research paper about dried fish

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and ...

Importance of sun-drying of fish in Bangladesh. Traditional sun-drying of fish is a n important method of fish preservation in Bangladesh. Genera lly, the. process takes place when fish is exposed ...

Such research has examined products as varied as hentak, a fermented sun-dried powdered fish from India (Aarti et al., 2017); adjuevan, a condiment produced from spontaneously fermented fish in Côte d'Ivoire (Koffi-Nevry et al., 2011); suan yu, a Chinese fish snack made by mixing fermented then dried fish pieces with spices and corn meal (Zeng ...

5 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia. * Correspondence: [email protected]; Tel.: +603-8921-4546. † These ...

Figure 1. Summary of the types of dried fish, ingredients used and drying methods in a general process of fish drying. 1.1. Types of Fish Used for Drying Various species of fish are commonly used to produce dried fish, which can be sea-sonal or geographical. Fresh fish degrades quic kly; hence, drying the fish is the most com-

1. Introduction. Dried fish has long been an integral part of south and southeast Asian food systems, social-cultural processes, and the regional and global fish trades (Marcus, 1987; Ruddle and Ishige, 2010).We use the FAO definition of dried fish that includes products that are cured, salted, preserved in-brine and/or smoked (FAO, 2015).Rich in calcium and other micronutrients, dried fish ...

Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (a w) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying.

This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science ...

This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science ...

This paper, with a mixed method research framework, provides an empirical outlook of the dried fish value chain in relation to SES attributes in the context of the eastern Indian coast of the Bay of Bengal, including Odisha and West Bengal, India. ... Current research on the dried fish value chain (DFVC) continues to focus on financial value ...

3.1. Nutrient composition and densities of the fish‐based recipes. The nutrient composition for both the fish powder and fish chutney by serving size can be seen in Table 2. A 10‐g serving of fish powder provides 20 kcal, 1.1 mg of iron, 1.0 mg of zinc and 234 mg of calcium.

Most of the dried fish producers belonged to joint family, mostly 5-7 members and Muslims were the dominating in both areas which were 86.67% in Kuakata and 75% in Barisal region. Average 13.33% from Kuakata and 33.33% from Barisal dried fish producers were found SSC passed but no one crossed HSC, mostly having the semi pucca houses.

dried Saboor, Gfot and Biayah fish from 6.32, 2.13 and 1.81 mg MAL/kg fish r espe ctively in the first month to 15.96, 11.83 and 9.99 mg MAL/kg fish respectively after 12 months of storage at roo ...

Larger fish in general have more parasites (Poulin, 2000), and parasite biomass increases linearly with host mass (Poulin & George-Nascimento, 2007). In addition, fish in better condition, quantified by a combination of mass and length, have been shown to have higher parasite loads (Lagrue & Poulin, 2015). An increase in feeding intensity could ...

This paper is the first among the series of analytical write-ups that we plan to bring out as part of the Gujarat regional component of the Dried Fish Matters research project. In this paper we review some of the major policies and institutional arrangements that are critical for understanding the social economy of fisheries, especially marine ...

Marine dried fish consumption in Sri Lanka was estimated at 3.7 kg/capita/year in 2010 (Needham and Funge-Smith, 2014). Based on the average 0.27 ± 0.04 microplastic per gram in our results, we can estimate that Sri Lankan marine dried fish consumers may ingest 851 - 1147 microplastics items per year through consumption of dried fish alone.

In the studies of fish drying, it has been observed that the drying process caused the protein content in various types of fish to significantly increase compared to that of the fresh fish. Several research papers have suggested that this is due to the retainment of protein nitrogen during drying [35,65].

Research Full Length Research Paper Study on the quality and safety aspect of three sun-dried fish Mohammad Abul Mansur1, Shafiqur Rahman2*, Mohammad Nurul Absar Khan3, Md. Shaheed Reza4, Kamrunnahar5 and Shoji Uga6 1Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh.

In addition to that, MPs in anchovy products bought from the local fishing markets in the western Gulf of Thailand contained 0.47-3.18 fibrous MPs/gram of dried fish . Dried-fish samples of Bombay duck (Harpadon nehereus) and ribbon fish (Trichiurus lepturus) collected from the Bay of Bengal and sold at Cox's Bazar and Kuakata were also ...

The large body of food science research surveyed confirms that dried fish offers exceptional nutritional value, and provides critical micronutrients to many of the world's poor that can contribute to the alleviation of malnutrition (Kent, 2019; Siddhnath et al., 2020).

P V Ramana. Fish drying is an age old practice and was adopted as a practical method of preserving fish that have not been immediately consumed or sold in the fresh market. Improved fishing ...

A schematic representation of the changes in water and muscle proteins of fish meat during freezing, frozen storage, and thawing tissues is shown in Fig. 1 (Nakazawa and Fukuda 2012).In unfrozen muscle tissues of pre-rigor fish meat, the cellular fluids are firmly bound to intracellular muscle proteins and maintain the integrity of muscle cells or cell membranes (Love 1968; Shenouda 1980 ...

According to the FAO, the per capita consumption of fish products has increased dramatically, from 9.0 kg in 1961 to 20.5 kg in 2018. However, the amount of microplastics ingested by humans through the consumption of fishery products is still poorly determined. As a rule, most fish species are eviscerated before consumption, greatly reducing ...

The reviewed 104 articles investigated MP ingestion by fish in 44 countries and regions, with most of the research papers distributed in five countries, i.e., China (23%), Iran (8%), Thailand (5%), Turkey (4%), Indonesia (4%), while half of them pertained to 39 other countries and regions (Fig. 3 A).Similarly, Sequeira et al. (2020) indicated that their selected works (from March 2019 to March ...

This study addressed the urgent need for sustainable protein sources in aquaculture due to the depletion of marine resources and rising costs. Animal protein sources, particularly poultry by-product meal (PBM) and insect exuviae meal, were investigated as viable alternatives to fishmeal (FM). The research study confirmed the successful replacement of FM with a combination of PBM and insect ...