Showing papers on "Salted fish published in 2012"

Media and Conditions for the Growth of Halophilic and Halotolerant Bacteria and Archaea

Abstract: An awareness of haloarchaea has existed since ancient times, with published descriptions of “red waters” associated with salt mining, the “red heat” of salted hides, and the “reddening” of salted fish (Bass-Becking 1931; Kurlansky 2002) For a society without refrigeration, the economic impact of codfish deterioration garnered particular attention, with Farlow (1878) oft cited as the first to publish on what were presumably haloarchaea The early growth media of Eddington (1887) and Le Dantec (1891) reflected natural high-protein substrates, using beef peptone, gelatins, and fish broths, solidified with agar, flour, or bread paste While some early studies used pieces of fish soaked in various brines (Hoye 1908; Klebahn 1919; Harrison and Kennedy 1922), many included ground cod or a cod broth, or media based on beef bouillon or beef gelatin (Beckwith 1911; Bitting 1911; Becker 1912; Kellerman 1915; Clayton and Gibbs 1927; Velu 1929) Milk was introduced as a preferred organic constituent by Bitting (1911) and Kellerman (1915), but was popularized by Lockhead (1934) Rice flour, wheat flour or whole rice grains often were used as gelling agents (Clayton and Gibbs 1927; Robertson 1931; Boury 1934; Gibbons 1937) Silica gel was suggested to reduce organic content of solidified media (Hanks and Weintraub 1936; Moore 1940 1941) It was recognized that alkaline culture conditions were useful for growing certain halophilic microbes (Stather and Liebscher 1929) and that halophilic obligate anaerobes could be grown on a cooked meat medium (Baumgartner 1937) The seminal paper of Harrison and Kennedy (1922) focused on the difficulties of growing the organisms responsible for red discolorations on salted fish, trying many media recipes including those based on cider, milk, broths, sugars, and potatoes While the red organisms proved difficult to isolate, as an aside, the paper discusses a broad diversity of non-red halophilic organisms that were more easily isolated on these media

Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

Abstract: Fifty-seven salted seafood products sold in the fishing village stores in Taiwan, including salted fish product, salted mollusc product and salted shrimp product, were tested to determine the occurrence of histamine and histamine-forming bacteria. Although the average content of each of nine different biogenic amines in all samples was less than 5.0 mg/100 g, 10.5% (6/57) of tested samples had the histamine content greater than the 5.0 mg/100 g allowable limit suggested by the US Food and Drug Administration. One histamine-producing bacterial strain, capable of producing 78.5 ppm of histamine in trypticase soy broth supplemented with 1.0% l -histidine (TSBH), was identified as Bacillus megaterium. The B. megaterium isolate was a halotolerant bacterium which grew well to an elevated NaCl concentration of 15% in TSBH medium. Besides, it had a consistent ability to produce >300 ppm of histamine at 10% NaCl concentration in TSBH medium after 72 h.

Growth response of vibrio parahaemolyticus and listeria monocytogenes in salted fish fillets as affected by zataria multiflora boiss. essential oil, nisin, and their combination

Abstract: The growth of Vibrio parahaemolyticus (at inoculation levels, 103 and 105 cfu/g) and Listeria monocytogenes (at inoculation level, 103 cfu/g) were investigated in salted fish fillets (brine salted at 4% NaCl) as affected by different concentrations of Zataria multiflora Boiss. essential oil (EO), nisin (N) and their combinations at 8C (and 4C only for L. monocytogenes) during 21 days. The growth of V. parahaemolyticus was inhibited at 8C (in control group) and reached <2 log10 cfu/g at the first day of study for inoculation level of 103 cfu/g. At inoculation level of 105 cfu/g, this inhibitory effect was significantly (P < 0.05) affected by adding EO. The significant inhibitory effect of N alone and synergistic inhibitory effect of EO with N were also observed during the study. For L. monocytogenes, the obvious significant inhibitory effect of EO and its combination with N was observed at 4C. Considering the organoleptic effect of the EO used in this study, the best inhibitory effects of EO in combination with N for V. parahaemolyticus and L. monocytogenes were obtained at combinations of EO = 0.405% and n = 0.75 µg/mL, and EO = 0.405% and n = 0.25 µg/mL, respectively. PRACTICAL APPLICATION The synergistic inhibitory effect of Zataria multiflora Boiss. essential oil and nisin on V. parahaemolyticus and L. monocytogenes, which was obtained in this study can improve the scope of essential oil function in food industry.

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects.

Abstract: This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

Method for preparing salted fish

Abstract: The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 02 grams of Taomeisu (colour former), 02 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 04 to 06 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 01 to 05 grams of potassium sorbate In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, themeat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health

Manufacture method of fermentation flavor yellow croaker

Abstract: The invention relates to a method for producing a fermented flavor yellow croaker. The method comprises the following steps: fresh yellow croakers are taken as raw materials, gill parts and internal organs are removed, the bodies of the yellow croakers are symmetrically cut to form half-half distributed fish fillets which are connected by ventral fish skin or tergal fish skin, the fish fillets are cleaned with clear water, drained and evenly coated with a layer of fine salt on the surface, the salt consumption is 5-8% of the weight of the fish fillets, and the fish fillets are salted at the low temperature of 4-6 DEG C for 24-48 hours; the salted fish fillets are shaken to remove salt particles, sprinkled and mixed with pickling sauce and a leaven consisting of Lactobacillus plantarum, Lactobacillus sake and Pediococcus acidilactici, and then the fish fillets are placed in a fermentation vessel for fermentation and pickling with flavor at the temperature of 34 DEG C for 18-24 hours; the fermented and pickled fish fillets are fried or cooked at high temperature or roasted, cooled, vacuum packaged and sterilized to obtain the finished product. The flavor yellow croaker produced by the method has six tastes, i.e. salty taste, numb taste, pungent taste, spicy taste, sour taste and sweet taste, the taste is delicious and fragrant, and the flavor yellow croaker has rich nutrition. The method has the advantages of advanced technique, reasonable procedures and feasible operation, and is suitable for industrialized production.

Chemical and microbiological evaluation of some fish products samples

Abstract: Different kinds of fish products namely canned, salted, smoked, and frozen fish were collected from local markets in Damietta Governorate. The aim of this study was to report if these fish products were in compatible with Egyptian standard specifications or not. Subsequently, be ensure that these fish products highly consumed in Damietta Governorate were safe foods for human or not. Total viable bacterial count, aerobic spore forming bacteria, Staphylococcus aureus, coliform group, Clostridium spp. and anaerobic spore formers producing H2S were studied. Finally, from the obtained results it could be reported that all studied fish products were compatible with their standard specifications from chemical and microbiological view except salted fish products (salted sardine and salted mullet named Feseikh) did not agree with their standard specification from microbiological aspects and may be harmful for consumers.

Salt Based Dry Fish Processing and Marketing by Fishers of Minneriya Reservoir in Sri Lanka

Abstract: Fish represent a major source of animal protein in the Sri Lankan diet. However, it is more susceptible to spoilage than other animal food. The objectives of this study were to determine the scientific basis of the preparation and the selection of freshwater fish species for dry fish production and to analyze the profitability of dry fish marketing in Minneriya. Data were collected by on-site observations and interviews with randomly selected five dry fish sellers, twenty involved fishermen and fifty consumers using a semistructured questionnaire. Salting and sun drying are the main fish preservation methods in this area and consumer preference for dry fish is significantly high. For processing, small (6.875-8.750 cm) and damaged fish are collected, split ventrally, and the gut and skin are removed completely. Fish are then washed thoroughly and salted at a ratio of 1:3 (salt:fish), mixed well and packed into plastic buckets (20L) and kept for 2-3 day. The salted fish are then spread on large stones and sun dried. Puntius filamentosus, Oreochromis mossambicus, O. niloticus, Glossogobius giuris, Channa striatus, Hyporhamphus limbatus and Etroplus suratensis are used for dry fish preparation. Carcass recovery of fish was 33.3%. Dry fish was sold to grocery stores at Minneriya and to the Dambulla market, with a profit of Rs. 255/- per kg and a market margin of 72.9%. The findings indicate that dry fish marketing is a profitable, low cost option for small-scale producers in Minneriya. The quality of the final product could be improved by educating fishermen to use clean water and quality salt for processing and by introducing simple equipment such as solar or artificial dryers for drying, thus preventing contamination and dependence on weather conditions. Tropical Agricultural Research Vol. 23 (4): 357-362 (2012) DOI: http://dx.doi.org/10.4038/tar.v23i4.4871

EFFECT OF DIFFERENT SALT CONCENTRATIONS ON CHEMICAL COMPOSITION OF THE FISH hydrocynus spp.

Abstract: This piece of work was directed towards the study of the proximate chemical composition to compare the effect of the different salt concentrations on the nutritive value of fish. In both fresh fish and fassiek (salted fish). Proximate analysis targeted the determination of moisture%, protein%, ash%, fat and pH. Contents were determined by wet samples. The proximate composition of the fresh samples was 70.9%, 24.2%, 3.8%, 1.2% and 7.05 for moisture, protein, fat, ash and pH respectively. The proximate composition of fassiekh (moisture, protein, fat, ash and pH) for 15% salt was 60.3%, 21.7%, 3.4%, 10.5% and 6.6 respectively. And for 20% salt was 56.7%, 19.2%, 3.2%, 12.9% and 6.0 respectively. And for 25% salt was 52.2%, 17.6%, 1.9%, 14.1%, and 5.8 respectively. As for the proximate composition of fassiekh it is clearly observed that all the studied parameters are significantly different in fresh treated samples. Variations appeared to be due to the interaction of the salting treatment.

Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect.

Abstract: BACKGROUND: Salted fi sh products are popular in many countries around the world. Salting is one of the oldest techniques for fi sh preservation, and is essentially intended to increase the shelf-life of the product depressing water activity by means of dehydration and salt uptake by the fi sh muscle. However, the current demand for salted fi sh is driven more by the flavour of the product than for preservation purposes. Vacuum-packaging represents a static form of hypobaric storage. It is widely used in the food industry because of its effectiveness in reducing oxidative reactions in the product at relatively low cost. Low temperature storage is one of the primary methods to maintain fi sh quality, based on the reduction in the rates of microbiological, chemical and biochemical changes. MATERIAL AND METHODS: Fresh Golden mullets were rapidly beheaded, scaled, gutted and immediately washed with tap water then, samples were taken to the laboratory in ice box for chemical and microbial analysis of fresh fish, other samples were put in the brine (6 liter water and 2160 g salt was used for brine solution). After 14 days of brining, fish were taken out of brine solution and drained, then they were Vacuum Packed and labelled (each pack contained two fish about 1500 g weight). All the packs were stored in a refrigerator 4°C. Some quality aspects including Total Volatile Nitrogen (TVN), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Viable Count (TVC), Halophilic Bacteria (HB) and presence of Clostridium Botulinum were determined in fresh mullets, fresh brined mullets after 14 days of brining, and in (Vacuum Packed) VP samples stored at 4°C at intervals of 30, 60 and 90 days. RESULTS: TVN increased from ten mg/100 g in fresh brined after 14 days to 30.80 mg/100 g in VP brined Golden mullet after 90 days of storage at 4°C, PV increased after brining from 1.50 meq/kg in fresh brined to 28.90 meq/kg in VP brined Golden mullet after 90 days of storage at 4°C, TBA increased from 0.07 mg MDA/kg in fresh brined to 0.10 after 60 days and then, decreased to 0.09 mg MDA/kg in VP brined Golden mullet after 90 days of storage and TVC decreased from 4.70 log CFU/gr in fresh brined to 4.40 log CFU/ gr after 30 days and then, increased to 5.70 log CFU/gr in VP brined Golden mullet after 90 days of storage at 4°C, HB increased from 4.55 log CFU/gr in fresh brined to 6.30 log CFU/gr after 90 days of storage period at 4°C and exceeded the permissible level. Clostridium botulinum toxin was not detected in any of the samples throughout the storage. CONCLUSIONS: The results from this study clearly suggested that a combination of brining, vacuum packaging and storage at refrigerated temperature prolongs the shelf-life of Golden mullet to a great extent. Our findings revealed that the longest shelf-life was for VP brined Golden mullet stored at 4°C is 30 days.

Effect of salting and drying techniques on treated meat of Khashm El-Banat (Mormyrus niloticus) collected from the white Nile in Sudan.

Abstract: The present study investigated effect of salting and drying techniques on nutritive values of treated meat of Khashm El-Banat (Mormyrus niloticus Bloch and Schneider, 1801). Twenty six kilograms of the studied fish were evaluated after dividing them into two main groups named salted fish and non-salted depending on 20% brine used. Each salted fish and non-salted fish were divided into two subgroups and then one subgroup of both salted fish and non-salted fish was exposed directly to sun rays in Open Air (OA) and the other one was exposed indirectly to sun rays in Shade (SH). Results showed that drying technique of Khashm El-Banat in OA was quicker than that in SH. Protein content showed having high significance where non-salted fish had the highest values as 63.9% in OA and 61.4% in SH. Ash content also was highly significant where salted fish had the highest content as 17.8% in OA and 17.9% in SH. Drying technique in OA was not preferable for Khashm El-Banat, because it had a relative fat content which led to accumulate dust particles on the crusted surface of the dried fish.

Kemandirian Pangan Sumber Karbohidrat Dan Protein Untuk Mewujudkan Ketahanan Pangan Keluarga

Abstract: This study aims to: formulate operational concepts to measure the level of household food endurance, to analyze indicators of household food endurance in terms of aspects of education, economics, and food consumption, identify the characteristics of households that experienced food unendurance. Household sample was pre-prosperous, prosperous I, prosperity II, prosperous III, and prosperous III +. Selection random sample coated with proportional allocation. Types of data collected include demographic characteristics of household, ownership of land, the economic characteristics of households, household social characteristics. Based on discriminant analysis, it found five variables that can be indicators of household food enduracnce is the wife of education backgaround, ownership of chickens, the frequency of eating rice consumption , cassava consumption frequency and the frequency of consumption of salted fish. The higher the wife's education, the more resistant the household food. While ownership of the chicken and salted fish consumption is indicated that is the opposite of more domesticated chickens and the higher the frequency of consumption of salted fish is the household food unendurance. Striking characteristic is the average frequency of consumption of salted fish, the frequency of household consumption of food endurance just 0.7 times per week, while the household does not endurance as much food frequency 3.9 times per week.

Determination and optimization of N-nitrosamines in salted fish by gas chromatography-mass spectrometry

Abstract: We determined N-nitrosamines in salted fish by gas chromatography-mass spectrometry(GC-MS),optimized the sample preparation conditions,compared the response intensity of N-nitrosamines by SPME and dichloromethane ultrasonic extraction as well as explored the impact of organic solvent,extraction time and times on the determination.By ion selective electrode method,we determined the contents of N-dimethylnitrosamine,N-diethylnitrosamine,N-nitroso-pyrrolidine and N-nitrosamines.Results show that the linear correlation coefficient is 0.999 2,0.999 1,0.999 1 and 0.999 2,respectively,with a linear range of 0~10 μg · mL-1.The method has good reproducibility(RSD≤2.1%,blank spiked recovery is 70%~80%) and high sensitivity(detection limit is 0.038 6 μg · kg-1,0.022 7 μg · kg-1,0.031 6 μg · kg-1 and 0.047 8 μg · kg-1,respectively).

Method for degrading nitrite in salted fish

Abstract: The invention discloses a method for degrading nitrite in salted fish, which comprises the following steps of: (1) washing and then draining a whole salted fish or a salted fish block; (2) inoculating the salted fish with mixed bacteria liquid of lactobacillus plantarum and pediococcus pentosaceus to degrade the nitrite; and (3) placing the well-inoculated salted fish into a fermenting box to be fermented, and then obtaining a salted fish product with low content of nitrite after drying the fermented salted fish. Due to the adoption of the method, the content of nitrite in the salted fish product can be effectively reduced, harmful substances such as nitrosamine in the salted fish product can be prevented, and the eating safety of the salted fish product can be ensured; and meanwhile, the taste and the quality of the salted fish product also can be maintained.

[Effect of zataria multiflora boiss essential oil and nisin on shelf life in light salted fish fillet of silver carp [hypophthalmichthys molitrix]]

Abstract: 1 رايداتسا ، رگ هو تلايش ، يزرواشك هدكشناد ، هاشنامرك دحاو يملاسا دازآ هاگشناد هاشنامرك ، 2 ،داتسا هورگ تشادهب و لرتنك داوم ،يياذغ هدكشناد يكشزپماد هاگشناد نارهت نارهت ، 3 رايداتسا ، هورگ يياذغ داوم تشادهب هدكشناد ، اريپ ماد يكشزپ ، نادمه انيس يلعوب هاگشناد ، نادمه 4 ،رايداتسا هورگ تشادهب و لرتنك داوم ،يياذغ هدكشناد يكشزپماد هاگشناد نارهت نارهت ، 5 هاشنامرك دحاو يملاسا دازآ هاگشناد ناوج نارگشهوژپ هاگشاب وضع هاشنامرك ، * سردآ هبتاكم : هاشنامرك ، هاشنامرك دحاو يملاسا دازآ هاگشناد يزرواشك هدكشناد ، هورگ ، تلايش نفلت : 7243181 ) 0831 ( من ، ربا : 7243196 ) 0831 ( كينورتكلا تسپ : Nchoobkar20@gmail.com

Experimental and mathematical description of sorption isotherms and thermodynamic properties of salted and dried African catfish (Clarias gariepinus).

Abstract: Sorption isotherms and thermodynamic properties of brine salted and dried (BSD) and dry salted and dried (DSD) African catfish in the water activity (aw) range (0.33-0.85) was determined and compared at 25, 30 and 40C using the static gravimetric method of saturated solutions. Five sorption models: GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Kuhn, Adam and Shove and Henderson were fitted with the experimental sorption data obtained. Curves for both samples followed the type III BET classification scheme. Equilibrium moisture content (EMC) decreased with increase in temperature at low and intermediate aw (0.33-0.65) while there was an inversion of this trend at higher aw (0.75-0.85) with DSD samples having higher values at the same experimental conditions. GAB model predicted best with the monolayer values varying between 0.047 to 0.054 kg/kg db for BSD samples and 0.047 to 0.052 kg/kg db for DSD samples. Salting technique affected significantly the properties investigated

Effect of salt concentration level and season on chemical composition of wet-salted fermented fish species

Abstract: The study was conducted to investigate the effect of salt concentration level and season on chemical composition of wet-salted fermented product (local name; fassiekh) processed from new two fish species (Labeo spp, local name; Debs, Schilbe spp local name Shilbaya) compared with popular fassiekh fish species (Hydrocynus spp, local name: Kass), in reducing the over fishing and use of Alestes and Hydrocynus spp.in fassiekh production in the Sudan. A assorted of 12 Kgs of each of three fassiekh fish species group, consisted of Hydrocynus spp; (25 -30 cm in total length), Labeo spp (20 -25 cm in total length) and Schilbe sp. (17 -22 cm in total length) were collected from Jebel Aulia Dam landing. Fish species were transferred to Khartoum fishing company for processing of fassiekh product. The samples were divided into 3 batches with three replicates. Each batch was treated with different common salt concentration level (20%, 25%, 33% and 0% as a control). The findings of the study clearly revealed, the chemical composition of fresh salted- fermented product showed no significant differences between Labeo and Hydrocynus spp. while Schilbe sp. recorded significantly higher fat content. The salt concentration level on studied fish species resulted in an increase in crude protein and ash content than fresh fish. The highest salt level (33%) resulted in significantly lower moisture content, and produced well wet-salted fermented product with reasonably long storage shelf life. The effect of different season's production time on wet-salted fermented product showed no significant differences in final product of wet-slated fermented fish species chemically. But there were differences in the duration of processing time, depending on ambient temperature. The study concluded that, the best fish species for production of fassiekh product was the Labeo sp. in winter time with 25% slat concentration level treatment. The second and third were Hydrocyun sp. and Shelibe sp. respectively at the same slat concentration level of treatment and season time.

Study on Food Culture of Koreans over 80-Years-Old Living in Goorye and Gokseong

Abstract: This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life`s property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step`s property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step`s property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step`s property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

Analysis of Trichlorfon in Dry Salted Fish

Abstract: A new method for the extraction of trichlorfon in dry salted fish with acetone is performed. The extraction and partition steps are combined into one step by saturating the extraction solvent with sodium chloride and removing water by dichloromethane. During January to April 1996, 296 samples of dry salted fish were analysed by using this method, 21.6 percent of dry salted fish were detected trichlorfon residue and the average amount detected were 2.79 mg/kg, range < 0.04-21.98 mg/kg. Key words: Trichlorfon, Gas chromatograph

Qualitative assessment in salted red mullet (mullus surmuletus, l. 1758)

Abstract: In this study, microbiological and chemical properties of red mullet (Mullus surmuletus, L. 1758), treated by dry salting and stored for 120 days at 4 ± 1oC, were investigated. Samples were divided in two lots and put in glass (G) and in glazed crock (C) jars. Microbial load was low at 0 day and during a 120 day period; aerobic mesophilic, psychrophilic and alophilic/alotollerant bacteria counts increased during the first 7 days in both samples; then, a decrease occurred during the whole ripening period; total coliforms and yeast-mould counts were always low. Samples microbial load at 0 day showed a good quality of not processed fishes. pH value at 0 day was 6.65; then it decreased during ripening. Total volatile basic nitrogen and trimethylamine nitrogen values, at 0 day, were low (6,982 mg/100 g; 2,618 mg/100 g, respectively); during ripening the amounts slightly increased in both samples. Overall, a good samples stability during the whole ripening period was considered. Several volatile compounds were identified in all Mullus surmuletus specimens by SPME-GC-MS; in all the samples hexanal, heptanal and (Z)-4-heptanal, typical aroma compounds in salted fish, prevailed. Statistically significant (P< 0,05) differences between G and C and control sample (0 day) during ripening of salted mullet for chemical aspects were observed. The results, altogether, showed that dry salting process is useful to give stability to Mullus surmuletus. The jar material improved the development of typical aroma compounds and it could be proposed for a niche product made for use in a small and specialized, but profitable, market. The glass could be used for industrial production since it provides uniformity for aroma during the maturation.

Kemandirian Pangan Sumber Karbohidrat Dan Protein Untuk Mewujudkan Ketahanan Pangan Keluarga

Abstract: This study aims to: formulate operational concepts to measure the level of household food endurance, to analyze indicators of household food endurance in terms of aspects of education, economics, and food consumption, identify the characteristics of households that experienced food unendurance. Household sample was pre-prosperous, prosperous I, prosperity II, prosperous III, and prosperous III +. Selection random sample coated with proportional allocation. Types of data collected include demographic characteristics of household, ownership of land, the economic characteristics of households, household social characteristics. Based on discriminant analysis, it found five variables that can be indicators of household food enduracnce is the wife of education backgaround, ownership of chickens, the frequency of eating rice consumption , cassava consumption frequency and the frequency of consumption of salted fish. The higher the wife's education, the more resistant the household food. While ownership of the chicken and salted fish consumption is indicated that is the opposite of more domesticated chickens and the higher the frequency of consumption of salted fish is the household food unendurance. Striking characteristic is the average frequency of consumption of salted fish, the frequency of household consumption of food endurance just 0.7 times per week, while the household does not endurance as much food frequency 3.9 times per week.

Sikap pengolah dalam menentukan produk ikan asin

Abstract: Salted fish products produced by processors in Muara Angke and Cilincing are very diverse on size and type. Choosing of types of salted fish to be produced by processors depends on some factors. The purpose of this study was to identify the factors which related with processors attitude on choosing salted fish product. The research design was exploratory research. The population were all of the salted fish processors in Muara Angke and Cilincing, North Jakarta. Respondences were choosen randomly to get 73 salted fish processors, 55 persons of them were located at Muara Angke and another 18 were from Cilincing. Data collected consist of primary data which used survey methods. Then data were analysed using descriptive-analysis and Rank Spearman correlation. The results indicated that the most preferred salted fish product by processors were small fish types, i.e fringerscales sardinella, anchovy and squid, because of of raw materials. Processors’ continuity of raw materials. attitude on choosing of salted fish product was significantly corrrelated with processors’ obedience to the rule of processing norms/customs regulations. Key words: access of processing technology, salted fish products, processors’ attitude

Mulberry leaves of salted fish manufacture method and spice made of salted fish composition

Abstract: PURPOSE: A producing method of fermented seafood using mulberry leaves, and a fermented seafood seasoning composition are provided to offer functionalities of the mulberry leaves to the fermented seafood. CONSTITUTION: A producing method of fermented seafood using mulberry leaves comprises the following steps: selecting ingredients for the fermented seafood, and washing with seawater before dehydrating; salting the ingredients with bay salt; aging the salted ingredients for 5 years in an underground curing chamber; separating liquid from the aged ingredients using a separate filter; mixing 65wt% of aged ingredients and 35wt% of seasoning; and aging the mixture in the underground curing chamber at 6-10 deg C for 100 days. The seasonings include 5wt% of garlic, 5wt% of minced ginger, 2wt% of red pepper powder, 2wt% of starch syrup, 11wt% of ground onion, and 10wt% of mulberry leaves.

Processing technique and processing device of flavor dried fish larva

Abstract: The invention discloses a processing technique and a processing device of flavor dried fish larva The processing technique comprises the steps of: washing; salting: salting one catty of fish larva with 03 catty of salt for 2 hours; flavoring: adding 02 to 04 part of pepper powder, 0005 to 0015 part of five-spice powder, 0005 to 0015 part of fresh ginger juice and 005 to 015 part of monosodium glutamate into the 10 parts of drained salted fish; baking: uniformly paving one layer of the flavored fish on a conveying belt, arranging 6 to 8 groups of microwave generators inside a tunnel-type microwave bake oven with power of 40kilowatts, and referring to the baking time of the fish about 25 to 35 minutes in the bake oven for a linear speed of the conveying belt; and vacuum packing the fish to obtain a finished product after passing the inspection The dried fish larva is uniformly dried, the moisture content of the dried fish larva is generally 8 to 10 percent after being dried, no antiseptic and additive is needed by adopting the vacuum packaging way, the quality guarantee period can reach 6 months, the flavor is unique, the whole process can be completed in 30 minutes, and the processing efficiency is high

Kemandirian Pangan Sumber Karbohidrat Dan Protein Untuk Mewujudkan Ketahanan Pangan Keluarga

Abstract: This study aims to: formulate operational concepts to measure the level of household food endurance, to analyze indicators of household food endurance in terms of aspects of education, economics, and food consumption, identify the characteristics of households that experienced food unendurance. Household sample was pre-prosperous, prosperous I, prosperity II, prosperous III, and prosperous III +. Selection random sample coated with proportional allocation. Types of data collected include demographic characteristics of household, ownership of land, the economic characteristics of households, household social characteristics. Based on discriminant analysis, it found five variables that can be indicators of household food enduracnce is the wife of education backgaround, ownership of chickens, the frequency of eating rice consumption , cassava consumption frequency and the frequency of consumption of salted fish. The higher the wife's education, the more resistant the household food. While ownership of the chicken and salted fish consumption is indicated that is the opposite of more domesticated chickens and the higher the frequency of consumption of salted fish is the household food unendurance. Striking characteristic is the average frequency of consumption of salted fish, the frequency of household consumption of food endurance just 0.7 times per week, while the household does not endurance as much food frequency 3.9 times per week.

Method for processing fish using blueberry and salted fish, salted mackerel thereof

Abstract: PURPOSE: A fish processing method using blueberries, salted fish including mackerel using thereof are provided to use the leaves and fruit of blueberries as functional materials. CONSTITUTION: A fish processing method using blueberries comprises the following steps: roasting blueberry leaves more than 1 time before drying; mixing the blueberry leaves with water at a weight ratio of 1:100-500, and heating the mixture for 1-2 hours at 90-120 deg C for extracting active substances; filtering and cooling the blueberry leaf extract; adding bay salt into the blueberry extract to prepare soaking water; dipping fish into the soaking water; arranging the soaked fish for aging; vacuum-sanitizing the aged fish; and rapidly freezing the fish for 60-90 minutes.

Method for extracting highly enriched calcium powder from salted anchovy, and highly enriched calcium powder prepared thereby

Abstract: The present invention relates to a method for extracting a highly enriched calcium powder from salted anchovy and a highly enriched calcium powder prepared thereby More specifically, the present invention relates to a method for extracting a highly enriched calcium powder from salted anchovy and a highly enriched calcium powder prepared thereby, wherein salted fish gut dregs remaining after the extraction of fish sauce from salted anchovy are processed through several steps, thereby preparing a powder comprising an enriched calcium ingredient Particularly, the fishy taste specific to salted anchovy is almost completely removed to facilitate the calcium powder intake for women or children, thereby contributing to the promotion of health, and also contributing to the increase of farmers' income by the use of thrown out salted fish gut dregs According to the present invention, salted fish gut dregs remaining after the extraction of fish sauce from salted anchovy are processed through several steps, thereby preparing a powder comprising an enriched calcium ingredient, wherein vapors and odors generated during the drying step are absorbed/adsorbed using zeolite to almost completely remove the fishy taste specific to salted anchovy to facilitate the calcium powder intake for women or children, and it is possible to contribute to the increase of farmers' income by the use of thrown out salted fish gut dregs