Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince

Record catch of rock perch, Epinephelus fasciatus by bottom trawling off Ratnagiri

A productive fishing ground for rock perch (Epinephelus fasciatus) was located off Ratnagiri between 17 degree 00' to 17 degree 10' N latitude and 72 degree 20' to 72 degree 30' E longitude, around a depth of 96m during November, 1983. An average catch of 2 ton/hr. was recorded. Length frequency studies of E. fasciatus indicate the probability of a nursery ground consisting of three brood stocks. Hydrographic studies of the ground revealed that the bottom water was oxygen deficient below a strong thermocline extending from 15-75 m depth with the recorded bottom temperature amounting to 20.5 degree C

Vocational education and fisheries

Vocational courses in fisheries are offered in 4 states in India. The technologies in fisheries developed offer good scope for vocational training for self employment. There is an urgent need to have radical revision of the course content to make the students vocationally competent

Cross correlations between 13C-1H dipolar interactions and 15N chemical shift anisotropy in nucleic acids

Two sets of cross-correlated relaxation rates involving chemical shift anisotropy and dipolar interactions have been measured in an RNA kissing complex. In one case, both the CSA and dipolar interaction tensors are located on the same nucleotide base and are rigidly fixed with respect to each other. In the other case, the CSA tensor is located on the nucleotide base whereas the dipolar interaction is located on the adjoining ribose unit. Analysis of the measured rates in terms of isotropic or anisotropic rotational diffusion has been carried out for both cases. A marked difference between the two models is observed for the cross-correlation rates involving rigidly fixed spin interactions. The influence of internal motions about the glycosidic linkage between the nucleotide base and the ribose unit on cross-correlated relaxation rates has been estimated by applying a model of restricted rotational diffusion. Local motions seem to have a more pronounced effect on cross-correlated relaxation rates when the two spin interactions are not rigidly fixed with respect to each othe

Biochemical changes of fish fingers held at frozen storage

The frozen storage characteristics of fish fingers made out of two different species, differing in lipid content for a period of six months are outlined. The study reveals that the lipid content of the fish meat used for making fish fingers influences the storage pattern in terms of the chemical parameters like peroxide value, thiobarbituric acid value and free fatty acids. The introduction of monosodium glutamate has improved the flavour of the fish fingers. Further, the application of batter on the fish fingers imparted some protective effect in the case of semi-fatty fish

Calibrations of hydro-acoustic instruments onboard FORV Sagar Sampada

Calibration is carried out to keep up the precision of the instruments by determining their calibre. CaUbration of hydro acoustic equipments onboard FORV Sagar Sampada was carried out periodically and the performance records were maintained. Deviation and the deficiencies were noted down for applying the correction while interpreting the output of the instruments

Traditional fishing methods of Lakshadweep

Economy of the Lakshadweep islanders depends mainly on coconut farming and fishing. About 30-40% of the population are full time fishermen. Some of the fishing methods practised by the islanders are still traditional, Tuna forms the main established fishery of the island. Pole and line fishing is the most effective fishing method for surface tuna shoals. Most of the traditional fishing operations prevailing in the islands are unique and conducted during neap tides only

Improving “Desktop medicine” efficiency using Guided Inquiry Learning in an Electronic Health Records System

Recent studies have shown that more than 50% of physician time is spent on “desktop medicine” – the practice of medicine that requires the use of computers and other technology. Providers are trained in other medical practices through elaborate course work, but don’t get enough training and follow-up training on the desktop medicine practices such as efficient use of an electronic health record (EHR) system. By putting in practice theories from learning sciences, human-computer interaction and evaluation in an undergraduate health information management (HIM) course, we developed a module called Student Team Learning Monitor (STLM) in an open-source EHR.STEM Education Innovation & Research Institut

Studies on frozen characteristics of individually quick frozen and block frozen mackerel

Studies on mackerel (Rastrelliger kanagurta) of medium (4%) and high (11%) lipid contents quick frozen individually (IQF) and as blocks (BF) and stored at -23°C showed that block frozen mackerel had higher frozen storage shelf-life than individually quick frozen samples. IQF samples of medium and high lipid contents had shelf-lives of 17 and 20 weeks whereas BF samples of both series had 23 and 24 weeks respectively based on sensory evaluation

ETANA-DL: A Digital Library for Integrated Handling of Heterogeneous Archaeological Data

Archaeologists have to deal with vast quantities of information, generated both in the field and laboratory. That information is heterogeneous in nature, and different projects have their own systems to store and use it. This adds to the challenges regarding collaborative research between such projects as well as information retrieval for other more general purposes. This paper describes our approach towards creating ETANA-DL, a digital library (DL) to help manage these vast quantities of information and to provide various kinds of services. The 5S framework for modeling a DL gives us an edge in understanding this vast and complex information space, as well as in designing and prototyping a DL to satisfy information needs of archaeologists and other user communities