On the relative efficiency of different shaped otter boards

Rectangular, horizontal curved and oval otter boards were tested under identical fishing conditions and their relative efficiency ascertained on the basis of towing tension and the horizontal opening of the boards. While the tension in the warps with the different otter boards was not significant, the horizontal curved board gave increased lateral spread to the net.

Experiments in fishing with shrimp trawls: on the standardisation of tickler chain

The communication deals with the results of experiments conducted off Gujarat coast for the standardisation of "Tickler chain" for shrimp trawls. Of the short link chains made of 3.2 mm, 4.8 mm and 6.2 mm rods the second was observed to increase the yield of shrimp in the net and without in any way adversely affecting the performance of the gear. The chains used had no influence on the fish catch.

Impulse generator for electrical fishing

Since impulse current has been found to be more economical and more effective for conducting electrical fishing an impulse generator was designed and fabricated. The principle and description of the impulse generator are given in the paper. Even though it is not giving theoretical value of the impulse voltages it has been found that for conducting electrical fishing it is producing necessary voltages.

Studies on the storage characteristics of Silver pomfret (Pampus argentus) transported to Bombay

An investigation on the quality of pomfrets transported to Bombay from Gujarat coast and its subsequent changes during storage at room temperature and low temperature were carried out and the results reported. The pomfrets transported in boats having insulated holds were in better condition than those having non insulated holds. In general, the transported fish can be effectively stored in ice for 2 days, while the fish is in acceptable condition up to 4 days.

Some aspects of freezing and frozen storage of pomfrets

It has been observed that a better frozen product can be obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice. To enhance the keeping quality and to prevent dehydration and discoloration, a dip in B H A (0.005%) for 15 minutes and subsequent storage in polythene lined gunny bag at -15°c to -I8°c can be recommended. The products treated in the above manner can be stored well over six months. Periodical glazing at an interval of 3 weeks will also prevent the dehydration to a greater extent.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

Quantitative and qualitative studies on the bacterial flora of fresh sardines

Plate counts at R T and 8 C on the skin with muscle and the gut contents of absolutely fresh sardines (Sardinella longiceps) caught off Cochin showed a seasonal variation when sampling was done over a period of 12 months. The counts of the gut contents ran parallel with those of the skin with muscle, but at a higher level of magnitude. Qualitatively, the analysis of 360 strains of bacteria isolated from the skin with muscle and 100 strains from the guts during a year's study revealed a very high preponderance of Gram negative rods, mainly of Achromobacter, Vibrio, and Pseudomonas groups. The percentage of Gram positive organism was very low or nil at times in the ocean fresh sardines.

A study on the quality of prawns during processing in prawn-freezing factories

A study on the occurrence of defective pieces of prawns at three different stages of processing of headless shell on and peeled and deveined varieties was undertaken, each in one freezing factory. The average percentages of the defective prawns together with the standard deviation observed over a period of one year at the three stages are mentioned. Correlation is indicated between the occurrence of the defective pieces at the pre-freezing stage and those of earlier stages.

On the comparative efficiency of conventional and bulged belly fish trawls

To ensure a greater vertical opening while under tow, a trawl net with a bulged belly was made and compared with a conventional design under actual fishing conditions. It was found that the new design landed 31.8% more fish. Since the percentage lateral spread was relatively less for the bulged belly net, it was inferred that this net had higher head line height, while under operation and this was further substantiated by a greater catch of off—bottom fishes. Further, half the quantity of twine can be saved by changing the conventional trawl to that of bulged belly type.

On the relative catch efficiency of different shaped otter boards in bottom trawling

Three different types of otter boards varying in shape were tried to find out their relative catch efficiency. They were operated with two types of nets. The results indicated that the curved otter boards gave more catch per unit effort with all the combinations of nets and riggings tried.

The study of the sea state data collected from Bay of Bengal during 1964-65

The wave data collected on board Ins Kistna from Bay of Bengal during July to August, 1964 and January, February and April, 1965 are presented. The wave parameters are analyzed and given in a form most suitable for model testing of ships. The variation of wave height with Beaufort number is remarkable. Wave periods from 2 to 10 seconds are observed with maximum frequency in the range of 2 to 5 seconds. The heights and period obtained are compared with those obtained by previous workers for the North Atlantic region and Bay of Bengal. The influence of the wave period 2 to 5 seconds on the rolling, pitching and heaving periods of medium size vessels is also discussed.

Instrument for the measurement of the fore and aft tilt of otterboards

A portable self-contained instrument has been designed and developed for the measurement of the Fore and Aft tilt of otter boards within the range —22° to + 22° with an accuracy of ± 1°. An underwater transducer fitted on the otter board converts its tilt into corresponding electrical resistance which is measured in an ohmmeter on board, both being connected by electric cable.

Studies on phenolase enzymes in prawns. Pt. 1. The distribution and physical properties of phenolases in Penaeid prawns

The distribution of phenolases in certain species of Penaeid prawns has been studied. Attempts were made to locate the regions of maximum enzyme activity in the prawns. The relative dopase activity has been examined in extracts from head, tail, shell with cuticles and muscle. The head juice and tail extracts were found to register very high order of enzyme activity. Metapenaeus affinis, Metapenaeus monoceros and Penaeus indicus record comparatively higher enzyme activity than Parapenaeopsis stylifera and Metapenaeus dobsoni, no definite relationship has been found between the relative activity of the enzyme and size grade at least in one species examined. Experiments were done to determine the pH optima of the enzyme and the influence of pH on its deactivation. Exposure to higher temperatures up to 55°c was shown to activate the crude enzyme considerably. The possible implications of the observations have been discussed.

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.

Studies on transportation of fish. Pt. 1. Packaging of frozen fish in insulated containers

The paper deals with certain technological aspects of transportation of fish. Frozen fish packed in thermocole insulated plywood box (tea chests) and transported has been found to remain in good condition, for 3 to 4 days. Fish reaching the destination in a thawed state can be stored in crushed ice for a further period of 2-3 days. The effect of initial temperature of frozen fish on the storage life, the maximum storage period for different types of frozen fish packed in the insulated container and the changes in chemical and organoleptic qualities of different varieties of fish under condition of transport are also discussed.