2002

Permanent URI for this community

http://localhost:4000/handle/123456789/5304

Browse

Browsing 2002 by Issue Date

Filter results by year or month
Now showing 1 - 20 of 30
  • Item
    Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material
    (Society of Fisheries Technologists (India), 2002) Bindu, J.; Gopal, T.K.S.; Joseph, A.C.; Nair, T.S.U.; Joseph, K.G.
    A method for preservation of fried mussel, Perna viridis (Linnaeus) at ambient temperature was developed. Live mussels from rocky structures of the North Kerala waters were collected, and the meat shucked from them was used for preparation of samples. The cleaned meat was deep-fried in refined vegetable oil at 170-180 degree C for 6 minutes in an electric fryer. Roasted condiments were added to fried mussel meat and was packed under vacuum and in air in flexible pouches made of 12 mu plain polyester laminated with 118 mu LD-HD co-extruded films. The samples packed under vacuum had a storage life of 9 months and those packed in air were acceptable for a period of 6 months.
  • Item
    Storage characteristics and histamine content of fish stored at tropical ambient temperature
    (Society of Fisheries Technologis(India), 2002) Chakrabarti, R.
    During the storage in laboratory, yellow tail scad (Atule mate), seer (Scomberotnorus guttatus), mullet (Mugil cephalus), horse mackerel (Megalaspis cordyla), bull's eye (Priacanthus hamrur), sardine (Sardinella dobsi), long billed half beak (Hemiramphus marginatus), rainbow sardine (Dussumieria acuta) and scad (Scomberoides tol) were found to be organoleptically acceptable up to 4-6 h in winter (20-30oC). However, yellow tail scad, seer, mullet, bull' s eye, black pomfrets (Parastromateus niger) and silver bellies (Leiognathus dussumieri) stored in summer (26-33oC) were acceptable up to 4 h only. In summer, the histamine level in all acceptable fish was below 15.0mg.100g"1 muscle which is below maximum admissible limit of 20.0mg.100g"1 muscle. The histamine values in winter days in fish was below 11.0mg.100g"1 muscle, except for long billed half beak. Histamine formation in seer, bull's eye, scad and long billed half beak was more rapid compared to other species under study. Peroxide value in fresh fish such as yellow tail scad, mullet, horse mackerel, scad and silver bellies was nil. An increasing trend in both peroxide value and total volatile base nitrogen (TVBN) was noticed in all samples stored at ambient temperature. TVBN values in organoleptically acceptable fish were between 7.2 and 20.6 mg%.
  • Item
    Modified Extensive Culture of Penaeus monodon Using Indigenous Feed
    (Society of Fisheries Technologists (India)Cochin, 2002) Jose, Susheela; Nair, K.G. Ramachandran; Mathew, P.T.; Stephen, Jose; Madhavan, P
    Short-term monoculture of Penaeus monodon was done using an indigenously developed feed to evaluate the efficiency of the feed with respect to growth, survival, production, food conversion ratio and cost benefit ratio. P. monodon post-larvae were stocked at the rate of 5 nos.m"2 (12 mm; 7 mg) during 1995 and 3 nos.m 2 (15 mm; 10 mg) during 1996. The feeding schedule and other management practices were identical in both the trials. The . shrimps were harvested at the end of 85 days and a production of 732.5 kg.ha"1 (average size: 150 mm; 20 g) was obtained in 1995 and 647.5 kg.ha"1 (average size: 160 mm; 26 g) in 1996.
  • Item
    Standardization of Mesh Size of Gill Nets for the Commercial Exploitation of Kawakawa, Euthynnus affinis (Cantor) in Thoothukkudi Coastal Waters, Southeast coast of India
    (Society of Fisheries Technologists (India)Cochin, 2002) Jude, D; Neethiselvan, N; Gopalakrishnan, P; Sugumar, G
    Euthynnus affinis forms notable fishery in Thoothukkudi coastal waters with peak season from June to September. Euthynnus affinis is captured in small meshed gillnets popularly called 'PODIVALAI' with mesh size ranging from 60 mm to 115 mm. The present study deals with the standardization of mesh size to capture the commercially significant length group (476-600 mm) of E. affinis and its enmeshing pattern in gillnets with three different mesh sizes. The optimum mesh size for the commercial exploitation of £. affinis in Thoothukkudy coastal waters is found to be 104.2 mm. Further, the study recommends to discourage the use of gill net with 50 mm mesh size for the capture of E. affinis as this net captures the juveniles of £. affinis.
  • Item
    Relationship between Development of Secondary Sex Characters and Androgenic Gland in Macrobrachium idella (Hilgendorf)
    (Society of Fisheries Technologists (India)Cochin, 2002) Cubelio, Sherine S.; Thampy, D.M
    The secondary sex characters such as length of cheliped, length of appendix masculina and number of spines on it, and the width of vas deferens are under the control of the androgenic gland and have no relationship with the body size of the prawn, Macrobrachium idelk. Of the 30 individuals randomly selected, 22 had a body length to cheliped length ratio below 1:1.5. The size of the androgenic gland and appendix masculina were not fully developed in them, indicating that they are reproductively inactive. Remaining 8 individuals, having a body length to cheliped length ratio above 1:1.5, had well-developed androgenic gland and appendix masculina showing that there is positive correlation between the biomass of androgenic gland and the degree of development of secondary sex characters.
  • Item
    Tissue proteinase activity in Indian mackeral(Rastrelliger kanagurta) during iced storage
    (Society of Fisheries Technologists (India), 2002) Jose, L.; Raghunath, M.R.
    Tissue proteinase activity (TPA) during iced storage of mackerel (Rastrelliger kanagurta) and its effect on tissue proteins were followed by assay of proteinase activity and SDS-PAGE of tissue homogenates, respectively. TPA in mackerel is predominantly expressed at pH 3, 4, 9 and 10. The activities at pH 3 and 4 were initially higher than that at alkaline pH. TPA at the acid pH range were observed to decrease during iced storage and were always at lower than original levels, although there was a transient increase at 4-6 days of iced storage. TPA in the alkaline pH range (9 and 10) remained mostly unaffected till 6-8 days of iced storage after which, a slight decrease was observed. However, at both pH ranges, the activity increased sharply after 11 days, owing to diffusion of visceral/microbial proteinases from the belly cavity due to spoilage. Electropherogram of the muscle homogenates revealed early breakdown of high molecular weight proteins followed by lower molecular weight proteins
  • Item
    Effect of Plant Proteins in Iso-caloric Feeds on Growth Performance of Freshwater Prawn Macrobrachium idae (Heller)
    (Society of Fisheries Technologists (India)Cochin, 2002) Haniffa, M.A; Sethuramalingam, T.A; Selvan, S. Arul; Raj, A. Jesu Arockia
    Macrobrachium idae juveniles (0.9 - 1.3 g) were fed on eight formulated diets containing 32-42% crude protein to assess their growth performance. Prawns fed on groundnut oil cake meal (GOC) and soybean meal (SBM) showed the best growth rate (SGR) (0.46 and 0.43%.day"1, respectively), food conversion ratio (FCR) (2.16 and 2.53, respectively) and protein efficiency ratio (PER) (0.84 and 0.78, respectively). Hydrilla verticellata (HV) and drumstick leaves (DRM) diets resulted in poor growth and decreased PER and SGR with elevated FCR. The efficiency of absorption and net conversion ranged between 84-90% and 3.81-7.8%, respectively. Increase in dietary protein content (3-8%) produced elevated growth rates and protein efficiency ratio. The dietary protein-energy ratio for maximum growth of prawns was 97.2 mg.kcal"1 with a digestible energy of 431 kcal.lOOg"1 of feed
  • Item
    Effect of Square Mesh Panels on Catches of Stationary Bag Net in Hooghly Estuary
    (Society of Fisheries Technologists (India)Cochin, 2002) Kathavarayan, E; Dora, K.C; Mukherjee, C.K
    Effect of incorporation of square mesh panels in stationary bag nets operated in Hooghly estuary (West Bengal) on fish landings was studied through comparative fishing experiments. The results showed that catches of juveniles of prawns and finfishes was significantly lower in the experimental gear with square mesh panels of 20 mm bar mesh size, compared to the control net. 50% retention lengths (L ) of Metapenaeus sp. and Macrobrachium mirabk, Macrobrachium lamerri and sciaenids were also higher in the experimental bag net compared to the control net. Results indicated that provision of square mesh panels in bag nets would help in the conservation and management of estuarine fishery resources
  • Item
    Studies on the gill nets of Andhra Pradesh
    (Society of Fisheries Technologists (India), 2002) Ramarao, S.V.S.; Rajeswari, G.; Prakash, R.R.
    Artisanal fishing still plays an important role, in spite of domination by trawlers in small-scale fisheries sector. Gill net fishing is one of the popular fishing methods along the east coast of India. However, there are regional variations in their construction and operation. This paper deals with design details of gill nets operated from Srikakulam district to Nellore district of Andhra Pradesh, India. Polyamide monofilament netting of 0.16 mm to 0.32 mm diameter twine were generally used for construction of gill nets throughout the coast. Polyamide multifilament netting of 210D/1/3 to 210D/6/3 of 20-40 mm mesh size were used for capture of smaller sized fish. Polyamide multifilament netting used in construction of large mesh gill nets targeted at large pelagic fishes, are being replaced by high density polyethylene netting.
  • Item
    Growth of Cross Contaminating Bacterial Pathogens in Fish Muscle at Different Temperatures of Storage
    (Society of Fisheries Technologists (India)Cochin, 2002) Beena, K.P. Nazeem; Jeena, K.G; Hatha, A.A. Mohamed
    Growth of cross contaminant bacterial pathogens such as enteropathogenic Escherichia coli (EPEC) and Salmonella typhimurium were examined in fish muscle maintained at 50C, 20oC and 350C to mimic the different conditions prevailing in the retail fish markets. While the cells hardly grew in fish muscle kept at 50C, there was 5 log and 4 log increase in number of cells of EPEC and S. typhimurium respectively at 350C. The growth of these cells at 20oC was more gradual and the increase in the number of cells was around 3 log. The results indicate potential danger posed by these contaminant bacterial pathogens to the consumers of temperature abused fish, which is a very common sight in the retail markets of India. Implementation of minimum standards for the fish markets, regular monitoring and enforcement are suggested to ensure food safety.
  • Item
    Effectiveness of Fish Aggregating Devices in Freshwater Reservoir Fishery
    (Society of Fisheries Technologists (India)Cochin, 2002) Madhavan, N; Neethiselvan, N
    Two types of bottom set Fish Aggregating Devices (FADs), one of pyramidal shape and another of semi-prismatic shape were constructed using used tyres having a total outer surface area of 60 m2 . They were tested for their aggregating efficiency in an artificial freshwater reservoir stocked with freshwater carps such as catla (Catla catla), rohu (Labeo rohita), mrigal (Cirrhinus mrigala) and silver carp (Hypopthalmicthys molitrix). The gill net catch around FADs and in non-FAD sites showed significant difference. Pyramidal FAD of 1.6 m height with tyres arranged in vertical orientation attracted more of surface feeders such as catla and silver carp compared to semi-prismatic FAD of 1.3 m height with tyres arranged in horizontal pattern. The gill net catch around pyramidal FAD was significantly higher than that of semiprismatic FAD. The use of pyramidal FAD to improve catch per unit effort of gill netting in perennial reservoirs of the country, is suggested
  • Item
    Prevalence of vibrio species on fish from pelagic and demersal habitats
    (Society of Fisheries Technologis(India), 2002) Sudha, K.; Nirmala Thampuran; Surendran, P.K.
    The density and diversity in the vibrio species on the body parts of some commercially important fishes of India were studied with respect to the habitat viz pelagic and demersal. The distribution of vibrios on fish from these habitats showed wide variations both quantitatively and qualitatively. The results indicate that the density of vibrios on the skin and gills may be more in pelagic fish compared to demersal types. However the intestinal count of vibrios is similar in the two categories. The species diversity was more in the demersal fishes particularly in the intestinal samples.The vibrio species were in the order of dominance as V. alginolyticus, V. orientalis, and V. campbelli. Species like V. alginolyticus, V. parahaemolyticus, V. vulnificus and V. mimicus were among the pathogenic species isolated from the fish samples. The study reveals that vibrios constitute a major portion of the total bacterial flora in tropical fish.
  • Item
    Distribution and Abundance of Deep Sea Fishes Along the West Coast of India
    (Society of Fisheries Technologists (India)Cochin, 2002) Venu, S; Kurup, B. Madhusoodana
    Bathymetric and spatial distribution and abundance of the deep-sea finfish resources in the EEZ off west coast of India (200-750m) are discussed based on the results of three fishing cruises carried out from FORV Sagar Sampada during 1998-2000. Results indicate the existence of potentially rich unexploited deep sea finfish resources. The area between 7° and 9° N lat was found to be more productive with catch rates ranging from 660.5 -1185.6 kg.h1. Comparatively low catch rates were obtained between 10° and 11° N lat and 14° and 21° N lat with catch rates ranging from 18.0 to 41.3 kg.h1. Areas within 9o-10o N and 11°- 14° N lat contributed moderate catches with CPUE ranging from 75.79 to 229.17 kg.h1. Most productive depth ranges were found to be 201-300 and 301-400 m. Major species constituting the catches were Chlorophthalmus punctatus, Chlorophthalmus bicornis, Psenopsis cyanea, Neopinnula orientalis, Hoplostethus mediterraneus, Psenes squamiceps, Nettastoma parviceps and Priacanthus hamrur
  • Item
    Development of Fish ham from Red meat of Tuna (Euthynnus affinis)
    (Society of Fisheries Technologists (India)Cochin, 2002) S., Siddappaji; R.M., Prabhu
    A method was developed for the preparation of "fish ham" from the red meat of tuna (Euthynnus affinis). Preparation of fish ham involves two steps. In the first step, meat of croaker (Jhonius sp.) and pink perch (Nemipterus japonicus) was separated, mixed and' ground into a paste with required additives. In the second step, red meat of tuna was filleted, cut into cubes and its colour was fixed by curing in 0.01% sodium nitrite, 0.05% ascorbic acid, 0.01% sodium tripolyphosphate, 2% salt and 1.5% sugar mixture and stored in anaerobic condition at 20C for 48 h. Finally, fish paste and cured red meat cubes of tuna were mixed in the ratio of 60:40 and packed into krehalon casing, sealed and inserted into the metallic box type retainers and heat processed at 88-90°C for 105 min and cooled at 10oC for 20 min. Acceptability of fish ham was studied by chemical, microbiological and organoleptic tests. The product had excellent appearance, taste and texture. At ambient conditions the product had a shelf life of 6 days and at refrigerated condition 42 days.
  • Item
    Substitution of polyamide multifilament by polyethylene twised monofilament in large mesh gill nets
    (Society of Fisheries Technologis(India), 2002) Saly, N.T.; Hridayanathan, C.
    Polyamide (PA) multifilament continues to be the material for gill nets for large pelagics in Kerala despite its replacement by PA monofilament and polyethylene (PE) multifilament in many other states of the country. The cost of the gear contributes significantly to the total investment of the fishing unit viz., around 19% in the mechanised sector and 50% in the motorised sector. Results of a study on replacement of costly PA multifilament by cheaper PE without compromising on the production efficiency are discussed in the present communication. Fishing trials using nets of PE of 1.25 mm dia in comparison to PA 210 dx6x3 (R 455 tex) showed no significant difference in catch and the species composition was similar in both the nets. PE net was found to be cost effective than the PA net, the PE net costing only 52.4% of the PA net. Results indicated that PE twisted monofilament of 1.25 mm dia can be considered for replacement of PAR 455 tex in gill nets for seer and tuna.
  • Item
    Indole as an Index of Spoilage of Mackerel (Rastrelliger kanagurta) during Storage at Ambient Temperature and in Ice
    (Society of Fisheries Technologists (India), 2002) Omar, Nadia Mahmud
    A study was conducted to find out any correlation between indole and the spoilage indices such as Tri Methyl Amine Nitrogen (TMAN), Total Volatile Base Nitrogen (TVBN) and Total Bacterial Count (TBC) during spoilage of mackerel (Rastrelliger kanagurta) at ambient temperature and in ice. Mackerel had a shelf life of 6 and 9 h at ambient temperature based on the sensory evaluation of whole mackerel and cooked meat respectively. After 9 h of storage at ambient temperature TVBN, TMAN and indole were only 25.2 mg/100, 5.75 mg/ 100 and 0.3 |ig/100g respectively. The bacterial load was 5.55 log CFU/g. Mackerel had a shelf life of 6 and 9 days in ice based on the sensory evaluation of whole and cooked fish respectively. TVBN, TMAN and indole were only 14.35 mg/100, 0.67 mg/100 and 0.4 |ig/100g respectively. Total bacterial count was 6.36 log CFU/g. All the indices studied were low when the mackerel was rejected but this was specially true of indole which was detected in negligible amounts through out the storage period and also showed no trend through out. So indole was found to have no significance as an index of spoilage of mackerel kept at ambient temperature and in ice.
  • Item
    Lactic Acid Fermentation of Minced Meat of Leiognathus splendens (Cuvier, 1829) using Different Bacterial Sources*
    (Society of Fisheries Technologists (India)Cochin, 2002) Neethiselvan, N; Jasmine, G. Indra; Jeyasekeran, G
    Fermentation of minced meat of silverbelly Leiognathus splendens (Cuvier, 1829) using three different lactic acid bacterial sources viz. pure culture of Lactobacillus plantarum, fermented cabbage and curd revealed fermented cabbage as the ideal source of lactic acid bacteria for the preservation of fish meat through lactic acid fermentation. 48h fermented cabbage could bring down the pH of the minced meat mixture to 4.4 within 48 h of fermentation whereas the other two minced meat mixtures took nearly 84 h to reach the same pH. Fermented cabbage can also be easily prepared and maintained for fermenting fish meat on commercial scale. Free sugar, lactic acid content, NPN, TVBN and lactic acid bacterial count were found to be good indices of quality of the fermented product under storage
  • Item
    Frozen Storage Characteristics of Treated and Untreated Meat from Male and Female Mussel (Perm viridis)
    (Society of Fisheries Technologists (India)Cochin, 2002) Sawant, S.S; Patange, S.B
    Changes in the quality of meat obtained from male and female Indian green mussel during frozen storage are reported. The usefulness of tripolyphosphate and blanching treatment in enhancing sensory quality and in retarding progression of rancidity in frozen mussels was investigated. Changes in moisture, total protein, glycogen, trimethylamine nitrogen, total volatile base nitrogen, non-protein nitrogen, salt-soluble nitrogen, drip loss, peroxide value, total bacterial count and counts of Escherichia coli, Salmonella and faecal Streptococci in frozen meat were followed every fifteen days during storage at -18°C. The study showed that among the treated samples, male blanched mussel product could be frozenstored in very good condition for more than 105 days and from organoleptic point of view, it had the best shelf life. However, the quality of untreated meat was acceptable for 30 days only.
  • Item
    Phosphate fractions in sediments of aquaculture systems of Cochin
    (Society of Fisheries Technologis(India), 2002) Ashraf, P.M.; Leela Edwin; Gopalakrishna Pillai, A.G.; Ravindran, K.
    This study aims to present quantitative information on various phosphate fractions in the aquaculture farms located in and around Cochin. The results of the analysis of soil samples have shown that loosely bound P was negligible (0.0-0.02 ppm) in all the samples. Concentrations of other fractions viz., Al bound P, Fe bound P, Ca bound P, inorganic P and total P were in the range of 1-68 ppm, 16-159 ppm, 38-428 ppm, 339-633 ppm and 363-705 ppm, respectively. The P concentration in water samples ranged from 0 to 0.325 ppm.
  • Item
    A Process for Convenient Production of Hygienic Fish Sauce by Lactic acid Fermentation of Shark Meat Gel
    (Society of Fisheries Technologists (India)Cochin, 2002) Rekha, PS. Sree; Alur, M.D; Venugopal, V
    A process is described to prepare hygienic sauce from shark meat by lactic acid fermentation. Whole shark (Scoliodon laticaudus) was eviscerated, beheaded and deboned. The meat pieces were soaked overnight in cold water, drained, homogenized in water and converted into a gel by lowering the pH to 3.5 by acetic acid. The gel was fermented by Lactobacillus casei for 3 days at 30°C. Fermentation was monitored by measuring growth of the organism, pH fall and utilization of carbohydrates. The product was characterized by sour taste and negligible fishy odour. Since the shark meat gel has a refrigerated shelf life of 2 months, the process helps in convenient preparation of sauce.