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Observations on some aspects of spoilage in fresh and frozen prawns

Sastri, P. V. K.; Nair, M. R. (1961)
On some aspects of quality of cooked frozen prawns

Pillai, V. K.; Lekshmy, A. (1961)

Control measures to maintain quality in processing prawns have been discussed in the paper.
Spoilage of prawns at 0 degree Celcius and its assessment by chemical and bacteriological tests

Velankar, N.K,; Govindan, T.K.; Appukuttan, P.N.; Iyer, K.M. (CMFRI, 1961)

Studies on the spoilage of iced prawns and its assessment by objective tests were reported earlier (Velankar and Govindan, 1959). These studies revealed that considerable losses of 'extractives'such as the free amino-acids ...
Control of mould growth and reddening in salted and dried mackerel

Rao, S. V. S.; Valsan, A. P. (1962)

Propionic acid at a concentration level of 4 per cent has been sug, gested as an effective chemical preservative for salt and dried mackerel. Mould growth and reddening can be brought under control even up to 62 weeks ...
Storage behaviour of salted and dried fish in relation to humidity conditions

Rao, S.V.S.; Valsan, A.P.; Kandoran, M.K. (Indian Council of Agricultural Research, 1962)

Apart from studying the general keeping quality of dry salted fish stored under different relative humidities with particular reference to the onset of spoilage caused by moulds and red halophiles, an attemt to determine ...
Studies on quality of dry prawn

Lekshmy, A.; Govindan, T.K.; Pillai, V.K. (Indian Council of Agricultural Research, 1962)

The present study is aimed at collecting data on the variations in the quality of commercial samples of dry prawn and studying in detail the effect of moisture variations on the quality and shell life of the products during ...
An improvement in the chemical preservation of cured fish products

Valsan, A.P. (Indian Council of Agricultural Research, 1963)

In this preliminary note, the salient features of the improvement in chemical preservation of fish are discussed.
Assessment of quality of ice-stored prawns

Govindan, T. K. (1964)
On a new colour reaction for the detection of trimethylamineoxide

Rao, S. V. S.; Valsan, A. P. (1964)
Quality control research on Indian fishery products

Pillai, V.K. (1964)
Some observations on the protein quality of fish meal prepared by wet and dry reduction methods

Rao, D.R.; Kamasastri, P.V. (Indian Council of Agricultural Research, 1965)

From the results of the investigation on the protein quality of the fishmeal prepared by wet and dry reduction processes it can be seen that the protein degradation in the cooked material is less compared to the uncooked ...
Observation on the inhibition effect of sodium chloride on moulds met with in smoked fishery products

Appuraj, V. E.; Valsan, A. P. (1966)
Some factors controlling the quality of frozen and canned fishery products

Pillai, V.K. (1966)
Studies on the storage characteristics of silver pomfret (Pampus argenteus) transported to Bombay

Kamasastri, P.V.; Ghadi, S.V.; Rao, D.R. (Society of Fisheries Technologists (India), 1967)

An investigation on the quality of pomfrets transported to Bombay from Gujarat coast and its subsequent changes during storage at room temperature were carried out and the results reported. The pomfrets transported in the ...
Factors controlling drained weight in canned prawn

Varma, P.R.G.; Choudhury, D.R.; Pillai, V.K. (Society of fisheries Technologists (India), Cochin, 1969)

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 ...
Studies on technological problems associated with the processing of cooked frozen prawns I. Pre-process storage conditions of the raw material with relation to quality

Iyer, T. S. G.; Chaudhuri, D. R.; Pillai, V. K. (1969)

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and. subsequent storage were studied with three different species of prawn viz. Metapenaeus ...
Studies on technological problems associated with the processing of cooked frozen prawns II. Hygienic condition in relation to bacteriological characteristics

Iyer, T. S. G.; Chaudhuri, D. R. (1969)

The importance of sanitary practices in the procersing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the ...
Studies on blackening of canned prawn I - Incluence of copper and iron on product blackening

Nandakumaran, M.; Chaudhuri, D. R.; Pillai, V. K. (1969)

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of unblackened canned prawn meat were 9.6 and 32.5 ppm on dry ...
A new technique to control insect infestation in Mas min

Valsan, A.P (Society of FisheriesTechnologists (India), Cochin, 1969)

A process of heat treating Mas min at 125° C for 15 minutes and hermetically packing them up has been investigated . This method has been found to be successful in controlling insect infestation in Mas min . The Japanese ...
Prevention of can interior blackening with particular relation to prawn

Chaudhuri, D.R. (1969)

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