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  • Articles  (38)
  • Processing fishery products  (31)
  • Additives
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (36)
  • American Chemical Society  (2)
  • 1
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    Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26840 | 23782 | 2019-11-15 07:59:29 | 26840 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Food
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-2.1-D-2.3
    Format: 3
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  • 2
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    Present status of fish processing activities in Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26858 | 23782 | 2019-11-05 05:19:43 | 26858 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: An account is given of the fish processing industry of Malaysia; products consist of dried fish, fish crackers, shrimp past, fermented fish, fish satay, canned tuna/sardine, frozen prawn/fish/squid, and fish meal. Problems faced by the industry and the role of government, statutory boards and other institutions in upgrading the industry are examined.
    Keywords: Fisheries ; Fishery development ; Food technology ; Fishery industry ; Processing fishery products ; Malaysia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 14-16
    Format: 3
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  • 3
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    Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26844 | 23782 | 2019-11-15 07:51:20 | 26844 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent; however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Borate minerals
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-6.1-D-6.2
    Format: 2
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  • 4
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    Fish processing in Singapore (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26860 | 23782 | 2019-11-05 05:15:57 | 26860 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: An account is given of the fish processing industry in Singapore, which produces 4 major groups of fish products, namely frozen fish products, fish jelly products, snack food and seafood delicacies. Problems faced by the industry are examined briefly and government bodies regulating the sector are indicated.
    Keywords: Fisheries ; Fishery development ; Food technology ; Fishery industry ; Processing fishery products ; Singapore
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 28-31
    Format: 4
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  • 5
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    Improvement in fisheries post-harvest technology in Thailand (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26861 | 23782 | 2019-11-05 03:32:57 | 26861 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Following a brief account of the fishery industry of Thailand, describing the fishery resources and the utilization of the fish landed, details are given of the fish processing sector. Cold storage and freezing facilities, canneries, processing of traditional products and pre-processing, and fishmeal plants are described. The export of fishery products is also discussed, considering the tuna, cephalopod, shrimp, canned shrimp, canned crabmeat and clam and dried fish. Problems facing the industry include shortage of raw material, quality of fish and fishery products, technology and rejection of Thai fish exports. The role of the government in upgrading the industry and future development prospects are examined briefly.
    Keywords: Fisheries ; Fishery development ; Trade ; Fishery industry ; Processing fishery products ; Thailand
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 32-46
    Format: 15
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  • 6
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    Quality assurance program for frozen surimi in Thailand (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26708 | 23782 | 2019-08-29 03:16:26 | 26708 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Frozen surimi has been a major export fishery product of Thailand for many years. Approximately 70% of its total production is exported to Japan, while the remaining is locally used and exported to France, Korea, Taiwan and Singapore. Although surimi is not categorized as a high risk item, as it is not a ready-to-consume product but prepared to serve as a raw material for a variety of surimi-based products, it still needs to meet the minimum requirements of product safety control. In this study, the quality assurance program is established for the Thai surimi industry. The guidelines are prepared and based upon risk assessment and potential health hazard identification associated with routine surimi production, from the point where raw material is received at the plant, through the line processing steps, and ending with the finished product s transportation. Besides the Hazard Analysis and Critical Control Point (HACCP) principles applied in this program, Good Manufacturing Practices and sanitation standard operating program are also added to strengthen the aim of assurance in food safety.
    Keywords: Fisheries ; Minced products ; Quality assurance ; Processing fishery products ; HACCP ; Thailand
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 224-233
    Format: 10
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  • 7
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    Utilization of lizardfish, Saurida tumbil, for surimi production (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26705 | 23782 | 2019-08-29 08:02:13 | 26705 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Lizardfish, Saurida tumbil, is an abundant resource that is relatively underutilized. It is a potential raw material for surimi processing. Characterized by its ability to produce formaldehyde endogenously after catch, the lizardfish tends to have comparatively higher levels of formaldehyde, which is known to accelerate protein denaturation. As such minced meat from lizardfish has to be treated to enhance its gel-forming ability. The objective of this project is to improve the gel-forming ability of surimi made from fresh and frozen lizardfish by sodium pyrophosphate leaching (PL), and the use of egg white and beef-plasma protein concentrate. This was compared against the usual leaching (UL) method. Pyrophosphate leaching (PL) resulted in better gel-forming ability. Two-times of leaching using 0.2% sodium pyrophosphate resulted in the production of reasonably good quality fish jelly products from fresh and frozen lizardfish. Both egg white and beef-plasma protein concentrate improved the gel-forming ability of surimi from lizardfish. However, if the frozen raw material is of poor quality, neither pyrophosphate leaching nor the addition of egg-white or beef-plasma could improve the gel-forming ability of the surimi. The critical control point for raw material quality is its formaldehyde level. The best quality surimi is obtained when the formaldehyde level is below 15 ppm.
    Keywords: Fisheries ; Saurida tumbil ; Minced products ; Processing fishery products ; Experimental research
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 183-199
    Format: 17
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  • 8
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    Energy analysis of fishing and processing fish in Japan (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26724 | 23782 | 2019-08-29 00:55:51 | 26724 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Energy ; Fishing ; Processing fishery products ; Japan
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 23-35
    Format: 13
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  • 9
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    Development of an underutilized fish species - male capelin (Mallotus villosus) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26723 | 23782 | 2019-08-29 01:05:10 | 26723 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Gadoid fisheries ; Proteins ; Fishery economics ; Fishery products ; Processing fishery products ; Packing fishery products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 18-22
    Format: 5
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  • 10
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    Analysis of additives: Detection of polyphosphates (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26839 | 23782 | 2019-11-15 08:02:24 | 26839 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the apparatus and reagents needed are presented. Detailed procedures in the chromatographic separation of polyphosphates are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Phosphates
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-1.1-D-1.3
    Format: 3
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