Studies on the use of alginates in frozen fishery products

Results of preliminary studies on the use of sodium alginate as a protective coating for fishery products showed that several varieties of fishes and shell fish had better keeping qualities when coated with sodium alginate.

Faecal indicator organisms in frozen prawn products. Pt. 1. Incidence and general distribution

A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the number of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli.

A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

A survey of the microbiological quality of commercial frozen prawn products

The paper presents the results of a bacteriological survey carried out on 2,917 samples of frozen prawn, 55 samples of raw material, 35 samples of water, 4 samples of ice and 42 samples of various equipment used for processing. The survey covered a period of three years (1960-63) and comprised of samples collected from five of the leading processing factories in Cochin. Frozen products tested consisted of headless (marine and fresh water), peeled and deveined and cooked frozen samples. Statistical analysis of the data shows that there is no significant variation between samples and between factories with respect to product quality. The standard plate count varied between 1.0x10(4 superscript) and 1.0x10(6 superscript) per gram for headless and between 1.0x10(4 superscript) and 1.0x10(7 superscript) for peeled and deveined and cooked frozen samples. Majority of the samples had bacterial load well within the limits prescribed for such products.

Factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products

Results of the studies carried out to elucidate the factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products are reported. The effect of particle size, trace elements, salt soluble protein and non-protein fractions, rate of multiplication of bacteria, in the medium, surface bacteria and the rate of colour production by individual strains of bacteria were studied. It is observed that the best results are obtained when a sea-water homogenate is used.

Cholesterol from prawn-head waste

A process is described for the isolation of Cholesterol from the fat obtained from prawn head-waste. Cholesterol of about 94% percent purity is obtained. The final yield on the basis of fat is about 2%.

Studies on the possible sources of microbial contaminations of processed fishery products

An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is elaborate, the industry in India has found it advantageous to establish the primary processing centers away from the processing factories. The data collected have clearly indicated that if such processing centers are not properly organized there is a possibility of greater contamination of the products at this stage. The data collected during the course of this investigation have given the basis for the measures to be taken for the maintenance of bacterial quality of prawn during different stages of processing.

Influence of ice on the bacteriological quality of the processed fishery products

The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.

Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

Experiments in constituting a taste panel for canned and frozen prawn products

With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.

Quality aspects of some exportable dried fishery products of Bangladesh

A study was conducted to evaluate the quality aspects of eight exportable dried fishery products of Bangladesh. The products were evaluated by examining organoleptic properties, water reconstitution behavior, microbiological and biochemical aspects. The water reconstitution rate was faster in ribbon fish and Bombay duck, and slower in other fishes and air bladder and shark fin products. Organoleptic and physical characteristics in respect of color, odor, texture, insect infestation and broken pieces of the products revealed that all of the products were either in excellent or acceptable condition. Total viable bacterial load ranged from 0.95 x 104 CFU/g to 1.8 x 104 CFU/g in dried products. Coliform bacteria was absent in all the dried fishery products. The results of moisture, crude protein, lipid and ash content of the products ranged from 16.20 to 23.51%, 58.37 to 82.86%, 0.17 to 14.44% and 0.58 to 9.23%, respectively. Non-protein nitrogen (NPN) contents were in the range of 0.104 to 2.372% and the pepsin digestibility values were of 88.41 to 94.23%. The results of the study suggested that the exportable dried products were of good quality and hygienically safe.

Effect of supplementary feed on the growth of shinghi (Heteropneustes fossilis Bloch)

Effect of two supplementary feed (food A and food B) on the growth of shinghi, Heteropneustes fossilis was observed for 3 months period during winter and summer. Food B containing rice bran 2 g, wheat bran 2 g and blood 10 ml, showed better growth. The net gain in length was 70.04 mm and in weight was 13.82 g. Total net production was observed as 254.00 g/m² with feed A and 345.50 g/m² with feed B.

Production of Thai sharpunti (Puntius gonionotus Bleeker) in polyculture with carps using low-cost feed

The effectiveness of duckweed and rice bran as a low cost supplementary feed was compared through a six months production trial of rajpunti (Barbodes gonionotus) with carps. Six earthen ponds of 360 m² each were used for the trial. Three ponds received duckweed, while the other three received rice bran as supplementary feed. Fish biomass after six months of rearing increased to an average of 2,056 kg/ha in ponds which received duckweed and 2,056 kg/ha in rice bran treated ponds. The net profit with duckweed and rice bran worked out to Tk. 69.752 and Tk. 73.480 kg/ha, respectively. This study revealed that duckweed is a low cost supplementary feed, particularly for farmers with limited income.

Development of low-cost feed for culture of giant freshwater prawn (Macrobrachium rosenbergii de Man) in ponds

An experiment was conducted for 105 days in 12 earthen mini ponds of each 30m² size. Five different experimental diets containing 32% protein were formulated and prepared using fishmeal, shrimp meal, soybean meal, mustard oil cake, sesame meal, wheat bran and rice bran. A commercial shrimp diet (SABINCO starter-III) was assigned to treatment six and considered as the control. Prawns were stocked at the rate of 2.5 fry/m² and feed twice daily at the rate of 10% at the beginning and reduced to 8% for the last two months. The results of the experiment showed that prawn fed diets 1, 2, and 6 (control) showed significantly (P<0.05) highest weight gain among the dietary groups, while prawn fed diet 5 showed significantly lowest weight gain. The FCR values of diets ranged between 3.06 to 4.85. Prawns fed diet 1 and 6 showed significantly higher SGR, survival (%) and production among the dietary groups. The survival (%) of the prawns ranged between 46.6 to 66.6% and the production ranged between 304.5 to 563.3 kg/ha/105 days. The result of the study showed that diet containing 30% fishmeal, 5% shrimp meal, 5% soybean meal, 10% mustard oil cake, 10% sesame meal, 20% wheat bran, 18% rice bran, 1% oyster shell and 1% vitamin premix may be recommended for monoculture of M. rosenbergii.

Nutritional characteristics of the two fermented fish products: Hentak and Ngari of Manipur

Proximate composition and nutritional characteristics of the two fermented fish products Hentak and Ngari of Manipur (India) were evaluated. Percentage of moisture, protein, lipid and ash contents in Hentak and Ngari were respectively: 36.30 versus 36.03; 33.33 versus 38.38; 13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for Ngari and that of Casein was 92.69%. The biological value, food conversion ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and 1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively. The α amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase were 28.40 and 28.92 respectively. The TBA number, peroxide value and TVBN were within the acceptable limits.