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  • 1
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    New method for the determination of capsaicin by using multi-band thin-layer chromatography (1977)
    Elsevier
    Details
    Publication Date: 1977-01-01
    Print ISSN: 0021-9673
    Electronic ISSN: 1873-3778
    Topics: Chemistry and Pharmacology
    Published by Elsevier
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    New method for the determination of capsaicin by using multi-band thin-layer chromatography
    Amsterdam : Elsevier
    Journal of Chromatography A 144 (1977), S. 149-152 
    Details
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0021-9673(77)80021-6
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    Paper (German National Licenses)
    Fulltext
  • 3
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    Evaluation of chemical tests for the quality of prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/16179 | 12051 | 2015-02-09 07:35:49 | 16179 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.
    Keywords: Chemistry ; Fisheries ; chemical properties ; quality control ; Penaeus indicus ; processing fishery products ; cold storage ; storage effects
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 102-108
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  • 4
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    Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16190 | 12051 | 2015-02-10 07:56:55 | 16190 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: Fresh Bombay ducks and Bombay ducks dried (a) without any pre-treatment or (b) after brining with NaCl solutions of 15% and 7.5% concentrations for 18 hours were analyzed for moisture, ash, minerals, vitamins, fat, free fatty acids, peroxide value, thiobarbituric acid value, total protein, total amino nitrogen, soluble proteins and trimethylamine contents. All the dried samples were stored in (a) tightly closed tin containers or (b) polythene bags and analyzed for the above mentioned constituents every 1½ months. It was observed that brining did not exercise any marked influence on keeping properties. Organoleptic observations showed that fish stored in tin containers kept better and longer than those stored in polythene bags.
    Keywords: Biology ; Chemistry ; chemical composition ; Harpodon nehereus ; Bombay ducks ; nutritive value ; storage methods
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 170-179
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  • 5
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    Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish (2021)
    In:  http://aquaticcommons.org/id/eprint/16480 | 12051 | 2015-03-27 08:38:19 | 16480 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.
    Description: Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage. Fishery Technology, 7(2), pp. 146-149. - Pt. 3. Effect of freezing, glazing and frozen storage on the b-vitamins and essential minerals present in the fish flesh. Fishery Technology, 7(2), pp. 158-163.
    Keywords: Fisheries ; bacteria load ; Subtilis mesentericus ; resistant bacteria ; ice storage ; storage effects ; freezing ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 86-90
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  • 6
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    Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh (2021)
    In:  http://aquaticcommons.org/id/eprint/16489 | 12051 | 2015-03-27 08:50:28 | 16489 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.
    Description: Pt. 1. Bacteriology of fresh, frozen and glazed fish. Fishery Technology, 7(1), pp. 86-90. - Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage. Fishery Technology, 7(2), pp. 146-149.
    Keywords: Fisheries ; storage effects ; freezing ; glazing ; frozen storage ; processing fishery products ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 158-163
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  • 7
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    Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16486 | 12051 | 2015-03-27 08:47:14 | 16486 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.
    Description: Pt. 1. Bacteriology of fresh, frozen and glazed fish. Fishery Technology, 7(1), pp. 86-90. - Pt. 3. Effect of freezing, glazing and frozen storage on the b-vitamins and essential minerals present in the fish flesh. Fishery Technology, 7(2), pp. 158-163.
    Keywords: Fisheries ; Stomateus cinereus ; Cybium commersonii ; storage effects ; discolouration ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 146-149
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  • 8
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    Preservation of prawns with chemicals (2021)
    In:  http://aquaticcommons.org/id/eprint/16180 | 12051 | 2015-02-09 07:37:24 | 16180 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: The preservation of prawns with boric acid, dipotassium hydrogen phosphate, sodium bisulphite, ascorbic acid, citric ascorbic acid mixture, acronise pd, foromycin and penicillin have been investigated. Acronise pd, foromycin and citric ascorbic acid mixture in the order named proved the most effective inhibitors of growth of the natural mixture flora at temperatures between -18°C and 28°C; while foromycin inhibited yeast growth and sodium bisulphite and boric acid retarded melanosis. Acronise pd caused marked inhibition of bacterial growth in 5 to 50 per ml concentration, when used as an immersion medium for 10 to 15 minutes. The other chemicals used exerted a less intense action or were without any effect.
    Keywords: Chemistry ; Fisheries ; chemical properties ; quality control ; Penaeus indicus ; processing fishery products ; cold storage ; storage effects ; chemicals ; food additives
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 109-114
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  • 9
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    Bacterial flora of marine fish doma (Sciaenoids) (Small spp.) from Bombay coast (2021)
    In:  http://aquaticcommons.org/id/eprint/16206 | 12051 | 2015-02-10 08:12:54 | 16206 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: Marine fish doma (Sciaenoids) (Small spp.) from Bombay coast was studied for total bacterial counts on the surface and gut. Large number of Micrococcus species (77.4%) was found whereas few species from Achromobacter, Bacillus, Bacterium, Flavobacter, Pseudomonas and Sarcina were noted.
    Keywords: Biology ; bacterial diseases ; Micrococcus ; Flavobacter ; Pseudomonas ; Sarcina ; Achromobacter ; Bacillus ; Bacterium ; marine fish doma ; Sciaenoids ; coastal waters ; Bombay ; Maharashtra ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 26-29
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  • 10
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    Chemical composition of Sepia orientalis and Loligo vulgaris (2021)
    In:  http://aquaticcommons.org/id/eprint/18199 | 12051 | 2015-10-14 05:25:19 | 18199 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: The chemical constituents of Sepia orientalis and Loligo vulgaris weighing between 200-300g have been studied. It has been found that these species could be classed as high protein and low fat food and that these are good sources of calcium, phosphorus, iron and moderate amounts of B-group vitamins.
    Keywords: Chemistry ; Sepia orientalis ; Loligo vulgaris ; chemical composition ; physiology
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 122-125
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