Modern fishing is one of the most energy intensive methods of food production. Motorized and mechanized fishing operations are dependent on fossil fuel which are non-renewable and limited. The First International ...

The paper gives an account of factors controlling the drained weight in canned prawn.The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific ...

Results of the studies carried out to elucidate the factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products are reported. The effect of particle ...

The bacterial quality of a processed food material depends , to a great extent, on the sanitary conditions of the processing unit. the necessity for a bacterium that will indicate the extent of sanitation had long been ...

A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive ...

Present limit of Faecal streptococci as 1 001g . i n fresh frozen shrimp was found to be too strict a standard for commercially prepared products . Statistical analysis of the data collected indicates that fixing the ...

Enterotoxin A,B,C,D and E producing strains of Staphylococcus were innoculated into dressed Barracuda fish (Sphyraena sp.) salted(3:1) for 48 h and dried in the sun for 3 days. The total bacterial count, S. aureus count ...

The result of study on fatty acid composition of anchoviella and thrissocilers show that the polyunsaturate fatty acids,eicosapentaenoic acid and docosahexaenoic acid are the two major fatty acids in the phospolipid fraction ...

The fatty acid composition of the body fat of 11 species of marine fish was determined. Lipids were found to be rich in 20:5 and 20:6 polyunsaturated fatty acids, 18:1 a generally the dominating monounsaturated acid and ...