The processing of fish and other marine resources

The preservation of freshness in fish (commonly referred to as fish handling) and the conversion of fresh fish into other products can both be considered as methods of processing. In commercial practice, however, the term "processing" is confined to the conversion of fresh fish into other products.

Systematic study of the blue green algae of Ceylon kept at the herbarium of the Royal Botanical Gardens, Peradeniya

The collection of blue green algae kept at the herbarium of the Royal Botanical Gardens, Peradeniya, was collected by Ferguson more than 70 years ago. Since then many changes have taken place in the taxonomy of the blue green algae. West (1902), Lemmermann (1907), Wine (1915), Crow (1923), Bharadwaja (1934) and Holsinger (1935) had described some of the blue green algae of Ceylon. While examining the collections of blue green algae kept at the herbarium, the authors found that most of the identifications were incorrect and required revision. In the present paper 20 blue green algae are described. The classification and key to the species are based on the characters given by Desikachary (1959). Blue green algae are important to fisheries since Chanos larvae feed on them.

Socio-cultural influences on sanitation, fish handling and artisanal fish processing within the fishing communities

The fishery sector in Uganda has seen important changes in the last two decades. Among the changes registered, is the expansion of fish markets locally, regionally and internationally. Upon which, remarkable benefits have been realized at local and national levels, for instance, it is estimated that an average of 40m$ is being earned annually as foreign exchange. Besides, presently fish accounts for over 50% of total animal protein in take. However, it is argued that sustaining these gains has become an up hill task due to failure to maintain fish quality as a result of the rudimentary and inappropriate sanitary, fish handling and artisanal fish processing practices that both directly and indirectly affect the quality of fish and fish products. Therefore, against this background, a study of 507 respondents was undertaken among the Lake Victoria Communities specifically in Wakiso, Mayuge and Mukono districts. The study examined the perceptions of fishers on the social cultural practices of sanitation, fish handling and artisanal fish processing and consequently identified factors that influenced these practices.

Sanitation, fish handling and artisanal fish processing within fishing communities: socio-cultural influences

postive transformation of the fisheries sector in Uganda has of recent been scatted by failure to mountain fish quality and safety,akey prerequiste for retaining and gaining fish markets. The social cultural study established the extent to which social cutural practices had affected the levels and the use of sanitation facilities,fish handling facilities and artisanal fish processing techniques and the factors that influenced these practices in the fishing communities of lake victoria. This information is of significance for the purpose of advocacy and mobilization of fishers in order to improve sanitation, fish handling and artisanal fishing processing situation in the fishing communities.

Processing and marketing of fish with special reference to export of pelagic fish and fish products

The paper describes the world tuna fishery, industry and markets and the trends for its future development. The prospects for developing a tuna export industry in Sri Lanka are discussed. Suggestions are given as to products composition, international co-operation and utilization of available processing facilities. The need for industry and export support is stressed, and it is concluded that preparations for the development should start well in time.

De-scummer for beche-de-mer processing

An improved method for processing sea cucumber (beche-de-mer) is described. Details of a machine named de-scummer are presented. The traditional method for preparation is discussed, and the new method outlined; this involves burying boiled sea cucumber in clean sand contained in cement pits for periods of 6-8 h. The animals are then transferred to the de-scummer for mechanical treatment and are boiled again. After this they are dried.

Growth of the green mussel, Perna viridis (Linn. 1758), from Moheshkhali Channel of the Bay of Bengai, Bangladesh

Growth of Perna viridis L. inhabiting Moheshkhali jetty of the channel was studied for one year from November, 1990 to October, 1991. The mussel attained 88.12mm±14.69 in length within 12 months with a mean growth rate of 7.34mrnlmonth. Employing von Bertalanffy's growth equation it was found that P. viridis can be 88.43mm, 114.69mm and 121.9lmm at the age of 1, 2 and 3 year respectively. The highest growth rate was recorded during November-April, coinciding with the maximum abundance of phytoplankton and the greatest salinity. The maximum growth rate (99.38%) was recorded at an early stage and was followed by a sharp decline to 4.47%. The growth pattern of P. viridis fitted well with the von Bertalanffy's growth equation.

Characterisation of neurons in the pedal ganglia of the green-lipped mussel, Perna canaliculus, using antibodies raised against neuropeptides and neurotransmitters involved in gastropod egg-laying behaviour and bivalve reproduction and spawning

To characterise central neurons in the pedal ganglia of both male and female green lipped mussel, Perna canaliculus immunohistochemical techniques were used. Mollusc antibodies were used against neuropeptides and neurotansmitters known to control reproduction and spawning. Anti-ELH and anti-APGWamide showed very strong immunoreactivity in small type of neurons. Anti-5-HT and anti-DA immunoreactivity was mostly in large type of neurons. The labelled neurons are consistent with descriptions of neurosecretory cells implicated in the control of reproduction and spawning on the basis of earlier histological staining techniques used in this species. The use of selective immunological markers for peptides and amines appears to be a, promising tool for further characterisation of neurosecretory cells, and to isolate an'tl characterise neuropeptides and other biologically active materials involved in the control of reproduction in Perna canaliculus.

Taxonomic study of coenocytic green algae commonly growing on the coast of Karachi

Twelve commonly occurring coenocytic and siphonaceous species of marine benthic algae, i.e., Bryopsis pennatta Lamouroux, Caulerpa chemnitzia (Esper) Lamouroux, Ca. faridii Nizamuddin, Ca. manorensis Nizamuddin, Ca. racemosa (Forsskal) J. Agardh, Ca. taxifolia. (Vahl) C. Agardh, Chaetomorpha antennina (Bory de Saint-Vincent) Kutzing, Cladophora uncinella Harvey, Codium decorticatum (Woodward) Howe, Co. flabellatum Nizamuddin, Co. iyengarii Borgesen, and Valoniopsis pachynema (Martens) Borgesen, belonging to four different orders of the class Bryopsidophyceae, division Chlorophyta, were collected from the intertidal region of different coastal areas near Karachi (Pakistan) and investigated taxonomically. Codium decorticatum is a new report from this region and Co. decorticatum, Co. flabellatum and Co. iyengarii are described for the first time from the coast of Pakistan.

Culture of green algae Chlorella ellipsoidea in inexpensive media

The culture of the of green alga Chlorella ellipsoidea was conducted under natural conditions at the same place simultaneously in five different media, viz., medium-I (inorganic medium), medium-II (powdered whole-pulse medium), medium-III (medium of pulse bran), medium-IV (mixed medium = 50% inorganic medium + 50% whole-pulse powder medium), medium-V (mixed medium = 50% inorganic medium + 50% pulse bran medium). The culture was done in 500 ml conical flask. Growth rates of C. ellipsoidea in five different media were different and reached maximum cell densities of 0.63 x 10^6 cells per ml in 8 days in medium-I, 4.02 x 10^6 cells per ml in 10 days in medium-II, 3.62 x 10^6 cells per ml in 9 days in medium-III, 4.38 x 10^6 cells per ml in 11 days in medium-IV and 4.36 x 10^6 cells per ml in 11 days in medium-V. The range of air temperature was 20 to 33°C and that of culture media was 24 to 32°C and light intensity was 2000 to 7000 lux during the culture period. The inexpensive culture media were found to be significantly useful for algal culture.

Statistical quality control charts on attributes in fish processing technology

Apart from the use of statistical quality control chart for variables or attributes of food products in a food processing industry, the application of these charts for attributes of fishery products is explained. Statistical quality control chart for fraction defectives is explained by noting defective fish sausages per shift from a sausage industry while control chart for number of defectives is illustrated for number of defective fish cans in each hour of its production of a canning industry. C-chart is another type of control chart which is explained here for number of defects per single fish fillet sampled a1l random for every five minutes in a processing industry. These statistical quality control charts help in the more economic use of resource, time and labour than control charts for variables of products. Also control charts for attributes exhibit the quality history of finished products at different times of production thereby minimizing the risk of consumer rejection.

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.

Smoke curing of mussels

Substantial quantities of green mussels are available on the Kerala coast particularly from Calicut to north. But these are not properly exploited at present. Simple and economic methods of processing like drying and smoking can go a long way towards market promotion and better returns to the fishermen. This paper reports the method of preparation of smoked mussels which have a great potential for export as well as local marketing.

Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.

Technological aspects of preservation and processing of edible shell fish 2. Influence of season on the chemical composition of crab (Scylla serrata)

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis.