• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.2
• /
• pp.614-619
• /
• 2010

We proposed perfect recycling method of sea waste. The sea waste(rotten sea fish, rotten shell fish etc.) have bad smell and generate waste water, so these waste materials must be treated quickly. If we use speedy dryer, these sea waste can be changed to useful feed and liquid composts. Also this study relates to a method for drying a variety of untreated waste materials in a hermetically sealed state, and subsequently carbonizing the dried waste materials under a reduced pressure, thereby achieving a more stable and economical treatment for the waste materials, and an apparatus for performing the method. This effects of preventing generation of contaminants and environmental pollution while reducing fuel costs, and a carbide, obtained via the drying and carbonization of the waste material, are available into feed for poultry. The condensate water can be used to deodorants.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.580-586
• /
• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Fisheries and Aquatic Sciences
• /
• v.23 no.9
• /
• pp.25.1-25.9
• /
• 2020

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.520-525
• /
• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Asian-Australasian Journal of Animal Sciences
• /
• v.5 no.1
• /
• pp.91-95
• /
• 1992

Two experiments were conducted to evaluate the performance of broilers and layers fed locally produced fish waste meal (LFWM) in Western Samoa. LFWM, which was produced by mincing and oven drying of rejects from filleted fish, was included in both broiler and layer diets at the complete expense of imported meat and bone meal (MBM). The experiments were of a completely randomised design. In experiment 1, 120 day-old Strabro broiler chicks were raised to 49 days of ages. In experiment 2, 80 Shaver 288 pullets, 20 weeks of age, were housed in pairs in cages and raised up to 72 weeks of age. There were no differences (p > 0.05) in performance of broilers as measured in terms of final bodyweights, feed intake, feed efficiency and carcass yield between the two diets. Similarly, no differences (p > 0.05) existed in egg production, egg weight and feed required per kilogramme of eggs. It is concluded that LFWM is nutritionally as good as imported MBM and could be used to completely replace MBM in broiler and layer diets.

• Journal of the Korean Home Economics Association
• /
• v.18 no.3
• /
• pp.13-19
• /
• 1980

To study the rancidity of dried file fish oil by Oxidation during the storage period, general properties of the oil and composition of its fatty acids were analysed qumtitatively with gas-chromatography. The results indicated that; 1) The dried file fish oil was involved in drying oil of heigh degree of unsaturation with IV 158., and consisted of higher-fatty acid with SV 190. 2) The composition of the fatty acids were composed of 18 fatty acids involving 6 unknown fatty acids, and polyunsaturated fatty acid with docosapentaenoic acid(20 weight%). 3) Changes of malonaldehyde content during the storage of dried file fish were about 5.0 mg/kg after 10day, 3.4 mg/kg after 40 days.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.2
• /
• pp.197-203
• /
• 1993

The protection of dry matter and nitrogen from rumen degradation of dhaincha seed (Sesbania aculeate) meal was studied using nylon bag technique. The dhaincha seed meal was subjected to various heat treatments that included oven drying, autoclaving and boiling. Similar experiment was conducted with fish meal as reference for comparison. The oven-dried dhaincha meal was found to retain more dry matter and nitrogen than was found boiled or autoclaved meal. While autoclaving appeared to improve nitrogen and dry matter retention to some extent, boiling seemed to cause more loss of dry matter from nylon bag. Heat treatment caused high retention of nitrogen by fish meal. The calculated effective protein degradation was 80.4% and 83.2% for the oven dried fish meal and dhaincha seed meal whereas same values were 74.2% and 86.7% for autoclaved fish and dhaincha seed meal respectively at the outflow rate of 4.4% per hour. The in vitro study revealed higher digestibility for heat treated samples by pepsin. The dry matter, nitrogen and ash content of dhaincha seed meal were 85.93%, 5.93% and 7.31% respectively.

• Journal of fish pathology
• /
• v.33 no.1
• /
• pp.97-101
• /
• 2020

Although aquaculture production rates grown over the years, aquatic animal diseases occur every year which causes substantial economic losses. When an aquatic animal is infected with an aquatic animal pathogen it is either incinerated or buried according to the aquatic life disease control act. Although these methods prevent the spread of disease, it is not environment friendly. Here, we developed an aquatic animal rendering equipment for disposal of fish waste which is environment-friendly and efficient. Also, fertilizer components of fish waste were evaluated value for recycling. The mobile rendering equipment was designed for field operation and/or high temperature and pressure system, oil and water separator, and shredding drying apparatus. During the experiment (July-2016 to November-2016), a total of 53,824 kg fish waste was collected, and 29,216 kg compost of rendering by-product was made. Also, compost made from viral (Viral hemorrhagic septicemia virus) infected fish did not reflect any detectable pathogen. The concentration of nitrogen, phosphorus, and organic matter in the fish waste compost were 2.17%, 26.98%, and 92.44%, respectively. The results suggest that fish waste used in this study was decomposed efficiently as per the official standard for fertilizer product. This equipment can be useful for efficient inactivation of the aquatic animal pathogenic agents and recycling of the fish waste in an environment-friendly manner.

• Korean Journal of Food Science and Technology
• /
• v.19 no.1
• /
• pp.5-11
• /
• 1987

Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in boiled and dired fish products. In this paper, the relationship between oxidized products of lipid, brown pigments, and available lysine during the drying and the storage of boiled and dried shrimp (Metapenaeus joynri) was investigated. Fresh shrimps were bioled in 5% sodium chloride solution. The boiled shrimps were treated in two ways, sun drying and hot air drying at $30{\pm}5^{\circ}C$. And the two dried products were stored at $30{\pm}5^{\circ}C$ for one month. The results obtained are as follows: TBA value increased up to 20 days and hereafter gradually diminished. POV was increased for processing and increased 15 days of storage. TBA value and POV increased rapidly while available lysine diminished during the sun drying and hot air drying. Brown pigment was increased during lipid oxidation but it was not statistically significant. This result implicits that the drying had greatly influenced on the oxidation of lipid and makes amino acids 'unavailable'. But there is no remarkable difference between the sun dried shrimps and the hot air dried shrimps so far as the lipid oxidation and available lysine.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.14 no.3
• /
• pp.115-122
• /
• 2004

When porous materials are dried, the particles flocculate into fish-net structure in gel phase. In order to exactly analyze the stress distribution of porous materials during drying process, the elastic tensor of microscopic gel structures has to be predicted considering pore shapes as well as porosities of porous materials. The elastic characteristics of porous materials associated with porosities were predicted analyzing microscopic gel structures with circular and cross pores via homogenization method and the drying processes of the electric porous ceramic insulator were simulated using finite element method (FEM). Comparing analysis results between consideration and negligence of pores, the deformed shape and distributions of temperature and moisture were similar but the residual stress was significantly different.