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.

Studies on the electrophoretic patterns of fish muscle myogens

Electrophoretic patterns of the muscle myogens of prawns and some common Indian food fishes of marine and fresh water origin were obtained on polyacrylamide gel. It was observed that the characteristic band pattern which was species specific and was not altered by storage of fish in ice could be employed as a means of identification of fish species.

On the selection of effective impulse frequencies for specific movements of fish in an electrical field

In order to determine effective pulse limits for Salmo irideus, Cyprinus carpio, Gasterosteus aculeatus, Tinca tinca, Salmo fario and ldus melanotus in impulse D. C. for galvanotaxis and galvanonarcosis, studies were carried out with rectangular and square impulses. The narcotizing pulse limits remained constant for each variety in an impulse D. C. of specific wave form. The anodic effect of fishes was better in square wave form and varied with the variation of temperature of surrounding medium. S. fario reacted better when placed parallel to the lines of electrical force. Transversal escape movement occured when the axis of fish body was at right angles to the direction of current.

Studies on threshold current densities for convulsion of fish using a square wave stimulator

The threshold current densities and voltage tensions (body voltages) between the head and tail for bringing about distinct reactions in Salmo irideus, Cyprinus Carpio, Tinea tinca, Gasterosteus aculeatus and Salmo fario were studied. In C. carpio and T. tinca, absolute current densities required decreased with increase in length of fish. Threshold current densities for different reactions of fish increased with rise in water temperature and conductivity of surrounding medium except in case of T. tinca where low current densities were sufficient in higher conductivity of water. Impulse D.C. was superior to continuous D.C. Better effect was noticed in fishes in lower current densities when their bodies were parallel to the lines of current conduction.

Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Design of refrigerated sea water plant for preservation of fish

To study the feasibility of employing refrigerated sea water on board fishing vessels for the preservation of fish, a pilot model has been designed, the details of which are presented in this paper.

Studies on preservation of fish in refrigerated sea-water

Storage characteristics of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and seer (Scomberomorus guttatus) in refrigerated sea-water (RSW) were studied in comparison with their storage in crushed ice. Oil sardine stored in RSW was found to be comparable to iced ones only during the initial stages (up to 2 days) of storage and on further storage the former was found to be inferior to the latter. RSW can be advantageously employed for preservation of mackerel and seer. Mackerel and seer could be stored in RSW in acceptable condition for 4 to 6 days and 12 to 14 days respectively.

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.

Commercial studies on radiation preservation of fish and shell-fish in Canada

The author describes work being undertaken at the Fisheries Research Board of Canada's Laboratory at Halifax (Nova Scotia). These studies relate particularly to the irradiation of fish and shellfish for storage, and bacterial analysis of irradiated products.

Transportation of fish - 1. A preliminary study on insulated containers and their efficacy in long distance transportation

Polythene lined thermocole insulated plywood boxes (second-hand tea chests) could be successfully used for transport of fresh iced fish. It was found that a minimum of 25 mm thermocole insulation was necessary during summer (April to June) and 15 mm during winter (Nov. to March). By using these insulated boxes the initial fish to ice ratio could be brought down to 1:0.75 and still further to 1:0.5 at the height of winter in Jan. and Feb. These second-hand tea chests are robust and are able to stand a minimum of 5 trips to and fro. The moulded polystyrene boxes are not suited for long distance transport. Another redeeming feature in the entire operation was that there was practically no loss of fish due to spoilage in transit. 100% of the fish transported was in acceptable condition and could be marketed. In the non-insulated boxes used by the trade, the loss due to spoilage ranged from 10% to 25%, and this could be completely eliminated by the use of these insulated boxes.

Pilot plant for production of fish ensilage and the economics of production

This communication describes the design aspect and functions of individual pieces of equipment of a pilot plant for the production of fish ensilage based on lactic acid fermentation process. Details about the equipment, process flow sheet and equipment layout of the pilot plant have been given. An attempt has been made to prepare an estimate of the cost of production of liquid ensilage and solid feed mix.

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.

Preparation and storage behaviour of fish protein biscuits

This paper deals with the investigations carried out on the preparation and storage characteristics of protein enriched biscuits (sweet and salt), incorporated with partially de-odourised fish protein concentrate. The product contains more than 20% protein and has storage life exceeding 6 months at room temperature (21°C to 32°C), in 400 gauge polythene bags.

Comparative evaluation of fish protein concentrate and functional fish protein concentrate from cat fish

Fish protein concentrate and functional fish protein concentrate samples were prepared from eviscerated meat of cat fish (Tachysurus jella Day). Functional fish protein concentrate is found to be lighter, less gritty and rehydrates more rapidly than fish protein concentrate. Functional FPC is seen to have higher PER and biscuits containing it at levels of 5 and 7 percent are less hard compared to FPC.

Chemical control of psychrophilic bacterial spoilage of fish 1. Isolation and identification of psychrophilic bacteria from marine fish

Making use of the streak plate technique and low temperature incubation, 28 cultures belonging to six genera namely, Achromobacter, Flavobacterium, Pseudomonas, Micrococcus, Vibrio and Alcaligenes were isolated from different varieties of marine fish. The growth studies indicated that all of them were able to grow between -5 and +5°C within a week's time and none of them showed growth at 37°C. The optimum temperature of growth for all these cultures was in the range 25-28°C. Among these only one, i.e., a Vibrio sp., was found to be an obligate psychrophile.