Fishes production

Table 5. Suggested Water Quality Conditions for Marine Fish Production Facilities ...

In the United States, more than 16.3 x 10 kg of human-inedible raw materials are available each year, and the rendering industry is a valuable asset in diverting these into valuable ingredients for use primarily in animal foods (4). The three largest meat packers are responsible for nearly four-fifths of aU red meat production (5) and enormous amounts of rendered meat meal and animal fat. Three broiler producers account for about 40% of the total broiler production. American Proteins, Inc. (RosweU, Georgia), the world s largest processor of poultry by-products, produces more than 450,000 t of poultry meal, feather meal, and poultry fat each year. It also produces more than 100,000 t of fish meal, fish oil, and fish products each year. Pish meal production worldwide in 1986 was estimated at 6.23 x 10 t, which with the 125 x 10 t of meat and bone meal plus 6.67 x 10 t of feather meal and poultry by-product meal (6) is the primary source of animal proteins used by the pet food industry. 

Commercial flavor enhancers for pet foods have become big business. Flavor enhancers, primarily so-called digests, provide high acceptance of pet foods and enable the pet to select one food over another. Commercial companies compete with flavors based on the types that pets like. However, owner objections minimize the use of some acceptabiUty enhancers such as some fish products, onions, and gadic. 

Eor fresh poultry, a potassium sorbate dip significantly reduces total viable bacteria and doubles the refrigerated shelf life of ice-packed broilers (133). In cooked, uncured, vacuum-packaged turkey and poultry stored at 4°C, 0.2—0.25 wt % potassium sorbate suppresses microbial growth for up to 10 days (134). Sorbic acid at 0.5% in a marinade mixture for chicken dmmmettes extends refrigerator shelf life (135). Country-cured hams sprayed with a 10 wt % potassium sorbate solution showed no mold growth for up to 30 days (136). A review of sorbate use in meat and fish products has been pubHshed (137). 

Histamine is the biological amine, playing an important role in living systems, but it can also cause unnatural or toxic effects when it is consumed in lai ge amounts. It can occur with some diseases and with the intake of histamine-contaminated food, such as spoiled fish or fish products, and can lead to undesirable effects as headache, nausea, hypo- or hypertension, cai diac palpitations, and anaphylactic shock syndrome. So, there is a need to determine histamine in biological fluids and food. 

Frozen Fish and Fish Products, Symposium at Torry Research Station,... 

If the objective were to maximize energy production in producing food, all efforts would go toward grain and bean production where five times the energy is produced as is used, or to the extreme, do all the tasks manually in which 30 to 40 times the energy is produced as used. In the later case, all the able-bodied men, women, and children would be needed to produce the food now available. In that scenario we would also deny our diet of the variety of leafy vegetables, fruits and nuts for fiber and vitamins, and animal and fish products for a variety of proteins. 

Water fluctuations in Mediterranean rivers seriously affect fish production and droughts put important selective forces on fish communities [73] by reducing population density and species richness [58], Fish also suffer from chemical and organic pollution affecting their physiological abilities [90],... 

The reasons for mercury pesticide poisoning deserve especially close analysis. OMPs were detected not only in cereals where they could be found since they were used, but also in fish products. We must keep in mind that according to existing public health standards, in principle, granosan (active ingredient ethyl mercury chloride), and especially OMPs (in the mixtures mercury benzol and mercury hexane, the active ingredient is also ethyl mercury chloride), presence in food products is banned [5]. Therefore, the notation exceeds MPL is not appropriate. 

Dalgaard, R Manfio, G. R Goodfellow, M. Classification of photobacteria associated with spoilage of fish products by numerical taxonomy and pyrolysis mass spectrometry. Zbl. Bakt. 1997,285,157-168. 

The external costs of using the flame retardants are caused by long-term adverse impacts in the aquatic environment (reduction in fish production capacity) and severe nuisance in humans (7) and potentially disturbance in human development (Z). There are as of yet no economic values derived for the latter two but we express the values as Y and U. For reduction in fish production capacity the value from the literature is 1 per kilogram fish [37, 38]. And in our example, we assume that the production capacity is reduced by some 10 tonnes of fish. 

In Table 1, the loads of particular pollutants discharged to wastewater from production of various processes of fish products are presented. 

Table 1. The loads of pollutants discharged to wastewater from production of 1 tonne of fish products fl] ... 

For the group of fats and oils the antioxidants listed in Table 12.10 are used. For fish and fish products (including prawns and shrimps), fmit and vegetable products (including raw peeled potatoes) and meat and meat products (corned, cured, pickled or salted and cooked) only ascorbic acid, eiythorbic acid and their sodium salts may be used. 

Interlaboratory studies were carried out on the precision characteristics of the analytical methods used for determination of certain biogenic amines in fish and fish products, as required by German law. These included putrescine (4a), cadaverine (4b), tyramine (5) and histamine (6)78. 

Biogenic amine formation in fish and fish products. 

Also, K., lida, H., Nakayama, J. and Nakano, K. (1958). Histamine poisoning caused by certain marine fish products and the specific etiological agents. Chiba Daigaku Fuhai, Kenhyusho Hokoku 11, 1-6. 

Presently about 20 different mutagenic and/or carcinogenic heterocyclic amines (HAs) have been isolated from various heat-processed foods. One class of these HAs is formed by pyrolysis of proteins or some amino acids. These HAs are amino-carbolines (Figure 13.7), and have been identified in grilled, broiled, baked, and fried meat and fish products, in meat sauces and bouillons, as well as in pyrolyzed proteins, glutamate, lysine, phenylalanine, tryptophan, ornithine, and creatine. 

Nitrites added to meat or fish products decompose easily in an acid environment, forming very reactive nitrosating agents ... 

Kato, T., Kikugawa, K. and Hayatsu, H. (1986). Occurrence of the mutagens 2-amino-3,8-dimethylimidazo[4,5-/ quinoxaline (MelQx) and 2-amino-3,4,8-trimethyli-midazo[4,5-/ quinoxaline (4,8-Me2lqx) in some Japanese smoked, dried fish products, /. Agric. Food Chem., 34, 810-814. 

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