Fish Processing Research Articles

Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana.

Fish smoking is a traditional fish preservation method that is affordable, and hence employed by most artisanal fish processors in Ghana. Traditional kilns are used but are less fuel efficient and the end-product has lower quality. This study therefore sought to test and compare the efficiency and quality of smoked fish for two improved kilns, the Cabin and Abuesi gas fish smoker (AGFS), against the traditional Chorkor smoker. The results showed that the AGFS and Cabin had specific fuel consumption of 0.31 ± 0.02 and 0.67 ± 0.01 g kg-1 of smoked fish, respectively, which were significantly lower than that of the Chorkor (6 ± 0.12 g kg-1 smoked fish). Again, the AGFS and Cabin had significantly higher processing rates (251.18 ± 10.65 and 156.80 ± 8.30 g min-1, respectively) compared to the Chorkor (135.20 ± 5.60 g min-1). Smoking improved the nutritional, microbiological and sensory quality of mackerel, with only the sensory quality being statistically different between the products from the AGFS and Cabin. The Cabin-smoked products had more traditional smoked fish attributes while the gas-smoked products had a pronounced fried appearance and taste. The AGFS and Cabin were more efficient than the Chorkor. There were no significant differences in the nutritional and microbial quality between the AGFS and the Cabin. Cabin-smoked products, however, had the more traditional qualities of smoked fish (appearance and flavor) that the gas-smoked products lacked. © 2024 Society of Chemical Industry.

Development Prospects of Smoked Fish Business in Sinjai District, South Sulawesi Province, Indonesia

This research analyses the characteristics of smoked fish business and determines the appropriate development strategy for the business in the coastal areas of Sinjai District. Using qualitative and descriptive designs. Sampling was conducted in North Sinjai and East Sinjai Districts of Sinjai Regency from July to August 2024. The data analysis technique uses qualitative descriptive analysis and SWOT analysis to systematically identify various internal and external factors and formulate MSME development strategies. The results of the research show that (1) Characteristics of smoked fish processing MSMEs in Sinjai Regency, including: Business actors aged 33-70 with a dominant education level of elementary school, and having business experience of more than 10 years; the product produced has a distinctive taste, smoked fish in whole and fillet form, uses wood as fuel, simple equipment, marketing is still on a local scale, with varying product prices; MSMEs do not yet have business legality. (2) Appropriate strategies to use in developing smoked fish processing businesses in Sinjai Regency include: developing smoked fish MSMEs with training and counseling programs from related agencies, establishing collaborative partnerships between MSME actors in promoting products and implementing processing technology innovations by updating infrastructure and attend training.

PKM Improving the Quality and Quantity of Environmentally Friendly Smoked Fish Processing in Air Dingin Village, Bukit Raya District, Pekanbaru City

Through the Community Partnership Program (PKM), an activity can be carried out to improve the quality and quantity of smoked fish production in the MINA SALAI KUARAN business group in Air Dingin Village, Bukit Raya District, Pekanbaru, Riau to become an independent coaching group through two aspects: Increasing the level of empowerment of partners in the production aspect. Still lacking, because it uses traditional methods so that the target of this activity will result in a 50% increase in production quantity. And increasing the level of empowerment of partners in the social community aspect, this is done by using online marketing and SME information via Twitter and Facebook. Meanwhile, the lecture and discussion methods for participants are carried out directly in the field by presenting direct counseling materials that also involve students in the MBKM program, then conducting a demonstration method at the Partner's place of business. The innovation of biomass energy-based Salai fish processing technology that is made uses biomass waste raw materials from tree trunks, especially rambutan trees. The PKM activity of the MINA SALAI KUARAN business group, Making Salai Fish in Air Dingin Village, Bukit Raya District, Pekanbaru, Riau, is an application of technology with the hope of providing solutions to the obstacles faced by this MITRA, including: (1) making improvements to the management of the application of technological innovations in processing aspects of production and (2) improvements in the social aspect of society through the application of an online marketing information system and promotional media through Twitter, Facebook and MITRA's business signs, which are shown by the support and willingness to work together as partners with the community service team from the Physics Department, FMIPA, University of Riau.

Current status of large-scale solar dryers in Cambodia: Operations, potential, and economic benefits of solar dryer domes

<p>Drying is commonly applied for preserving both freshwater and marine products for long-term use. In Cambodia, solar dryer domes (SDD) are constructed for large-scale processing, but the impacts of operation and maintenance on their lifespans are not well understood. Thus, this study aimed to (1) explore the characteristics of using SDDs and (2) determine the prospects and challenges related to the use of solar dryers for aquatic products. The study was conducted between March and July 2024 through a survey targeting fish processors that utilized SDDs and agreed to participate in the interviews. Because the number of SDDs available nationwide is small (< 25 units), the total sample size selected for the survey was only 8. The interviews were carried out in 4 provinces, focusing on topics such as annual processing production, SDD operation and maintenance (O&M), and additional sources of energy to support the system. The results show that SDDs were used not only for drying fresh fish but also for drying smoked fish and shrimp. Dried fish production was the largest (145.2 tons/year), 8.8–11.7 times greater than other production. With SDDs, products could be dried year-round, but gas heating systems were required to provide additional heat inside SDDs during cold seasons or cloudy days. Electrical fans were also added because of insufficient air circulations that might create moisture under the roofs. All the respondents were willing to continue using SDDs, expand production, and use their own budget to make more installations in case additional grid electricity was not required. It can be concluded that with the use of solar dryers, and fish/shrimp processing can be done at a large scale, but improvements in air circulation are needed to enhance the system’s effectiveness and efficiency. Furthermore, additional O&M training should be provided to ensure higher efficiency.</p>

Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker

It is a key focus in research on the interaction between different types of lipid and proteins for the aroma formation of fish. The interaction oxidation model of myofibrillar proteins and polar and non-polar lipid in different ratios was constructed to investigate the molecular mechanism of aroma formation of the large yellow croaker. The thermal interaction of lipid and protein was found to generate much more fishy compounds when the ratio of non-polar and polar lipid was 4:1. The aroma intensity reached the highest after thermal interaction at the ratio of non-polar and polar lipid was 1:1. As the proportion of non-polar lipid increased, the concentration of (E,E)-2,4-Heptadienal increased and reached 0.09 μg/g. Triglyceride was the main non-polar lipid that participated in thermal interaction with myofibrillar proteins for the formation of characteristic odorants of fish. As the amount of non-polar lipid increased, lipid oxidation and chain breakage made it easier to convert into volatile flavor compounds under the interaction of myofibrillar proteins. Further, this study provides certain support and influence for the regulation of flavor in fish processing by lipid.

Commensal and Pathogenic Bacteria Associated with Farmed Rainbow Trout (Oncorhynchus mykiss Walbum) and Aquaculture Environment

The bacterial microflora associated with farmed rainbow trout (Oncorhynchus mykiss Walbaum) and its aquaculture environment was characterized. The counts of commensal, indicator and pathogenic bacteria were determined and bacterial colonies were characterized. The mean mesophilic counts were 4.5 log CFU g -1 and 7.6 log CFU g -1 in skin with muscle and intestine respectively. Significantly high densities of faecal coliform, E. coli and Enterococci was detected in pond sediment, fish intestine and feed when compared to pond water and trout tissues. A total of 110 randomly selected isolates from TSA were identified and characterized. Of the mesophiles, 70–75% were aerobic Gram-negative bacteria, both motile and non-motile, and members of the Enterobacteriaceae family. The skin microflora of trout was dominated by Gram-negative aerobic rods belonging to Enterobacteriaceae, Aeromonadaceae, Pseudomonas/ Shewanella, Moraxella, Acinetobacter and Flavobacterium. Psychrotrophic bacterial isolates of the genera Pseudomonas, Morganella, Hafnia were identified in trout. Pathogenic bacteria such as Clostridium botulinum, Yersinia enterocolitica could not be detected. However, Aeromonas hydrophila, A. veronii biovar sobria, A. veronii biovar veronii were prevalent in farmed trout. Presence of bacterial pathogens in the trout farm envisages a strict hygienic handling and processing of fish from such culture systems for ensuring public health safety.

Halal Certification in Micro, Small and Medium Enterprises (MSMEs) of the Fish Processing Industry in Sambas Regency

Halal Certification in Micro, Small and Medium Enterprises (MSMEs) of the Fish Processing Industry in Sambas Regency

Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative.

The present study aimed to evaluate the antimicrobial activity of aqueous extracts of the mixture of spices used as accompanying soup of braised fish against multidrug resistant (MDR) bacteria isolated from raw and braised fish collected in the city of Bangangté, Cameroon. A survey was conducted in the city of Bangangté to diagnose the braising fish processes. Pathogens were isolated from raw and braised fish samples collected in fish farms and selling points, and their susceptibility to 16 commonly used antibiotics was tested using the Kirby-Bauer disk diffusion method. The aqueous extracts of spices’ formulations used as accompanying soup of braised fish were tested against MDR isolates using the well diffusion method. The results revealed that 13 spices are used in the preparation of accompanying soups of braised fish. Three formulations were identified with mbongo, clove and prekeses as the main differential spices. These formulations were either heated at 100°C/30 min (process 1) or not (process 2) before being served to consumers’. Fifty-five strains belonging to six species (Salmonella Typhi, Salmonella Paratyphi, Escherichia coli, Escherichia vulneralis, Staphylococcus aureus and Staphylococcus spp.) were isolated from the different samples. Forty-four isolates were resistant to several antibiotics with Multiple Antibiotic Resistance indexes ranging from 0.18 to 0.81. The aqueous extracts of all the formulations were active against the MDR isolates independent of the formulation and preparation process, with inhibition diameters varying significantly (p<0.05) from one isolate to another. Heated extracts were less active than the unheated ones and the most active extract was from the formulation including clove. The strains E. coli and E. vulneralis were most resistant to the different extracts whereas S. Typhi, S. aureus, Staphylococcus spp. and S. Paratyphi A, were more sensitive. This study evidenced that fish products from Bangangté city contain MDR pathogens and demonstrated that the formulations of spices used as accompanying soup for braised fish are active against these MDR pathogens. It suggests their potential use as strategy to combat the antimicrobial resistance phenomena associated to foodborne gastroenteritis pathogens. It also suggests that more attention should be paid to the use of antibiotics in fish farming activities.

Diversifikasi Produk Perikanan Lokal Berkelanjutan Melalui Inovasi Teknologi Berbasis Energi Terbarukan di Kelurahan Sibatua

This community service program aims to support the diversification of sustainable local fishery products through the application of renewable energy-based technological innovations in Kelurahan Sibatua. Using the Participatory Action Research (PAR) approach, this initiative actively involves the community in training, demonstration, and implementation of solar panel technology for fish cooling boxes and processing fishery products into various value-added products such as milkfish nuggets, fish balls, and crackers. The results indicate that the solar panel technology used in the cooling boxes effectively improves the quality and shelf life of fish catches while reducing operational costs that previously relied on fossil energy. Additionally, technical training and mentoring successfully enhanced the community’s skills in fish processing and the use of renewable energy technologies. Evaluation through pre-test and post-test assessments showed a significant improvement in participants' competencies, from basic understanding to the application of technology and sustainable fishery product production.

PENGOLAHAN PRODUK DIVERSIFIKASI IKAN BAGI KELOMPOK WANITA NELAYAN MANDIRI DESA LAMUNDRE, KECAMATAN WATUBANGGA, KABUPATEN KOLAKA

Lamundre Village is one of the villages located in Watubangga District, Kolaka Regency which has promising marine natural resource potential, both in the form of aquaculture and capture fisheries. Various types of fish catch produced by the Lamundre Village Community include skipjack fish 30 tons/year and lure fish 70 tons/year. The catch is only dried and sold raw to the market. However, this potential can still be increased to increase the income of the Lamundre Village Community and increase the diversity of fishery products from the village. The Lamundre Village Independent Fishermen's Women's Group is a partner that operates in the fish processing sector. The main problem with partners is the low level of knowledge and skills of group members in processing fishery products. Therefore, it is very necessary to provide training and assistance to partners in processing fishery products. The fish processing products carried out are making fish balls and fish floss. Fish balls and fish floss are one of the fish processing activities that can increase the added value and shelf life of fish. The aim of this community service activity is to improve the skills and knowledge of the Independent Women Fishermen Group partners in processing fish independently into a product, namely fish balls and fish floss. This community service activity will be carried out in September 2024 in Lamundre Village, Watubangga District, Kolaka Regency. The activity method is carried out at several stages including the observation stage, preparation stage, training and mentoring stage, and evaluation stage. The result of this community service activity is an increase in partners' skills and knowledge in making fish balls and fish floss. Based on the results of the interview, the partner's skill level became 85% and the knowledge level increased 100% after the training. Partners are able to make fish balls and fish floss according to the materials provided. The fish balls and fish floss produced in this training activity do not smell or fishy, ​​this is because the process of making fish balls and fish floss complies with the quality standards for making fish balls and fish floss (SNI 7690.2013). This community service activity is able to improve the skills and knowledge of partners in making fish balls and fish floss.

Omics-Integrated Approach (Metabolomics, Proteomics and Lipidomics) to Assess the Quality Control of Aquatic and Seafood Products

Since the demand for seafood products is growing and aquaculture provides more than fifty percent of the aquatic food as reported by FAO, the development of more accurate and sensitive analytical techniques in order to screen and evaluate the safety and quality of seafood products is needed. At this point, several omic techniques like proteomics, lipidomics, and metabolomics, or combinations of them, are used for integration into seafood processing and quality control. Moreover, according to the literature, using the respective techniques can prevent, control, and treat diseases in fish as well as address several issues in aquaculture. Proteomic techniques are used for the expression of proteins and their modifications. Metabolomic techniques are used for accurate identification of species, while lipidomics techniques are used for the identification of different or specific lipid molecules in fish species, as well as fatty acid composition and location distribution. This review is to cover the recent proteomics, metabolomics, and lipidomics studies on aquatic and seafood products in the areas of quality, safety, processing, and breeding of fish.

Market-Driven Mapping of Technological Advancements in the Seafood Industry: A Country-Level Analysis

Seafood preservation techniques have evolved from ancient methods to modern innovations like canning, freezing, and surimi production. Canning in the 19th century introduced airtight containers, while commercial freezing technologies like flash freezing extended shelf life. Surimi pastes in the 20th century led to affordable imitation seafood products. Emerging technologies continue to enhance seafood preservation methods. Moreover, the integration of digital technology, automation, and data sharing, known as Industry 4.0, is transforming various industries. This integration encompasses blockchain technology, automation, robotics, and big data analytics, aiming to enhance production, sustainability, traceability, and efficiency in fish processing. With a focus on the seafood market dynamics affecting these advances, this research was conducted with the aim to understand how technical breakthroughs in the seafood business are dispersed and implemented across different nations. We aim to determine the correspondence between the technological sophistication of machinery in seafood processing companies and map it across different countries across the globe to obtain an understanding of the generation of technology used in prominence. Variations in adoption rates and technological trends reflect regional market dynamics. The Seafood Expo ASIA 2023 study looked at the use of Industry 4.0 technologies, operational procedures, and technology adoption in the global seafood processing industry. Notably, countries like Norway, the Republic of Korea, Spain, Turkey, and the Netherlands have rapidly embraced Industry 4.0 technologies. The market factors driving these technological advancements across different countries include rising consumer demand for sustainable seafood, economic incentives, and global competition. A correspondence analysis was employed to analyze the correspondence between countries and the level of technological sophistication in the machinery used. We successfully mapped the level of technology utilized in machinery across global seafood processing companies, providing insights into the technological advancements shaping the industry.

Inactivation of Anisakis simplex Allergens in Fish Viscera by Acid Autolysis

The evisceration of infested species on board commercial fleets and the throwing of viscera into the sea, as is mostly the case for hake, is common practice for reducing the occurrence of Anisakis in fishery products. Moreover, the high levels of infestation and the lack of technically and economically feasible solutions hinder the possibility of recovering viscera with other fish processing byproducts as raw material for feed without the risk of transmission of allergens to humans, with the subsequent risk for public health. The aim of this work was to study the fate of Anisakis simplex allergens during 11 days of silage of infested hake (Merluccius merluccius) viscera, as a potential method for eliminating this risk. While the viscera were almost completely liquefied, an increase in the allergenicity of the soluble fraction was observed, which decreased only slightly after day 9. As we are aware of the resistance of parasite allergens to gastrointestinal enzymes, silage was also analyzed after 12 and 15 months. While the lower molecular weight fragments of Anisakis proteins are fully digested, some larger fragments with potential allergenicity resisted autolysis after long silage periods, but they were present in a very low concentration. The study concludes that there is the potential of silage as a method for recovering fish viscera infested with Anisakis.

Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications

Fish gelatin is a by-product of the agri-food sector, derived from fish processing waste that can be used as or along a packaging material in direct contact with food while maintaining biodegradable properties. The aim of this work was to apply the corona discharge process on fish gelatin hydrogels and to analyse the properties of resulting films after drying. The understanding of changes in the physical or chemical structure of the gelatin layer was focused on at molecular level. Changes in the surface free energy due to corona treatment displayed an increase of the hydrophobicity at highest power tested. Results demonstrated the plasma's species crossed the gelatin layer and induces weak changes. Indeed, the permeability to various gases was maintained even at high power, confirming that corona discharge systems are suitable devices for treating wet hydrogels without significant degradation of the gelatin layer.

Effects of Fish Waste Management Practice on Environmental Pollution in Tanzania: A Case Study of Kivukoni Ferry Fish Market

Globally, waste arising from human and animal activities that are normally solid and are discarded as useless or unwanted are broadly defined as solid waste. It includes municipal garbage, industrial and commercial wastes, sewerage slug, waste of agricultural and animal husbandry, demolition waste and mining residues. The study aimed to identify strategies deployed by the management at Kivukoni Ferry Fish market. The study adopted case study research design with mixed approaches. The study used purposive and probability sampling techniques. The study used Slovenes formulae to obtain sample size of 160 respondents from target population of 213 respondents. The study used questionnaire and interview to obtain data needed. The study findings indicates that 77.1% of respondents agreed that management of Kivukoni Ferry fish market provide clean water for fish processing and fish waste collection bins. The study concluded that, Kivukoni fish market provide clean water for fish processing, also inadequate provision tools for fish waste collection and poor logistics for fish waste transportation from Kivukoni Ferry fish market to Pugu damp. In additional to that, poor market infrastructure led the market to produce odor smell, immediately in hot weather condition, this situation threaten the environment and the safety of workers and community at large. The study recommended that, Kivukoni Ferry fish market management should establish designated waste collection points within the market to streamline the disposal process and should develop a reliable logistics system for the timely transportation of fish waste from the market to Pugu dump.

Social capital and women's earnings in traditional fisheries: Evidence from the Campos Basin (State of Rio de Janeiro, Brazil)

The PESCARTE Environmental Education Project (PEA) is an initiative to mitigate the socio-environmental impacts generated by the oil and gas exploration industry in deep waters off the marine coast of the Campos basin (state of Rio de Janeiro - Brazil). This project, through a census research, has made possible to identify the levels of participation of fishers in professional and community organizations that defend their interests. Using census data, we explored the asymmetries in the social capital of men and women in the project's area of intervention. Log-lin regression models, controlled by endogeneity tests, made it possible to identify the negative impact on labor income of low female participation in professional organizations (Colonias de Pesca). In this way, we can perceive the profound invisibility of women's work in traditional fishing activities. Forbidden from participating in the capture of marine resources, they have been relegated to secondary activities in the fish processing chain (filleting and peeling). This article is the result of research funded by PEA PESCARTE project, which is a mitigation measure required by Federal Environmental Licensing, conducted by Brazilian Institute of Environment and Renewable Resources (IBAMA).

Investigating the Presence of Selenoneine, Ergothioneine, and Selenium-Containing Biomolecules in Fish and Fish-Derived Commercial Products.

Two potent antioxidants, selenoneine and ergothioneine, have been determined simultaneously for the first time in the muscle of highly consumed fish and in fish-derived products. The extraction methods were optimized, and their subsequent analysis was performed by HPLC-ESI-MS/MS. Best extraction efficiency (106 ± 3 and 104 ± 5%) was attained by performing a simple aqueous extraction containing 100 mmol L-1 ammonium acetate or ammonium formate as extractants. Selenoneine and ergothioneine were simultaneously detected in tuna (0.306 ± 0.006 and 3.5 ± 0.2 μg g-1) and swordfish (0.14 ± 0.02 and 1.1 ± 0.4 μg g-1) muscle tissues, while in fish roe and in farmed salmon, only ergothioneine was detected (with contents ranging 0.03-3.3 μg g-1). Moreover, the presence of their respective methylated forms was also considered. Additionally, Se-containing biomolecule profiles from water-soluble proteins were obtained by SEC-ICP-MS analysis. Results revealed similar profiles between fish and fish roe, whereas for ultraprocessed fish products, Se seems to be mostly associated with low-molecular-weight biomolecules. The results included in this work may contribute to a better understanding of the relations between selenoneine and ergothioneine in fishery products as well as their fate and potential modifications of Se-containing biomolecule profiles during fish processing.

ANALISIS PEMASARAN OTAK-OTAK IKAN "SELARAS LEGENDARIS" DI KOTA BANDUNG

Marketing strategy is a way to achieve marketing goals, involving target markets, product positioning, marketing mix and budget. In business, marketing strategies are very important to survive in a competitive market. This research aims to identify the added value of processing mackerel fish into otak-otak, namely the "Otak-Otak Selaras Legendaris" in Cicendo District, Bandung City, as well as to analyze the market. The method used in this research is the case study method. The data used in this research is primary data. Data collection in this research includes observation, interviews and logging. The data analysis used in this research is a qualitative descriptive analysis method. Based on the results of the analysis that has been carried out regarding the opportunities, threats, strengths and weaknesses of the “Otak-Otak Selaras Legendaris Ikan Tenggiri”, the results show that this business has great opportunities because the demand and need for ready-to-eat food is high in the current era. Processing mackerel fish otak-otak produces significant economic benefits. The processing of mackerel fish into otak-otak is clear evidence of how the fisheries sector can increase added value through innovation and efficiency. So with this opportunity, improving product quality and service quality will maintain customer loyalty.

Manures base on Oreochromis niloticus for agricultural use

ABSTRACT Objective: Oreochromis niloticus (Tilapia) meal was evaluated as a source of nutrients in agriculture, through a composting process mixed with a zero tillage soil. Design/methodology/approach: Two manures were formulated, mixing flour and soil at a 30:70 ratio (mass/mass w:w) respectively. Compost A was maintained at 60 days of composting (ddc), compost B at 30 days. The phytotoxicity of the manures was evaluated as percentage of germination in Solanum lycopersicum (tomato) seeds. Results: The N-P-K ratio (% dry mass) was 1.90-2.06-0.30 for manure A (60 ddc), and 2.60-2.24-0.34 for B (30 ddc). On germination, 100% concentration; manure A had 44.9% and B 19.6%, compared to the control. For concentration of 10% it was 93.7 and 111.4%, manure A and B, respectively. Limitations on study/implications: It is necessary to carry out more phytotoxicity tests. In this experiment, dilutions were made in the manures to increase germination. Findings/conclusions: The use of manure based on tilapia meal in agriculture is proposed in the future and in this way take advantage of the waste from fish processing. Keywords: Fish meal, compost, tomato, soil improver

Persistent organic pollutants among seafood processing workers in West Greenland

The Greenlandic population is highly exposed to persistent organic pollutants (POPs) through the consumption of traditional marine food, including marine mammals. Central to Greenland's economy and cultural identity, the fishing industry employes about 15% of the working population.This study investigated POP exposure, including polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), and per- and polyfluoroalkyl substances (PFASs), among seafood processing workers at the Greenlandic west coast. We examined determinants for the POPs including age, smoking habits, ethnicity, and working place. Additionally, we explored the association between POPs and the prevalence of asthma, allergy, and lung function.With samples taken during 2016–2018, the study encompassed 382 workers, primarily of Inuit descent (93%), employed across three large factories located in Nuuk, Sisimiut, and Ilulissat, four smaller factories in settlements (Kangaatsiaq, Ikerasaarsuk, Sarfannguaq, Qeqertarsuaq), and four factory trawlers. Data collected include clinical examinations, questionnaires on ethnicity, occupational exposure status, health indicators, and smoking habits, and serum selenium and POP analyses. We used ANCOVA with adjustment for relevant confounders to assess differences in POPs between groups (e.g. ethnic groups and working place), and multiple linear and logistic regressions were used to assess associations between POPs and lung function, allergy and asthma.Significant differences in POPs were observed among ethnic groups; Faroese workers had the highest concentrations of lipophilic POPs (lipPOPs; PCBs and OCPs), while Inuit workers exhibited highest PFASs. All subsequent analyses were focused on the Inuit workers (n = 337). The PFASs were significantly higher in workers at small factories, followed by large factories and trawlers, whereas no differences were seen for lipPOPs. The differences between the working places were most likely due to differences in lifestyle and diet, but occupational exposures cannot be excluded.LipPOP and PFAS concentrations associated positively with selenium, and PFASs positively associated with lung function. However, upon adjustment of selenium, the associations between PFASs and lung function became non-significant and attenuated towards null. No significant associations were found between POPs and the prevalence of asthma or allergy.Compared to the general population in the same area and period, the seafood processing workers exhibited 2–6 times higher POP levels. The higher exposure level among seafood processing workers, as well as the difference across workplaces, underscore the need for further investigation of environmental and occupational sources of POPs in this population. These findings may contribute to future public health strategies and regulatory measures to reduce POP exposure in Arctic populations.