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  • Processed fishery products  (26)
  • Japan
  • Parvalbumin
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (29)
  • Annual Reviews
  • 2020-2022  (29)
  • 1
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    General introduction to marine processed products in Japan (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26864 | 23782 | 2019-11-05 03:26:43 | 26864 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The marine fishery catch for Japan in 1984 was over 12 million tonnes; the sardine catch was high, although Alaska pollack showed a decrease. A brief account is given of imports and export, both worldwide and for Japan, examining also factors affecting changes in the Japanese markets for fish and fish products.
    Keywords: Fisheries ; Trade ; Industrial products statistics ; Processed fishery products ; Market research ; Japan
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 63
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  • 2
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    Utilization and post-harvest technology of sardine, in relation to nutrition and health (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26863 | 23782 | 2019-11-05 03:28:23 | 26863 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Fish consumption in Japan is very high compared with other countries; it is approximately 96 g daily per capita and provides a good balance of protein, fats and oils, and carbohydrates. The largest component of the fish catch in Japan is sardine; attempts are being made to produce new products, other than the traditional forms, such as surumi. In fatty sardine fish, the characteristic components include polyunsaturated fatty acids which lower the blood cholesterol levels; in particular eicosapentaenoic acid lowers the incidence of adult diseases such as myocardial infarction.
    Keywords: Fisheries ; Food fish ; Public health ; Japan ; Sardinella
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 62
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  • 3
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    Satay fish and other traditional fish products development in Malaysia (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26869 | 23782 | 2019-11-05 03:14:28 | 26869 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Development activities in the traditional fish processing industry in Malaysia during the past two decades are outlined. Satay fish, keropok, dried/salted fish, and belacan products are detailed.
    Keywords: Fisheries ; Dried products ; Food technology ; Processed fishery products ; Product development ; Malaysia
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 87-90
    Format: 4
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  • 4
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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
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  • 5
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    Shellfish poisoning in Japanese waters (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26887 | 23782 | 2019-11-05 02:16:53 | 26887 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Under the supervision of the Fisheries Agency, each prefectural government has the responsibility of carrying out monitoring programs. Although some problems exist, monitoring operations have been proceeding successfully. Investigations concerning various aspects of shellfish poisoning are being conducted by 6 national institutions, 15 universities, and about 30 fisheries laboratories. Because shellfish poisoning is a kind of natural phenomenon, the only defense is the establishment of precise monitoring techniques to reduce damages. Efforts to improve monitoring, however, need to be carried out through fundamental research.
    Keywords: Fisheries ; Health ; Monitoring ; Public health ; Red tides ; Shellfish ; Dangerous organisms ; Japan
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 105-109
    Format: 5
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  • 6
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    Energy analysis of fishing and processing fish in Japan (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26724 | 23782 | 2019-08-29 00:55:51 | 26724 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Energy ; Fishing ; Processing fishery products ; Japan
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 23-35
    Format: 13
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  • 7
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    Laboratory manual on analytical methods and procedures for fish and fish products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26799 | 23782 | 2019-11-12 05:20:14 | 26799 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications
    Repository Name: AquaDocs
    Type: book
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  • 8
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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
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    Format: application/pdf
    Format: application/pdf
    Format: A-4.1-A-4.2
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  • 9
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    Evaluation on nutritional value of Javanese salted-boiled fish during processing with special reference to EPA and DHA content (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26694 | 23782 | 2019-08-28 01:57:13 | 26694 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: In order to implement a quality management concept for traditional processors, an evaluation of the nutritional value of raw materials and end products of salted-boiled fish obtained from a Javanese processor has been conducted. Chemical composition analyses which include moisture, protein, lipid and ash content was carried out to understand the changes in nutritional composition. EPA and DHA were analyzed using gas liquid chromatography to study the effect of processing on its stability. The results showed that the moisture content of the end product decreased in the range of 0.9 to 16.7 % compared to the raw material. There were no significant changes to protein, lipid and ash content after the fish was processed. Data on fatty acid analysis revealed that EPA and DHA content were reduced by an average of 0.48 to 5.02 % and 0.16 to 9.97 % respectively. The loss of EPA and DHA was higher in the product which was processed using dry-salt boiling technique compared to those boiled with brine.
    Keywords: Fisheries ; Processed fishery products ; Nutritive value ; Fatty acids
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 101-105
    Format: 5
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  • 10
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    Philippines: Compilation of data on processed fishery products (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26716 | 23782 | 2019-08-29 07:29:42 | 26716 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Processed fishery products ; Fishery data ; Fishery institutions ; Philippines
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 262-264
    Format: 3
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  • 11
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    Optimising quality retention in processing of salted-boiled fish based on kinetic organoleptic quality degradation (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26696 | 23782 | 2019-08-28 02:03:23 | 26696 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Time-temperature dependence of sensory quality factors in relation with thermal processing of salted-boiled product prepared from milk fish (Chanos-chanos) was investigated. Organoleptic z-values for the product of 19, 26, 24, 19 and 23°C were found for appearance, odor, taste, flesh texture and bone texture respectively. Based on a level of 50% bone texture change as the most important quality criterion, various processing conditions to optimise other quality factors could be established by computer simulation. The results indicated that in order to obtain optimum quality, retort processing condition set at temperatures between 115 to 120°C were favoured. The results also demonstrated that higher quality retention could be obtained by using smaller fish sizes. Based on microbial sterility evaluation it can be suggested for possible application that hermetically restorable plastic package be used in the processing in order to increase shelf life of the product.
    Keywords: Fisheries ; Processed fishery products ; Quality control
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 115-119
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  • 12
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    Food additives and effect of thickness on fish crackers quality (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26695 | 23782 | 2019-08-28 02:01:34 | 26695 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Investigation on the effects of the use of 0.2% food additives (sodium bicarbonate, sodium polyphosphate and ammonium bicarbonate) on the cracker quality has been conducted. Crackers were made from sago and fortified with 25% offish meat (Congresox talabon). Cracker thickness studied were 2, 3 and 4 mm. The cracker quality was evaluated in terms of expansion volume and crispiness. The results showed that crackers with sodium bicarbonate addition and 2 mm thickness had the highest volumetric expansion and crispiness followed by sodium polyphosphate and ammonium bicarbonate.
    Keywords: Fisheries ; Food additives ; Processed fishery products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 106-114
    Format: 9
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  • 13
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    Good manufacturing practices for the canning of tuna: Receipt, examination, handling and storage of raw fish (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26798 | 23782 | 2019-11-21 02:00:08 | 26798 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The section presents the good management practices on the receipt, handling, and storage of raw or frozen tuna that will be used for canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 6-12
    Format: 7
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  • 14
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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
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    Format: application/pdf
    Format: application/pdf
    Format: 318
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  • 15
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    Determination of physical properties of meat: Viscosity of fish meat sol (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26805 | 23782 | 2019-11-12 05:40:26 | 26805 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability of the fish meat, fish mince, leached meat, and surimi, etc. Specifically, the procedures in the sampling and sample preparation, the apparatus and reagents required, and the analytical procedures and calculations are presented.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Processed fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Viscosity ; Minced products
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: A-6.1-A-6.2
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  • 16
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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: application/pdf
    Format: A-7.1-A-7.4
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  • 17
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    Good manufacturing practices for the canning of tuna: Butchering, racking and staging (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26809 | 23782 | 2019-11-21 01:57:13 | 26809 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on the butchering, racking, and staging of tuna that will be used for canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 15-18
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  • 18
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    Good manufacturing practices for the canning of tuna: Thawing (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26808 | 23782 | 2019-11-21 01:58:37 | 26808 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents good management practices on thawing raw and frozen tuna that will be used for canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance ; Thawing ; Frozen products
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 13-14
    Format: 2
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  • 19
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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
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    Format: A-1.1-A-1.3
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  • 20
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    Good manufacturing practices for the canning of tuna: Precooking (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26810 | 23782 | 2019-11-21 01:55:39 | 26810 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on the pre-cooking of tuna that will be used for canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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    Format: application/pdf
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    Format: 19-21
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  • 21
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    Good manufacturing practices for the canning of tuna: Cooling the pre-cooked fish (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26811 | 23782 | 2019-11-21 01:54:06 | 26811 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on the cooling of pre-cooked tuna for canning.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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  • 22
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    Good manufacturing practices for the canning of tuna: Packing (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26813 | 23782 | 2019-11-21 01:50:06 | 26813 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents good management practices (GMP) on the packing of tuna product. Specifically, GMPs on the selection of ingredients, inspection of empty cans and lids, can filling, can seaming, and coding are discussed thoroughly.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance ; Health and safety
    Repository Name: AquaDocs
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    Format: 30-41
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  • 23
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    Good manufacturing practices for the canning of tuna: Cleaning (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26812 | 23782 | 2019-11-21 01:52:26 | 26812 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents good management practices on the cleaning of tuna that will be used for canned tuna products. Furthermore, the cleaning of materials that will be used for the entire canning process, and proper hygiene for the individuals involved were also discussed.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance ; Health and safety ; Public health ; Safety regulations
    Repository Name: AquaDocs
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    Format: application/pdf
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    Format: 23-29
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  • 24
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    Good manufacturing practices for the canning of tuna: Labelling (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26816 | 23782 | 2019-11-21 01:43:39 | 26816 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on the labelling of canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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    Format: application/pdf
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    Format: 52
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  • 25
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    Good manufacturing practices for the canning of tuna : Casing (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26817 | 23782 | 2019-11-21 01:41:52 | 26817 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on casing of canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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  • 26
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    Good manufacturing practices for the canning of tuna: Quality control (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26819 | 23782 | 2019-11-21 01:18:38 | 26819 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the quality control (QC) program for each canned tuna manufacturing establishment. Staffing and record-keeping practices were given emphasis.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
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    Format: application/pdf
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    Format: 55-58
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  • 27
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    Good manufacturing practices for the canning of tuna: Retorting (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26814 | 23782 | 2019-11-21 01:48:11 | 26814 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents the good management practices on the retorting of canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance ; Fishery industry equipment ; Fishery industry plants
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 42-47
    Format: 6
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  • 28
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    Good manufacturing practices for the canning of tuna: Product storage (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26818 | 23782 | 2019-11-21 01:39:37 | 26818 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: The section presents good management practices on storing canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 54
    Format: 1
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  • 29
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    Good manufacturing practices for the canning of tuna: Can cooling (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26815 | 23782 | 2019-11-21 01:45:50 | 26815 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-09-24
    Description: After finishing a full retort cycle, the canned tuna products shall be water-cooled. The temperature of the cans after cooling shall be between 45°C-50°C. The section presents the good management practices on the cooling of canned tuna products.
    Keywords: Fisheries ; Tuna fisheries ; Processed fishery products ; Canned products ; Canning ; Industrial production ; Quality control ; Manuals ; Certification ; Commercial legislation ; Production management ; Quality assurance
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 48-51
    Format: 4
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