Nowadays, a large quantity of seafood is still moved to market essentially unpackaged. Whole or gutted fish are iced in fish holds, stored upon landing and then re-iced in bulk containers to be hauled to local fish markets. At the market, whole, dressed or filleted fish are displayed and offered for sale (still unpackaged) on a bed of ice. A switch from wooden to waxed or plastic-coated corruga...

BACKGROUND A partially hydrolysed and dried product of pacific whiting fish is marketed as a health food supplement supporting 'intestinal health'. AIM To examine whether the partially hydrolysed and dried product of pacific whiting fish influenced the small intestinal damaging side effects of the nonsteroidal anti-inflammatory drug, indomethacin. METHODS Eight human volunteers completed a ...

Algae are at the base of the aquatic food chain, producing the food resources that fish are adapted to consume. Previous studies have proven that the inclusion of small amounts (<10% of the diet) of algae in fish feed (aquafeed) resulted in positive effects in growth performance and feed utilisation efficiency. Marine algae have also been shown to possess functional activities, helping in the m...

The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.

Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets. This paper describes the optimization, validation and application of a gravimetric procedure for the quantification of the...

A multi-product fish production planning produces simultaneously multi fish products from several classes of raw resources. The goal in production planning is to meet customer demand over a fixed time horizon divided into planning periods by optimizing the trade-off between economic objectives such as production cost and customer satisfaction level. The major decisions are production and invent...

The compression molding of dried fish floss is of great significance to the development of fish product. The compression ratio, relaxation ratio and shatter resistance are selected as the evaluation indicators, effects of particle size, moisture content, amount, and processing methods on the compression molding quality of fish floss are analyzed. The results show that: 1) the moisture content a...