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A survey of cured fish establishments in 5 countries of South East Asia, revealed that cured fish is a nutritionally and economically important commodity in the region and that insect infestation, in particular blowfly infestation during processing and dermestid beetle infestation during storage, are major causes of losses in cured fish. Many processors have responded by illegally applying household and agricultural insecticides to their fish. Field investigations in Indonesia and Thailand, identified Chrysomya megacephala (Fab.) as the most widespread cause of infestation during processing. Lucilia caprina (Wied.) was also a common cause of infestation. Dermestes maculatus (Degeer), D. carnivorus (Fab.), D. ater (Degeer) and Piophila casei (L.), were the most common causes of infestation during storage. These species were able to tolerate the relatively high salt concentrations of the processed fish. Field infestation reduction trials, demonstrated that salting the fish for an extended period failed to provide protection against insect infestation. Guarding the salting tank with a closely fitting lid, prevented blowfly infestation during salting. Flyscreens were found to reduce blowfly infestation during drying, but the design used, presented practical difficulties and was not acceptable to the processor. The pyrethroid insecticide Fastac (alphacypermethrin), prevented blowfly infestation during processing at concentrations as low as 0.00.3% and had a marked repellent effect against blowflies at a concentration of 0.001%. Fastac, applied at a concentration of 0.006%, protected fish against dermestid beetle infestation and damage. Fastac residues in fish treated with a 0.006% dip decreased to less than 2 rag/kg after drying and 1 week's storage. The pyrethroid insecticide deltamethrin, prevented insect infestation during processing and storage, when applied as a 0.003% dip before drying. The FAO/WHO approved insecticide piriraiphos-methyl, reduced blowfly infestation and prevented damage during processing and reduced dermestid beetle infestation during storage, when applied as a 0.03% dip before drying. This treatment resulted in residues, after processing, that were within the FAO/WHO maximum residue limit of 10 mg/kg.Spray applications of pirimiphos-methyl, at dosages of 5-20 mg/kg and deltaraethrin, at dosages of 1-3 mg/kg, were effective in reducing dermestid beetle infestation of smoked fish during storage. Laboratory investigations demonstrated that C. megacephala produced similar numbers of male and female offspring and that there was no difference between the mortalities of the 2 sexes. Female flies greatly outnumbered male flies at the processing site. Mean lifespans of C. megacephala cage populations ranged from 47-54 days and the maximum survival time ranged from 80-98 days. C. megacephala eggs matured within 3 weeks of adult emergence and the mean egg count for the adult female flies was 221.The presence of C. megacephala eggs on fish, stimulated oviposition by C. megacephala and freshly laid eggs were found to have a higher stimulatory effect than eggs which had been previously boiled. Fish being salted exerted a marked, differential attractive effect on gravid, female flies. When presented with fish of a range of salt concentrations, C. megacephala preferentially oviposited on the fish with the lowest salt concentration. In the absence of choice, C. megacephala readily oviposited on fish with relatively high salt contents of 30-40% (dwb). A feeding medium salt content of 33.8% was necessary to significantly reduce larval growth rate and salt contents in excess of 39.5% were necessary to obtain high larval mortalities. Salt contents of up to 39.5% had no effect on pupal mortality.

The use of automated salmon processing equipment in a factory has been shown to cause occupational asthma in the workforce by the generation of respirable aerosol contaminated with salmon protein. The affected individuals develop asthmatic symptoms and signs three weeks to three months after exposure. The diagnosis is made by clinical history, pulmonary function tests and the detection of specific serological markers. Affected individuals should be removed from exposure to aerosol to prevent the development of chronic asthma. A cross sectional survey demonstrated a prevalence rate of 8% in the exposed workforce. A nested case control study described the attributes of the cases. The chances of becoming a case were greatly increased by being a smoker [OR = 10.9] and less by being atopic [OR = 1.9]. Environmental hygiene measures to reduce aerosol from the gutting machines will reduce the problem but continued health surveillance of an exposed workforce is recommended to detect clinical and serological markers of disease.

<p> The wastewater from a freshwater fish processing plant was characterized. The plant processed perch and smelt, and thus the wastewater characterized was taken from the perch and smelt processing lines and a combined perch and smelt wastewater. The plant also manufactured fish meal from the fish offal. During this process the offal is pressed to obtain stickliquor. Since this stickliquor is a potential waste product it too was characterized.</p> <p> It was concluded that the wastewater was either of medium strength with large flows or of high strength with low flows.</p> <p> Batch and continuous reactor studies were undertaken to ascertain the degradability of the combined wastewater. It was determined that a reactor with either a detention in excess of 5 days with no sludge recycle or a short detention time reactor (7.5 hours) with sludge recycle would be necessary to effect maximum removal of total BOD5.</p> <p> The effect of physical treatment, flotation, sedimentation and in-plant screening, were also examined in a preliminary manner.</p> / Thesis / Master of Engineering (MEngr)

Fish and fish waste can be used to produce various value added by products such as proteins, oil, omega-3 fatty acids, biodiesel, amino acids, peptides, collagen, gelatin and silage, each of which has various applications in the food industry, renewable energy and medicinal purposes. Fish protein contains amino acids and many bioactive peptides . Fish proteins are found in the flesh, head, frames, fin, tail, skin and guts in varying quantities. After removing the flesh, all other parts are considered waste which is not properly utilized. The aim of this study was to evaluate the enzymatic extraction of amino acids from fish protein for use as substrates in the microbial production of jadomycin, an antimicrobial agent and potential anti-cancer drug. In this study, enzymatic extraction of proteins was carried out using Alcalase enzyme at three enzyme concentrations (0.5, 1 or 2%) and four time intervals (1, 2, 3 and 4 h). The fish protein hydrolysate was dried using spray dryer to obtain protein powder. The highest protein yield (76.30% from whole fish and 74.53% from the frame) was obtained using 2.0% enzyme concentration after 4 h of hydrolysis. The enzymatic extraction of amino acids were carried out using the enzymes Alcalase and Neutrase (individually and in combination) and the effect of reaction time (24 and 48 h) on the hydrolysis of proteins was studied. The profiling of amino acids was carried out using gas chromatography. Fourteen amino acids were extracted from fish proteins of which twelve amino acids have been used by researchers for the production of jadomycins. These are: alanine (7.59%), glycine (5.82%), histidine (3.59%), isoleucine (5.30%), leucine (9%), lysine (7.34%) methionine (2.2%), phenylalanine (4.2%), serine (4.3%), threonine (5.40%), tyrosine (3.17%) and valine (7.2%). Tryptophan which is suitable of producing jadomycin was not present in the fish protein. No reports were found in the literature for jadomycin production from glutamic acid. Therefore, glutamic acid (9.85%), and proline (0.98%) which are present in the fish protein should be investigated for possible production of jadomycins.

The beginning of industrialized fish processing plants reveals themes of labor exploitation, racial and gender segregation, and antagonistic legislation that have continued well into the present. Today in the Pacific North West, the majority of workers are Latino and many among them are undocumented or DACAmented. Many aspects of the work conditions in salmon canneries back in the late 1800’s to the mid 1900’s and the work conditions in present day fish processing plants have not changed. Many jobs in a fish processing plant remain gendered, and when there is more than one race working in a single plant racial tensions as well as differences in the owners expectations of labor output by race may arise. The study interviews undocumented workers and documents their experience working in fish processing plants as well as provides historical context.

Thesis (MSc Food Sc )--Stellenbosch University, 2000. / ENGLISH ABSTRACT: Fermented fish products are popular food products mainly consumed and produced in Southeast Asia. These products are not produced in South Africa, and those available to the public are imported. The main action during the production and fermentation of this sort of product, is that of proteolysis, either by the bacteria or enzymes naturally present in the fish. The prevalent microbes present in six fermented fish samples from Bangkok (Thailand) and seven from Khon Kaen (Thailand), were determined, and using numerical methods, clustered into similarity groups using the calculated dendrogram .distance (Do) technique to determine their relation to reference strains. Forty-seven different bacterial strains were isolated, but no yeasts, moulds or lactic acid bacteria were found. Five Gram-negative, oxidase-positive species, five different Staphylococcus species and nine different endospore-forming species of the genus Bacillus, were isolated and identified using the API systems. The data indicated that members of the genus Bacillus were the prevalent organisms in all the products examined. The isolates were also scanned for general enzyme activity using the API Zym technology, and the production of proteases was investigated using the Standard Methods Caseinate and the Universal Protease Substrate methods. It was found that most of the isolated organisms produced protease, which is of major importance in the production of fermented fish products. Proteolytic cultures from the fermented fish products, as well as lactic acid starters, were used in the production of a fermented fresh water fish product. Production parameters including: glucose, inoculum, moisture content and incubation time, were evaluated in order to select optimum fermentation conditions. Fermentation efficiency was determined by measuring the final pH, titratable acid and the free amino nitrogen content. Optimum efficiency was obtained with 5% (w/w) added glucose at a moisture level of 150 ml water per 100 g fish. A factorial design (3 x 3 x 3) was used to indicate viable trends to facilitate optimisation of the fermentation process. The main effects, two-factor and three-factor interactions were calculated. Optimum trends obtained were a glucose concentration of 5% (wlw) , inoculum concentration of 1x10⁸ kve.ml ̄ ¹, an incubation period of 15 days and temperature of 30°C. Three lactic acid starters (226 - Lactobacillus plantarum, 140 - Lactococcus diacetylactis and 407 - Pediococcus cerevisiae) were selected as they produced some of the best fermentation results and are safe to use in food. It was found that a combination of all three strains (226, 140 and 407) yielded the best results. By using the above parameters, an acceptable product was produced in terms of consistency, colour and aroma. Further studies need to be conducted to optimise the safety of the product as well as the flavour, both chemically and sensorically optimisation of the product. / AFRIKAANSE OPSOMMING: Gefermenteerde visprodukte is populere voedselprodukte in die lande van Suidoos-Asie. Die produkte word nie in Suid-Afrika geproduseer nie, maar slegs ingevoer. Die hoof aksie tydens die fermentasie proses is proteolise deur die bakteriee en ensieme wat natuurlik teenwoordig is in vis. Die oorheersende mikrobes teenwoordig in ses gefermenteerde vis produkte van Bangkok (Thailand) en sewe van Khon Kaen (Thailand), is bepaal. Numeriese metodes is gevolg om die isolate in groepe te sorteer en te groepeer deur gebruik te maak van die berekende dendrogram afstand (Do) tegniek om hul verwantskap ten opsigte van die verwysingsorganisme te bepaal. Sewe-en-veertig verskillende bakteriee is ge·isoleer, maar geen fungi of melksuurbakteriee is ge·identifiseer nie. Vyf Gram-negatiewe, oksidase-positiewe spesies, vyf verskillende Staphylococcus spesies en nege verskillende endospoorvormende spesies van die genus Bacillus, is geisoleer en ge·identifiseer deur gebruik te maak van die API CHB sisteme. Die data het getoon dat lede van die genus Bacillus die oorheersende organismes was. Die isolate is daarna ondersoek vir algehele ensiemaktiwiteit deur van die API Zym tegnologie gebruik te maak. Daar is veral klem gelê op die protease aktiwiteit en dit is gemeet deur van die "Standard Methods Caseinate Agar" metode asook die "Universal Protease Substrate" metodes gebruik te maak. Daar is gevind dat die oorgrote meerderheid organismes proteolitiese ensieme produseer wat belangrik is in die produksie van gefermenteerde visprodukte. Kulture wat ge·isoleer is uit gefermenteerde visprodukte asook melkssuurkulture is gebruik vir die produksie van 'n gefermenteerde varswater visproduk. Produksieparameters insluitende: glukose-, inokulum- en voginhoud asook inkubasie tyd is ondersoek om die optimum fermentasie kondisies te bepaal. Optimum effektiwiteit is gevind by 'n 5% glukose konsentrasie en vogvlakke van 150 ml water per 100 9 vis. 'n Faktoriale ontwerp (3 x 3 x 3) is gebruik om die optimum kondisies te bepaal. Die hoof effekte asook die twee faktor en drie faktor interaksies is bereken. Optimum neigings is gevind by 'n glukose konsentrasie van 5%, inokulum konsentrasie van 1x10⁸ kve.ml ̄ ¹, 'n inkubasie tydperk van 15 dae en temperatuur van 30°C. Drie melksuurbakteriee (226 - Lactobacillus plantarum, 140 - Lactococcus diacetylactis en 407 - Pediococcus cerevisiae) is gekies aangesien hulle die beste resultate gelewer het en veilig vir gebruik in voedselprodukte is. Daar is gevind dat die drie melksuurkulture saam in kombinasie die beste fermentasie resultate opgelewer het. Deur gebruik te maak van die bogenoemde fermentasie kondisies, kon 'n aanvaarbare produk, in terme van kleur en geur, gelewer word. Verdere studies moet gedoen word om die veiligheid asook die geur, chemies asook sensories, te optimiseer.

Made available in DSpace on 2014-06-11T19:22:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-12-21Bitstream added on 2014-06-13T19:07:49Z : No. of bitstreams: 1 bueno_rj_me_jabo.pdf: 638842 bytes, checksum: 94a9fe6127820ecd17460806e354c604 (MD5) / Universidade Estadual Paulista (UNESP) / Este trabalho teve como objetivo avaliar o efeito da silagem ácida de resíduos da filetagem de tilápias em dietas do piauçu Leporinus macrocephalus. Foram utilizados 300 alevinos de piauçu com três faixas de pesos (2,0-2,5g; 2,51- 3,0g; 3,01-3,5g), distribuídos em 30 aquários de 100 litros de volume útil. O delineamento utilizado foi em blocos casualizados com duas repetições por bloco. Os peixes foram alimentados até a saciedade sem que houvesse sobras, duas vezes ao dia com dietas isoproteicas (32% PB) e isoenergéticas (4150kcal/kg EB). Foram empregados cinco tratamentos sendo: 0%, 2%, 4%, 6% e 8% de inclusão de silagem ácida de resíduos de filetagem de tilápias nas dietas. Durante todo o experimento a qualidade da água foi mantida em condições ideais para um bom desenvolvimento da espécie. Foram avaliados os parâmetros de desempenho, composição corporal, eficiência de utilização de nutrientes, índice hepato-somático e índice gordura-víscero-somático. Após 84 dias, os resultados mostraram que não ocorreram diferenças significativas sobre nenhum dos parâmetros avaliados (P>0,05), indicando que a inclusão de até 8% de silagem ácida de resíduos de filetagem de tilápias na dieta de alevinos de piauçu não causou prejuízo no crescimento, saúde e qualidade da carcaça. / This work aimed to evaluate the effect of acid ensilage of tilapia filleting residues on diets for piauçu Leporinus macrocephalus. It was used 300 piauçu fry with three weight ranges (2.0-2.5g; 2.51-3.0g; 3.01-3.5g), distributed in 30 aquaria with 100 liters of useful volume. The design used was randomized blocks with two replicates each block. Fish were fed until satiation with no leftovers, twice a day with isoproteic (32% CP) and isoenergetic (4150kcal/kg GE) diets. Five treatments were applied: 0%, 2%, 4%, 6% and 8% of tilapia filleting residues acid ensilage inclusion on the diets. During all the experiment, water quality was maintained under ideal conditions for the species good development. Parameters of performance, body composition, nutrient utilization efficiency, hepato-somatic index and mesenteric fat index were evaluated. After 84 days, results have shown no significant differences for any of the tested treatments (P>0.05), indicating that the inclusion of up to 8% of tilapia filleting residues acid ensilage on diets for piauçu fry has caused no damage on growth, health or carcass quality.

Made available in DSpace on 2017-07-10T17:44:35Z (GMT). No. of bitstreams: 1 Marlise_Aparecida_Santos_Napoli.pdf: 1055366 bytes, checksum: 327465664573c72737e46c4cfd6a8fc3 (MD5) Previous issue date: 2015-09-01 / The fish industry is one of the economy sectors in great expansion and, together with the growth, generates numerous waste. In this context, the study aimed to evaluate the water consumption in the production processes of tilapia industrialization, and the effluent generated from fish processing companies of western Paraná, aiming at reducing the environmental impacts of the activity. Semi-structured interviews with representatives of fifteen fish processing companies of Western Paraná were conducted. According to the results, the fish processing companies have an average of 14.98 L of water consumption for producing 1kg of processed fillet. In general, the effluents are not monitored, being necessary improvements in that target process and effluent treatment, preventing environmental impacts resulting from industrialization of tilapia / A indústria do pescado é um dos setores da economia em grande expansão, e, aliado ao crescimento, gera inúmeros resíduos. Nesse contexto, o trabalho teve como objetivo avaliar o consumo da água nos processos produtivos da industrialização da tilápia, e da geração de efluentes dos frigoríficos de pescados da região oeste do Paraná, visando a redução dos impactos ambientais da atividade. Para a realização deste estudo, foram efetuadas entrevistas semiestruturadas com representes dos estabelecimentos em quinze frigoríficos da região oeste do Paraná que realizam o processamento do pescado. De acordo com os resultados, foram observados que os frigoríficos possuem um consumo médio de 14,98 L para a produção de 1kg de filé processado. Em geral os efluentes não são monitorados, sendo necessário melhorias nesse processo de destino e tratamento de efluentes prevenindo impactos ambientais decorrentes da industrialização da tilapia

The technological process of smoked mackerel (Scomber scombrus) manufacture was described in detail with a focus on quality of muscle. The smoked mackerel brined in 6%, 12% and 15% of brine was monitored by texture profile analysis (TPA) using a cylindrical probe P 75 and spherical probe P 1S. Textural properties of muscle, such as hardness, cohesiveness, springiness and chewiness were evaluated. With increasing concentrations of brine muscle hardness and chewiness significantly decreases. In texture measuring, using a cylindrical probe P 75, in 6% of brine approximately 10.4 % higher hardness can be achieved, about 1 % higher chewiness and about approximately 5 % lower springiness expect, than when brined in 12% of brine. When brined in 15% of brine about 6.7 % lower hardness, about approximately 11.2 % lower chewiness and about 6.5 % lower springiness expect, than when brined in 12% of brine. When using a spherical probe P 1S is at brined in 6% of brine about approximately 6.5 % higher hardness and about approximately 11 % lower chewiness that brined in 12% of brine. When brined in 15% of brine about approximately 13 % lower springiness and approximately 21.7 % lower chewiness expect, than when brined in 12% of brine. To a lesser extent springiness was influenced, cohesiveness with increasing concentrations of salt in brine was unchanged. Texture measurements were supplemented by microbiological analysis of the total count of microorganisms (TCM). This analysis confirmed that with increasing concentrations of salt brine the count of microorganisms decreases (on 103 using 6% of brine and on 102 using 12% and 15% of brine) as a result of reduced water activity (aw).