Search results1 – 10 of over 16000
Purpose – The purpose of this research is to identify Tuah Teng fishing techniques in food security to facing ASEAN economic community (AEC) and to give description about…
Purpose – The purpose of this research is to identify Tuah Teng fishing techniques in food security to facing ASEAN economic community (AEC) and to give description about Tuah Teng fishing techniques and its relationship with food security of coastal society in face of AEC era.
Design/Methodology/Approach – The method of sampling is by snowball technique, because every generation of fisherman community has used this since a long time ago. The method of analysis is done by descriptive qualitative based on primary data by observation and secondary data from the literature study.
Findings – The technique of fishing Tuah Teng is done by attracting the fish relying on simple equipment consisting of stereofoam, plastic cans, vats with cement and rubber wheel, and fish bait from dried coconut leaves tied to the rope. Availability of fish can support the food security. During season, the prices of fish can be very cheap or even just distributed free to the community.
Research Limitations/Implications – Food security in the era of ASEAN economic community encourages food self-sufficiency and ultimately realizes food sovereignty. The community no longer imports the fish, even they can export because the needs of fish in domestic has been fulfilled.
Practical Implications – The Office of Marine and Fisheries (DKP) has provided assistance in the form of radar and a more modern computer to be able to detect the fish. But fishermen still survive with this traditional method.
Originality/Value – This research identifies Tuah Teng as a traditional of fishing technique in Aceh Utara.
The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish…
The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine.
Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples.
ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments.
In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.
Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post‐harvest storage of fish.
With a previous throughput of sea fish contamination with microorganisms, the present study extended the array of such spoilage over four other fish samples including…
With a previous throughput of sea fish contamination with microorganisms, the present study extended the array of such spoilage over four other fish samples including Pseudapocryptes elongates, Scomberomorus cavalla, Xenentodon cancila and Otolithoides pama, evaluated the reductive impact of irradiation, and further validated the irradiation methodology in controlling the microbial quality of the sea fish samples. The paper aims to discuss these issues.
Twelve samples of each sea fish were collected from super shops in Dhaka city and a portion of each sample was subjected to γ-irradiation at a dose of 3 kilo gray (kGy). Then, both non-irradiated and irradiated samples were tested for the presence of pathogenic bacteria though culture on different specific media followed by biochemical identification. Drug resistance among the pathogens was also investigated.
Most of the non-irradiated samples were observed to harbor huge bacteria and fungi (1.3×102-1.5×107 cfu/g or cfu/ml) including the fecal coliforms ranging up to 105 cfu/g or cfu/ml, leading to an elevated threat to public health. Besides, the isolates were found to be resistant against single or multiple antibiotics, which further brought treatment complications during the possible disease outbreaks. However, the pathogenic load was significantly reduced after applying 3 kGy dose of γ-irradiation on the samples in consistent to the previous work using different fish samples.
A similar type of work has already been published by the group using different samples this year in the Journal of Microbiology, Biotechnology and Food Sciences, Vol. 2 No. 4, pp. 2420-2430. However, even being an increment of the previous work, the present work deals with extended array of sea fish samples with an objective of controlling food safety.
The present work further confirms and assists the knowledge of food protection and the identification of spoiling bacteria and fungi by applying replicable methods projects of the novelty and practical outcome of the work.
The reduction of pathogenic load revealed the efficacy of γ-irradiation as a mean of preserving fish quality. Besides, the study quantified the contaminating microorganisms as well as identified the drug-resistant bacteria among sea fish samples. Traditional but standard cultural and biochemical tests, demonstration of drug resistance among the isolated microorganisms from fish samples and finally the microbial elimination by irradiation might contribute to the existing knowledge on major sea fish.
Reviews the three sectors of the UK fish market – fresh, canned and frozen, and details key factors affecting its size. Sees the competitive structure of the market as being dominated by a handful of major brands, mainly in the canned and frozen sectors. Aggregate advertising expenditure is the lowest in the food market. Retail distribution of fish and fish products is focused on the grocery multiples and the consumer profile is that of the 45‐64 age group, especially for fresh fish. Forecasts that the market will reach £1.73 billion by 1996, compared with £1.51 billion in 1991.
This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta)…
This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p<0.01) in the protein content of the raw fish compared to the heat‐treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non‐essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.
Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns…
Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes ‐ odour, flavour and texture. Changes to the fats, protein, nucleotides, non‐protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality.
Over-fishing off West Africa.
Studies of the marketing and distribution of fish have examined adeclining industry, which, in response to trends in fish consumption andmajor developments in the food…
Studies of the marketing and distribution of fish have examined a declining industry, which, in response to trends in fish consumption and major developments in the food retailing industry, has undergone profound alterations. The shift in demand from fresh to frozen fish and the decline in the number of traditional fishmongers have been of particular importance in effecting changes in the distribution of fish. This article aims to remedy the neglect of the inland markets. By analysing their present roles and identifying their particular functions within the wider marketing system, it should be possible to offer a clearer perspective on their present and future roles.
This article focuses on the consumption of fish in Qatar and its health benefits for those living in the region. The nutritional value of fish from traditional fishing…
This article focuses on the consumption of fish in Qatar and its health benefits for those living in the region. The nutritional value of fish from traditional fishing areas such as the UK has been much discussed but this article addresses the value of fish from warmer regions. Samples of popular fish were purchased from the local market in Qatar and were then analysed for levels of major nutrients and fatty acids. The likely nutritional impact of fish on the local diet was then evaluated. Problems of preservation of fresh fish, hygiene and mercury levels are also pointed out. Vigilance on behalf of the Public Health Authorities is urged to ensure the good reputation of fish in this region remains.