Sulphur and methionine content of some fresh water fishes of Madras

The importance of sulphur amino acids, especially of methionine, in our nutrition is too well known to be emphasized. But adequate data on the sulphur and methionine contents of the cheapest of our animal foods viz., fish, are not available. In this note, the total sulphur and methionine content of 18 common fresh water fishes is presented. Total sulphur was determined by Osborne perioxide method (Winton & Winton, 1945) and methionine by the colorimetric method of Horn. (Horn et al., 1946)

Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

An effective method for reducing belly-bursting in frozen oil sardines

A dip treatment in 15% sodium chloride solution for 30 minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have been studied.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

Effect of vitamin E (α-Tocopherol) on protein content of Labeo rohita (Ham.) fry

Increase in body protein concentration was noted in the fry of rohu fed vitamin E at 0.0 mg, 25 mg, 50 mg, 75 mg 100 mg, 150 mg, 200 mg, 300 mg, and 400 mg/kg of formulated diet. The protein content of fry was found to be significantly different between the different levels of vitamin E. It was found to be maximum (18.7%) in the case of vitamin E at 75 mg/kg diet followed by vitamin E at 100 mg/kg diet. On increasing of vitamin E above 100 mg per kilogram diet there was further decline in the protein content of the fry. The protein increase, from the initial value (12.5%), were recorded to be 14.4%, control; 21.6%, 25 mg level; 31.2%, 50 mg level; 49.6%, 75 mg level; 45.6%, 100 mg level; 14.4%, 150 mg level; 28% 200 mg level; 29.6%, 300 mg level and 13.6% for 400 mg level in different experimental groups.