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  • 1
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    Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/16234 | 12051 | 2015-02-13 08:51:13 | 16234 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-01
    Description: In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.
    Keywords: Fisheries ; Metapenaeus dobsoni ; prawns ; storage methods ; blanching ; drying ; processing fishery products ; biochemical composition ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 85-88
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  • 2
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    Preliminary studies on the effect of irradiation as a means of preservation of fish and shellfish (2021)
    In:  http://aquaticcommons.org/id/eprint/16325 | 12051 | 2015-03-10 15:06:31 | 16325 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: Preliminary investigations on the effect of irradiation oncommercially important fish and shell fish like silver pomfret, Bombay duck and prawns were conducted. Irradiated samples had an extended storage life compared to their respective controls even though yellowish or brownish discoloration occurred earlier in irradiated fish. Irradiation enhanced the rate of drip formation. Brine treatment prior to irradiation retarded this rate. Pre-blanching was found to further extend the storage life of irradiated fish.
    Keywords: Fisheries ; irradiation ; temperature effects ; storage effects ; processing fishery products ; silver pomfrets ; bombay ducks ; prawns ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 153-163
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  • 3
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    Seasonal variation in the chemical composition of pomfrets. Pt. 1. Black pomfret (Parastromateus niger) (2021)
    In:  http://aquaticcommons.org/id/eprint/16301 | 12051 | 2015-06-24 13:22:04 | 16301 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: Seasonal variations in proximate composition of the different parts such as head, middle, tail and skin of black pomfret (Parastromateus niger) are reported over three years on monthly basis. The lean and fatty conditions of fish are discussed on the basis of spawning period, food and feeding activity, size group appearance and the gonadal maturity of the pomfret.
    Keywords: Biology ; chemical composition ; fatty acids ; reproductive cycle ; black pomfrets ; Parastromateus niger ; commercial fisheries ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 113-122
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  • 4
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    A note on proximate composition of tuna fish paste from Minicoy (2021)
    In:  http://aquaticcommons.org/id/eprint/16161 | 12051 | 2015-02-08 09:51:26 | 16161 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: An indigenous method of preparing fish paste from Tuna, exclusively practiced in Minicoy islands is described. Detailed proximate analysis data of the product is presented and it has been compared with the values obtained for similar products of foreign countries. A chromatographic study is also carried out for essential amino acids and also with special reference to detecting any possibilities of histamine poisoning, especially in view of the reported high values of histidine in tuna meat. However, free histamine is not detected in the sample.
    Keywords: Fisheries ; amino acids content ; fish paste ; tuna ; fish products ; Minicoy island ; Lakshadweep ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 106-108
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  • 5
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    Studies on shark liver oil and its residue (2021)
    In:  http://aquaticcommons.org/id/eprint/16225 | 12051 | 2015-02-12 15:30:25 | 16225 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-01
    Description: Seasonal variation in oil and moisture contents and vitamin A potency of oil in livers from different species of sharks landed at Veraval coast were studied. Values of moisture, protein, ash and vitamins in defatted liver residue were determined.
    Keywords: Fisheries ; elasmobranchii ; shark utilization ; shark fisheries ; liver oils ; fish oils ; fishery products ; Veraval ; Gir Somnath Ditrict ; Gujarat ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 21-27
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  • 6
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    Studies on the storage behaviour of laminated and commercial Bombay duck (2021)
    In:  http://aquaticcommons.org/id/eprint/16323 | 12051 | 2015-03-28 15:06:26 | 16323 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: A modified method for the preparation of laminated Bombay duck is presented. Investigation was carried out to find out an effective chemical to control the discoloration of dried laminated Bombay duck. Among various chemicals tried, NDGA and BHT were found to have considerably retarded the discoloration and extended the storage life of the product. Attempt was also made to suggest the optimum humidity level for the proper storage of the commercially dried fish. It was found that a level of about 65% R. H. provided maximum storage life to commercial product.
    Keywords: Fisheries ; storage effects ; discolouration ; Harpadon nehereus ; Bombay ducks ; crude dried products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 140-147
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  • 7
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    Comparative studies on the canning properties of pomfrets and hilsa (2021)
    In:  http://aquaticcommons.org/id/eprint/16476 | 12051 | 2015-03-28 14:16:45 | 16476 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Fresh silver pomfret, black pomfret and hilsa were canned at absolutely fresh and iced conditions and the qualities of the final products were studied comparatively in relation to the initial quality of the raw materials. Under identical conditions a maximum quantity of cook-drip and nitrogen contents were found to be lost in black pomfret and minimum in hilsa. Silver pomfret and black pomfret iced for 3 days gave fairly good products on canning while hilsa came out only as a satisfactory product on canning after the same ice storage period of the raw material.
    Keywords: Fisheries ; processing fishery products ; canned fish ; ice storage ; storage effects ; Pampus argenteus ; Parastromateus niger ; Hilsa toli
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 58-66
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  • 8
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    Studies on smoking of eel fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/16491 | 12051 | 2015-03-27 08:52:18 | 16491 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.
    Keywords: Fisheries ; Muraenesox talabonoids ; smoked products ; processing fishery products ; fish fillets ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 169-176
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  • 9
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    Some aspects of curing of sharks and rays (2021)
    In:  http://aquaticcommons.org/id/eprint/16193 | 12051 | 2015-02-10 08:00:38 | 16193 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: A simple method for eliminating urea almost completely from elasmobranch muscle consists in desalting the initially salted muscle in 5% brine. The initial salting removes about 58% of the urea, which occurs to the extent of 5.8 to 7.5% D.W.B. in the fresh muscle, and the desalting further reduces the urea content to negligible quantities (0.2%).
    Keywords: Fisheries ; cured products ; sharks ; rays ; skates ; elasmobranch fishes ; processing fish products ; conservation
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 193-197
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  • 10
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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
    Publication Date: 2021-07-12
    Description: 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.
    Keywords: Fisheries ; quality control ; fish processing factories ; recommendations ; practices
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 62-66
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