Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.

Some physical properties of the muscle lipid of two freshwater teleosts, Ophicephalus striatus (Bloch.) and Clarias batrachus (Linn.)

Various physical properties (viscosity, fluidity, surface tension and specific gravity) have been determined for muscle lipids of Ophicephalus striatus and Clarias batrachus. Results are presented and the methods used in determination noted. The physical parameters studied are found to be species-specific.

Some changes in the physical qualities of muscle lipid of the freshwater murrel, Ophicephalus striatus (bloch.) during storage

The present communication reports the changes in the specific gravity, coefficient of viscosity, fluidity and surface tension of the muscle lipid of O. striatus, a common freshwater murrel, when stored at room temp (32 ± 2°C) The specific gravity of muscle lipid was found to rise from 0.894 to 0.912 during the first 25 days of storage but registered the highest (0.925) when stored for 50 days. Surface tension seemed to rise with the duration of storage. This was, presumably, due to an increase in the forces with which the molecules in the surface of the lipid tended to compress the molecules below to the smallest possible volume. During the period of storage marked changes seemed to occur in the direction of an increase in the value of the coefficient of viscosity and a reciprocal decline in the fluidity. Evidently, the observed increase in the viscosity seemed to be the result of increased internal friction between different molecular layers of the lipid, whereas a decline in the fluidity was perhaps the consequence of its inverse correlation with the coefficient of viscosity.