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Removal of heavy metals from water by the direct addition of chitosan prepared from prawn and squilla shells
(Asian Fisheries Society, 2009) Zynudheen, A.A.; Ninan, G.; Mathew, P.T.; Joseph, J.
Chitosan was prepared from prawn shell and squilla and quality characteristics such as moisture, ash, viscosity and degree of deacetylation were determined. The efficiency of the prepared chitosan to remove heavy metals when directly added to water samples at 1% level was assessd. Water samples with the addition of unknown quantities of lead, zinc, cadmium, copper and iron and water samples collected from different locations in Vembanad lake were used in this study. Significant reduction in the concentration of heavy metals was observed after treatment with chitosan. Chitosan from prawn shell was found to be more effective in the removal of heavy metals from water. Treatment with prawn chitosan removed 68% cadmium from spiked samples, whereas squilla chitosan removed 37%. In the case of water samples collected from Vembanad lake, treatment with chitosan from prawn shell removed approximately 50% of cadmium and the same treatment resulted in removal of lead to non-detectable levels in the samples.
Shelf life evaluation of a ready-to-eat black clam (villorita cyprinoides) product in indigenous retort pouches
(Elsevier Science, 2007) Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.
A convenient, ready to consume thermal processed black clam product retaining its natural texture and succulence has been developed. The product developed was vacuum packed in indigenously developed retortable pouch and processed in a still over pressure retort. Time-temperature data was collected during heat processing using an Ellab data recorder cum Fo and cook value integrator. The heat penetration characteristics were determined using formula method. The total process time was 44 min with a Fo value of 9 and cook value of 99 min. These vacuum packed retort processed samples were rated excellent by the taste panel and remained in good condition even after storage for one year at ambient temperature (28 +/- 2 degree C).
Shelf-life of ribbonfish (trichirus haumela) cured in salt with red halophilic bacteria (salinicoccus roseus) and chemical preservatives
(Association of Food Scientists and Technologists(India), 2009) Prasad, M.; Seenayya, G.
Shelf-life studies were carried out on ribbonfish (Trichiurus haumela) cured with red halophilic bacteria (Salinicoccus roseus). Study revealed that the use of salt treated with sodium metabisulphite, sodium acid phosphate, sodium benzoate, sodium tripolyphosphate, sodium hexametaphosphate and brifisol extended the shelf-life of cured ribbonfish from 3 to 12 months. The red discolouration was monitored up to the point of spoilage. The TVN and PV in crystalline salt cured ribbonfish control samples increased from 25.3 to 416.7 mg N% and 31.5 to 235.0 meq O sub(2)/kg, respectively during storage period of 12 months. The treatment effectiveness for TVN and PV was more in semi ground salt cured fish than in crystallized salt cured fish. The bacteriological, physico-chemical and sensory quality of the fish cured with treated salt was better than control fish.
A simple and rapid mehod for the estimation of chlorine in process water
(Seafood export asosciation of India, Cochin, 1984) Joseph, A.C.; Mathen, C; Thomas, F
A piece of filter paper, impregnated with a reagent, was used to estimate the Cl content (5-500 p.p.m.) of process water used at different stages of seafood processing. The reagent comprises potassium iodide 1 g, glacial acetic acid 10 ml, soluble starch 5 g, and distilled water to make up the final vol. to 1 l. About 2 l reagent are required to treat 1 m2 of filter paper, which is then dried in an air oven at 45-50 degrees C, and cut into strips (10 x 2 cm). The colour developed on the paper is compared with the range of colours on a standard chart.
A simple process for the uttilization of small bony fish as edible fish powder
(Society of fisheries Technologists (India), Cochin, 2004) Chattopadhyaya, A.K.; Rao, B.M.; Gupta, S.
A simple process was developed to convert low value, small bony fish to nutritionally rich edible fish powder without deboning the fish. Dressed and beheaded silver bellies were processed in autoclave at 15 psi for 45 min and dried to moisture below 6%, ground well and packed. The yield of the fish powder varied between 10 to 12% of raw whole fish. Protein, calcium and phosphorus content of edible fish powder were 62.52%, 1310.96mg/100g and 2859.02mg/100g, respectively. The product was acceptable even upto five months. There was no significant variation in crude protein, calcium and phosphorus contents during storage. TVBN, PV, FFA, faecal coliforms, Escherichia coli and pathogenic coagulase positive Staphylococci, APC and TYM count were monitored at monthly intervals. The edible fish powder finds use as a fortifying agent to improve the food value and taste of different food items.
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.
a small scale fish meal dryer
(Society of fisheries Technologists (India), Cochin, 1970) Chakraborty, P.K.; Pillai, A.S.; Balachandran, K.K.
A batch type rotary drum dryer for the production of fish meal suitable for operation in the fishing villages of India has been designed, fabricated and operated successfully . The dyer can be used for production of fish meal from whole lean fish or press-cake from fish body oil extraction plants . The time taken to reach a moisture level below 10% is 5-8 hours depending upon the type of material fed into the dryer .
Smoke curing: a simple method of product development and value addition to low cost fish, gudusia chapra, clupeide, from hirakud reservoir, India
(Asian Fisheries Society, 2009) Prasad, M.M.; Bandyopadhyay, J.K.; Kumar, P.
Hirakud Reservoir is located in between Latitude 20031’N to 21045’N and Longitude 830 E to 85010’E and covers a vast area of 74,592 hectares. It is also a source of high ichthyic diversity. Small sized low cost fish such as Gudusia chapra, Clupeidae, and Rohtee cotio, Cyprinidae, are sold in the local markets at cheaper price or preserved by curing. The small sized fish do not fetch any price to fishermen resulting in waste of time, energy, and under utilization. In an effort to improve the utilization of low cost fish for sustainable development, Gudusia chapra was used in the present study in which commercial and experimental smoke cured fish were subjected to quality analyses. The bacteriological, physical, biochemical, and sensory characteristics of Gudusia chapra smoke cured by hygienic and scientific methods using community fish smoking kiln (CoFiSmKi) designed and developed as a part of this study, are superior to same variety of commercial smoke cured fish. The CoFiSmKi’s were installed in different remote fishing villages adjoining Hirakud Reservoir and fishers were given training cum demonstration on hygienic preparation of smoke cured fish.
Some aspects of freezing and frozen storage of pomfrets
(Society of Fisheries Technologists (India), 1967) Kamasastri, P.V.; Doke, S.N.; Rao, D.R.
It has been observed that a better frozen product can he obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice . To enhance the keeping quality and to prevent dehydration and discolouration, a dip in B H A (0.005;/) for 15 minutes and subsequent storage in polythene lined gunny bag at -15C to -18C can be recommended . The products treated in the above manner can be stored well over six months . Periodical glazing at an interval of 3 weeks will also prevent the dehydration to a greater extent.
Some common defects in prawn processing - their source and remedies
(Society of Fisheries Technologists (India), 1966) Govindan, T.K.
The processing of prawns has assumed very great importance in India in these days because processed prawn products have become one of the most important foreign exchange earners in our country . In the year 1964, we exported fishery products worth Rs . 6 .85 crores of which Rs. 4.75 crores were contributed by processed prawn products, viz ; frozen, canned and dried . The demand for processed prawn products in foreign markets is increasing day by day . In order to meet the requirements of the quality conscious importers and to compete successfully with other exporters of these products and above all to get competitive returns for our processed prawn products, it is absolutely essential that we should maintain high standards of quality of our products . The purpose of this article is to enumerate some of the important points to he observed to achieve this end . It is earnestly hoped that strict observance of the remedial measures suggested hereunder will help a good deal in further improving the quality of our processed prawn products .
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.
Standardization of process parameters for ready to eat squid masala in indigenous polymer coated tin free steel cans
(Wiley, 2007) Sreenath, P.G.; Anthony, M.X.K.; Ravishankar, C.N.; Bindu, J.; et. al
Squid masala was prepared following three different traditional recipes and one recipe was selected based on the taste panel studies. About 160 g of squid masala was packed in indigenous polymer-coated easy open-end tin-free steel cans of 307 · 109 size and processed at 121.1 C to three F0 values of 7, 8 and 9 with cook values of 82, 91 and 95 min, respectively. The data were recorded using an Ellab TM 9608 temperature recorder. The raw, blanched and processed squid rings were subjected to manual and instrumental sensory analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F0 8 was found to be ideal with regard to all sensory attributes. The instrumental texture profile analysis of raw, blanched and processed squid muscle shows softening with cooking.
Standardization of process parameters of ready-to-eat shrimp curry in tin-free steel cans
(Wiley, 2008) Sreenath, P.G.; Abhilash, S.; Ravishankar, C.N.; Gopal, T.K.S.
Polymer-coated tin-free steel cans were evaluated for their suitability for canning and storage of ready-to-eat fish products. The cans were found to withstand the thermal processing conditions and suitable for food contact application. The overlap was 63%, which was well above the prescribed limit of 45%. Blanched shrimps were used for preparing three different styles of shrimp curry from which one was selected based on sensory evaluation. Shrimp curry prepared according to the standard recipe was processed to three different F0 values of 6, 7 and 8 at 121C in polymer-coated tin-free steel cans. The thermal history during heating and cooling was collected using a data recorder. Raw, blanched and processed shrimp was subjected to analysis of color, texture and shear force by using instrumental methods. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*) decreased, and the redness (a*) increased with increase in heating time. Upon blanching, the instrumental texture and shear values increased and then reduced on thermal processing with the increase in the duration of exposure. Shrimp curry processed at different F0 values was subjected to sensory evaluation and samples processed at F0 7 were judged superior with regard to various sensory attributes evaluated. Based on the manual and instrumental sensory evaluation, the optimum process parameters for the ready-to-serve shrimp curry were standardized.
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.
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.
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 of the physical properties of the extruded fish products employing a single screw extruder
(Society of Fisheries Technologists (India), Cochin, 2007) Kamalakanth, C.K.; Asees, C.K.A.; Jose, L.; Gopal, T.K.S.; Ravishankar, C.N.; Joseph, A.C.
The necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce 'Spaghetti' typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better. physical properties like colour, linear expansion, shearing force etc.
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 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.

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