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  • Fisheries  (290)
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (183)
  • California Department of Fish and Game
  • 11
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    Microbiological procedure: Aerobic plate count (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26846 | 23782 | 2019-11-15 07:46:46 | 26846 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The aerobic plate count provides an estimate of the number of viable microorganisms in the food according to the medium used and the time and temperature incubation. Presented in the paper is the aerobic plate count procedure using the spread plate method. The culture media, apparatus, sample preparation, and the detailed procedures and the calculation of aerobic plate count are also provided in the paper.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-2.1-E-2.3
    Format: 3
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  • 12
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    Microbiological procedure: Handling of food samples (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26845 | 23782 | 2019-11-15 07:48:51 | 26845 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Proper handling of samples is presented in the paper. Specifically, the procedures in the proper collection, transport, and storage of samples are presented. Moreover, the procedures of monitoring of the condition of samples in a container, and thawing of frozen samples are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish handling ; Samples ; Sample contamination ; Sample storage
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-1.1
    Format: 1
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  • 13
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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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  • 14
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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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  • 15
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    Microbiological procedure: Staphylococcus aureus (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26849 | 23782 | 2019-11-15 07:41:06 | 26849 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Staphylococcus aureus is a common organism on the skin and in the nasal passages of approximately 50% of the population. Heat-treated seafood may become contaminated with this organism by poor handling, then storage at improper temperatures allows the organism to multiply and produce its toxin. This type of food poisoning may be avoided by practicing strict personal hygiene, thorough cleaning and disinfection of equipment, and storage of susceptible food at temperatures below 10°C or above 60°C. Presented in the paper is the methodology of determining S. aureus in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Staphylococcus aureus
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-5.1-E-5.4
    Format: 4
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  • 16
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    Problems of post-harvest technology in Southeast Asia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26857 | 23782 | 2019-11-05 05:20:59 | 26857 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Improvement of post-harvest technology in Southeast Asian countries and the various problems involved are discussed, considering the following topics: fresh fish handling; traditional products; fish products for export; utilization of available resources for direct human consumption; and, the role of post-harvest technologies.
    Keywords: Fisheries ; Fish handling ; Food technology ; Quality control ; Fishery products ; South East Asia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 3-8
    Format: 6
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  • 17
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    Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987 (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26853 | 23782 | 2019-11-05 05:24:40 | 26853 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Abstracts of the various country reports, resource papers and case histories presented at the Seminar are cited individually.
    Keywords: Fisheries ; Food technology ; Fishery products ; Fishery industry ; Fishery technology ; Conferences ; Minced products ; Fermented products ; South East Asia
    Repository Name: AquaDocs
    Type: book
    Format: application/pdf
    Format: application/pdf
    Format: 116
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  • 18
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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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  • 19
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    Microbiological procedure: Coliforms and Escherichia coli (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26848 | 23782 | 2019-11-15 07:45:03 | 26848 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Coliforms are Gram-negative, non-sporing, facultatively anaerobic rods which ferment lactose, producing acid and gas within 48 hrs and they belong to the family Enterobacteriaceae. Presented in the paper is the methodology of examining the presence of coliforms and E. coli for fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Microbial contamination ; Microbiology ; Pathogens ; Escherichia coli
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-3.1-E-3.4
    Format: 4
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  • 20
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    Microbiological procedure: Faecal streptococci (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26850 | 23782 | 2019-11-15 07:39:11 | 26850 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Streptococci are gram-positive cocci, sometimes coccobacilli, arranged in chains. This group of streptococci resides in the intestine of warm-blooded animals. They are bile resistant and capable of growth at 45°C. Fecal streptococci form part of the microflora of many foods without necessarily indicating poor hygiene. They are found in many fermented foods, such as cheese and raw sausage, and often take part in the fermentation process. However, in meat products which have received a severe heat process, the presence of excess numbers of fecal streptococci indicates unhygienic handling and/or faulty storage. Presented in the paper is the methodology of determining the presence of fecal streptococci in fish and fishery products.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-6.1-E-6.3
    Format: 3
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