Canning of edible oyster

Edible oyster, Crassostrea cucullata, was canned in different filling media viz, its own nector, brine and double refined vegetable oil, to study the effect of each, on the flavour and general quality characteristics of the final product. A method was worked out to produce a canned product, of appealing flavour form oysters after light smoking. The paper reports the results of these studies.

Technological aspects of processing of edible mussels, clams and crabs. Pt. 1. Spoilage during ice storage

Rate and pattern of spoilage of some of the economically important edible species of shell fishes Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrata (Crab) have been discussed in this communication. Chemical indices used for objective evaluation of quality were water extractable nitrogen (WEN), non-protein nitrogen (NPN), free α-amino nitrogen (α - NH2 -N), glycogen, lactic acid and inorganic phosphorus in addition to the subjective tests. No significant difference in the spoilage pattern of the species during ice storage was observed and these species could be preserved in ice in organoleptic acceptable condition up to 8 days, 9 days, 8 days and 11 days respectively.

Comments on "micro-scale abrasive wear testing of PVD coatings on curved substrates"

Previously published expressions for the wear volume in the micro-scale abrasion test for curved specimen surfaces (K.L. Rutherford and I.M. Hutchings, Tribology Letters 2 (1996) 1-11) were based upon erroneous assumptions about the wear-scar geometry. Accurate volumes have now been computed, and the errors in the use of the original analytical equations are shown to be negligibly small (<0.5% error) for all practical cases. © J.C. Baltzer AG, Science Publishers.

The morphometrics and the proximate composition of the edible fresh water mussel Lamellidens lamellatus (Lea) from Bathalagoda tank, a man made reservoir in Sri Lanka

Morphometric characteristics of Lamellidens lamellatus were studied using a random sample of 138 individuals collected from Bathalagoda reservoir in Kurunegala district. The largest number of individuals in the collection was between 40-50 mm in length. They had a body weight between 60-80 gm. The most abundant bio-chemical component in the adductor and in the foot was protein. Carbohydrate and lipid quantities were almost equal while ash showed the least value. The total protein content ranged from 48.8% to 73.4%; the carbohydrate content from 12.64% to 23.8%; and lipid content from 12.0% to 28.1% of their dry weight. It was found that there were significant relationships between the length and the body weight; and between length and volume.

A comparative study of the morphometrics and the proximate composition of two edible molluscs Crassostrea cuculata (Born) and Perna perna (L.)

The morphometrics and the bio-chemical characteristics of Crassostrea cuculata and Perna perna were studied. In the oyster, the length was found to be positively correlated with breadth and total body weight. There was also a positive relationship between the total body weight and the total muscle weight. In the mytilid the total body weight was positively correlated with length and total muscle weight. The muscle weight was also found to be highly correlated with the length. In both animals the relationship between the length and the total body weight was curvilinear. In the oyster, the protein content was found to increase with the total body weight and the total muscle weight. In the mytilid the protein content increased not only with the total body weight but also with the length. In both animals, the relative content of protein is higher than that of carbohydrates, lipids and ash.

High speed titanium coatings by supersonic laser deposition

The importance of metal coating technologies drives the continuous improvement of metal deposition techniques for application in a wide range of industrial sectors. This work presents the foundations of a new process technology for the deposition of titanium coatings on steel tube substrates using supersonic powder streams and impact site laser heating, known as Supersonic Laser Deposition (SLD). Metallic deposits are obtained under appropriate impact conditions without the need for exceeding the melting point of the deposited material or substrate leading to improved coating quality. Details of the experimental approach are presented along with the general characteristics of the titanium coating produced using this novel coatings method. © 2011 Elsevier B.V. All rights reserved.

Preparation of edible powder from Jawla (Acetes sp.) prawns

Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytical characteristics and bacteriological quality of the edible powders are presented for each method.

Technological aspects of preservation and processing of edible shell fish 2. Influence of season on the chemical composition of crab (Scylla serrata)

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis.

Biochemical investigations on edible molluscs of Kerala 1. A study on the nutritional value of some bivalves

Data on the biochemical constituents and food values of five commercially important edible bivalves of Kerala, Lamellidens corrianus, Corbicuta striatella, Mytilus edulis, Vellorita cohinensis and Ostrea cucullata have been presented. Physiological significance of the variations has been discussed. Present study reveals the bivalves meat compares favourably with the common food fishes with regard to their caloric value and hence would be an excellent and economic source of nutrition for our people.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.