This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

Abstract Smoked skipjack is very popular processed fish product in Ambon with a acceptable taste and flavor, so much pleasure to be consume. produced traditionally by the method of hot smoking process. Skipjack good production through year Maluku included Ambon, it ideal as raw material smoked production. As nutritional facts are appropriately identified. This study was purposed determine proxi...

BACKGROUND A case-control study was conducted to evaluate the effect of household exposure, dietary habits, smoking and Glutathione S-Transferases M1, T1 polymorphisms on lung cancer among women in Mizoram, India. MATERIALS AND METHODS We selected 230 newly diagnosed primary lung cases and 460 controls from women in Mizoram. Multivariate logistic regression analysis was performed to estimate ...

Aims: Fish is a product more and consumed in Burkina Faso, especially Ouagadougou. Poor sale storage conditions can impact on the hygienic quality of fish. The objective this study was to identify contamination risks due smoked, dried fresh fishes.
 Study Design: A descriptive design used different types origins fish markets Ouagadougou practices that could be sources chemical microbiologi...

OBJECTIVE To examine whether fish and fish oil consumption across the lifespan is associated with a lower risk of prostate cancer. DESIGN The study was nested among 2268 men aged 67-96 years in the AGES-Reykjavik cohort study. In 2002 to 2006, dietary habits were assessed, for early life, midlife and later life using a validated food frequency questionnaire. Participants were followed for pro...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

Smoked anchovy is a product that very popular with consumers for several reasons, among others: high nutritional value and vitamin, long shelf-life compared to other durable fish products durable, unique taste, source of calcium not easily soluble in water, so consuming it can prevent bone loss. processing Buton still traditional method, which may result lack attention quality. There are four s...