objectives: the presence of e.coli in fish intended for human consumption may constitute a potential danger, not only in causing disease, but also because of the possible transfer of antibiotic resistance from aquatic bacteria to those infecting humans. the objective of this study was to develop an improved pcr method based on species – specific 16 s rrna gene primers (fes, res) for detection o...

Identification of fish fillets usually requires the application of a molecular tool because most of the morphological traits used in species identification are removed during the filleting process. Early molecular identification methods relied on protein electrophoresis that became recognized as an official method for fish fillet identification (AOAC, 1990; Tenge et al., 1993; Yearsley et al., ...

Increased education of consumers can be an effective tool for conservation of commercially harvested marine species when product labeling is accurate and allows an informed choice. However, generic labeling (e.g., as white fish or surimi) and mislabeling of seafood prevents this and may erode consumer confidence in seafood product labels in general. We used DNA barcoding to identify the species...

Aquaculture is currently responsible for an insignificant proportion of total fish production in Uganda. However, given increasing demand for fresh fish in urban and peri-urban areas, and threats to the supply of fish from natural catch fisheries there seems to be a potentially strong market for fish and fish products produced by aquaculturalists. Small-scale fish farmers that are relatively cl...

modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (precooking and sterilization) were evaluated. results showed, precooking led to decrease total fat and increase conjugated dines. the amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after st...

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75...

It has been accepted that puffer fish accumulates tetrodotoxin through the food chain. This indicates that tetrodotoxin in puffer fish is exogenous. The present study, however, describes an endogenous origin of tetrodotoxin in puffer fish. For this purpose, the ovulated oocytes from puffer fish Fugu niphobles were artificially fertilized and cultivated. The toxin levels of embryos increased gra...

An experiment was conducted to investigate the effects of dietary supplementation with citrus pulp, fish by-product, and Bacillus subtilis fermentation biomass on the growth performance, apparent total tract digestibility (ATTD) of nutrients, and fecal microflora of weanling pigs. A total of 180 weaned piglets (Landrace × Yorkshire × Duroc) were randomly allotted to three treatments on the basi...