Browsing Popular Articles (QAM) by Issue Date

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Quality control research on Indian fishery products

Pillai, V.K. (1964)
Some factors controlling the quality of frozen and canned fishery products

Pillai, V.K. (1966)
Prevention of can interior blackening with particular relation to prawn

Chaudhuri, D.R. (1969)
Non-protein nitrogen compounds in fish muscle- their distribution and functions in the fish body and significance in quality control

Govindan, T.K. (All India Food Preservers Association, 1970)

The most important factor for which fish is very highly esteemed and of which it is cheap, universal and significant natural source is the protein, which along with varying amounts of fat and non-protein compounds constitutes ...
An antiseptic ointment for better hygiene of prawn handlers

Iyer, T.S.G. (Seafood Exporters Association of India, 1973)

An antiseptic ointment developed to prevent lesions/skin eruptions on the palms of workers engaged in processing work
Essentials of fish plant sanitation

Iyer, T.S.G. (1973)
Objective tests for fish quality

Govindan, T.K. (1974)
Preparation of an instant deodorant for fish processing industry

Cyriac Mathen; Joseph, A.C.; Francis Thomas (1976)
Water in Seafood Processing

Thoams, F.; Mathen, C. (Sea Food Exporters Association of India, 1979)

Quality requirements of water used in India for processing seafoods are discussed in detail, with emphasis on physical, chemical, bacteriological and biological characteristics. Existing standards and specifications are ...
Improved yield in canning of prawns

Cyriac Mathen; Francis Thomas; Varma, P.R.G. (1980)
A sample and rapid method for the estimation of chlorine in process water

Joseph, A.C.; Cyriac Mathen; Francis Thomas; Iyer, T.S.G. (1984)
A simple and rapid method for the estimation of chlorine in process water.

Joseph, A.C.; Mathen, C.; Francis, T.; Iyer, T.S.G. (Sea Food Exporters Association of India, 1984)

A piece of filter paper, impregnated with a reagent, was used to estimate the Cl content (5-500 p.p.m.) of process water used at different stages of seafood processing. The reagent comprises potassium iodide 1g, glacial ...
Net weight of prawns in frozen blocks and its determination

Cyriac Mathen; Francis Thomas (1986)
Freezing time and thawing losses of block frozen shrimp meat

Francis Thomas; Cyriac Mathen (1987)
Prevention of black spot in deep sea lobsters

Joseph, J.; Perigreen, P.A.; Gopakumar, K. (J.V.H Dixitala, 1988)

This article deals with the problem of black discolouration and suggests possible remedies under the existing condition.
Diversification in frozen fish export from Gujarat

Badonia, R.; Sankar, T.V.; Nair, P.G.V. (1988)
Observation on water and ice quality used for fish processing in Veraval

Badonia, R.; Ramachandran, R. (1988)
Collection of water samples for analysis with special reference to fish processing

Francis Thomas; Cyriac Mathen (CIFT, 1988)
Cadmium content in cuttlefish and squid

Lakshmanan, P.T. (J.V.H Dixitala, 1989)

In view of the stringent international standards prescribed for seafoods, the Central Institute of Fisheries Technology, Cochin has undertaken an exhaustive study on the distribution of cadmium content in processed fishery ...
Technique evolved to improve colour and texture of frozen squid and cuttle fish

Lakshmanan, P.T. (CIFT, 1990)

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