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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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    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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  • 3
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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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  • 4
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    Utilization of sardines (2021)
    In:  http://aquaticcommons.org/id/eprint/18215 | 12051 | 2015-10-14 05:55:14 | 18215 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: Oil sardine Sardinella longiceps stands out as the single largest pelagic fishery in India contributing to about 30% of total marine fish landings. Commensurate with the volume of the fishery, efforts at proper utilization of the fish by processing into canned and frozen products or by distributing in fresh state to internal consuming centres by quick transport have remained rather very poor. The paper presents the problems and prospects with regard to the utilization of the fish on the above lines. Results of investigations made at C.I.F.T. on the utilization of sardine body oil into industrially useful products such as factice, vehicle for paints, additive in lubricating oil and base for printing ink have also been discussed.
    Description: Paper presented at the symposium "The pelagic fisheries resources of the seas around India", Cochin, 13th December 1972.
    Keywords: Fisheries ; Sardinella longiceps ; processing fishery products ; canning ; freezing ; quality control ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 44-51
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  • 5
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    A review on oil sardine 2. Preservation by canning, curing and smoking (2021)
    In:  http://aquaticcommons.org/id/eprint/18250 | 12051 | 2015-11-14 12:51:06 | 18250 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Commercial canning of oil sardine (Sardinella longiceps) in India is a relatively new procedure. Although 7 firms are engaged in canning this compares poorly with the abundance of the fish. There are often wide variations in the quality of the canned fish and important chemical and physical variations occur in the product once canned. A description of the canning process is given, and production figures compared to those of other countries. Production figures for 1965 to 1969 are given. These show that production increased from 1.2 to 1.5 million cans, but that there was a peak in 1967 when 3.2 million can s were produced. Exports of canned marine fish by country, and production of caned sardine by country from 1965 to 1970 are tabulated. The types of containers used and the feasibility of exporting canned fish are considered. Finally, the preparation of cured and smoked products is discussed briefly.
    Description: Pt. 1: Distribution, preservation and transportation. Fishery Technology, 11(2), pp. 88-92. - Pt. 3: Oil and meal industry. Fishery Technology, 11(2), pp. 102-107.
    Keywords: Fisheries ; Sardinella longiceps ; utilization ; fishing methods ; preservation ; processing fishery products ; quality control ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 93-101
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  • 6
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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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  • 7
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    Utilization of the fish waste self-brine of fish curing industry as farm fertilizer (2021)
    In:  http://aquaticcommons.org/id/eprint/18323 | 12051 | 2015-10-21 13:41:44 | 18323 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Large quantities of self-brine accumulating in curing tanks during the process of commercial fish salting is mostly wasted at present. This liquor exuded from the fish during the process of salting contains considerable amounts of soluble proteins and minerals. Due to the presence of organic matter the self-brine quickly putrefies causing nauseating smell. This renders the whole surroundings insanitary and often leads to health hazards to neighboring localities. Any economic method of utilising this waste brine and converting it into some useful product will be a tangible help to the fish curing industry. Hence, a method is given for converting this waste self-brine into a cheap and efficient fertilizer.
    Keywords: Fisheries ; fish waste ; utilization ; fertilizers
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 156-158
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  • 8
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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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  • 9
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    Quality characteristics of cured fish of commerce (2021)
    In:  http://aquaticcommons.org/id/eprint/18666 | 12051 | 2015-11-10 19:29:35 | 18666 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-10
    Description: A survey was conducted at the fish curing yards at Shakthikulangara (Quilon), fish market at Vizhinjam, fish curing yards, fish market as well as dry fish godowns in and around Tuticorin. A total of 23 samples of different varieties of fishes collected from the markets and curing yards and 8 samples of anchovies collected from different godowns at Tuticorin were analysed to evaluate the quality and extent of fungal and insect infestation. Samples were analysed for proximate composition and estimated their water activity. About 70% of the 23 samples of different varieties of fish were found to be unfit for consumption and 12.5% of the samples of anchovies were found to be infested with beetle, after 3 weeks of storage after collection from these centres.
    Keywords: Fisheries ; fish spoilage ; quality control ; cured products ; Vizhinjam ; Kerala ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 54-57
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  • 10
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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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