Preparation and storage of cutlet from low-priced fish

Cutlets have been prepared from the minces of lizard fish (Saurida tumbil), threadfin bream (Nemipterus japonicus), jew fish (Johnius dussumieri) and miscellaneous fish. The storage characteristics of cutlet (both raw and flash fried) at 4°C, -8°C and -20°C were studied. Cutlets prepared from the minced lizard fish showed the highest acceptability. Flash fried cutlets were found to be superior in quality compared to raw cutlets. The raw cutlet had storage life of 6 days, 11 weeks and 19 weeks at 4°C, -8°C and -20°C respectively and flash fried cutlets had a shelf life of 22 weeks at -20°C.

A method to preserve fish muscle pieces and mince from sciaenids

Fish muscle pieces and mince from sciaenids can be preserved for 72 and 48 h respectively at ambient temperature (34°C ± 4.5) in media containing 8% NaCl, 0.2% sodium benzoate and 0.5% potassium sorbate. Incorporation of 0.1% sodium bisulphite in this media slightly improved the texture and flavour of minced fish.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Surimi: status and prospects

The paper discusses the current situation of surimi industry. It is a minced fish meat that is used as a raw material for a wide array of convenient food. Japan remains the world’s leader in consumption and production of surimi. The total supply for 1992 is expected to be 120000-130000 tons of pollock and 30000 tons of others such as Alaska mackerel and fall salmon. USA is the major on-board supplier for Japan while, USSR is another source of pollock surimi. There is a decrease production of hoki surimi from New Zealand due to declining resources and a growing demand for fillets.

Culturing the African lungfish in Uganda: effects of exogenous fish feed on growth performance in tanks

The availability of African lungfish (Protopterus aethiopicus) in many communities in Uganda is declining. Indigenous efforts to culture this fish usually produce poor yields and depend on feeding fish fry, minced meat, and leftover food. This study evaluates three formulated diets (diet-1, diet-2, diet-3) fed to wild caught lungfish fingerlings reared in indoor tanks for 77 days. Experimental fish gradually accepted sinking pellets, and marginal increases in average body weight were observed. Mean (± SE) final weight (15.86 ± 0.80 g) for fish fed on diet-3 was significantly higher (p < 0.05) than fish fed diet-1 and diet-2. Specific growth rates (SGR) for diet- 3 were significantly higher (p < 0.05) than diet-1, and marginally more than diet-2 (0.37 ± 0.04 %/ d). Feed conversions were similar (p >0.05), ranging from 1.61 ± 0.26 to 2.07 ± 0.11. Survivals after an 11-week culture were relatively low (< 60%), but generally increased (R2 = 0.667, P = 0.007) with increasing dietary proteins. Diet-3 had a significant higher survival rate (p< 0.05) than diet-1 and diet-2. Significant growth performance was attained with diet-3. This study demonstrated that sinking fish feed pellets can be used to culture wild-caught African fingerlings in captivity.

Experimental pathogenecity of white spot syndrome virus (WSSV) in Litopenaeus vannamei

The pathogenecity of white spot syndrome virus (WSV) was studied experimentally with challenge exposure of two hundred shrimp with average weight 10 to 12 grams of Litopenaeus vannamei. The shrimp L. vannamei before introducing examined with IQ 2000 detection Kit for WSV. The Fenneropenaeus indicus that showed the clinical sign and PCR positive of white spot disease (WSD) was used the source of WSV. The challenge exposures were accomplished by feeding minced tissue of F. indicus for 24 hours. The result showed L. vannamei after three days revealed the clinical sign of WSV, the PCR examined was positive and all shrimp died after ten days. The shrimp that showed sign of disease were collected for histpathology in Davidson fixator and a part of samples preserved in Ethyl alcohol %75to %90 for PCR. The histopathology showed the effect of virus and cowdly type A inclusion body can see in all tissue except hepatopancreas. The PCR also indicate the virus infected the shrimp Litpeneaus vannamei after 3 days. The SOI and ROI determined the severity of infection and rate of infection in different tissue.