Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

Preparation of tetrahedral amorphous carbon films by filtered cathodic vacuum arc deposition

Tetrahedrally bonded amorphous carbon (ta-C) and nitrogen doped (ta-C:N) films were obtained at room temperature in a filtered cathodic vacuum arc (FCVA) system incorporating an off-plane double bend (S-bend) magnetic filter. The influence of the negative bias voltage applied to substrates (from -20 to -350 V) and the nitrogen background pressure (up to 10-3 Torr) on film properties was studied by scanning electron microscopy (SEM), electron energy loss spectroscopy (EELS), Raman spectroscopy, X-ray photoemission spectroscopy (XPS), secondary ion mass spectroscopy (SIMS) and X-ray reflectivity (XRR). The ta-C films showed sp3 fractions between 84% and 88%, and mass densities around 3.2 g/cm3 in the wide range of bias voltage studied. In contrast, the compressive stress showed a maximum value of 11 GPa for bias voltages around -90 V, whereas for lower and higher bias voltages the stress decreased to 6 GPa. As for the ta-C:N films grown at bias voltages below -200 V and with N contents up to 7%, it has been found that the N atoms were preferentially sp3 bonded to the carbon network with a reduction in stress below 8 GPa. Further increase in bias voltage or N content increased the sp2 fraction, leading to a reduction in film density to 2.7 g/cm3.

Movement of deposited water on turbomachinery rotor blade surfaces

A theoretical approach for calculating the movement of liquid water following deposition onto a turbomachine rotor blade is described. Such a situation can occur during operation of an aero-engine in rain. The equation of motion of the deposited water is developed on an arbitrarily oriented plane triangular surface facet. By dividing the blade surface into a large number of facets and calculating the water trajectory over each one crossed in turn, the overall trajectory can be constructed. Apart from the centrifugal and Coriolis inertia effects, the forces acting on the water arise from the blade surface friction, and the aerodynamic shear and pressure gradient. Non- dimensionalisation of the equations of motion provides considerable insight and a detailed study of water flow on a flat rotating plate set at different stagger angles demonstrates the paramount importance of blade surface friction. The extreme cases of low and high blade friction are examined and it is concluded that the latter (which allows considerable mathematical generalisation) is the most likely in practice. It is also shown that the aerodynamic shear force, but not the pressure force, may influence the water motion. Calculations of water movement on a low-speed compressor blade and the fan blade of a high bypass ratio aero-engine suggest that in low rotational speed situations most of the deposited water is centrifuged rapidly to the blade tip region. Copyright © 2006 by ASME.

Studies on the preparation of fish silage. 1. Effect of quality of raw material and type of acid

An experiment was undertaken in which silver bellies (Leiognathus splendens) of different quality were used to produce silages using different concentrations of hydrochloric acid and formic acid. The quality and storage life of the various preparations are reported. Silages which keep for at least 30 days can be produced from silver belly held for 3 or 12 hours at 28°C by: 1) reducing the pH by addition of hydrochloric acid; 2) adding 0.5% formic acid and reducing the pH to 3.5 with hydrochloric acid; or 3) adding 2.5% formic acid.

Studies on the preparation of fish silage. 2. Rate of liquefaction in different parts of silver belly

An experiment was undertaken to determine from which part of silver belly (Leiognathus splendens) carcasses originate the autolytic enzymes responsible for liquefaction of silage. Findings show that it is important to leave head and viscera present in order to get a satisfactory liquefaction in silage prepared from silver belly using 3.5% formic acid. The storage life of silage produced from various parts of the fish carcasses is also discussed.

Studies on the preparation of fish silage. 3. Dried silage products

An investigation was undertaken on the production of dried products from silver belly (Leiognathus splendens) silage mixed with plant filter materials. Silages produced using hydrochloric acid and/or formic acid when mixed with rice bran or maize meal and dried, yielded powders having an acceptable appearance and a pleasant odour, which are suitable for use in compounded chicken feeds.

Studies on the preparation of fish silage. 4. Economics of production

Economic aspects of producing liquid and dried silage from silver belly (Leiognathus splendens) in Sri Lanka are considered. A discounted cash flow analysis for the production of a dried fish silage/rice bran product suitable for use in compounded poultry feeds shows that the internal rate of return for a 10-year project would be between 34-77% and for a 5-year project between 26-73%. Thus it is concluded that the project would be extremely profitable.

Effect of benzocaine on opercular movement and oxygen consumption in Channa punctatus (Bloch)

Effect of anaesthetization with benzocaine at the rate of 18.0 mg.1super(-1) on juveniles of Channa punctatus was observed using a cylindrical glass respirometer. Oxygen consumption and opercular movement were studied at 3h and 24h of anaesthetization. The oxygen consumption of control fish increased linearly from 0.183±0.029 to 0.481±0.034 mlO sub(2).h super(-1) with an increase in body weight from 1.45±0.18 to 6.12±0.11g and showed a reduction (p<0.001) of about 41% in 3h and 37% in 24h anaesthetization of Benzocaine. Similarly, the opercular movement of control fish ranging between 46±1 to 49±1min super(-1) came down to show a reduction (p<0.001) of 43% and 38% respectively in 3h and 24h anaesthetization. The information is useful in calculation of oxygen requirement of this species for live transportation and other experimental purpose.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

A method for the preparation of cooked-peeled-frozen prawns

Several consignments of cooked-peeled-frozen prawns exported from India were rejected last year due to high total plate count (TPC) at 30°C. The specified temperature of incubation for TPC in our country is 37°C. Hence the effect of incubation at 30 and 37°C on TPC was studied. It is seen that the count is higher on incubation at 30°C. A method for production of cooked-peeled-frozen prawns conforming to the specification for TPC at 30°C is standardized and is reported. It consists of recooking the cooked-peeled prawns followed by packing and freezing without further contamination. The method minimizes batch to batch or sample to sample variation in TPC.

Preparation of Masmin: an improved method

An improved method for the preparation of Masmin the traditional smoked tuna of the Lakshadweep is described.

Preparation of edible powder from Jawla (Acetes sp.) prawns

Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytical characteristics and bacteriological quality of the edible powders are presented for each method.

Beverage preparation from fish hydrolysate

A method for the preparation of energy food incorporating fish hydrolysates, sugar, cocoa, malt extract etc. is described. The product has good consumer appeal. The preparation does not impart any bitter taste of the hydrolysate to the final product irrespective of the type of fish used for preparing the hydrolysate. It freely mixes with hot or cold milk and the resulting drink is adjudged to be very palatable.