Observations on the wastage of raw material and recovery of meat in the prawn processing industry

The wastage of prawns due to spoilage in processing factories accounted to about 0-12% in 1974, 0-35% in 1975, 0-3% in 1976 and 0-4% in 1977. Spoilage increases with the time lag between catching and processing and also due to defective icing. The paper discusses the counts of whole prawns required for obtaining meat of specified size grades.

Prediction of drained weight in canned prawn under commercial conditions

A general formula for the prediction of drained weight of canned prawn processed under laboratory condition has been worked out earlier (Chaudhuri et al., 1978). Attempts were made in this communication to modify the general formula to predict the drained weight under commercial conditions of processing particularly blanching, as the moisture content of meat depends on the quantum of heat received during blanching (Govindan, 1975).

Use of antibiotics in the preservation of prawn

Effect of incorporating chlorotetracycline (CTC) in ice up to 5 ppm level on the keeping quality of prawns has been studied. A shelf life extension by nearly six days is obtained for the CTC-iced sample over the control. The headless prawns absorbed greater amounts of CTC than whole prawns during storage in CTC-ice. Traces of the antibiotic are found in the muscle of the CTC-iced prawns even after cooking for one hour. The cause of destruction of CTC when used for prawn preservation is discussed.

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.

Bacteriological investigations of prawn canneries 2. Incidence of Clostridium perfringens

Prawn processing factories of the three major fish processing centres of the West Coast of India, viz., Cochin, Mangalore and Calicut were surveyed to determine the occurrence of Clostridium perfringens in processing areas, and in processed products. Direct plating on Sulphite-polymyxin- sulphadiazine Agar and enrichment techniques were used. Samples of prawn, prawn guts, frozen prawns, canned prawns, water, ice, swab from utensils and soil from the factory premises were examined. Among a total of 461 samples examined, only 32 (6.9%) gave positive results. The incidence of C. perfringens was more in prawn guts (80%), followed by soil (50%), prawn (38%), ice (33.3%), frozen prawns (11%), swab (5.0%) and water (1.1%). No C. perfringens was isolated from canned prawns.

Utilization of prawn waste: isolation of chitin and its conversion to chitosan

process is described for the preparation of chitosan from prawn waste. The process involves extraction of protein using 0.5% sodium hydroxide solution, bleaching the protein free mass with bleach liquor containing 0.3-0.5% available chlorine followed by demineralisation with 1.25 N hydrochloric acid in the cold and deacetylation using 1:1 (w/w) sodium hydroxide solution at 100°C for 2 hours.

Mesh regulation in backwater prawn fishing gear

Size grade composition of different species of prawn caught by various back water fishing gear have been enumerated. 57 to 75% of P. indicus captured was less than 10 cm in length. M. dobsoni and M. monoceros captured were less than 10 cm in length. A cod end mesh size of 20-25 mm has been recommended for stake nets for the capture of P. indicus of 10 cm length along with other species.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.

Shrimp extract from prawn waste

A method has been described for the preparation of protein extract from prawn waste. The process consists of extracting the protein from minced fresh prawn head and shell waste by treatment with mild alkali and neutralisation and concentration of the filtrate into a semisolid consistency. The yield of the final product is about 20% of the weight of fresh prawn waste.

Protein from Jawla prawn (Acetes spp.) and Squilla (Orato squilla nepa)

A simple method of isolation of protein from jawla prawn and squilla, which does not involve any chemical treatment, is reported. The method consists in blending the jawla prawn/squilla with equal quantity of water, removal of chitinous matter, heating the pulp at 112°C for 15-20 minutes and drying the precipitated protein after filtration.

Selection of bacterial flora in the Chlortetracycline treated oil sardine (Sardinella longiceps), Indian mackerel (Rastrelliger kanagurta) and prawn (Metapenaeus dobsoni) during ice storage

The native flora of oil sardine and mackerel consisting of Pseudomonas spp; Moraxella spp., Acinetobacter spp. and Vibrio spp. underwent significant changes during ice storage. At the time of spoilage, Pseudomonas spp. were predominant. CTC treatment significantly reduced the Pseudomonas spp. in the initial stages of storage; but later Pseudomonas spp. reasserted and constituted the bulk of the spoilage flora. In prawn, the native flora was comprised of Pseudomonas spp., Acinetobacter spp., Moraxella spp. and Vibrio spp. At the time of spoilage a heterogeneous flora, consisting of Pseudomonas spp; Moraxella spp. and Acinetobacter spp. predominated. CTC treatment significantly changed the flora of prawns. During spoilage, Pseudomonas predominated in CTC treated prawns.

Bacterial flora of EDTA treated oil sardine (Sardinella longiceps), Indian mackerel (Rastrelliger kanagurta) and prawn (Metapenaeus dobsoni) in ice storage

The native flora of fresh oil sardine and mackerel consisted mainly of Pseudomonas spp., Moraxella spp., Acinetobacter spp. and Vibrio spp. During spoilage in ice, nearly 75% of their bacterial flora belonged to Pseudomonas spp. alone. But Na sub(2) EDTA treatment reduced the proportion of Pseudomonas spp. considerably and the major bacterial groups at the time of spoilage were Moraxella spp. and Acinetobacter spp. In the case of fresh prawn, the native flora was constituted by Pseudomonas spp., Moraxella spp., Acinetobacter spp. and Vibrio spp. At the time of spoilage of prawn in ice, Moraxella spp. and Acinetobacter spp. predominated, together constituting 74% of the total population. Na sub(2) EDTA treatment did not alter significantly the spoilage flora of prawns. Moraxella spp. and Acinetobacter spp. accounted for 86% of the spoilage flora in ice storage of Na sub(2) EDTA treated prawns.

Salt tolerance of bacteria isolated from tropical marine fish and prawn

Salt tolerance of selected cultures of Pseudomonas, Moraxella, Vibrio, Micrococcus, Acinetobacter and Flavobacteria/ Cytophaga was determined. More than 80% of the cultures belonging to each of the above genera, were capable of growth in presence of 1.5 to 3.5% salt (NaCl) and at least 25 to 30% of the cultures in each group required 1.5 to 3.5% salt for growth. 40% each of Pseudomonas and Vibrio strains and 30% each of Moraxella, Micrococcus and Flavobacteria/Cytophaga strains tolerated 10% salt. Majority of the cultures belonging to the genera Pseudomonas, Vibrio, Moraxella, Micrococcus, Acinetobacter and Flavobacteria/Cytophaga were slightly halophilic (2 to 5% salt tolerant), about 25% especially of Micrococcus spp. moderately halophilic (5 to 20% salt tolerant) and none from Pseudomonas, Vibrio, Moraxella, Acinetobacter and Flavobacteria/Cytophaga spp. extremely halophilic (20 to 32% salt tolerant).

Late Pleistocene divergence and subsequent population expansion of two closely related fish species, Japanese anchovy (Engraulis japonicus) and Australian anchovy (Engraulis australis)

Climatic oscillations during the Pleistocene ice ages produced great changes in species' geographical distribution and abundance, which could be expected to have genetic consequences. Living in the temperate upwelling zones of the northwestern Pacific, Ja