Fish Processing

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Preparation of chitin and glucosamine from prawn shell waste
(1961) Kamasastri, P. V.; Prabhu, P. V.
A process is reported for the recovery of chitin from prawn shell waste and its conversion to glucosamine hydrochloride. The yield of glucosamine hydrochloride obtained is about 10 per cent on the weight of the shell waste.
Effect of boiling fishing net twines
(1961) Kuriyan, G. K.; Cecily, P. J.
Use of chilled water in prawn processing work
(1961) Pillai, V. K.; Lekshmy, A.
Use of chilled water during different stages of processing of prawns helps in keeping down the bacterial load in the final frozen product.
Quality studies on round,headless and peeled and deveined prawns held in ice storage
(Indian Council of Agricultural research, 1962) Jacob, S.; Iyer, K.M.; Nair, M.R.; Pillai, V.K.
In India, prawn processing industry has been assuming great importance in recent years. During the last decade, a number of prawn processing plants have sprung up in the country mainly engaged in export trade and the industry has thereby become important as a foreign exchange earner. The raw prawn for freezing and canning plants is held in crushed ice during transport and subsequent storage prior to processing. The raw material may be transported either as 'whole', 'headless' or 'peeled and deveined' prawn. Knowledge of chemical and bacteriological changes occurring in these three forms of raw material is of considerable importance to the industry as this would enable predicting the quality of processed products apart from indicating their suitability as processing raw material. The present investigation was aimed at studying the chemical and bacteriological changes in prawn during storage in ice when held in the three forms of 'round', 'headless', or 'peeled and deveined' under commercial handling conditions.
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.
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.
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.
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
Further studies on the indian sardine oil
(Indian Council of Agricultural Research, 1962) Kamasastri, P.V.; Prabhu, P.V.; Rao, D.R.
In this paper the oil collected from the same centres and few more centres were studied for their quality and storage characteristics as the data on the commercial oils are lacking in the literature.
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.
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.
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.
Proteins from prawn shell waste
(1963) Kamasastri, P. V.; Prabhu, P. V.
A method for the preparation of high quality protein from prawn shell waste is described. The yield of the protein from the shell waste is 5-6 per cent and its pepsin digestibility is 97-911 per cent,
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.
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.
Faecal indicator organisms on frozen prawn products : incidence and general distribution
(Society of Fisheries Technologists(India),Cochin, 1964) Lekshmy, A.; Pillai, V.K.
A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the numbers of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli.
On a rational criterion for assigning batch numbers to proceed products of shrimp
(Society of Fisheries Technologists (Indian), 1964) Banerji, S.K.; Rao, K.K.
Investigation were conducted to find the variability of processed shrimps with respect to two quality characteristics, namely, the numbers of deteriorated and discloured pieces. Samples were collected for three days from two arbitarily selected processing factories from Cochin at the pre-freezing stages. Results show that both the quality characteristics vary significantly between different size-grades, but while the variation in the number of deteriorated pieces between days is not significant, the variation in the number of discoloured pieces between days is significant.
A rapid procedure for the approximation of bacterial load in fishery products
(Society of Fisheries Technologists(India),Cochin, 1964) Mathen, C.; Lekshmy, A.; Iyer, H.K.; Pillai, V.K.
The production of colour by homogenised fish material in a simplified sugar medium containing an acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, trypone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium; and is almost inversely proportional to the bacterial load in the homogenate.
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.
Note on proximate composition of tuna fish paste from minicoy
(Society of Fisheries Technologists(India),Cochin, 1964) Valsan, A.P.; kandoran, M.K.; Rao, S.V.S.
An indigenous method of preparing fish paste from Tuna fish exclusively practiced in Minicoy island is described. Detailed proximate analysis data of the product and it has been compared with the values obtained for similar products of foreign countries. A chromatographic study is also carried out for essential amino acids and also with special reference to detecting any possibilities of histamine poisoning, especially in view of the reported high values of histidine in Tuna meat. However free histamine is not detected in the sample.

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