Preparation of edible powder from Jawla (Acetes sp.) prawns

Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytical characteristics and bacteriological quality of the edible powders are presented for each method.

Preparation of smoke cured fillets from oil sardine

A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Preparation of lime from mussel shelf waste

A process is described for the utilisation of mussel shell wastes by their conversion into lime, which may be used for white washing and plastering.

Suitability of tuna red meat for preparation of wafers

Studies to find out the suitability of tuna red meat for preparation of wafers have indicated that the red meat as such is not a good raw material for the production of wafers. The wafers obtained had poor organoleptic quality and characteristic tuna red meat flavour unacceptable to consumers. Attempts to prepare the wafers with the red meat mixed with the meat of barracuda in varying proportions showed that the mixture of red meat and barracuda meat in the ratio 1:3 gives a product having excellent physical properties and good swelling characteristics. The overall organoleptic quality of these wafers was very much comparable to the wafers produced from other quality fish. Increasing the proportion of red meat not only affects the overall appearance of the product but a1so imparts the red meat taste to the product.

Preparation of mussel marinade

A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.

Preparation of glucosamine hydrochloride from the chitin of Penaeus monodon

The present work gives some information on use of shrimp wastes of processing industries of Bangladesh in preparation of valuable chitin products such as glucosamine hydrochloride.

Survey of shark fisheries and preparation of a National Plan of Action (NPOA) for conservation and management of shark resources in Bangladesh

The report presents; terms of reference; work progress; surveys of shark fishers and traders; shark biodiversity survey; and a National Plan of Action (NPOA) for conservation and management of shark resources in Bangladesh.

Preparation of environmental monitoring plan pattern for surface water quality in Iran (Case study: Gharehsou River)

Using water quality management programs is a necessary and inevitable way for preservation and sustainable use of water resources. One of the important issues in determining the quality of water in rivers is designing effective quality control networks, so that the measured quality variables in these stations are, as far as possible, indicative of overall changes in water quality. One of the methods to achieve this goal is increasing the number of quality monitoring stations and sampling instances. Since this will dramatically increase the annual cost of monitoring, deciding on which stations and parameters are the most important ones, along with increasing the instances of sampling, in a way that shows maximum change in the system under study can affect the future decision-making processes for optimizing the efficacy of extant monitoring network, removing or adding new stations or parameters and decreasing or increasing sampling instances. This end, the efficiency of multivariate statistical procedures was studied in this thesis. Multivariate statistical procedure, with regard to its features, can be used as a practical and useful method in recognizing and analyzing rivers’ pollution and consequently in understanding, reasoning, controlling, and correct decision-making in water quality management. This research was carried out using multivariate statistical techniques for analyzing the quality of water and monitoring the variables affecting its quality in Gharasou river, in Ardabil province in northwest of Iran. During a year, 28 physical and chemical parameters were sampled in 11 stations. The results of these measurements were analyzed by multivariate procedures such as: Cluster Analysis (CA), Principal Component Analysis (PCA), Factor Analysis (FA), and Discriminant Analysis (DA). Based on the findings from cluster analysis, principal component analysis, and factor analysis the stations were divided into three groups of highly polluted (HP), moderately polluted (MP), and less polluted (LP) stations Thus, this study illustrates the usefulness of multivariate statistical techniques for analysis and interpretation of complex data sets, and in water quality assessment, identification of pollution sources/factors and understanding spatial variations in water quality for effective river water quality management. This study also shows the effectiveness of these techniques for getting better information about the water quality and design of monitoring network for effective management of water resources. Therefore, based on the results, Gharasou river water quality monitoring program was developed and presented.

Preparation of Ni-P electroless and its corrosion resistance against sea water

Electroless coating is much appropriate process at engineering surface. Since the discovery of electroless nickel-phosphorus coating in 3996, due to technical and economic advantages as well as desirable characteristics such as resistance to corrosion, abrasion and a high hardness has found wide application at engineering industries. Properties of electroless nickel-phosphorus coating depend on the characteristics of the used bath and heat treatment. In this study, optimal conditions and concentration of sodium citrate, sodium acetate and lactic acid in the bath of electroless nickel-phosphorus coating to the steel ck67 surface was determined. Structure, chemical composition and phases occurring in the coating were investigated using Scanning Electron Microscope (SEM) and X-ray diffraction analysis (XRD). The corrosion behavior of coatings in solution 3.5٪ NaCl was studied using electrochemical. The results showed that corrosion resistance of the coating with composition sodium citrate, sodium acetate and lactic acid decreased respectively.