Productivity and seasonal abundance of commercially important fishes of Gobindsagar Reservoir

Fishing experiments with gill nets were carried out at different centres of Gobindsagar reservoir through the years 1964-70. The seasonal abundance of main species of fishes and their zone of distribution were studied. Labeo diplostoma, Labeo bata, Barbus tor and Mystus seenghala are the main fish species of the reservoir. The abundance of the above species were observed to be the highest towards the Lunkhar arm of the reservoir.

Iced and frozen storage of squid (Loligo sp)

The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept in ice in an acceptable condition for a maximum period of 2 days. Frozen squid can be stored for a maximum period of 15 weeks at -l8°C, which can be extended up to 19 weeks by suitable treatment.

Comparative efficiency of trawls made of nylon, polyethylene monofilament and tape twines

Results of comparative fishing operations conducted with three nets of identical design made of nylon, twisted polyethylene monofilament and high density polyethylene (HDPE) tape twines are presented in this communication. Since the tape net recorded the highest prawn and fish catch, monofilament and nylon following in order, it can be recommended to the fishing industry as one of the cheapest and effective fishing materials evolved for trawl fabrication.

Studies on mollusca of Saurashtra coast - I. (Amphineura and Gastropoda)

Proximate composition of 19 species of marine Gastropoda and one of marine Amphineura have been studied. Seasonal variations in proximate composition of the meat of gastropods, Thais rugosa (Born), are reported. Majority of the gastropod species have high protein and ash contents.

Studies on mollusca of Saurashtra coast - II. (Pelecypoda)

The paper deals with the proximate composition of Crassostrea graphoides, C. cucullata, Placenta placenta, Pinna vexillum, P. bicolor, P. atropurpurea, Solen truncatus and Pitar erycina. Seasonal variations in water, protein, salt and ash in the meat of C. graphoides, C. cucullata and P. placenta are reported. Percentage of meat is high in S. truncatus and low in C. graphoides, C. cucullata and P. erycina. Most of these species contain higher moisture than gastropods

Edible fish powder from Dhoma (Sciaenids spp.)

Edible fish powder of high protein content was prepared from Dhoma (Sciaenids) using different methods. A comparative account of the yield and quality of the products prepared by these methods is presented.

Coloured gill nets for reservoir fishing

Experimental fishing with different coloured nets has shown that white net yields better catch. The efficiency of the coloured nets was in the order yellow, grey, green and blue. Though there is little evidence to show some species preference to a particular colour, the results were not conclusive as the analysis of variance indicated that interaction between species and colour is significant only at 5% level.

Canning of smoked sardine

A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.

Protein from Jawla prawn (Acetes spp.) and Squilla (Orato squilla nepa)

A simple method of isolation of protein from jawla prawn and squilla, which does not involve any chemical treatment, is reported. The method consists in blending the jawla prawn/squilla with equal quantity of water, removal of chitinous matter, heating the pulp at 112°C for 15-20 minutes and drying the precipitated protein after filtration.

Preparation and storage behaviour of fish protein biscuits

This paper deals with the investigations carried out on the preparation and storage characteristics of protein enriched biscuits (sweet and salt), incorporated with partially de-odourised fish protein concentrate. The product contains more than 20% protein and has storage life exceeding 6 months at room temperature (21°C to 32°C), in 400 gauge polythene bags.

Development of electro-trawl system in marine environment

High voltage pulsed current produced on board a trawler is fed to electrodes distributed along the foot rope of a trawl net through two core TRS cable which builds up a homogeneous electrical field around the net mouth. By comparative fishing tests with the electrified and non-electrified 32 m long wing trawl net, the increase in total catch of shrimps and fishes was found to be 19.8 and 36%, respectively.

Lipid distribution in body and skin of four species of marine fish

The paper presents results of a study on the analytical characteristics of lipids from the skin and muscle of four important species of Gujarat coast fishes. Changes in characteristics like saponification value, iodine value and unsaponifiable matter of these lipids during different months of the year are also reported.

Influence of fat content on the quality and shelf life of cured sardines

The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.

An analytical study of the sea water slime with reference to bacterial flora

A detailed study of the primary film of slime with reference to the bacterial flora, its quality and quantity, as observed on different material surfaces exposed to sea water is carried out. A correlation has been established between bacteria and slime deposited on different surfaces.

Comparative evaluation of fish protein concentrate and functional fish protein concentrate from cat fish

Fish protein concentrate and functional fish protein concentrate samples were prepared from eviscerated meat of cat fish (Tachysurus jella Day). Functional fish protein concentrate is found to be lighter, less gritty and rehydrates more rapidly than fish protein concentrate. Functional FPC is seen to have higher PER and biscuits containing it at levels of 5 and 7 percent are less hard compared to FPC.