Preparation of Fish Mince: Sea bass (underutilized fish) procured from local market was de-scaled and beheaded using a fillet knife. Intestines were removed by open the belly and washed with ordinary water. The flesh was then deboned using a knife and ground in a laboratory mixer.
Preparation of Rice Flour -Fish Blend: Rice flour, fish mince, water and salt were used for the preparation. The ingredients were weighed and mixed properly to a desired level of fish mince content (FMC) and moisture content of feed (MCF) viz. 10%, 15%, 20%, 30% and 10%, 15%, 20%, 30% (wb) respectively. Then the blend was placed in a close vessel at room temperature for 2 hours to equilibrate before extrusion. The mixtures were then sieved using 0.5 mm mesh screen.
Extrusion Process: Extrusion was performed with a co-rotating twin-screw extruder (Model BTPL-1, Basic Technology Pvt. Ltd. India). The extruder screw and ply cutter were driven by 5 hp motor and a variable speed DC motor respectively. The barrel sections viz., feed zone, compression zone and metering zone was fitted with a gasket to prevent ...
Since three-forth of the world is composed of bodies of water, it’s natural that a great number of people rely on fishing for their livelyhood or just for their recreation needs. There are numerous of fish species swimming under the lakes, seas, ponds, and rivers. Most anglers consider fishing as the delight in their purpose-driven life, a sport, as they say.
The subsequent description of the cod’s historical significance served to relay the economical and cultural importance of this fish, or rather the instrumental value of the fish. The...
The way 3D printing works is by taking virtual designs from a special computer aided design or modeling software and “splits” them into separate cross-sections for the machine to use as a guide. The printer then lays down successive layers of the liquid or powdered material required (metal, plastic, paper, ceramics etc.) and eventually builds the model through these series of cross sections, creating the object desired. This printing layer by layer slowly develops the object.
Not all fish caught are utilized as food for humans. Popular supplements such as Omega-3 are derived from commercially caught fish. In addition to that daily usage products like fertilizers, cosmetic ingredients, vitamins, gelatins and even pigments can all be prepared from by products of fish that has been commercially caught.
In Blackfish, Director, Gabriela Cowperthwaite, addresses the accidents that occurred at SeaWorld involving trainers and whales. Cowperthwaite’s purpose is to educate the audience on the cruel treatment and rough conditions of whales that occur in SeaWorld. The film maintains a shocking tone in order to persuade the audience and appeal to feelings of sadness and anger.
Personally, I love seafood. I have had the privilege to eat the freshest of fish from both the Atlantic and Pacific oceans. I have been able to enjoy many types of fish cooked in many different ways. With that said, I was interested in Paul Greenberg’s, Four Fish: The Future of the Last Wild Food, due to my simple curiosity to what it is that has made fish so popular.
Fish protein has been a mainstay for the human diet for centuries. However, aquaculture, which is the practice of raising fish such as salmon in controlled conditions, as opposed to the commercial fishing industry, which is procurement of wild fish from their natural environment, made its debut in the United States as a commercial enterprise in the late 1970’s according to the Eco - Justice Marketplace Project.(n.d.). This mode of salmon procurement began to develop in the late eighteenth and early nineteenth century, as a response to the declining populations of native wild fish such as salmon and trout.
My friend had invited me along with him and his family to the ocean. It was vacation for the family, but for him and me it was the beginning of a week of serious business. We had an obsessive hobby to pursue. As avid and long-term freshwater fisherman, we were thrilled by the thought of catching those large and exotic saltwater fish we had seen on television a billion times before. Yet little did we expect there to be such vast differences between our freshwater fishing and the saltwater fishing, which we were about to pursue. We learned through trial and much error that in order to have a successful saltwater fishing experience we had to make adjustments to all the freshwater tackle, tactics, and gear we knew.
The extrusion process parameters, like screw speed, feed rate, temperature, geometry, moisture content, protein and fiber content, heat capacity, et, al., largely define the final product characteristics, including product microstructure, product chemistry or the macroscopic shape of products. According to operating temperature, the extrusion can be classified into sub-zero Celsius processes for the manufacture of ice cream, normal extrusion for food products, including snacks, RTE (ready to eat) breakfast cereals, baby food, instant concentrates, emulsions, pastes, texturized vegetable protein and pet food, as well as the hot melt extrusion in the pharmaceutical industry (Wolf,
According to FAO (2008), the world fisheries production by capture and aquaculture has reached 142 million metric tons which this number shows the increasing of about 26 million metric tons from the fish production in 2007. FAO reported that the scale of fish capturing has reached the maximum level and it was counted that about 77% of the fishing region in the world has now classified as fully exploited. As this scenario might cause the decreasing of new fish sources, the fishing industry will face some problems to fulfill the demand of this protein source around the world (Meryl 2007). As a result, the fisheries industry has now actively develop the aquaculture industry to make sure that the production of this protein source will meet the world demand. In contrast to the production rate in 1970 that recorded about 15.5% of fish production, the percentage is now increasing to 32.4% in 2004 and 36.93% in 2008. This show the encouraging of increasing through the year with average 7.1% per year thus show a good potential to be expanded around the world including Malaysia.
Extrusion is a compressive and deformation process. The process entails squeezing a block of material such as Aluminium, forcing it through a die. The die has a job of reducing it’s diameter and increasing it’s length. This method results in a constant cross-sectional cut and a desired shape. The process of extrusion is mainly used in situations where the material can’t be hammered or bended due to their specific properties such as being too soft or too brittle. The common materials that can be extruded include metals such as Aluminium, Copper, Lead and steel, plastics, ceramics and concrete. The method of extrusion can be either semi-continuous or continuous.
Katz, Solomon H., and William W. Weaver. “Rice” Encyclopedia of Food and Culture. New York: Charles Scribner’s Sons, 2003. 190-205. Print.
With new metal products, the design choices are usually governed by the choice of manufacturing technology. Extrusions are important in this case, owing to the easeness with which aluminium alloys, particularly the Al–Mg–Si alloy, can be extruded to form complicated
The Land of the Rising Sun, Japan, is an island located in the Pacific Ring of Fire. Surrounded by water, this archipelago is nearly 71% mountainous. The climate of Japan is fairly consistent creating a long growing season. Because of these specific geographic features, Japan’s culture has been impacted greatly. One of the largest sources of protein, for the Japanese, is fish. This source of protein is gained through the help of specific geographic features. As well as their diet, their source of relaxation and tranquility is made possible. Finally, a large growing season is promising as well.
...-harvest losses. Fish fermentation is a promising way to reduce post-harvest losses in fishing industry (Ismael, nd). Budu, cincalok and belacan are the example of marine fermented product in Malaysia. However, the production of these products is still limited. Most of the fish fermented industries in Malaysia are still in the small scale and traditional.