Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products

 

Contents

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  • Laboratory manual on analytical methods and procedures for fish and fish products 

    Hasegawa, Hiroshi (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    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 ...

  • Microbial procedure: Vibrio parahaemolyticus 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Food poisoning due to Vibrio parahaemolyticus is afood-borne infection resulting from the ingestion of alarge number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with ...

  • Microbial procedure: Vibrio cholera 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus ...

  • Microbial procedure: Faecal streptococci 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Streptococci are gram-positive cocci, sometimes coccobacilli, arranged in chains. This group of streptococci resides in the intestine of warm-blooded animals. They are bile resistant and capable of growth at 45°C. Fecal ...

  • Microbial procedure: Staphylococcus aureus 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Staphylococcus aureus is a common organism on the skin and in the nasal passages of approximately 50% of the population. Heat-treated seafood may become contaminated with this organism by poor handling, then storage at ...

  • Microbial procedure: Salmonellae & Shigella 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Salmonella is a gram-negative bacterium of the family Enterobacteriaceae. Salmonella lives in animal and human intestines and is shed through feces, which usually infects humans through contaminated water or food. The paper ...

  • Microbial procedure: Coliforms and Escherichia coli 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Coliforms are Gram-negative, non-sporing, facultatively anaerobic rods which ferment lactose, producing acid and gas within 48 hrs and they belong to the family Enterobacteriaceae. Presented in the paper is the methodology ...

  • Microbial procedure: Aerobic plate count 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The aerobic plate count provides an estimate of the number of viable microorganisms in the food according to the medium used and the time and temperature incubation. Presented in the paper is the aerobic plate count procedure ...

  • Microbial procedure: Handling of food samples 

    Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Proper handling of samples is presented in the paper. Specifically, the procedures in the proper collection, transport, and storage of samples are presented. Moreover, the procedures of monitoring of the condition of samples ...

  • Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent, however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and ...

  • Analysis of additives: Determination of salt 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination ...

  • Analysis of additives: Determination of starch 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample ...

  • Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures ...

  • Analysis of additives: Determination of sugar (sucrose) by Somogyi's Method 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The paper provides the methodology in the determination of sugar (sucrose) in fish product by Somogyi's method. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination ...

  • Analysis of additives: Detection of polyphosphates 

    Ng, Mui Chng (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the ...

  • Analysis of oils: Preparation of methyl esters by Boron Trifluoride Method 

    Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The paper provides the methodology in the preparation of methyl esters by boron trifluoride methodin fish. Instructions on sample preparation and the apparatus and reagents needed are presented. Detailed procedures are ...

  • Analysis of oils: Determination of peroxide value 

    Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate ...

  • Analysis of oils: Determination of thiobarbituric acid (TBA) number 

    Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The paper provides the methodology in the determination of thiobarbituric acid (TBA) number in fish fat. The apparatus and reagents needed are presented. Detailed procedures and calculations are also presented.

  • Analysis of oils: Determination of saponification value 

    Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    Saponification value is the hydrolysis of esters. The paper provides the methodology in determination of saponification value of an oil. Instructions on sample preparation and the apparatus and reagents needed are presented. ...

  • Analysis of oils: Determination of methyl esters of fatty acids by gas chromatographic method 

    Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
    The paper provides the methodology of the determination of methyl esters of fatty acids by gas chromatographic method. Methyl esters of fatty acids from fish and animal fats having 8-24 carbon atoms are separated and ...

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