Journal articles (FP)

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Browsing Journal articles (FP) by Author "Govindan, T.K."

Now showing 1 - 8 of 8
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    Some aspects of curing of sharks and rays
    (Society of Fisheries Technologists (India), 1965) Kandoran, M.K.; Govindan, T.K.
    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 of 5 .8 to 7 .5% D.W.B . in the fresh muscle, and the desalting further reduces the urea content to negligible quantities (0 .2%).
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    Some common defects in prawn processing - their source and remedies
    (Society of Fisheries Technologists (India), 1966) Govindan, T.K.
    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 fishery products worth Rs . 6 .85 crores of which Rs. 4.75 crores were contributed by processed prawn products, viz ; frozen, canned and dried . The demand for processed prawn products in foreign markets is increasing day by day . In order to meet the requirements of the quality conscious importers and to compete successfully with other exporters of these products and above all to get competitive returns for our processed prawn products, it is absolutely essential that we should maintain high standards of quality of our products . The purpose of this article is to enumerate some of the important points to he observed to achieve this end . It is earnestly hoped that strict observance of the remedial measures suggested hereunder will help a good deal in further improving the quality of our processed prawn products .
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    Storage characteristics of frozen prawns in relation to quality assessment
    (Indian Council of Agricultural research, 1962) Lekshmy, A.; Govindan, T.K.; Pillai, V.K.
    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 prawn products. These, however, are based mainly on physical and organoleptic characteristics of the products and are, therefore, subject to a wide degree of error, especially in their application. As a mean to overcome these limitations many objective methods have been advocated for assessing the quality using bacteriological, chemical or biochemical methods.
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    Studies on ice-stored prawns
    (Indian Council of Agricultural research, 1962) Govindan, T.K.
    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 until processed in the factories. This may involve a couple of days to a week's storage in ice according to the conditions. During storage of prawns in ice, many changes take place in the muscle of prawns and attempts have been made by many workers to follow and make use of these changes to assess the quality of the ice stored prawns. The paper studied the whole part of ice stored prawns related with the quality of the same.
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    Studies on quality of dry prawn
    (Indian Council of Agricultural Research, 1962) Lekshmy, A.; Govindan, T.K.; Pillai, V.K.
    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 the European countries. Considering the fact that India is one of the few countries possessing a rich prawn fishery, this industry can look forward to a bright future. The future, however, would depend to a large measure on the maintenance of high quality of the product
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    Survey of the microbiological quality of commercial frozen prawn products
    (Society of Fisheries Technologists (India), Cochin, 1965) Pillai, V.K.; Lekshmy, A.; Govindan, T.K.; Mathen, C.; Iyer, H.K.
    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 processing . The survey covered a period of three years (1960 - 63) and comprised of samples collected from five of the leading processing factories in Cochin . Frozen products tested consisted of headless (marine and fresh water), peeled and deviened and cooked frozen samples . Statistcal analysis of the data shows that there is no significant variation between samples and between factories with respect to product quality . The standard plate count varied between 1 .0 X 104 and 1 .0 X 106 per gram for headless and between 1 .0 X 104 and 1 .0 X 107 for peeled and deveined and cooked frozen samples. Majority of the samples had bacterial load well within the limits prescribed for such products.
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    Utilisation of trash fish : I. Preparation of fish flake
    (Society of Fisheries Technologists (India), Cochin, 1967) Venugopalan, V.; Govindan, T.K.
    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 has been fo nd that the prod cts sing corn and tapioca are better compared to those prepared sing other two starches, the prod ct from corn being the best . The prod ct has a protein content of abo t 20% and has been fo nd to have a storage life of 4 months at 37°C .
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    A versatile substitute for tin cans for fish preservation
    (Society of fisheries Technologists (India), Cochin, 1989) Govindan, T.K.; Gopal, T.K.S.
    An attempt has been made for the fish preservations by tin cans