World Aquacultue Magazine - March 2022

66 MARCH 2022 • WORLD AQUACULTURE • WWW.WA S .ORG of microbial water quality. Pages 289-316 in L. Fewtrell and J. Bartram, editors. Water Quality: Guidelines, Standards and Health. IWA Publishing, London, UK. Bartram, J., J. Cortuvo, M. Exner, C. Fricker and A. Glasmacher. 2013. Expert consensus. Pages 1-11 in J. Bartam, J. Cortuvo, M. Exner, C. Frickerand and A. Glasmacher, editors. Heterotrophic Plate Counts and Drinking-water Safety: The Significance of HPCs for Water Quality and Human Health. IWA Publishing, London, UK. Bartram, J. and S. Pedley. 1996. Microbiological analyses. Pages 229-255 in J. Bartram and R. Balance, editors. Water Quality Monitoring: A Practical Guide to the Design and Implementation of Freshwater Quality Studies and Monitoring Programs. E & FN Spon Ltd. London, UK. Barut, N.C. and E.G. Garvilles. 2016. Annual report to the Western and Central Pacific Fisheries Commission Part I, information on fisheries, research, and statistics. Philippine annual fishery report 2016. (WCPFC-SC12-AR/CCM-20). www.wcpfc.int/system/files/ AR-CCM-20%20PHILIPPINES%20PART%201.pdf. Beatty, S. and H. Fougere. 1957. The Processing of Dried Salted Fish. Fisheries Research Board of Canada, Ottawa, Canada. Bekhit, A.E.D.A. 2017. Advances in Meat Processing Technology. CRC Press, Inc. Boca Raton, Florida, USA. Binici, A. and G.K. Kaya. 2017. Effect of brine and dry salting methods on the physico-chemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science and Technology 38:66-70. Boon, C.S., C.L. Taylor and J.E. Henney, editors. 2010. Strategies to Reduce Sodium Intake in the United States. National Academies Press, Washington, D.C., USA. Boziaris, I.S., editor. 2013. Seafood Processing: Technology, Quality and Safety. JohnWiley & Sons Ltd. Chichester, West Sussex, UK. Bureau of Fisheries and Aquatic Resources (BFAR). 2015. VII. Other fisheries information. www.bfar.da.gov.ph/profile?id=2. Bureau of Fisheries and Aquatic Resources (BFAR). 2017. Philippine fisheries profile 2017. www.bfar.da.gov.ph/publication. jsp?id=2365#post. Bureau of Micro Small and Medium Enterprise Development (BMSMED). 2009a. Salted dried fish tuyo. invest.cfo.gov.ph/pdf/ part3/BSMMED/SAB-salted-dried-fish-tuyo-09.pdf. Bureau of Micro Small and Medium Enterprise Development (BMSMED). 2009b. Smoked fish tinapa. invest.cfo.gov.ph/pdf/ part3/BSMMED/SAB-smoked-fish-tinapa-09.pdf. Cajuday. L.A. and I.F.H. Revale. 2016. Safety assessment of dietary exposure to cooked taro leaves (pinangat) and smoked fish (tinapa): acute and 60-day toxicity studies in mice. Asian Journal of Biological and Life Sciences 5(1):28-31. Chakrabarti, R. and P.R.G. Varma. 2009. Residual potassium sorbate level effective to control fungi in dried, salted fish at tropical ambient temperature. Indian Journal of Fisheries 56(2):129-134. Chung, B.Y., S.Y. Park, Y.S. Byun, J.H. Son, Y.W. Choi, Y.S. Cho, H.O. Kim and C.W. Park. 2017. Effect of different cooking methods on histamine levels in selected foods. Annals of Dermatology 29(6):706-714. Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI). 2020. Philippine food composition table (PhilFCT) online database. i.fnri.dost.gov.ph/fct/library. Doe, P.E. 1998. Fish Drying and Smoking: Production and Quality. CRC Press, Inc. Boca Raton, Florida, USA. Eong, Y.S. and D.T.B. Hui. 2010. Good manufacturing practice (GMP) for small and medium-sized traditional fish products processing establishments in ASEAN. www.seafdec.org/ documents/2014/10/gmp-small-medium-sized-traditional-fishproducts-processing-establishments-asean.pdf. Farid, F.B., G.A. Latifa, M.N. Nahid and M. Begum. 2014. Effect of sun-drying on proximate composition and ph of shoal fish (C. striatus; Bloch, 1801) treated with salt and salt-turmeric storage at room temperature (27˚C-30˚C). IOSR Journal of Agriculture and Veterinary Science 7(9):1-8. Feliatra, F., R. Hamdani, I. Lukystyowati and I. Nurachmi. 2019. Sensitivity of heterotrophic bacteria in the low-salinity water areas and estuary in Siak district toward pathogenic bacteria in fish. International Journal of Microbiology 2019:7456410. Feng, C., S. Teuberand and M.E. Gershwin. 2016. Histamine (scombroid) fish poisoning: a comprehensive review. Clinical Reviews in Allergy and Immunology 50:64-69. Fetriyuna, S. Nurhasanah, E. Ristiani and C. Devitasari. 2017. Characteristics and shelf life of dry salted and unsalted dark banded goatfish (Upeneus sp.). Pages 471-481 in 2nd International Conference on Sustainable Agriculture and Food Security: A Comprehensive Approach, Jatinangor, Sumedang, West Java, Indonesia, 12-13 October 2015. Fisheries and Aquaculture Department. 2014. Fishery and aquaculture country profiles: the Republic of the Philippines. www.fao.org/fishery/facp/PHL/en. Flowra, F.A., A.S. Tumpa and M.T. Islam. 2014. Study on the insect infestation of dry fishes at Singra. Journal of the Asiatic Society of Bangladesh, Science 39(2):273-277. Food Safety and Standards Authority of India (FSSAI). 2016. F. No. 1-10 (1)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013. gain.fas.usda.gov/Recent GAIN Publications/Final Amendment on Standards for Salted and Dried, Salted Fish_NewDelhi_ India_1-29-2016.pdf. Gabriel, A.A. and A.S. Alano-Budiao. 2015. Microbial, physicochemical, and sensory quality evaluations of salted herring (Sardinella fimbriata) subjected to different drying processes. Food Science and Technology Research 21(2):213-221. Gudjónsdóttir, M., A. Traoré, Á. Jónsson, M.G. Karlsdóttir and S. Arason. 2015. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR, and physico-chemical analysis. Food Chemistry 188:664-672. Guevara, G. and C.C. Camu. 1988. The fish processing industry in the Philippines: status, problems and prospects. Pages 1727 in Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27–31 October 1987. Hungerford, J.M. 2010. Scombroid poisoning: a review. Toxicon 56(2):231-243. International Agency for Research on Cancer (IARC). 1993. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, No. 56. IARCWorking Group on the Evaluation of Carcinogenic

RkJQdWJsaXNoZXIy MjExNDY=