Journal articles: 'Fish Cookery'

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Leneman, Leah. "No Animal Food: The Road to Veganism in Britain, 1909-1944." Society & Animals 7, no. 3 (1999): 219–28. http://dx.doi.org/10.1163/156853099x00095.

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There were individuals in the vegetarian movement in Britain who believed that to refrain from eating flesh, fowl, and fish while continuing to partake of dairy products and eggs was not going far enough. Between 1909 and 1912, The Vegetarian Society's journal published a vigorous correspondence on this subject. In 1910, a publisher brought out a cookery book entitled, No Animal Food. After World War I, the debate continued within the Vegetarian Society about the acceptability of animal by-products. It centered on issues of cruelty and health as well as on consistency versus expediency. The Society saw its function as one of persuading as many people as possible to give up slaughterhouse products and also refused journal space to those who abjured dairy products. The year 1944 saw the word "vergan" coined and the breakaway Vegan Society formed.

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Tai, Jingjing, Dan Qiao, Xue Huang, Huang Hu, Wanzheng Li, Xinle Liang, Fuming Zhang, Yanbin Lu, and Hong Zhang. "Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction." Foods 12, no. 1 (December 22, 2022): 52. http://dx.doi.org/10.3390/foods12010052.

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This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.

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Leont’eva, Maria O. "On Areal Characteristics of Northern Russian Names of Animals’ Internal Organs." Вестник Пермского университета. Российская и зарубежная филология 14, no. 4 (2022): 56–63. http://dx.doi.org/10.17072/2073-6681-2022-4-56-63.

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The subject matter of this article is semantical-motivational and linguogeographical peculiarities of Northern Russian splanchnonyms – lexical units naming internal organs (from Greek σπλάγχνα (splánchna), meaning ‘viscera’). The author focuses on the interconnection and overlapping of the names of human viscera and splanchnonyms related to animals. This issue is discussed in the first part of the article. The author notes that splanchnonyms related to humans tend to be secondary in terms of their origin, i.e. to be derivatives of the names of animal viscera. The paper reveals extralinguistic reasons for the language attention of dialect speakers to animal viscera – fishing and hunting, cooking of meat dishes. The second part of the paper includes an overview of splanchnonyms related to animals; overlapping of the relevant cookery and somatic vocabulary is noted; the complexity of the ideographic structure of the vocabulary in question is identified, main ideograms with the words they comprise are listed. The difference between the names of internal organs of livestock and those of fish is shown. Special attention is paid to linguogeographical features of splanchnonyms related to fish: the relevant vocabulary is noted in the zone of contacts with the Finno-Ugric peoples and is characterized by fractional semantic differentiation. In the final part of the article, the author cites particular motivational features characteristic of the words naming animal viscera. The paper also considers metaphorical names, including both splanchnonyms motivated by the names of everyday realities and lexical units related to daily routines that were secondary formed from splanchnonyms. The lexical realization of the motivational transition ‘waste’ – ‘internal organs’ is analyzed.

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Wowiling, Fernando, Siegfried Berhimpon, Hens Onibala, and Feny Mentang. "Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair." MEDIA TEKNOLOGI HASIL PERIKANAN 8, no. 1 (October 24, 2019): 12. http://dx.doi.org/10.35800/mthp.8.1.2020.26012.

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Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally, it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes. The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51

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유병일 and Jeong Sook-hui. "A Consideration on Practices of Dissection, Cookery, and Consumption through Fish Bones - With focus on material from shell middens dating to the Samhan and Three Kingdoms period located along the east and south coast-." Journal of Korean Field Archaeology ll, no. 7 (December 2009): 177–217. http://dx.doi.org/10.35347/jkfa.2009..7.177.

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Evanko, Daniel. "Fully cooked FISH." Nature Reviews Genetics 8, S1 (October 2007): S6. http://dx.doi.org/10.1038/nrg2247.

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Agustiari, Nurul Meutia, Ratna Ibrahim, and Titi Surti. "The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker." Indonesian Food and Nutrition Progress 15, no. 2 (November 30, 2018): 69. http://dx.doi.org/10.22146/ifnp.33996.

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Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life

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Sanni, Silifat Ajoke, Clara Raquel Bernstein Oguntona, and Lateef Oladimeji Sanni. "Chemical and nutritional composition of some common foods in Abeokuta, Nigeria." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 331–38. http://dx.doi.org/10.1590/s1516-89131999000300010.

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Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and carbohydrate contents ranged from 0.42% in cooked rice to 16.07% in vegetable soup and 0.73% in stew to 29.27% in cooked rice, respectively. The energy content ranged from 89.0 Kcal in cooked fufu to 375.24 Kcal in fried fish. In general, fried fish had the highest values of protein (14.47%), fat (34.43%) and energy content (375.24 KCal.). The results showed that there were no appreciable differences in the proximate composition of the selected foods across the locations.

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SADDIK, M. FAHMI, M. R. EL-SHERBEENY, BRINCE M. MOUSA, AHMED EL-AKKAD, and FRANK L. BRYAN. "Microbiological Profiles and Storage Temperatures of Egyptian Fish and Other Sea Foods." Journal of Food Protection 48, no. 5 (May 1, 1985): 403–6. http://dx.doi.org/10.4315/0362-028x-48.5.403.

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Raw and cooked fish and other sea foods (108 samples) were collected from hotels of different classes, restaurants, markets, street vendors, and small cook-shops and analyzed for common foodborne pathogens. Salmonellae were isolated from two samples of raw shrimp, but not from raw fish and other seafoods. Shigella was isolated from one sample of raw fish and from two samples of raw shrimp. Vibrio parahaemolyticus was isolated from three raw fish samples and one raw shrimp sample. Forty-eight percent of samples of raw fish, 30% of samples of raw shrimp, and a sample of raw mussels and a sample of crab contained Staphylococcus aureus. Cooked products were free from salmonellae, shigellae and V. parahaemolyticus, but approximately 1/3 of these contained S. aureus, which suggests contamination after cooking. Aerobic colony count (30°C) of cooked fish and shellfish dishes was more than a million organisms/g. Such large numbers of microorganisms on cooked products suggests either a prolonged holding time or gross contamination after cooking.

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Ghosh, Jibon Kumar, Md Shahidul Islam, Md Tariqul Islam, Md Mahedul Islam Murad, and Md Mahabubur Rahman. "Effect of Traditional Cooking Method on the Heavy Metal Content of Four Selected Farmed Carp Species And Assessment of Possible Human Health Risk." Research in Agriculture Livestock and Fisheries 9, no. 3 (January 19, 2023): 367–76. http://dx.doi.org/10.3329/ralf.v9i3.63972.

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The present study was conducted to evaluate the effect of traditional Bengal culinary practice on the heavy metal content of four carp species (Labeo rohita, Catla catla, Cirrhinus cirrhosus, and Hypophthalmichthys molitrix). Fish samples were collected from seven different farms located in the Rajshahi district of Bangladesh. The collected samples were processed and cooked in a traditional currying method and concentrations of five heavy metals (Pb, Co, Cr, Cd, and Ni) were assessed in raw and cooked fish using a flame atomic spectrophotometer. Heavy metal concentrations were significantly reduced in the cooked samples with a few exceptions. The metal pollution index (MPI) indicated that the most amount of heavy metals was lost in C. cirrhosus followed by H. molitrix, L rohita, and C. catla. Pb was the most abundant and consumed of the tested heavy metals in the cooked fish followed by Co, Ni, Cd, and Cr respectively. Health risk index (HRI) and target hazard quotient (THQ) revealed that individual heavy metal intake from cooked fish does not pose any threat to human health. However, the hazard index (HI) of the accumulated heavy metals in the cooked fish suggested that the long-term effect of consuming heavy metal contaminated fish could collectively lead to possible non-carcinogenic health complexities. Additionally, HI also implied that the highest degree of health risk is associated with the consumption of H. molitrix and the least with L. rohita. Vol. 9, No. 3, December 2022: 367-376

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Kristianto, Hans, Ariestya Arlene Arbita, Jenny N. M. Soetedjo, Budi H. Bisowarno, Katherine Katherine, Sharon Pricillia, and Hanna Priescilia. "KAJIAN AWAL PENGAWETAN IKAN PINDANG BANDENG DAN MOJANG DENGAN PENGEMASAN VAKUM DI DESA CUKANGGENTENG." JURNAL PENGABDIAN KEPADA MASYARAKAT 23, no. 2 (July 4, 2017): 268. http://dx.doi.org/10.24114/jpkm.v23i2.7026.

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AbstrakWarga Desa Cukanggenteng, Ciwidey, Kabupaten Bandung memproduksi panganan khas berupa ikan pindang sebagai penghasilan tambahan. Berbagai jenis pindang yang dihasilkan di antaranya pindang mojang, pindang bandeng dan pindang ikan mas. Produk pindang ikan yang dihasilkan dijajakan secara berkeliling dan laku terjual. Masalah yang dihadapi adalah produk pindang ikan relatif tidak tahan lama, sehingga pemasarannya terbatas. Pemindangan ikan sendiri sebetulnya sudah merupakan suatu upaya pengawetan. Akan tetapi tanpa pengemasan yang baik, produk pindang ikan akan cenderung mudah rusak dan tidak tahan lama. Kegiatan pengabdian ini berupa kegiatan tahun pertama yang melakukan kajian awal terhadap masalah pengawetan ikan pindang Desa Cukanggenteng. Kegiatan yang dilakukan terdiri atas studi awal kondisi produksi ikan pindang, uji coba laboratorium pengemasan ikan pindang dan sosialisasi kepada masyarakat. Berdasarkan uji coba laboratorium, diketahui bahwa pengemasan vakum untuk produk ikan pindang bandeng dan mojang memberikan umur simpan 14 hari pada suhu ruang, dibanding ikan yang tidak dikemas (5 hari). Pada tahap sosialisasi dijelaskan cara pengemasan yang dilakukan, serta memperkenalkan Good Manufacturing Practices (GMP), selain menjaring aspirasi mengenai kebutuhan warga untuk pengembangan produksi ikan pindang. Kata kunci: GMP; ikan pindang; pengemasan vakum AbstractPeople in Cukanggenteng Village, Ciwidey, Bandung, produce indigenous food product, which is cooked salted fish. Various salted cooked fish is available, such as milk fish, mojang fish, carp, etc. The products is sold from house to house and well sold. However this product has relatively short shelf life, thus limiting its marketing area. Salting is known as easy preservation method, but in this case, without proper food packaging, the fish shelf life is still not long enough for business expansion. This community service activity was the first year activity to do initial study about salted cooked fish preservation problem in Cukanggenteng Village. In this stage we did initial study of salted cooked fish production process, laboratory test to observe the shelf life of salted cooked fish with and without vaccuum packaging, and socialization of its result to fish producer in the village. Based on the test, we obtained that vaccuum packaged fish had 14 days shelf life, compared to ones not packaged. This result had been socialized to the fish producer, along with introduction of good manufacturing practices. Keywords: good manufacturing practices, salted cooked fish, vacuum packaging

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Farias, Luciana Aparecida, Déborah Inês Fávaro, José Osman Santos, Marina Beatriz Vasconsellos, Artemiza Pessôa, Jaime Paiva Lopes Aguiar, and Lucia Yuyama. "Cooking process evaluation on mercury content in fish." Acta Amazonica 40, no. 4 (December 2010): 741–48. http://dx.doi.org/10.1590/s0044-59672010000400015.

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This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg concentration variation. In the present study the cooked and frying processes resulted in higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.

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Das, Pratap Chandra, Suhas Prakash Kamble, Kartik Chandra Parida, and Kedar Nath Mohanta. "Effect of dietary incorporation of fish/prawn meal on performance of Catla catla (Hamilton) during nursery phase." Indian Journal of Fisheries 64, no. 1 (March 31, 2017): 44. http://dx.doi.org/10.21077/ijf.2017.64.1.60074-07.

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Nursery evaluation of catla spawn was carried out by feeding three iso-nitrogenous diets (35% protein in raw and cooked form) for a period of 30 days. The three test diets (treatments) in raw form were: T1 - groundnut oil cake (GOC) + rice bran (RB) + vitamin-mineral (V-M) premix; T2 - GOC+RB+fish meal (FM) + V-M premix, T3 - GOC+RB+prawn meal (PM)+V-M premix. The diet groups GT1, GT2 and GT3 respectively were same feed combinations in cooked form. Incorporation of prawn meal as animal protein source led to significantly higher final weight, final length, % weight gain, specific growth rate (SGR) and protein efficiency ratio (PER) compared to diet with and without fish meal incorporation. Whereas, diet containing fish meal improved the fry growth and survival rate only when it was cooked. Cooked diet either with fish or prawn meal incorporation led to better fry growth over the respective non-cooked diets, revealing the advantage of cooking process for better nourishment in catla fry during nursery phase.

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Abdel-Moemin, Aly R. "Healthy cookies from cooked fish bones." Food Bioscience 12 (December 2015): 114–21. http://dx.doi.org/10.1016/j.fbio.2015.09.003.

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Hwang, Young Dae, Dong min Seo, Jyoung Hun Kim, Jun Sik Kim, Yong Gi Jin, and Sun Gu Lee. "Fire Reproduction Experiment and Research to Identify the Cause of Ignition at the Fire Site - Electric Rice Cooker Fire Focus -." Magazine of Fire Investigation Socity of Korea 12, no. 4 (December 31, 2021): 61–76. http://dx.doi.org/10.31345/fisk.2021.12.4.4.

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Rymer, C., G. F. Hartnell, and D. I. Givens. "The effect of feeding modified soyabean oil enriched with C18 : 4n-3 to broilers on the deposition ofn-3 fatty acids in chicken meat." British Journal of Nutrition 105, no. 6 (November 22, 2010): 866–78. http://dx.doi.org/10.1017/s0007114510004502.

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Supplementing broiler diets with conventional vegetable oils has little effect on the long-chainn-3 PUFA (LCn-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41–50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LCn-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (sem14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (sem8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (sem3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (sem4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (sem30·1); for EPA 87, 9 and 258 (sem7·5); for DPA 95, 20 and 165 (sem5·0); for DHA 29, 10 and 278 (sem8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LCn-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat.

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Tewe, O. O., and A. D. Ologhobo. "AN EVALUATION OF RAW AND COOKED WHOLE SOYABEAS FOR BROILERS." Nigerian Journal of Animal Production 13 (January 16, 2021): 109–13. http://dx.doi.org/10.51791/njap.v13i.2402.

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Two hunared day old broiler chicks were alloted to five treatment groups to evaluate the effect of whole soyabean and fish meal supplementation on productivity of the experimental birds. Feed consumption and weight gains were similar on diets 1 -and 3, while feed efficiency and protein efficiency ratio were better (P<0.05) on the cooked soyabean diet 3 as compared to the groundnut cake based (control) ration. Fish meal supplementation also unproved performance. The raw soyabean diet gave the poorest performance Metabolizable energy was bigher (P < 0.05) on cooked soyabean (diet 3) than the groundnut cake based ration. Carcass characteristics, were similar on the control and cooked soyabean based rations when supplemented with fish meal. The cost of feed per kg. live weight gained was least on cooked soyabean and highest on raw soyabean based rations.

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Chen, Yi-Tien, and Yun-Hwa Peggy Hsieh. "Development and Characterization of Monoclonal Antibodies for the Detection of Fish Protein." Foods 10, no. 10 (October 4, 2021): 2360. http://dx.doi.org/10.3390/foods10102360.

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This study developed and characterized anti-fish monoclonal antibodies (mAbs) capable of detecting fish, a major allergenic food, in processed food products to protect fish sensitized individuals. Of the three mAbs raised against crude protein extract of cooked fish muscle, mAb 8F5 exhibited a positive reaction to all 50 common food fish species tested with no cross-reactions to shellfish, land animals, or food additives. Although the ELISA results were negative against swordfish and yellowfin tuna, western blot clearly detected both after cooking. The ~36 kDa antigenic protein of mAb 8F5, which was found in all fish species, was detectable by mAb 8F5 in all of the fish samples even after prolonged heat treatment (100 °C, up to 60 min). These findings suggest that mAb 8F5 has great potential utility as a probe for the immunochemical detection of fish tissue in cooked food.

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FARBER, J. M. "Listeria monocytogenes in Fish Products." Journal of Food Protection 54, no. 12 (December 1, 1991): 922–24. http://dx.doi.org/10.4315/0362-028x-54.12.922.

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A limited sampling of fish products at both the wholesale and retail levels demonstrated that ready-to-eat fish products such as shrimp and smoked salmon are often contaminated with Listeria monocytogenes. This study shows that growth of the organism at 4°C occurred on artificially inoculated cooked crabmeat, lobster, shrimp, and smoked salmon. The organism generally grew better on crab and lobster. L. monocytogenes was also observed to multiply slowly on naturally contaminated shrimp. Given the low levels of L. monocytogenes found on cooked fish products and their relatively short shelf life, unless these products are temperature abused, Listeria contaminated fish should not represent a serious health hazard.

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Panichev, Nikolai A., and Svetlana E. Panicheva. "Concentration of Total Mercury in Convenience Fish Products and Cooked Fish." South African Journal of Chemistry 72 (2019): 150–53. http://dx.doi.org/10.17159/0379-4350/2019/v72a19.

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Sapkota, Sudha, Sumitra Laudari, and Shubha Devi Sapkota. "Meeting the Nutritional Needs for the Children: The Role of Fish Products from the Emerging Aquaculture of Nepal." International Journal of Social Sciences and Management 7, no. 4 (October 29, 2020): 198–201. http://dx.doi.org/10.3126/ijssm.v7i4.32469.

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Contributions of fish diet in the daily lifestyles for nutritional security of children are examined through trend analysis and individual questionnaire provided to the caretaker of children's group of 5 to 13 years, to address the issues of fish dishes, preferences, and nutritional awareness. The per capita fish consumption per person in Nepal is about 3.36 kg as compared to the world 19 kg and least developing countries 11kg. The pond aquaculture was most prominently carried with 95.5% pond area located where 2.48% in hills and only 0.39% in the mountain. People's preference for dishes is also one of the major factors to determine the choice for the fish variety as a commodity. Among different dishes, fried fish (91.2%), fish pakauda (50%), fish gravy (41.4%) were the three most preferred for the children of the age group of 5 to 13. Multiple regressions were run to find out the significance level of difference in nutrient availability among the prepared dishes. Rainbow trout, Tilapia, and Pangasius are the emerging fish species and the nutrient levels of cooked fish may vary; therefore, protein and calcium level of cooked fish’s proximate analysis was done. This showed that the protein content of Tilapia was low compared to cooked Trout and Pangasius, however, the level of calcium was higher in Tilapia than the Trout and Pangasius. The occurrence of a thin spine in the food was the major problem for the children, therefore, to increase fish consumption whole fish meat paste milling machine is recommended. Int. J. Soc. Sc. Manage. Vol. 7, Issue-4: 198-201

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Feneuil, Blandine, Eirik Strøm Lillebø, Christian Larris Honstad, Atle Jensen, and Andreas Carlson. "Elastic modulus measurements of cooked Lutefisk." Physics of Fluids 34, no. 4 (April 2022): 047122. http://dx.doi.org/10.1063/5.0082963.

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Lutefisk is a traditional Norwegian Christmas dish, made of dry cod soaked in a lye solution before re-hydrated. We report measurements of tissue rheological properties of cooked Lutefisk. Surprisingly, we find that the elastic modulus does not seem to depend heavily on cooking time, cooking temperature, or the amount of salt, but depends instead mainly on the size of the fish fillets and can be affected by when the cod is fished during the season. Although salting and cooking of the Lutefisk strongly affect the visual aspect of fish fillets, these changes are not found to be correlated with the elastic modulus of the lutefisk when measured with a rheometer.

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Shah, Kezah F., Paul E. Stevens, and Edmund J. Lamb. "The influence of a cooked-fish meal on estimated glomerular filtration rate." Annals of Clinical Biochemistry: International Journal of Laboratory Medicine 57, no. 2 (January 13, 2020): 182–85. http://dx.doi.org/10.1177/0004563219899673.

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Background Ingestion of cooked meat increases circulating blood creatinine concentration due to conversion of creatine during cooking. This may cause falsely low estimated glomerular filtration rate. National Institute for Health and Care Excellence chronic kidney disease guidelines recommend meat avoidance prior to blood testing for estimated glomerular filtration rate. Fish muscle also contains creatine, but the influence of fish consumption on blood creatinine concentration has not been studied. Method Four blood samples were collected from each of 20 healthy volunteers: one before and three (at 2, 4 and 20 h) after consuming cooked fish (200 g/person cod, approximately 35 g/person protein). Apart from this meal, for the study duration, subjects were asked to avoid eating meat or fish. Creatinine and cystatin C were measured and estimated glomerular filtration rate (CKD-EPI equations) was calculated. Results Serum creatinine concentration (mean) was increased relative to the preprandial concentration (71.8 μmol/L) in all subjects at 2 h (77.3 μmol/L) and in 17/20 subjects at 4 h (75.5 μmol/L) ( P < 0.0001) but was not significantly different from baseline after 20 h (73.6 μmol/L P = 0.1170). Mean cystatin C concentration remained unchanged throughout the study ( P > 0.05). Estimated glomerular filtration rate calculated using the CKD-EPI (creatinine) and CKD-EPI (creatinine and cystatin C) equations demonstrated significant declines at 2 and 4 h ( P < 0.0005), while the CKD-EPI (cystatin C) equation remained unchanged ( P > 0.05). Conclusion Cooked fish consumption transiently increases blood creatinine concentration and consequently lowers the estimates of glomerular filtration rate derived from creatinine-based equations. Consideration should be given to avoidance of cooked fish consumption before glomerular filtration rate estimation.

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Ucok Alakavuk, Didem, Safak Ulusoy, Serap Cosansu, and Sühendan Mol. "Reduction of Salmonella Enteritidis in Fish by Microwave Cooking." Turkish Journal of Fisheries and Aquatic Sciences 21, no. 11 (July 12, 2021): 535–40. http://dx.doi.org/10.4194/1303-2712-v21_11_01.

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The effect of microwave cooking on the survival of Salmonella Enteritidis was investigated. Inoculated whiting and salmon fillets (6-7 log cfu/cm2) were cooked in microwave either packed or unpacked at two internal temperatures (50 and 70°C). When the samples were cooked up to the internal temperature of 50°C, the reductions were 1.82 log cfu/cm2 (29%) for packed and 0.69 log cfu/cm2 (11%) for unpacked whiting. For the same cooking temperature, the reductions were 2.39 (33%) and 0.73 log cfu/ cm2 (10%) for packed and unpacked salmon, respectively. When the internal temperature was 70°C, the reductions in S. Enteritidis counts were 2.89 (45%) and 3.90 cfu/cm2 (54%) unpacked whiting and salmon, respectively. However, the reductions were higher in packed samples of both fish cooked to 70C internal temperature than that of unpacked samples and counts of the pathogen were below the detectable level (<1.00 log cfu/cm2 ). These results suggested that packaging increased the S. Enteritidis reduction during microwave cooking and the reductions were higher in salmon than that of whiting. Microwave-cooking instructions must be included in the MW operating manuals. The foods must be cooked in microwave not lower than 360 W and 70°C.

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Antriyandarti, Ernoiz, and Susi Wuri Ani. "Diversification of Nila fish Fish Products in the Mina Mandiri Bokesan, Sindumartani, Ngemplak, Sleman Groups." Media Trend 17, no. 1 (March 27, 2022): 245–49. http://dx.doi.org/10.21107/mediatrend.v17i1.9837.

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Bokesan hamlet, Sindumartani, Ngemplak, Sleman is known as Kampung Nila. There is the Mina Mandiri group, which consists of mothers whose main production is Nila floss. In order to increase income, product diversification is required. Therefore, participatory action research was carried out aimed at creating productive economic activities in the Mina Mandiri group to increase household income, by providing training in processing Nila into crackers, nuggets and meatballs. To support production activities, equipment assistance in the form of a cake pan, food processor, meat grinder, vacuum sealer and pressure cooker was provided to the Mina Mandiri group in Bokesan, Sindumartani, Ngemplak, Sleman. After empowerment activities, the Mina Mandiri group has been able to produce fish crackers, fish nuggets and fish balls, thereby increasing the diversification of processed fish products.

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Rahman, M. A., M. Saifullah, and M. N. Islam. "Fish powder in instant fish soup mix." Journal of the Bangladesh Agricultural University 10, no. 1 (October 8, 2012): 145–48. http://dx.doi.org/10.3329/jbau.v10i1.12106.

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This study was conducted with the development of instant fish soup mix and finding out the effect of fish powder on it. Ingredients of soup mix were cooked and dried up to desired moisture content. The drying or dehydration was done by using a mechanical dryer (Cabinet dryer) at constant air flow rate and constant temperature with varying thicknesses. After drying the dried products were ground to make powder. These were then mixed with desired composition. Here fish powder was varied in composition in different samples and it was 5%, 10% and 15% in Mix-1, Mix-2 and Mix-3 respectively. For preparing soup mix was reconstituted with boiled water. The result of organoleptic test was determined by ANOVA and DMRT analysis to find out the best sample. (Mix-2) was adjudged to be the best by the panelists using 1-9 hedonic scale and ranked as like very much securing score 8.0 which containing 10% fish power. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12106 J. Bangladesh Agril. Univ. 10(1): 145148, 2012

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Bon, Johannes, Kerst K. Brünner, and Angus Aitken. "Determination of Fish Core Content in Coated Products: Interlaboratory WEFTA Studies of Three Procedures." Journal of AOAC INTERNATIONAL 69, no. 1 (January 1, 1986): 75–79. http://dx.doi.org/10.1093/jaoac/69.1.75.

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Abstract Four collaborative trials are described in which 3 different methods for the estimation of fish content of coated products were compared to determine their suitability. The methods are a modified version of AOAC method 18.003, an alternative “scraping” method, and a “soaking” method. Seven West European laboratories participated in this collaborative exercise, which was performed on 4 types of coated fish products: raw coated portions of cod (Gadus morhua), partly cooked cod sticks, raw fillets of plaice (Pleuronectes platessa), and partly cooked plaice fillets. The results indicate that precooking strongly affected fish recovery by all 3 methods. Regular portions (of cod) gave higher recoveries than irregular shaped fillets (of plaice). The results do not lead to the conclusion that any method was better than the others.

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Banfield, Mark J., and Sophien Kamoun. "Hooked and Cooked: A Fish Killer Genome Exposed." PLoS Genetics 9, no. 6 (June 13, 2013): e1003590. http://dx.doi.org/10.1371/journal.pgen.1003590.

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Zohar, Irit, Ahiad Ovadia, and Naama Goren-Inbar. "The cooked and the raw: A taphonomic study of cooked and burned fish." Journal of Archaeological Science: Reports 8 (August 2016): 164–72. http://dx.doi.org/10.1016/j.jasrep.2016.06.005.

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Nur, Ifra Tun, Amatun Nur Mou, and Umme Habiba. "Comparative microbiological analysis of four different sea fishes collected from local market in Dhaka Metropolis." Food Research 4, no. 1 (September 6, 2019): 161–65. http://dx.doi.org/10.26656/fr.2017.4(1).253.

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The present investigation attempted to evaluate the existence and survival of spoilage microorganisms in four common sea fishes (Poma, Rupchanda, Koral and Tuna) available in Bangladesh and to determine the effects of cooking temperature to optimize the growth of fish microflora. Moreover, the status of fish in frozen condition after cooking was also studied. A total 4 categories of sea fishes were collected from the local shops in Dhaka city. Raw, cooked and frozen fish samples were analyzed for the existence of pathogenic bacteria through the conventional cultural techniques and the confirmative biochemical identification procedures. Total viable bacteria were present in all four fish samples in raw, cooked and frozen condition up to 6 log CFU/mL. Most of the raw fish samples were found to harbor a huge population of microorganisms up to 5 log CFU/mL including the fecal coliforms. Several specific bacterial species like E. coli, Klebsiella spp., Salmonella spp., Shigella spp., Staphylococcus spp., Pseudomonas spp. and Vibrio spp. were present in raw samples. However, the microbial load reduced from the fish after cooking and the status was static in frozen condition. Thus, the incidence of fecal coliforms in raw fish may be considered as a serious threat to the public health upon consumption of such fishes.

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Pazou, Elisabeth Yehouenou Azehoun, Judicaël Azehoun Pazou, and Mahoudjro Roméo Adamou. "Assessment of heavy metal’s in Atlantic sea fish sold in Benin." International Journal of Biological and Chemical Sciences 14, no. 5 (September 14, 2020): 1853–61. http://dx.doi.org/10.4314/ijbcs.v14i5.28.

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Marine space is constantly threatened by various sources of pollution that may reduce its economic potential and have negative repercussions on human health. This study aims to assess heavy metals contamination of eight fish species and their impact on human health. Heavy metals such as cadmium, lead, copper and zinc were determined by atomic absorption spectrophotometry in fresh, cooked and fried fish. The results found in fresh fish (cadmium: 0.002 to 0.005 mg / kg, lead: 0 to 0.031 mg / kg, copper: 0.0045 to 0.305 mg / kg, zinc: 0.1245 to 0.6195 mg / kg), in cooked fish (cadmium: 0.0035 to 0.005 mg / kg, lead: 0 to 0.01 mg / kg, copper: 0 to 0.021 mg / kg, zinc: 0.171 to 0.327 mg / kg) and in fried fish (cadmium: 0.004 mg / kg, lead: 0 to 0.007 mg / kg, copper: 0 to 0.016 mg / kg, zinc: 0.0875 to 0.5065 mg / kg) showed that heavy metal levels are all below the standard values accepted by FAO / WHO. The consumption of these fish could therefore have no negative effect on the population’s health. Both types of cooking have both positive and negative effects on the heavy metal reduction in fish species. Although the concentrations of heavy metals are not worrying, the vigilance of the populations and a variation of the diet are important to guarantee a better health.Keywords: Heavy metals, health impact, Atlantic see fish, Cotonou.

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Odoli, OC, PM Oduor-Odote, B. Ohowa, and SO Onyango. "Evaluation of fish handling techniques employed by artisanal fishers on quality of lethrinids and siganids fish genera at landing time along the Kenyan coast using sensory and microbiological methods." African Journal of Food, Agriculture, Nutrition and Development 13, no. 60 (December 23, 2013): 8167–86. http://dx.doi.org/10.18697/ajfand.60.12340.

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In artisanal fishery, traditional handling methods such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags after capture are commonly employed. These practices accelerate fish spoilage due to cross contamination and exposure to high ambient temperature. This study aimed at investigating the effect of non-icing (onboard handling methods) on the quality of Lethrinids (Emperor fish, local name: Changu) and Siganids (Rabbitfish, local name: Tafi) landed along the Kenyan coast in comparison to iced fish. Monthly, samples were assessed by sensory methods using Quality Index Method (QIM), Total Viable Counts (TVC) and hydrogen sulphide (H2S) producing bacteria considered as specific spoilage organisms (SSO) counts for raw fish; Quantitative Descriptive Analysis (QDA) and Torry score for cooked fillets. Iced fish was characterised by better freshness quality attributes at landing time compared to non-iced at both landing sites. According to the QIM, iced treatment recorded better quality scores that were significantly different from non-iced groups (p<0.05) throughout the study with regard to fish genera. Cooked fillets showed both treatments to be within human consumption limits although non-iced fish were characterised by marginal quality attributes. Microbial assessment depicted TVC to be on average 102- 103 CFU/g and 103- 104 CFU/g in iced and non-iced Lethrinids respectively at both sampling sites. In Siganids higher numbers of 104- 105 CFU/g were recorded in non–iced group, with H2S producing bacteria constituting a higher proportion of TVC. Iced Siganids recorded 102 - 103 CFU/g throughout the study. Fish quality was reported to be inconsistent over the sampled month which reflects the large pressure systems of the Western Indian Ocean and the two distinct monsoon periods considered to differ in warmth. The major cause of deteriorated fish quality observed at landing time in the fishery was attributed to bacterial proliferation accelerated most importantly by non-icing onboard handling practises reported such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags employed by the fishers. Sensory evaluation of cooked fillets and microbiological analysis showed fish was acceptable for human consumption regardless of handling method employed. This assures consumers of acceptable fish quality at landing time as long as good hygienic practices are observed at subsequent stages to consumption.

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Jimoh, Wasiu Adeyemi. "Growth, nutrient utilization, body composition, hematology and histopathology of the liver of Clarias gariepinus fed cooked sunflower based diets." Ege Journal of Fisheries and Aquatic Sciences 37, no. 4 (December 15, 2020): 343–51. http://dx.doi.org/10.12714/egejfas.37.4.04.

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This study investigated the use of cooked sunflower seed meal as soybean meal replacer in Clarias gariepinus diet in a 56-day feeding trial using growth performance, nutrient utilization, body composition, digestibility, haematology and liver histology as indices of assessment. Sunflower seed meal was cooked for 10, 20 and 30 minutes. Each of the differently cooked sunflower seed meal replaced soybean meal portion of control diet at 15, 30 and 45% to produce nine 40% crude protein, 18kj/kg test diets. A diet without sunflower meal served as the control. Triplicate groups of fish in 70-litre capacity aerated rectangular plastic tanks were alloted to each dietary treatment at a stocking rate of 15 fingerlings (3.72±0.22g average weight) per tank in a completely randomized design. Fish were fed to satiation. Data obtained from the experiment were subjected to statistical analysis. The results of the experiment revealed that up to 30% replacement level of 10- and 20-minutes cooked sunflower produced a statistically similar results with soybean-based control diets.

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GAJEWSKI, KAMIL G., and YUN-HWA P. HSIEH. "Monoclonal Antibody Specific to a Major Fish Allergen: Parvalbumin." Journal of Food Protection 72, no. 4 (April 1, 2009): 818–25. http://dx.doi.org/10.4315/0362-028x-72.4.818.

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The major fish allergen, parvalbumin, is a low-molecular-weight (10 to 13 kDa), heat-stable protein. Monoclonal antibody (MAb) 3E1, developed against heat-treated catfish sarcoplasmic protein extract, recognizes a thermal-stable protein with the molecular-weight range of parvalbumin in fish extracts. We further investigated the antigen-binding characteristics of this antibody by comparing its immunoreactivity against various fish and other animal species, with a commercially available anti-parvalbumin antibody, MAb PARV-19. Soluble proteins were extracted from 67 cooked (100°C for 20 min) finfish, shellfish, meat, and poultry species. Indirect enzyme-linked immunosorbent assay (ELISA) was performed to examine the immunore-activity of both MAb 3E1 and MAb PARV-19 with sample extracts. Western blot was performed to compare the antigenic protein banding patterns in cooked fish extracts by using these two MAbs. The ELISA results revealed that both MAbs had identical reaction patterns to the fish species tested. Removal of Ca2+ from the fish extracts increased the overall immunore-activity of both MAbs. Western blot results confirmed that the antigenic protein banding pattern in various fish species blotted by MAb 3E1 corresponded to the molecular weights of parvalbumins recognized by PARV-19. However, screening with nonfinfish extracts revealed MAb 3E1 to be strictly finfish specific, while PARV-19 cross-reacted with frog, rat, and rabbit extracts. Based on the heat stability, molecular weight, immunoreactivity, and Ca2+-dependent binding of the antigenic proteins, MAb 3E1 is specific to fish parvalbumin. It would therefore be a useful probe for investigating the major fish allergen in both raw and processed food.

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Hsieh, Y. W., Y. C. Shiu, C. A. Cheng, S. K. Chen, and D. F. Hwang. "Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning." Journal of Food Science 67, no. 3 (April 2002): 948–52. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09433.x.

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Hardy, R. "Fish processing." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 201–20. http://dx.doi.org/10.1017/s0269727000004310.

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SynopsisThis paper gives a brief description of the United Kingdom's fish processing industry and possible future trends. Although the consumption offish in the United Kingdom is relatively modest, about 100 species are used to satisfy this demand. Processing such a diverse resource is difficult and this is exacerbated by uncertainties of supply, seasonal quality fluctuations and the rapid spoilage changes that occur when fish are kept at ambient temperatures.The food market is highly competitive, which means that processors must make the best possible use of the resource to reduce costs and yet stimulate demand by improving the end product. This is often difficult to do using traditional practices, and so the industry has had to develop novel processing methods to make both conventional products and new ones that will stimulate demand. In the past the specialist retailer, the fishmonger, could be depended upon not only to encourage the purchase of fish but also to provide the finishing touches and to give some instruction on how to cook it. Stimulation of interest and assistance cannot be given so readily in retailing through supermarkets, and so the processor has had to give more attention to presentation, packaging and ensuring that the product can be cooked with little further preparation.

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Fomena Temgoua, Nidelle Sausten, Zongbao Sun, Charles Obinwanne Okoye, and Haodong Pan. "Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments." Journal of Food Quality 2022 (July 19, 2022): 1–16. http://dx.doi.org/10.1155/2022/7425142.

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This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly ( p < 0.05 ) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher ( p < 0.05 ) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher ( p < 0.05 ) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments.

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CHU-KOO, Fred William, William N. CAMARGO, Miriam Adriana ALVÁN-AGUILAR, Jesse TRUSHENSKI, and Christopher C. KOHLER. "COEFFICIENTS OF ENERGY AND NUTRIENT APPARENT DIGESTIBILITY OF THREE RAW AND COOKED ALTERNATIVE PLANT INGREDIENTS FOR Colossoma macropomum AND Piaractus brachypomus (SERRASALMIDAE)." Folia Amazónica 25, no. 1 (September 12, 2016): 83. http://dx.doi.org/10.24841/fa.v25i1.389.

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The coefficients of the apparent digestibility for dry matter, crude protein, crude lipid and gross energy in cooked and raw green plantain meal (GPM), cassava root meal (CRM), and peach palm meal (PPM) were determined for juveniles of black pacu (60.8 ± 6.4 g) and red pacu (76.3 ± 5.0 g). The ADC of each alternative ingredient was determined by comparison of the digestibility (based on recovery of 1% chromic oxide as an inert marker) of a reference diet (consisting of 70% of test diet and 30% of the feedstuff) against with a test diet (24.5% of crude protein). Fish were bred in a recirculation system including 42, 110-L glass aquaria (21 tanks per species) at a density of five fish per tank, and fed their respective diets to apparent satiety, twice a day. Feces were collected after 10 days in plexiglass fecal collectors. Apparent digestibility coefficients of crude protein, crude lipid and gross energy from raw and cooked GPM and CRM were low compared to values to other common vegetal ingredients like corn and wheat. Conversely, ADC values for raw and cooked PPM were, in most cases, higher than those reported in raw or cooked GPM and CRM. In comparison with other traditional feedstuffs, apparent utilization of PPM was similar to corn and higher than reported for soybean meal and wheat bran in these fish species. Peach palm meal appears to have good potential as a feed ingredient in low-cost diets for pacu species.

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Nanou, Evangelia, Mado Kotsiri, Dimitra Kogiannou, Maria Katsouli, and Kriton Grigorakis. "Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads." Foods 12, no. 3 (January 21, 2023): 505. http://dx.doi.org/10.3390/foods12030505.

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Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.

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NIWA, Fiji, Kazuhaya NISHIMURA, and Satoshi KANOH. "New cooked fish paste from frozen Alaska pollack surimi." Agricultural and Biological Chemistry 54, no. 2 (1990): 387–91. http://dx.doi.org/10.1271/bbb1961.54.387.

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Niwa, Eiji, Kazuhaya Nishimura, and Satoshi Kanoh. "New Cooked Fish Paste from Frozen Alaska Pollack Surimi." Agricultural and Biological Chemistry 54, no. 2 (February 1990): 387–91. http://dx.doi.org/10.1080/00021369.1990.10869959.

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Erkan, Nuray. "Iodine content of cooked and processed fish in Turkey." International Journal of Food Science & Technology 46, no. 8 (June 9, 2011): 1734–38. http://dx.doi.org/10.1111/j.1365-2621.2011.02684.x.

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Wang, Yen-Hsiang, Kuan-Chieh Lee, Wen-Chun Wei, Chung-Huang Wang, Hao-Jie Liu, Jia-Rong Hou, Tien-Chen Hsieh, et al. "Hybrid Vibration and UV Fluorescence Technology for Rapid Imaging and Guidance for Manual Removal of Fish Bones from Fish Floss." Sensors 22, no. 22 (November 20, 2022): 8978. http://dx.doi.org/10.3390/s22228978.

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The objective of the proposed human–machine cooperation (HMC) workstation is to both rapidly detect calcium-based fish bones in masses of minced fish floss and visually guide operators in approaching and removing the detected fish bones by hand based on the detection of fingernails or plastic-based gloves. Because vibration is a separation mechanism that can prevent absorption or scattering in thick fish floss for UV fluorescence detection, the design of the HMC workstation included a vibration unit together with an optical box and display screens. The system was tested with commonly used fish (swordfish, salmon, tuna, and cod) representing various cooking conditions (raw meat, steam-cooked meat, and fish floss), their bones, and contaminating materials such as derived from gloves made of various types of plastic (polyvinylchloride, emulsion, and rubber) commonly used in the removal of fish bones. These aspects were each investigated using the spectrum analyzer and the optical box to obtain and analyze the fluorescence spectra and images. The filter was mounted on a charge-coupled device, and its transmission-wavelength window was based on the characteristic band for fish bones observed in the spectra. Gray-level AI algorithm was utilized to generate white marker rectangles. The vibration unit supports two mechanisms of air and downstream separation to improve the imaging screening of fish bones inside the considerable flow of fish floss. Notably, under 310 nm ultraviolet B (UVB) excitation, the fluorescence peaks of the raw fillets, steam-cooked meat, and fish floss were observed at for bands at longer wavelengths (500–600 nm), whereas those of the calcium and plastic materials occurred in shorter wavelength bands (400–500 nm). Perfect accuracy of 100% was achieved with the detection of 20 fish bones in 2 kg of fish floss, and the long test time of around 10–12 min results from the manual removal of these fish bones.

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Aquilani, C., T. Pérez-Palacios, F. Sirtori, E. Jiménez-Martín, T. Antequera, O. Franci, A. Acciaioli, R. Bozzi, and C. Pugliese. "Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics." Grasas y Aceites 69, no. 1 (March 22, 2018): 235. http://dx.doi.org/10.3989/gya.0671171.

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The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

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Baksir, Abdurrachman, Nebuchadnezzar Akbar, M. Yunus Hi Abbas, and Iswandi Wahab. "PENGOLAHAN IKAN DI DAERAH ALIRAN SUMBER AIR PANAS BUMI DI DESA PAYO KABUPATEN HALMAHERA BARAT PROVINSI MALUKU UTARA." JURNAL PERIKANAN TROPIS 7, no. 1 (June 27, 2020): 45. http://dx.doi.org/10.35308/jpt.v7i1.1935.

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Potential geothermal water is located on the coast of West Halmahera Regency. The geothermal potential is utilized by the community as a medium of traditional medicine and local tourism. Utilization of hot water sources as a fish processing media has not been done. The purpose of this study was to determine fish processing using a modified oven in geothermal water flow. The research material is anchovy (Stolephorus indicus) measuring 10 cm. Fish drying equipment is made closed (airtight) as a whole. The process of fish maturation is done by laying the fish on the base located in the oven. The results showed that the fish cooked at room temperature 2 hours at room temperature 21 oC with geothermal water flow temperature 49oC-51 oC.

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Dwi Suryaningrum, Theresia, and Syamdidi Syamdidi. "Quality Deterioration of Boiled Salted Carp Fish (Cyprinus carprio), Processed using Different Cooking Methods, During Chilling Storage." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 8, no. 2 (August 20, 2013): 77. http://dx.doi.org/10.15578/squalen.v8i2.89.

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Study on quality changes of boiled salted Carp fish, processed using different cooking methods during chilling storage has been conducted. The study was intended to obtain an information on the effect of cooking method on the shelf-life of boiled salted carp fish (Cyprinus carpio) at chilling temperatures. Fish was soaked in a 0.2% of alum solution and then marinated in condiment solution for 30 minutes. Fish were cooked for 4 h by two different methods i.e steaming and boiling, at 98-100 oC, and then dried in the oven at 80-90 oC for 1 hour. Boiled salted fish then were stored at chilling room (2-4 oC) and observed every 3 days for 15 days. The quality of boiled salted fish were analyzed i.e proximate at the beginning and the end of storage, while moisture content, pH, TVB, total plate count, mold and sensory test were conducted during chilling storage. The results showed that steamed boiled salted carp fish had higher protein content, pH and also have better product which was preferable by the panelists. Based on this result steaming method was recomended to be used as processing method for production of boiled salted carp fish from fresh water. Sensory test found that panelists preferred steamed product which had a good appearance, odor, taste and texture. However steamed product had faster increase of moisture content, TVB, and number of bacteria as well as the decrease of pH value and odor causing faster deterioration of product compared to boiling method. Based on microbiological tests, the boiled salted carp fish cooked by steaming methods were safe to be consumed before 6 days and the boiling method before 9 days, since storage exceed that periods resulted in number of bacteria already reached the maximum number allowed and became not suitable for human consumption.

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Modzelewska-Kapituła, Monika, Renata Pietrzak-Fiećko, Krzysztof Kozłowski, Mirosław Szczepkowski, and Zdzisław Zakęś. "Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch." Foods 11, no. 23 (November 26, 2022): 3811. http://dx.doi.org/10.3390/foods11233811.

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The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well as pH value, but lower fat and protein contents than farmed pikeperch. In sous-vide fillets, a higher fat and a lower protein content were noted in farmed fish. Slight differences in colour attributes between farmed and wild fish affected neither chroma nor hue in raw and sous-vide fillets. Wild and farmed fish fillets prepared using sous-vide were scored similarly in the sensory assessment. Although wild fish had a more beneficial fatty acid composition demonstrated by a higher proportion of polyunsaturated fatty acids, including eicosapentaenoic and docosahexaenoic, a higher fat concentration in farmed pikeperch resulted in obtaining similar or even higher concentration of these fatty acids in sous-vide fillets. Regardless of the origin of pikeperch it might be recommended as a valuable part of a daily diet.

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Abd El-Moneim Mahmoud, E., J. Dostálová, D. Lukešová, and M. Doležal. "Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S17—S19. http://dx.doi.org/10.17221/948-cjfs.

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The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

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Adjanke, Amakoé, Kokou Tona, Ibrahim Imorou Toko, and Messanvi Gbeassor. "Effect of palm kernel meal (Elaeis guineensis, Jacq, 1763) in the diet on digestive transit and some serum parameters in Nile tilapia (Oreochromis niloticus, Linnaeus, 1758)." International Journal of Biological and Chemical Sciences 15, no. 5 (January 17, 2022): 1725–33. http://dx.doi.org/10.4314/ijbcs.v15i5.2.

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As part of the continuation of the thesis work on the valuation of palm kernel cake in the diet of Nile tilapia, a study was carried out from March 7th to April 12th, 2018 at the Aquaculture Research and Development Unit of the University of Lome in Togo. It aims to evaluate the digestive use efficiency of palm kernel cake (PK) in Oreochromis niloticus. So, two lots of 180 male Oreochromis niloticus; juvenile of 57.14 ± 4.43 g and adults of 144.04 ± 7.65 g were each randomly distributed in 9 recirculate system concrete tanks of 600 L, at 20 fish per tank, filled to 250 liters of water. They were fed two weeks with three isoprotein diets (32% crude protein) in triplicate, distributed manually three times a day at 2% of the fish biomass; standard fish feed Raanan (RA) and two diets containing 30% PK untreated (R3) or cooked in water for one hour (R3C). After a 2 days fasting, some fish were fed once again to satiety (8am). Then a sample of 6 fish per lot was euthanized in a clove solution. After blood sampling, the fish were dissected at 0h, 1h, 4h, 8h, 12h and 24h after feeding to measure blood and intestinal parameters. The results obtained show that raw PK is an unpalatable fibrous ingredient but well valued once cooked with a digestive improvement allowing good absorption of food micronutrients in both juveniles and adults. This absorption led to changing in the serum protein level for growth of fish and nitrogenous excretion in the form of urea. The cooking slowed the transit of the food into the digestive tract of tilapia, this can improve zootechnical performance of fish.

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Ohee, Henderite L., and I. Made Budi. "PEMANFAATAN IKAN RED DEVILCICHLID (Amphilophus labiatus, Günther 1864) DARI DANAU SENTANI, JAYAPURA, PAPUA." JURNAL PENGABDIAN PAPUA 5, no. 1 (March 3, 2021): 23–28. http://dx.doi.org/10.31957/.v5i1.1586.

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Lake Sentani is the main freshwater fish source in Jayapura. It also supports livelihood of local people as fisherman. Red devil cichlid (Amphilophus labiatus, Günther 1864) is one of introduced species in the lake. It is the most abundance fish in the lake. In the program, we used the fish as the base ingredient of meatballs. Aim of the activity is to increase community knowledge on local food processing and to improve nutrition statues of local people in Ayapo Village, East Sentani District, Jayapura. The program was conducted in June 28, 2018 in Biology Department of Mathematics and Natural Sciences Faculty, Cenderawasih University. The program was held in collaboration with CV Budi Mulya Asih in Waena and Woman Fellowship Group of local church in Ayapo Village. Red devil cichlid was cleaned and the head cut to be cooked using high pressure. The cooked meat then being grind and mix with sago flour and the other herbs and spices. The ratio is 20-30% sago flour mix with 70-80% fish. After the meatballs batter ready, it can be formed into desired form and boil in hot water until the meatballs floating. After cooling the meatballs, it is then ready to be served or packed. Unfortunately, the first red devil cichlid of Lake Sentani meatballs were not turned out as delicious as expected. Therefore, it is expected that next experiment will produce delicious red devil cichlid meatball. Keywords: lake sentani, Jayapura, freshwater, fish, red devil cichlid

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Journal articles on the topic 'Fish Cookery'

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