The role of H-bonds on the structure and dynamics of very concentrated polymer solutions

153 p.

On the Distribution and Fishery Potential of the Japanese Red Crab Chaceon granulatus in the Palauan Archipelago, Western Caroline Islands

A deep-water trapping survey in the Palauan archipelago, Western Caroline Islands, has revealed an abundance of the Japanese red crab, Chaceon granulatus. The recorded depth range (250-900 m) is similar to that of other geryonids, but the large numbers of females caught below 700 m is atypical. Mean yields in excess of 5 kg crabs plus 1 kg shrimp, Heterocarpus laevigatus, by-catch per trap-night were attainable at optimum depths. Chaceon granulatus is apparently a very large geryonid, with maximum weights of 2.02 kg and 1.51 kg recorded for male and female specimens, respectively. A range of body colors was observed: Orange-red shades appear to dominate the deeper waters (below 500 m) while yellow-tan colors are more abundant in the upper reaches. Preliminary evidence suggests that Chaceon granulatus is highly marketable, and the infrastructure in Palau is such that crabs could either be marketed fresh locally or airfreighted to Japan as a quick-frozen product. The high post-trapping survival rates observed indicate that maintaining crabs in live-holding tanks may be a feasible option. The large catches and quality of deep-water crabs taken suggests that the Palauan population of Chaceon granulatus may be able to support a small-scale fishery. It is not yet known whether this population is unusually large or whether these findings typify the deep forereef fauna of the region.

Faecal indicator organisms in frozen prawn products. Pt. 2. Survival of the organisms during freezing and frozen storage

The rate of survival of different types of faecal indicator organisms like Escherichia coli, enterococci etc. during freezing and frozen storage has been studied. Peeled and deveined prawns inoculated with a mixed culture of the above organisms were subjected to freezing and storage at -10̊F and examined for over four months.

Sampling of frozen prawns for bacteriological estimation

Experiments were conducted to study the significance of difference between samples taken from the surface and interior of a frozen shrimps block, as well as to determine the size of sample necessary to represent the whole block, with respect to bacterial count determination. The results showed that the surface samples and interior samples did not differ significantly at 5% level of significance and that the minimum quantity representative of the block was 21-26 gms in the case of a block weighing about 1300 gms. The procedure adopted for taking the bacterial count was the normal standard plate count method.

Studies on the use of alginates in frozen fishery products

Results of preliminary studies on the use of sodium alginate as a protective coating for fishery products showed that several varieties of fishes and shell fish had better keeping qualities when coated with sodium alginate.

Faecal indicator organisms in frozen prawn products. Pt. 1. Incidence and general distribution

A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the number of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli.

A survey of the microbiological quality of commercial frozen prawn products

The paper presents the results of a bacteriological survey carried out on 2,917 samples of frozen prawn, 55 samples of raw material, 35 samples of water, 4 samples of ice and 42 samples of various equipment used for processing. The survey covered a period of three years (1960-63) and comprised of samples collected from five of the leading processing factories in Cochin. Frozen products tested consisted of headless (marine and fresh water), peeled and deveined and cooked frozen samples. Statistical analysis of the data shows that there is no significant variation between samples and between factories with respect to product quality. The standard plate count varied between 1.0x10(4 superscript) and 1.0x10(6 superscript) per gram for headless and between 1.0x10(4 superscript) and 1.0x10(7 superscript) for peeled and deveined and cooked frozen samples. Majority of the samples had bacterial load well within the limits prescribed for such products.