01 SEAFDEC Publications: Recent submissions
Ipinapakita ngayon ang mga item 1061-1080 ng 3926
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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. -
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: 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: 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 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 ...
