North American markets for fresh tilapia, part 3
An analysis of tilapia processing in which the cost of the fish was not included found that automated cutting of fillets was significantly less expensive than hand cutting.
North American markets for fresh tilapia, part 2
Overall costs for hand filleting tilapia relate primarily to labor and the throughput of fish to be filleted. Labor is the largest expense. Salaries vary, and cutters’ yield efficiencies increase with practice.
Seafood in Japan
Seafood has played a prominent role in Japan’s food history. The country helped spread sushi, surimi and tempura, and fish consumption by the Japanese is still among the highest in the world. Their taste for seafood also contributes to better health.
North American markets for fresh tilapia, part 1
A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products.
DNA barcoding applications in aquaculture
DNA barcoding is an exciting tool for the identification of fish. Even non-taxonomists can classify organisms through the molecular taxonomy technique.
Product knowledge activates price consciousness for seafood consumers
When the price for a newly introduced seafood product was unknown to consumers, a study found, price consciousness affected purchase intentions among consumers with high levels of general product category knowledge.
Moisture-retention treatments connected to odors in tilapia fillets
An investigation into ammonia-like odors in tilapia fillets that could result in product rejection traced the source to moisture-retention chemicals.
How is pangasius perceived in Norway?
In a study of Norwegian consumers asked to evaluate pangasius fillets, the extrinsic cues corporate social responsibility, endorsement and country of origin had different effects on evaluative variables.
An overview of mussel culture in Chile
While Chile’s mussel industry has entered a growth phase, challenges remain, especially in the seed production and grow-out components. This contrasts with the well-developed nature of the country’s processing plants and marketing outlets.
Common off-flavors in channel catfish following partial pond harvest
The authors conducted a study to determine whether channel catfish systematically develop off-flavors after partial harvest as well as the possible origins of the flavors.
Photo-based color evaluation can enhance catfish fillets
The author developed a protocol for the consistent measurement of catfish fillet color using a camera and properly calibrated software.
Off-flavors in aquaculture products, part 2
Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish.
Off-flavors in aquaculture products, part 3
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Off-flavors in aquaculture products, part 1
Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks.
A brief look at genetically modified salmon
If approved by FDA, fast-growing genetically modified salmon will provide a safe and nutritious product similar to other farmed Atlantic salmon.
Food safety at the molecular level: Crossing the ecological threshold
A zero-tolerance precautionary approach to certain antibiotics in food has proven unworkable as a result of continuing analytical progress for food safety.