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.

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.

Effect of pre-processing iced storage on deteriorative changes in lipids of silver pomfrets stored at -18°C

Silver pomfret (Pampus argenteus) was frozen in the fresh condition as well as after holding in ice for one, two and four days. Evaluation of changes in the quality of these samples during storage at -18°C has shown that shelf-life decreased sharply if the pre-freezing iced storage was more than one day. The shelf-life of one day iced, two day iced and four day iced frozen samples were 32, 20 and 16 weeks respectively. No correlation was observed between the peroxide value and the organoleptic detection of rancid flavour. Levels of free fatty acids were more in the samples frozen after storage in ice for one day than in all the other samples.

Studies on iced storage of cultured rohu (Labeo rohita)

The biochemical, bacteriological and organoleptic changes in cultured rohu (Labeo rohita) during iced storage have been studied. Non-protein nitrogen decreased and water soluble nitrogen remained almost same during storage in ice. Initially, when the fish was in pre-rigor and rigor conditions, the extractability of protein was low (45 to 50%) which increased after the resolution of the rigor and the decrease in extractability towards the end of storage was insignificant. The total volatile base nitrogen remained steady up to 7 days in ice and showed slight decrease on further storage. During iced storage the bacterial count increased from 10^3/g to 10^5/g by the 11th day of storage. Nearly 80-90% of the total bacterial population in fresh fish was constituted by mesophiles which decreased gradually (decreased to 1% by 13th day of iced storage). Organoleptically the fish was acceptable up to 15 days in ice.

The effect of various salinity levels and stocking density manipulation methods on the survival of milkfish fry (Chanos chanos Forsskal) during storage

Results of the study indicate that the survival rate and increase in body weight did not differ significantly at different salinity levels or at different stocking density manipulation methods. A significant interaction between salinity and stocking density manipulation could not be demonstrated statistically. There apparently is no need to reduce the salinity of the water used in storing milkfish Chanos chanos fry in order to attain higher survival as commonly believed. Sufficient food and maintenance of good water quality are more important than salinity for higher survival of fry during storage.

Effect of preprocessing storage conditions on the carbonyls of oil sardine

Changes in the total as well as major individual carbonyls of oil sardine muscle during storage at room temperature for 24 h and in crushed ice up to 6 days are reported. Carbonyls extracted with hexane were converted to their 2:4 dinitrophenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary gas chromatography of these derivatives. Though absolute values for carbonyls exhibited wide variations depending upon the degree of freshness, the pattern of changes in the carbonyls during storage of fish under different conditions gave an insight into the influence of carbonyls on flavour. The significance of the findings is discussed.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage

The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p<0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin. Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar

Technical report on the environmental monitoring of the cage area at the Source of the Nile (SON) Fish Farm for quarter 4: October-December 2011

Source of the Nile Fish farm (SON) is located at Bugungu area in Napoleon Gulf, northern Lake Victoria. The proprietors of the farm requested for technical assistance of NaFIRRI to undertake regular environment monitoring of the cage site as is mandatory under the NEMA conditions. As the SON is a key collaborator/client of the institute, NAFIRRI agreed to undertake the assignment subject to facilitation by the client. The institute agreed to conduct quarterly surveys of key environmental parameters at the site including selected physical-chemical and biological factors, nutrient status, column depth, water transparency and sedimentation. Samples and field measurements were to be taken at 3 sites: within and/or close to the fish cages (WIC), upstream (USC) and downstream (DSC) of the cages. The first environmental monitoring survey was undertaken in February 2011; the second in May 2011 and the third in September 2011. The surveys cover physical-chemical parameters, nutrient status, invertebrate and fish communities. The present report presents field observations made for the fourth quarter survey undertaken in November 2011 and provides a scientific interpretation and discussion of the results with reference to possible impacts of the cage facilities to the water environment and the different aquatic biota at and around the cage site including natural fish communities.

Technical report on the environmental monitoring of the cage area at the Source of the Nile (SON) Cage Fish Farm for quarter 4: October-December 2015

Source of the Nile (SON) Cage Fish farm is located at Bugungu in Napoleon Gulf, northern Lake Victoria, near the headwaters of the River Nile. NaFIRRI has, through a Public-Private collaborative partnership with SON management, undertaken quarterly monitoring of the cage fish farm since 2011. The objective of the environment monitoring is to track possible environment and biological changes as a result of fish cage operations in the area. The agreed study areas cover selected physical-chemical parameters i.e. water depth, transparency, column temperature, dissolved oxygen, pH and conductivity; nutrient status; and biological parameters i.e. algae, zooplankton, macro-benthos and fish communities. The fourth quarter survey, which is the subject of this report was undertaken during December 2015. Results/observations made are presented in this technical report along with a scientific interpretation and discussion of the results with reference to possible impacts of the cage facilities to the water environment and aquatic biota. The present report presents field observations made for the fourth quarter survey undertaken in December 2015 and provides a scientific interpretation and discussion of the results with reference to possible impacts of the cage facilities to the water environment and the different aquatic biota in and around the fish cage site.

Technical report on the environmental monitoring of the cage area at the Source of the Nile (SON) Fish Farm for quarter 2: April-June 2015

Source of the Nile Fish farm (SON) is located at Bugungu area in Napoleon Gulf, northern Lake Victoria. The proprietors of the farm have a collaborative arrangement with NaFIRRI to undertake quarterly environment monitoring of the cage site as is mandatory under the NEMA conditions. The monitoring surveys cover selected physical-chemical factors i.e. water column depth, water transparency, water column temperature, dissolved oxygen, pH and conductivity; nutrient status, algal and invertebrate communities (micro-invertebrates/zooplankton and macroinvertebrates/ macro-benthos) as well as fish community. The second quarter survey for the calendar year 2015, which is the subject of this report, was undertaken in June 2015. Results/observations made are presented in this technical report along with a scientific interpretation and discussion of the results with reference to possible impacts of the cage facilities to the water environment and aquatic biota.