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Aquaculture Compendium

Comprehensive, encyclopedic resource for information on aquaculture

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AbstractFull Text

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of...

Author(s)
Holembovska, N.; Tyshchenko, L.; Slobodyanyuk, N.; Israelian, V.; Kryzhova, Y.; Ivaniuta, A.; Pylypchuk, O.; Menchynska, A.; Shtonda, O.; Nosevych, D.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2021, 15, 296-305, pp 296-305
AbstractFull Text

In water reservoirs, the size and characteristics of fish, in the first place, affect - the composition and clarity of food objects, the number of food competitors and predators, their numbers, industry, and others. Besides, the rate of linear and weight growth are the arteries that determine the...

Author(s)
Makarenko, A.; Mushtruk, M.; Rudyk-Leuska, N.; Kononenko, I.; Shevchenko, P.; Khyzhniak, M.; Martseniuk, N.; Glebova, J.; Bazaeva, A.; Khalturin, M.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2021, 15, 181-191, pp 181-191
AbstractFull Text

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on...

Author(s)
Al-Kuraieef, A. N.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2021, 15, 95-100, pp 95-100
AbstractFull Text

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the...

Author(s)
Bozhko, N.; Tischenko, V.; Pasichnyi, V.; Shubina, Y.; Kyselov, O.; Marynin, A.; Strashynskyi, I.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2021, 15, 26-32, pp 26-32
AbstractFull Text

Malnutrition is caused by inadequate protein intake and affects growth factor. High protein from patin (Pangasius hypophthalmus) fish is a well-known protein source. This study aims to investigate the effect of patin fish protein concentrate (PFPC) in the IGF-1 and IGFBP-3 level of Sprague Dawley...

Author(s)
Abdullah, A. Z.; Fitri, S. A.; Muniroh, M.; Agustini, T. W.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2020, 14, 1066-1074, pp 1066-1074
AbstractFull Text

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room...

Author(s)
Aberoumand, A.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2020, 14, 271-276, pp 271-276
AbstractFull Text

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products....

Author(s)
Aberoumand, A.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2020, 14, 412-416, pp 412-416
AbstractFull Text

Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim of our research was to comparatively study the...

Author(s)
Bozhko, N.; Tischenko, V.; Pasichnyi, V.; Matsuk, Y.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2020, 14, 647-655, pp 647-655
AbstractFull Text

The fish meat is an essential part of human diet. However, fish may be contaminated with different microorganisms, including pathogens. Antimicrobial resistance of fish microbiota may facilitate the spread of resistant microorganisms causing serious consequences for human health. The aim of the...

Author(s)
Klūga, A.; Kačániová, M.; Terentjeva, M.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2019, 13, 1, pp 408-414
AbstractFull Text

The aim of this work was optimization of the methods of trace- and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides,...

Author(s)
Fišera, M.; Kráčmar, S.; Velichová, H.; Fišerová, L.; Burešová, P.; Tvrzník, P.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2019, 13, 1, pp 369-377

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