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Fish preservation methods including use of formalin and freezing are widely used to preserve fish specimen in the laboratory to maintain their freshness for future laboratory analysis. This present study aimed to investigate the effects of fixation and freezing on the morphometric characteristics of Nile tilapia, Oreochromis niloticus. Forty (40) samples of a single cohort of O. niloticus were obtained from the Tono reservoir in Navrongo, Ghana. Total length (TL) and body weight (W) of each fish were measured. Twenty (20) samples of O. niloticus were subjected to freezing at -4ºC whilst the remaining twenty (20) were fixed in 4% formaldehyde solution. The study lasted for thirteen (13) days during which the length and weight were determined repeatedly in a sequence during the storage period. Although there was no significant difference (p > 0.05) in the change of length and weight measured during the study, all samples showed some degree of shrinkage within the storage period. For samples preserved by freezing, there was a 5.62 % and 19.61 % reduction in length and weight respectively, while those preserved in formalin reduced by 5.24% and 10.72% in length and weight respectively. For condition factor (k), there was no change at the end of the experiment for samples preserved by freezing but a marginal increase of 0.08% was realized for those preserved in formalin. Though shrinkage occurred in both samples preserved in formalin and freezing, the greatest shrinkage was recorded by those preserved by freezing.

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

O Itapecerica é um importante rio do Centro-Oeste de Minas Gerais e vem sofrendo com diversos impactos antrópicos, como poluição e introdução de espécies exóticas. Por isso, ações de educação e conscientização ambiental, visando à valorização e preservação desse ecossistema e das espécies de peixes que o habitam são necessárias. Nesse intuito, elaboramos um guia ilustrado sobre a ictiofauna do rio Itapecerica para ser utilizado como material de apoio para o Ensino Médio. Cada espécie de peixe catalogada e descrita na literatura foi caracterizada quanto aos aspectos alimentares, reprodutivos, morfológicos e ecológicos. O guia traz uma breve descrição de 29 espécies de peixes do rio Itapecerica e da legislação estadual de pesca amadora. O guia foi utilizado como material didático base em palestras ministradas em novembro de 2019 para 330 alunos do Ensino Médio de uma escola da rede pública estadual de Divinópolis, Minas Gerais. Após a realização das palestras, observamos que o guia possibilitou aos alunos ampliarem seus conhecimentos sobre ictiologia, como a importância da preservação dos peixes, a distinção de espécies e também o seu papel no ecossistema. Além disso, propiciou um estreitamento da relação dos alunos com a natureza, contribuindo com algumas demandas da área educacional.

A key factor limiting fish utilization is its extreme perishability due, especially, to microbial and autolytic spoilage during processing and storage. Thus, various traditional techniques are used to limit post-capture losses, in particular in West Africa where techniques such as drying, salting, smoking and fermentation are used individually or in combination for the conservation of fresh fish. Unfortunately, these techniques have long been handcrafted and influence the quality and shelf life of manufactured products. In other hand, recently the disappearance of many active synthetic substances in foods protection has resulted to a renewed interest in naturally occurring substances. In parallel to these disappearances, the regulatory environment incites strongly to increase the use of alternative methods to chemical control. In this review, we have summarized the innovations suggested in the literature for the improvement of fish processing techniques in order to ensure the manufactured product quality. Results show that several innovations have been proposed. This mainly concerns the invention of smoking and drying devices, the development of starters and the use of essential oils for fish preservation.

Fish is kinds of food that easy to spoil. High protein content in fish makes the food is a good medium for microorganisms. People commonly buy fish for consumption, however, not all fish are consumed at the same time. Fishes were stored in freezer for several days or preserved with additional chemical preservation. The use of organic preservatives have no harm. This paper discussed guava (Psidium guajava L) leave as natural fish preservation. The objectives were to analyze the potency of the leaves as a natural preservation for mackerel fish (Rastrelliger sp.). Fime parameters used to determine the fish quality as follows : gills, eye, texture, odour and mucilage. The treatments were leaf methanolic extract with doses 0, 20, 40, 60 and 80%. Data were taken on from 1 to 5 days after storage. The results showed that (i) Fish quality was decline and start to depraved at 2 day storage, especially at control treatment (0% extract). Treatment at doses 60 and 80%, the fish quality were still relatively good over 3 days storage. Even though the fish samples have been starting spoilage, those fishes were still available to be consumed. At the same time, with the other treatment, the fish samples have been spoiled and no more available to be consumed. However, at 5th day of storage, all samples at all treatments were spoiled. Overall results, it can be concluded that extract of guava leaves can be has as fish preservativedosage

This study explored the entrepreneurship skills required by Niger Delta youths for success in fish preservation and marketing enterprise. Six purposes and 6 research questions guided the study with one hypothesis. The study adopted descriptive survey design and research and development. The population of the study was 2763 while 551 of the population was sampled with proportionate stratified sampling technique. A structured questionnaire was used for data collection, this was validated by 4 experts, 2 from the Department of Food and Nutrition, University of Nigeria, Nsukka and 2 fish farmers, while Cronbach alpha was used in determining the internal consistency of the instrument and this yielded a reliability coefficient of 0.80. Data was collected by the researcher with the aid of 7 research assistants. The Standard deviation was used to answer the research questions while one-way Analysis of Variation [ANOVA] was used in testing the hypothesis at 0.05 level of significance. The findings of the study revealed that skill in planning, preparing, salty and drying, smoking, marketing and storage, where required by youths for success in fish preservation and marketing enterprise. It was recommended that the entrepreneurship skill identified be packaged and used for training youths for fish preservation and marketing enterprise.

Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature range. The development of new fish processing (e.g. high hydrostatic pressure, osmotic dehydration, high-intensity pulsed light) and packaging (e.g. modified atmospheres, active and intelligent packaging) methods or novel combinations of existing technologies is sought by the industry in the pursuit of producing alternative products, achieving shelf life extension, and management and reducing food waste. In 2014, processed fish was among the most active new product categories. The lack of dissemination of validated laboratory results for the seafood industry is one of the major issues preventing the uptake of minimal and nonthermal processing for fresh fish. However, it has been reported that some bacteria become more resistant under stress (e.g. psychrotolerant lactobacilli). At the same time, the application of some processing methods (e.g. thermal processing) may affect significantly the nutritional and sensory profile of the target food product. The application of several “soft hurdles” may reduce the rate of fish deterioration and spoilage caused by microbial growth. The objective of this article is to review the preservative effect of alternative hurdles on fish quality and shelf life, focusing on recent, combined applications. Keywords: Hurdles, Fish, Quality, Safety, Kinetic modelling, Shelf life

This research aims to find out anchovy drying technique (Stolephorus sp.) and the feasibility of anchovy drying business (Stolephorus sp.) in South Ambesia village of Tomini district of Parigi Moutong regency of Central Sulawesi Province. Data collections in this research were interview technique, observation, and active participation of the writer along with the fish preservation business owner in South Ambesia village of Tomini district. The data were processed by qualitative and quantitative descriptive analysis. The research results show that in technically and economically, the effort to dry anchovy (Stolephorus sp) was feasible to be developed. Economic analysis for the calculation of overall net income of 5 respondents amounting to Rp.188,295,100 per year, if the respondent per fisherman is counted, a yearly net income of Rp. 37,659,020, and converted 12 months (1 year) the value reached Rp. 3,138,251 per month. While the feasibility analysis of the anchovy drying business obtained a Benefit Cost Ratio of 2.10

This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples.

The need for high-iron-containing animal protein products that are safe, cheap, and suitable for dietary diversification within rural communities presents a development challenge in Malawi. Although fish drying is widely practised, the drying of high-iron-containing goat meat is not well established. In this study, techniques for drying goat meat were established by borrowing from local practices of fish preservation in Malawi. Goat meat and fish samples in pieces of varying sizes were prepared as follows: 1) 6 per cent vinegar soak; 2) 6 per cent lemon juice soak; 3) salt dry rub; or 4) no marinade. The study results describe 576 samples, dried with a solar dehydrator (n = 192), an electric oven (n = 192), or a wood-fired drum oven (n = 192). The costs were lower for drying fish than for drying goat meat. Although the solar dehydrator offered good potential for drying goat meat, the presence of mould and insects on the samples and the long drying time were trade-offs. Inconsistent product quality was found with the drum oven, necessitating its further refinement. The electric oven was not suitable for rural communities. Within the larger context of supporting rural communities in Southern African countries through innovative developments to improve their diets and health, processing small pieces of goat meat with the solar dehydrator during the dry season (in line with practical national food safety guidelines that should be established) combined with promoting consumption of the product in the rainy season offers the greatest potential.

Fish smoking industry is one of way of fish preservation so that fresh fish have long saving period and always in a good condition. The treatment of smoked fish that is still simple and not processed properly cause the occurence of bacteria in smoked fish product. Escherichia coli bacteria, if exists in food will cause society health problem. This research is to identify the relationship of smoked fish physical quality and facilities of hygiene activity and sanitation with the existence of Escherichia coli bacteria in smoked fish products. This research is analytical that used cross-sectional research period. The sampling technique used simple random sampling. The independent variables studied are smoked fish physical quality and facilities of hygiene and sanitation, while the dependent variable is the existence of Escherichia coli bacteria in smoked fish products. The primary data was processed through observation and questionnaire sheets. The measurement of Escherichia coli bacteria used Escherichia coli qualitative test at Health Laboratory Center Surabaya City. Based on fisher’s exact test dand phi correlation coefficient, The smoked fish physical quality have (p=0,003, Q=-0,644) and facilties of hygiene activity and sanitation have (p=0,001, Q=-0,730) has a tight relationship to the emergence of Escherichia coli bacteria in smoked fish products.. The recomended that smoked fish traders and village officials to discuss on the relocation plan of the smoked home industry in permanent buildings and the handler should always maintain the cleanliness of product environment roast fresh fish until it is fully cooked and focus to the ways of marketing smoked fish.

The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

Research into the processing of marine resources along the Mediterranean coasts in antiquity reveals an uneven picture. The archaeological evidence for the systematic processing of fish and seafood in the western part is abundant and varied. Here, the production of salted fish and fish sauces seems to have been an important factor contributing to economic growth in many locations. In the eastern part of the Mediterranean, however, archaeological evidence for the processing of marine resources is much less common and is often indirect. Large-scale processing plants are virtually absent from the archaeological record and there are few studies of the remains of fish and shellfish or of other material evidence relating to fish preservation and commerce. Yet written evidence on the subject abounds, but places heavy emphasis on consumption and commerce rather than production. This paper describes the evidence and explores possible reasons for this imbalanced representation in an attempt to assess the actual importance of the processing of marine resources across the whole Mediterranean region. Issues discussed are the shifting emphasis on fish processing across space and through time, archaeological research agendas and methodologies, resource availability and abundance and, finally, issues of scale and visibility.

Made available in DSpace on 2021-06-25T15:04:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-02-01 AES Tiete/ANEEL project Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Rivulidae comprises a family of fish largely distributed in Brazil that includes 201 species, of which 125 are considered endangered. This fact emphasizes the need for development of conservation strategies including studies on genetics and reproduction. In this paper, we describe aspects of biology and reproduction of the rivuliid species Hypsolebias sertanejo. We outline the reproductive behaviour of this species under laboratory conditions, analyze ploidy status by flow cytometry, describe reproductive behaviour and performance and test dry and wet incubation of eggs. Although H. sertanejo showed well known patterns of reproductive behaviour, we verified many peculiarities inherent to its reproductive biology. As expected, most individuals were diploid (87.71%), however 14.29% were considered mosaics. Although no sterility was observed within mosaics, infertility of these fish was not fully evaluated. Hatching rate of the eggs collected was very low following both dry and wet incubation (5.04 and 3.79%, respectively). These results provide interesting information regarding the reproductive success of this species, and suggest that chromosomal abnormalities described may reduce the survival of H. sertanejo under natural conditions, limiting the perpetuation of this species, and emphasizing the need for more preservation efforts, including artificial propagation and gene banking. Sao Paulo State Univ, Aquaculture Ctr, Jaboticabal, SP, Brazil SAA SP, Fishery Inst, Sao Paulo, SP, Brazil Univ South & Southern Para Unifesspa, Biol Fac FACBIO, Grp Studies Reprod Amazon Fish GERPA LANEC, Maraba, Para, Brazil Chico Mendes Inst Biodivers Conservat, Natl Ctr Res & Conservat Continental Fish, Pirassununga, SP, Brazil Hokkaido Univ, Fac Fisheries Sci, Hakodate, Hokkaido, Japan Sao Paulo State Univ, Aquaculture Ctr, Jaboticabal, SP, Brazil AES Tiete/ANEEL project: 4690000174 FAPESP: 2010/17429-1 FAPESP: 2011/11664-1

This research prepared chitosan–PLA plastic films by extrusion, analyzed the physical and mechanical properties and antibacterial activity of the fabricated plastic films, and used them to preserve grouper fillet. We added chitosan (220 kDa, 93% DD) in the weight ratio of 0.5–2% into the PLA to prepare the chitosan–PLA films. With the increasing chitosan dosage, both the water vapor transmission rate and moisture content of chitosan–PLA films increased. Among the three doses of chitosan (0.5%, 1%, and 2%) added to PLA, 0.5% chitosan–PLA film had the highest antibacterial activity. This plastic film had an inhibitory efficiency of over 95% against Escherichia coli, Pseudomonas fluorescens, and Staphylococcus aureus. The action of covering the fish fillet with 0.5% chitosan–PLA film significantly reduced several microbes’ counting (i.e., mesophiles, psychrophiles, coliforms, Pseudomonas, Aeromonas, and Vibrio) and total volatile basic nitrogen (TVBN) value in the grouper fillets stored at 4 °C. Thus, such action prolongs the fish fillets’ shelf life to up to at least nine days, and this 0.5% chitosan–PLA film shows promising potential for preserving refrigerated fish.

When and how did humans begin their relationship with the sea? Initially, they may have exploited the resources that the tides left available on beaches. But fishing soon became an important source of food in ancient times, especially with the development of a money-based economy that allowed fishermen to survive the unavoidable highs and lows of their trade. Fishing never became a remunerative job and, still today, fishermen are subject to the ancient “fisherman’s curse, ” the condition of being poor and the lowest rung of the social ladder. It is the result of the impossibility for fishermen to own the resources they exploit, unlike farmers, and hence the impossibility of accumulating capital. Nevertheless, fish was and is still indispensable for a healthy diet, rich in proteins, fatty oils, vitamin D, and other nutrients. Over ancient history, the problem of preserving the catch remained a basic limitation for the exploitation of marine resources. It was solved only in modern times with the development of canning and, later on, of the freezing techniques which allowed to preserve fresh fish for a much longer time and turning fishing from a craft to an major world industry.

Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have been the subject of recent studies, focusing on determining their functional properties and the best form of applying peptide chains. The present study aimed to evaluate the effects of the protein hydrolysate obtained by the enzymatic hydrolysis of commercial fish gelatin added to rainbow trout fillets (Oncorhynchus mykiss) packed under vacuum and maintained under refrigeration. The fillets were distributed into three sample groups (controls and hydrolysate addition at 1:10 and 1:1 ratios). Microbiological and physico-chemical assessments were carried out. The results were compared and correlations observed regarding fish preservation assessments. A relationship between pH, redox potential and N-TVB was verified when compared to microbial development, especially with regard to psychrotrophic aerobic heterotrophic bacteria count. It was concluded that the application of protein hydrolysate as an additive is promising and can be effective in the control of food quality and maintenance of freshness for a longer period.

Glucose oxidase (GOx) with high enzyme activity at low temperature (4°C) is potentially useful for food preservation, especially for aquatic products preservation. A cold-active GOx with approximately 83% similarity to known protein sequences, was isolated from Penicillium sp. MX3343 and expressed in Pichia pastoris X33. Through high cell density fermentation, the yield of recombinant enzyme (named GOxP5) reached 458.6 U/mL. GOxP5 showed optimal activity at 30°C and pH 5.5, and was stable at a broad pH range from pH 2–6. Moreover, GOxP5 could maintain 72% maximum activity at 4°C, suggesting its application for the preservation of aquatic products at low-temperatures. Importantly, GOxP5 showed a good antimicrobial effect against common fish pathogenic bacteria (Listeria monocytogenes and Vibrio parahaemolyticus). Moreover, sensory, microbiological (total bacterial count), and physicochemical (total volatile basic nitrogen and pH) systematic analyses proved GOxP5 to be an excellent freshness preserving agent in the context of the grass carp. These favorable enzymatic properties of GOxP5 make it potentially useful in food biopreservation, and the effect was better compared to the commonly used chemical preservatives.

Fish deterioration imposes great economic losses and serious human health hazards. The objective of this work was to evaluate the effect of a sodium alginate bilayer coating incorporated to the green propolis extract in shelf-life, physical–chemical properties, microbiological properties and sensory acceptance of Colossoma macropomum fillets. Additionally, the chemical composition, along with the antioxidant and antibacterial activities of Brazilian green propolis extract (GPE) were investigated. GPE showed promising antioxidant and antibacterial activities. Twenty-seven metabolites were identified by gas chromatography (GC–MS), which mainly comprised terpenoids (52.14%). Cyclolaudenol was the major constituent of the GPE and it is described for the first time in green propolis extracts. C. macropomum fillets treated with the sodium alginate bilayer coating showed high sensory acceptance, reduced microbial deterioration and extended shelf-life (up to 11 days) during cold storage. Taken together, these results show that GPE can be a great alternative of a natural preservative for fish coating.

This study aimed to reveal amino acid deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. Results showed that microbial deamination activities of umami/sweet-taste amino acids were higher than that of bitter-taste amino acids. The total deamination activity of tested amino acids decreased during the late period of storage, which inhibited the increase of ammonia in fish flesh. Microbial decarboxylation activity of ornithine was much higher than lysine and histidine, which was consistent with the rapid increase of putrescine in fish fillets. Meanwhile, putrescine could be produced in large quantities through arginine deiminase pathway of spoilage bacteria. Glucose utilization by spoilage microbiota was active during the late period of storage, which was consistent with the rapid consumption of lactate and total sugar in fish flesh. Overall, results of this study could be beneficial for revealing fish spoilage mechanisms and providing theoretical guidance for developing fish preservation technologies.

Purpose The purpose of this paper is to assess the information needs and accessibility for fish farmers in the Southern high lands of Tanzania. Design/methodology/approach Both quantitative and qualitative methods were used. Semi-structured interviews were used to collect qualitative and quantitative data from 240 fish farmers in six selected districts from three regions in Southern high lands of Tanzania. Focus groups and key informants’ interviews were also used to collect qualitative data from 54 fish farmers in the selected districts. Findings Findings indicated that fish farmers highly needed information related to water treatment (management), spawning operations and fish preservation and processing. However, it was found that access to these categories of information was very low. In addition, findings indicated that age, education and income have a statistical significant and positive relationship with farmer’s information accessibility at p < 0.05. On the other hand, age, amount of fish harvested, education and farming experience had statistical significant and negative relationship with farmer’s information at p < 0.05. Originality/value The study provides a deep understanding of information needs and accessibility for fish farmers in the in Southern high lands of Tanzania, which will be assisting in in designing focused, need-based and user-oriented information infrastructure in fish farming.

Liquid smoke is a liquid product made from the condensation of smoke from carbonization process of lignocellulosic material. Liquid smoke of wooden galam (Melaleuca leucadendra) is a material that can be used as a natural preservative on fish. The use of an edible film packaging with the addition of liquid smoke of wooden galam is a good alternative to improve the durability and quality of fish during storage. This research is aimed to determine the effect of liquid smoke of wooden galam in biodegradable film for fish preservation. The edible film formulas were gelatin-pectin (AB), gelatin-smoke liquid (AC), and gelatin-pectin-smoke liquid (ABC) and compared with control (without treatment). The parameters of fish storage observed were pH measurement, Total Volatile Base-Nitrogen (TVBN), and microbiological test. The result after 10 days of storage showed that the pH value were 5.45 incontrol, AB 5.43, AC 5.47 and ABC 5.46; theTVBN values were 48 mgN/100gin control, AB 32 mgN/100g, AC 36 mgN/100g and ABC 36 mgN/100g; as well as microbiological testing, TPC value on 15x106 CFU/g, AB 11x103 CFU/g, AC 18.5x103 CFU/g, and ABC 4x103 controls and Coliform controls 5.0x106, AB 3.5x102, AC 1.0x101, and ABC 4.0x100. The treatment of liquid wooden galam smoke in a form of biodegradable film was capable to maintain the quality of fish better than without treatment shown in the low microbiological testing values (TPC and Coliform), eventhough it did not show significant effect in maintaining the TVB value during 10 days storage at ± 4° C. Keywords: liquid smoke, Coliform, edible film, pH, TPC

The aim of this research was to examined the effectiveness of the used of liquid waste fish preservation in the ration on performance of Mojosari – Pekin crossing duck age 3 - 8 weeks. The material used 120 of male Mojosari - Pekin crossing ducks 3 weeks with an average body weight of 520.30 ± 57.82 g. The experimental design used was Completely Randomized Design (RAL) with 4 treatments and 5 replications, each replications consisted of 6 ducks. The treatment used of liquid waste fish preservation as follows: T0 = 0%, T1 = 2.5%, T2 = 5% and T3 = 7.5%. The data obtained were analyzed using analysis of variance and F test at 5% level then continued Duncan double area test if there was effect of treatment. The results showed that the use of liquid waste fish preservation up to 7,5% level did not have significant effect (P>0,05) on ration consumption, body weight gain and ration conversion, but income over feed cost (IOFC) increased with the use of liquid waste fish preservation up to 5% level. The conclusion of this research is the most effective using liquid waste fish preservation is 2,5%.

The fishing industries consume huge amount of water and also produce tonnes of waste water from fish preservation and fish tanks. The fishing industry wastewater treatment can be done by sequence of treatment processes such as sedimentation, coagulation. Characteristics of fishing industry wastewater are the color is light brown, pH is 8, COD is 576.0mg/l, BOD3 is 185.0mg/l, VSS is 0.56mg/L, TSS is 110.5mg/l, conductivity is 39300.0µs/cm, oil and grease is 2.1mg/l, fecal coliform is >2400MPN, total phosphorous is 22.6mg/l, total nitrogen is 60.0mg/l, ammonical nitrogen is

This work was aim to the application of tangerine peel essential oils (TPEOs) as glazing layer on fish preservation. In this paper, essential oils were respectively extracted from the peel of ponkan, bitter orange and sweet orange. Their compositions were analyzed using GC–MS method. Fresh sample of bream was immersed into different TPEO for the formation of glazing layers on the surface and stored at −1 ±0.2 °C for 25-days storage. A thorough study of freshness evaluation was carried out and statistics analysis was performed to analyze the effect of TPEO. The result showed that the glazing layers of TPEO can effectively slow down the degradation process of fish samples and the resulting variations in electrical, moisture, chemical, microbial, sensory and textural characteristics. Additionally, statistical analysis showed that there are significant (most of p is less than 0.05) difference between control and treated sample, but insignificant (most of p is more than 0.05) differences among the samples with glazing layer of different TPEOs.The work indicated TPEOs had remarkable effect in the storage of aquatic products.

The northeastern region of India (NEI) extends between latitudes 21° 57’ and 29° 30’ North, and between longitudes 89° 46’ and 97° 30’ East, lie deep in the lap of easternmost Himalayan hills comprising of eight states of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, and Sikkim. It is one of the most thinly populated regions of India, with about 45.5 million people (as per 2011 census), contributing about 4% of the whole country’s population and the population density ranges from 14—340 Km−. There are about 166 numbers of ethnic groups inhabiting NEI, and each tribe is well distinguished from others by their inherent culture and lifestyle. A lot of indigenous knowledge systems pertaining to agriculture, medicine, food, and natural resources management exist in the region from time immemorial. The technology of processing and preservation of fish is unique and indigenous to the northeastern states, evolved by compulsion of people. The geographical location, heavy rainfall, etc. factors necessitated many age-old indigenously fermented fish products such as Shidal, Ngari, Hentak, Lonailish, Tungtap, Numsing, etc. to be a common practice for surplus fish harvest. The traditional fish processing units of NEI, by, and large, are rural, seasonal, labor-intensive, informal, and capital deficient. The indigenous fish processing techniques were developed in homes, normally inherited from generation to generation, and a little improvement, if any, were solely based on the observations of the practitioners. One of the most commercially important product, i.e., Shidal, whose technology is very old and probably originated in the former undivided India (now 128Bangladesh) and believed to came into existence at least before the British Era in NEI, i.e., before 1824. Hentak and Numsing are indigenous fermented fish pastes of NEI, where plants are also used along with fish. There is only salt fermented fish product is Lonailish, which is prepared exclusively from Indian shad (Tenualosa ilisha), a high-fat fish, and extensively consumed in NEI and Bangladesh mainly due to its typical flavor, aroma, and texture. In general, there exists a traditional belief that all such ethnic fish products improve the immunity against seasonal illness in forest dominated NE India. From the nutritional point of view, the ethnic fermented fish products of northeast India have two important properties such as ‘high anti-oxidative activity’ and ‘prevalence of lactic acid bacteria (LAB).’ Except few, so far no significant scientific intervention has yet been initiated for improvement and validation of such age-old indigenous fish processing technologies. These traditional fish processing methods deserve genuine scientific intervention for their improvement and standardization, and this may reveal the intellectual richness of our indigenous people in terms of their ability to use microbes, although unknowingly, for preparing products for varied purposes in addition to food and beverages.

Organochlorine pesticides (OCPs) have been used extensively in fish preservation due to their low cost and efficacy to halt insect infestation. There is paucity of information on OCP residues in smoke-dried fish samples in the South- West zone of Nigeria and this necessitated the screening, elucidation and quantification of OCP in smoke-dried fish samples in this study. Fish samples were randomly obtained from markets in Lagos, Oyo, Ogun and Ondo States. These were extracted and analyzed for OCPs using GC-MS. The data obtained was subjected to Multivariate Analysis of variance (MANOVA) and the arising means separated using LSD test. The detected OCPs were DDT (0.001-0.077μg/ml), endosulfan (0.138-0.720 μg/ml), heptachlor epoxide (0.016-1.244 μg/ml), lindane (0.508μg/ml) and aldrin (0.030-0.491 μg/ml). Lagos State was significantly higher (P < 0.05) in DDT, endosulfan and heptachlor epoxide concentrations while Ogun State had higher aldrin concentrations. The estimated average daily intake (EADI) and hazard quotient (HQ), on the consumption of OCPs laden fish shows that heptachlor epoxide and aldrin concentrations exceeded the reference dose. The consumption of OCPs laden fish samples may result in adverse health complications due to OCPs toxicity. There is the need for the continuous sensitization of fishmongers to shun OCPs usage in fish preservation in the South-West.Keywords: Organochlorine; Pesticides; Smoke-dried; Fishmongers; Fish marketers

PurposeFishes are important sources of good and high-quality protein in developing countries. Spoilage and keeping quality of fish especially in the tropics is temperature dependence as high temperature and relative humidity accelerate the process of spoilage and fish keeping quality. Fish dehydration removed moisture and extended the shelf life of dried fish. Drying involves removal of moisture from fish as a result of heat and mass transfer done under controlled conditions. This study delves into various drying techniques and drying kinetics of fish.Design/methodology/approachThe review examines fish drying kinetics and the various drying models applicable to fish drying.FindingsThis review showed that moisture content and colour of dried fish are affected by time and power level. It was also found that the moisture content of the dried fish varied according to the drying method used. Also, as drying power and drying rate varied inversely with drying time. Eight different thin layer drying models were examined for evaluation of drying data for all the experimental conditions involving fish drying. It was found that the quality of the dried fish decreased with drying. Higher values of effective moisture diffusivity have been found to increase moisture velocity within fish samples which improve removal of moisture to reach equilibrium moisture content at specified relative humidity. However, based on this, effective moisture diffusivity could be a useful parameter to design an effective drying method in terms of time, energy consumption and cost to prolong the storage life of dried fish samples. Drying kinetics and different drying models were considered and explained. The use of these models was considered to be important in choosing appropriate drying conditions for effective drying and to get good quality dried fish samples.Research limitations/implicationsThe review considers few available literatures on the subject matter.Practical implicationsThe review explores the possibility of creating more awareness for more in-depth research on fish drying kinetics and their usefulness in fish preservation.Originality/valueThis outcome of this study is important to researchers, policymakers and regulatory agencies in developing countries on fish preservation.

Ice is widely used to preserve fish on markets, playing a major role in the food industry. If manufactured, stored or distributed in inadequate sanitary conditions, it can represent a considerable health risk for both consumers and professionals. The present study characterizes ice used in marketplaces, on microbiological and chemical parameters. The aim was to assess potential risks on occupational exposure and consumer safety and therewith plan orientation guidelines. Sampling took place in 18 marketplaces in Lisbon, with ice samples collected at three different stages— production (n = 29), storage (n = 30), and product-contact (n = 29). No significant contamination was found in production and storage stages, demonstrating that ice production and storage procedures are adequate regarding sanitary conditions. With exception for Salmonella, significantly higher concentrations of microbial parameters were identified in product-contact stages, specifically Total Coliforms (548 MPN/100 mL), Escherichia coli (1 MPN/100 mL), Enterococci (29 MPN/100 mL), Staphylococcus aureus (271 CFU/100 mL), HPC at 5 , 22 , and 37 (>301 CFU/mL). Our study also shows that the majority of samples from ice production and storage comply with national regulations regarding drinking water quality. Yet, occupational health and consumer risks may still exist at the final product-contact stage, as significant contamination was detected.. Practical applications The present study can be used as a model for ice quality monitoring in fish preservation, serving as a tool for quality control and fast contamination detection during the several process stages. This monitoring model is an important contribution for assuring the safety of the preserved products, as well as, occupational health improvement and consumer risk protection. info:eu-repo/semantics/publishedVersion

Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life, retaining the quality properties, led to the development of new processing technologies. One of those technologies, studied in this work, is High Pressure Processing (HPP), which has shown good results on fish shelf-life extension, with great importance in fish safety by inactivation of microbial load (mostly pathogenic microorganisms) in refrigerated fish, and inactivation of certain degradative enzymes, mainly in frozen fish. Fish products are usually stored under refrigeration or frozen to maintain their quality and safety patterns. However, there are still several reactions that cause fish degradation. For instance, even under frozen storage, enzymatic activity still occurs. According to the literature, HPP has shown to be a promising pre-treatment to inhibit these enzymes and extend frozen fish-shelf-life. This work aimed to determine the effect of HPP (150 MPa for 2 minutes) and storage temperature (-10, -20 and -30 ºC) on the quality of frozen hake muscle (Merluccius merluccius). It was verified that HPP resulted in a decrease of calpains activity (59 %) after 12 months of storage at -20 ºC and maintained the activity of acid phosphatase, cathepsin B and calpains after 12 months at -30 ºC Furthermore, the quantification of sulfhydryl (SH) groups indicated that the HP treatment results in higher SH content (increase up to 190%), as well as increased storage time (increase up to 120%), being this increase probably related with protein denaturation of fish muscle. This work presents relevant information concerning the employment of HP pre-treatments to reduce enzymatic activity associated to quality loss in frozen European hake (Merluccius merluccius). This type of processing can so be of interest to enhance the quality preservation of frozen hake, as well as of other species. A exigência dos consumidores por produtos alimentares de elevada qualidade sem conservantes e com tempo de prateleira alargado, mantendo a sua qualidade, levou ao desenvolvimento de novas tecnologias para o seu processamento. Uma dessas tecnologias, abordada neste trabalho, é o Processamento por Alta Pressão (HPP), que tem apresentado bons resultados na extensão do tempo de prateleira em peixe, com especial importância para a segurança dos produtos, ao reduzir a carga microbiana (maioritariamente patogénicos) em peixe refrigerado e inibir a atividade de certas enzimas degradativas, principalmente em peixe congelado. Os produtos da pesca são normalmente armazenados em refrigeração ou congelados, de modo a manter os seus padrões de qualidade e segurança. No entanto, há diversas reações que ainda assim causam a degradação do peixe. Por exemplo, mesmo enquanto congelado, o peixe sofre alterações devido à atividade enzimática. De acordo com a literatura, o HPP mostrou grande potencial na inativação dessas enzimas e, consequentemente, na extensão do tempo de prateleira do peixe. Este trabalho visou determinar o efeito de um pré-tratamento por alta pressão (150 MPa por 2 minutos) e temperatura de armazenamento (-10, -20 e -30 ºC) na atividade enzimática do músculo de pescada congelada (Merluccius merluccius). Verificou–se que o pré-tratamento de HP possibilitou a diminuição de atividade das calpaínas (59 %) após 12 meses a -20 ºC e a manutenção das atividades da fosfatase ácida, catepsina B e calpaínas após 12 meses a -30 ºC. Verificou-se ainda um aumento no conteúdo em grupos tiol (SH) com o pré-tratamento (até 190%) e ao longo do tempo de armazenamento (até 120%), estando esse aumento possivelmente relacionado com a desnaturação proteica do músculo de peixe. Este trabalho apresenta assim informação importante relativa à aplicação de pré-tratamentos por alta pressão para reduzir a atividade enzimática associada a deterioração da pescada congelada (Merluccius merluccius). Este tipo de processamento pode assim ser relevante para uma melhor preservação da qualidade da pescada congelada, bem como possivelmente de outras espécies Mestrado em Biotecnologia

This articlefocuses on two aspects related to fish and fishing. It first discusses the social context for the consumption of preserved and fresh fish, showing that generally consumption of certain types of fresh fish conferred status, whereas consumption of preserved fish, being more affordable, was attested across social strata. Thearticle then moves on to examine the organisation of the ‘fishing industry’, specifically the relationship between fish-salting establishments and the fishermen who provided the fish. Although we have many literary, documentary, and archaeological sources for fish preservation and fishing techniques in classical antiquity, the fishermen engaged in large-scale fishing remain rather elusive.

Fish is generally known as a perishable product. This study aimed to investigate the antioxidant and antimicrobial potency of Eupatorium inulifolium leaf extract for fish preservation. The effect of different levels of the leaf extracts (0.1%, 0.25%, 0.5%) on the pH value, aw, Total Volatile Bases (TVB), Total Plate Count (TPC), and texture of tongkol fish (Euthynnus Affinis) during 4 days cold-storage was studied. The results showed that after 4 days of storage, the level of TVB was found at 28,745 mg/100 g in the control sample and 16,022 mg/100 g in the sample of fish with 0.5% of Eupatorium inulifolium leaf extract. On the last day of storage, the lowest number of microbe was found at 10.100 CFU/g in a sample of fish with 0.5% of Eupatorium inulifolium leaf extract while the highest number of microbe was 53,500 CFU/g in the control sample. The addition Eupatorium inulifolium leaf extract resulted in a harder texture. On the contrary, the Eupatorium inulifolium leaf extract addition had no significant effect on the aw value of the fish during storage. This study provided a new perspective of using Eupatorium inulifolium leaf extract for a natural preservative for fish.

Fresh fish are highly perishable because their high content of protein and unsaturated fatty acids are easily oxidized and/or degraded under the influence of bacteria and the external environment. In this study, four natural preservatives (phenyllactic acid, kojic acid, tea polyphenols and thymol) were initially screened for antimicrobial activity against spoilage bacteria commonly found in fish by in vitro antibacterial tests. The results suggested that kojic acid (KA) and tea polyphenols (TP) exhibited a strong synergistic antibacterial effect against spoilage bacteria. Hence, the effects of KA and/or TP on the preservation of refrigerated sea bass (Lateolabrax japonicus) fillets after soaking treatments were determined. Changes in physicochemical parameters, indexes of fish freshness and microbial enumeration were examined. KA, TP and KA-TP treatments were effective in inhibiting bacterial growth and delaying lipid oxidation in fish flesh, resulting in lower TVB-N and TBARS than the control. Meanwhile, the freshness and physical qualities (color and texture) of fish fillets were also stabilized by the three treatments. Moreover, the KA-TP treatment showed the best effect on refrigerated fish preservation among the three treatments and extended the shelf-life by 5–6 days, suggesting that KA-TP have the potential to become a compound preservative for aquatic products.