Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.

Freeze drying of fishery products: Part V - Storage characteristics of ready-to-serve freeze dried foods

Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at room temp has been studied and reported in this paper. Storage life of such products under the conditions employed in this study can be reckoned in years at our ambient temps.

Antibacterial effect of the Indian squid, Loligo duvauceli (d'Orbigny), ink

The ink of the Indian squid Loligo duvauceli (d'Orbigny) was tested for antibacterial activity. The antibacterial effect of bacteria present in the ink gland was also tested. Only one type of bacteria was found to be present in the ink gland of squid and was identified as Photobacterium leiognathi. Among the various forms of ink extracts, the precipitated and freeze-dried ink showed more pronounced antibacterial effect against Gram-negative bacteria, Salmonella, spp. Escherichia coli, Vibrio cholerae, V. parahaemolyticus and Pseudoinonas spp., and a less pronounced effect against Gram-positive bacteria, Staphylococcus spp. and Micrococcus spp., P. leiognathi did not inhibit any of the above bacteria. The antibacterial activity was associated with the compounds of the ink.

Improvement in the nutritive quality of soyabean meal by co-ensiling with under-utilized fish discards

Improvement in the nutritive value of soybean meal was investigated by Co-ensiling it with underutilized trash fish discards (gizzard shad)at different proportions. The following proportions of gizzard shad to soybean meal were used; (a) 100% gizzard shad + acid combination (b)80% gizzard shad +20% soybean meal & 10% WB (c) 60% gizzard shad + 40% soybean meal & 10% WB (d) 100% gizzard shad without acid combination. Co-ensiling was achieved by adding sufficient acid to produce a paste. Products were neutralized by addition of 2% (by weight) calcium hydroxide and drying was affected by freeze-drying.The dried silage products were stored at low temperatures. Products were analysed for proximate composition and amino acid composition.The amino acid composition and ration of essential amino acid. Non essential amino acid (EAA/NEAA) was used as index of nutritive quality. Also essential amino acid profile of the co-ensiled products were compared with essential amino acid requirement of some warmwater fish species to estimate their nutritive usefulness for these species

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.

Using bone measurements to estimate the original sizes of bluefish (Pomatomus saltatrix) from digested remains

The ability to estimate the original size of an ingested prey item is an important step in understanding the community and population structure of piscivorous predators (Scharf et al., 1998). More specifically, knowledge of original prey size is essential for deriving important biological information, such as predator consumption rates, biomass of the prey consumed, and selectivity of a predator towards a specific size class of prey (Hansel et al., 1988; Scharf et al., 1997; Radke et al., 2000). To accurately assess the overall “top-down” pressure a predator may exert on prey community structure, prey size is crucial. However, such information is often difficult to collect in the field (Trippel and Beamish, 1987). Stomach-content analyses are the most common methods for examining the diets of piscivorous fish, but the prey items found are often thoroughly digested and sometimes unidentifiable. As a result, obtaining a direct measurement of prey items is frequently impossible.

River Leven (at Newby Bridge) freeze coring report

This is the River Leven (at Newby Bridge) freeze coring report produced by Lancaster University in 2000. This study looks at fine materials in river Leven that may have to be considered detrimental to successful salmonid spawning. Following an observed decline in quality of salmonid fisheries at the site an investigation was initiated to assess the extent of ingress of fine sediments into the spawning gravels. A broader picture was sought by sampling both above and below the weir and close to both banks of the river. A comparison of the fine sediment from each sample site was undertaken. All the freeze cores used in this report contained distinct horizontal strata down through their length. The cores often penetrated into a highly compacted layer of light grey coloured material. The upper surface of this highly compacted layer is considered as a boundary between fine materials of different origin. Considerable variability was observed in the median grain size (D50) of the gravels from the cores. In addition variability was observed in the thickness of the upper less compacted layers. The role of regulated river flow across the weir in clearing fines from river gravels is briefly considered.

River Crake (at Bouthrey Bridge) freeze coring report

This is the River Crake (at Bouthrey Bridge) freeze coring report produced by Lancaster University in 1999. This study looks at fine materials in river Crake at Bouthrey Bridge that may have to be considered detrimental to successful salmonid spawning. Following an observed decline in quality of salmonid fisheries at the site an investigation was initiated to assess the extent of ingress of fine sediments into the spawning gravels. Fine sediments from one potential source, upstream riverbanks, are also compared to those isolated from the spawning gravels. The percentage by weight of fine sediments for the six freeze cores, was found to be lower than first expected, given the visual appearance of the reach. However the fines were found to be distributed evenly down the cores with a marked absence of an upper, coarse gravel armour layer. In addition the median grain size (D50) of the six samples was generally low, falling to 6mm for core 5. The low median grain size and the absence of coarse grained upper strata are considered detrimental to the success rate of salmonid spawning.

Anchorage of air bladder with the interspinous bone of the anal fin in Lactarius lactarius (Bloch and Schneider, 1801)

Specimens of the false trevally (Lactarius lactarius ), 127 to 221 mm in total length, were studied for the mode of anchorage of the air-bladder with the interspinous bone of the anal fin. The 1st and 2nd interspinous bones are fused together into a single piece (named here as the anchor bone) which pierces through the air-bladder, dividing it into two intercommunicating chambers at its upper end, and ultimately articulates with the 10th vertebral bone. The lower end of the bone is broad, fan like with one side affording articulation with the 1st and 2nd anal spines. This is an unique feature of great taxonomical importance to L. lactarius, the only species in the family Lactariidae. The anal fin counts (23-27) and vertebral counts (23) are also given.

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.