Fillet Products Research Articles

Quantifying carbon footprint of salmon fillet processed in Vietnam: impact of transportation and improvement opportunities.

The carbon footprint of a product represents the amount of greenhouse gas (GHG) emissions released during its production, transportation, and consumption and is calculated as carbon dioxide equivalent (CO2-eq). It should be integrated into different existing and future seafood awareness campaigns to create more holistic yardsticks by which consumers, retail businesses, and producers can assess the environmental impacts of seafood. This study used the life cycle assessment (LCA) method for the first time to quantify the carbon footprint of salmon fillet products processed in Vietnam for export. The carbon footprint of 1-kg salmon fillet at the factory gate ranges between 7.20 and 15.05kg CO2-eq, depending on transportation modes of head-on-gutted (HOG) salmon from Norway to Vietnam. Transportatiton by airfreight doubled carbon footprint of salmon fillet products processed in Vietnam compared to sea freight. Feed and electricity were identified as the two most respective contributing factors during the stage of cultivation, processing fresh salmon in Norway, and the stage of salmon fillet processing in Vietnam. They accounted for about 95% and 50% of the total carbon footprint in these stages of the production chain, respectively. To reduce the carbon footprint of the salmon fillet products processed in Vietnam, the company should (i) make a careful production plan to use sea freight transportation instead of airfreight and (ii) use more electricity from renewable energy sources. Furthermore, the carbon footprint of these products can be reduced by improving the cultivation process via changing feed ingredients and enhancing the feed conversion ratio (FCR).

Possibilities of Quality Management of Chicken Meat Produced in Polish Industrial Conditions Using an Own-Construction Device for Poultry Electric Stunning in a Water Bath

The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for producers to take preventive actions to improve meat quality management practices. The experimental material consisted of fillets from broiler chickens. The process of electrically stunning chickens in a water bath was carried out in Polish industrial conditions using two devices: own-construction (OC) and commercial from a Polish company (PLC). We determined the quality of fresh and stored meat (14 days/4 °C) based on technological characteristics (pH, color, tenderness) and visual assessment (number of small and large hemorrhages, defects). As a result, the use of the own-construction (OC) device compared to the commercial (PLC) one has a beneficial effect on: (1) reducing the number of hemorrhages, (2) increasing the share of high-quality fillet production by approx. 50%, (3) brightening and uniforming the color of fillets, and (4) improving the tenderness of fresh meat and maintaining it during 14 days of storage. The effects of using the OC device are beneficial for meat producers on the market.

Duration of Protection and Humoral Immune Response in Nile Tilapia (Oreochromis niloticus L.) Vaccinated against Streptococcus agalactiae.

Streptococcosis caused by Streptococcus agalactiae (S. agalactiae) is a major bacterial disease affecting the production of Nile tilapia (Oreochromis niloticus L.), causing significant economic losses due to mortality in the growing phase. Vaccination is the most effective method for preventing streptococcosis on Nile tilapia farms. In Brazil, the major tilapia-producing regions have long production cycles (6-10 months) and harvest tilapias weighing over 900 g for fillet production. Thus, data on the duration of the humoral immune response and protection in farmed tilapia have not been reported or are poorly described. Furthermore, the efficiency of serological testing for the long-term monitoring of immune responses induced by vaccination against S. agalactiae has never been addressed. This study evaluated the duration of protection and humoral immune response induced in Nile tilapia vaccinated against S. agalactiae until 300 days post-vaccination (dpv). The immunization trial was composed of two groups: vaccinated (Vac), vaccinated intraperitoneally with a commercial vaccine, and unvaccinated (NonVac) group, injected fish with sterile saline solution. At 15, 30, 150, 180, 210, and 300 dpv, blood sampling was conducted to detect anti-S. agalactiae IgM antibodies using indirect Enzyme-Linked Immunosorbent Assay (ELISA), and the fish were challenged with pathogenic S. agalactiae to determine the duration of vaccine protection through relative percentage survival (RPS). Spearman's rank correlation was performed between the ELISA optical density (OD) of vaccinated tilapia and the duration of vaccine protection (RPS). The mean cumulative mortality in NonVac and Vac groups ranged from 65 to 90% and less than 35%, respectively. The average RPS was 71, 93, 94, 70, 86, and 67% at 15, 30, 150, 180, 210, and 300 dpv, respectively. RPS revealed that the vaccine provided protection from 15 to 300 dpv. The specific anti-S. agalactiae IgM antibody levels were significantly higher in the Vac group than that non-Vac group up to 180 dpv. The vaccinated fish exhibited significant protection for up to 10 months after vaccination. There was a positive correlation between the antibody response and RPS. This study revealed that a single dose of commercial vaccine administered to Nile tilapia can confer long-term protection against S. agalactiae and that indirect ELISA can monitor the duration of the humoral immune response for up to six months following vaccination. Finally, vaccine protection over six months can be associated with other components of the fish immune system beyond the humoral immune response by IgM antibodies.

Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage.

Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 ± 1.8°C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials.

Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food Fortificant

Pangasius sp., Thunnus tonggol (T. tonggol), and Thunnus albacares (T. albacares) are high-value commercial species widely used in fillet production, generating by-products, such as fishbone. The fishbone, rich in calcium (CA) and phosphorus (P), offers a valuable alternative for daily Ca intake. Using such by-products as a potential source of Ca presents a viable solution, offering food-fortificant ingredients applicable in various food products. Therefore, this study examined the physical and chemical properties of fishbone powder derived from Pangasius sp., T. tonggol, and T. albacares. The products preparations were subjected to cooking, autoclaving, pulverization, homogenization, drying, and grinding. The physical and chemical analysis of fishbone powder showed that T. tonggol and T. albacares had a darker color compared to Pangasius sp., with higher protein content and likely stimulation of a Maillard reaction during the drying process. All species maintained a neutral pH range, and their particle sizes significantly differed (p< 0.05), ranging from nm to µm. SEM images showed irregularly shaped and agglomerated particles in all fish species. The ash content was 54.35 g/100 g (Pangasius sp.), 53.62 g/100 g (T. tonggol), and 52.28 g/100 g (T. albacares), showing high mineral content, particularly in Ca exceeding 40%. The analysis of a Fourier transform infrared spectroscopy (FT-IR) showed carbonate and phosphate peaks, representing the presence of calcium salts. Based on the evaluation, fishbone powder for each species had the potential to serve as food fortificant.

Occurrence and Consumer Health Risk Assessment of Heavy Metals in Frozen Demersal Fish and Cephalopod Products from Benoa Port, Bali Province

Introduction: Heavy metal pollution has become an important environmental issue today. This study was aimed to identify the heavy metals of the two fishing products namely demersal fish and cephalopods landed at Benoa Port, Bali Province and their health risk effects on consumers. Methods: Demersal fish and cephalopod products were obtained from local fishermen at Benoa port. Atomic Absorption Spectrophotometry (AAS) was used to specify the (Pb, Cd, and Hg) in 34 fish fillet products weighing an average of 500 grams each. Statistical software was used to conduct an analysis of the collected data, while THQ, TTHQ, and TCR were calculated and compared with USEPA regulations. Results and Discussion: The results of this research showed that the content of heavy metals in demersal fish and cephalopod products was lower than the levels suggested by official agencies in a number of countries. In populations of various ages, the target Hazard Quotient (THQ) for the heavy metal was less than 1. At this point, the Total THQ result did not imply any risk to human health from ingestion of these two fishery products. When these two products were ingested, the target cancer risk (TCR) did not represent a cancer risk. Conclusion: The outcomes of this study showed that the bioaccumulation levels of both fishery products with low levels of heavy metals are safe for human consumption.

The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips

Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.

Optimization of tilapia (Oreochromis niloticus) viscera oil extraction using response surface methodology

Tilapia is one of the export commodities with superior fish fillet products. Fillet processing produces much waste, one of which is viscera, which has the potential as raw material for fish oil. Several factors, including the method, temperature, and extraction time, influenced the quality of fish oil. This study aimed to determine the effect of wet rendering, extraction time and temperature on tilapia viscera oil and determine the best temperature and time based on the characteristics of fish oil using response surface methodology (RSM). The data analysis comprised the peroxide value, free fatty acid, anisidine value, total oxidation, and yield value. The result was then optimized using the response surface method with Design Expert 11. The recommended model is linear. The results for extraction at 60℃ for 25.95 mins had a yield, peroxide, free fatty acid, p-anisidine, and total oxidation value of 21.6%, 6.69 meq/kg, 4.16%, 3.87 meq/kg, 17.79, respectively, with, a desirability value of 0.62.

Frozen Tilapia Fillets Business Process Analysis Using Integration Definition for Function Modelling

Aquaculture products in Indonesia have great potential in line with population growth. The demand for frozen tilapia fillets is increasing both in Indonesia and globally. Our objectives are to identify the current business process activities of a frozen tilapia fillet product, analyse problems and provide improvement strategies. In-depth interviews and observations were conducted with stakeholders. The business processes were analyzed using an Integration Definition for Function Modelling (IDEF0) to identify the activities and problems at the organizational level, the production plant level and the production department level. The results at the production plant level showed that there was a lack of strategic forecasting and inventory management in the planning activity. In the sourcing activity, the limited number of suppliers and inconsistent fish quality were the main problems. The lack of implementation of a good material handling and production system was a concern in the making activity. The problem in the delivering activity was the lack of product tracking which results in product returns due to defects. The researchers' recommendations, based on several literature reviews, are expected to improve the supply chain of frozen tilapia fillets in Yogyakarta and Central Java to increase its competitive advantage.

Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage

ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.

Occurrence of N-nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment.

Dried and salt-fermented fish products are important sources of N-nitrosodimethylamine (NDMA) exposure for human. As a potent carcinogen, NDMA was frequently detected in roasted Alaska pollock fillet products (RPFs), which is among the most common fish products in China. Until now, the occurrence and development of NDMA and its precursors (nitrites, nitrates and dimethylamine) in RPFs during processing and storage were not well elucidated, and safety evaluation of this fish product is also urgently needed. The presence of precursors in the raw material was verified and significant increase of nitrates and nitrites during processing was observed. NDMA was found generated during pre-drying (3.7 μg kg-1 dry basis) and roasting (14.6 μg kg-1 dry basis) process. Continuous increase in NDMA content can also be found during storage, especially at higher storage temperature. The 95th percentile of Monte Carlo simulated cancer risk (3.73 × 10-5 ) surpassed the WHO threshold (1.00 × 10-5 ) and sensitivity analysis implies the risk was mainly attributable to NDMA level in RPFs. The occurrence of NDMA in RFPs was mainly a result of endogenous factors originating in Alaska pollock during processing and storage rather than exogenous contamination, and temperature played a pivotal role. The preliminary risk assessment results suggest that long-term consumption of RPFs would impose potential health risks for consumers. © 2023 Society of Chemical Industry.

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

From tuna viscera to added-value products: A circular approach for fish-waste recovery by green enzymatic hydrolysis

Tuna represents one of the most consumed foods in many parts of the world. It is estimated that about 70 % of the tuna's weight is discarded in the production of canned fillets. This work is focused on the optimization of production of an oil rich in omega-3 from the tuna viscera, provided by a canned tuna production company, using the Alcalase enzyme. Combined use of Design of experiments (DoE), life cycle analysis (LCA), and principal component analysis (PCA) on the collected analytical data made it possible to define the best combination of the values of pH, enzyme/substrate (E/S) ratio, and reaction time, respectively (pH = 8.5), E/S (1 %), and time (120 min), and to better understand the environmental bottleneck of the process. The outcomes of the study demonstrated that the duration of the hydrolysis and the associated electricity consumption is the factor that affects the most the environmental sustainability of the process.

Realised genetic gains on growth, survival, feed conversion ratio and quality traits after ten generations of multi-trait selection in rainbow trout Oncorhynchus mykiss, fed a standard diet or a “future” fish-free and soy-free diet

There is limited scientific evidence on the real impact of selective breeding in aquaculture on the medium term, while the composition of aquafeeds is rapidly evolving towards plant-based raw materials. We compared a rainbow trout line selected in freshwater for fillet production (improved growth, carcass yield and fillet fat) for ten generations (G10) with an unselected control line from the same base population (G0). We crossed G10 and G0 neomales to the same G10 females, thus creating a Selected and a Control group expected to diverge by half the true difference between G0 and G10. Those were grown to 1.6 kg, and two feeds were compared across the two lines from 264 to 374 days post-hatching. One was a commercial standard, the second was a “future” feed devoid of fishmeal, fish oil and soy-based products, with microalgae as a source of docosahexaenoic acid (DHA). After doubling the difference between the Selected and the Control to estimate the true performance of G0, we saw that G10 was improved relative to G0 for body weight (+61%), feed conversion ratio (−17 to −20%), fillet fat (+28–53%) and carcass yield (+4.2%), but not for fillet yield. Survival was not affected by selection. Both feeds had a similar performance in terms of growth, but the future feed showed a higher FCR, probably due to a feed intake measurement issue. Fish had a good EPA+DHA content (>1.2 g/100 g wet weight) with both feeds, partly linked to endogenous synthesis of these fatty acids. There was little if any genotype by feed interaction. This study shows that selective breeding can produce fast growing, feed efficient and thus provide opportunity for more sustainable fish culture. We showed that highly nutritious fish can be produced with good growth performance without using any fish meal, fish oil or soy-based product.

Adsorption isotherm and thermodynamic properties of microwave vacuum dried tilapia fillets

The aim of the present study was to report the drying characteristics and adsorption isotherms of Tilapia Fillets. The static weighing method was used to measure the storage temperatures (25, 35, and 45 °C) and the moisture content (0.11–0.97) and determine microwave vacuum dried adsorption characteristics and thermodynamic properties of tilapia fillet. Eight classical adsorption models were used to evaluate the nonlinear fitting of the experimental data. The results showed that the dry tilapia products type adsorption isotherm belongs to the type III isotherm curve. At a given temperature, the equilibrium moisture content increased with an increase of water activity. The Guggenheim–Anderson–de Boer model was the optimal model for describing the adsorption kinetics of dry tilapia fillet products. The characteristic thermodynamic parameters showed that the enthalpy entropy compensation theory showed that the adsorption process of dry tilapia fillet products was non-spontaneous and enthalpy driven. This study provides a scientific reference for the processing and storage stability of tilapia and other aquatic products.

Dual bacterial strains TTI for monitoring fish quality in food cold chain.

Most microbial time-temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.

DNA barcoding as an approach for species traceability and labeling accuracy of fish fillet products in Thailand

The lack of regulations and serious enforcement in the traceability of fishery products in some countries is one cause of food fraud, especially species substitution. Thailand is one of those countries where regulations are not fully enforced. Therefore, the labeling situation needs to be investigated in fish fillet products. Fifty-four products were collected from several supermarkets in Thailand. The labeling and molecular identity of each product were assessed by the application of a DNA barcoding technique on a cytochrome c oxidase I (COI) gene fragment of approximately 650 bp. All samples were successfully identified at the species level with 98–100% similarity in both the GenBank and BOLD databases. Only one sample could be identified at the genus level because the highest COI sequence match in the database was reported only at the genus level. Among all products, there were 25 species and 18 genera. Only one species, Pangasianodon hypophthalmus , was assessed as an endangered species according to IUCN status. FishBase was utilized to investigate the scientific names from common or market names. Two criteria were used to determine mislabeling, including i) mismatches between the scientific name identified by DNA barcoding and product labels and ii) the absence of common or market names in FishBase. Eighteen samples (33.33%) were mislabeled, which included 16 samples (88.89%) and 2 samples (11.11%) for criteria 1 and 2, respectively. Only one (11.11%) of nine products labeled with scientific names was mislabeled. Therefore, labeling products with scientific names may be a tool to reduce mislabeling to protect consumer rights. • Fifty-four Thai fish fillet products were examined for their species traceability and labeling accuracy using DNA barcodes. • Eighteen products (33.33%) were mislabeled. • Atlantic salmon-labeled products were most often mislabeled. • Only nine products were labeled with scientific names, which were very accurate. • Promoting labeling with scientific names may be one tool to reduce food fraud.

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C.

Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS-g-CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS-g-CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C. Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH-Px) and 60% DPPH scavenging activity was retained by CS-g-CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS-g-CA treatment. The use of CS-g-CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS-g-CA could maintain protein secondary structure by increasing the ratio of α-helices. Chitosan-grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry.

Improving lead time of pangasius fillet production process based on value stream mapping: a case study

Value stream mapping (VSM) is one of the critical tools to identify waste ful steps in the production process and help build the future VSM by applying lean production system innovations. This research aims to identify wastes in non-value-added pangasius fillet lines at GEPIMEX 404 based on lean tools. Firstly, the article explores the company’s production process, builds the current value chain map, and identifies the wastes. Then, the authors use Kanban cards to ensure quality and output, eliminating inventory of semi-finished products in the production line. Next, the authors develop a future VSM and simulate the production process using Arena software to verify the effectiveness after proposing improvements. Finally, the results showed a significant step towards reducing production time from 7.59 to 4.96 hours.