Contents

• PART A. DETERMINATION OF PHYSICAL PROPERTIES OF MEAT
  • 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
• PART B. DETERMINATION OF CHEMICAL PROPERTIES OF MEAT
  • 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
• PART C. ANALYSIS OF OILS
  • 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
• PART D. ANALYSIS OF ADDITIVES
  • 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
• PART E. MICROBIOLOGICAL PROCEDURE
  • 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
• PART F. QUALITY ASSESSMENT AND IDENTIFICATION
  • F-1 Sensory evaluation of fish and fish products
    LOW LAI KIM
  • F-2 Thin layer isoelectric focusing of fish protein
    NG CHER SIANG
• 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