A review on oil sardine 2. Preservation by canning, curing and smoking

Commercial canning of oil sardine (Sardinella longiceps) in India is a relatively new procedure. Although 7 firms are engaged in canning this compares poorly with the abundance of the fish. There are often wide variations in the quality of the canned fish and important chemical and physical variations occur in the product once canned. A description of the canning process is given, and production figures compared to those of other countries. Production figures for 1965 to 1969 are given. These show that production increased from 1.2 to 1.5 million cans, but that there was a peak in 1967 when 3.2 million can s were produced. Exports of canned marine fish by country, and production of caned sardine by country from 1965 to 1970 are tabulated. The types of containers used and the feasibility of exporting canned fish are considered. Finally, the preparation of cured and smoked products is discussed briefly.

Studies on smoke curing of tropical fishes

Fresh mackerel (Rastrelliger kanagurta), catfish (Tachisurus dussumeri) and sole (Cynoglossus dubis) were gutted, cleaned, washed, brined, and smoked. Though it contributes to the quality of the smoked products, salt does not appear to prevent bacterial growth or spoilage at low concentration. In heavily salted products, salt is found to have a definite preservative action. Smoking lasted roughly 5 hrs for mackerel and 4 hrs for sole. Increasing the smoking time gave the product an unpleasant taste. Fish were then sun-dried to 20% moisture. The fish had been prepared in three groups, (1) turmeric-treated, (2) propionate-treated and control. Turmeric treated samples had a very attractive appearance, especially sole. The course of spoilage, as measured by following changes in total volatile nitrogen content, is tabulated. All controls were spoiled within 3 months; the others remained in good condition for 6 months. Turmeric is considered to be an ideal preservative.

Studies on Colombo-curing of mackerel (Rastrelliger kanagurta)

Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc.

Pickle curing of fish using tartaric acid and garlic as preservatives

Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given.

Utilization of the fish waste self-brine of fish curing industry as farm fertilizer

Large quantities of self-brine accumulating in curing tanks during the process of commercial fish salting is mostly wasted at present. This liquor exuded from the fish during the process of salting contains considerable amounts of soluble proteins and minerals. Due to the presence of organic matter the self-brine quickly putrefies causing nauseating smell. This renders the whole surroundings insanitary and often leads to health hazards to neighboring localities. Any economic method of utilising this waste brine and converting it into some useful product will be a tangible help to the fish curing industry. Hence, a method is given for converting this waste self-brine into a cheap and efficient fertilizer.

Discriminant analysis of selected variables in the adoption of fish curing

Discriminant functions were worked out for adoption or non-adoption of five improved practices in fish curing. Four variables measured quantitatively formed the basis for discrimination. In four out of five equations, the selected variables were found to discriminate significantly between the adopters and non-adopters.

Analysis of dimensions involved in the option of improved fish curing practices

A statistical analysis was made of the dimensions involved in the adoption of improved fish curing practices.

Effect of mass media on the adoption of fish curing

A study of two factors with two-way classification shows that the main effect of newspaper subscription on the adoption of improved practices in fish curing is significant. The effect of radio ownership appears to be masked by newspaper subscription. The interaction between the two factors was not significant. The study confirms the importance of mass media in adoption.

Smoke curing of catfish (Tachysurus dussumieri)

The results deals with studies undertaken on the preparation of smoked catfish (Tachysurus dussumieri). The proximate composition of raw and smoked fillets are given.

Assessing functioning of the prefrontal cortical subregions with auditory evoked potentials in sleep-wake cycle

Our previously observations showed that the amplitude of cortical evoked potentials to irrelevant auditory stimulus (probe) recorded from several different cerebral areas was differentially modulated by brain states. At present study, we simultaneously re

Changes of urinary steroid conjugates and gonadotropin excretion in the menstrual cycle and pregnancy in the Yunnan snub-nosed monkey (Rhinopithecus bieti)

The Yunnan snub-nosed monkey (Rhinopithecus bieti) is one of the most endangered species in the world, and it is endemic to China. According to our knowledge, there was no information on reproduction for this species. The present study was designed to und

Photo thermal induced effects on testes and pituitary gonadotropic cells during resting phase of reproductive cycle in a murrel, Channa punctatus (Bloch)

Effects of various combinations of photoperiod and temperature (NL-NT, LD 15:9-28°C, NL-28°C and LD 15:9 NT) were studied on testicular activity and pituitary gonadotropic cells in Channa punctatus during resting phase of reproductive cycle. Long photoperiod (LD 15:9-28°C) and warm temperature (NL-28°C) regimes were found to be more effective for testicular maturation and secretory activity of gonadotropic cells suggesting testicular maturation via brain-pituitary-testicular axis.

Re-conceptualising value in the engineering design process: The value cycle map

Introducing a "Cheaper, Faster, Better" product in today's highly competitive market is a challenging target. Therefore, for organizations to improve their performance in this area, they need to adopt methods such as process modelling, risk mitigation and lean principles. Recently, several industries and researchers focused efforts on transferring the value orientation concept to other phases of the Product Life Cycle (PLC) such as Product Development (PD), after its evident success in manufacturing. In PD, value maximization, which is the main objective of lean theory, has been of particular interest as an improvement concept that can enhance process flow logistics and support decision-making. This paper presents an ongoing study of the current understanding of value thinking in PD (VPD) with a focus on value dimensions and implementation benefits. The purpose of this study is to consider the current state of knowledge regarding value thinking in PD, and to propose a definition of value and a framework for analyzing value delivery. The framework-named the Value Cycle Map (VCM)- intends to facilitate understanding of value and its delivery mechanism in the context of the PLC. We suggest the VCM could be used as a foundation for future research in value modelling and measurement in PD.