The aim of this study is to investigate the oceanography characteristics of the Java Sea waters and its impact on pelagic fish catches landed in National, Benthic and pelagic communities in the central Gulf of Papua, a major deltaic clinoform located on the south coast of Papua New Guinea, reflect the spatial and seasonal patterns in physical sedimentation conditions and the availability of food resources across this system. But remember that fish, like a lot of other proteins, usually has a sell by date and not a use by date or expiration date. The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. It is expected that training of processors on Sanitation Standard Operating Procedures and monitoring by appropriate government body would be necessary to improve quality and simultaneously ensure safety of sun-dried fish produced in the coastal region of Bangladesh. Sehingga dapat disimpulkan bahwa ikan asin kakap batu tersebut tidak layak untuk dikonsumsi, sebab jumlah angka lempeng total (ALT) melewati batas maksimum standar nasional Indonesia. In the present study, H. toil had higher FFA value that that of H. nehereus, J. Caruta (Table 3). has been reported by many researchers in different parts of India (Prakash et al. Of course, fish lasts for a shorter period of time if it is not stored properly. The MPN total coliforms ranged from 7 to 1100/g and MPN faecal coliforms from 4 to 1100/g. It is well known that dried fish has shelf life of 3-5 months at room temperature with proper packaging. Produk ikan asin kering harus terjaga dari cemaran agar dapat dikonsumsi dengan aman. 220 and 70 respectively seems gulf of difference apparently. in tropical seafood was studied using standard microbiological techniques and polymerase chain reaction (PCR). It's an extremely perishable commodity and quality loss can occur very rapidly after catch (Musa et. Considering the above context, this study was carried out to investigate the microbiological quality of dried jat punti (Puntius sophore) available in Sylhet region of Bangladesh. highest rate of occurrence followed by Penicillium sp 20 (17.1%) Candida albicans of warmer El Nino, Organochlorine Pesticide Residues andMicrobiological Quality Assessment of Dried Barb, Puntius sophore, from the Northeastern Part of Bangladesh, Seasonal variations in biochemical and microbiological quality of three important dried fishes from Tripura market. For many years fish was the dominant product in stores. Fish and Fishery Products ... life, other than birds and mammals, used as food for human consumption. They often cause infections to the handlers and consumers. The RDPs obtained are highly convenient for preparation and could be consumed after frying or boiling or as an ingredient in fish curry. In case of Vibrio spp., maximum count was found in retailer samples (13.3%), whereas producer and control samples showed none. Dry fish production was found to be a profitable business with an internal rate of returns (IRR) of 75% and simple rate of returns (SRR) of 43.48% respectively with a net profit margin of ₹2258.83 week-1. An average volume (kg) © 2018, Indian Council of Agricultural Research. Chanchaga markets in Minna metropolis, Niger State. 1. The dried fish has a long shelf life and has been the easiest way of preservation of this product for exportation since ancient times. The Minimum Inhibitory Concentrations (MIC) value of acetone and ethanol extracts in inhibiting the growth of V. cholerae was 25% and 30% respectively. The chemical composition of samples was determined using Pearson's and AOAC methods. The salted mussel was a different taste for consumers. Join ResearchGate to find the people and research you need to help your work. Spray application of the commercial liquid smoke [diluted in 1:3 proportion with distilled water and added with 9.25% (w/v) salt] for 90 min at a flow rate of 1 L/h and a chamber temperature of 45 °C was found to give products with matching flavour of traditional masmin. The fresh fish samples were associated with high bacterial loads than that of salted fish. and Euthynnus spp (always appear in all seasons) from 10 different identified fish sellers in batches from Gwadabe, Central, Tunga and All rights reserved. All rights reserved. But redrying if packed in Modified Atmosphere Packaging (MAP), the shelf life only applies whilst the packaging remains sealed and the shelf life may significantly reduce when the package is During the storage period dried fishes absorbed moisture from the atmosphere which resulted in the increase of microbial load and in turn led to the increase of TVB-N value. So, the present study was carried out to identify the predominant fungal species prevalent in fishes of west coast region by molecular technique. Few numbers of coliform bacteria and Clostridium spp. The TVB-N content increased to 7.00 mg/100 g in brine-salted mussels and 10.50 mg/100 g in dry-salted mussels at the end of the storage time. The higher relative humidity coupled with temperature in monsoon season were the critical factors in order to deteriorate physico-chemical and microbiological quality of dried fishes as revealed by correlation coefficients between humidity and quality parameters. This study revealed that the fish processors in the studied areas mainly used the traditional methods for drying and substantial improvement was needed at different stages of handling, processing, and transportation of the fresh fish to get the high quality dried fish products. Four states Sokoto, The drying process has traditionally been carried out by hanging the fish on wooden racks (drying flake) to make stockfish or placing the salted fish on the cliffs (cliff/rock fish). Maximum coliform count, 1.20 ± 0.10 × 106 cfu/g was detected in the fresh fish sample of the same market. Tingginya permintaan konsumen tidak menjamin kualitas ikan tersebut aman dari cemaran, baik cemaran zat kimia, fisika, dan cemaran mikrobiologi. Product type is considerably wide depending on the season, availability of fish, infrastructure and technical know-how of the processors. 3 Katsina, Jigawa and Yobe along the Nigeria-Niger border and Niger State were selected. The moisture content for Here’s a rough guideline on the life of those seasonings in your kitchen: Freeze your fish as soon as possible after purchasing, preserving it at its peak freshness to increase its shelf life. development of regional fish trade needs to be obtained. The levels of pH, salt content, water content, water activity (Aw), total volatile basic nitrogen (TVBN), aerobic plate count (APC), Escherichia coli and total coliform (TC) in all samples ranged from 5.60 to 7.57, 1.8% to 27.1%, 19.32% to 61.90%, 0.63 to 0.92, 10.41 to 168.56 mg/100 g, 3.18 to 9.28 log CFU/g, <3 to 210 MPN/g and <3 to >1100 MPN/g, respectively. • Change in fish composition from seasonal to interannual totalling 750. Fish meat is highly perishable and requires refrigerated and/or frozen storage. The samples were separately filtered by using an ash less filter paper and volume made up to 25 ml with 0.5% HNO 3 which prepared for the determination of arsenic, cadmium and chromium 11 19.04%, 17.05% respectively. This result suggests that, black cumin seed extract can be used as an alternative medicine to prevent the enteric disease of consumers associated with dried fish consumption. Strains of E. coli were most resistant to streptomycin (81.3%) and tetracycline (78.9%) and least resistant to chloramphenicol (4.3%) and gentamycin (4.7%). The prevalence of the Streptococcus spp., Escherichia coli, Yersinia sp., Enterobacter sp., Staphylococcus aureus, Enterococcus sp., Vibrio cholerae, Proteus sp., Shigella sp., Salmonella sp. The major fish catches consist of tembang, lemuru, dan tongkol lisong. gariepinus (Catfish) and Tilapia zilli (Tilapia fish) sold in Minna metropolis, Niger state. Mandatory controls --. The water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. (882.25±339.15, 730.72±283.39) and fresh fish (1702.23±978.32; 1673.20±439.88). For intermediate conditions, growth of some organisms may occur in very dilute solutions such as tap water or in highly concentrated solutions. Proximate composition of raw hilsa of dorsal and ventral part was 56.49 ± 0.13% and 55.45 ± 0.06% moisture, 23.62 ± 0.28% and 22.99 ± 0.36% protein, 18.01 ± 0.39% and 18.96 ± 0.43% fat and 1.71 ± 0.04% and 2.26 ± 0.09% ash, respectively. efficient for fresh and processed fish. Moisture content of fresh and salted Hilsa of Chandpur, Chittagong and Barisal origin were 56.816%, 49.293%, 55.902%, 47.236%, 44.910% and 48.108%, respectively while their protein contents were 18.709%, 19. respectively.