Objective: To analyze the influence of factors such as origin, unit price, raw material category and processing technology on the residual amount of aluminum in aquatic products. Methods: The residual amount of aluminum in 92 batches of aquatic products was detected by inductively coupled plasma...

Fish products are more liable to contamination with pathogenic bacteria from human reservoirs during handling, processing and packaging. A total of 150 random samples of fish products represented by smoked Herring fish, Fessiekh (Fermented Mugil cephalus) and salted Sardine (50 of each) were...

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR's, pH, texture profile, water activity and color analyses were conducted on varying level...

The aim of present study was to evaluate the influence of cold storage on composition and properties of grass carp protein. The results show that muscle proteins of grass carp were degraded and underwent conformational changes when stored at 4°C, and significant changes of the proteins content, as...

Objective: To evaluate the uncertainty of determination of malachite green (MG) content in Gadus by high performance liquid chromatography (HPLC). Methods: By establishing a mathematical model, the uncertainty of the determination of MG content in Gadus by HPLC was evaluated. The source of...

The fillets of raw, micaceous and cooked grass carp were evaluated qualitatively. The results showed that immoxification increased the amount of fat (P<0.05). Microwave cooking also increased some of the fat oxidative indices, with the TBA (from 223/0 to 256/1 mgMDA/Kg) and FFA free fatty acids (from 1. 21 to 1.99%) increased (P<0.05), but the PV content of the peroxide remained unchanged. In addition, the unsaturated fatty acids (UFA), polyphenols (PUFA) and total ω-6 were increased during the process of unsaturation, but the total EPA+DHA and non-nutritional index (PI) decreased (P<0.05), indicating the effects Salt was on these indices, while on ω-3 it was not effective (P>0.05). On the other hand, microwave cooking caused a...

In this study, in order to improve the production capacity of the minceum gel and the tissue properties of the produced mold, two types of CMC and copper gum at a concentration of 0.5% and a quenching at a temperature of (C°4, C°25, C°40) and different times (16, 5, 3, 1, 0.5 hours) were used and...

Objective: To establish a method for adulteration identification of salmon and establish the DNA sequence reserve database, and raise the preventive measures and suggestions on adulterated behavior. Methods: The brief identification key of salmon was made. The features and different stages of...

Although protected, special nature reserves are not isolated from anthropogenic influences entering from outside their borders. Water quality is particularly endangered at three special nature reserves in Vojvodina, i.e. Ludaško jezero (Ludas Lake), Carska bara (Imperial Pond) and Obedska bara...

The effect of electron beam irradiation at doses of 1, 3, 5, 7, and 9 kGy on the sensory score, volatile flavor and relative odor activity value of crab meat (Ovalipes punctatus) was evaluated. Sensory evaluation showed that the smell of crab meat was changed after irradiation. The sensory score...