Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood ty...

AIM To study the association between nitrite and nitrosamine intake and gastric cancer (GC), between meat and processed meat intake, GC and oesophageal cancer (OC), and between preserved fish, vegetable and smoked food intake and GC. METHODS In this article we reviewed all the published cohort and case-control studies from 1985-2005, and analyzed the relationship between nitrosamine and nitri...

Fish is among the most important animal-sourced foods in Africa and crucial combatting malnutrition. demand has far outpaced supply as import share rose from 16% 1970 to 39% by 2017. Little known about who consuming imports: rural versus urban, rich poor. This first fish consumption analysis distinguishing imported domestic fish, within fresh traditional-processed. We analyse three rounds of na...

The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.

Chemical analyses were performed on one hundred and twenty of the most popular varieties of fish products (smoked fish, salted fish, and marinated fish) of the fish market in Poland. The contents of the nutritive substances of fish products (protein, micro- and macronutrients, vitamins A(1), D(3), E, and fatty acids) and the chosen contaminant (toxic metals--mercury, cadmium, lead, arsenic; dio...

Identification of fish fillets usually requires the application of a molecular tool because most of the morphological traits used in species identification are removed during the filleting process. Early molecular identification methods relied on protein electrophoresis that became recognized as an official method for fish fillet identification (AOAC, 1990; Tenge et al., 1993; Yearsley et al., ...

Smoked fish is one of the processed products that are commonly found in Penatarsewu Village, Tanggulangin District, Sidoarjo Regency. a product has gone through smoking process. Fish food processing technology been known for long time. Smoking done by penetrating volatile compounds from burning wood [3] which can produce with specific flavors and aromas [4]. So far, production smoked carried ou...