Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality a...

An experimental cultivation of rainbow trout was carried out using the selenium-containing feed additive «Kormogran Selen-3». According to a number morphometric parameters, there were no significant true differences between and control groups, however, an intensification fat metabolism in group established, which slowed down process accumulation intracavitary by individuals. This caused some la...

In Cambodia, freshwater aquaculture is the most important source of food production. Fresh fish meat considered a highly perishable that requires use different manipulations and preservation techniques to inhibit proliferation undesirable bacteria. These bacteria are naturally present in raw product or could be acquired during manipulation by cross-contamination. Many studies worldwide have inv...

The effects of three different traditional processing methods (smoking, frying and salting) on proximate composition of red fish stored under ambient room conditions were determined. Fresh red fish were obtained from Elmina fish market. These were used for the study to determine the proximate properties of the raw fish, smoked fish, fried fish and salted fish before and after storage. The param...

Abstract In Ghana, the role of female informal traders (“market women”) in making low-cost smoked and dried fish available urban rural marketplaces is key to explaining high consumption country. However, market women’s contribution food security nutrition (FSN), as well quality safety underrated poorly understood. Fish marketing requires proficient distribution preservation skills, economic soc...