Utilization of the fish waste self-brine of fish curing industry as farm fertilizer

Large quantities of self-brine accumulating in curing tanks during the process of commercial fish salting is mostly wasted at present. This liquor exuded from the fish during the process of salting contains considerable amounts of soluble proteins and minerals. Due to the presence of organic matter the self-brine quickly putrefies causing nauseating smell. This renders the whole surroundings insanitary and often leads to health hazards to neighboring localities. Any economic method of utilising this waste brine and converting it into some useful product will be a tangible help to the fish curing industry. Hence, a method is given for converting this waste self-brine into a cheap and efficient fertilizer.

Discriminant analysis of selected variables in the adoption of fish curing

Discriminant functions were worked out for adoption or non-adoption of five improved practices in fish curing. Four variables measured quantitatively formed the basis for discrimination. In four out of five equations, the selected variables were found to discriminate significantly between the adopters and non-adopters.

Analysis of dimensions involved in the option of improved fish curing practices

A statistical analysis was made of the dimensions involved in the adoption of improved fish curing practices.

Effect of mass media on the adoption of fish curing

A study of two factors with two-way classification shows that the main effect of newspaper subscription on the adoption of improved practices in fish curing is significant. The effect of radio ownership appears to be masked by newspaper subscription. The interaction between the two factors was not significant. The study confirms the importance of mass media in adoption.

Quality characteristics of cured fish of commerce

A survey was conducted at the fish curing yards at Shakthikulangara (Quilon), fish market at Vizhinjam, fish curing yards, fish market as well as dry fish godowns in and around Tuticorin. A total of 23 samples of different varieties of fishes collected from the markets and curing yards and 8 samples of anchovies collected from different godowns at Tuticorin were analysed to evaluate the quality and extent of fungal and insect infestation. Samples were analysed for proximate composition and estimated their water activity. About 70% of the 23 samples of different varieties of fish were found to be unfit for consumption and 12.5% of the samples of anchovies were found to be infested with beetle, after 3 weeks of storage after collection from these centres.

Survey on the quality of Jaadi available [in] Sri Lankan market

A quality of survey was conducted at the fish curing yards in a northwest coast and the southern coast in Sri Lanka. A total of 40 samples different varieties of fishes were collected from the market and jaadi curing yards and all were evaluated for the quality, fungal and insect infestation. Samples were analyzed for proximate composition chemical, microbiological and sensory quality. Thirty percent of the total analyzed samples of fish were found to be unfit for consumption. Samples collected from Negombo were found to the infected with maggots. Only 42% samples had dry matter above 50%. All the samples showed a protein content above 20%. The highest protein content was 27.92% in hurulla. Over 90% of the samples had TVN at acceptable quality limits (>40). The TBC for 33% of the samples were in the range 104-105/g range, while 48% were in the range of 107-108/g due to contamination of maggots and fungi. The Survey showed jaadi had a high level of protein in its composition. But defects of curing process such on imperfect cleaning inadequate salting resulted in low (Chemical and microbiological) quality of the product.

Quality of cured fishery products from Malabar and Kanara coasts

Results of chemical, bacteriological and organoleptic quality studies of cured fishery products of commerce collected from six major fish curing centres on the west coast of India are presented. 77.12% of the samples had moisture above 35%, 97.18% showed salt content below 25% and all samples had acid insoluble ash above 1.5%. 42.32% gave standard plate counts above 10,000 and 45.77% were contaminated with 'Red' halophiles. The major defects in curing were imperfect cleaning, inadequate salting and unhygienic conditions of processing.

Time lag between catching and curing of fish and its influence on the finished product. 1. Mackerel

A study is made to determine the maximum permissible time lag both under iced and not iced storage conditions between the catching of mackerel (Rastrelliger kanagurta) and its curing, so that the quality of the finished product is within tolerable limits. Based on physical, chemical, bacteriological and taste panel studies the maximum time lag permissible is fixed as 8hrs under not iced condition and 3 days under iced condition. Icing of fish is also found to affect the tasting qualities of the finished product.

Pickle curing of fish using tartaric acid and garlic as preservatives

Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given.

Utilization of freshwater fish species in Nigeria

The paper examines the pattern of utilization of freshwater fish species in Nigeria. It was observed that although fishermen have a preference for fresh fish sales only 30% of fresh fish captured actually get to the consumers. The rest are preserved by smoke curing (60-65%), salting and sundrying (less than 5%), deep frying and fermentation (about 1%). Constraints to fish utilization were identified which include poor infrastructure, losses of fish and fish products as a result of traditional post harvest technology and socio economic factors. The need for the development of appropriate research to solve the problems of traditional post harvest technology was emphasised

Use of homeo drug for curing ulcerative syndrome in fishes

Fungal infection was observed in Catla catla and Labeo rohita cultured in two private fish farms. The later stage of the infection resulted in ulcerations followed by haemorrhage on the dorsal surface of the body. Initially, usual treatments of copper sulphate, potassium permanganate and common salt solution were tried, but no improvement was observed. Then repeated intramuscular injections of homeopathic drug Heaper Sulpher and Arnica spray were given with encouraging results. Infection reported in another farm was also successfully controlled using a similar treatment.

A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State

A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet cured fish, 55.21% of the dried salted products and none of the pit cured samples were found to be good in quality. The sun dried products were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.

Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C)

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.

A review on oil sardine 2. Preservation by canning, curing and smoking

Commercial canning of oil sardine (Sardinella longiceps) in India is a relatively new procedure. Although 7 firms are engaged in canning this compares poorly with the abundance of the fish. There are often wide variations in the quality of the canned fish and important chemical and physical variations occur in the product once canned. A description of the canning process is given, and production figures compared to those of other countries. Production figures for 1965 to 1969 are given. These show that production increased from 1.2 to 1.5 million cans, but that there was a peak in 1967 when 3.2 million can s were produced. Exports of canned marine fish by country, and production of caned sardine by country from 1965 to 1970 are tabulated. The types of containers used and the feasibility of exporting canned fish are considered. Finally, the preparation of cured and smoked products is discussed briefly.