Microfouling of Manganese-oxidizing microorganisms in Rameswaram Coastal Waters.

Manganese oxidizing marine microorganisms was studied from the coupons of PVC, Titanium, Brass, Copper and Stainless Steel were immersed one meter below water surface, using wooden rafts. The metal coupons, Brass, Titanium and Brass were exposed for a period of six months (October 2005 to March 2006). The PVC and SS were suspended in the sea for two months (February and March 2006). Sea water samples were also collected from the study area using water sampler to estimate the physiochemical and nutrients were analyzed. The population of HB and MHB on PVC was registered as 3.62 x 107 CFU/cm2 and 2.87 x 107 CFU/cm2, respectively while on Stainless Steel the population density of HB and MHB was recorded as 3.79 x 105 CFU/cm2 and 1.34 x 105 CFU/cm2. The PVC and titanium coupons were recorded relatively higher values comparing with other coupons, and it may be due to the non-toxic nature of the substratum. Brass also recorded higher bacterial population density compared to copper. The least population density observed in copper coupons could be due to it toxic nature. The generic composition of heterotrophic bacterial strains isolated from biofilm samples, both Gram-positive and Gram-negative groups were noted on all the materials studied. The notable thing was that Gram-positive group was fond to be dominant. The genera identified under Gram-positive were Bacillus sp., Staphylococcus sp. and Micrococcus sp. and the Gram-negative strains identified as Pseudomonas sp., Salmonella sp., Vibrio sp. and Proteus sp. Among the five types of coupons tested PVC exhibited highest Mn value of 5543 mg/g. Bacterial slim samples generated on the exposed coupons were scrapped and characterized by Bergey’s method.

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Preparation of Masmin: an improved method

An improved method for the preparation of Masmin the traditional smoked tuna of the Lakshadweep is described

Preparation of smoke cured fillets from oil sardine

A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal

Studies on Colombo-curing of mackerel (Rastrelliger kanagurta)

Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc

Pickle curing of fish using tartaric acid and garlic as preservatives

Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given

Studies on smoke curing of tropical fishes

Fresh mackerel (Rastrelliger kanagurta), catfish (Tachisurus dussumeri) and sole (Cynoglossus dubis) were gutted, cleaned, washed, brined, and smoked. Though it contributes to the quality of the smoked products, salt does not appear to prevent bacterial growth or spoilage at low concentration. In heavily salted products, salt is found to have a definite preservative action. Smoking lasted roughly 5 hrs for mackerel and 4 hrs for sole. Increasing the smoking time gave the product an unpleasant taste. Fish were then sun-dried to 20% moisture. The fish had been prepared in three groups, (1) turmeric-treated, (2) propionate-treated and control. Turmeric treated samples had a very attractive appearance, especially sole. The course of spoilage, as measured by following changes in total volatile nitrogen content, is tabulated. All controls were spoiled within 3 months; the others remained in good condition for 6 months. Turmeric is considered to be an ideal preservative

Pickled products from green mussel

Methods of preparing different types of delicious ready to serve pickled products from green mussel (Perna viridis) and a comparative study of their storage characteristics are reported. Of the three types of products, namely, dried and pickled, fried and pickled and light smoked and pickled, the last one had the best shelf life. The optimum conditions of drying and smoking for preparing such type of pickles are also reported

Quality of cured fishery products from Malabar and Kanara coasts

Results of chemical, bacteriological and organoleptic quality studies of cured fishery products of commerce collected from six major fish curing centres on the west coast of India are presented. 77.12% of the samples had moisture above 35%, 97.18% showed salt content below 25% and all samples had acid insoluble ash above 1.5%. 42.32% gave standard plate counts above 10,000 and 45.77% were contaminated with 'Red' halophiles. The major defects in curing were imperfect cleaning, inadequate salting and unhygienic conditions of processing

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly