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  • Articles  (40)
  • Processed fishery products  (27)
  • Environmental sensing
  • FT-ICR-MS
  • Lipids
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (35)
  • American Chemical Society  (3)
  • Biological and Chemical Oceanography Data Management Office (BCO-DMO). Contact: bco-dmo-data@whoi.edu  (1)
  • Kerch Branch ("YugNIRO") of FSBSI "AzNIIRKH"
Collection
  • Articles  (40)
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Keywords
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Years
  • 1
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    Analysis of oils: Extraction of lipids (modified Folch's Method) (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26829 | 23782 | 2019-11-19 01:08:33 | 26829 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid extraction from fish using the Modified Folch's Method. Instructions on sample preparation, and the apparatus and reagents needed are presented. Detailed procedures in lipid extraction are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications ; Lipids
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-2.1-C-2.2
    Format: 2
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  • 2
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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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  • 3
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    Analysis of oils: Determination of the degree of lipid oxidation by gas chromatography (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26837 | 23782 | 2019-11-19 00:39:35 | 26837 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in the determination of the degree of lipid oxidation by gas chromatography. Instructions on sample preparation and the detailed procedures and calculation are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Food technology ; Standards ; Specifications ; Lipids ; Fats ; Fatty acids ; Oxidation ; Chromatographic techniques
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: C-10.1
    Format: 1
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  • 4
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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
    Format: 1
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  • 5
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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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  • 6
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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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  • 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
    Format: application/pdf
    Format: application/pdf
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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
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-4.1-A-4.2
    Format: 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
    Type: book_section
    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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