FT Vol.45(2)

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    Information Management Behaviour of Coastal Aqua Farmers
    (Society of Fisheries Technologists (India)Cochin, 2008) Kumaran, M.; Raja, S.; Alagappan, M.; Sarada, C.; Chandrasekaran, V.S.; Kalaimani, N.
    Information is the first unique input to proceed further towards an enterprise building. Aquaculture sector needs to be supported with 'full information' to help every stakeholder to help themselves. The present study undertaken with the shrimp farmers of coastal Andhra Pradesh and Tamil Nadu to understand the shrimp farmers' information seeking, processing and sharing behaviour indicated that technicians/consultants of feed inputs companies ( 76% and 84%) and peers (40% and 80%) were prominent information sources. The information provided was triangulated and shared with fellow farmers. Enforcing fishery extension service as the 'prime function' of State fisheries departments, audience segmentation and targeting of message, capacity building of fishery extension personnel on effective handling of ICT, involving farmers groups, farm opinion leaders and private extension agencies as partners of extension would give 'cumulative effect' in information diffusion and adoption of good farm management practices
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    Quality Changes during Storage of Smoked 'Cubes' and 'Fillet Steaks' Prepared from Marine Perch Lethrinus lentjan (Lacepede)
    (Society of Fisheries Technologists (India)Cochin, 2008) Sindhu, S.; Krishnakumar, S.; Nambudiri, D.D.; Korath, Alphi
    The study evaluated keeping quality and storage life of cubes and fillet steaks from a marine perch King Emperor (Lethrintts lentjan, (Lacepede). Smoked cubes and fillet steaks were prepared using a brine concentration of 10% and brining time of 15 min, draining at +100C for 30 min, pre-drying in mechanical drier for 30 min at 500C and smoking at 800C for a period of 3 h. Smoked cubes and fillet steaks prepared using a standardised procedure were subjected to storage studies for a period of four months under different packings viz., (i) packed in PE bags (C) (ii) dried at 500C for Ih and packed in PE bags (SI) and (iii) dried at 500C for 1 h and packed in paper bags (S2). Quality changes during the storage period were monitored every 15 days time intervals for parameters viz., moisture content, per cent free fatty acids, thio barbituric acid value, total plate count, total fungal count and sensory quality. Samples packed in paper bags remained acceptable only upto 60 days of storage while samples packed in PE bags were acceptable upto 90 days.
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    Adoption of oyster culture by women in Kerala
    (Society of Fisheries Technologists (India)Cochin, 2008) Immanuel, Sheela
    A study was conducted with the objective of examining the socio economic impact of the technology that was transferred to the women folk through variuos methodologies and to empower these women both socially and economically through the adoption of these technologies. Fisher folk in the coastal belts were identified from selected villages viz., Ayiramthengn (23), Dalavapuram (24) and Azheekal (23)and the technology of edible oyster culture was demonstrated. Data were collected from the women with the help of a structured interview schedule. Data were collected for a period of three months during the year 2002- 03. Percentage analysis was done to categorise them under different groups. The study indicated that group farming appears to be the ideal means for the propagation of oyster culture in this region. Serious constraint faced by these groups were identified and suitable remedial measures suggested to overcome the constraints.
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    Seasonal Variation in Biochemical Composition of Edible Oyster (Saccostrea cucullata) from Indian Sundarbans
    (Society of Fisheries Technologists (India)Cochin, 2008) Mitra, Abhijit; Basu, Shibdas; Banerjee, Kakoli
    Protein, lipid, glycogen, moisture and ash content of the edible oyster species were analysed on monthly basis during 2004 and 2005 from the cultured site at Chotomollakhali in eastern sector of Indian Sundarbans. The culture of edible oyster was initiated in this part of the country in order to provide alternative livelihood to the poverty stricken population in the Indian Sundarbans, which may otherwise, lead to destruction of natural resources of this mangrove ecosystem. Simultaneous monitoring of hydrological parameters (surface water temperature, salinity, pH, nitrate, phosphate and silicate) and phytopigment level of the ambient water was also carried out in this cultured site to investigate the interrelationship between the hydrological parameters and biochemical composition of the oyster tissue. The two year study indicates significant seasonal oscillation of the major biochemical constituents of the oyster
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    Hygienic Status in Domestic Fish Trade of Mumbai, India with Special Reference to Salmonella Contamination
    (Society of Fisheries Technologists (India)Cochin, 2008) Sahu, Brundaban; Singh, S.D.; Behera, B.K.; Gopal, R.N.
    An attempt has been made to study the prevailing hygienic status in domestic fish trade with special emphasis on pathogenic Salmonella contamination. In this study samples of fish, prawn and fish handling environments obtained from retail fish markets, fish landing centres and processing plants of Mumbai, India were analysed for total bacterial load and also for incidence of salmonella. The Total Plate Count (TPC) of different samples varied between 3.28 log cfu/g and 7.04 log cfu/ g. The TPC level in fish and prawn samples from fish landing centres and fish markets were always on higher side and varied between 5.87 and 7.04 log cfu/g. More than 18 % of the samples from the fish markets were contaminated with Salmonella, while none of the fish or shrimp samples from landing centres or the processing plants was found to be contaminated. A total of 26 Salmonella strains, belonging to 11 serovars, were isolated, of which as high as 9 serovars were isolated from different samples of fish markets. Most of the serovars isolated in this study were pathogenic in nature and reported to be responsible for food-borne gastroenteritis in human. Polymerase Chain Reaction (PCR) analysis to test the pathogenicity of the isolated strains confirmed their invasive nature. Looking at the extent of Salmonella contamination with variety of serovars and probable contamination with other pathogens in the samples of fish markets, the domestic retail outlets, a great deal of care is suggested while preparation of such contaminated fish.
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    Antagonistic Fish Gut Bacterium Lactobacillus sp. as Biocontrol Agent in Ornamental Fish Culture
    (Society of Fisheries Technologists (India)Cochin, 2008) Abraham, T. Jawahar
    The effect of addition of a fish gut bacterium Lactobacillus sp. P21 in to the rearing water on Pseudomonas fluorescens induced mortalities in ornamental fishes was examined. The goldfish, Carassius auratus and swordtail, Xiphophorus helleri were almost 3.7-4.7 times as likely to become infected when exposed to P. fluorescens (106 cfu/mL) compared to control. The introduction of Lactobacillus sp. into the culture system seeded with P. fluorescens reduced the relative risk by more than two folds through the production of low molecular weight bacteriocin-like-substance.
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    Size selection of metapenaeus dobsoni (miers) in stake net codends used in Cochin backwaters
    (Society of Fisheries Technologists (India), Cochin, 2008) Thomas, S.N.; Vijayan, V.; Mathai, G.; Varghese, M.D.
    Stake nets constitute the most important indigenous fishing gear used for the exploitation of penaeid shrimp resources in the estuaries and backwaters of Kerala. Management and conservation measures for the fishing gear by adopting an optimum codend mesh size are proposed so as to minimize fishing morality of juvenile shrimps. This communication deals with the selectivity experiments conducted using condend of three different mesh sizes viz.12,14 and 16 mm with a codend cover of 10mm mesh size.
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    Certain Biological Aspects of Carangoides ferdau (Forsskal, 1775) and Scomberoides lysan (Forsskal, 1775) Caught from drift Gillnets of Kanyakumari Coast
    (Society of Fisheries Technologists (India), Cochin, 2008) Balasubramaniam, A.; Chakraborty, S.K.; Venkateshvaran, K.; Meenakumari, B.; Boopendranath, M.R.; Pravin, P.
    Carangid species of Cranngoides ferdnu and Scomberoidelysmr caught using large mesh drift gillnets with mesh sizes of 135, 140, 145 and 150 mm from Kanyakumari coast of Tamil nadu, India were studied for two yea rs from September 2002 to April 2004. Biological aspects such as fork length-weight, girth-weight, fork length-gill girth and fork length-maximum girth ratio of these two species were studied. In addi tion, condition factor and length at first maturity also were studied. Both the species exhibited negative allometric growth and 'b' value of the length-weight and girth-weight relationship differed significantly (P
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    Incidence of Listeria in fish and shellfish
    (Society of Fisheries Technologists (India), Cochin, 2008) Prasad, M.M.; Thampuran, N.
    Listeria IIIOIIOCIJIOSCIII!S has been recogn ized as an important food-borne pathogen since 1981 and scafo<1ds have been implicated in several sporadic cases of Listeriosis. In the present study f resh (57), iced (49) and frozen (84) fish and shell fish from cultured ponds and commercia l ou tlets were screened for Listeriae. A mong the sa mples of f resh cul tured fish,1.8% conta ined Listeria imwwa. The iced Penneus iurlicus (I'UD) and Penaeus mouodo11 con tained 20% l.isleria spp., comprising L. iuuown and L. ivauovii. Listerin spp. were detected in 14.28% of the frozen fish samples also. Lislcrin mOIIOCIJIOgeues could not be detected in any of the samples.
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    Ready to serve mackerel curry (goan style) in retortable pouches
    (Society of Fisheries Technologists (India), 2008) Ravishankar, C.N.; Bindu, J.; Gopal, S.T.K.
    Flexible retort pouch is an ideal alternative to metal containers for heat-processed foods. Mackerel fish curry prepared in Goan style was processed and packed in indigenously developed retortable pouches having three-layer configuration of 12.5u polyester/12.5k aluminium foil/85k cast polypropylene. About 140g fish and 90g of curry medium were packed in retort pouch of size 17x15.5 cm. Air inside the pouch was exhausted by steam injection, heat-sealed and processed at 121.1C to F sub(0) values of 7, 8 & 9 minutes. Product processed to all the three F sub(0) values were analyzed for their instrumental color, texture, shear force, commercial sterility and sensory attributes. Based on these observations, a sterilization value of 8 minutes was found to be optimum for mackerel curry with good acceptability. Processed mackerel curry in goan style was kept for storage study during which instrumental color, texture, shear force, chemical parameters like TBA, pH and sensory attributes were analysed for a period of one year at ambient temperature (28c2C). The product remained sterile throughout the storage period. Shelf life studies showed that samples stored at ambient temperature (28c2C) had good sensory attributes and were acceptable even after a period of one year.