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  • 1
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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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  • 2
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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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  • 3
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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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  • 4
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    Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics (2021)
    In:  http://aquaticcommons.org/id/eprint/16311 | 12051 | 2015-03-28 15:05:46 | 16311 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The importance of sanitary practices in the processing ofprecooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.
    Description: Pt. 1. Preprocess storage conditions of raw material in relation to quality. Fishery Technology, 6(1), pp. 42-48.
    Keywords: Fisheries ; storage effects ; freezing storage ; frozen prawns ; contamination ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 59-65
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