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| Abstract: | In this thesis all these aspects are taken into consideration. Extensive studies were conducted on all aspects of processing of crabs, mussels and clams. The species taken for studies are commercially used ones namely Scylla sereta, perna viridis, and villorita cyprinoids. In Chapter 4.1 with regard to crab) the following aspects on their handling and processing are reported seasonal variation of chemical constituents, changes taking place during ice storage, freezing, canning etc. In Chapter 4._2 with regard to mussel, the relation between age (size) and chemical constituents, changes taking place during ice storage, freezing, canning etc. are reported and in Chapter 4.3 the changes taking place in clam muscle during icing and freezing are reported and the ame rebility of ice stored clams for canning purpose is reported.The interference of high concentration of glycogen in mussel and clam muscles during the colour development of ribose (Me-jbaum's method) is observed and remedial step are taken to minimise the interference. |
| Description: | CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY |
| URI: | http://dyuthi.cusat.ac.in/purl/3277 |
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| Dyuthi-T1251.pdf | (18.67Mb) |
| Abstract: | This thesis is an attempt to make a comparative study of the composition of the muscle proteins of some commercially important species of fishes and shell fishes of our coast and their changes during preservation and processing. As a part of this the distribution of the major protein nitrogen fractions in several species of fishes and shell fishes was studied in detail. |
| Description: | Central Institute of Fisheries Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3594 |
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| Dyuthi-T1532.pdf | (7.562Mb) |
| Abstract: | Frozen storage characteristics and shelflife vary considerably among species as well as within the species (Powrie, 1973; Fennema. 1973). This can be attributed to the variation in the composition of fish among various species. In certain species like sardines and mackerel. wide seasonal variation in chemical composition occur within the species. These variations affect the quality and shelflife. The nutritional level of water. spawning, method of catching, struggling etc. are found to have profound influence on the condition of the fresh fish. Soon after death the deteriorative changes in fish start due to autolysis and bacterial growth. The rate of these changes depends mainly on temperature. The handling methods have great influence on bacterial contamination. Thus the type oi'handling. temperature control. period of chill storage. processing methods. type of freezing, condition of frozen storage and period of storage affect the quality and shelflife Of the fisho In the present study extensive investigations were carried out on various factors affecting the quality of fish as well as their effect on the physical. chemical and sensory qualities of fish during frozen storage and the shelflife |
| Description: | Central Institute Of Fisheries Technology,Cochin University Of Science And Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3596 |
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| Dyuthi-T1559.pdf | (6.706Mb) |
| Abstract: | An attempt has been made in this study to screen some fish muscle enzymes to assess their potential worth in testing the degree of freshness of fish. A problem with routine enzyme activity determinations is the complexity of the method of enzyme assay. Hence, in the present study as far as possible simple assay techniques were adopted. Several species were screened to assess the possibility of employing this procedure on a large scale. It is hoped that findings of this study will lead to the development of meaningful criteria in testing the freshness of fish. This thesis has been divided into five chapters |
| Description: | Division of Marine Biology, Microbiology and Biochemistry, School of Marine Sciences, Cochin University ofScience and Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3590 |
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| Dyuthi-T1530.pdf | (4.119Mb) |
| Abstract: | The thesis is mainly concerned with the study of the bacteriology of freezing of mackerel(Rastrelliger kanaggrta)and prawn (Metgpggaeus ddbsoni) The thesis in four sections describes the salient features of the observations and inferences on the bacteriology of freezing of fishes and prawns. This includes the evaluation of methodology for the optimum recovery of bacteria, bacteriology of the newly caught fish and prawn, the effect of freezing temperatures on the survival of selected species of isolates from fish and prawn and the bacteriology of freezing, frozen storage and thawing of prawn/fish emphasizing the effect contributed by each. |
| Description: | School of marine Science, Cochin University of Science and Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3399 |
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| Dyuthi-T1376.pdf | (5.946Mb) |
| URI: | http://dyuthi.cusat.ac.in/purl/2198 |
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| Dyuthi-T0549.pdf | (3.278Mb) |
| Abstract: | Lipids constitute a significant portion of the biomass of earth and lipolytic enzymes play a very important role in lipid turn over. Apart from their biological significance, lipolytic enzymes are also very important in the fields of nutrition, food technology, medicine and preparative and analytical lipid biochemistry. Recent developments in the study of proteins and enzymes have largely benefited the study of lipolytic enzymes, that some of these enzymes were isolated in pure form. Even today there is a continuous search for new and potent sources of these lipolytic enzymes. The zest for elucidating the structure and mechanism of action of the enzymes obtained in pure form for biochemist still remains unabated. The literature shows no record of such an effort for the study of lipases from marine sources. The fact that many fishes like oil sardine, mackerel, cat fish, seer etc. contains large amounts of lipid shows the possibility of the existence of lipases in significant amounts necessitating their exhaustive study. Such a study will, not only provide alternate sources for lipase but also will provide methods to curb lipolysis and the resultant rancidity and off flavor development in fish and fishery products. |
| Description: | School of marine sciences, Central institute of fisheries technology, Cochin University of Science And Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3459 |
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| Dyuthi-T1468.pdf | (2.648Mb) |
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