FT Vol.39(2)

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    Behaviour of mrigal (Cirrhinus mrigala) meat components during the washing process in the preparation of surimi
    (Society of Fisheries Technologists(India), 2002) Sankar, T.V.; Ramachandran, A.
    To elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca super(2+) ATPase activity The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince.
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    Development of Fish ham from Red meat of Tuna (Euthynnus affinis)
    (Society of Fisheries Technologists (India)Cochin, 2002) S., Siddappaji; R.M., Prabhu
    A method was developed for the preparation of "fish ham" from the red meat of tuna (Euthynnus affinis). Preparation of fish ham involves two steps. In the first step, meat of croaker (Jhonius sp.) and pink perch (Nemipterus japonicus) was separated, mixed and' ground into a paste with required additives. In the second step, red meat of tuna was filleted, cut into cubes and its colour was fixed by curing in 0.01% sodium nitrite, 0.05% ascorbic acid, 0.01% sodium tripolyphosphate, 2% salt and 1.5% sugar mixture and stored in anaerobic condition at 20C for 48 h. Finally, fish paste and cured red meat cubes of tuna were mixed in the ratio of 60:40 and packed into krehalon casing, sealed and inserted into the metallic box type retainers and heat processed at 88-90°C for 105 min and cooled at 10oC for 20 min. Acceptability of fish ham was studied by chemical, microbiological and organoleptic tests. The product had excellent appearance, taste and texture. At ambient conditions the product had a shelf life of 6 days and at refrigerated condition 42 days.
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    Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material
    (Society of Fisheries Technologists (India), 2002) Bindu, J.; Gopal, T.K.S.; Joseph, A.C.; Nair, T.S.U.; Joseph, K.G.
    A method for preservation of fried mussel, Perna viridis (Linnaeus) at ambient temperature was developed. Live mussels from rocky structures of the North Kerala waters were collected, and the meat shucked from them was used for preparation of samples. The cleaned meat was deep-fried in refined vegetable oil at 170-180 degree C for 6 minutes in an electric fryer. Roasted condiments were added to fried mussel meat and was packed under vacuum and in air in flexible pouches made of 12 mu plain polyester laminated with 118 mu LD-HD co-extruded films. The samples packed under vacuum had a storage life of 9 months and those packed in air were acceptable for a period of 6 months.
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    Growth of Cross Contaminating Bacterial Pathogens in Fish Muscle at Different Temperatures of Storage
    (Society of Fisheries Technologists (India)Cochin, 2002) Beena, K.P. Nazeem; Jeena, K.G; Hatha, A.A. Mohamed
    Growth of cross contaminant bacterial pathogens such as enteropathogenic Escherichia coli (EPEC) and Salmonella typhimurium were examined in fish muscle maintained at 50C, 20oC and 350C to mimic the different conditions prevailing in the retail fish markets. While the cells hardly grew in fish muscle kept at 50C, there was 5 log and 4 log increase in number of cells of EPEC and S. typhimurium respectively at 350C. The growth of these cells at 20oC was more gradual and the increase in the number of cells was around 3 log. The results indicate potential danger posed by these contaminant bacterial pathogens to the consumers of temperature abused fish, which is a very common sight in the retail markets of India. Implementation of minimum standards for the fish markets, regular monitoring and enforcement are suggested to ensure food safety.
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    Impact of Dietary Protein on Growth, Feed utilization and Body composition of Puntius parrah
    (Society of Fisheries Technologists (India)Cochin, 2002) Bindhu, R; Ramanujan, N; Sambhu, C
    The juveniles of Puntius parrah were fed with fishmeal based protein diets at concentrations of 10%, 20%, 30%, 40% and 50% by weight for a period of 120 days in cement cisterns. Protein diet at 50% produced superior growth, maximum food consumption, high conversiorf efficiency and better protein digestibility. Digestive enzyme activity and RNA/ DNA ratio were higher in 50% protein diet fed fish. The total dry matter and protein content of the body showed high values in the fish fed with 50% protein diet. 50% protein diet is found optimum for growth enhancement in Puntius parrah.
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    Indole as an Index of Spoilage of Mackerel (Rastrelliger kanagurta) during Storage at Ambient Temperature and in Ice
    (Society of Fisheries Technologists (India), 2002) Omar, Nadia Mahmud
    A study was conducted to find out any correlation between indole and the spoilage indices such as Tri Methyl Amine Nitrogen (TMAN), Total Volatile Base Nitrogen (TVBN) and Total Bacterial Count (TBC) during spoilage of mackerel (Rastrelliger kanagurta) at ambient temperature and in ice. Mackerel had a shelf life of 6 and 9 h at ambient temperature based on the sensory evaluation of whole mackerel and cooked meat respectively. After 9 h of storage at ambient temperature TVBN, TMAN and indole were only 25.2 mg/100, 5.75 mg/ 100 and 0.3 |ig/100g respectively. The bacterial load was 5.55 log CFU/g. Mackerel had a shelf life of 6 and 9 days in ice based on the sensory evaluation of whole and cooked fish respectively. TVBN, TMAN and indole were only 14.35 mg/100, 0.67 mg/100 and 0.4 |ig/100g respectively. Total bacterial count was 6.36 log CFU/g. All the indices studied were low when the mackerel was rejected but this was specially true of indole which was detected in negligible amounts through out the storage period and also showed no trend through out. So indole was found to have no significance as an index of spoilage of mackerel kept at ambient temperature and in ice.
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    L-asparaginase Activity in Growing Conditions of Streptomyces spp. associated with Therapon jarbua and Villorita cyprinoids of Veli Lake, South India
    (Society of Fisheries Technologists (India)Cochin, 2002) Dhevendaran, Kandasamy; Anithakumari, Y.K
    Streptomyces spp. isolated from the gut of fish, Therapon jarbua and shellfish, Villorita cyprinoids exhibited L-asparaginase activity under growing conditions in a liquid broth. Streptomyces AQBTJ 60 (isolate from fish) showed maximum enzyme activity at pH 8.0 whereas Streptomyces AQB VC67 showed it at pH 7.0. They showed optimum enzyme activity and growth at temperature 370C. Carbon sources and amino acids had varying influence based on the constituents in the gut or viscera of the host organisms and heavy metals inhibited activity and growth. Similar trend was noticed with sodium chloride in the estuarine strains.
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    Lactic Acid Fermentation of Minced Meat of Leiognathus splendens (Cuvier, 1829) using Different Bacterial Sources*
    (Society of Fisheries Technologists (India)Cochin, 2002) Neethiselvan, N; Jasmine, G. Indra; Jeyasekeran, G
    Fermentation of minced meat of silverbelly Leiognathus splendens (Cuvier, 1829) using three different lactic acid bacterial sources viz. pure culture of Lactobacillus plantarum, fermented cabbage and curd revealed fermented cabbage as the ideal source of lactic acid bacteria for the preservation of fish meat through lactic acid fermentation. 48h fermented cabbage could bring down the pH of the minced meat mixture to 4.4 within 48 h of fermentation whereas the other two minced meat mixtures took nearly 84 h to reach the same pH. Fermented cabbage can also be easily prepared and maintained for fermenting fish meat on commercial scale. Free sugar, lactic acid content, NPN, TVBN and lactic acid bacterial count were found to be good indices of quality of the fermented product under storage
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    Pattern of Pigment Migration in Second Cheliped of Macrohrachium rosenhergii with Morphotypic Transformation
    (Society of Fisheries Technologists (India)Cochin, 2002) Ranjeet, K; Kurup, B. Madhusoodana
    Changes in cell shape of chromatophores and subsequent pigment migration on the second cheliped of the three main male morphotypes of Macrohrachium rosenhergii are discussed. Cell enlargement as part of pigment accumulation in chromatophore was found to be maximum in Blue clawed males (1.5 \im), followed by Orange clawed males (1.1 m) and Small males (0.65 (im) in male morphotypes of M. rosenhergii. The concentration of pigments at localized sites facilitated by chromatophoric extension through microtubules gave characteristic orange and blue colour to the cheliped, which could directly or indirectly be modulated by the chromtophoric hormones (CH) or pigment dispersing hormones (PDH).
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    Present status future exploitation strategies for tuna fishing in Indian EEZ
    (Society of Fisheries Technologis(India), 2002) Vijayan, V.
    Tuna and tuna like fishery resources are underexploited in coastal waters as well as in Indian EEZ. Fishing regulations in certain areas and inadequacy of suitable gear to be employed in a significant and dedicated manner are cited as reasons for the present situation. This communication traces the present status of the fishery, the gear employed at present, the fishing season, the future fishing effort and strategies for optimum exploitation of this valuable stock which at present is exploited to the level of only 1.7% of the available coastal resources, leaving the oceanic stock totally unexploited.
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    Prevalence of vibrio species on fish from pelagic and demersal habitats
    (Society of Fisheries Technologis(India), 2002) Sudha, K.; Nirmala Thampuran; Surendran, P.K.
    The density and diversity in the vibrio species on the body parts of some commercially important fishes of India were studied with respect to the habitat viz pelagic and demersal. The distribution of vibrios on fish from these habitats showed wide variations both quantitatively and qualitatively. The results indicate that the density of vibrios on the skin and gills may be more in pelagic fish compared to demersal types. However the intestinal count of vibrios is similar in the two categories. The species diversity was more in the demersal fishes particularly in the intestinal samples.The vibrio species were in the order of dominance as V. alginolyticus, V. orientalis, and V. campbelli. Species like V. alginolyticus, V. parahaemolyticus, V. vulnificus and V. mimicus were among the pathogenic species isolated from the fish samples. The study reveals that vibrios constitute a major portion of the total bacterial flora in tropical fish.
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    Primary Productivity of the Brackishwater Impoundments along Nethravathi estuary, Mangalore in Relation to Some Physico-chemical Parameters
    (Society of Fisheries Technologists (India)Cochin, 2002) Rajesh, K.M; Gowda, G; Mendon, Mridula R
    Primary productivity of brackishwater impoundments along Nethravathi estuary was studied for one year from Feb. 1998 to Jan. 1999. The primary productivity values varied from 1.78 to 13.47 mgC/m3/h and it exhibited a bimodal pattern of distribution with primary peak in May followed by a secondary peak in September. Lower values were recorded during monsoon season (June-Aug). Chlorophyll-a values observed to range from 2.83 to 9.71 mg/ m3 with higher values recorded during monsoon season and lower values in the month of Dec/Jan. The seasonal trend of phaeopigment exhibited trimodal peak during March, November and July
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    A Process for Convenient Production of Hygienic Fish Sauce by Lactic acid Fermentation of Shark Meat Gel
    (Society of Fisheries Technologists (India)Cochin, 2002) Rekha, PS. Sree; Alur, M.D; Venugopal, V
    A process is described to prepare hygienic sauce from shark meat by lactic acid fermentation. Whole shark (Scoliodon laticaudus) was eviscerated, beheaded and deboned. The meat pieces were soaked overnight in cold water, drained, homogenized in water and converted into a gel by lowering the pH to 3.5 by acetic acid. The gel was fermented by Lactobacillus casei for 3 days at 30°C. Fermentation was monitored by measuring growth of the organism, pH fall and utilization of carbohydrates. The product was characterized by sour taste and negligible fishy odour. Since the shark meat gel has a refrigerated shelf life of 2 months, the process helps in convenient preparation of sauce.
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    Standardization of Mesh Size of Gill Nets for the Commercial Exploitation of Kawakawa, Euthynnus affinis (Cantor) in Thoothukkudi Coastal Waters, Southeast coast of India
    (Society of Fisheries Technologists (India)Cochin, 2002) Jude, D; Neethiselvan, N; Gopalakrishnan, P; Sugumar, G
    Euthynnus affinis forms notable fishery in Thoothukkudi coastal waters with peak season from June to September. Euthynnus affinis is captured in small meshed gillnets popularly called 'PODIVALAI' with mesh size ranging from 60 mm to 115 mm. The present study deals with the standardization of mesh size to capture the commercially significant length group (476-600 mm) of E. affinis and its enmeshing pattern in gillnets with three different mesh sizes. The optimum mesh size for the commercial exploitation of £. affinis in Thoothukkudy coastal waters is found to be 104.2 mm. Further, the study recommends to discourage the use of gill net with 50 mm mesh size for the capture of E. affinis as this net captures the juveniles of £. affinis.
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    Substitution of polyamide multifilament by polyethylene twised monofilament in large mesh gill nets
    (Society of Fisheries Technologis(India), 2002) Saly, N.T.; Hridayanathan, C.
    Polyamide (PA) multifilament continues to be the material for gill nets for large pelagics in Kerala despite its replacement by PA monofilament and polyethylene (PE) multifilament in many other states of the country. The cost of the gear contributes significantly to the total investment of the fishing unit viz., around 19% in the mechanised sector and 50% in the motorised sector. Results of a study on replacement of costly PA multifilament by cheaper PE without compromising on the production efficiency are discussed in the present communication. Fishing trials using nets of PE of 1.25 mm dia in comparison to PA 210 dx6x3 (R 455 tex) showed no significant difference in catch and the species composition was similar in both the nets. PE net was found to be cost effective than the PA net, the PE net costing only 52.4% of the PA net. Results indicated that PE twisted monofilament of 1.25 mm dia can be considered for replacement of PAR 455 tex in gill nets for seer and tuna.