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Aquaculture Compendium

Comprehensive, encyclopedic resource for information on aquaculture

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AbstractFull Text

Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse...

Author(s)
Aberoumand, A.; Fazeli, A.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2019, 13, 1, pp 593-597
AbstractFull Text

Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased...

Author(s)
Aberoumand, A.; Ayoubi, S.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2019, 13, 1, pp 456-461
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
AbstractFull Text

Author(s)
Hill, J. E.; Tuckett, Q. M.
Publisher
Southern Regional Aquaculture Center, Mississippi, USA
Citation
SRAC Publication - Southern Regional Aquaculture Center , 2018, No.4312, pp 9 pp.
AbstractFull Text

Determination of toxic elements in seafood was important for the health of humans and marine organisms. This study was carried out on effects of total length and weight on concentration of toxic and non-toxic elements in fish of Chirocentrus nudus of Persian Gulf, Iran. For this purpose, 20 pieces...

Author(s)
Aberoumand, A.; Baesi, F.
Publisher
Association HACCP Consulting, Nitrianske Hrnčiarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2018, 12, 1, pp 756-761
AbstractFull Text

The paper describes the application of the HACCP system in the production process of cold smoked trout. The production of cold smoked trout fillets (Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-to-eat products. The processing was observed and adapted in accordance...

Author(s)
Mandić, S.; Savanović, D.; Velemir, A.; Marjanović, V.
Publisher
Veterinarski Institut Republike Srpska "Dr Vaso Butozan", Banja Luka, Bosnia-Herzegovina
Citation
Veterinarski žurnal Republike Srpska, 2018, 18, 2, pp 297-311 (Sr), 312-325 (En)
AbstractFull Text

This aim of this research was to determine fatty acids and raw proximate composition and calorie value of fish Kijar in Iran. The fatty acids and proximate composition Kijar was determined. The established AOAC (Association of Official Agricultural Chemist, USA) methods were followed for...

Author(s)
Aberoumand, A.; Mohamedi, N.; Zemanpoor, M.
Publisher
Association HACCP Consulting, Nitrianske Hrnčiarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2017, 11, 1, pp 7-10
AbstractFull Text

Through the present situation analysis of eel products market demand and quality safety research and the application of HACCP principle, the hazard analysis was conducted and the eel sushi processing quality and safety control key control points and control limits were put forward in this paper. In ...

Author(s)
Zhang XinRen; Zhang Yun; Cheng LiJun; Tang QingQiang; Chen ZeYu
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2017, 8, 11, pp 4294-4297
AbstractFull Text

Food quality has become a considerable issue in food sector over the past decade. The food safety concepts are gaining attention not only in developed countries but also in developing countries like India. Finfish and shellfish are some of the highly perishable commodities, so, systematic approach...

Author(s)
Dutta, C.; Nath, S.; Chowdhury, S.; Panigrahi, A. K.; Sengupta, C.
Publisher
Hind Agri-Horticultural Society, Muzaffarnagar, India
Citation
Asian Journal of Animal Science, 2016, 11, 2, pp 140-147

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