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  • 1
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    Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26840 | 23782 | 2019-11-15 07:59:29 | 26840 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Food
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-2.1-D-2.3
    Format: 3
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  • 2
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    Analysis of additives: Determination of sugar (sucrose) by Somogyi's Method (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26841 | 23782 | 2019-11-15 07:56:22 | 26841 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of sugar (sucrose) in fish product by Somogyi's method. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the sugar in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Fishery industry ; Food technology ; Standards ; Specifications ; Saccharides ; Products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-3.1-D-3.4
    Format: 4
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  • 3
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    Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26844 | 23782 | 2019-11-15 07:51:20 | 26844 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent; however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Borate minerals
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-6.1-D-6.2
    Format: 2
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  • 4
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    Utilization of trawl by-catch for the development of surimi and surimi-based products (1979-1987) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26867 | 23782 | 2019-11-05 03:18:36 | 26867 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Details are given of research activities conducted by the Marine Fisheries Research Department of Singapore regarding the use of small demersal fish (trawling by-catch) for the production of comminuted products. The production of frozen surimi and fish jelly products are described and technology transfer activities by the Department to the fish processing industry also outlined.
    Keywords: Fisheries ; Minced products ; Food technology ; Product development ; Singapore
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 78-80
    Format: 3
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  • 5
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    Inventory of fish products in Southeast Asia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26873 | 23782 | 2019-11-05 03:07:22 | 26873 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The findings are presented of a questionnaire conducted in Southeast Asia regarding fish products available, their quality and constraints to their marketing and promotion. Most quality problems were concentrated in the category of traditional products -- particularly smoked, dried and fermented items. The application of such information is identifying available products and highlighting and overcoming certain problems is considered briefly.
    Keywords: Fisheries ; Quality control ; Processed fishery products ; Market research ; South East Asia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 99
    Format: 1
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  • 6
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    Utilization of lizardfish, Saurida tumbil, for surimi production (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26705 | 23782 | 2019-08-29 08:02:13 | 26705 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Lizardfish, Saurida tumbil, is an abundant resource that is relatively underutilized. It is a potential raw material for surimi processing. Characterized by its ability to produce formaldehyde endogenously after catch, the lizardfish tends to have comparatively higher levels of formaldehyde, which is known to accelerate protein denaturation. As such minced meat from lizardfish has to be treated to enhance its gel-forming ability. The objective of this project is to improve the gel-forming ability of surimi made from fresh and frozen lizardfish by sodium pyrophosphate leaching (PL), and the use of egg white and beef-plasma protein concentrate. This was compared against the usual leaching (UL) method. Pyrophosphate leaching (PL) resulted in better gel-forming ability. Two-times of leaching using 0.2% sodium pyrophosphate resulted in the production of reasonably good quality fish jelly products from fresh and frozen lizardfish. Both egg white and beef-plasma protein concentrate improved the gel-forming ability of surimi from lizardfish. However, if the frozen raw material is of poor quality, neither pyrophosphate leaching nor the addition of egg-white or beef-plasma could improve the gel-forming ability of the surimi. The critical control point for raw material quality is its formaldehyde level. The best quality surimi is obtained when the formaldehyde level is below 15 ppm.
    Keywords: Fisheries ; Saurida tumbil ; Minced products ; Processing fishery products ; Experimental research
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 183-199
    Format: 17
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  • 7
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    Determination of ash (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26801 | 23782 | 2019-10-22 05:10:19 | 26801 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation for each method are presented.
    Keywords: Chemistry ; Fisheries ; Ashes ; Ash content ; Heating ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-2.1
    Format: 1
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  • 8
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    Analysis of additives: Detection of polyphosphates (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26839 | 23782 | 2019-11-15 08:02:24 | 26839 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the apparatus and reagents needed are presented. Detailed procedures in the chromatographic separation of polyphosphates are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Phosphates
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-1.1-D-1.3
    Format: 3
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  • 9
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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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  • 10
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    Inventory of fish products in Southeast Asia: Third edition, 1996 (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26712 | 23782 | 2019-08-29 01:08:39 | 26712 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Fishery products ; Surveys ; South East Asia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 253-256
    Format: 4
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