Fish Handling, Preservation and Utilization: Recent submissions
Now showing items 141-160 of 202
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Development and implementation of a national HACCP training program: The experience of Vietnam
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The first HACCP training course in Vietnam organized by FAO and INFOFISH took place in Ho Chi Minh City in May 1991 with the participation of the managers from both industry and government. Following the principle of ... -
Quality assurance program for frozen surimi in Thailand
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Frozen surimi has been a major export fishery product of Thailand for many years. Approximately 70% of its total production is exported to Japan, while the remaining is locally used and exported to France, Korea, Taiwan ... -
Sensory assessment of frozen prawns
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Sensory assessment is one of the inspection methods officially enforced on imported foods by USA and Canada. Though often said to be "subjective", an efficient assessment can be achieved through training. Sensory assessment ... -
Effect of citric acid on the quality and shelf-life of dried shrimp
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Dried shrimp was processed by soaking fresh shrimp in citric acid solution of 0, 0.1, 0.3, 0.5% for 20 minutes, then boiling in 5% brine to select appropriate concentration of citric acid. Shelf-life storage of dried shrimp ... -
Utilization of lizardfish, Saurida tumbil, for surimi production
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Lizardfish, Saurida tumbil, is an abundant resource that is relatively underutilized. It is a potential raw material for surimi processing. Characterized by its ability to produce formaldehyde endogenously after catch, the ... -
Colour and quality assessment of tuna for sashimi
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The colour of tuna is the main criterion for quality assessment of sashimi. In Japan, the general rule is The brighter the red, the better the quality . The colour of fresh meat is due to the occurrence of myoglobin in ... -
Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Surimi from bighead carp was used in the production of crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture and general acceptability ... -
Development of value-added fishery products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Studies on the development of value-added products using arrow squid (Loligo sp.) and bullet tuna (Auxis rocheii, R.) were conducted. The recommended steps in new product development were systematically followed while ... -
Effects of processing on the quality of salted-dried fish of different species
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The quality of salted dried fish processed under certain processing conditions were compared. Similar parameters used in the production gave different quality products. Salt uptake was very rapid and highest in shark ... -
Critical control points in the processing of fish snacks in Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Fish remains an important source of protein for the Malaysian people regardless of their economic status and background. This commodity is an important export earner as well as providing employment to the nation. A substantial ... -
Chilled storage of Malaysian fishballs and hazards and CCP analyses
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 days. There were no changes in texture at 3 days of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most ... -
Optimising quality retention in processing of salted-boiled fish based on kinetic organoleptic quality degradation
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)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, ... -
Food additives and effect of thickness on fish crackers quality
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)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 ... -
Evaluation on nutritional value of Javanese salted-boiled fish during processing with special reference to EPA and DHA content
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)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 ... -
NAFIQACEN - The Vietnamese governmental competent authority on inspection and certification for fishery production conditions and product quality
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997) -
Advances in fish processing technology in Thailand in relation to quality management
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Fish and fishery products are important sources of food and are economically important to Thailand. Though marine fisheries production has become stagnant in the past decade, output is supplemented by both fresh water and ... -
Control of fish processing establishments in Singapore
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The Veterinary Public Health and Food Supply (VPHFS) Division of the Primary Production Department (PPD) is the government agency responsible for the inspection and licensing control of all fish processing establishments ... -
HACCP-based Philippine fish inspection program
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)This paper presents the current fish processing activities in the Philippines with particular emphasis on fish product quality management. It highlights some significant laboratory, technological and industrial advances ... -
Status and development of the fish processing industry in Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The main emphasis of the National Agriculture Policy is to increase food production. At the same time, the importance of managing the fishery resources on a sustainable basis is fully recognized. In the fisheries sector, ... -
Development of fish processing technology in relation to quality management in Indonesia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)1. The fishery industry in Indonesia comprise domestic-based traditional fish products factories and export-oriented companies. The traditional processing units are usually operated by small to medium-scale processors while ...
