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Fauziah, Fauziah, and Sisca Vaulina. "KINERJA RANTAI PASOK FILLET IKAN PATIN BEKU DI DESA KOTO MESJID KECAMATAN XIII KOTO KAMPAR KABUPATEN KAMPAR (SUATU KASUS PADA CV. GRAHA PRATAMA FISH)." Jurnal Agribisnis Indonesia 8, no. 2 (December 8, 2020): 115–30. http://dx.doi.org/10.29244/jai.2020.8.2.115-130.
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Koto Mesjid village is familiar with named “Kampung Patin”, one of pangasius fish cultivator is CV. Graha Pratama Fish. The purpose this research was to analyze value-added of frozen pangasius fish fillets, to know the person of the supply chain in frozen pangasius fish fillets, to know circle supply chain in frozen pangasius fish fillets and to analyze the performance of supply chain in frozen pangasius fish fillets. Using a case study, data was analyzed by Model DEA-CCR. This result evidence that value-added obtained is IDR 6,391 per Kg. The person of the supply chain in frozen pangasius fish fillets are a supplier of pangasius fish raw material, entrepreneur of frozen pangasius fish fillets and customer. The circle supply chain consists of product flow, financial flow and information flow. The performance SCOR of frozen pangasius fish fillets generally is performing well. DEA in frozen pangasius fish fillets has 5 suppliers that achieve 100% efficiency in green condition, from December 2018 to January 2019. While the frozen pangasius fish fillets supply chain achieve 100% efficiency in green condition obtained in January 2019. Cash-to-cash cycle time sensitivity is the most influential variable on efficiency value of the pangasius fish supply chain and there is no sensitivity value that most influences the efficiency of frozen pangasius fish fillets. Recommendations for improvement of the total potential improvement namely variable input cash-to-cash cycle time 98,78% and input costs 1,22%.
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Ajay Tita, Ajay Tita. "Marketing Strategies for Frozen Fish Exporters in India." Indian Journal of Applied Research 3, no. 1 (October 1, 2011): 18–19. http://dx.doi.org/10.15373/2249555x/jan2013/8.
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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 31, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13111.
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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P>0,05).
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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 30, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13455.
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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P>0,05).
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Bwanamudogo, I., F. Kapute, A. Lina, M. Mbalassa, T. Zaabwe, and W. Singini. "Quality of fresh frozen tilapia from selected supermarkets in Malawi." African Journal of Food, Agriculture, Nutrition and Development 22, no. 4 (June 15, 2022): 20085–101. http://dx.doi.org/10.18697/ajfand.109.20470.
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Fish provides a major source of dietary animal protein to Malawi’s population. Majority of tilapia in supermarkets are of different origins and bought from different suppliers. Fish is highly perishable commodity and its quality degrades even in frozen form due to microbial activity. The quality of frozen tilapia (the most commonly traded and consumed fish in Malawi) sold in some reputable supermarkets in Malawi was determined. Fish were collected from nine (9) reputable supermarkets in three (3) regions of the country (north, central and south) and analysed in the laboratory for sensory quality, microbiological, chemical and proximate analyses. Sensory quality evaluation was performed following guidelines earlier developed for fresh tilapia (Oreochromis spp.) in Malawi. Differences and changes in the fish sensory quality were attributed to the effect of storage duration and conditions within the freezer compartment. Two types of bacteria namely, Salmonella spp. and Escherichia coli were identified on the frozen tilapia, suggesting poor and unhygienic pre-handling. Despite the presence of bacteria on the fish and differences in sensory quality, the frozen tilapia were within the acceptable range for human consumption. Nutrient composition of frozen tilapia was high despite differences (p<0.05) in moisture, ash and crude fat. Fish from different origin were sold mixed in all supermarkets, poor handling along the fish market chain was identified as the major source of fish contamination. Mechanical damages were reminiscent of the effects of frozen storage. There is a need to establish optimum storage time for frozen tilapia in supermarkets to provide products with good quality in terms of sensory properties, nutrient content and safe microbial loads. Key words: fish quality, fresh fish, frozen fish, tilapia, supermarkets, Malawi, Oreochromis spp.
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Huang, Jian-sheng, Dian-yu Chen, Jing-hui Jin, Rui-tao Xie, Yi Lu, and Eric Amenyogbe. "Effects of Formulated Diet and Frozen Fresh Fish on Growth, Serum Biochemical Indexes, Liver Antioxidant, and Lipid Metabolism of Juvenile Cobia (Rachycentron canadum)." Aquaculture Research 2023 (September 16, 2023): 1–15. http://dx.doi.org/10.1155/2023/2544013.
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Feed is the main source of material and energy for farmed fish, and its nutritional value and balance are important factors affecting fish’s growth rate and physical health. In order to explore the effects of two different feed sources on the growth, serum biochemical indexes, liver antioxidant capacity, and lipid metabolism of young cobia fish, 300 young cobia fish with an initial body weight of 43.14 ± 1.25 g were selected for the experiment and randomly divided into two treatments. Each treatment had five replicates, and each replicate had 30 fish. They were fed with formulated feed and frozen fresh fish, respectively, for 12 weeks. The results showed that the weight gain rate, specific growth rate, and feed conversion rate of juvenile cobia fish fed with formulated diet were extremely significantly lower than those of the frozen fresh fish group ( P < 0.01 ), and condition factor was significantly lower than that of the frozen fresh fish group ( P < 0.05 ). However, protein efficiency rate, hepatosomatic index, and viscerosomatic index were significantly higher than those of frozen fresh fish group ( P < 0.05 ). The content of water, crude protein, and crude ash in the whole fish had no significant difference ( P > 0.05 ), while the content of crude lipid decreased significantly ( P < 0.05 ). The serum aspartate aminotransferase activity and sugar content of cobia in the formulated diet group were significantly higher than those in the frozen fresh fish group ( P < 0.05 ). In contrast, the total cholesterol, triglyceride content, alkaline phosphatase activity, and phosphorus content were significantly lower than those in the frozen fresh fish group ( P < 0.05 ). Compared with the frozen fresh fish group, the antioxidant enzyme activities in the liver of the formulated diet group were significantly decreased ( P < 0.05 ) except malondialdehyde (MDA) and the activity of fatty acid synthase, while there was no significant difference in the malate dehydrogenase. The study showed that under the experimental conditions, frozen fresh fish was more suitable for feeding juvenile cobia, and the formulated diet had adverse effects on the liver of juvenile cobia. Therefore, the nutritional composition of frozen fresh fish and the metabolic characteristics of cobia were used for reference to optimize and adjust the nutritional formula of juvenile cobia.
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Syanya, Fredrick Juma, Wilson Munala Mathia, and M. Harikrishnan. "Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review." Asian Food Science Journal 22, no. 6 (June 5, 2023): 40–58. http://dx.doi.org/10.9734/afsj/2023/v22i6641.
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This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.
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A.G, Pathade, M. G. Bodhanka, and G. R. Pathade. "Bacterial Pathogens in Processed Frozen Fish Samples from Pune City." Ecology, Environment and Conservation 30, Suppl.Issue (2024): 97–100. http://dx.doi.org/10.53550/eec.2024.v30i02s.019.
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Amongst non-vegetarian foods, fish foods include various alive and preserved fishes. The preserved fish and their products include loose and packaged salted, dried and frozen. The frozen fishes and their products are mainly export grade and in very little quantity they are used in local markets. Many times such processed frozen fishes are rejected due to presence of undesirable microorganisms and pathogens. In the present study processed frozen fish samples from local market of Pune city were collected and used for detection and isolation of bacterial pathogens. The fish samples collected were L-Sardine (Sardinella longiceps), Mackerel (Rastrelliger kanagurta), Croaker (Johnius spp.), Ribbon fish (Lepturacanthus savali), Lizard fish (Nodus indicus), Itoyori (Nemipterus peroni) and L-Jacket (Oligoplites saurus). The enrichment and selective media were used to detect and isolate the pathogens in the processed frozen fish samples collected. The bacterial pathogens found in these fish samples were E. coli, Salmonella paratyphi-B, Staphylococcus aureus, Bacillus cereus and Vibrio parahaemolyticus. The attention is needed to control and remove such pathogens from food as it is alarming at safety point of view of consumers.
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Aberoumand, Ali, and Afsaneh Fazeli. "Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (July 28, 2019): 593–97. http://dx.doi.org/10.5219/1143.
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Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.
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Popelka, Peter, Jozef Nagy, Monika Pipová, Slavomír Marcinčák, and Ľudovít Lenhardt. "Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)." Acta Veterinaria Brno 83, no. 2 (2014): 157–61. http://dx.doi.org/10.2754/avb201483020157.
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The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P < 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.
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Klinmalai, Phatthranit, Suwalee Fong-in, Suphat Phongthai, and Warinporn Klunklin. "Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid." Foods 10, no. 11 (November 10, 2021): 2763. http://dx.doi.org/10.3390/foods10112763.
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Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.
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FERNANDO, Waduge Deepani Darshika, and Deepthi Madura Sri MUNESHINGHE. "The Lipid Peroxidation Induced Changes of Proteins in Frozen Fish." International Journal of Scientific Research 2, no. 9 (June 1, 2012): 183–85. http://dx.doi.org/10.15373/22778179/sep2013/63.
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Samaha, Ibrahim, Amr Amer, Yousef AbdElshahid, and Safaa Elbialy. "Mycological Evaluation of Imported Frozen Fish." Alexandria Journal of Veterinary Sciences 45, no. 1 (2015): 127. http://dx.doi.org/10.5455/ajvs.176242.
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Campbell, Kim. "Of Horse Fish And Frozen Words." Renaissance and Reformation 26, no. 3 (January 31, 2009): 183–92. http://dx.doi.org/10.33137/rr.v26i3.11765.
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RAHMAN, MD BOKTHIER, MD SAZEDUL HOQUE, SUPRAKASH CHAKMA, SHAIDA AKTER, S. M. OASIQUL AZAD, and MST RUMA. "Effects of frozen storage on the proximate composition and formaldehyde content in some selected fish from three different sources of southern Bangladesh." Bangladesh Journal of Fisheries 32, no. 2 (January 15, 2021): 303–12. http://dx.doi.org/10.52168/bjf.2020.32.35.
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The study was conducted in aims to investigate the effects of frozen storage and cooking conditionson proximate compositions and formaldehyde content (FA) in some selected fish from three different sourcesin Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOACmethod and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometricmethod. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followedby estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increasedsignificantly (p<0.05) during frozen storage for all samples and sources. The FA was lower in cultured fishsamples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. Atfresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storageperiod, respectively (p<0.05). Further, FA content significantly decreased after cooking in all the fishsamples (p<0.05). However, irrespective of fish species and sources, the FA content was higher than WHOrecommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be apublic health concern to the consumers.
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Malimon, Z., M. Kukhtyn, N. Grynevych, and N. Mekh. "Analysis of the insemination of the mesophilic and psychrotrophic microflora of frozen fish." Naukovij vìsnik veterinarnoï medicini, no. 1(149) (May 30, 2019): 22–29. http://dx.doi.org/10.33245/2310-4902-2019-149-1-22-29.
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The article presents the results of research on the dehiscence of frozen fish with mesophilic and psychrotrophic microflora. Physico-chemical and organoleptic changes which appear in fish during refrigeration are connected with the life of the psychotropic group of microflora, which is more active than mesophilic. Fish are a nutrient medium for the development of microorganisms of all groups, due to its high nutritional and biological value, so the fish are perishable food products, the conditions and terms of their storage require appropriate temperature regimes to stop the development of microorganisms. The aim of the work was carrying out a comparative analysis of insemination of frozen fish with mesophilic and psychrotrophic microflora to make an amend to standards according to microbiological criteria. The microbial number in frozen fish samples was estimated with the temperature of (30 ± 1) ºC incubation of crops for 72 hours (mesophilic microflora) and incubation for 10 days (psychrotrophic microflora) with the temperature (6.5 ± 0.5) ºC. It was identified that there were taken the samples from frozen fish with a quantity of mesophilic bacteria to 102 CFU/g, 1.4-1.8 times (p <0.05) more psychotropic microorganisms. The researched samples with the number of mesophilic microorganisms from 103 to 104 CFU/g were contaminated with psychotropic microflora, which in 1.7-6.8 times (p <0.05) exceeded the content of the mesophilic microflora. With such amount of mesophilic microorganisms, on average of up to 25% of samples, this had a content of psychotrophs of more than 105 CFU/g of fish. According to the content of mesophilic bacteria the samples of frozen fish, which were mathed to a certain norm of 5 × 104 CFU/g, basically in the number of psychrotrophic microflora did not correspond to this indicator, and exceeded it 2 times or more. In the cold period of the year, 63.6 ± 2.1% of frozen fish samples were mesophilic bacteria containing less than 101 CFU/g. At the same time, samples with such content mesophilic bacteria in the warm period of the year was 9.0%, or 7.0 times (p <0.05) less. In addition, in the cold period of the year, only 9.0% of samples were detected, which, according to the content of mesophilic bacteria exceeded the maximum allowable level. At the same time, during the warm period, the number of samples with an excess of mesophilic bacteria content was 27.3 ± 0.3%. Practically the same pattern was observed regarding the insemination of the psychrotrophic microflora in these periods of the year, which was characterized by the fact that in the warm period of the year, frozen fish contains a large number of psychrotrophic microorganisms. Consequently, the results of studies on the amount of microflora in the warm period of the year established 3,0 times (p <0,05) more samples of frozen fish, which, according to the content of mesophilic bacteria, exceeded the maximum permissible level compared with the cold period of the year. It was established that samples of frozen fish containing mesophilic microorganisms less than 101 CFU/g were most unevenly contaminated with psychrotrophic microflora. Among these samples, only 30.1 ± 1.4% were with the number of psychrotrophic microflora less than 101 CFU/g, at the same time, 60.0 ± 0.5% of the samples were contaminated with a psychrotrophic microflora of 101 to 105 CFU/g and 10, 0 ± 0.2% over 105 CFU/g. In the study of frozen fish samples with the number of mesophilic bacteria from 101 to 102 CFU/g revealed a coincidence in the content of psychrotrophs in only 16,7 ± 0,3% of samples, and 33,3 ± 0,3% of fish samples were with the content of psychrotrophic microflora from 102 to 103 CFU/g and 103 to 104 CFU/g and 16.7 ± 0.3% were contaminated with psychrotrophy more than 104 CFU/g. It was established that samples of frozen fish containing mesophilic microorganisms less than 101 CFU/g were most unevenly contaminated with psychrotrophic microflora. Among these samples, only 30.1 ± 1.4% were with the number of psychrotrophic microflora less than 101 CFU/g, at the same time, 60.0 ± 0.5% of the samples were contaminated with a psychrotrophic microflora of 101 to 105 CFU/g and 10, 0 ± 0.2% over 105 CFU/g. In the study of frozen fish samples with the number of mesophilic bacteria from 101 to 102 CFU/g revealed a coincidence in the content of psychrotrophs in only 16,7 ± 0,3% of samples, and 33,3 ± 0,3% of fish samples were with the content of psychrotrophic microflora from 102 to 103 CFU/g and 103 to 104 CFU/g and 16.7 ± 0.3% were contaminated with psychrotrophy more than 104 CFU/g. It was found that that the psychrotrophic microflora of frozen fish is quantitatively predominantly content of mesophilic bacteria several orders of magnitude. During the warm period of the year, more samples of frozen fish were detected in 3,0 times (p <0,05), which, according to the content of mesophilic bacteria, exceeded the maximum permissible level in comparison in the cold period of the year. It was found that 92,6 ± 2,5% of frozen fish samples were in compliance with the requirements of DSTU 4868: 2007. The fish is frozen. At the same time, during the fish evaluation, the contents of the psychrotrophic microflora showed that samples exceeding 5 × 104 CFU/g was in 2.6 times (p <0.05) more than the mesophilic bacteria content. In future the generic and species composition of the psychrotrophic microflora of frozen fish will be studied and the fish evaluating criteria according to the psychrotrophs in order to make corrections according to the microbiological criteria. Key words: frozen fish, psychrotrophic microflora, mesophilic bacteria, contamination, microbial number.
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BOZZETTA, E., M. PEZZOLATO, E. CENCETTI, K. VARELLO, F. ABRAMO, F. MUTINELLI, F. INGRAVALLE, and E. TENEGGI. "Histology as a Valid and Reliable Tool To Differentiate Fresh from Frozen-Thawed Fish." Journal of Food Protection 75, no. 8 (August 1, 2012): 1536–41. http://dx.doi.org/10.4315/0362-028x.jfp-12-035.
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Selling fish products as fresh when they have actually been frozen and thawed is a common fraudulent practice in seafood retailing. Unlike fish products frozen to protect them against degenerative changes during transportation and to extend the product's storage life, fish intended for raw consumption in European countries must be previously frozen at −20°C for at least 24 h to kill parasites. The aim of this study was to use histological analysis to distinguish between fresh and frozen-thawed fish and to evaluate this method for use as a routine screening technique in compliance with the requirements of European Commission Regulation No. 882/2004 on official food and feed controls. Method performance (i.e., accuracy and precision) was evaluated on tissue samples from three common Mediterranean fish species; the evaluation was subsequently extended to include samples from 35 fish species in a second experiment to test for method robustness. Method accuracy was tested by comparing histological results against a “gold standard” obtained from the analysis of frozen and unfrozen fish samples prepared for the study. Method precision was evaluated according to interrater agreement (i.e., three laboratories with expertise in histopathology in the first experiment and three expert analysts in the second experiment) by estimating Cohen's kappa (and corresponding 95% confidence intervals) for each pair of laboratories and experts and the combined Cohen's kappa for all three experts and laboratories. The observed interrater agreement among the three laboratories and the three experts indicated high levels of method accuracy and precision (high sensitivity and specificity) and method reproducibility. Our results suggest that histology is a rapid, simple, and highly accurate method for distinguishing between fresh and frozen-thawed fish, regardless of the fish species analyzed.
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Alvarez, C., A. Huidobro, M. Tejada, I. Vázquez, E. De Miguel, and I. A. Gómez de Segura. "Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza." Food Science and Technology International 5, no. 6 (December 1999): 493–99. http://dx.doi.org/10.1177/108201329900500607.
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Differences between fresh and frozen hake muscle in which proteins were highly aggregated during frozen storage, and their relationship with nutritional quality are evaluated. The differences between fresh and frozen muscle proteins were studied on the basis of protein solubility, type and state of muscle aggregation and amino acid composition. Nutritional value was determined by nitrogen bal ance and amino acid composition in the blood. The high level of aggregation in the frozen muscle was due mainly to disulfide and other covalent bonds. Lysine diminished in frozen muscle and in plasma. Although in frozen fish muscle, proteins were highly aggregated even by disulfide and non- disulfide covalent bonds, nitrogen balance in fresh and frozen fish was similar.
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Mackie, I. M. "Storage lives of chilled and frozen fish and fish products." International Journal of Refrigeration 9, no. 3 (May 1986): 164–68. http://dx.doi.org/10.1016/0140-7007(86)90069-1.
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МАХОВА, А. В., and М. Д. ДЕНИСОВ. "ANALYSIS OF THE PRODUCTION OF THE MAIN TYPES OF IMPORT-SUBSTITUTING FOOD PRODUCTS IN THE RUSSIAN FEDERATION 2020 - 2022. PART 2." Экономика и предпринимательство, no. 2(151) (May 31, 2023): 1221–25. http://dx.doi.org/10.34925/eip.2023.151.2.243.
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Материалы данной статьи включают анализ показателей производства основных видов импортозамещающих пищевых продуктов в Российской Федерации в период с 2020 г. по 2022 г. Рассматривается производство: молочной продукции: молоко жидкое обработанное, сливки, творог, масло сливочное, сыры; мясной продукции: мясо крупного рогатого скота, свинина парная, свинина замороженная, мясо домашней птицы, изделия колбасные; рыбной продукции: рыба морская живая, рыба морская свежая или охлажденная, ракообразные не мороженные, рыба мороженая, филе рыбы не мороженное; овощной и фруктовой продукции: овощи ( кроме картофеля) и грибы мороженные, овощи ( кроме картофеля) и грибы консервированные, фрукты ягоды и орехи. The materials of this article include an analysis of the production indicators of the main types of import-substituting food products in the Russian Federation in the period from 2020 to 2022. The production of: dairy products: processed liquid milk, cream, cottage cheese, butter, cheeses; meat products: cattle meat, steamed pork, frozen pork, poultry meat, sausage products; fish products: live sea fish, fresh or chilled sea fish, crustaceans not frozen, frozen fish, fish fillets not frozen; vegetable and fruit products: vegetables (except potatoes) and frozen mushrooms, vegetables (except potatoes) and canned mushrooms, fruits, berries and nuts.
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Sachsenröder, Delphine. "Verarbeitung von Tiefkühl-Fisch stockt." Lebensmittel Zeitung 74, no. 21 (2022): 14. http://dx.doi.org/10.51202/0947-7527-2022-21-014.
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Verarbeitern von Tiefkühl-Fisch in Deutschland geht wegen Logistik-Problemen zum Teil die Rohware aus. Sowohl bei Iglo-Verarbeiter Frozen Fish als auch bei Frosta stehen die Bänder in Bremerhaven derzeit still.
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Mulyana, Mulyana, and Dwi Indah Widya Yanti. "ANALISA MIKROBIOLOGI DAN ORGANOLEPTIK PRODUK TENGGIRI BEKU(Scomberomorus commersonii)." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (July 3, 2018): 54. http://dx.doi.org/10.35800/mthp.6.2.2018.19967.
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Mackerel fish is sea fishs species which are pelagic marine fish groupwhich has a distinctive taste so favored by the people. frozen mackerel is a fishs that is easily damaged. Thus the fishs need to be handling it well. Fishskeep the temperature will affect the quality of the fishs. during storage in the storage and distribution processing. can affect product quality. To decrease the quality of frozen mackerel fishs products need to note the changes that occur either through physical, chemical and biological. It explains research to analyze the quality of fishs products frozen mackerel observe aspects of Microbiology testing and Appearance. Based on the results of microbiological and organoleptic frozen mackerel fish, it can be conclude that test for microbiological test total plate count (TPC) is below the standard value in accordance with ISO 4110, 2014. for Uju E, coli is negative, Salmonella Test is Begatif, Vibrio Colera test is also negative and Appearance Test Values above 7 quality fish so the test results of Microbiology and poduct organoleptic frozen mackerel safe for consumption as the above test result.
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Kukhtyn, M., Z. Malimon, V. Salata, T. Lisovska, and V. Selskyi. "Development of microbiological criteria for evaluating frozen fish based on the amount of psychrotrophic microflora." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 98 (October 21, 2022): 3–8. http://dx.doi.org/10.32718/nvlvet-f9801.
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Unrefrigerated fish and seafood are dominated by mesophilic microflora. At the same time, during their storage in the conditions of refrigerating chambers, a cold-loving – psychrotrophic microbiota dominates, which, according to many scientists, causes organoleptic and chemical changes in fish and affects sanitary and hygienic indicators. Therefore, the microbiological assessment of frozen fish by the content of psychrotrophic microbiota, which participates in its reduced safety and quality, will make it possible to propose preventive measures against spoilage. The aim of the work was to develop a microbiological criterion for the hygiene of the technological process of frozen fish based on the assessment of the content of psychrotrophic microbiota. In the work, standard methods were used, in particular, the microbial number was determined in the samples at a temperature of (30 ± 1) ºС incubation of crops for 72 hours and at a temperature of (6.5 ± 0.5) ºС incubation for 10 days (psychrotrophic microbiota). It was established that during the storage of frozen fish at a temperature of -18 °С, the mesophilic microflora is inactivated, as a result of which its number gradually decreases. However, the intensity of inactivation of mesophilic bacteria in samples with insignificant microbial insemination is, on average, 1.4 times faster, compared to samples with a larger number of microorganisms. In our opinion, this is due to the fact that the composition of mysophilous microflora is largely represented by genera of bacteria that show tolerance to cold. At the same time, the psychrotrophic microflora of frozen fish does not become inactivated during the 8-month storage period at a temperature of -18 °C, and is more stable compared to the mesophilic one. That is, no significant increase or decrease in the number of microorganisms was noted. As a result, by the amount of psychrotrophic microflora of frozen fish, determined at any stage of storage, it is possible to judge its amount at the time of freezing. The amount of psychrotrophic microflora more objectively characterizes the hygienic conditions of production, compliance with the freezing temperature. The microbiological hygiene criteria of the technological process of frozen fish production were substantiated and developed based on the estimation of the amount of psychrotrophic microflora (n = 5; c = 3; m = 10000 CFU/g; M = 50000 CFU/g). These criteria indicate compliance with a set of hygienic measures from freezing to circulation of fish. Therefore, the determined microbiological criterion for the quantity of psychrotrophic microflora in frozen fish complements the existing methods of evaluating the hygiene of the technological process and aims to broadly assess the microbiological safety of frozen fish.
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Malimon, Z. V., М. D. Kukhtyn, and Y. B. Perkiy. "Toxic and biological evaluation of frozen fish meat in the presence of antibi-otic residues." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 92 (December 10, 2018): 125–29. http://dx.doi.org/10.32718/nvlvet9226.
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Nowadays antimicrobial drugs of different pharmacologic classes are widely used in aquaculture all over the world. Therefore, in accordance with EU Regulation 37/2010 “On pharmacologically active substances and their classification in regard to maximum allowable amounts in nourishing food of animal origin”, there are certain amount of antimicrobial drugs acceptable in fish. The aim of the work was to determine toxico-biological assessment of flesh of frozen fish where there are residues of antimicrobial drugs on the culture of infusorias Tetrachymena pyriformis. The availability of residual amounts of antimicrobial drugs was carried out by screening method for antibiotics in products of animal origin РХ/МС/МС and microbiological method. Toxico-biological assessment of flesh of frozen fish was determined in accordance with “Methodological recommendations on toxico-biological assessment of flesh, flesh products and milk with infusoria Tetrachymena pyriformis”. It was found that samples of frozen fish containing residues of antimicrobial drugs of aminoglycosides, penicillic and fluoroquinolonic class were not toxic for Tetrachymena pyriformis cultures. Since infusorias were active, natural movement – progressive and circular, inhibition of growth or change of body shape were not showed compared to infusorias within control group. It was shown that in the fish flesh with residues of tetracycline antibiotics, there was observed the inhibition of growth and decreased activity and mobility of infusorias Tetrachymena pyriformis up to 20% compared to control without antibiotics. However, unnatural movements (affected or oscillatory) and pathological changes in the shape of infusoria cultures were not detected. This flesh fish was characterized as moderate toxic. It was stated that relative biological value of frozen fish flesh with antibiotic residues of aminoglycosides, and fluoroquinolonic class was lower by 0,27–0,73% compared to relative biological value of control fish flesh without antibiotics. At the same time relative biological value of fish flesh with the presence of residues of tetracycline antibiotics was by 4.12% lower compared to control fish flesh. Consequently, conducted studies indicate the need to control the residues of antimicrobial drugs in frozen fish which is imported to Ukraine. In case of detection the exceeding permissible amount of antibiotic residues in frozen fish it should be discarded, as it exhibits a moderately toxic effect.
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ELSBAAY, ATEF MOHAMED, ASMAA AHMED ELATTAR, and ROWIDA YOUNIS ESSA. "Influence of high-voltage electric field thawing on frozen tilapia fillets quality." Romanian Biotechnological Letters 27, no. 1/2022 (January 10, 2022): 3200–3207. http://dx.doi.org/10.25083/rbl/27.1/3200-3207.
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In the food sector, high voltage electric field (HVEF) has recently been regarded as a novel thawing technique. The variance in the quality was compared between frozen tilapia fish fillets thawed by high voltage electrostatic field (HVE) and those thawed conventionally as control. Frozen tilapia fish fillets were thawed under HVEF and were exposed to three different corona voltages from 4.5 to 14 kV at electrode gaps of 3, 4.5, and 6 cm; the control was thawed at 20°C without HVEF treatment. Thawing rate, evaporation, thawing, and drip losses, as well as total volatile binding nitrogen (TVB-N), thiobarbituric acid reactive substances, protein solubility, and color variations, have been employed as the quality indicators. The results revealed that thawing under HVEF greatly enhances the thawing rates of frozen tilapia fish fillets. The greatest rate of thawing was 2.16 times that of the control specimen. However, thawing HVEF reduced the protein solubility and color of fish specimens. In comparison to the control, increasing the applied voltage reduced the protein solubility of the fish specimens High electrostatic field intensities caused frozen tilapia fish fillets to oxidize quicker than lower ones.
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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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Malimon, Z. V., М. D. Kukhtyn, N. E. Grynevych, and I. M. Azyrkina. "Veterinary and sanitary evaluation of frozen fish imported into Ukraine for presence of antibacterial substances residues." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 88 (September 8, 2018): 36–41. http://dx.doi.org/10.32718/nvlvet8806.
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Significant and unlimited use of antibacterial drugs, leads to their accumulation in the aquatic environment, tissues of fish, and, accordingly, in fish products. The problem of residual amounts of antibacterial drugs in raw materials and food products is relevant not only in Ukraine but also in the whole world. The purpose of the work was to conduct monitoring researches of frozen fish on the content of antibacterial substances residues. The presence of residual amounts of anti-bacterial substances was carried out by a screening method for the determination of antibiotics in products of animal origin РХ/МС/МС and the microbiological method. It was established that in the trading network frozen fish was sold, which contained 10.5 ± 0.3% of the remainder of the antibacterial substance. The most frequently imported frozen fish in Ukraine were antimicrobials from the group of antibiotics of the first generation aminoglycosides (apramicin, kanamycin, gentamicin, spectinomycin, paromomycin) – 46.4 ± 0.7% of cases and supply dixic acid at 19.0 ± 0.2%. In 11% of cases, in frozen fish, the remains of sulfamide antimicrobial agents – sulfaphenazole. Antibiotics of the penicillin number: penicillin, amoxicillin and nafcillin, despite the presence of antimicrobial activity, mainly in relation to gram-positive micro flora, were found in the total number of 11.1 ± 0.2% of cases. In the smallest number of samples of frozen fish, antibiotics of the tetracycline group – tetracycline in 1.6 ± 0.1% of cases were detected. The largest numbers of antibacterial substances were detected from 11.2 ± 0.2 to 14.4 ± 0.2% for argentine and flatfish species. In such pelagic species of fish as lakerda, mackerel, capelin and mackerel, antibiotics were detected in an equal number, in about 10% of the examined samples. Almost 8% of samples of frozen fish like salmon contain antibacterial substances. In addition, equally in 6.3 ± 0.2% of the examined samples, veterinary drugs were found in oceanic fish such as herring and red-eyed fish. In the smallest amount, up to 5% showed antimicrobial substances in sea fish such as dorado and pink salmon. The presences of antibacterial substances in the investigated fish samples, which are not stipulated by the EU Regulation No. 37/2010, have been identified. Consequently, there was a need to provide in the “State monitoring plan for residues of veterinary drugs, pollutants and toxicants in products of animal origin” a study to determine the residual amounts of antibacterial substances and antibiotics to increase the safety of fish imported into Ukraine.
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Strateva, M., and G. Penchev. "HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH." BULGARIAN JOURNAL OF VETERINARY MEDICINE 23, no. 1 (2020): 69–80. http://dx.doi.org/10.15547/tjs.2020.01.012.
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The production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen prior to marketing and then sold thawed, this information must be provided to the consumer by labelling it. Otherwise, this is considered a fraud to the consumer since freezing significantly degrades the quality of fish. Histological, physicochemical and microbiological changes in the muscle tissue of frozen fish occur. Different methods may be applied to distinguish between fresh and frozen and them thawed fish, of which histological examination is a reliable method.
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Nneoma, Ugwu Chinyere, Okon, Michael Ben, and Ugwu Okechukwu Paul-Chima. "The Effects of Freezing on the Nutritional Composition of Fish." INOSR Experimental Sciences 13, no. 1 (February 29, 2024): 61–65. http://dx.doi.org/10.59298/inosres/2024/1.61.6510.
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The degradation of fish in the storage condition of the freezer is influenced by several factors which include the fishing species, the rate at which the fish is frozen, the temperature at which it is stored, the duration of storage, the type of freezing applied, and enzymatic processes. The freezing and frozen storage lead to macro- and microscale changes of fish muscles, with major changes being lipid oxidation inducing rancidity, protein denaturation and aggregation causing toughness, red color fading and freezer burn. The process of freezing involves transforming water to ice which in turn results into an increase in the concentration of dissolved substances, adjusting the acid-base balance. It can lead to pH changes of up to 1 unit, often towards acidity and in some cases up to 10 units due to salt and other compounds precipitation. The described changes permanently alter the properties of the physical-chemical nature of frozen fish including the convenience and storage conditions of the food, thereby directing attention to the necessity of new approaches in technologies. Keywords: Frozen storage, fish degradation, nutritional composition, enzymatic processes, freezing effects.
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Mousa, Mohamed, Fatma Hiekal, Samia ELHoshey, and Mohamed Khamis. "Parasitic Hazard of Some Imported Frozen Fish." Alexandria Journal of Veterinary Sciences 46, no. 1 (2015): 110. http://dx.doi.org/10.5455/ajvs.189505.
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Neff, Ellen P. "All that glitters is gold-frozen fish." Lab Animal 46, no. 10 (October 2017): 355. http://dx.doi.org/10.1038/laban.1359.
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Peavey, Stephanie, Therese Work, and John Riley. "Consumer Attitudes Toward Fresh and Frozen Fish." Journal of Aquatic Food Product Technology 3, no. 2 (November 14, 1994): 71–87. http://dx.doi.org/10.1300/j030v03n02_07.
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ACKMAN, R. G., and A. TIMMINS. "STABILITY OF ?-TOCOPHEROL IN FROZEN SMOKED FISH." Journal of Food Lipids 2, no. 1 (March 1995): 65–71. http://dx.doi.org/10.1111/j.1745-4522.1995.tb00031.x.
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Mackie, I. M., P. Howgate, A. Craig, W. M. Laird, and A. H. Ritchie. "Acceptability of frozen stored consumer fish products." International Journal of Refrigeration 9, no. 3 (May 1986): 169–73. http://dx.doi.org/10.1016/0140-7007(86)90070-8.
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M, Mercy. "Evaluation of Microbes under Stored Condition at 4°C in Freshwater Fish Oreochromis mossambicus Collected from Local Fish Market Ukkadam, Coimbatore." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (June 30, 2021): 4930–33. http://dx.doi.org/10.22214/ijraset.2021.36000.
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The present study was carried out to determine the abundance of pathogenic microorganisms in the frozen fish sample (Oreochromis mossambicus) collected from Ukkadam local market, Coimbatore district. The sample was kept under 4°C frozen temperature for 7 days (frozen period). The serial diluted fish muscle samples (10-5) in nutrient agar medium after 24-36 hrs were quantified for microbial pathogens using microbial counting chamber. At the end of the experiment the selected fish muscle samples during the storage period was found to be contaminated with pathogenic bacteria ranging from 3.74×105 to 16.90×105 cfu/g. The total viable count of selected sample was gradually noted to be increased during the study period. Such quantity of pathogens in the selected experimental fish sample may claim a serious public health risk.
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Jajere, S. M., D. Jidda, M. D. Goni, M. A. Sadiq, S. G. Adamu, S. Mohammed, A. S. Saleh, M. Malah, H. I. Musa, and A. O. Tijjani. "Health Risk Assessment of Heavy Metals in Imported Frozen Fish Sold in Damaturu and Maiduguri Fish Markets, Nigeria." Sahel Journal of Veterinary Sciences 20, no. 3 (September 29, 2023): 38–45. http://dx.doi.org/10.54058/saheljvs.v20i3.399.
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Heavy metals bioaccumulation in fish constitute an issue of public health concerns. This study aimed to evaluate the levels of Cadmium (Cd) and Lead (Pb) in the head and muscle tissues of imported frozen fish as well as health risk to man. A total of 30 frozen fish were sampled from different fish markets in Damaturu and Maiduguri in Yobe and Borno States, Nigeria respectively. Heavy metal concentrations were determined by atomic absorption spectrophotometer. The highest mean concentration levels (0.60 ± 0.32 mg/kg and 0.06 ± 0.10 mg/kg) of Pb and Cd were found in the head and the lowest (0.09 ± 0.02 and 0.01 ± 0.00) in the muscle tissues respectively. The mean concentration levels of Pb (0.60 ± 0.32 mg/kg) and Cd (0.06 ± 0.10 mg/kg) in fish markets A and D exceed the maximum allowable limits of 0.50 mg/kg and 0.05 mg/kg respectively. Fish markets had statistically significant (p< 0.05) effect on the concentration levels of Pb among the sampled fish. The assessment of potential health risk; estimated daily intake, the target cancer rate, target hazard quotient and hazard index values obtained were below the threshold, indicating consumption of head and muscle of imported frozen fish sold in the study areas is safe and hazardless. However, because of their non-degradable nature and tendency to accumulate in tissues and organs, we recommended that heavy metals contamination in imported frozen fish should be monitored regularly, and packages should contain concentration labels before releasing it into the market value chain.
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Abou-Taleb, Mohamed, Abdelrahman S. Talab, Mohamed A. Ibrahim, Maha E. Genina, Fify R. Anees, Mostafa M. Mahmoud, and Shimaa M. Abou-Taleb. "Frozen fish chips properties processed from some economic underutilized fish species." Egyptian Journal of Aquatic Biology and Fisheries 23, no. 3 (September 20, 2019): 493–502. http://dx.doi.org/10.21608/ejabf.2019.51639.
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Afolabi, B. O., and O. Adegboye. "COMPARATIVE STUDY OF THE DRYING EFFECT OF SMOKING KILN ON FRESH FISH AND FROZEN FISH." International Journal of Research -GRANTHAALAYAH 7, no. 11 (June 13, 2020): 259–65. http://dx.doi.org/10.29121/granthaalayah.v7.i11.2020.365.
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A gas powered fish smoking Kiln of 0.873 m3 capacity was utilized to investigate the possible variations in the heat utilized, body mass reduction and volume of gas utilized for drying fresh and frozen fish. Four fish types; two of frozen fish (mackerel and horse mackerel) and two of fresh fish (tilapia and catfish) of 2 kg each were prepared and were smoked for the period of 240 minutes with 30 minutes interval to measure mass reduction, volume of gas utilized, temperature variation in the smoking chamber and the vent. During the experiment, the maximum heat supplied was 128 OC and maximum heat utilized was 25 OC. The total volume of gas utilized is 5.2cm3 for the period of 240 minutes when the fishes were totally dried. The maximum body mass reduction was 1.3 kg and minimum was found to be 1.35 kg which corresponded to tilapia and horse mackerel, and mackerel respectively. The volume of gas utilized for drying each type of the fishes were ranged from 0.68 to 0.71 m3. Generally, the information gathered from this study establish the fact that other factors might be responsible for drying rate across the fresh fish and frozen fish.
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Duarte, Ana M., Frederica Silva, Filipa R. Pinto, Sónia Barroso, and Maria Manuel Gil. "Quality Assessment of Chilled and Frozen Fish—Mini Review." Foods 9, no. 12 (November 25, 2020): 1739. http://dx.doi.org/10.3390/foods9121739.
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Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
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Alzainy, Zainab Aun Ali. "The Occurrence, Hemolytic, Cytotoxic Activity and Antibiotic Susceptibility of Aeromonas hydrophila Isolated from Fish Samples in Baghdad." Iraqi Journal of Veterinary Medicine 35, no. 2 (December 29, 2011): 123–35. http://dx.doi.org/10.30539/iraqijvm.v35i2.585.
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In this study a total of 60 samples of lived fishes (common carp) and frozen fishes were collected from 15 local markets in Baghdad city ,for isolation of Aeromonas hydrophila to determine the hemolytic ,cytotoxic activity of the isolates and their antibiotic susceptibility , 65% of our samples were found to be positive for Aeromonas hydrophila isolation 76.6% were in life fish samples and 53.3% in frozen fish 94.87% exhibited α and β hemolysis, 100% of life fish isolates show β hemolysis while frozen fish isolates show 85.7% β hemolysis and 14.3% α hemolysis , 97.43% of isolates show cytotoxic effect on Vero cells the highest frequency occur in the isolates of life fish group 60.50% , all isolates were 100% resistant to pencillin , ampicillin , Cloxacillin and Bacitracin in sensitivity test , and the resistance to other antibiotics appear to oxytetracycline 56.5% ,tetracycline 33.4% ,cephoxetin 30.8% , chloramphinicol and kanamycin 28.2% , at last the isolates show resistant to streptomycin and rifampicin in 23.1% and 15.4% respectively. These results demonstrated the presence of virulent food borne Aeromonas hydrophila in fish with multiple antibiotic resistance in Baghdad markets.
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Panjaitan, Pola Sabar Tumohon, Indri Yanni, Riza Rizkiah, and Liliek Soeprijadi. "CUNANG FISH FILLETS (Muraenesox Cinerus) WITH THE APPLICATION OF GMP AND SSOP." Jurnal Perikanan Unram 14, no. 2 (June 26, 2024): 1018–27. http://dx.doi.org/10.29303/jp.v14i2.891.
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Cuckang fish (Muraenesox cinerus) are widespread in Indonesian waters, have an elongated body shape like an eel. The name of the cuckang fish (Muraensox cinerus) is different in each region, in the Pati area this fish is called "tonang" fish, while in the regions of West Kalimantan, Riau, and the Natuna Islands this fish is usually called "malong" fish. The purpose of this observation was to determine the characteristics of frozen Cangfish fillet products which were processed by applying the Good Manufacturing Process (GMP) and Standard Sanitation Operation Procedure (SSOP). It cannot be denied that fishery products or those made from fish are perishable foods. Therefore, it is necessary to make efforts to increase food safety in order to maintain and maintain the quality of frozen Cang fish fillet products for the safety of consumers.
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Rosihun, Muhammad, Fronthea Swastawati, and Putut Har Riyadi. "Supply Chain and Quality Analysis of Frozen Scad Mackerel (Decapterus spp.) As Raw Material for Pindang Processing in Pekalongan Regency, Indonesia." Asian Journal of Current Research 8, no. 4 (December 2, 2023): 96–105. http://dx.doi.org/10.56557/ajocr/2023/v8i48459.
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Scad mackerel (Decapterus spp.) has a high nutritional content but is susceptible to spoilage. As the main raw material for Indonesian salted-boiled fish (Pindang) processing, the quality of frozen Scad mackerel (Decapterus spp.) plays an important role that will affect product quality and customer acceptance. Low-temperature storage treatment still has the potential for deterioration of fish quality. This research is a descriptive study conducted in Pekalongan Regency and City during May 2023 to identify the supply chain structure and the quality and safety of frozen mackerel (Decapterus spp.) as raw material for pindang production. The results showed that the parties that play a role in the supply chain of fish raw materials in the pindang processing business in Pekalongan Regency are fishermen, Pekalongan Municipal Fish Auction Center, Fish Middlemen, retailers and pindang processors. At the level of Fish Middlemen up to the pindang fish processing unit, no documentation can describe the handling and origin of the fish. The quality and safety testing of frozen scad mackerel (Decapterus spp.) includes the Sensory Test, TVB-N Test, Total Plate Count (TPC) Test and Escherichia coli Test. The sensory test results showed that all samples were above 7, the average value of TVB-N test results was 17.84 mgN/100mg, the average value of TPC test results was 5x103 colonies/g, and the average value of Escherichia coli test results was <3 MPN/g. Tests of frozen Scad mackerel samples showed that the fish was of good quality and free from harmful preservatives (formalin), making it safe to use as raw material in the pindang processing.
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Quaiyum, Md Abdul, Md Mofizur Rahman, Bhakta Supratim Sarker, Md Masud Alam, Najmus Sakib Khan, Mohammad Shamsur Rahman, and Rokeya Siddiqui. "Microbiological quality assessment of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) in Bangladesh." Stamford Journal of Microbiology 2, no. 1 (June 4, 2013): 6–9. http://dx.doi.org/10.3329/sjm.v2i1.15203.
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Present study was conducted to determine and quantify the occurrence of various types of microorganisms in raw and final products of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) and also to enhance food safety with a view of promoting international trade. Raw and frozen Chapila and Tengra samleswere collected and the microbial analysis was conducted. In case of raw product of Chapila, the aerobic plate count (APC) was 2.6×105 cfu/g, whereas in frozen products, the load was estimated to be 4.0×105 cfu/g. Furthermore, while APC of raw Tengra was 2×105 cfu/g, the APCs were 3.3×106 cfu/g in frozen product. Total coliform in raw and frozen Chapila was found to be 36.00 ± 2.3 MPN/g and 7.2 ± 1.01 MPN/g, respectively and 27.00 ± 5.57 MPN/g and 9.4 ± 3.75 MPN/g, respectively were found in raw and frozen Tengra samples. Moreover, Fecal coliform in frozen samples of Chapila and Tengra was found within the acceptable limit (<3 MPN/g). Salmonella spp. and Vibrio cholerae were not detected in any of the raw and frozen Chapila and Tengra samples. Overall, the present study reveals that tested frozen fish samples from the fish processing plant were good enough for export and of better quality than raw fish samples from the microbiological point of view. DOI: http://dx.doi.org/10.3329/sjm.v2i1.15203 Stamford Journal of Microbiology, Vol.2(1) 2012: 6-9
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Saputra, Eka. "Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)." Journal of Marine and Coastal Science 7, no. 3 (July 14, 2020): 89. http://dx.doi.org/10.20473/jmcs.v7i3.20733.
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This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.
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Ogello, OE, ON Outa, OK Ouma, ND Kyule, MJ Munguti, and OK Obiero. "Socio-economic consequences of imported frozen tilapia in the Kenyan aquaculture value chain: Strategies for optimizing local unexploited potential." African Journal of Food, Agriculture, Nutrition and Development 22, no. 113 (September 18, 2022): 21171–85. http://dx.doi.org/10.18697/ajfand.113.21985.
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Capture fisheries production sector, which is the main source of consumed fish in Kenya has been declining over the years, causing huge deficit in fish supply in local market. Even though aquaculture has been fronted as a step-gap measure, there are still eminent fish supply gaps, prompting importation of frozen tilapia, mainly from China. However, the imported fish has attracted numerous socio-economic debates between proponents and opponents of fish imports, almost in equal measure. This study investigated the socio-economic consequences of the imported tilapia in the local fish market and value chain linkages in Kisumu County. Primary data were collected using direct interviews with pre-set questionnaires fed into Open Data Kit (ODK) platform, and observations from 60 randomly selected fishermen and 60 fish farmers, 100 fish traders and 96 households. Key Informant Interviews (KII) and Focused Group Discussions (FGDs) were also conducted. About 57% of the respondents processed and traded on the imported frozen tilapia, 27% of them traded on fish from capture fisheries, while 16 % traded on fish from the local aquaculture sector. Imported tilapia was the cheapest at Ksh. 200/kg compared to the locally produced tilapia at Ksh. 320/kg. At least 62 % of the households in Kisumu consumed imported tilapia regularly due to lower prices and availability. About 46 % of the respondents have gained direct employment and experienced improved socio-economic status due to the imported fish, of which 71 % are youth and women. However, about 40% of the respondents reported multiple job losses and degraded socio-economic status due to poor market for the locally produced tilapia, whether from the capture or culture sector. The study concluded that the importation of frozen tilapia can potentially reduce socio-economic returns from the local fisheries and aquaculture value chains. A rational approach is to optimize local fish production to saturate the local market and potentially out-price the imported frozen tilapia. Appropriate government policies tackling the importation of fish into the country can also help reduce the negative impacts of these imported fish on the local fish market systems. Key words: Fish consumption per capita, Fish value chain, imported tilapia, Market saturation
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Nilla, Saima Sharif, Md Anisur Rahman Khan, Md Mahmudur Rahman Khan, Dewan Ali Ahsan, and Md Ghulam Mustafa. "Bacteriological Quality of Marketed Mola Fish, Amblypharyngodon Mola From Dhaka Metropolis." Bangladesh Journal of Zoology 40, no. 1 (December 9, 2012): 77–88. http://dx.doi.org/10.3329/bjz.v40i1.12897.
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The bacteriological quality of mola fish (Amblypharyngodon mola) from three local fish markets as fresh and as frozen from three departmental chain shops of Dhaka metropolis were analyzed. The microbial quality parameters varied with different sources and the quality was found to be poor for local market fish samples. In total 24 samples were considered for bacteriological quality analysis and 10 pathogenic isolates for antibiotic sensitivity test to 12 antibiotics. The total bacterial count ranged from 1.8 ± 0.25×104 to 6.5 ± 0.75 × 106 cfu/g for fresh and 5.5 ± 0.55 × 103 to 7.0 ± 0.80 × 105 cfu/g for frozen mola. The highest total coliform count of mola was 8.0 ± 0.55 × 104 and 6.1 ± 0.40 × 103 cfu/g for local market and departmental chain shop, respectively. All fresh and frozen samples were observed having high quantity of E. coli above 102 cfu/g. Furthermore, Salmonella-Shigella was identified in 67% samples (75% of fresh and 58% of frozen samples) varied from 0.9 ± 0.00 ×102 to 5.3 ± 0.30 × 103 cfu/g whereas Vibrio spp.was confirmed in 79% samples (83% of fresh and 75% of frozen samples) of which 90% samples exceeded 102 cfu/g. Similar pattern was observed in Staphylococcus spp. with 83% of fresh and 58% of frozen samples (63% of total samples) beyond 103 cfu/g. In case of antibiotic sensitivity pattern of the indicator and pathogenic isolates, all of them were resistant to amoxicillin and penicillin. Most of the isolates were sensitive to bacitracin, ciprofloxacin, erythromycin and streptomycin. The findings proved that mola fish under this study was more or less contaminated and local fish market samples were highly privileged with food borne pathogens which confirmed the unhygienic condition of the market as well as the presence of antibiotic resistance bacteria in mola fish may threat to public health safety. DOI: http://dx.doi.org/10.3329/bjz.v40i1.12897 Bangladesh J. Zool. 40(1): 77-88, 2012
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Hu, Chunlin, and Jing Xie. "The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi." Foods 10, no. 6 (June 11, 2021): 1350. http://dx.doi.org/10.3390/foods10061350.
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Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing–thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze–thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.
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Nikijuluw, Victor P. H., Riyanto Basuki, Daniel R. Monintja, and John Haluan. "EXPORT EFFICIENCY OF THE FISH PROCESSING INDUSTRY IN NORTH SULAWESI." Indonesian Fisheries Research Journal 2, no. 1 (June 14, 2017): 45. http://dx.doi.org/10.15578/ifrj.2.1.1996.45-49.
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Processed fish products are international trade items which constitute a coneiderable portion of North Sulawesi province's export earnings. The first live commodities are fresh tuna, canned tuna, frozen tuna, frozen malalugis, and hateuobushi.
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Chupikova, Elena, Anna Antosyuk, and Tat'yana Sayapina. "PROCESS INSTRUCTIONS, AS PART OF A PRODUCT QUALITY MANAGEMENT SYSTEM." Fisheries 2021, no. 3 (June 7, 2021): 112–16. http://dx.doi.org/10.37663/0131-6184-2021-3-112-116.
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Improvement of technical documentation for products from aquatic biological resources is of particular relevance and importance within the framework of creating a quality management system for fish products. In this regard, the updating and harmonization of technological instructions for the production of frozen shrimp and frozen seaweed with the modern requirements of technical regulations for production processes, ensuring the safety and high quality of finished products. The article presents technological schemes for the production of frozen shrimp and frozen seaweed, points of control of technological processes, recommended measuring instruments for controlled parameters of technological processes.
Developed on the basis of an analysis of modern requirements for the production processes of frozen shrimp and frozen seaweed, the technological equipment used for their processing, the characteristics of raw materials, standard technological instructions will ensure the production of safe high quality products and can serve to form a food quality management system at fish processing enterprises.
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Bankole, A. F., O. Adeosun, O. B. Adelodun, and A. M. Taiwo. "Commonly patronized fish species in Iseyin Local Government Area, Iseyin, Oyo State." Journal of Agricultural Science and Practice 5, no. 2 (April 30, 2020): 80–95. http://dx.doi.org/10.31248/jasp2020.195.
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The study analysed commonly patronized fish species and fish form in 7 markets in Iseyin, Iseyin Local Government Area of Oyo State. A total of 105 respondents were randomly selected; data was analysed using simple descriptive and Chi square analysis. Women are the major fish sellers (75.24%). Age distribution showed that majority of respondents (41.90%) falls between 41 to 50 years, both married (73.33%) and singles (3.81%) are involved in the business, majority of who has being in the trade for over a decade. A wide range of fish species were sold in their markets such as; Small/medium sized hake (28.44%) (most patronized), horse mackerel (21.10%), mackerel (17.43%), bonga (14.67%), sardines (13.76%), big sized hake (10.09%), catfish and other dried marine fish. Frozen fish has the highest patronage (41.90%). Factors determining species and forms of fish sold are; paucity of funds for investments (98.09%), consumer’s choice (93.37%), demand for frozen fish (54.29%), demand for smoked fish (50.48%), demand for dried fish (39.05%) and demand for fresh fish (10.48%). Constraints to fish retailing are; financial incapability (98.09%), inadequate storage facilities (96.19%), epileptic power supply (91.43%), consumer’s choices (86.67%), transportation (77.14%), and price fluctuation (67.62%). The chi square analysis revealed that factors determining fish sold such as: consumer’s choice (X2=24.450, p<0.05), demand for frozen fish (X2= 34.589, p<0.05) and paucity of funds (X2=8.828, p<0.05) have a significant relationship with type of fish sold in the study area. Fish marketing in Iseyin is a lucrative venture; a wide range of fish species are marketed in different product presentations. Hence, Government and private organizations should encourage fish marketers by investing more in the provision of facilities that will enhance sales.