Processed Fish Products Research Articles

Fish DNA Sensors for Authenticity Assessment-Application to Sardine Species Identification.

Food and fish adulteration is a major public concern worldwide. Apart from economic fraud, health issues are in the forefront mainly due to severe allergies. Sardines are one of the most vulnerable-to-adulteration fish species due to their high nutritional value. Adulteration comprises the substitution of one fish species with similar species of lower nutritional value and lower cost. The detection of adulteration, especially in processed fish products, is very challenging because the morphological characteristics of the tissues change, making identification by the naked eye very difficult. Therefore, new analytical methods and (bio)sensors that provide fast analysis with high specificity, especially between closely related fish species, are in high demand. DNA-based methods are considered as important analytical tools for food adulteration detection. In this context, we report the first DNA sensors for sardine species identification. The sensing principle involves species recognition, via short hybridization of PCR-amplified sequences with specific probes, capture in the test zone of the sensor, and detection by the naked eye using gold nanoparticles as reporters; thus, avoiding the need for expensive instruments. As low as 5% adulteration of Sardina pilchardus with Sardinella aurita was detected with high reproducibility in the processed mixtures simulating canned fish products.

Evaluation of the Risk from Potentially Toxic Elements (PTEs) in Italy’s Most Consumed Processed Fish Products

In a balanced diet, regular fish consumption provides positive outcomes for human health. On the other hand, the seafood supply chain faces a significant food safety risk due to the presence of potentially toxic elements (PTEs). In the present study, to assess the risk for Italian consumers, the concentrations of five PTEs, namely lead, chromium, cadmium, mercury, nickel, and aluminum, were determined in the three most consumed preserved fish in Italy: tuna (Thunnus albacares, Katsuwonus pelamis), mackerel (Scomber scombrus) and anchovy (Engraulis encrasicolus). Samples were collected from the national market, and the instrumental analysis was performed by inductively coupled plasma mass spectrometry (ICP-MS). The analyzed PTEs were found in all the species that were investigated. However, after considering the target hazard quotient (THQ) and the hazard index (HI), it was observed that the three fish preserves did not pose any risk of chronic toxicity for the average consumer, even at the highest concentrations detected. However, for significant consumers, mercury detected in tuna samples represented almost 90% of the tolerable weekly intake (TWI) reported by the European Food Safety Authority (EFSA), representing a matter of concern for consumers, particularly regarding developmental neurotoxicity, whose HI exceeded 111%. The acute toxicity of nickel was also considered for significant consumers at the highest concentration detected, and the margin of exposure (MOE) calculated was above 7000, much higher than the value of 30 indicated by EFSA. Due to the lack of data on non-professional carcinogenicity or human intake through foods with low cancer risk, this toxicity was not considered in the analysis of PTEs.

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.

Exploring the Market Value Chain Dynamics of Chepa (Semi-Fermented Fish): A Promising Solution to Alleviate Nutritional Deficiency

Chepa, a widely consumed processed fish product in Bangladesh, is prepared through the semi-fermentation process using small fish varieties such as Phaisa and Puti. The study aimed to explore the business dynamics of Chepa production and marketing, focusing on identifying challenges and issues in the process. In the study, focus group discussion (FGD) and face-to-face interviewing were conducted using semi-structured questionnaires. Additionally, PESTLE framework was employed to assess the operational aspects of the Chepa business. The study identified seven key stakeholders in the different nods of the Chepa value chain, highlighting their role alongside supporting entities. The production process involved careful categorization of dried fish based on size and quality. Notable, women constituted predominant workforce in the midstream segment, especially contributing to fish processing. Unlike other food items, Chepa fermenting processes carried out in treated earthen pots without using any chemicals and pesticide, resulting in a distinctive flavor and color. The study underscores the profitability of Chepa industry, although fishermen earned the lowest profit among the shareholders. Furthermore, the declining populations of small fish in water body like haor, posing a threat to their livelihoods. The PESTLE analysis highlighted the importance of an integrated, and multidisciplinary approach to food safety and quality, stressing the importance of training and institutional development. The outcomes of our study offer valuable insights for policymakers and stakeholders, guiding efforts toward establishing a sustainable and resilient Chepa industry. Vol. 10, No. 3, December 2023: 353-366

Pengenalan Produk Olahan Ikan Kepada Siswa Siswi SD Negeri 03 Metro Pusat Sebagai Upaya Peningkatan Konsumsi Ikan

Indonesia is a maritime country which has abundant potential for natural aquatic resources, one of which is fish which is used for human consumption, however the amount of fish consumption in Indonesia is very low. The low consumption of fish in Indonesia is caused by a lack of awareness among the public about the nutrition and benefits of fish, especially for children. In fact, fish consumption is believed to be able to complete nutritional needs and help the development and growth of children's brains and bodies, especially in improving intelligence and health for elementary school students. This is because fish contains nutrients such as protein, fatty acids, especially omega-3, vitamins and minerals. So, to increase fish consumption among children, especially elementary school students, it is necessary to take an approach by introducing delicious processed fish products to children so that children's consumption of fish increases. The aim of the community service activity is to socialize and introduce processed fish products to the community, especially to teachers and students at SDN 03 Metro Pusat. The results of the Community Service activities at SDN 03 Metro Utara were that 36 children liked processed fishery products and 4 children did not like them, this was due to the fishy aroma or odor in the products. The results of the analysis showed that 33 children knew information about fish-based fishery products such as nuggets, fish brains and fish meatballs, then 7 children did not know information about fishery product information.

Safety evaluation of the food enzyme leucyl aminopeptidase from the non-genetically modified Aspergillus sp. strain AE-MB.

The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified Aspergillus sp. strain AE-MB by Amano Enzyme Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in five food manufacturing processes: processing of dairy products for the production of (1) flavouring preparations; processing of plant- and fungal-derived products for the production of (2) protein hydrolysates; processing of meat and fish products for the production of (3) protein hydrolysates, (4) modified meat and fish products and processing of (5) yeast and yeast products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.273 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 183 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 135 (infants), 81 (toddlers), 83 (children), 109 (adolescents), 160 (adults) and 184 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no matches were found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that this food enzyme could not be considered safe under the intended conditions of use.

Safety evaluation of the food enzyme protein-glutamine γ-glutamyltransferase from the non-genetically modified Streptomyces mobaraensis strain M2020197.

The food enzyme protein-glutamine γ-glutamyltransferase (protein-glutamine: amine γ-glutamyltransferase; EC 2.3.2.13) is produced with the non-genetically modified Streptomyces mobaraensis strain M2020197 by Taixing Dongsheng Bio-Tech Co. Ltd. The identity of the production strain and the absence of viable cells could not be established. The food enzyme is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of (1) baked products, (2) cereal-based products other than baked; processing of dairy products for the production of (3) fermented dairy products, (4) cheese, (5) dairy desserts; processing of plant- and fungal-derived products for the production of (6) meat analogues, (7) plant-based analogues of milk and milk products; processing of meat and fish products for the production of (8) modified meat and fish products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 3.498 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 91 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 36 (infants), 26 (toddlers), 50 (children), 99 (adolescents), 115 (adults) and 133 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that the food enzyme could not be considered safe under the intended conditions of use.

ASSESSMENT OF RISKS OF NET FISH FARMING DEVELOPMENT IN LAKE SEVAN, RA

Fish farming in mesh ponds is a means of countering emerging threats and a more effecttive way to develop intensive fishing. This makes it possible to economically use water, the environment, and minimize the environmental recycling system. At the same time, a number of environmental risks arise, especially qualitative changes in the waters of Lake Sevan, genetic changes in endemic fish species, conflict of stakeholders, therefore, the article also proposed the main possible ways to reduce risks. As a scientific novelty, it was proposed to consider the main ways to reduce the negative risks of the development of net fishing by creating centralized systems for the chain of breeding, processing and sale of fish products, organizing local production of equipment used on net farms, and local production of fish feed.

Ecological approach to fish productivity preservation prospects of Rostov region water bodies

Ensuring food availability in such volumes that, without taking into account imports, the availability of foodstuffs is not lower than the world average consumption norms requires the expansion of the range of enterprises producing food products. Given the need to follow the Strategy for the Development of the Fishery Complex of the Russian Federation adopted in November 2019, covering the period until 2030, it should, in addition to measures including infrastructure reorganization, increasing catch and industrial production of fish products, increasing processed fish products range, it is necessary to consider the importance of fishery water bodies’ state and assess their fish productivity level. Under high anthropogenic impact on the water bodies of the Nizhnedonsky basin conditions, a hydrobiological situation is formed, when the increase in phytoplankton content indicates not an increase in fish productivity, but eutrophication high degree, while overgrowing of the water body is stimulated. Thus, the most popular fish productivity determination method, associated with food base level determination, will not give a sufficiently accurate water body’s fishery potential representation, as the increase in biomass level creates less favorable conditions for the vital activity of commercial fish species.

Edukasi Gemar Makan Ikan Melalui Cerita Panggung Boneka di Sekolah Dasar Negeri 178 Pekanbaru

Indonesia is a maritime country and an archipelagic country. Indonesia has abundant and diverse fish resources. Abundant fish resources make fish easy to obtain and cheap. However, there are still many people who do not like to consume fish and do not know the benefits contained in the body of fish. This activity aims to provide education about eating fish through puppet stories, so that students understand the benefits of fish in body growth. Community service activities were carried out on November 2, 2022 at the 178 Pekanbaru Elementary School, which were attended by 152 students. The method used is pretest and posttest design. From the results of the activity, it appears that in the pretest activities only a few students already know about the types of fish, the nutritional content of fish, the benefits of eating fish, and processed fish products. Then during the posttest, many students were able to answer and provide explanations regarding the types of fish, fish content, benefits of fish, and processed fish products. This service activity is expected to increase students insight and knowledge about types of fish, nutritional content, benefits of eating fish, processed fish products so that it is hoped that in the future students will like to eat fish.

Process Raw Materials Into Materials of Economic Value Higher in Enterprenour Program Tijarotul Qur'an Muhammadiyah Boarding School Sukoharjo

Abstract. Efforts to develop entrepreneurship education based on character education in the Madrasah curriculum are based on three things; First, prepare students to become graduates who have an entrepreneurial spirit. Second, entrepreneurial values are seen as being able to shape a person's character to become strong and independent. Third, no matter how free a person is to carry out independent activities, these activities must remain controlled so that the results are beneficial and valuable, and this is where Islamic values play the role of filling and framing them. These three premises seem to be aligned with the goal established by Madrasah Aliyah Muhammadiyah Tijarotul Qur'aniyah (MAMTQ ). Its main objective is to provide broad spaces for students and the entire community to initiate the reformation of ideas as well as to show concrete actions to achieve optimal graduate competency. The field that is focused on as its characteristic is entrepreneurship provision. This curriculum development concept requires at least two preparations; First, design local content in condition that entrepreneurship is not yet a national content. Second, the preparation of competent teaching staff, in this case, those who can integrate entrepreneurship education with character education. In conclusion, curriculum development should be carried out to optimize graduate competencies. Realizing the entrepreneurial characteristic roadmap requires an upstream and downstream pilot project. Starting from the creation of 14 semi-permanent fish ponds, fish management, and the development of processed fish products of high economic value. This is also continued with branding and professional management so that the sustainability of the pilot project can be realized in other fields.

A Review on the Determination of Biogenic Amines in Fresh and Processed Fish Products using HPLC, LC-MS/MS and Other Chromatographic Methods.

Biogenic amines (BAs) are compounds deemed to be foodstuff contaminants and are the cause of poisoning or allergy. The main BAs found in foods include histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The number of poisoning cases related to BAs in food has increased, which is reinforcing the need for BAs detection to ensure food safety. BAs are found in varying quantities in different foods such as fish, fruits, meat, cheese, vegetables, beer, and wine. Currently, different analytical techniques are used for BAs detection, as well as sample treatment methods that allow greater sensitivity, higher analyzing speed and lower detection limits. Moreover, BAs can be precursors of nitrosamines, which have been associated with mutagenic and carcinogenic activity. This review aims to provide a general approach to the different detection techniques of the BAs in foods, their concentrations and treatment methods.

Fishery potencies as environmental services of Pongok Islands, Bangka Belitung Province

One of the islands with huge potential for fishery in South Bangka Regency is the Pongok Islands. Most of the people living in the islands depend on marine and fishery resources. This research aimed to figure out fishery potencies located in the surrounding island of Pongok related to capture fishery, fish food processing, and aquaculture. Data were gathered on field observation and interviews conducting on August 2022. Results of the research three main fishery activities in this area are capture fishery, fish product processing, and aquaculture. The capture fishery is taken for pelagic and coral fish. Some economic fish are anchovy, sardine, squids, and mackerel kingfish. Harvesting each commodity is different due to species and season of wind blowing as well as fishing gear. Fish products of the island are marketed in Toboali, Pangkal Pinang, and Belitung, and even transported to Pontianak and Jakarta. Aquaculture activity is only conducted for raising groupers using floating nets. Moreover, environmental aspects of mariculture, two new fishery commodities like seaweeds and pearl oysters, have the potential to be introduced into the islands. Environmental services have still contributed directly and indirectly to the fishery activities on the islands now and then.

Safety evaluation of the food enzyme leucyl aminopeptidase from non-genetically modified Aspergillus oryzae strain NZYM-EX.

The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified microorganism Aspergillus oryzae strain NZYM-EX by Novozymes A/S. The food enzyme is free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes: processing of dairy products for the production of (1) flavouring preparations, (2) modified milk proteins; processing of plant- and fungal-derived products for the production of (3) protein hydrolysates, (4) soy sauce; processing of meat and fish products for the production of (5) protein hydrolysates; processing of cereals and other grains for the production of (6) baked products, (7) brewed products; (8) processing of yeast and yeast products. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.577 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 440 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 763. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Tekwan is a traditional processed fish product from South Sumatra, characterized by its flat shape and small size, resembling fish meatballs. Essentially, tekwan is made using Belida or Snakehead fish, where the fish stocks are running low. Raw materials represent one of the most critical components in a production process. The purpose of this study is to examine the effect of utilizing various fish raw materials on consumer preference, quality, and financial analysis of tekwan. The experimental design employed was a randomized design with 4 treatments and 3 replications. The treatments consisted of snakehead, yellowtail, wolf herring, and Spanish mackerels. The use of different kinds of fish in terms of chemical characteristics shows no apparent differences in fat, water, and ash levels, but significant differences (p<0.05) exist for protein levels. In the physical characteristics of the tekwan, a significant difference (p<0.05) is observed in the hardness value. In the consumer’s preference test, corks and machetes received similar ratings, while yellowtail and mackerel obtained higher preference rates. Based on the financial analysis, snakehead does not seem to be worth the effort, whereas yellowtail, mackerel, and dorab demonstrate business worthiness.

The Review of Household Agri-product Processing in Cambodia

In Cambodia, domestic processing accounts for about 10% of total agricultural output, while processed agricultural exports make up only 8% of all official exports by value. Processing and handling of agricultural products after harvest need private investment if Cambodia is to benefit economically from adding value to its produce. There aren't many big businesses involved in agro-processing. Among the possible activities include the processing of dairy products, cashew nuts, sugar, fruits, fish products, meat, and cassava. Publicly available studies on Cambodian household agriproduct processing are also included in this review. An article based on literature research is this study. Food processing includes postharvest processing methods as well as packhouse, transport, market, and processing. The key to handling the issue of processing these productions is agro-processing. Items like candy, pickles, sausages, meatballs, fish balls, Prahok, frozen dairy, and soy milk, among others. The majority of agriculturally processed products are exported informally since they lack branding, packaging, certification, or licencing. However, implementing agro-processing in Cambodia is fraught with difficulties involving labour, knowledge, machinery, equipment, and exporters' maintenance of the machinery.

Pemanfaatan Hasil Tangkapan Ikan Dengan Pelatihan Pembuatan Sossis Ikan Di Desa Bilungala Kecamatan Bonepantai Kabupaten Bone Bolango

One of the areas in Gorontalo Province that has fishery potential from Tomini Bay is Bilungala Village, where the most commonly caught fish is Cakalang (Katsuwonus pelamis). Cakalang has a fairly high economic value and is much preferred because it has good meat density, especially to be used as a source of protein. But so far, the community does not have much knowledge about the management of Cakalang, which is the main catch. One of the processed products that can be made with Cakalang is fish sausage. Sausage is a food product that has nutritional value and meets the needs of the body. This processed product is also more practical to serve. The resulting product can also be an alternative business to improve the community's economy. Therefore, a fish processing training activity was carried out in the form of cakalang fish sausage. The aim of this training is to equip housewives in the village with skills in processing fish catches into nutritious and durable food products. The location of this community service activity was carried out in Bilungala Village, Bonepantai District, Bone Bolango Regency. The target is housewives in the village. The activity was carried out on November which consisted of the preparation stage by conducting a survey and the implementation stage by conducting training with direct demonstrations and together with the participants making the product. This activity went smoothly. Participants were very enthusiastic about participating in the activity from the beginning of the activity to the end of the activity. This activity requires follow-up in the form of marketing training for processed fish products in the form of fish sausage. The training can be an asset for participants consisting of housewives to market their products which in the end are able to increase their income and help the community's economy.

Pemberdayaan Masyarakat Pesisir Dalam Pengembangan Inovasi Produk ABG Ikan Bandeng Dan Garam Untuk Mendukung Ekonomi Maritim Desa Siduwonge

The condition and potential of this region is quite large in terms of natural resources in fisheries and salt. The large role of salt shows that salt is a very strategic commodity. Apart from salt, Siduwange village is also a village that produces milkfish. The milkfish production is marketed outside, thereby increasing costs and an uncertain market. This is because Gorontalo people are not used to consuming milkfish because there are lots of bones in milkfish. The goal that will be achieved after the Ormawa PPK activities is to improve community skills in making processed ABG milkfish and salt products, guiding and assisting the community in marketing ABG milkfish and salt processed products. Problems faced by the Siduwonge village community include reduced public interest in playing a role in fisheries development, lack of community knowledge to overcome fisheries problems, declining fish production, high costs of shipping fish. The solution to this problem is that the Ormawa PPK Team applies several methods, namely empowering village communities, providing direct assistance to community empowerment activities, sustainability, and building partnership patterns. After attending training, the people of Siduwonge Village now have the skills to make processed fish products to extend their shelf life or sell them. Some processed products are in the form of products such as presto milkfish, fish floss, fish balls and iodized salt.

Sodium Content in Pre-Packaged Foods in China: A Food Label Analysis

Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention (NINH, China CDC) in 20 provinces of China from 2017 to 2022. The proportion of pre-packaged foods that meet or exceed the low-sodium, medium-sodium, and high-sodium classifications were analyzed. The proportion of pre-packaged foods that meet and do not meet the WHO global sodium benchmarks and the difference in sodium content between these foods was also calculated. High-sodium foods include sauces, dips, and dressings (3896 mg/100 g), convenience foods (1578 mg/100 g), processed fish products (1470 mg/100 g), processed meat products (1323 mg/100 g), processed poultry products (1240 mg/100 g), snack foods (750 mg/100 g), processed egg products (741 mg/100 g), and fine dried noodles (602 mg/100 g). A large number of pre-packaged foods currently collected in China have a sodium content above sodium benchmarks. This study provided data to support the assessment of sodium intake from pre-packaged foods in the Chinese population and the implementation of comprehensive salt reduction strategies.

PEMBERDAYAAN MASYARAKAT MELALUI PEMBUATAN BLACK FISHBALL DI HAMADI, KOTA JAYAPURA,PAPUA

Wife has an important role in helping the family economy. Hamadi village, Subdistrict South Jayapura, Jayapura City is one of Village that has a fishing community. Problems that occur are not yet available business institutions in the community that can coordination fish processing business activities and Causing a lack of motivation and innovation as well as community creativity in developing processed fish products. This happened to one of the fishery business groups is POLAKSHAR Mama Papua, where processed fishery products are only made into smoked fish simply. The Participatory Rural Appraisal (PRA) approach was used in this activity.The community has a large role to implementing the proses and can make processed fishery products, namely meatballs that use tuna meat by adding black ink hitam which comes from squid rich in glutamic acid so that it tastes like guri umami truffle and Parmesan cheese, and can improve income and can managed well in a book keeping