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.

Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage

Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.

Lake Mahega: a mesothermic, sulphato-chloride lake in western Uganda

In May, 1971, Lake Mahega had pronounced mesothermy (40.W C at one metre). Solar heating of a bloom of baeteria and the blue-green alga, Synechococcus bacillaris Butch., probably caused the high temperature. A total ionic concentration gradient increasing from 192,600 mg 1itre-1 at the surface to 415,200 mg•litre- 1 at three metres stabilized the thermally inverted water. Nearly equal amounts of chloride and sulphate accounted for about 90% of the anionic composition. Sodium was the major cation. Crystals or the triple salt, northupite (Na2 CO3. MgCO3. NaCl) and of thenardite (Na2SO4) were mixed with the surface sediment. We believe it is possible that primary northupite depnsition is occurring. Lake Mahega is also the first mesothermic, sulphato-chloride lake reported for East Africa.

Sub lethal mercuric chloride toxicity induced stress related alterations in the epithelial lining of foot of the freshwater mussel Lamellidens marginalis (Lamarck)

Sub lethal (0.2 ppm) mercuric chloride induced stress related histopathological alterations in the epithelial linings of foot (podium) of the edible freshwater mussel Lamellidens marginalis (Lamarck) were studied using histochemical techniques up to 60 days of exposure. The histomorphological changes were manifested only slowly and its intensity was somewhat proportional to the duration of exposure. The immediate response of the exposed mussels was the altered mucous secretion. There was a progressive incorporation of sulphated glycoproteins into the secretory contents of the mucous cells especially in the first half of the experiment. Marked histopathological changes including necrosis, appearance of pyknotic nuclei, sloughing of epithelial cells and appearance of non-tissue spaces, etc., started appearing during the later half of the experiment. The fag end of the experiment, which witnessed prominent histomorphological changes, was accompanied by highly decreased mucous secretion. KEYWORDS: heavy metal toxicity, mercuric chloride, Lamellidens marginalis, freshwater mussel, histopathology.