Peer Reviewed Journal Articles (National) (QAM)

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Improvement in quality and shelf-life of whole dried prawns
(Society of Fisheries Technologis(India), 1988) Joseph, A.C.; Balachandran, K.K.; Prabhu, P.V.
A simple and effective method is suggested to improve the quality and shelflife of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10 % brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TV N) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelflife around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.
Studies on depuration of live clams (vilorita sp.)
(Society of Fisheries Technologis(India), 1984) Balachandran, K.K.; Surendran, P.K.
Live clams collected from their natural beds were depurated by starving them in water. Water from their natural environment, potable water from municipal water supply and sodium chloride solution made up to the strength of natural brackishwater as well as all these chlorinated at 5 p.p.m level were used. The acid insoluble ash could be brought down to insignificant level by depuration in natural water for a period of 16-18 h. Bacterial quality of the meat also could be improved by this method. Chlorination of the system at the end of depuration further improves the bacterial quality of the meat