01 SEAFDEC Publications: Recent submissions
Hiện đang hiển thị các mục 1241 - 1260 trong tổng số 3916
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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 ... -
Freezing effects of raw materials on threadfin bream surimi gel quality
(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 ... -
Effects of modified atmosphere packaging on storage stability of dried salted sardines (Sardinops neopilchardus)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)Australian sardines (Sardinops neopilchardus) were salted, dried and packaged with (1) air (LDPE bags) (2) under vacuum, and (3) nitrogen gas-flushed and stored at 30°C, 75% RH for 12 weeks. Storage time was the most ... -
Technology for fish cracker (keropok) production
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)The paper describes two levels of technology that can be used for keropok production. Keropok are popular snack foods in Malaysia and the ASEAN countries, and are produced by gelatinization of starch with water, to form ... -
The fish processing industry in Thailand
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
The fish processing industry in Singapore
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Status of the Philippine fish processing industry
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Present status of fish processing in Malaysia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Development of fishery post-harvest technology in Indonesia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Storage lives of chilled and frozen scampi
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
From basic research to new industries within marine biotechnology: successes and failures in Norway
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991) -
Advances and technical problems of fish processing in Southeast Asia
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)
