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.

Quality of certain ready-to-eat fish products of the domestic trade

Quality of 181 samples of ready-to-eat fish products comprising fried fish, fish curry and fish/prawn pickles collected from Cochin and Calicut were studied. Salmonella was absent in all the samples. V. cholerae was tested in the samples collected at Cochin and was absent in all the cases. Coliforms, E. coli, faecal streptococci and coagulase-positive staphylococci were present in some of the samples studied. The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation. Added care is to be exercised in the selection of shrimps and fish for the preparation of pickles.

Utilization of non-piscine pituitary extract in the breeding of Clarias gariepinus

The use of synthetic and non-synthetic hormones have been reported in different regions with the recommendation of different doses. The adaptability of these findings have however not been very successful due to the high cost of building and maintaining hatchery, high cost of synthetic hormone (when available) and high level manpower required. It is obvious that adaptive research in the past ten years in developing countries like Nigeria have been geared towards utilization of resources that are equally effective but cheap and ready to come by. This paper reports the utilization of the pituitary extract of bull frog (Rana adspersa) and the toad (Bufo regularis) in the induced breeding of the African catfish, Clarias gariepinus. The extraction and dosage are discussed alongside the preliminary rearing of fries in outdoor hatchery tanks. Human chorionic gonadotrophin (HCG) and Clarias pituitary extracts were used as control

Farbmessungen an panierten Fischerzeugnissen

The colour based on a CIELab system of both, breaded deep frozen and fried fish products, was measured using a Chroma-Meter Type 300 (Minolta). Remarkable differences especially with the deep frozen fish fillets were recognized. Due to prefrying the colour differences of the fish fingers were moderate. After frying to make the products ready to eat the colour differences between the fillets and the fingers were largely equalized. In general, the frying process was connected with a decrease of lightness L* and with strong to very strong total colour differences ΔE.

Zeitweilige Schillzunahme als Voraussetzung starker Miesmuscheljahrgänge

The sandy and muddy bottom of tbe German Waddensea offers a great diversity of secondary substrates to mussel larvae ready to settle. But every substrate with the exception of dead shell material may result in very small mussel colonies only. Large mussel beds of a size up to many hectares depend on aggregations of molluscan shells covering comparably areas of ground. Such shell aggregations are created by extremely cold winters and during years with extended stormy periods.

Teaching Change: Information Literacy Collaboration at Texas A&M University at Galveston

While college students use a wide array of technologies to access information, their skills at determining what is relevant, in a university setting and in life, are poor. Many of these skills have to be taught in college courses. Instruction must be performed by a collaborative team using technologies that effectively reach students. This team must be ready to go into the classroom when needed and be able to address the problem whenever the student needs assistance. The results will be better writing and better research skills that will not only benefit the faculty but will lead to lifelong learning.

Spawning cycles and habitats for ballyhoo (Hemiramphus brasiliensis) and balao (H. balao) in south Florida

Two halfbeak species, ballyhoo (Hemiramphus brasiliensis) and balao (H. balao), are harvested as bait in south Florida waters, and recent changes in fishing effort and regulations prompted this investigation of the overlap of halfbeak fishing grounds and spawning grounds. Halfbeaks were sampled aboard commercial fishing vessels, and during fishery-independent trips, to determine spatial and temporal spawning patterns of both species. Cyclic patterns of gonadosomatic indices (GSIs) indicated that both species spawned during spring and summer months. Histological analysis demonstrated that specific stages of oocyte development can be predicted from GSI values; for example, female ballyhoo with GSIs >6.0 had hydrated oocytes that were 2.0−3.5 mm diameter. Diel changes in oocyte diameters and histological criteria demonstrated that final oocyte maturation occurred over a 30- to 36-hour period and that ballyhoo spawned at dusk. Hydration of oocytes began in the morning, and ovulation occurred at sunset of that same day; therefore females with hydrated oocytes were ready to spawn within hours. We compared maps of all locations where fish were collected to maps of locations where spawning females (i.e. females with GSIs >6.0) were collected to determine the degree of overlap of halfbeak fishing and spawning grounds. We also used geographic information system (GIS) data to describe the depth and bottom type of halfbeak spawning grounds. Ballyhoo spawned all along the coral reef tract of the Atlantic Ocean, inshore of the reef tract, and in association with bank habitats within Florida Bay. In the Atlantic Ocean, balao spawned along the reef tract and in deeper, more offshore waters than did ballyhoo; balao were not found inshore of the coral reef tract or in Florida Bay. Both halfbeak species, considered together, spawned throughout the fishing grounds of south Florida.

Pond production of Artemia in Pakistan

Currently our government and the private sectors are very much interested in the establishment of marine aquaculture. For the successful operation in aquaculture of finfishes and shellfishes, the basic requirement is the suitable diet, apart from proper environment. For the larvae, juveniles and adult stages of the culturing organisms the live Artemia is the ideal food. The aquaculturists the worldover are using live food for their culturing organisms, as the live food played an important role in the dietary management of aquaculture of finfishes and shellfishes (Sorgeloos and Kulasekarapandian, 1984), particularly during larval stages. The live nauplii of Artemia are used in aquaculture of finfishes and shellfishes due to being nutritionally balanced, non polluting, economically bearable, viable and readily acceptable to the culturing species. The adult Artemia is also used for feeding the aquarium fishes particularly so when there is a clear abundance of this resource which is cheaper and can economically compete with alternative artificial diet. By the use of Artemia the aquaculturists may obtain optimum growth and survival rate of the organisms. The life cycle of Artemia is very short, which is completed within two weeks especially during dry season in highly saline waters, the two weeks old Artemia starts producing cysts. These cysts become ready to harvest within a week.

Pickled products from green mussel

Methods of preparing different types of delicious ready to serve pickled products from green mussel (Perna viridis) and a comparative study of their storage characteristics are reported. Of the three types of products, namely, dried and pickled, fried and pickled and light smoked and pickled, the last one had the best shelf life. The optimum conditions of drying and smoking for preparing such type of pickles are also reported.

Development of canned fish curry

A process for canning sardine in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready to serve product it needs no further preparation for the table.