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  • quality control  (10)
  • 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
    Publikationsdatum: 2021-07-03
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; processed fishery products ; canned prawns ; frozen prawns ; quality control ; sensory evaluation ; scalar scoring ; deviation method ; triangular method
    Repository-Name: AquaDocs
    Materialart: 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
    Publikationsdatum: 2021-07-12
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; quality control ; fish processing factories ; recommendations ; practices
    Repository-Name: AquaDocs
    Materialart: 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
    Publikationsdatum: 2021-07-08
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; microbiological analysis ; microbial contamination ; fishery products ; quality control ; methodology
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 95-100
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  • 4
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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
    Publikationsdatum: 2021-07-09
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; seafood ; quality control ; frozen products
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 70-72
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  • 5
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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
    Publikationsdatum: 2021-07-06
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; fishery products ; quality control ; sensory evaluation
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 104-108
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  • 6
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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
    Publikationsdatum: 2021-07-07
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; prawns ; freezing ; frozen storage ; weight loss ; storage effects ; processing fishery products ; quality control ; India
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 133-138
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  • 7
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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
    Publikationsdatum: 2021-07-08
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; fishery products ; quality control ; bacteriology ; frozen products
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 42-44
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  • 8
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    Sampling plans for pre-packed fish and fish products (2021)
    In:  http://aquaticcommons.org/id/eprint/18455 | 12051 | 2015-10-27 16:04:16 | 18455 | Society of Fisheries Technologists, India
    Details
    Publikationsdatum: 2021-07-09
    Beschreibung: An outline is given of a sampling plan for prepacked fish products based on the net weight of the container, which may be used to make the inspection of fish and fish products easier and more effective.
    Schlagwort(e): Fisheries ; packing fishery products ; quality control ; fish inspection
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 140-141
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  • 9
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    Selection of suitable diluents for bacteriological examination of fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18473 | 12051 | 2015-10-30 07:16:40 | 18473 | Society of Fisheries Technologists, India
    Details
    Publikationsdatum: 2021-07-09
    Beschreibung: For raw, iced and frozen samples of fish and prawn, significant difference was observed in total plate counts done with various diluents, the significance level ranging from 5% to 0.1%. For raw fish, N-saline, seawater and quarter strength Ringers' solution gave maximum total plate counts. In the case of iced-fish, n-saline yielded highest total plate counts. For frozen samples, however, peptone water and n-saline gave good recoveries. Trials with suitable combinations of diluents showed that though some of them were as good as the control, namely n-saline, none were superior in any way.
    Schlagwort(e): Chemistry ; fishery products ; quality control ; bacteriology ; diluents
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 40-44
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  • 10
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    Comparison of media and methods for the detection and enumeration of Clostridium perfringens in seafoods (2021)
    In:  http://aquaticcommons.org/id/eprint/18626 | 12051 | 2015-11-05 21:36:40 | 18626 | Society of Fisheries Technologists, India
    Details
    Publikationsdatum: 2021-07-10
    Beschreibung: Three direct plating methods and two most probable number (MPN) procedures were compared for the enumeration of Clostridium perfringens in seafoods the sulfitecycloserine (SC) agar, sulfite-polymyxin-sulfadiazine (SPS) agar, tryptone-sulfite- neomycin (TSN) agar, LS medium MPN procedure and iron milk MPN procedure. Isolates were confirmed as C. perfringens. The two MPN procedures compared very well with the three plating media tested with stock culture of C. perfringens from our laboratory collection and the reference strain NCIB 6125. But in fish samples, the two liquid media were found to be more sensitive and hence the MPN procedure using LS medium for the detection of C. perfringens in seafoods is suggested.
    Schlagwort(e): Fisheries ; microbial contamination ; seafood ; quality control ; methodology ; Clostridium perfringens
    Repository-Name: AquaDocs
    Materialart: article
    Format: application/pdf
    Format: application/pdf
    Format: 62-66
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