This research aimed to determine nitrite and nitrate contamination in wastewater discharge from the smoked fish industry around fishpond area Penatarsewu village, Sidoarjo East Java. Samples were taken ten locations along The Alo River September November 2020. Nitrate levels determined by Standard Method for Examination of Water Wastewater 4500-NO2-B dan 4500-NO3-B. Nitrite formed a reddishpurp...

A variety of parasitic infections might be acquired by ingesting raw or undercooked fin fish (Table 1).1-3 Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.4 While cases in previously endemic areas have decreased, like...

Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of e...

AIMS Free radicals may not only affect the denatured cell structure but also reduce protein levels. These mechanisms are critical and need to be clarified as a high priority. Because of the limited information on this subject, in this respect, the effects on protein levels of liver tissue in rats fed hot-smoked rainbow trout (Oncorhynchus mykiss) were investigated. METHODS Four diets containi...

OBJECTIVE To compare intake estimates, validity and reliability of two summary questions to measure fish consumption with information from a detailed semi-quantitative food-frequency questionnaire (FFQ) on fish consumption. DESIGN Population-based, cross-sectional study. Participants completed an FFQ and provided blood samples for erythrocyte membrane eicosapentaenoic acid (EPA) analysis. Agg...

Five bacteriocin-producing lactic acid bacteria (LAB):Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii T32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low emperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fil...

High dietary nitrate and nitrite intake may increase the risk of gastro-intestinal cancers due to the In vivo formation of carcinogenic chemicals known as N-nitroso compounds. In this study nitrate and nitrite residues in smoked Caspian kutum, Rutilus frisii kutum and mullet, liza auratus in the local markets (considered as batch no. 1, 2 and 3) of north of Iran were determined using Spectropho...

The oxidation state of traditional fish products was measured by determining the malondialdehyde (MDA) level by HPLC and the results were compared to those given by a spectrophotometric method. The procedure involves oxidation of the products by incubation at 40 degrees C for 3 d. Samples were steam distilled in a Kjeldahl distillation apparatus and the MDA was determined in the aqueous distill...