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  • 1
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    Preparation of mussel marinade (2021)
    In:  http://aquaticcommons.org/id/eprint/18842 | 12051 | 2015-11-17 22:29:14 | 18842 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-12
    Description: A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.
    Description: Alternative name spelling: George Joseph, K.
    Keywords: Fisheries ; Perna viridis ; processing methods ; fish marinades ; quality control ; Kerala ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 119-121
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  • 2
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    Quality of cured fish on the west coast: comparative study with the IS specifications (2021)
    In:  http://aquaticcommons.org/id/eprint/18851 | 12051 | 2015-11-17 23:55:42 | 18851 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-12
    Description: Moisture and salt content in cured fish products from various centres on the west coast of India are compared. The moisture contents varied in samples from different centres, whereas the salt content remained more or less uniform. The deviations from the Indian standard specification were highly significant in both cases. The high mean moisture values and low salt values with respect to accepted standards are indicative of the improper drying and poor salting.
    Keywords: Fisheries ; standards ; quality control ; cured products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 30-32
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  • 3
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    Preparation of Masmin: an improved method (2021)
    In:  http://aquaticcommons.org/id/eprint/18096 | 12051 | 2015-10-02 15:40:23 | 18096 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: An improved method for the preparation of Masmin the traditional smoked tuna of the Lakshadweep is described.
    Keywords: Fisheries ; Euthynnus affinis ; masmin ; smoked products ; quality control ; processing fishery products ; methodoloy ; Lakshadweep ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 99-101
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  • 4
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    Studies on Colombo-curing of mackerel (Rastrelliger kanagurta) (2021)
    In:  http://aquaticcommons.org/id/eprint/18287 | 12051 | 2015-10-18 11:16:58 | 18287 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc.
    Keywords: Fisheries ; curing ; Rastrelliger kanagurta ; processing methods ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 145-150
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  • 5
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    Pickled products from green mussel (2021)
    In:  http://aquaticcommons.org/id/eprint/18378 | 12051 | 2015-10-22 06:26:30 | 18378 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: Methods of preparing different types of delicious ready to serve pickled products from green mussel (Perna viridis) and a comparative study of their storage characteristics are reported. Of the three types of products, namely, dried and pickled, fried and pickled and light smoked and pickled, the last one had the best shelf life. The optimum conditions of drying and smoking for preparing such type of pickles are also reported.
    Keywords: Fisheries ; storage life ; processing fishery products ; cured products ; Perna viridis ; green mussels
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 41-43
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  • 6
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    Preparation of lime from mussel shelf waste (2021)
    In:  http://aquaticcommons.org/id/eprint/18456 | 12051 | 2015-10-27 16:09:15 | 18456 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: A process is described for the utilisation of mussel shell wastes by their conversion into lime, which may be used for white washing and plastering.
    Keywords: Fisheries ; waste utilization ; shells ; mussel culture ; Perna viridis
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 142
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  • 7
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    Quality of cured fish from the Maharashtra coast (2021)
    In:  http://aquaticcommons.org/id/eprint/18715 | 12051 | 2015-11-10 23:13:47 | 18715 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-11
    Description: Chemical, bacteriological and organoleptic characteristics of sun dried/dry salted fish collected from five major centres of coastal Maharastra [sic] are reported. Wide variations are seen in the quality of the different samples. In dry salted products, moisture ranged from 16.17 to 46.58%; salt from 5.18 to 22.75%; acid insoluble ash from 1.0 to 6.8%. In sun dried samples moisture varied from 16.15 to 39.51% and acid insoluble ash from 0.42 to 2.82%. The sun dried samples, though no salt was used in the process, showed fairly good amount of salt.
    Keywords: Fisheries ; quality control ; cured products ; Maharashtra ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 120-123
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  • 8
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    Quality of cured fishery products from Malabar and Kanara coasts (2021)
    In:  http://aquaticcommons.org/id/eprint/18419 | 12051 | 2015-10-23 11:38:51 | 18419 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Results of chemical, bacteriological and organoleptic quality studies of cured fishery products of commerce collected from six major fish curing centres on the west coast of India are presented. 77.12% of the samples had moisture above 35%, 97.18% showed salt content below 25% and all samples had acid insoluble ash above 1.5%. 42.32% gave standard plate counts above 10,000 and 45.77% were contaminated with 'Red' halophiles. The major defects in curing were imperfect cleaning, inadequate salting and unhygienic conditions of processing.
    Keywords: Fisheries ; quality control ; processing fishery products ; cured products ; Malabar ; Kerala ; Karnara ; Karnataka ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 118-122
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  • 9
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    Preparation of mussel meat by drying (2021)
    In:  http://aquaticcommons.org/id/eprint/18418 | 12051 | 2015-10-23 11:39:26 | 18418 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.
    Keywords: Fisheries ; drying ; storage life ; Perna viridis
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 115-117
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  • 10
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    Antioxidant effect of betel leaf extract on dry-cured fish (2021)
    In:  http://aquaticcommons.org/id/eprint/18431 | 12051 | 2015-10-23 18:51:27 | 18431 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: The effect of betel leaf (Piper betle Linn.) extract on control of autoxidation of fat in dry fish has been studied. Oil sardine has been selected for experiments since it contains very high amount of fat. The treatments were given with 5% (w/v) betel leaf extract in water at different stages of salt curing. FFA, PV and TVN values of the samples were determined periodically to assess the keeping quality and autoxidation. The sample, prepared by dipping the fish in the extract immediately after salting and then drying as usual, was found to have better keeping qualities.
    Keywords: Chemistry ; Fisheries ; Piper betle ; betel ; leaf ; antioxidants ; quality assurance ; curing ; Sardinella longiceps
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 37-40
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