FT Vol.24(1)
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- ItemUse of Simple Fat Analysis for Evaluating Quality changes in intermediate Moisture Fish stored at Tropical Temperature .(Society of Fisheries Technologists (India) Cochin, 1987)Changes in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and cro.sslinking reactions that have been shown by more so.phisticated methods to. occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques i::i of practical value where/ when the more sophisticated monitoring techniques are not feasible
- ItemRelationship between Water, lipid and Protein in the Muscle,Liver and Gonad in a Freshwater Fish Puntius filamentosus (Val.)(Society of Fisheries Technologists (India) Cochin, 1987)It was found that as the lipid and protem content gradually rose with the advancem_ent of maturity a corresponding decrease m water content ·was noticed in muscle, liver (female) and gonad of P. filamentosus.
- ItemOn the Occurrence of Mature Penaeid Prawn Penaeus merguensis in a Shallow Solar Salt works Reservoir its Spawning in Laboratory(Society of Fisheries Technologists (India) Cochin, 1987)Penaeus merguensis 1s so far reported to attain complete maturity and spawn in the sea or deep culture ponds only. Mature specimens of stage III to V collected from a shallow reservoir of solar saltworks were studied and spawned in laboratory. A comparison ot spawning of spawner from sea and reservoir is also reported
- ItemHigh Temperature Processi g of Fish Sausage III -Studies on Some of the Storage Characteristics(Society of Fisheries Technologists (India) Cochin, 1987)The proximate compos1t1on of the high temperature processed fish sausage was found to be 14.56 % protein, 4.65 % fat, 69.14 % moisture, 2.12 % ::i.sh and 8.12 % carbohydrate. The quality of the product during storage was assessed on the basis of the changes observed in the physical, chemical and microbiological parameters. The results of the different tests such as pH, volatile base nitrogen (VBN), trimethyl amine nitrogen (TMA-N) and jelly strength are summarised and discussed. The total bacterial load increased gradually during storage but was not proportional to the initial load.
- ItemAcute Toxicity of Metasystox to \Nedge Clam, Donax cuneatus from west coast(Society of Fisheries Technologists (India) Cochin, 1987)96 h acute toxicity tests were performed using commerciaI grade metasystox on the marine wedge clam, Donax cuneatus during summer 1985. The behaviour and mortality rates were recorded periodically. Most of the dams responded in opening the shell valves and extending the siphons quicker in low test concentrations (0.004-0.0052 p.p.m) but this was slow and late in high concentrations (0.0056-0.008 p.p.m). Mortality began to occur in 0.008 p.p.m. from 12 h, whereas, in 0.0052 p.p.m. from 60 h onwards. The observed LC0 value was 0.004 p.p.m. and LC50 0.0064 p.p.m. The regression equation established was Y = 79.0891 + 33.4523 X. The rate of oxygen concentration increased at LC0 and LC50 values compared to control indicating the disturbed physiological adjustment. The results are correlated with physico-chemical parameters of seawater and discussed in the light of pesticide toxicity to the dam.