Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process ...Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons （PAHs） residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[α]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.展开更多
The present study was designed to test the intra-specific crossing of two Egyptian populations from African catfish （Clarias gariepinus）, EI-Manzalah catfish （MCF） characterized by tolerates for poor water quality...The present study was designed to test the intra-specific crossing of two Egyptian populations from African catfish （Clarias gariepinus）, EI-Manzalah catfish （MCF） characterized by tolerates for poor water quality and easily farmed in captivity and EI-Qanater catfish （QCF） characterized by rapid growth and high quality flesh, for hybrid vigor, production and food processing to create new high quality products. Crosses of these populations were carried out in EI-Gamalia hatchery, EI-Manzalah, Egypt, during spring of 2008 between MCF~~ QCF~. African catfish hybrid, MCF and QCF fingerlings with a mean weight of 24.02 ＋ 1.38 g were stocked at a density of 50-fish per m3 in cages （112 m3 each） suspended in lake El-Manzalah. Fish were fed a formulated diet containing 31.20% crude protein and cultured for 214 days. The growth, survival and production data confirmed that catfish hybrid has been successful and showed a strong heterotic effect. Hybrid catfish had a significantly highest production, 47.5 kg per m3 and best feed conversion ratio （1.33） which demonstrates that cages are a viable alternative to ponds for the commercial production of African catfish and its hybrids. Recently, the African catfish market has required more processed products. The results indicated that： （1） there are slightly variations in African catfish population＇s products quality; and （2） the hot-smoked and fried-coated fish fillets products are more safe foods and acceptable to consumers due to their physic-chemical properties and microbial load acceptable results.展开更多
文摘Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons （PAHs） residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[α]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.
文摘The present study was designed to test the intra-specific crossing of two Egyptian populations from African catfish （Clarias gariepinus）, EI-Manzalah catfish （MCF） characterized by tolerates for poor water quality and easily farmed in captivity and EI-Qanater catfish （QCF） characterized by rapid growth and high quality flesh, for hybrid vigor, production and food processing to create new high quality products. Crosses of these populations were carried out in EI-Gamalia hatchery, EI-Manzalah, Egypt, during spring of 2008 between MCF~~ QCF~. African catfish hybrid, MCF and QCF fingerlings with a mean weight of 24.02 ＋ 1.38 g were stocked at a density of 50-fish per m3 in cages （112 m3 each） suspended in lake El-Manzalah. Fish were fed a formulated diet containing 31.20% crude protein and cultured for 214 days. The growth, survival and production data confirmed that catfish hybrid has been successful and showed a strong heterotic effect. Hybrid catfish had a significantly highest production, 47.5 kg per m3 and best feed conversion ratio （1.33） which demonstrates that cages are a viable alternative to ponds for the commercial production of African catfish and its hybrids. Recently, the African catfish market has required more processed products. The results indicated that： （1） there are slightly variations in African catfish population＇s products quality; and （2） the hot-smoked and fried-coated fish fillets products are more safe foods and acceptable to consumers due to their physic-chemical properties and microbial load acceptable results.
