Popular Articles (QAM)
Permanent URI for this collection
Browse
Browsing Popular Articles (QAM) by Issue Date
Now showing 1 - 20 of 40
Results Per Page
Sort Options
- ItemEssentials of fish plant sanitation(1973) Iyer, T.S.G.
- ItemObjective tests for fish quality(1974) Govindan, T.K.
- ItemPreparation of an instant deodorant for fish processing industry(1976) Cyriac Mathen; Joseph, A.C.; Francis Thomas
- ItemWater in Seafood Processing(Sea Food Exporters Association of India, 1979) Thoams, F.; Mathen, C.Quality requirements of water used in India for processing seafoods are discussed in detail, with emphasis on physical, chemical, bacteriological and biological characteristics. Existing standards and specifications are summarized in 5 annexes.
- ItemImproved yield in canning of prawns(1980) Cyriac Mathen; Francis Thomas; Varma, P.R.G.
- ItemA simple and rapid method for the estimation of chlorine in process water.(Sea Food Exporters Association of India, 1984) Joseph, A.C.; Mathen, C.; Francis, T.; Iyer, T.S.G.A piece of filter paper, impregnated with a reagent, was used to estimate the Cl content (5-500 p.p.m.) of process water used at different stages of seafood processing. The reagent comprises potassium iodide 1g, glacial acetic acid 10 ml, soluble starch 5g, and distilled water to make up the final vol. to 1 l. About 2 l reagent are required to treat 1 m2 of filter paper, which is then dried in an air oven at 45-50 degrees C, and cut into strips (10 x 2 cm). The colour developed on the paper is compared with the range of colours on a standard chart.
- ItemA sample and rapid method for the estimation of chlorine in process water(1984) Joseph, A.C.; Cyriac Mathen; Francis Thomas; Iyer, T.S.G.
- ItemFreezing time and thawing losses of block frozen shrimp meat(1987) Francis Thomas; Cyriac Mathen
- ItemCollection of water samples for analysis with special reference to fish processing(CIFT, 1988) Francis Thomas; Cyriac Mathen
- ItemDiversification in frozen fish export from Gujarat(1988) Badonia, R.; Sankar, T.V.; Nair, P.G.V.
- ItemPrevention of black spot in deep sea lobsters(J.V.H Dixitala, 1988) Joseph, J.; Perigreen, P.A.; Gopakumar, K.This article deals with the problem of black discolouration and suggests possible remedies under the existing condition.
- ItemCadmium content in cuttlefish and squid(J.V.H Dixitala, 1989) Lakshmanan, P.T.In view of the stringent international standards prescribed for seafoods, the Central Institute of Fisheries Technology, Cochin has undertaken an exhaustive study on the distribution of cadmium content in processed fishery products especially in cuttlefish and squid.
- ItemAwareness and responsibilities of technologist in inprocess quality control system with fish processing industries(Seafood Export Journal, 1990) James, M.A.The Government of India introduced the "Inprocess Quality Control (I.P.Q.C.)" for marine products from 31 December 1977. The objective of this study is to give broad perspectives for awareness of quality and the responsibilities of the technologists in the I.P.Q.C. system, and to help in maintaining the quality of products to the maximum extent. In this system testing should be carried out at all stages of processing right from raw material to finished products. Success or failure of the entire system depends on the technologists who know the procedures for analysing and the interpretation of the products. Keeping in view this fact, the general organoleptic, sanitory and personal hygiene factors in seafood industries are discussed.
- ItemAwareness and responsibilities of technologist in inprocess quality control system with fish processing industries(Seafood exporters asosciation of India, Cochin, 1990) James, M.A.The Government of India introduced the "Inprocess Quality Control (I.P.Q.C.)" for marine products from 31 December 1977. The objective of this study is to give broad perspectives for awareness of quality and the responsibilities of the technologists in the I.P.Q.C. system, and to help in maintaining the quality of products to the maximum extent. In this system testing should be carried out at all stages of processing right from raw material tofinished products. Success or failure of the entire system depends on the technologists who know the procedures for analysing and the interpretation of the products. Keeping in view this fact, the general organoleptic, sanitory and personal hygiene factors in seafood industries are discussed.
- ItemK value an index for estimating fish freshness(CIFT, 1994) Lakshmanan, P.T.
- ItemJada jaal for off-shore fishing(1995) Manoharadoss, R.S.; Pravin, P.; Paradva, J.B.
- ItemAssessment of fish quality(2001) Mathew, P.T.
- ItemQuality assured, dried shell-on prawns(CIFT, 2001) Antony, K.P.; Muraleedharan, V.; Mukundan, M.K.
- ItemBrine freezing improves the quality of Tiger shrimp (peneaus monodon)(CIFT, 2013) Mohan, C.O.; Remya, S.; Renuka, V.; Sivaraman, G.K.; Badonia, R.; Ravishankar, C.N.; Srinivasa Gopal, T.K.
- ItemQuality evaluation of monosex tilapia during ice storage(CIFT, 2013) Parvathy, U.; George Ninan; Jeyakumari, A.; Zynudheen, A.A.; Ravishankar, C.N.