In fishes the shape of the body and the swimming mode generally are correlated. Slender-bodied fishes such as eels, lampreys, and many sharks tend to swim in the anguilliform mode, in which much of the body undulates at high amplitude. Fishes with broad tails and a narrow caudal peduncle, in contrast, tend to swim in the carangiform mode, in which the tail undulates at high amplitude. Such fish...

Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile compounds and amino acid composition of steamed Indian mackerel. The samples in this were (100oC, 30 minutes) mackerel meat which their extracted using Solid Phase Micro Extraction (SPME) identified by Gas Chromatography/Mass Spectrome...

Based on the result of preliminary research at UD Kelompok Melati, in production process problem was found, namely occurrence waste process. This purpose to describe Amplang flow, analyze efforts improve product productivity with Lean Six Sigma method and recommend improvements Melati. The Melati begins sorting mackerel, cleaning separating meat bone, milling mackerel meat, mixing meatwith mash...

This work aims to the effect of three different concentrations (20%, 40%, and 60%) Ocimum gratissimum extract on proximate, mineral composition sensory acceptability smoked catfish mackerel samples. Fresh fish samples were hot in a locally fabricated smoking kiln at 1100C. Results showed that moisture content was significantly (P≤0.05) from control sample. The percentage crude protein decreased...

Mackerel (Rastrelliger kanaguarta) is a small pelagic fish resource with high potential and economic value. This one of the principal species landed at Belawan Ocean Fishing Port. To maintain sustainability, every fishing activities must be carried out wisely. research aimed to determine pattern season for mackerel The method used survey primary secondary data collection. Primary was obtained f...

The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel salmon backbones, heads, viscera were evaluated. All had hi...