FT Vol.32(2)
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- ItemStudies on the Population of Labeo dussumieri (Val.) from the Rivers of Central Kerala(Society of Fisheries Technologists (India)Cochin, 1995)Population of Labeo dussumieri (Val.) inhabiting Pampa, Manimala, Achankoil and Meenachil rivers in Kerala, South India, were compared in respect of selected morphological characters by means of ANACOVA and ANOVA. The results of the present study revealed that the populations of L dussumieri inhabiting Pampa, Manimala and Achankoil constitute a morphologically homogeneous stock and are not distinguishable by most of the morphometric and meristic characters while that of Meenachil river is distinguishable as a separate stock.
- ItemInhibition of Fish Bacterial Flora by Bacteriocin of Lactic Acid Bacteria(Society of Fisheries Technologists (India)Cochin, 1995)Seven strains of lactic acid bacteria (LAB) were tested for the production of bacteriocins or bacteriocin-like substances by the agar spot method. By excluding inhibition due to acid and confirming their proteinaceous nature, the inhibitors were confirmed as bacteriocins. The ability of four bacteriocin producing strains, viz., Lactobacillus plantarum 89, L. plantarum 8014, L. helveticus, and Pediococcus pentosaceus 25445, to inhibit thirty-five strains of bacteria isolated from fish and fishery products were screened. Strains of Enterococcus spp. and Flavobacterium/Cytophaga were inhibited by bacteriocins of LAB. Vibrio parahaemolyticus was inhibited slightly by bacteriocins of L. plantarum 89 and P. pentosaceus 25445. Aeromonas hydrophila, Salmonella sp. and V. cholerae were not inhibited. The bacteriocins of LAB are bactericidal to 42 to 54% of the fish microflora tested.
- ItemEffect of Temperature, Heating Time and Chemicals on Shucking Edible Oyster Crassostrea madrasensis (Preston)(Society of Fisheries Technologists (India)Cochin, 1995)The effects of temperature and heating time and the influence of chemicals such as sodium bicarbonate, citric acid and dilute hydrochloric acid in conjunction with heat treatment on shell gaping and meat yield of Crassostrea madrasensis (Preston) were investigated. The meat yield decreased with increase in heating period. There existed significant difference in meat yield between the chemical treatments. Loss in meat yield differed significantlybetween the concentrations of chemicals tested except for bicarbonate treatment.
- ItemDesign, Fabrication and Standardisation of a Depuration System for Bivalves(Society of Fisheries Technologists (India)Cochin, 1995)A depuration system was designed and fabricated for cleaning of bivalves. The unit consisted of a depuration chamber, biological filter and UV sterilizer. The system was evaluated based on trial studies conducted using Villorita cyprinoides. Escherichia coli was used as the indicator bacteria. Seeding of the animals by bacteria was carried out using sea water of 10%o salinity and a bacterial concentration of 1x10' cfu ml'1. On 6 h exposure of clams to the E. coli cell suspension, seeding was achieved to the desired level (6.69 x 10" cfu g"1)- On depuration of seeded V. cyprinoides for a period of 15 h using the depuration system complete elimination of E. coli could be achieved.
- ItemBiochemical and Microbiological Quality of Ice Stored Catfish Wallago attu of the Imphal Market(Society of Fisheries Technologists (India)Cochin, 1995)The biochemical and microbiological quality of ice stored Wallago attu sold in the Imphal market of Manipur, India were studied. TVBN and FFA values were high at 12.00±1.73 mg lOOg"1 and 5.50±0.29% oleic acid, respectively. TBA value was 0.73 mg of malondaldehyde kg"1 of sample. Salmonella and Escherichia coli were not detected. However, presence of Staphylococcus aureus, faecal Streptococci, coliforms and a high content of bacteria (108 g"1) and fungi (103 g"1) indicated that the fishes were probably from polluted waters and/or proper sanitary care was not taken after capture. Presence of psychrophiles viz., Pseudomonas and Flavobacterium in great numbers indicated probability of the incidence of spoilage in the fish