Measurement of moisture in dry cured fish by infrared irradiation

Heating conditions have been standardised for measurement of moisture in dry cured fish using infrared irradiation source of 150w. Results obtained are comparable to those obtained from standard air oven method (drying to a constant weight at l02°c), the mean deviation being less than two units. The method works equally well for fresh fish muscle.

Preservation of Bombay duck (Harpodon nehereus) and Rohu (Labeo rohita) by gamma irradiation

The gamma irradiation procedures for preservation of Bombay duck and rohu were studied in collaboration with Bhabha Atomic Research Centre, Bombay. Irradiation at 0.1 M rad extended the storage life of Bombay duck to 20-22 days at 0-2°C due to partial destruction of spoilage organisms as against rapid deterioration of un-irradiated samples within 5-6 days. In the case of the fresh water fish, rohu, the storage life was enhanced by about 7-10 days by the same dose of irradiation over the control under identical storage condition. In all the cases, empirical relations were worked out between organoleptic rating and total volatile nitrogen.

Diversification in utilisation of trash fish by gamma irradiation

Radiation pasteurisation enhances the shelf stability of trash fish varieties and enables the grading of fish depending upon the freshness quality. As against the ice-chilled fish which spoils within 8-10 days, exposure to 100 Krad and storage at ice temperature helps in maintaining the quality in Grade I, II or III up to 10, 20 or 25 days respectively. The improvement in quality thus provides scope for greater utilisation of trash fish for various secondary products.

Use of pop-up satellite archival tag technology to study postrelease survival of and habitat use by estuarine and coastal fishes: an application to striped bass (Morone saxatilis)

Pop-up satellite archival tags (PSATs) have been used to study movements, habitat use, and postrelease survival of large pelagic vertebrates, but the size of these tags has historically precluded their use on smaller coastal species. To evaluate a new generation of smaller PSATs for the study of postrelease survival and habitat use of coastal species, we attached Microwave Telemetry, Inc., X-tags to ten striped bass (Morone saxatilis) 94–112 cm total length (TL) caught on J hooks and circle hooks during the winter recreational fishery in Virginia. Tags collected temperature and depth information every five minutes and detached from the fish after 30 days. Nine of the ten tags released on schedule and eight transmitted 30% to 96% (mean 78.6%) of the archived data. Three tags were physically recovered during or after the transmission period, allowing retrieval of all archived data. All eight striped bass whose tags transmitted data survived for 30 days after release, including two fish that were hooked deeply with J hooks. The eight fish spent more than 90% of their time at depths less than 10 m and in temperatures of 6–9°C, demonstrated no significant diel differences in depth or temperature utilization (P>0.05), and exhibited weak periodicities in vertical movements consistent with daily and tidal cycles.

Disinfection of aquarium effluents by chlorination and UV treatment

The study was conducted to investigate the efficacy of chlorine and UV irradiation in disinfecting aquarium effluent. A non-agglutinating, a virulent strain of Aeromonas salmonicida (NCIMB 11 02) was used as the test organism. Effluents from a fish tank were inoculated with a suspension of test organisms and subsequently treated with different concentrations of hypochlorite and UV irradiation separately and simultaneously. When used alone, 1.0 ppm hypochlorite reduced the viable cell count from 6.5 log to 3.0 log within 20 minutes of contact period. On the other hand, when used in combination with UV irradiation only 0.5 ppm hypochlorite exerted the same bactericidal effect within the same contact period as was observed with 1.0 ppm hypochlorite alone. This result indicated that required dose of disinfectant for the disinfection of aquarium effluents can be considerably reduced when it is used in combination with UV irradiation.

Studies on radiation pasteurisation of medium fatty fish 1. Control of radiation induced oxidative changes in white pomfret (Stromateus cinereus) by vacuum packaging

Marked differences were observed in proximate biochemical compositions of the skin and muscle of white pomfret. The skin showed comparatively higher content of extractable lipids and was more susceptible to radiation-induced oxidative changes like development of rancid odours and yellow discolouration than the muscle. Irradiation of skin samples under vacuum suppressed these changes. The present paper also reports on the efficacy of vacuum packaging in controlling oxidative rancidity and yellow discolouration in white pomfret skin subjected to irradiation and subsequent storage at 0-2°C.

Effects of irradiation on formaldehyde concentration and nutritional changes of formalin treated fish, Pampus chinensis

Formaldehyde is a very reactive compound capable of interacting with many functional groups of proteins including intermolecular and intramolecular cross-links of the molecules. The formation of cross-linking bonds may induce conformational change in proteins that favor further interaction of functional and hydrophobic groups. Formaldehyde which has been using illegally as a chemical preservative by some fish traders in our country. A study was carried out to determine the effects of irradiation (1.5 KGy) on formaldehyde concentration and nutritional (protein and lipid) changes of formalin (37% formaldehyde) treated fish (fresh) samples and found that the concentration of formaldehyde both in treated samples (0.37% formalin and 0.37% formalin with 1.5 KGy irradiation) were 37.0 µg/gm and 36.75 µg/gm. On the other hand, the amount of protein and lipid in treated samples before radiation (14.56% and 3.49%) and after radiation (14.15% and 3.25%). That means, radiation has no effect on the change of protein, lipid and formaldehyde.