Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Modeling the Chesapeake Bay and Tributaries: a synopsis

The last decade has seen the development and application of a spectrum of physical and numerical hydrographic models of the Chesapeake Bay and its tributaries. The success of the James River Hydraulic Model has initiated the construction of an estuarine hydraulic model of the entire Chesapeake System. Numerical analogues for hydrographic behavior and contaminant dispersion in one-, two-, and three dimensional model estuaries exist for various regions of the Bay. From an engineering viewpoint, one dimensional models are sufficiently advanced to be routinely employed in aiding management decisions. Bay investigators are playing leading roles in the development of two- and three-dimensional models of estuarine flows.