FT Vol.30(2)

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    System Analysisof a Prawn Freezing Plant - I. Analysis of Raw Prawn Preparation and Freezing Operations
    (Society of Fisheries Technologists (India) Cochin, 1993)
    A system analysis approach has been taken to study and analyse various operations of a hypothetical prawn freezing plant. Results of analysis for processing three different products showed that the data on rate of prawn handling by a number of workers can be fitted to linear relations, and optimum operating conditions can be arrived at with minimum freezer idle time and maximum number of loads per freezer. lt has been further found that scheduling of prawn preparation time is very crucial during the early stage of processing.
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    Sensory Attributes of Non-irradiated and Irradiated Semi-dried Fish during Ambient Temperature Storage
    (Society of Fisheries Technologists (India) Cochin, 1993) Vinh, P.Q.; Alur, M.D; Nair, P.M
    Gamma irradiation of semi-dried Bombay duck and shrimps at a dose of 3 kGy controlled effectively infestation during prolonged storage. ln addition mould growth was also controlled in Bombay duck. Ammoniacal odour found in non-irradiated shrimps was not detectable in ir-radiated shrimps. Thus, gamma radiation resulted in insect-free, mould-free and acceptable semi-dried fish.
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    Changes in Oxygen Uptake in Mullet, Liza parsia (Hamilton-Buchanan) Exposed to Dichlorvos
    (Society of Fisheries Technologists (India)Cochin, 1993) Mohapatra, B.C; Noble, A
    For acute study on oxygen consumption Liza parsir were exposed 96 h to 0.482 ppm of organophosphate insecticide, Dichlorvos 76% (96 h LC so value) and for sublethal effects to I/S, 1/10 and 1/15th of it for 15, 30 and 45 days. Initially the consumption of oxygen increased. But it was followed by decrease in acute experiment. In sub-lethal exposures the oxygen consumption remained high without decrease. However, the increase was higher in lower concentrations. 'l11e experiments were conducted ln I brackishwater medium of salinity 10.0 ;l: 1.0%°, temperature 27.5 i 1.5 °C and pH 6.0 1 0.5.
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    Microbial Stability of Certain Cured Fishery Products
    (Society of Fisheries Technologists (India) Cochin, 1993) Abraham, T. Jawahar; Sukumar, D; Shanmugam, S.A; Jeyachandran, P
    The microbial stability of cured fishery products processed by improved curing and packaging methods was studied. Improved drying methods rcsulted in lower microbial coiuits than trade samples. Slight to strong brown discolouration was noticed during storage in dried anchovy, Stolcphorus indicus. The yellow discolouration of dried salted seer appeared to be checked by lil IA treatment. Bl [A treatment in combination with a dip in 3 percent calcium propionate solution was effective in controlling fungal growth and yellow discolouration. Cooking and hot smoking of tuna, Euthynnus affinis, yielded a stable product with lo\v moisture content, while the cold blanched, hot smoked fish spoiled rapidly. ln pickled prawn, l’arap¢na¢opsis stylifera, with condiments and pll level around 4.75, the microbial count was greatly reduced. ln lactic fermented prawn pickle, there was a steep rise in staphylococci count initially which then decreased with the reduction in pll level.
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    Fecundity Studies on Sand Whiting, Sillago sihama (Forskal) from Karwar Waters
    (Society of Fisheries Technologists (India)Cochin, 1993) Reddy, C.R; Neelakantan, B
    Fecundity indices were estimated in order to find the trends in fecundity with increase in length and weight of spawners. The different indices calculated were relative fecundity (Bagenal, 1957, De Silva, 1973), number of ova per gram ovary weight, coefficient of maturity (Nikolsky, 1961) and gonosomatic index. The number of ova per gram weight of fish varied from 287 to 587 with a mean value of 442, while the number of ova per gram ovary weightranged between 3533 and 7659 with 6120 as average. The coefficient of maturity values were found to vary from 5.72 to 9.07 (average 735) and gonosomatic index from 6.07 to 9.98 (average 7.95).
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    Storage Properties of Gamma-Irradiated Semi-dried Fish Varieties
    (Society of Fisheries Technologists (India) Cochin, 1993) Vinh, P .Q; Alur, M.D; Nair, P.M
    Several varieties of semi-dried unirradiated and irradiated (1&3 kGy) fish, namely, anchovies (Stulephorus commersonn), Bombay duck (llarpodon nehereus), shrimp (Penaeus indicus) and Vietnam scad (Alepes mate) were stored at ambient temperature (26°C). During the course of storage, quality characteristics such as total bacterial count (TBC), mould count and biochemical indices of freshness were studied. These studies indicated that initial TBC of semi-dried fish varied from 7(1)-54(X) cfu per g of fish, while mould count ranged from 27-15(X) cfu per g. llowever, upon irradiation at 3 kGy, initial bacterial load was considera bly reduced. Vietnam scad was not contaminated with mould after 35 months of storage at room temperature. Indices such as TVA and TVBN increased during storage at room temperature for both unirradiated and irradiated samples.
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    Influence of Species and Size on Weight Loss during Thawing of Frozen Shrimps
    (Society of Fisheries Technologists (India) Cochin, 1993) Venugopal, 'l`.N
    Weight loss of two species of frozen shrimps viz. Parnpenaeopsis stylifcra andMctapmacus dvbsoni packed as peeled and undeveined and as has peeled and deveined were studied. ln both species weight loss inaeased as the size of the shrimps decreased and the difference in weight loss of large and small shrimp was found significant in both PD and PUD. Between the two species there were no significant differences in weight loss in both PD and PUD meat of same size grades except in PUD 2(1)/3(1) grade.