Dried fish cakes with improved texture

To overcome the problem of underutilization of marine by-catches, Basu et al. (1985) developed fish cube from minced fish meat. Although the product was acceptable, it had little rubbery texture. An attempt was made to improve the texture of the cake by several methods. It was found that 5% tapioca starch along with 3% texturised soybean protein improved the texture and juiciness of the rehydrated product. Preheating of the minced meat at 70°C for 30 minutes also improved the texture appreciably. It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture. The dehydrated product (moisture 19-20%) thus prepared had a shelf life of six months at ambient temperature.

Studies on maturation, spawning, fecundity and sex ratio in Barbus (Puntius) sarana (Hamilton-Buchanan) from Lake Kolleru, Andhra Pradesh

Barbus sarana contains only one batch of mature ova in the mature ovaries to be spawned in one spawning act. It spawns during July-September. The fecundity ranges from 11,201 to 224,248 ova. There is a positive curvilinear correlation between total length and fecundity, the latter increasing with length at a rate of less than cube of length. The stock of this species from Lake Kolleru appears to be more fecund than that inhabiting Loni reservoir. The sex ratio indicates that females outnumber males in all months and in larger length groups. Females appear to reach a larger length than males.

Studies on Colombo-curing of mackerel (Rastrelliger kanagurta)

Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc.

Studies on dried/smoked barracuda

Physical, chemical and organoleptic characteristics of dried and smoked barracuda (Sphyraena spp.) during storage at ambient temperature are reported. Initial increase in total volatile basic nitrogen (TVBN) content after drying as well as smoking did not have any significant effect on the organoleptic qualities of the products. Smoking was found effective in delaying the onset of fungal attack and also in improving the organoleptic qualities.

Survival, growth and production of Penaeus monodon at different stocking densities in earthen ponds with flow-through system and supplementary feeding

The survival, growth and production of Penaeus monodon in earthen ponds were observed. A significant effect of stocking density on the survival rate of prawns was observed. The final average weight obtained varied inversly with the stocking density and the production varied directly with stocking density and survival rates. The maintenance of a clear water environment is recommended as a preventive measure against Vorticella attack.

La peche dans le fleuve Niger

The fish production of the River Niger can best be estimated from a country by country evaluation of the tonnage exported and that consumed locally. All exported and some locally consumed fish are preserved by smoking or sun drying, a process which entails a loss of weight. Coefficients to correct for this of between 2.6 to 4 have been calculated depending on the type of product. A further loss occurs due to handling and to insect attack, which may account for up to 40% of the production. Taking the above factors into account the productions estimated for the various countries of the Niger River basin are as follows: Guinea (3,600 t), Mali (90,000 t), Upper Volta and Ivory Coast (negligible), Niger (5,200 t), Dahomey (1,200 t), Nigeria (25,000 t), Cameroon (3,000 t). A total production of 128,000 t is, therefore, obtained for the basin as a whole, excluding the Kainji Reservoir. At this level of production, there have been no intimations of overfishing from any part of the basin, and there is unanimity that fishing could be intensified. On the basis of the estimates of existing production and local estimates of potential production it is possible that up to 200,000 t of fish could be produced annually from the basin as a whole.