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.

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.

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).

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.

Commercial studies on radiation preservation of fish and shell-fish in Canada

The author describes work being undertaken at the Fisheries Research Board of Canada's Laboratory at Halifax (Nova Scotia). These studies relate particularly to the irradiation of fish and shellfish for storage, and bacterial analysis of irradiated products.

Distribution of phosphorylase in some fish and shell fish

Phosphorylase content in the muscle of some fish and shell fish were estimated. Jew fish (Johnius dussumeri) and 'sea naran'(Penaeus indicus) recorded the highest enzyme content among the fish and shell fish studied. As phosphorylase is the key enzyme in glycogenolysis, which is the energy source of fish for muscular activity, the possible role of phosphorylase content as an index of muscular capacity and post-mortem autolysis is discussed.

Comparative study of the nutrient content of fish and shell fish

The amino acid, mineral and proximate composition of mullet (Mugil oeur), mackerel (Rastrelliger kanagurta), crab (Scylla serrata) and prawn (Penaeus indicus) are reported. The data are used for comparing the nutritional quality of the fish and shell fish. Further, the amino acid composition is screened for their adequacy to meet the FAO/WHO recommended pattern of essential amino acids.

Relation between weight and linear measurement of shell in C. madrasensis (Preston)

Relation of weight to height, length and breadth in the Indian backwater oyster Crassostrea madrasensis (Preston) is reported. The relative importance of the variables on weight was found to be height, length and breadth in their order of preference. The multiple regression V = -0.4017 + 0.46743 X + 0.8278 Y + 0.1130 Z can be used to estimate the meat weight (logarithm) for given dimensions of length, height and breadth (all in logarithms). An exponential relation between weight and height is also observed.