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Journal articles on the topic 'Fish processing'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

Early, J. C. "Fish processing technology." Fisheries Research 16, no. 4 (May 1993): 363–65. http://dx.doi.org/10.1016/0165-7836(93)90147-y.

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3

Indzere, Zane, and Dagnija Blumberga. "Fish Processing Efficiency Ranking." Environmental and Climate Technologies 24, no. 3 (November 1, 2020): 135–44. http://dx.doi.org/10.2478/rtuect-2020-0092.

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AbstractFish as food has been widely used, and as its consumption is increasing, the efficiency of fish production companies needs to be increased as well. Fish production may consist of many processes, depending on the type of fish products they produce. Based on this, the increase in the efficiency of the whole company could be expensive, especially for small size companies, whose revenues per year are rather small. Therefore, to evaluate and understand which part of the company is the least efficient and needs to be improved first to have the highest increase in the efficiency of the company, the decision making method needs to be used for the evaluation. In this research, the method MULTIMOORA was chosen to evaluate the specific company’s production efficiency. The results have shown that fish preliminary processing is the least efficient process for the chosen case study. Recommendations for improvement the efficiency of the least efficient stage have been developed, therefore improving the efficiency for the whole company.

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4

Ohshima, Toshiaki, Hideki Ushio, and Chiaki Koizumi. "High-pressure processing of fish and fish products." Trends in Food Science & Technology 4, no. 11 (November 1993): 370–75. http://dx.doi.org/10.1016/0924-2244(93)90019-7.

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5

., Setiyono, and Satmoko Yudo. "PROTOTIPE INSTALASI PENGOLAHAN AIR LIMBAH INDUSTRI PENGOLAHAN IKAN DI KECAMATAN MUNCAR, KABUPATEN BANYUWANGI." Jurnal Teknologi Lingkungan 11, no. 1 (December 1, 2016): 7. http://dx.doi.org/10.29122/jtl.v11i1.1218.

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Muncar region known as the area of the fish and the fish processing industry. Many of the fish processing industries in large scale, small scale and household at this time growing so rapidly. With the rapid growth of the fish processing industry in the Muncar city has provided a very significant impact on the city growth, which eventually brought the various impacts, whether they are positive or negative. One of the negative impact of processing industry growth in Muncar is environmental of pollution is the discharge of liquid waste from industrial fish-processing industry. Low level of understanding IPAL waste management system and cause difficulties to manage the waste, therefore almostall waste that generated in the region immediately removed to the public channels. Waste disposal without treatment is causing high level of environmental pollution in the vicinity of the location of industry. One effort to solve the problem of waste-processing technology is determine processingof waste water and fish processing, it has been done to test prototype installation processing waste water in one of the fish processing industry in the Muncar District. Key words : fish processing industry waste water, environmetal pollution, waste water processing prototype.

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6

Fok, Sai Cheong, and Fock Lai Tan. "Virtual Processing of Fish Fillets." Advanced Materials Research 690-693 (May 2013): 3149–56. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.3149.

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This paper presents the application of digital simulation to explore the processing of fish fillets of different geometries in an air blast freezer. The main advantage of this virtual processing approach is that it allows for the comparison of the freezing times, production rates, energy consumptions and the costs of freezing fillets of different shapes and sizes. These parameters could be critical for production planning and are discussed in the paper.

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Bostaca, Gheorghe, and Marian Crudu. "Considerations on Fish Skin Processing." Leather and Footwear Journal 13, no. 3 (September 30, 2013): 211–20. http://dx.doi.org/10.24264/lfj.13.3.4.

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8

Cimolai, Nevio. "Fish processing and human infection." Canadian Medical Association Journal 189, no. 45 (November 12, 2017): E1400. http://dx.doi.org/10.1503/cmaj.733359.

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9

Choudhury, Gour S., and Binoy K. Gogoi. "Extrusion Processing of Fish Muscle." Journal of Aquatic Food Product Technology 4, no. 4 (March 25, 1996): 37–67. http://dx.doi.org/10.1300/j030v04n04_05.

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10

De Silva, C. W., R. G. Gosine, Q. M. Wu, N. Wickramarachchi, and A. Beatty. "Flexible automation of fish processing." Engineering Applications of Artificial Intelligence 6, no. 2 (April 1993): 165–78. http://dx.doi.org/10.1016/0952-1976(93)90032-s.

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11

Magnussen, Ola M. "Shipboard refrigeration and fish processing." Fisheries Research 4, no. 3-4 (December 1986): 359–60. http://dx.doi.org/10.1016/0165-7836(86)90017-2.

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12

Byun, Hee-Guk, Tae-Kil Eom, Won-Kyo Jung, and Se-Kwon Kim. "Characterization of Fish Oil Extracted from Fish Processing By-products." Preventive Nutrition and Food Science 13, no. 1 (March 31, 2008): 7–11. http://dx.doi.org/10.3746/jfn.2008.13.1.007.

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13

Komlatsky, V. I., T. A. Podoinitsyna, V. V. Verkhoturov, and Y. A. Kozub. "Automation technologies for fish processing and production of fish products." Journal of Physics: Conference Series 1399 (December 2019): 044050. http://dx.doi.org/10.1088/1742-6596/1399/4/044050.

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14

Anggraeni, Shanti Kirana, M. Syamsul Maarif, Sukardi Sukardi, and Sapta Raharja. "IMPROVING THE CAPABILITY OF FISH PROCESSING INNOVATION THROUGH INNOVATION SYSTEM STRENGTHENING." Jurnal Teknologi Industri Pertanian 28, no. 3 (December 2018): 269–78. http://dx.doi.org/10.24961/j.tek.ind.pert.2018.28.3.269.

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15

Marnis, Syahrul, Fitri, and Rovanita Rama. "Economic Contribution in the Management of Solid Waste Policy Processing Water on Improvement of Fish Processing Revenues." International Journal of Economics and Finance 10, no. 2 (January 5, 2018): 95. http://dx.doi.org/10.5539/ijef.v10n2p95.

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This study aims to analyze the economic contribution in the environmental management of solid waste processing of catfish to increase income of fish processing in Koto village Kampar regency Riau.The research method used is the method of exploitation of solid waste processing and case studies with respondents processing catfish (fillet fish, salai and salted fish). Data were collected using questionnaires on business actors, and solid waste processing trials (meat waste, fish head, fish bone, belly fat and edible offal or stomach). The waste is processed into raw material for food and feed industries that meet the quality standard of Indonesian National Standard (SNI) and calculated its economic value include business analysis (Gross Benefit Cost Ratio), Profitabilty Ratio, and IRR and environmental management scenario of catfish fish industry. The data obtained will be homogenized data and then tabulated and analyzed descriptively quantitative.The results showed that the net production technology capable of producing industrial raw materials in the form of fish meal (fish protein concentrate (KPI), fish oil, bone meal and fish skin chips with the Indonesian National Standard.

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16

Tipping, Jack M. "Measuring Fish by Video Image Processing." Progressive Fish-Culturist 56, no. 4 (October 1994): 299–300. http://dx.doi.org/10.1577/1548-8640(1994)056<0299:mfbvip>2.3.co;2.

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17

Deinychenko, Hryhorii, Dmytro Horielkov, Vitalii Chervonyi, Dmytro Dmytrevskyi, and Shukhrat Atakhanov. "Innovative Ultrasonic Processing of Raw Fish." Restaurant and hotel consulting. Innovations 2, no. 1 (June 26, 2019): 45–58. http://dx.doi.org/10.31866/2616-7468.2.1.2019.170410.

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18

Jeebhay, M. F. "World at work: Fish processing workers." Occupational and Environmental Medicine 61, no. 5 (May 1, 2004): 471–74. http://dx.doi.org/10.1136/oem.2002.001099.

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19

Oka, Yasuhiko, and Hideya Satoh. "Apparatus for processing fish detection signals." Journal of the Acoustical Society of America 86, no. 4 (October 1989): 1628. http://dx.doi.org/10.1121/1.398690.

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20

Lupin, H. M., M. A. Parin, and A. Zugarramurdi. "HACCP economics in fish processing plants." Food Control 21, no. 8 (August 2010): 1143–49. http://dx.doi.org/10.1016/j.foodcont.2010.01.009.

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21

Roeckel, Marlene, M. Cristina Marti, and Estrella Aspe. "Clean technology in fish processing industries." Journal of Cleaner Production 2, no. 1 (January 1994): 31–35. http://dx.doi.org/10.1016/0959-6526(94)90022-1.

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22

De Silva, Clarence W. "Research laboratory for fish processing automation." Robotics and Computer-Integrated Manufacturing 9, no. 1 (January 1992): 49–60. http://dx.doi.org/10.1016/0736-5845(92)90018-2.

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23

Sulaiman, Ismail. "COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)." Jurnal Agroindustri 4, no. 1 (May 30, 2014): 40–47. http://dx.doi.org/10.31186/j.agroind.4.1.40-47.

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Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword :

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24

Vucinic, Marijana, and Katarina Radisavljevic. "Fish welfare: Fish capacity to experience pain." Veterinarski glasnik 63, no. 1-2 (2009): 71–76. http://dx.doi.org/10.2298/vetgl0902071v.

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Teleost fish possess similar nociceptive processing systems to those found in terrestrial vertebrates. It means that they react to potential painful stimuli in a similar manner as mammals and birds. However, the welfare of fish has been the focus of less research than that of higher vertebrates. Humans may affect the welfare of fish through fisheries, aquaculture and a number of other activities. There is scientific evidence to support the assumption that fish have the capacity to experience pain because they possess functional nociceptors, endogenous opioids and opioid receptors, brain structures involved in pain processing and pathways leading from nociceptors to higher brain structures. Also, it is well documented that some anaesthetics and analgesics may reduce nociceptive responses in fish. Behavioural indicators in fish such as lip-rubbing and rocking behaviours are the best proof that fish react to potential painful stimuli. This paper is an overview of some scientific evidence on fish capacity to experience pain.

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25

Diharmi, Andarini, Dewi Fortuna Ayu, and Akhyar Ali. "Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 1 (April 30, 2019): 187. http://dx.doi.org/10.17844/jphpi.v22i1.25897.

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Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

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26

Ayu, Dewi Fortuna, Andarini Diharmi, and Akhyar Ali. "Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 1 (April 30, 2019): 187–97. http://dx.doi.org/10.17844/jphpi.v22i1.26473.

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Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

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27

Lubis, Ernani, and Sumiati Sumiati. "PENGEMBANGAN INDUSTRI PENGOLAHAN IKAN DITINJAU DARI PRODUKSI HASIL TANGKAPAN DI PPN PALABUHANRATU." Marine Fisheries : Journal of Marine Fisheries Technology and Management 2, no. 1 (February 16, 2012): 39. http://dx.doi.org/10.29244/jmf.2.1.39-49.

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In fact, fish processing industry is very importance to support development a fishing port. It is the same with the case of territorial fishing port (PPN) of Palabuhanratu. So that a research to determine the condition of fish catch production that was able to support the development of fish processing industry, need to be done. A case study on the underdeveloped of fish processing industry in PPN Palabuhanratu was done. Data analysis using descriptive numerical projection of the catch by estimating the need for the development of fish processing industry. Processing type that exist in PPN Palabuhanratu and nowadays are the processing on fish freezing, fish boiling, fish salting, crisp chips, meatball fish and abon fish. Based on the result of projection, the best fish production prospective as raw material for fish processing industry are skipjack tunas, eastern little tuna, tunas, hairtails, shark, ponyfish, ray, Indo-Pacific marlin, scads and wolf herring. A preceding ten year period of 2008-2017, the production of skipjack tunas, eastern little tuna, tunas, ponyfish, Indo-Pacific marlin, scads and wolf herring tend to increase, while the others will decrease. The development of other types of processing industries can be done for freezing, canning, fillet, loin, surimi and nuggets fish.

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28

Sukenda, Sukenda, Ari Purno Wahyu, Benny Yustim, Sunjana Sunjana, and Yan Puspitarani. "IMAGE PROCESSING BASED TILAPIA SORTATION SYSTEM USING NA." Jurnal Ilmiah Teknologi Infomasi Terapan 7, no. 1 (January 1, 2021): 83–88. http://dx.doi.org/10.33197/jitter.vol7.iss1.2020.459.

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Tilapia has a value of export quality and is imported from America and Europe, tilapia is cultivated in freshwater, the largest tilapia producing areas are Java and Bali for the export market in the Middle East, value fish with a size of 250 grams / head (4 fish / kg ) in their intact form is in great demand. According to news circulating, fish of this size in the Middle East are ordered to meet the consumption of workers from Asia. the fish classification process is a very difficult process to find the quality value of the fish to be sold to meet export quality. Fish classification techniques can use the GLCM technique (Gray Level Oc-Currance Matrix) classification using images of fish critters with the GLCM method.The fish image data is analyzed based on the value of Attribute, Energy, Homogenity, Correlation, Contrash, from the attribute the density data matrix is ??generated for each. Fish image data and displayed in the form of a histogram, the data from the GLCM results are then classified with the Naive Bayes algorithm, from the results of the classification of data taken from 3 types of tilapia from the types of gift, Red, and Blue.

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29

Jones, J. V. S. "Agricultural processing for development: Enterprise management in agricultural and fish processing." Journal of Food Engineering 9, no. 3 (January 1989): 245–49. http://dx.doi.org/10.1016/0260-8774(89)90045-9.

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30

OMOARE, A. M., and W. O. OYEDIRAN. "DETERMINANTS OF SUSTAINABLE INCOME GENERATION AMONG FISH PROCESSORS IN ABEOKUTA METROPOLIS, OGUN STATE, NIGERIA." Journal of Agricultural Science and Environment 17, no. 1 (August 10, 2017): 55–67. http://dx.doi.org/10.51406/jagse.v17i1.1789.

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This study was carried out to assess determinants of sustainable income generation among fish processors in Abeokuta Metropolis, Ogun State, Nigeria. Eighty fish processors were randomly selected from five communities. Data collected were analyzed using both descriptive and inferential statistics. The results showed that majority (71.3%) used traditional kiln for processing their fish while 23.7% fried fish in hot vegetable oil. Respondents sourced credit from personal savings (48.8%), cooperatives (27.5%), and friends and family (17.5%) for fish processing activities. Respondents generated an average monthly income (gross profit) of ₦28,000.00 from roasted fish, ₦14,000.00 from dried fish, and ₦20,800.00 from fried fish. However, inadequate processing equipment (95.0%) affected fish processing in the study area. Results of regression showed that personal characteristics of the respondents, processing methods and constraints have influence on income generated at p < 0.05 level of significance. The study therefore recommends that fish processors should adopt modern method of fish processing while subsidized equipment should be made available by the government to the fish processors in the study area.

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31

Jiang, Xingyi, and Qinchun Rao. "Effect of Processing on Fish Protein Antigenicity and Allergenicity." Foods 10, no. 5 (April 28, 2021): 969. http://dx.doi.org/10.3390/foods10050969.

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Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

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32

MAEDA, TOSHIMICHI. "4. Handling and processing of aquacultured fish." NIPPON SUISAN GAKKAISHI 79, no. 2 (2013): 236. http://dx.doi.org/10.2331/suisan.79.236.

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33

Rivero-Pino, Fernando, F. Javier Espejo-Carpio, and Emilia M. Guadix. "Bioactive fish hydrolysates resistance to food processing." LWT 117 (January 2020): 108670. http://dx.doi.org/10.1016/j.lwt.2019.108670.

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34

Skovgaard, Niels. "Safety and quality issues in fish processing." International Journal of Food Microbiology 85, no. 1-2 (August 2003): 204–5. http://dx.doi.org/10.1016/s0168-1605(02)00488-9.

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35

Colic, Miroslav, Wade Morse, Jason Hicks, Ariel Lechter, and Jan D. Miller. "Case Study: Fish Processing Plant Wastewater Treatment." Proceedings of the Water Environment Federation 2007, no. 7 (October 1, 2007): 1–27. http://dx.doi.org/10.2175/193864707787781557.

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36

Zufía, J., and G. Aurrekoetxea. "Integrated Processing of Fish Canning Industry Wastewater." Journal of Aquatic Food Product Technology 11, no. 3-4 (November 6, 2002): 303–15. http://dx.doi.org/10.1300/j030v11n03_22.

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37

Bechtel, Peter J. "Properties of Stickwater from Fish Processing Byproducts." Journal of Aquatic Food Product Technology 14, no. 2 (July 15, 2005): 25–38. http://dx.doi.org/10.1300/j030v14n02_03.

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38

Ward, Chris, and Bill Slater. "Anaerobic digestion of fish processing by‐products." Nutrition & Food Science 32, no. 2 (April 2002): 51–53. http://dx.doi.org/10.1108/00346650210416967.

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39

Georgianna, Daniel L., and William V. Hogan. "Production Costs in Atlantic Fresh Fish Processing." Marine Resource Economics 2, no. 3 (January 1986): 275–92. http://dx.doi.org/10.1086/mre.2.3.42628904.

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40

Jensson, Pall. "Daily production planning in fish processing firms." European Journal of Operational Research 36, no. 3 (September 1988): 410–15. http://dx.doi.org/10.1016/0377-2217(88)90134-8.

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41

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

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42

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

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43

Gorbatovskiy, Andrey, Irina Rakityanskaya, and Marina Kaledina. "Food Processing from Mechanically Deboned Minced Cod." Food Processing: Techniques and Technology 50, no. 2 (June 27, 2020): 361–71. http://dx.doi.org/10.21603/2074-9414-2020-2-361-371.

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Introduction. Cod is of great importance for fishing and fish processing. The main cod-based food products are frozen fish, frozen fillet, and canned cod liver. To increase the degree of processing and reduce the amount of waste, fish producers obtain minced cod from mechanically deboned leftovers of filleting. Minced fish has specific technological parameters, which limits its use in food industry. The research objective was to develop a new commercial technology of minced cod products. Study objects and methods. The research featured minced Atlantic cod. The fish was processed without thawing to reduce losses from defrosting, microbiological spoilage, and oxidation. The final product was obtained by cutting blocks of frozen minced cod on a cutter and then stabilizing the food mass with vegetable textures and food additives. The methods included selection and determination of the rheological and sensory properties of samples processed on industrial equipment. The optimal formulation was chosen according to the best results of coextruder processing. Results and discussion. Using a cutter improved the processing quality of the mechanically deboned minced cod. The samples of cold minced cod proved easier to process at a lower temperature of –7°C and below, if compared to the samples of warm minced fish (0°C and above). Adding 15% of a sunflower oil and water emulsion improved the sensory properties of finished products, e.g. fish balls in bread crumbs. Adding 4% of wheat fiber improved the texture of the products, while a higher dose made them dry and crumbly. 20% of crushed soy granules resulted in a rough texture, typical of chopped fish products. Conclusion. Rheological and organoleptic properties of highly watered mechanically deboned minced cod, as well as the texture of the finished products, could be improved by adding vegetable fillers and emulsions at a low temperature.

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44

Shih, Ing-Lung, Lien-Guei Chen, Ton-Shi Yu, Wen-Teish Chang, and San-Lang Wang. "Microbial reclamation of fish processing wastes for the production of fish sauce." Enzyme and Microbial Technology 33, no. 2-3 (August 2003): 154–62. http://dx.doi.org/10.1016/s0141-0229(03)00083-8.

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45

Lopata, Andreas L., Mohamed F. Jeebhay, Gerald Reese, Joshua Fernandes, Ines Swoboda, Thomas G. Robins, and Samuel B. Lehrer. "Detection of Fish Antigens Aerosolized during Fish Processing Using Newly Developed Immunoassays." International Archives of Allergy and Immunology 138, no. 1 (2005): 21–28. http://dx.doi.org/10.1159/000087354.

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46

Sanjee, Sohana Al, and Md Ekramul Karim. "Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh." International Journal of Food Science 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/8605689.

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The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estimated below5×105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications havingTVAC<20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such asSalmonellasp. andV. choleraewere found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.

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Robson, Harry Kenneth, Aimée Little, Andrew Kenneth George Jones, Simon Blockley, Ian Candy, Ian Matthews, Adrian Palmer, et al. "Scales of analysis: Evidence of fish and fish processing at Star Carr." Journal of Archaeological Science: Reports 17 (February 2018): 895–903. http://dx.doi.org/10.1016/j.jasrep.2016.02.009.

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Merkle, Sybille, Editha Giese, Sascha Rohn, Horst Karl, Ines Lehmann, Andreas Wohltmann, and Jan Fritsche. "Impact of fish species and processing technology on minor fish oil components." Food Control 73 (March 2017): 1379–87. http://dx.doi.org/10.1016/j.foodcont.2016.11.003.

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Dolganowa, Natalia. "Comprehensive processing of krill and fish press waters and other liquid by-products." Acta Ichthyologica et Piscatoria 24, no. 2 (December 31, 1994): 171–77. http://dx.doi.org/10.3750/aip1994.24.2.17.

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Dreimanis, Karlis, Zane Indzere, Dagnija Blumberga, and Vaida Sereviciene. "Multi-Criteria Evaluation of Efficiency in Fish Processing." Environmental and Climate Technologies 24, no. 2 (September 1, 2020): 300–308. http://dx.doi.org/10.2478/rtuect-2020-0074.

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AbstractCarbon neutrality has become a goal of European Union countries as they held agreement on the European Green Deal; the goal needs to be achieved by 2050. To achieve this goal production industry plays major role as this sector produces considerable amount of greenhouse gas emissions. This paper analyses processes within fish processing industry as the consumption of fish products has increased; therefore, production rate in this area also has been growing. Even more, the consumption of fish products per capita is forecasted to keep increasing for at least the next further years as fish products are great protein source. Thus, it is important to improve efficiency in the fish processing industry, to reduce the amount of emissions, waste and pollution produced in the industry, to evaluate the use of water and energy as well as the resources used in order to achieve sustainable production and carbon neutrality. Data envelopment multicriteria analysis method was used in this research to evaluate energy efficiency in the fish processing industry within sterilization process. The results have shown that the full water immersion autoclave and the water and steam autoclaves are the most efficient from four technologies analysed.

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