Peer Reviewed Journal Articles (National) (FP)

Permanent URI for this collection

http://localhost:4000/handle/123456789/1889

Browse

Now showing 1 - 20 of 228

Preparation of chitin and glucosamine from prawn shell waste
(1961) Kamasastri, P. V.; Prabhu, P. V.
A process is reported for the recovery of chitin from prawn shell waste and its conversion to glucosamine hydrochloride. The yield of glucosamine hydrochloride obtained is about 10 per cent on the weight of the shell waste.
Effect of boiling fishing net twines
(1961) Kuriyan, G. K.; Cecily, P. J.
Use of chilled water in prawn processing work
(1961) Pillai, V. K.; Lekshmy, A.
Use of chilled water during different stages of processing of prawns helps in keeping down the bacterial load in the final frozen product.
Quality studies on round,headless and peeled and deveined prawns held in ice storage
(Indian Council of Agricultural research, 1962) Jacob, S.; Iyer, K.M.; Nair, M.R.; Pillai, V.K.
In India, prawn processing industry has been assuming great importance in recent years. During the last decade, a number of prawn processing plants have sprung up in the country mainly engaged in export trade and the industry has thereby become important as a foreign exchange earner. The raw prawn for freezing and canning plants is held in crushed ice during transport and subsequent storage prior to processing. The raw material may be transported either as 'whole', 'headless' or 'peeled and deveined' prawn. Knowledge of chemical and bacteriological changes occurring in these three forms of raw material is of considerable importance to the industry as this would enable predicting the quality of processed products apart from indicating their suitability as processing raw material. The present investigation was aimed at studying the chemical and bacteriological changes in prawn during storage in ice when held in the three forms of 'round', 'headless', or 'peeled and deveined' under commercial handling conditions.
Further studies on the indian sardine oil
(Indian Council of Agricultural Research, 1962) Kamasastri, P.V.; Prabhu, P.V.; Rao, D.R.
In this paper the oil collected from the same centres and few more centres were studied for their quality and storage characteristics as the data on the commercial oils are lacking in the literature.
Proteins from prawn shell waste
(1963) Kamasastri, P. V.; Prabhu, P. V.
A method for the preparation of high quality protein from prawn shell waste is described. The yield of the protein from the shell waste is 5-6 per cent and its pepsin digestibility is 97-911 per cent,
Faecal indicator organisms on frozen prawn products : incidence and general distribution
(Society of Fisheries Technologists(India),Cochin, 1964) Lekshmy, A.; Pillai, V.K.
A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the numbers of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli.
On a rational criterion for assigning batch numbers to proceed products of shrimp
(Society of Fisheries Technologists (Indian), 1964) Banerji, S.K.; Rao, K.K.
Investigation were conducted to find the variability of processed shrimps with respect to two quality characteristics, namely, the numbers of deteriorated and discloured pieces. Samples were collected for three days from two arbitarily selected processing factories from Cochin at the pre-freezing stages. Results show that both the quality characteristics vary significantly between different size-grades, but while the variation in the number of deteriorated pieces between days is not significant, the variation in the number of discoloured pieces between days is significant.
A rapid procedure for the approximation of bacterial load in fishery products
(Society of Fisheries Technologists(India),Cochin, 1964) Mathen, C.; Lekshmy, A.; Iyer, H.K.; Pillai, V.K.
The production of colour by homogenised fish material in a simplified sugar medium containing an acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, trypone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium; and is almost inversely proportional to the bacterial load in the homogenate.
Note on proximate composition of tuna fish paste from minicoy
(Society of Fisheries Technologists(India),Cochin, 1964) Valsan, A.P.; kandoran, M.K.; Rao, S.V.S.
An indigenous method of preparing fish paste from Tuna fish exclusively practiced in Minicoy island is described. Detailed proximate analysis data of the product and it has been compared with the values obtained for similar products of foreign countries. A chromatographic study is also carried out for essential amino acids and also with special reference to detecting any possibilities of histamine poisoning, especially in view of the reported high values of histidine in Tuna meat. However free histamine is not detected in the sample.
Investigations on sanitational aspects [microbiological] off prawn processing factories
(Society of Fisheries Technologists (India), 1965) Iyer, T.S.G.; Chaudhuri, D.R.
Absence of regular cleaning has been found to result in heavy bacterial loads on the surfaces of utensils and other equipments used in prawn processing factories and peeling centres. Instance of high faecal contamination are also sometimes met with. Detailed investigations have shown that a cleaning schedule comprising of treatment of these surface with a detergent followed by application of an effective disinfectant like sodium hypochlorite would prevent such bacterial build up.
Cholesterol from prawn-head waste
(Society of Fisheries Technologists(India),Cochin, 1965) Kaimal, M.N.N.; Rao, V.S.
A process is described for the isolation of Cholesterol from the fat obtained from prawn head-waste. Cholesterol of about 94 percent purity is obtained. The final yield on the basis of fat is about 2 per cent
Preliminary studies on blanching of prawns
(Society of Fisheries Technologists (Indian), 1965) Choudhuri, D.R.; Balachandran, K.K.
The paper represents results on the studies undertaken to find out the causes of irregular drained weight conditions in commercial canned prawn samples. The tendency of cooked prawn to attain the equilibrium moisture content when in contact with brine has been found to be mainly responsible for the loss and gaine in drained weight. Underblanching results in loss of moistures from the meat during processing.
Ensiled product from fish by microbial fermentation
(Society of Fisheries Technologists(India),Cochin, 1966) James, M.A.
Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp .) and Silver bellies (LPiognathus spp .) by fermentation with pure culture of Lactobacillus pianfarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5 per cent). Protiein Nitrogen content ranged between 1.76 to 1.94 per cent. During storage for one year, the Protein Nitrogen loss was not significant . The material can be used as a supplemental animal ration.
Influence of ice on the bacteriological quality of the processed fishery products
(Society of Fisheries Technologists (India), 1966) Iyer, T.S.G.; Choudhuri, D.R.
The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.
Occurence of deeper red colour in prawn pulp prepared from iced prawns
(Society of Fisheries Technologists (India), 1967) Kandoran, M.K.; Valsan, A.P.; Nair, T.S.U.
In commerce, great importance is given to the colour of the dry prawn pulp in its quality evaluation. The possible correlation between this colour factor to the iced or uniced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the colour of the finished prod ct proportionately intensifies to a bright red compared to light brownish yellow or orange colour of the product from the uniced prawn, and at the same time all the other characteristics like flavour and taste deteriorates as the time of icing advances. This finding tend to show that the colour factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this colour phenomena.
Measurement of moisture in dry cured fish by infra red irradiation
(Society of Fisheries Technologists (Indian), 1967) Rao, C.V.N.; Balachandran, K.K.; Govindan, T.K.
Heating conditions have been standardized for measurement of moisture in dry cured fish using infrared irradiation source of 150 W. Results obtained are comparable to those obtained from standard air oven method (drying to a constant weight at 102 degree C), then mean deviation being less than 2 units. The method works equally well for fresh fish muscle.
Phosphate treatment of frozen prawns - I - Screening of various phosphate for prevention of drip loss
(1968) Mathen, C.
Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discolouration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.
Further studies on dehydration of prawns in rotary drum dryer
(1968) Balachandran, K. K.; Bose, A. N.
The paper deals with studies made to modify the process of drying of prawns in rotary drum dryer reported by the authors earlier. Prawns belonging to any species except M. monoceros can be satisfactorily dried. With M. monoceros invariably considerable adherence of shell occurs. Prawns of any size group can be dried provided in the case of medium and big size prawns they are beheaded prior to drying. In all size groups, beheading prior to drying results in better appearance of the end product in addition to the output of the dryer per charge being increased.
Preliminary studies on the effect of irradiation as a means of preservation of fish and shell fish
(Society of Fisheries Technologists (India), 1969) Venkataraman, R.; Kandoran, M.K.; Solanki, K.K.; Raje, C.R.
Preliminary investigations on the effect irradiation on commercially important fish and shell fish like silver pomfret. Bombay duck and prawns were conducted. Irradiated samples had an extended storage life compared to their respective controls even though yellowish or brownish discoloration occurred earlier in irradiated fish. Irradiation enhanced the rate of drip formation. Brine treatment prior to irradiation retarded this rate. Pre-blanching was found to further extend the storage life of irradiation fish.

Browse

Browsing Peer Reviewed Journal Articles (National) (FP) by Issue Date

Results Per Page

Sort Options