Quality Assurance & Management

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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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    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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    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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    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 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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    Essentials of fish plant sanitation
    (1973) Iyer, T.S.G.