Fish Handling, Preservation and Utilization: Recent submissions
Ipinapakita ngayon ang mga item 81-100 ng 202
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Analysis of additives: Determination of salt
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination ... -
Analysis of additives: Determination of starch
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample ... -
Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Analysis of additives: Determination of sugar (sucrose) by Somogyi's Method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in the determination of sugar (sucrose) in fish product by Somogyi's method. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination ... -
Analysis of additives: Detection of polyphosphates
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the ... -
Analysis of oils: Preparation of methyl esters by Boron Trifluoride Method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in the preparation of methyl esters by boron trifluoride methodin fish. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures are ... -
Analysis of oils: Determination of peroxide value
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate ... -
Analysis of oils: Determination of thiobarbituric acid (TBA) number
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in the determination of thiobarbituric acid (TBA) number in fish fat. The apparatus and reagents needed are presented. Detailed procedures and calculations are also presented. -
Analysis of oils: Determination of saponification value
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Saponification value is the hydrolysis of esters. The paper provides the methodology in determination of saponification value of an oil. Instructions on sample preparation and the apparatus and reagents needed are presented. ... -
Analysis of oils: Determination of methyl esters of fatty acids by gas chromatographic method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology of the determination of methyl esters of fatty acids by gas chromatographic method. Methyl esters of fatty acids from fish and animal fats having 8-24 carbon atoms are separated and ... -
Analysis of oils: Determination of the degree of lipid oxidation by gas chromatography
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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. -
Analysis of oils: Determination of acid value
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Acid value is a measure of the extent to which the glyceride in the oil have been hydrolysed by lipase action. The paper provides the methodology in the determination of acid value. The apparatus and reagents needed are ... -
Analysis of oils: Determination of free fatty acid (FFA)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in determination of free fatty acids (FFA) in fish. -
Analysis of oils: Extraction of lipids (modified Folch's Method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Analysis of oils: Determination of phospholipid content
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in the determination of phospholipid content of fish. The apparatus and reagents needed are presented. Detailed procedures in determination of phospolipid content are provided. -
Analysis of oils: Determination of total lipid content
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in the determination of total lipid content of fresh fish without the destruction of the lipid extract. Information on the apparatus needed is presented. Detailed procedures and calculations ... -
Analysis of oils: Significance of analysis of lipids
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper discusses the significance of lipid analysis in fish. Fish lipids exist as phospholipids and triglycerides which deteriorates during storage due to hydrolysis and oxidation. -
Determination of chemical properties of meat: Determination of K value
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed ... -
Determination of chemical properties of meat: Determination of formaldehyde in fish meat using Nash's reagent
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of formaldehyde in fish meat using Nash's reagent. Specifically, the reagents and the apparatus and instruments needed in the analysis are presented. ... -
Determination of chemical properties of meat: Freshness testing paper
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.
