Bacterial flora of marine fish doma (Sciaenoids) (Small spp.) from Bombay coast

Marine fish doma (Sciaenoids) (Small spp.) from Bombay coast was studied for total bacterial counts on the surface and gut. Large number of Micrococcus species (77.4%) was found whereas few species from Achromobacter, Bacillus, Bacterium, Flavobacter, Pseudomonas and Sarcina were noted.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

On the production and nutritive value of fish meal from Silver belly (Leiognathus spp.) landings at Rameswaram

Silver belly (Leiognathus Spp.) forms a major fishery in recent years in the Rameswaram island but fetches for the fishermen very low prices ranging from Rs. 0.03 to 0.12/Kg only, there being practically no demand for the fish. The possibilities of utilizing this cheap fish are discussed and the processing method described. During the glut season the cost of production of Silver belly fish meal works out to competitive prices of Rs. 500 to 700/ton. The silver belly fish meal is of high quality with good protein content averaging 57.71% in commercial samples and 61.90% in laboratory samples and with a high pepsin digestibility of 90.0% to 92.5%. The essential amino acid composition of the Silver belly fish meal compares very favorably with other round fish meals, with high contents of lysine, leucine, arginine, isoleucine, methionine, phenyl alanine, threonine and valine. Since there is good demand for fish meal as poultry and cattle food both in the internal and external markets, there is good scope for large scale production and sale of fish meal.

Recent developments in fish processing and preservation

A review of the literature on fish processing will reveal that most of the important developments have taken place during the last twenty years. Sustained work by teams of scientists in different parts of the world, has not only contributed much to our knowledge of the chemistry and technology of fish but also resulted in revolutionary changes in the methods of preservation and processing of fishery products.

A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State

A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet cured fish, 55.21% of the dried salted products and none of the pit cured samples were found to be good in quality. The sun dried products were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.

The bacterial flora and their possible association with spoilage in a variety of fresh-water fish: Cyprinus carpio. var. communis

The bacteria from a variety of fresh-water fish, Cyprinus carpio. var. communis, showed the presence of micrococci, Gram positive and Gram negative rods. These have been characterized as far as was possible. Of thirty-eight strains of bacteria used, only six strains were considered as causing spoilage of fish flesh in experiments where flesh was incubated with individual cultures of the bacteria. These six strains had been found on the surface and/or intestine of the fish and support the suggestions that, after death, invasion of flesh by bacteria from the surface and intestine could be the cause of bacterial spoilage of fish.

Measurement of moisture in dry cured fish by infrared irradiation

Heating conditions have been standardised for measurement of moisture in dry cured fish using infrared irradiation source of 150w. Results obtained are comparable to those obtained from standard air oven method (drying to a constant weight at l02°c), the mean deviation being less than two units. The method works equally well for fresh fish muscle.