FY is an RNA 3' end-processing factor that interacts with FCA to control the Arabidopsis floral transition

The nuclear RNA binding protein, FCA, promotes Arabidopsis reproductive development. FCA contains a WW protein interaction domain that is essential for FCA function. We have identified FY as a protein partner for this domain. FY belongs to a highly conserved group of eukaryotic proteins represented in Saccharomyces cerevisiae by the RNA 3' end-processing factor, Pfs2p. FY regulates RNA 3' end processing in Arabidopsis as evidenced through its role in FCA regulation. FCA expression is autoregulated through the use of different polyadenylation sites within the FCA pre-mRNA, and the FCA/FY interaction is required for efficient selection of the promoter-proximal polyadenylation site. The FCA/FY interaction is also required for the downregulation of the floral repressor FLC. We propose that FCA controls 3' end formation of specific transcripts and that in higher eukaryotes, proteins homologous to FY may have evolved as sites of association for regulators of RNA 3' end processing.

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.

Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.

Technological aspects of preservation and processing of edible shell fish 2. Influence of season on the chemical composition of crab (Scylla serrata)

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis.

A proforma for assessment of the levels of sanitation in fish processing establishments

Over the past 15 years of its development, the fish processing industry in India has shown considerable improvement in maintenance of hygiene during handling of the raw material, processing and marketing of the finished product. This is best manifested in the lowering of upper limits of bacterial loads in factory environs and in processed products (Pillai, 1971). More care and attention is given by the processors in recent years in the scientific cleaning and sanitizing of utensils and equipment, chlorination of water supplies and personnel hygiene. An example of sanitation score form is given to help scientists and technologists to evaluate the hygienic status of the processing units.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

Quality tolerances for water for use in fish processing

A survey on the sources and quality of water used in prawn processing factories has revealed much non-uniformity in the chemical quality. An attempt has been made to study the effect of varying concentrations of chemical constituents in the water used for prawn freezing and its influence on the quality of the prawn after freezing and during cold storage. The results of the study are reported in this communication, together with recommendations on the quality tolerances for water used in fish processing industry.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).

Quality control in the Indian fish processing industry

Quality control is defined as the continuing assessment of a current operation. It is usually the responsibility of an individual or a department directly responsible to the management. In the case of fish and fishery products, quality control includes all the steps taken to protect the quality of the material since catch until it reaches the consumer.

Technological aspects of preservation and processing of edible shell fishes V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.)

The changes in chemical, bacteriological and organoleptic qualities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-life of the product is determined.

Processing aspects of Indian mackerel: a review

Indian mackerel belongs to the family Scombridae and the genus Rastrelliger. The Indian mackerel, Rastrelliger kanagurta (Cuvier), is a pelagic shoaling fish widely distributed in the Indo Pacific region with maximum abundance in Indian coasts. Another species, R. brachysoma (Bleeker), also is reported from the Andamans in Indian waters. However, the former is the species that supports the fishery in India (Nair, 1970).

Survey on the idle capacity of fish processing (freezing) plants in India - 1. West Coast

The extent of idle capacity in fish processing (freezing) plants estimated by stratified random sampling is reported. The estimates for 1978 and 1979 for the processing plants on the west coast of India were 76.9 % and 73.2 % respectively at the rate of 250 working days per annum and two shifts per day. The percentage error of estimates worked out to 6.04 for 1978 and 6.98 for 1979. Substantial under utilization of processing plants noticed in all the states accounts mainly to the non-availability of raw material (prawn), high cost of production and shortage of power.

Survey on the idle capacity of fish processing (freezing) plants in India - 2. East coast

The extent of idle capacity in the fish processing (freezing) plants in the east coast of India estimated by stratified random sampling and the factors responsible for the same are reported. The estimates of idle capacity of fish processing plants in the east coast for the years 1978 and 1979 were respectively 75.9% and 72.5% on the basis of 250 working days per annum and double shift per day. The percentage errors of estimates worked out to 6.9 for 1978 and 4.7 for 1979. The corresponding figures were worked out on the basis of 200 working days also. Substantial under-utilisation of plants in all the maritime states in the east coast accounted mainly to non-availability of raw material, high cost of production, shortage of power, scarcity of ice and potable water during peak season and frequent labour troubles.

Processing clam meat into pickles

Methods have been worked out for the production of pickles from clam (Velorita sp.) meat. The bacteriological quality of the clam meat at different stages of processing was studied. The clam pickles packed in glass bottles and sealed air tight remained in good condition for six months at ambient temperatures.