Packing and transport of fry and fingerlings

(4pp.)

Shelf life of dried products from small indigenous fish species under various packing and storage conditions

The overall quality of five SIS products was found in good condition up to 2 months storage on the basis of organoleptic, biochemical and bacteriological characteristics and all the products was excellent in sealed packed condition up to 45 days of storage. However, quality of the products stored in open air atmospheric temperature was found excellent for first 15 days. In an average the initial moisture content was in the range of 13.5 to 15.0% with highest moisture content in puti and lowest in chapila. At the end of the 60 days the moisture content reached to the range of 18.5 to 19.0% which was more or less near the recommended limit of 16% for dried fishery products. The moisture content beyond the recommended limit as the storage period increased further and at the end of 90 days the moisture content increased to the range of 22.9 to 24% when organoleptically the product quality became very poor. The changes in the value of total volatile base nitrogen (TVB-N), peroxide value (PO), moisture and aerobic plate count (APC) of solar tunnel dried products in sealed polythene packages were investigated during 60 days of storage. There was little or no differences in TVB-N, PO and bacterial load of each species packed under various polythene density. The initial TVB-N values were in the range of 10.30 to 12.40 mg/100g of the samples. TVB-N value increased slowly up to the end of the storage period and was to in the range of 46.20 to 57.00 mg/1 00 g of sample. Initially the peroxide values (P.O.) were in the range of 6.54 to 8.40 m.eq./kg oil of the samples. During 60 days of storage, P.O. values increased slowly and at the end of the storage period these values reached to the range of 22.00 to 25.30meq./kg of sample. The initial APC was in the range 5.3xl04-7.3x104 CFU/g. The bacterial load increased slowly and at the end of the 60 days storage period reached to the range 6.6x106 - 8.6x107 CFT/g.

Composition and bulk properties of Dorset river gravels

Considerable interest has been expressed in the composition of the stream gravels, the movement of bed materials and the relationship of sediment composition, packing and siltation of void space to invertebrate ecology. In the autumn of 1982, freeze-samples of gravel were obtained in Dorset streams. Data were required on the depth of salmonid egg pocke and were part of a broader investigation of regional variation in the independent variables of salmonid fish length, gravel size, current velocity and the resultant dependent variable ~egg burial depth. The Dorset river gravels examined are bimodal. The grain size distribution may be resolved into two near-normal frequency distributions interpreted as representing a primary framework or lattice of gravel particles into which a secondary matrix population of sand particles has penetrated.

The Origin of the Florida Sponge Fishery

Sponges were used domestically by Key West, Fla., pioneers soon after the town was settled in 1822 (Collins, 1887). Fortunately, aroung 1852, it was discovered that Florida sponges were able to compete with imported sponges from the Mediterranean, and they soon became commercially successful (Moore, 1910). These Florida-caught sponges were shipped to markets in New York and sold for domestic cleaning and personal hygiene, as upholstery stuffing and packing material, and for cleaning military cannons.

History of Oystering in the United States and Canada, Featuring the Eight Greatest Oyster Estuaries

Oyster landings in the United States and Canada have been based mainly on three species, the native eastern oyster, Crassostrea virginica, native Olympia oyster, Ostreola conchaphila, and introduced Pacific oyster, C. gigas. Landings reached their peak of around 27 million bushels/year in the late 1800's and early 1900's when eastern oysters were a common food throughout the east coast and Midwest. Thousands of people were involved in harvesting them with tongs and dredges and in shucking, canning, packing, and transporting them. Since about 1906, when the United States passed some pure food laws, production has declined. The causes have been lack of demand, siltation of beds, removal of cultch for oyster larvae while harvesting oysters, pollution of market beds, and oyster diseases. Production currently is about 5.6 million bushels/year.

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.

A new technique to control insect infestation in Mas min

A process of heat treating Mas min at 125°C for 15 minutes and hermetically packing them up has been investigated. This method has been found to be successful in controlling insect infestation in Mas min. The Japanese method of packing Mas min in BHC coated containers has also been simultaneously examined and found successful under certain conditions. However, this process is found to impart slight undesirable flavors to the product. In addition, this chemical treatment is also likely to be more costly.

Keeping quality of imported dried fish

All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform contents too showed that good quality dried fish had counts greater than that specified in the standard. The different species of fish tested had varying lengths of shelf life. But on an average the shelf life of dried fish could be prolonged for about 12 days by re-drying at 45°C for 6 hours, i.e., re-drying at these temperatures without subsequent packing in polythene bags may not be practical for prolonging the storage life of salted/dried fish.

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.

Investigations on long distance transportation of fish. 3. Field trials with a dismantlable insulated galvanised iron container

The paper communicates the results of field trials conducted with a dismantlable insulated galvanised iron container designed and fabricated by the first two authors in their laboratory. Different varieties of fishes and different types of packing, namely, fresh iced, chilled iced and frozen were employed in the transportation experiments which were conducted from Kakinada to Howrah, Kakinada to New Delhi and Paradeep to Howrah. In all the experiments the container performed exceedingly well and has still remained in very trim condition.

A method for the preparation of cooked-peeled-frozen prawns

Several consignments of cooked-peeled-frozen prawns exported from India were rejected last year due to high total plate count (TPC) at 30°C. The specified temperature of incubation for TPC in our country is 37°C. Hence the effect of incubation at 30 and 37°C on TPC was studied. It is seen that the count is higher on incubation at 30°C. A method for production of cooked-peeled-frozen prawns conforming to the specification for TPC at 30°C is standardized and is reported. It consists of recooking the cooked-peeled prawns followed by packing and freezing without further contamination. The method minimizes batch to batch or sample to sample variation in TPC.

Canning of squid

A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.

Studies on thermal deffusivity [i.e. diffusivity] and conductivity of fresh and dry fish

Thermal diffusivity (α) and conductivity (K) of fresh and dry cured fish at different moisture levels were investigated by a calorimeter (regular regime) method and transient line source technique. Thermal conductivity has a linear correlation with packing density and percentage water content. K values calculated from formula method and line source technique are comparable.

Canning of oil sardine (Sardinella longiceps): natural pack

A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heat processing.