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.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.

Nutritional characteristics of the two fermented fish products: Hentak and Ngari of Manipur

Proximate composition and nutritional characteristics of the two fermented fish products Hentak and Ngari of Manipur (India) were evaluated. Percentage of moisture, protein, lipid and ash contents in Hentak and Ngari were respectively: 36.30 versus 36.03; 33.33 versus 38.38; 13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for Ngari and that of Casein was 92.69%. The biological value, food conversion ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and 1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively. The α amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase were 28.40 and 28.92 respectively. The TBA number, peroxide value and TVBN were within the acceptable limits.

Preliminary observations on the morphometric characteristics, length weight relationship, food and fedding habits and fecundity of Saurida tumbil (Bloch) off Bombay coast

Fifteen morphometric and four meristic characters of Saurida tumbil were studied and their relationships with total length and head length were established. The length weight relationship worked out to be W= -5.6055 L(super)3.291. The fish is a carnivore, feeding mainly on small fishes, molluscs and crustaceans. Larger fishes are selective feeders on fish. It is a long protracted spawner. Fecundity varied from 6008 to 17384 eggs in specimens of size group 212-420 mm. Fecundity-total length, fecundity-total weight of fish and fecundity - total weight of ovary relationships were worked out to be F=0.9414 L(super)1.6626, F=180.7069 W(super)0.7531 and F=3153.0375 W(super)0.8278 respectively.

Ice storage characteristics of cultured silver carp

Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:1) in a plywood box insulated with one inch thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life in good acceptable form. Alpha-amino nitrogen, non-protein nitrogen and pH values showed no positive correlation as spoilage index. Total volatile base nitrogen was not high at the end of the storage period although the fish became unacceptable during the period. There was steep decrease in total bacterial count during initial stages of storage and then increased steadily on further storage. Organoleptic evaluation of raw and cooked meat revealed that fish was in good acceptable form up to 14 days in ice.

Ice storage characteristics of cultured Macrobrachium rosenbergii (de Man)

Cultured Macrobrachium rosenbergii (Scampi; 30-40 g) in headless shell-on form was stored in ice (Prawn:ice=1:2) in a plywood box insulated with 2 cm thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The prime quality life of prawns in ice was found to be 8 days followed by a phase of lowered quality, but still acceptable till the end of 13 days.

Sulfide binding characteristics of blood serum in Calyptogena pacifica and Vesicomya gigas

The sulfide binding characteristics of blood serum were studied in vitro in two deep-sea vesicomyid clams, Calyptogena pacifica and Vesicomya gigas. Both the C. pacifica and the V. gigas serum concentrated sulfide at least an order of magnitude above ambient levels. V. gigas accumulated sulfide faster than C. pacifica, reaching saturation at 5000 M after an hour. C. pacifica bound sulfide at half the rate of V. gigas, reaching saturation in about two hours at a substantially higher concentration of sulfide. The observed distribution of the animals near cold seeps in the Monterey Submarine Canyon can be explained by their different sulfide binding abilities. The hypothesis that cold seeps are actually much more unstable sources of sulfide than previously assumed is explored.

Study on the morphometric and meristic characteristics of splendid silver belly Leiognathus splendens (Cuvier) from Bombay coast

Ten morphometric and six meristic characters of Leiognathus splendens (Cuvier) of Bombay Coast have been studied sexwise. Regression and sexwise difference if any between the compared morphometric characteristics have been worked out. Range, mode, standard deviation, co-efficient of variation of 6 meristic characters have been analysed. There was no significant difference between the sexes in morphometric and any deviation in the meristic characters.

Frozen storage characteristics of cultured Macrobrachium rosenbergii (de Man)

Cultured Macrobrachium rosenbergii (Scampi, about 30 g each) in headless shell-on form was individually quick frozen in a spiral freezer. The frozen samples were glazed and packed in polythene bags, which were further packed in master carton and stored at -18°C. Samples were drawn at regular intervals and subjected to biochemical, bacteriological and organoleptic analysis to study its storage characteristics. The data on the above parameters showed that the samples were in prime acceptable condition when stored up to 23 weeks. No appreciable change in colour and odour was noticed in the raw muscle. Afterwards, organoleptic evaluation of the cooked muscle revealed slight change in the flavour. Texture also appeared little tougher. These changes in organoleptic characters were well supported by the biochemical bacteriological changes in the muscle.

Preparation of prawn pickle and its storage characteristics

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Physical soil characteristics of waterlogged and saline lands of five districts of Haryana, India

Physical characteristics of waterlogged and saline soils of five districts, namely Rohtak, Faridabad, Gurgaon, Sonipat and Jhajjar, of Haryana were studied to evaluate the aquaculture potential. The soil samples from 76 sites were procured and analysed for pH, electrical conductivity, soil particles and water retention capacity, since the knowledge of these parameters is essential for the preliminary evaluation of a site for aqua-farming. Six soil types were identified and clay-loam was observed to be the maximum at 45 (59.21%) sites, followed by silty-clay loam at 14 (18.42%), sandy-clay loam at six (7.89%), silty-loam at four (5.26%), sandy-loam at four (5.26%) and loam at three (3.94%) sites. The pH of soil indicated moderate to high alkaline conditions ranging between 8.01and 9.00 at 53 (69.73%) sites, 9.01 and 10.00 at 17 (22.36%) sites, and low between 7.01 and 8.00 at six (7.89%) sites. The electrical conductivity was found to range between <1 and 10 mmho cmˉ¹ with the value of <1.0 mmho cmˉ¹ at 36 (47.36%) sites. The water retention capacity was observed mostly to be moderate. The paper describes the interrelationship between these parameters with reference to the suitability for aqua-farming.