Physical soil characteristics of waterlogged and saline lands of five districts of Haryana, India

Physical characteristics of waterlogged and saline soils of five districts, namely Rohtak, Faridabad, Gurgaon, Sonipat and Jhajjar, of Haryana were studied to evaluate the aquaculture potential. The soil samples from 76 sites were procured and analysed for pH, electrical conductivity, soil particles and water retention capacity, since the knowledge of these parameters is essential for the preliminary evaluation of a site for aqua-farming. Six soil types were identified and clay-loam was observed to be the maximum at 45 (59.21%) sites, followed by silty-clay loam at 14 (18.42%), sandy-clay loam at six (7.89%), silty-loam at four (5.26%), sandy-loam at four (5.26%) and loam at three (3.94%) sites. The pH of soil indicated moderate to high alkaline conditions ranging between 8.01and 9.00 at 53 (69.73%) sites, 9.01 and 10.00 at 17 (22.36%) sites, and low between 7.01 and 8.00 at six (7.89%) sites. The electrical conductivity was found to range between <1 and 10 mmho cmˉ¹ with the value of <1.0 mmho cmˉ¹ at 36 (47.36%) sites. The water retention capacity was observed mostly to be moderate. The paper describes the interrelationship between these parameters with reference to the suitability for aqua-farming.

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.

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. 'Lona ilish' was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality 'lona ilish' was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared 'lona ilish' was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of 'lona ilish' was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.

Influence of nitrogen salts on growth and physiological responses of Rhizophora apiculata Blume in non-aerated water culture

Influence of two different forms of nitrogen on growth and physiological aspects of water-cultured seedlings of Rhizophora apiculata was studied. Of the two forms of nitrogen supplied to the growth medium, ammonium nitrogen was better than nitrate nitrogen by exhibiting increased dry matter production, shoot length, leaf area and also enhanced the contents of carotenoids, chlorophylls and their presence in photosystems and light harvesting protein complex.

Studies on frozen storage characteristics of fillets from six species of fresh water fishes

Frozen storage characteristics of fillets from six major species of fresh water fishes namely, Labeo rohita, Catla catla, Cirrhina mrigala, Labeo calbasu, Mystus seenghala, and Wallago attu are reported. The biochemical, bacteriological and organoleptic changes in the frozen fillets during storage at -18°C have been followed systematically. Compared to the two species of fresh water cat fishes, the four species of carps studied, had a slightly better storage life. From the organoleptic point of view, fillets of Cirrhina mrigala had the best shelf life.

Ice storage characteristics of fresh and brined shark fillets

Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias melanopterus) were studied in and out of contact with ice for more than two weeks. Changes occurring in biochemical constituents, physical qualities and bacterial counts of the fillets are reported. Shelf life of brined fillets out of contact with ice was considerably longer than that of control samples tinder similar conditions. Icing of shark fillets is suggested as a method for the removal of urea on a commercial scale.

Iced and frozen storage characteristics of cultured Chanos chanos (Forskal)

Freshly harvested milk fish (Chanos chanos) were stored in crushed ice and their storage life estimated by following biochemical, bacteriological and organoleptic changes occurring during storage. Samples of the fish were withdrawn at various intervals of storage, quick frozen, glazed and held in frozen storage at-l8°C. Shelf-life in frozen storage was determined in relation to period of ice storage prior to freezing by determining biochemical and organoleptic characteristics up to 30 weeks.

Frozen storage characteristics of ribbon fish

The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported.

The characteristics of distribution and change of the seawater temperature and salinity of Cai river estuary and Northern Part of Nha Trang bay in the dry and rainy season

In this paper, some results of analyzing the hydrographic characteristics of the seawater temperature and salinity are presented. The received results showed that: in dry season, the influence of the Cai river water has is limited in Cai river estuary with the approximate transferable distance from the river mouth to the open sea of about 1 km. The isohaline 32%o could be defined as the separate boundary of the Cai river water; In rainy season, due to the river water discharges are high, the influence of Cai river water could be transferred to the open sea and island areas. The immerge of the Cai river water in the open sea areas in rainy season has changed the vertical structure of salinity and temperature in the northern part of Nhatrang bay. In both seasons, the Cai river water have influenced in the surface water layers 0 - 2m and the water layers deeper than 2m are influenced by the sea waters with the salinity of higher than 32%o.

Freezing characteristics of tropical fishes 1. Indian oil sardine

The influence of different pre-freezing ice storage periods on the biochemical and organoleptic qualities of Indian oil sardines (Sardinella longiceps) in the individual quick frozen (IQF) and block frozen (BF) forms and frozen storage at temperatures of -12°C and -23°C was studied. The shelf-life of the sardines varied between 24 and 2 weeks for samples iced for 0 to 5 days prior to freezing. The deterioration in quality was accompanied by considerable increase in the peroxide value (PV) and free fatty acid (FFA) content and decrease in salt extractability of the proteins. These changes were more rapid at -12°C than at -23°C. BF sardines appeared to be better than IQF samples with respect to the biochemical changes although the differences in overall organoleptic quality were not significant.

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.

Observations on the fouling characteristics of four bryozoans in Cochin harbour

The occurrence of the four species of bryozoans under study showed that Electra crustulenta PALLAS and Victorella pavida KENT are brackish water forms, Electra bengalensis stoliczka and Schizoporella cochinensis Menon and Nair are typical marine forms. It is interesting to note the seasonal succession of these species in Cochin harbour correspond to the distribution of salinity in this area.

Morphological, biochemical and growth characteristics of Serratia strains isolated from sardine (Sardinella longiceps)

Two aerobic, gram-negative asporogenous, red-pigmented, rod-shaped bacterial strains were isolated from oil sardine (Sardinella longiceps). Their morphological, biochemical and growth characteristics are reported. The pigment was identified to be a prodigiosene. The strains were found to resemble Serratia plymuthica. Effect of temperature and certain carbohydrates on pigmentation was also studied. Iron was found to inhibit pigmentation, and mannitol or sorbitol removed such inhibition.

Freeze drying of fishery products: Part V - Storage characteristics of ready-to-serve freeze dried foods

Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at room temp has been studied and reported in this paper. Storage life of such products under the conditions employed in this study can be reckoned in years at our ambient temps.

Electrophoretic characteristics of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) eye lens proteins

Electrophoresis of eye lens proteins of oil sardine and mackerel showed separation of proteins into three and four components, indicating the heterogeneous nature of the population.