Conference paper (QAM)

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    Studies on quality of dry prawn
    (Indian Council of Agricultural Research, 1962) Lekshmy, A.; Govindan, T.K.; Pillai, V.K.
    The present study is aimed at collecting data on the variations in the quality of commercial samples of dry prawn and studying in detail the effect of moisture variations on the quality and shell life of the products during storage.
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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.
    Apart from studying the general keeping quality of dry salted fish stored under different relative humidities with particular reference to the onset of spoilage caused by moulds and red halophiles, an attemt to determine the equilibrium moisture curve of the samples under these conditions are also discussed.
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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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    Seasonal variations in trace metal content in bivalve molluscs, villorita cyprinoides var. cochinensis (hanley), meretrix casta (chemnitz) & perna viridis (linnaeus)
    (Council of Scientific & Industrial Research (India), 1983) Lakshmanan, P.T.; Nambisan, P.N.K.
    Concentrations of Fe, Cu, Zn and Pb in the molluscs studied were influenced by season. Highest concentrations of these metals were found during low salinity and low pH of the habitat water (monsoon periods). Metal concentrations decreased in these species in summer months--the period of high salinity and pH. Fe was the most abundant trace metal in all the 3 species. Significant negative correlations were observed between trace metal content in the tissues of the molluscs and habitat water salinity. Nearly all the 4 metals were positively correlated in the clams, V. cyprinoides and M. casta . In P. viridis only a few combinations (Cu/Zn, Cu/Pb and Zn/Pb) were significantly correlated. The levels of various metals studied in these bivalves were well below the permitted limits recommended for these metals in marine products.
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    Accessory DNA elements as biodiversity markers
    (Fisheries Survey of India, 1998) Sen, Arnab; Zynudheen, A.A.; Ashok Kumar, K.; Ravishankar, C.N.; Badonia, R.; Solanki, K.K.
    Accessory DNA elements whether they be virus, plasmids or transposable elements have in common the ability to over-replicate the DNA, with respect to their hosts. The sophisticated bio-chemical and regulatory mechanisms of many accessory elements suggest that they are the products of long term selection. Bacterial euchromosomal genes are generally co-adapted complexes, so any genetic inter change is mostly deleterious. Accessory genes on the other hand are transferable among the different strains or species of bacteria and are selected to function successfully in all of them. Accessory DNA could serve as mapping zones of biodiversity and could reflect on the nature of survival and adaptation of bacteria in an ever changing environment.
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    K-Value, an index for estimating fish quality during iced storage
    (Cochin University of Science And Technology, 1998) Lakshmanan, P.T.; Iyer, T.S.G.; Antony, F.D.; Gopakumar, K.
    The quality of four species of marine finfish, viz., white pomfret (Pampus argenteus), jew fish (Pseudosciaena sp.), rainbow sardine (Dussumieria hasseltii) and ribbon fish (Lepturacanthus savala) and two species of prawns poovalen (Metapenaeus dobsoni) and karikkadi (Parapenaeopsis stylifera) and the squid (Loligo duvaceli) stored in ice was evaluated by measuring the levels of breakdown products of adenosine triphosphate (IMP and hypoxanthine), K-value, volatile bases and sensory methods. In general, the initial K-value in these species were in the range of >1 to 7% and it increased with storage time. The rate of nucleotide degradation differed between species. The K-value of prawns, squid, pomfret and rainbow sardine exceeds 50% after 8-10 days storage in ice whereas the K-values of other two fin fish species increased quite rapidly. Relatively, higher levels of AMP had been recognised in postmortem prawn muscle. K-value appeared to be a good index of fish freshness. Sensory characteristic were well correlated with K-value.
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    Extension of shelf-life in ice of three species of fish by pre-chilling in ice-seawater slurry
    (Cochin University of Science And Technology, 1998) Thomas, F.; Iyer, T.S.G.; Varma, P.R.G.
    The influence of pre-chilling in ice-seawater slurry on storage life on ice of Upeneus moluccensis, Trichiurus savala and Saurida tumbil was studied. In comparison to a storage life on ice of 12, 7 and 5 days for control U.moluccensiss, T.savala and S.tumbil samples ice-seawater pre-chilled fish gave a shelf-life of 14, 9 and 7 days respectively, suggesting a shelf-life extension of two days by the treatment. The shelf-life was assessed by Intelectron Fish Tester and sensory evaluation.
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    Fish spoilage and quality assessment
    (Society of Fisheries Technologists (India), Cochin, 2000) Lakshmanan, P.T.
    Fish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not properly cooled. The spoilage rate of fish may be reduced by good handling practices and effective temperature control from the very beginning.
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    Trace metals in fish and shellfish
    (Society of Fisheries Technologists(India),Cochin, 2000) Lakshmanan, P.T.
    Finfish and shellfish accumulate chemicals from the polluted environments. The chemical residues of concern are certain heavy metals, polychlorinated biphenyls (PCBS) and other pesticides. Their abnormal levels in seafood pose hazards to public health. Background levels of trace metals in seawater and freshwater over the world are given here.
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    Bacteria detection techniques
    (Society of Fisheries Technologists (India), Cochin, 2000) Varma, P.R.G.
    A few physical parameters and processes correlated with sardine landing could not establish a flawless connection, and explain the phenomena of inter-annual variability. Earlier researchers indicated that the probable appearance and disappearance of sardine is an active movement in search of food and congenial conditions. But, no specific study has been carried out to explain the variability of sardine catch based on chlorophyll availability on a synoptic scale. An attempt is made in this study to correlate variability in chlorophyll-a with sardine landings along the waters of southwest coast of India. We have estimated monthly averaged surface phytoplankton biomass along the waters of southwest coast of India from the shoreline upto 200 m isobath for ten years from SeaWiFS ocean colour data. This estimation is compared with the biological calendar of Indian oil sardine. The average chlorophyll-a for the bloom initiation month (1998-2006) matches very well with oil sardine landings. The results imply that the concentration of chlorophyll during the bloom initiation month can be used to assess the quantum of fish that recruit into the population. Finer scale spatial variations in the chlorophyll along the coastal waters help in deciphering the migratory pattern of sardine during their active breeding phase
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    Quality problems in seafood industry
    (Society of Fisheries Technologists(India),Cochin, 2000) Varma, P.R.G.
    Our seafood products can broadly be divided into two - Export products and Domestic products. The quality of the products in both these cases has to be good. Some of the most common quality problems usually encountered in these products are detailed in this paper.
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    Vibrio cholera and its significance in seafoods
    (Society of Fisheries Technologists (India), 2000) Varma, P.R.G.
    Cholera has been endemic in eastern India and in east Pakistan since the beginning of recorded history. The fact that this disease is caused by an organism, vibrio cholera, was first reported in 1884. The true vibrio cholera is not haemolytic. But sequently haemolytic V. cholera were isolated from dead bodies of pilgrims. The marked epidemiological difference between haemolytic biotypes, EI Tor and classical cholera are that the infection-to-case ratio is higher with EI Tor cholera and EI Tor vibrio is generally surviving longer in the environment making it more easily detectable.
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    Detergents and disinfectants
    (Society of Fisheries Technologists (India), Cochin, 2000) Thomas, F.
    Cleaning and disinfection operations are integral parts of food production. Product quality will be greatly affected if these operations are not carried out properly. During cleaning operations, soil is removed by applying detergert The presence of soil decreases the efficiency of disinfectants. The cleaner the surface, the more effective will be the disinfectant. Disinfection should follow immediately after cleaning.
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    National and international quality standards for fish and fishery products
    (Society of Fisheries Technologists (India), 2000) Lakshmanan, P.T.
    Food standards have been introduced on a national/international basis to protect the consumers health and to ensure fair practices in food trade. The formulation of standards for fish products became necessary to attain a minimum standard of cleanliness and hygiene in fish handling, processing and marketing. The exporting country or company should be aware of the quality requirements of the buying nation. Standards are intended to guide and promote export or import of fishery products between countries. Some Governments of all countries are responsible for public health problems arising from the consumption of fish products, they enforce certain food laws and introduce standards.
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    Listeria monocytogenes in marine products
    (Society of Fisheries Technologists (India), 2000) Iyer, T.S.G.
    Interest in Listeria monocytogenes has grown in the last few years following several outbreaks in North America and Europe. However, reports of organisms resembling Listeria date back to the last century. Some of the earlier references about the organism are given below.
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    Pathogenic halophilic vibrios in seafoods
    (Society of Fisheries Technologists(India),Cochin, 2000) Sanjeev, S.
    A number of Vibrio spp. viz. Vibrio cholerae (01 and non-01), V. parahaemolyticus, V. vulnifucus, V. fluvialis, V. alginolyticus, V. damsela, V. hollisae, V. mimicus, V. cincinnatiensis and V. furnissii are recognized as human pathogens and most of them are native to the aquatic environment. Among halophilic Vibrios, V. parahaemolyticus and V. vulnifucus are the major pathogens.
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    Quality management and the iso 9000
    (Society of Fisheries Technologists(India),Cochin, 2000) Ravindran, K.
    The modern approach to quality and reliability which embraces statistical applications, quality reliability and engineering, management, motivation etc. is primarily concerned with excellence in the design of the product, making of the product, use of the product and excellence throughout its life time. Food processing and packaging companies can start on the journey towards world class quality by building a foundation using the quality tools: ISO 9000, HACCP and GMP.
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    General aspects of seafood quality
    (Society of Fisheries Technologists (India), Cochin, 2000) Iyer, T.S.G.
    Quality is generally considered as the degree of excellence. Quality is often related to the price at which a commodity is purchased or the purpose for wh1ch it is to be used. In relation to seafoods, quality is the sum total of its composition, nutritive value, degree of freshness, physical damage, deterioration while handling, processing, storage, distribution and marketing, hazards to health, satisfaction on eating and yield and profitability to the producer and middleman. In short, fish quality means all those attributes which a fish consumer considers to•be present individually or collectively in the item. Quality control, in the case of seafoods; means all the steps taken between harvesting and retail trade to protect the quality of the final product. Inspection consists of monitoring which is necessary to measure the effectiveness of the quaHty control procedure and also those official devices which are used to protect the consumer and facilitate trade.
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    Salmonella in seafoods
    (Society of Fisheries Technologists (India), 2000) Iyer, T.S.G.
    Among Gram-negative rod-shaped bacteria causing food-borne gastroenteritis, the most important are members of the genus Salmonella. 'Salmonella' is the generic name applied to a group of bacteria which was formly known as 'paratyphoid bacteria'. Salmonella are enteric organisms belonging to the family of 'Enterobacteriaceae'.
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    Seafood toxins
    (Society of Fisheries Technologists(India),Cochin, 2000) Varma, P.R.G.
    Poisoning caused by the ingestion of toxin-containing seafood has been a part of man's concern for centuries. These toxins are either naturally present in the seafood due to some bacterial action on some natural compounds present in the seafood or accumulated in them due to aquatic pollution. The seafood toxins include Paralytic Shellfish Poison (PSP), Ciguatera toxins, Tetrodotoxin (Puffer fish), Ptychodiscus brevis toxins and Scombroid related toxins. Of these, except Scombroid toxins, all other toxins are naturally present in the seafood whereas Scombroid poisoning results from improper handling and/or processing of seafoods.