1966

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Browsing 1966 by Author "SRINIVASAN, R"

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    ON THE PRODUCTION AND NUTRITIVE VALUE OF FISH MEAL FROM SILVER BELLY (LEIOGNATHUS SPP.) LANDINGS AT RAMESWARAM
    (Society of Fisheries Technologists (India)Cochin, 1966) SRINIVASAN, R
    Silver belly (Leiognathus Spp.) forms a major fishery in recent years in the Rameswaram island but fetches for the fishermen very low prices ranging from Rs. 0.03 to 0.12/Kg. only, there being practically no demand for the fish. The possibilities of utilizing this cheap fish in the round for large scale production of fish meal are discussed and the processing method nescribed. During the glut season the cost of production. of Silver belly fish meal works out to competitive prices of Rs. 500 to Rs. 700/tonne. The silver belly fish meal is of high quality with good protein content averaging 57.71% in commercial samples and 61.90% ie laboratory samples and with a high pepsin digestability of 90.0% to 92.5%. The essential amino acid composition of the Silver belly fish meal comp.:tres very favourably with other round fish meals, with high contents of lysine, leucine, arginine, isoleucine, methionine, phenyl alanine, threonine and valine. Since there is good demand for fish meal as poultry and and cattle food both in the internal and external markets, there is good scope for large scale production and sale of fish meal.
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    A SURVEY OF THE QUALITY OF SALT CURED FISH PRODUCED IN THE KANYAKUMARI DISRICT, MADRAS STATE
    (Society of Fisheries Technologists (India)Cochin, 1966) SRINIVASAN, R; JOSEPH, K. C
    A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wetcured fish, 55.21% of the dried salted products and none of the pitcured samples were found to be good in quality. The sun dried pro~ ducts were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.