Fish Handling, Preservation and Utilization: Recent submissions
Hiện đang hiển thị các mục 161 - 180 trong tổng số 202
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Seafood processing industry in Brunei Darussalam
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997) -
Regional HACCP and training requirements to the year 2000
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)Basic HACCP requirements for the region, and the role of the Project and the ASEAN Network are outlined. Training materials developed by the Project in prerequisite requirements and curriculums developed for HACCP training ... -
Present status and perspective on the implementation of HACCP in Japanese fish processing industries
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)The HACCP philosophy is gaining momentum with industry and regulators alike as the best approach to assuring the highest degree of food safety. This is exemplified by the numerous publications and courses on this subject ... -
World trend in surimi processing with respect to new technology and quality control
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)1. Internationalization and Diversification of Surimi Industry It is estimated that the world s surimi production in 1994 was 512,000 tonnes. Japan was the biggest surimi producer in the middle of 80 s, but the surimi ... -
Some clever techniques in the processing of traditional fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997) -
A simple way to maintain the fish processing industry
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)This paper emphasizes that efforts in the upgrading of the fish processing industry in Southeast Asia should be directed at each country s traditional fish products. In the coming era, the increase in food production may ... -
Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997) -
Inventory of fish products in Southeast Asia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Fish products data collection in the Philippines: A personal experience
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Determination of Listeria monocytogenes in fresh shrimps using new FDA Listeria method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)This paper describes a study to determine whether the new FDA Listeria method could detect Listeria monocytogenes in fresh shrimp (Penaeus monodon) grown in Java, Indonesia. It was found to be applicable; selective medium ... -
Assessment of mercury contents of tuna in East Indonesian seas
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Samples of meat were taken from tuna landed at Ambon, Biak, Bitung and Denpasar between August 1989 and February 1990 at two month intervals. They were flown to Jakarta for assessment of their mercury content. It was found ... -
Histamine content changes during processing of canned tuna by Indonesian canning factories
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)An assessment was carried out on histamine content of three canning factories. These factories are located in East Java (A), Bali (B) and North Sulawesi (C). Histamine contents were assessed along various stages of their ... -
Studies on the quality indices and preservation methods for boiled, dried anchovies (Stolephorus sp.)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Boiled, dried anchovies sold in Singapore are mainly imported from neighbouring countries. A survey was conducted to obtain an understanding of the quality of this product which is sold packed in polypropylene bags at ... -
The K value as a freshness index for tropical food fish and its application as a quality control tool during fish storage and distribution
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)The K value, expressed as K value % = HxR + Hx /ATP + ADP + AMP + IMP + HxR + Hx x 100 is a good index for estimating the enzymatic freshness of fish. The changes in K value of various species of tropical food fishes during ... -
Some factors influencing the gel strength of tropical sardine (Sardinella gibbosa)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Initial investigations into the use of Sardinella gibbosa for making surimi showed that gel strength (G.S.) of around 400 g cm was achievable under normal surimi processing conditions. Adjusting the pH during the leaching ... -
Bacterial contamination of the blood cockle (Anadara granosa)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)The contamination of cockles by bacteria of faecal origin was monitored during harvesting, at landing sites, and finally at the retail market. The study was carried out in the three major cockle-producing states of Penang, ... -
Liquid smoking of some fishery products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Natural and liquid smoking of striped catfish (Pangasius sutchi), chub mackerel (Rastrelliger brachysonus), squid (Loligo edulis) and green mussel (Mytilus viridis) were compared to evaluate the feasibility of liquid smoking ... -
Utilization of low value fish in the development of convenience foods
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Formulation studies on different fishery products like fish noodles, fishballs and fish sausage were conducted to develop, from low market value marine species and excess catch, convenience foods that are protein-rich, ... -
Optimum processing conditions and shelf-life of smoked striped catfish (Pangasius sutchi)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Striped catfish (Pangasius sutchi) is a fatty fish which possesses a specific nonpalatable flavour. Processing of this species into value-added smoked product so as to improve flavour and odour was therefore studied. The ... -
Effects of type and quantity of flours used on the quality of frozen fish balls
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Fish balls were produced from thread-fin-bream based surimi. Three types and quantities of flours were used in this study: tapioca flour, Purity 4 and National Frigex. Three, 5 and 8% were added during kneading. The cooked ...
