1977

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Browsing 1977 by Author "SETTY, T. M. RUDRA"

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    CHEMICAL CONTROL OF PSYCHROPHILIC BACTERIAL SPOILAGE OF FISH I.ISOLATION AND IDENTIFICATION OF PSYCHROPHILIC BACTERIA FROM MARINE FISH.
    (Society of Fisheries Technologists (India) Cochin, 1977) ANAND, C. P; SETTY, T. M. RUDRA
    Making use of the streak plate technique and low temperature incubation, 28 cultures belonging to six genera namely, Achromobacter, Flavobacterium, Pseudomonas, Micrococcus, Vibrio and Alcaligenes were isolated from different varieties of marine fish. The growth studies indicated that all of them were able to grow between -5 and +SoC within a week's time and none of them showed growth aL 3TC. The optimum temperature of growth for aH these cultures was in the range 25-28°C. Among these only one, i.e., a Vibrio sp., was found to be an obligate psychrophile.
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    DEVELOPMENT OF PARTIALLY HYDROLYSED AND DEODOURISED FISH FLOUR.
    (Society of Fisheries Technologists (India) Cochin, 1977) SETTY, T. M. RUDRA; SUDHAKARA, N. S; NAGARAJ, A. S; SHETTY, H. P. C
    A process developed for preparation of partially hydrolysed and deodouriscd (PHD) fish flour, without solvent extraction is described. The PHD fish flour prepared from four varieties of trash fish, had creamy white colour and contained 87-92% protein and 7-8% available lysine. The products had shelf life of more than an year at room temperature, and caused no grittiness when incorporated in snacks and bakery products at 10% and 7.5% level respectively. The flour prepared from Nemipterus spp. had a PER 2.32 compared to 2.68 of raw fish meat and 2.5 of standard casein.