Preservation of cotton fish net twines by tanning 1. Optimum concentration of tanning

Samples of tannin-containing preservatives used by fishermen in India for treating cotton nets were collected and qualitative and quantitative characterisation of the tannins made. The concentrations of different tannins required to impart optimum periods of preservation to the net were worked out and found to be 2% in 8 out of 10 materials studied.

Belly depth studies for shrimp trawls - Part III

Earlier investigations with 13.69 m (45') four seam shrimp trawl indicated the optimum depth of belly to be 70 meshes. Present communication details further experiments on similar lines with a bigger shrimp trawl of size 17.07 m (56') without overhang. The results obtained have not only given corroborating evidence in support of the earlier findings but also helped in arriving at a relationship that for a given stretched width of belly ‘L’ the stretched depth of belly could be either 2L/5 or 40% of ‘L’ with an allowance of ± 2 meshes.

Phospholipids of five Indian food fishes

The phospholipids of five Indian food fishes (sardine, pomfret, mackerel, anchovies and thrissocles) were fractionated quantitatively using column and thin layer chromatographic techniques and the results reported in this communication.

Studies on the occurrence and growth rates of two intertidal fouling bryozoans in the Mattancherry channel of Cochin harbour, south-west coast of India

Occurrence and growth rates of two species of intertidal fouling bryozoans namely Electra bengalensis (Stoliczka) and Electra crustulanta (Pallas) are presented in this paper. The former was a typically marine form, settling on panels only during the high saline conditions of the pre-monsoon period and were absent during the low salinity conditions of the monsoon period, while the latter appeared to be a typical brackish water form settling on panels during the low saline conditions existing during the monsoon and post-monsoon periods and were totally absent during the pre-monsoon months. Regression co-efficient of the former was higher than that of the latter suggesting more pronounced growth in Electra bengalensis. Maximum growth for this species was noticed during March, April and May (pre-monsoon) while for the other species growth was more or less similar during monsoon and post-monsoon months (June-January) showing that the species was at home in oligohaline and mesohaline waters.

Thermal insulation boards from coconut pith

Processing technique and physical characteristics of thermal insulation boards prepared from coconut pith using rubber latex as the binding agent are reported in this communication. In view of the easy processing, low cost and comparable physical properties with other insulating materials available indigenously, manufacture of these boards appears to be promising.

On the reaction of marine fishes in interrupted A.C. of 50 Hz

The reactions of marine fishes in interrupted A. C. off uniform electrical field and constant current density have been studied in order to determine the optimum effective periods of shock: for narcosis and fixation. Higher effective periods were required with gradual decrease in potential difference between head and tail, which in turn depended on the length of fish and its position in electrical field. The body voltage of fish varied directly with the length and inversely with the rise of angle between their body axis and field lines. The fish subjected to higher effective period took longer time for recovery from narcosis. The effect of impulse current was manifested by increased rate of gill movements in Platax tefora, Haetodon ollaris, Crysophus burda, Siganus vermiculatus and Scolopsis leucotaenia, and lowered rate of movements in others when subjected to different effective periods inspective of length.

Bacteriological investigations of prawn canneries 1. Incidence of aerobic sporeformers

A detailed bacteriological survey of the prawn canneries of Cochin area was carried out to study the nature and type of micro-organisms present in the factory environs and their role in causing contamination of the canned products. About 26% of the total of 1030 strains isolated was found to be gram positive spore-formers of the Bacillus type, the cooling water being their major source. Similar types of organisms formed the major group often met with in defective canned prawn samples picked up from the factories for examination, thus establishing a correlation between bacterial characteristics and load of cooling water and can contamination.

Gel time studies in activation of polyester resins

Gelling times of polyester resins with varying quantities of catalyst and accelerator were studied and the results reported in this communication.

Designing of a single pack wash primer for aluminium surfaces in a marine environment

Design aspects and comparative performances of different laboratory formulations of wash primers were studied under laboratory and field conditions with reference to scratch hardness, flexibility, stability, resistance to corrosion and adhesiveness. The different formulations of single pack wash primers tested have shown superiority of the formulation prepared out of “mowital” and that it is comparable in performance to double pack wash primer.

Record of cestode parasites from Penaeid prawns of Ratnagiri

Studies on the cestode parasites of commercially important prawns are few. So far only four species of larval cestodes have been recorded from penaeid prawns of Florida (Woodburn et al., 1957, Sparks and Mackin, 1957, Hutton et al, 1959 and Kruse, 1959). So far there are no records of larval cestodes from prawns of India. For the first time the authors have been able to collect six forms of larval cestodes from penaeid prawns of Ratnagiri.

Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Studies on radiation pasteurisation of medium fatty fish 1. Control of radiation induced oxidative changes in white pomfret (Stromateus cinereus) by vacuum packaging

Marked differences were observed in proximate biochemical compositions of the skin and muscle of white pomfret. The skin showed comparatively higher content of extractable lipids and was more susceptible to radiation-induced oxidative changes like development of rancid odours and yellow discolouration than the muscle. Irradiation of skin samples under vacuum suppressed these changes. The present paper also reports on the efficacy of vacuum packaging in controlling oxidative rancidity and yellow discolouration in white pomfret skin subjected to irradiation and subsequent storage at 0-2°C.

Studies on radiation pasteurisation of medium fatty fish 3. Storage properties of white pomfret (Stromateus cinereus) fillets

White pomfret fillets packed under aerobic conditions had a limited shelf life of 8 days as against 10 days for samples packed under vacuum and stored at 0-2°C. Irradiation and subsequent storage of the fillets under vacuum at 0-2°C exhibited shelf lives of 30, 50 and 60 days for radiation doses of 0.1, 0.3 and 0.5 Mrad respectively in contrast to aerobically packed fillets which showed only 20, 35 and 50 days of storage life for the same levels of radiation doses and developed yellow discolouration and rancid odours.

Studies on radiation pasteurisation of medium fatty fish 2. Precursors of yellow discolouration in irradiated white pomfret (Stromateus cinereus)

Triglycerides, phospholipids and sarcoplasmic proteins fractions of white pomfret produced considerable amounts of thiobarbituric acid reactive substances (TBRS) on irradiation. Incubation of malonaldehyde with pomfret skin under aseptic conditions developed yellow pigmentation of the skin tissues, similar in spectral characteristics to those produced on irradiation of the skin.