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The study assessed stakeholder participation in the West African Agricultural Productivity Programme in aquaculture value chain of the Kainji Lake Basin, Nigeria. A two stage sampling procedure was used to select 294 value chain actors across 20 communities. Also, Pie charts, logistic regression analysis, 3 point Likert-type scale rating technique and strategic decision matrix were used to analyse primary data. The determinants of participation in the programme were marital status, extension visits, membership of an association and experience. Furthermore, there were moderate financial requirements (need for loan and equipment) in feed milling ( x̄ =2.23), fish processing ( x̄ =2.30) and wholesale marketing ( x̄ ==2.2), while the financial requirement in table-size fish farming was high ( x̄ =2.59). There were moderate development potentials (impacts on income, employment, poverty reduction and food security) in feed milling ( x̄ =2.33), fish processing ( x̄ =2.32) and wholesale marketing ( x̄ =1.99), while the development potential of table-size fish farming was high ( x̄ =2.55). Future interventions in the value chain should make necessary provisions for the financial needs of each value chain with the adoption of backwardforward integration of women and youths in the value chain. Keywords: WAAPP, aquaculture, feed milling, fish processing, wholesale marketing

Fish is one source of high protein and included a commodity which is easily to decay. The way to inhibit the decay process of fish is fumigation. One of the smoked fishes that is often consumed by Gorontalo people is smoked Roa fish (Hemiramphus sp.). Smoked Roa fish is processed with traditional way through burning using woods as the fuel. Simply or conventionally fish processing like that has several flaws such as less protected of the sanitation aspects in the processing protocol. In order to improve the traditional processed product of Gorontalo, that is a smoked Roa fish, a new breakthrough in making smoked Roa fish was made by using the liquid smoke method. Liquid smoke contains compound of phenol and organic acids that are antibacterial and antioxidant compounds. The purpose of this research is to evaluate the effect of using different fumigation methods on organoleptic quality (appearance, smell, taste, and texture) of smoked Roa fish. The fumigation methods used were fumigation with liquid smoke and fumigation with traditional method. This research used a completely randomized design with 2 treatments and 3 times of replications. The results showed that liquid smoked Roa fish were preferred by panelists, compared to traditional smoked Roa fish. Liquid smoked Roa fish had a bright appearance, the smoke color was spread evenly (uniform), the smell of soft smoke, delicious fish taste, and hard texture that were different from traditional smoked Roa fish which appearance tended to be dull, the color of the smoke was not evenly distributed, the smoke taste in the fish was also quite sharp. Liquid smoked Roa fish also had a lower water content than traditional smoked Roa fish. Statistical tests showed that the fumigation method had a significant effect on the smell and water content of smoked Roa fish. Keywords: hedonics, liquid smoke, organoleptic, Roa fish, traditional fumigation

Globally, fish processing industries are much concerned to produce fish proteins for the fulfilment of the nutritive requirements of human being. More than 60% fish by-products, including liver, he...

Chemical assessment of Polycyclic Aromatic Hydrocarbons (PAHs) on processed African catfish was carried out. Fish samples were processed using charcoal, firewood and gas oven following standard procedures. Gas chromatographic analysis was employed for PAHs determination. Results showed that mean PAHs concentrations in fish samples were observed to be: 737.86ng/μl in firewood-smoked samples, 1451.82ng/μl in charcoal and 1990.23ng/μl in oven-dried fish. The highest mean concentration of PAHs was 906.93±0.01 ng/μl for pyrene from the charcoal-smoked samples. Lower molecular weight PAHs were generally dominant in tested samples. The number of PAHs ring showed significant variation (p

One of the fish processing units in Bengkulu City is UD.XY, which is located in Sumber Jaya Urban Village, Kampung Melayu Sub-district, Bengkulu City. The seafood processing product is groundfish made of fresh mackerel. Analysis of production risk is an important aspect of ensuring the survival of a business. The production risk was 15% in one production, so the selling price lowered and reprocessing was impossible. The risk comes from the material, production process, and final product. The present study was aimed to analyze the production risk of groundfish. The analysis method was FMEA. The research result showed that the highest risk was poor fish supply, poor groundfish products, and competing groundfish products.

This paper reviews relevant knowledge about the production and uses of fertilizers from fish and fish waste (FW) that may be applicable for certified organic farming, with a focus on crop and horticultural plants. Fish industries generate a substantial amount of FW. Depending on the level of processing or type of fish, 30–70% of the original fish is FW. Circular economy and organic farming concepts were used to evaluate the potential of production of fertilizers from captured fish. Fertilizers produced from captured fish promote the recycling of nutrients from the sea and back to terrestrial environments. Nutritional composition of FW is assessed to determine the potential to supply plant nutrients such as nitrogen, or a combination of nitrogen and phosphorous, or to enrich a compost. Methods used in processing of FW to produce fish- emulsion, fish hydrolysate/fish silage, fish-compost and digestate from anaerobic digestion/co-digestion are presented. Using information about commercially available fish-based fertilizers listed by the Organic Materials Review Institute (OMRI), we present a scenario for establishing fish/ FW-based fertilizers industry and research in Europe. With Norway’s 9th position among top ten global capture producers and focus in Norway on developing organic farming, we brief how FW is currently utilized and regulated, and discuss its availability for possible production of FW-based organic fertilizers. The amount of FW available in Norway for production of fertilizers may facilitate the establishment of an industrial product that can replace the currently common use of dried poultry manure from conventional farming in organic farming.

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

In intensive farming systems, fish are held at high densities, which may increase stress, leading to susceptibility to diseases that result in economic losses. Therefore, effective feeding practices incorporating health‐promoting compounds such as proteins, hydrolysates and bioactive peptides that can stimulate the defence mechanisms of fish and achieve better growth are some of the priorities for sustainable aquaculture development. Globally, the fish processing industries generate and discard a large volume of waste every year, estimated at up to 60% of the harvested biomass. This waste can be converted to value‐added products such as fish protein hydrolysate (FPH) with the addition of various proteolytic enzymes. FPH from fish processing waste including skin, heads, muscle, viscera, liver and bones is a good source of protein, amino acids, peptides and antioxidants and has been found to possess desirable functional and bioactive peptides. A moderate inclusion of FPH in aquafeeds has the potential to improve growth, feed utilization, immune functions and disease resistance of fish. Production of FPH, targeted to more precise molecular weight ranges, has superior functionalities that are in high demand. With interest in FPH as an aquafeed supplement, this review aimed to summarize the source, production processes and functional properties of FPH and the reported impact of FPH in aquafeed supplement on fish growth, survival, feed utilization, immune response and disease resistance. Possible limitations of using FPH and future research potential as an opportunity for the use of processing fish waste are also discussed.

Abstract Fish processing towards production of fillet gives rise to wastewater streams that are ultimately directed to biogas production and/or wastewater treatment. However, these wastewater streams are rich in minerals, fat, and proteins that can be converted to protein-rich feed ingredients through submerged cultivation of edible filamentous fungi. In this study, the origin of wastewater stream, initial pH, cultivation time, and extent of washing during sieving, were found to influence the amount of recovered material from the wastewater streams and its protein content, following cultivation with Aspergillus oryzae. Through cultivation of the filamentous fungus in sludge, 330 kg of material per ton of COD were recovered by sieving, corresponding to 121 kg protein per ton of COD, while through its cultivation in salt brine, 210 kg of material were recovered per ton of COD, corresponding to 128 kg protein per ton of COD. Removal ranges of 12–43%, 39–92%, and 32–66% for COD, total solids, and nitrogen, respectively, were obtained after A. oryzae growth and harvesting in the wastewater streams. Therefore, the present study shows the versatility that the integration of fungal cultivation provides to fish processing industries, and should be complemented by economic, environmental, and feeding studies, in order to reveal the most promising valorization strategy. Graphic abstract

For many years, open sun drying (OSD) has been the common way of preserving fish among the fishing households in Malawi. The main limitations of this technique have been increased fish quality deterioration and microbial contamination. Two fish solar dryers (FSD) were constructed under the SEEDFISH project along the Western Shore of Lake Malawi (WSLM) as a way of minimizing the effects of using OSD and provide a better way of drying fish in the area. The FSD though adopted, the fishing households have been seeking alternatives for its sustenance. This study estimates the households’ willingness to pay (WTP) and their influencing factors while using contingent valuation (CV) approaches. A wide range of data collection methods (exploratory surveys, focus group discussions, key informant interviews, and field observations) was employed. A total of 200 fishing households were randomly interviewed. The results showed that 144 (72.4%) of the respondents were willing to pay because the FSD was seen as a way of mitigating the climate change impact, improving livelihoods, and reducing post-harvest losses. The mean annual aggregate WTP amount was estimated at MK3,648,750 (US$4,865). Those households (27.6%) not willing to pay argued that they had a low level of income while others could not see any value of the FSD. The regression coefficients of age and gender of household head (GHH) were negative (β =-6.02 andWald of 5.34, β = -6.92, Wald of 2.01) and significant (p

Substantial waste is generated from fish processing industries causing pollution and health hazard. Hence, synthesizing biodegradable film from myofibrillar protein dispersion of fish waste was attempted which may serve as “Wealth from Waste”- an eco-friendly initiative. Film dispersions were gamma-irradiated at a dose of 10 (D10) and 25 kGy (D25) before casting and their physical properties were tested where film from non-irradiated dispersion served as control. The results showed control (D0) had minimum tensile strength and maximum elongation at break whereas D10 and D25 had comparable values. Opacity with yellowness increased proportionally with dose. Water solubility was found to be similar for D0 and D25 whereas D10 had the lowest value. Water vapour permeability was highest in D25 as compared to D0 and D10 and free sulfhydryl content was lowest in D10 as compared to D0 and D25. Corroborating all data, D10 was found to be better as compared to D0 and D25.

Objetivou-se com este trabalho demonstrar o processo alternativo de conservação por meio da defumação, de peixes da espécie traíra (Hoplias malabaricus). O público alvo desta ação foram os produtores rurais, universitários, professores, técnicos agrícolas e a comunidade geral. Foram usados espécimes de traíra proveniente de pesca amadora, subdividido em três classes de peso (pequeno 453g, médio 689g, grande 781g) e com filés utilizando diferentes processamentos de corte. A defumação foi realizada com o auxílio de um defumador artesanal em aço inox, com geração de fumaça externa à câmara de defumação. Antes e após a defumação os peixes foram submetidos à análise de coloração utilizando-se colorímetro (Konica Minolta®) e pH. Após o processo, foi realizado o teste de aceitação do produto pelo público que realizou o treinamento da técnica de defumação. O tamanho e o processamento do peixe influenciam o tempo de defumação. Para os produtores a diversificação do processamento de peixe pode ser um fator positivo para o consumo interno e uma possibilidade de comercialização do produto ofertado. Durante o desenvolvimento destas ações e treinamento técnico ocorreu também uma integração acadêmica com articulação entre extensão e pesquisa, onde às analises foram fundamentais para garantir a viabilidade da técnica de defumação. A defumação foi benéfica e bem sucedida para a carne de traíra uma vez que houve aumento da coloração avermelhada e também aumento da coloração amarela. Fatores estes que caracterizam o produto defumado. Conclui-se que a defumação é uma técnica que aumenta a viabilidade, agregando valor do pescado no comércio.

The necessity of developing new energy-saving technologies for integrated deep processing of fish raw materials is substantiated. The results of a study of functional technological indicators of fish minced systems using protein supplements based on salmon skin are presented. Rational parameters of drying fish raw materials are determined, which allow to maintain its high nutritional and biological value. The technology of fish snacks based on dried fish raw materials using a protein supplement from salmon skin has been developed. Object of research:development of a technology for the production of fish snacks with protein supplement. Investigated problem:obtaining an affordable food product with an increased amount of protein. The main scientific results:possible ranges of the concentration of protein supplements in the technological process are identified and the parameters of the production process are determined. It is shown that increasing the concentration of protein supplements reduces the duration of the sublimation process for the production of fish snacks. In particular, increasing the concentration of protein supplements to 15 % makes it possible to increase the amount of mineral and protein substances. Scope of practical use of the research results:food industry enterprises specializing in the processing of fish raw materials. Innovative technological product:the technology for the production of fish snacks enriched with protein raw materials can prevent the development of peritonitis and chronic exacerbations in patients with the gastrointestinal tract. Scope of the innovative technological product:fish processing complex in the field of food production, clinical practice of using fish snacks for the prevention of chronic diseases of the gastrointestinal tract.

To achieve the standards of post-industrial economy in industry education it seems necessary to revise the syllabus of aquatic biological resources processing technologists and include “Biotechnology” in the list of their academic disciplines as a standard academic subject. It is also found necessary to include the “Organoleptic analysis” in the list of study courses. Presence of these subjects may increase the standard of domestic living resources processing technologist’s education, what will shorten the gap between foreign and domestic education.

In the article, the period of triphenylmethane dyes (for example, malachite green and crystal violet) removal from the fish’s tissues after treatment is examined. In the Russian Federation, their use in aquaculture was discontinued. No alternative replacement for these drugs was found which led to a worsening of the epizootic situation in fish farms. The established terms for malachite green excretion for rainbow trout are 282 days (10 months), for purple "K" during summer carp breeding - 40 days (1.5 months). The use of these dyes during incubation period and in the first year of fish rearing in compliance with these terms will allow one to get fish products without a residual amount of triphenylmethane dyes.

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

The fishing industry is an important component of the economy not only in Ukraine, but also in all Central and Eastern European countries at the present stage of development. Developing and implementing the innovative technologies in fish farming and fish processing require mandatory and constant analysis of the fish market infrastructure. In the fishing industry, trade plays an important role as an employment center, a food supplier, a source of income, a contribution to economic growth and development, and also for food security and nutrition. For many countries and numerous coastal, river, island and inland regions, fish exports are critically important to the economy. The purpose of the study is to find out a current state of the fishing industry in Ukraine and in the Central and Eastern European countries, the prospects for its development and to conduct a research of fish and fish products importexport. The problem of the fisheries economic development in Ukraine and in the Central and Eastern European countries has been considered in the works of many domestic scientists and is reflected in a number of Laws of Ukraine, state programs and legislative acts, but many issues remain unsolved. Methodology. The state of fisheries in Ukraine has been researched, the amount of edible fish and fish products per capita by the population of Ukraine over the past 10 years has been carried out, and the volume of fish and fish products imports and exports in recent years in Ukraine has been analyzed. The catch volumes of fish and fish products in Europe in marine areas, inland waters, and the total volume of aquaculture production in the period from 2000 to 2018 in the Central and Eastern Europe countries have been studied. Result. Since the beginning of the 21st century, Ukraine has lost its potential and fishing opportunities in the marine economic zones of other countries, as a result of which the production of aquatic biological resources was reduced to 220 000-250 000 tons per year from 2007 to 2013. As a result of the annexation of the Crimean Peninsula by the Russian Federation in 2014, the production of aquatic bioresources in Ukraine has further decreased from 225 000 tons in 2013 to 90 000 tons in 2014-2019. All this shows that the Ukrainian fishing industry market is not provided at the expense of its own resources. Therefore, Ukraine constantly imports products from the non-resident partners. Today, Ukraine imports about 90% of fish. This situation is due to the lack of a specialized fleet, processing industry, quotas in the neutral waters and poaching. In addition, the cost of the Ukrainian fish is higher than imported ones, so the products lose their competitiveness. Despite significant imports of fish and fish products to Ukraine, the country continues to increase its domestic products export. In 2019, export of fish products increased by almost 10% compared to 2018, and the Ukrainian producing companies continue to open new sales markets for their products in different countries of the world. Due to limited access to the open sea and a relatively small coastline, almost all Eastern and Central European countries are not among the leaders in fish industry and seafood production. To provide the population with fish and fish products in the countries of Central and Eastern Europe, fish are caught intensively in inland waters, as well as, this region is actively restoring its traditional aquaculture systems. In Central and Eastern Europe, the fish processing industry has made great strides in the quality of fishery products, sanitation, transport and supply chain traceability. Practical implications. Currently, fish industry in almost all countries of Central and Eastern Europe is going through a problematic time that has developed due to a number of difficulties in the states, namely: financial ones, a breach of economic ties, the deterioration of the ecological status of the inland waters, an insufficient amount of work to restore fish stocks. This significantly affects the reduction in cultivating and catching the commercial fish in inland waters and in general. The results of the analysis of the economic situation of Ukraine in the fishing industry and the tendencies of possible changes indicate that negative patterns in its development will not be overcome in the absence of state support for the industry. To ensure the development of the fishing industry, the state must restructure the tax and customs policy, and its financing should be carried out at the expense of the state budget. Funding should also be provided for the organizations engaged in the fish stocks study, conservation and reproduction, as well as for the research organizations that carry out the thematic work of national importance. Many transition economies in Central and Eastern Europe have experienced declining in production intensity due to reduced fish farming costs. But in spite of everything, the fisheries of this region continue to grow and develop intensively.

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 – control, without antioxidant; Treatment 2 – oregano extract; Treatment 3 - rosemary extract and Treatment 4 - basil extract) with six replicates. Analyzes of centesimal composition, microbiological composition and lipid oxidation through Thiobarbituric acid reactive substances (TBARS) were performed. There was a significant difference in moisture content, being higher for treatments with extracts, whereas the control treatment presented higher protein content. The fillets were within microbiological standards recommended by legislation. The values obtained from Malondialdehyde (MDA)/kg demonstrate the efficiency of natural antioxidants added. The use of plant extracts as natural antioxidants in sous vide has been shown to be an alternative to minimize oxidative rancidity of tilapia fillets, increasing shelf life. Thus, it is possible to use rosemary, oregano and basil extracts in the tilapia sous vide process.

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 an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

Peptone is a hydrolysate product rich in amino acids, and it is uncoagulated at high temperature. Commercial peptone produced from land animals cannot be declared as acceptable in terms of lawfulness due to religious concerns. Catfish (Clarias gariepinus) and pangas catfish (Pangasius pangasius) are important species for the fish processing industry in Indonesia. The filleting process resulted in value by-products. The fish head as the by-products can be utilized as a main raw material for higher economic value products, such as peptone. The aim of this study was to characterize peptones extracted from the heads of catfish and pangas catfish with different acid conditions. The characteristics of chemical composition, yield, color parameter, solubility, amino acid content, bacterial growth rate and biomass production were observed. The catfish peptone (CFP) and pangas catfish peptone (PCP) obtained with different acid conditions showed high protein content in the range of 84.35% to 90.80% (P

Background Global fisheries production has increased to ~200 MT with aquatic by-products of 20 MT that are a challenge for the fish processing industry as well as for environmental management. Scope and approach Aquatic by-products are potential source and treasure house of many healthy and biologically active compounds, which have significant potential to supply new and valuable food ingredients. However, diversity of available raw materials and the post-harvest stage of materials challenge the scientific community to determine how to best use this resource. Key findings and conclusion This review highlights the technical concerns regarding the use of these materials in many different food applications. Although, much research has been done, there is a need to focus on some critical points such as pre-treatment, extraction methods, particle size, evaluation of bioavailability of nutrients, interaction with other ingredients, nutritional, biotechnological and sensorial aspects, compatibility of gelation in food matrix and safety concerns. Furthermore, these materials have only had limited studies using the modern techniques of nutrigenomics, molecular modeling and docking that need to be addressed in future.

Cork Fish (Channa striata) is a freshwater fish that was spread throughout most of Indonesia and it contains albumin that was beneficial to the human body. Albumin was easily dissolved in water during the cooking process both boiled and steamed. This study aims to determine the influence of boiling and steaming times at 100oC against albumin content of cork fish that lost and left in fish meat. The times of boiling and steaming that was used to processing the fish were 10, 15, and 20 minutes. The albumin concentration that lost and left in for the boiling and the steaming process was determined by the biuret test that used a UV-Vis spectrophotometer at albumin maximum wavelength of 530 nm. The results showed that albumin content that lost for 10 minutes boiling process (62 mg/10g) was smaller than the other boiling times and albumin left in fish meat was 164 mg/10g. The same result was also obtained at 10 minutes steaming process which results left in albumin content of 167 mg/10g and lost albumin of 62 mg/10g. The albumin content that lost or dissolved in water for the steaming process was smaller than the boiling process, therefore the steaming process is more efficient than the boiling process at cork fish processing. Keywords: Cork fish, albumin, boiling, steaming.

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

The use of industrial fish processing waste as the only substrate to produce biogas may be an efficient procedure due to its characteristic lipid content. The relationship between the microbial community and the biogas/methane production was evaluated during the anaerobic digestion at 35 °C of two waste types derived from the fish processing industry. The experiments showed that fish waste (FW) and fish crude oil waste (FCOW) produced methane at 540.5 CH4 mL gVS−1 and 426.3 CH4 mL gVS− 1, respectively. Clostridia, Synergistia were the predominant bacterial classes and the Methanomicrobia archeal class at the end of the anaerobic digestion in both substrates. The fungal community was similar in both treatments. The fungal diversity included orders of the Ascomycota phylum: Eurotiales, Sordariales, Saccharomycetales, Sporidiales, Capnodiales and Microascales. Representatives of Basidiomycota included Wallemiales and Tremellales. This research demonstrated that industrial fish processing waste can be efficiently converted to methane in a mono-digestion process.

Introduction. The study is of relevance as there has been a decrease in catch over the past few years in the Sakhalin Region. This decline must be assessed in terms of its impact on the economic performance of enterprises and household budgets in the region. The objective of this study is to analyze and evaluate the trends in the development of production and consumption of fish products in the Sakhalin Region. Materials and Methods. The study has analyzed data from the Federal State Statistics Service and the Unified Interdepartmental Statistical Information System on the production and consumption of fish products in the Sakhalin Region. The graphical and comparative methods have been used, which made it possible to compare the dynamics of production and consumption of fish products as well as to show that the transfer of production trends to the consumer market has a disproportionately marginal impact. Results. The contradictory results of the development of the industry have been revealed: while there has been a decrease in the number of organizations operating in the industry, the number of personnel involved in processing, the volume of production and sales of canned fish, there has been an increase in the profitability of sales and prices for delicious seafood. The negative fact is that consumption of fish products has reduced in the Sakhalin Region, fish products ranking only 7th (by mass) in the total diet. The identified imbalances and negative trends in the production of fish products have also indirectly transferred to the sphere of consumption. Discussion and Conclusion. In the Sakhalin Region, one of the leading fishing regions in Russia, the conditions for satisfying the corresponding demand have not been fully created, especially in terms of affordable prices for fish products in the market that do not overcome the inertia of slowly growing incomes. The scientific and practical significance of the research materials consists in the comprehensive nature of the study on the processes of production and consumption of fish products.

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

The role of fishing in Stone Age hunter-gatherer societies of the European forest zone has been gaining importance as a research question over the last years. In order to better understand temporal developments in the role of fishing, changing strategies and their connection to environmental conditions, the study of multi-period stratified site holds good potential for working out a sound empirical basis. Multidisciplinary investigations at the site of Veksa 3 in northwestern Russia have substantially increased our understanding on the development of subsistence strategies of Stone and Early Metal Age populations in this region and on the changing role fishing played in this. For the Early Neolithic period (ca. mid-6th to early 5th mill. cal BC) evidence was gained from seasonal settlement remains within floodplain sediments at the bank of the river Vologda. Fish remains within the settlement structures represent kitchen remains (burnt bones) and processing debris (fish scales) with the dominant species being pike and cyprinids. The only evidence for fishing techniques are bone fish hooks which typologically are linked to Late Mesolithic practices in Northwest Russia. Isotopic analyses of ceramic food crusts attest to an increasing importance of pottery vessels in fish processing from the Early to the Middle Neolithic. For the Late Neolithic and the Early Metal Age period, almost one thousand years of intense regular use of the shallow water area east of the modern Veksa mouth for fishing with stationary constructions is attested to by rich waterlogged in situ remains. The wooden constructions encompass thousands of archaeological timbers, many of them upstanding posts with pointed ends, and several lath screens representing fich fences and fish traps, six of which have been excavated. Radiocarbon datings place the constructions within a time frame between the second half of the 4th and the third quarter of the 3rd millennium cal BC. They are associated with the lacustrine, shallow water phase identified in the palaeoenvironmental studies before the regime at this place changed to a fluvial character.

The partner of the program is the family planning village group, which consist of mostly housewives in Mertasinga village, Gunung jati sub-district, Cirebon district. This partner group has run a business of fish processing including shredded fish, fish meatball and fish nuggets. Problems experienced by partner groups are the absence of official labels from the National Drug and Food Control Agency (BPOM) and halal certification labels in processed fish products as well as a barcode in the group’s products, shredded fish making equipment has been damaged and requires repair and addition, there is not yet any innovation in making products, so that product diversity is limited, low ability of Human Resources (HR) related to management and marketing, low willingness and understanding in the use of information technology as a suggestion to market their products. The solutions that have been implemented in this program are mentoring for the management of certification labels from the National Drug and Food Control Agency (BPOM) and halal certification labels, improvement of shredded fish making equipment, training for innovation in processed fish products, increasing the ability of Human Resources (HR) in the field of management, training in the composition, use, and utilization of information technology as a marketing tool. The target of the program is to increase the target group's ability: Knowledge increases by 90%, Management by 75%, marketing through internet increases by 80% and sales turnover will increase by 60%.

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Wooden fish (Keumamah) is made from tuna fish. It is one of the characteristic main commodities from Aceh Province where it is bordered by two major oceans of the world, the Indian Ocean and the Malacca Strait. This geographical condition is very favorable because the ocean stores abundant marine products, especially tuna fish and tongkol fish. The keumamah is one of the traditional favorable food product in Aceh. In Aceh, that excess fish from the rest of the fishermen's catch will usually be preserved by means of saltization, fumigation and boiling. However, wooden fish have not been able to provide a wider economic improvement impact on the surrounding community, especially the lampulo coastal area which incidentally as a fisherman. So there needs to be an increase in the economy for home-scale entrepreneurs in Aceh province. Development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with packaging design, sales techniques and marketing management and entrepreneurship for small business groups in lampulo-Banda Aceh. The development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with sales and marketing management techniques and entrepreneurship for these small business groups will develop tuna fish products that can be processed with various types of culinary food such as: fish nuggets, crackers fish, fish balls, and kemamah. The problem can be solved when fish processing methods emerge to become a variety of culinary, with higher production capacity to the community about good and right fish processing. This fish processing innovation in the form of processing fish into a variety of culinary that combines several processing functions such as smoking, grinding, drying, etc.

The study assessed rural children’s involvement in fishery activities in Ogun waterside Local Government Area of Ogun State, Nigeria. Eighty rural children were sampled from four fishing communities across two wards in the LGA through the use of multistage sampling technique. Data were collected with structured interview schedule. The study identified fishery activities involved in by rural children, determined their level of involvement, identified their educational activities and also identified reasons for children’s involvement in fishery activities. The results indicated that majority of the rural children were male (71.25%) with mean age of 14 years, Christians (61.25%) and had large household sizes between 6 and 10 persons (77.50%).Smoking of fish (96.25%), fish catching (93.75%), firewood gathering (92.5%) and selling of fish (88.75%) were some of the fishery activities involved in by rural children. The study also revealed that high level of involvement was observed with fish processing and fish marketing activities. Despite children’s involvement in fishery activities, their educational activities were not affected. The results of Chi-square analysis also showed significant associations between rural children’s involvement in fishing activities (χ2 = 210.772, p

The Irish Seafood agency reports that 15% of global energy is consumed by operations related to refrigeration and air conditioning in the fish industry which stresses the importance of integration with clean renewables and adoption of smart energy management solutions. While fish processing industries have high energy costs with continuous refrigeration, air conditioning and ice making processes, there is a real need to analyse and model energy use in fish ports to understand environmental impacts in terms of CO2 emissions while exploring the potential for integrating renewable energy sources.In this paper, we conduct energy modelling and optimization for the Milford Haven fish processing port in South Wales. We explain how a simulation capability can be developed at the fish industry port level and propose a simulation-based optimization strategy to determine optimized schedules for appliances. The results show that energy consumption can be reduced with the use of optimized appliance schedules developed in relation to the total energy demand as well as a wide range of optimization constraints. Keywords: Energy analysis, Energy modelling, Simulation, Optimization, Renewable energy, Scheduling appliances

The purpose of doing research is to analyze and assess and to develop a variable and instrument to identify the role of knowledge management of the performance of the plants fish processing in the bitung city. Special target to be achieved in this research namely improving the performance of the plant fish processing in the bitung city to improving the economic growth. Next, methods used in the research and approach are observation, included to indentify in this plant fish processing in the Bitung City, using metrode survey, share the survey/ and provide open questionnaire to get accurate results then process of the data and evaluate the results to conference and international published.After the results obtained, then all this research will give a positive contribution for all stakeholders (academition, businessman, government) where this fits in with a master plan Sam Ratulangi University. This research result indicates that knowledge management had a positive impact and significantly to the performance of the plant fish processing in the Bitung City, The purpose of doing research is to analyze and assess and to develop a variable and instrument to identify the role of knowledge management of the performance of the plants fish processing in the bitung city. Special target to be achieved in this research namely improving the performance of the plant fish processing in the bitung city to improving the economic growth. Next, methods used in the research and approach are observation, included to indentify in this plant fish processing in the Bitung City, using metrode survey, share the survey/ and provide open questionnaire to get accurate results then process of the data and evaluate the results to conference and international published.After the results obtained, then all this research will give a positive contribution for all stakeholders (academition, businessman, government) where this fits in with a master plan Sam Ratulangi University. This research result indicates that knowledge management had a positive impact and significantly to the performance of the plant fish processing in the Bitung City.

Balık, sahip olduğu besin değeri nedeniyle insan beslenmesinde vesağlığında önemli rol oynamaktadır. Diğer taraftan taze balık, yüksek suiçeriği nedeniyle kolay bozulabilir bir materyaldir. Bu nedenle, balığın rafömrünü korumak ve uzatmak amacıyla çeşitli metotlar kullanılmaktadır.Tütsüleme, balık işlemede en yaygın kullanılan gıda muhafaza yöntemlerindenbiridir. Ancak tütsüleme prosesinde kullanılan odun dumanı, polisiklik aromatichidrokarbonlar (PAH) gibi bazı zararlı bileşikler içermektedir. PAH'lar ikiveya daha fazla kaynaşmış aromatik halkadan oluşan organik bileşiklerdir.Epidemiyolojik çalışmalar, bazı PAH’ların mutajenik ve/veya karsinojenik olduğunugöstermiştir. Bu nedenle, tütsülenmiş balıkta bulunan ve/veya oluşan PAH’larhakkında daha fazla bilgiye ihtiyaç vardır. Bu derlemede PAH’ların yapısı vetoksisitesi, tütsülenmiş balıklarda PAH'ların oluşumunu etkileyen faktörler, bubağlamda yapılan çalışmalar ve tütsülenmiş balıklardaki PAH’ların yasalsınırları derlenmiştir., Fish plays important role in human nutritionand health due to its nutritional value. On the other hand, fresh fish isperishable material because of its high moisture content. Therefore, various methods areused to maintain and extend the shelf life of fish. Smoking is one of the most common foodpreservation methods in fish processing. However, wood smoke used in thesmoking process contains hazardous chemical compounds like polycyclic aromatichydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) are organic compoundsconsisting of two or more fused aromatic rings. Epidemiological studies haveshown that a number of PAHs are mutagenic and/or carcinogenic. Therefore, it isneeded more information about PAHs found and/or formed in smoked fishes. In thepresent review, the structure and toxicity of PAHs, the factors that affect PAHconcentration and the studies conducted in this context, and legal limits about PAHs in smoked fishes were reviewed.

In Homabay County, women are predominant in fish marketing and processing. However there are bottlenecks towards women economic progress. Socio-economic and demographic characteristics are indicators of performance in the society. A study was undertaken to understand the constraints to economic performance among women fish processors. Structured questionnaires were administered randomly to 120 women fish processors. Descriptive statistics was used for data analysis. Results indicate that poor environmental condition and poor personal hygiene contribute to poor quality of fish. The study recommends that there is the need for awareness creation on food safety regulations and implementation of environmental management systems. Keywords: Women, Fish Processing, Economic performance, Sanitation, Environmental Systems

The development of bacterial biofilms in fish processing plants may facilitate the growth of human pathogenic bacteria such as Listeria monocytogenes and may therefore compromise food safety. In the Norwegian aquaculture industry, the cleaning of fish processing plants is the final process step during fish manufacturing processes. This article explores the efficiency of brushes of different designs in combination with using different cleaning methods in cleaning three types of material. A total of seven different brush designs (including those with soft, medium, and hard bristles; bristles also varied in length and density) and operational movements (linear versus rotational), were tested. It is believed that in the future, robots may clean fish processing plants, and equipping such robots with cleaning tools may significantly contribute to increasing food safety. This research investigates this future technology by investigating how tools that may be added to a robotic cleaning system will perform. The objective of verifying the performance of cleaning tools used in fish factories is to determine how effective they are in terms of the cleaning and removal of biofilm and how they perform with regard to cross-contamination. Test items of stainless steel, aluminum alloy and high-density polyethylene were experimentally inoculated with Pseudomonas fluorescence and Staphylococcus aureus, which were allowed to develop biofilms. Cleaning efficiency was analyzed spectrophotometrically by swabbing the cleaned test items and measuring the optical density at 600 nm in the swab eluates after overnight incubation. Cleaned test items and uncleaned controls were also stained with SYBR Green and photographed under ultraviolet light to evaluate biofilm removal efficiency by image analysis. Cleaning trials demonstrated that a rotating brush (240 rpm) performed better than brushes using a linear movement for the removal of biofilms on all material types, and that equipping robots with such tools may significantly improve cleaning performance. It is also found, however, that rotating brushes may introduce the risk of cross contamination due to splashing of bacteria into the air. The research findings and the methodology used for verification in this paper will serve as the foundation for future research on hygienic design and cleaning performance in the global fish processing industry.

Fisheries, known to provide food security, have played a significant role in the economy of the Republic of Korea (ROK). With an increase in population and seafood consumption, ROK has been forced to seek out new sources of seafood from abroad and locate new fishing grounds for its fishing fleet. This propelled the development of bilateral cooperation in the field of fisheries with the USSR (later Russian Federation) in 1991. Since then, bilateral cooperation in the field of fisheries has developed rapidly, especially in fishing, combatting IUU fishing, and scientific research. Unfortunately, the great potential of cooperation in the fields of fish processing and aquaculture is still undeveloped, but Russia and Korea are trying to advance it as its great potential is hard to be ignored. This article is devoted to the problem of establishing and developing bilateral cooperation in the field of fisheries between the Russian Federation and the Republic of Korea. It examines the history of the development of cooperation between the two countries in the field of fisheries in five main areas of collaboration: fishing, fish processing, aquaculture, combatting IUU fishing, and science. In order to carry out this study, the author analyzed three types of sources: statistical data, documents and reports of official institutions, and data collected from the news agencies’ archives.

Grado en Ingeniería Química

The fish processing industry generates more than 60% of fish waste material, including skin, heads, and viscera. This has a considerable impact on the environmental pollution and disposal problem, and these waste materials are low market value products such as fish meal and fish silage. These waste materials are a potential source of protein. Owing to utilizing fish waste material, fish protein hydrolysates (FPHs) are being prepared from several fish species by many researchers. FPHs are the breakdown product of enzymatic hydrolysis into smaller peptides contain 2–20 amino acids. Due to the vast amount of fish waste material generated and potential sources of high protein content with balanced amino acids, FPHs have a better alternative. Bioactive peptides obtained from fish waste material such as skin, fin, viscera, and scale with antioxidative properties may be a potential alternative for the synthetic antioxidants, which exhibit the potential benefits in human nutrition.

The aim of this study was to evaluate antioxidant compounds in the glazing process for the conservation of tilapia fillets. For this, four treatments were tested: control (without addition of antioxidants), butyl-hydroxy-toluene (BHT), turmeric and β-carotene. The addition of antioxidants was done along with the glazing process, then the fillets were refrigerated for 10 days. Proximate composition, biochemical and lipid peroxidation analyzes were performed on the fifth day and at the end of the experiments (tenth day). The use of turmeric or β-carotene resulted in a lower amount of ammonia (1.06±0.10 and 1.42±0.07 µmol/g, respectively), indicating a lower putrefaction process, compared to the use of BHT (2.32±0.09). In the analysis of TBARS there was a decrease, around 50%, in fillets submitted to treatments with turmeric or β-carotene (1.71±0.51 and 1.87±0.32 nmol MDA/mg protein, respectively) compared to the control (without antioxidant). The results prove the importance of using antioxidants, such as turmeric and β-carotene, which acted by improving conservation (decreasing the action of reactive species and putrefaction), contributing to a better physicochemical quality of the fillet. The use of antioxidants in the glazing of fillets is recommended, such as β-carotene and turmeric, which, as they are natural, could be better options for use in fish processing when compared to synthetic products. El objetivo de este estudio fue evaluar compuestos antioxidantes en el glaseado para la conservación de filetes de tilapia. Para ello, se probaron cuatro tratamientos: control (sin adición de antioxidantes), butil-hidroxi-tolueno (BHT), cúrcuma y β-caroteno. La adición de antioxidantes se realizó en el momento del proceso del glaseado, luego los archivos se refrigeraron durante 10 días. Los análisis de composición próxima, bioquímica y de peroxidación lipídica se realizaron al quinto día y al final del experimento (décimo día). El uso de cúrcuma o β-caroteno resultó en una menor cantidad de amoníaco (1,06 ± 0,10 y 1,42 ± 0,07 µmol/g, respectivamente), lo que indica un proceso de putrefacción menos acelerado, en comparación con el uso de BHT (2,32 ± 0.09). En el análisis de TBARS hubo una disminución, alrededor del 50%, en los filetes sometidos a tratamientos con cúrcuma o β-caroteno (1,71 ± 0,51 y 1,87 ± 0,32 nmol MDA/mg proteína, respectivamente) en comparación con control (sin antioxidante). Los resultados demuestran la importancia del uso de antioxidantes, como la cúrcuma y el β-caroteno, que actuaron mejorando la conservación (disminuyendo la acción de las especies reactivas y la putrefacción), contribuyendo a una mejor calidad físico química del filete. Se recomienda el uso de antioxidantes en el glaseado de filetes, como el β-caroteno y la cúrcuma, que por ser naturales serían mejores opciones para su uso en el procesamiento del pescado en comparación con los productos sintéticos. O objetivo deste estudo foi avaliar compostos antioxidantes no processo de glaciamento para a conservação de filés de tilápia. Para isso, foram testados quatro tratamentos: controle (sem adição de antioxidantes), butil-hidroxi-tolueno (BHT), cúrcuma e β-caroteno. A adição dos antioxidantes foi feita no momento do glaciamento. Em seguida, os filés foram refrigerados durante 10 dias. Foram realizadas análises de composição centesimal, bioquímicas e de peroxidação lipídica no quinto dia e ao final dos experimentos (décimo dia). O uso de cúrcuma ou de β-caroteno resultou numa menor quantidade de amônia (1,06±0,10 e 1,42±0,07 µmol/g, respectivamente), indicando um processo de putrefação menos acelerado, comparativamente ao uso de BHT (2,32±0,09). Na análise de substâncias reativas ao ácido tiobarbitúrico houve um decréscimo, em torno de 50%, nos filés submetidos aos tratamentos com cúrcuma ou β-caroteno (1,71±0,51 e 1,87±0,32 nmol MDA/mg proteína, respectivamente) comparados ao controle (sem antioxidante). Os resultados comprovam a importância do uso de antioxidantes, como cúrcuma e β-caroteno, que agiram melhorando a conservação (diminuindo a ação de espécies reativas e a putrefação), contribuindo para uma melhor qualidade físico-química do filé. Recomenda-se a utilização de antioxidantes no glaciamento dos filés, como o β-caroteno e a cúrcuma, que, por serem naturais, seriam melhores opções para a utilização no processamento do pescado quando comparados à produtos sintéticos.

The basic methodological aspects and approbation results of forecasting and planning of the sales volumes of a fish processing enterprise, depending from a natural and climatic factor (environmental temperature) are considered in the article through the example of the groups of companies “Art-fish” of Vologda city. The dependence of volume of consumer demand for products of the fish processing enterprise from the ambient temperature regime is educed. The methods of building of a regression model between time series of the studied indexes and the order of calculation of forecasting levels of daily revenue are described. The economic model of the dynamic dependence of daily revenue of fish product sales from the average environmental temperature is built. The forecasts of the revenue levels of sales taking into account the dynamics influence of the average daily temperature of the environment and the weekly cycle of its fluctuations are received. The presented methods of modeling and forecasting of the level of daily revenue will allow taking reasonable decisions in practice for evaluation of planned values of product procurement for sale within a short-term upcoming period; that is timely in the conditions of fast-changing consumer market.Purpose was in finding and modeling of the dynamic dependence of daily revenue of sales of the fish-processing enterprise from the fluctuations of the ambient temperature regime and the development of the methods of its forecasting.Materials and methods. As part of the study the methods of econometric modeling were used in complex based on the time series, including the building of the trend models, models with a cyclical component, regression models. The indexes of the operating results of the group of companies “Art-fish” of Vologda city served as the primary data. They were taken from the bases of the mentioned enterprises. The indexes of the temperature regime of the environment were received from the Weather journal of the official website of weather forecast Gismeteo.Results. The research required quite a deep study of the character and peculiarities of the dynamics of the indexes of daily revenue and preparation of the data for modeling. While studying the regularities of interdependent dynamics of the indexes of revenue and environmental temperature the number of important conclusions were received that consequently defined the methods of building of the regression model and the order of calculation of the forecasting levels. The presence of the firm inverse correlation between the trend of the daily revenue and environmental temperature was educed. Herewith the analysis of the results of forecasting using the received models showed that the forecast accuracy, both point and interval with a weakening of the strength of the manifestation of the correlation dependence between the signs does not decrease. According to the results of correlation-regression analysis the methods of forecasting of the levels of daily revenue for fish-processing enterprises were suggested which would allow taking reasonable decisions for evaluation of the planned volumes of product procurement for sale within a short-term upcoming period that was timely in the conditions of a fast-changing consumer market.Conclusion. As the studies showed, consumer demand for the products of fish processing enterprises flexibly responded to the change of the ambient temperature. This fact allowed developing the methodological approaches to the forecasting of the levels of daily revenue that was absolutely necessary for taking reasonable decisions on planning of the volumes of procurement and output of production for a short- term upcoming period. In the contemporary market conditions and uncertainty the possibility to plan production and financial activities for processing enterprises of food industry is especially currently topical.

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.

Purpose Fish processing by grilling can produce emissions that contain toxic compounds that can have short- and long-term effects on human health. Another study reported that exposure to air pollutants is hematotoxic. The purpose of this paper is to determine the effect of smoke exposure on fish grill results on hematological parameters. Design/methodology/approach The subjects of this study were 90 grilled fish sellers, with 32 processed food sellers who did not sell grill food as a control. The hematological analysis was performed using the Hematology Analyzers KX300 instrument. Findings The results showed that the mean value of hematological parameters in the test group was higher than the control group except for the number of lymphocytes and mixed cell parameters. Originality/value The content of harmful compounds contained in fish grill smoke can increase hematological value in the blood of exposed individuals, which has the potential for health problems and disease progression.