Journal articles (FP)

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    Storage characteristics of frozen prawns in relation to quality assessment
    (Indian Council of Agricultural research, 1962) Lekshmy, A.; Govindan, T.K.; Pillai, V.K.
    The problem of evaluating the quality of frozen prawn has been the subject for detailed investigation in many countries. Standard specifications have been laid down by some of these countries for specific items of frozen prawn products. These, however, are based mainly on physical and organoleptic characteristics of the products and are, therefore, subject to a wide degree of error, especially in their application. As a mean to overcome these limitations many objective methods have been advocated for assessing the quality using bacteriological, chemical or biochemical methods.
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    Studies on ice-stored prawns
    (Indian Council of Agricultural research, 1962) Govindan, T.K.
    Icing of prawn is a very important step for maintaining good quality of the material. Prawns should be beheaded and stored well-iced immediately after they are taken out of water and should be maintained in this condition until processed in the factories. This may involve a couple of days to a week's storage in ice according to the conditions. During storage of prawns in ice, many changes take place in the muscle of prawns and attempts have been made by many workers to follow and make use of these changes to assess the quality of the ice stored prawns. The paper studied the whole part of ice stored prawns related with the quality of the same.
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    Studies on Indian fishmeals
    (Indian Council of Agricultural research, 1962) Kamasastri, P.V.; Rao, D.R.
    Fishmeal is highly valued in cattle and poultry nutrition for its content of easily digestible proteins, vitamins and minerals. Extensive experiments on the chickfeeds containing fishmeal registered a better growth response when compared with other feeds. The total world production of fishmeal is estimated at more than 2 million metric tons. The major producing countries are Peru, United states of America, Angola, South Africa, Norway, Denmark, and Iceland. Until recently the production and consumption in India is not significant. At present two plant are producing fishmeals for cattle and poultry feeds on a commercial scale with heat treatment.
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    Studies on quality of dry prawn
    (Indian Council of Agricultural Research, 1962) Lekshmy, A.; Govindan, T.K.; Pillai, V.K.
    A very large quantity of prawn is exported from India in the dry form mostly to countries in the South-East Asia region. Of late, this product has also found an attractive market in U.S.A. and some of the European countries. Considering the fact that India is one of the few countries possessing a rich prawn fishery, this industry can look forward to a bright future. The future, however, would depend to a large measure on the maintenance of high quality of the product
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    Storage behaviour of salted and dried fish in relation to humidity conditions
    (Indian Council of Agricultural research, 1962) Rao, S.V.S.; Valsan, A.P.; Kandoran, M.K.; Nair, M.R.
    Humidity conditions play important role in governing the storage life of cured fish products, since mould growth and red halophile attack depend on the moisture content of the product which varies with changes in relative humidity (RH). An additional factor is contributed by salt, if used for curing, which by lowering the equilibrium vapour pressure in fish muscle to 76 per cent. RH helps the products to absorb moisture, when the humidity is above this level. The paper is focus on the storage characteristics dried cured fish and reveals the relation of relative humidity.
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    A simplified method of pickling mackerel using propionic acid
    (Indian Council of Agricultural Research, 1963) Valsan, A.P.
    A highly simplified method of pickling mackerel by directly dumping split fish into saturated brine fortified with 0.25 and 0.5% propionic acid is described. By this method handling of heavy glut season landing of mackerel is made more easy, efficient and economic.
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    Utilisation of waste materials in frogleg processing industry
    (Indian Council of Agricultural research, 1963) Rao, D.R.; Kamasastri, P.V.
    During recent years the export of frozen frog legs from Kerala and Maharashtra has increased to a great extent. Large quantities of waste materials at present being thrown into sea. In the year of 1963 roughly over 500 metric tons of frozen frog legs were exported to USA, France and other places in the Continent valued at nearly 33 lakhs of rupees. Due to the decreasing trends of prices in the international market there is a little bit profit in the industry. Utilization of waste materials in the processing of frog legs is of immense value to compensate the processing expenses to a certain extent. With this object in view the waste materials which constitute about 65% of the total weight of the raw material were processed into meal and oil and studied the chemical composition.
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    Studeies on the effect of impurities on the penetration of salt in curing of fish
    (Indian Council of Agricultural Research, 1964) Kandoran, M.K.; Rao, S.V.S.; Valsan, A.P.
    Among the factors governing the quality of cured fish, purity of salt used for curing plays •an important part. Tressler reported "in 1920 that impurities such as Calcium, Magnesium and sulphate hinder salt penetration and may thereby cause spoilage during the curing process before optimum salt concen­ tration is built up. Although subsequent workers have dealt with the effect Of such impurities on organoleptic properties of the cured products (Boury •1932) and rate of microbial spoilage (Hess 1942), critical studies** on the penetration of chloride as such were lacking. A detailed investigation by the present authors has however failed to reveal any delay m salt uptake by the presence of the above impurities in the salt. Results •of these findings which run counter to the commonly held opinion are presented in this account.
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    Studies on packaging of fresh fish
    (Society of Fisheries Technologists (India), 1964) Rao, C.V.N.; Perigrien, P.A.
    Studies conducted in the laboratory and field have shown that iced fish can be preserved for longer periods in fresh and edible condition in conventional bamboo baskets by providing additional insulated linings of double layer of gunny and polythene or bitumen coated kraft paper. The quality of fish is adjusted by chemical and organoleptic evaluation.
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    Studies on the use of alginates in frozen fishery products
    (Society of Fisheries Technologists (India), Cochin, 1964) Pillai, V.K.
    Results of preliminary studies on the use of sodium alginate as a protective N•ding for fishery products showed that several :varieties o!fishes and shell fish h ad better keeping qualities when coated with sodium alginate.
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    Survey of the microbiological quality of commercial frozen prawn products
    (Society of Fisheries Technologists (India), Cochin, 1965) Pillai, V.K.; Lekshmy, A.; Govindan, T.K.; Mathen, C.; Iyer, H.K.
    The paper presents the results of a bacteriological survey carried out on 2917samples of frozen prawn ,55 samples of raw material, 35 samples of water, 4 samples of ice and 42 samples of various equipments used for processing . The survey covered a period of three years (1960 - 63) and comprised of samples collected from five of the leading processing factories in Cochin . Frozen products tested consisted of headless (marine and fresh water), peeled and deviened and cooked frozen samples . Statistcal analysis of the data shows that there is no significant variation between samples and between factories with respect to product quality . The standard plate count varied between 1 .0 X 104 and 1 .0 X 106 per gram for headless and between 1 .0 X 104 and 1 .0 X 107 for peeled and deveined and cooked frozen samples. Majority of the samples had bacterial load well within the limits prescribed for such products.
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    Some observations on the protein quality of fish meal prepared by wet and dry reduction methods
    (Indian Council of Agricultural research, 1965) Rao, D.R.; Kamasastri, P.V.
    From the results of the investigation on the protein quality of the fishmeal prepared by wet and dry reduction processes it can be seen that the protein degradation in the cooked material is less compared to the uncooked material. Drying at 105 degree C did not alter the available lysine value significantly, if enough care was exercised to avoid scorching, in dry and wet reduction processes. Drying the presscake in the sun did not significantly change the available lysine value. Considering the slight variations in the available lysine value, pepsin digestibility and gross energy values the meals prepared by the wet reduction process coupled with sun drying can be adopted in fishing villages where the installation of the mechanical dryers is a problem.
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    Studies on the possible sources of microbial contamination of processed fishery products
    (Society of Fisheries Technologists (India), Cochin, 1966) Iyer, T.S.G.; Choudhury, D.R.; Pillai, V.K.
    An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is elaborate, the industry in India has found it advantageous to establish the primary processing centres away from the processing factories . The data collected have clearly indicated that if such processing centres are not properly organised there is a possibility of greater contamination of the products at this stage .The data collected during the course of this investigation have given the basis for the measures to be taken for the maintenance of bacterial quality of prawn during different stages of processing
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    Some common defects in prawn processing - their source and remedies
    (Society of Fisheries Technologists (India), 1966) Govindan, T.K.
    The processing of prawns has assumed very great importance in India in these days because processed prawn products have become one of the most important foreign exchange earners in our country . In the year 1964, we exported fishery products worth Rs . 6 .85 crores of which Rs. 4.75 crores were contributed by processed prawn products, viz ; frozen, canned and dried . The demand for processed prawn products in foreign markets is increasing day by day . In order to meet the requirements of the quality conscious importers and to compete successfully with other exporters of these products and above all to get competitive returns for our processed prawn products, it is absolutely essential that we should maintain high standards of quality of our products . The purpose of this article is to enumerate some of the important points to he observed to achieve this end . It is earnestly hoped that strict observance of the remedial measures suggested hereunder will help a good deal in further improving the quality of our processed prawn products .
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    Use of different glazes in frozen oil sardines
    (Society of Fisheries Technologists (India), Cochin, 1966) Mathen, C.; Choudhury, D.R.; Pillai, V.K.
    This paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen stroage life at -18°C and on the use of various chemicals and coating materials to extent their storage life . It is observed that there is an invese relationship between the oil content and the frozen storage life - oil content varying from 10 .33 to 42.43 % (MFB) and storage life from 2 to 5 months. Extension of storage life is achieved by dipping in hydroquinone solution prior to freezing or by coating with agar agar after freezing . Data on changes in peroxide value, free fatty acids, moisture, drip and organoleptic characteristics during frozen storage are presented
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    A study on the quality of prawns during processing in prawn freezing factories
    (Society of Fisheries Technologists (India), Cochin, 1967) Rao, K.K.; Pillai, V.K.
    A st dy on the occ rrence of defective pieces of prawns at three difFerent stages of processing of headless shell on and peeled and deveined varieties was ndertaken, each in one freezing factory . The average percentages of the defective prawns together with the standard deviation observed over a period of one year at the three stages are mentioned . Correlation is indicated between the occurrence of the defective pieces at the pre-freezing stage and those of earlier stages .
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    Some aspects of freezing and frozen storage of pomfrets
    (Society of Fisheries Technologists (India), 1967) Kamasastri, P.V.; Doke, S.N.; Rao, D.R.
    It has been observed that a better frozen product can he obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice . To enhance the keeping quality and to prevent dehydration and discolouration, a dip in B H A (0.005;/) for 15 minutes and subsequent storage in polythene lined gunny bag at -15C to -18C can be recommended . The products treated in the above manner can be stored well over six months . Periodical glazing at an interval of 3 weeks will also prevent the dehydration to a greater extent.
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    Studies on the storage characteristics of silver pomfret [pampus argenteus] transported to Bombay
    (Society of Fisheries Technologists (India), Cochin, 1967) Kamasastri, P.V.; Ghadi, S.; Rao, D.R.
    An investigation on the q ality of pomfrets transported to Bombay from G jarat coast and its s bseq ent changes d ring storage at room temperat re and low temperat re were carried o t and the res lts reported . The pomfrets transported in boats having ins lated holds were in better condition than those having nonins lated holds . In general, the transported fish can be effectively stored in ice for 2 days, while the fish is in acceptable condition pto 4 days .
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    a small scale fish meal dryer
    (Society of fisheries Technologists (India), Cochin, 1970) Chakraborty, P.K.; Pillai, A.S.; Balachandran, K.K.
    A batch type rotary drum dryer for the production of fish meal suitable for operation in the fishing villages of India has been designed, fabricated and operated successfully . The dyer can be used for production of fish meal from whole lean fish or press-cake from fish body oil extraction plants . The time taken to reach a moisture level below 10% is 5-8 hours depending upon the type of material fed into the dryer .
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    A study on the average yield of differnet species of prawns
    (Society of fisheries Technologists (India), Cochin, 1975) Unnithan, G.R.; Rao, P.R.; Iyer, H.K
    The paper deals with the average yield of 4 spp of prawns viz. Metapenaeus dobsoni, Metapenaeus affinis, Parapenaeopsis stylifera and Penaeus indicus on conversion to peeled and deveined (PD), cooked and peeled (CP) and head less shell on (HL) forms in the different months of a year and the likely variations observed in the average yield.