Aquatic Food Studies最新文献

Influence of Different Salt Concentrations and Addition of Commercial Enzyme on the Chemical Characteristics of Fish Sauce from Round Scad (Decapterus maruadsi) 不同盐浓度和添加商业酶对圆鳞鳕鱼酱（Decapterus maruadsi）化学特性的影响

Aquatic Food Studies Pub Date : 2024-07-08 DOI: 10.4194/afs224

Huong Thi My Nguyen

{"title":"Influence of Different Salt Concentrations and Addition of Commercial Enzyme on the Chemical Characteristics of Fish Sauce from Round Scad (Decapterus maruadsi)","authors":"Huong Thi My Nguyen","doi":"10.4194/afs224","DOIUrl":"https://doi.org/10.4194/afs224","url":null,"abstract":"The effects of salt concentrations and addition of Flavourzyme on the chemical characteristics of fish sauce were studied. The fermentation mixtures were prepared by mixing fish with salt at one of two levels (25% or 30%) and Flavourzyme supplementation at 0%, 0.1%, 0.3%, and 0.5% based on fish weight, and fermented at the ambient temperature ranging from 25 to 32 °C for three months. The results showed that the fish sauces with 25% salt contained total nitrogen of 17.4 - 25.3 g/L, amino acid nitrogen of 8.1 - 13.5 g/L, and ammonia nitrogen of 1.2 - 1.9 g/L. For fish sauces with 30% salt, these contents were 16.3 - 24.2 g/L, 7.2 - 12.2 g/L and 1.1 - 1.5 g/L, respectively. The fish sauces with 25% salt had amino acid nitrogen contents of 8.1 g/L for sample without Flavourzyme and 10.9 - 13.5 g/L for samples with Flavourzyme. The higher enzyme levels gave higher yield, total nitrogen, and amino acid nitrogen contents but lower ammonia nitrogen and pH values. This study suggested that the fish sauce produced using 25% salt and 0.3% Flavourzyme was appropriate. Flavourzyme could be a potential enzyme applied to improve the chemical properties of fish sauce.","PeriodicalId":486385,"journal":{"name":"Aquatic Food Studies","volume":"3 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141836579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutrient Content of the Invasive Arapaima gigas (Osteoglossiformes) in Bolivia 玻利维亚外来入侵的鳕鱼（大骨节鱼形目）的营养成分

Aquatic Food Studies Pub Date : 2024-07-05 DOI: 10.4194/afs229

F. Carvajal-Vallejos, Joachim Carolsfeld, P. V. Van Damme, S. Montellano

{"title":"Nutrient Content of the Invasive Arapaima gigas (Osteoglossiformes) in Bolivia","authors":"F. Carvajal-Vallejos, Joachim Carolsfeld, P. V. Van Damme, S. Montellano","doi":"10.4194/afs229","DOIUrl":"https://doi.org/10.4194/afs229","url":null,"abstract":"The Paiche or Paichi (tentatively identified as Arapaima gigas) is an introduced species and one of the most important fisheries resources in Bolivia. Its meat has characteristics that have facilitated its commercialization in the main cities of the country. The objective of this work was to describe the nutritional quality of its meat sold in the city of Riberalta (Beni), the main supplier of Paiche meat to inland markets. Tissue samples were collected from the dorsal, abdominal and caudal areas (n=3; 800 g) from three medium-sized specimens (81.6 cm average total length, aproximately 8 kg). Results showed that Paiche meat is rich in proteins (20%), but low in total fats and carbohydrates (0.81 and 0.67%, respectively). The fat-soluble and water-soluble vitamins were low, with values less than 0.027 mg 100 g-1; except vitamin E (average 1.198 mg 100 g-1). Seven fatty acids were found in the abdominal portion, five in the dorsal portion, and none in the caudal portion. Linoleic Acid (Omega 6) was found only in the abdomen. Its regular consumption in the diet is recommended. Studies are needed to see how nutritional value is affected by food preparation for consumption and to assess mercury content.","PeriodicalId":486385,"journal":{"name":"Aquatic Food Studies","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preservative Effect of Vernonia amygdalina Extract on Microbial Activity, Proximate Composition and Sensory Evaluation of Smoked-dried African Catfish Clarias gariepinus (Burchell, 1822) 苦杏仁提取物对熏制非洲鲶鱼微生物活性、近似组成及感官评价的保鲜作用(Burchell, 1822)

Aquatic Food Studies Pub Date : 2023-10-03 DOI: 10.4194/afs181

Abdurrazzaq Ibrahim Abdullahi, Muinat Moninuola Bello

{"title":"Preservative Effect of Vernonia amygdalina Extract on Microbial Activity, Proximate Composition and Sensory Evaluation of Smoked-dried African Catfish Clarias gariepinus (Burchell, 1822)","authors":"Abdurrazzaq Ibrahim Abdullahi, Muinat Moninuola Bello","doi":"10.4194/afs181","DOIUrl":"https://doi.org/10.4194/afs181","url":null,"abstract":"The effect of Vernonia amygdalina extract on microbial activity, proximate composition and sensory evaluation of smoked-dried Clarias gariepinus stored at 32.0±2°C was determined over the period of 21 days. The experimental treatments were the control, 0.5%, 1%, 1.5% (w/v) Vernonia amygdalina extract solutions. 52 fish of average mean weight of 30.98±1.32g were degutted, washed and randomly assigned to the treatments and soaked in the extract solutions for 30 minutes and later smoked-dried for 12 hours. Six bacterial species namely, Bacillus subtilis, Corynebacteria sp, Proteus mirabilis, Streptococcus faecalis, Staphylococcus albus and Staphylococcus aureus were observed in the study. There was no increase in the microbial loads in all the treatments except in the control which increased from 27×103 to 40×103 cfu. Highest crude protein content (48.08±0.82%) was recorded in the control while the least value (39.67±0.04%) was obtained in the fish treated with 0.5% concentration of the extract. There was no significant difference (P>0.05) in the sensory evaluation among all the treatments and the control. This study reveals that V. amygdalina extract can be used as preservative in protecting smoked-dried C. gariepinus from bacterial spoilage, thus limiting economic loss and possible health risk to consumers.","PeriodicalId":486385,"journal":{"name":"Aquatic Food Studies","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135788947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup 鳟鱼分离蛋白在Tarhana汤中应用的初步研究

Aquatic Food Studies Pub Date : 2023-09-13 DOI: 10.4194/afs182

Buket Busra Dagtekin, Gulsum Balcik Misir

{"title":"A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup","authors":"Buket Busra Dagtekin, Gulsum Balcik Misir","doi":"10.4194/afs182","DOIUrl":"https://doi.org/10.4194/afs182","url":null,"abstract":"The aim of this study is to use protein isolate that produced from fillet trout by pH shifting (acid) processes, in tarhana soup as protein enrichment. Three different soup groups were prepared; control (C): without isolate; 3.5% protein isolate added (T1) and 7% protein isolate added (T2). For sensory characteristics of soups, groups were compared by using color and sensory analysis by panelists. According to the sensory analysis results, the highest texture, odor and general acceptability values (7.38; 7.50 and 7.50, respectively) were reported in T1 while, these values were the lowest in C (6.50, 7.13 and 7.13, in order). When the results were evaluated in general, it was determined that there was no significant difference in terms of general acceptability in both isolate-added soup groups compared to the C. Test score of T1 is higher than T2 in terms of texture, it was determined that the isolate added groups were better than the C. With this preliminary study, it was determined that the fish protein isolate did not have a negative effect on the sensory properties of tarhana. More research is needed to establish the impact of additional fish protein isolate on the functional and biochemical quality of tarhana.","PeriodicalId":486385,"journal":{"name":"Aquatic Food Studies","volume":"576 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135785713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional and Sensory Evaluation of Catfish (Clarias gariepinus Burchell, 1822) Smoked with Eucalyptus camaldulensis and Azadirachta indica Wood 用桉树和印楝木熏制鲶鱼的营养和感官评价(Clarias gariepinus Burchell, 1822

Aquatic Food Studies Pub Date : 2023-08-24 DOI: 10.4194/afs175

Abubakar Mohammed Mohammed, Muhammad Yakubu Haruna, Muinat Monilola Bello, Maravi Inusa

{"title":"Nutritional and Sensory Evaluation of Catfish (Clarias gariepinus Burchell, 1822) Smoked with Eucalyptus camaldulensis and Azadirachta indica Wood","authors":"Abubakar Mohammed Mohammed, Muhammad Yakubu Haruna, Muinat Monilola Bello, Maravi Inusa","doi":"10.4194/afs175","DOIUrl":"https://doi.org/10.4194/afs175","url":null,"abstract":"The study was carried out to investigate the sensory and nutritive value of Clarias gariepinus smoked using two different sources of energy from neem and eucalyptus wood. The fuel was sourced from the tree Azadirachta indica and Eucalyptus camaldulensis. The fish were smoked using the local smoking kilns made from drums with a wire mesh placed on each of them. The neem/eucalyptus wood was introduced from the vent. Temperature of 70 °C was maintained in the smoking oven for the first hour, then it was reduced to 40 – 50 °C until the end of the drying period. There were also significant differences in proximate composition in terms of moisture, protein, lipid and crude ash content, between the fish smoked using neem and eucalyptus (P<0.05). The sensory evaluation was carried out by a 10- man evaluation panel using the 7-point hedonic scale and the nutritional composition was evaluated according to methods outlined by one-way analysis of variance. The sensory evaluation showed there was a significant difference (P<0.05) between the fish smoked using neem and eucalyptus wood in color, flavor and general acceptability. According to the results of the sensory evaluation, it could be said that eucalyptus was a better energy source for smoked C. gariepinus than neem wood.","PeriodicalId":486385,"journal":{"name":"Aquatic Food Studies","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135472293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Duckweed as an Underutilized Species Having Potential in Feed Sector 浮萍作为一种未被充分利用的有潜力的饲料品种

Aquatic Food Studies Pub Date : 2023-08-14 DOI: 10.4194/afs144

Abdurrazzaq Ibrahim Abdullahi, Tukur Mohammed

引用次数: 0