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  • 1
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    Development of fish products in Indonesia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26856 | 23782 | 2019-11-05 05:22:21 | 26856 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Details are given of the various processing methods used for fish landed in Indonesia. Data for the period 1983-85 indicate curing to be the most popular method, in particular dry salted and boiled fish. Problems involved in the production of cured products and also frozen and canned products are discussed and the development of new products examined briefly.
    Keywords: Fisheries ; Food technology ; Product development ; Cured products ; Indonesia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 11-13
    Format: 3
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  • 2
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    Assessment of mercury contents of tuna in East Indonesian seas (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26747 | 23782 | 2019-09-12 00:54:43 | 26747 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Samples of meat were taken from tuna landed at Ambon, Biak, Bitung and Denpasar between August 1989 and February 1990 at two month intervals. They were flown to Jakarta for assessment of their mercury content. It was found that the mercury content did not increase with size of tuna. The mercury content of tuna was generally well below 0.5 ppm, although samples from Ambon were higher than those from other three landing places.
    Keywords: Fisheries ; Mercury ; Tuna fisheries ; Indonesia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 283-285
    Format: 3
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  • 3
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    Histamine content changes during processing of canned tuna by Indonesian canning factories (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26745 | 23782 | 2019-09-13 00:50:39 | 26745 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: An assessment was carried out on histamine content of three canning factories. These factories are located in East Java (A), Bali (B) and North Sulawesi (C). Histamine contents were assessed along various stages of their processing. Results showed that histamine contents changed during processing of canned tuna in both A and B factories and that they increased significantly especially after steaming. In contrast, decreasing histamine content was noted during processing of canned tuna at factory C. These results seem to stem from the fact that a lot of raw material was processed by factories A and B. Histamine was probably produced during delays along the processing line. This was in contrast to factory C in which a special tuna fish was processed for the study and only a small quantity of fish was going through at the time.
    Keywords: Fisheries ; Canned products ; Canning ; Fishery industry plants ; Histamines
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 273-276
    Format: 4
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  • 4
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    Evaluation on nutritional value of Javanese salted-boiled fish during processing with special reference to EPA and DHA content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26694 | 23782 | 2019-08-28 01:57:13 | 26694 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: In order to implement a quality management concept for traditional processors, an evaluation of the nutritional value of raw materials and end products of salted-boiled fish obtained from a Javanese processor has been conducted. Chemical composition analyses which include moisture, protein, lipid and ash content was carried out to understand the changes in nutritional composition. EPA and DHA were analyzed using gas liquid chromatography to study the effect of processing on its stability. The results showed that the moisture content of the end product decreased in the range of 0.9 to 16.7 % compared to the raw material. There were no significant changes to protein, lipid and ash content after the fish was processed. Data on fatty acid analysis revealed that EPA and DHA content were reduced by an average of 0.48 to 5.02 % and 0.16 to 9.97 % respectively. The loss of EPA and DHA was higher in the product which was processed using dry-salt boiling technique compared to those boiled with brine.
    Keywords: Fisheries ; Processed fishery products ; Nutritive value ; Fatty acids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 101-105
    Format: 5
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