Some aspects of the biology of Johnieops sina (Cuvier, 1830) from Mumbai waters

Investigations on food and feeding of Johnieops sina indicated that it feeds mainly on penaeid prawns, Acetes spp. and fishes. Penaeid prawns were found to be its preferred food item. The spawning activity was observed throughout the year with two peaks in February and August, supported by prominent peaks of gonadosomatic index in the same months. The minimum size at first maturity for females was 153 mm. The absolute fecundity ranged from 28,495 to 135,346 eggs for the ovaries weighing 1.30 to 9.49 g.

Technological aspects of preservation and processing of edible shell fish 2. Influence of season on the chemical composition of crab (Scylla serrata)

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).

Bacterial aspects of quality of phosphate treated frozen prawns

Changes in physical, organoleptic and biochemical characteristics of phosphate treated prawns and frog legs during storage have been studied in detail by Mathen and Pillai, (1970). Adoption of the recommended method by the industry in the freezing of prawns made it necessary to assess the influence of such treatment on the bacterial quality. This aspect assumes more importance in view of the proposed compulsory bacterial standards for raw frozen prawns. This note gives an account of the results on the influence of phosphate treatment on bacterial quality of raw frozen shrimp meat.

Technological aspects of preservation and processing of edible shell fishes V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.)

The changes in chemical, bacteriological and organoleptic qualities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-life of the product is determined.

Processing aspects of Indian mackerel: a review

Indian mackerel belongs to the family Scombridae and the genus Rastrelliger. The Indian mackerel, Rastrelliger kanagurta (Cuvier), is a pelagic shoaling fish widely distributed in the Indo Pacific region with maximum abundance in Indian coasts. Another species, R. brachysoma (Bleeker), also is reported from the Andamans in Indian waters. However, the former is the species that supports the fishery in India (Nair, 1970).

The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects

The total aerobic viable plate counts (TPCs) of skin, gills and intestine of newly caught oil sardine (Sardinella longiceps) and Indian mackerel ( Rastrelliger kanagurta) at four different temperatures, namely 36 ± 1°C, 28 ± 2°C (RT), 8 ± 1°C and 1 ±1°C, are reported. The total plate count at RT of the skin of oil sardine and Indian mackerel were in the range of l0 super(3) to 10 super(7) and 10 super(4) to 10 super(6) per cm², that of gills in the range of 10 super(5) to 10 super(9) and 10 super(4) to 10 super(8) per g and that intestine in the range of 10 super(5) to 10 sueper(9) and 10 super(5) to 10 super(8) per g respectively. The TPCs were markedly affected by the incubation temperature. Incubation at 28 ± 2°C gave the highest count; at 36 ± 1°C and 8 ± 1°C, the counts decreased by nearly 1-2 log cycles from that at RT. Incubation at 1 ± 1°C registered the lowest count. The peak values for bacterial counts of these fishes occurred at different periods of the year.

The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) from tropical waters off Cochin. 2. Qualitative aspects

80% of the flora of skin, gills and intestines of oil sardine and mackerel at isolation temperature 28 ± 2°C consisted of Gram negative asporogenous rods or cocci, belonging to the genera Vibrio, Pseudomonas, Moraxella, Acinetobacter and Flavobacteria/Cytophaga. Nearly 10% of the flora was constituted by Gram positives, Micrococcus and Arthrobacter. Incubation temperature of 36 ± 1°C recovered more Vibrio spp. and Gram positives, while at lower temperatures of 8 ± 1°C and 1 ± 1°C, more Pseudomonas, Acinetobacter and Moraxella spp. were recovered. Significant changes with respect to season were observed in the relative distribution of different genera.

Raw material supply to shrimp freezing plants: some significant aspects

The shrimp processing plants located at any particular place receive their raw material supplies from local and outside centres. The raw material received, the form in which it was received, the relative contribution by local and outside centres and the seasonal variation in the supplies were studied with respect to the shrimp processing plants located at three places - Cochin, Veraval and Kakinada.

Some biocybernetic aspects in gene expression and regulatory control

In eucaryotes, gene expression and control is a complex nonlinear process, where there are many control mechanisms and ways, both physic, chemical and informational control. By the exploration from the angle of biocybernetics, the authors suggest that gene expression is a co-control process. In this process, physic, chemical and informational feedback controls are associated and influential each other, and are cross and co-functional. The physic, chemical and informational control ways composed an order non-linear feedback control system in eucaryotes.

Organoleptic, biochemical and bacteriological aspects of the low cost tunnel dried fish products

Studies were conducted on the organoleptic, biochemical and bacteriological aspects of three dried fish products produced from two different model of low cost solar tunnel dryer. The overall quality of the products obtained from both dryers was excellent. Sixty minutes soaking showed the maximum water reconstitution of the products with values between 66.82 to 75.28% and 71.98 to 78.09% in dryer 1 & 2 respectively. The highest reconstitution was obtained from Silver Jew fish (75.28-78.09%) and lowest from Bombay duck (66.86-71.98%) from both dryers. The average moisture, protein, lipid and ash content of the dried products were 11.8-15.0%, 57.32-68.49%, 6.08-8.62% and 12.25-14.88% respectively in fish in dryer 1 and dryer 2. The TVB-N values were in the range of 24.3 to 30.9 in dryer 1 and 22.1 to 28.2 mg/100 g samples in dryer 2. The highest values were obtained from Bombay duck and lowest value in Silver Jew fish in both dryers. The peroxide values varied from 14.1 to 16.9% in dryer 1 and 13.3 to 16.4% in dryer 2. The highest peroxide value was obtained from Ribbon fish and lowest from Silver Jew fish. Total bacterial load varied in the range of 6.6x10⁴— 8.6x10⁴ CFU/g in dryer 1 and 2.54x10⁴ to 4.9x10⁴ CFU/g in dryer 2. The highest value was obtained from Ribbon fish and lowest from Silver Jew fish.