Biochemical investigations on the edible molluscs of Kerala 2. A study on the nutritional value of some gastropods and cephalopods

Data on the biochemical composition and food value of the edible portions of two gastropods, Pila virens and Achatina fulica and two cephalopods, Sepiella inermis and Loigo indica have been presented. These molluscs possess nutritive meat very rich in protein and minerals, which compare favourably with popular food fishes in caloric value. The significance of the variations met with in the biochemical constituents of the different species has been discussed.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).

Technological aspects of preservation and processing of edible shell fishes V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.)

The changes in chemical, bacteriological and organoleptic qualities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-life of the product is determined.

Edible fish powder from Dhoma (Sciaenids spp.)

Edible fish powder of high protein content was prepared from Dhoma (Sciaenids) using different methods. A comparative account of the yield and quality of the products prepared by these methods is presented.

A bacteriological study of the natural flora of edible oyster, Crassostrea madrasensis

The total viable bacterial populations in the oysters and the sea water from the edible oyster farm at Tuticorin were in the range of 10 super(3) to 10 super(4) per ml and 1 super(2) to 10 super(3) per ml respectively. The maximum most probable number of faecal coliform recorded during the one year period of study of both the oysters and seawater were 33 per 100 ml. Pathogenic bacteria (Salmonella sp., Vibrio cholerae, coagulase positive staphylococci and faecal streptococci were absent in oysters and farm water. Study of 197 (98 taken from oyster liquid and 99 from oyster farm water) randomly isolated cultures indicated that gram negative asporogenus rod-like bacteria of the Vibrio, Flavobacterium, Achromobacter and Pseudomonas groups were the dominant flora of the oyster liquid as well as seawater.

Canning of edible oyster meat

Results of experiments carried out on canning edible oyster (Crassostrea madrasensis) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing.

Value-adding through coatings

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.

Cell adhesion to plasma electrolytic oxidation (PEO) titania coatings, assessed using a centrifuging technique.

The adhesion of bovine chondrocytes and human osteoblasts to three titania-based coatings, formed by plasma electrolytic oxidation (PEO), was compared to that on uncoated Ti-6Al-4V substrates, and some comparisons were also made with plasma sprayed hydroxyapatite (HA) coatings. This was done using a centrifuge, with accelerations of up to 160,000 g, so as to induce buoyancy forces that created normal or shear stresses at the interface. It is shown that, on all surfaces, it was easier to remove cells under normal loading than under shear loading. Cell adhesion to the PEO coatings was stronger than that on Ti-6Al-4V and similar to that on HA. Cell proliferation rates were relatively high on one of the PEO coatings, which was virtually free of aluminium, but low on the other two, which contained significant levels of aluminium. It is concluded that the Al-free PEO coating offers promise for application to prosthetic implants.

Orthorhombic α-moo 3 coatings with lath-shaped morphology developed by SPPS: Applications to super-capacitors

Electrical double-layer capacitors owe their large capacitance to the formation of a double-layer at the electrode/electrolyte interface of high surface area carbon-based electrode materials. Greater electrical energy storage capacity has been attributed to transition metal oxides/nitrides that undergo fast, reversible redox reactions at the electrode surface (pseudo-capacitive behavior) in addition to forming electrical double-layers. Solution Precursor Plasma Spray (SPPS) has shown promise for depositing porous, high surface area transition metal oxides. This investigation explored the potential of SPPS to fabricate a-MoO 3 coatings with micro-structures suitable for use as super-capacitor electrodes. The effects of number of spray passes, spray distance, solution concentration, flow rate and spray velocity on the chemistry and micro-structure of the a-MoO 3 deposits were examined. DTA/TGA, SEM, XRD, and electrochemical analyses were performed to characterize the coatings. The results demonstrate the importance of post-deposition heating of the deposit by subsequent passes of the plasma on the coating morphology. © ASM International.