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  • Fisheries  (29)
  • canning  (5)
  • Field theory, formal particle theory
  • 2020-2022  (29)
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  • 11
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    Canning of oil sardine (Sardinella longiceps): natural pack (2021)
    In:  http://aquaticcommons.org/id/eprint/18258 | 12051 | 2015-10-16 07:29:34 | 18258 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heatprocessing.
    Keywords: Fisheries ; processing fishery products ; coring ; canning ; Sardinella longiceps
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 151-155
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  • 12
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    On the carotenoid pigments in Indian prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/18316 | 12051 | 2015-10-21 13:34:59 | 18316 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Changes occurring in carotenoid pigments of prawns during different types of processing and storage has been a matter calling for a scientific solution for which knowledge of their fundamental nature is essential. A detailed account of the methods employed in isolating the individual pigments and the results achieved in their identification are presented in this paper.
    Keywords: Fisheries ; prawns ; processing fishery products ; storage effects ; carotenoids ; pigments
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 121-125
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  • 13
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    Studies on blue discolouration in canned body meat of crab (Scylla serrata) (2021)
    In:  http://aquaticcommons.org/id/eprint/18365 | 12051 | 2015-10-22 05:55:52 | 18365 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: Blue discolouration met with in the canned body meat of crab (Scylla serrata) was due to copper content exceeding 1.8 to 2.0 mg/100g on dry weight basis. Bleeding the cleaned carcasses of crab thoroughly in running water brought down the copper content below this level and blue discolouration prevented. Addition of copper ions to the thoroughly bled crab meat to raise the copper content above this level caused discolouration. The incidence of blue discolouration was independent of the freshness of the animals used. Citric acid in high concentration prevented blueing to some extent, but is not advisable as texture and flavour were adversely affected.
    Keywords: Fisheries ; Scylla serrata ; crabs ; quality control ; canned products ; storage effects ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 117-122
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  • 14
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    Improving the acceptability of canned mackerel tuna (Euthynnus affinis) (2021)
    In:  http://aquaticcommons.org/id/eprint/18382 | 12051 | 2015-10-22 06:30:38 | 18382 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: Methods for improving the colour and flavour of canned mackerel tuna (Euthynnus affinis) and modifications in the canning process are reported.
    Keywords: Fisheries ; processing fishery products ; canned products ; Euthynnus affinis
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 59-60
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  • 15
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    Canning of edible oyster meat (2021)
    In:  http://aquaticcommons.org/id/eprint/18433 | 12051 | 2015-10-23 18:45:23 | 18433 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Results of experiments carried out on canning edible oyster (Crassostrea madrasensis) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing.
    Keywords: Fisheries ; food technology ; canning ; processing fishery products ; Crassostrea madrasensis
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 47-50
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  • 16
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    Improvement in quality and shelf-life of whole dried prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/18714 | 12051 | 2015-11-10 23:08:29 | 18714 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-11
    Description: A simple and effective method is suggested to improve the quality and shelf-life of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10% brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TVBN) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelf-life around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.
    Keywords: Fisheries ; dried products ; storage life ; quality control ; Metapenaeus dobsoni
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 117-119
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  • 17
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    Tin coating requirements in fish cans (2021)
    In:  http://aquaticcommons.org/id/eprint/18823 | 12051 | 2015-11-17 17:16:31 | 18823 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-12
    Description: Prawn, crab and clam meat were processed in experimental ca s having reduced internal tin coating of 5.6 GSM. Conventional cans having 11.2 GSM tin coating were used as control. Results showed that experimental cans behaved normally when used for canning prawns, provided the lacquer film was perfect with no exposure of metal. When there was a discontinuity in lacquer film exposing the metal blackening took place in such areas. Areas subjected to severe strains like the lock seam side and expansion rings on can ends were found to be more prone to blackening. Experimental cans were found unsuitable for canning crab meat or clam meat because in both cases the can wall as well as the contents underwent discoloration, in all cases.
    Keywords: Fisheries ; containers ; coating materials ; canned products ; processed fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 33-35
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  • 18
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    A review on oil sardine 1. Distribution, preservation and transportation (2021)
    In:  http://aquaticcommons.org/id/eprint/18249 | 12051 | 2015-11-14 12:51:31 | 18249 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Oil sardine (Sardinella longiceps) is widely reported from the Indian Ocean and southeast Asia coasts. It is found, with other less important spp of Sardinella, around both coasts of India. Landings have shown wide variations from yr to yr. Figures were 7412 tons in 1956 and 301,641 tons in 1968. Various possible reasons for this are noted. The main fishery is concentrated in coastal waters 12-15 km from shore in waters up to 15 m deep. The gears used are mostly seine nets. Though the fish has a good protein value, its prices do not compare well to other fish, often due to handling and preservation difficulties. Problems encountered during preservation and transportation of the fish are considered. These include bursting and rancidity.
    Description: Pt. 2: Preservation by canning, curing and smoking. Fishery Technology, 11(2), pp. 93-101. - Pt. 3: Oil and meal industry. Fishery Technology, 11(2), pp. 102-107.
    Keywords: Fisheries ; sardinella longiceps ; landing statistics ; geographical distribution ; fish handling ; storage effects ; fisheries
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 88-92
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  • 19
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    Processing aspects of Indian mackerel: a review (2021)
    In:  http://aquaticcommons.org/id/eprint/18308 | 12051 | 2015-10-21 13:22:32 | 18308 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Indian mackerel belongs to the family Scombridae and the genus Rastrelliger. The Indian mackerel, Rastrelliger kanagurta (Cuvier), is a pelagic shoaling fish widely distributed in the Indo Pacific region with maximum abundance in Indian coasts. Another species, R. brachysoma (Bleeker), also is reported from the Andamans in Indian waters. However, the former is the species that supports the fishery in India (Nair, 1970).
    Keywords: Fisheries ; mackerels ; Rastrelliger kanagurta ; Rastrelliger brachysoma ; processing fishery products ; processing methods ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 81-87
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  • 20
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    Canning of smoked sardine (2021)
    In:  http://aquaticcommons.org/id/eprint/18333 | 12051 | 2015-10-21 15:57:45 | 18333 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.
    Keywords: Fisheries ; oil sardines ; Sardinella longiceps ; smoking ; canning ; processing methods ; storage methods ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 49-52
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