Studies on fish lipids. Pt. 2. Fatty acid composition of lipids of oil sardine (Sardinella longiceps)

Gas-liquid chromatography has been employed for the qualitative and quantitative analysis of the component fatty acids in lipids of oil sardine (Sardinella longiceps). Phospholipids and triglycerides of the lipids were previously separated by column chromatography before they were converted into the methyl esters of the fatty acids. The predominant acids present in the depot fat of the fish have been found to be C14:0=8.13%, C16:0=27.9%, C18:0=3.8%, C18:1=15.4%., C20:5=10.6% and C22:6=8.8%. Apart from the above acids the distribution of minor acids belonging to Cl8, C20 and C22 groups have also been worked out. The separated phospholipid fraction contained more than 70% polyunsaturated acids of which the important constituents were docosahexaenoic (C22:6=28%) and eicosapentaenoic (C20:5=10.6%). A marked reduction was found in the amounts of polyunsaturated acids in triglycerides, their total amount registering about 20%. This fraction recorded about 48% of C16 acids of which palmitic and palmitoleic acids amounted to 25.8% and 19.1% respectively. Occurrence of odd numbered fatty acids C15 and C17 has also been noted in the phospholipid and composite samples of the fish.

Studies on the possible sources of microbial contaminations of processed fishery products

An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is elaborate, the industry in India has found it advantageous to establish the primary processing centers away from the processing factories. The data collected have clearly indicated that if such processing centers are not properly organized there is a possibility of greater contamination of the products at this stage. The data collected during the course of this investigation have given the basis for the measures to be taken for the maintenance of bacterial quality of prawn during different stages of processing.

Studies on shark liver oil and its residue

Seasonal variation in oil and moisture contents and vitamin A potency of oil in livers from different species of sharks landed at Veraval coast were studied. Values of moisture, protein, ash and vitamins in defatted liver residue were determined.

Studies on the storage characteristics of Silver pomfret (Pampus argentus) transported to Bombay

An investigation on the quality of pomfrets transported to Bombay from Gujarat coast and its subsequent changes during storage at room temperature and low temperature were carried out and the results reported. The pomfrets transported in boats having insulated holds were in better condition than those having non insulated holds. In general, the transported fish can be effectively stored in ice for 2 days, while the fish is in acceptable condition up to 4 days.

Quantitative and qualitative studies on the bacterial flora of fresh sardines

Plate counts at R T and 8 C on the skin with muscle and the gut contents of absolutely fresh sardines (Sardinella longiceps) caught off Cochin showed a seasonal variation when sampling was done over a period of 12 months. The counts of the gut contents ran parallel with those of the skin with muscle, but at a higher level of magnitude. Qualitatively, the analysis of 360 strains of bacteria isolated from the skin with muscle and 100 strains from the guts during a year's study revealed a very high preponderance of Gram negative rods, mainly of Achromobacter, Vibrio, and Pseudomonas groups. The percentage of Gram positive organism was very low or nil at times in the ocean fresh sardines.

Studies on phenolase enzymes in prawns. Pt. 1. The distribution and physical properties of phenolases in Penaeid prawns

The distribution of phenolases in certain species of Penaeid prawns has been studied. Attempts were made to locate the regions of maximum enzyme activity in the prawns. The relative dopase activity has been examined in extracts from head, tail, shell with cuticles and muscle. The head juice and tail extracts were found to register very high order of enzyme activity. Metapenaeus affinis, Metapenaeus monoceros and Penaeus indicus record comparatively higher enzyme activity than Parapenaeopsis stylifera and Metapenaeus dobsoni, no definite relationship has been found between the relative activity of the enzyme and size grade at least in one species examined. Experiments were done to determine the pH optima of the enzyme and the influence of pH on its deactivation. Exposure to higher temperatures up to 55°c was shown to activate the crude enzyme considerably. The possible implications of the observations have been discussed.

Studies on transportation of fish. Pt. 1. Packaging of frozen fish in insulated containers

The paper deals with certain technological aspects of transportation of fish. Frozen fish packed in thermocole insulated plywood box (tea chests) and transported has been found to remain in good condition, for 3 to 4 days. Fish reaching the destination in a thawed state can be stored in crushed ice for a further period of 2-3 days. The effect of initial temperature of frozen fish on the storage life, the maximum storage period for different types of frozen fish packed in the insulated container and the changes in chemical and organoleptic qualities of different varieties of fish under condition of transport are also discussed.

Further studies on dehydration of prawns in rotary drum dryer

The paper deals with studies made to modify the process of drying of prawns in rotary drum dryer reported by the authors earlier. Prawns belonging to any species except M. monoceros can be satisfactorily dried. With M. monoceros invariably considerable adherence of shell occurs. Prawns of any size group can be dried provided in the case of medium and big size prawns they are beheaded prior to drying. In all size groups, beheading prior to drying results in better appearance of the end product in addition to the output of the dryer per charge being increased.

Studies on the preparation of fish protein concentrate

The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

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.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics

The importance of sanitary practices in the processing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.

Studies on the storage behaviour of laminated and commercial Bombay duck

A modified method for the preparation of laminated Bombay duck is presented. Investigation was carried out to find out an effective chemical to control the discoloration of dried laminated Bombay duck. Among various chemicals tried, NDGA and BHT were found to have considerably retarded the discoloration and extended the storage life of the product. Attempt was also made to suggest the optimum humidity level for the proper storage of the commercially dried fish. It was found that a level of about 65% R. H. provided maximum storage life to commercial product.

Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix

The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C).

Preliminary studies on the effect of irradiation as a means of preservation of fish and shellfish

Preliminary investigations on the effect of irradiation on commercially important fish and shell fish like silver pomfret, Bombay duck and prawns were conducted. Irradiated samples had an extended storage life compared to their respective controls even though yellowish or brownish discoloration occurred earlier in irradiated fish. Irradiation enhanced the rate of drip formation. Brine treatment prior to irradiation retarded this rate. Pre-blanching was found to further extend the storage life of irradiated fish.