Fish processing discards contain valuable nutrients such as proteins, lipids and minerals. The lipid from mackerel and croaker head extracted by alkali solubilization was recovered and characterized for quality parameters ...

The aim of the study was to quantify the shelf life and quality characteristics of puffer fish, Lagocephalus guentheri, fillets on chilled storage at 2 ± 1°C. The puffer fish muscle contains 16.14% protein, 80.76% moisture, ...

The present study aimed to assess the effectiveness of sodium-acetate dip treatment (2%) on the quality and shelf life of seer fish (Scomberomorus commerson) steaks during chilled condition. For this, the seer fish steaks ...

Physical, sensory, biochemical and microbiological quality of dry fish products (nine unsalted and six salted) available in Jagi Road dry fish market of Assam, India was evaluated. Moisture content varied from 11.08 to ...

In India, fish consumers prefer three types of retail markets viz., local dry fish market, local fresh fish market and supermarket wherein no stringent food safety measures are followed and monitored. Hence, the present ...

Lipsticks are made to appeal to the current fashion trend and come in a wide range of colors. Lipstick is the only cosmetic ingested, and because of this strict controls on ingredients, as well as the manufacturing processes, ...

Bacteriological, biochemical, and sensory qualities of commercial sold Labeo calbasu and Labeo rohita were reported. The moisture, total volatile nitrogen (TVN), Peroxide Value and α-Amino nitrogen were 73.46 %, 9.65 mg ...

Date on changes occurring in the quality and shelf-life of Pearl spot (Etroplus suratensis), Mullet (Liza corsula) and Tilapia (Tilapia mossambica) during storage at ambient temperature (28-30 degree C) and in the ice (0 ...