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  • processing fishery products  (12)
  • 1
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    A study on the quality of prawns during processing in prawn-freezing factories (2021)
    In:  http://aquaticcommons.org/id/eprint/16236 | 12051 | 2015-02-13 08:53:02 | 16236 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-01
    Description: A study on the occurrence of defective pieces of prawns at three different stages of processing of headless shell on and peeled and deveined varieties was undertaken, each in one freezing factory. The average percentages of the defective prawns together with the standard deviation observed over a period of one year at the three stages are mentioned. Correlation is indicated between the occurrence of the defective pieces at the pre-freezing stage and those of earlier stages.
    Keywords: Fisheries ; prawns ; quality control ; processing fishery products ; freezing storage ; storage methods
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 98-104
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  • 2
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    Studies on the preparation of fish protein concentrate (2021)
    In:  http://aquaticcommons.org/id/eprint/16294 | 12051 | 2015-03-09 15:21:30 | 16294 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.
    Keywords: Fisheries ; processing fishery products ; food technology ; fish protein concentrate ; chemical extraction
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 53-59
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  • 3
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    Blackening of canned prawn and its prevention (2021)
    In:  http://aquaticcommons.org/id/eprint/16483 | 12051 | 2015-03-27 08:44:55 | 16483 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: The paper gives an account of the types of blackening associated with canned prawn in brine and their control. It was found that blackening caused by iron sulphide could be controlled by maintaining proper titratable acidity of fill brine in cans. The paper also elaborates on the factors responsible for or governing this critical titratable acidity. In regard to copper sulphide blackening, control was found to be difficult by maintaining the acidity or by additives such as EDTA when the copper content in the material went above the critical level.
    Keywords: Fisheries ; canned products ; canned prawns ; blackening ; seafood cunning industry ; processing fishery products ; chemical reactions
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 120-128
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  • 4
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    Studies on the use of alginates in frozen fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/16145 | 12051 | 2015-02-08 09:27:21 | 16145 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: Results of preliminary studies on the use of sodium alginate as a protective coating for fishery products showed that several varieties of fishes and shell fish had better keeping qualities when coated with sodium alginate.
    Keywords: Fisheries ; sodium alginate ; coating materials ; processing fishery products ; food technology
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 176-179
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  • 5
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    Recent developments in fish processing and preservation (2021)
    In:  http://aquaticcommons.org/id/eprint/16214 | 12051 | 2015-02-12 15:16:21 | 16214 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-01
    Description: 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.
    Keywords: Fisheries ; preservation ; fishery technology ; processing fishery products ; fishery industry
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 90-93
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  • 6
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    An effective method for reducing belly-bursting in frozen oil sardines (2021)
    In:  http://aquaticcommons.org/id/eprint/16310 | 12051 | 2015-03-28 15:10:03 | 16310 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: A dip treatment in 15% sodium chloride solution for 30minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have beenstudied.
    Keywords: Fisheries ; fish oils ; Sardinella longiceps ; belly-bursting ; storage effects ; freezing storage ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 55-58
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  • 7
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    Factors controlling sterility in canned prawn (2021)
    In:  http://aquaticcommons.org/id/eprint/16478 | 12051 | 2015-03-28 14:18:43 | 16478 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Probable sources of contamination of raw, blanched and processed meat at various stages of handling and methods for their rectification have been described in the paper. Inter-relationship between absolute sterility and commercial sterility with particular reference to the sanitation of the factory has been discussed.
    Keywords: Fisheries ; canning ; processing fishery products ; canned products ; hyghienic conditions ; sterility ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 73-80
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  • 8
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    Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality (2021)
    In:  http://aquaticcommons.org/id/eprint/16308 | 12051 | 2015-03-28 15:05:08 | 16308 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.
    Description: Pt. 2. Hygienic conditions in relation to bacteriological characteristics. Fishery Technology, 6(1), pp. 59-65.
    Keywords: Fisheries ; storage effects ; storage methods ; frozen prawns ; Metapenaeus monoceros ; Metapenaeus dobsoni ; Parapeneopsis stylifera ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 42-48
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  • 9
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    Technological aspects of processing of edible mussels, clams and crabs. Pt. 1. Spoilage during ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16485 | 12051 | 2015-06-24 13:24:51 | 16485 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Rate and pattern of spoilage of some of the economically important edible species of shell fishes Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrata (Crab) have been discussed in this communication. Chemical indices used for objective evaluation of quality were water extractable nitrogen (WEN), non-protein nitrogen (NPN), free α-amino nitrogen (α - NH2 -N), glycogen, lactic acid and inorganic phosphorus in addition to the subjective tests. No significant difference in the spoilage pattern of the species during ice storage was observed and these species could be preserved in ice in organoleptic acceptable condition up to 8 days, 9 days, 8 days and 11 days respectively.
    Keywords: Fisheries ; processing fishery products ; storage effects ; icing ; spoilage ; Mytilus edulis ; Villorita cornucopia ; Neptunus pelagicus ; Scylla serrata ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 137-142
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  • 10
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    Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening (2021)
    In:  http://aquaticcommons.org/id/eprint/16309 | 12051 | 2015-06-24 13:22:50 | 16309 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: A linear relationship was observed between the coppercontent and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.
    Keywords: Fisheries ; canned seafoods ; canned prawns ; blackening ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 49-54
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