Utilisation of blood clam Anadara granosa

Blood clam (Anadara granosa) forms a fishery of considerable magnitude in the Kakinada Bay where an estimated 20001 are landed annually. Ini addition culture technology for blood clam has been standardised In India, throwing open the possibility of large scale farming of this species. Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has developed the technologies for Icing, freezing and canning of the clam. A pickled product and sausage are the other products developed by the Centre. The paper describes the technologies developed for utilisation of blood clam

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Not AvailableRohu fish procured in fresh condition were stored aerobically at ambient temperature and analysed immediately and after 2, 4, 6, 8 and 24 h. The H2S producing bacteria (H2SPB) count was 2.45 log cfu/g in fresh fish and remained almost unchanged during the first 2 h of storage and thereafter showed a rapid increase reaching 4.40 log cfu/g after 8 h and 6.10 log cfu/g after 24 h of storage. During storage between 4 and 8 h which can be considered as the intermediate stage of spoilage of rohu, the H2SPB counts showed a sharp increase from 3.1 to 4.4 log cfu/g. H2SPB count of more than 3 log cfu/g appears to be the separating line between freshness (0 to 2 h) and loss of freshness in rohu. H2SPB were present in the mucus of rohu and their levels increased during storage. H2SPB appears to be a suitable indicator to detect spoilage in rohu and the use of skin mucus as a non-invasive sample to assess freshness quality appears promising.Not Availabl

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Not AvailableThree batches of fermented silage (FS) were made using silver bellies along with Lactobacillus plantarum (5%), sodium benzoate and molasses. The result indicated that 10% molasses with Lb. plantarum and sodium benzoate yielded a stable silage with desirable pH of <4.5, whereas molasses at 6 or 8% did not produce stable silage and had high levels of H2S producing bacteria and total Enterobacteriaceae counts. The minimum pH attained was 4.0, 4.7 and 5.0 in 10, 8 and 6% molasses, respectively. Experiments were carried out to use material from previous FS as starter inoculum for converting fresh fish mince to silage using 1 colon 1, 1 colon 2, 1 colon 4, 1 colon 5 and 1 colon 10 ratios. Stable FS was added to fresh fish mince, to which the required amount of molasses (10%) and sodium benzoate (0.5%) were added. The results suggested that 14-day old FS can be used as starter culture at 1:5 ratio effectively to produce stable FS.Not Availabl

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Not AvailableHeavy metal accumulation in cephalopods has been one of the intricate issues in seafood export scenario in India. In recent years, many export consignments of cephalopods processed in Gujarat region were rejected on account of high levels of cadmium. To elucidate this problem, cephalopods landed at different landing centres and processed by various processing units were monitored during the period 2006-07. Among commercial samples of cephalopods, cuttlefish tentacles (0.52±0.08 ppm), squid tentacles (0.28±0.02 ppm) and frozen octopus (0.59±0.1 ppm) recorded highest accumulation of Cadmium. Organ-specific analysis revealed highest accumulation of Cd in the gut of Sepiella inermis (3.34±0.43 ppm) and Squid Uroteuthis (Photololigo) duvauceli (5.31±0.43 ppm). Similarly, in the Purpleback flying squid Sthenoteuthis oualaniensis, which is now a days landed by multiday fishing trawlers, highest residue level of Cd was observed in the liver (568.5 ±15 ppm), followed by gills, eyes and tentacles. Among different species of Octopus, highest accumulation was recorded in Octopus macropus (2.28± 1.11 ppm), followed by O. membranaceus (1.86 ±0.35 ppm) and O. defilippi (1.72 ±0.82 ppm). In order to find out the source of Cd, simulation studies were carried out by soaking squid muscle in ink, signifying the fact that poor post harvest handing and consequent rupture of ink sac, followed by soaking in ink-mixed water could be a reason behind high levels of Cd accumulation in cephalopods landed in Gujarat coast.Not Availabl

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Not AvailableAcid silages (AS) were prepared by mixing formic acid with silver belly (Leiognathus sp.) mince at 2%, 2.5% and 3% (v/w) and fermented silages (FS) were prepared by mixing Lactobacillus plantarum culture with fish mince at 5% (v/w) and molasses at 10% and 12% (v/w). Sodium benzoate was added at 0.5% (w/w) level to FS to inhibit mould growth. pH of 2.5%AS and 3%AS fell below 4.5 within 2 days and stabilized at 4.24 and 4.01, respectively. pH of 2%AS reached a minimum value of 4.68. In 10%FS and 12%FS, the pH dropped to less than 4.5 by the end of 1st day indicating good lactic acid fermentation by Lactobacillus plantarum. Crude protein of the silages ranged between 18.22% and 19.17%. Fat was lower in FS .(1.0 - 1.14%) than in AS (3.67 - 5.13%) on wet basis. NPN of FS was found to be lower than that in AS which indicates lesser protein breakdown, a-amino nitrogen in FS changed to 21% of TN in 10% FS and 12%FS from an initial concentration of 11% of TN, which was lower than that in AS. PV was lower in AS than in FS. Microbiological quality of AS and FS was found to be good as indicated by the absence of total coliforms, faecal coliforms, E. coli. Salmonella, Vibrio cholerae, coagulase positive Staphylococci and H2S producing bacteria. Total yeast mould count was highest in 2% AS (1600/g).Not Availabl

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Not AvailableBlood clam (Anadara granosa) forms a fishery of considerable magnitude in the Kakinada Bay where an estimated 20001 are landed annually. Ini addition culture technology for blood clam has been standardised In India, throwing open the possibility of large scale farming of this species. Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has developed the technologies for Icing, freezing and canning of the clam. A pickled product and sausage are the other products developed by the Centre. The paper describes the technologies developed for utilisation of blood clam.Not Availabl

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Not AvailableAn attempt has been made in this study to assess the post harvest fish losses at various marketing channels in inland fisheries sector. The study was conducted in five field centres viz., Kakinada, Rajahmundry, Eluru, Akiveedu and Bhimavaram, in East and West Godavari districts of Andhra Pradesh. The samples of respondents were selected using two-stage sampling, simple random sampling without replacement and stratified random sampling methods. Data from the selected respondents were collected at weekly intervals through interview method, using structured interview schedules. The percentage losses were found to be 0.29 at packaging centres, 0.19 to 1.57 at pre-processing units, 0.15 to 0.54 at processing units, 1.42 to 10.98 at wholesale markets, 2.96 at retail markets, 4.10 to 5.52 at the level of vendors and 2.22 at live fish transportation centres. The causes have also been discussed in the light of this study.Not Availabl