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  • 1
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    Preparation of prawn pickle and its storage characteristics (2021)
    In:  http://aquaticcommons.org/id/eprint/16579 | 12051 | 2015-04-08 18:54:06 | 16579 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.
    Keywords: Fisheries ; pickling ; prawn ; clams ; mussels ; shellfishes ; fishes ; processing fishery products ; storage methods ; storage effects ; organoleptic characteristics
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 105-111
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  • 2
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    Frozen storage characteristics of cultured Macrobrachium rosenbergii (de Man) (2021)
    In:  http://aquaticcommons.org/id/eprint/16578 | 12051 | 2015-04-08 18:54:17 | 16578 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: Cultured Macrobrachium rosenbergii (Scampi, about 30 g each) in headless shell-on form was individually quick frozen in a spiral freezer. The frozen samples were glazed and packed in polythene bags, which were further packed in master carton and stored at -18°C. Samples were drawn at regular intervals and subjected to biochemical, bacteriological and organoleptic analysis to study its storage characteristics. The data on the above parameters showed that the samples were in prime acceptable condition when stored up to 23 weeks. No appreciable change in colour and odour was noticed in the raw muscle. Afterwards, organoleptic evaluation of the cooked muscle revealed slight change in the flavour. Texture also appeared little tougher. These changes in organoleptic characters were well supported by the biochemical bacteriological changes in the muscle.
    Keywords: Fisheries ; Macrobrachium rosenbergii ; freezing ; storage effects ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 101-104
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  • 3
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    Ice storage characteristics of cultured silver carp (2021)
    In:  http://aquaticcommons.org/id/eprint/16529 | 12051 | 2015-04-03 07:10:54 | 16529 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-06
    Description: Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:1) in a plywood box insulated with one inch thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life in good acceptable form. Alpha-amino nitrogen, non-protein nitrogen and pH values showed no positive correlation as spoilage index. Total volatile base nitrogen was not high at the end of the storage period although the fish became unacceptable during the period. There was steep decrease in total bacterial count during initial stages of storage and then increased steadily on further storage. Organoleptic evaluation of raw and cooked meat revealed that fish was in good acceptable form up to 14 days in ice.
    Description: Paper presented at the National Symposium on Aquacrops, 16-18 November 1994, Versova, Bombay (India)
    Keywords: Fisheries ; Hypopthalmichthys molitrix ; silver carps ; ice storage ; storage effects ; processing fishery products ; biochemical composition ; freshwater fishes ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 123-129
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  • 4
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    Ice storage characteristics of cultured Macrobrachium rosenbergii (de Man) (2021)
    In:  http://aquaticcommons.org/id/eprint/16563 | 12051 | 2015-04-08 18:58:26 | 16563 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-06
    Description: Cultured Macrobrachium rosenbergii (Scampi; 30-40 g) in headless shell-on form was stored in ice (Prawn:ice=1:2) in a plywood box insulated with 2 cm thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The prime quality life of prawns in ice was found to be 8 days followed by a phase of lowered quality, but still acceptable till the end of 13 days.
    Keywords: Fisheries ; Macrobrachium rosenbergii ; ice storage ; storage life ; storage effects
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 55-63
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  • 5
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    Studies on the ice storage characteristics of blood clam Anadara granosa meat (2021)
    In:  http://aquaticcommons.org/id/eprint/18424 | 12051 | 2015-10-23 19:43:19 | 18424 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Ice-storage study of blood clam (Anadara granosa) meat in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the amenability of the meat to icing. Changes in moisture, total protein, non-protein nitrogen, α amino nitrogen, total volatile base nitrogen, glycogen, free fatty acid, peroxide value, total bacterial count and coliform count were followed every day. The raw and cooked meat were also subjected to organoleptic evaluation. The study showed that the clam meat can be ice-stored in very good condition out of contact with ice in polyethylene packets for 4 days and in direct contact with ice for 2 days.
    Keywords: Fisheries ; storage effects ; quality assurance ; freezing storage ; Anadara granosa
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 6-10
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  • 6
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    Studies on the effect of leaching on the quality of ice-stored fish (2021)
    In:  http://aquaticcommons.org/id/eprint/18491 | 12051 | 2015-10-30 07:36:24 | 18491 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: A comparative ice storage study of milk fish (Chanos chanos) in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the effect of leaching on quality of ice-stored fish. It was observed that the leaching effect was more significant on TVN and NPN than that on cc amino nitrogen components while there was very little effect on bacterial load. It is concluded that under similar conditions of icing, fish out of contact with ice will have longer shelf life and more acceptability than the fish preserved in contact with ice.
    Keywords: Fisheries ; storage effects ; cold storage ; quality control ; fish storage ; Chanos chanos
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 105-108
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