Distribution of Benthic In fauna in the Cochin Backwaters In Relation To Environmental Parameters

The study revealed stress and localized impact of industrial waste on the biota, predominance of stress tolerant species and low diversity in the vicinity of the effluent discharge point. These studies on impact of environmental parameters on the distribution of macrobenthos thus indicate the quantum of endurance warranted by the infauna to tide over the wide range of environmental stress. Low diversity and lower number of benthic fauna near discharge site can be attributed to the stress caused by cumulative toxic effects of effluents. The results of the physico-chemical parameters highlight the effects of pollution. The results of the study indicated the changes due to the large-scale movements of the estuarine water under the influence of tide, monsoon and land runoff coupled with its heterogenous nature owing to the effluent discharge from the industries

Intervariability of Phosphorus Speciation in Selected Mangrove Ecosystems Around the Greater Cochin

Mangrove forests are best developed on tropical shorelines where there is an extensive intertidal zone, with an abundant supply of fine-grained sediment. It receives a mixture of liable and refractory organic and inorganic phosphorus compounds from the overlying water and the surrounding landmasses. Organic phosphorus is not available for mangrove plant nutrition. While inorganic phosphate represents the largest potential pool of plant-available and which are bound in the form of Ca, Fe and Al phosphate. It deals with the scientific investigations on mangrove systems in the Kerala coastline and to investigate nutrient distribution of mangrove ecosystems of greater Cochin area. It discusses the description of study areas such as Murikkumpadam-Vypeen Island and Aroor. Then it deals with the spatial and seasonal distribution of dissolved ammonia, nitrite, nitrate, inorganic phosphate, organic phosphate and the total phosphorus in surface waters of mangrove fringed creeks. Then it discusses the geochemical compositions of mangrove-fringed sediments and also the chemical speciation of phosphorus in sediment cores.

STANDARDIZATION OF PROCESS PARAMETERS FOR READY TO EAT FISH PRODUCTS IN INDIGENOUS POLYMER COATED TIN FREE STEEL CANS

In the present work, Indigenous polymer coated Tin Free Steel cans were analyzed fortheir suitability for thermal processing and storage of fish and fish products following standard methods. The raw materials used for the development of ready to eat thermally processed fish products were found to be of fresh condition. The values for various biochemical and microbiological parameters of the raw materials were well within the limits. Based on the analysis of commercial sterility, instrumental colour, texture, WB-shear force and sensory parameters, squid masala processed to F0 value of 8 min with a total process time of 38.5 min and cook value of 92 min was chosen as the optimum for squid masala in tin free steel cans while shrimp curry processed to F0 7 min with total process time of 44.0 min and cook value of 91.1 min was found to be ideal and was selected for storage study. Squid masala and shrimp curry thermally processed in indigenous polymer coated TFS cans were found to be acceptable even after one year of storage at room temperaturebased on the analysis of various sensory and biochemical parameters. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*)decreased, and the redness (a*) significantly increased with the increase in processing time or reduction in processing temperature.Instrumental analysis of texture showed that hardness-1 & 2 decreased with reduction in retort temperature while cohesiveness value did not show any appreciable change with decrease in temperature of processing. Other texture profile parameters like gumminess, springiness and chewiness decreased significantly with increase of processing time. W-B shear force values of mackerel meat processed at 130 °C were significantly higher than those processed at 121.1 and 115 °C. HTST processing of mackerel in brine helped in reducing the process time and improving the quality.The study also indicated that indigenous polymer coated TFS cans with easy openends can be a viable alternative to the conventional tin and aluminium cans. The industry can utilize these cans for processing ready to eat fish and shell fish products for both domestic and export markets. This will help in reviving the canning industry in India.