Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

Genotoxic effect of nickel chloride and zinc sulphate on fish Hypophthalmichthys molitrix

The present investigation is to assess the genotoxic potential of nickel chloride and zinc sulphate on gill cells of silver carp Hypophthalmichthys molitrix. Fishes were exposed in sublethal concentration of nickel chloride 5. 7 mg/1 and zinc sulphate 6.8 mg/1, and sampled at 10, 20 and 30 days. Nickel chloride and zinc sulphate treated fishes exhibited an apparent increase in the aberration frequency and a decrease in the mitotic index as compared to control. Acentric fragment, chromatid break, endoreduplication, chromatid gap, centromeric fusion, ploidy, sticky plate, dicentric chromosome, clumping and partial sticky plates were some of the abnormalities observed. The chromosomal aberrations in the treated fishes were significant compared to control.

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.