Preparation of acetate peels of valves from the ocean quahog, Arctica islandica, for age determinations

Techniques are described for preparing acetate peels of sectioned valves of ocean quahogs, Arctica islandica, for age determinations. The respective sequence of preparation begins by sectioning left valves oriented to include a single hinge tooth, bleaching to remove the heavy periostracum, embedding the valves in an epoxy resin, grinding and polishing the embedments to a high luster, etching the exposed cut valve surfaces, and applying sheet acetate with acetone. Annuli are clearly defined relative to growth increments in the peel preparations for all sizes and ages of ocean quahogs. (PDF file contains12 pages.)

Notes for guidance on preparation of research reports, research dissertations and scientific papers

The notes for guidance on preparation of research, research dissertations and scientific papers are meant to assist researchers on how to achieve a successful presentation, writing a technical report or research paper. This comprises some simple rules that have helped many inexperienced writers to get started, and have also helped more experienced writers to get out of a hopeless tangle of observations and inferences. (PDF contains 65 pages)

Preparation for implementing the proposed EC Water Framework Directive in Finland

Finland reorganised its environmental administration in 1995 when thirteen Regional Environmental Centres (RECs) and one national agency called the Finnish Environment Institute (FEI) were created. The REC's and the FEI have been entrusted with functions related to water resources management. RECs and FEI together with the Ministry of Agriculture and Foresty have appointed a steering group which will supervise the implementation of the EC Water Framework Directive in Finland

Effect of type of otolith and preparation technique on age estimation of larval and juvenile spot (Leiostomus xanthurus)

Otoliths of larval and juvenile fish provide a record of age, size, growth, and development (Campana and Neilson, 1985; Thorrold and Hare, 2002). However, determining the time of first increment formation in otoliths (Campana, 2001) and assessing the accuracy (deviation from real age) and precision (repeatability of increment counts from the same otolith) of increment counts are prerequisites for using otoliths to study the life history of fish (Campana and Moksness, 1991). For most fish species, first increment deposition occurs either at hatching, a day after hatching, or after first feeding and yolksac absorption (Jones, 1986; Thorrold and Hare, 2002). Increment deposition before hatching also occurs (Barkmann and Beck, 1976; Radtke and Dean, 1982). If first increment deposition does not occur at hatching, the standard procedure is to add a predetermined number to increment counts to estimate fish age (Campana and Neilson, 1985).

Utilisation of trash fish. Pt. 1. Preparation of fish flake

The paper deals with the investigations carried out on the preparation of odorless fish-starch flakes using partially deodorized trash fish meat and different sources of starch like corn, tapioca, maida and black gram. It has been found that the products using corn and tapioca are better compared to those prepared using other two starches, the product from corn being the best. The product has a protein content of about 20% and has been found to have a storage life of 4 months at 37°c.

Studies on the preparation of fish protein concentrate

The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.

Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix

The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C).

Preparation of prawn pickle and its storage characteristics

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

Studies on the preparation of fish silage. 1. Effect of quality of raw material and type of acid

An experiment was undertaken in which silver bellies (Leiognathus splendens) of different quality were used to produce silages using different concentrations of hydrochloric acid and formic acid. The quality and storage life of the various preparations are reported. Silages which keep for at least 30 days can be produced from silver belly held for 3 or 12 hours at 28°C by: 1) reducing the pH by addition of hydrochloric acid; 2) adding 0.5% formic acid and reducing the pH to 3.5 with hydrochloric acid; or 3) adding 2.5% formic acid.

Studies on the preparation of fish silage. 2. Rate of liquefaction in different parts of silver belly

An experiment was undertaken to determine from which part of silver belly (Leiognathus splendens) carcasses originate the autolytic enzymes responsible for liquefaction of silage. Findings show that it is important to leave head and viscera present in order to get a satisfactory liquefaction in silage prepared from silver belly using 3.5% formic acid. The storage life of silage produced from various parts of the fish carcasses is also discussed.

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.

Studies on the preparation of fish silage. 4. Economics of production

Economic aspects of producing liquid and dried silage from silver belly (Leiognathus splendens) in Sri Lanka are considered. A discounted cash flow analysis for the production of a dried fish silage/rice bran product suitable for use in compounded poultry feeds shows that the internal rate of return for a 10-year project would be between 34-77% and for a 5-year project between 26-73%. Thus it is concluded that the project would be extremely profitable.