Recent advances in fish processing and product development

There are good possibilities for expanding the consumer sector in both the traditional and nontraditional marine products. Frozen shrimp continues to be the item of highest demand in foreign markets. Individual quick frozen (IQF) prawns which are indeed value added products and have already penetrated international markets elicit export incentive from development agencies like the Marine Products Export Development Authority. With the projected potential of 1.8 lakh tonnes of cephalopods against the current yield of 13,000 tonnes, there are good prospects of increasing exports of frozen squid and cuttlefish. The technology of packing fish in retortable pouches as an alternative to canning has now been perfected. Salted fish mince has good market potential in India and abroad.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.

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.

Commodity and product identification for value chain analysis.

This commodity and product identification research was undertaken in the context of the CGIAR Research Program on Aquatic Agricultural Systems (AAS). AAS seeks to reduce poverty and improve food security for the millions of small-scale fishers and farmers who depend on the world’s floodplains, deltas and coasts. The objective of this research is to strengthen the capacity of AAS to undertake value chain studies with high potential impact on smallholders. The capacity-building aspect of this research was focused on the process of commodity and product identification for value chain analysis. Its scope was limited to fish and other aquatic animals and products in the Tonle Sap area identified for AAS intervention. The result of the identification process was the selection of a number of commodities and products that were deemed to involve a high number of smallholders along the value chain and that have high market development potential.

A comparison of methods for assessing the lifetime reliability of a moored FPSO

Current design codes for floating offshore structures are based on measures of short-term reliability. That is, a design storm is selected via an extreme value analysis of the environmental conditions and the reliability of the vessel in that design storm is computed. Although this approach yields valuable information on the vessel motions, it does not produce a statistically rigorous assessment of the lifetime probability of failure. An alternative approach is to perform a long-term reliability analysis in which consideration is taken of all sea states potentially encountered by the vessel during the design life. Although permitted as a design approach in current design codes, the associated computational expense generally prevents its use in practice. A new efficient approach to long-term reliability analysis is presented here, the results of which are compared with a traditional short-term analysis for the surge motion of a representative moored FPSO in head seas. This serves to illustrate the failure probabilities actually embedded within current design code methods, and the way in which design methods might be adapted to achieve a specified target safety level.

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. 'Lona ilish' was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality 'lona ilish' was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared 'lona ilish' was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of 'lona ilish' was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.

Physiological modelling for improved reliability in silhouette-driven gradient-based hand tracking

We present a gradient-based motion capture system that robustly tracks a human hand, based on abstracted visual information - silhouettes. Despite the ambiguity in the visual data and despite the vulnerability of gradient-based methods in the face of such ambiguity, we minimise problems related to misfit by using a model of the hand's physiology, which is entirely non-visual, subject-invariant, and assumed to be known a priori. By modelling seven distinct aspects of the hand's physiology we derive prior densities which are incorporated into the tracking system within a Bayesian framework. We demonstrate how the posterior is formed, and how our formulation leads to the extraction of the maximum a posteriori estimate using a gradient-based search. Our results demonstrate an enormous improvement in tracking precision and reliability, while also achieving near real-time performance. © 2009 IEEE.

A novel bradykinin-related peptide from skin secretions of toad Bombina maxima and its precursor containing six identical copies of the final product

Amphibian skin contains rich bradykinin-related peptides, but the mode of biosynthesis of these peptides is unknown. In the present study, a novel bradykinin-related peptide, termed bombinakinin M, was purified from skin secretions of the Chinese red bell

Investigating the relationships between user capabilities and product demands for older and disabled users

This paper presents the results of a study that specifically looks at the relationships between measured user capabilities and product demands in a sample of older and disabled users. An empirical study was conducted with 19 users performing tasks with four consumer products (a clock-radio, a mobile phone, a blender and a vacuum cleaner). The sensory, cognitive and motor capabilities of each user were measured using objective capability tests. The study yielded a rich dataset comprising capability measures, product demands, outcome measures (task times and errors), and subjective ratings of difficulty. Scatter plots were produced showing quantified product demands on user capabilities, together with subjective ratings of difficulty. The results are analysed in terms of the strength of correlations observed taking into account the limitations of the study sample. Directions for future research are also outlined. © 2011 Springer-Verlag.

Development of intermediate moisture marinated fish product and its storage characteristics

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.