DSpace Repository

Browsing Journal articles (FP) by Issue Date

Browsing Journal articles (FP) by Issue Date

Sort by: Order: Results:

  • Storage behaviour of salted and dried fish in relation to humidity conditions 
    Rao, S.V.S.; Valsan, A.P.; Kandoran, M.K.; Nair, M.R. (Indian Council of Agricultural research, 1962)
    Humidity conditions play important role in governing the storage life of cured fish products, since mould growth and red halophile attack depend on the moisture content of the product which varies with changes in relative ...
  • Studies on ice-stored prawns 
    Govindan, T.K. (Indian Council of Agricultural research, 1962)
    Icing of prawn is a very important step for maintaining good quality of the material. Prawns should be beheaded and stored well-iced immediately after they are taken out of water and should be maintained in this condition ...
  • Studies on Indian fishmeals 
    Kamasastri, P.V.; Rao, D.R. (Indian Council of Agricultural research, 1962)
    Fishmeal is highly valued in cattle and poultry nutrition for its content of easily digestible proteins, vitamins and minerals. Extensive experiments on the chickfeeds containing fishmeal registered a better growth response ...
  • Storage characteristics of frozen prawns in relation to quality assessment 
    Lekshmy, A.; Govindan, T.K.; Pillai, V.K. (Indian Council of Agricultural research, 1962)
    The problem of evaluating the quality of frozen prawn has been the subject for detailed investigation in many countries. Standard specifications have been laid down by some of these countries for specific items of frozen ...
  • Studies on quality of dry prawn 
    Lekshmy, A.; Govindan, T.K.; Pillai, V.K. (Indian Council of Agricultural Research, 1962)
    A very large quantity of prawn is exported from India in the dry form mostly to countries in the South-East Asia region. Of late, this product has also found an attractive market in U.S.A. and some of ...
  • Utilisation of waste materials in frogleg processing industry 
    Rao, D.R.; Kamasastri, P.V. (Indian Council of Agricultural research, 1963)
    During recent years the export of frozen frog legs from Kerala and Maharashtra has increased to a great extent. Large quantities of waste materials at present being thrown into sea. In the year of 1963 roughly over 500 ...
  • A simplified method of pickling mackerel using propionic acid 
    Valsan, A.P. (Indian Council of Agricultural Research, 1963)
    A highly simplified method of pickling mackerel by directly dumping split fish into saturated brine fortified with 0.25 and 0.5% propionic acid is described. By this method handling of heavy glut season landing of mackerel ...
  • Studies on packaging of fresh fish 
    Rao, C.V.N.; Perigrien, P.A. (Society of Fisheries Technologists (India), 1964)
    Studies conducted in the laboratory and field have shown that iced fish can be preserved for longer periods in fresh and edible condition in conventional bamboo baskets by providing additional insulated linings of double ...
  • Studeies on the effect of impurities on the penetration of salt in curing of fish 
    Kandoran, M.K.; Rao, S.V.S.; Valsan, A.P. (Indian Council of Agricultural Research, 1964)
    Among the factors governing the quality of cured fish, purity of salt used for curing plays •an important part. Tressler reported "in 1920 that impurities such as Calcium, Magnesium and sulphate ...
  • Studies on the use of alginates in frozen fishery products 
    Pillai, V.K. (Society of Fisheries Technologists (India), Cochin, 1964)
    Results of preliminary studies on the use of sodium alginate as a protective N•ding for fishery products showed that several :varieties o!fishes and shell fish h ad better keeping qualities when coated ...
  • 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 ...
  • Some aspects of curing of sharks and rays 
    Kandoran, M.K.; Govindan, T.K. (Society of Fisheries Technologists (India), 1965)
    A simple method for eliminating urea almost completely from elasmobranch muscle consists in desalting the initially salted muscle in 5% brine . The initial salting removes about 58% of the urea, which occurs to the extent ...
  • Survey of the microbiological quality of commercial frozen prawn products 
    Pillai, V.K.; Lekshmy, A.; Govindan, T.K.; Mathen, C.; Iyer, H.K. (Society of Fisheries Technologists (India), Cochin, 1965)
    The paper presents the results of a bacteriological survey carried out on 2917samples of frozen prawn ,55 samples of raw material, 35 samples of water, 4 samples of ice and 42 samples of various equipments used for ...
  • Some common defects in prawn processing - their source and remedies 
    Govindan, T.K. (Society of Fisheries Technologists (India), 1966)
    The processing of prawns has assumed very great importance in India in these days because processed prawn products have become one of the most important foreign exchange earners in our country . In the year 1964, we exported ...
  • Use of different glazes in frozen oil sardines 
    Mathen, C.; Choudhury, D.R.; Pillai, V.K. (Society of Fisheries Technologists (India), Cochin, 1966)
    This paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen stroage life at -18°C and on the use of various chemicals and ...
  • Studies on the possible sources of microbial contamination of processed fishery products 
    Iyer, T.S.G.; Choudhury, D.R.; Pillai, V.K. (Society of Fisheries Technologists (India), Cochin, 1966)
    An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is ...
  • Utilisation of trash fish : I. Preparation of fish flake 
    Venugopalan, V.; Govindan, T.K. (Society of Fisheries Technologists (India), Cochin, 1967)
    The paper deals with the investigations carried o t on the preparation of odo rless fish-starch flakes sing partially deodo rised trash fish meat and different so rces of starch like corn, tapioca, maida and blackgram.It ...
  • A study on the quality of prawns during processing in prawn freezing factories 
    Rao, K.K.; Pillai, V.K. (Society of Fisheries Technologists (India), Cochin, 1967)
    A st dy on the occ rrence of defective pieces of prawns at three difFerent stages of processing of headless shell on and peeled and deveined varieties was ndertaken, each in one freezing factory . The average percentages ...
  • Some aspects of freezing and frozen storage of pomfrets 
    Kamasastri, P.V.; Doke, S.N.; Rao, D.R. (Society of Fisheries Technologists (India), 1967)
    It has been observed that a better frozen product can he obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice . To enhance the keeping quality and to prevent ...
  • Studies on the storage characteristics of silver pomfret [pampus argenteus] transported to Bombay 
    Kamasastri, P.V.; Ghadi, S.; Rao, D.R. (Society of Fisheries Technologists (India), Cochin, 1967)
    An investigation on the q ality of pomfrets transported to Bombay from G jarat coast and its s bseq ent changes d ring storage at room temperat re and low temperat re were carried o t and the res lts reported . The ...

Search DSpace


Request Article

Browse

My Account