Preparation of prawn pickle and its storage characteristics

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

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.

A preliminary study of two village tanks (reservoirs) in the Polonnaruwa area with biological notes on these reservoirs in Ceylon

The present study was initiated in conjunction with a project to utilize some of these small tanks as fishponds by introducing desirable species like Tilapia mossambica Peters and harvesting them at the end of a single season which may vary from 4-8 months depending on the reservoir. Two reservoirs Timbirigaswewa and Dalukanawewa were chosen for this study. Both of these are in the Polonnaruwa area (Fig. 1). Timbirigaswewa (Fig 4) is as all rain fed tank of about 30 acres while Dalukanawewa (Fig. 2) is stream fed with an acreage of just over 100.

Storage life of silverbelly (Leiognathus sp.) with delayed icing

Silver belly (leiognathus splendens) caught in September spoiled faster than the fish caught in May. This could be due to seasonal changes. For silver belly, Total Volatile Base (TVB) value could be used as a measure of spoilage. At the beginning of spoilage TVB value is between 30-40 mg. N/100g sample. The main spoilage for silver belly appears to start between 6 and 8 hours (at 28° C-30°C) after landing on board. Therefore it is not necessary to ice silverbelly immediately; it seems to be sufficient if icing can be done within 6 hours of landing on board.

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.

The storage of red snapper (Lutjanus spp.) in ice, chilled sea water and chilled fresh water

The results are given of trials conducted to determine the effect on quality of holding fish (Lutjanus species) in chilled freshwater and also to compare the quality loss of fish stored in chilled seawater and chilled freshwater and in ice. No adverse effects were observed when storing in chilled freshwater apart from loss of external appearance after 6 days storage; taste panel tests showed acceptable conditions up to 15 days. Chilled seawater is unsuitable for storage as it spoils the intake of salt from the medium, making the flesh unpalatable.

Changes in lipids of mussel during storage

Proximate composition, lipid and fatty acid components of dried mussel and changes in lipids during 1 year storage were studied. Male mussel contained lower fat contents and higher contents of polyunsaturated fatty acids of C20:5n-3, and C22:6n-3. High percentages of Cl6:1, Cl7:1, Cl8:3n-3, C20:3n-8 existed in NL and C!6:0, C18:0, Cl8:1n-9, C20:2n-6, C20:5n- 3, C22:6n-3 were very rich in PL. Triglycerides phosphatidylcholine, cholesterol were major components of mussel lipids. Free fatty acids (FFA) increased greatly and phospholipids decreased during storage, saturated fatty acids showed an increase trend and polyunsaturated fatty adds decreased differently. Dried mussels were vacuum packed and air packed and packaging methods had a great influence on the oxidation of mussellip,ids, indicating preference of vacuum packaging.

Hydrography of the Bay of Bengal during south west monsoon and its significance on oil sardine fishery

Hydrographic data collected from east coast of India during 1994 monsoon period revealed that these waters are highly characterized by upwelling especially in the coastal waters with more intensity in the southern part of the region. However, the near surface salinity stratification consequent to high fresh water inflow into the bay was absent in the present study. Oil sardines are directly influenced by hydrographic parameters such as salinity and temperature and stratification of these parameters are the major reasons for non-availability/migration of oil sardine from this region in the earlier years. Considering the recent topographical change in the east coast coupled with hydrological stability an attempt has been made in this paper to give reasonable justification to the reported bumper catches of oil sardines from 1994 on wards in the east coast of India.

Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Short-term preservation of Brachionus calyciflorus: effects of storage on protein, lipid and carbohydrate contents

The short-term preservation of Brachionus calyciflorus for 45 days at three different temperatures (4, -4 and -20°C) led to decrease in protein, lipid and carbohydrate contents in all the three cases. However, the rate of deterioration was much higher at 4C than at -4 and -20°C. At 4C, protein, lipid and carbohydrate contents reduced by 76.78, 81.11 and 62.83%, respectively, and at -4°C, these were 27.94, 37.46 and 18.42%, respectively, whereas at -20°C, the deterioration was limited to 9.28, 16.44 and 11.35%, respectively, when compared with the control values. Thus, preservation at -20°C is comparatively better as it exerts limited effect on the protein, lipid and carbohydrate contents of B. calycijlorus.

Development of intermediate moisture marinated fish product and its storage characteristics

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.

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.