MATERIALS AND METHODS
Preparation of fish
Sea bass (underutilized fish) procured from the Ukkadam fish market were used in this study. It was thoroughly washed with potable water after removing scales, viscera and bones. The fish fillet was ground in a pulverizer and was then mixed with rice flour.
Preparation of rice-fish flour
The ingredients viz., fish paste, rice flour, water and salt were used for the preparation. The fish paste, rice flour and salt were mixed properly, adjusted to a desired moisture content by adding water. The levels of fish content and feed moisture content were 10%, 15%, 20%, 30% and 10%, 15%, 20%, 30% (wb) respectively. The flour then 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 studies were conducted with a co-rotating twin-screw extruder (Model BTPL-1, Basic Technology Pvt. Ltd. India). The extruder screw and plycutter 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 the heat transfer from one section to another. Temperature inside the barrel was controlled with temperature controllers. The barrel temperatures considered in this study were 100°C and 110°C. The extrudate were packed in polypropylene pouches and stored for further analysis.
Physical properties of the Extrudates
Expansion Ratio (ER)
The expansion ratio was calculated as the cross sectional diameter of the extrudate divided by the diameter of the die opening (Ding et al, 2005). The diameter of the extrudates was measured using a vernier caliper Expansion ratio was calculated from ten randomly selected samples and the average value was taken. The expansion ratio was calculated as given below.
Expansion Ratio = D2/d2
Where, D- diameter of the extrudate, d-diameter of the extruder die.
Bulk Density (BD)
Bulk density of the material is the ratio of mass and the volume it occupy. The weight per unit length of extrudate was measured using an electronic balance. The diameter and length of the extrudates were measured using vernier caliper. Bulk density of 10 samples were calculated and the average value was taken.
Testing was performed at 23 ºC under the condition of 0% RH at 1 atm with the standard of ASTM D3985. Measurements were taken at three times and the average value was calculated. All specimens were conditioned at ambient conditions.
To summarize, shark fins consumption for benefit of health still remain as a belief. However, it has been clarified with modernized science which disproves almost all beliefs about eating shark fins. Furthermore, it causes destructive marine system without reasonable reason. People are willing to destroy specie to improve their health, invade their living areas without morality. Shark fins today is just a case study which strongly needs people’s help to maintain what they have to maintain to equalize all natural system as it play a significant part in the ocean. As a result, to solve this problem, legality will be a powerful solution to those becoming extinct creatures as they do with the animals like elephant in Thailand, or even panda in China.
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.
researchers are suggesting a more “judicious” approach in utilizing “limited biological raw materials” such as fish products (De Silva & Turchini, 2008). The challenges unique to the pet food industry is that, “pet food professionals need not only consider the total amount of protein to target, but also the quality, bioavailability, and ingredient source as well” when designing their formulas (Swanson, Carter, Yount, Aretz, & Buff, 2013). Research also indicates a need to further study the impact of the pet food industry on the fish market so that any prevalent issues are brought to the light, discussed and resolved instead of ignored (De Silva & Turchini,
perforated aluminium pans and sealed. The sample was purged with pure dry nitrogen at a flow rate of 50 ml/min. DSC scan was carried from 0-300 0C at a heating rate
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.
Overfishing is a harmful practice, that will eventually lead to the collapse of aquatic ecosystems, if it’s not dealt with promptly. Overfishing emerges from the combination of our over consumptive society mixed with the great profits that come from hauling in a good catch. The consumers demand for fish in Japan seems to be at an increasingly high rate due to the enjoyment and cultural values that arise from sushi and other traditional dishes involving seafood. Approximately 23 percent of Japan’s protein intake comes from the ocean, and as a nation consumes 7.5 million tonnes of seafood annually. CITATION
The method used was a standard method for compaction test using a 2.5kg rammer outlined in BS 1377-4: 1990.
People nowadays might get the impression that the 3D printing technology is a relatively new concept in our daily life. However, 3D printing technology is invented and utilized in many fields such as creating human organs in healthcare, building architectural models in engineering, even forming components that can be used in aeronautic fields long ago. Since Charles W. Hull has invented the 3D printing technology in the 1980s, scientists, engineers, and even normal people were and still are trying to discover more possibility of the usages and changes on this technology. Same as every invention of the new technology, with its undeniable beneficial effects, 3D printing also faces lots of limitations
Solid fat content of a fat and oil decides its applications and usages. The ratio of the solid phase to the liquid phase is main criteria when considering the functionality of the fat and oil in wheat dough. Empirical measure of SFC is Solid Fat Index (SFI) which is the ratio of solid fat to the total fat. SFI determines the functional performance and textural quality of fats and fat containing products (Lai and Lin, 2006). It impacts the spreadability of a fat. According to Richard (1968), creaming characteristics are traceable to the composition of the solid portions of the shortenings. The cookie produced with fat and oil having higher solid fat content had higher breaking force. The liquid component of the fat and oil delivers good lubricating function which improves the mixing process and solid component of the fats and oils entraps air bubbles during mixing. With efficient mixing, more
Health officials are concerned about the consumption of sushi during pregnancy. This is because of the fact that sushi is served in a cold state. Freezing can kill a considerable amount of parasites present in the frozen food. However, the ability of freezing to get rid of all parasitic content of the fish is not certain. Parasitic infections from fish meals include fluke and worm infestation. This cause a number of nutritional deficiencies and other physiological problems. Considering how difficult
The project conducted an extensive research on the genetic characters of the existing farming tilapia strains in the Philippines. By using selective and breeding and other genetic improvement technologies, the project bred a new strain and named it the GIFT fish.
Some steel containers are made through deforming the steel by means of extruding, forging, spin forming, ...
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.