Studies on the effect of leaching on the quality of ice-stored fish

A comparative ice storage study of milk fish (Chanos chanos) in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the effect of leaching on quality of ice-stored fish. It was observed that the leaching effect was more significant on TVN and NPN than that on cc amino nitrogen components while there was very little effect on bacterial load. It is concluded that under similar conditions of icing, fish out of contact with ice will have longer shelf life and more acceptability than the fish preserved in contact with ice.

Bulk packages for storage and transportation of salted and dried fish

The effect of bulk packaging on the storage of salted and dried fish was studied at ambient conditions. Four different packaging systems were tried, among which gusseted type high density polyethylene woven sacks having either circular loom or traditional loom laminated with 100 gauge low density polyethylene were found to be best suited for dry fish packaging as they could withstand the hazards of handling, transportation and storage.

Effects of different levels of energy and protein sources on the growth performance, feeding, survival rate and the chemical body composition of juvenile Pacific white shrimp (Litopenaeus vannamei)

The present study was carried out in order to establish an economical effective diet for the pacific white shrimp in the southern part conditions of Iran. With the consideration of three dietary energy levels (E1=262, E2=312, E3=362 kcal 100 g-1 diet) and six ratios of fish meal (FM) to soybean meal (SBM) [(P1=100%FM+0%SBM, P2=80%FM+20%SBM, P3=60%FM+40%SBM, P4=40%FM+60%SBM, P5=20%FM+80%SBM, P6=0%FM+100%SBM)], 18 experimental diets (with 36% crude protein) were prepared. Completely randomized design was used to assign 54 polyethylene 300 litre round tanks provided by aeration and flow through water system and was stocked by 19 juvenile as 3 replicates to each treatment. Shrimps average weight was about 0.77 grams at the start. After 56 days culture period, maximum growth and nutritional performances were observed in the P6E1 treatment (containing 100% soybean meal and 262 kcal 100 g-1 diet) and P5E1 treatment (containing 80% soybean meal and 262 kcal 100 g-1 diet). Also the highest survival rate of the shrimps was observed in the P1E1, P1E2, P3E3 and P5E3 treatments. Additionally interactive effect of different protein ratios and energy levels had significant difference on body protein, fat, fiber and ash contents (P<0.05). Results of the present study suggest the possibility replacement of at least 80% of dietary fish meal by soybean meal in the diet of pacific white shrimp in the conditions of southern part of Iran.