Utilization of trash fish for human consumption. 3: Studies on the development of fish pickle from Nemipterus japonicus

A method for the preparation of fish pickles from a lean variety of fish namely pink perch (Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.

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.

Diversification in utilisation of trash fish by gamma irradiation

Radiation pasteurisation enhances the shelf stability of trash fish varieties and enables the grading of fish depending upon the freshness quality. As against the ice-chilled fish which spoils within 8-10 days, exposure to 100 Krad and storage at ice temperature helps in maintaining the quality in Grade I, II or III up to 10, 20 or 25 days respectively. The improvement in quality thus provides scope for greater utilisation of trash fish for various secondary products.

Development of partially hydrolysed and deodourised fish flour

A process developed for preparation of partially hydrolysed and deodorised (PHD) fish flour, without solvent extraction is described. The PHD fish flour prepared from four varieties of trash fish had creamy white colour and contained 87-92% protein and 7-8% available lysine. The products had shelf life of more than a year at room temperature, and caused no grittiness when incorporated in snacks and bakery products at 10% and 7.5% level respectively. The flour prepared from Nemipterus spp. had a PER 2.32 compared to 2.68 of raw fish meat and 2.5 of standard casein.

Effect of incubation period on plate count of raw ices and frozen fish

The total viable counts were estimated in one hundred and sixty five samples of raw, iced and frozen fish using incubation periods of 24, 48, 72 and 96h. For raw fish, 24h and for iced and frozen fish 48h incubation of the plates were found to be adequate. Variation between samples was significant at 1% level for raw iced and frozen samples.

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.

Experiment on larval rearing of Penaeus monodon fed with cultured diatom Chaetoceros calcitran and fermented vegetable trash

A brief account is given of experiments undertaken rearing Penaeus monodon larvae fed on diatom (Chaetoceros calcitran) and fermented vegetable trash, which included fruits and their peels, vegetables and rice. The possible use of high protein content trash materials as a feed substitute is examined briefly.

Hydrogen-Bonding Recognition-Induced Color Change of Gold Nanoparticles for Visual Detection of Melamine in Raw Milk and Infant Formula

The color change induced by triple hydrogen-bonding recognition between melamine and a cyanuric acid derivative grafted on the surface of gold nanoparticles can be used for reliable detection of melamine. Since such a color change can be readily seen by the naked eye, the method enables on-site and real-time detection of melamine in raw milk and infant formula even at a concentration as low as 2.5 ppb without the aid of any advanced instruments.

Trash or Treasure? Censorship and the Changing Meanings of the Video Nasties

Egan, K. (2007). Trash or Treasure?: Censorship and the Changing Meanings of the Video Nasties. InsidePopular Film. Manchester: Manchester University Press. RAE2008

Analysis of OD Flows (Raw Data)

In a recent paper, Structural Analysis of Network Traffic Flows, we analyzed the set of Origin Destination traffic flows from the Sprint-Europe and Abilene backbone networks. This report presents the complete set of results from analyzing data from both networks. The results in this report are specific to the Sprint-1 and Abilene datasets studied in the above paper. The following results are presented here: 1 Rows of Principal Matrix (V) 2 1.1 Sprint-1 Dataset ................................ 2 1.2 Abilene Dataset.................................. 9 2 Set of Eigenflows 14 2.1 Sprint-1 Dataset.................................. 14 2.2 Abilene Dataset................................... 21 3 Classifying Eigenflows 26 3.1 Sprint-1 Dataset.................................. 26 3.2 Abilene Datase.................................... 44

Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products

Coeliac disease is one of the most common food intolerances worldwide and at present the gluten free diet remains the only suitable treatment. A market overview conducted as part of this thesis on nutritional and sensory quality of commercially available gluten free breads and pasta showed that improvements are necessary. Many products show strong off-flavors, poor mouthfeel and reduced shelf-life. Since the life-long avoidance of the cereal protein gluten means a major change to the diet, it is important to also consider the nutritional value of products intending to replace staple foods such as bread or pasta. This thesis addresses this issue by characterising available gluten free cereal and pseudocereal flours to facilitate a better raw material choice. It was observed that especially quinoa, buckwheat and teff are high in essential nutrients, such as protein, minerals and folate. In addition the potential of functional ingredients such as inulin, β-glucan, HPMC and xanthan to improve loaf quality were evaluated. Results show that these ingredients can increase loaf volume and reduce crumb hardness as well as rate of staling but that the effect diverges strongly depending on the bread formulation used. Furthermore, fresh egg pasta formulations based on teff and oat flour were developed. The resulting products were characterised regarding sensory and textural properties as well as in vitro digestibility. Scanning electron and confocal laser scanning microscopy was used throughout the thesis to visualise structural changes occurring during baking and pasta making