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  • Processed fishery products  (27)
  • Japan
  • Parvalbumin
  • Marine Fisheries Research Department, Southeast Asian Fisheries Development Center  (30)
  • Annual Reviews
  • 1
    Publication Date: 2022-05-25
    Description: First published online as a Review in Advance on October 24, 2005. (Some corrections may occur before final publication online and in print)
    Description: Author Posting. © Annual Reviews, 2005. This article is posted here by permission of Annual Reviews for personal use, not for redistribution. The definitive version was published in Annual Review of Physiology 68 (2006): 22.1-22.29, doi:10.1146/annurev.physiol.68.040104.105418.
    Description: Superfast muscles of vertebrates power sound production. The fastest, the swimbladder muscle of toadfish, generates mechanical power at frequencies in excess of 200 Hz. To operate at these frequencies, the speed of relaxation has had to increase approximately 50-fold. This increase is accomplished by modifications of three kinetic traits: (a) a fast calcium transient due to extremely high concentration of sarcoplasmic reticulum (SR)-Ca2+ pumps and parvalbumin, (b) fast off-rate of Ca2+ from troponin C due to an alteration in troponin, and (c) fast cross-bridge detachment rate constant (g, 50 times faster than that in rabbit fast-twitch muscle) due to an alteration in myosin. Although these three modifications permit swimbladder muscle to generate mechanical work at high frequencies (where locomotor muscles cannot), it comes with a cost: The high g causes a large reduction in attached force-generating cross-bridges, making the swimbladder incapable of powering low-frequency locomotory movements. Hence the locomotory and sound-producing muscles have mutually exclusive designs.
    Description: This work was made possible by support from NIH grants AR38404 and AR46125 as well as the University of Pennsylvania Research Foundation.
    Keywords: Parvalbumin ; Ca2+ release ; Ca2+ uptake ; Cross-bridges ; Adaptation ; Sound production ; Whitman Center
    Repository Name: Woods Hole Open Access Server
    Type: Article
    Format: 567086 bytes
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  • 2
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    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
    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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  • 3
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    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
    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
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    Format: application/pdf
    Format: 62
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  • 4
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    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
    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
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  • 5
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    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
    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
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    Format: 99
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  • 6
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    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
    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
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    Format: application/pdf
    Format: application/pdf
    Format: 105-109
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  • 7
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    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
    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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  • 8
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    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
    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
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  • 9
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    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
    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: A-4.1-A-4.2
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  • 10
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    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
    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
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  • 11
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    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
    Publication Date: 2021-07-24
    Keywords: Fisheries ; Processed fishery products ; Fishery data ; Fishery institutions ; Philippines
    Repository Name: AquaDocs
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    Format: application/pdf
    Format: application/pdf
    Format: 262-264
    Format: 3
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  • 12
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    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
    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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  • 13
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    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
    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
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    Format: application/pdf
    Format: application/pdf
    Format: 106-114
    Format: 9
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  • 14
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    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
    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
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  • 15
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    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
    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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  • 16
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    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
    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: A-6.1-A-6.2
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  • 17
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    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
    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: A-7.1-A-7.4
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  • 18
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    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
    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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  • 19
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    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
    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
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  • 20
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    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
    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
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  • 21
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    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
    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
    Format: application/pdf
    Format: 19-21
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  • 22
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    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
    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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    Format: application/pdf
    Format: 22
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  • 23
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    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
    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: application/pdf
    Format: application/pdf
    Format: 30-41
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  • 24
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    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
    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
    Format: application/pdf
    Format: 23-29
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  • 25
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    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
    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
    Format: application/pdf
    Format: 52
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  • 26
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    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
    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
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 53
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  • 27
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    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
    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
    Format: application/pdf
    Format: 55-58
    Format: 4
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  • 28
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    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
    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
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    Format: application/pdf
    Format: application/pdf
    Format: 42-47
    Format: 6
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  • 29
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    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
    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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    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
    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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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26802 | 23782 | 2019-11-12 05:28:20 | 26802 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publication Date: 2022-08-02
    Description: Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures 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 additives ; Food technology ; Standards ; Specifications ; pH
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-3.1-A-3.2
    Format: 2
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  • 32
    Publication Date: 2022-05-26
    Description: © The Author(s), 2017. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Annual Review of Marine Science 9 (2017): 173-203, doi:10.1146/annurev-marine-010816-060733.
    Description: The events that followed the Tohoku earthquake and tsunami on March 11, 2011, included the loss of power and overheating at the Fukushima Daiichi nuclear power plants, which led to extensive releases of radioactive gases, volatiles, and liquids, particularly to the coastal ocean. The fate of these radionuclides depends in large part on their oceanic geochemistry, physical processes, and biological uptake. Whereas radioactivity on land can be resampled and its distribution mapped, releases to the marine environment are harder to characterize owing to variability in ocean currents and the general challenges of sampling at sea. Five years later, it is appropriate to review what happened in terms of the sources, transport, and fate of these radionuclides in the ocean. In addition to the oceanic behavior of these contaminants, this review considers the potential health effects and societal impacts.
    Description: K.B. was supported in part by the Gordon and Betty Moore Foundation and the Deerbrook Charitable Trust. P.M. was supported in part by the Generalitat de Catalunya through MERS (grant 2014 SGR 1356), the European Commission 7th Framework COMET-FRAME project (grant agreement 604974), and the Ministerio de Economía y Competitividad of Spain (project CTM2011-15152-E). S.C. was supported in part by the French program Investissement d'Avenir run by the National Research Agency (AMORAD project, grant ANR-11-RSNR-0002). D.O. was supported in part by the Center for Environmental Radioactivity (NFR Centers of Excellence grant 223268/F50). J.N.S. was supported in part by the Marine Environmental Observation, Prediction, and Response Network.
    Keywords: Cesium ; Caesium ; North Pacific ; Radioactivity ; Japan
    Repository Name: Woods Hole Open Access Server
    Type: Article
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