Distribution of surface sediments off Indus delta on the continental shelf of Pakistan

Surface sediments from the continental shelf area off Indus delta were analysed for their textural characteristics and carbonate content. The sediments are largely silt, silty clay and clayey silty sand. Sandy fraction is dominant in the outer region with relatively high carbonate content. The study shows that distribution of carbonate in sediments off Indus delta continental shelf is controlled by the dilution of terrigenous material and its distance from source area.

Do tissue carbon and nitrogen limit population growth of weevils introduced to control waterhyacinth at a site in the Sacramento-San Joaquin Delta, California?

Waterhyacinth (Eichhornia crassipes(Mart.) Solms), is a serious problem in the Sacramento Delta. Two weevil species (Neochetina bruchi Hustache and N. eichhorniae Warner) have been introduced as biological control agents. The purpose of this study was to test the hypothesis that nitrogen (N) in the tissue of waterhyacinth was not sufficient to support weevil growth and reproduction. Because it grows better on plants with high N content and because it has a greater impact on the growth of high N plants, N. bruchi may be a more effective biological control agent in the Sacramento Delta.

Nutrient digestibility and growth response of rainbow trout (Salmo gairdneri ) fed different carbohydrate types

Seven groups of fingerling rainbow trout (S. gairdneri ) were fed for 10 weeks on 0%, 10%, 20% and 30% of cassava or rice in isonitrogenous diets. Optimum growth and food utilization was at 20% dietary cassava. High fiber content of the control diet did not suppress protein digestibility in this group. Rather, at all levels, protein digestibility was good and remained between 84.4% and 90.1%. However, in the control group, carbohydrate digestibility was very poor. The cassava diets which had the highest digestible energy as carbohydrate produced the best growth performance, food utilization and protein sparing. At the levels studied, the dietary carbohydrates produced no hyperglycamic effect on the fish

Protein concentrate from shark

A simple method of leaching the minced muscle with water repeatedly followed by cooking, pressing, drying the cake and powdering has been described for the preparation of fish protein concentrate (FPC) from shark without the use of solvents. The FPC thus prepared had high protein content and was completely free of urea. It contained all the essential amino acids in a balanced proportion with high lysine content and had a storage life up to 12 months. This product can be used for the fortification of bread, biscuits and chappathis respectively at 10, 5 and 2% levels.

Canning of smoked eel

On an average about 5000metric tons of marine eels are landed every year in India. Even though it is a quality fish with high protein content as any other popular species, many fish eaters decline to prefer it to other low quality fish. One way to utilise this fish is to convert it into various products like smoked and canned eel fillets. As this product is likely to secure a foreign market also, investigations were carried out with a view to suggesting a proper method for its preparation. The data collected on this line are presented here, applying which an excellent smoked and canned product from eel can be turned out.

Studies on arsenical creosote as a wood preservative for marine structures. Part 1. Incorporation of arsenic in creosote at various temperatures

A detailed study of the fortification of normal creosote and low temperature creosote with As sub(2) O sub(3) at 40°C, 50°C, 60°C, 70°C, 80°C and 90°C was carried out. When compared to normal creosote, low temperature creosote has been found to combine more easily with As sub(2) O sub(3) when temperature was . raised from 40 to 90°C. The incorporated arsenic values obtained shows that low temperature creosote with high phenolic content, retains considerably more As sub(2) O sub(3) and a maximum of 0.2180% w/w can be incorporated in low temperature creosote at 90°C.

Experimental preservation of sardines (Sardinella longiceps), using Chlortetracycline

Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice have been studied. 5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution has also been tried. CTC-treatment considerably reduced bacterial number and gave a better appearance to the fish. The high fat content in sardines resulted in rapid development of rancidity. CTC has been found to have no control on the development of rancidity. Hence, CTC treatment of sardines is found to be of limited advantage in extending the storage-life of the fish in ice.

Edible fish powder from Dhoma (Sciaenids spp.)

Edible fish powder of high protein content was prepared from Dhoma (Sciaenids) using different methods. A comparative account of the yield and quality of the products prepared by these methods is presented.

Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.

Experiment on larval rearing of Penaeus monodon fed with cultured diatom Chaetoceros calcitran and fermented vegetable trash

A brief account is given of experiments undertaken rearing Penaeus monodon larvae fed on diatom (Chaetoceros calcitran) and fermented vegetable trash, which included fruits and their peels, vegetables and rice. The possible use of high protein content trash materials as a feed substitute is examined briefly.

Studies on canning Psenopsis cyanea

Suitability of Psenopsis cyanea, a deep sea fish caught on board FORV Sagar Sampada from a depth of 350m off Cochin for processing into canned product was studied. The fish having high fat content around 52% (DWB) and white attractive meat renders itself well for canning yielding a product good in organoleptic characteristics. However to have a presentable appearance to the product the fish has to be skinned prior to canning. Gentle agitation of P. cyanea in 0.25% aqueous solution of lactic acid at ambient temperature for 15 min followed by thorough washing yields skinless fish. Fish suffers around 8% (DWB) fat loss during skinning. Fish canned in natural style and in brine have better organoleptic characteristics initially. On storage they develop slight rancidity. Fish canned in oil maintains the characteristics over a longer period.

Traditional practices of fermenting small rock oysters (Sacosstrea sp.) "Sisi"

The fermented product from small rock oyster (Sacosstrea sp.) locally known, 'Sisi' is an essential source of livelihood in Zumarraga, Samar. Key informant interviews, ocular observation and focus group discussion (FGD) were conducted to find out the traditional practices used in producing 'Sisi'. Salient findings showed that non-standardized processing of Sisi was practiced, thus limiting the revenues derived from this marginalized industry. Furthermore, 'Sisi' has high ash content with high microbial count which indicates that there are some colonies that grow in the mixture. Hence, there is a need to standardize the methods applied in producing fermented small rock oyster 'Sisi'.

The brine and gas content of sea ice with attention to low salinities and high temperatures

Based on the well known sea ice phase diagram, equations are derived for determining the brine and gas content of sea Ice for high temperatures (range 0 to -2 °C) and low salinities. The presently widely used equations of Cox and Weeks (1982) are valid only for temperatures below -2°C. Fresh-water ice is used as a boundary condition for the equations. The relative salt concentrations in brine are_assumed to be the same as in normal (or standard) seawater. Two sets of equations are presented: 1) accurate formulae based on UNESCO standard sea water equations, and 2) approximate formulae based on general properties of weak solutions. The approximate formulae are not essentially different from the classical system which basically assumes the freezing point to be a linear function of fractional salt content. The agreement between the two approaches is excellent and the approximate system is good enough for most applications.