Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.

An effective method for reducing belly-bursting in frozen oil sardines

A dip treatment in 15% sodium chloride solution for 30 minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have been studied.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics

The importance of sanitary practices in the processing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.

Transportation of fish in India: problems and prospects

India has a long coast line of about 4,800 km along which fish landing centers are scattered. Fish catches are showing an upward trend consequent on rapid mechanization of fishing crafts. Economic utilization of the landed fish is an essential prerequisite for the proper development of Indian fishing and fish processing industries.

On the response of zooplankton in an electrical field

Zooplankton showed directional movement towards the positive electrode in an electrical field till the current continued to flow. Examination of the plankton 24 hours after their exposure for one minute to different current densities showed considerable mortality, the percentage of which was more in the case of the larger size groups.

On the response of Catla catla (Ham) and Cirrhinus mrigala (Ham) to the voltage gradient of electrical field

The threshold body voltage (voltage gradient between head and tail) required for first reaction, electro-taxis and electro-narcosis depended upon species, conductivity of the fish body, nature of current and wave shape. Larger fishes showed first reaction at a lower body voltage than smaller ones. All the three reactions were dependent on the accommodation of nerves to the electrical field and subsequent fatigue of the fishes. No significant change was observed in the period of narcosis and recovery after repeated stimulation.

On the effect of electrical field on Indian carps in captivity

Threshold current densities required for narcosis of fish in captivity differed in different species. Increased temperature of the water had greater effect on the fishes while changes of pH had no appreciable effect on narcosis in the fishes. Impulse currents of 50 V were found to have better effect on the fishes than continuous current of 180-220 V.

Scantlings for small wooden fishing vessels

Studies are carried out to find a suitable basis of specifying scantlings for wooden fishing vessels for India, especially for the range 30' to 50' length overall. Equations of the type y=a (where 'y' is scantling in inches, N is cubic numeral in ft³ and 'a', 'b' are constants) are fitted to the scantling tables (applicable to vessels 50’ and above) available from USA, Newfoundland, Denmark, France and Scotland and they are found to represent the regulations accurately. These lines are corrected for standard frame and beam spacing and molded/sided dimensions to bring them on a common basis for comparison and minimum scantling lines for the main structural members are derived. These lines are extended to cover the range 30' to 50' which is generally outside the range of the above regulations.

Experiments on preservation and weathering of net twines

Koura (1963) reporting the results of the comparative studies on different preservation methods of cotton twines stated that "by the difference of rotting in the different waters, not ever one method may be the most economical one". The observations were simultaneously made at Alexandria in Egypt in the sub-tropical region and Cuxhaven in the estuary of the River Elbe in the temperate zone. The course of weathering and effect of immersion in water of man-made fibres have also been mentioned in this communication. Subsequently work on similar lines were extended to Cochin in the tropical region with Cuxhaven and Hamburg as the other places of observation and the results of these studies are presented in this paper.

On the troll line investigations off Cochin during five fishing seasons. Pt. 2. Investigations during 1963-64 season

During this season the investigations were mainly directed towards elucidation of the selective action of trolling lures. Feather jigs, buffalo horn jigs, stainless steel jigs, Japanese whale bone jigs and plastic jigs were selected. Operations were carried out from Fisheries technology No. 5.

Toxicity of four therapeutic compounds to fry of Indian major carps

Toxicity of four therapeutic compounds: sodium chloride, potassium permanganate, potassium dichromate and acriflavine to fry of Catla calla, Labeo rohita and Cirrhinus mrigala was tested. Bioassays were conducted in 5 and 10 liters glass jars in the laboratory for periods of 24-48 hrs. at temperatures of 26° and 32°C. LC 50 values of the chemicals were in the ranges of 5500 to 7500 ppm, 37.5 to 48 ppm, 92.5 to 125 ppm and 47.5 to 80 ppm respectively. The results obtained are of value in evolving cheap control methods against some common fish diseases. Sodium chloride and acriflavine can be widely used for chemotherapy and potassium dichromate is preferable to potassium permanganate for prophylaxis.

An accelerated method of hot air drying of fish

The effects of temperature and relative humidity on the rate of drying of split open fish and salted fish in a tunnel dryer have been studied at a constant air velocity. By a judicious combination of these two, the rate of drying could be considerably accelerated, 10 to 12 hours only being required for drying to moisture levels below 30% in the case of mackerel, lactarius, otolithes and kilimeen (Nemipterus japonicus)

Experiments in constituting a taste panel for canned and frozen prawn products

With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.

Factors controlling drained weight in canned prawn

The paper gives an account of factors controlling the drained weight in canned prawn. The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific for different sizes of prawn irrespective of the quality of the material used. Other factors such as, acidity of brine used for filling the can, volume of brine, time of sterilization and time of cooling the blanched meat are also to some extent found responsible for fluctuations in drained weight.