03 Technical Publications and Reports on Fish Handling and Post-harvest Practiceshttp://hdl.handle.net/20.500.12066/58312024-03-28T17:13:46Z2024-03-28T17:13:46Zการเก็บรักษาคุณภาพสัตว์น้ำบนเรือประมงhttp://hdl.handle.net/20.500.12066/72102023-03-23T02:22:39Z2022-07-01T00:00:00Zการเก็บรักษาคุณภาพสัตว์น้ำบนเรือประมง
เอกสารประกอบการฝึกอบรม เรื่อง การเก็บรักษาคุณภาพสัตว์น้ำบนเรือประมง ณ มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตปัตตานี
2022-07-01T00:00:00Zเทคโนโลยีการเก็บรักษาคุณภาพสัตว์น้ำอย่างเป็นมิตรต่อสิ่งแวดล้อม/ผู้บริโภคhttp://hdl.handle.net/20.500.12066/72112023-03-23T02:22:40Z2022-07-01T00:00:00Zเทคโนโลยีการเก็บรักษาคุณภาพสัตว์น้ำอย่างเป็นมิตรต่อสิ่งแวดล้อม/ผู้บริโภค
หนังสือเล่มนี้กล่าวถึง เทคนิคการเก็บรักษาความสดของสัตว์น้ำอย่างเป็นมิตรต่อผู้บริโภค การใช้เครื่องมือสำหรับเก็บรักษาสัตว์น้ำ เทคนิคการดองสัตว์น้ำในน้ำที่เย็นจัดสำหรับเรือประมงชายฝั่ง รวมถึง ลักษณะ และวิธีการลดความเสื่อมเสียของสัตว์น้ำจากการจัดเก็บด้วยการใช้เทคนิคที่เหมาะสม อาทิเช่น เทคนิคการใช้น้ำแข็ง การดองในน้ำเย็น การใช้น้ำแข็งสำหรับการเก็บรักษาสัตว์น้ำ ห้องเย็น ระบบทำความเย็น การควบคุมดูแลสิ่งแวดล้อมสำหรับการปฏิบัติงาน และเก็บรักษาสัตว์น้ำบนเรือ
2022-07-01T00:00:00ZTraining manual on fish quality preservationLow, Lai KimNg, Cher Sianghttp://hdl.handle.net/20.500.12066/66462021-11-28T03:08:09Z1992-01-01T00:00:00ZTraining 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.
1992-01-01T00:00:00ZLaboratory manual on analytical methods and procedures for fish and fish productshttp://hdl.handle.net/20.500.12066/60862021-11-28T03:08:09Z1992-01-01T00:00:00ZLaboratory manual on analytical methods and procedures for fish and fish products
Miwa, Katsutoshi; Low, Su Ji
The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
Since the release of the first edition of this Laboratory Manual in 1987, the Marine Fisheries Research Department has received favorable comments and suggestions to review and expand the subjects covered in the publication. The Department, therefore, requested the opinions of SEAFDEC Member Countries, and the task of updating began in 1991 under the direction of Dr. Katsutoshi Miwa, Deputy Chief of MFRD and formerly Director of the Tokai Regional Fisheries Laboratory of Japan (now renamed the National Fisheries Research Institute). The items described have been revised under six chapters; as far as possible, the descriptions follow officially recognized methods.
For the convenience of users, this volume incorporates all the entries of the first edition that have remained unchanged, making it unnecessary to refer to the first edition.
The target users of the Manual remain unchanged: they include both experienced laboratory workers and other technical personnel, especially those involved in the analysis of fish and fish products, as well as inspection personnel. The contributors and editors have again endeavored to present the material as simple as possible, describing each step in the procedure. As before, the use of a ring file allows for easy updating of the material.
Since the target users are mainly from Southeast Asia, the Manual has been designed with special reference to this region. However, we hope that it will be useful as well to other users, and will prove at least as helpful as the earlier edition. [Excerpt from Preface]
1992-01-01T00:00:00Z