Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.

Survey of fungal infestation of some fish species from Tagwai dam, Minna, Niger State

Survey of Fungal infestation of some species of fish in Tagwai Dam Minna was carried out from March to June 2002. Fungi were isolated from the scale/skin, gills and fins. Twenty-one fungi species were identified from 18 species of fish microbial growth was measured by direct cell count using Stuart colony counter. Most of the fungi encountered were of the mould group and infestation occurred among all the species sampled. The infestation was predominantly by Aspergillus species and the scale/skin was most widely affected. The study showed the identified fungi in order of frequency to be as follows. Aspergillius niger. Rrhizopus spp. Mmucor spp Aspergilus flavum. Aspergillus parasitous. Aspergillus fumigatus, Microsporum canis. Penicillum virridicalumand Fusarium spp respectively. Aspergillus niger occurred on all the species of fish sampled. Barrilius spa and Chrysichrhy auratus longifilis had significantly higher (P<0.05) mean fungal load on their fins and gills. There was no significant difference (P>0.05) in the mean fungal load in different parts of the body of other fish species sampled

Effect of long-term exposure to endosulfan on blood cell count in Channa gachua

In the present investigation, live specimens of Channa gachua were exposed to sublethal concentrations, i.e., 0.0017 and 0.00087 ppm of endosulfan for a period of 60 days. After the completion of 60 days, red and white blood corpuscles were counted from control as well as experimental fishes.

The influence of plating technique and incubation temperature on bacterial count from fish and fishery products

For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.

Effect of incubation period on plate count of raw ices and frozen fish

The total viable counts were estimated in one hundred and sixty five samples of raw, iced and frozen fish using incubation periods of 24, 48, 72 and 96h. For raw fish, 24h and for iced and frozen fish 48h incubation of the plates were found to be adequate. Variation between samples was significant at 1% level for raw iced and frozen samples.

Incubation temperature for total bacterial count of frozen sea foods

Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.