We provide new fish oil product results to assist industry in Australia and New Zealand and, ultimately, consumers in understanding the high product quality assurance protocols in place, together with the high product quality that has been determined by both industry and independent laboratories. Fish oil capsule products common to Australia and New Zealand were purchased in May 2016 in Richmon...

Seventy-two Listeria monocytogenes isolates originating from 10 different fish products of 12 producers and 47 isolates from human listeriosis cases were typed by serotyping and multilocus enzyme electrophoresis. Seventy-five of these isolates were further subtyped by restriction analysis of genomic DNA with the enzyme XhoI and by pulsed-field gel electrophoresis using the enzymes ApaI and SmaI...

Disease are recognized as one of the major constraint to sustainable animal production which can cause significant economic loss especially in aquaculture. Various chemotherapeutic agents have been traditionally used in the treatment and prevention of diseases in farmed fish but they are not recommended since improper and continuous use of antibiotics may lead to potential development of antibi...

Seafood derived from wild fish as well as farmed fish has always been an important source of protein in the human diet. On a global scale, fish and fish products are the most important source of protein and it is estimated that more than 30% of fish for human consumption comes from aquaculture. The first part of this paper outlines the hazards and challenges associated with handling fish during...

This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total n...

Objective: To evaluate the ranges of iodine intake and iodine status in two subgroups of the Norwegian population. Design: The participants in the Tromsø group (n /63) had a normal diet. The participants in the Bergen group (n /44) comprised people with a variable intake of fish and dairy products. Results: The iodine intake varied from 56 to 318 mg day 1 in the Tromsø group and from 30 to 427 ...

The purpose of scientific research was to form the taste and aroma fish semi-finished products culinary products. objects in development formulation technology model minced were: pollock, onion, eggs, milk or water, powdered were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina dill for cooking cutlets. Combinations b...

The article provides basic information about the functional properties of fish culinary products developed on basis freshly frozen pollock with additives vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion carrot were used as raw materials. influence duration heat treatment from cutlet mass sensory characteristics, value moisture-retaining ability, size partic...