scholarly journals Evaluation of Histamine Levels in Smoked Fish Product in South Sulawesi

2020 ◽  
Vol 13 (2) ◽  
pp. 128-131
Author(s):  
Nursinah Amir ◽  
Syahrul ◽  
Syamsuar
Keyword(s):  
Amino Acid ◽  
Sampling Method ◽  
Raw Material ◽  
Skipjack Tuna ◽  
Fish Products ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Fish Samples ◽  
Fish Product ◽  
Method Analysis

Histamine is a derivative composition of the histidine amino acid that is widely found in scombroid fish such as skipjack, tuna and mackerel tuna. Skipjack and tuna are fisheries commodities that are often used as raw material for smoked fish in several districts in South Sulawesi. This study aims to evaluate the level of histamine in smoked fish products in South Sulawesi. Smoked fish samples were immediately taken from processors in Bulukumba, Bone and Sinjai districts using the Purpossive Sampling method. Analysis of histamine levels was carried out at the Laboratory of the Application Center for Fisheries Product Quality South Sulawesi used spectrophotometry based on SNI 2354.10: 2009. The results determined the value of histamine levels of smoked fish products in South Sulawesi as required by SNI 2725: 2013 which was 3.00-7.32 mg / kg.

scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

2020 ◽  
Vol 83 (2) ◽  
pp. 241-248 ◽  
Author(s):  
ANTONELLO CICERO ◽  
GAETANO CAMMILLERI ◽  
FRANCESCO GIUSEPPE GALLUZZO ◽  
ILARIA CALABRESE ◽  
ANDREA PULVIRENTI ◽  
...  
Keyword(s):  
Southern Italy ◽  
Street Vendors ◽  
Mean Values ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Canned Tuna ◽  
Fish Samples ◽  
Fish Product ◽  
Array Detection ◽  
Ultrahigh Performance Liquid Chromatography

ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg−1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg−1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS

scholarly journals Peningkatan Kualitas dan Kapasitas Produksi Ikan Asap Melalui Sistem Paparasi (Pengasapan Terintegrasi) Di Desa Tambaksari, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah

2020 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
Agus M ◽  
Titik H ◽  
Oktaviani A. S ◽  
Novika W
Keyword(s):  
Production Capacity ◽  
Fish Production ◽  
Curing Process ◽  
Fish Products ◽  
Smoked Fish ◽  
Central Java ◽  
Strategic Location ◽  
Fish Product ◽  
Java Sea ◽  
Key Words Fish

AbstrakKecamatan Rowosari memiliki potensi perikanan yang sangat baik karena didukung oleh letaknya yang strategis dan berbatasan langsung dengan Laut Jawa. Produk ikan laut ini dimanfaatkan oleh warga Desa Tambaksari yang diolah menjadi produk ikan asap. Proses pengasapan yang masih sederhana dan belum tersentuh teknologi ini sehingga kapasitas produksi yang sedikit dan kurangnya higienitas pada proses pengasapan. Proses pengasapan ikan yang memerlukan waktu 7 – 8 jam serta hasil ikan asap yang terpapar di rak terbuka membuat produk ikan yang dihasilkan kurang higienis karena lalat dapat hinggap pada ikan tersebut. Untuk itu diperlukan teknologi yang dapat meningkatkan kapasitas dan higienitas produk ikan asap yaitu dengan sistem paparasi. Dengan sistem paparasi proses pengasapan dapat ditekan hingga 3 – 4 jam serta tingkat higienitas yang lebih baik. Kata kunci: Pengasapan Ikan, TerintegrasiImprovement Of Quality And Capacity Of Asap Fish Production Through Paparation System (Integrated Finging) In Tambaksari Village, Rowosari District, Kendal Regency, Central Java AbstractRowosari District has excellent fishery potential because it is supported by its strategic location and directly adjacent to Java Sea. This marine fish product is utilized by Tambaksari villagers who processed into smoked fish products. The fogging process is still simple and untouched by this technology resulting in little production capacity and a lack of hygiene in the curing process. The process of fumigation of fish that takes 7 - 8 hours and the results of smoked fish exposed on the open shelves make fish products produced less hygienic because the flies can land on the fish. For that needed a technology that can increase the capacity and hygiene of smoked fish products with the system of paparasi. With curing process paparasi process can be pressed up to 3 - 4 hours and hygiene level better. Key words: Fish Smoking Kiln, Integration

scholarly journals Identification and serotyping of Listeria monocytogenes, isolated from various salmon products, sold in retail market in Lithuania

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ineta Simonavičienė ◽  
Gintarė Zakariene ◽  
Aušra Lozoraitytė ◽  
Gintarė Zaborskienė ◽  
Gediminas Gerulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Local Market ◽  
Microbiological Analysis ◽  
Retail Market ◽  
Fish Products ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Study Results ◽  
Fish Product

Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. depends on the type of the product. Contamination with listeria in salmon belly flaps was 7.5 times higher than in the loin (P<0.05), 1.8 times higher than in the pieces (P<0.05) and 30 times higher than in the fillet (P<0.05). Microbiological analysis showed that 32.5% (P<0.05) of the fish product samples were infected with L. monocytogenes, while multiplex PCR confirmed 31.25% positive samples (P<0.01). According to the study results, L. monocytogenes strains were divided into two serotypes: 4b (94.6%) and 1/2a (5.4%). High contamination of the products with Listeria spp. showed that cold smoked salmon products, sold in local market, can be a reason of human listeriosis in Lithuania.

scholarly journals Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3771
Author(s):  
Konrad Mielcarek ◽  
Anna Puścion-Jakubik ◽  
Krystyna J. Gromkowska-Kępka ◽  
Jolanta Soroczyńska ◽  
Elżbieta Karpińska ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Absorption Spectrometry ◽  
Human Consumption ◽  
European Eel ◽  
Analysis Model ◽  
Fish Products ◽  
Cu Content ◽  
Smoked Fish ◽  
Zn Content ◽  
Fish Product

The aim of the study was to assess the zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species of raw, smoked and pickled fish were evaluated by atomic absorption spectrometry (AAS). The concentration of Zn, Cu and Se in the examined fish ranged from 1.5 to 49.9 mg/kg, 0.01 to 2.8 mg/kg and 30.9 to 728.2 µg/kg, respectively. One serving of every fish product covered the recommended dietary allowance (RDA) of Zn by 5.38–65.0%, of Cu by 0.42–11.4% and of Se by 12.3–198.6%. A cluster analysis allowed us to distinguish European eel (raw and smoked) based on the Zn content. Additionally, based on the Cu and Se content, pickled common whitefish was differentiated from other species and types of fish products. The discriminant analysis model of smoked fish enabled their classification with a 70% accuracy. Regarding Zn, all forms of the European eel as well as raw and smoked vendace can be considered a source of this element. None of the tested fish can be considered a source of Cu. All products are safe for human consumption with regard to the Zn and Cu content. Almost each form of every species of fish can be considered a source of Se. However, the Se content should be monitored in smoked and pickled common whitefish, pickled bream and pickled vendace.

scholarly journals Nutrient Composition of Dried Seaweed Gracilaria gracilis

2019 ◽  
Vol 24 (1) ◽  
pp. 1 ◽  
Author(s):  
Abdullah Rasyid ◽  
Ardi Ardiansyah ◽  
Ratih Pangestuti
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Dietary Fiber ◽  
Essential Amino Acid ◽  
Dry Weight ◽  
Amino Acid Profile ◽  
Nutrient Composition ◽  
Raw Material ◽  
Gracilaria Gracilis ◽  
South Sulawesi

The nutrient composition of dried red seaweed Gracilaria gracilis collected from Barru waters, South Sulawesi including proximate, dietary fiber, minerals, fatty acid and amino acid profile has been investigated. The objective of this study was to evaluate the various nutritional parameters of G. gracilis for utilization in human nutrition. Results show that the content of moisture (19.045), protein (10.86%), ash (6.78%), fat (0.18%), carbohydrate (63.13%) and dietary fiber (27.48%) basis on the dry weight. The content of calcium (429.11 mg.100 g-1), sodium (290.89 mg.100 g-1), phosphor (57.01 mg.100 g-1), iron (15.20 mg.100 g-1) and potassium (1380.42 mg.100 g-1). Leucine was the major essential amino acid found to be 9374.22 mg.kg-1, while glutamic acid was the major non-essential amino acid found to be 10848.98 mg.kg-1. Palmitic acid was the major saturated fatty acid found to be 0.08%, while oleic acid was the major unsaturated fatty acid found to be 0.05%. The nutrient composition of G. gracilis was discussed in this study and suggested that the seaweed species have potentially be used as raw material or ingredient of a healthy food for human.

scholarly journals Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development

2019 ◽  
Vol 22 (1) ◽  
pp. 60
Author(s):  
Untung Trimo Laksono ◽  
Tati Nurhayati ◽  
Pipih Suptijah ◽  
Nani Nur’aenah ◽  
Teguh Setyo Nugroho
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Body Shape ◽  
Sampling Method ◽  
Essential Fatty Acids ◽  
Textural Properties ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Textural Quality

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.

scholarly journals Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mirja Hokkanen ◽  
Ulla Luhtasela ◽  
Pirkko Kostamo ◽  
Tiina Ritvanen ◽  
Kimmo Peltonen ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fish Products ◽  
Smoked Fish ◽  
Fish Samples ◽  
Smoke Generation ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Meat Samples

Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

scholarly journals Quality and Food Safety of Smoked Stingray Fish Products in District of Jeneponto, Province of South Sulawesi

2020 ◽  
Vol 13 (3) ◽  
pp. 192-197
Author(s):  
Nursinah Amir ◽  
Metusalach ◽  
Fahrul
Keyword(s):  
Food Safety ◽  
Economic Value ◽  
Plate Count ◽  
Fish Products ◽  
E Coli ◽  
Safety Requirements ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Safety Parameters

Stingray fish inhabit warm tropical and subtropical coastal waters and some of which can be found in freshwater. To increase economic value, Stingray fish in Jeneponto are sold as smoked products. Smoked fish are processed fisheries products that through the process of salting and fumigation. This study aims to determine the quality and food safety of smoked stingray fish products produced in Jeneponto Regency, South Sulawesi Province. Samples of smoked stingrays were taken from processors in Jeneponto Regency used the Purpossive Sampling method. The samples were analyzed the quality and food safety parameters in the Laboratory of the Center Implementing the Quality of Fisheries Products South Sulawesi. The results show that the quality and food safety of smoked fish products produced in Jeneponto Regency for several parameters are in accordance with SNI 2725: 2013, namely sensory (± 7.1), moisture content (± 59.59%), fat content (± 4.86% ), Histamine (± 18.39mg / kg), E. coli (<3MPN / g) and Plumbum levels (± 0.0279 mg / kg). The Total Plate Count (TPC) exceeds the quality and food safety requirements of smoked fish products which are 3.2x106 kol / g.

Sign in / Sign up

Export Citation Format

Share Document