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  • quality control  (10)
  • fishery economics  (4)
  • 1
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    Experiments in constituting a taste panel for canned and frozen prawn products (2021)
    In:  http://aquaticcommons.org/id/eprint/16321 | 12051 | 2015-03-10 15:00:39 | 16321 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.
    Keywords: Fisheries ; processed fishery products ; canned prawns ; frozen prawns ; quality control ; sensory evaluation ; scalar scoring ; deviation method ; triangular method
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 129-133
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  • 2
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    Adoption of recommended quality control practices by fish processing factories (2021)
    In:  http://aquaticcommons.org/id/eprint/18831 | 12051 | 2015-11-17 21:36:50 | 18831 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-12
    Description: Responses to mailed questionnaires from 31 fish processing factories revealed that for 55 recommended practices in quality control, the percentage of adopters varied from 21.43 to 100.The adoption index was not correlated to any of five variables studied. The mean adoption index did not differ significantly between five other criteria related to fish processing. Rate of rejection or reprocessing at the factory itself was highly correlated with the amount of water used per tonne of processed material.
    Keywords: Fisheries ; quality control ; fish processing factories ; recommendations ; practices
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 62-66
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  • 3
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    The influence of plating technique and incubation temperature on bacterial count from fish and fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18361 | 12051 | 2015-10-22 05:52:20 | 18361 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.
    Keywords: Fisheries ; microbiological analysis ; microbial contamination ; fishery products ; quality control ; methodology
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 95-100
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  • 4
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    Survey on the idle capacity of fish processing (freezing) plants in India - 1. West Coast (2021)
    In:  http://aquaticcommons.org/id/eprint/18364 | 12051 | 2015-11-14 12:10:36 | 18364 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: The extent of idle capacity in fish processing (freezing) plants estimated by stratified random sampling is reported. The estimates for 1978 and 1979 for the processing plants on the west coast of India were 76.9 % and 73.2 % respectively at the rate of 250 working days per annum and two shifts per day. The percentage error of estimates worked out to 6.04 for 1978 and 6.98 for 1979. Substantial under utilization of processing plants noticed in all the states accounts mainly to the non-availability of raw material (prawn), high cost of production and shortage of power.
    Description: Pt. 2: East coast. Fishery Technology, 19(1), pp. 9-14.
    Keywords: Fisheries ; fishery economics ; fishery industry plants ; refrigeration ; economic analysis
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 109-115
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  • 5
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    The effect of increase in the number of fishing trips on the economic efficiency of 9.82 m and 11 m fishing trawlers along Kerala coast (2021)
    In:  http://aquaticcommons.org/id/eprint/18397 | 12051 | 2015-11-04 15:10:08 | 18397 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: Cost-benefit analysis of a 9.82 m and 11 m fishing trawlers based on the number of fishing trips is presented. The number of fishing trips per year determines the profit and loss of the trawler. With the increase in the number of fishing trips, the profit also increase for both the sizes of trawlers. The minimum quantity of prawn and fish to be landed for 0-20% profit for varying number of fishing trips are worked out. The break-even for 9.82 and 11m trawlers was observed to be 185 and 210 fishing trips respectively during 1980-81.
    Keywords: Fisheries ; fishery economics ; trawlers ; cost analysis ; Kerala ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 9-12
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  • 6
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    Incubation temperature for total bacterial count of frozen sea foods (2021)
    In:  http://aquaticcommons.org/id/eprint/18519 | 12051 | 2015-11-01 16:44:16 | 18519 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.
    Keywords: Fisheries ; seafood ; quality control ; frozen products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 70-72
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  • 7
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    Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18196 | 12051 | 2015-10-14 05:24:20 | 18196 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: The quality of raw and processed fishery products depend on several factors like physiological conditions at the time of capture, morphological differences, rigor mortis, species, rate of icing and subsequent storage conditions.Sensory evaluation is still the most reliable method for evaluation of the freshness of raw processed fishery products. Sophisticated methods like Intelectron fish tester, cell fragility technique and chemical and bacteriological methods like estimation of trimethylamine, hypoxanthine, carbonyl compounds, volatile acid and total bacterial count have no doubt been developed for accessing the spoilage in fish products.
    Keywords: Fisheries ; fishery products ; quality control ; sensory evaluation
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 104-108
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  • 8
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    A statistical study on weight loss in frozen prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/18319 | 12051 | 2015-10-21 13:37:27 | 18319 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: This paper deals with an extensive study conducted to estimate the extent of weight loss in frozen prawns. The weight Joss varied from 7 to 12% in peeled and deveined (PD), 5 to 7% in headless (HL) and about 7% in cooked and peeled (CP) prawns from the date of processing to the date of inspection, normally within two weeks. To compensate the weight loss nearly 11% of excess material is being added with every frozen block resulting in an average annual loss of Rs. 2.68 crores in foreign exchange. The relevant data pertain to the period 1971 to 1973 and the annual average loss was estimated for the ten years ending 1973.
    Keywords: Fisheries ; prawns ; freezing ; frozen storage ; weight loss ; storage effects ; processing fishery products ; quality control ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 133-138
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  • 9
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    Survey on the idle capacity of fish processing (freezing) plants in India - 2. East coast (2021)
    In:  http://aquaticcommons.org/id/eprint/18372 | 12051 | 2015-11-14 12:10:04 | 18372 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: The extent of idle capacity in the fish processing (freezing) plants in the east coast of India estimated by stratified random sampling and the factors responsible for the same are reported. The estimates of idle capacity of fish processing plants in the east coast for the years 1978 and 1979 were respectively 75.9% and 72.5% on the basis of 250 working days per annum and double shift per day. The percentage errors of estimates worked out to 6.9 for 1978 and 4.7 for 1979. The corresponding figures were worked out on the basis of 200 working days also. Substantial under-utilisation of plants in all the maritime states in the east coast accounted mainly to non-availability of raw material, high cost of production, shortage of power, scarcity of ice and potable water during peak season and frequent labour troubles.
    Description: Pt. 1: West Coast. Fishery Technology, 18(2), pp. 109-115
    Keywords: Fisheries ; fishery economics ; fishery industry plants ; processing fishery products ; freezing
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 9-14
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  • 10
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    Effect of incubation period on plate count of raw ices and frozen fish (2021)
    In:  http://aquaticcommons.org/id/eprint/18404 | 12051 | 2015-10-23 11:48:03 | 18404 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: The total viable counts were estimated in one hundred and sixty five samples of raw, iced and frozen fish using incubation periods of 24, 48, 72 and 96h. For raw fish, 24h and for iced and frozen fish 48h incubation of the plates were found to be adequate. Variation between samples was significant at 1% level for raw iced and frozen samples.
    Keywords: Fisheries ; fishery products ; quality control ; bacteriology ; frozen products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 42-44
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