Anchorage of air bladder with the interspinous bone of the anal fin in Lactarius lactarius (Bloch and Schneider, 1801)

Specimens of the false trevally (Lactarius lactarius ), 127 to 221 mm in total length, were studied for the mode of anchorage of the air-bladder with the interspinous bone of the anal fin. The 1st and 2nd interspinous bones are fused together into a single piece (named here as the anchor bone) which pierces through the air-bladder, dividing it into two intercommunicating chambers at its upper end, and ultimately articulates with the 10th vertebral bone. The lower end of the bone is broad, fan like with one side affording articulation with the 1st and 2nd anal spines. This is an unique feature of great taxonomical importance to L. lactarius, the only species in the family Lactariidae. The anal fin counts (23-27) and vertebral counts (23) are also given.

A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

A note on application of hills procedure for growth-curve analysis of Indian major carp, Labeo rohita (Ham.), during the gonodal development period at Shillong, Meghalaya

The present study deals with the length increment data of 15 adult Labeo rohita (Ham.) over a period of five months by the applicatin of finite difference method at an altitude of 1496 m above mean sea level at Shilllong, Meghalaya.

A new procedure for canning of squids

A new canning procedure for squid mantles aimed at increasing the fill and retaining the sweet flavour of squids was evolved. In the new method, after blanching smaller mantles are inserted inside bigger ones to reduce voids and thus increase the fill to 56% and above as compared to 46% when packed as rings. In addition, spent blanching medium containing desirable flavour constituents of squid was modified and used as covering medium which increased the flavour of canned product.