Determination of physical properties of meat: Measurement of pH
Share
Abstract
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 are presented.
Suggested Citation
Lim, P. Y. (1987). Measurement of pH. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-3.1-A-3.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Related items
Showing items related by title, author, creator and subject.
-
Tilapia hatchery and grow-out
Southeast Asian Fisheries Development Center, Aquaculture Department (Aquaculture Department, Southeast Asian Fisheries Development Center, 2016) -
Sea bass culture
Southeast Asian Fisheries Development Center, Aquaculture Department (Aquaculture Department, Southeast Asian Fisheries Development Center, 2017) -
Grouper, mudcrab and company
Southeast Asian Fisheries Development Center, Aquaculture Department (Aquaculture Department, Southeast Asian Fisheries Development Center, 1996)The paper discusses aquaculture practices on the three other high-value commodities which can be cultured as an alternative to shrimp. These species are grouper, mud crab and sea bass, it also discusses milkfish aquaculture ...