Canning of squid

A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.

Transportation of fish - 1. A preliminary study on insulated containers and their efficacy in long distance transportation

Polythene lined thermocole insulated plywood boxes (second-hand tea chests) could be successfully used for transport of fresh iced fish. It was found that a minimum of 25 mm thermocole insulation was necessary during summer (April to June) and 15 mm during winter (Nov. to March). By using these insulated boxes the initial fish to ice ratio could be brought down to 1:0.75 and still further to 1:0.5 at the height of winter in Jan. and Feb. These second-hand tea chests are robust and are able to stand a minimum of 5 trips to and fro. The moulded polystyrene boxes are not suited for long distance transport. Another redeeming feature in the entire operation was that there was practically no loss of fish due to spoilage in transit. 100% of the fish transported was in acceptable condition and could be marketed. In the non-insulated boxes used by the trade, the loss due to spoilage ranged from 10% to 25%, and this could be completely eliminated by the use of these insulated boxes.

Iced and frozen storage of squid (Loligo sp)

The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept in ice in an acceptable condition for a maximum period of 2 days. Frozen squid can be stored for a maximum period of 15 weeks at -l8°C, which can be extended up to 19 weeks by suitable treatment.

Assessment of quality of fish landed at the Cochin fisheries harbour

Assessment of quality of fish and shrimps landed at the fish harbour, Cochin, was made over the period January, 1980 to December, 1982. A total of 201 samples were analysed. Nearly 75% of the samples scored between 6-10 in a 10 point hedonic scale and the percentage unacceptability based on sensory assessment was 5. 5%. In 10.1% of the samples, total volatile nitrogen was >30 mg% and in 8.3% of the samples trimethylamine- nitrogen was >10 mg%. Both, the gr Torrymeter and Intellectron Fish Tester VI readings marked significant correlation with sensory scores and chemical indices; but failed to bear any significant correlation with bacterial counts. Of the 5-1 total samples 66.7% had total plate count (TPC) ≥10 super(5) g super(-1) and 8.5% were considered unacceptable based on TPC >5x10 super(5) g super(-1); 63.2% of the samples were free from Escherichia coli; 26.4% had >20 E. coli g super(-1) and 20.4% of the samples contained faecal streptococci >10 super(3) g super(-1). Seven percent of the samples showed coagulase positive staphylococci >100 g super(-1). Salmonella could not be detected in any of the samples examined. Crushed ice samples and the platform of the harbour had high bacterial loads.

The complete mitochondrial genomes of two species from Sinocyclocheilus (Cypriniformes: Cyprinidae) and a phylogenetic analysis within Cyprininae

We determined the complete mitochondrial DNA sequences for two species of surface- and cave-dwelling-cyprinid fishes, Sinocyclocheilus grahami and S. altishoulderus. Sequence comparison of 13 protein-coding genes shows that the mutation pattern of each single gene is quite similar to those of other vertebrate animal species. Analysis of the ratios of Ka/Ks at these loci between Sinocyclocheilus and two other cyprinid species (Cyprinus carpio and Procypris rabaudi) show that Ka/Ks ratios are differed, consistent with purifying selection and variation in functional constraint among genes. Bayesian analysis and maximum likelihood analysis of the concatenated mitochondrial protein sequences for 14 cyprinid taxa support the monophyly of the family Cyprininae, and further confirm the monophyly of the genus Sinocyclocheilus. The two Sinocyclocheilus species fall within the Cyprinion-Onychostoma lineage, including Cyprinus, Carassius, and Procypris, rather than among the Barbinae, as previously suggested on morphological grounds.

Incubation temperature for total bacterial count of frozen sea foods

Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.

Quality of certain ready-to-eat fish products of the domestic trade

Quality of 181 samples of ready-to-eat fish products comprising fried fish, fish curry and fish/prawn pickles collected from Cochin and Calicut were studied. Salmonella was absent in all the samples. V. cholerae was tested in the samples collected at Cochin and was absent in all the cases. Coliforms, E. coli, faecal streptococci and coagulase-positive staphylococci were present in some of the samples studied. The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation. Added care is to be exercised in the selection of shrimps and fish for the preparation of pickles.

Isolation of Salmonella braenderup (6, 7:e, h:e, n, z (sub15)) from Mussel meat

A brief account is given of the morphology, biochemistry and serology of Salmonella braenderup isolated from mussel meat, obtained from fish markets in Calicut, India. Possible implications regarding human salmonellosis are also considered.

Quality of commercial frozen boiled clam meat

The bacterial quality and sand content of commercial frozen boiled clam meat are discussed. In general the commercial frozen boiled clam meat belonging to the Villorita cyprinoides sp. collected from Cochin are highly contaminated with faecal indicator and pathogenic organisms than that belonging to the Katelysia opima sp. collected from Quilon. The studies also show that the bacterial quality of frozen boiled clam meat can be improved by enforcing better hygienic and sanitary practices.

Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.

Isolation of Salmonella agona (4, 12:f, g, 5:-) from commercial frozen boiled clam meat

Details are given of the morphological, biochemical and serological characteristics of a specimen of Salmonella agona isolated from a sample of frozen boiled clam meat (Villorita cyprinoides) processed in a factory at Cochin. Possible association of this serotype with human salmonellosis is considered briefly.

香溪河河流连续统特征研究

以香溪河附石藻类密度、藻类叶绿素a浓度、Shannon Wiener多样性指数及生态系统初级生产力随河流级别的变化为例探索该河流的连续统特征 .结果表明 ,附石藻类密度、藻类叶绿素a浓度和Shan non Wiener多样性指数总体上都有随着河流级别增加而增加的趋势 ,但在 1～ 3级河段之间这种趋势并不明显 ,甚至出现了逆转 .河流初级生产力也有随河流级别增加而增加的趋势 ,并在第 4级河流达到最大 ,随后有所下降 .在全水系范围内河流初级生产力 (P)与群落呼吸 (R)比值P/R均大于 1,说明香溪河

罗非鱼对微型生态系统浮游生物群落和初级生产力的影响

本文报道罗非鱼不同放养密度对淡水微型生态系统结构与功能影响的部分研究结果。罗非鱼的捕食使微型生态系统中浮游动物密度下降,引起浮游植物密度、初级生产力和P/R系数的增长,同时使水柱透明度降低而pH值增高,以致于实验后期微型生态系统具有典型的富营养化水体的特征。就罗非鱼放养密度不同的微型生态系统而言,虽然其浮游生物密度和P/R系数存在显著的组(或部分组)间差异,但不同密度组的初级生产力水平和最终的理化状况相差不大,并且罗非鱼的收获量甚为接近。因此,实验条件下微型生态系统的群落结构和代谢的变化,按照营养级联假说

Experimental studies of an accelerating, pitching, flat plate at low Reynolds number

The understanding of low Reynolds number aerodynamics is becoming increasingly prevalent with the recent surge in interest in advanced Micro-Air Vehicle (MAV) technology. Research in this area has been primarily stimulated by a military need for smaller, more versatile, autonomous, surveillance aircraft. The mechanism for providing the high lift coefficient required forMAV applications is thought to be largely influenced by the formation of a Leading Edge Vortex (LEV). This paper analyses experimentally, the influence of the LEV effect for a flat plate wing (AR = 4) under fast and slow pitch-up motions at Re =10,000 using a combination of dye flow visualisation and PIV measurements. It is found that a fast pitch over 1c shows a flow topology dominant LEV, while for a slow pitch case over 6c, the flow is largely separated. The development of the suction surface flow and the LEV was strongly correlated with the kinematics of the leading edge, suggesting that the effective local angle of incidence at the Leading Edge (LE) is of considerable significance in unsteady pitching motions. © 2013 by P.R.R.J Stevens.