Temporal pattern of fish production in a microtidal tropical estuary in the south-west coast of India

The status of fisheries and seasonal variation in fish diversity in the Kodungallur-Azhikode Estuary (KAE) were investigated. Total annual average fish production in the estuary declined significantly to 908.6 t with average yield of 5.4 kg ha-1 day-1, when compared to earlier study; where 2747 t was reported. During the present study, 60 species of finfishes (belonging to 34 finfish families), 6 species of penaeid shrimps, 2 species of palaemonid prawns, 2 species of crabs (4 crustacean families), 6 species of bivalves and 2 species of edible oysters (3 molluscan families) were noticed. Finfishes were the major group that contributed 69.62% of total fishery in the estuary and crustaceans (23.47%), bivalves (6.84%) and oysters (0.07%) also formed good fishery. Many of the fish species in the estuary were observed as threatened (Horabagrus brachysoma, Channa striatus, Channa marulius, Clarias batrachus, Heteropneustes fossilis and Wallago attu). The major fishing gears employed in the estuary were gillnets, cast nets, stake nets, scoop nets, ring nets, traps and Chinese dip nets. Gillnets contributed 45% of the total fish catch. Gillnets also showed highest catch per unit effort (CPUE) of 6.91 kg h -1 followed by cast nets (1.85 kg h -1), Chinese dip nets (3.20 kg h -1), stake nets (3.05 kg h -1), ring nets (1.27 kg h -1), hooks and lines (1.35 kg h -1) and scoop nets (0.92 kg h -1). The study implies that temporal changes in fish landing pattern of the KAE was mainly due to environmental variability, habitat modification and fish migration; under the influence of south-west monsoon and anthropogenic activities in the KAE. Results of the study suggest that spatio-temporal variations in the fish community structure could be an indicator for anthropogenic stress and it should be considered for restoration programmes.

Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny

The chemical composition and evaluation of Indian squid (Loligo duvauceli) mantle, epidermal connective tissue and tentacle is investigated in this current study. It is observed that squid mantle contains 22.2% total protein; 63.5% of the total protein is myofibrillar protein. The unique property of squid myofibrillar protein is its water solubility. Squid mantle contains 12.0% total collagen. Epidermal connective tissue has highest amounts of total collagen (17.8%). SDS-PAGE of total collagen identified high molecular weight α-, β- and γ- sub-chains. Amino acid profile analysis indicates that mantle and tentacle contain essential amino acids. Arginine forms a major portion of mantle collagen (272.5 g/100 g N). Isoleucine, glutamic acid and lysine are other amino acids that are found in significantly high amounts in the mantle. Sulphur containing cystine is deficit in mantle collagen. Papain digest of mantle and epidermal connective tissue is rich in uronic acid, while papain digest, collagenase digest and urea digest of epidermal connective tissue has significant amounts of sialic acid (25.2, 33.2 and 99.8 μmol /100 g, respectively). PAS staining of papain digest, collagenase digest and urea digest also identify the association of hexoses with low molecular weight collagen fragments. Histochemical sectioning also emphasized the localized distribution of collagen in epidermal and dermal region and very sparse fibres traverse the myotome bundles

Studies on fish waste management practices in Aroor Seafood Industrial Belt, Kerala and conversion of seafood waste into a liquid plant growth supplement

This study was materialized to analyze the management issues regarding the seafood processing waste generated including its impact on the coastal community in one of the important seafood hubs of India Aroor Seafood Industrial Belt Alappuzha District Kerala The area has witnessed serious pollution issues related to seafood waste and seldom has any action been implemented by either the polluters or the preventers Further this study is also intended to suggest a low cost eco friendly method for utilizing the bulk quantity of seafood solid waste generated in the area for the promotion of organic farming The high nutritional value of seafood enables the subsequent offal to be considered as an excellent source for plant nutrition The liquid silage accepted worldwide as the cheapest and practical solution for rendering fish waste in bulk for production of livestock feed is adopted in this study to develop foliar fertilizer formulations from various seafood waste The effect of seafood foliar sprays is demonstrated by field studies on two plant varieties such as Okra and Amaranthus

Fish germplasm resources and exploited fisheries of the rivers of kerala and bionomics of ‘red canarese barb’, hypselobarbus thomassi (day 1874)

Cochin University of Science & Technology

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.