3)), and each diet had three replicates. The fry were fed 10% body weight per day (BWd−1) for 30 days. New diets (0% (D4), 50% (D5), and 100% (D6)) were i

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Iso, Naomichi, Haruo Mizuno, Hiroo Ogawa, Yoshinori Mochizuki, and Norio Masuda. "Differential scanning calorimetry on fish meat paste." NIPPON SUISAN GAKKAISHI 57, no. 2 (1991): 337–40. http://dx.doi.org/10.2331/suisan.57.337.

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41

Hatae, Keiko. "Studies on the Texture of Fish Meat." NIPPON SUISAN GAKKAISHI 60, no. 3 (1994): 317–21. http://dx.doi.org/10.2331/suisan.60.317.

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42

Iso, Shin-ichi, Haruo Mizuno, Hiroo Ogawa, Yoshinori Mochizuki, and Naomichi Iso. "Differential Scanning Calorimetry of Pressurized Fish Meat." Fisheries science 60, no. 1 (1994): 127–28. http://dx.doi.org/10.2331/fishsci.60.127.

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43

Iko Afé, Ogouyôm Herbert, Yénoukounmè Euloge Kpoclou, Caroline Douny, et al. "Chemical hazards in smoked meat and fish." Food Science & Nutrition 9, no. 12 (2021): 6903–22. http://dx.doi.org/10.1002/fsn3.2633.

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44

Collignan, Antoine, Philippe Bohuon, François Deumier, and Isabelle Poligné. "Osmotic treatment of fish and meat products." Journal of Food Engineering 49, no. 2-3 (2001): 153–62. http://dx.doi.org/10.1016/s0260-8774(00)00215-6.

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Reynolds, A. J. "HACCP in meat, poultry and fish processing." Food Chemistry 56, no. 4 (1996): 465. http://dx.doi.org/10.1016/0308-8146(96)82548-9.

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46

Wallin, P. J. "Robotics in meat, fish and poultry processing." Trends in Food Science & Technology 4, no. 9 (1993): 318. http://dx.doi.org/10.1016/0924-2244(93)90084-n.

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TSUCHIYA, Takahide, and Takeshi SANO. "Gel-forming characteristics of fish meat proteins." NIPPON SHOKUHIN KOGYO GAKKAISHI 35, no. 5 (1988): 367–76. http://dx.doi.org/10.3136/nskkk1962.35.367.

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Sano, Takeshi, Satoshi F. Noguchi, Takahide Tsuchiya, and Juichiro J. Matsumoto. "Studies on fish meat gels. V. A new method to evaluate gel properties of fish meat gel products." NIPPON SUISAN GAKKAISHI 52, no. 1 (1986): 109–14. http://dx.doi.org/10.2331/suisan.52.109.

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Raj, Rehana, Sarojini A, Sreelekshmi K. R, et al. "Fish silage fortified poultry feed, its effect on body growth and meat quality of broiler chicks." Agriculture Association of Textile Chemical and Critical Reviews 13, no. 1 (2025): 259–65. https://doi.org/10.21276/aatccreview.2025.13.01.258.

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Abstract:

A lowcost poultry feed was developed in the present investigation by utilizing fish silage generated from fish wastes. The liquefied silage which was initially prepared was dried with crushed maize (85:15). The dried fish silage was added at various ratio (5 %, 10 %, 15 %, Control) by replacing soybean meal. A starter and finisher feed was developed by incorporating various feed ingredients for feeding broiler chicks. It was observed in this study, that poultry feed which was prepared by replacing 5% fish silage showed better feed intake, body growth. The calculated FCR was found lower (1.66)

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50

Siddika, I., M. Das, and K. R. Sumi. "Effect of isoproteinous feed on growth and survival of tilapia (Oreochromis niloticus) fry." Journal of the Bangladesh Agricultural University 10, no. 1 (2012): 169–74. http://dx.doi.org/10.3329/jbau.v10i1.12110.

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Abstract:

A four week experiment was conducted to evaluate the effect of isoproteinous (35%) feed prepared named diet 1, 2, 3 and 4 respectively by substituting 0%, 50% , 75% and 100% fish meal with meat and bone meal in view of preparing a cost effective tilapia (Oreochromis niloticus) fry feed. The four experimental diets (diet 1 to 4) each were randomly assigned to twelve hapas with three replications. Tilapia fry (0.011g) were randomly stocked in 100 fry/9ft² hapa and fed five times a day up to their apparent satiation. The results of the study showed that the weight gain, specific growth rate (SGR)

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