• Ice storage characteristics of fresh and brined shark fillets

      Solanki, K.K.; Venkataraman, R. (1978)
      Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias melanopterus) were studied in and out of contact with ice for more than two weeks. Changes occurring in biochemical constituents, physical qualities and bacterial counts of the fillets are reported. Shelf life of brined fillets out of contact with ice was considerably longer than that of control samples tinder similar conditions. Icing of shark fillets is suggested as a method for the removal of urea on a commercial scale.
    • Ice storage characteristics of perch with special reference to its suitability for canning

      Solanki, K.K.; Radhakrishnan, A.G.; Joseph, J.; Venkataraman, R. (1977)
      Perch (Pagrus spinifer), one of the most abundantly available fishes of Gujarat coast, was subjected to a detailed study for assessing its storage life in ice and amenability of the iced fish for canning. Changes in the salt soluble nitrogenous material and myosin content of the iced fish showed good correlation with the changes in the organoleptic and physical qualities. The fish was found to have a storage life of 9 days in ice and samples stored up to 7 days were suitable for canning.
    • Ice storage studies of Kati (Pellona sp.)

      Garg, D.K.; Stephen, J. (1982)
      Studies were carried out on the effect of ice storage on the composition of kati (Pellona sp.). On the basis of biochemical, bacteriological and organoleptic valuations, it was observed that kati can be stored in ice for a period of 9 days without appreciable loss in overall quality.
    • Iced and frozen storage characteristics of cultured Chanos chanos (Forskal)

      Joseph, J.; Perigreen, P.A.; Chinnamma, G.; Govindan, T.K. (1980)
      Freshly harvested milk fish (Chanos chanos) were stored in crushed ice and their storage life estimated by following biochemical, bacteriological and organoleptic changes occurring during storage. Samples of the fish were withdrawn at various intervals of storage, quick frozen, glazed and held in frozen storage at-l8°C. Shelf-life in frozen storage was determined in relation to period of ice storage prior to freezing by determining biochemical and organoleptic characteristics up to 30 weeks.
    • Iced and frozen storage of squid (Loligo sp)

      Joseph, J.; Varma, P.R.G.; Venkataraman, R. (1977)
      The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept in ice in an acceptable condition for a maximum period of 2 days. Frozen squid can be stored for a maximum period of 15 weeks at -l8°C, which can be extended up to 19 weeks by suitable treatment.
    • Impact of species composition and artificial feed on the growth of carps

      Nandeesha, M.C.; Murthy, C.K. (1988)
      Two trials conducted to demonstrate the suitability of composite carp culture in a small, seasonal, shallow village pond with varied species composition and stocking density indicated the possibility of obtaining higher production with reduced number of species. During the first trial, the Indian major carps, silver carp, common carp and fringe lipped carp were stocked at a density of 5625 fingerlings/ha in the pond in which the maximum water spread area was 1600m². The fish grown over a period of seven months yielded a production of only 242 kg. However, during the second trial, an increase in production by 60.33% was achieved over the same period in the same pond by stocking only the Indian major carps and common carp at a density of 4687.5 fingerlings/ha and feeding them daily with silkworm faecal matter based artificial feed at about 5% of their body weight. The results indicated that for seasonal, shallow ponds stocking of only three species of carps, namely, catla, rohu and common carp would suffice to get optimum yield.
    • Impact of technology on Indian fisheries

      Panikkar, N.K. (1964)
      The large increase in world output from fisheries and its increased use as food by people all over the world have been the result of successful application of newer knowledge in fisheries technology. The paper deals with some of the important fields in which modern technology has influenced the course of events in the development of Indian fisheries.
    • Import substitution of combination wire rope. Part 1. Design, production and evaluation of a prototype combination wire rope

      Meenakumari, B.; Panicker, P.A. (1988)
      Model combination wire ropes with different covering materials were prepared and worked out specification for the prototype. A table model hand operated wire rope twisting machine was also developed for this. Prototype combination wire rope was twisted in collaboration with M/s South India Wire Ropes Ltd., Alwaye. Specification details, properties and field performance of the prototype studied are reported.
    • Import substitution of combination wire rope. Part 2. Production and standardisation of 17 mm dia combination wire rope.

      Meenakumari, B.; Panicker, P.A. (1989)
      The prototype combination wire rope (Cift-CWR 1) developed for deep sea trawling was further studied for improvement, optimisation of efficiency and standardization. A series of improved prototype combination wire ropes (Cift-CWR 2 to 6) were twisted and evaluated their mechanical properties and reported in this paper with recommendations for a standard 17mm dia combination wire rope of 6S (7C+8+1 Scr) + 6 Crs(6+1+1 Crc) construction.
    • Import substitution of combination wire rope. Part 3: Comparison of standard Cift-CWR and imported combination wire rope

      Meenakumari, B.; Panicker, P.A. (1989)
      Tensile and extension properties of standard Cift-CWR and imported combination wire ropes from Japan, Norway and Denmark are studied and the analysis is presented in the paper. Tensile and chemical properties of steel wire, tensile and abrasive properties of PP covering, effect of twist on material at different stages are worked out and reported.
    • Improvement in quality and shelf-life of whole dried prawns

      Joseph, A.C.; Balachandran, K.K.; Prabhu, P.V. (1988)
      A simple and effective method is suggested to improve the quality and shelf-life of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10% brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TVBN) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelf-life around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.
    • Improving the acceptability of canned mackerel tuna (Euthynnus affinis)

      Balachandran, K.K.; Vijayan, P.K.; Joseph, J. (1982)
      Methods for improving the colour and flavour of canned mackerel tuna (Euthynnus affinis) and modifications in the canning process are reported.
    • Impulse generator for electrical fishing

      Namboodiri, K.S. (1967)
      Since impulse current has been found to be more economical and more effective for conducting electrical fishing an impulse generator was designed and fabricated. The principle and description of the impulse generator are given in the paper. Even though it is not giving theoretical value of the impulse voltages it has been found that for conducting electrical fishing it is producing necessary voltages.
    • In situ temperature and salinity meter

      Sivadas, T.K. (1978)
      Development of a portable self-contained electronic meter for on the spot determination of temperature and salinity is described. Instant and remote measurements of temperature and salinity of sea and estuarine waters in the range of 25-30°C and 30-35°C for temperature with an accuracy ± 0.05°C and 0-37‰ and 31-37‰ for salinity with an accuracy of ± 0.2‰ and ± 0.05‰ respectively are possible with the instrument. The temperature compensations of the salinity measurements are done manually with the help of temperature charts. The temperature and salinity measurements can be fed to continuous recorders.
    • Inactivation of Vibrio parahaemolyticus in drinking water

      Sanjeev, S.; Mahadeva Iyer, K. (1989)
      A study was conducted in the Cochin area of India to determine the effect of drinking water on Vibrio parahaemolyticus, a bacterium that contaminates fish harvested from marine and estuarine environments. Times of fresh-water exposure required to inactivate these bacteria are given. Findings indicate that the washing of fish and equipment used to handle the fish in drinking water may decrease in the number of viable Vibrio cells and thus aid in prevention of food poisoning.
    • Incidence and low temperature survival of coagulase positive staphylococci in fishery products

      Gopalakrishna Iyer, T.S.; Shrivastava, K.P. (1988)
      Coagulase-positive staphylococci was found to be absent in all the frozen samples of lobsters, cuttle fish, cat fish, seer fish and red snapper examined. Coagulase-positive staphylococci were present in 38% of the cooked frozen shrimps and only 16% of the samples had staphylococci count more than 100/g. In the case of headless, peeled and deveined, peeled undeveined shrimps, the incidence of the organism was 6, 12 and 16% respectively. The study indicated that the incidence of coagulase-positive staphylococci is not a serious problem in frozen fishery products processed in this country. There was remarkable difference in the rate of destruction of coagulase-positive staphylococci in raw and cooked shrimps during freezing and frozen storage.
    • Incidence and low temperature survival of Salmonella in fishery products

      Gopalakrishna Iyer, T.S.; Shrivastava, K.P. (1989)
      Salmonella was isolated from 12% of PD shrimps, 10% of HL shrimps, 14% of PUD shrimps, 17% of lobsters, 14% of cuttle fish, 25% of cat fish and 20% of seer fish (all frozen) tested. One percent of the fish meal, 4% of dried non-penaeid prawn and 23% of sea beach sand showed incidence of the organism. Salmonella was also isolated from 2 and 4% of the swab samples of utensil surfaces and the floor surface of the processing hall respectively as well as from 1% of the process water tested. All the serotypes of Salmonella tested were resistant to freezing at -40°C, but during subsequent storage at -20°C, there was some difference between the serotypes with regard to their viability, S. paratyphi B being the most resistant which survived up to 9 months while S. saintpaul the least resistant having survival up to 5 months only.
    • Incidence of arthropods in dried fish products

      Kalaimani, N.; Unnikrishnan Nair, T.S.; Mohanasundaram, M. (1987)
      Arthropods have been recorded from various types of insect infested dried fish products stored in the laboratory. They have been identified as Suidesia nesbetti Hughes (Acaridae) infesting dried anchovies and dried mussel, Dermestes ater Dermestidae coleoptera) attacking wet cured sardines and smoked catfish and Stegobium panicium infesting smoked catfish and dried mussel. Incidences of Stegobium panicium in dry fish products and Suidesia nesbetti in dried mussel has been recorded for the first time.
    • Incidence of Clostridium perfrigens in fishes

      Lalitha, K.V.; Mahadeva Iyer, K. (1986)
      Fish collected from local landing centres and also from local markets were examined for the presence and enumeration of Clostridium perfringens. A medium described by Beerens et al. (1982) was used for the detection and enumeration of C. perfringens. C. perfringens occurs in low numbers in fishes compared to prawns. Proper handling of fishes after landing can reduce the chance of any public health hazard by C. perfringens.
    • Incubation temperature for total bacterial count of frozen sea foods

      Varma, P.R.G.; Mathen, C.; Mathew, A.; Thomas, F.; Krishna Iyer, H. (1986)
      Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.