Monoculture of marine planktonic diatoms and the effects of different media on their growth and survival

Diatoms are the preferred live food of the protozoea stages of prawns. Due to seasonal variations, it is difficult to obtain continuous supply of diatoms and other algae throughout the year. Therefore mass culture of diatoms is necessary. At attempt was made to culture planktonic diatoms and to study the effect of Allen and Nelson media, Simon media, Vitamin B12 and treated sewage water media on their growth and survival. Navicula sp showed better growth in Allen and Nelson media, Coscinodiscus and Chaetoceros grew better in Simon media while Navicula sp and Coscinodiscus sp showed better growth in the combination of Allen and Nelson + Vitamin B12.

Effect of different media on the determination of the number of micro organisms in frozen prawns (shrimp)

The Indian standards Institution have recently laid down specifications for the grading of frozen shrimp of which the bacterial examination of the product forms a significant part. Work carried out in this regard in our laboratories have shown that various improvements could be made in the composition of the medium to obtain a more true picture of the total bacterial count. Changes in the medium for total bacterial count have, therefore, been suggested and the reasons for the same discussed.

Acute toxicity of chlorpyrifos, cadusafos and diazinon to three Indian major carps (Catla catla, Labeo rohita and Cirrhinus mrigala) fingerlings

Fingerlings of three Indian major carps, viz. Catla catla (Hamilton-Buchanon), Labeo rohita (Hamilton-Buchanon) and Cirrhinus mrigala (Hamilton-Buchanon), were exposed to different concentrations of chlorpyrifos (lorsban 10 G), cadusafos (rugby 10 G) and diazinon (basudin 10 G) for a period of 96h with a view to determine the median lethal concentrations (LC sub50) values for each of chemicals. Of the tested concentrations, chlorpyrifos at a dose of 6.65 ppm, cadusafos at 2.0 ppm and diazinon at a dose of 8.40 ppm or above induced 100% mortalities within 96h of exposure. The 96h LC sub50 values of chlorpyrefos, cadusafos and diazinon were 1.66, 0.72 and 2.10 ppm for C. catla, 2.35, 0.72 and 2.97 for L. rohita and 2.35, 0.72 and 2.10 ppm for C. mrigala, respectively. Pesticide induced behavioral abnormalities observed in the present study included erratic movements, rapid operculum activities, jumping of fish out of the test media, violent spasm and convulsion.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).