Studies on frozen storage of minced fish from threadfin bream

Minced fish prepared from threadfin bream (Nemipterus japonicus) was frozen as blocks, packed in polythene lined waxed cartons and stored at -23°C. The changes taking place during storage were followed. There was good correlation between the organoleptic quality, extractability of protein, cook drip loss and weight loss on thawing. The frozen minced fish was acceptable up to 28 weeks under frozen storage.

Analysis of dimensions involved in the option of improved fish curing practices

A statistical analysis was made of the dimensions involved in the adoption of improved fish curing practices.

A characterization of community fish refuge typologies in rice field fisheries ecosystems

In rural Cambodia, fish is a source of food and income to millions of people. However, there has been a real threat to fish populations in natural wetlands due to the degradation of aquatic biodiversity and habitat, illegal fishing, increase of population and demand for fish, and the use of harmful pesticides for agriculture. The Rice Field Fisheries Enhancement Project (RFFEP) seeks to rebuild and protect the fish populations through innovative methods. The project works with communities to sustainably strengthen the rice field fisheries near their villages by improving protected habitats called "community fish refuges". This handbook characterizes rice field fisheries that are connected to community fish refuges. Community fish refuges are designated fish conservation areas promoted by the Fisheries Administration of the Royal Cambodian Government. It also examines the characteristics of rain-fed rice field ecosystems that are connected to community fish refuges in order to further refine descriptive criteria and better understand potential benefits and management strategies.

Effect of oxidation of dietary fish lipids on the quality of proteins in diet

The paper reports results of a study on the effect of oxidised fish oil in the diet on the quality of dietary fish proteins. With increased oxidation of oil, digestibility and utilization of the protein registered a decrease. Oxidation of fish oil beyond a stage was found to affect the intake of diet itself and rats lost weight rapidly.

Development of canned fish curry

A process for canning sardine in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready to serve product it needs no further preparation for the table.

Quality of cured fish from Tamil Nadu coast

Results of studies of chemical, bacteriological and organoleptic quality of cured fish collected from four major curing centres along the Tamil Nadu coast are reported. Only 32.43% of the samples had moisture level below 35%, 0.9% had salt 25% and above. None of the samples showed acid insoluble ash below 1.5%. The main defects were unhygienic processing, inadequate salting, use of poor quality salt and incomplete drying. Recommendations for improvement of quality are given.

Frozen storage studies of composite fish mince drom dhooma (Sciaenid sp.) and lactarius (Lactarius lactarius)

Fish minces from dhoma and lactarius were mixed in the ratio of 40:60 respectively, and quick frozen along with individual minces at -40°C and stored at -20°C. Shelf life was evaluated by following biochemical, physical and organoleptic changes occurred during storage up to 44 weeks. Rapid decreases were noted in water soluble nitrogen and salt soluble nitrogen fractions during the initial period of 16 weeks. A good correlation was observed between changes in salt-soluble nitrogen and organoleptic evaluation. The minces were in good and acceptable condition up to 32 weeks of storage.

Studies on frozen storage of cuttle fish fillets

The freezing and cold storage characteristics of cuttle fish fillets have been studied. The yield of fillets from cuttle fish was about 35% and the fillet had an average moisture content of 76.85% and fat 0.82% During storage at -20 ± 1°C for 16 months the salt soluble nitrogen of the fillets decreased from 85.1to35.36%, the non-protein nitrogen from 24.61 to 20.84% and alpha amino nitrogen from 252 to 140mg/100g. Initially the fillets were white in colour, showed signs of desiccation by 4 months storage which increased on further storage and the fillets finally became dull white with yellow discolouration inside. The firm and chewy texture of the cooked fillets changed to rubbery even though the product was slightly sweet at the end of that storage period of 16 months.

Quality characteristics of cured fish of commerce

A survey was conducted at the fish curing yards at Shakthikulangara (Quilon), fish market at Vizhinjam, fish curing yards, fish market as well as dry fish godowns in and around Tuticorin. A total of 23 samples of different varieties of fishes collected from the markets and curing yards and 8 samples of anchovies collected from different godowns at Tuticorin were analysed to evaluate the quality and extent of fungal and insect infestation. Samples were analysed for proximate composition and estimated their water activity. About 70% of the 23 samples of different varieties of fish were found to be unfit for consumption and 12.5% of the samples of anchovies were found to be infested with beetle, after 3 weeks of storage after collection from these centres.

Quality of cured fish from the Maharashtra coast

Chemical, bacteriological and organoleptic characteristics of sun dried/dry salted fish collected from five major centres of coastal Maharastra [sic] are reported. Wide variations are seen in the quality of the different samples. In dry salted products, moisture ranged from 16.17 to 46.58%; salt from 5.18 to 22.75%; acid insoluble ash from 1.0 to 6.8%. In sun dried samples moisture varied from 16.15 to 39.51% and acid insoluble ash from 0.42 to 2.82%. The sun dried samples, though no salt was used in the process, showed fairly good amount of salt.

Quality of dry fish from markets in Andhra Pradesh

Dry fish samples were procured from different fish markets and subjected to biochemical and bacteriological evaluation for assessing quality. The quality of market samples was compared with the samples dried in laboratory and in the mechanical drier [sic]. Most of the market samples had high moisture and sand contents. TVN values of market samples were high showing poor quality of the finished product.

Quality of cured fish on the west coast: comparative study with the IS specifications

Moisture and salt content in cured fish products from various centres on the west coast of India are compared. The moisture contents varied in samples from different centres, whereas the salt content remained more or less uniform. The deviations from the Indian standard specification were highly significant in both cases. The high mean moisture values and low salt values with respect to accepted standards are indicative of the improper drying and poor salting.

Influence of a fish bacterium Lactobacillus sp. on the production of swordtail xiphophorus helleri (Heckel 1848)

The influence of a fish gut bacterium Lactobacillus sp on the production of swordtail Xiphophorus helleri was studied for a period of one year. The Lactobacillus sp P21 produced bacteriocin-like inhibitory substance and exhibited wide spectrum of action against Aeromonas hydrophila, Bacillus spp, Pseudomonas spp and Citrobacter freundi in vitro. The growth performance of X. helleri reared in the presence of Lactobacillus P21 at 106/ml rearing water was better than the control. The total plate counts, total MRS agar counts and the counts of motile aeromonads, presumptive pseudomonads, lactose fermenters and lactose non-fermenters in the gut of probiotic group were comparatively low than the control. On day 60 the count of Lactobacillus sp P21 was observed to be log 5.28/g in the gut of X. helleri indicating colonization of this bacterium in the gastrointestinal tract. The fecundity of X. helleri was in the range of 9-134. On average, it produced from 39.42±18.72 fry/female in control group to 53.00±23.57 fry/female in probiotic group. The increase in average fecundity in probiotic group over the control group was about 25%. There existed significant difference between probiotic group and control in respect of average fecundity/female (p<0.02), average number of fry survived /female (p<0.006) and average number of fry dead/female (p<0.029). The results of the present study demonstrated that the rearing of X. helleri in probiotic-enriched water have growth inducing ability and favourably influenced the reproductive performance in terms of high fecundity, high fry survival, reduced fry mortality and reduced fry deformity.

Health status of a snakehead (Channa punctatus) of two fish markets in Mymensingh, Bangladesh

An experiment was carried out for a period of six months during October 2008 to March 2009 to investigate the health status of a snakehead, Channa punctatus through clinical and histopathological technique. Fish were collected from two fish markets of Mymensingh district. Clinically and histopathologically, it was observed that fishes from both the markets were healthy in October and March but moderately affected in November and February. In the months of December and January, 7.5- 8% of the fishes were affected clinically and showing various clinical signs like, discolouration, deep ulcer, ill health, scale loss and rough skin. Histopathologically, in the month of December and January, major observed pathologies of skin and muscle were necrosis, vacuums, fungal granuloma and loss of dermis. Gills were affected having parasitic cysts, monogenetic trematode, clubbing, loss of primary and secondary gill lamellae, hemorrhage, necrosis and hypertrophy. Vacuoles, pyknosis, hepatic necrosis, hemorrhages and fungal granuloma were observed in liver. Renal pathology included necrosis and pyknosis of kidney tubules, hemorrhages, presence of bacterial colony and vacuoles. From present findings, it was found that, fishes from urban market were more affected with diseases than pre-urban market especially in the months of December and January when compared with other months. From overall observation, C. punctatus were severely affected by epizootic ulcerative syndrome (EUS), dactylogyrosis, protozoan and bacterial diseases during colder months of the year.

Trend and growth analysis of marine fish production in Bangladesh

The study based on time series marine fish production data during the period of 1983-1984 to 2007-2008 in Bangladesh. For this growth analysis six deterministic time series models are considered. The estimated best fitting models are the cubic, quadratic and quadratic model is appropriate for industrial marine fish production, artisanal marine fish production and total marine fish production in Bangladesh respectively. The study attempts to provide forecasts of marine fish production in Bangladesh for the year of 2008-09 to 2012-13. The magnitude of instability in marine fish production was attempted by computing the coefficient of variation (CV) and the percentage deviation from three years moving average values. The study revealed that the total marine fish production was observed to be relatively stable (CV being 31.85%) compared to the artisanal marine fish production (CV being 32.04%) and industrial marine fish (CV being 47.20%). For the three components of marine fish production the growth rates were different over different time points. The variation of the growth rates in industrial marine fish production was -21.6% to 13.12%, in artisanal marine fish production was 2.39% to 5.29% and in total marine fish production was 11.23% to 24.85% during the study period.