Manuals
http://hdl.handle.net/20.500.12066/5430
2024-03-29T09:56:35ZTraining manual on fish quality preservation
http://hdl.handle.net/20.500.12066/6646
Training manual on fish quality preservation
Low, Lai Kim; Ng, Cher Siang
The use of fish begins from the time the fish is harvested, moves through an often long distribution chain, before it is finally presented to the consumer for his eating pleasure. Along the way, some forms of handling and processing is essential in preserving the quality of the fish.
The quality preservation of fish also serves to ensure that its commercial value is not lost, and therefore is a key factor in making fish an internationally traded commodity.
Ultimately, fish is consumed by man for his well being and pleasure. It is this factor that dictates the true value of the fish. Hence, all the objectives of quality preservation and its practice throughout the industry should be geared towards this goal.
This manual represents a continuing effort by the Marine Fisheries Research Department to provide useful guides for technical personnel. The manual was prepared as a teaching tool for educators and trainers who need to conduct courses in fish quality preservation, primarily to fish retailers and seafood handlers.
The subject coverage in this manual is broad, touching on many concepts that have a bearing on fish quality preservation. On the other hand, the language used is deliberately kept as non-technical as possible, so that the manual user can effectively relate with his students.
The manual is divided into 2 Modules. Module I introduces the idea of Total Fish Quality. It covers the fundamental concepts of what constitutes fish quality, the changes occurring during fish spoilage and the value of fish as food. Module II introduces the two major forms of fish quality preservation, namely icing and freezing, identifies the role of hygiene and sanitation practices in fish quality preservation, and the practical requirements for quality preservation at retail outlets. The Module Objective, Lesson Objectives, and time allocations for each lesson and practical session are listed to aid the trainers in their programme planning. Trainee’s notes and visual aids are provided in Annex 1 and Annex 2 respectively.
1992-01-01T00:00:00ZRetort pouch seafood
http://hdl.handle.net/20.500.12066/5433
Retort pouch seafood
Ng, Mui Chng; Lee, How Kwang; Chia, Evelyn Geok Hoon; Somboonyarithi, Varatip; Thongraung, Chakree
1996-01-01T00:00:00ZProduction of battered and breaded fish products from minced fish and surimi
http://hdl.handle.net/20.500.12066/5432
Production of battered and breaded fish products from minced fish and surimi
Tan, Sen Min; Ng, Mui Chng; Lee, How Kwang; Brown, Gordon; Smith, Jim; McClare, Jim
This manual, prepared by the RC-FPT, addresses all aspects of the project's objectives: to strengthen fish processing plant quality control and fish inspection services; to develop improved methods in fish processing technologies; and to communicate this information to the ASEAN countries. Specifically, it contains material on the development and implementation of improved methods and technologies in fish processing, preservation and packaging. It also contains information on Hazard Analysis Critical Control Points and on Good Manufacturing Practices required to produce a quality product: this information is intended for use by both fish inspection services and fish processors. Finally, it is presented in a form that will facilitate the transfer of this technology to the fish processing industries in ASEAN and outside the region.
1994-01-01T00:00:00ZA guide to the grading of fish and shellfish
http://hdl.handle.net/20.500.12066/5431
A guide to the grading of fish and shellfish
Sophonphong, Krissana; Low, Lai Kim; Lim, Pang Yong
This manual endeavours to guide fish wholesalers, retailers, processors, inspectors and technologists who are confronted with the need to use sensory tests to evaluate the quality of fish and shellfish under iced storage. It also aims to objectively reflect the sensory changes in fish and shellfish with the chemical, biochemical and microbiological indices. The manual has been made user friendly by organising the data as simply as possible and by providing many coloured plates of fish and shellfish at different stages of spoilage to serve as a basis for comparison.
1988-01-01T00:00:00Z