Fresh Fish Products Research Articles

Prospects for fisheries use of lake Sobache (Pionerskoe) in the Republic of Khakassia

We assess Sobache (Pionerskoe) lake located in The Republic of Khakassia for aquaculture using. The lake is drainless, the water-surface area is about 1.5 km2. The prevailing depths range from 2 to 4 m. We provide data on the hydrological regime of the lake (temperature, dissolved oxygen level, chemical water composition). 3 species of rotifers, 10 species of cladoceran and 3 species of copepods were found in the zooplankton. The dominant complex consists of the rotifer Asplanhna priodonta, Bosmina longirostris and Ceriodaphnia quadrangula. The zoobenthos community includes 13 groups of organisms, where chironomids predominate in abundance, and gastropods and bivalves predominate in biomass. The ichthyofauna of the lake consists of perch and pike, perch predominates in abundance. Four species of parasites were found, including trematodes and myxporidia. The infection of fish with trematode metacercariae indicates the presence of intermediate hosts in the zoobenthos community of the lake. The detected species of parasites do not pose a danger to human health. The natural fish productivity is estimated at 48.2 kg/ha. We recommended to use the lake for commercial cultivation of fish in polyculture way. We proposed two schemes of fishery exploitation of the lake on the principle of pasturable fish culture: annual cultivation of fish in polyculture (carp, trout, herbivorous fish species) and joint cultivation of fish in polyculture (carp and white amur) by continuous intensive technology (three-year turnover) with carp feeding. The expected yield of fish products varies from 460.0 to 400.0 kg/ha, depending on the chosen technology. These recommendations can contribute to the effective use of the fisheries potential of Sobache (Pionerskoe) lake to provide the region with fresh fish products and create jobs for the local population.

The Southern European Atlantic diet and all-cause and cause-specific mortality: a European multicohort study.

The Southern European Atlantic diet (SEAD) is the traditional dietary pattern of northwestern Spain and northern Portugal, but it may resemble that of central, eastern, and western European countries. The SEAD has been found associated with lower risk of myocardial infarction and mortality in older adults, but it is uncertain whether this association also exists in other European populations and if it is similar as that found in its countries of origin. We conducted a prospective analysis of four cohorts with 35 917 subjects aged 18-96 years: ENRICA (Spain), HAPIEE (Czechia and Poland), and Whitehall II (United Kingdom). The SEAD comprised fresh fish, cod, red meat and pork products, dairy, legumes and vegetables, vegetable soup, potatoes, whole-grain bread, and moderate wine consumption. Associations were adjusted for sociodemographic variables, energy intake, lifestyle, and morbidity. After a median follow-up of 13.6 years (range = 0-15), we recorded 4 973 all-cause, 1 581 cardiovascular, and 1 814 cancer deaths. Higher adherence to the SEAD was associated with lower mortality in the pooled sample. Fully adjusted hazard ratios and 95% confidence interval per 1-standard deviation increment in the SEAD were 0.92 (0.89, 0.95), 0.91 (0.86, 0.96), and 0.94 (0.89, 0.99) for all-cause, cardiovascular, and cancer mortality, respectively. The association of the SEAD with all-cause mortality was not significantly different between countries [Spain = 0.93 (0.88, 0.99), Czechia = 0.94 (0.89,0.99), Poland = 0.89 (0.85, 0.93), United Kingdom = 0.98 (0.89, 1.07); P for interaction = 0.16]. The SEAD was associated with lower all-cause, cardiovascular, and cancer mortality in southern, central, eastern, and western European populations. Associations were of similar magnitude as those found for existing healthy dietary patterns.

Analysis of Fish Consumption Pattern of People in Jombang District, East Java, during Pandemic and Endemic Covid-19

Fishery resources are a good source of food for human health. The fisheries sector plays a role in food security, not only as a complement but also plays a role in fulfilling food, nutrition, and protein sources, as well as people's income. Food security is closely related to the continuity of fish supply to meet people's needs. In this study the method used was survey method with the type of research used was descriptive research with a quantitative approach and data collection techniques in this study by conducting a survey using a questionnaire. The low consumption of fish in the community is caused by a lack of public knowledge about information on the nutritional content and benefits of consuming fish. The survey results stated that 89.3% of the respondents already knew the benefits of fish and the remaining 10.7% did not know the benefits of fish. As much as 85.4% of the people of Jombang District, East Java, get fish by buying it themselves at traditional markets with 80.6% liking fresh fish products and 19.4% liking processed fish products. As many as 79.6% of the people of Jombang District, East Java consider the quality of fish before buying fish; 45.6% stated that the ease of obtaining fish was their consideration in buying fish; and 50.5% stated price as their consideration in buying fish. As many as 83.5% of respondents stated that there was no difference in fish consumption patterns before and after the pandemic era. After the pandemic, people's frquency in consuming fish has increased, although not significantly. This is possibly due to the start of a sense of public awareness of the body's nutritional needs after the pandemic era.

Development of Freshwater Fish Cultivation Business and Its Derivative Products In Kajar Hamlet

Batu City is well-known as one of the cities based on agribusiness and tourism in Indonesia. Agribusiness that is widely developed in Batu City are vegetables and fruits. Kajar Hamlet which is located in Pandanrejo Village, Bumiaji District, Batu City certainly has great agribusiness potential as well. Kajar Hamlet also owns various forms of agribusiness with vegetable and fruit products as well as decorative flowers. But the potential that is no less interesting is the large demand for fresh freshwater fish products that come from many restaurants. Kelompok Peternak Ikan Nila is trying to develop a tilapia cultivation business. Starting from assistance from ITS-Surabaya (as university) to cultivate tilapia using cages in waterways in Kajar Hamlet and evaluation of failures due to the risk of flash floods that have occurred, tilapia cultivation was made using fish ponds by utilizing the residents' unproductive land and the adequacy of water from existing waterways without changing the main function of the waterways as irrigation for agricultural areas. This paper attempts to present the process of developing a freshwater fish farming business in Kajar Hamlet along with an analysis of the business and potential of derivative products that can be further developed.

Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review

Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.

Prevalence and Antibiotic Resistance Phenotypes of Pseudomonas spp. in Fresh Fish Fillets.

In fresh fish products, excessive loads of Pseudomonas can lead to their rapid spoilage. It is wise for Food Business Operators (FBOs) to consider its presence both in whole and prepared fish products. With the current study, we aimed to quantify Pseudomonas spp. in fresh fillets of Salmo salar, Gadus morhua and Pleuronectes platessa. For all three fish species, we detected loads of presumptive Pseudomonas no lower than 104-105 cfu/g in more than 50% of the samples. We isolated 55 strains of presumptive Pseudomonas and carried out their biochemical identification; 67.27% of the isolates were actually Pseudomonas. These data confirm that fresh fish fillets are normally contaminated with Pseudomonas spp. and the FBOs should add it as a "process hygiene criterion" according to EC Regulation n.2073/2005. Furthermore, in food hygiene, it is worth evaluating the prevalence of antimicrobial resistance. A total of 37 Pseudomonas strains were tested against 15 antimicrobials, and they all were identified as being resistant to at least one antimicrobial, mainly penicillin G, ampicillin, amoxicillin, tetracycline, erythromycin, vancomycin, clindamycin and trimethoprim. As many as 76.47% of Pseudomonas fluorescens isolates were multi-drug resistant. Our results confirm that Pseudomonas is becoming increasingly resistant to antimicrobials and thus should be continuously monitored in foods.

Identification of Illicit Conservation Treatments in Fresh Fish by Micro-Raman Spectroscopy and Chemometric Methods.

In the field of food control for fresh products, the identification of foods subjected to illicit conservation treatments to extend their shelf life is fundamental. Fresh fish products are particularly subjected to this type of fraud due to their high commercial value and the fact that they often have to be transported over a long distance, keeping their organoleptic characteristics unaltered. Treatments of this type involve, e.g., the bleaching of the meat and/or the momentary abatement of the microbial load, while the degradation process continues. It is therefore important to find rapid methods that allow the identification of illicit treatments. The study presented here was performed on 24 sea bass samples divided into four groups: 12 controls (stored on ice in the fridge for 3 or 24 h), and 12 treated with a Cafodos-like solution for 3 or 24 h. Muscle and skin samples were then characterized using micro-Raman spectroscopy. The data were pre-processed by smoothing and taking the first derivative and then PLS-DA models were built to identify short- and long- term effects on the fish's muscle and skin. All the models provided the perfect classification of the samples both in fitting and cross-validation and an analysis of the bands responsible for the effects was also reported. To the best of the authors' knowledge, this is the first time Raman spectroscopy has been applied for the identification of a Cafodos-like illicit treatment, focusing on both fish muscle and skin evaluation. The procedure could pave the way for a future application directly on the market through the use of a portable device.

Determination of histamine levels in fresh fish using Near Infrared (NIR) technology

Fresh fish and fish products are highly perishable food. Development of fast, secure and non- destructive technique for estimation the presence and quantity of components which are related with safety of food products is of great interest for science but also and for the industry sector. Above-mentioned idea is the aim of this research work, precisely, determination of histamine levels in fresh fish with the use of different near infrared handheld devices. Histamine is one of biogenic amines among putrescine, cadaverine, tyramine which are non-volatile amines produced post mortem and are formed from decarboxylation of specific free amino acids in fish or shellfish tissue. Reason why we choose to developing technique for evaluation of histamine levels is EU Regulation 2073/2005 requires the determination of histamine at three different levels: 100, 200 and 400 mg/kg. For reaching the goal we decided to use paper-based technology for collecting samples for evaluation using Whatman grade 2 qualitative filter papers. In the first phase for validation of NIR devices specifications, and for creation of calibration curve we used histamine solution with 0.5, 1, 2.5 and 5 %. Results showed regression of R2 = 0.69 which indicates that NIR devices can be promising tools for spotting histamine beside small molecular weight.

Heavy metals determination and microbial assessment of some species of frozen fish sold at Utako Market, Abuja, Nigeria

This work assessed heavy metals [Copper (Cu), Iron (Fe), Cadmium (Cd), Zinc (Zn) and Lead (Pb)] concentrations and microbial load in the tissue (skin, fillet and gills) of some frozen fishes [Clupea harengus (herring), Scomber scombrus (Mackerel), Urophycis tenuis (White hake)] sold in Utako market using Flame Atomic Absorption Spectrophotometer (AAS) and standard microbiological procedures. The results obtained revealed that the concentrations of all the heavy metals determined except Zinc (Zn) were above the Food and Agriculture Organization (FAO) and World Health Organization (WHO) permissible limits in fresh water fish and fishery products. The total aerobic plate count (APC) was between 2.15×103 cfu/g and 47.6×103 cfu/g, total coliform count ranged from 1.85 × 103 cfu/g to 2.03 × 103 cfu/g and fungal counts ranged between 6.02x102 cfu/g and 18.3x102 cfu/g. The microbiological study showed that the skin had more load compared to other studied tissues and in all, the microbial load except APC also exceeded the FAO/WHO acceptable limits for frozen fish products. This study indicated that the products were not ideal for consumption due to bioaccumulation of these heavy metals and the issue of post-harvest contaminants that can multiply in case of defrosting which may impact negatively on the consumers. It is recommended that there should be proper handling and examination of frozen foods and they should be properly cooked before consumption.

Pengembangan Produk Olahan Hasil Tangkap Perikanan Di Pulau Barrang Lompo

The potential of fish resources in coastal areas is very broad. but in general the people who live in coastal areas still live a life that is not prosperous. The low income of fishermen and fish cultivators is in stark contrast to the current fisheries potential and the competitive nature of the fishing business compared to other businesses. The purpose of this service is to increase the capacity of fisherwomen by practicing creating innovative fish and squid processed products and developing female fisherman's knowledge about business management. The method used includes the preparation stage, the next stage is production training and training on how to process fresh fish products. Selling points to produce attractive packaging for sale other than food preservative packaging. The conclusion of this community service as a whole the activities went well. This can be seen from the successful innovation of processed fishery products to help solve the problems of fisherwomen as processors of fishery products. as well as the total production capacity of female fishermen through training in the distribution of various processed fish products.

Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (Coryphaena hippurus) during refrigerated storage.

Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence of specific microorganisms. Indeed, the microbial communities responsible for spoilage are a small fraction of the flora detectable in the fish and are known as specific spoilage organisms (SSOs). In the last decades, the scientific community has worked to achieve the ambitious goal of reducing the impact of microbial deterioration on food losses through innovative solutions, including antimicrobial packaging. The goal of this study was to evaluate the efficacy of an active polypropylene (PP)- based packaging functionalized with the antimicrobial peptide 1018K6 to extend the shelf life of dolphinfish burgers (Coryphaena hippurus) by evaluating its effect on sensorial and microbiological profile. The microbiological results showed an evident antimicrobial activity of the active packaging against hygiene indicator microorganisms and SSOs, recording a reduction of about 1 Log (CFU/g) of their concentrations compared to those of the control groups. Furthermore, a significant influence of functionalized packaging on the organoleptic characteristics was noted, accentuating the differences in freshness between the two experimental groups. This work confirmed the hypothesis of considering antimicrobial packaging as a potential tool capable of slowing down surface microbial replication and, therefore, extending the shelf-life and improving the health and hygiene aspect of fresh fish products.

Biogenic amines in fish: Prevention and reduction

High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers. Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined. Novelty impact statement This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.

Nutritional Fact of Traditional Cracker (Amplang and Getas) from Bangka Belitung

Kurau Village is one of the potential villages to become one of the centres of fishery production. These processed products are a mainstay that provides income for the fishing community of Kurau, apart from fresh fish products. The types of products that can be found at the Curve Barat souvenir centre are amplang and getas. This study, the purpose of this study was to determine the proximate content of food ingredients produced by fisheries in the form of amplang and brittle produced from community groups in Kurau Village, Central Bangka Regency Bangka Belitung. This information becomes essential in food products that must be included in the packaging of amplang and getas products. There are three amplang products (squid amplang, squid ink amplang, and crab egg amplang) and one shrimp getas tested proximately. The test results showed that all of these products only had a protein content range of 2.79-3.53%, fat 2.41-3.93%, and the highest proximate content was BETN (Nitrogen-Free Extract Material). Nevertheless, these snacks are MSE (Medium and Small Enterprises) products that can be a driver of economic activity in Kurau village. However, attention to the nutritional value conveyed on the packaging must continue to be developed to provide an understanding of the value of processed fishery products.

IMPLEMENTASI ANALISIS SWOT (STRENGTH, WEAKNESS, OPPORTUNITIES, AND THREAT) DALAM STRATEGI PEMASARAN PRODUK PADA PT ADIB GLOBAL FOOD SUPPLIES SURABAYA

PT Adib Global Food Supplies Surabaya is companies is a refrigeration truck transportation service (Cold Chain) and has meat, vegetable, fruit, marine and fresh fish products, processed / frozen food and dried materials for the domestic market segment. In the increasingly stringent development of the business world, especially in the field of food, which is constantly developing and very flexible, the company must be able to create a strategy so that it can get a positive assessment from consumers and be able to create an attraction for customers to make purchases again and continously. This study aims to enable the company to be able to determine the strengths, weaknesses, threats and opportunities aspects of the company as well as to know what strategies should be implemented in order to reach the maximum point in its business, both in terms of the level of consumer loyalty, competitiveness, and so on. The method used is descriptive with data collection through observation, interviews, literature study and the Internet. The data analysis technique used is descriptive qualitative analysis techniques. The result of this research is that PT Adib Global Food Supplies Surabaya has a weakness, namely the lack of experts for product development.Keywords : SWOT Analysis, Marketing Strategy, Product Marketing DOI : https://doi.org/10.33005/jbi.v13i1.3079

Smart phone assisted paper-based biosensor system for hypoxanthine detection in fish meat samples

In this work, we present the development of a paper-based, low-cost, sensitive, quantitative and stable platform proper for smartphone-assisted colorimetric detection of the fresh fish product to eliminate people’s concerns while consuming seafood. Biocompatible zones were prepared onto the paper filter material by chitosan modification an d mu lti-enzyme immobilization in the developed biosensor system. The visual detected result was connected with the hypoxanthine (Hx) amount by using a smartphone app that can perform image processing to evaluate the quantitative detection. Selectivity, specificity, stability, and direct real sample tests indicated the potential usability of the developed paper-based biosensor system for Hx detection in meat samples with an easy-to-use method. An application for examination of Hx concentration in real fish meat was achieved by placing the paper-based biosensor in contact with fish skin. As a future perspective, the developed method can be practical in developing portable biosensors to assess the fish freshness grade.

Shelf Life of Fresh Sliced Sea Bream Pack in PET Nanocomposite Trays.

Spoilage of fish due to microbiological activity is one of the biggest problems found by producers to take fresh fish products to customers. It is necessary packaging improvements to be able to increase fish shelf life and, thus, be able to travel further and to keep product freshness longer at customer’s houses. In the present work, a new material is developed for fish packaging in modified atmosphere (MAP). This material is poly(ethylene terephathalate) (PET) extruded with a polyamide (PA) nanocomposite containing nanosepiolite. Here, it is shown the production procedure from laboratory to industrial scale. Permeability to oxygen and impact mechanical properties results are shown for different samples, both at laboratory and industrial processes. At the end, a material composition is chosen to produce the finale tray which will contain the sliced sea bream. Microbiological analysis is done over the packed fish, resulting is a lower microbiological count compared to a PET control sample. This means that shelf life of pack sea bream could increase from 2–4 to 7–9 days, which is very important for both producers and customers. On the other hand, trays obtained comply with European regulations in food contact materials (FCM) and, overall, they are suitable for food packaging materials.

Patterns of Consumption and Potential Home Industry of Processed Fish Products in Kelurahan Bungus Barat

The abundance of marine wealth in West Sumatra has not been maximally
 utilized even though the pattern of community fish consumption in West Sumatra has been
 declared to have increased in the last 10 years. This is caused by several factors such as
 inadequate management of the empowerment of marine and fisheries potentials, limited
 fishing and processing technology, and dependence on climate in Indonesia. Bungus is one
 of the areas in Padang City that has quite high fisheries resources. The composition of
 landed fish species is generally dominated by large pelagic species such as tuna, skipjack,
 cob, black stick and so on. Existing fishery products in the Kelurahan Bungus Barat include
 fresh fish and frozen fish. Non-export quality fresh fish products are distributed for public
 consumption in West Sumatra and the surrounding area. Export quality fish products are
 distributed to Japan and America. Based on the results of a questionnaire analysis to
 respondents in the West Bungus area, the conclusion obtained is that the community has a
 good pattern of fish consumption because of public awareness of fish nutrition besides the
 potential of the home industry of processed fish products in the Bungus Barat Village is
 also quite high because it is supported by the government and abundance of fish in the area.

Biogenic amines in fresh fish and fishery products and emerging control

Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis. In addition, cadaverine, putrescine and tyramine have been recognized as potentiators of histamine poisoning. Accumulation of biogenic amines in fresh fish and fishery products has been mainly attributed to growth of bacteria possessing amino acid decarboxylase activity, which is facilitated by lack of hygienic conditions and strict temperature control during their storage. To this end, the effectiveness of traditional and modern approaches to control biogenic amine accumulation has been in the epicenter of intensive study. The aim of the present review article is to update and integrate current knowledge regarding the biogenic amine content of fresh fish and fishery products as well as the capacity of traditional and emerging control strategies.

The Southern European Atlantic Diet and all-cause mortality in older adults

BackgroundThe Southern European Atlantic Diet (SEAD) is the traditional diet of Northern Portugal and North-Western Spain. Higher adherence to the SEAD has been associated with lower levels of some cardiovascular risk factors and reduced risk for myocardial infarction, but whether this translates into lower all-cause mortality is uncertain. We hence examined the association between adherence to the SEAD and all-cause mortality in older adults.MethodsData were taken from the Seniors-ENRICA-1 cohort, which included 3165 individuals representative of the non-institutionalized population aged ≥ 60 years in Spain. Food consumption was assessed with a validated diet history, and adherence to the SEAD was measured with an index comprising 9 food components: fresh fish, cod, red meat and pork products, dairy products, legumes and vegetables, vegetable soup, potatoes, whole-grain bread, and wine. Vital status was ascertained with the National Death Index of Spain. Statistical analyses were performed with Cox regression models and adjusted for the main confounders.ResultsDuring a median follow-up of 10.9 years, 646 deaths occurred. Higher adherence to the SEAD was associated with lower all-cause mortality (fully adjusted hazard ratio [95% confidence interval] per 1-SD increment in the SEAD score 0.86 [0.79, 0.94]; p-trend < 0.001). Most food components of the SEAD showed some tendency to lower all-cause mortality, especially moderate wine consumption (hazard ratio [95% confidence interval] 0.71 [0.59, 0.86]). The results were robust in several sensitivity analyses. The protective association between SEAD and all-cause death was of similar magnitude to that found for the Mediterranean Diet Adherence Screener (hazard ratio [95% confidence interval] per 1-SD increment 0.89 [0.80, 0.98]) and the Alternate Healthy Eating Index (0.83 [0.76, 0.92]).ConclusionsAdherence to the SEAD is associated with a lower risk of all-cause death among older adults in Spain.

Analysis Of Organoleptic And Coliform Value In Fresh Mackerel (Rastrelliger Sp.) Fish In Tpi Sorong City

Fish is one of the fishery food ingredients needed by humans because in fish meat there are compounds that are needed by the body which consists of protein, fat, carbohydrates, vitamins and mineral salts. The purpose of the study was to determine the quality of fresh mackerel (Rastrelliger sp.) based on organoleptic test results, and to determine the content of fresh mackerel (Rastrelliger sp.) Coliform at the auction place of Sorong city castle bridge fish. The research method that has been used are experimental method using a complete randomized design analysis, and descriptive method that describes the Coliform bacteria in fresh fish products. Organoleptic quality value of eye condition, gill condition, texture, meat, smell mackerel at TPI Sorong city showed an influence on the storage time given. While the total coliform estimation test results on sample A, sample B, sample C, sample D and sample E in the first 3 hours and 6 hours following treatment showed that the highest total coliform was 11 MPN/g index and the lowest was 2.4 MPN/g. The conclution of organoleptic quality of fresh mackerel in the Sorong city TPI of the 5 samples showed an influence on the quality of the eye, gill, texture, fish meat and smell on the time treatment given at the α95% confidence level. While the total coliform in the first 3 hours of the 5 samples there are 4 samples (Samples A, B, C, and D) have total coliform bacteria not exceeding the maximum SNI limit.