Fish Processing Technology Research Articles

Proximate and Amino Acid Composition of Freshwater Fish of Nagpur, Maharashtra, India

Background: The study aimed to evaluate proximate and amino acids profile of selected freshwater species from Nagpur, India. Nutritional composition of calbasu (Labeo calbasu), silver carp (Hypophthalmichthys molitrix), tilapia (Oreochromis niloticus) and pangasius (Pangasianodon pangasius) was investigated to make aware the consumer about the present nutrient composition of these fish. Methods: Iced Calbasu, Silver carp, Tilapia and Pangasius fish were procured from Mayo fish market, Nagpur, Maharashtra, India and brought to the laboratory of Fish Processing Technology, College of Fishery Science, Nagpur. The marketable sized (average weight of 0.5-1.3 kg) fish were used for evaluation of proximate composition the methods of AOAC (2005). The amino acids profiling of fish samples were assessed by using High Performance Liquid Chromatography (HPLC, Shimadzu LC-6A). Result: The variation (p less than 0.05) in nutrient composition viz. proximate and amino acids of these fish mainly due the effect of feed composition, feeding habits, geographical condition and availability of feed etc. The major components of proximate composition, moisture (75.75-77.53%), protein (14.52-18.01%), lipids (2.45-6.71%) and ash (1.10-2.09%) were recorded. The protein content was relatively stable in all species. The carbohydrate was found to be lower than 1.5%. The energy value of the fish species was between 94.81-123.51 Kcal. The pangasius had higher energy value due to high amount of fat content. During the study, the concentrations of essential amino acids (EAA) in all fish species ranged from 25.48 g/100 g to 29.41 g/100 g, while amounts of non-essential amino acids (NEAA) ranged between 27.94 g/100 g and 31.27 g/100 g. Lysine (5.14-6.31 g/100 g) and glutamic acid (6.26-8.72 g/100 g) were the most predominant amino acids found in EAA and NEAA respectively in all species. The higher level of essential amino acids was found in tilapia fish followed by silver carp, calbasu and pangasius. The results of the present study revealed that, all species have high nutritional value in terms of proximate and amino acids to offer positive health benefits upon consumption.

DESIGN OF LPG GAS OVEN TECHNOLOGY AS AN EFFORT TO INCREASE SALTED FISH PRODUCTION IN SUMEDANG, INDONESIA

Processing salted fish is one of the traditional ways of preserving fish carried out by the community when the fish harvest is abundant. However, traditional processing of salted fish is not always hygienic and can cause health problems if not done properly. In this context, Liquefied petroleum gas (LPG) gas ovens are a technology that can help increase the productivity of hygienic processing of salted fish. LPG gas oven is a drying oven that uses gas energy to dry fish. By using an LPG gas oven, drying fish can be done quickly and hygienically, thereby reducing fish spoilage and damage. This research succeeded in designing and assembling an LPG gas oven and providing technical training to the community in its use. This will help increase peoples knowledge and skills in using LPG gas ovens to dry and make salted fish hygienically. Using LPG gas ovens as a salted fish processing technology can be the best solution to overcome excess catches that have not been sold on the market and produce more hygienic salted fish production. Thus, LPG gas ovens can help increase the productivity and welfare of the community around the Jatigede Dam, Sumedang Regency, who depend on the fish catch from Lake Jatigede as their source of livelihood. Another advantage of processing salted fish using an LPG gas oven is that it overcomes the weakness of traditional drying, namely when it rains suddenly, causing the humidity in the fish to increase produces salted fish that is more hygienic, free from dust, and free from flies landing which will produce eggs, which is the cause of salted fish worming and becoming rotten and wasted and overcoming the storage process, where some traders actually store it in the refrigerator, which is limited in nature and in ultimately affects changes in the aroma and taste of the product after being processed/re-dried.

Implementation Strategy For Fishery Processing Business Based On Blue Economy

This study investigates the readiness and capacity of the East Fakfak district community to transform fish into micro-small scale business products, aiming to contribute to the blue economy's development and enhance their welfare. Employing a semi-qualitative research approach through surveys, the research team, including surveyors, engaged in direct observation and conducted comprehensive interviews across all villages in East Fakfak. The objective was to assess the community's preparedness to process fish into preserved products that are marketable, high-quality, and possess unique organoleptic qualities characteristic of Fakfak. The analysis revealed a prevalent unfamiliarity among the East Fakfak district inhabitants with fish processing technologies. A traditional preference for consuming fresh fish, attributed to the ease of access to fish resources, has significantly hampered the advancement of fishery product processing in the region. This study underscores a critical need for introducing and fostering fish processing knowledge and technologies among the community. By educating and equipping the local populace with the necessary skills and resources to undertake sustainable fish processing, there lies a potential to unlock a new avenue for economic development. Such initiatives would not only diversify income sources but also ensure the longevity and sustainability of fishery resources, pivotal to the prosperity of East Fakfak's blue economy

Physico-chemical, microbiological, nutritional composition and sensory analysis of products enriched with mechanically separated meat of marine fish

Fish processing technologies are in full development with new techniques and product formulations. The objective of this work is the development and analyze the physical-chemical, microbiological, nutritional and sensory composition of three formulations of products included based on mechanically separated meat -MSM of marine fish: (1) anchovy meatball, (2) sardine kibbeh and (3) chocolate cake. Sensory analyzes were performed with an untrained public. Each taster received three samples, one of each product and a questionnaire based on the 7-point Hedonic Scale. For the chemical characterization, the analysis protocols of fish products processed according to the legislation were used. The microbiological analyses were carried out in accordance with the recommendations of the National Health Surveillance Agency (ANVISA) for fish-based foods. The nutritional analysis was performed by calculations based on the chemical composition of the developed products. The results of the analyses were favorable for the development of new food products based on mechanically separated marine fish meat for a wide variety of markets.

ТЕХНОЛОГИЯ ПЕРЕРАБОТКИ НЕОБМОЛОЧЕННЫХ КОЛОСЬЕВ ПШЕНИЦЫ РАННИХ ФАЗ СПЕЛОСТИ В КОРМ ДЛЯ РЫБ: ПРОБЛЕМЫ И РЕШЕНИЯ

The grain crops’ nonthreshed ears of the early stages of ripeness as raw materials for feed preparation can be used. The purpose of this study was: nonthreshed ears of early ripeness phases into food for omnivorous fish processing technology developing and substantiating. This study object - was the technological process of granulated feed from nonthreshed ears of early ripeness phases preparing. A preliminary technological scheme for granular feed preparation from ears had been developed. An experimental test had revealed shortcomings in technological process of feed from nonthreshed ears producing implementation, reducing its energy and economic efficiency and the processing line’s productivity and feed quality’s negative affecting. Possible solutions had been developed. For granular feed production from early ripening phases ears technology effective implementation, it is necessary the raw materials’ drying and grinding as technological operations, as well as its grinding and mixing to combine, for which new technological solutions were proposed. An improved technological scheme for granular fish feed from nonthreshed ears of early ripening producing has been developed, including combined technological operations. New technical means to be developed and already developed into the new scheme are integrated. The results of the study had shown that the technology of granulated feed from nonthreshed ears producing - is an effective means of livestock production’s profitability increasing, since feed produced by this technology using contains more protein than traditional one based on threshed forage grains, as a result fewer expensive protein additives in its composition can be included. The introduction of a new technology for the granular fish feed from nonthreshed ears preparation will make it possible early grain crops harvesting by the ochesmethod using for the feed nutritional value increasing.

State and prospects of fish processing technologies

The fishing industry plays a significant role in ensuring food security and nutrition of the world's population. Therefore, analysing the trends in the flourishing of aquaculture and natural fisheries, the specifics of the use of raw materials for food, the degree of provision of the population with these products and new processing technologies is an urgent task to determine the priority areas for improving the nutritional and biological value of aquaculture products, taking into account modern nutrition recommendations. The purpose of the study was to investigate the current state of the fish industry, innovative areas of aquatic products manufacturing to identify promising areas of fish and seafood technology. The study was conducted using a comparative analysis of scientific works by domestic and foreign scientists published in the Scopus, Web of Science, Journal Citation Reports, Scimago Journal & Country Rank, and Google Scholar databases. The analysis of the information shows an increase in the catch of aquatic organisms in the world, and in recent years, the total catch has amounted to more than 177.80 million tonnes. For food purposes, 157.40 million tonnes were used, with an annual consumption of 20.2 kg per person. The mass share of Ukraine in the total volume of fish products in the world is 0.2%. Ukraine is importdependent in terms of aquatic organisms. The latest technologies for processing fish products are related to the development of methods for assessing the quality of raw materials and products, the creation of low-waste technologies for the extraction of biologically active compounds and the formation of multicomponent food products based on plant and animal raw materials, and the use of biotechnological and physical methods to improve product quality. The involvement of a new raw material object, the freshwater toothless mollusk, for food purposes has been noted, and many culinary recipes from this species with additives of plant materials have been developed. However, there is a lack of research in the area of improving the technologies and formulation composition of fish pastes, which will make it possible to formulate food products with specified properties of biological value to meet human needs. The practical significance of the analysis is to identify promising trends in aquaculture technologies, taking into account Ukraine's own raw material base

Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

Fish processing in Cameroon is mostly carried out by untrained individuals using different methods which often produce fish products of poor quality. This study was aimed at identifying the main fish processing technologies used in 5 fishing communities in Limbe Subdivision in the Southwest Region of Cameroon. A total of 120 questionnaires were administered in the study area to identify the most popular unit operation in fish processing and to evaluate its effect under controlled conditions on the quality of fish products. It was found that the main fish technology employed was smoke-drying and that most of the processors dried the Ilisha africana species. Smoke-drying of Ilisha africana was carried out under controlled conditions of temperature and time, and smoked fish samples of different colours ranging from pale brown to dark brown were obtained. Laboratory analysis of the fish samples revealed that the moisture content and microbial content of the fish decreased significantly ( p < 0.05 ), while protein content increased significantly ( p < 0.05 ) with an increase in smoking time and temperature. The optimum moisture content was achieved at temperature ranges of 61-70°C for 18 h (12.3%), 71-80°C for 12 h (10.7%), and 18 h (7.3%). The pH and microbial content of all the samples were within the recommended levels for consumption and safe storage. It was concluded that the best temperature ranges and times for smoke-drying Ilisha africana were 61-70°C for 18 h and 71-80°C for 12 h.

Cutting Techniques in the Fish Industry: A Critical Review

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

Перспективи технологій переробки прісноводних риб

Перспективи технологій переробки прісноводних риб

Высокотехнологичные приемы переработки рыбного сырья, выращенного в Астраханской области

The modern level of development of fish processing technology is analyzed. A number of high-tech processes related to deep processing of aquaculture objects (paddlefish, clary catfish and tilapia), grown in the Astrakhan 
 region, in closed water supply installations, have been proposed for implementation. The chemical composition of fish muscle tissue has been studied. A method has been developed to reduce the microbial contamination of raw materials using a low-frequency electromagnetic field. Methods of electrophysical and gas-liquid processing of raw materials have been adapted to real production conditions. Methods for processing secondary fish resources into edible fish meal and fish oil have been tested using gas-liquid technologies. Methods for processing water and muscle tissue of fish raw materials by electromagnetic and gas-liquid methods are proposed. The chemical composition of fish pates enriched with CO2-extracts was investigated.

Стажировки специалистов ТИНРО-Центра в рыбохозяйственных научных и производственных организациях Японии

In the period from 1994 to 2007, Japanese scientific and industrial fishing organizations received trainees from the TINRO-Center. The internship topics included familiarization with Japanese resource research, fish processing technologies, and some aspects of aquaculture. The article discusses the conditions that made these internships possible, as well as the change in conditions that led to the completion of this type of Russian-Japanese cooperation in fishing.

TRAINING FOR THE DEVELOPMENT OF EXTENSIVE MATERIALS IN THE DIGITAL ERA AS A SOLUTION TO FISHERIES EXTENSION ACTIVITIES WITH DIGITAL SUBMITTING OF INFORMATION

Background: snacks or fast food are currently favored by children's and even dominate the food market. This food has penetrated all regions and its development very fast from day to day. This increase in consumption of snacks is not followed by an increase in the nutritional value in them and most of the snacks as children's snacks that are currently circulating contain many substances that are harmful to health, such as dyes, preservatives and excessive MSG. This cannot be allowed to continue because it also affects the intelligence of children. This requires a media as the delivery of information to the public as a whole. One of the media that can convey information globally is information that is connected to the internet network, especially in streaming videos on social media channels. In order to raise awareness of the Indonesian people, especially the people of Tanjungbalai about the benefits and advantages of eating fish, so Department of Fish Processing Technology Polytechnic Tanjungbalai (TPHP POLTAN) carries out training activities for the creation of extension materials in the digital era. The desired result of this activity is that students can create counseling materials through video media, blogs/vlogs that are presented online. Method : The form of this activity consists of providing material and making video demos. The materials provided in this activity are: 1) Fish Product Diversification, 2) Processed Product Quality Management and 3) Video making and editing tutorials. Result : the training process in making video demos of making products from fishery products as a form of counseling material for the community to be able to make their own snacks that are more nutritious and have a delicious taste. The stages in this training are as follows: 1) Participants make video material to be made, 2) Shoot or record videos according to the material, and 3) Participants do video editing to get a good video.

Simulation of operating modes of the refrigerating machine and the heat pump when drying fish

Saving energy resources in the fishing industry is an important task. The purpose of the study is to determine rational schemes and operating modes of air conditioning systems for drying fish. The methodology for calculating the air conditioning system for drying fish and on its basis a computer program in the mathematical package MathCAD is developed. Two air conditioning schemes are considered: a scheme using an air heater and a chiller and a scheme using a chiller and a heat pump. The schemes were analyzed from the standpoint of energy indicators. The parameters of the air supplied to the drying chamber were taken for calculations on the basis of the need to maintain the parameters set by the fish processing technology. In this paper, air conditioning schemes for drying fish are considered, an analysis of the main energy costs during the operation of equipment is carried out. On the basis of calculations, the advantages and disadvantages of the systems, their energy costs for maintaining the specified technological modes are shown. The influence of temperature and flow rate of cold outdoor air and the use of heat recovery units for the exhaust air are shown. It was established that when using outside air with heat exchangers, it is possible to significantly reduce the consumption of heat energy for the technological mode in the cold season. In the absence of heat sources, the scheme with a refrigeration machine and a heat pump has an advantage. The research results were introduced at the fish enterprise of the Astrakhan region by the LLC “Technology of comfort”.

Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

ABSTRACT The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A central composite rotatable design was adopted for the optimization of the effects in terms of the textural properties (hardness, cohesiveness, adhesiveness, springiness, chewiness, and tensile strength), weight loss (cooking and exudation), and color. Transglutaminase addition favorably reduced the cooking loss, increased the hardness, cohesiveness, and chewiness, and improved the tensile strength of the product. Carrageenan addition produced increased adhesiveness, springiness, and tensile strength. In general, the interaction between agents caused a slight but significant color change in the product, making it redder. The results indicate the potential for using transglutaminase and carrageenan to improve or modify the textural properties of restructured fish products.

Adoption of improved technologies and profitability of the catfish processors in Ondo State, Nigeria: A Cragg's double-hurdle model approach

The study examined the adoption of improved technologies and profitability of fish processors in Ondo State, Nigeria. A multistage random sampling procedure was used to select 108 respondents using a well-structured questionnaire. Descriptive statistics, budgetary technique, and double-hurdle regression were used for the analysis of data collected. The study revealed that 37.96% of the respondents adopt (adopters) the improved technologies, while many (62.04%) of the respondents did not adopt (non-adopters). This implied that many of them still depend on the traditional methods of processing fish. The results of the budgetary analysis revealed that fish processing is a viable and profitable enterprise that is capable to yield at least 30kobo gain for every one naira expended. Despite the profitability of the business, adopters accrued more profits than the non-adopters and they minimize costs by 7%. The results of the double-hurdle model showed that profit, education, household size, experience, perceived fish price, extension services, and perceived cost of equipment were the main factors that influence the decision to adopt and the rate of adopting improved fish processing technologies in the area. Therefore, any policy that will increase the profitability of the fish processing business should be encouraged by the government so that the processors would be willing to adopt and also intensify the rate of adopting improved technologies in the area.

Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF treatment and without treatment (control) were stored at 4 °C for 0, 1, 3, 5 and 7 d. The total volatile basic nitrogen (TVB-N) and total viable count (TVC) of HVEF-treated sample (20.5 mg/100 g and 5.64 log CFU/g, respectively) were significantly lower than those of the control (32.4 mg/100 g and 7.42 log CFU/g, respectively) at 7 d. Therefore, the shelf life of HVEF-treated fillets was 2 days longer than the control (5 d). Besides, HVEF treated samples showed less tissue damages, lower thiobarbituric acid-reactive substances (TBARS) and higher water holding capacity throughout the chilling storage. Additionally, the high-throughput sequencing results indicated that HVEF treatment reduced the relevant abundance of Flavobacterium and Geobacillus at 0 d, and mainly inhibited the growth of Acinetobacter and Streptococcus after 7 d storage, which meant the growth of spoilage bacteria were inhibited, corresponding with the results of TVB-N and TVC. The results indicated HVEF treatment could be implemented as a new fish processing technology to delay product quality deterioration and extend the shelf life of catfish fillets.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Developing Natuna: Integrating Tourism, Marine and Infrastructure Strategies towards Implementing Indonesia’s Global Maritime Fulcrum

Marine waters in Natuna Regency are rich in oil and gas, but the population has ever received significant benefits since there is no oil and gas channeled to the Natuna land. The channels are only to Singapore and Malaysia. This is because the Natuna development has not been a priority for the central government and there is also a central government intervention in oil and gas management. Natuna is only given the authority to manage tourism and fisheries. Natuna is declared as a strategic area for fisheries and marine tourism because 99.25% of the Natuna region consists of sea, and it is hoped that these two sectors will be able to increase the economy in Natuna. This, along with the Indonesia’s vision on Global Maritime Fulcrum, was carried out to increase the Maritime Economic Potential. In addition, Natuna is included in the planning of the implementation of Global Maritime Fulcrum with the Sea Toll Program which provides a Logistics Center that originates from a synergy with state-owned enterprises in Natuna Port. This paper discusses the conditions for developing tourism, fisheries and the existence of infrastructure specifically Sea Tolls in Natuna. By observing and interviewing stakeholders and business activists, this study found out that despite various efforts to develop Natuna tourism, it was still hampered by transportation, infrastructure and promotion problems. Obstacles in the fisheries sector due to the character of local fishermen, lack of fish processing technology and huge number of illegal fishing. Whereas the obstacle in the field of goods distribution is the Sea Toll Program which is of little help due to the trip schedules of ships which are only twice a month. The fishermen's catch has become no longer fresh and cannot be sold at high prices. There should be special treatment for Natuna by developing a model of economic integration of Maritime and Tourism with adequate infrastructures.

The Irony of Mineral Rich Island: the Root Cause of Poverty-Stricken Local Fisher in Bangka Island and the Proposed Empowerment Model

Coastal communities in the Isle of Bangka Island are mostly living in poverty. Their life depends on activities associated with the fisheries sector, thus vulnerable to fluctuations of catchment due to seasonal fishing nature. On the other hand, the negative impact of modernization also led to excessive exploitation of marine resources and aggressive tin mining activities in the offshore that lead to marine pollution. This study aims to investigate major factor and the root cause of poverty trap facing by fisher community in Bangka Island. In addition, it intends to formulate the strategic model to alleviate the poverty of the fisher community in Bangka Island. Primary data collection in this study was carried out by using in-depth interviews and Focus Group Discussion (FGD) with stakeholders involved in eradicating poverty in the fishing community. The result of this study shows that local fisher poverty is closely related to technology deployment. Local fishers have only possessed limited fish processing technology as well as limited fish catchment equipment. While at the same time, tin miners own advanced technology in supporting their activities. It is suggested that empowerment model for dealing with poverty in the fishing community emphasis on the urgency for cross-sector integration between the civil society organization (environment), the cooperative (business), fisher community, and local and central government in alleviating poverty.

REKAYASA TEKNOLOGI PENGOLAHAN IKAN TEMBANG (Sardinella Sp) MENJADI BEBERAPA PRODUK KOMERSIL DALAM RANGKA MENINGKATKAN NILAI JUAL PRODUK PERIKANAN

The optimum effort effort in fishing activities and the actual level of utilization of tembangfish resources in the Makassar Strait waters are increasing every day.Based on the realityconditions above, in order to increase the selling value of tembang fish to further increase theincome of fishermen, engineering research on tembang fish processing technology is needed intoseveral commercial products with more modern processing methods and can be stored in arelatively long time and sell well on standard markets. national and international.The purpose ofthis study was to find out how the practical method of processing tembang fish into canned fish,fish sauce and fish silage, is a standard home industry that has high economic value and relativelylong lasting power. The urgency of this study is expected to be a basic knowledge of thecommunity in order to increase the selling value of tembang fish as a fishery product with higheconomic value that can improve the standard of living of the community.The processing methodcarried out is a combination of traditional methods and modern methods, including methods ofcooking, fermentation, salting, enzyme use, sterilization, and packaging systems to produceprocessed products that are of high quality and have high selling value. Data analysis to becarried out for quantitative data is analysis of variance (complete randomized design) and forqualitative data observed by organoleptic test and processed by descriptive method. Processedproducts produced in this study are fish sauce, canned fish and fish silage.