Some aspects of freezing and frozen storage of pomfrets

It has been observed that a better frozen product can be obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice. To enhance the keeping quality and to prevent dehydration and discoloration, a dip in B H A (0.005%) for 15 minutes and subsequent storage in polythene lined gunny bag at -15°c to -I8°c can be recommended. The products treated in the above manner can be stored well over six months. Periodical glazing at an interval of 3 weeks will also prevent the dehydration to a greater extent.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Studies on the storage behaviour of laminated and commercial Bombay duck

A modified method for the preparation of laminated Bombay duck is presented. Investigation was carried out to find out an effective chemical to control the discoloration of dried laminated Bombay duck. Among various chemicals tried, NDGA and BHT were found to have considerably retarded the discoloration and extended the storage life of the product. Attempt was also made to suggest the optimum humidity level for the proper storage of the commercially dried fish. It was found that a level of about 65% R. H. provided maximum storage life to commercial product.

Preliminary studies on the effect of irradiation as a means of preservation of fish and shellfish

Preliminary investigations on the effect of irradiation on commercially important fish and shell fish like silver pomfret, Bombay duck and prawns were conducted. Irradiated samples had an extended storage life compared to their respective controls even though yellowish or brownish discoloration occurred earlier in irradiated fish. Irradiation enhanced the rate of drip formation. Brine treatment prior to irradiation retarded this rate. Pre-blanching was found to further extend the storage life of irradiated fish.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Tin coating requirements in fish cans

Prawn, crab and clam meat were processed in experimental ca s having reduced internal tin coating of 5.6 GSM. Conventional cans having 11.2 GSM tin coating were used as control. Results showed that experimental cans behaved normally when used for canning prawns, provided the lacquer film was perfect with no exposure of metal. When there was a discontinuity in lacquer film exposing the metal blackening took place in such areas. Areas subjected to severe strains like the lock seam side and expansion rings on can ends were found to be more prone to blackening. Experimental cans were found unsuitable for canning crab meat or clam meat because in both cases the can wall as well as the contents underwent discoloration, in all cases.

Survey of plankton blooms and red tides and their interaction with environmental factors through monitoring satellite images

One of the most important marine ecological phenomena is red tide which is created by increasing of phytoplankton population, influenced by different factors such as climate condition changes, utrification hydrological factors and can leave sever and undesired ecological and economical effects behind itself in the case of durability. Coast line of Hormozgan is about 900km from east to west, within the range of geographical coordinates of 56 16 23.8, 26 58 8.8 to 54 34 5.33 and 26 34 32 eastern longitude and northern latitude, seven sampling stations were considered and sampled for a period of one year from October 2008 to October 2009. after the analysis of Satellite images, monthly, during the best time. In several stages, samplings were performed. In each station, three samples were collected for identification and determination of Bloom- creating species abundance. Cochlodinium polykrikoides was the species responsible for the discoloration which occurred at October 2008 in Hormozgan marine water. Environmental parameters such as sea surface temperature, pH, salinity, Dissolved Oxygen concentration, Total Dissolved Solids (T.D.S.), conductivity, nitrate, nitrite and phosphate and also chlorophyll a were measured and calculated. Kruscal Wallis test was used to compare the densities between different months, seasons and the studied stations. Mann-whitney test from Nonparametric Tests was used for couple comparison. Pearson correlation coefficient was used to determine the relationship between physical and chemical data set and the abundance of Cochlodinium polykrikoides. Multivariate Regression and analysis of variance (ANOVA) also were used to obtain the models and equations of red tide occurrence relationship, environmental parameters and nutrient data. The highest density was 26 million cells per liter in Qeshm station. A meaningful difference was observed between sampling months and seasons but there was no between sampling stations which indicates that in favorable conditions, the occurrence of this phenomenon by the studied species is probable. Regarding to β coefficients of nitrate, temperature, phosphate, Total Dissolvable Solutions (T.D.S) and pH these parameters are effective on the abundance of this species and red tide occurrence. Increase in these factors can represent the effects and outcomes of human activities and increase in marine pollution.