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Conference Papers (FP)

Conference Papers (FP)

 

Recent Submissions

  • Ninan, G.; Bindu, J.; Ashok Kumar, K.; Joseph, J. (2003)
    Chilled storage characteristics of farmed Macrobrachium rosenbergii are discussed. Fresh whole samples could be kept in iced storage in acceptible condition for a period of 12 days. The prime quality of the prawns was ...
  • Mathew, P.T.; Nair, K.G.R.; Madhavan, P. (Food and Agriculture Organization, 1995)
    Chitin and chitosan prepared from prawn head and shell waste were incorporated in the diets of albino rats (Wistar strain) in 0.5 % and 1.0% levels and fed for a period of 13 weeks. At the end of the experimental feeding ...
  • Chinnamma, G.; Muraleedharan, V.; Perigreen, P.A.; Gopakumar, K. (Food and Agriculture Organization, 1995)
    Quick frozen mackerel (Rastrelliger kanagurta) stored at -10°C, -20°C and -30°C revealed that, as the storage temperature was lowered, a proportional extension of shelf-life was obtained. Development of rancidity was found ...
  • Prabhu, P V; Balachandran, K K (Central Marine Fisheries Research Institute, Cochin, India, 1981)
  • Chakrabarti, R.; Varma, P.R.G. (School of Industrial Fisheries(2006), 2005)
  • Pandu Ranga Rao, C.C.; Basu, S; Khasim Saheb, D.I.; Chakrabarti, R.; Gupta, S.S. (CMFRI Cochin, 1990)
  • Gopal, T.K.S.; Joseph, J.; Balachandran, K.K.; Govindan, T.K. (Asian Fisheries Society, 1988)
    Fish curry was dispensed in 350 to 400g lots in flexible pouches of size 15 cm x 22cm made from 300 gauge low density polythene (LDPE), 300 cellophane coated on both sides with poly vinylidine chloride and laminated with ...
  • Thomas, F.; Mukundan, M.K.; Varma, P.R.G.; Radhakrishnan, A.G.; Ashraf, P.M. (Society of Fisheries Technologists(India),Cochin, 2003)
    Seafood processing industry requires plentiful supply of potable water. Standards of water applicable to seafood industry in India are Indian Standards IS: 4251and EEC Directive No. 801778/EEC. For exporting seafood to ...
  • Sen, A.; Zynudheen, A.A.; Ravishankar, C.N.; Kumar, K.A.; Badonia, R.; Solanki, K.K. (Fishery Survey of India, Mumbai (India), 2004)
    It is becoming increasingly important to screen for marine pathogens, using diagnostic tests which are both reliable, quick and inexpensive. Conventional procedures of isolating and characterizing micro-organisms are both ...
  • Zynudheen, A.A.; Sen, A.; Ravishankar, C.N.; Kumar, K.A.; Badonia, R.; Solanki, K.K. (Society of Fisheries Technologists(India),Cochin, 1998)
    Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated ...
  • Thankappan, T.K.; George, C.; Nair, K.G.R. (Cochin University of Science And Technology, 1998)
    Several products were prepared with red meat of tuna which is generated as waste during canning of tuna products like wafer, paste, finger, cutlets, etc. on storage studies indicated lesser shelf life due to rancidity ...
  • Chakrabarti, R.; Gupta, S.S.; Rao, C.V.N. (Society of Fisheries Technologists(India),Cochin, 1998)
    Survival rate and damage to skin of Clarius batrachus during live storage in water containing tranquilizer tricaine methane sulphonate (M.S.222) at 0, 40, 50 and 60 ppm were studied. 50 ppm M.S.222 was found ideal for ...
  • Bandyopadhyay, J.K.; Chattopadhyay, A.K. (Society of Fisheries Technologists(India),Cochin, 2002)
    Studies on smoke dried fresh water fish marketed in Sambalpur District of Orissa revealed that the products were of non-uniform quality with widely varying shelf life ranging from 4 to 165 days at ambient temperature. Shelf ...
  • Jose, L.; Raghunath, M.R. (Society of Fisheries Technologists(India),Cochin, 1998)
    Tissue proteinase activity (TPA) in mackerel (Rastrelliger kanagurta) was studied. Extraction of sarcoplasmic fraction from muslce did not completely remove TPA from myofibrillar fraction. With inclusion of sodium dodecyl ...
  • Jayan, K.; Jose, J.; Raghunath, M.R.; Devadasan, K. (Cochin University of Science And Technology, 1998)
    Tamarind (Tamarindus indica) is a traditional culinary additive in India whose preservative effect is generally attributed to its tartaric acid acidulant. The shell of the tamarind fruit is usually discarded. Our report ...
  • Bindu, J.; George, M.A.; Gopal, N.; Edwin, L. (Society of Fisheries Technologists (India), 2010)
    Kerala is a maritime state which supports a well established marine fishing industry. A vibrant traditional fisheries sector survives in the state despite the expansion of mechanisation. The traditional sector has ...
  • Joseph, A.C.; Gopal, T.K.S.; Nambiar, V.N. (Society of Fisheries Technologists(India),Cochin, 1998)
    Storage characteristics of fried fillets of mackerel (Rastrelliger kanagurta) and silver pomfret (Pampus argenteus) packed in pouches of 12 plain polyester laminated with 118 micro LD-HD co-extruded film under vacuum and ...
  • Thankamma, R.; Gopal, T.K.S.; Iyer, T.S.G. (Society of Fisheries Technologists(India),Cochin, 1998)
    Fish paste was prepared by finely grinding textured cooked fish meat, starch, sugar, milk powder, colouring matter and flavour.It was packed in flexible pouches, heat-processed in air-steam pressure in an overpressure ...
  • Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S. (Society of Fisheries Technologists (India), 2010)
    Masmin is a traditional dry product of the Lakshadweep islands. These islands are famous for the pole and line fishing of skipjack tuna using live baits. The surplus tuna caught after local consumption is used for the ...

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