This study is part of the research program on theme Post Harvest Management Strategy of Supply Chain For Thai Shrimp Products currently supported by the Department of Fisheries (DOF) and Post Harvest Technology Institution (PHT), Chiangmai University (CMU). That focuses on the cost efficiencies of 51 shrimp processing plants under...
This paper attempts to determine and analyze the factors affecting the value chain of tuna commodity in the Philippines. It also identifies the key players in the industry, and their roles and contributions in the value chain. The paper will utilize both primary and secondary data in the analysis. Secondary...
Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Production planning in fish processing is heavily dependent on the raw material supply. Because of the uncertainties associated with the quantity of catch and its composition, planning for production is a difficult task. Until recently the fish processing plants in Iceland also had to accept the entire loads of fishing...
Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
A structural model of the Pacific halibut fishery is developed. Hypothesis tests
are developed within the framework of the "new empirical industry organization" for
the exertion of market power by Pacific halibut processors in both the exvessel market
and the wholesale market. The relationship of market power exertion and IPHC's...
The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Oregon Department of Environmental Quality (DEQ) permits for discharging seafood-processing wastes into adjacent estuarine waters expire July 31, 1974. Beyond this date, Oregon's seafood processors must adopt one or a combination of three options: curtailment of waste production, disposal outside of estuaries, or conversion of waste to some other product....
Coastal communities in the Pacific Northwest are looking for ways to increase the diversity of their economies in order to reduce the negative impacts of cyclic economic swings. The economic base of many coastal communities is directly tied to healthy, dynamic working waterfronts through fishing, recreation, tourism, ports, and allied...