Fresh fish

Hard pellets are the type preferred if the species under culture will accept them. Semimoist feeds are most commonly used in conjunction with feeding young fishes and species that find hard pellets unpalatable. Moist feeds, which contain high percentages of fresh fish, are usually available only in the vicinity of fish-processing plants. 

Seafood. Sorbates are used to extend the shelf life of many seafood products, both fresh and processed (103,104). For smoked or dried fish, an instantaneous dip in 5 wt % potassium sorbate or a 10-minute dip in 1.0 wt % potassium sorbate prior to drying or smoking inhibits the development of yeast and mold (105,106). For fresh fish, sorbates can be incorporated at approximately 0.5 wt % into the ice, refrigerated seawater, or ice-water slush in... 

M. S. Pey, Ph.D. dissertation. Extending the She/fEfe of Fresh Fish by Potassium Sorbate and Modified Atmospheres at 0—1 ° Ce/sius, Cornell University, Ithaca, N.Y., 1980. 

Perishable Food (meat, fish and produce) Moderate Fast. Refrigerated transport is very expensive. Refrigerated Truck/Container or air for Fresh Fish. 

Cheddar cheese Raw chicken Raw lean beef Stew steak Fresh fish (cod) Raw pork (>ag) Raw beef sausage Quom... 

When we buy fresh fish, why does its smell indicate its freshness See p. 194. 

When We Buy Fresh Fish, Why Does Its Smell Indicate Its Freshness ... 

When someone buys fresh fish, they often smell the fish to test for freshness—the fresher the fish, the less fishy the smell. What is the source of the fishy odor ... 

Freezing has been observed to increase biogenic amines in some fish species and not in others. However, in most of the studies the increases have been minimal. When frozen fish are thawed, the increase in biogenic amines is less than when the fresh fish are incubated for the same time under identical temperature conditions. An explanation that has been offered is that the microflora are reduced as a result of the freezing process. Growth of the microflora may also have been reduced due to DNA injury during the freezing process. 

Even a single HAB episode can be extremely costly. In Maryland in 1997, reported eases of human disease associated with exposure to water containing Pfiesteria piscicida cost the seafood industry alone an estimated 46 million in lost revenue (Anderson et al., 2000). Lewis (1986) found that CFP in the South Paeifie depressed both the local and export fishing industries, affected tourism, and indirectly affected human health (because people avoided eating fresh fish). 

Food stored in a proper way and in proper conditions is not a vehicle of C. botulinum. Unlike non-proteolytic strains, proteolytic strains will not grow in refrigeration temperatures. The number of spores in meat and poultry is rather low, much higher numbers are observed in fish. If stored at 3 to 5°C, vacuum-packed, not very sour meat products usually remain safe for consumers up to 21 days. Botulin toxin was not detected in raw rockfish fillets or red snapper homogenates after being stored for 21 days at 4°C. None of 1074 samples of commercially packed fresh fish stored for 12 days at 12°C contained botulin toxin (Lilly and Kautter, 1990). 

Lilly, T., Jr. and Kautter, D.A., Outgrowth of naturally occurring Clostridium botulinum in vacuum-packaged fresh fish, J. Assoc. Ojf. Anal. Chem., 73, 211-212, 1990. 

Advances in maintaining seafood quality are now allowing Iceland and Norway to ship fresh fish directly into the U.S. market and sell it for a premium price. U.S. producers will have to make changes in their methods in order to avoid invasion from foreign markets (12). 

The situation in Fiji is complicated, as it is elsewhere, by the prevalence of other types of marine intoxications, e.g. scrombrotoxicity and those associated with the consumption of the internal organs of bottom species and crustaceans. The ethnic composition of the population in the various island groups also influences the morbidity statistics. Fijian Indians purchase less fish than Melanesians (11). While by and large the islands commercial fishermen are Fijian Indians, the rural/urban distribution of the population, and food preferences suggest that Melanesian Fijians consume more fresh fish than their Indian counterparts. Incidence may be influenced by relative ethnic composition and food preferences in a given area. 

Copper is an essential element for all plants and animals, but can be toxic at high levels of exposure. It is widely distributed and always present in food. Animal offal, which is the major contributor to dietary exposure to copper, various shellfish and nuts contain, on average, more than 20 mg/kg. This was the limit recommended for food by the Food Standards Committee in 1956. Milk contains little copper, usually less than 0.1 mg/kg, and fresh fish and alcoholic drinks contain less than 1 mg/kg of copper. 

EUROPEAN COMMUNITY, Council Decision 93/315/EEC of 19 May 1993 on a limit for the total mercury content of the edible parts of fresh fish , Official Journal of the European Communities L144 23-4. 

The findings reviewed by El Boushy and van der Poel (2000) indicate that wheat and sunflower seeds, polished rice, cooked potatoes, potato flakes and fresh fish are very palatable feedstuffs. Oats, rye, rough rice, buckwheat and barley are less palatable, unless ground. Linseed meal appears to be very unpalatable. 

Environmental media Air, freshwater, river/lake sediment, soil, and fresh fishes 67 EDCs 1999- NIERd/KMOE NIER, 2000a 2001 2002 2003 2004 2005a KMOE website... 

Fish Sample Fresh Fish Fish Stored at Room Temperature for 20 h ... 

It was soon evident that our facilities were inadequate to the task. Our technician supplemented his income by selling fresh fish in the laboratory during the first work hours of most days, and was seldom available for experimental work before 10 a.m. When I complained about this to A1 Bauer, my then Division Head, he said he was aware of this, and said that the fish was very good and reasonably priced, and I should take advantage of this. Unbelievable ... 

More attention should be paid to specific analytical aspects. For instance, the handling of frozen or lyophilized fish material entails other effects and problems than fresh fish material does. Important issues with fresh fish material are, for example, inhomogeneity and formation of fat and/or water layers which could lead to incorrect subsampling and potentially to wrong analytical results and misinterpretations. 

There is considerable evidence that the processes related to food processing on both industrial and household scales influence the formation of lutrosamines. For example, in fresh fish the content of Ai-nitrosamines is greater than 5 g/kg, whereas in processed fish (stored) it reaches 13 g/kg. The amount of these compounds is higher in smoked products. Studies of 300 types of processed pork showed that the average content of NDMA is 3 g/kg, but the highest concentration was as high as 50 g/kg. 

The development of characterizing fish aromas and flavors Involve both enzymic and nonenzymlc oxidative reactions. Llpoxygenase-derlved carbonyls and alcohols contribute the distinctive planty-green aroma notes to fresh fish that vary with species with regards to compounds and concentrations. 

The development of both desirable and undesirable fishy flavors has long-been a concern to the seafood and fishery Industry (1-6). Oxidative processes occurring through enzymic and nonenzymlc mechanisms Initiate hydroperoxide formation In fish lipid systems that are responsible for the formation of the short chain carbonyls and alcohols which exhibit distinct flsh-llke flavors and aromas. Because the generation of fresh fish aroma compounds Involves some of the same polyunsaturated fatty acid precursors and oxidative pathways as autoxldatlon. It has been a tedious task to differentiate the mechanisms and aroma compounds... 

Cg and Cg aldehydes generated enzymlcally from n-3 fatty acids (23-27) are responsible for much of the plenty, green-type aromas encountered In very fresh fish and seafoods. 

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