Smoking with liquid smoke is one of the alternative processing methods lower temperatures and expected to reduce protein amino acid damage. This study aimed determine effect different concentrations corncob on quality both chemical sensory smoked barracuda fish. The method used was smoking fish four smoke, namely 0%, 2.5%, 5%, 7.5% at a temperature 40-50°C (1 hour), 50-60°C 70-80°C (2 hours). m...

Smoking is the technique of seasoning, or preservation food either by exposing it to heat from a burning smoldering substance, usually wood cold air at reduced temperature. unit operation that has gained overwhelming acceptance across globe. The conventional method for smoking often stressful and unhygienic while posing health risks processors. In view this, low cost kiln was developed evaluate...

Nematodes from the superfamily Ascaridoidea (families Anisakidae and Raphidascarididae) are worldwide distributed parasites. Their live cycles include many species of water invertebrates and teleostean fish as intermediate hosts, and fish, sea mammals or fish-eating birds being definitive hosts. Humans can be infected with some of these parasites after consumption of raw or wrongly processed fi...

Several species of fresh water fish including common carp (Cyprinus carpio), rohu (Labeo rohita), mrigal (Cirrhinus mrigala) and rainbow trout (Oncorhynchus mykiss) are being farmed in India in order to meet the increasing demand for fresh fish. Among the fresh water fishes, rainbow trout is farmed in many parts of India. Worldwide, farmed trout production is increasing. The demand for trout in...

Hemostatic factors play an important role in the complications of ischemic heart and vessel disease. Dietary fats such as n-3 fatty acids have been shown to possibly influence hemostatic factors. However, most studies reporting an inverse association between cardiovascular disease and fish and n-3 fatty acid consumption used supplemental doses of fish oil or intakes exceeding the typical amount...