Characterization of chitosan film incorporated pine bark extract and application in carp slices packaging

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 271, P. 132609 - 132609

Published: May 23, 2024

Language: Английский

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Occurrence of pesticide residues in dried fish collected from the local markets of Bangladesh using modified QuEChERS method coupled with LC-MS/MS

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100499 - 100499

Published: Jan. 1, 2025

Language: Английский

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A systematic review of drying in aquatic products

Reviews in Aquaculture, Journal Year: 2023, Volume and Issue: 16(1), P. 47 - 65

Published: April 5, 2023

Abstract Drying is an essential method for the process and storage of aquatic products. With removal water, occurrence oxidation, hydrolysis browning reaction also accompanies it. This article reviews applications emerging drying methods in products, emphasising high‐quality drying. In addition, it summarises effects on quality including appearance, nutritional components, flavour microorganisms. Especially, non‐destructively monitoring technologies are introduced discussed, near‐infrared spectroscopy, Raman hyperspectral imaging, low‐field nuclear magnetic resonance computer vision system, which applied to detect predict A comprehensive review recent advances research products presented, some perspectives made future research.

Language: Английский

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Impacts of Using Solar Dryers on Socio-Economic Conditions of Dried Fish Processors in Cambodia

Sustainability, Journal Year: 2024, Volume and Issue: 16(5), P. 2130 - 2130

Published: March 4, 2024

Fish is a vital source of proteins and nutrients can be eaten in many forms, one which dried fish. In Cambodia, fish mostly traditional ways subject to dust, flies, rain, weather events, resulting low-quality products. These issues addressed by using solar dryers. Thus, this study was aimed (1) compare the socio-economic conditions between processors practicing drying those dryers, (2) identify potentials challenges production two groups, (3) determine factors affecting income. The conducted May August 2023, purposive sampling select groups three provinces along river systems Cambodia. selection criteria included engagement year-round production, at least 100 kg raw per month, willingness participate interviews. Then, 35 that practiced 9 utilized dryers were selected. T-tests, chi-square tests, analysis variance (ANOVA), Likert scale analysis, multiple linear regression model used conditions, perceptions, results show dryer group more labor, produced fish, had higher selling price when compared group. They opportunities attend training trusted technology. Meanwhile, preferred direct sun-drying, but quality better used. Experience, total costs, use affect conclusion, tends produce income, good for both health improved livelihoods producers sellers.

Language: Английский

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Prevalence and antimicrobial resistance of major foodborne pathogens isolated from pangas and tilapia fish sold in retail markets of Dhaka city, Bangladesh

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 418, P. 110717 - 110717

Published: April 23, 2024

Language: Английский

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Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1717 - 1717

Published: May 12, 2025

Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method reducing α-DCCs could be achieved through optimizing MR parameters. In this study, Flounder (Pleuronectiformes) steak was chosen as raw material for developing condiments with lower using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Indicators such amino acid nitrogen, peptides, and total antioxidant capacity (T-AOC) enzymolysis hydrolysates applied to evaluate effects on in different protease groups. When parameters MR, an optimal formulation from flavourzyme group prepare condiment at 105 °C, pH 6.5, 1.5% D-xylose addition, a 20 min time. concentrations methylglyoxal (MGO), glyoxal (GO), 2,3-butanedione (2,3-BD), 3-deoxyglucosone (3-DG) reduced 1.23, 0.23, 0.01, 0.05 μg/g, respectively, which than those identified 10 commercial (1.84, 0.39, 0.09, μg/g) conformed standards daily intake United States European Union. quality verification demonstrated that had similar odor profile but higher intensity products market, scored 89.79 sensory evaluation. results indicated process optimized study α-DCCs. This processing technology control may employed improve safety foods contribute human health.

Language: Английский

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Effects of thermal and salt water soaking pre-treatment on the physicochemical and nutritional properties of sundried tilapia fish (Oreocromis niloticus) products

Heliyon, Journal Year: 2023, Volume and Issue: 9(11), P. e21749 - e21749

Published: Oct. 29, 2023

The effects of saltwater soaking (10-30 %, w/v) and thermal (60°C-90 °C) pre-treatment on the physicochemical nutritional quality sundried tilapia fish (Oreocromis niloticus) products were assessed. wet reduction was 14.47 % in sample treated with a 30 salt solution at 90 °C, whereas 21.23 observed without treatment (control). Protein, lipid, ash content increased significantly (P < 0.05) higher concentration temperature, while moisture showed opposite trend. essential non-essential amino acids samples ranged from 7149.97 mg/100 g to 8063.42 10530.66 11365.59 g, respectively, values 7018.55 10400.84 respectively control. fatty composition, particularly ω-3 polyunsaturated acids, pretreated (6.14-7.08 %) compared Mineral found improve pre-treatment, levels heavy metals, including Ni Cu, lower fish. 10 75 °C highest rehydration capacity 66.63 %. These findings suggest that can effectively enhance properties products.

Language: Английский

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Quality and Safety Aspects of Dried Scaly Stingray (Himantura walga) Fishery Product in Southern Regions of Bangladesh

Egyptian Journal of Aquatic Biology and Fisheries, Journal Year: 2023, Volume and Issue: 27(2), P. 443 - 462

Published: March 1, 2023

Language: Английский

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A review on the physicochemical and nutritional changesl influenced by the drying techniques and the processing ofl dried fish

International Journal of Fisheries and Aquatic Studies, Journal Year: 2024, Volume and Issue: 12(4), P. 09 - 17

Published: July 1, 2024

Fish processing occurs internationally through both traditional and non-traditional methods. In the Philippines, techniques are rooted in a long nutritional culture, while modern methods gaining popularity. fishery products vital for nutrition food security, but overfishing post-harvest loss pose challenges. Drying is common method, transitioning from sun drying to cabinet-style dehydrators. Quality relies on proper conditions raw material quality. Factors like pesticide use, temperature, cleanliness, storage affect The texture, color, microbiological aspects of product influenced by gutting, salting, diverse Additionally, use natural synthetic additives, along with antioxidants, plays crucial role preserving quality product. Nutritional andl sensory characteristics fish species, environment, Understanding these dynamics essential maintaining during processing.

Language: Английский

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Development and Performance Assessment of Sensor-Mounted Solar Dryer for Micro-Climatic Modeling and Optimization of Dried Fish Quality in Cambodia

Clean Technologies, Journal Year: 2024, Volume and Issue: 6(3), P. 954 - 972

Published: July 26, 2024

Fish are one of the main sources protein in Cambodia but they highly perishable. This requires immediate consumption or processing for later use. In processing, fish drying is very common, most processors practice traditional methods although solar dryers have been introduced, gradually used, Cambodia. There a large variation terms efficiency due to differences radiation, temperature, and humidity conditions dryers. However, there limited information on actual these two systems, which should be documented Using sensors monitor micro-climatic changes inside chamber will useful improve performance. Therefore, objectives this research were (1) design dryer from locally available inputs; (2) determine radiation over time; (3) compare relative temperatures between sun-drying dryer; (4) relationship among climatic parameters; (5) some physical, chemical, biological properties dried both techniques with Cambodian standards. The study was conducted collaboration processor Siem Reap Province December 2023 January 2024 using sensor-mounted fabricated by Royal University Agriculture dry compared sun-drying. Three experiments carried out 8:00 16:00 following common practices each experiment, 80–100 kg raw giant snakehead, 56–70 prepared (1.04 ± 0.05 fish), drying. Data environmental measured analyzed. results show that had higher (almost 60 °C) lower (about 20%) during peak hours when (36.8 °C 40%, respectively). all cases, decreased rising temperatures. final weight moisture than those eight hours. Salmonella detected E. coli not. Bacterial presence may harmful human health. Nevertheless, time spent same, so future studies focus improving ventilation remove faster dryer, can help more saving. Hybrid also considered maintain high at night, while bacteria counted safety reasons.

Language: Английский

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