Length-weight relationship of Tilapia mossambicus of Idukki Reservoir

The results of ten months study (September 1983 to July 1984) of the length-weight relationship of males and females of Tilapia mossambicus of the reservoir waters of Idukki Hydel Project show deviation from the cubic relationship of these two parameters. This is due to the retarded growth pattern of this exotic species in this oligotrophic habitat.

Studies on morphometry and hydrology of Gandhisagar Reservoir with special reference to its fisheries

Gandhisagar, the second largest reservoir of India is located in Mandsaur district of Madhya Pradesh at latitude 24°44'N and longitude 75°33'E at an altitude of 403.56m MSL in orientation from NE to SE. It has an extensive water spread area of 66000 ha at full reservoir level with a maximum and mean depth of 49.52 and 11.73 m respectively. The maximum length and width of the reservoir are 112 and 16km having a total shore line of 442km. Details of catchment area, bathymetry, standard hydrological data giving water level relation of the basin to water spread area, volume and fish production and the bottom topographical details of 11 experimental fishing stations and 6 fish landing centres are discussed.

Determination of acute mercury toxicity to developing stages of Cyprinus carpio and Cirrhinus mrigala

Toxicity of inorganic mercury to different life history stages of fresh water fishes, Cyprinus carpio and Cirrhinus mrigala were demonstrated by static bioassays. 48 and 94% of egg hatching occurred in controls at 72 and 24h of experimentation in C. carpio and C. mrigala respectively. While fish eggs in water containing mercuric chloride showed delayed development as compared to the control. LC50, LC100 and safe concentrations of hatchling, fry and fingerling were calculated. Hatchling and fry were observed to be more susceptible as compared to fingerlings of C. carpio and C. mrigala.

Studies on frozen storage of cuttle fish fillets

The freezing and cold storage characteristics of cuttle fish fillets have been studied. The yield of fillets from cuttle fish was about 35% and the fillet had an average moisture content of 76.85% and fat 0.82% During storage at -20 ± 1°C for 16 months the salt soluble nitrogen of the fillets decreased from 85.1to35.36%, the non-protein nitrogen from 24.61 to 20.84% and alpha amino nitrogen from 252 to 140mg/100g. Initially the fillets were white in colour, showed signs of desiccation by 4 months storage which increased on further storage and the fillets finally became dull white with yellow discolouration inside. The firm and chewy texture of the cooked fillets changed to rubbery even though the product was slightly sweet at the end of that storage period of 16 months.

Quality of commercial frozen boiled clam meat

The bacterial quality and sand content of commercial frozen boiled clam meat are discussed. In general the commercial frozen boiled clam meat belonging to the Villorita cyprinoides sp. collected from Cochin are highly contaminated with faecal indicator and pathogenic organisms than that belonging to the Katelysia opima sp. collected from Quilon. The studies also show that the bacterial quality of frozen boiled clam meat can be improved by enforcing better hygienic and sanitary practices.

Development of a process for canning fresh water fish rohu (Labeo rohita)

Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented. In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15% brine containing 0.25% calcium chloride was found necessary. Increasing the concentration of calcium chloride beyond 0.25% resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely affected. Other firming agents tried did not yield any beneficial effect. The meat so blanched yielded a good product when canned in natural style.

Studies on freezing and storage of Psenopsis cyanea

The freezing and storage characteristics of Psenopsis cyanea caught on board FORV Sagar Sampada from a depth of 350 m off Cochin are reported. The fat content of the fish was high (15.58% on the weight of whole fish) and the meat was white in colour. Peroxide value, free fatty acids and thiobarbituric acid values increased during frozen storage and organoleptically the fish was acceptable up to 32 weeks at -22 ± 1°C.

Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.

Quality characteristics of cured fish of commerce

A survey was conducted at the fish curing yards at Shakthikulangara (Quilon), fish market at Vizhinjam, fish curing yards, fish market as well as dry fish godowns in and around Tuticorin. A total of 23 samples of different varieties of fishes collected from the markets and curing yards and 8 samples of anchovies collected from different godowns at Tuticorin were analysed to evaluate the quality and extent of fungal and insect infestation. Samples were analysed for proximate composition and estimated their water activity. About 70% of the 23 samples of different varieties of fish were found to be unfit for consumption and 12.5% of the samples of anchovies were found to be infested with beetle, after 3 weeks of storage after collection from these centres.

A method to preserve fish muscle pieces and mince from sciaenids

Fish muscle pieces and mince from sciaenids can be preserved for 72 and 48 h respectively at ambient temperature (34°C ± 4.5) in media containing 8% NaCl, 0.2% sodium benzoate and 0.5% potassium sorbate. Incorporation of 0.1% sodium bisulphite in this media slightly improved the texture and flavour of minced fish.

Effect of liquid nitrogen freezing and subsequent storage on survival of Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat

Prawn meat treated with Streptococcus pyogenes B-49-2 culture and Staphylococcus aureus ATCC-12598 culture were frozen in conventional plate freezer at -40°C and by spray type liquid nitrogen freezer. The frozen products were stored at -18°C. Streptococcus pyogenes B-49-2 showed low sensitivity to cold injury during freezing and frozen storage. Staphylococcus aureus ATCC-12598 survived during the entire storage period of 240 days. Total bacterial count of untreated prawn meat was found to be always lesser in liquid nitrogen frozen products than that in plate frozen products.

Studies on lipolytic bacteria in stored fish Etroplus suratensis (Bloch)

The distribution of total hectrotrophic bacteria (THB) and lipolytic bacteria in various regions (body surface, gill, intestine and flesh) of fish Etroplus suratensis (Bloch) during storage at 28 ± 2°C and 4°C was studied. Pseudomonas dominated at reduced temperature whereas at 28 ± 2°C and in fresh condition Vibrio, Aeromonas, and Acinetobacter dominated. Lipolytic activity was elaborated by the members of various genera and their activity varied in different lipid compounds (tributyrin, tween 80, tween 60, tween 40 and tween 20). Tributyrin was utilized by majority of the isolates. All the selected isolates preferred a temperature of 35°C and pH 6.0 for their maximum growth. Aeromonas and Vibrio showed maximum growth at 0.5% NaCl concentration while 3% NaCl was found to be optimum for Pseudomonas.

Modified water spray chumming system for pole and line fishing of tuna

A water spray chumming system consisting of a 65 x 50 mm centrifugal pump driven by the propulsion engine through a PTO clutch and 'V' pulley power transmission system has been developed for the pole and line fishing of tuna. Water is sprayed through pipe loop system fitted on the edge of the fishing platform of the boat through small holes. The distance of the spray length can be adjusted by controlling the flow of the pump discharge water through a wheel valve.

Study of the relative effectiveness of extension methods in educating fisherwomen

Three experimental groups from three different fishing villages were selected and administered with three extension treatments on two messages, namely, production of fish wafers and fish pickles. There was a significant knowledge gain in the subjects taught through different extension methods. It was observed that lecture aided with slides induced maximum knowledge followed by lecture aided with charts and lecture alone. Among all, the young and highly educated women gained maximum knowledge.

Use of aspirator for aeration in fish culture

A description is given of the use of an aspirator in fish culture and hatchery water management in order to solve the problem of dissolved oxygen depletion. Trials show that a single aspirator can be used efficiently when using 1,000 litres of water for bioassays, breeding experiments, or hatchery management work with continuous flow or recirculating systems.