Pawn [i.e. prawn] fishery in Gujarat location of new prawn grounds off Veraval

Details about the three departmental vessels, Gulf shrimp, Indian Salmon and Silver Pomfret and gear in the exploratory fishing off Veraval coast are reported. Potential prawn fishing grounds have been located by their operation in section 20-70, 21-69 and 22-69 in the cruises conducted in October, 1962. Observation regarding suitability of gear and composition of catch are given. The possibility of better prawn grounds occurring in areas deeper than the present grounds is indicated.

Inland prawn fisheries of India and their development

The magnitude and disposition of the inland prawn fisheries resources of the country have been described. The lack of adequate knowledge of the capture fisheries resources has been pointed out and the necessity for an organised survey of the resources and research to formulate measures for their proper management emphasised. The existing methods of prawn farming in the country have been described and the need for research for maximising yields from culture fisheries of prawn has been highlighted. Measures for immediate development of prawn fisheries of the country have also been discussed.

Prawn fishing by M.F.V. Jheenga in Bombay waters

The design and construction of the motor fishing vessel Jheenga of the Deep Sea Fishing Station of the Government of India, Bombay, the areas covered and the gear used by her in 1959-63 are described. The prawn catches in relation to the total catches, and their catch rates in different months in area 18-72 in Bombay region which was fished continuously during the five years period have been studied with a view to ascertaining their seasonal abundance. The results indicate the availability of the prawns in the region for the major part of the year from March to October-November. High catches with high catch rates forming high percentage of their abundance in total catches are obtained in July to October.

Trends in development in the prawn fishing technique in India: a review

The paper provides some background information about the developments in the prawn fishing technique. The important indigenous gear for prawns are the filtering type nets like the stake nets, boat seines and beach seines with bag. The only indigenous net, which can be compared in design with the modern bottom trawling gear, is the "Thuri Valai" of the Madras Coast. Prawns have also been reported from the catches of gill nets and cast nets. Dredges and beam trawls are simplest among the dragged gear. Even though several earlier attempts were made with the beam trawl, in 1959 season a detailed experiment was made to study the fishing features of this gear. The subsequent experiments conducted were for comparison with otter trawl, towing of 2 beam trawls one behind the other and the use of tickler chain. The initial experiments with otter trawls were mainly directed towards operational aspects. The experiments were to evaluate the effectiveness of fully mechanised and partially mechanised operation, the effect of extra buoyancy of floats and the use of tickler chain. Subsequent developments had been on the structure and design of prawn trawling gear. Effect of long wings and sweeps were tested. Catches of nylon and cotton nets were compared. The sizes of meshes of the cod-end have also been increased.

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.

Investigation on sanitational aspects (microbiological) of prawn processing factories

Absence of regular cleaning has been found to result in heavy bacterial loads on the surfaces of utensils and other equipment used in prawn processing factories and peeling centers. Instance of high faecal contamination is also sometimes met with. Detailed investigations have shown that a cleaning schedule comprising of treatment of these surface with a detergent followed by application of an effective disinfectant like sodium hypochlorite would prevent such bacterial build up.

Preliminary studies on blanching of prawn

The paper represents results on the studies undertaken to find out the causes of irregular drained weight conditions in commercial canned prawn samples. The tendency of cooked prawn to attain the equilibrium moisture content (72-74% in M. affinis and M. dobsoni) when in contact with brine has been found to be mainly responsible for the loss and gaine in drained weight. Underblanching results in loss of moistures from the meat during processing. It has been found that under standard blanching conditions, which is independent of initial moisture content, salt concentration of the blanch liquor and the temperature of sterilisation, the fluctuation in the drained weight could be avoided.

Cholesterol from prawn-head waste

A process is described for the isolation of Cholesterol from the fat obtained from prawn head-waste. Cholesterol of about 94% percent purity is obtained. The final yield on the basis of fat is about 2%.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

A study on the quality of prawns during processing in prawn-freezing factories

A study on the occurrence of defective pieces of prawns at three different stages of processing of headless shell on and peeled and deveined varieties was undertaken, each in one freezing factory. The average percentages of the defective prawns together with the standard deviation observed over a period of one year at the three stages are mentioned. Correlation is indicated between the occurrence of the defective pieces at the pre-freezing stage and those of earlier stages.

Experiments in constituting a taste panel for canned and frozen prawn products

With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.

Factors controlling drained weight in canned prawn

The paper gives an account of factors controlling the drained weight in canned prawn. The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific for different sizes of prawn irrespective of the quality of the material used. Other factors such as, acidity of brine used for filling the can, volume of brine, time of sterilization and time of cooling the blanched meat are also to some extent found responsible for fluctuations in drained weight.

Seasonal variability in penaeid prawn larval abundance in the Mandovi and Zuari estuaries, Goa

Seasonal variations in the occurrence and abundance of penaeid prawn larvae in the Mandovi and Zuari estuaries of Goa were studied. Larvae and post-larvae of commercially important species viz. Metapenaeus dobsoni (Miers), M.affinis (H. Milne Edwards). M. Monoceros (Fabricius), Penaeus merguiensis de Man and Parapenaeopsis stylifera (H. Milne Edwards) were recorded in that order of abundance. Protozoea and mysis stages were dominant in surface zooplankton collections while the post-larvae were more in the bottom samples. Based on larval density, M. dobsoni appeared to be a continuous breeder. The active spawning periods in other species were during the late post-monsoon and pre-monsoon seasons varying with the species. Peak recruitment of post-larvae in the estuaries was observed mostly during southwest monsoon months (June to September). Penaeid prawn larval ingression was more in the Zuari estuary compared to the Mandovi estuary. Their numerical abundance gradually decreased towards the upstream areas. The feasibility of large scale collection of penaeid prawn larvae for aquaculture is indicated.

On the trend of prawn catches in bottom trawls in inshore waters off Kakinada (Andhra Pradesh)

From the results of fishing operations during 3 years (from August 1963 to July 1966) attempts were made to study the extent of availability of prawns for bottom trawls. It was found that prawns formed 22.5% of the total catch on an average of the catch rate of 12.3 kg per trawling hour. The prawns were found to be abundant during two periods from November to February and again from April to July. The depth range of 11-15 m yielded better catch rate with best frequency of the optimum catch per hour.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.