Safety and quality issues in fish processing

2002 ◽  
Author(s):  
H. Allan Bremner
Keyword(s):  
Fish Processing ◽  
Quality Issues

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

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