Design of a half ton dehydrator for fish

A half-ton capacity artificial dryer has been designed at the Central Institute of Fisheries Technology for drying fish like Mackerel, Sardine, White bait etc. The dryer is a hot air recirculation type. 80 KW thermostatically controlled heating coils are made use of for heating the air. The air is circulated by means of an axial flow pattern fan. Drying takes place at a temperature of 115 degrees F. The structure of the dryer comes to about Rs. 20,000.

Dehydration of prawns in tunnel dryers

This paper deals with the dehydration of prawns in a tunnel dryer. Conditions required to produce an end-product of desired colour, shape and texture as well as good reconstitution and organoleptic properties which are not obtained in the normal hot air drying, have been worked out. An initial temperature and relative humidity of 90°C. and 85%-90% respectively and an air velocity not more than 1 metre/second are the essential conditions required. Both temperature and relative humidity are to be reduced to 70°C and 40% respectively after about an hour's operation, till the drying is complete. Flavour of the reconstituted product is close to that of the fresh cooked prawns and the texture is judged to be soft. Drying time required to reduce the moisture content of fresh prawns to 15% level is about 7 hours compared to 6-7 hours in normal hot air drying and more than 36 hours in sun-drying.

A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State

A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet cured fish, 55.21% of the dried salted products and none of the pit cured samples were found to be good in quality. The sun dried products were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.

Further studies on dehydration of prawns in rotary drum dryer

The paper deals with studies made to modify the process of drying of prawns in rotary drum dryer reported by the authors earlier. Prawns belonging to any species except M. monoceros can be satisfactorily dried. With M. monoceros invariably considerable adherence of shell occurs. Prawns of any size group can be dried provided in the case of medium and big size prawns they are beheaded prior to drying. In all size groups, beheading prior to drying results in better appearance of the end product in addition to the output of the dryer per charge being increased.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

Studies on smoking of eel fillets

A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.

Toxigenic molds on fish feeds-1: impact of climatic change

The present communication is a survey report carried out to assess the incidence of toxic mycoflora on seven types of agriculture products/by products incorporated during fish culture as supplementary dietary items. Samples were obtained from various sources at Darbhanga, Madhubani and Samashtipur districts during summer, winter and monsoon months. Out of the total 1774 samples, only 894 appeared to be fresh visually reflecting average incidence of contamination around 46.6%. However, the apparently fresh samples, when subjected to culture, 26.9% of them were found to be contaminated. Thus, degree of fungal spoilage in feed ingredients in parts of north Bihar appears to be significantly high (73.5%). The present study illustrates the facts with special reference to Aspergillus flavus, A. parasiticus (elaborating aflatoxins) A. ochraceous, Penicilium viradicatuin (elaborating ochratoxins) and A. versicolor (elaborating sterigmatocystin). The other strains already known for their toxigenic potentials that appeared on the present substrates included A. niger, A. fumigatus, A. candidus, P. islandicum, Rhizopus spp. and Mucur spp. Studies indicate that the prevalent climatic factors like temperature and relative humidity facilitate a congenial condition almost all through the year and in particular during summer and monsoon months. But water content of the substrates is a vital factor that further accelerates the pace of mycobial spoilage. A thorough sun-drying of the agricultural commodities before prolonged storage to bring water content below the "low risk limit" may significantly reduce the incidence of molds.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.

Storage characteristics of solar-dried Indian mackerel

Fresh Rastrelliger kanagurta (Indian mackerel) was thoroughly washed, eviscerated, cleaned and salted overnight with dry salt (fish : salt :: 5:1). Salted mackerel was dried in solar drier and on cement floor under direct sun for three days. The temperature inside the drier was 948°C higher than the ambient temperature. The rate of drying was higher in solar drier than on cement floor. The dried fish packed in 300-gauge polythene bags was subjected to biochemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The overall quality of fish dried in solar drier was better than that of the fish dried on cement floor under direct sun.

Small scale manufacture of crude agar from Gracilaria seaweeds

A simplified process was worked out to prepare crude agar from red seaweeds (Gracilaria sp.). The process required careful preliminary cleaning and bleaching (sun-drying) of the weed. The agar was extracted by boiling with water in a mixture (2%) strong enough to set as a jelly. Freezing the jelly over a 3—day period in an ice-making machine, adjusted to work slowly, separated out ice and agar. The blocks were thawed out and the agar dried in the sun. The efficiency of extraction was over 800/A.

East African Freshwater Fisheries Research Organization Annual Report 1972

Feeding habits of many animals have been used widely in animal classifications. This is so, because the type of diet an organism requires demands structural specialisation which will utilise the available resource. Many animals may however have many structural modifications to enable them to be described as omnivourous or generalised feeders such as H. empodisma and H. riponianus (GREENWOOD 1960) which may show varying degrees of structural and adaptational intermediacy between two trophic groups. Generally, however, the diet of many animals including fish changes as the animal grow larger. The change in structural modifications is usually correlated with changes in the diet. In fishes the change may involve change from tricuspid to biscuspid and finally to unicuspid type of teeth. The degree of modification in the structure depends on the diet, thus Haplochromis that feeds on soft tissues of snails only requires modifications in oral dentition while Haplochromis that feeds on both soft tissues and shells of snails require modification in the lower pharyngeal bone for grinding purposes. Other modifications connected with food utilisation may be located in the alimentary canal. (I) The fish species that are commercially exploited are Protopterus aethiopicus, Clarias mossambicus, Tilapia esculenta, Tilapia amphimelas and Tilapia hybrids. The other fish species present in the lake but not commercially exploited are: Gnathonemus sp. Alestes sp. Labeo sp., Barbus paludinoses, Barbus jacksoni, Barbus lineomaculatus, Barbus regersi, Leptogrlanis sp., Schilbe sp., Haplochromis spp. and Hemihaplochromis sp. (2) Protopterus sp. and Clarias sp. are mostly caught with hooks on long lines. There has been a steady increase in number of hooks on the lake. Since the stocks of Protopterus and C/arias in the lake have a limit, we should control the number of hooks used by each of the fishermen in order to avoid overharvesting. (3) All the previous studies on Lake Kitangiri fisheries suggested the use of gill nets with mesh size greater than 88.9 mm in order to avoid the capture of immature Ti/apia spp. But if the fishermen are to obtain economic gains from the fishery, the optimum mesh size for use is 88.9 -101.6 mm. (4) The gillnet is a passive gear with very beneficial selective characteristics. Unfortunately the drive-in fishery which exists on Lake Kitangiri more or less destroys the gillnet selectivity characteristics. It is therefore recommended that the beating of water with poles be discouraged and stopped. (5) There is need for provision of stable fishing canoes to replace the unstable bottle palm dug-out canoes which are currently being used and which are very risky to operate. (6) The fish processing facilities on Lake Kitangiri are still inadequate. Most of the fish is sun dried, Since sun drying is very difficult during the rainy season, most fishermen carry out intensive fishing during the dry season, Concentrating most of the fishing effort in anyone season instead of spreading evenly this effort over the whole year could damage the age structure of the exploitable stocks. (7) There are considerable fluctuations in the volume of water of the lake. The feasibility of regulating the water loss through the effluent Sibiti river should be investigated by the Water Development Department. (8) Damming the Sibiti river is an expensive undertaking and therefore, the Rural Development Bank of Tanzania should be asked to assess the economic feasibility of such a project.

Poverty in the fisheries, inductors, causes and intervention

The study is prompted by the poverty that persisted among the fishing communities of lake victoria at time of considerable cash inflow into the fisheries development of fish processing industry. There has been need for understanding of the poverty and what strategies would be most appreciate for it's reduction.This study has attempted to respond to the needby identifying the nature and distribution of the poverty within the fisheries lake victoria,Uganda, the factor responsible for itand the options for poverty reduction intervention. The study examined the global and regional perspectives of poverty and wealth distribution, noting that wide disparities existed between the developed and the developing world and also between the developing countries themselves. A historical review of development policies and strategies revealed that while successive strategies were able to contribute to growth, their achievement towards poverty alleviation were less than satisfactory, hence the need for continually developing new strategies. A background to Uganda’s society and economy is provided, examining the demographic, political, environmental and economic conditions of the country. Uganda’s development strategies are reviewed, highlighting the role of the Poverty Eradication Action Plan, Uganda’s main strategy for implementing the policy of poverty reduction and wealth distribution. At the agricultural sector level, the Plan for the Modernisation of Agriculture has been formulated, followed by the National Fisheries Policy, aimed at providing a policy framework for the management and development of the fisheries. An appropriate definition of poverty was formulated, considered relevant to the situation of Lake Victoria. The dimensions of poverty included inadequate basic necessities, low education and health achievements, a sense of insecurity and exposure to risk. The research methodology was enhanced by the examination of the Lélé Model of the Poverty–Environmental Degradation problem, the World Bank Model of Poverty Causation and the subsequent Lake Victoria Model developed in this study. It has provided a plan for the research, the consideration of criteria and a data collection plan. The data collection instruments included secondary data search, key informant interviews and a sample survey based on a structured questionnaire. The study identified all the four dimensions of poverty in the fisheries, provided poverty profiles with respect to the different activities, groups of people and regions in the fisheries, based on consumption poverty. Among the people identified to be in poverty were the fishing labourers, fishers of Oreochromis niloticus and those operating with non-powered boats. In the post-harvest fisheries, large proportions of processors involved in salting and sun-drying, market stall and bicycle traders were in the poverty category. The ethnic groups most affected included the Samia, Basoga and Bakenye while the Districts of Jinja, Bugiri and Busia had the highest proportions of fishers in the poverty category. With respect to the other dimensions of poverty, the study showed that educational achievement was low within the fishing communities. The health status was poor, due mainly to the prevalence of malaria, diarrhoea, bilharzia and HIV/AIDS. There was a sense of insecurity within certain sections of the fishing community, due to leadership weaknesses within the local as well as the Government institutions. Some community members operated in a state of risk because they were vulnerable to episodes of income, health and education. The causes of poverty in fisheries included weaknesses within the institutional and social environment, limitations in the technology available to the poor, resource degradation and unfavourable economic factors. The recommendations of the study for poverty reduction included strengthening of policies, developing links, improving capacities and increasing resources, to be applied at the levels of Central Government, Local Government and of the community. In view of the achievements of the methodology used on this study, involving reference to the models, it is recommended that future research should build upon this model approach, as it will continue to produce results, especially when attempting to forecast changes relating to interventions.

Keeping quality of imported dried fish

All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform contents too showed that good quality dried fish had counts greater than that specified in the standard. The different species of fish tested had varying lengths of shelf life. But on an average the shelf life of dried fish could be prolonged for about 12 days by re-drying at 45°C for 6 hours, i.e., re-drying at these temperatures without subsequent packing in polythene bags may not be practical for prolonging the storage life of salted/dried fish.

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.

Development of artificial breeding techniques for long-whiskered catfish, Sperata aor and giant river catfish, Sperata seenghala of Bangladesh

Sperata aor and S. seenghala are the two important native catfishes of Bangladesh but commercial farming of these species is not possible due to lack of naturally collected or artificially produced seeds for stocking. Attempts were made to develop techniques for seed production by artificial breeding and nursery-rearing of fries of these catfishes. A total of 60 S. seenghala (750-1,500 g) and 10 S. aor (600-1,000 g) broods were collected from the Brahmaputra river-basin and floodplains in Mymensingh region four months prior to their breeding season. The collected brood fishes were reared in separate earthen ponds with supplementary feeds comprising of rice bran (40%), mustard oil cake (29%), fish meal (30%) and vitamin-premix (1 %). Three experiments were conducted to optimize the hormone dose. A total of nine S. seenghala females weighing from 750 to 1,500 g were given an initial and resolving dose of 12-20 and 16-24 mg PG/kg body weight, respectively. The males weighing from 650-950 g were administered a single dose of 18-26 mg PG/kg body weight at the time of the time of administering the resolving dose to the females. The females ovulated partially and the eggs were examined under a compound microscope, but most of them were found to be less ripe or damaged. Collection of milt by stripping the males was not successful. The testes were taken out and sperm were observed to be non-motile and less developed. In view of stimulating natural propagation of S. seenghala, artificial holes (nests) were constructed in the pond bottom. Each hole was 0.7 m in diameter and 0.3 m in depth. A total of 10 holes were made and then 10 pairs of S. seenghala breeders (800-1,200 g) were stocked in the pond. In mid February, 3,000 fry of S. seenghala with a mean length of 4.60 cm and weight of 0.36 g were collected by repeated netting followed by drying of the pond. The fry were then stocked in a nursery pond and fed with commercial feed (SABINCO starter-1). The average length and weight of the fingerlings were 9.01 cm and 3.95 g, respectively and the estimated survival was 60% after two months of rearing. S. aor did not respond to natural spawning. Further study is essential to develop techniques for their successful artificial and natural breeding.