Search

With the development of the prefabricated shellfish food industry, precision processed pre-made foods based on shellfish are gradually being promoted in the market. Although there are many types of cleaning devices in the market, there is no suitable equipment for cleaning various types of shellfish products, which has problems such as low cleaning efficiency, poor cleaning rate, and easy damage. Based on the mechanism of the submerged water jet, this article designs a shellfish cleaning device using the submerged water jet as the cleaning power and conducts Fluent-EDEM coupled numerical simulation on the cleaning device to determine the key structural parameter range of the cleaning device. The rationality of the cleaning device was demonstrated through two-phase experiments. In the first phase, through orthogonal cleaning experiments, it was found that the submerged water jet cleaning method had the best cleaning effect when the jet diameter was 10 mm, the cleaning amount was 14 kg, and the cleaning time was 6 minutes, respectively. In the second phase, a production comparison experiment was conducted, and the cleaning rate and damage rate were used as evaluation indicators to compare the cleaning rates of three cleaning devices. The experimental results show that when using scallop skirts as cleaning objects, the average cleaning rate of the submerged water jet cleaning device is 97. 77%, and there is no damage phenomenon. The cleaning rate of the submerged water jet cleaning device is 14. 4% higher than that of the propeller cleaning device, and 7. 3% higher than that of the ultrasonic cleaning device. When using cockle meat as the cleaning object, the average cleaning rate of the submerged water jet cleaning device is 98. 23%, which is 12. 49% higher than the propeller cleaning device and 6. 7% higher than the ultrasonic cleaning device, and there is no damage. This indicates that the submerged water jet device has a good cleaning effect and has industrial promotion value. [ABSTRACT FROM AUTHOR]

Global marine fish harvests have reached a plateau over the last decade, and efforts to increase aquaculture tend to face limitations in terms of water resources and contamination problems. Of the current fish harvest, at least 50% is discarded as waste. The current situation requires efforts to process, preserve, and utilize the fish capture to minimize waste. Chemical and microbiological contamination limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and to process them into more appealing products. Instead of resorting to individual food-processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods or by combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through the upscaling of current scientifically proven methods to new processing technologies. The separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards and to have desirable industrial characteristics. The diversity of information and products generated through new methods require advanced data handling and prediction systems, such as artificial intelligence, to address food safety and to derive the best out of fish processing and utilization. [ABSTRACT FROM AUTHOR]

fish and fish products are crucial for human health, providing high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Furthermore, the great nutritional importance of these substances has been linked to numerous health benefits extending from prenatal development of the fetus to puberty .However, fish can deteriorate quickly after harvesting due to external environmental factors such as water quality (waste that turns into ammonia, nitrate, nitrite, pH, amount of dissolved oxygen, and temperature) and internal physiological factors such as microbes and bacteria, which increases the chance of their deterioration and loss of nutritional value. Therefore, it is essential to use techniques for aquaculture fish that are constantly evolving, focusing on the type and condition of the fish and applying appropriate techniques for farmed fish, considering the duration of transport. In addition, there are various techniques used in the preservation of aquaculture fish, including traditional techniques such as salting, drying, smoking, and pickling or marinating; non-traditional fish processing techniques include cooling, freezing, and vacuum packaging. Also, to determine fish freshness such as sensory characteristics, microbial analyses, physical and chemical evaluations. Fish processing techniques include methodologies and procedures used from harvest until reaching the consumer in its final form. This review investigates the most important preservation techniques used for fish and their impact on overall quality. In addition, it aims to achieve sustainable production with nutritional content, improve profitable productivity, and reduce negative health impacts on consumers and fear about the nutritional safety of food to achieve human in line with the Kingdom's Vision 2030's two pillars of a thriving economy and society. [ABSTRACT FROM AUTHOR]

Aims: Purpose of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during ambient temperature. Materials & Methods: Different concentrations of rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at ambient temperature and during this time the quality attributes were evaluated. Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted from the sensory point of view. Results also demonstrated that the protein, lipid and moisture content of bread were increased with addition of fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during ambient storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5. Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this paper is to demonstrate the role of stock management in the operations of fish processing enterprises and to analyse the impact of Covid-19 and the war in Ukraine on stock management efficiency. Design/methodology/approach: Literature studies, the document research method, the economic analysis method, and expert knowledge, were used in the paper. Findings: The stock structure of fish processing enterprises by company size was identified, and an analysis of stock management in the years 2019-2022 and its impact on the financial efficiency of these companies was carried out. Research limitations/implications: In the future, it would be recommended to extend/specify the studies to the types of fish processing. Originality/value: Evaluation of the 2019-2022 stock management policy (including Covid-19, the war in Ukraine) and verification of the impact of stock management on financial performance, taking into account the stock structure. [ABSTRACT FROM AUTHOR]

This research article compares the efficacy of using alum and poly aluminum chloride (PAM) for the treatment of fish processing wastewater. This study aims to determine the effectiveness of each treatment method in reducing turbidity, COD), BOD, and altering the rheological properties of the wastewater. Batch mode coagulation and flocculation experiments were conducted using lab scale jar test apparatus. The findings indicate that both alum and PAM can significantly reduce turbidity and COD. The highest turbidity removal efficiency of 93% was achieved with alum at a dose of 200 mg/L, while PAM achieved a maximum turbidity removal efficiency of 86% at a dose of 100 mg/L. Alum and PAM achieved the highest BOD5 and COD removal efficiencies at a dosage of 200 mg/L and pH 7.0. However, the removal efficiencies varied at different pH values and dosages. Alum and PAM have significant effect on the rheological properties of fish processing wastewater. The viscosity of settled residual sludge after chemical coagulation is more compared to untreated fish processing wastewater due to aggregation of suspended particles to form larger flocs. This would improve the settling properties of the coagulated sludge. The study concludes that both alum and PAM can be viable options for treating fish processing wastewater, with Alum showing a slight edge over PAM in certain aspects. [ABSTRACT FROM AUTHOR]

Global marine fish harvests have reached a plateau over the last decade, and efforts to increase aquaculture tend to face limitations in terms of water resources and contamination problems. Of the current fish harvest, at least 50% is discarded as waste. The current situation requires efforts to process, preserve, and utilize the fish capture to minimize waste. Chemical and microbiological contamination limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and to process them into more appealing products. Instead of resorting to individual food-processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods or by combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through the upscaling of current scientifically proven methods to new processing technologies. The separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards and to have desirable industrial characteristics. The diversity of information and products generated through new methods require advanced data handling and prediction systems, such as artificial intelligence, to address food safety and to derive the best out of fish processing and utilization.

Tilapia cultivation in Nagrak Village has been practiced for a long time as one of the community's sources of income. The aquaculture business is still carried out traditionally such as the use of ground ponds, feeding management that relies on natural feed, packaging that is not in accordance with standards, and fish marketing that only uses the direct selling technique (word of mouth). The obstacles faced by partners are limited knowledge on utilizing the potential of tilapia cultivation and processing, as well as the lack of planning and strategies of product marketing. This community service activity aims to provide insight into the potential for tilapia business development, introduce processed small tilapia fish called crispy baby fish as a healthy snack with economic value, and explain the description of business analysis, good packaging techniques, and online marketing. This activity was carried out with a socialization method or presentation of material to the Family Welfare Empowerment (PKK) group of 35 people. The material presented were introduction to tilapia farming, the business potential of crispy tilapia snacks, an overview of business analysis, and online marketing strategies. The conclusion obtained from community service activities in Nagrak Village is needed for training activities to increase community knowledge and skills on developing the potential of the tilapia business. [ABSTRACT FROM AUTHOR]

Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network analysis. Respondents were purposively sampled from fishing communities in the coastal regions of Ghana. One-on-one interviews were performed by trained field assistants, audio recorded and videotaped, and transcribed for further data analysis. The most common small fish species identified were anchovies and herrings. Anchovies were fried and eaten whole. Herrings were eaten either smoked or fresh; for fresh herring, the head, fins, and viscera were removed before boiling. Herrings were smoked with the head and viscera; however, both the head and viscera were removed before being added to boiling soup and were not consumed. Anchovies were fried for 10 min, and herrings were boiled for 15–30 min. Processing methods and further meal preparation depend on the small fish species. Nutrient composition and contribution of small fish depend on the processing method, preparation method, and what tissues are eaten. Thus, these results will be of importance for sampling schemes for food composition tables and for the calculation of nutrient intake from small fish. [ABSTRACT FROM AUTHOR]

Every business always faces risks, including micro, small, and medium enterprises processing dried fish. Thus, it is crucial to examine the risk's sources, impacts, and response to risk. This research aimed to analyze the risk management process by identifying the risk sources, analyze the probabilities and risk effects, and design alternative strategies to prevent and control business risk that might be faced by MSMEs dried fish in Bengkulu Province. A total of 273 dried fish processing MSMEs were surveyed and interviewed. The data were analyzed using descriptive statistics and risk management approach. The main risk faced by dried fish producers was the production, included the raw material availability, input prices, and output prices. Each type of dried fish had different probability of risk occurrence where Kerong, Teri, and Gaguk had a high probability of risk occurrence despite their low impact on the scarcity of raw material availability. Moreover, Teri, Kepala Batu, and Bleberan had a high probability and impact risk in the input price. Considering the output price, only Kepala Batu is observed to have the probability and risk impact. Three strategies were designed to prevent and control risk, namely the establishment of joint business groups, introduction of business risk insurance, and downstream processing of dried fish products. SME fish processing does not encounter significant business risks. All risk sources are still regarded as moderate, with the exception of the production risk, which has a high-risk level. [ABSTRACT FROM AUTHOR]

This work shows the importance of hygienic-sanitary control in the fish processing industry in temperature control, this being the most important individual factor that influences the speed of fish decomposition and the multiplication of microorganisms, with water temperature being a limiting factor for separation of bacteria from different species, however, the normal flora of saltwater bacteria always involves: Pseudomonas fluorescens, Flexibacter colummaris, Vibrio parahemolyticus, V. alginaliticus, Aeromonas hidrophyla, Yersinia muckeis, Moraxella, etc. In fresh water. Despite being necessary, it is necessary to separate the flora that normally occurs in the aquatic environment, from those that can occur in fishery products, as a result of contamination from human or animal sources or from the current use of water and ice used during handling and processing of the product. fish. Therefore, the control of the binomial TIME/TEMPERATURE may be the most effective method to guarantee food safety. It is essential that all fresh fish and its derivatives must be cooled and kept at a temperature below -4°C to reduce the growth of spoilage bacteria and pathogens, while inhibiting enzymatic action. [ABSTRACT FROM AUTHOR]

Abstract Anthropogenic food subsidies attract opportunistic generalists like gulls in high densities, which may lead to negative impacts on human communities and local ecosystems. Managing impacts requires understanding why gulls use particular natural or industrial sites at different times of day or phases of the breeding cycle. Use of natural and human‐influenced habitats likely varies temporally as gulls alter schedules and site selection to match the predictability of different resources as they vary through space and time relative to patterns in human activities (seasonal industries, the work week, working hours) and natural rhythms (daylight, tide cycles), while gull resource requirements and restrictions to movement also shift with changing reproductive demands. We quantified seasonal and circadian patterns in American herring gull (Larus smithsoniansus) interactions with anthropogenic and natural sites throughout breeding using GPS data from 15 gulls tracked over 3 years from two colonies. We examined the weekly probability of gull occurrence at distinct destinations (e.g. breeding colony, islands, offshore, fish processing plants), and how occurrence varied with time of day, weekday/weekend, tide phase and colony, using GLMMs with a binomial response for destination‐specific occurrence. Probability at the colony varied predictably through the breeding season (highest attendance from dusk to dawn, during incubation and early chick rearing), providing confidence in the modelling approach for detecting temporal patterns in behaviour. Gulls visited other islands mostly outside incubation and early chick rearing, and from dusk through the night, likely roosting. Occurrence offshore where interaction with fishing vessels is possible was highest from dusk to dawn, and differed among colonies, but was the most likely destination during incubation and early chick rearing. Occurrence at fish plants gradually increased until after fledging when attendance was highest from Aug‐Oct coincident with the peak of Atlantic herring (Clupea harengus) processing and was more likely during the weekdays, during working hours, and during low and flood tide. Gulls in southwest Nova Scotia, Canada, have the behavioural flexibility to adapt to both natural rhythms and human schedules when beneficial, enabling them to thrive in a region where industry and natural resources are abundant. These findings can provide information to guide when and where to test different subsidy management strategies locally, while also considering potential increased pressures on island ecosystems. We emphasise that management outcomes of reductions of food subsidies for opportunistic species depend on multiple factors, including availability of alternative food sources and timing of use.

The objective of this research was to evaluate the effect of the inclusion of biological silage of fish residues (BSFR) in the nitrogenio usage for sheeps. During 21 days (14 for adaptation and 7 for collections), 16 sheeps of Morada Nova crossbreed, caudectomized, with 30 kg of life weight were put in metabolism cages, distributed in a completely randomized experimental design, with four treatments (Levels of BSFR in the diets: T1=0 %, T2=5 %, T3=10 % and T4=15 %) and four replications. There were no significative differences (P>0.05) for DMD (65.5 %). Its was observated significative differences (P<0.05) for CPD, which were, 78.0a, 76.9ab, 72.4b and 73.0b, to the levels of BSFR 0, 5, 10 and 15 %, respectively. Nitrogen of diets contained BSFR was utilized efficiently for sheeps. [ABSTRACT FROM AUTHOR]

In the last two decades, many labor migrants have arrived in the Nordic countries where they concentrate in certain low-wage and low-skilled jobs - immigrant niches. The article analyzes the scope of social (im)mobility in terms of occupational careers, income change, and job stability for native and foreign-born workers in immigrant niches in the low-skilled and low-wage section of the labor market. The case study is Norway's fish processing industry, where labor immigrants from Central and Eastern Europe have largely replaced Norwegian-born workers in manual jobs since 2004 and now dominate the workplace alongside a smaller number of non-Western immigrant workers. The article uses full population register data (n = 4164, Microdata.no) to analyze differences in workers' social trajectories between 2009 and 2018. Results show significant variation between workers: Norwegian-born (non-immigrant) workers appear to have greater upward social mobility than EU11 immigrant workers, who in turn do better than non-Western immigrant workers. [ABSTRACT FROM AUTHOR]

Simple Summary: Fish provides high nutritional value in human diets but may trigger severe allergenic reactions, which result from a hypersensitive response of the immune system. Due to several allergenic proteins, and especially to parvalbumin, consumers with a known fish allergy must avoid any product that might contain this protein. This study focused on the characterization of parvalbumin in gilthead seabream and European seabass. Using mass spectrometry and circular dichroism, parvalbumins primary (sequence) and secondary structures were determined, respectively. Furthermore, parvalbumin was detected by sandwich enzyme-linked immunosorbent assay after gastrointestinal digestion and fish processing techniques. Parvalbumin—presented as α-helices and β-sheets, at room temperature—was detected at lower levels during gastrointestinal digestion. Several processing techniques showed a significant reduction (p < 0.05) in parvalbumin detectability, in comparison to raw muscle samples from gilthead seabream and European seabass. Therefore, we concluded that parvalbumins from both species are susceptible to digestion and processing. These results demonstrate that these techniques can be used in parvalbumin modulation and may be an important contribution to further studies on fish allergenicity. Consumption of aquatic food, including fish, accounts for 17% of animal protein intake. However, fish consumption might also result in several side-effects such as sneezing, swelling and anaphylaxis in sensitized consumers. Fish allergy is an immune reaction to allergenic proteins in the fish muscle, for instance parvalbumin (PV), considered the major fish allergen. In this study, we characterize PV in two economically important fish species for southern European aquaculture, namely gilthead seabream and European seabass, to understand its stability during in vitro digestion and fish processing. This information is crucial for future studies on the allergenicity of processed fish products. PVs were extracted from fish muscles, identified by mass spectrometry (MS), and detected by sandwich enzyme-linked immunosorbent assay (ELISA) after simulated digestion and various food processing treatments. Secondary structures were determined by circular dichroism (CD) after purification by anion exchange and gel filtration chromatography. In both species, PVs presented as α-helical and β-sheet structures, at room temperature, were shown to unfold at boiling temperatures. In European seabass, PV detectability decreased during the simulated digestion and after 240 min (intestinal phase) no detection was observed, while steaming showed a decrease (p < 0.05) in PVs detectability in comparison to raw muscle samples, for both species. Additionally, freezing (−20 °C) for up to 12 months continued to reduce the detectability of PV in tested processing techniques. We concluded that PVs from both species are susceptible to digestion and processing techniques such as steaming and freezing. Our study obtained preliminary results for further research on the allergenic potential of PV after digestion and processing. [ABSTRACT FROM AUTHOR]

• A real-time tilapia fillet defect segmentation algorithm is proposed. • Three improved modules are designed for model performance improvement. • The model is quantized and tested on the edge device. • The method contributes to fillet trimming in practical applications. The implementation of robotic tilapia fillet trimming instead of manual labor is a pivotal advancement in intelligent fish processing, offering substantial superiority in operational efficiency and product quality. The study presents an improved model called TFDS-YOLOv8n for tilapia fillet defects segmentation. The model incorporates Coordinate Attention (CA) into the feature extraction layer, thereby enhancing its ability to capture characteristics at various levels of the input. Additionally, the feature fusion layer is reconstructed as Slim-Neck to reduce the number of parameters without compromising prediction accuracy. Furthermore, the bounding box loss function is modified by MPDIoU to expedite the model convergence. The proposed model was tested employing the dataset collected from the practical tilapia processing plant. Ablation experiments demonstrate that TFDS-YOLOv8n achieves a reduction of 0.29 MB in parameters and 1 G in Floating Point Operations (FLOPs) while increasing bbox_mAP and mask_mAP by 2.8 % and 2.5 %, respectively. Eventually, the model is further accelerated by TensorRT and deployed on the edge device. Experimental results show that the quantized model possesses a faster inference speed than the untransformed model, which realizes real-time detection of tilapia fillet defects and facilitates robotization in fish processing. [ABSTRACT FROM AUTHOR]

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of History / Habaršy Tarihi Seriâsy is the property of Al-Farabi Kazakh National University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The limited consumption of fish is due to a limited availability of products based on this type of meat. Therefore, innovation and development of products that meet consumers’ preferences are essential. The aim of this work was to develop and characterize cooked inlaid sausages prepared with fillet and mechanically separated Nile tilapia (Oreochromis niloticus) meat (MSM). Three sausages types were considered, F1 (100% MSM), F2 (50% MSM, 50% fillet) and F3 (25% MSM, 75% fillet). Microbiological quality of the raw materials and products obtained were within the standard limits. F1 had the lowest protein (34.68%) and the highest lipid (2.88%) contents. F1 and F2 had the highest luminosity L*, which was related to the MSM composition, as the L* was higher as the percentage of MSM increased in the formulation. The shear strength was higher for F2 (18.55 N) and lower for F1 (6.43 N) and differed among sausages types. The F2 sausages presented a better acceptability regarding the sensory attributes evaluated, with acceptation indexes of 88.00, 85.55, and 84.66% for flavour, texture, and odour respectively. This finding indicates that this formulation would be very well accepted in the market if available for commercialisation.

Dried fish—here defined broadly as aquatic animals preserved using simple techniques, such as sun‐drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaging—have received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish‐drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains. As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish. [ABSTRACT FROM AUTHOR]

Spoilage fungi were isolated from the skin and the muscle of smoke-dried catfish samples, which were products of traditional and improved processing methods. The samples significantly different mean aw of 0.85 and 0.81 respectively [F (1, 3) = 0.014, P = 0.018], when they were checked immediately after purchase from selected open markets. The isolated spoilage fungi were identified by their phenotypic appearance and morphological features under microscope, with reference to standard identification guidelines. The isolates comprised of Aspergillus fumigatus, A. niger, A. flavus and Penicillium species. Effects of water activity (aw) on growth and sporulation of these species at ambient temperature (25 ± 5 °C) were studied on standard media (aw = 0.995) or media in which aw was modified using NaCl as follows: 0.98, 0.94, 0.86 and 0.80. All the isolates could grow in the range of the aw studied and there were statistically significant variabilities in the rates of growth among species [F (7, 50) = 63.34, P = 0.001] and in relation to media aw [F (28, 50) = 4.055, P = 0.001]. There was no limitant aw found in the studied conditions (0.995–0.80 aw x fluctuating ambient temperature, 25 ± 5 °C), as all the isolates were fast growing. The aw of the fish samples from the improved processing line was lower than those from the traditional processing lines. However, the aw of all the tested the samples was above the Codex Standard for smoked fish, smoke-flavoured fish and smoke-dried fish, which is 0.75 aw or less (10% moisture or less), as necessary to control bacteria pathogens and spoilage fungi. The results indicated that the open market fish samples may pose serious health risks if they are consumed after a short-term storage. Research Highlights Tolerance of smoke-dried fish spoilage fungi to water stress Effect of aw on growth characteristics of smoke-dried fish spoilage fungi Water activity relations of some spoilage fungi from dried fish [ABSTRACT FROM AUTHOR]

(1) Background: The main source of transmission of Listeria monocytogenes is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) L. monocytogenes isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (n = 6) and a parallel group of strains collected sporadically (n = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants. (3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively. (4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent L. monocytogenes strains. [ABSTRACT FROM AUTHOR]

The European Union provides firm support to the maritime sector to reach the policy objectives in the Common Fisheries Policy. This paper analyzes to what extent the investment support to aquaculture and fish processing firms in Sweden increases firm investment activity. By doing so, the paper also quantifies the amount of investments that would have been undertaken also without support (deadweight losses, DWL). The results show that the support increases investment in aquaculture with a factor of 0.65, thus with a DWL of 35%. The corresponding number for fish processing is a DWL of 77%. [ABSTRACT FROM AUTHOR]

BUSINESS MANAGEMENT AND BRANDING OF FISHERY PRODUCTS OF ECONOMIC VALUE IN PAGELARAN SUBDISTRICT, PRINGSEWU REGENCY. Fish processors in Pagelaran District, Pringsewu, are mostly still running on simple businesses. processing fish from their parents’ tradition, so that they have ability to run a processed fish business. Processors have not been able to produce a variety of processed products, the processing group has not been able to carry out business management properly, their lack on knowledge to understand the dynamics in the group, and still low in the utilization of information technology in online marketing. Therefore, it is necessary to conduct Community Service activities (PKM) to increase the income and welfare of members of the processing group. The main problem of fish processing capacity development is because of low knowledge and skills of the community related to more modern processed technology, business management, and information technology, especially online marketing. The dedication aims to help increase the capacity of fish processing in optimizing processed fish business as a source of income. In the service will be carried out mentoring in fish processing activities with product variations, business management such as bookkeeping, and information technology. The empowerment target that will be carried out is to increase the knowledge and skills of fish processors about the quality of processed products, about business management analysis, the importance of group dynamics for the development of fish processing groups, and related to online marketing information technology is still low members of the Erwina Fish Processing Group and has not certified products.

BACKGROUND: In the traditional food sector, the smoking process and smoking‐drying process are widely used to increase the shelf‐life of seafood products. The smoking process and smoking‐drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked‐dried fish (SDF). Twelve follow‐ups were conducted with three experimental processors and 24 samples of fish collected at different steps of processing were analyzed in a laboratory using standard methods. RESULTS: The extreme values of combustion temperature recorded during the smoking process (456.4 °C) and smoking‐drying process (482.8 °C) were higher than 450 °C, the temperature at which wood pyrolysis generates polycyclic aromatic hydrocarbons (PAHs). Smoked fish were highly contaminated with PAHs, and showed maximal levels of benzo[a]pyrene (52.7 μg kg−1) and PAH4 (i.e. sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene) (290.9 μg kg−1) exceeding the European Union limits by about 25‐fold. After smoking of Scomber scombrus and smoking‐drying of Cypselurus cyanopterus, no significant differences were recorded for lipid, protein and biogenic amine contents between fresh and processed fish, even if the histamine content of both fish exceeded the limit fixed by the European Union regulation. CONCLUSION: The results obtained in the present study showed that smoked fish and smoked‐dried fish produced using barrel kiln and wood fuel are highly contaminated by PAHs. Therefore, there is a need to improve the preservation practices of raw fish and smoking conditions to limit the contamination of end‐products by PAHs known to be carcinogenic components for humans and to ensure consumer safety. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The Kharā’ib al-Dasht settlement, located on the north-eastern coast of the island of Failaka in Kuwait, has been excavated systematically since 2013 by the Kuwaiti-Polish Archaeological Mission. The investigated area yielded remains dated to the Late Islamic period, from the late seventeenth to the nineteenth century. In the northernmost part of the site, a fish processing area was uncovered, while the remains of residential structures (houses 1 and 2), as well as a mosque, were discovered in the eastern part of the site. Concentrations of fireplaces, hearths and ovens were discovered inside the houses and courtyards of what seems to be the centre of the settlement as well as from the periphery of the site. Fishing was evidenced not only by the presence of fish bones but also by recovered fishing technologies, including the remains of stone fish traps that were discovered in the coastal waters near to the site. The excavations yielded 12,182 bones of marine fishes. Twenty eight families are represented, including six families of cartilaginous fishes. Ariidae bones were most numerous followed by Haemulidae, Sciaenidae and Carcharhinidae. The analysis of the assemblage shows that fishing could have been of great importance to the inhabitants of the settlement. Moreover, we attest different patterns in the fish assemblages between the two different parts of the village. The fish processing area can be seen as a workplace, while the daily activity took place in the village. These differences can also be used to shed light on the fishing techniques these people used. [ABSTRACT FROM AUTHOR]

The dashboard system is a graphical analytical model provided for management to present the information summary and quality of fish processing data in each stage processing in specific periods of time, from a company or an organization, the dashboard has been widely adopted by companies or businesses. The background of this research is a huge of complex processing data which is difficult and require sometimes to process and to present data analytical to management to monitor and review processing result and making decision based on data analytical. In this research, we design graphical analytical dashboard which make easy to present the quantity fish processed and seafood product summary analysis in each processing stage start from receiving, cutting, retouching, packing and shipment. By using this dashboard, management enable make quick decision based on analytical information related to how many fish processed, quantity of seafood product resulted per processing periods to decide and determining future plan strategy related to fish supply, market demand. The scope of this research is to present summary analytical data from the periods July until December of 2019. The dashboard model help management decision by presenting data analytical of fish processing.

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.

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.

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.

Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

Consumption of aquatic food, including fish, accounts for 17% of animal protein intake. However, fish consumption might also result in several side-effects such as sneezing, swelling and anaphylaxis in sensitized consumers. Fish allergy is an immune reaction to allergenic proteins in the fish muscle, for instance parvalbumin (PV), considered the major fish allergen. In this study, we characterize PV in two economically important fish species for southern European aquaculture, namely gilthead seabream and European seabass, to understand its stability during in vitro digestion and fish processing. This information is crucial for future studies on the allergenicity of processed fish products. PVs were extracted from fish muscles, identified by mass spectrometry (MS), and detected by sandwich enzyme-linked immunosorbent assay (ELISA) after simulated digestion and various food processing treatments. Secondary structures were determined by circular dichroism (CD) after purification by anion exchange and gel filtration chromatography. In both species, PVs presented as α-helical and β-sheet structures, at room temperature, were shown to unfold at boiling temperatures. In European seabass, PV detectability decreased during the simulated digestion and after 240 min (intestinal phase) no detection was observed, while steaming showed a decrease (p < 0.05) in PVs detectability in comparison to raw muscle samples, for both species. Additionally, freezing (−20 °C) for up to 12 months continued to reduce the detectability of PV in tested processing techniques. We concluded that PVs from both species are susceptible to digestion and processing techniques such as steaming and freezing. Our study obtained preliminary results for further research on the allergenic potential of PV after digestion and processing.

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage. [ABSTRACT FROM AUTHOR]

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

The rapid growth of the aquaculture industry over recent decades, with annual production reaching 94.6 million tonnes in 2018 has resulted in a significant increase in saline wastewater following the use of seawater in both fish and shellfish production and processing. This wastewater contains high concentrations of nutrients, organic compounds, and total nitrogen, resulting in the requirement for significant treatment prior to discharge to meet environmental regulations, which are becoming more stringent. The infrastructure and running costs associated with physico-chemical treatment approaches are generally higher than the implementation of biological approaches; the latter represents both an economic and sustainable technology. However, salinity represents a significant inhibitor to microbial activity, affecting the efficacy of the biological treatment of wastewater. This review aims to 1) identify the major biodegradable components in saline fish wastewater that may result in deleterious effects upon discharge, 2) discuss the current methods used for the treatment of fish processing wastewaters, and 3) identify opportunities for improved processes to be utilised and identify gaps in knowledge that require further research. Total suspended solids (TSS), chemical oxygen demand (COD), biochemical oxygen demand (BOD), and total nitrogen (TN) were found to be the most prevalent components in fish effluent. High concentrations of TSS and TN are likely due to the protein content. One method for reducing the environmental impact of the treated wastewater is to enhance nutrient removal (TSS, TN, BOD) through process modification, leading to an increase in active proteolytic activity. Bioaugmentation using immobilised, saline-tolerant proteases or halophilic, protease-producing microorganisms have both shown significant potential in laboratory studies in reducing both the COD and TN content of fish processing wastewater to below discharge limits and therefore may represent commercial options for future treatment processes.

Objectives The main objective was to gain more knowledge on exposure to bioaerosols in the processing area on board fishing trawlers. Methods Exposure sampling was carried out during the work shifts when processing fish in the processing area on board five deep-sea fishing trawlers (trawlers 1–5). Exposure samples were collected from 64 fishermen breathing zone and from stationary sampling stations on board five deep-sea fishing trawlers (1–5). Trawlers 2, 3, and 4 were old ships, not originally built for on board processing of the catch. Trawlers 1 and 5 were relatively new and built to accommodate processing machineries. On trawlers 1–4 round fish was produced; the head and entrails were removed before the fishes were frozen in blocks. Trawler 5 had the most extensive processing, producing fish fillets. Samples were analysed for total protein, trypsin activity, parvalbumin, and endotoxin. One side analysis of variance and Kruskal–Wallis H test were used to compare levels of exposure on the different trawlers. Results Personal exposure to total protein were higher on the three oldest trawlers (2, 3, and 4) compared with the two new trawlers (1 and 5). Highest activity of trypsin was detected on the four trawlers producing round fish (1–4). Parvalbumin was detected in 58% of samples from the fillet-trawler (5) compared with 13% of samples from the four trawlers producing round fish. The highest level of endotoxin was detected when using high-pressure water during cleaning machines and floors in the processing area. Conclusions Fishermen in the processing area on board Norwegian trawlers are exposed to airborne bioaerosols as proteins, trypsin, fish allergen parvalbumin, and endotoxin. Levels varied between trawlers and type of production. [ABSTRACT FROM AUTHOR]

(1) Background: The main source of transmission of Listeria monocytogenes is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) L. monocytogenes isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (n = 6) and a parallel group of strains collected sporadically (n = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants. (3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively. (4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent L. monocytogenes strains.

IPARD is a pre-accession Programme that was implemented in the Republic of Croatia in the pre-accession period. Its main objectives were to assist candidate countries and potential candidate countries in their harmonization and implementation of the EU acquis, as well as preparation for utilization of the future EU funds. Given that IPARD pre-funding resources of the European Union enabled the financing of the modernization of the production plants of the fish processing industry, this paper analyzed the impact of the used funds on the a) business performance and b) business (organizational) capacity of IPARD users from the fish processing industry. The research was conducted in a non-experimental way divided into two parts: (1) an analysis of a set of indicators of business performance of companies from the sample (users of pre-accession EU funds) and (2) through a survey that examined the impact of using these resources on improving business (organizational) capacity. The results show that the profitability indicators of most users were not increased two years after the funds were received. But it is expected that the improved technical and technological conditions will help businesses in the future to increase the competitiveness of their products. When it comes to the results of the impact on business ability, it is evident that management has improved its capacities in terms of acquiring and developing the skills of preparing and running projects, investment planning or strengthening the willingness to use similar means in the future.

Opportunist gulls use anthropogenic food subsidies, which can bolster populations, but negatively influence sensitive local ecosystems and areas of human settlement. In the eastern Gulf of Maine, Canada, breeding herring gulls Larus argentatus have access to resources from aquaculture, fisheries and mink farms, but the relative influence of industry on local gull populations is unknown. Our objectives were to 1) assess use of natural and anthropogenic habitats by herring gulls from multiple colonies, 2) evaluate variation among colonies in use of distinct resource types within these habitats and 3) highlight areas of high gull:industry interaction. Using GPS devices on 39 gulls from four colonies, we identified visitation behaviour (slow, localized movements) and assigned visits to nine resource types. To evaluate the spatial distribution of visits, we created a use intensity index, reflecting both fidelity (i.e. repeated visits) and time spent in specific areas. All four anthropogenic resource types were heavily used (56 ± 11% of visiting time across colonies), notably, fish plants and mink farms. Despite large distances among three colonies, birds overlapped at particular distant, inland mink farms. In contrast, birds from close colonies overlapped in visitation to specific nearby resources (e.g. fish plants and human settlement), and otherwise diverged in distribution and use of offshore and coastal areas. Birds from three colonies also made frequent, long visits to uninhabited islands. Industry is clearly influencing the behaviour of breeding gulls in the eastern Gulf of Maine, Canada, where birds are travelling great distances or spending large proportions of time interacting with anthropogenic resources, while otherwise paying lengthy visits to nearby coastal islands. Studies have shown that concentrations of gulls can have harmful direct and indirect ecological and societal impacts. Our findings have implications for the management and regulation of industry to mitigate detrimental effects on local ecosystems and humans. [ABSTRACT FROM AUTHOR]

Surimi processing industries generated over 60% of fish by-products, including head, skin, viscera, trimming, bone, scale, and fin. Hence, an effort converting these by-products into valuable compounds and constituents is necessary for optimizing the resources. In order to implement this, the information on the chemical composition of the by-products is helpful. This study aimed to determine the chemical composition, particularly minerals of lizardfish surimi by-products. The protein, fat, ash, moisture, and carbohydrate values of by-products differed significantly (p < 0.05). Protein content was highest in the skin and scale (29.63% and 29.62%, respectively), and ash content was predominantly found in the scale (28.43%), fin (26.01%), and bone (23.58%). Calcium, magnesium, potassium, and sodium content were significantly varied respectively from 0.25% to 6.88%, 0.06% to 0.37%, 0.01% to 0.09%, and 0.01% to 0.32%. Calcium is highest in scale, whereas zinc, manganese, and iron were most abundance in all parts of the by-products sample. Zinc is mostly detected in the fin (76.75 µg/g), bone (48.67 µg/g) and scale (46.01 µg/g) parts. On the other hand, copper, chromium, selenium, cadmium and lead were detected at lower concentration (less than 2 µg/g), and complied with the safety levels set by the Malaysian Food and Regulations. These findings suggest that, by-products generated from lizardfish surimi processing may be used as ingredients to enrich nutritional value of other food products. [ABSTRACT FROM AUTHOR]

The natural riches of the Murcia Region in Spain were of interest to Phoenician sailors. In the Bahía de Mazarrón, unique Fencian ships were found. Apart from metal ores and alumina, the southern coast of Murcia abounded in fish processing establishments, which took on special importance since the 4th century AD. And for this reason workshops for the production of containers called spatheia were set up on the coast. Particularly active were the workshops of Puerto de Mazarrón, La Azohía, El Mojón, Águilas. The article presents a study of amphorae from these workshops found in Bahía de Mazarrón. They are stored in the Museo Arqueológico in Murcia and the Municipal Museum Factoría Romana de Salazones in Puerto de Mazarrón, where the author conducted her research. [ABSTRACT FROM AUTHOR]