Standing stock of three species of demersal fishes from southwest coast of India

Standing stock of three principal demersal fishes of the inshore waters off Mangalore was assessed. The assessment was based on fortnightly samplings conducted in an area extending over ca 850 km². The data gathered was computed employing Alverson's methods. The standing stock of Nemipterus japonicus, Saurida tumbil and Grammoplites scaber indicates that this area supports good quantities of these fishes and if properly exploited, will sustain a profitable demersal fishery.

Determination of threshold current densities for different reactions of fishes using a pantostat

The threshold current densities required for first reaction, galvanotaxis and galvanonarcosis of fish depended upon species, length of the body, conductivity of water, nature of current and frequency of impulses. The threshold values and their ratios decreased with increase in length of fish. With rise in conductivity of water in the ratio of 1:4:13, these values increased in the ratio 1: 2:5. Impulse D. C was superior to continuous D. C and the threshold values of current densities for different reactions of fish decreased with rise in impulse frequency reaching minimum at an impulse frequency of 48/sec. Among Salmo irideus, ldus melanotus and Cyprinus carpio, the first one was affected earlier and required minimum current densities to exhibit the reactions, while the last one showed similar reactions only at higher current densities.

Freezing characteristics of tropical fishes 1. Indian oil sardine

The influence of different pre-freezing ice storage periods on the biochemical and organoleptic qualities of Indian oil sardines (Sardinella longiceps) in the individual quick frozen (IQF) and block frozen (BF) forms and frozen storage at temperatures of -12°C and -23°C was studied. The shelf-life of the sardines varied between 24 and 2 weeks for samples iced for 0 to 5 days prior to freezing. The deterioration in quality was accompanied by considerable increase in the peroxide value (PV) and free fatty acid (FFA) content and decrease in salt extractability of the proteins. These changes were more rapid at -12°C than at -23°C. BF sardines appeared to be better than IQF samples with respect to the biochemical changes although the differences in overall organoleptic quality were not significant.

Phospholipids of five Indian food fishes

The phospholipids of five Indian food fishes (sardine, pomfret, mackerel, anchovies and thrissocles) were fractionated quantitatively using column and thin layer chromatographic techniques and the results reported in this communication.

On the reaction of marine fishes in interrupted A.C. of 50 Hz

The reactions of marine fishes in interrupted A. C. off uniform electrical field and constant current density have been studied in order to determine the optimum effective periods of shock: for narcosis and fixation. Higher effective periods were required with gradual decrease in potential difference between head and tail, which in turn depended on the length of fish and its position in electrical field. The body voltage of fish varied directly with the length and inversely with the rise of angle between their body axis and field lines. The fish subjected to higher effective period took longer time for recovery from narcosis. The effect of impulse current was manifested by increased rate of gill movements in Platax tefora, Haetodon ollaris, Crysophus burda, Siganus vermiculatus and Scolopsis leucotaenia, and lowered rate of movements in others when subjected to different effective periods inspective of length.

Freezing characteristics of tropical fishes 2. Tilapia (Tilapia mosambica)

Tilapia from fresh water and brackish water-sources behaved differently during iced and frozen storage. The former showed an ice storage shelf life of about 13 days while the latter showed signs of spoilage beyond 10 days. In their respective freezing characteristics, the samples from the two sources exhibited far more significant variations. The fresh water type iced for 13 days preserved well for over 24 weeks when frozen and kept at a temperature of -18° C, while the brackish water variety held in ice for 10 days and subsequently frozen gave a shelf life of only 8 weeks under similar conditions.

Methionine content of some of the important species of Indian fishes

A very little work is reported on the methionine content of Indian fishes. This work was therefore undertaken to determine the methionine content of some of the important varieties of Indian fishes.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

Eradication of predatory fishes in fish ponds and nursery ponds using electricity

Prior to stocking economic species in tanks and nursery ponds, all the unwanted and predatory fishes in them will have to be removed. Even though most of them can be caught with ordinary gear such as cast net, drag net, scoop net etc. Total or absolute eradication is not possible and those left over are sufficient to destroy all the fingerlings introduced. Development of an electrical method for killing predatory fishes at reasonable cost is therefore, expected to provide a solution. This paper deals with a few methods, based on the use of electricity and which are suitable for different ponds.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).

Technological aspects of preservation and processing of edible shell fishes V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.)

The changes in chemical, bacteriological and organoleptic qualities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-life of the product is determined.

On the resources of demersal fishes for bottom trawling in inshore waters off Kakinada by small mechanised boats

An attempt is made to assess the available resources of demersal fishes for bottom trawling off Kakinada, in inshore waters. From the experimental fishing operation during 1964-66, the average catch per hour was 52.79 kg for 9.13 m (30') OAL mechanised boat. The catch composition was dominated by prawns and sciaenids forming 45% of the total catch. The average catch per trawling hour was more during the quarter April - June. An assessment on productive depth range has indicated that catch rate is increasing with increase in the depth of fishing.

Fatty acid composition of three species of freshwater fishes

Fatty acid composition of freshwater fish tilapia, (Tilapia mosambica), barbus (Barbus carnaticus) and Varal (Ophicephalus) is determined by gas-liquid chromatography. Varal contained the highest amount of C sub(20:5) acid compared to other 2 spp. Of the odd-numbered fatty acids C sub(17) was the predominant fatty acid present. Palmitic acid was found to have a lower level in these fish compared to marine fish. Barbus recorded unusually high percentage of 23.3% of C sub(18:2) acid.

Studies on smoke curing of tropical fishes

Fresh mackerel (Rastrelliger kanagurta), catfish (Tachisurus dussumeri) and sole (Cynoglossus dubis) were gutted, cleaned, washed, brined, and smoked. Though it contributes to the quality of the smoked products, salt does not appear to prevent bacterial growth or spoilage at low concentration. In heavily salted products, salt is found to have a definite preservative action. Smoking lasted roughly 5 hrs for mackerel and 4 hrs for sole. Increasing the smoking time gave the product an unpleasant taste. Fish were then sun-dried to 20% moisture. The fish had been prepared in three groups, (1) turmeric-treated, (2) propionate-treated and control. Turmeric treated samples had a very attractive appearance, especially sole. The course of spoilage, as measured by following changes in total volatile nitrogen content, is tabulated. All controls were spoiled within 3 months; the others remained in good condition for 6 months. Turmeric is considered to be an ideal preservative.

The free alpha amino acid nitrogen contents of some common food fishes of Kakinada region, Andhra Pradesh

The moisture and free alpha amino nitrogen contents of some important food fishes and shell fishes of Kakinada region have been studied. Crustaceans and molluscs contain free alpha amino acids in quantities several times higher than all other aquatic animals examined in this study. Their probable role in the physiological activities of these animals has been discussed.