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  • 1
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    Mercury near a caustic soda plant at Karwar, India (1990)
    Elsevier
    Details
    Publication Date: 1990-06-01
    Print ISSN: 0025-326X
    Electronic ISSN: 1879-3363
    Topics: Biology , Energy, Environment Protection, Nuclear Power Engineering
    Published by Elsevier
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    PAPER CURRENT
  • 2
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    Physiological and cellular responses to copper and mercury in the green mussel Perna viridis (Linnaeus) (1990)
    Elsevier
    Details
    Publication Date: 1990-12-01
    Print ISSN: 0166-445X
    Electronic ISSN: 1879-1514
    Topics: Biology
    Published by Elsevier
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  • 3
    Electronic Resource
    Electronic Resource
    A simple method for calculating liming rates for fish ponds
    Amsterdam : Elsevier
    Aquaculture 46 (1985), S. 157-162 
    Details
    ISSN: 0044-8486
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0044-8486(85)90199-1
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    Paper (German National Licenses)
    Fulltext
  • 4
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    A rapid procedure for the approximation of bacterial load in fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/16155 | 12051 | 2015-02-08 09:38:39 | 16155 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.
    Keywords: Biology ; Health ; bacterial load ; fishery products ; homogenised fish material ; bacteria
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 57-67
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  • 5
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    Use of different glazes in frozen oil sardines (2021)
    In:  http://aquaticcommons.org/id/eprint/16207 | 12051 | 2015-02-10 08:14:22 | 16207 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: This paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen storage life at -l8°C and on the use of various chemicals and coating materials to extent their storage life. It is observed that there is an inverse relationship between the oil content and the frozen storage life- oil content varying from 10.33 to 42.43% (MFB) and storage life from 2 to 5 months. Extension of storage life is achieved by dipping in hydroquinone solution prior to freezing or by coating with agar after freezing. Data on changes in peroxide value, free fatty acids, moisture, drip and organoleptic characteristics during frozen storage are presented.
    Keywords: Fisheries ; frozen storage ; indian oil sardines ; Sardinella longiceps ; seasonal variations ; chemicals ; glazes
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 30-37
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  • 6
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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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  • 7
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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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  • 8
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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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  • 9
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    Sampling of frozen prawns for bacteriological estimation (2021)
    In:  http://aquaticcommons.org/id/eprint/16143 | 12051 | 2015-02-09 08:09:11 | 16143 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: Experiments were conducted to study the significance of difference between samples taken from the surface and interior of a frozen shrimps block, as well as to determine the size of sample necessary to represent the whole block, with respect to bacterial count determination. The results showed that the surface samples and interior samples did not differ significantly at 5% level of significance and that the minimum quantity representative of the block was 21-26 gms in the case of a block weighing about 1300 gms. The procedure adopted for taking the bacterial count was the normal standard plate count method.
    Keywords: Chemistry ; Fisheries ; bacteriological estimation ; frozen pranwns
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 168-170
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  • 10
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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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