Laboratory manual on analytical methods and procedures for fish and fish products
Share
Abstract
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 procedures are also included.
Description
Since the release of the first edition of this Laboratory Manual in 1987, the Marine Fisheries Research Department has received favorable comments and suggestions to review and expand the subjects covered in the publication. The Department, therefore, requested the opinions of SEAFDEC Member Countries, and the task of updating began in 1991 under the direction of Dr. Katsutoshi Miwa, Deputy Chief of MFRD and formerly Director of the Tokai Regional Fisheries Laboratory of Japan (now renamed the National Fisheries Research Institute). The items described have been revised under six chapters; as far as possible, the descriptions follow officially recognized methods.
For the convenience of users, this volume incorporates all the entries of the first edition that have remained unchanged, making it unnecessary to refer to the first edition.
The target users of the Manual remain unchanged: they include both experienced laboratory workers and other technical personnel, especially those involved in the analysis of fish and fish products, as well as inspection personnel. The contributors and editors have again endeavored to present the material as simple as possible, describing each step in the procedure. As before, the use of a ring file allows for easy updating of the material.
Since the target users are mainly from Southeast Asia, the Manual has been designed with special reference to this region. However, we hope that it will be useful as well to other users, and will prove at least as helpful as the earlier edition. [Excerpt from Preface]
Other versions
1st Ed.Suggested Citation
Miwa, K., & Low, S. J. (Eds.). (1992). Laboratory manual on analytical methods and procedures for fish and fish products (2nd ed.). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Related items
Showing items related by title, author, creator and subject.
-
Laboratory manual on analytical methods and procedures for fish and fish products
(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 ... -
Determination of physical properties of meat: Determination of ash
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation ... -
Determination of physical properties of meat: Measurement of pH
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ...
