Course material (FP)

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Now showing 1 - 14 of 14
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    Byproducts and speciality products from low cost fish and fishery waste
    (Central Institute of Fisheries Technology, 2005) Mathew, P.T.
    The low priced miscellaneous fish are generally discarded in the sea or converted to fish meal. Being a valuable protein source these can be further processed into variety of value added products, which are stable at ambient temperatures and can easily be transported.
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    Curing of fish
    (Central Institute of Fisheries Technology, 2003) Bindu, J.
    The traditional methods of processing fish by salting, drying, smoking and pickling are collectively known as curing. It is the oldest method of fish preservation and is still widely practiced in developed and developing countries. This is also the cheapest method of preservation, since no expensive technology is used.
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    Current trends in fish processing technology
    (Central Institute of Fisheries Technology, 2005) nair, K.G.R.
    The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products. This is achieved by developing cost effective methods of preservation, which control growth of microorganisms, reduce undesirable changes in physical, chemical and sensory parameters and prevent contamination.
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    FISH IN HUMAN NUTRITION
    (Central Institute of Fisheries Technology, Cochin, India, 1998) Gopakumar, K.
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    Netting specifications and maintenance of cages for finfish culture
    (Central Marine Fisheries Research Institute, 2009) Thomas, S.N.
    Due consideration need to be given for the design, construction and maintenance of the cage for the success of cage culture. Selection of suitable netting material, fixing of optimum mesh size and periodic maintenance of the net bag are the most important parameters to be taken into account. Focused research is needed on selection of netting materials, optimization of cage design and construction for different species and culture sites and on fouling control measures.
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    Packaging of dried fish
    (Central Institute of Fisheries Technology, 2005) Bindu, J.
    Drying is a traditional method of preserving fish in our country. It is the cheapest method of preservation, since no expensive technology is used.
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    Packaging of frozen fish products
    (Central Institute of Fisheries Technology, 2005) Bindu, J.
    The packaging used for frozen fish products should be of good quality as well as odour and taint free. It should protect the product from transit and storage hazards as well as provide a barrier for retention of moisture.
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    Performance requirements of corrugatted fibre board boxes for fish and fish products
    (Central Institute of Fisheries Technology, 2005) Gopal, T.K.S.
    This paper deals with the method of packaging of frozen shrimp with corrugated fibre board boxes.
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    Recent developments in fishery byproducts
    (Central Institute of Fisheries Technology, 2005) Mathew, P.T.
    A brief description of various products that can be produced from fish by-catch or from fish processing waste are discussed here.
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    Retort pouch processing for fish products
    (Central Institute of Fisheries Technology, 2005) Gopal, T.K.S.
    CIFT has successfully developed a suitable three layer configuration of flexible pouch which can perform the packaging function equally well as metal cans and is free from the disadvantages met with them. Details of the same is discussed in the paper.
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    Safety aspects of packaging materials
    (Central Institute of Fisheries Technology, 2005) Gopal, T.K.S.
    When selecting an appropriate packaging system for a food product, a number of criteria must be considered. Foremost is the stability of the food product itself as food components such as proteins, lipids and certain vitamins can undergo detrimental changes due to changes in water activity of the product. The stability of the product will thus be a function of its chemical, biochemical and physical nature and will be influenced markedly by the permeability or barrier properties of the package. Secondly environmental factors, such as temperature, relative humidity, oxygen tension and light intensity, to which the product/ package system. is exposed during distribution and. storage must also be considered hen evaluating the barrier properties required for the package. Lastly the nature and composition of the specific packaging material arid its potential effect on the intrinsic quality and safety of the packaged food as a consequence of the migration of components from the packaging material into the food also should be considered.
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    Safety of modified atmosphere and vacuum packaged products
    (Central Institute of Fisheries Technology, 2005) Lalitha, K.V.
    Packaging of fresh seafood products under vacuum and modified-atmosphere coupled with refrigerated storage increases their storage shelf-life. These packing methods enhance product quality and appearance by suppressing normal spoilage bacteria in products stored at refrigeration temperatures.
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    Shrink packaging
    (Central Institute of Fisheries Technology, 2005) Nair, P.R.
    Packaging is known to have brought out a revolution in the marketing and distribution of commodities in the world. As an efficient method of modern packaging for fish, shrink packaging has come up as an important method. Shrink wrapping is the term used to describe the method of shrinking film around an article or a group of articles to give a skin tight wrap. Shrink wrapping involves the use of thermo plastic films that have been stretched or oriented during manufacturing and have the property of shrinking with the application of heat. Shrinkable films are produced in such a manner that when the , articles are wrapped in them and subsequently heated,shrinkage occurs and the film clings on to the article. This method of packaging provides sufficient protection to the content and makes the package attractive in appearance.
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    Vacuum packaging of fish and fish products
    (Central Institute of Fisheries Technology, 2005) Ravishankar, C.N.
    Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of cooked food products. It should be stressed that vacuum packaging must be used under strict conditions of hygiene and control, and not as means to for go proper sanitation. This could be applied to cook-chill food systems to increase food quality and microbiological assurance.