Peer Reviewed Journal Articles (National) (QAM)

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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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    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 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 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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    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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    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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    A deodorant for use in fish processing establishments
    (1973) Iyer, T.S.G.
    The composition and mode of preparation of a deodorant for use in fish processing establishments are described. The deodorant has a mild disinfectant action also, The cost of production works out to Re 0.40 per litre.
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    Bacterial aspects of quality of phosphate treated frozen prawns
    (Society of Fisheries Technologis(India), 1973) Cyriac, M.
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    Quality loss in prawns due to double freezing
    (Society of Fisheries Technologis(India), 1973) Chinnamma George
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    Spoilage of spotted seer (Scomberomorousguttatus) during ice storage
    (Society of Fisheries Technologis(India), 1974) VasanthShenoy, A.; Arul James, M.
    Quality deterioration of seer h.eld directly in contact with ice, in different forms, fillets and chunks, and of chunks held in ice but without direct contact, was studied for a period of 15 days. While the chunks held out of contact with ice were acceptable upto 13 days based on organoleptic evaluations, the chunks and fillets held in direct contact with ice were acceptable only upto 10 days. The order of preference of the samples at any interval of ice storage was chunks held out of contact with ice> chunks held directly in ice> fillets held directly in ice. The changes in the chemical quality of these samples were also in the same order, the deterioration being maximum in fillets and least in chunks kept out of contact with ice.
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    Quality control in the Indian fish processing industry
    (Society of Fisheries Technologis(India), 1974) Cyriac, M.
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    Ice and frozen storage of squid (loligo sp.)
    (Society of Fisheries Technologis(India), 1977) Jose, J.; Varma, P.R.G.; Venkataraman, R.
    The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept in ice in an acceptable condition for a maximum period of 2 days. Frozen squid can be stored for a maximum period of 15 weeks at -l8°C, which can be extended upto 19 weeks by suitable treatment
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    Purification and characterisation of phosphorylase from muscle of Tilapia(Tipapia mosambica)
    (Society of Fisheries Technologis(India), 1977) Mukundan, M.K..; Nair, M.R.
    Phosphorylase from muscle of tilapia (Tilapia mosambica) was extracted by water and purified by ammonium sulphate precipitation, centrifugation and repeated recrystallisation. Electrephorogram of the enzyme preparation showed a single band near origin. The enzyme showed optimum pH and temperature at 6.1 and 37°C respectively. Glucose and glucose-6-phosphate were found to be competitive inhibitors of the enzyme. Maltose and starch acted as primers for the phosphorylase reaction like glycogen.02