Quality aspects of some exportable dried fishery products of Bangladesh

A study was conducted to evaluate the quality aspects of eight exportable dried fishery products of Bangladesh. The products were evaluated by examining organoleptic properties, water reconstitution behavior, microbiological and biochemical aspects. The water reconstitution rate was faster in ribbon fish and Bombay duck, and slower in other fishes and air bladder and shark fin products. Organoleptic and physical characteristics in respect of color, odor, texture, insect infestation and broken pieces of the products revealed that all of the products were either in excellent or acceptable condition. Total viable bacterial load ranged from 0.95 x 104 CFU/g to 1.8 x 104 CFU/g in dried products. Coliform bacteria was absent in all the dried fishery products. The results of moisture, crude protein, lipid and ash content of the products ranged from 16.20 to 23.51%, 58.37 to 82.86%, 0.17 to 14.44% and 0.58 to 9.23%, respectively. Non-protein nitrogen (NPN) contents were in the range of 0.104 to 2.372% and the pepsin digestibility values were of 88.41 to 94.23%. The results of the study suggested that the exportable dried products were of good quality and hygienically safe.

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.

Techno-economic analysis of production and marketing of marine by-products in India

Marine by-products coming under the ancillary products group found many applications in pharmaceutical and industrial sectors. Although many of these products are fetching very high price at the export market, adequate statistics regarding their current production, marketing and utilisation is lacking. The present analysis deals with the production potential, level of exploitation, uses, export growth rate and potential for the future of some of these marine by-products. The analysis revealed that an estimated quantity of 205 t. of shells, 10 t. of gastropod operculum, 4,932 t. of shark liver oil and 4,384 t. of shark cartilage could be produced annually in India with the current landings. The production potential of chitin is estimated as 3,560 t. from shrimp shell wastes and 1,354 t. from crab shell wastes. The high unit value of different products clearly indicates the scope for their development by evolving appropriate utilisation and marketing strategies.

Marketing of value-added products from silver carp and involvement of rural people in the production and marketing chain

Cost-profit analysis and market testing of some value-added products from silver carp such as fish mince block, fish sausage, fish ball, fish stick and fish burger were analyzed during April 2001 to March 2002. The study also explored the possibility to involve rural low-income people in the production and marketing of such products. The production of silver carp was higher in greater Jessore and Mymensingh districts but the price remained low during the peak-harvesting season in October to November. The price varied with size of the fish, season, market characteristics and effective demand of the buyers. Price of about 500 g size fish was found to be Tk. 20-25/kg in the rural markets. The average size of fish in the rural markets was 3S0-550 g while that in the urban markets it was 700-1,200 g. The cost of production of the value added products and profit margin were assessed on the basis of market price of the raw material as well as that of the finished products, transportation, storage and marketing costs. The profit margins of 34%, 39%, 81% and 31% of their sales price were obtained for fish sausage, fish ball, fish stick and fish burger, respectively. Actual production cost could be minimized if the fish is purchased directly from the farmers. Consumer's acceptance and marketability tests showed that both rural and urban people preferred fish ball than fish sausage. However, response towards the taste, flavor and color of fish ball and fish sausage was found to vary with occupations and age of the consumers. A correlation was observed between age group and acceptance of new products. Fish ball, fish stick and fish burger were found to be the most preferable items to the farmers because of easy formulation process with common utensils. Good marketing linkage and requirement of capital had been identified as the prerequisites for operating small-scale business on value-added fish products.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

On control of drained weights in some fishery products

Canned and frozen prawns are subjected to compulsory pre-shipment inspection, during which compliance of the products with their declared drained weights is verified. The materials used in the processing of these products being biological in origin, the drained weights are susceptible to variation due to a number of factors. Since determination of the drained weights involves destructive and time consuming procedures, application of control chart for drained weights on the processing line is not possible. The present study has shown that gross weights of the products are significantly correlated with their drained weights and since the determination of the former does not have the disadvantages of determination of the latter, the drained weights can be controlled through the application of control chart for the gross weights.

Quality of certain ready-to-eat fish products of the domestic trade

Quality of 181 samples of ready-to-eat fish products comprising fried fish, fish curry and fish/prawn pickles collected from Cochin and Calicut were studied. Salmonella was absent in all the samples. V. cholerae was tested in the samples collected at Cochin and was absent in all the cases. Coliforms, E. coli, faecal streptococci and coagulase-positive staphylococci were present in some of the samples studied. The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation. Added care is to be exercised in the selection of shrimps and fish for the preparation of pickles.

Levels of cadmium in seafood products

The concentrations of total cadmium were determined in 448 samples of processed fishery products comprising crustaceans, molluscs, marine fish and brackish water fish. Shrimp product, the major export item, contained on average 0.122 ppm cadmium and 20% of crustaceans analysed did not contain cadmium on detectable level. Average content of cadmium in 68 marine fish of 9 species was 0.153 ppm and 35% of the samples did not contain the element. Of the total number of crustaceans analysed only 2% showed a level > 0.5 ppm. All the 174 samples of molluscan products, except 3 canned oysters, showed cadmium concentration far below the limit allowed. The average cadmium content in molluscan products was 0.552 ppm.

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.

Status of the shrimp sector in Bangladesh in the context of HACCP and trade issues: a review

Shrimp culture in Bangladesh has emerged as an important aquaculture industry over the last three decades although its culture in greater parts of the farming area is done in traditional ways. In the meantime, the government of Bangladesh has taken necessary measures along with the private sectors to increase production, upgrade processing industries and to promote export performance. Long supply chain in raw material collection, inadequate infrastructure facilities, poor level of cool chain and lack of adequate HACCP-based training on hygiene and sanitation of different groups of people involved in the field level are the main problems of quality loss of raw materials. Shortage of raw materials results in poor capacity utilization of the processing plants. The growth of bagda (P. monodon) hatchery has expanded rapidly over the last few years, remaining mostly concentrated in Cox's Bazar region is enough to meet the target production. However, there is a shortage of pelleted shrimp feed in Bangladesh. A large number of export processors are now producing increasing amounts of value-added products such as individually quick-frozen, peeled and divined, butterfly cut shrimp, as well as cooked products. The export earnings from value added products is about half of the total export value. About 95% of total fish products are exported to European countries, USA and Japan and the remaining to the Southeast Asia and the Middle East. Most of the EU approved shrimp processing industries have been upgraded with laboratory facilities and provided HACCP training to their workers. As of now, HACCP is applied on the processing plants, but to ensure the quality of raw materials and to reduce risks, shrimp farms are also required to adopt HACCP plan. There is increased pressure time to time from importing countries for fish processors to establish effective quality assurance system in processing plants. Fish Inspection and Quality Control (FIQC) of the Department of Fisheries while having moderately equipped laboratories with chemical, bio-chemical and microbiological testing facilities and qualified technical personnel, the creation of facilities for testing of antibiotics is underway. FIQC mainly supervises quality aspects of the processing plants and has little or no control over raw material supply chains from farm to processing plants. Bangladesh export consignments sometimes face rejection due to reported poor quality of the products. Three types of barriers are reported for export of shrimp to EU countries. These are:(1) government participation in trade and restrictive practices (state aid, countervailing duties, state trading enterprises, government monopoly practices), customs and administrative entry procedures (anti-dumping duties, customs valuation, classification, formalities, rules of origin); (2) technical barriers to trade or TBT (technical regulations, standards, testing, certification arrangement); (3) specific limitations (quantitative restrictions, import licensing, embargoes, exchange control, discriminatory sourcing, export restraints, measures to regulate domestic prices, requirements concerning marking, labeling and packaging).

Fish products of 6 Asian countries

The paper gives an overview of the 11 main categories of fish products resulting from the survey in Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore and Thailand.

On the functions of products

Understanding the performance and manner of functioning of existing products is at the base of new product development activities. In engineering design the term function is generally used to refer to the technical actions performed by a product. However, products accomplish a wider range of goals. This research explores the opportunity to describe and model, through the concept of function, product actions across four dimensions including technical, aesthetic, social and economic. The research demonstrates that non-technical functions can be represented through active verbs and nouns and modelled using a method known as the Function Analysis Diagram (FAD). The research argues that when technical, aesthetic, social and economic perspectives on product development are considered as different types of function, stakeholders have a common language to communicate which can benefit design collaboration.

Communities of gastrointestinal helminths of fish in historically connected habitats: habitat fragmentation effect in a carnivorous catfish Pelteobagrus fulvidraco from seven lakes in flood plain of the Yangtze River, China

Background: Habitat fragmentation may result in the reduction of diversity of parasite communities by affecting population size and dispersal pattern of species. In the flood plain of the Yangtze River in China, many lakes, which were once connected with the river, have become isolated since the 1950s from the river by the construction of dams and sluices, with many larger lakes subdivided into smaller ones by road embankments. These artificial barriers have inevitably obstructed the migration of fish between the river and lakes and also among lakes. In this study, the gastrointestinal helminth communities were investigated in a carnivorous fish, the yellowhead catfish Pelteobagrus fulvidraco, from two connected and five isolated lakes in the flood plain in order to detect the effect of lake fragmentation on the parasite communities. Results: A total of 11 species of helminths were recorded in the stomach and intestine of P. fulvidraco from seven lakes, including two lakes connected with the Yangtze River, i.e. Poyang and Dongting lakes, and five isolated lakes, i.e. Honghu, Liangzi, Tangxun, Niushan and Baoan lakes. Mean helminth individuals and diversity of helminth communities in Honghu and Dongting lakes was lower than in the other five lakes. The nematode Procamallanus fulvidraconis was the dominant species of communities in all the seven lakes. No significant difference in the Shannon-Wiener index was detected between connected lakes (0.48) and isolated lakes (0.50). The similarity of helminth communities between Niushan and Baoan lakes was the highest (0.6708), and the lowest was between Tangxun and Dongting lakes (0.1807). The similarity was low between Dongting and the other lakes, and the similarity decreased with the geographic distance among these lakes. The helminth community in one connected lake, Poyang Lake was clustered with isolated lakes, but the community in Dongting Lake was separated in the tree. Conclusion: The similarity in the helminth communities of this fish in the flood-plain lakes may be attributed to the historical connection of these habitats and to the completion of the life-cycles of this fish as well as the helminth species within the investigated habitats. The diversity and the digenean majority in the helminth communities can be related to the diet of this fish, and to the lacustrine and macrophytic characters of the habitats. The lake isolation from the river had little detectable effect on the helminth communities of the catfish in flood-plain lakes of the Yangtze River. The low similarities in helminth communities between the Dongting Lake and others may just be a reflection of its unique water environment and anthropogenic alterations or fragmentation in this lake.

Simulations of autoignition and laminar premixed flames in methane/air mixtures diluted with hot products

This article considers constant-pressure autoignition and freely propagating premixed flames of cold methane/air mixtures mixed with equilibrium hot products at high enough dilution levels to burn within the moderate to intense low oxygen dilution (MILD) combustion regime. The analysis is meant to provide further insight on MILD regime boundaries and to identify the effect of hot products speciation. As the mass fraction of hot products in the reactants mixture increases, autoignition occurs earlier. Species profiles show that the products/reactants mixture approximately equilibrates to a new state over a quick transient well before the main autoignition event, but as dilution becomes very high, this equilibration transient becomes more prominent and eventually merges with the primary ignition event. The dilution level at which these two reactive zones merge corresponds well with that marking the transition into the MILD regime, as defined according to conventional criteria. Similarly, premixed flame simulations at high dilutions show evidence of significant reactions involving intermediate species prior to the flame front. Since the premixed flame governing equations system demands that the species and temperature gradients be zero at the "cold" boundary, flame speed cannot be calculated above a certain dilution level. Up to this point, which again agrees reasonably well with the transition into the MILD regime according to convention, the laminar burning velocity was found to increase with hot product dilution while flame thickness remained largely unchanged. Some comments on the MILD combustion regime boundary definition for gas turbine applications are included. Copyright © Taylor & Francis Group, LLC.

Design and Fabrication of Low-microwave loss Coplannar Waveguide and precise V groove on Silicon Substrate for Optoelectronic Packaging - art. no. 601938

Optoelectronic packaging has become a most important factor that influences the final performance and cost of the module. In this paper, low microwave loss coplanar waveguide(CPW) on high resistivity silicon(HRS) and precise V groove in silicon substrate were successfully fabricated. The microwave attenuation of the CPW made on HRS with the simple process is lower than 2 dB/cm in the frequency range of 0 similar to 26GHz, and V groove has the accuracy in micro level and smooth surface. These two techniques built a good foundation for high frequency packaging and passive coupling of the optoelectronic devices. Based on these two techniques, a simple high resistivity silicon substrate that integrated V groove and CPW for flip-chip packaging of lasers was completed. It set a good example for more complicate optoelectronic packaging.