Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products, 2nd Edition
រុករកគោលដៅ៖
Contents
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PART A. DETERMINATION OF PHYSICAL PROPERTIES OF MEAT
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A-1 Determination of moisture
NG MUI CHNG -
A-2 Determination of ash
NG MUI CHNG -
A-3 Measurement of pH
LIM PANG YONG -
A-4 Measurement of free and expressible drips
NG CHER SIANG -
A-5 Fish protein extractibility and its determination
LIM PANG YONG -
A-6 Viscosity of fish meat sol
LIM PANG YONG -
A-7 Quality assessment of fish jelly products and raw materials used for production of fish jelly products
NG MUI CHNG -
A-8 Water activity by Conway’s microdiffusion method
Makoto Yamagata
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A-1 Determination of moisture
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PART B. DETERMINATION OF CHEMICAL PROPERTIES OF MEAT
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B-1 Protein determination by Kjeldahl method
LIM PANG YONG -
B-2 Protein determination by Biuret method (Modified by Umemoto)
LIM PANG YONG -
B-3 Determination of trimethylamine oxide, trimethylamine, total volatile basic nitrogen by Conway’s micro-diffusion method (boric acid method)
NG CHER SHIANG & LOW LAI KIM -
B-4 Determination of DMA-N by Dyer's colorimetric method using copper dithiocarbamate
NG CHER SHIANG -
B-5 Determination of formaldehyde in fish meat using Nash's reagent
NG CHER SHIANG -
B-6 Determination of K value
NG CHER SHIANG -
B-7 Freshness testing paper
NG CHER SHIANG -
B-8 Determination of volatile basic nitrogen, trimethylamine oxide nitrogen and trimethylamine nitrogen by Conway’s microdiffusion method (barium hydroxide method)
MAKOTO YAMAGATA & LOW LAI KIM -
B-9 Determination of ammonia
LOW LAI KIM -
B-10 Qualitative test of formaldehyde
LOW LAI KIM -
B-11 Determination of formaldehyde by 4-amino-3-hydrazino-5-mercapto-1,2,4-triazo(AHMT) method
MAKOTO YAMAGATA & LOW LAI KIM -
B-12 Determination of K-value by freshness meter
NG CHER SIANG -
B-13 Fractionation and determination of fish proteins
KATSUTOSHI MIWA & LIM PANG YONG
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B-1 Protein determination by Kjeldahl method
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PART C. ANALYSIS OF OILS
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C-1 Significance of analysis of lipids
LOW LAI KIM -
C-2 Extraction of lipids (modified Folch's Method)
LOW LAI KIM -
C-3 Determination of total lipid content
LOW LAI KIM -
C-4 Determination of phospholipid content
LOW LAI KIM -
C-5 Determination of acid value
LOW LAI KIM -
C-5.3 Determination of free fatty acid (FFA)
LOW LAI KIM -
C-6 Determination of saponification value
LOW LAI KIM -
C-7 Determination of peroxide value
LOW LAI KIM -
C-8 Determination of thiobarbituric acid (TBA) number
LOW LAI KIM -
C-9 Determination of methyl esters of fatty acids by gas chromatographic method
LOW LAI KIM -
C-10 Determination of the degree of lipid oxidation by gas chromatography
LOW LAI KIM -
C-11 Preparation of methyl esters by Boron Trifluoride Method
LOW LAI KIM -
C-12 Extraction and determination method of lean fish lipids
KATSUTOSHI MIWA & LOW LAI KIM -
C-13 Lipid composition analysis by thin layer chromatography
KATSUTOSHI MIWA
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C-1 Significance of analysis of lipids
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PART D. ANALYSIS OF ADDITIVES
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D-1 Detection of polyphosphates
NG MUI CHNG -
D-2 Determination of monosodium L-glutamate (MSG) content in fish jelly products
NG MUI CHNG -
D-3 Determination of sugar (sucrose) by Somogyi's Method
NG MUI CHNG -
D-4 Determination of starch
NG MUI CHNG -
D-5 Determination of salt
NG MUI CHNG -
D-6 Semi-quantitative analysis of boric acid and borates in meat and meat products
NG MUI CHNG -
D-7 Determination of sodium nitrite by colorimetric method
MAKOTO YAMAGATA & LOW LAI KIM -
D-8 Determination of sulphur dioxide in frozen shrimps by colorimetric and Conway's microdiffusion method
MAKOTO YAMAGATA & LOW LAI KIM -
D-9 Determination of sulphur dioxide by Rankine method (Alkali titration method)
MAKOTO YAMAGATA & LOW LAI KIM -
D-10 Determination of sulphur dioxide by Rankine method (Colorimetric method)
MAKOTO YAMAGATA & LOW LAI KIM -
D-11 Determination of benzoic acid (AOAC method)
NG MUI CHNG -
D-12 Determination of benzoic, sorbic and dehydroacetic acid by steam-distillation and UV spectrophotometric method
MAKOTO YAMAGATA
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D-1 Detection of polyphosphates
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PART E. MICROBIOLOGICAL PROCEDURE
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E-1 Handling of food samples
LIM PANG YONG -
E-2 Aerobic plate count
LIM PANG YONG -
E-3 Coliforms and Escherichia coli
LIM PANG YONG -
E-4 Salmonellae and Shigella
LIM PANG YONG -
E-5 Staphylococcus aureus
LIM PANG YONG -
E-6 Faecal streptococci
LIM PANG YONG -
E-7 Vibrio cholera
LIM PANG YONG -
E-8 Vibrio parahaemolyticus
LIM PANG YONG -
E-9 Anaerobic plate count
MAKOTO YAMAGATA -
E-10 Fungi (mould and yeast) plate count
MAKOTO YAMAGATA -
E-11 Spore forming bacteria count
LIM PANG YONG
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E-1 Handling of food samples
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PART F. QUALITY ASSESSMENT AND IDENTIFICATION
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F-1 Sensory evaluation of fish and fish products
LOW LAI KIM -
F-2 Thin layer isoelectric focusing of fish protein
NG CHER SIANG
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F-1 Sensory evaluation of fish and fish products
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APPENDICES
- A. Most probable numbers (MPN) per 1 g of sample, using 3 tubes with each of 0.1, 0.01 and 0.001 g portions
- A1. Most probable numbers per 100 ml of sample, planting 5 portions in each of 3 dilutions in geometric series
- B. Media preparation methods
- C. Biochemical tests in diagnostic microbiology
- D. Preparation methods for reagents
- E. Examination methods of vibrio cholera in Japan
- F. Triangle test
- G. Duo-trio test
- H. Simple 9 point hedonic scale
- I. Statistic table for Triangle test
- J. Statistic table for Duo-trio test
សម្ភារៈចុះឈ្មោះចុងក្រោយ
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Laboratory manual on analytical methods and procedures for fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)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 ... -
Quality assessment and identification: Thin layer isoelectric focusing of fish protein
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Quality assessment and identification: Sensory evaluation of fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Spore forming bacteria count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Fungi (mould and yeast) plate count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Anaerobic plate count (spread and pour plate method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Vibrio parahaemolyticus
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Vibrio cholera
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Faecal streptococci
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Staphylococcus aureus
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Salmonellae & Shigella
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Coliforms and Escherichia coli
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Aerobic plate count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Handling of food samples
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sorbic acid, benzoic acid and dehydroacetic acid by steam distillation and UV spectrophotometric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of benzoic acid
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) by Rankine method B : Colorimetric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) by Rankine method A : Alkali titration method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sodium nitrite (residual NO2) by colorimetric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)