Induced spawning of African cat fish Clarias lazera (C. and V.) using acetone dried carp pituitary extract, deoxy-corticosterone acetate and human chorionic gonadotropin

A study was conducted to determine the efficacy of carp pituitary extract, deoxycorticosterone acetate, and human chorionic gonadotropin in inducing spawning in Clarias lazera . Results indicate deoxycorticosterone acetate to be more potent than pituitary extract, although the difference is not significant

Artisanal containers and transportation for smoke-dried fish in Nigeria

The packaging containers and means of transportation for Nigerian smoke-dried fish from harvesting all through the post-harvest chain were described. Sacks, paper cartons, wooden rackets, cane and bamboo baskets were predominantly used packaging containers. Means of transportation ranged from wheelbarrows, motorcycle, lorries, to pick-up vehicles and trucks. The major area of improvement is seen in packaging at the wholesale level. To overcome the constraints within the system, both the public and private sectors must provide effective services that benefit fishermen, processors, wholesalers, retailers, organisation and other key participants that make the work. Suggestions for reducing post harvest losses and improving the efficiency of the existing distribution system, based on the various need of the stake holders and the socio-cultural settings of the application were proffered

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

Effects of extracts of dried seeds of Toloache, Datura innoxia as anaesthesia on the African catfish Clarias gariepinus fingerlings

The effects of crude extract, pure extract, aqueous, fraction of pure and lipid fraction of pure extract of dried seeds of toloache. Datura innoxia as anaesthesia on the African catfish. Clarias gariepinus fingerlings were studied. The fish were exposed to various doses of the extract in aquaria tanks and the time taken for each fish to reach anaesthesia was recorded. The fish were anaesthetized up to 3.00g/l fingerlings reached anaesthesia is significantly (P<0.05) shorter time (1.004 minutes at 0.05gl) in pure unseparated extract than in crude extract (58.50 minutes at 3.00g/l concentrated). The time to reach anaesthesia decreased with an increase in concentration of the seed extract. Out the two fractions the lipid fraction had significantly (P>0.05) better anaesthetic on the fish. The control produced no observable anaesthetic effect on the fish within three hours. This suggests that the anaesthetizing active ingredent resided in the lipid fraction. All fish recovered from anaesthesia, swam and fed actively and no mortality was observed throughout the exposure period and thereafter. It is therefore recommended for use on C. gariepinus fingerlings

Comparative evaluation of the proximate composition of smoked and salted-dried Oreochromis niloticus

This study was carried out to evaluate and compare the shelf life of smoked and salted-dried Oreochromis niloticus over a relative time period. Improved traditional smoking kiln and salting were employed respectively. The smoking kiln was constructed with iron metal with a dimension of 120cm x 70cm and consisting of three smoking racks with dimension of 30 x 30cm each. Table salt was used for preservation of some of the specimens. A total of 30 samples weighing 7.1kg were used. Fifteen (15) samples each were used respectively for smoking and salting. Satisfactory smoking was achieved in two days while salting to dryness was accomplished in four days. The initial percentage proximate compositions of the smoked products were 7.94%, 66. 97%, 8.`84% and 2.96% for moisture, protein, lipid and ash respectively, while that of the salted products were 8.37%, 63.93%, 12.91% and 3.95% for moisture, protein, lipid and ash. Preliminary results of the proximate compositions of the two products at the end of the fifth week of storage were as follows; 8.23%, 65.70%, 10.63% and 2.23% for moisture, protein, lipid and ash respectively of the smoked products, while 6.33%, 64.25%, 11.28% and 2.38% represent the values of moisture, protein, lipid and ash of the salted-dried products. By the individual product proximate characterization, it was discovered that both products were still relatively in good and acceptable condition. However, the protein and moisture values of the smoked products were relatively greater than those of the salted-dried products, while on the other hand, lipid and ash were relatively greater in salted-dried products. The prevailed relative higher moisture in the smoked products constitutes a predisposing condition for microbial activity and spoilage of the products, while the relative higher percentage lipid in the salted-dried products predisposes the products to lipid oxidation and rancidity.

Chemical constituents of the fruit and hypocotyl of mangrove, Ceriops tagal

The fruit and hypocotyl of Ceriops tagal were analysed for their organic and inorganic constituents. They showed almost similar characteristics in major metabolites and high molecular weight elements. Both the samples had high concentration of the carbohydrates and crude fibre and very low in fat and protein. The ash was rich in NA, K and Ca. Some essential free amino acids and sugars were also present. Calorific values were found fairly high. There is a strong possibility of using fruit and hypocotyl of C. tagal as a source for supplementing animal feed.

Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage

Fresh Bombay ducks and Bombay ducks dried (a) without any pre-treatment or (b) after brining with NaCl solutions of 15% and 7.5% concentrations for 18 hours were analyzed for moisture, ash, minerals, vitamins, fat, free fatty acids, peroxide value, thiobarbituric acid value, total protein, total amino nitrogen, soluble proteins and trimethylamine contents. All the dried samples were stored in (a) tightly closed tin containers or (b) polythene bags and analyzed for the above mentioned constituents every 1½ months. It was observed that brining did not exercise any marked influence on keeping properties. Organoleptic observations showed that fish stored in tin containers kept better and longer than those stored in polythene bags.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

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.

Dried fish cakes with improved texture

To overcome the problem of underutilization of marine by-catches, Basu et al. (1985) developed fish cube from minced fish meat. Although the product was acceptable, it had little rubbery texture. An attempt was made to improve the texture of the cake by several methods. It was found that 5% tapioca starch along with 3% texturised soybean protein improved the texture and juiciness of the rehydrated product. Preheating of the minced meat at 70°C for 30 minutes also improved the texture appreciably. It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture. The dehydrated product (moisture 19-20%) thus prepared had a shelf life of six months at ambient temperature.

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.

Studies on the preparation of fish silage. 3. Dried silage products

An investigation was undertaken on the production of dried products from silver belly (Leiognathus splendens) silage mixed with plant filter materials. Silages produced using hydrochloric acid and/or formic acid when mixed with rice bran or maize meal and dried, yielded powders having an acceptable appearance and a pleasant odour, which are suitable for use in compounded chicken feeds.

Keeping quality of imported dried fish

All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform contents too showed that good quality dried fish had counts greater than that specified in the standard. The different species of fish tested had varying lengths of shelf life. But on an average the shelf life of dried fish could be prolonged for about 12 days by re-drying at 45°C for 6 hours, i.e., re-drying at these temperatures without subsequent packing in polythene bags may not be practical for prolonging the storage life of salted/dried fish.

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.