Time lag between catching and curing of fish and its influence on the finished product. 1. Mackerel

A study is made to determine the maximum permissible time lag both under iced and not iced storage conditions between the catching of mackerel (Rastrelliger kanagurta) and its curing, so that the quality of the finished product is within tolerable limits. Based on physical, chemical, bacteriological and taste panel studies the maximum time lag permissible is fixed as 8hrs under not iced condition and 3 days under iced condition. Icing of fish is also found to affect the tasting qualities of the finished product.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.