Fish Handling, Preservation and Utilization: Recent submissions
Ipinapakita ngayon ang mga item 101-120 ng 202
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Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method in fish meat. Specifically, the apparatus and the reagents ... -
Determination of chemical properties of meat: Determination of DMA-N by Dyer's colorimetric method using copper dithiocarbamate
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of DMA-N by Dyer's colometric method using copper dithiocarbamate in fish meat. Specifically, the reagents needed and the analytical procedures in the ... -
Determination of chemical properties of meat: Protein determination by Biuret method (Modified by Umemoto)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in protein determination using Biuret method (modified by Umemoto) in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and ... -
Determination of chemical properties of meat: Protein determination by Kjeldahl method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in protein determination using Kjeldhl method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculation are presented. -
Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Determination of physical properties of meat: Viscosity of fish meat sol
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Determination of physical properties of meat: Fish protein extractibility & its determination
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure fish protein extractability and its determination. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, the protein extractability ... -
Determination of physical properties of meat: Measurement of free and expressible drips
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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. -
Determination of physical properties of meat: Measurement of pH
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Determination of physical properties of meat: Determination of ash
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation ... -
Determination of physical properties of meat: Determination of moisture
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Abstracts of the various country reports, resource papers and case histories presented at the Seminar are cited individually. -
Inventory of fish products in Southeast Asia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)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 ... -
Fermented fish products in Thailand
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in ... -
Microbiology in quality control: Cockle depuration in Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Development of the cockle industry in Malaysia is discussed, with respect to problems regarding quality control. Activities conducted concerning the establishment of depuration plants to purify the cockles prior to sale ... -
Effect of trading time on the quality of fish traded at Navotas Fishing Port Complex
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)The Navotas Fishing Port Complex in Manila Bay, Philippines and its harbour and market operations are described in detail. The findings are presented of an assessment study conducted regarding the fish quality in the trading ... -
Satay fish and other traditional fish products development in Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Development activities in the traditional fish processing industry in Malaysia during the past 2 decades are outlined. Satay fish, keropok, dried/salted fish, and belacan products are detailed. -
Development of minced fish industry in Thailand
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Development in minced fish technology in Thailand has involved the improvement of machinery to replace manpower, the development of new processing techniques and the improved utilization of underutilized species. Socio-economic ... -
Utilization of trawl by-catch for the development of surimi and surimi-based products (1979-1987)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)Details are given of research activities conducted by the Marine Fisheries Research Department of Singapore regarding the use of small demersal fish (trawling by-catch) for the production of comminuted products. The ... -
A case history of fish jelly product development in Sarawak, Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)The development of fish jelly processing in Sarawak, Malaysia, a technique first introduced in 1984, is discussed. Socio-economic factors affecting the development of the industry are examined, considering attitudes, ...
