FT Vol.41(1)
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- ItemInduced Ovulation in Catfish Heteropneustes fossilis (Bloch) with Three Native GnRH Peptides(Society of Fisheries Technologists (India)Cochin, 2004) Pillai, Devika; Alok, Deoraj; Garg, Lalit CThe effect of three native GnRH peptides, viz; salmon GnRH (sGnRH), mammalian GnRH (mGnRH) and chicken GnRH II (cGnRH II), on spawning of the catfish Heteropneustes fossilis (Bloch) was compared. D-Lys6sGnRH, was used as the control. The peptides were synthesized by the Merrifield solid phase method, purified by HPLC and reconstituted in saline. The fish were injected intramuscularly. cGnRH II was more potent than both sGnRH and mGnRH in inducing spawning in this species of catfish. There was no significant difference in the average diameter of the egg obtained using the three peptides
- ItemInfluence of Socio Economic Variables on Level of Adoption of Prawn/Fish Pickle Making Technology(Society of Fisheries Technologists (India)Cochin, 2004) Ponnusamy, K; Jayanthi, M; Kumaran, M; Thenmathi, NThe study attempts to explore the level of adoption of prawn/fish pickle making technology by coastal fisherwomen and the influence of socio economic variables on the adoption. Level of education, social participation, extension agency contact, mass media exposure, risk orientation and economic motivation were found to be the factors influencing awareness, knowledge level and adoption of the technology
- ItemBiochemical changes in fish feeds and ingredients during storage(Society of Fisheries Techonologists (India), 2004) Kavitha, O.; Anandan, R.; Mathew, S.; Nair, P.G.V.The changes in major biochemical components of three fish feeds (1000 Grower 15+, 3000 Grower and 6000 Grower A) and three feed ingredients (Indian fish meal, Danish fish meal and wheat flour) during storage for six months are reported. There was no significant change in total protein content either in fish feeds or their ingredients during the storage period. But a significant reduction in crude fat content was noticed in both feeds and ingredients upon storage. Histamine content! of feeds and their ingredients was found to be increasing till the fourth month of storage. Significant decline in the levels of various amino acids was also observed. Unsaturated fatty acids and most of the saturated fatty acids decreased in stored ingredients. But in feeds only a marginal decrease in the levels of unsaturated fatty acids was observed. The results indicate that storage considerably reduces the nutritive value of the feeds and at the same time produces toxic compounds such as biogenic amines.
- ItemHeat penetration characteristics and shelf life studies of seer fish moilee packed in retort pouch(Society of Fisheries Technologis(India), 2004) Manju, S.; Sonaji, E.R.; Leema, J.; Srinivasa Gopal, T.K.; Ravishankar, C.N.; Vijayan, P.K.Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. This paper reports a study on fish moilee processed in retort pouch and its shelf life evaluation for 19 months. Seer fish (Scomberomorus guttatus) was processed by frying. About 90g fried fish and 140g of moilee medium were packed in retort pouch of 12.5 1 polyester/12.5p aluminium foil/80µ cast polypropylene having size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and heat processed at 121.1°C to an Fo 8.15 and total process time (B) of 48.3 min. The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (27±1°C) were acceptable and had good sensory attributes up to 18 months whereas samples stored at 37°C were acceptable only up to 10 months.
- ItemProperties of washed mince (surimi) from fresh and chill stored black tilapia oreochromis mossambicus (peters 1852)(Society of Fisheries Technologis(India), 2004) George, N.; Bindu, J.; Jose, J.Surimi was prepared from black tilapia (Oreochromis mossambicus) after storing the fish in ice for different periods. Two washing cycles were given under two different mince / water wash ratios, viz., 1:2 and 1:3. The yield of surimi was lowest in 0 day-iced samples. Zero and 1 day iced fish were found to be ideal for the preparation of surimi, while an overall decline in the quality of the surimi prepared from 2 day iced specimens was noticed. The gel strength and compressibility of tilapia surimi were higher than that from Indian major carps and were comparable to that of surimi from marine species. Two successive washings at a mince: water ratio of 1:2 (w/v) for a period of 5 min. each was found to be ideal for optimum yield and quality of the surimi.
- ItemBreeding Performance of Catla, Catla catla (Ham.) Fed with Different Formulated Diets(Society of Fisheries Technologists (India)Cochin, 2004) Manissery, J.K; Venkateshmurthy, K; Gangadhara, B; Nandeesha, M.CBreeding performance of catla, (Catla catla) was assessed through feeding trial for three months. Test diets with 30% protein (diet B) and 35% protein (diet C) were developed using a combination of rice bran, groundnut cake and fish meal. The proportion of these ingredients was reduced in diet D and replaced with horse gram, black gram, broken cake, rice and maize. Control diet (diet A) having 25% protein was formulated with 1:1 mixture of rice bran and groundnut oil. The breeding weight loss in females was lower (P<0.05) in treatments A (7.43%) and D (6.37%) and higher in treatments B (8.36%) and C (9.00%) and the difference was significant (P< 0.05). Fecundity, fertilization, hatching and length and weight of hatchlings were the lowest (P<0.05) in fish fed diet A and did not vary (P>0.05) between treatments B and C. Diet D performed superior to diet A in terms of fecundity, percentage of fertilization and hatching and length and weight of hatchlings. Among the different treatments, the highest weight of hatchlings was recorded in treatment D.
- ItemAwareness and Perception of Shrimp Farmers on Feeds and Feed Management(Society of Fisheries Technologists (India)Cochin, 2004) Kumaran, M.K; Kalaimani, N; Vimala, D. DeboraiThe study reports results of the survey on shrimp farmers regarding awareness on feeds and feed management. 60% of the farmers has moderate and 32% of them had good awareness about feeds and their management. The respondents perceived that availability and cost of feed were high. However, it was felt that the respondents needed guidance on better feed management practices through extensive education programmes
- ItemHypoxic Tolerance of the Young ones of Sea Bass, Lates calcarifer (Bloch)(Society of Fisheries Technologists (India)Cochin, 2004) Sreelatha, S.LMaximum tolerance to hypoxia until asphyxiation (loss of equilibrium) in the case of young ones of sea bass, Lates calcarifer was found in sea water, brackish water and freshwater at 30oC and 350C. The hypoxic tolerance observed was comparatively high in sea water, followed by brackish water and freshwater at both 30oC and 350C. The tolerance limit observed was more in sea water, possibly due to less osmoregulation in the natural habitat or due to the metabolic homeostasis.
- ItemPredictive testing of seafood cans and pouches by electrochemical impedance spectroscopy(Society of Fisheries Technologis(India), 2004) Ashraf, P.M.; Ravishankar, C.N.Studies were conducted to evaluate the performance of retortable pouches and coated food cans using Electrochemical Impedance Spectroscopy (EIS). New unused retortable pouches and tin free steel cans were compared with the corresponding processed seafood cans for impedance. The pore resistance (Rp) of lids of tin free steel cans was reduced significantly on storage compared to the body which implies that the former was more susceptible for corrosion and deterioration. Processed retort pouches were superior to cans after two years of storage, which follows equivalent circuit RC. See-through pouches have about 2% reduction in pore resistance after thirteen months compared to the unused pouches The results reveal that EIS studies can be used for predicting the quality of cans and pouches.
- ItemA Simple Model for Predicting Upwelling Status along Visakhapatnam Coast(Society of Fisheries Technologists (India)Cochin, 2004) Vijayakumaran, KThe variations in water mass characteristics of temperature, salinity and density over 12 year period (1986-1997) from a near-shore station are presented to delineate the phenomenon of upwelling off Visakhapatnam. The spatial variation in the parameters during upwelling months for a limited period was examined to justify the selection of a near-shore station for predicting the status of upwelling. A simple model to predict upwelling status based on Knudsen's hydrographic calculations and La Fond's classification of water masses was constructed and the algorithm presented. The utility of the model is briefly mentioned
- ItemFish Protein Dispersion as a Coating to Prevent Quality Loss in Processed Fishery Products(Society of Fisheries Technologists (India)Cochin, 2004) Kakatkar, A.S; Sherekar, S.V; Venugopal, VThe conventional technique of water glazing has limitation in protecting the products during prolonged frozen storage. A novel fish protein glaze was devised and its superior protective ability in retarding quality losses of frozen fish items as compared with water glazing is demonstrated. The methodology for fish protein glaze preparation involved soaking of fish meat in pieces in excess cold water followed by soaking in dilute acetic acid to induce hydration of proteins resulting in gel formation. Finally hydrated gel was homogenized in water to get protein dispersion to an apparent viscosity of 1 Pa.s. The fish samples were given a dip in dispersions prepared from the same fish meat. Glazing of frozen mince muscle blocks of Indian mackerel (Rastrelliger kanagurta) by a dispersion prepared from mackerel myofibrillar proteins significantly reduced lipid oxidation and dehydration in the product during sfbrage at -170C. Influence of glazing alone or in combination with low dose gamma irradiation was also examined on the shelf life of seer fish (Scomberomorus guttatus) steaks stored in ice. It was observed that while untreated steaks had a shelf life of 15 days, the steaks displayed extension in shelf of 5 and 15 days when subjected to glazing alone or glazing in combination with gamma irradiation at IkGy respectively