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  • Chemistry  (65)
  • Processing fishery products  (31)
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (83)
  • Islamic Azad University, Science and Research Branch, Tehran, Fisheries  (13)
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  • 1
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    The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19475 | 17408 | 2016-01-25 09:48:26 | 19475 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.
    Description: PhD
    Description: Advisors: S. Moini Counsellors: A. keyvan, Gh. Vosoughi
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 176
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  • 2
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    Regional survey of pesticide residues in fish and fish products: Philippines (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26301 | 23782 | 2019-03-27 05:53:49 | 26301 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Philippines ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Quality assurance ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 84-89
    Format: 6
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  • 3
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    Transfer of technology in chemical contaminants testing in the region through setting up of methodologies and human resource training (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26289 | 23782 | 2019-03-13 01:57:17 | 26289 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Education ; Technology transfer ; Chemical pollution ; Training ; Curricula
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 3-4
    Format: 2
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  • 4
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    Analysis of oils: Extraction of lipids (modified Folch's Method) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26829 | 23782 | 2019-11-19 01:08:33 | 26829 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid extraction from fish using the Modified Folch's Method. Instructions on sample preparation, and the apparatus and reagents needed are presented. Detailed procedures in lipid extraction are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-2.1-C-2.2
    Format: 2
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  • 5
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    Analysis of oils: Determination of free fatty acid (FFA) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26832 | 23782 | 2019-11-19 00:56:39 | 26832 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in determination of free fatty acids (FFA) in fish.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fatty acids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-5.3
    Format: 1
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  • 6
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    Analysis of oils: Preparation of methyl esters by Boron Trifluoride Method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26838 | 23782 | 2019-11-19 00:36:53 | 26838 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the preparation of methyl esters by boron trifluoride method in fish. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fats ; Fatty acids ; Esters ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-11.1-C-11.2
    Format: 2
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  • 7
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    Analysis of oils: Determination of thiobarbituric acid (TBA) number (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26835 | 23782 | 2019-11-19 00:46:29 | 26835 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of thiobarbituric acid (TBA) number in fish fat. The apparatus and reagents needed are presented. Detailed procedures and calculations are also presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fats ; Fatty acids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-8.1-C-8.3
    Format: 3
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  • 8
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    Analysis of oils: Determination of the degree of lipid oxidation by gas chromatography (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26837 | 23782 | 2019-11-19 00:39:35 | 26837 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of the degree of lipid oxidation by gas chromatography. Instructions on sample preparation and the detailed procedures and calculation are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Lipids ; Fats ; Fatty acids ; Oxidation ; Chromatographic techniques
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-10.1
    Format: 1
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  • 9
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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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  • 10
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    Analysis of additives: Determination of sugar (sucrose) by Somogyi's Method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26841 | 23782 | 2019-11-15 07:56:22 | 26841 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of sugar (sucrose) in fish product by Somogyi's method. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the sugar in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Fishery industry ; Food technology ; Standards ; Specifications ; Saccharides ; Products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-3.1-D-3.4
    Format: 4
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  • 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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    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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  • 17
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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
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  • 18
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    Microbiological procedure: Salmonellae & Shigella (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26847 | 23782 | 2019-11-15 07:43:06 | 26847 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Salmonella is a gram-negative bacterium of the family Enterobacteriaceae. Salmonella lives in animal and human intestines and is shed through feces, which usually infects humans through contaminated water or food. The paper presents the methodology of determining the presence of Salmonella and Shigella 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 ; Salmonella
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-4.1-E-4.5
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  • 19
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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
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  • 20
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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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  • 21
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    Cryoprotective effects of chemicals on proteins of fish muscle (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26865 | 23782 | 2019-11-05 03:25:17 | 26865 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: A review is made of studies conducted on cryoprotectants for use in the frozen storage of processed fishery products, such as surimi. Some 150 compounds were screened for cryoprotective effects on fish actomyosin; the findings of experiments investigating the behaviour of carp actomyosin, and fish myosin, actin and other constituent proteins during frozen storage are described. The mechanism of freeze denaturation and of the effects of cryoprotectants is outlined and the application of cryoprotectants in the development of new fish gel products considered.
    Keywords: Chemistry ; Fisheries ; Food technology ; Product development ; Freezing storage
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 64-67
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  • 22
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    Identification and measurement of fatty acids, amino acids in roe of tuna fish (Thunnus tonggol) and its TVB and peroxide value during cold storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19311 | 17408 | 2016-02-08 10:25:26 | 19311 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-25
    Description: The first aim of this research was to identify fatty acids, amino acids composition of Thunnustonggol roe and their changes during cold storage (-18'C). The second aim was to determinethe changes of moisture, protein, fat and ash contents of the roe during one year cold storage(-18'C). 60 samples of longtail tuna (Thunnus tonggol) ovaries were randomly collected formBandar-e-Abbas landings. The samples were frozen at-30'C and kept in cold store at -18'Cfor one year. According to a time table, the samples were examined for identification offatty acids, amino acids, moisture, protein, fat, ash, peroxide and T.V.N. and their changeswere evaluated during this time. The results showed that 26 fatty acids were identified. Theunsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 62.33 and 37.6%,respectively, in fresh roe. So that, DHA (C22:6) and oleic acid (C18:1) had high amounts(24.79 and 21.88%) among the UFA and palmitic acid (C16:0) was the most content(22.75%) among the SFA. The PUFA/SFA was 0.91. Also, 17 amino acids were identifiedthat essential amino acids (EAA) and nonessential amino acids (NE) were 10478 and 7562mg/100g, respectively, and E/NE was 1.38. Among the EAA and NE, lysine (2110mg/100g)and aspartic acid (1924 mg/100g) were the most contents. Also, results showed that moisture,ash, protein and fat contents were 72.74, 1.8, 19.88 and 4.53%, respectively, in fresh roe. Theeffects of freezing and cold storage on the roes showed that UFA and SFA contents havereached to 49.83 and 48.07%, respectively, at the end of cold storage. It indicated that thesecompounds change to each other during frozen storage. Also, n-3 and n-6 series of fattyacids were 32.75 and 1.61% in fresh roe. But their contents decreased to 22.96 and 1.25% atthe end of period. Among the fatty acids, 22:6 and C16:0 had the most changes. The changesof fatty acids were significantly at 95% level except for C15:1, C18:3(n-3) and C20:4(n-6).All of the amino acids decreased in frozen storage and their changes were significantly(P〈0.05). EAA was 7818 mg/100g and E/NE was 1.27 at the end of storage period. Amongthe amino acids, leucine and lysine had the most changes. Moisture, ash, protein and fatcontents were 70.13, 1.82, 19.4 and 6.51%, respectively, at the end of storage period. Theperoxide value and T.V.N. increased during storage. So that, their contents have reached to5.86 mg/kg and 26.37 mg/100 g, respectively, at the end of frozen storage. The best shelf lifeof Thunnus tonggol roe was 6 or 7 months, because of lipid oxidation and increasing ofperoxide.
    Description: PhD
    Description: Advisors: S. Moeini Counsellors: A. Keyvan, M. Yousefian
    Keywords: Biology ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 213
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  • 23
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    Regional survey of pesticide residues in fish and fish products: Singapore (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26302 | 23782 | 2019-03-27 05:50:18 | 26302 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Fisheries ; Singapore ; Pesticides ; Biological sampling ; Fish ; Dried products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 90-99
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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
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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
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    Format: application/pdf
    Format: application/pdf
    Format: 183-199
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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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    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
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  • 28
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    Determination of ash (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26801 | 23782 | 2019-10-22 05:10:19 | 26801 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation for each method are presented.
    Keywords: Chemistry ; Fisheries ; Ashes ; Ash content ; Heating ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-2.1
    Format: 1
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    Laboratory manual on analytical methods and procedures for fish and fish products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26799 | 23782 | 2019-11-12 05:20:14 | 26799 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book
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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
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    Study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis, C. grimmi and C. cultriventris) in two vacuum packaging and modified atmosphere packaging at different environmental factors (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19301 | 17408 | 2016-02-01 21:14:27 | 19301 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: Fish protein concentrate (FPC) is a healthy, sustainable and high nutritiveproduct which sanitized produced from fishes in which, protein and othernutrients are more concentrated than in fresh fishes.The aim of this research is to study on the sustainability of FPC producedfrom Kilka (Clupeonella engrauliformis , C. grimmi and C. cultriventris)in two Vaccum Packaging and Modified Atmosphere Packaging atdifferent environmental factors during six months.In our study the analysis of FPC protein showed 91.2%, lipid: 0.5%, ash:3.6%, moisture: 2.3%, Total Volatile Nitrogen: 10 ml/100gr andperoxide: 5meq/kg. Amino acids and fatty acids were also determined.Bacteria and Fungi were lower than 1000 colony. Samples are kept indifferent condition of temperature (5, 20 and 35 degree centigrade),humidity (25, 40 and 90 percent) and light and dark environment in sixmonth.Lipid rate in FPC after 6 months in VP and MAP (60% C02, 30 % N2 and10% O2), packages was decreased but was not significant (P〉0.05). It wasalso detected that increase temperature lead to more decrease in lipidcontent. Protein rate of FPC was decreased from 91.2% to 73.6% duringsix months at 35°C in VP Package and from 91.2% to 69.4% in MAPpackage. These changes were significant (P〈0.05). TVN and PV rate inFPC after 6 months in VP and MAP packages was increased but wassignificant (P〈0.05). Amino acids and fatty acids were also determined.But more changes in MAP packages was detected.
    Description: PhD
    Description: Advisors: Abbas Ali Motalebi Counsellors: Wadud Rzvylar, Aliasghar Khanipoor. The full text document is in Farsi only so it has not been possible for AC Editors to check the metadata input.
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 193
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    Quantative and qualitive identification of the fatty acids in the mullet (Liza aurata), sever juga (Acipenser stellatus) and Persian sturgeon (A. persicus), considering of cold storing effects on them (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19474 | 17408 | 2016-01-25 09:45:47 | 19474 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: At the fishing season, in 2000, samples of species persian sturgeon (A. persicus), Severjuga (A. stellatus) and Mullet (L. aurata), were caught from the southern coasts of Caspian Sea and were freezes and preserved in the cold storage for one year They have also become biometery. The tissue's fillet were identified in order to determined the Fatty Acids. This was done during one year, frequently, fresh, two weeks after freezing and then monthly, respectively. So, after the extraction of lipids from the tissues and methylation, was injected to the gas-liquid Chromatography. After calibration, identified Fatty Acids were compared with standards according to their Retention Times. Peroxid value, lipid content and humidity were controlled. The unsaturated Fatty acids had The most amount, and a plenty of Polyunsaturated Fatty acids (PUFA) were observed, so that linoleic (C18:2), a-linolenic (C18:3), Arashidonic (C20:4), EPA (C20:5) and DHA (C22:6) Fatty acids had high amounts. The w-3, PUFA were more in comparison with w-6. The effects of freezing and cold storing on the fish fatty acids , were evaluated by the statistical tests , like SPSS, Tukey, Homogenous and Anova, and showed that in some species, a group of Fatty acids, specially PUFA, had some variation. The peroxide value that indicates the lipid deterioration, increased during toring. So, the best term if preserving in the cold storage, were determined and their Nutrition value and Medical applications due to their consumption were investigated.
    Description: PhD
    Description: Advisors: Sohrab Moeini Counsellors: Amin Keyvan, Mehdi Yousefian
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 163
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    Regional survey of pesticide residues in fish and fish products: Cambodia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26297 | 23782 | 2019-03-27 06:01:19 | 26297 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Cambodia ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 67-70
    Format: 4
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    Regional survey of chloramphenicol, nitrofuran, malachite green and leuco-malachite green in fish and fish products: Indonesia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26313 | 23782 | 2019-03-27 06:17:20 | 26313 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Indonesia ; Drugs ; Biological sampling ; Biochemical analysis ; Cultured organisms ; Lethal limits ; Quality control ; Penaeus monodon ; Penaeus vannamei
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 149-155
    Format: 7
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    Regional survey of pesticide residues in fish and fish products: Vietnam (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26304 | 23782 | 2019-03-27 03:53:19 | 26304 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Viet Nam ; Pesticides ; Cultured organisms ; Biological sampling ; Fish ; Fishery products ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 106-109
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    Regional survey of chloramphenicol, nitrofuran, malachite green and leuco-malachite green in fish and fish products: Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26314 | 23782 | 2019-03-27 06:26:14 | 26314 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Chemistry ; Fisheries ; Malaysia ; Drugs ; Biological sampling ; Biochemical analysis ; Quality control ; Lethal limits ; Penaeus monodon
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 156-159
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    A simple way to maintain the fish processing industry (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26682 | 23782 | 2019-08-15 02:07:40 | 26682 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: This paper emphasizes that efforts in the upgrading of the fish processing industry in Southeast Asia should be directed at each country s traditional fish products. In the coming era, the increase in food production may not match the world s population growth. In this respect, the major challenge for the fish processing industry is the utilization of all fish caught. Emphasis on development of new products might be one area of responsibility. However, this paper stresses the importance of traditional fish products of each country because these products have survived many decades without any assistance from government or perhaps even society. In other words, there must be some reason for their existence. When fish technologists are able to help the traditional fish products industry, the industry will play a more powerful role in the future. This paper focuses on a simple and fast way of boosting the fish processing industry in the region by emphasizing on the upgrading of existing traditional fish products.
    Keywords: Fisheries ; Fishery industry ; Processing fishery products ; Fishery products
    Repository Name: AquaDocs
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    Format: application/pdf
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    World trend in surimi processing with respect to new technology and quality control (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26684 | 23782 | 2019-08-15 01:55:35 | 26684 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: 1. Internationalization and Diversification of Surimi IndustryIt is estimated that the world s surimi production in 1994 was 512,000 tonnes. Japan was the biggest surimi producer in the middle of 80 s, but the surimi production of Japan decreased to 132,000 tonnes in 1994. The USA started the commercial production of frozen surimi in Alaska in 1985 and became the biggest surimi producer in the world with 209,000 tonnes in 1994. Thailand started surimi production in 1978 and has increased its production to 65,000 tonnes in 1994. The success of the Thai surimi industry stimulated development of surimi production in other countries in the region. With an increase in the number of countries producing surimi, the fish species used for frozen surimi has been diversified. Of about 500,000 tonnes of frozen surimi in the world, the share of Alaska pollock surimi was 60% in 1994. The share of surimi from other fish such as whiting, threadfin bream, etc., has been increasing over the years.2. Intrinsic Quality of Frozen SurimiStability of the meat proteins (especially of myofibrillar proteins) against heat and frozen storage is species dependent. Protein stability of cold water species is much poorer than of temperate/tropical water species. The stability or the rate of denaturation of myofibrillar proteins is closely related to the temperature of the water in which the fish lives. Strict temperature control is required for surimi of Alaska pollock and other cold water species.3. Internationalization of Surimi-Based ProductsThe world production of surimi-based products in 1993 was estimated at 1,090,000 tonnes. The biggest kamaboko producer is Japan, followed by Korea, USA, Taiwan and Thailand. The production of imitation crab and seafood analogs began in the middle of the 70 s and are now manufactured throughout the world.4. Recent Trend of Kamaboko Products in JapanJapanese consumers now prefer softer textured foods than previously and pay more attention to healthy foods. Some of the successful soft textured products are made by incorporating isolated soy protein into surimi-based products.5. New Surimi-Based Product TechnologyVacuum grinding mixers have been introduced more and more into kamaboko processing plants in Japan. Imitation crab meat, scallop or squid with fine texture and juiciness as compared to conventional products are now produced by twin-screw extrusion cooking. Ohmic cooking, or Joule cooking, with heat generated by flowing electric current through the foods is becoming popular in the kamaboko industry. Proteinase inhibitors such as blood plasma are used for Pacific whiting surimi infected by Myxosporidian parasites.
    Keywords: Fisheries ; Minced products ; Processing fishery products ; Quality control
    Repository Name: AquaDocs
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    Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26681 | 23782 | 2019-08-15 02:14:35 | 26681 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Fishery industry ; Quality ; Quality control ; Inspection ; HACCP
    Repository Name: AquaDocs
    Type: book
    Format: application/pdf
    Format: application/pdf
    Format: 284
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  • 40
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    Some clever techniques in the processing of traditional fish products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26683 | 23782 | 2019-08-15 02:03:56 | 26683 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 9-12
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  • 41
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    Present status and perspective on the implementation of HACCP in Japanese fish processing industries (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26685 | 23782 | 2019-08-15 01:47:17 | 26685 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The HACCP philosophy is gaining momentum with industry and regulators alike as the best approach to assuring the highest degree of food safety. This is exemplified by the numerous publications and courses on this subject in recent years as well as examples of successful application by industry and the efforts of committees such as the NACMCF. The HACCP philosophy is also gaining worldwide acceptance, as shown by the recent activities of the Codex Alimentarius Commission s Food Hygiene Committee. HACCP is a common-sense philosophy that can be applied to food systems ranging from the simple to the complex. Applying the principles as described in this paper demonstrates that the process, while requiring careful thought, is not unattainable. Joining HACCP with another related management philosophy which is growing in popularity - Total Quality Management (TQM) - can provide a formidable combination for competitive advantage.
    Keywords: Fisheries ; Fishery industry ; Processing fishery products ; HACCP
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 18-28
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  • 42
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    Advances in fish processing technology in Thailand in relation to quality management (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26692 | 23782 | 2019-08-09 02:33:46 | 26692 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Fish and fishery products are important sources of food and are economically important to Thailand. Though marine fisheries production has become stagnant in the past decade, output is supplemented by both fresh water and coastal aquaculture production. Total fisheries production in 1993 was reported to be 3.4 million tonnes, of which aquaculture fisheries accounted for 9.7 %. The consumption of fishery products especially seafood is probably a result of the country s high economic performance. The upturn in fish processing industries and the Department of Fisheries HACCP-based inspection program were recognized in the region and internationally in the past five years. Consequently, Thailand has become, by value, the largest fish exporting country in 1993 and 1994. Processing technology is being developed to meet market demands for quality, safety and wholesomeness. Preservation technology for dried and fermented products is upgraded utilizing modem equipment and technology to extend shelf life and to improve standard for wholesomeness. While technology involving value-added products are developed locally for industrial scale production, processing technology is also being developed for dried, chilled, frozen, canned, retort-pouched and comminuted products. Quality management becomes the most concern of the fish processing industry. The Hazard Analysis and Critical Control Point (HACCP) based inspection system was enforced as mandatory for fish exporting companies in January 1996. Inspection techniques, monitoring and verification procedures are developed to strengthen the implementation of HACCP quality assurance program by the industries. Fish inspection for quality assurance has been focused on meeting with international standards. New inspection laboratories and scheme for raw material control were established to employ the latest techniques to assure quality and safety of products and raw materials to be used for processing. The Government has put strong emphasis on quality management program for the industry. In the 8th National Economic and Development plan (1997 - 2001), the Department of Fisheries will continue projects to accelerate the development of quality products and quality system, to maintain the supply of safe and quality fishery products to local and international market and to resolve problems faced by the industry.
    Keywords: Fisheries ; Fishery resources ; Fishery technology ; Fishery products ; Processing fishery products ; Quality control ; Thailand
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 72-93
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    Critical control points in the processing of fish snacks in Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26700 | 23782 | 2019-08-29 00:54:30 | 26700 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Fish remains an important source of protein for the Malaysian people regardless of their economic status and background. This commodity is an important export earner as well as providing employment to the nation. A substantial percentage of the total marine fish landing and aquaculture produce is processed into various products, namely reduction products, dried and/or salted fish, fish snacks, fermented products, surimi and surimi-based products, frozen and smoked products. About 7,000 tonnes of fish snacks are produced annually by small-scale processors throughout the country. These comprise mainly of intermediate products and puffed crackers from fish, prawns and cuttlefish and ready-to-eat fish satay, a spiced snack made mainly from yellow goatfish. Some of the problems relating to quality that resulted from improper control of processes are discussed. This paper outlines and discusses the critical control points in the production of fish crackers namely freshness of raw material, mixing, forming, cooking and the drying processes. This paper also emphasizes on the use of simple machinery and processes that can greatly improve the quality of fish crackers for better acceptance by its consumers. These include the use of deboning machines for more efficient flesh recovery, use of the stuffer for better forming of the dough, the use of mechanical/solar driers for better control of temperature and air flow during the drying process and proposes the use of suitable packaging materials to extend the shelf life of the product.
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Packing fishery products ; Malaysia
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    Format: application/pdf
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    Determination of physical properties of meat: Measurement of free and expressible drips (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26803 | 23782 | 2019-11-12 05:32:47 | 26803 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the measurement of free and expressible drips. Specifically, the required apparatus, and the analytical procedures and calculations for free and expressible drips are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
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    Format: application/pdf
    Format: A-4.1-A-4.2
    Format: 2
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    Quality management of fishery products in Vietnam: Advancing towards integration with the regional countries and the world (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26711 | 23782 | 2019-08-29 01:13:28 | 26711 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Quality control ; Viet Nam
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 246-249
    Format: 4
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  • 46
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    Technical problems in surimi and fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26721 | 23782 | 2019-08-29 07:50:50 | 26721 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Minced products ; Processing fishery products ; Product development
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 9-13
    Format: 5
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  • 47
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    Advances and technical problems of fish processing in Southeast Asia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26726 | 23782 | 2019-08-28 05:57:10 | 26726 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Tuna fisheries ; Fishery economics ; Aquaculture ; Aquaculture economics
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 53-62
    Format: 10
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  • 48
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    Present status of fish processing in Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26730 | 23782 | 2019-09-12 00:44:28 | 26730 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Processing fishery products ; Dried products ; Fermented products ; Minced products ; Fishery industry ; Malaysia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 98-102
    Format: 5
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  • 49
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    Some factors influencing the gel strength of tropical sardine (Sardinella gibbosa) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26742 | 23782 | 2019-09-13 00:34:51 | 26742 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Initial investigations into the use of Sardinella gibbosa for making surimi showed that gel strength (G.S.) of around 400 g cm was achievable under normal surimi processing conditions. Adjusting the pH during the leaching process, by means of NaHCO3 and by means of Na4O7P2 with vacuum, did not improve the G.S. The fat content of local sardine was low and did not interfere with the surimi processing. The optimum conditions for setting the gel of paste were subjected to between 40 to 50° C for 20 min, followed by 20 min at 90°C. The surimi underwent modori* when subjected to 60°C for 20 min. Sugar was necessary as a cryoprotective agent for frozen surimi. It was found that crude aqueous extract of unfrozen S. gibbosa kidney tissues had G.S. enhancing effect. Kidney extract made from frozen sardine which were then frozen again, lost this G.S. enhancing effect. Kidney extract made from unfrozen Caesio erythrogaster also had this G.S. enhancing effect. The kidney extract was heat stable, and retained the G.S. enhancing effect after exposure to 80°C for 10 min. However, the kidney extract did not prevent modori when the gel was exposed to 60°C for 20 min.
    Keywords: Fisheries ; Sardinella gibbosa ; Minced products ; Processing fishery products ; Freezing ; Storage effects
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 236-249
    Format: 14
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  • 50
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    Freezing effects of raw materials on threadfin bream surimi gel quality (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26736 | 23782 | 2019-09-12 02:38:33 | 26736 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Threadfin bream (Nemipterus spp.) were bought from the landing pier and used as raw materials for frozen surimi production. The fishes were frozen at -36°C until the center of the fish was cooled to -18"C. The frozen fish were kept at -18±1°C for 0, 20, 40 days, then the fish were taken and processed to surimi. The frozen surimi were kept at -18±1°C for 0, 1½ and 3 months. The results showed that surimi made from 40 days cold-stored fish have more yellowness in colour than the zero- day fish. Gel forming ability of surimi was affected by the storage time of both frozen fish and frozen surimi. Gel strength of kamaboko made from prolonged-storage surimi was lower than zero-month-stored surimi. However, the folding test still registered AA after prolonged storage of surimi made from frozen fish of 21 days to 3 months. It is recommended that frozen threadfin bream can be used for surimi processing; this surimi should be directly processed to fish jelly products as soon as possible in order to obtain good gel-forming ability. To improve the gel-forming ability of minced fish, ascorbic acid was added at 0.1 and 0.2% by weight during the mixing process. After production, surimi were kept frozen for 1½ months. It was found that 0.1% by weight of ascorbic acid improved the gel quality of frozen stored surimi. Increasing the amount of ascorbic acid to 0.2% resulted in lowering the pH of surimi. It also lowered the gel strength of prepared kamaboko.
    Keywords: Fisheries ; Minced products ; Processing fishery products ; Cold storage ; Storage effects ; Vitamin C
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 170-175
    Format: 6
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  • 51
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    Fish products data collection in the Philippines: A personal experience (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26748 | 23782 | 2019-09-13 01:14:49 | 26748 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Fishery industry ; Fishery surveys ; Philippines
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 296-300
    Format: 5
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  • 52
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    The fish processing industry in Singapore (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26732 | 23782 | 2019-09-12 01:54:54 | 26732 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Fishery industry ; Trade ; Singapore
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 114-119
    Format: 6
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  • 53
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    Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26703 | 23782 | 2019-08-29 06:04:41 | 26703 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Surimi from bighead carp was used in the production of crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture and general acceptability than those using potato starch. Squid balls were also produced from bighead carp surimi and compared with commercial squid balls. Sensory evaluation showed that the formulated squid balls were comparable with the commercial sample in terms of odour, texture and flavour. The commercial squid balls exhibited better colour and general acceptability than the formulated squid balls.
    Keywords: Fisheries ; Aristichthys nobilis ; Minced products ; Processing fishery products ; Evaluation ; Fishery economics
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 162-171
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  • 54
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    Some experiences in organizing, planning and applying the quality management program based on good manufacturing practices (GMP) in Vietnam (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26710 | 23782 | 2019-08-29 01:21:22 | 26710 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Quality control ; Management ; Planning ; Viet Nam
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 242-245
    Format: 4
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  • 55
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    Development and implementation of a national HACCP training program: The experience of Vietnam (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26709 | 23782 | 2019-08-29 01:31:28 | 26709 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The first HACCP training course in Vietnam organized by FAO and INFOFISH took place in Ho Chi Minh City in May 1991 with the participation of the managers from both industry and government. Following the principle of training other trainers, other training courses (where all leading lecturers were Vietnamese) were organized all over the country. Under the Government Project KN 04-15 “Upgrading the Quality of Frozen Fish Products" five fish processing plants from all important fishing areas were selected for the Trial HACCP Implementation Program. The trial gave us reasons to conclude that instead of immediate implementation of HACCP or ISO 9000 programs, the best way is to choose GMPs as the first step to lead into the implementation of HACCP in Vietnam. This paper lists the main reasons, presents the working steps and the experiences gained from various plants GMP implementation. Attention is paid to the role that NAFIQACEN (National Fishery Inspection & Quality Assurance Center) played in the implementation of the HACCP-Based Quality Management Program in Vietnam. The present obstacles are pointed out and activities planned to achieve the strategic objectives of the fisheries sector in the coming period are described.
    Keywords: Fisheries ; Processing fishery products ; HACCP ; Training ; Planning ; Quality ; Management ; Viet Nam
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 234-241
    Format: 8
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    Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia: Singapore, 6-11 May, 1991 (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26720 | 23782 | 2019-08-29 08:19:52 | 26720 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: As a sequel to the Southeast Asian Fisheries Development Center’s (SEAFDEC) 20th Anniversary Seminar on Development of Fish Products in Southeast Asia in 1987, the Marine Fisheries Research Department of SEAFDEC organized a second seminar to update information on the status of the fish processing industry in the region with particular attention to developments that had occurred since the first seminar in 1987. A workshop to discuss the SEAFDEC 1990 compilation of fish products in Southeast Asia was also held in conjunction with the seminar. The meeting was attended by researchers from Australia, Indonesia, Japan, Malaysia, Norway, Philippines, Singapore and Thailand, and by participants from the Canadian International Development Agency and SEAFDEC. This volume reviews the advances made in the field of fishery post-harvest technology and presents edited papers, discussions and recommendations that emerged from the meeting.
    Keywords: Fisheries ; Fishery industry ; Processed fishery products ; Processing fishery products ; Fishery economics
    Repository Name: AquaDocs
    Type: book
    Format: application/pdf
    Format: application/pdf
    Format: 318
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  • 57
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    Status of the Philippine fish processing industry (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26731 | 23782 | 2019-09-12 01:06:39 | 26731 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Processing fishery products ; Fishery industry ; Fishery technology ; Fishery products ; Laboratories ; Philippines
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 103-113
    Format: 11
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  • 58
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    The fish processing industry in Thailand (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26733 | 23782 | 2019-09-12 02:00:37 | 26733 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery industry ; Fishery products ; Processing fishery products ; Fishery economics ; Fishery industry plants ; Trade ; Thailand
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 120-139
    Format: 20
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  • 59
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    Optimum processing conditions and shelf-life of smoked striped catfish (Pangasius sutchi) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26738 | 23782 | 2019-09-12 02:27:56 | 26738 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Striped catfish (Pangasius sutchi) is a fatty fish which possesses a specific non-palatable flavour. Processing of this species into value-added smoked product so as to improve flavour and odour was therefore studied. The appropriate conditions for brining and dry curing were studied using 15, 20 and 26% brine for 10, 20 and 30 min, and salt to fish ratios of 1:3, 1:5 and 1:7 for 20, 30 and 40 min, respectively. Sample with the highest acceptability scores (P=0.05) of each curing method was selected for further study on appropriate conditions of natural smoking using coconut hull. Smoking temperatures at 60, 70 and 80°C were studied for the smoking time of 2 and 3 hr at each temperature. The proper conditions were found to be brining with 26% brine for 10 min, then smoking at 60°C for 3 hr or dry salting with salt to fish ratio of 1:7 for 20 min and smoking at 60°C for 2 hr.
    Keywords: Fisheries ; Pangasius sutchi ; Cured products ; Processing fishery products ; Curing ; Brines ; Water content ; Quality control ; Storage life
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 187-198
    Format: 12
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  • 60
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    Utilization of low value fish in the development of convenience foods (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26739 | 23782 | 2019-09-12 03:04:18 | 26739 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Formulation studies on different fishery products like fish noodles, fishballs and fish sausage were conducted to develop, from low market value marine species and excess catch, convenience foods that are protein-rich, palatable and acceptable. These products will generate technology into home-based industries for the fishermen s family. The study shows that consumer-type fish products can be developed from mixtures of fishes of low commercial value. Results of chemical, microbial, sensory, costs and return analysis and storage stability of the processed products are presented.
    Keywords: Fisheries ; Fishery products ; Processing fishery products ; Quality control ; Storage effects ; Storage conditions ; Storage life ; Evaluation ; Cost analysis
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 199-220
    Format: 22
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    Determination of physical properties of meat: Fish protein extractibility & its determination (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26804 | 23782 | 2019-11-12 05:37:03 | 26804 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure fish protein extractability and its determination. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, the protein extractability procedures and calculations for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Proteins ; Fish
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-5.1-A-5.3
    Format: 3
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  • 62
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    Determination of physical properties of meat: Viscosity of fish meat sol (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26805 | 23782 | 2019-11-12 05:40:26 | 26805 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability of the fish meat, fish mince, leached meat, and surimi, etc. Specifically, the procedures in the sampling and sample preparation, the apparatus and reagents required, and the analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Processed fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Viscosity ; Minced products
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: A-6.1-A-6.2
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  • 63
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    Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26806 | 23782 | 2019-11-12 05:55:49 | 26806 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure for the quality assessment of fish jelly products and the raw materials for the production thereof. Specifically, the materials and instruments or apparatus required, the sample and test piece preparation, and measurement, measurement, and assessment for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications ; Gels
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: A-7.1-A-7.4
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  • 64
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    Protein determination by Kjeldahl method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26807 | 23782 | 2019-10-22 03:31:39 | 26807 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in protein determination using Kjeldhl method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculation are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-1.1-B-1.2
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  • 65
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    Determination of chemical properties of meat: Protein determination by Biuret method (Modified by Umemoto) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26821 | 23782 | 2019-11-21 01:08:37 | 26821 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in protein determination using Biuret method (modified by Umemoto) in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-2.1-B-2.3
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    Determination of chemical properties of meat: Determination of DMA-N by Dyer's colorimetric method using copper dithiocarbamate (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26822 | 23782 | 2019-11-21 01:02:52 | 26822 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of DMA-N by Dyer's colometric method using copper dithiocarbamate in fish meat. Specifically, the reagents needed and the analytical procedures in the determination of DMA are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-4.1-B-4.4
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    Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26823 | 23782 | 2019-11-21 01:05:56 | 26823 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), and total volatile basic nitrogen (TVB-N) by Conway's method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculations for each method are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: B-3.1-B-3.8
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    Determination of chemical properties of meat: Determination of formaldehyde in fish meat using Nash's reagent (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26824 | 23782 | 2019-11-21 01:00:15 | 26824 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of formaldehyde in fish meat using Nash's reagent. Specifically, the reagents and the apparatus and instruments needed in the analysis are presented. Furthermore, analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
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    Analysis of oils: Determination of methyl esters of fatty acids by gas chromatographic method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26836 | 23782 | 2019-11-19 00:43:28 | 26836 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology of the determination of methyl esters of fatty acids by gas chromatographic method. Methyl esters of fatty acids from fish and animal fats having 8-24 carbon atoms are separated and determined by gas chromatography. The apparatus, reagents and operating conditions are presented. Detailed procedures of the analysis of the sample are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Fish oils ; Fatty acids ; Fats
    Repository Name: AquaDocs
    Type: book_section
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    Analysis of oils: Significance of analysis of lipids (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26827 | 23782 | 2019-11-19 01:11:10 | 26827 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper discusses the significance of lipid analysis in fish. Fish lipids exist as phospholipids and triglycerides which deteriorate during storage due to hydrolysis and oxidation.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Lipids ; Organic compounds ; Fats ; Hydrolysis ; Chemical reactions ; Chemical degradation ; Oxidation
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
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    Good manufacturing practices for the canning of tuna (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26793 | 23782 | 2019-10-01 02:32:58 | 26793 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Keywords: Fisheries ; Canned products ; Quality control ; Inspection ; Grading ; Processing fishery products ; Packing fishery products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 5-58
    Format: 54
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  • 72
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    Determination of physical properties of meat: Determination of moisture (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26800 | 23782 | 2019-11-12 05:12:12 | 26800 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for each method.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications ; Water content
    Repository Name: AquaDocs
    Type: book_section
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    Format: application/pdf
    Format: A-1.1-A-1.3
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  • 73
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    Analysis of oils: Determination of total lipid content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26828 | 23782 | 2019-11-19 01:05:17 | 26828 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The paper provides the methodology in the determination of total lipid content of fresh fish without the destruction of the lipid extract. Information on the apparatus needed is presented. Detailed procedures and calculations in the determination of lipid content are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-3.1
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  • 74
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    Analysis of oils: Determination of acid value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26831 | 23782 | 2019-11-19 01:00:44 | 26831 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Acid value is a measure of the extent to which the glyceride in the oil has been hydrolysed by lipase action. The paper provides the methodology in the determination of acid value. The apparatus and reagents needed are presented. Detailed procedures in determination of acid value are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-5.1-C-5.2
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    Analysis of oils: Determination of peroxide value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26834 | 23782 | 2019-11-19 00:50:15 | 26834 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate solution. The paper provides the methodology in the determination of peroxide value. The apparatus and reagents needed are presented. Detailed procedures and calculations are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish oils ; Oxidation
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-7.1-C-7.3
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    Analysis of oils: Determination of phospholipid content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26830 | 23782 | 2019-11-19 01:03:17 | 26830 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The paper provides the methodology in the determination of phospholipid content of fish. The apparatus and reagents needed are presented. Detailed procedures in determination of phospolipid content are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
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    Analysis of oils: Determination of saponification value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26833 | 23782 | 2019-11-19 00:53:06 | 26833 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: Saponification value is the hydrolysis of esters. The paper provides the methodology in determination of saponification value of oil. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures and calculations are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery industry ; Food technology ; Standards ; Specifications ; Fish oils ; Lipids ; Fats
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-6.1-C-6.2
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  • 78
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    Application of whey protein incorporation with Cinnamon oil as a preservative in Huse huso fillet under chilled storage condition (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19139 | 17408 | 2016-02-06 09:39:39 | 19139 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Biodegradable protein-based film was developed by incorporating cinnamon essential oil(CEO) into whey protein concentrate (WPC) at level of 0.8% and 1.5% v/v. Then physicaland mechanical properties of the films were evaluated. Adding CEO to the WPC matrixdecreased the water vapour permeability of the films and water solubility. Films containingCEO showed significant antibacterial activity both gram-positive and gram-negative strainsand exhibited significant inhibitory effect on the studied fungi. In continue, the effect ofwhey coating and whey coating incorporated with 1.5% CEO on quality and shelf life ofHuso huso fillet during refregrated (4±1°C) storage period were also investigated. The controland treated fish samples were analyzed for microbiological (total viable count, psychrophiliccounts), chemical (PV, TBA, FFA, pH, TVB-N), and sensory characteristics in 4-dayintervals up of microbial, chmical and sensoy analyses indicated lower levels of PV, TBA,FFA, pH, TVB-N in coasted sampels and specially, those with CEO while were kept inrefrigerator. Based on results, whey protein edible coating contain 1.5% cinnamon essentialoil could enhance preserving ability Huso huso during storage cold.
    Description: PhD
    Description: Advisors: M. Rezaei Counsellors: M. Soltioni, A. kamali
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    A study on the effect of Zataria multiflora Bioss essential oil and Nisin on the growth of Lactococcus garvieae in the rainbow trout fillet (Oncorhynchus mykiss) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19143 | 17408 | 2016-02-06 09:45:48 | 19143 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The ever-increasing population of the world and the growing need for animal protein has doubled the modern man’s demand for food. Additionally, the improvement in the general public health, and the worsening of environmental/ecological pollution have prompted today’s world to look for ways to procure healthy food. And one such attempt is the use of natural preservatives to decrease the bacterial load in foodstuffs, in other words, to increase their durability.This study evaluates the effects of different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405%) and Nisin (0, 0.25, 0.5, 0.75 μg/ml) and storage time (9 days) on the growth of Lactococcus garvieae Ir-170A(856bp) alone, and their combination in a food model system (fillets of the rainbow trout (Oncorhynchus mykiss). Additionally, the growth of a sample of this bacteria in laboratory conditions was studied.The results of this study showed that different concentrations of Nisin had a significant impact (p〈0.05) on Lactococcus garvieae.With the value of t in 0.75 μg/ml, the effectiveness rose to 65.77%; the biggest effect on Lactococcus garvieae. And the effect at 4 0C exceeded 80C.The study has also demonstrated that all concentrations of Zataria multiflora Bioss were effective against Lactococcus garvieae. However, with the value of t at 0.405%, the effectiveness was 71.91%. This value had the biggest effect on Lactococcus garvieae. At 4 0C, the effect surpassed the one at 80C.The synergistic effects of the EO and Nisin showed that with the value of t at 0.405% EO and 0.75 μg/ml Nisin was 14.62% had the greatest effect on Lactococcus garvieae.In this study, multi-factorial effects for different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.0025%), three different concentrations of122Nisin (0, 0.25,0.75 μg/ml) and two different levels of PH (5.5 , 7) at two incubation temperatures (15,37) on logp% of Lactococcus garvieae during 43 days in BHI broth were evaluated. Most of the effects on Lactococcus garvieae occurred in PH 5.5 and at a temperature of 150C.
    Description: PhD
    Description: Advisors: Mehdi Soltani, A. Akhondzadeh Basti. counsellor: A. Kamali
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19304 | 17408 | 2016-02-08 10:30:38 | 19304 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p〈0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin.Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar
    Description: PhD
    Description: Advisors: Sohrab Moeini, Nasser Ghaemi Counsellors: A.K. Haghdost
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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    Format: application/pdf
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    Application of combined effect of sodium acetate and nisin on reduction of contamination by Listeria monocytogenes in vacuum packaged grass carp (Ctenopharyngodon idella) fillets kept at 4°C (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19186 | 17408 | 2016-02-06 09:46:24 | 19186 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: In this study microbiological , chemical quality and fatty acid composition ofgrass carp (Ctenopharyngodon idella) fillets treated by dipping in sodiumacetate (%1 and %3), nisin (% 0.1 and % 0.2) and combination of sodiumacetate and nisin was evaluated during 16 days of refrigerated of 4°CAntilisterial effect of nisin was enhanced with the increased concentration ofsodium acetate. At day 12 post storage, Listeria monocytogenese count washigher in the control group than the recommended value, however in sodiumacetate and nisin treated samples, the count was lower (5.17-5.91 log cfu/g).With increasing the concentrations of sodium acetate, mesophilic counts werelower. Regarding nisin, better results was obtained by applying %0.1 nisin.Greater inhibition of mesophile bacteria was observed when combinationtreatment was used. The number of lactobacillus was lower when higherconcentrations of sodium acetate and nisin were used.Total Volatile Nitrogen values at the end of the experiment were lower in thesamples treated with both nisin and sodium acetate and the better results wereobtained in combination treatments. Peroxide (PV) at the end of the experimentwas 1.9 meq/kg in control, and the lowest values were observed for thetreatments 3(%0 sodium acetate +% 0.2 nisin) and 9(%3 sodium acetate +% 0.2nisin) between 1.08 and 1.62 meq/kg without significant difference.Thiobarbituric acid (TBA) levels at the end of experiment have been shown tobe 0.46 mg malonaldehyde per kg in the control. On the other hand treatments 9had the TBA values of 0.19 mg malonaldehyde per kg which was significantlylower than that of control.Polyunsaturated fatty acids increased by increasing the sodium acetate dosesand instead saturated fatty acids and n-6/n-3 ratio decreased. The ratio ofUFA/SFA and also C22:6/C16:0 increased when a higher concentration ofsodium acetate has been used. The best result obtained by using 3% of sodiumacetate but no such relation with nisin was observed.
    Description: PhD
    Description: Advisors: Mehdi Soltani, Abolghasem Kamali Counsellors: Mohammad Reza Ghomi, Seyed Ebrahim Hoseini
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19182 | 17408 | 2016-02-06 09:57:11 | 19182 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p〈0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.
    Description: PhD
    Description: Advisors: Masoud Rezaei, Mehdi Soltani Counsellors: Mohammad Haghighi, Reza Pourgholam
    Keywords: Aquaculture ; Biology ; Chemistry
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19245 | 17408 | 2016-02-08 10:18:48 | 19245 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage.Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity.However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media .In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix).The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05.The growth of Staphylococcus aureus was affected significantly(P〈0.05) by EO and Nisin and also combinations of EO and Nisin.Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P〈0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P〉0.05).The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively.Also there was significant inhibtory effect(P〈0.05) in different concentration of nisin on the organism compared with an treated samples.The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P〈0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage.As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.
    Description: PhD
    Description: Advisors: Afshin Akhondzadeh Basti, Mehdi Soltani counsellors: Abbas Matinfar
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19144 | 17408 | 2016-02-06 09:40:52 | 19144 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The present study aimed production of a new product with various texture and sensoryproperties in chase of the impetus for increasing human consumption considering suitableresources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, commonKilka were battered in two different formulations, i.e. simple batter and tempura batter, viaautomated predusting machinery and then, they were fried through flash frying for 30 secondsat 170°C in sunflower oil after they were breaded with bread crumbs flour. The products weresubjected to continuous freezing at -40°C and were kept at -18°C in cold storage for fourmonths once they were packed. Chemical composition (protein, fat, moisture, and ash), fattyacid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid,free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count andcoliform count) were compared in fresh and breaded Kilka at various times before frying (rawbreaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1,2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness,cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated.The results obtained from chemical composition and fatty acid profiles in common Kilkadenoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100glipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively.Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 andPUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and highpercentage of ù-3 fatty acid in common Kilka showed that the fish can be considered asinvaluable nutritional and fishery resources and commonsensical consumption of the speciesmay reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat andmoisture contents so that moisture content in fried breaded Kilka decreased significantlycompared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fatcontent in tempura batter treatment was significantly lower than that of simple battertreatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and otherpolysaccharides, in tempura batter may prohibit moisture evaporation and placement with oilduring frying process in addition to boosting water holding capacity through confining watermolecules. During frying process, fatty acids composition of breaded Kilka with variousbatters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid(C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerablyfollowing frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index)decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios intempura batter treatment were higher than those of simple batter treatment which is anindicator of higher nutritional value of breaded Kilka with tempura batter. Significantelevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process.Overall microorganism count and coliform count decreased following heating process. Bothbreaded Kilka samples were of high sanitation quality at zero-phase according to ICMSFStandard. The results acquired from organoleptic evaluation declared that odor, cohesiveness,and general acceptability indices, among others, had significant differences between thetreatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter indifferent phases gained higher scores than breaded Kilka with simple batter. During coldstorage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù-3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions inaddition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, andfree fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanismactivity during frozen storage of breaded Kilka. Considering sensory evaluation at the end ofthe fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life ofthe products during frozen storage was set to be three months at -18°C. The results obtainedfrom statistical tests indicate to better quality of breaded Kilka processed with tempura battercompared to simple batter in terms of organoleptic evaluation, spoilage indices, and highquality of fat in various sampling phases.
    Description: PhD
    Description: Advisors: Ali Asghar Khanipour, Mehdi Soltani Counsellors: Abbasali Motallebi, Abolghasem Kamali
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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    The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19118 | 17408 | 2015-12-14 19:22:20 | 19118 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include:Treatment 1 - Control: frozen meat packaged in conventionalTreatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packagingTreatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packagingTreatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme(100 mg/kg) in normal packagingAfter rapid freezing of samples in the spiral freezer by individual quick freezing method, tomaintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test.Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in threeexperimental and one control were identified as follows:A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20:1-W9C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3Results of this study was to determine, Thyme and rosemary extracts containing silver carpminced stored in freezing conditions, Stability of different types of fatty acids, monounsaturatedfatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease,While changes in the fatty acid oxidation during storage time is minimized. The resultsobtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to othertreatments and control samples oleic acid and linoleic acid, palmitic more.According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-lifeexamples to increase more than six months.
    Description: PhD
    Description: Advisors: A. A. Motalebi Moghanjvqy, Seyed Ebrahim Hosseini Counsellors: Ali Asghar Khanipour, Mehdi Soltani
    Keywords: Agriculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 214
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    Application of encapsulated nisin and sodium citrate for shelf life increasing of Rainbow trout (Onchorhynchus mykiss) fillet packaged with MAP and their effect on Staphylococcus aureus (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19141 | 17408 | 2016-02-01 21:04:45 | 19141 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed thatreduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. Theaim of this study was using of spray dried encapsulated nisin with zein in concentration of (0.15 and 0.25 g/kg) and sodium citrate (1.5 and 2.5%) and treatments with both of them to extent the shelf life of filleted trouts packagedby Modified Atmosphere Packaging (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. Furthermore, to evaluate the antimicrobial efficiency of encapsulated nisin and soudium citrate the trouts fillets was inoculated withStaphylococcus aureus as an index pathogenic bacteria. Assessment of chemical spoilage indexes such as (Proxide value, Thiobarbituric acid, total volatile basenitrogen and pH) , microbial parameters (Total Plate Count, Psychrotrophic count, Lactic acid bacteria count), Staphylococcus aureus cont in treatments which were inoculated with 5 logcfu/g of this bacteria and sensory evaluation of fillets including (smell, color, texture and total acceptability) was carried out indays of 0, 4, 8, 12, 16 and 20. The results revealed that treatment with both exposure of nisin and sodium citrate showed significantly lower chemicalspoilage indexes in comparison with controls (vaccum packed and MAP)(P〈0.05). Furthermore, (nisin 0.25 g/kg sodium citrate 2.5%) treatment whichwas exposed to the maximal level used of both materials was significantly thelowest treatment with (Proxide value, Thiobarbituric acid, total volatile basenitrogen and pH) of 9.95 (meq O2/kg) , 1.55 (mgMA/kg), 29.65 (mgN/100g) and 6.65 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was esstimated 20 days.The control(vaccum packed) treatment was significantly the highest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 15.17 (meq O2/kg), 3.03 (mgMA/kg), 38.4 (mgN/100g) and 6.95 , respectively and according to the maximal recommended level of this indices , shelf life of filletsin this treatment was estimated 11 days. Also, in microbial point of view (nisin0.25 g/kg- sodium citrate 2.5%) treatment was the lowest treatment with TotalPlate Count, Psychrotrophic count, Lactic acid bacteria count andStaphylococcus aureus count of 6.7, 6.83, 5.25 and 6.04 logcfu/g respectively,and conrol (vaccum packed) treatment was the highest treatment with 9.15, 9.41, 7.7 and 9.01 logcfu/g respectively. According to the lower results of chemicaland microbial indices and higher sensory evaluated scores assessed in this research for encapsulated nisin in comparison with free nisin , it was concludedthat encapsulation of nisin with zein capsules may improve the efficiency of nisin. The measuremented values of Mass yield, Total solids content of capsules, Encapsulation efficiency, In vitro release kinetics in 200 hour for encapsulated nisin in this study was 49.89, 62, 98.31 and 69% respectively and Encapsulated particle size was lower than 674.21 μm for 90% of particles. As a consequence, nisin , in particular encapsulated nisin, and sodium citrate alone or together with and Modified Atmosphere packaging might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.
    Description: PhD
    Description: Advisors: Seyed Ebrahim Hosseini, Aboulghassem Kamali Counsellorrs: Abbasali Motallebi, Resa Pourgholam
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 185
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    Regional survey of pesticide residues in fish and fish products: Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26299 | 23782 | 2019-03-27 06:00:01 | 26299 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Chemistry ; Fisheries ; Malaysia ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Biochemical analysis ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 71-74
    Format: 4
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    Regional survey of pesticide residues in fish and fish products: Myanmar (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26300 | 23782 | 2019-03-27 05:58:36 | 26300 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Myanmar ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 75-83
    Format: 9
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    Regional survey of pesticide residues in fish and fish products: Thailand (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26303 | 23782 | 2019-03-27 05:51:15 | 26303 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Keywords: Chemistry ; Fisheries ; Thailand ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Dried products ; Lethal limits
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 100-105
    Format: 6
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    Determination of chemical properties of meat: Determination of K value (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26826 | 23782 | 2019-11-21 00:56:12 | 26826 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-6.1-B-6.7
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    Determination of chemical properties of meat: Freshness testing paper (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26825 | 23782 | 2019-11-21 00:52:35 | 26825 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-7.1-B-7.2
    Format: 2
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  • 92
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    Determination of physical properties of meat: Measurement of pH (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26802 | 23782 | 2019-11-12 05:28:20 | 26802 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications ; pH
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-3.1-A-3.2
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    Analysis of additives: Determination of starch (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26842 | 23782 | 2019-11-15 07:54:48 | 26842 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the starch 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 ; Starch ; Additives ; Food additives
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-4.1-D-4.4
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    Microbiological procedure: Vibrio cholera (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26852 | 23782 | 2019-11-15 07:36:44 | 26852 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus smear, and by the isolation of the organism on culture. Fish and shellfish have been identified as vehicles of cholera. Large numbers of V. cholera must usually be ingested to cause cholera. Thus problems often occur when poor handling and inadequate refrigeration have allowed the organism to multiply. Presented in the paper is the methodology of determining the presence of Vibrio cholera 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 ; Vibrio cholerae
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-7.1-E-7.5
    Format: 5
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    Analysis of additives: Determination of salt (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26843 | 23782 | 2019-11-15 07:52:55 | 26843 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination of the amount of sodium chloride in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the salt 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 ; Salts ; Sodium chloride
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-5.1-D-5.2
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    Microbiological procedure: Vibrio parahaemolyticus (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26851 | 23782 | 2019-11-14 01:29:31 | 26851 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2022-08-02
    Description: Food poisoning due to Vibrio parahaemolyticus is a food-borne infection resulting from the ingestion of a large number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with headache, fever, and vomiting also occurring. The organisms are excreted during the acute stage of the illness after which they decrease rapidly. The differentiation of V. parahaemolyticus from other pathogenic species of Vibrio is based mainly on salt tolerance, Voges-Proskauer reaction, fermentation of sucrose, and growth at 43°C. Presented in the paper is the methodology of determining the presence of Vibrio cholera 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 ; Vibrio parahaemolyticus ; Vibrio cholerae
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-8.1-E-8.6
    Format: 6
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