Observations on the wastage of raw material and recovery of meat in the prawn processing industry

The wastage of prawns due to spoilage in processing factories accounted to about 0-12% in 1974, 0-35% in 1975, 0-3% in 1976 and 0-4% in 1977. Spoilage increases with the time lag between catching and processing and also due to defective icing. The paper discusses the counts of whole prawns required for obtaining meat of specified size grades.

Vibrio parahaemolyticus and the seafood industry

The role of Vibrio parahaemolyticus in food borne gastroenteritis outbreaks associated primarily with the consumption of contaminated seafoods has been well documented. Information pertaining to various aspects of its occurrence in seafoods, procedures for isolation and identification, generation time and inactivation profiles is discussed. Emphasis has been given to the response of V. parahaemolyticus to low temperatures, heating and antibacterial agents. The public health hazard posed by the pathogen is outlined and the guidelines for control are reviewed in detail.

Survey of the properties of the master cartons (corrugated fibreboard boxes) used in frozen shrimp industry

Master cartons for fishery products collected from different prawn freezing factories were evaluated for bursting strength, puncture resistance, waterproofness, combined weight of liners, basis weight of the corrugating medium, weight of the carton, dimensions of the carton, wax content and saponifiable matter and discussed in the light of the ISI standards.

Survey of the properties of waxed duplex cartons used in frozen shrimp industry

Waxed duplex cartons collected from different prawn freezing factories were evaluated for their physico-chemical properties such as bursting strength, puncture resistance, water proofness, tearing, strength, tensile strength, elongation, moisture content, thickness, weight of the carton, dimension, wax content and saponifiable matter. The results are discussed from the point of view of formulation of standards for this most widely employed packaging material for frozen fishery products in the country.

Quality control in the Indian fish processing industry

Quality control is defined as the continuing assessment of a current operation. It is usually the responsibility of an individual or a department directly responsible to the management. In the case of fish and fishery products, quality control includes all the steps taken to protect the quality of the material since catch until it reaches the consumer.

A review on oil sardine 3. Oil and meal industry

The author reviews the advances in the oil and meal industries related to the oil sardine fishery (Sardinella longiceps) since the 1920s. Data on the production of by-produced produced in Kerala over the period 1964- 69 are tabulated. Details of the properties of the commercial oil are given, and the values compared to those for other similar oils. The use of oil sardine for industrial purposes - the oil has been used to cure leather, temper metals and as fungicides or insecticides - and the production of fish meal and fish protein concentrate is considered.

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.

Pathogens after shrimp: A rogue's gallery of the industry's four most destructive adversaries

The paper discusses the four most destructive shrimp pathogens, such as MBV, the monodon baculovisrus, IHHNV, the infectious hypodermal and hematopoietic necrosis virus, Vibrio harveyi, the luminous bacteria, and WSBV, the white spot syndrome-associated baculovirus. The effects, detection method and treatment for the four pathogens were also briefly discussed.

A perspective of the carp industry in the Philippines

Fish farmers in Laguna de Bay are facing conflict of the use of the lake which is being tapped as freshwater source for domestic use. The article documents the perspectives of some fish farmers and researchers on the development of carp aquaculture industry in the lake. According to carp farmers and researchers, the industry is profitable; however, marketing, post harvest and processing strategies remain poor. In this regard, Southeast Asian Fisheries Development Center, Aquaculture Department (SEAFDEC/AQD) should be the frontline ally of carp growers since SEAFDEC/AQD developed the technology for lake culture.

The milkfish industry in Taiwan

The status of milkfish industry in Taiwan is presented. Recent advances on fry production from hatcheries are also discussed.

Overview of the marine fish hatchery industry in Taiwan

Although fish culture itself is an age-old tradition in Taiwan, it was in the 1960s that the first successes on artificial propagation were achieved, with several species of Chinese carps and tilapias. The first marine fish to be bred in captivity was the grey mullet; it was first induced to spawn in 1968. Various other species have since been added to the list of propagated marine fish. The characteristics of the marine fish hatchery industry in Taiwan are outlined, considering both the outdoor pond and indoor tank systems. Future prospects are very good; Taiwan now exports marine fish larvae and fingerlings to many of its Asian neighbours and there are some 60 marine fish species for which commercial larval production is possible.