01 SEAFDEC Publications: Recent submissions

Now showing items 1241-1260 of 3926

    • Fish for the People Vol. 17 No. 1 

      Southeast Asian Fisheries Development Center (Secretariat, Southeast Asian Fisheries Development Center, 2019)

    • Harnessing the benefits of breeding the Asian medicinal leech 

      Wannapat, Nutthapong (Secretariat, Southeast Asian Fisheries Development Center, 2019)
      The Asian medicinal leech (Hirudinaria manillensis (Lesson, 1842)) can be found in freshwater environments including swamps and paddy fields. In Thailand, the Asian medicinal leech is most abundant in the Northeastern ...

    • Bringing fish catch to homes fresh via fish liner or walkathon: Agusan del Norte, Philippines in focus 

      Rayos, Joseph Christopher C.; Eom, Ciara Mae B.; Dela Cruz, Cathleen D. (Secretariat, Southeast Asian Fisheries Development Center, 2019)
      In many rural areas in the Philippines, fresh fish catch does not usually reach the communities and homes because of transportation and accessibility constraints. As a result, the fish catch that comes to rural areas had ...

    • Application of molecular techniques for sustainable management of inland fisheries: The experience of Indonesia 

      Wibowo, Arif; Sulit, Virgilia T. (Secretariat, Southeast Asian Fisheries Development Center, 2019)
      Indonesia embraces large areas of inland water resources with potentials for development of its inland capture fisheries. To obtain the optimal and sustainable benefits from these resources for the benefit of present and ...

    • Exploring the sustainable development of demersal fishery resources in the high seas 

      Sayan, Suwanee; Chanrachkij, Isara (Secretariat, Southeast Asian Fisheries Development Center, 2019)
      The Southeast Asian Fisheries Development Center (SEAFDEC) is an autonomous inter-governmental body established as a regional treaty organization in 1967, to promote sustainable fisheries development in Southeast Asia. ...

    • Addressing the issues and concerns on Anguillid eel fisheries in Southeast Asia 

      Suryati, Ni Komang; Pamungkas, Yanu Prasetiyo; Muthmainnah, Dina (Secretariat, Southeast Asian Fisheries Development Center, 2019)
      The SEAFDEC Inland Fishery Resources Development and Management Department (SEAFDEC/IFRDMD) has been mandated to “monitor the state of exploitation and utilization of inland fishery resources and to come up with scientific ...

    • Inventory of fish products in Southeast Asia 

      Ng, Mui Chng; Hooi, Kok Kuang; Miwa, Katsutoshi (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)

    • Fish products data collection in the Philippines: A personal experience 

      Guevara, Gloria (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)

    • Assessment of mercury contents of tuna in East Indonesian seas 

      Santoso; Sunarya; Eddy, P. (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 ...

    • Determination of Listeria monocytogenes in fresh shrimps using new FDA Listeria method 

      Santoso; Haryani, Ennatha Sri; Susilowati, Budi (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 ...

    • Histamine content changes during processing of canned tuna by Indonesian canning factories 

      Sunarya; Santoso (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.) 

      Low, Lai Kim; Ng, Cher Siang (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 

      Tan-Teo, Poh Hong; Ng, Cher Siang (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) 

      Ng, Cher Siang; Lee, How Kwang; Ng, Mui Chng (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) 

      Ishak, Ismail Bin Haji (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 

      Raksakulthai, Nongnuch; Kiatsrichart, Sirima; Sangsiwarit, Wuthisak (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 

      Marfori, Emma A.; Borja, Norma C.; Guevara, Gloria (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) 

      Kiatkungwalkrai, Porathip (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 

      Yamprayoon, Jirawan; Virulhakul, Poonsap; Punthura, Somkiat (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 ...

    • Freezing effects of raw materials on threadfin bream surimi gel quality 

      Garnjanagoonchorn, Wunwiboon; Samuhasaneetoo, Suched (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)
      Threadfin bream (Nemipterus spp.) were bought from the landing pier and used as raw materials for frozen surimi production. The fishes were frozen at -36°C until the center of the fish was cooled to -18"C. The frozen fish ...