abstract in this study, big-head carp flesh was processed and fish finger was produced by the formula of 1, 2 and 3 with 70, 80 and 93.5 percent of big head fish flesh respectively. then sensory attributes, biochemical changes and nutritional value such as peroxide value (pv), thiobarbituric acid (tba) and the total volatile nitrogen (tvb-n) changes and microbial load of all three formulas were...

Viral nervous necrosis (VNN) is a worldwide disease affecting several species of cultured marine fish. In Korea, VNN has been identified in several species of cultured marine fish. In this study, the authors present data of the amplified nested polymerase chain reaction product (420 bp) of 21 nodavirus strains from different species of apparently healthy wild marine fish on the southern coast o...

The use of carbon monoxide (CO) applied either as a single gas or a component in ‘tasteless smoke’ (TS) is increasing in both domestic and international fish commerce in the United States. Following initial investigations in the early 1960’s with modified atmospheric packaging and the traditional knowledge of fish smoking, commercial interest submitted petitions for regulatory recognition of th...

The biochemical composition of the new fish culinary product is considered. results make it possible to attribute functional products. Compositions with a given set nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized preset properties: functionality, balance amino acid, mineral and vitamin compositions, high organoleptic characterist...

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature ran...

In present study the effect of different pre-frying temperatures in sunflower oil on physical and chemical characteristics of silver carp fish nuggets (Hypophthalmichthys molitrix) were studied. After prepared, the fish nuggets were pre-fried in sunflower oil heated to 150, 170 and 190°C. The measurements included: the proximate composition (protein, moisture, fat and ash), physical experiments...

Studies have been carried out to establish the possibility of using fish raw materials Volga-Caspian basin in preparing combined curds for gerodietic nutrition order enrich it with meat protein containing essential amino acids and mineral substances necessary elderly. Defining mass structure pikeperch revealed that its muscular tissue makes 44.5-45.1%. By content (18.0-19.0%) pike-perch belongs...

Canned fish products are of increasing popularity in Australia; however current Australian nutrient databases do not include data on the percentage fish in these products. The objective of this study was to develop and validate a database of the percentage fish and seafood contained in common canned fish and seafood products, for use in clinical trials. Six major supermarkets in the Illawarra r...

A novel controller product design of remote fish based on Arduino Duemilanove platform is proposed. This system is mainly made up of control system and wireless module. The principle diagram of circuit connection between APC-220 and Arduino is investigated. Connection between APC and computer is described in detail. Then the software flow chart of the controller and its corresponding code are a...