Economic feasibility of composite fish culture in leased-in village tanks of Kanyakumari district: an invesment analysis

Kanyakumari district belonging to the high rainfall zone has resource advantages for composite fish culture in the leased-in village tanks. There are more than 400 fish farmers operating in leased-in tanks following composite fish culture under the FFDA programme. To estimate the economic feasibility and financial viability of the enterprise, the present study was taken up. 38 fish farmers selected from the district provided the necessary information like capital investment, costs and return and constraints. The data collected were analysed and a farm nearest to the average farm situation was taken as the representative farm. Investment criteria like PayBack Period (PBP), Simple Rate of Returns (SRR), Net Present Value (NPV) and Benefit Cost Ratio (BCR) were estimated taking into account a period of 10 years, the period for which the village tanks are leased-out to fish farmers under the FFDA programme. The analysis indicated the profitability of composite fish culture in village tanks in the district and the results are discussed with recommendations.

Length-weight relationship of a hill-stream fish, Glyptothorax telchitta (Ham.) from Saptakoshi River of Nepal

The length-weight relationship of a hill-stream fish, Glyptothorax telchitta from Saptakoshi River of Nepal was analysed using the formula W=aLᵇ. The exponential values computed for total length and standard length in relation to body weight were 2.991 and 2.888 respectively.

Diversity of wetland fish and its impact on the income of fishermen community of Assam.

A survey was conducted in 3000 fishermen households surrounding 54 wetlands (Beels) of Assam. The fish diversity of the wetlands has been decreasing during the last few years due to some extrinsic and intrinsic factors. The total number of fish species recorded so far during the present study is 67 belonging to 21 families. Cyprinidae is the most dominant family represented by major group species (8), intermediate group species (3) and minor group species (12) of high commercial value. Among these three groups, the diversity of fish species is higher in the minor group fish. The present paper deals with the economic condition of the fishermen who mainly fish in the wetlands. The economic condition of the fishermen community is found very poor. The income of fishermen varies from Rs. 4.478 to Rs.7,484 per annum. A regression analysis shows that the income of fishermen is not dependent alone on the fish production but it is exclusively dependent on the value of the fish catch. All the three groups (in terms of value) have significant influence at 10.00% confidence level. But analysis of β shows that the intermediate fish group exhibits the highest influence on the variation of the fishermen income followed by minor and major group respectively.

Mortality estimates of Indian ribbon fish Trichiurus lepturus off Maharashtra coast

In view of its new found status in export market, ribbon fish resources need to be continually monitored. Mortality, one of the important parameter is reported for the Indian ribbon fish Trichiurus lepturus Linnaeus in the present communication. The average annual instantaneous rate of total (Z), natural (M) and fishing mortality coefficient (F) were estimated as 2.66, 0.77 and 1.89 respectively for the 1995 to 1997 period. The exploitation rate (U) and exploitation ratio (E) were estimated as 0.66 and 0.71 respectively, which is beyond the optimum thrust reduction in the fishing effort for this stock along the Maharashtra coast is necessary.

Toxigenic molds on fish feeds-1: impact of climatic change

The present communication is a survey report carried out to assess the incidence of toxic mycoflora on seven types of agriculture products/by products incorporated during fish culture as supplementary dietary items. Samples were obtained from various sources at Darbhanga, Madhubani and Samashtipur districts during summer, winter and monsoon months. Out of the total 1774 samples, only 894 appeared to be fresh visually reflecting average incidence of contamination around 46.6%. However, the apparently fresh samples, when subjected to culture, 26.9% of them were found to be contaminated. Thus, degree of fungal spoilage in feed ingredients in parts of north Bihar appears to be significantly high (73.5%). The present study illustrates the facts with special reference to Aspergillus flavus, A. parasiticus (elaborating aflatoxins) A. ochraceous, Penicilium viradicatuin (elaborating ochratoxins) and A. versicolor (elaborating sterigmatocystin). The other strains already known for their toxigenic potentials that appeared on the present substrates included A. niger, A. fumigatus, A. candidus, P. islandicum, Rhizopus spp. and Mucur spp. Studies indicate that the prevalent climatic factors like temperature and relative humidity facilitate a congenial condition almost all through the year and in particular during summer and monsoon months. But water content of the substrates is a vital factor that further accelerates the pace of mycobial spoilage. A thorough sun-drying of the agricultural commodities before prolonged storage to bring water content below the "low risk limit" may significantly reduce the incidence of molds.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.

Socio-economic dimension of fish farming in Assam

Information on socio-economic framework of the fish farmer community forms a benchmark for policy formulation to develop this economically backward sector. Very few studies have been conducted on the socio-economic aspect of fish farming. Two districts of Assam, Darrang and Nagaon, were selected for this study where 120 respondents from each district were selected randomly. The characteristics representing the personnel and socio-economic attributes of the fish farmers are presented in this paper. The socio-economic status of fish farmers has to be improved by bringing the modern concepts of fish farming to the doorstep of farmers.

Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities.

Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

Bacteriology of chilled water during the preservation of fish

Except for the preliminary studies at Torry Research Station in Scotland, no results have been reported on the succession of the bacterial flora during the storage of fish in chilled water. The present work was undertaken to elucidate the dynamics of bacterial population changes in chilled fresh water under comparable conditions of storage in melting ice (+1° to +3°C.) which has been earlier studied by de Silva in 1960.

The role of farmed fish in the diets of the resource-poor in Egypt.

The Egyptian aquaculture industry provides more than 100,000 full-time or part-time jobs and produces the country’s least-expensive farmed animal protein. Thus, aquaculture plays an important role in both sustaining livelihoods and improving the diet quality and nutritional health of Egyptians, including a significant proportion of the 25.5% who are resource-poor. Recognizing this dual role, WorldFish has promoted sustainable growth in Egyptian aquaculture for more than 20 years. Through its work, WorldFish has identified a lack of quality data about fish consumption preferences and practices. Eager to fill this knowledge gap, WorldFish partnered with the Environment and Development Group (EDG) to study consumption of fish, red meat and poultry among the resource-poor in Egypt. This study aimed to characterize current consumer preferences for and consumption patterns of animal-source foods, comparing red meat, poultry and fish. The resulting data is meant to contribute to a better understanding of what drives demand for fish among the resource-poor in Egypt, allowing value chain actors to more successfully market their products to this segment of the population.

Survival of Staphylococci on frozen fish

Using Staphylococcus aureus as the test culture it has been shown that cell injury occurs in two phases during freezing and storage at temperatures below freezing. Certain constituents of fish muscle appear to protect the cells during both phases of injury. The survival of bacteria on fish muscle is not influenced by the rate at which the fish muscle was frozen prior to inoculation. There was no significant difference between growth of bacteria on quick frozen and slow frozen fish muscle after thawing. However there appeared to be a slight tendency for the lag phase of growth to be extended on thawed quick frozen fish muscle when compared with thawed slow frozen muscle.