Journal of Agricultural Food Science and Biotechnology,
Journal Year:
2023,
Volume and Issue:
1(3), P. 176 - 181
Published: Jan. 1, 2023
Nutritional
compositions
(protein,
ash,
moisture,
fat,
energy
and
carbohydrate)
of
experimentally
commercially
sun-dried
fish
items
Bangladesh,
namely
Punti
(Puntius
sophore),
Mola
(Amblypharyngodon
mola),
Chanda
(Chanda
nama),
Phasa
(Setipinna
phasa)
small
Prawn
(Macrobrachium
rosenbergii)
were
explored
in
this
study.All
the
experiments
performed
following
standard
AOAC
methods.The
moisture
contents
both
dried
varieties
within
acceptable
limit,
ranging
from
10.30±0.09%
to
16.83±0.08%and
10.25±0.14%
17.50±0.15%,respectively.Notable
protein
found
59.13±0.22%
72.02±0.06%
56.74±0.09%
65.17±0.04%
samples.The
ash
varied
10.05±0.03%
17.68±0.04%
items,
which
ranged
12.40±0.02%to
15.70±0.43%
items.Overall,
products
be
nutritionally
superior
compared
products.Therefore,
study
recommends
experimental
method
over
commercial
produce
dry
products,
is
more
hygienic
ensures
maximum
retention
nutritional
qualities
fresh
fishes.
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.
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.
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.
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.
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.
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.