Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish

Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.

Instrumentation in fishing gear research

The general method of study of the performance of any dynamic system is to have an understanding of the various influencing factors. These include the dynamic parameters developed by the system as well as the external factors. In the case of a trawl net under operation there are many hydrodynamic forces acting on it. Since the trawl net is operated much below the water surface, visual observation is rather difficult. Model testing is an alternative method. However, as a model cannot be an exact replica of the original in all respects, model testing has only a limited application and an ultimate test with the actual gear in the true field conditions is necessary.

Common microflora involved in spoilage of canned prawns

An elaborate survey was carried out to ascertain the common types of micro-organisms responsible for spoilage in canned prawns. Among nearly 1.500 strains isolated from bacteriologically defective cans, 60% were Gram positive spore formers of the Bacillus type. Other types isolated belonged to Gram positive cocci, Gram negative rods, Gram positive non-spore forming rods, Gram negative cocci and coccoids. No anaerobe could be isolated. The predominant Gram positive spore formers were identified as Bacillus pantothenticus, B. firmus, B. brevis and B. Pumilus species.

Blackening of canned prawn and its prevention

The paper gives an account of the types of blackening associated with canned prawn in brine and their control. It was found that blackening caused by iron sulphide could be controlled by maintaining proper titratable acidity of fill brine in cans. The paper also elaborates on the factors responsible for or governing this critical titratable acidity. In regard to copper sulphide blackening, control was found to be difficult by maintaining the acidity or by additives such as EDTA when the copper content in the material went above the critical level.

Comparison of model predictions and speed trial results for a group of 32' wooden trawlers

Speed trial results of six 32' wooden stern, trawlers built to the same design are analyzed to determine the EHP ship Froude number curves in each case and are compared with the model test results of the same design and for the corresponding, displacement, conditions.

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.

Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage

Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.

Protein from blanch liquor

A process is described for isolation of edible protein from blanch liquor, which is discarded as a waste at present from prawn canning factories. The protein isolated is colourless and odourless and contains an appreciable amount of salt from the brine used for blanching prawns. It is comparable to fish protein concentrate in amino acid composition.

On the results of preliminary fishing trials with shark long lines in Veraval waters

Experimental fishing operations with shark long lines were conducted in the sea off Veraval with a view to studying their efficiency and gathering information on the available resources of sharks to be used for planning the future gear investigations. The trials were undertaken in 1967, employing departmental fishing vessel "Fishtech No. IV" (10.9 m O.L. and 48 H.P. engine). A total of 5525 hooks were employed and 242 sharks weighing 8629 kg were landed. Data on composition of catch, weight of fishes landed, effectiveness of various baits in capture of different species of sharks and effectiveness of gear including its catch efficiency in this area were compiled. Bait preference was also observed in certain species of sharks caught. Chirocentrus dorab proved to be the cheapest and most effective bait in capture of all the three varieties of sharks landed.

Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh

The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.

A small scale fish meal dryer

A batch type rotary drum dryer for the production of fish meal suitable for operation in the fishing villages of India has been designed, fabricated and operated successfully. The dyer can be used for production of fish meal from whole lean fish or press-cake from fish body oil extraction plants. The time taken to reach a moisture level below 10% is 5-8 hours depending upon the type of material fed into the dryer.

Studies on smoking of eel fillets

A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.

Belly depth studies for shrimp trawls - Part II

The paper details further experiments conducted for a reduction in the depth of belly of a 13.69 m (45') four seam shrimp trawl net. The investigations have given conclusive evidence that the optimum depth of belly for this particular trawl design should be 70 meshes.

Results of preliminary fishing trials with 15.8m six-seam otter trawl

The paper deals with the results of trawling operations conducted along the Saurashtra Coast of Gujarat State with 15.8 m six-seam otter trawl. Fishing operations carried out from Fishtech No. 8 with this new net were the first of their kind in the country and the results proved to be encouraging. The design in question is passed on to private agencies for commercial operations.

Hydrobiological features of the Kerala backwaters during premonsoon and monsoon months

The hydrobiological features like temperature, salinity, phytoplankton, zooplankton and bottom fauna at twelve stations in the Vembanad lake during pre-monsoon and monsoon months were studied and the results communicated in this paper.