High temperature salting of fish mince

Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined

High-Temperature Effects on Growth and Propagule Formation in Hydrilla Biotypes

In consecutive greenhouse studies, growth and propagule formation were examined first in monoecious hydrilla [Hydrilla verticillata (L.f.) Royle], then in dioecious hydrilla, at three temperature levels (25, 30, and 35 C) and contrasted over three periods of growth (8, 12 and 16 wks). Each biotype was grown under natural photoperiods, decreasing from 14 hrs (in Oct, Nov, and Dec). For both biotypes, total biomass and root-to-shoot ratios were significantly reduced at 35 C; greater biomass was produced both at 25 and 30C. Increases in growth period generally enhanced total biomass and shoot production; however, shoot length was unresponsive to growth periods beyond 8 wks. The 35C treatment strongly impeded tuber formation and eliminat4ed the production of axillary turions; the number and biomass of these propagules peaked at lower temperatures under short photoperiods after 12 to 16 wks. Shoot elongation was stimulated with increases in temperature and was especially pronounced in the dioecious biotype. Notably, in the monoecious biotype, the number of shoots as a potential source of fragments, and tuber production (although reduced) occurred at relatively high levels under unfavorably hihg-temperature (35C) conditions. These results suggest that monoecious hydrilla may be better adapted to high temperatures than previously shown, and that the distribution of both biotypes in the U.S. could overlap further in southern states.

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

High temperature processing of fish sausage 2. - Effect of certain preservatives on the shelf life

The effects of preservatives like fat coated sorbic acid (FCSA) and glucono-deltalactone (D-lactone), both separately and in combination, on the shelf life of high temperature (115.6°C for 20 min) processed fish sausage, stored at three different temperatures namely, ambient (28±2° C), cooler storage (2±2°C) and refrigerator (10±2° C) were studied. Whereas the control (without preservative), FCSA, D-lactone and FCSA + D-lactone treated samples could be stored for 9, 11 and 13 days respectively at ambient temperature, those stored at lower temperatures were found to be in acceptable condition for 70 and 80 days respectively. Organoleptic evaluation of taste, flavour the products carried out by panelists revealed that FCSA and FCSA + D-lactone treated samples were unacceptable with regard to the taste, flavour and texture. However, the taste flavour and texture of the control and D-lactone treated samples were in acceptable condition.

High temperature processing of fish sausage 3. - Studies on some of the storage characteristics

The proximate composition of the high temperature processed fish sausage was found to be 14.56% protein, 4.65% fat, 69.14% moisture, 2.12% ash and 8.12% carbohydrate. The quality of the product during storage was assessed on the basis of the changes observed in the physical, chemical and microbiological parameters. The results of the different tests such as pH, volatile base nitrogen (VBN), trimethyl amine nitrogen (TMA-N) and jelly strength are summarized and discussed. The total bacterial load increased gradually during storage but was not proportional to the initial load.

High temperature processing of fish sausage 4. - Heat penetration study

An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.