Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Studies on radiation pasteurisation of medium fatty fish 1. Control of radiation induced oxidative changes in white pomfret (Stromateus cinereus) by vacuum packaging

Marked differences were observed in proximate biochemical compositions of the skin and muscle of white pomfret. The skin showed comparatively higher content of extractable lipids and was more susceptible to radiation-induced oxidative changes like development of rancid odours and yellow discolouration than the muscle. Irradiation of skin samples under vacuum suppressed these changes. The present paper also reports on the efficacy of vacuum packaging in controlling oxidative rancidity and yellow discolouration in white pomfret skin subjected to irradiation and subsequent storage at 0-2°C.

Studies on radiation pasteurisation of medium fatty fish 3. Storage properties of white pomfret (Stromateus cinereus) fillets

White pomfret fillets packed under aerobic conditions had a limited shelf life of 8 days as against 10 days for samples packed under vacuum and stored at 0-2°C. Irradiation and subsequent storage of the fillets under vacuum at 0-2°C exhibited shelf lives of 30, 50 and 60 days for radiation doses of 0.1, 0.3 and 0.5 Mrad respectively in contrast to aerobically packed fillets which showed only 20, 35 and 50 days of storage life for the same levels of radiation doses and developed yellow discolouration and rancid odours.

Studies on radiation pasteurisation of medium fatty fish 2. Precursors of yellow discolouration in irradiated white pomfret (Stromateus cinereus)

Triglycerides, phospholipids and sarcoplasmic proteins fractions of white pomfret produced considerable amounts of thiobarbituric acid reactive substances (TBRS) on irradiation. Incubation of malonaldehyde with pomfret skin under aseptic conditions developed yellow pigmentation of the skin tissues, similar in spectral characteristics to those produced on irradiation of the skin.

Fishing experiments with frame nets in Hirakud reservoir, Orissa

Experiments conducted with frame nets of sizes 1.0 m, 1.25 m 1.5 m, 1.75 m and 2.0 m in Hirakud reservoir showed that the net with 1.75 m frame gave the highest catches.

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.

Biochemical investigations on edible molluscs of Kerala 1. A study on the nutritional value of some bivalves

Data on the biochemical constituents and food values of five commercially important edible bivalves of Kerala, Lamellidens corrianus, Corbicuta striatella, Mytilus edulis, Vellorita cohinensis and Ostrea cucullata have been presented. Physiological significance of the variations has been discussed. Present study reveals the bivalves meat compares favourably with the common food fishes with regard to their caloric value and hence would be an excellent and economic source of nutrition for our people.

Some bacteria isolated from marine plankton and mud

57 bacterial strains isolated from marine plankton and mud from the inshore waters of Cochin, are described. The flora of the plankton was dominated by chromogens while mud sample and failed to produce chromogens. The different strains are divided into five arbitrary groups for the convenience of description. The flora is similar to that of Mandapam (east coast) while it differed from the flora of Calicut (west coast) in the paucity of Bacillus and other spore formers.

On sun-drying of Bombay duck

Sun-drying of Bombay duck by hanging on scaffolds gave better products than those obtained by drying them in trays. Optimum rate of drying and quality of dried product were obtained when the fish were suspended at the rate of 50 to 60 per meter length of the rope. The quality of the raw material as affected by the delays in different hauls in the fishing trip was reflected in the dried products also.

Standardisation of specification for different trolling lures

Fishing experiments were conducted with buffalo horn, wooden and galvanised iron jigs of different lengths and weights rigged in troll lines. It was observed that jigs with 12 cm length and 60 g weight were superior to others in luring seer fish. Fish head jigs of 60 g weight showed a higher efficiency index than those of 50 and 70 g tried in these studies.

Studies on arsenical creosote as a wood preservative for marine structures. Part 1. Incorporation of arsenic in creosote at various temperatures

A detailed study of the fortification of normal creosote and low temperature creosote with As sub(2) O sub(3) at 40°C, 50°C, 60°C, 70°C, 80°C and 90°C was carried out. When compared to normal creosote, low temperature creosote has been found to combine more easily with As sub(2) O sub(3) when temperature was . raised from 40 to 90°C. The incorporated arsenic values obtained shows that low temperature creosote with high phenolic content, retains considerably more As sub(2) O sub(3) and a maximum of 0.2180% w/w can be incorporated in low temperature creosote at 90°C.

A note on the comparative catch efficiency of nylon over cotton gill nets in reservoir fishing

The authors conducted a series of experiments to evaluate the relative efficiency of nylon over cotton in tropical waters, particularly in reservoir fishing. The experiments were conducted in the Gobindsagar reservoir (Himachal Pradesh/Punjab). The nets made with both materials were identical in essential details like twine size, mesh size, number of floats arid sinkers and hanging coefficients.

A new observation on large scale disintegration of eggs of Indian major carps during development

While carp themselves may destroy carp eggs by sucking from outside the happa, destruction in the absence of carp also occurs. During observations of the effect of electrical field on developing carp eggs it was seen that the egg membrane ruptured prematurely under certain potential differences. In natural waters and mud potential differences occur in the presence of high concentrations of certain salts compared with the internal concentration. Temperature and pH fluctuations following strong sun or heavy rain accelerates the diffusion of ions along side water through the egg membrane. The egg cells expand rapidly and the embryos were rapidly dropped.

A review of experimental trawling from small and medium sized mechanized vessels off Kanikada

The most suitable otter trawl for small boats was found to be a 10.9 to 15m 2-seam trawl with 100cm x 50cm x 35kg horizontally curved otter boards together with long single sweep line. For operation from medium sized trawls, 18.26m 2-seam 18.3m 4-seam and 29.26m long wing trawl were found suitable. An 18.3m 4-seam trawl was netting a considerable quantity of off-bottom fishes. Shrimps predominated in the catches of the 29.26m trawl. Productive grounds for Cynagris species, Psenus species and Decapterus species within 50 to 100m depth ranges off Kakinada were available for profitable exploitation.