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  • Articles  (104)
  • Fishery products  (91)
  • Environmental sensing
  • FT-ICR-MS
  • Lipids
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (88)
  • FISON  (13)
  • American Chemical Society  (3)
  • Lagos (Nigeria)  (2)
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  • Articles  (104)
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  • 1
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    Proximate composition and amino acids profile of smoked catfish Clarias gariepinus and tilapia Oreochromis niloticus (2021)
    FISON | Lagos, Nigeria
    In:  http://aquaticcommons.org/id/eprint/23226 | 19325 | 2018-03-18 14:51:17 | 23226 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-13
    Description: The proximate composition and amino acids assay of smoked Clarias gariepinus and Oreochromis niloticus were determined using standard procedures. The mean proximate composition of Oreochromis niloticus are 8.9% moisture, 16.00% lipids, 5.6% ash, 44.5% crude protein, 0.42% crude fiber and 24.9% NFE while Clarias gariepinus has 8.19% moisture, 15.55% lipids, 4.725 ash, 40.46% crude protein, 0.50% crude fiber and 30.58% NFE. There is therefore a nutrient variation between the 2 species of fish Oreochromis niloticus has higher crude protein, lipids, moisture and ash content than Clarias gariepinus.The amino acids profile shows that both fishes have 17 amino acids. Apart from Tryptophan, the following essential amino acids Histidine, Methionine, Threonine, Isoleucine, Leucine, Lysine, Valine and Phenylalanine are present in both fish. Oreochromis niloticus however has higher quantities of the essential amino acids except for Histidine than Clarias gariepinus
    Description: Includes:- 2 tables.;2 figs.;7 refs.
    Keywords: Chemistry ; Fisheries ; Clarias gariepinus ; Oreochromis niloticus ; Nigeria ; Kainji L. ; freshwater environment ; Amino acids ; Ash content ; Lipids ; Organic compounds ; Moisture ; Proteins
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 91 - 95
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  • 2
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    Comparison of microbial load and proximate analysis of fresh lean fish Labeo coubie and fresh fatty fish Synodontis membranaceus with their smoked products (2021)
    FISON | Lagos, Nigeria
    In:  http://aquaticcommons.org/id/eprint/23224 | 19325 | 2018-03-18 13:56:36 | 23224 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-13
    Description: Comparative study on the microbial load and proximate composition of fresh lean fish Labeo cubie and fresh fatty fish Synodontis membranaceus with their smoked products were carried out. The colony count of different parts was carried out on all the samples and the results show the highest microbial load on the gut of both the fresh lean fish and the fresh fatty fish. The smoked dried lean fish and the smoked dry fatty fish had lower microbial counts compared to their fresh samples because smoking reduces the microbial load on fish. Biochemical characterization carried out on all isolates confirmed Gram-negative bacterial isolates. The proximate composition show that water is the most affected nutrient during the hot smoking of both the fresh fish sample and the fresh fatty sample with a corresponding increase in protein content. There was a significant difference (p〈 0.05) in proximate composition of smoked product of fresh fatty fish and the fresh lean fish. The colony counts of different parts of the fish reveals that majority of the microorganisms is found in the guts followed by gills and the lowest in the skin this is the pattern in the two fresh fish but for smoked fish the gut is usually removed before smoking.
    Description: Includes:- 4tables;9 refs.
    Keywords: Fisheries ; Labeo coubie ; Synodontis membranaceus ; Nigeria ; freshwater environment ; Microbial contamination ; Microbiological analysis ; Fishery products
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 80 - 85
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  • 3
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    Analysis of containers used by fishermen at Lake Alau community in Konduga Local Government Area of Borno State, Nigeria (2021)
    FISON | Lagos, Nigeria
    In:  http://aquaticcommons.org/id/eprint/23238 | 19325 | 2018-03-18 15:18:15 | 23238 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-13
    Description: Good handling of fish from the point of harvest to consumption is very essential and the quality of fish can only be maintained if only suitable containers are used in its processing, transportation, distribution and marketing. This study analyzed the different containers used by fishermen at lake Alau community in Konduga Local Government Area of Bomo State. The study was carried out in two prominent leading sites of lake Alau community which are kachalari and Abbari with the aid of questionnaires interview conducted with 50 randomly selected respondents fishermen. Both primary and secondary data were collected. The collected data were analyzed using the market cost of the various fish containers. The result shows that fish containers such as Metal basin, sacks, flat sacks and Metal trays have strong strength while Baskets, jerry cans and calabash have moderate strength the polythene bags, stationery and news print are very weak. Also baskets have the highest percentage of usage 20% while flat sacks, polythene bags and stationery have the highest percentage of 4%, which are the lowest. It can be concluded that, the different containers are afforded to fishermen but most of the containers are often kept dirty, which lead to poor hygiene, rough handling and invariably post-harvest losses and shortage in food supply. It can be recommended that, sheds should be provided at the landing sites to protect fresh fish the direct heat of the sun and enlightment of fishermen and traders on the minimum standard o fthe quality and hygiene for fish and fishery products.
    Description: Includes:- 4 tables;6 refs.
    Keywords: Fisheries ; Management ; Nigeria ; Alau L. ; freshwater environment ; Containers ; Fishery products
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 179 - 183
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  • 4
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    Evaluation of slurry formulations for processing of kilishi of bony tongue (Heterotis niloticus, Cuvier) (2021)
    FISON | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/24178 | 19325 | 2018-05-13 19:03:41 | 24178 | Fisheries Society of Nigeria
    Details
    Publication Date: 2021-07-15
    Description: The kilishi of Heterotis niloticus was produced for determination of appropriate slurry formulations for fish kilishi preparation. Thirty six freshly caught samples of H. niloticus with average weight of 306.20 ~c 18.33g, kilishi of this species was prepared with three different slurry formulations of high (F1), medium (F2) and low (F3) proportions of groundnut dough to spice mixture in the ratio of 1.3: 1.0, 1.0: 1.2 and 1.0: 1.8, respectively. Results of proximate composition indicated that kilishi of the H. niloticus prepared with formulation 3 (F3) recorded significantly higher (p〈0.05) protein content (54.22 ~c 0.01 %) and lower lipid content (8.00 ~c 0.00%), despite recording significantly higher (p〈0.05) moisture content (9.93 ~c 0.07%). Sensory score of kilishi of H. niloticus processed with F3 formulation rated significantly higher (p〈0.05) for taste, flavour and general acceptability with mean scores of 5.94 ~c 0.21,5.77 ~c 0.20 and 5.50 ~c 0.22, respectively. It could be concluded that kilishi of H. niloticus prepared with F3 formulation was the most acceptable hence, recommended for use in kilishi production.
    Description: Includes: 4 tables.;Also includes: 20 references.
    Keywords: Fisheries ; Heterotis niloticus ; Nigeria ; Sokoto ; Kilishi ; Heterotis niloticus ; Spices ; Proximate analysis ; Organoleptic assessment ; freshwater environment ; Freshwater fish ; Fishery products ; Processing fishery products ; Drying ; Packing fishery products ; Organoleptic properties ; Water content ; Enzymes ; Microorganisms
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 110-114
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  • 5
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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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  • 6
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    Regional survey of histamine in fish and fish products: Vietnam (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26312 | 23782 | 2019-04-02 01:39:27 | 26312 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Viet Nam ; Histamines ; Fish ; Fishery products ; Biological sampling ; Quality control
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 143-145
    Format: 3
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  • 7
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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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  • 8
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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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  • 9
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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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  • 10
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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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