STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Effect of dissolved NaCl, MgCl2, and Na2SO4 in seawater on the optical attenuation in the region from 430 to 630 nm

The split-pulse laser method is used to reinvestigate the optical attenuation of distilled water in the region from 430 to 630 nm. The studies are then extended to ionic solutions of NaCl, MgCl2, and Na2SO4, these salts forming the major constituents of seawater. The effect of the concentration of these constituents on optical attenuation is investigated. Further, optical attenuation studies are carried out for the region from 430 to 630 nm for an aqueous solution prepared with all the major constituents in the same proportions as in natural seawater. These values are then compared with values obtained for natural seawater. The relative role of dissolved salts and suspended particles on optical attenuation in seawater is discussed. The lowest attenuation is observed at ~450 nm for all solutions and is found to coincide with that for distilled water.