Studies on packaging of fresh fish

Studies conducted in the laboratory and field have shown that iced fish can be preserved for longer periods in fresh and edible condition in conventional bamboo baskets by providing additional insulated linings of double layer of gunny and polythene or bitumen coated kraft paper. The quality of fish is adjudged by chemical and organoleptic evaluations.

Comparative study of traditional and improved containers for transportation of fresh fish

Traditional bamboo basket and expanded polystyrene insulated plywood box (second hand tea-chest) were compared for transportation of iced marine, fresh water and brackish water fishes from Kakinada to Madras by rail. Quality of fish at dispatching and receiving centres was assessed by organoleptic, total volatile nitrogen (TVN) and total bacterial count (TBC) tests. Based on the results obtained and the prices fetched, the traditional bamboo basket apart from being cheaper was found to be as good as expanded polystyrene insulated plywood box for short distance transportation of iced fish involving less than 24 hours journey.

Preservation of cotton fish net twines by tanning 1. Optimum concentration of tanning

Samples of tannin-containing preservatives used by fishermen in India for treating cotton nets were collected and qualitative and quantitative characterisation of the tannins made. The concentrations of different tannins required to impart optimum periods of preservation to the net were worked out and found to be 2% in 8 out of 10 materials studied.

Preservation of cotton fish net twines by tanning 2. Fixation of tannin

Fixative behaviour of tannin belonging to three functional groups was stud1ed m deta1l using copper sulphate and potassium dichromate as oxidising agents.

A biochemical test for the distinction of fresh fish from frozen and thawed fish

It is observed that the freezing and thawing of fish leads to increase in the total activity of aspartate aminotransferase (AAT) in tissue fluid due to the release of the bound form of mitochondrial enzyme. Electrophoresis of the tissue fluid of fresh unfrozen fish shows only a single fast-moving band of AAT in the anodic region whereas frozen and thawed fish shows an additional slow-moving band corresponding to mitochondrial AAT in the cathodic region. The method can be adopted to distinguish fresh fish from frozen and thawed fish.

Technology transfer in the fish curing industry in india

Curing is the oldest and cheapest method of preservation of fish allover the world. Fish curing industry has not shown much improverrent from its primitive nature because this industry is mainly handled by illiterate and less educated fishermen/fisherwomen. They do not know much about,the importance of scientific methods of fish curing. The cured fish produced by them is unhygienic and poor in quality. Because of the negligenence and ignorance of the fish curers, a considerable quanti ty of this protein rich food is spoiled and lost every year. Research has been conducted extensively in the Cen tral and State sectors and various remedial measures have been suggested :to improve the fish curing industry in India. Inspi te of the preJudioa against cured fish because of their existing low quality, research work in recent years have indicated that their quality can be greaUy improved and shelf-life prolonged if the me thods are standardised. To achieve this aim, Cen tral and s tate Departments have already made considerable efforts to transfer the improved methods ~ the fish curing industry by way of traininq courses, demonstrations, Lab, to Land Prograrrmesi film shows, exhibitions, personal discussion etc. As the result of this, fish curers have started adopting the improved practices in fish curing. Still there seems to be a considerable qap between the techmology available and the technology adopted in this field. A comprehensive study on the extent of adoption of improved practices in fish curing and the factors involved in low or non-adoption of certain aspects is lackin~ at present. This gap has to be filled up. The possihle methods for the effective transfer of technology for the production and distribution of high quali ty cured fish products and improvement of soclo-economic condition of fishermen engaqed in fish curing have to be identified.

Preservation of fresh coconut gratings by hurdle technique

Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physicochemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5 degrees C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butylated hydroxyanisole.

Production and preservation of fresh-cut 'Tommy Atkins' mango chunks

During the 1999/00 and 2000/01 seasons, sliced 'Tommy Atkins' mangoes were packaged with three different types of polymeric films; polypropylene (PP) cups, low-density polyethylene (LPDE) bags or polyethylene terephthalate (PET) clamshell trays, and stored at 3°C for 2 weeks. The mango chunks were evaluated for flavor, appearance, colour, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid (AA) contents, O2 and CO 2 concentration in the packages, as well as respiration. Shelf life based on visual appearance was 14 days, with the products showing good appearance and agreeable aroma. The TTA content in chunks packaged in PP cups or PET trays were reduced during the storage, and with the color changing from light yellow to dark yellow. The chunks respiration in PP cups or LPDE bags were 64.6 and 87.9 mL CO2.kg-1.h-1, and in PP cups or PET trays were 45.86 and 43.92 mL CO2.kg-1.h -1, respectively for 1999/00 and 2000/01 seasons. The percentages of O2 and CO2 in the packages were stabilized after 2-4 hours, and the atmosphere had 11-17% and 1-10% of them. The microbiological content was lower than the allowed. No differences were observed between the seasons, and the best packages were the cups.

Chemical Composition of Fresh Snow from Glaciar Marinelli, Tierra Del Fuego, Chile

A fresh-snow sampling campaign was conducted during the late austral summer of 2006 in the accumulation zone of Glaciar Marinelli, located in the Cordillera Darwin, Tierra del Fuego, Chile. Snow samples were analyzed for stable isotopes (delta(18)O, major soluble ions (Na', K', Ca, Mg, a NO(3)(-), SO(4)(2-), MS(-)) and major and trace elements (Na, Mg, Al, Fe, Ca, Sr, Cd, Cs, Ba, La, Ce, Pr, Dy, Ho, Er, Bi, U, As, Ti, V, Cr, Mn). The dominance of marine chemistry resembles that in studies from Patagonian glaciers. Snow chemistry was dominantly loaded by marine species (Cl(-), Na(+) and ssSO(4)(2-)), while contributions of crustal species (e.g. Al and Fe) were very low. Empirical orthogonal function analysis suggests two possible dust sources, one represented by Al and Fe and the other by La, Ce and Pr. Enrichment-factor calculations suggest the majority of elements are within average upper-crustal ratios, but major enrichments of Bi and Cd (hundreds of times) suggest possible anthropogenic sources. Linear correlation of delta(18)O and barometric pressure (r = 0.60, p < 0.007) suggests a potential 'amount effect' relationship between depleted delta(18)O ratios and stronger storm conditions (e.g. greater precipitation). The snow-chemistry records from Glaciar Marinelli are the first measured in Tierra del Fuego, the southernmost glaciated region outside Antarctica.

Characterization of a biodegradable starch based film. Application on the preservation of fresh spinach

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL

Utilization of freshwater fish species in Nigeria

The paper examines the pattern of utilization of freshwater fish species in Nigeria. It was observed that although fishermen have a preference for fresh fish sales only 30% of fresh fish captured actually get to the consumers. The rest are preserved by smoke curing (60-65%), salting and sundrying (less than 5%), deep frying and fermentation (about 1%). Constraints to fish utilization were identified which include poor infrastructure, losses of fish and fish products as a result of traditional post harvest technology and socio economic factors. The need for the development of appropriate research to solve the problems of traditional post harvest technology was emphasised

Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish

Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.

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.