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  • Chemistry  (61)
  • Processing fishery products  (45)
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (83)
  • Fisheries Society of Nigeria  (23)
  • 1
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    Analysis of physicochemical characteristics of some freshwater bodies in Essien Udim Local Government Area of Akwa Ibom State, Nigeria (2021)
    Fisheries Society of Nigeria | Lagos
    In:  http://aquaticcommons.org/id/eprint/23044 | 19325 | 2018-03-05 20:45:24 | 23044 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-12
    Description: The physical and chemical characteristics of freshwater bodies Ikot Ebak and Abeneyentem streams in Essien Udim Local Government Area, Akwa Ibom State, Nigeria were studied from (July December 1996). The mean values obtained in the two water bodies were pH (6.8~c0.12, 6.8~c0.09, respectively). Conductivity (4.9~c2.26, 5.0~c2.09 iScm-1), total dissolved solid (16~c7.58, 37~c26.9 mg/l), TSS (46~c26.0, 53~c53.1)g/l), alkalinity (17.5~c7.27, 10.7~c8S MgCaCo3/1), DO (6.98~C1.46, 8.3~C29.0mg/1), BOD (2.65~c2.44, 3.15~c2.79mg/1), Salinity (0.41~c0.12, 0.31~c0.04%o') total hardness (0.64~c0.21, 0.84~c0.42mg/l, N03-N (0.31~cO.26, 0.35~c0.29mg/l), and PD4-P (0.022~c0.0199 0.023~c.022mg/1), respectively. There were significant difference in the means of the parameters in the two water bodies except TDS, Alkalinity and Hardness. The water bodies were found to be slightly acidic with low conductivity. The properties in the water bodies were in conformity with international standards for both drinking and aquatic life.
    Description: includes:- 2 tables.;6 refs.
    Keywords: Chemistry ; Limnology ; Nigeria ; Ikot Ebak ; Nigeria ; Abeneyentem ; freshwater environment ; Physicochemical properties ; Alkalinity ; Salinity ; Dissolved oxygen
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 310 - 312
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  • 2
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    Effect of cold and hot smoking of Clarias gariepinus on consumer preference (2021)
    Fisheries Society of Nigeria | Lagos
    In:  http://aquaticcommons.org/id/eprint/23062 | 19325 | 2018-03-10 14:32:20 | 23062 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-12
    Description: The objective of this study was to determine the best smoking method that will enhance consumer preference for Clarias gariepinus without affecting negatively the nutritive value. Two methods of smoking were used: cold and hot smoking. The fish were smoked with improvised drum smoking kiln and oven. Smoked fish samples obtained were subjected to chemical analyses and sensory evaluation. Chemical analyses showed that the smoked fish were still rich in protein (66.0067.52%) and fat (9.83-12.28%); while the moisture content ranged between 7.82-8.24% and ash, 12.86-14.16%. There was no significant difference (P〉0.05) in the protein, ash and moisture contents. Significant differences (P〈0.05) were observed in the Calcium(Ca), Potassium(K), Sodium(Na), Zinc(Zn), Lead(Pb), Iron(Fe) and Phosphorus(P) contents. Only hot smoke-dried (HSD) fish samples showed no presence of lead. The levels of sodium(Na) and potassium(K) in the smoked fish were relatively high, though, the amount of potassium(k) was higher. Sensory evaluation results revealed that there were no significant differences (P〉0.05) in the colour and taste ratings of the smoked fish samples. However, significant differences (P〈0.05) were observed in the odour, texture and overall acceptability. Hot smoke-dried and cold oven-dried Clarias gariepinus had the best overall acceptability in ratings.
    Description: Includes:- 1 table.;2 figs.;12 refs.
    Keywords: Fisheries ; Clarias gariepinus ; Nigeria ; freshwater environment ; Fishery products ; Processing fishery products ; Cured products ; Curing ; Mineral composition
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 389 - 393
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  • 3
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    The impact of meteorological parameters on fish weight loss in the Kainji Solar Tent Dryer (2021)
    Fisheries Society of Nigeria | Kaduna (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23285 | 19325 | 2018-03-28 16:10:49 | 23285 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-13
    Description: Metrological parameters and their impacts on weight loss of fish inside Kainji Solar Tent Dryer were experimentally investigated. Drying experiments were conducted in solar dryer across the five agro ecological zones of Nigeria. During the drying experiments, the parameters such as temperature, relative humidity were lowest. The study showed that meteorological parameters were the primary determinants for fish drying within the Kainji Solar Tent Dryer, since weight loss during the experiment followed the pattern of these parameters
    Description: Includes:- 2 tables.;2 figs.;5 refs.
    Keywords: Fisheries ; Nigeria ; Kainji L. ; freshwater environment ; Processing fishery products ; Drying ; Solar power
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 22-25
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  • 4
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    Comparative analysis of physicochemical characteristics of ABU and Zaria Dam (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23440 | 19325 | 2018-05-02 08:25:12 | 23440 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The physical and chemical parameters of ABU Dam and Zaria Dam were carried out between September and October 2009. The results obtained in the two water bodies were temperature 27.7 0C, pH (7.5 and 7.3), dissolved oxygen (5.8 mg/l and 5.0 mg/l), biochemical oxygen demand (1.74 mg/l and 2. 16 mg/l), alkalinity (58 mg CaC03/l and 49 mgCaCO3/l) P04-P (2.47 mg/l and 1.59 mg/l) NO3-N (3.67 mg/l and 3.47 mg/l), conductivity (54.70 ~ks-1 and 42.48 ~ks-1), total hydrocarbon (TH) (47.66 mg/l) and 48.00 mg/l) and total dissolved solids (32.68 mg/l and 25.35 mg/l) respectively. There was no significant difference in the mean values of the parameters (P〉0.05) except conductivity and total dissolved solids. The water bodies were found to be neutral with high conductivity. All the properties in the water bodies were in conformity with international standards both for drinking and aquatic life.
    Description: Includes:- 2 tables.;7 refs.
    Keywords: Chemistry ; Limnology ; Pollution ; Nigeria ; Zaria Dam ; Nigeria ; ABU Dam ; freshwater environment ; Physicochemical properties ; Pollution
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 144-146
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  • 5
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    Relationship among Tilapia guineensis fingerlings abundance and water quality variations in a brackish water reservoir in Lagos (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23442 | 19325 | 2018-05-02 08:28:15 | 23442 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: In recent times there has been an upsurge in the culture of Tilapia in Nigeria resulting in increased demand for the fingerlings which is hardly satisfied. This is due to increasing demand for table size tilapia as food fish and under-sized tilapia in the fish meal and fish canning industries in Nigeria. Collection of Tilapia guineensis fingerlings from the wild, to augment hatchery production, has been the practice and this is subject to environmental fluctuations. Multivariate regression and correlation analyses of accumulated data were used to investigate the effects of changes in water quality parameters on abundance of fingerlings of Tilapia guineensis in a brackishwater habitat in Lagos. Dissolved oxygen (DO), salinity and secchi transparency were found to be the most dominant factors affecting the abundance of Tilapia guineensis fingerlings in the Lagos lagoon. Peak period of abundance was closely associated with period of low salinity (0.50%o to 5.60%o), which coincided with the period of low transparency and low DO in the rainy season. The correlation analyses of Tilapia guineensis fingerlings with the water quality parameters yielded the following correlation coefficients (r)- 0.598; (salinity); -0.644 (transparency); -0.710 (DO); -0.566; (temperature) and 0.129 (pH). The abundance of Tilapia guineensis fingerlings in the Lagoon was ultimately defined by a suitable regression equation. This result is expected to optimize the collection of fingerlings of Tilapia guineensis from the wild and boost food fish security in Nigeria and elsewhere.
    Description: Includes:- 1 table.;1 fig.;( refs.
    Keywords: Chemistry ; Fisheries ; Tilapia guineensis ; Nigeria ; Port Harcourt ; brackishwater environment ; Water quality ; Fingerlings ; Chemical properties ; Physicochemical properties
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 153-157
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  • 6
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    Spatial and temporal variations of physicochemical variables in a small 'pristine' stream in Niger Delta, Nigeria (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23445 | 19325 | 2018-05-02 08:32:33 | 23445 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: Spatial and temporal variations of physico-chemical variables of Onu-Iyi ?Ukwu stream were studied for 12 months from March 2005 to February 2006. Three sampling stations were established along the main stream channel from source to mouth. Spatial variation in physico-chemical parameters indicated that total alkalinity, total hardness, conductivity, and nitrate-nitrogen (NO3) recorded their highest values at the upper reaches (with values 14.0mg/l, 88.09mg/l, 17.00~kscmiscm, and 0.60mg/l respectively). Dissolved Oxygen (DO) and pH had their maximum values of 8.20mg/l and 6.94 at the middle reaches. Turbidity, biochemical oxygen demand (BOD), temperature and phosphate-phosphorus (PO4) increased steadily from source to mouth. The observed seasonal variation indicated that wet season values were higher for all the parameters except temperature, turbidity, phosphate-phosphorus (PO4) and total alkalinity although the values were not statistically significant at p〉0.05. The correlation coefficient (r) showed no significant relationships p〈0.05 between physico-chemical parameters except DO and BOD with correlation values of (0.75 and -0.54) respectively.
    Description: includes:- 2 tables.;1 fig.;17 refs.
    Keywords: Chemistry ; Limnology ; Nigeria ; Onu-Iyi-Uku Stream ; freshwater environment ; Physicochemical properties ; Phosphates ; Phosphorus ; Turbidity
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 174-180
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  • 7
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    Limnological studies of Bosso dam and it's tributaries in Minna, Niger State, Nigeria (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23449 | 19325 | 2018-05-02 08:39:20 | 23449 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The physico-chemical parameters of Bosso Dam were analyzed weekly for a period of six (6) weeks from 29th October, 2009. In all, six (6) stations were identified within the dam. The physico-chemical parameters assessed were: temperature, dissolved oxygen, pH, alkalinity, hardness, conductivity and transparency. The results obtained from the analysis revealed slight variations in most parameters. There was no significant difference p〉0.05 in pH regardless of stations and weeks. But significant difference p〉0.05 were observed in dissolved oxygen, nitrate, temperature, conductivity, hardness, alkalinity, biological oxygen demand, transparency, in respect regard to stations. These variations could be due to influx of organic waste from surface run offs and inorganic waste deposited by man. The physico-chemical parameters observed, indicated that most of them fall with the recommended range or standard by the Federal Ministry of Environment
    Description: Includes:- 2 tables.;10 figs.;18 refs.
    Keywords: Chemistry ; Limnology ; Nigeria ; Bosso dam ; freshwater environment ; Physicochemical properties ; Chemical properties ; Physical properties ; Water properties
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 196-214
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  • 8
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    Effect of smoking duration on the microbiological quality of cold-smoked Atlantic cod, Gadus morhua (Linnaeus, 1758) (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23491 | 19325 | 2018-05-06 13:02:08 | 23491 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: This study evaluated the effect of varying smoking durations of 6, 6.5, 7 and 7.5 hours on the microbiological quality and percentage moisture content of cold-smoked Atlantic Cod, Gadus morhua. The fish sample were cold-smoked using the traditional drum oven. Four batches of the smoked fish were stored in metal baskets at ambient temperatures for a period of 12 days and assessed for Staphylococcus aureus and Escherichia coli loads, Mould count, Total Plate Count and Total Coliform Count. Analyses of the smoked fish samples were carried out at the initial stage (day 0) and subsequently every alternate days (i.e. days 2, 4, 6, 8, 10 and 12). Significant variations (P 〈 0.05) were obtained for all the microbial counts on the four smoked fish samples. The best microbiologically stable cold-smoked samples were that smoked at the longest duration of 7.5 hours. This produced the least mean microbial load range of TPC (1.50 x 103 - 2.00 x 105cfu/g); TCC varied from 0.0MPN/g to 12.0 MPN/g ; Mould count (1.32 x103 - 2.55 x 105 cfu/g) and Staphylococcus aureus (3.0 x103 - 1.35 x 105cfu/g) while percentage moisture content ranged between 25.3% to 15.2%. All the samples tested negative to Escherichia coli.
    Description: Includes:- 2 tables.;15 refs.
    Keywords: Fisheries ; Gadus morhua ; Nigeria ; Ogun State ; marine environment ; Microbial contamination ; Curing ; Processing fishery products
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 459-464
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  • 9
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    Gender and fisheries of Lake Kainji, Nigeria: a review (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23515 | 19325 | 2018-05-08 15:42:14 | 23515 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The paper examined gender and fisheries of Lake Kainji, Nigeria. The study highlights socio economic characteristics of women involved in Kainji Lake fisheries, important issues about gender and fisheries. It reveals that the categories of women in the Kainji Lake fisheries are in the middle age of 31 to 40 years with very low educational background. It also indicates that fish processing has been the most prominent activity of women in fisheries of Lake Kainji and constitute about 60 percent of the women. The study concludes that women play significant roles in all aspects of fisheries in Lake Kainji. Importantly, women’s roles span reproduction and production.
    Description: Includes:- 1 table;! fig.;13 refs.
    Keywords: Fisheries ; Nigeria ; Kainji L. ; freshwater environment ; Women ; Fisheries ; Processing fishery products
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 590-595
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  • 10
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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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  • 11
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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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  • 12
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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
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  • 13
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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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  • 14
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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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  • 15
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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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  • 16
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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
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    Format: application/pdf
    Format: application/pdf
    Format: C-10.1
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  • 17
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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
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  • 18
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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
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  • 19
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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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  • 20
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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
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  • 21
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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
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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
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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
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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
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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
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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
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  • 27
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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
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    Format: application/pdf
    Format: 28-31
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  • 28
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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
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    Format: 32-46
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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
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    Format: 64-67
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    Assessment of water quality in Kigera Fish Farm, New Bussa (2021)
    Fisheries Society of Nigeria | Lagos
    In:  http://aquaticcommons.org/id/eprint/23017 | 19325 | 2018-03-05 09:26:57 | 23017 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-12
    Description: The physico-chemical and biological characteristics and nutrient concentration of Kigera Fish Farm ponds were monitored for two months to assess the water quality. The parameters measured were dissolved oxygen, temperature, hydrogen ion concentration, Secchi-disc transparency and zooplankton composition. Some fish species were identified in the course of study. Temperature ranged from 26 -30degreesC; dissolved oxygen ranged from 3mg/l-6.6mg/l, pH ranged 7.0 -7.2; while Secchi-disc transparency ranged from 0.19 - 0.25m. The three ponds were quite similar in these parameters. All the parameters that were investigated in this study are within the tolerable level for warm water fishes. Five different zooplankton species were identified at the Kigera Fish Farm, and were grouped according to their major categories namely: Copepods, Cyclopoids and Copepodite), Cladoceran (〈i〉Moina〈/i〉), and Rotifera (〈i〉Asplanchina〈/i〉). 〈i〉Branchionus〈/i〉 species in the Rotifers group dominated the zooplankton species in all the three ponds.
    Description: includes:- 5 tables.;7 refs.
    Keywords: Aquaculture ; Chemistry ; Nigeria ; Kigaria Dam ; freshwater environment ; Water quality ; Physicochemical properties ; Zooplankton
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    Format: application/pdf
    Format: application/pdf
    Format: 199 - 205
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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
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    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
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    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
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    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
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    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
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    Format: application/pdf
    Format: application/pdf
    Format: 18-22
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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
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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
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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
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    Effect of spice treatment on the quality of hot-smoked catfish (Clarias gariepinus) (2021)
    Fisheries Society of Nigeria | Lagos
    In:  http://aquaticcommons.org/id/eprint/23056 | 19325 | 2018-03-05 20:47:04 | 23056 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-12
    Description: An experiment was conducted to determine the efficacy of pepper and garlic spice mixture at 0%, 2%, 3%, 4% and 5% levels (per gram of fish) in retarding lipid oxidation and on the organoleptic quality of hot-smoked catfish (Clarias gariepinus) in Kainji Area. The fish samples were frozen, cut, eviscerated, cleaned and dipped in 14.5% brine for 10 minutes. They were treated with the spices, smoked at 80-86~'C for 6 hours, cooled, stored at room temperature (25~'C-31~'C) for 21 days and used for physical, chemical, microbial and sensory evaluation studies. Untreated samples served as control. From the results of analysis, samples treated with the mixture of pepper and garlic paste (1:1 ratio) were microbially more stable than the control samples as these had longer shelf-life and were not visibly covered by moulds during a 21-day storage period. The preservative activity of brine and the anti-oxidant activity of pepper and garlic mixture were evident from lower Thiobarbituric acid (TBA) and peroxide values of treated samples relative to untreated samples. Results of sensory evaluation showed a general preference for spice-treated samples.
    Description: Includes:- 7 taables.;15 refs.
    Keywords: Fisheries ; Nigeria ; freshwater environment ; Fishery products ; Processing fishery products ; Cured products
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 363 - 369
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    Use of screened fish retail table to improve the hygiene of fish sold in local markets (2021)
    Fisheries Society of Nigeria | Zaria (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23301 | 19325 | 2018-03-30 15:07:39 | 23301 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: Screened retail table was designed to improve the hygiene of fish sold in our local markets. Investigation was carried out on the microbiological population on Tilapia fish. Overall value obtained from plate counts show that fish were more infested outside the table. The sensory values are 4, 13, and 6 for on-sport open table and screened respectively, also microbial load range between 7x10-5 to 88 x 10-5 cfu/g for open table where 3x 10-10 - 33 x 10-10 for screened table. This shows that fresh fish on open retail table in our markets were prone to deterioration.
    Description: Includes:- 3 tables.;1 refs.
    Keywords: Fisheries ; Health ; Nigeria ; Fresh fish marketing ; freshwater environment ; Deterioration ; Fish spoilage ; Quality control ; Processing fishery products ; Marketing ; Hygiene
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 118-119
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    Some aspects of the physico-chemical parameters of Kontagora Dam, Niger State Nigeria (2021)
    Fisheries Society of Nigeria | Kaduna (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23319 | 19325 | 2018-03-30 15:34:16 | 23319 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The seasonal variations in the physicochemical parameters were studied from January, 2007 to December 2007, in Kontagora Reservoir, Niger State, Nigeria. The physico- chemical parameters were determined bi-monthly , using the following methods , temperature using mercury thermometer in degree centigrade, transparency using Secchi-disc , Pye Unicam model 292 meter used for pH and electrical conductivity. Dissolved oxygen by modified Winklerazide method, water hardness and Phosphate- phosphorus by method of Lind (1979), total alkalinity by standard method described by Boyd(l979) , Nitrate- Nitrogen by Phenoldisulphonic acid method. The rainy season mean values for water temperature, depth, pH, Nitrate-Nitrogen, were significantly (P〈0.05) higher than those for the dry season. However, for transparency, conductivity, dissolved oxygen, hardness, alkalinity, phosphate-phosphorus and total dissolved solid, the dry season mean values were higher than the rainy season mean value. As in most other Africa inland water bodies, there was seasonality in the physicochemical parameters variables. The torrential rains of the dam environment, the characteristics trade winds of the dry season, effect of deforestation, fertilizer application, herbicides, insecticide and other chemical factors might have contributed to the fluctuations of some of the physicochemical parameters detennined in the Reservoir.
    Description: Includes:- 2 tables.;1 fig.;39 refs.
    Keywords: Chemistry ; Nigeria ; Kontagora L. ; freshwater environment ; Physicochemical properties ; Seasonal variations
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    Format: application/pdf
    Format: 189-195
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    Study of the solar dried and traditional sun-dried fish products (2021)
    Fisheries Society of Nigeria | Zaria (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23295 | 19325 | 2018-03-30 14:55:07 | 23295 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-13
    Description: Drying of freshly caught fish to heat from sunlight is the simplest method of fish preservation in the arid regions of the tropics, where heat energy from sunlight is of considerable intensity, the Kainji Solar Tent Dryer was developed to improve the traditional drying methods Bagrus bajad was used in this study as a result of its dominance in the Jebba and Kainji Lake Basin. The fish were dried in the Kainji Solar Tent Dryer and open sun and dying was completed within 2-4 days. Results from organoleptic study show that dried fish products in the Kainji Solar Tent Dryer were light, whitish-yellow colour, while the sun dried fish was dark orange in colour. Solar dried fish had mean score of 8.2 for appearance while sun dried fish had 5.2, sun dried fish had 6.6 for texture while solar dried fish had 7.8. For odor and taste solar dried fish had mean score of 8.2 and 8.4 while sun dried fish had 4.6 and 0. Moisture content was 10.6 for solar dried fish compared to 22.26 for sun dried fish. Crude protein and fat were 62.3 and 16.25 for sun dried fish compared to 82.14 and 8.46 for solar dried fish. Solar dried fish had 43.3cfu/gm compared to 132 cfu/gm for sun dried fish in the microbiological load assessment. Organoleptic assessment of the final dried product showed that the solar-dried fish were of better fish quality than traditional sun-dried fish.
    Description: Includes:- 3tables.;7 refs.
    Keywords: Fisheries ; Bagrus bajad ; Nigeria ; freshwater environment ; Drying ; Organoleptic properties ; Processing fishery products
    Repository Name: AquaDocs
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    Prolonging freshness of tilapia Oreochromis niloticus by evaporative cooling system (ECS) (2021)
    Fisheries Society of Nigeria | Kaduna (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23310 | 19325 | 2018-03-30 15:20:08 | 23310 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The principle of Evaporative Cooling System (ECS) was adopted to construct a Wooden Evaporative Coolant Structure (WECS) to prolong the freshness of Tilapia, Oreochromis niloticus. The keeping quality of the two structures was compared with fish kept at ambient using temperature, relative humidity, weight loss and organoleptic indices. Results showed that the Basket ESC and Wooden ECS recorded lower temperatures and higher relative humidity values as compared with the ambient. Tilapia stored at ambient condition recorded significantly higher weight loss (P〉0.05) than those kept in BECS and WECS. Results of sensory evaluation showed that there was a gradual reduction in the organoleptic quality of the fish stored in BECS and WECS. Quality of whole fish by panelist after 8 hours of storage showed that the two ECS models recorded significantly higher (P〈0.05) freshness scores than fish stored at ambient temperature. Fishmongers should adopt this technology (BECS and WECS) as a means of prolonging the freshness of Tilapia Oreochromis niloticus before they are sold to consumers.
    Description: Includes:-6 tables.;2 figs.;9 refs.
    Keywords: Fisheries ; Oreochromis niloticus ; Nigeria ; freshwater environment ; Processing fishery products ; Cooling systems ; Cooling ; Fish spoilage ; Quality ; Acceptability
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    Microflora associated with processing and storage of the white catfish (Chrysichthys nigrodigitatus) (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23488 | 19325 | 2018-05-06 12:56:50 | 23488 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: Quality deterioration (microbial load) of smoked white catfish (Chrysichthys nigrodigitatus) from Ekeonunwa market Imo state Nigeria, was studied for six weeks. The experimental fish was divided into two batches. One batch of 18 fishes with average weight of 700g was resmoked weekly at 75oC. the second batch of 18 fishes weighing an average of 750g was left unresmoked. Weekly samples of both unresmoked and resmoked fish were taken from different regions (body flanks, gill and gut) and analyzed in the laboratory. Total plate counts (TPC) for the bacterial organisms in both resmoked and unresmoked samples (Table III) ranging between 1.56 105 and TNTC ( too numereous to count) exceeded the range of specified microbiological limits recommended for fish and fishery products by ICMSF (1986). Pathogenic organisms isolated included Escherichia coli, Staphylococcus aureus, Lysteria monocytogenes, Bacillus cereus, Aspergillus flavus, Penicillium varrucossum, Yeast and Mucor. Both unresmoked and resmoked fish specimens were contaminated with these spoilage microbes, but the microbial load of the resmoked samples were less than those of the unresmoked samples. Resmoking beneficially reduces microbial load of stored fish, increases the shelf/storage life, but can not totally eliminate pathogens. The presence of pathogens raises a public health concern.
    Description: Includes:- 3 tables.;1 fig.;10 refs.
    Keywords: Fisheries ; Chrysichthys nigrodigitatus ; Nigeria ; Imo State ; freshwater environment ; Processing fishery products ; Curing ; Microbial contamination ; Microorganisms ; Infestation ; Fish storage
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    Preliminary study on comparative morphometry of Cynothrissa mento (Regan, 1917) from Ologe, Badagry and Epe Lagoons, Lagos, Nigeria (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23460 | 19325 | 2018-05-05 12:31:34 | 23460 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The morphometric characters of Cynothrissa mento from three major Lagoons (Ologe, Badagry and Epe) in Lagos, Nigeria were compared to assess the possibility of this fish species from the three Lagoons belonging to the same sub-population. The length-weight relationships (LWR), and condition factors (CF) of the fish were also described as well as the physico-chemical parameters of the three water bodies. The study was conducted between May, 2009 and April, 2010 and monthly sampling of fish and water was done in each sampling site. Seven7 physico-chemical parameters were assessed and these are; temperature, pH, salinity, turbidity, dissolved oxygen, total alkalinity and total hardness. A total of 294 specimens (Ologe 60, Badagry 174 and Epe 60) of C. mento were collected from the landings of the local fisher folks from the sampling sites. Seven morphometric characters; total length (TL), standard length (SL), body depth (BD), head length (HL), head depth (HD), eye diameter (ED) and interorbital width (IW) were measured. There was no significant difference (p 〉 0.05) in all the physico-chemical parameters measured among the sampling sites except pH. Coefficient of difference revealed that the C. mento from the three lagoons are uniform in all the morphometric parameters examined, which means that the specimens from the three sampling sites do not belong to different sub-populations. The growth coefficient/slope (b) values obtained for the fish species from the sampling sites ranged from 2.27 - 2.53, and differed significantly (p 〈 0.05) from 3, which indicates that most of the fish species have negative algometric growth.
    Description: Includes:- 4 tables.;1 fig.;24 refs.
    Keywords: Ecology ; Chemistry ; Cynothrissa mento ; Nigeria ; Ologe Lagoon ; Nigeria ; Badagry Lagoon ; Nigeria Epe Lagoon ; marine environment ; Population dynamics ; Morphometry ; Check lists ; Length-weight relationships ; Condition factor ; Physicochemical properties
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    Chemical and biological assessment of Chrysichthys furcatus from River Niger at Cable-point, Asaba (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23489 | 19325 | 2018-05-06 12:58:47 | 23489 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: Bacteria flora predominates the skin of freshly caught fish, and will invade the tissue of the fish immediately after catch. Two preservative methods (cold smoking and freezing) were used to store eighteen specimens of Chrysichthys furcatus harvested from River Niger at Cable-point, Asaba. Two specimens were randomly selected every day from the cold smoked specimens and on weekly basis from the frozen specimens for physical, chemical and biological examination for bacteria causing spoilage. Five bacteria isolates: Salmonella spp, Vibrio cholera, Escherichia coli, Staphylococcus aureus and Proteus vulgaris, were identified. Physical observation of the cold smoked fish after 24 hours showed the production of gas, off-odor, off flavour and slime formation. The colony forming units (CFU) of bacteria isolated from the fish immediately after harvest was 116 x 109 cfu/g. It increased to 268 x 109 cfu/g after 4 days of preservation, and to 64 x 109 cfu/g after four weeks of preservation. The Chi square (X2) analysis revealed that there was a significant difference between the bacteria load of frozen and cold smoked specimens. Free fatty acid value immediately after harvest was 0.90 %. It increased to 2.24 % after four weeks in the freezer and 2.35 % after four days of cold smoked storage. The Total Volatile Nitrogen profile at harvest time was 15.3 mgN/100g. It increased to 35.2 mgN/100g after four days, (for the cold smoked specimens) and 26.3 mgN/100g (for the frozen specimens) after four weeks. The peroxide and hydrogen ion concentrations followed the same increasing trend. The study revealed that freezer preservation was better than the cold smoked one. This is because bacteria proliferation was reduced and or halted in the frozen specimens, whereas it encouraged rapid bacteria growth in the cold smoked fish. The production of total volatile nitrogen (TVN), free fatty acid (FFA), peroxide value (PV) and hydrogen ion concentration (pH) was higher in the cold smoked specimens than in frozen ones, hence the cold smoked specimen exhibited shorter shelf life than their frozen specimens.
    Description: Includes:- 4 tables.;15 refs.
    Keywords: Fisheries ; Chrysichthys furcatus ; Nigeria ; Niger R. ; freshwater environment ; Infestation ; Fish storage ; Microbial contamination ; Chemical degradation ; Chemical reactions ; Biological damage ; Damage ; Processing fishery products
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    Proximate composition of Pseudotolithus elongatus subjected to different processing techniques (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23497 | 19325 | 2018-05-07 12:17:33 | 23497 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The changes that occur on proximate composition of some common fish processing methods used in Nigeria were studied in order to determine the nutritional content of the processed products. Traditional (smoke drying and sun drying) and modern (electrical oven drying) methods of processing were used to process Pseudotholithus elongatus and the results were compared with the fresh sample to determine the changes that occur during processing. The results for the fresh sample of P. elongatus were 79.50%, 1.50%, 0.8% and 18.2% for moisture, ash, lipid and protein. For the processed products, the moisture content for smoke-dried, sun-dried, salt sun-dried and oven-dried fish were 27.00%, 21.83%, 19.50% and 20.17% . Oven dried had the highest protein content (69.87%) while salt sun-dried had the lowest (54.90%). Lipid content was highest in sun-dried (6.6%) and lowest in smoke-dried (4.6%). Correlation between smoke-dried and sun-dried were r2 = 0.99, smoke-dried and oven-dried were r2= 0.98 and smoke-dried and salt sun-dried were r2= 0.98. There was no correlation between the fresh and the processed P.elongatus. The present findings revealed that processing affect the nutritional composition of fish.
    Description: Includes:- 1 table.;22 refs.
    Keywords: Fisheries ; Health ; Pseudotolithus elongatus ; Nigeria Lagos ; Proximate composition ; freshwater environment ; Processing fishery products ; Moisture ; Proteins ; Chemical analysis ; Lipids
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    Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus) (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23495 | 19325 | 2018-05-07 12:13:48 | 23495 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The effects of fresh garlic (Allium sativum) at concentrations of 0 g/kg (control), 10 g/kg, 30 g/kg and 50 g/kg of fish on lipid oxidation and microbial growth of hot smoked catfish Clarias gariepinus during a 28 day storage period at ambient temperature of 20-260C was examined. The samples were subjected to chemical and microbial analyses during the storage period. The results of analyses suggest that fresh garlic possesses antioxidant and antimicrobial properties, which can extend the shelf life of Clarias gariepinus.
    Description: Includes:- 1 table.;2 figs.;6 refs.
    Keywords: Fisheries ; Clarias gariepinus ; Nigeria ; Garlic ; freshwater environment ; Chemical analysis ; Chemical composition ; Microbiological analysis ; Processing fishery products ; Preservatives ; Fish storage ; Storage conditions ; Storage effects ; Storage life ; Shellfish
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    Comparative studies of groundnut oil and sodium chloride as protectants against insect infestation of smoked dried fish in Kainji Lake areas (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23490 | 19325 | 2018-05-06 13:00:41 | 23490 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: The effects of groundnut oil and sodium chloride as protectants against insect infestation of dried fish were investigated for a period of 13 weeks. The fish samples were divided into 3 groups, a group was soaked for 10mins in 30% sodium chloride solution (Brine), and the second group was dipped in groundnut oil after smoking while the third group served as control. The samples were kept in different containers in the laboratory at temperature of 28oC and 70% Relative humidity for 13 weeks. Results show that, the fish treated with 30% sodium chloride was effectively protected from insect and moulds compared to sample treated with groundnut oil. The odour and the texture were also more attractive to customers. However, fish treated with groundnut oil was attacked by insects at week 12th and 13th with 6 Maculatus, 4 Necrobia rufipes species and at few mould colonies. The control specimens however was attacked by insects from week 8th to 13th with numerous number of both Necrobia rufipes and Maculatus species as well as mould colonies showing as early as from the 6th week. The results proved that sodium chloride is more effective than groundnut oil for long period of storage.
    Description: Includes:- 5 tables.;5 refs.
    Keywords: Fisheries ; Nigeria ; Kainji L. ; Groundnut oil ; freshwater environment ; Infestation ; Processing fishery products ; Fish storage ; Sodium chloride
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    Role of women in fisheries and fish processing: a global view (2021)
    Fisheries Society of Nigeria | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/23522 | 19325 | 2018-05-09 12:25:25 | 23522 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-14
    Description: Women are the majority of the third World population. They are considered subservient to their male counterpart, even in Europe and America where women have greater basic human right. This paper evaluates the various roles of women in Fisheries and fish processing. Statistics from the European Union shows that, of the various fishing sectors, participation of women (in terms of number) was greatest in fish processing, followed by marine aquaculture, marine fishing and inland aquaculture, with no women involved in inland fishing. In Asia and Africa women are basically involved in fish processing and marketing. In Asia (Thailand and Philippines), women are involved in hatchery operations in aquaculture in addition to fish processing. The finding of the review shows that Fish processing in developing countries, principally Africa is not attracting young literate generation who may have better management competence. It further revealed that, in Nigeria women are directly involved in capture fishery, in addition to fish marketing and processing. This is aimed at empowering women economically to meet the pressing needs of the family. The paper further assesses the problems of women in fisheries and fish processing namely, access to financial resources, education, support services and the need to ensure food security. Possible ways of improving women’s participation in fisheries were highlighted.
    Description: Includes:-1 table.;23 refs.
    Keywords: Fisheries ; Nigeria ; freshwater environment ; Women ; Processing fishery products
    Repository Name: AquaDocs
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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
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    Format: 67-70
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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
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    Format: 149-155
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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
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    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
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    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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    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
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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
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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
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  • 59
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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
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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
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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
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: 124-127
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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
    Format: application/pdf
    Format: application/pdf
    Format: A-4.1-A-4.2
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    Changes in the proximate composition of smoked and sundried Atya gabonensis (Irvine) from Lower River Benue, Nigeria (2021)
    Fisheries Society of Nigeria | Lagos
    In:  http://aquaticcommons.org/id/eprint/23059 | 19325 | 2018-03-06 15:38:43 | 23059 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-12
    Description: The proximate composition of the fresh water shrimp Atya gabonensis (Irvine), preserved by smoking, salting and sun - drying was determined and compared to the fresh shrimp. All the preservation methods significantly (p〈 0.05) increased the total dry matter (38.34 93%), protein content (17.31 48.9) and ash content (28.36 36.17%) over the fresh shrimp value. Moisture and lipid contents however, were reduced from the fresh shrimp's 61.66% and 25.29% to low value of 7.00% and 5.10% respectively. The preserved shrimp is, therefore, nutritionally superior to the fresh shrimp as preservation enhances its proximate composition. Of all the preservation methods used in this work, smoking is the best. It recorded the best preservation indices of lowest moisture content, higher dry matter, higher protein content and highest ash content.
    Description: Includes:- 1 table.;13 refs.
    Keywords: Fisheries ; Chemistry ; Atya gabonensis ; Nigeria ; Benue R. ; freshwater environment ; Lipids ; Organic compounds ; Proteins ; Ash content ; Cured products ; Fish ; Shrimp fisheries
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 378 -381
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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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    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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  • 66
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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
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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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    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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    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
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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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    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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    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
    Format: 10
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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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    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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    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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  • 77
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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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  • 78
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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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    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
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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: application/pdf
    Format: A-6.1-A-6.2
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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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    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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    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
    Format: 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
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-3.1-B-3.8
    Format: 8
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  • 87
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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
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-5.1-B-5.4
    Format: 4
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  • 88
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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
    Format: application/pdf
    Format: application/pdf
    Format: C-9.1-C-9.3
    Format: 3
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  • 89
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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
    Format: C-1.1
    Format: 1
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  • 90
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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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  • 91
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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
    Format: application/pdf
    Format: application/pdf
    Format: A-1.1-A-1.3
    Format: 3
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  • 92
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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
    Format: 1
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  • 93
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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
    Format: 2
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  • 94
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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
    Format: 3
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  • 95
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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
    Format: C-4.1-C-4.2
    Format: 2
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  • 96
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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
    Format: 2
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  • 97
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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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  • 98
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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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  • 99
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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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  • 100
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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
    Format: 7
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