Studies on blue discolouration in canned body meat of crab (Scylla serrata)

Blue discolouration met with in the canned body meat of crab (Scylla serrata) was due to copper content exceeding 1.8 to 2.0 mg/100g on dry weight basis. Bleeding the cleaned carcasses of crab thoroughly in running water brought down the copper content below this level and blue discolouration prevented. Addition of copper ions to the thoroughly bled crab meat to raise the copper content above this level caused discolouration. The incidence of blue discolouration was independent of the freshness of the animals used. Citric acid in high concentration prevented blueing to some extent, but is not advisable as texture and flavour were adversely affected

Development of canned fish curry

A process for canning sardine in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready to serve product it needs no further preparation for the table

Development of a process for canning fresh water fish rohu (Labeo rohita)

Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented. In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15% brine containing 0.25% calcium chloride was found necessary. Increasing the concentration of calcium chloride beyond 0.25% resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely affected. Other firming agents tried did not yield any beneficial effect. The meat so blanched yielded a good product when canned in natural style

Studies on canning Psenopsis cyanea

Suitability of Psenopsis cyanea, a deep sea fish caught on board FORV Sagar Sampada from a depth of 350m off Cochin for processing into canned product was studied. The fish having high fat content around 52% (DWB) and white attractive meat renders itself well for canning yielding a product good in organoleptic characteristics. However to have a presentable appearance to the product the fish has to be skinned prior to canning. Gentle agitation of P. cyanea in 0.25% aqueous solution of lactic acid at ambient temperature for 15 min followed by thorough washing yields skinless fish. Fish suffers around 8% (DWB) fat loss during skinning. Fish canned in natural style and in brine have better organoleptic characteristics initially. On storage they develop slight rancidity. Fish canned in oil maintains the characteristics over a longer period

Processing aspects of Indian mackerel: a review

Indian mackerel belongs to the family Scombridae and the genus Rastrelliger. The Indian mackerel, Rastrelliger kanagurta (Cuvier), is a pelagic shoaling fish widely distributed in the Indo Pacific region with maximum abundance in Indian coasts. Another species, R. brachysoma (Bleeker), also is reported from the Andamans in Indian waters. However, the former is the species that supports the fishery in India (Nair, 1970)

Canning of edible oyster meat

Results of experiments carried out on canning edible oyster (Crassostrea madrasensis) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing

Improving the acceptability of canned mackerel tuna (Euthynnus affinis)

Methods for improving the colour and flavour of canned mackerel tuna (Euthynnus affinis) and modifications in the canning process are reported

Processing clam meat into pickles

Methods have been worked out for the production of pickles from clam (Velorita sp.) meat. The bacteriological quality of the clam meat at different stages of processing was studied. The clam pickles packed in glass bottles and sealed air tight remained in good condition for six months at ambient temperatures

Comprehensive study on l-Proline Lithium Chloride Monohydrate single crystal: A semiorganic material for nonlinear optical applications

Abstractl-Proline Lithium Chloride Monohydrate single crystal has been successfully synthesized and grown by slow evaporation solution technique. The lattice dimensions have been calculated by single crystal XRD. The presence of strain inside the crystal has been evaluated by powder X-ray diffraction. Its crystalline perfection was found to be good with the full width at half maxima of 29.31arc sec. The crystal quality can be further examined by time resolve photoluminescence spectroscopy. The dielectric constant and dielectric loss have been measured over the frequency range of 10Hz–10kHz. The curve plotted during the measurement suggests that the value of dielectric constant decreases at higher frequency which ensures that the crystal is good candidate for NLO devices. The laser damage threshold measurements have been performed for single and multiple shots which reveal that the tolerance power for the single shot is more as compared to multiple shots. Its third order nonlinearity and thermal parameters have also been assessed for the title compound. The interference patterns obtained from the birefringence studies infer the optical homogeneity and defects in the grown crystals. The density of the single crystal has been calculated by floating technique taking kerosene as a reference

An epizootic of infectious hepatopancreatic and lymphoid organ necrosis disease in cultured Penaeus monodon: a case study

Shrimp disease of viral origin have caused large production losses worldwide. This paper presents a case study of shrimp (Penaeus monodon; Penaeus indicus) epizootic disease, covering an area of 1,050 ha in Andhra Pradesh, India. The disease struck shrimp farms in the area in July 1994. Samples from 26 shrimp farms were studied in the laboratory, and the pattern of the disease and of mortality recorded. The disease was classified as infectious hepatopancreatic and lymphoid organ necrosis disease (IHLN)