1986

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Browsing 1986 by Author "MENON, N. R"

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    Filtration in some tropical Intertidal Bivalves Exposed to Mercury and Cadmium Mixtures
    (Society of Fisheries Technologists (India) Cochin, 1986) MOHAN, C. V; MENON, N. R; GUPTA, T.R.C
    Three species of intertidal filter feeding bivalves; M odiolus carvalhoi, M odiolus sp. and Donax spiculum, exposed to mercury and cadmium filtered significantly less volume of water under individual metal and metal mixture stress. Mercury and cadmium in mixtures interacted additively and more than additively (Synergism) in depressing the filtration rate of the bivalves
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    Oxygen Consumption Under Copper and Zinc Stress in Perna viridis
    (Society of Fisheries Technologists (India) Cochin, 1986) PRABHUDEVA, K. N; MENON, N. R
    The rate of oxygen consumption by Perna viridis pre-exposed to copper and zinc was studied. Those test individuals pre-exposed to various zinc concentrations showed variability in oxygen consumption irrespective of concentrations and preexposure period. While those animals pre-exposed to various copper concentrations registered decrease in oxygen consumption at concentrations above 0.06 p.p.m. copper, pre-exposure to concentrations below 0.02 p.p.m. copper did not result in any clear cut change in the rate of oxygen consumption.
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    Preservation of Indian Oil Sardine (Sardinella Longiceps) in ice and chilled seawater.Part II - Changes During Storage with Particular Reference to salt Penetration and Lipid Deterioration During C S W Holding*
    (Society of Fisheries Technologists (India) Cochin, 1986) KRISHNAKUMAR, S; HIREMATH, G. G; MENON, N. R
    Oil sardines in prime condition were chilled onboard. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the onboard iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.