Performances of barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11421
Abstract: BACKGROUND In traditional food sector, smoking process (SP) and smoking-drying process (SDP) are widely used to increase the shelf-life of seafood products. SP and SDP are mainly performed using barrel kiln and wood as fuel… read more here.
Keywords: safety; physicochemical characteristics; performances barrel; barrel kiln ... See more keywords
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9802
Abstract: BACKGROUND Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination… read more here.
Keywords: aromatic hydrocarbon; polycyclic aromatic; improved kiln; contamination ... See more keywords
Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective
Sign Up to like & getrecommendations! Published in 2020 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-020-08305-2
Abstract: Polycyclic aromatic hydrocarbons (PAHs) are emerging as important contaminants in smoked and smoke-dried fish and fish products. The smoking techniques and different parameters contribute to the PAH load in smoked fish. This review paper provides… read more here.
Keywords: aromatic hydrocarbons; hydrocarbons pahs; review polycyclic; polycyclic aromatic ... See more keywords
Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products
Sign Up to like & getrecommendations! Published in 2019 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2019.100403
Abstract: Abstract The aim of the study was the selection of appropriate enzymatic TTIs for quality and shelf life monitoring of ready-to-eat smoked fish products during refrigerated storage. The response of different types of enzymatic TTIs… read more here.
Keywords: temperature; shelf life; fish products; life ... See more keywords
Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage
Sign Up to like & getrecommendations! Published in 2018 at "British Food Journal"
DOI: 10.1108/bfj-01-2018-0048
Abstract: Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate… read more here.
Keywords: storage; quality; fresh smoked; nugget samples ... See more keywords
The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13553
Abstract: In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce… read more here.
Keywords: flavor compounds; volatile flavor; shanghai smoked; flavor ... See more keywords
A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010111
Abstract: First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved… read more here.
Keywords: smoked fish; benefit analysis; processing; first nation ... See more keywords
Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27207015
Abstract: Fish are vulnerable to environmental pollutants such as polycyclic aromatic hydrocarbon and heavy metals. As one of the most commonly applied processing methods, the smoking of different species has been applied globally. Hence, this study… read more here.
Keywords: smoked fish; aromatic hydrocarbon; heavy metals; hydrocarbon elemental ... See more keywords