Peer Reviewed Journal Articles (National) (QAM)

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    On some aspects of quality of cooked frozen prawns
    (1961) Pillai, V. K.; Lekshmy, A.
    Control measures to maintain quality in processing prawns have been discussed in the paper.
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    Observations on some aspects of spoilage in fresh and frozen prawns
    (1961) Sastri, P. V. K.; Nair, M. R.
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    Spoilage of prawns at 0 degree Celcius and its assessment by chemical and bacteriological tests
    (CMFRI, 1961) Velankar, N.K,; Govindan, T.K.; Appukuttan, P.N.; Iyer, K.M.
    Studies on the spoilage of iced prawns and its assessment by objective tests were reported earlier (Velankar and Govindan, 1959). These studies revealed that considerable losses of 'extractives'such as the free amino-acids occur during storage of prawns in ice due to leaching. Work done in the U.S.A.(Collins et al., 1960) and in India (J.R. Iyengar et al., 1960) has also shown that water-soluble chemical compounds including those produced through spoilage leach out during storage in ice. In order to evaluate accurately the development of the spoilage products it is necessary to carry out the investigations on prawns held at 0 degree C., i.e., the melting point of ice , without contact with ice. The results of these studies carried out by us are reported in the present paper.
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    Control of mould growth and reddening in salted and dried mackerel
    (1962) Rao, S. V. S.; Valsan, A. P.
    Propionic acid at a concentration level of 4 per cent has been sug, gested as an effective chemical preservative for salt and dried mackerel. Mould growth and reddening can be brought under control even up to 62 weeks in the treated samples as against a normal shelf life of 15-20 weeks in the untreated controls, Results obtained from a detailed study of the propionic acid treatment have been discussed in the light of storage problems under tropical conditions.
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    An improvement in the chemical preservation of cured fish products
    (Indian Council of Agricultural Research, 1963) Valsan, A.P.
    In this preliminary note, the salient features of the improvement in chemical preservation of fish are discussed.
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    On a new colour reaction for the detection of trimethylamineoxide
    (1964) Rao, S. V. S.; Valsan, A. P.
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    Assessment of quality of ice-stored prawns
    (1964) Govindan, T. K.
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    Studies on the storage characteristics of silver pomfret (Pampus argenteus) transported to Bombay
    (Society of Fisheries Technologists (India), 1967) Kamasastri, P.V.; Ghadi, S.V.; Rao, D.R.
    An investigation on the quality of pomfrets transported to Bombay from Gujarat coast and its subsequent changes during storage at room temperature were carried out and the results reported. The pomfrets transported in the boats having insulated holds were in better condition than those having non-insulated holds. In general, the transported fish can be effectively stored in ice for 2 days, while the fish is in acceptable condition upto 4 days.
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    Studies on blackening of canned prawn I - Incluence of copper and iron on product blackening
    (1969) Nandakumaran, M.; Chaudhuri, D. R.; Pillai, V. K.
    A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of unblackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. ln the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above raege to experimental cans produced blackening while iron upto 250 ppm did not impart any blackening under standard conditions of canning.
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    Studies on technological problems associated with the processing of cooked frozen prawns I. Pre-process storage conditions of the raw material with relation to quality
    (1969) Iyer, T. S. G.; Chaudhuri, D. R.; Pillai, V. K.
    The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and. subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.
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    Studies on technological problems associated with the processing of cooked frozen prawns II. Hygienic condition in relation to bacteriological characteristics
    (1969) Iyer, T. S. G.; Chaudhuri, D. R.
    The importance of sanitary practices in the procersing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in coqtbination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality
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    A new technique to control insect infestation in Mas min
    (Society of FisheriesTechnologists (India), Cochin, 1969) Valsan, A.P
    A process of heat treating Mas min at 125° C for 15 minutes and hermetically packing them up has been investigated . This method has been found to be successful in controlling insect infestation in Mas min . The Japanese method of packing Mas min in BHC coated containers has also been simultaneously examined and found successful under certain conditions . However, this process is found to impart slight undesirable flavours to the product . In addition,this chemical treatment is also likely to be more costly.
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    Factors controlling drained weight in canned prawn
    (Society of fisheries Technologists (India), Cochin, 1969) Varma, P.R.G.; Choudhury, D.R.; Pillai, V.K.
    The paper gives an account of factors controlling the drained weight in canned prawn.The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific for different size of prawn irrespective of the quality of the material used. Other factors such as, acidity of brine used for filling the can, volume of brine, time of sterilization and time of cooling the blanched meat are also to some extent found responsible for fluctuations in drained weight.
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    Factors controlling sterility in canned prawn
    (Society of fisheries Technologists (India), Cochin, 1970) Choudhuri, D.R.; Iyer, T.S.G.; Pillai, V.K.
    Probable sources of contamination of raw, blanched and processed meat at various stages of handling and methods for their rectification have been described in the paper . Inter-relationship between absolute sterility and commercial sterility with particular reference to the sanitation of the factory has been discussed .
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    Technological aspects of processing of edible mussels, clams and crabs - I - Spoilage during ice storage
    (1970) Chinnamma, P. L.; Chaudhuri, D. R.; Pillai, V. K.
    Rate and pattern of spoilage of some of the economically important edible species of shell fishes viz; Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrala (Crab) have been discussed in this communication. Chemical indices used for objective evaluation of quality were water extractable nitrogen (WEN), non~protein nitrogen (NPN), free oe-amino nitrogen ( o<:-NH ~ ~N), ~lycogen, lactic acid and inorganic phosphorus in addition to the subjective test~. No significant difference in the spoilage pattern orthe species during ice storage was observed and these species could be preserved in ice in organoleptically acceptable condition upto 8 days, 9 days,• 8 days and 11 days respectively.
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    Blackening of canned prawn and its prevention
    (Society of fisheries Technologists (India), Cochin, 1970) Nanakumaran, N.; Chaudhury, D.R.; Pillai, V.K.
    The paper gives an account of the types of blackening associated with canned prawn in brine and their control . It was found that blackening caused by iron sulphide could be controlled by maintaining proper titratable acidity of fill brine in cans . The paper also elaborates on the factors responsible for or governing this critical titratable acidity. In regard to copper sulphide blackening, control was found to be difficult by maintaining the acidity or by additives such as EDTA when the copper content in the material went above the critical level .
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    A survey of the chemical quality of water used in the fish processing industry.
    (Society of Fisheries Technologists (India), 1971) Mathen, C
    100 water samples were collected during 1966-1970 from various fish processing establishments in the Cochin area and analysed for pH, total dissolved solids, chlorides, hardness (total, temporary and permanent), hardness due to Ca and Mg, alkalinity, sulphates, Cu and Fe. The extent of dependence on public and private water supplies was assessed. Analytical results are tabulated. Only 40% of the samples were within the limits of acceptability when all the quality criteria were considered together, the limiting factor being alkalinity. 32% of samples were soft water and 25% very hard. Total dissolved solids were mainly NaCl, due to the proximity of the wells to the sea. 25.6% of the factories studied obtained their water from private supplies. The necessity for improving water quality is stressed.
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    Quality of fish meal processed from sundried fish in a commercial fish meal dryer
    (Society of Fisheries Technologis(India), 1971) RamanandaRao, D.; Kamasastri, P. V.
    The physical and chemical compositions of the raw materials received and the composition and nutritive values of the finished products in a commercial size fish meal plant employing the dry rendering process were studied and reported in this paper.