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Traditional Fish Processing Techniques Applied in the Philippines and Turkey

Year 2022, Volume: 8 Issue: 1, 50 - 58, 25.06.2022

Albaris Tahıluddın Ali Eslem Kadak

Abstract

Traditional fish processing techniques (TFPTs) are widely applied worldwide, especially in Asia. In the Philippines, processed fish and fishery products using the traditional methods have been part of the daily diets of many Filipinos who live near the coasts, particularly among low-income families. In Turkey, TFPTs are also commonly practiced for centuries. In this work, we reviewed the existing body of knowledge on TFPTs both in the Philippines and Turkey by utilizing peer-reviewed articles, works, theses, and books published from 1950 to 2021. Our findings revealed that TFPTs such as drying, salting, pickling/marinating, and smoking are commonly applied in both countries, which only differ with regards to finished products and some variations. The Philippines has various and unique processed seafood products produced from TFPs compared to Turkey. This is due to the fact that the Philippines has more rich and diverse aquatic resources than Turkey; hence, Filipinos have a higher consumption rate of fishery products than Turkish people. One of the TFPTs that is only predominantly applied in the Philippines is the fermentation of fishery products, which seems to be uncommon and may be absent in Turkey.

Keywords

• Philippines • Traditional fishing processing • Turkey

Thanks

This study was presented at the 14th FABA International Symposium on Fisheries and Aquatic Sciences (FABA2021) on September 7-8, 2021.

References

  • Adeyeye, S. A. O. (2016). Traditional fish processing in Nigeria: a critical review. Nutrition & Food Science.
  • Adeyeye, S. A. O., & Oyewole, O. B. (2016). An overview of traditional fish smoking in Africa. Journal of Culinary Science & Technology, 14(3), 198-215.
  • Ahmed, M., Bhuiyan, A. D., Alam, A. M. S., & Huda, S. M. S. (1978). Radiation disinfestation studies on sun-dried fish. Proc. IPFC, 18(3), 310-321.
  • Akintola, S.L., Fakoya, K.A. Small-scale fisheries in the context of traditional post-harvest practice and the quest for food and nutritional security in Nigeria. Agric & Food Secur 6, 34 (2017). https://doi.org/10.1186/s40066-017-0110-z
  • Amascual, R. H., Panganoron, H. O., Irene, E. A., & Pajarillo, N. D. (2020). Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines. Italian Journal of Food Safety, 9(1).
  • Aming, J. M. (1986). Characterization of fresh and salted sea urchin, Tripneustes sp. roe. [Philippines].
  • Andot, L. P., & Pobar, R. A. (2017). Dried Porang Industry in Lakewood, Zamboanga Del Sur, Philippines. International Journal of Environmental and Rural Development, 8(2), 94-99.
  • Anenias, M. A., A. M. Mabeza, T. R. Miciano, and E. C. Sison. (1978). Studies on traditional methods of fish smoking in the Philippines.
  • Avery, A. C. (1950). Fish Processing Handbook for the Philippines.. (No. 26). US Government Printing Office.
  • Aydin, C., & Yalçın, K. A. Y. A. (2018). Sıcak Dumanlanmış Balık Ezmesinin Bazı Kalite Parametrelerinin Belirlenmesi. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 7(3), 130-140.
  • Baygar, T., Alparslan, Y., Guler, M., & Okumus, M. (2010). Effect of pickling solution on maturing and storage time of marinated sea bass fillets. Asian J. Anim. Vet. Adv, 5, 575-583.
  • Bigueja, M. C., & Bigueja, C. C. (2010). Effect of vacuum packaging on keeping quality of smoked fish. Journal of ISSAAS [International Society for Southeast Asian Agricultural Sciences](Philippines).
  • Bilgin, Ş., Ertan, Ö. O., & Günlü, A. (2007). Farklı Tuzlama Tekniklerinin Salmo trutta macrostigma Dumeril, 1858'nın Kimyasal Bileşimine Etkileri. Ege Journal of Fisheries and Aquatic Sciences, 24(3), 225-232.
  • Bilici, R. (2020). Hamsi (Engraulis encrasicolus Linnaeus, 1758) marinatlarının kimyasal ve duyusal kalitesi üzerine kuşburnu sosunun etkisi (Master's thesis, Fen Bilimleri Enstitüsü).
  • Cain, M. L. (2019). The Philippines: Fish Preservation Techniques. In Appropriate Technology for Development (pp. 343-357). Routledge.
  • Çakırlar, C., Ikram, S., & Gates, M. H. (2016). New evidence for fish processing in the ancient Eastern Mediterranean: formalised Epinephelus butchery in fifth century BC Kinet Höyük, Turkey. International Journal of Osteoarchaeology, 26(1), 3-16.
  • Cañet, C. N. (2020, July 18 - 19). Cadiz dried fish industry unshaken amid Covid-19. SunStar Bacolod, p. 5. http://hdl.handle.net/20.500.12174/9320
  • Carpio, E. V. (1982). Drying fish in the Philippines. In Food drying: proceedings of a workshop held at Edmonton, Alberta, 6-9 July 1981. IDRC, Ottawa, ON, CA.
  • Çetinkaya, S. (2017). Su Ürünlerinde Marinat Teknolojisi ve Marinasyonun Kalite Özelliklerine Etkisi. Journal of Limnology and Freshwater Fisheries Research, 3(2), 117-128.
  • Ceylan, Z., & Şengör, G. (2015). Dumanlanmiş su ürünleri ve polisiklik aromatik hidrokarbonlar (pah's). Gıda ve Yem Bilimi Teknolojisi Dergisi, (15).
  • Davies, R.M,. & Davies, O. A. (2009). Traditional and improved fish processing technologies in Bayelsa State, Nigeria. European Journal of Scientific Research, 26(4), 539-548.
  • Doe, P., & Olley, J. (2020). Drying and dried fish products. In Seafood: resources, nutritional composition, and preservation (pp. 125-145). CRC Press.
  • Duman, M., Çoban, Ö. E., Özpolat, E., & Dartay, M. (2010). Marine edilmiş kerevitlere (Astacus leptodactylus esch., 1823) farkli soslar uygulayarak duyusal kalite kriterlerinin karşilaştirilmasi. Fırat Üniversitesi Doğu Araştırmaları dergisi, 8(2), 61-64.
  • Duyar, H. A., & Gülüm, E. (2020). Marinat Teknolojisinin Balık Tazeliği Üzerine Etkisi; Zargana Balığı (Belone belone euxini, Günther 1866). Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 6(2), 63-73.
  • Emel, O. Z. (2020). Effects of smoking with different wood chips and barbecuing on some properties of salmon fish. Gıda, 45(1), 1-8.
  • Erdem, M. E., Bilgin, S., & Çağlak, E. (2005). Tuzlama ve marinasyon yöntemleri ile işlenmiş istavrit baliği’nin (Trachurus mediterraneus, Steindachner, 1868) muhafazasi sirasindaki kalite değişimleri. Anadolu Tarım Bilimleri Dergisi, 20(3), 1-6.
  • Erdogan, B. E., Mol, S., & Cosansu, S. (2011). Factors influencing the consumption of seafood in Istanbul, Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 11(4).
  • Erkan, N. (2011). Iodine content of cooked and processed fish in Turkey. International journal of food science & technology, 46(8), 1734-1738.
  • Espejo-Hermes, J. (1998). Fish processing technology in the tropics. Tawid Publications.
  • FAO 2021. Food Loss and Waste in Fish Value Chains. www.fao.org/flw-in-fish-value-chains/en/
  • Gabriel, A. A., & Alano-Budiao, A. S. (2015). Microbial, physicochemical, and sensory quality evaluations of salted herring (Sardinella fimbriata) subjected to different drying processes. Food Science and Technology Research, 21(2), 213-221.
  • Garcia, Y. T., Mohan Dey, M., & Navarez, S. M. M. (2005). Demand for fish in the Philippines: A disaggregated analysis. Aquaculture Economics & Management, 9(1-2), 141-168.
  • Guavara, G., Saturnino, M. V., de Guzman, M. M. & Antipala, A. (1986). The shelf-life of round scad dried by usind different drying techniques. The Philippine Journal of Science, 19 (1 & 2), 76-90.
  • Guevara, G. (1980). Overview: the fish processing industry of the Philippines. Commemorative Issue.
  • Guevara, G., & Camu, C. C. (1988). The fish processing industry in the Philippines: status, problems and prospects.
  • Güngörmez, H., Güzel, Ş., Öksüz, A., & Güzel, S. (2017). Tuz ile Balığın Buluşması: Tuzlu Balık. Journal of the Institute of Science and Technology, 7(2), 149-155.
  • Hajeb, P., & Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. J Nutr Food Sci S, 10(006).
  • Joshi, N. H., & Petricorena, Z. C. (2012). Fermented Seafood, 285. In Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (Eds.). Fermentation: effects on food properties. CRC Press.
  • Kaba, N., Özer, Ö., & Söyleyen, B. (2009). Dumanlama işleminin balık kalitesine ve raf ömrüne etkisi. XV. Ulusal Su Ürünleri Sempozyumu, Rize, Türkiye.
  • Kadak, A. E. & Çelik, M. (2015). Investigation of physical and sensory changes during cold storage of anchovy marinades added chitosan. Alınteri Zirai Bilimler Dergisi, 28, 33-44.
  • Kaya, Y., & Erkoyuncu, I. (1999). Değişik dumanlama metodlarının bazı balık türlerinin kaliteleri üzerine etkileri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi (. Anadolu Tarım Bilimleri Dergisi), 14(1), 93-105.
  • Kılınç, B., & Çaklı, Ş. (2004). Marinat Teknolojisi. Su Ürünleri Dergisi, 21(1).
  • Kışla, D., Üzgün, Y., & Demirhisar, M. A. (2007). Incidence and sources of Listeria monocytogenes in a traditional hot‐smoked rainbow trout processing plant in Turkey. International journal of food science & technology, 42(11), 1376-1381.
  • Kituyi, M. (2017). A Man-made Tragedy: The Overexploitation of Fish Stocks | UNCTAD (video blog). https://unctad.org/news/man-made-tragedy-overexploitation-fish-stocks
  • Koral, S. (2016). Farklı tuzlama ve depolama tekniklerinin hamsi (Engraulis encrasicolus) balığının besin değerine etkileri. International Journal of Agricultural and Natural Sciences, 9(1), 29-36.
  • Küçükgülmez, A., Eslem Kadak, A., & Celik, M. (2010). Fatty acid composition and sensory properties of Wels catfish (Silurus glanis) hot smoked with different sawdust materials. International journal of food science & technology, 45(12), 2645-2649.
  • Martin, C & Sulit, J. I. (1955). Studies on the preparation of salted fish paste (bagoong) from dried dilis (Stolephorus indicus). The Philippine Journal of Science. 3 (1), 39-45.
  • Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (Eds.). (2012). Fermentation: effects on food properties. CRC Press.
  • Merino, G., Barange, M., Blanchard, J. L., Harle, J., Holmes, R., Allen, I., & Rodwell, L. D. (2012). Can marine fisheries and aquaculture meet fish demand from a growing human population in a changing climate?. Global Environmental Change, 22(4), 795-806.
  • Nanli, A. G. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce. Journal of FisheriesSciences.com, 4(4), 0-0.
  • Njai, S. E. (2000). Traditional fish processing and marketing of the Gambia. UNU, Fisheries Training Programme. Nketsia-Tabiri, J. (1994). Traditional fish processing: technology, quality development and evaluation.
  • OCED, 2021. www.oecd.org. PDF is available on: www.oecd.org/greengrowth/fisheries/34431494.pdf
  • Oğuzhan, P. (2012). Su Ürünleri Kurutma Teknolojisi. Akademik Gıda, 10(2), 121-124.
  • Oğuzhan, P. (2012). Su Ürünleri Kurutma Teknolojisi. Akademik Gıda, 10(2), 121-124.
  • Öksüz, A. (2021). Balıkların Tütsülenerek Muhafazası. Su Ürünleri İşleme Teknolojisi, Ders Notu Mustafa Kemal Üniversitesi Deniz Bilimleri ve Teknolojisi Fakültesi (http://www.foodelphi.com/baliklarin-tutsulenerek-muhafazasi-dr-abdullah-oksuz/)
  • Olympia, M. S. (1992). Fermented fish products in the Philippines. Applications of biotechnology to traditional fermented foods, 131.
  • Paulino, J. P. (2021). Development of semi-automatic brining machine for smoked fish production (Masters Thesis, University of the Philippines).
  • Pilapil, A. R., Neyrinck, E., Deloof, D., Bekaert, K., Robbens, J., & Raes, K. (2016). Chemical quality assessment of traditional salt‐fermented shrimp paste from Northern Mindanao, Philippines. Journal of the Science of Food and Agriculture, 96(3), 933-938.
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  • Sagun, O. K., & Sayğı, H. (2021). Consumption of fishery products in Turkey's coastal regions. British Food Journal, 123 (9). DOI 10.1108/BFJ-05-2020-0442
  • Sampels, S. (2015). The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology, 44(2), 131-146.
  • Sevilleja, R. C., & McCoy, E. W. (1979). Fish marketing in central Luzon, Philippines.
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  • Tahiluddin, A., & Terzi, E. (2021). An Overview of Fisheries and Aquaculture in the Philippines. Journal of Anatolian Environmental and Animal Sciences, 6(4), 475-486.
  • Thapa, N. (2016). Ethnic fermented and preserved fish products of India and Nepal. Journal of Ethnic Foods, 3(1), 69-77.

Traditional Fish Processing Techniques Applied in the Philippines and Turkey

Year 2022, Volume: 8 Issue: 1, 50 - 58, 25.06.2022

Albaris Tahıluddın Ali Eslem Kadak

Abstract

Traditional fish processing techniques (TFPTs) are widely applied worldwide, especially in Asia. In the Philippines, processed fish and fishery products using the traditional methods have been part of the daily diets of many Filipinos who live near the coasts, particularly among low-income families. In Turkey, TFPTs are also commonly practiced for centuries. In this work, we reviewed the existing body of knowledge on TFPTs both in the Philippines and Turkey by utilizing peer-reviewed articles, works, theses, and books published from 1950 to 2021. Our findings revealed that TFPTs such as drying, salting, pickling/marinating, and smoking are commonly applied in both countries, which only differ with regards to finished products and some variations. The Philippines has various and unique processed seafood products produced from TFPs compared to Turkey. This is due to the fact that the Philippines has more rich and diverse aquatic resources than Turkey; hence, Filipinos have a higher consumption rate of fishery products than Turkish people. One of the TFPTs that is only predominantly applied in the Philippines is the fermentation of fishery products, which seems to be uncommon and may be absent in Turkey.

Keywords

• Philippines Traditional fishing processing Turkey

References

  • Adeyeye, S. A. O. (2016). Traditional fish processing in Nigeria: a critical review. Nutrition & Food Science.
  • Adeyeye, S. A. O., & Oyewole, O. B. (2016). An overview of traditional fish smoking in Africa. Journal of Culinary Science & Technology, 14(3), 198-215.
  • Ahmed, M., Bhuiyan, A. D., Alam, A. M. S., & Huda, S. M. S. (1978). Radiation disinfestation studies on sun-dried fish. Proc. IPFC, 18(3), 310-321.
  • Akintola, S.L., Fakoya, K.A. Small-scale fisheries in the context of traditional post-harvest practice and the quest for food and nutritional security in Nigeria. Agric & Food Secur 6, 34 (2017). https://doi.org/10.1186/s40066-017-0110-z
  • Amascual, R. H., Panganoron, H. O., Irene, E. A., & Pajarillo, N. D. (2020). Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines. Italian Journal of Food Safety, 9(1).
  • Aming, J. M. (1986). Characterization of fresh and salted sea urchin, Tripneustes sp. roe. [Philippines].
  • Andot, L. P., & Pobar, R. A. (2017). Dried Porang Industry in Lakewood, Zamboanga Del Sur, Philippines. International Journal of Environmental and Rural Development, 8(2), 94-99.
  • Anenias, M. A., A. M. Mabeza, T. R. Miciano, and E. C. Sison. (1978). Studies on traditional methods of fish smoking in the Philippines.
  • Avery, A. C. (1950). Fish Processing Handbook for the Philippines.. (No. 26). US Government Printing Office.
  • Aydin, C., & Yalçın, K. A. Y. A. (2018). Sıcak Dumanlanmış Balık Ezmesinin Bazı Kalite Parametrelerinin Belirlenmesi. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 7(3), 130-140.
  • Baygar, T., Alparslan, Y., Guler, M., & Okumus, M. (2010). Effect of pickling solution on maturing and storage time of marinated sea bass fillets. Asian J. Anim. Vet. Adv, 5, 575-583.
  • Bigueja, M. C., & Bigueja, C. C. (2010). Effect of vacuum packaging on keeping quality of smoked fish. Journal of ISSAAS [International Society for Southeast Asian Agricultural Sciences](Philippines).
  • Bilgin, Ş., Ertan, Ö. O., & Günlü, A. (2007). Farklı Tuzlama Tekniklerinin Salmo trutta macrostigma Dumeril, 1858'nın Kimyasal Bileşimine Etkileri. Ege Journal of Fisheries and Aquatic Sciences, 24(3), 225-232.
  • Bilici, R. (2020). Hamsi (Engraulis encrasicolus Linnaeus, 1758) marinatlarının kimyasal ve duyusal kalitesi üzerine kuşburnu sosunun etkisi (Master's thesis, Fen Bilimleri Enstitüsü).
  • Cain, M. L. (2019). The Philippines: Fish Preservation Techniques. In Appropriate Technology for Development (pp. 343-357). Routledge.
  • Çakırlar, C., Ikram, S., & Gates, M. H. (2016). New evidence for fish processing in the ancient Eastern Mediterranean: formalised Epinephelus butchery in fifth century BC Kinet Höyük, Turkey. International Journal of Osteoarchaeology, 26(1), 3-16.
  • Cañet, C. N. (2020, July 18 - 19). Cadiz dried fish industry unshaken amid Covid-19. SunStar Bacolod, p. 5. http://hdl.handle.net/20.500.12174/9320
  • Carpio, E. V. (1982). Drying fish in the Philippines. In Food drying: proceedings of a workshop held at Edmonton, Alberta, 6-9 July 1981. IDRC, Ottawa, ON, CA.
  • Çetinkaya, S. (2017). Su Ürünlerinde Marinat Teknolojisi ve Marinasyonun Kalite Özelliklerine Etkisi. Journal of Limnology and Freshwater Fisheries Research, 3(2), 117-128.
  • Ceylan, Z., & Şengör, G. (2015). Dumanlanmiş su ürünleri ve polisiklik aromatik hidrokarbonlar (pah's). Gıda ve Yem Bilimi Teknolojisi Dergisi, (15).
  • Davies, R.M,. & Davies, O. A. (2009). Traditional and improved fish processing technologies in Bayelsa State, Nigeria. European Journal of Scientific Research, 26(4), 539-548.
  • Doe, P., & Olley, J. (2020). Drying and dried fish products. In Seafood: resources, nutritional composition, and preservation (pp. 125-145). CRC Press.
  • Duman, M., Çoban, Ö. E., Özpolat, E., & Dartay, M. (2010). Marine edilmiş kerevitlere (Astacus leptodactylus esch., 1823) farkli soslar uygulayarak duyusal kalite kriterlerinin karşilaştirilmasi. Fırat Üniversitesi Doğu Araştırmaları dergisi, 8(2), 61-64.
  • Duyar, H. A., & Gülüm, E. (2020). Marinat Teknolojisinin Balık Tazeliği Üzerine Etkisi; Zargana Balığı (Belone belone euxini, Günther 1866). Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 6(2), 63-73.
  • Emel, O. Z. (2020). Effects of smoking with different wood chips and barbecuing on some properties of salmon fish. Gıda, 45(1), 1-8.
  • Erdem, M. E., Bilgin, S., & Çağlak, E. (2005). Tuzlama ve marinasyon yöntemleri ile işlenmiş istavrit baliği’nin (Trachurus mediterraneus, Steindachner, 1868) muhafazasi sirasindaki kalite değişimleri. Anadolu Tarım Bilimleri Dergisi, 20(3), 1-6.
  • Erdogan, B. E., Mol, S., & Cosansu, S. (2011). Factors influencing the consumption of seafood in Istanbul, Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 11(4).
  • Erkan, N. (2011). Iodine content of cooked and processed fish in Turkey. International journal of food science & technology, 46(8), 1734-1738.
  • Espejo-Hermes, J. (1998). Fish processing technology in the tropics. Tawid Publications.
  • FAO 2021. Food Loss and Waste in Fish Value Chains. www.fao.org/flw-in-fish-value-chains/en/
  • Gabriel, A. A., & Alano-Budiao, A. S. (2015). Microbial, physicochemical, and sensory quality evaluations of salted herring (Sardinella fimbriata) subjected to different drying processes. Food Science and Technology Research, 21(2), 213-221.
  • Garcia, Y. T., Mohan Dey, M., & Navarez, S. M. M. (2005). Demand for fish in the Philippines: A disaggregated analysis. Aquaculture Economics & Management, 9(1-2), 141-168.
  • Guavara, G., Saturnino, M. V., de Guzman, M. M. & Antipala, A. (1986). The shelf-life of round scad dried by usind different drying techniques. The Philippine Journal of Science, 19 (1 & 2), 76-90.
  • Guevara, G. (1980). Overview: the fish processing industry of the Philippines. Commemorative Issue.
  • Guevara, G., & Camu, C. C. (1988). The fish processing industry in the Philippines: status, problems and prospects.
  • Güngörmez, H., Güzel, Ş., Öksüz, A., & Güzel, S. (2017). Tuz ile Balığın Buluşması: Tuzlu Balık. Journal of the Institute of Science and Technology, 7(2), 149-155.
  • Hajeb, P., & Jinap, S. (2012). Fermented shrimp products as source of umami in Southeast Asia. J Nutr Food Sci S, 10(006).
  • Joshi, N. H., & Petricorena, Z. C. (2012). Fermented Seafood, 285. In Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (Eds.). Fermentation: effects on food properties. CRC Press.
  • Kaba, N., Özer, Ö., & Söyleyen, B. (2009). Dumanlama işleminin balık kalitesine ve raf ömrüne etkisi. XV. Ulusal Su Ürünleri Sempozyumu, Rize, Türkiye.
  • Kadak, A. E. & Çelik, M. (2015). Investigation of physical and sensory changes during cold storage of anchovy marinades added chitosan. Alınteri Zirai Bilimler Dergisi, 28, 33-44.
  • Kaya, Y., & Erkoyuncu, I. (1999). Değişik dumanlama metodlarının bazı balık türlerinin kaliteleri üzerine etkileri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi (. Anadolu Tarım Bilimleri Dergisi), 14(1), 93-105.
  • Kılınç, B., & Çaklı, Ş. (2004). Marinat Teknolojisi. Su Ürünleri Dergisi, 21(1).
  • Kışla, D., Üzgün, Y., & Demirhisar, M. A. (2007). Incidence and sources of Listeria monocytogenes in a traditional hot‐smoked rainbow trout processing plant in Turkey. International journal of food science & technology, 42(11), 1376-1381.
  • Kituyi, M. (2017). A Man-made Tragedy: The Overexploitation of Fish Stocks | UNCTAD (video blog). https://unctad.org/news/man-made-tragedy-overexploitation-fish-stocks
  • Koral, S. (2016). Farklı tuzlama ve depolama tekniklerinin hamsi (Engraulis encrasicolus) balığının besin değerine etkileri. International Journal of Agricultural and Natural Sciences, 9(1), 29-36.
  • Küçükgülmez, A., Eslem Kadak, A., & Celik, M. (2010). Fatty acid composition and sensory properties of Wels catfish (Silurus glanis) hot smoked with different sawdust materials. International journal of food science & technology, 45(12), 2645-2649.
  • Martin, C & Sulit, J. I. (1955). Studies on the preparation of salted fish paste (bagoong) from dried dilis (Stolephorus indicus). The Philippine Journal of Science. 3 (1), 39-45.
  • Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (Eds.). (2012). Fermentation: effects on food properties. CRC Press.
  • Merino, G., Barange, M., Blanchard, J. L., Harle, J., Holmes, R., Allen, I., & Rodwell, L. D. (2012). Can marine fisheries and aquaculture meet fish demand from a growing human population in a changing climate?. Global Environmental Change, 22(4), 795-806.
  • Nanli, A. G. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce. Journal of FisheriesSciences.com, 4(4), 0-0.
  • Njai, S. E. (2000). Traditional fish processing and marketing of the Gambia. UNU, Fisheries Training Programme. Nketsia-Tabiri, J. (1994). Traditional fish processing: technology, quality development and evaluation.
  • OCED, 2021. www.oecd.org. PDF is available on: www.oecd.org/greengrowth/fisheries/34431494.pdf
  • Oğuzhan, P. (2012). Su Ürünleri Kurutma Teknolojisi. Akademik Gıda, 10(2), 121-124.
  • Oğuzhan, P. (2012). Su Ürünleri Kurutma Teknolojisi. Akademik Gıda, 10(2), 121-124.
  • Öksüz, A. (2021). Balıkların Tütsülenerek Muhafazası. Su Ürünleri İşleme Teknolojisi, Ders Notu Mustafa Kemal Üniversitesi Deniz Bilimleri ve Teknolojisi Fakültesi (http://www.foodelphi.com/baliklarin-tutsulenerek-muhafazasi-dr-abdullah-oksuz/)
  • Olympia, M. S. (1992). Fermented fish products in the Philippines. Applications of biotechnology to traditional fermented foods, 131.
  • Paulino, J. P. (2021). Development of semi-automatic brining machine for smoked fish production (Masters Thesis, University of the Philippines).
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There are 66 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Derleme
Authors

Albaris Tahıluddın 0000-0002-3237-3552

Ali Eslem Kadak 0000-0002-7128-9134

Publication Date June 25, 2022
Acceptance Date May 30, 2022
Published in Issue Year 2022 Volume: 8 Issue: 1

Cite

APA Tahıluddın, A., & Kadak, A. E. (2022). Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 8(1), 50-58.
AMA Tahıluddın A, Kadak AE. Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. June 2022;8(1):50-58.
Chicago Tahıluddın, Albaris, and Ali Eslem Kadak. “Traditional Fish Processing Techniques Applied in the Philippines and Turkey”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 8, no. 1 (June 2022): 50-58.
EndNote Tahıluddın A, Kadak AE (June 1, 2022) Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 8 1 50–58.
IEEE A. Tahıluddın and A. E. Kadak, “Traditional Fish Processing Techniques Applied in the Philippines and Turkey”, Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, vol. 8, no. 1, pp. 50–58, 2022.
ISNAD Tahıluddın, Albaris - Kadak, Ali Eslem. “Traditional Fish Processing Techniques Applied in the Philippines and Turkey”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 8/1 (June 2022), 50-58.
JAMA Tahıluddın A, Kadak AE. Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. 2022;8:50–58.
MLA Tahıluddın, Albaris and Ali Eslem Kadak. “Traditional Fish Processing Techniques Applied in the Philippines and Turkey”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, vol. 8, no. 1, 2022, pp. 50-58.
Vancouver Tahıluddın A, Kadak AE. Traditional Fish Processing Techniques Applied in the Philippines and Turkey. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. 2022;8(1):50-8.
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