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3 Progress of Joint Research Activities
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Research No.: ⑳⑳ F-4 ODA Loan Joint Research Date: Oct. 15 , 2020
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1. General Quality improvement of fisheries/aquaculture products
Title
CTU: Le Thi Minh Thuy (Ms.) (Leader),Tran Minh Phu (Project Secretary), Nguyen Quoc Thinh, Nguyen Le Anh Dao,
2. Core Ho Quoc Phong (Contact's person)
Members Japanese Universities : OHSHIMA Toshiaki (TUMSAT), MAITA Masashi (TUMSAT), OSAKO Kazufumi (TUMSAT),
HAGIWARA Tomoaki (TUMSAT), MATSUKAWA Shingo (TUMSAT), TAKAGI Yasuaki (HOKKAIDO)

3. Duration Jan. 2018 – Dec. 2020 (3 years) <1 Batch>
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4. Main i) To enhance quality and food safety management of fisheries and aquaculture products and
Objectives ii) To develop the fisheries products processing technology for high quality and added value products.
F4.1: Investigation the current status of food F4.4: Development of bone regeneration
safety management system and development materials from hydroxyapatite and natural
the strengthening program for improvement of polymer extracted from bone and skin of
quality and safety of seafood products catfish
Primary Outcomes: Primary Outcomes:
- Chemicals and drugs use shrimp, catfish, snakehead - Successful producing hydroxyapatite from catfish
and red tilapia were elucidated in the Mekong Delta bone (FFiigg.. 22)
- Pharmacokinetics of florfenicol, doxycycline and - Successful extraction and study on formation of
amoxicillin have successfully performed in striped collagen fibril from swim bladder of catfish
catfish. Striped catfish eliminated amoxicillin and (Pangasius hypophthalmus) (FFiigg.. 33)
florfenicol with 24 hours after 5 days of administration. - Collagen sample from swim bladder of catfish (FFiigg..
- Harmful bacteria were identified during shrimp 4 4)
processing Fig.2 Fig.3 Fig.4
Ex. Appearance of listeria in shrimp processing (fig.1)

Fig.1
F4.5: Added value product processing from
local fisheries raw materials in small-scale
application
Primary Outcomes:
Fig. 5
5. Focal F4.2: Improvement of cold storage The product of dried seasoning snakehead
sticks (Channa striata) (Fig. 5)
Points methodology for fisheries products
Primary Outcomes: Shrimp head meat powder from head shrimp Fig.
Frozen storage black tiger shrimp and striped catfish can by-product for making natural shrimp flavoring
be lasted for 18 months without exceeding total plate powder in kamaboko product (Fig. 6)
count acceptable sensory properties.
Extract solution of Phyllanthus amarus 7.71 µg/mL and Rosemary extract (Rosmarinus officinalis) possessed high
guava leaf 0.54 µg/mL showed antioxidant property antioxidant and antimicrobial activity from in vitro screening.
The addition of rosemary extract in fish ball from knife fish
during frozen storage of catfish while in shrimp,
Phyllanthus amarus 7.71 µg/mL guava leaf 0.54 µg/mL all (Chitala chitala) and striped catfish by-product could improve
four or green tea 7.63 µg/mL, asthma 14.1 µg/mL showed sensory quality, total viable count as well as inhibit lipid
antioxidant property. oxidation during two weeks of storing the product under
refrigerated condition.
F4.3: Biotechnology application in added value
aquatic product processing
Primary Outcomes: General Outcomes:
We published 1 international manuscript about • No of PhD students have been being trained: 03/03
collagen in the Journal of Food Biochemistry and 8 • Number of Msc students graduated: 3/12 (4 ongoing)
national manuscripts about collagen, gelatin, • Number of national and international conferences: 0/4
glucosamine, fish protein and fish calcium powder in • Short trainings for local people: 0/4
the national journal. • Number of international/total articles: 12/40 (2
We submitted one international manuscript about published).
glucosamine from shrimp shells in Ciencial Rural and • Number of national/total articles: 28/40 (19
on the way to prepare one international manuscript published, 5 submitted)
about gelatin from fish skin. • Number of books published: 0/4 (1 submitted)
6. Comments This research is on going
ⓒ All Rights Reserved, Nov. 2020 (CTU)

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