This paper considers the developments whose application is promising for fishing industry under production of dried snack products. Fish chips are non-traditional The goal this research was to study functional and technological properties minced systems consisting fish seafood. Minced were pre-treated with special food additives improve their rheological organoleptic indicators. objects stuffed...

The aim of this investigation is to process a fish protein concentrate from freshwater Tilapia zilli , the brought local Basrah market some it minced and rest dried in oven at 70 °c for 48 hr. saline solutions 1% 2% had been used hydrolyze flesh . chemical composition were 56.86 % (N× 6.25) ,19.13% fat 18.11% while processed concentrates 77.40% 85.05% ,10.58% 6.00% 5.41% 6.13% ash two respectiv...

Examination of Listeria monocytogenes prevalence among ready-to-eat foods in Japan revealed frequent (5.7 to 12.1%) contamination of minced tuna and fish roe products, and the isolates had the same virulence levels as clinical isolates in terms of invasion efficiency and infectivity in cell cultures and a murine infection model, respectively. Premature stop codons in inlA were infrequent (1 out...

Purpose: The Scomber japonicas (Chub mackerel) is one of the popular marine fish species used in canning industry yet production tail off cuts during process considered as a waste leaving significant loss to manufacturer. present study was focused on development ready eat paste using chub mackerel cuts.Research Method: Fish prepared three (03) different recipes. Minced were incorporated at 63.5...

The fish processing processes generate a large volume of residues, so, an alternative for the use is production minced (MF). Thus, this study aimed to develop breaded with different concentrations MF salmon and tilapia fillet, analyze chemical, physical microbiological characteristics, as well determine acceptability purchase intention formulations. In technological nutritional terms, in produc...