Skip to content Call for Papers September 2026 | [email protected] | ISSN: 2582-6832 | Google Scholar | Impact Factor: 5.794 Paper Details Subject: Chemical Engineering Paper ID: UIJRTV6I10009 Volume: 06 Issue: 01 Pages: 88-96 Date: November 2024 ISSN: 2582-6832 Statistics: Full Text [PDF] Cite this Myrna C. Bigueja, Glenda S. Sales, and Catherine C. Bigueja. (November 2024). Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines. United International Journal for Research & Technology (UIJRT) , 6 (1), 88-96. Abstract The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 - 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced. Keywords: Chemical, Commercially Important, Microbiological, Smoked, Fish. Related Papers Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024 Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023 Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022 Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022 Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022 Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022 Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022 The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022 Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021 Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
Call for Papers September 2026 | [email protected] | ISSN: 2582-6832 | Google Scholar | Impact Factor: 5.794 Paper Details Subject: Chemical Engineering Paper ID: UIJRTV6I10009 Volume: 06 Issue: 01 Pages: 88-96 Date: November 2024 ISSN: 2582-6832 Statistics: Full Text [PDF] Cite this Myrna C. Bigueja, Glenda S. Sales, and Catherine C. Bigueja. (November 2024). Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines. United International Journal for Research & Technology (UIJRT) , 6 (1), 88-96. Abstract The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 - 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced. Keywords: Chemical, Commercially Important, Microbiological, Smoked, Fish. Related Papers Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024 Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023 Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022 Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022 Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022 Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022 Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022 The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022 Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021 Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
Call for Papers September 2026 | [email protected] | ISSN: 2582-6832 | Google Scholar | Impact Factor: 5.794
Paper Details Subject: Chemical Engineering Paper ID: UIJRTV6I10009 Volume: 06 Issue: 01 Pages: 88-96 Date: November 2024 ISSN: 2582-6832 Statistics: Full Text [PDF] Cite this Myrna C. Bigueja, Glenda S. Sales, and Catherine C. Bigueja. (November 2024). Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines. United International Journal for Research & Technology (UIJRT) , 6 (1), 88-96. Abstract The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 - 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced. Keywords: Chemical, Commercially Important, Microbiological, Smoked, Fish. Related Papers Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024 Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023 Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022 Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022 Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022 Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022 Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022 The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022 Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021 Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
Paper Details Subject: Chemical Engineering Paper ID: UIJRTV6I10009 Volume: 06 Issue: 01 Pages: 88-96 Date: November 2024 ISSN: 2582-6832 Statistics: Full Text [PDF] Cite this Myrna C. Bigueja, Glenda S. Sales, and Catherine C. Bigueja. (November 2024). Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines. United International Journal for Research & Technology (UIJRT) , 6 (1), 88-96.
Myrna C. Bigueja, Glenda S. Sales, and Catherine C. Bigueja. (November 2024). Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines. United International Journal for Research & Technology (UIJRT) , 6 (1), 88-96.
Abstract The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 - 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced. Keywords: Chemical, Commercially Important, Microbiological, Smoked, Fish. Related Papers Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024 Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023 Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022 Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022 Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022 Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022 Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022 The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022 Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021 Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 - 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced.
Keywords: Chemical, Commercially Important, Microbiological, Smoked, Fish.
Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024 Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023 Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022 Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022 Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022 Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022 Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022 The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022 Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021 Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens May 16, 2024
Butterfly Pea Flower (Clitoria Ternatea) Extract and Okra Mucilage as an Alternative Gel Ink for Pens
Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS) December 13, 2023
Crystal Growth and Synthesis of Tristhiourea Zinc(II) Sulpate (ZTS)
Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres November 24, 2022
Synthesis and Characterization of Fuel Oil Produced by the Catalytic Pyrolysis of Used Tyres
Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors November 2, 2022
Sedimentology, Geochemistry and Palynofacies of Onshore Formations in Côte d’Ivoire: Case of the Dabou and Abidjan Sectors
Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal October 15, 2022
Assessment of Physico-Chemical Parameters of Bagmati River, Kathmandu, Nepal
Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse May 14, 2022
Study of The Potency of Reducing Smoke on Composite Propellant with High Specific Impulse
Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder May 7, 2022
Study of Burning Rate Characteristics of Composite Propellant Based on Nitrated Hydroxyl Terminated Polybutadiene (NHTPB) Binder
The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency February 15, 2022
The Analysis of Fire and Explosion Risk at Chemical Material Warehouse of Rocket Technology Research Center, National Research and Innovation Agency
Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts September 29, 2021
Physico-Chemical and Microbial Quality of Soft-White Cheese Made from Raw Milk with Different Somatic Counts
Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4) December 16, 2020
Opto-Structural (XRD) Characterization of Locally Synthesized Barium Sulfate (BaSO4) Nanoparticles from an Aqueous Solution of Barium Chloride (BaCl2) and Sulfuric Acid (H2SO4)
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