A new species of Pseudostomella (Gastrotricha: Macrodasyida: Thaumastodermatidae) from a sandy beach of Kerala, India

During an interstitial faunal survey along the south-west coast of Kerala, India, gastrotrich fauna were found in abundance. Together with species of the genera Xenotrichula, Halichaetonotus and Tetranchyroderma, were present several undescribed thaumastodermatid gastrotrichs belonging to the buccal palp bearing genus Pseudostomella. Adults of the new species are characterized by the following traits: total body length of about 300 μm; cuticular armature made up of medium sized pentancres covering the entire dorsolateral surface; pre-buccal, grasping palps bearing five, large papillae dorsally and 4-6 smaller papillae ventrally; adhesive apparatus made up of six anterior, 22-24 ventrolateral, two dorsolateral and six posterior adhesive tubes; caudal organ pear-shaped; frontal organ spherical. Pseudostomella cheraensis sp. nov. is the fourth taxon of the genus known from India; however, all the previous species reported hitherto from India have tetrancres instead of pentancres.

Fins and Fin Rays from Whale Shark (Rhiniodon typus Smith)

The whale shark (Rhiniodon typus Smith) is an under exploited species and it is mainly caught for its liver oil . The processing of shark fin for rays is reported here . The fins have a high content of rays . The yield of fin rays from undried fins ranged from 0 .53 to 4 .40 percent with maximum ray content in the lower lobe of caudal fin . The physical and chemical characteristics of the rays are reported . The total nitrogen content is about 15 to 16 percent (dry weight basis)

Processing And Frozen Storage Characteristics Of Ray Fillets

Rays, belonging to the class Elasmobranchii, constitute a major fishery in many states in India like Tamil Nadu, Gujarat, Andhra Pradesh, Kerala and Maharashtra. The estimated landings are 21,700 tonnes per annum. Even though the meat of rays is nutritious and free from bones and spines, there is little demand for fresh meat due to the presence of a high urea content. The landings are mainly used for salt curing which fetches only very low prices for the producers. Urea nitrogen constituted the major component (50.8%) of the non-protein nitrogen of the meat. An attempt has been made to standat-dize the processing steps to reduce the urea levels in the meat before freezing by using different simple techniques like dipping the fillets in stagnant chilled water, dipping in chilled running water and dipping in stirred chilled running water. It was found that meat dipped in stirred running water for two hours reduced the urea level of the meat by 62%. The yield of the lateral fin fillets and caudal fin fillets vary with the size of the ray. The drip loss during frozen storage is found to be more in the case of samples frozen stored after the treatment for urea removal by the method of stirring in running water. The samples treated in stagnant chilled water had the lowest drip loss. The total nitrogen was higher in samples treated in stagnant chilled water and lowest in the samples treated in stirred running water. The overall acceptability was high in the case of samples treated with stirred running water and frozen stored