The Value of Dried Fish Silage for Pullet and The layer Hen

Autor: A. M. Balogun, Anthony D. Ologhobo

Publikováno v: Nigerian Journal of Animal Production. 14:67-76

Two experiments were conducted with golden Hubbard pullet chicks to investigate the replacement effects of locally prepared fish silage for imported fish meal in pullet and layers' rations. Acidic and neutral fish silage preparations concentrated wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42413db10322d603b12a9006198b9584
https://doi.org/10.51791/njap.v14i.2610

Effects of supplementing fish meal with Sesame indicum on functional properties, phytotoxins and hematological compositions of Clarias gariepinus

Autor: Y Ndatsu, M.C. Isah, A.I. Musa

Publikováno v: Journal of Applied Sciences and Environmental Management. 24:1723-1729

This study analyzed the effects of supplementing fish meal with Sesame indicum on functional properties, phytotoxins and hematological compositions of Clarias gariepinus. A total of 150 of C. gariepinus fingerlings were grouped into 6 tanks with 20 C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a962eba776fbefa58aaec714583ee715
https://doi.org/10.4314/jasem.v24i10.4

Occurrence of mislabelling in prepared fishery products in Southern Italy

Autor: Giuseppina Tantillo, Patrizia Marchetti, Anna Mottola, Valentina Terio, Marilisa Bottaro, Elisabetta Bonerba, Giancarlo Bozzo, Angela Di Pinto

Publikováno v: Italian Journal of Food Safety, Vol 4, Iss 3 (2015)

Fish authentication is a major concern not only for the prevention of commercial fraud, but also for the assessment of safety risks deriving from the undeclared introduction of potentially dangerous toxic or allergenic substances or environmentally d

Externí odkaz: https://doaj.org/article/2d060676bbdc49dd8556fef31706aaf5

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Autor: Luyun Cai, Yi Sun, Liang Ma, Xiaojie Zhang, Hong Zheng, Jianrong Li, Yuhao Zhang, Mingsi Ma

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)

Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::298ec3bf60fff710d2abbc57bd33cc2b
https://doi.org/10.1080/10942912.2018.1451343

Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants

Autor: Jordi Mañes, Josep Rubert, José Miguel Soriano, Màrius V. Fuentes, Isabel Sospedra

Publikováno v: Journal of Food Protection 78 (2015) 3
JOURNAL OF FOOD PROTECTION
r-IIS La Fe. Repositorio Institucional de Producción Científica del Instituto de Investigación Sanitaria La Fe
instname
Journal of Food Protection, 78(3), 615-618

This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2779efc1ba1164c543f80e9521100ec
https://doi.org/10.4315/0362-028x.jfp-14-362