The Southeast Asian Fisheries Development Center is a technical organization dedicated to the accelerated development of fisheries in the region. With the rapid growth and development of the fish processing industry in the ASEAN region, it is now of utmost importance to pay more attention to quality management.
INTRODUCTION
ACKNOWLEDGEMENT
KEY-NOTE A D D RESS
A Simple Way to Maintain the Fish Processing Industry
Minced products of shark, ray and snapper may be another type of traditional product in this region. I must emphasize that the marketed fish products developed in this region are the result of this excellent technology.
SPEC IA L PAPERS
YUTAKA SHIMIZU
Changes in the Composition of Crucian Carpe Meat in the Funa-Sushis Curing Process. The finished product can be at room temperature even in the summer season in Japan.
MINORU OKADA
The M inato News new magazine recently predicted a huge growth in the production of surimi-based products in China. As a result, the export of all fishery products from Japan to European countries was suspended due to deficiencies prescribed in the "Council Directive of EC, 1991".
Regional HACCP and Training Requirements to the Year 2000
LEONARD G. LIMPUS
The idea, developed by the ASEAN Network/Project, was to develop an ASEAN HACCP curriculum for industry standard training. If the project is not extended, the ASEAN network and its program will still exist and continue.
SUMMARY OF COMPETENCIES FOR
- HACCP COMPETENCIES FOR ALL MANAGERS
- HACCP COMPETENCIES FOR NON-QC SUPERVISORS
- HACCP COMPETENCIES FOR QC SUPERVISORS/QC MANAGERS
- HACCP COMPETENCIES FOR ALL MANAGERS
- HACCP COMPETENCIES FOR NON-QC SUPERVISORS
- HACCP COMPETENCIES FOR Q.C
- HACCP COMPETENCIES FOR LINE WORKERS CONDUCTING HACCP-
A proposal has been submitted to the Canadian International Development Agency (CIDA) and a decision is expected by the end of the year. Describe the roles of HACCP team members in developing HACCP plans and manuals.
COURSE AIMS AND MAJOR TOPICS
- ROLES IN HACCP IMPLEMENTATION 4. MODEL HACCP PLAN
- COURSE EVALUATION COURSE OUTLINE
- ROLES IN HACCP IMPLEMENTATION 1 Company Policy for HACCP
- MODEL HACCP PLAN 1 Model Plan
- COURSE EVALUATION
Demonstrates the proper use of equipment related to HACCP in his/her area of responsibility. 34 Advances in Fish Processing Technology in Southeast Asia in relation to Quality Management and Workshop on Composition of Fish Products in Southeast Asia.
COURSE AIMS AND MAJOR TOPICS
PREPARING FOR HACCP 3. PRINCIPLES OF HACCP
APPLYING AND MAINTAINING HACCP COURSE OUTLINE
INTRODUCTION
APPLYING AND MAINTAINING HACCP 1 How to Fit HACCP into Your Q.A. Program
COURSE AIMS AND MAJOR TOPICS
AN INTRODUCTION TO FOOD SAFETY 2. MARKET REQUIREMENTS
QUALITY ASSURANCE PROGRAM AND HACCP CONCEPT
GROUP PRESENTATION ON CASE STUDIES COURSE OUTLINE
AN INTRODUCTION TO FOOD SAFETY 1 Important Factors Affecting Food Safety
MARKET REQUIREMENTS
QUALITY ASSURANCE PROGRAM AND HACCP CONCEPT
HACCP PRINCIPLES AND THEIR APPLICATION
COURSE AIMS AND MAJOR TOPICS
BASIC PRINCIPLES OF FOOD SAFETY 2. INTRODUCTION TO HACCP
PREREQUISITE PROGRAMS FOR HACCP 4. HACCP - RELATED DUTIES
PREREQUISITE PROGRAMS FOR HACCP 1 Personnel Hygiene
HACCP - RELATED DUTIES 1 Monitoring
COUNTRY PAPERS
Seafood Processing Industry in Brunei Darussalam
MARIANI HJ. SABTU
The Canadian Federal Regulation stipulates that in order to facilitate the entry of products into Canada, or in any case, manufacturers wish to comply with "preferred status", therefore the QMP will apply. In the development of the fishing industry, a strategic policy is taken through an agribusiness development approach.
This has led to the increase in the number of fish restaurant chains, and at the same time developed 'foreign flavours' in the menus on offer. Paper presented at the Workshop on 'Priority Setting in the Agricultural Sector', Berjaya Langkawi Beach Resort, Langkawi, Kedah.
HACCP-Based Philippine Fish Inspection Program
This legislation made a number of significant changes to BEAR's fish inspection and quality control program. The Post H arvest Technology Division (PHTD) of BFAR is at the core of fish inspection activities. The results are used as a reference for the products' suitability for human consumption.
The BFAR provided training on the implementation of EC directives and factory inspection mechanisms for the regional fish inspectors and signatories of the health certificate based on EC requirements. They also learned the requirements for the accreditation of fish processing plants and the provisions of Council Directives 91/493/EC and 95/190/EC on the export of fish products to the EC.
Control of Fish Processing Establishments in Singapore
68 Advances in Fish Processing Technology in Southeast Asia in Relationship to Quality Management and Workshop on Fish Product Formulation in Southeast Asia.
CHEW SU-PEI AND CHIEW KING-TIONG
Photographs are also taken of the sites' buildings and facilities for recording and monitoring purposes. The application of the HACCP concept to the fish processing industry has become increasingly popular in many developed countries in recent years as the system of choice for improving food safety and quality. In fact, meeting the export requirements of importing countries has generally been a strong motivation for companies' adoption of the HACCP concept.
Application of HACCP and other quality systems To assist the fish processing industry in the application of the HACCP concept and other quality systems to ensure food safety in their food production activities, improve their efficiency and reduce costs in the long term. It was highlighted that most of the raw materials used by processing plants in Singapore are imported.
SIRILAK SUWANRANGSI
In the late 1980s, quality control became the main focus of the fish processing industry. The technical capabilities developed were used to improve inspection procedures (Fish Inspection and Quality Control Division, 1995). Research has been carried out in the field of detection and screening methods for different types of drugs.
In the 8th National Economic and Social Development Plan, the Department of Fisheries, in recognition of the problems faced by the industry in the area of post-harvest technology and inspection, set priorities in the following areas. The department will play an active role in the field of inspection and quality control.
Fishery Production Conditions And Product Quality
94 Advances in Fish Processing Technology in Southeast Asia Related to Quality Management and Workshop on Composition of Fish Products in Southeast Asia.
NGUYEN T U CUONG
The management sphere of this branch is from Binh Thuan Province to the north of the Hau River (one b ranch of the M ekong River), covering 74 settlements; 27 of them have approval to export to European markets. Although recently established, NAFIQACEN quickly organized a network of branches and laboratories with the assistance of the Ministry of Fisheries to carry out quality control and certification for fishery products across the country. The development strategy of the fisheries sector required processors to improve quality management and control to increase the prestige of labeled fishery products.
Participate in activities of the ASEAN - CANADA Fisheries Post-Harvest Technology Project - Phase II. We would like to propose the establishment of the ASEAN Fishery Quality Management Association to create opportunities for exchanging experiences and helping each other.
RESEARCH PAPERS
EPA and DHA Content
KUKUH S. ACHMAD, MUFIDAH FITRIATI AND SUNARYA
Evaluation on the nutritional value of Javanese boiled-salted fish during processing with special reference to. The composition of the raw materials and final products of salted fish are shown in Tables 1 and 2. Fatty acid profile analysis using gas chromatography on the raw material and final product of salted fish (Fig. 1 and 2) reflected that the types of individual fatty acids and their relative percentage differed depending on the fish species as shown in Tables 3 and 4.
From this study it can be concluded that during the processing of salted cooked fish, the loss of EPA and DHA was relatively higher in the product processed using the dry salt cooking technique compared to the product cooked with brine. Production and storage of salted cooked fish (Pindang) using Atlantic mackerel (S co m b er scom bru s), A Master Thesis, Loughborough University of Technology, UK.
Food Additives and Effect of Thickness on Fish Crackers Quality
Effect of Fish Species on Fishcracker Fragility The result of the rating test (Table 5) shows that increase in the expansion volume is not followed by an increase in brittleness, especially on the snapper (236) and finfish (184). Average values of the expansion volume and crispness of fish cracker added with 25% different fish meat with grading and ranking tests. Average values of the expansion volume and crispness of fish cracker added with different percentage of meat of yellow pike conger with grading and ranking tests.
Based on the crispiness test, an increase in the fish meat percentage resulted in a decrease in the crispiness of the crackers. Kinetic microbial destruction by heating is commonly expressed in terms of the rate of isothermal change (i.e., the decimal reduction time, or D-value) and the relationship between the rate of isothermal change and temperature (i.e., the thermal destruction time, or z-value). .
Chilled Storage of Malaysian Fishballs and Hazards and CCP Analyses
120 Advances in Fish Processing Technology in Southeast Asia in relation to Quality Management and Workshop on Fish Product Formulation in Southeast Asia. The number of psychrotrophs (measured at 5 °C) on the fourth day also indicated product spoilage. 122 Advances in Fish Processing Technology in Southeast Asia in relation to Quality Management and Workshop on Fish Product Formulation in Southeast Asia.
In view of the high bacterial contamination and short shelf life of fish balls produced in Malaysia, a quality control system must be implemented to improve product quality. 124 Advances in Fish Processing Technology in Southeast Asia in relation to Quality Management and Workshop on Compilation of Fish Products in Southeast Asia.
Critical Control Points in the Processing of Fish Snacks in Malaysia
The freshness and type of raw material used in the production of the fish cracker largely determine the quality of the end product. Factors such as brine concentration, time in brine, temperature and fish size will influence salt penetration (Graham et al., 1986). 130 Advances in fish processing technology in Southeast Asia in relation to quality management and workshop on the composition of fish products in Southeast Asia. maximum thickness 1.4 ± 0.4 cm), which also had a large surface area, although salt absorption was limited by the skin on one side of the fillet.
Shark meat in the food industry translated from Russian by H.M. Mills, National Marine Fisheries Service, National Oceanic and Atmospheric Administration, US Commerce and National Science Foundation, Washington, D.C. Fish curing industry in India. Production and Storage of Dried Fish. o of the Workshop for Production and storage of dried fish.
Development of Value-Added Fishery Products
- CCP 1 CCP 1
- CCP 1
- CCP 1 CCP 2
- CCP 1
- CCP 1 C C P 1
The cost implications of producing the formulated crab analogue and squid balls from bighead carp surimi were calculated. Sensory evaluation of crab analogue from bighead carp surimi has shown that the method of processing/preparation of surimi can influence the final quality of the crab analogue. Based on a previous study, the characterization of bighead carp muscle has proven its viability for surimi and crab analogue production.
The differences in color intensity of the formulated samples, however, were not statistically significant. Differences in the color of the samples appeared to affect the overall acceptability of the samples.
Colour and Quality Assessment of Tuna for Sashimi
This also applies to Pr of reduced myoglobin and Pm of the met-myoglobin form (Table 1). The pH values of the tuna samples stored at 0°C were monitored over a period of 14 days. This test ended when all panelists rejected the tuna samples as sashimi.
As the formation of met-myoglobin increases, redness decreases due to the decrease in oxy-myoglobin. Sensory panelists' evaluation of changes in the color of sashimi yellowfin tuna during storage at 0°C.
Utilization of Lizardfish, Saurida tumbil, for Surimi Production
WANWIPA SUWANNARAK2 AND LOW LAI KIM1
Experiment 1: Effects of sodium pyrophosphate leaching on the gel-forming ability of ice lizardfish surimi. Experiment 2: Effects of leaching frequency on the gel-forming ability of ice lizardfish surimi. Experiment 4: Effects of sodium pyrophosphate leaching on the gel-forming ability of surimi from frozen lizardfish.
To prepare the fish jelly product samples (Fig. 3), the frozen surimi was thawed at ambient temperature (25-28°C) and cut into smaller pieces. Experiment 1: Effects of sodium pyrophosphate leaching on gelling ability of frozen lizardfish surimi.
