Observations on the wastage of raw material and recovery of meat in the prawn processing industry

The wastage of prawns due to spoilage in processing factories accounted to about 0-12% in 1974, 0-35% in 1975, 0-3% in 1976 and 0-4% in 1977. Spoilage increases with the time lag between catching and processing and also due to defective icing. The paper discusses the counts of whole prawns required for obtaining meat of specified size grades.

Studies on isolation of salmonella from sea foods 1. Comparison of enrichment and selective media for recovery of salmonellae from fish

Three enrichment broths and six plating media were compared for efficiency of detection Salmonella in the presence of numbers of Coliforms (10super(5)/ml) and proteus (10super(3)/ml) from artificially inoculated fish samples. Recovery experiments Salmonella anatum, S. typhimurium and S. enteritidis indicated that the two enrichment broths Dulcitol Selinite (DSE) and Selinite Cystine (SC) were equally efficient. Further, the viability of Salmonella, inoculated into fish muscle and kept at 4°C for 48 hours, was found to be not affected by the low temperature storage. Selective plating media like Xylose Lysine Deoxycholate agar (XLD), Brilliant Green Sulphadiazine agar (BGS) and Brilliant Green agar (BG) were found to be superior in performance to Salmonella-Shigella agar: (SS) and Bismuth Sui phite agar (BiS).

High temperature processing of fish sausage 4. - Heat penetration study

An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.

Estimates of the surface heat fluxes in Antarctic waters

The authors have attempted to compute the heat balance terms on the basis of formulas by Budyoko (1974). Some of the meteorological and oceanographic data were collected during the Trans Antarctic Expedition (1989-90). These data were supplemented by the data (1956-1988) made available by the national climatic center of NOAA (National Oceanic and Atmospheric Administration). Monthly means of sea surface temperature in Antarctic waters and meteorological data at a station (77°51'S; 166°39'E) 33m above sea level are given.

Fish tagging experiments: a prelude to an extensive tag-recovery programme on Lake Victoria

The present study is an early stage of this programme and examines several species of fishes under controlled conditions to delineate responses to tagging as a function of type of tag, species, size, and sex of fish, and position of tag placement. It is intimately related to another phase of research currently being conducted by the author on age and growth of several species important to the fishery of Lake Victoria (e.g. Tilapia spp., and several catfishes, Clarias mossambicus Peters and Bagrus docmac (Forskal). Data reported are both a reflection of growth studies and an attempt to achieve insight into tag loss, growth, and mortality that might be expected to occur in these species under lake conditions with reference to the above parameters.