Recent advances in fish processing and product development

There are good possibilities for expanding the consumer sector in both the traditional and nontraditional marine products. Frozen shrimp continues to be the item of highest demand in foreign markets. Individual quick frozen (IQF) prawns which are indeed value added products and have already penetrated international markets elicit export incentive from development agencies like the Marine Products Export Development Authority. With the projected potential of 1.8 lakh tonnes of cephalopods against the current yield of 13,000 tonnes, there are good prospects of increasing exports of frozen squid and cuttlefish. The technology of packing fish in retortable pouches as an alternative to canning has now been perfected. Salted fish mince has good market potential in India and abroad.

Product development: market depends on good processing

The article presents the harvesting techniques, and handling and processing of cultured carps. Carps are harvested similarly with all other species in tropical countries while temperate countries, winter season is much considered. Water quality is an important factor to be considered because it can affect the hygienic and organoleptic quality of fish. Carps were commonly sold live, filleted, cut into sticks, frozen, used as breaded sticks, canned, bottled, and smoked.

Linking elements of the Integrated Ocean Observing System (IOOS) with the planned National Water Quality Monitoring Network. Proceedings from the NOAA-Supported workshop 19-21 September 2005

The National Oceanic and Atmospheric Administration (NOAA), in cooperation with the New Jersey Marine Sciences Consortium (NJMSC), hosted a workshop at Rutgers University on 19-21 September 2005 to explore ways to link the U.S. Integrated Ocean Observing System (IOOS) to the emerging infrastructure of the National Water Quality Monitoring Network (NWQMN). Participating partners included the Mid-Atlantic Coastal Ocean Observing Regional Association, U.S. Geological Survey, Rutgers University Coastal Ocean Observing Laboratory, and the New Jersey Sea Grant College. The workshop was designed to highlight the importance of ecological and human health linkages in the movement of materials, nutrients, organisms and contaminants along the Delaware Bay watershed-estuary-coastal waters gradient (hereinafter, the “Delaware Bay Ecosystem [DBE]”), and to address specific water quality issues in the mid-Atlantic region, especially the area comprising the Delaware River drainage and near-shore waters. Attendees included federal, state and municipal officials, coastal managers, members of academic and research institutions, and industry representatives. The primary goal of the effort was to identify key management issues and related scientific questions that could be addressed by a comprehensive IOOS-NWQMN infrastructure (US Commission on Ocean Policy 2004; U.S. Ocean Action Plan 2004). At a minimum, cooperative efforts among the three federal agencies (NOAA, USGS and EPA) involved in water quality monitoring were required. Further and recommended by the U.S. Commission on Ocean Policy, outreach to states, regional organizations, and tribes was necessary to develop an efficient system of data gathering, quality assurance and quality control protocols, product development, and information dissemination.

Development of intermediate moisture marinated fish product and its storage characteristics

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.

Sexual Reproduction and Early Development in the Estuarine Sea Anemone, Nematostella vectensis Stephenson, 1935

This dissertation: 1) determines the factor(s) responsible for spawning induction in NematosteJla vectensis; 2) isolates, describes, and documents the source of jelly from egg masses of N. vectensis; and 3) describes N. vectensis' early development. Namatostella vectensis were maintained on a 7-day mussel feeding/water change regime over 159 days. Within 36 hours of mussel feeding/water change. 69.1% of females and 78.5% of males spawned reliably. Through manipulation of feeding, water change, oxygen and nitrogenous waste concentrations, spawning induction was found to be triggered by the oxygen concentration associated with water change, and not by feeding. Ammonia, anemones' major waste product, inhibited this induction in a concentration-dependent manner. Female N. vectensis release eggs in a persistent jellied egg mass which is unique among the Actiniaria. The major component of this egg mass jelly was a positive periodic acid-Schiffs staining, 39.5-40.5 kD glycoprotein. Antibodies developed in rabbits against this glycoprotein bound to jelly of intact egg masses and to granules (~ 2.8 IJm in diameter) present in female anemone mesenteries and their associated filaments. Antibodies did not label male tissues. Nematostella vecfensis embryos underwent first karyokinesis -60 minutes following the addition of sperm to eggs. Second nuclear division took place, followed by first cleavage, 90-120 minutes later. Each of the 4 blastomeres that resulted from first cleavage contained a single nucleus. Arrangement of these blastomeres ranged from radial to pseudospiral. Embryonic development was both asynchronous and holoblastic. Following formation of the 4-cell stage, 71% of embryos proceeded to cleave again to form an 8-cell stage. In each of the remaining 29% of embryos, a fusion of from 2-4 blastomeres resulted in 4 possible patterns which had no affect on either cleavage interval timing or subsequent development. The fusion event was not due to ooplasmic segregation. Blastomeres isolated from 4-celled embryos were regulative and developed into normal planula larvae and juvenile anemones that were 1/4 the size of those that developed from intact 4-celled embryos. Embryos exhibiting the fusion phenomenon were examined at the fine structural level. The fusion phenomenon resulted in formation of a secondary syncytium and was not a mere compaction of blastomeres.

A modelling approach to the development of an active management strategy for the Queen Elizabeth II reservoir

This article outlines the outcome of work that set out to provide one of the specified integral contributions to the overarching objectives of the EU- sponsored LIFE98 project described in this volume. Among others, these included a requirement to marry automatic monitoring and dynamic modelling approaches in the interests of securing better management of water quality in lakes and reservoirs. The particular task given to us was to devise the elements of an active management strategy for the Queen Elizabeth II Reservoir. This is one of the larger reservoirs supplying the population of the London area: after purification and disinfection, its water goes directly to the distribution network and to the consumers. The quality of the water in the reservoir is of primary concern, for the greater is the content of biogenic materials, including phytoplankton, then the more prolonged is the purification and the more expensive is the treatment. Whatever good that phytoplankton may do by way of oxygenation and oxidative purification, it is eventually relegated to an impurity that has to be removed from the final product. Indeed, it has been estimated that the cost of removing algae and microorganisms from water represents about one quarter of its price at the tap. In chemically fertile waters, such as those typifying the resources of the Thames Valley, there is thus a powerful and ongoing incentive to be able to minimise plankton growth in storage reservoirs. Indeed, the Thames Water company and its predecessor undertakings, have a long and impressive history of confronting and quantifying the fundamentals of phytoplankton growth in their reservoirs and of developing strategies for operation and design to combat them. The work to be described here follows in this tradition. However, the use of the model PROTECH-D to investigate present phytoplankton growth patterns in the Queen Elizabeth II Reservoir questioned the interpretation of some of the recent observations. On the other hand, it has reinforced the theories underpinning the original design of this and those Thames-Valley storage reservoirs constructed subsequently. The authors recount these experiences as an example of how simulation models can hone the theoretical base and its application to the practical problems of supplying water of good quality at economic cost, before the engineering is initiated.

Commodity and product identification for value chain analysis.

This commodity and product identification research was undertaken in the context of the CGIAR Research Program on Aquatic Agricultural Systems (AAS). AAS seeks to reduce poverty and improve food security for the millions of small-scale fishers and farmers who depend on the world’s floodplains, deltas and coasts. The objective of this research is to strengthen the capacity of AAS to undertake value chain studies with high potential impact on smallholders. The capacity-building aspect of this research was focused on the process of commodity and product identification for value chain analysis. Its scope was limited to fish and other aquatic animals and products in the Tonle Sap area identified for AAS intervention. The result of the identification process was the selection of a number of commodities and products that were deemed to involve a high number of smallholders along the value chain and that have high market development potential.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Utilization of trash fish for human consumption. 3: Studies on the development of fish pickle from Nemipterus japonicus

A method for the preparation of fish pickles from a lean variety of fish namely pink perch (Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.

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.

Development of a process for canning fresh water fish rohu (Labeo rohita)

Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented. In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15% brine containing 0.25% calcium chloride was found necessary. Increasing the concentration of calcium chloride beyond 0.25% resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely affected. Other firming agents tried did not yield any beneficial effect. The meat so blanched yielded a good product when canned in natural style.

Value-added shrimp product is tops: market potential

The article discusses the potential for export of value-added shrimp products from developing countries. European Economic Community is considered to be one of the top consumers, while Thailand and India are two of the top producers.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Seaweeds: utilization and product applications

Seaweeds have been used as food, medicine, fertilizers, soil conditioner and source of salt. Realizing the potentials of seaweeds, research and development thrusts have been geared towards improving and developing its product applications. Today, various applications of seaweeds have been developed and improved. The major success in the seaweed industry is the development of phycocolloids with the following specific applications: 1) agar; 2) carrageenans; and, 3) alginates.