Role of technology in the development of fisheries

The basic purpose of fishing is to catch/harvest as much fish as possible and reach it to the consumer as a wholesome, acceptable food, though fishery development programs are based on diverse objectives which include, besides the production of a valuable food, creation of employment opportunities, socio-economic uplift of the fishermen community, and earning foreign exchange through export. Both the production and the utilization of fish depend intrinsically on the efficient application of technology

Biochemical aspects of the spoilage of prawns

Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively. High levels of free amino acids concentrations are characteristic of prawns and other crustacean muscle. Changes occurring in these influence pattern of spoilage. Differences also exist in the sea prawns and prawns taken from the backwaters. Melanosis is a characteristic feature of spoilage in prawns. Observations have shown that prawns are very susceptible to spoilage at ordinary temperature, the period of absolute freshness not exceeding 4 hours, while prompt icing extends the period to 3-5 days

Bacteria isolated from sea-water and marine mud off Mandapam (Gulf of Mannar and Palk Bay)

The heterotrophic bacteria commonly present in the marine environment have received little attention, though specialised groups such as the agar digesters have been extensively investigated. Existing knowledge of marirle bacteria is comprehensively summarised by Zobell and Upham (1944) and Zobell (1946), a significant addition since then, being the report of extensive investigations on bacteria from marine sources in AustraUa by Wood (1953). Qualitatively, the bacterial flora of marine environments in different parts of the world recorded by different researchers shows some differences. How far this is due to seasonal and environmental differences, and to differences in the techniques employed in the investigations, is not known

Bacteriological survey of sea-water from the coast of Madras city (Bay of Bengal)

Bacteria are widely distributed in the marine environment. They influence the chemical and biological conditions in the sea. Probably there are as many, or even more, genera of bacteria present in the sea as in the terrestrial environment. Recent work on marine bacteriology lays increasing emphasis on the chemical activities of the bacteria. Bacterial degradation of organic matter into inorganic salts which support plant life is an essential step in the maintenance of the fertility of the ocea

The bacterial flora, trimethylamine and total volatile nitrogen of fish Muscle at 3°c.

Storage in ice is widely employed as a means of preservation for short durations prior to marketing of fish in the fresh condition. The use of special ices treated with antibiotics for enhancing the period of preservation is under experimentation in different countries. In this connection it is necessary to have some knowledge of the bacteria which are associated with fish at the temperatures obtaining during the storage. Further, bacteriological observations might be Useful in ascertaining the freshness of fish in storage. Various tests, including the determination of trimethylamine, which are in use at present, are not thoroughly satisfactory since opinions differ as to how far they are reliable as criteria of freshness (Tarr et al, 1939; Shewan, 1949)

Protein hydrolysate from fish

Edible fermented fishery products, particularly liquid preparations, are practically unknown in India. Such preparations are very popular in the South-east Asian countries, and products of a more or less similar nature are also used in some Western countrie

Moisture, salt, volatile Trimethylamine and Nitrogen contents and Bacterial counts of salt-cured marine fish

A large percentage of the marine fish landed in India is marketed after curing with salt and drying in the sun. The methods cmployed are crude and the product is unattractive. In spite of the great economic importance of the industry, fish-curing has received little attention in Indi

Distribution of vitamin B-12 in some fishes and marine invertebrates

Distribution of vitamin B-12 in the skeletal muscle of several marine and fresh water fish and marine invertebrates are reported. The vitamin B-12 content of white muscle of various fish ranges between 0.05 and 1.5 micrograms. The elasmobranch fish, such as sharks and rays, has a lower levels of vitamin B-12. The distribution of vitamin B-12 in the red muscle, heart, brain and liver of various fish is also shown. Content in red muscle varies between 3 and 22 micrograms, averaging 8 micrograms. The values show that the heart is a rich source of vitamin B-12. Internal organs are also rich in vitamin

Studies on aminotransferase enzymes in fish and shellfish

The distribution of aspartate aminotransferase (AAT) and alanine aminotransferase (ALAT) activities in the skeletal muscle of several fish species is reported. AAT activity is found higher than ALAT activity and that the red muscle has higher aminotransferase activity than the white muscle. It is observed that 2-oxoglutaric acid has a wider scope as an amino group acceptor than pyruvic acid in the skeletal muscle of fish. The significance of transamination& in fish is discussed

Nucleotide degradation and production of hypoxanthine in some Indian marine and freshwater fishes

Changes in nucleotides and production of hypoxanthine in rohu (Labeo rohita), mrigal (Cihhrina mrigala) and common carp (Cyprinus carpio) during storage at 2-4°C were examined. Differences were observed between common carp and others. Production of hypoxanthine in pomfret (Stromateus argenteus), cat fish (Arius macronotacanthus), shark (Scoliodon spp.), seer fish (Scomberomorus guttatus), ray fish (Dasyatis imbricata) and prawns (Parapenaeopsis stylifera) was examined during storage at 2-4°C and -28°C. At 2-4°C hypoxanthine increased regularly but at -28°C there was no increase during storage over 28 weeks