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L’analyse des résultats de la pêche artisanale, des sites sous revus, au premier semestre 2012, révèle une hausse globale de 13% des débarquements et de 15% de la valeur commerciale estimée (VCE) par rapport à la même période de 2011. Le sous secteur de la pêche industrielle, à l’exception de la pêche sardinière qui n’a pas fait l’objet de d’analyse dans cette note par faute de données disponibles, se caractérise par une baisse des débarquements de la pêche chalutière de 33% et une production de 1403,71 tonnes de la thonière au premier semestre 2012 comparativement à la même période de 2011 qui n’avait pas enregistré de débarquements. La transformation artisanale au niveau du site de Joal est marquée par une faible baisse de 4% de la production. Cette baisse est consécutive à la diminution de la production du kethiakh et du tambadiang respectivement 4% et 42%. Les marchés centraux au poisson de Dakar et de Kaolack ont enregistré respectivement une baisse de 1% et une hausse de 2% des apports en produits halieutiques. Ceux-ci sont essentiellement marqués par la prédominance des sardinelles rondes (82% à Dakar et 65% à Kaolack) qui ont enregistrée une baisse de 19% au marché de Dakar et de 4% au marché de Kaolack par rapport à la même période de l’année dernière. Published pêche artisanale; pêche industrielle; pêche par espéce; débarquement; transformation artisanale; marché au poisson; pêche thonière; pêche sardinière; pêche chalutière

Las diferentes especies de atunes que habitan las aguas del Atlántico tropical y subtropical constituyen la base material de las pesquerías comerciales de la zona. En el presente trabajo se determina la tecnología de procesamiento del atún (Thunnus albacore) en salmuera envasado en latas de hojalata de 99 x 119 mm. Se ensayaron dos tiempos de cocción en el horno, tres concentraciones de salmuera y se calcularon los rendimientos del proceso. Los resultados indicaron que el tiempo de cocción más adecuado fue el de 1,5 h y que las mayores pérdidas del proceso se producen en la operación de limpieza, cuyo rendimiento fue 52,7 %. El porcentaje de NaCl se fue incrementando de la primera a la tercera variante de concentración de salmuera, encontrándose los mismos por debajo del límite máximo establecido y siendo la del 3 % la de mayor aceptación. Se concluyó que pueden elaborarse conservas de atún en salmuera con una adecuada calidad con la tecnología propuesta. Different species of tuna that inhabit the tropical and subtropical Atlantic are the material basis of commercial fisheries in the area. In this paper the tuna (Thunnus albacore) processing technology (species) in brine packed in tin cans 99 x 119 mm is determined. It was proven two times of cooking in the oven, three brine concentrations and were calculated yields of the process. The results indicated that the most appropriate cooking time was 1,5 h and that the greatest losses of the process produced in the cleaning operation, whose yield was 52,7 %. The percentage of chloride was increased from the first to the third variant of brine concentration, being the same below the ceiling set and 3 % being the most accepted. It was concluded that canned tuna may be prepared in brine with adequate quality with the proposed technology. Published

Effect of delayed icing on the quality of Penaeus monodon iced after three hours of harvest was studied in plastic and bamboo baskets. After harvest of three hours at ambient temperature (28°-32°C), ice was added to the shrimp at a ratio of 1:1 (shrimp:ice) and stored for 21 hours in both the baskets. Quality evaluation was carried out through visual assessment, biochemical analysis and microbial analysis for 24 hours. The organoleptic evaluation and scoring was done from the time of harvest treated as 0 hour and the average score was 10. At 9th hour after iced condition quality of shrimp was found reduced to the next stage (acceptable) with a score ranged from 8.4-6.5 in both baskets. This acceptable stage was observed throughout the experiment for bamboo basket whereas in the plastic basket the quality was reduced to a small extent with a score of 6.4 (moderately acceptable). Till the end point of the experiment the quality of shrimp was acceptable in respect to biochemical analysis. The microbial load was found log sub(10) 3.99±0.12 cfu/g to log sub(10) 4.33±0.21 cfu/g and log sub(10) 4.01 ±0.12 cfu/g to log sub(10) 4.83±0.19 cfu/g in the bamboo and plastic basket respectively. The importers or buyers suggests for immediate icing to maintain good quality but results of the present experiment suggest that the quality does not vary drastically for first three hours.

Fish pickles (with olive and tamarind) were prepared from mola fish (Amblypharyngodon mola) and their nutritional and food quality were assessed. The quality of the pickle prepared with olive was excellent and the pickle prepared with tamarind was found good. Moisture content of the two pickle products were 43.85% (with tamarind) and 50.89% (with olive). The protein and lipid contents of tamarind added pickle were 19.13 and 35.64% respectively; pickle with olive contained less protein (13.16%) compared to tamarind added mola pickle. Lipid contents were almost same in both cases. Ash content of two pickles was also found similar (1.00%). The quality of mola pickles stored either in cool condition (4°C) with vinegar or at room temperature with Na-benzoate were found good for consumption up to 90 days of storage. All of the fish pickles preserved under different condition were found in acceptable condition up to 240 days storage and pickle with vinegar stored at 4°C was found good for consumption at the end of 240 days.

The shelf life of fresh water prawn Macrobrachium rosenbergii by applying low temperature was investigated. M. rosenbergii preserved at -20°C was subjected for quality assessment before storage and at 15, 30, 45, and 90 days of storage period. The quality assessments as done microbiological viz. total bacterial count (TBC), total mould count (TMC), total yeast count (TYC), total coliform count (TCC) and salmonella count. All the samples were acceptable during 90 days because the upper limit of all spoilage indicator was not exceeding within the experimental time period.

An investigation was carried out on the quality changes of Catla (Catla calla) stored immediately (0 h) in ice, after 6 hours in ice and at ambient temperature. The samples were examined for organoleptic and microbiological parameters in summer. Organoleptically, the acceptability of fish varied between 16-20 days in both the iced storage conditions and 12-13.5 hours at ambient temperature (28°C). When fish were organoleptically just acceptable on the 16th day of storage, bacterial load were 6.23 and 6.17 log10 cfu/g, respectively for 0 hour and after 6 hours iced fish. But on the 20th day of storage, when fish were just unacceptable SPC were 6.51 and 6.62 log10 cfu/g. In case of ambient temperature storage condition standard plate count was 8.36 log10 cfu/g on 13.5 hours, when fish were organoleptically just unacceptable. At the time of rejection for fish stored in ice (0 hour and after 6 hours) on 20th day, gram negative and gram positive values were 55.45%, 44.55% and 44.52%, 55.48% respectively. While fish were rejected after 13.5 hours at ambient temperature gram negative and gram positive bacteria were found as 43.02% and 56.98%. The differences in SPC, gram positive and gram negative bacteria between the storage times were statistically significant (p

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that Shidal is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51.

Canning of non-exportable small cultured shrimp (Penaeus indices) in oil, tomato sauce and brine was investigated in Hormozgan province. Our results indicated that the best method of canning of this shrimp was to precook it at 100'c for 2 minutes in 8% salt water which Contained 0.1% citric acid, then autoclaving the can for 12 minutes at 121°C. Results of an organoleptic evaluation showed that the shrimp packed in oil, tomato sauce and brine ranked by the taste panel as the first, second and third respectively. The changes in chemical composition, total bacteria count and Clostridium botulinum for the three samples of canned shrimp were also investigated. These changes were 18.90-22.59% for protein, 2.28-3.01% for fat, 70.7046.51% for moisture, 1.45-2.53% for ash, 19.64-29.35 mg/100g for TVN, 6.28i-7.03 for pH and zero for peroxide. The results for Clostridium botulinum and total count of bacteria for all samples of canned shrimp in three dilutions (0.1, 0.01 and 0.001) were negative with statistically significant results (P

Dans le présent travail, l’effet du séchage solaire sur la composition biochimique et la qualité des lipides des athérines a été étudié. La teneur en lipides, protéines et en cendres dans l’athérine a augmenté significativement (p

L’étude porte sur l’évolution du pH et de la température au cours de la transformation artisanale du Cymbium, ainsi que sur les perspectives de valorisation du produit transformé. Les expérimentations menées au site de transformation artisanale de Joal ont permis de constater que : Après 12 heures de séjour en bac (1ère nuit), le Cymbium est encore en phase de rigor mortis. Le pH moyen affiché à l’issue de cette première nuit est de 7,6 ; donc proche de celui du mollusque vivant ; Le pH moyen du produit fini est légèrement acide et se situe entre 6,3 et 6,4. Donc le yeet de Joal est très peu fermenté ; Les difficultés de séchage notées sont dues : soit au manque de maîtrise des paramètres tels que, la température, l’humidité relative et la vitesse de l’air, soit à l’absence de protection du produit en cours de séchage contre les intempéries. Les essais sur les perspectives de valorisation montrent que : 47,64% du poids du Cymbium dépourvu de sa coquille font l’objet de rejets sous forme de rebuts (surtout en milieu industriel) ; Les enzymes végétales que sont, la bromélaïne, contenue dans le jus d’ananas, et la papaïne, contenue dans le latex de papaye, ainsi que les acides organiques contenus dans le vinaigre et le jus de citron, favorisent l’acidification et accélèrent la fermentation, tout en améliorant le goût, l’odeur et la texture du produit fini ; Les meilleurs résultats sont obtenus dans le cas de la fermentation sous température contrôlée, au laboratoire, où le pH du produit fini se situe entre 4,3 et 4,7. Enfin, sur l’ensemble de l’étude, il est prouvé que les rendements obtenus pour les produits ayant subi un processus de transformation complète (dans le cas des essais sur les perspectives de valorisation) sont faibles par rapport à ceux transformés à Joal. Ces rendements vont de : 2,88 à 28,57% pour le premier groupe de produits ct 31,4 à 58,3% pour le second groupe de produits. Université Cheikh Anta Diop, Institut Universitaire de Pêche et d'Aquaculture, Dakar (Senegal) Unpublished cymbium; transformation artisanale; biologie; commercialisation; fermentation; séchage; température; pH; statistiques

An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.

Antagonistic activity of lactic acid bacteria (LAB) namely Streptococcus faecalis, Pediococcus cerevisiae and Lactobacillus casei was tested against seafood-borne bacteria such as Staphylococcus aureus, Bacillus cereus, Escherichia coli, Clostridium perfringens and Listeria monocytogenes. Three lactic acid bacteria such as Streptococcus faecalis, Lactobacillus casei and Pediococcus cerevisiae were coated on cooked mackerel meat, individually and in combination against fish-borne bacteria. S. faecalis inhibited C. perfringens in individual coat by 3.7 log units as compared to control, whereas L. casei did not inhibit C. perfringens. P. cerevisiae inhibited S. aureus by 5 log units. L. casei, inhibited L. monocytogenes by 3.3 log units on the third day of storage as compared to control. On the other hand, S. aureus and B. cereus were inhibited on the third and second day by 4.9 log and 5.2 log units respectively. B. cereus, S. aureus, L. monocytogenes were the most sensitive to all three LAB. C. perfringens was the least inhibited among all the seafood-borne bacteria tried. Multiple LAB or LAB strains in combination showed much earlier inhibitory activity on seafood-borne bacteria than single LAB coat.

The processing and comparison of quality of meat in farmed Acipenser persicus using two methods of dry and mix salting was carried out to provide a new formula for processing new sturgeon products. Ten fish specimens with a mean weight and length of 2 kilograms and 60cm that were farmed for two years were used in this study. The meat of the specimens was processed using pure salt and a mixture of salt and one percent madder. Two replicates were used for each method. In the first method, dry sodium chloride was used at a rate of 250g of sodium chloride per kilogram body weight of fish (dry salting). In the second method, about 10g of madder was added to the 250g of sodium chloride (mix salting). Microbial examinations included total bacterial counts, Staphylococcus and Coliform bacteria assessment and chemical examinations included salt, protein and fat absorption, TVN, peroxide, and pH tests. Sensory tests as well as microbial and chemical experiments were carried out for the quality control of the processed samples for a period of three months. According to the results, Iranian National Standard and pure plate culture method (10 ^ (-1), 10 ^ (-2) and 10 ^ (-3)) Coliform counts in the two different meat samples was lower than 10 per gram of meat. The total bacterial count and the Staphylococcus bacteria count was higher in the meat samples processed with dry salting. Besides, the rate of salt absorption and peroxide was lower in these samples. The protein, fat, pH and humidity were higher in the samples treated with dry salting. However, taste, flavor and color of the meat processed with a mixture of sodium chloride and madder was higher quality than that processed with dry sodium chloride. No significant differences were observed in chemical factors such as TVN and salt absorption for the two processing methods. This was also the case for microbial analysis including bacterial counts such as Staphylococcus and total bacterial count.

لدراسة تأثير عملية تحويل سمك السردين واللاطشة إلى المعلبات على الجودة الغذائية، قمنا بمتابعة موشرات جودة الدهنيات و تركيبتها من الأحماض الدهنية و أثبتت النتائج أن تغيرات كمية و جودة الدهنيات متعلقة أساسا بتركيبة سمك السردين أو اللاطشة الطازج بالدهنيات و بتركيبة المادة الحافظة (زيت الزيتون أو الطماطم). كما أثبتت التحاليل بواسطة الكروماتوغرافيا ذات الطور الغازي ثراء المعلبات بالأحماض الدهنية التالية C18 :1 ω9 وC18 :2 ω6 . وأخيرا، يمكننا التأكيد أن سمك السردين واللاطشة المعلب بزيت الزيتون و الطماطم غني بالأحماض الدهنية من عائلتيωω3 وω6 . The effects of cooking and sterilisation steps on muscle lipid deterioration of Sardinella aurita and Sardina pilchardus canned in olive oil and tomato sauce respectively were investigated. Lipid contents of Sardinella aurita flesh were significantly affected (p < 0.05) by the canning process. However, lipid levels of Sardina pilchardus remained constant during processing. The peroxide value and thiobarbituric index increased slightly after the cooking step but changed significantly (p < 0.05) following canning. Both canned sardine and sardinella absorbed coating-oil during sterilisation inducing a higher oleic (C18:1 n-9) and linoleic (C18:2 n-6) acids content. Independently of coating-oil category, the eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids concentrations ranged from 3.00 to 6.24% and from 5.12% to 40.26% respectively. Although, lipids of Sardinella aurita and Sardina pilchardus were slightly affected by the canning process, and they remain a good source of ω3 and ω6 fatty acids. Dans le présent travail, les effets de la cuisson et de la stérilisation sur la qualité et la composition en acide gras des lipides de la sardinelle Sardinella aurita et la sardine Sardina pilchardus au cours de la mise en boite dans l’huile d’olive et la sauce de tomate ont été étudiés. La teneur en lipides dans la chair de la sardinelle Sardinella aurita a augmenté significativement (p

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Fish kamaboko with spinach was prepared by mixing fish kamaboko with spinach prepared with different combinations of ordinary starch (OS) and modified starch (MS), viz., 40:60, 50:50, 60:40, 100%) MS and 100% OS. The products were frozen at -40°C and stored at -20°C, and subjected to biochemical (peroxide value, total titratable acidity, pH and moisture) organoleptic (appearance, taste and colour), microbiological (total plate count) and physical (folding and expressible water) tests at monthly intervals. Among the different combinations tried, it was observed that fish kamaboko with spinach prepared with 50:50 and 60:40 combinations of OS and MS could be stored for six months at-20°C.

L’effet de l’addition de trois types d’additifs naturels: le thym (Thymus vulgaris), le laurier (Laurus nobilis) et le romarin (Rosmarinus officinalis) sur l’amélioration de la conservation de l’anguille fumée a été étudié. Une comparaison des caractéristiques microbiologiques, physicochimiques et organoleptiques du produit, par rapport au lot témoin, fumé sans additifs a été réalisée durant 5 semaines à 4 °C. Nous avons trouvé que l’addition du thym, a permit une réduction de la flore aérobie mésophyte totale (FAMT), a ralenti la formation de l’azote basique volatil total (ABVT), et a permit une réduction de l’oxydation de la matière grasse. Le lot ainsi traité, a été très apprécié par les dégustateurs, et le thym a eu un effet améliorateur sur le goût et l’odeur de l’anguille fumée. D’autre part nous avons noté que le romarin, a joué le rôle d’un antioxydant très performant. Il a permit une réduction de l’oxydation des graisses de l’anguille. Cependant, l’analyse sensorielle a montré que le lot traité avec le romarin est un peu moins apprécié que le lot témoin et les autres lots. Enfin nous avons constaté que l’addition du laurier, n’a pas d’effet sur les paramètres microbiologiques et physicochimiques de l’anguille fumée. Cependant ce laurier a permis une amélioration très prononcée des qualités organoleptiques, puisque le lot traité avec cet additif a été classé en tête de la liste lors de l’analyse sensorielle. المدخّنة : يهتم هذا البحـث بدراسة مدى تأثير إضافة المواد الطبيعيـة إكليل ورند و زعتر كلّ على حـدة، على تصبير سمك الحنشة المدخّنة.و في هذا الإطار تمّت دراسة الخصائص الكيميائية والفيزيائية والجرثومية و الحسّية للعينات المضافة إليها المواد الطبيعيـة و مقارنتها بالعينة الأصلية, و ذلك لمدّة 5 أسابيع تحت 4 درجات مؤية. وتنحصر أهم الاستنتاجات التي تم التوصل إليها فيما يلي: - تؤثر عملية التدخين على الخصائص الكيميائية والفيزيائية والجرثومية لسمك الحنشة وتساهم بذلك في طول مدّة تصبيره. - إنّ إضافة مادة الزعتر بنسبة 1,5 بالمائة تساهم في الحدّ من تطوّر الجراثيم الجملية (FAMT) وتكوين مادة الأزوت الجملي المبخر (ABVT) كما تحدّ من تطوّر عمليات تأكسد الدهنيات وقد نالت العينة التي تحتوي على هذه المادة، استحسان الذوّاقين حيث كان لإضافتها تأثير واضح على تحسّن مذاق ورائحة الحنشة المدخّنة. - ليس لإضافة مادة الرند بنفس النسبة أي تأثير على الخصائص الفيزيوكميائية والجرثومة لسمك الحنشة المدّخنة بالرغم من اختيارها من طرف الذوّاقين كأحسن مؤثر على الخصائص الحسيّة لسمك الحنشة المدخّنة. - تساهم إضافة مادة الإكليل بنفس النسبة في الحدّ بشكل واضح من عمليات تأكسد الدهنيات لكنّها لم تلق نفس الاستحسان من طرف الذوّاقين مقارنة بالعيّنات الأخرى. The effect of thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis) and laurel (Laurus nobilis) addition on the improvement of the smoked eel (Anguilla anguilla) shelf life was investigated. Chemical, microbiological and sensory analyses were performed and compared to the control during 5 weeks of storage at 4°C .The addition of thyme reduced the total viable count bacteria (TVC), the total volatile basic nitrogen, the fat oxidation and has enhanced the smoked eel favour and odour. Samples treated with thyme were appreciated by the panellists. Rosemary treatment has the most antioxidant effect and has reduced considerably fat oxidation, but samples treated with rosemary were less appreciated by the panellists. Laurel addition has no effect on the microbiological, physical, and chemical parameters. But it has improved the sensory characteristics, and samples treated with laurel were the most appreciated by the panellists. Published Thymus vulgaris

ACDI;CRDI; République Française, Ministère des Affaires Etrangéres; CDE; Enda Graf Sahel; Conseil Info MPEA, Projer d'Accés à l'information et au Conseil pour les microet petites entreprises agroalimentaires; Projet d'Appui aux Opérateurs/trices de l'Agroalimentaires (PAOA); Cintech Agroalimentaire; Groupe de Recherche et d'Echanges Technologiques (GRET); Enda GRaf Sahel; SNC-LAVALIN International Published transformation; transformation artisanale; échantillonage; collecte de données; commercialisation

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

In the present study, an attempt was made to explore the benefits of polyphosphate for enhancement of dried prawn (Parapenaeopsis stylifera) quality commercially known as "sode" in Maharashtra coast. Dip treatment in polyphosphate solution at different concentrations (viz., 3, 5, 7 and 10%) was given to pealed and no deveined P. stylifera for different durations (viz., 1, 2, 3, 4 and 5 min). Treated prawns were dried and subjected to rehydration capacity test and organoleptic evaluation. Among the different treatments, rehydration capacity was found to increase with the increased duration and concentration of treatment. Tiny prawns treated with sodium tripolyphosphate solution at the rate of 5% concentration for 5 minutes showed an increase in pH from acidic to alkaline, and had better quality with respect to rehydration capacity and textural attributes as compared to other concentrations and durations of polyphosphate treatment.

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities.

Fresh Rastrelliger kanagurta (Indian mackerel) was thoroughly washed, eviscerated, cleaned and salted overnight with dry salt (fish : salt :: 5:1). Salted mackerel was dried in solar drier and on cement floor under direct sun for three days. The temperature inside the drier was 948°C higher than the ambient temperature. The rate of drying was higher in solar drier than on cement floor. The dried fish packed in 300-gauge polythene bags was subjected to biochemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The overall quality of fish dried in solar drier was better than that of the fish dried on cement floor under direct sun.

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

El cultivo del camarón se ha presentado como una alternativa de producción de este crustáceo ante los altos costos de las faenas de pesca provocados por los altos precios del combustible y los bajos rendimientos de las capturas ante el agotamiento del recurso. En el presente trabajo se presentan varias tecnologías de procesamiento del camarón susceptibles de ser aplicadas para su comercialización, así como una alternativa de organización del proceso de manipulación y procesamiento industrial que contempla una inversión para el procesamiento en las propias camaroneras, la cual conlleva una disminución de los costos de producción. Como resultados se obtuvieron las tecnologías para la producción de camarón entero, entero precocido, entero blanche, colas y colas peladas, todos congelados, concluyéndose además que la alternativa propuesta garantiza un procesamiento más rápido de la materia prima, menores costos y una rápida recuperación de la inversión. Unpublished

El cultivo del camarón se ha presentado como una alternativa de producción de este crustáceo ante los altos costos de las faenas de pesca provocados por los altos precios del combustible y los bajos rendimientos de las capturas ante el agotamiento del recurso. En el presente trabajo se presentan varias tecnologías de procesamiento del camarón susceptibles de ser aplicadas para su comercialización, así como una alternativa de organización del proceso de manipulación y procesamiento industrial que contempla una inversión para el procesamiento en las propias camaroneras, la cual conlleva una disminución de los costos de producción. Como resultados se obtuvieron las tecnologías para la producción de camarón entero, entero precocido, entero blanche, colas y colas peladas, todos congelados, concluyéndose además que la alternativa propuesta garantiza un procesamiento más rápido de la materia prima, menores costos y una rápida recuperación de la inversión. Unpublished

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Published économie; marché local; transformation; commercialisation; financement; pêche artisanale; pêche industrielle; mareyage; flux de commerce

This paper examines the role of gender in fish processing and trade along the Kenyan part of Lake Victoria. The study was carried out with aid of a structured questionnaire administered through personal interviews. Two surveys were conducted sequentially, in which samples of fish traders and processors were interviewed. Results show that at the artisanal level women dominate fish trading and processing. Most female traders and processors were introduced into the fish business by their parents or spouses while male traders have joined the fish trade because the business requires little initial capital. The most frequently traded fish is Nile perch, with a slightly greater proportion of men trading in adult of this species than females who mainly trade in juveniles. Male traders prefer to deal in fresh fish, while the largest proportion of women deal in sun-dried fish products. The three main sources of financing the fish business are: income obtained from selling farm produce or livestock, money lent by relatives and from respondents' personal savings. The paper concludes that there is gender disparity in many aspects of the fish trading and processing. It recommends improved infrastructure, increased access of women to credit facilities, improved techniques of fish processing and preservation to avoid spoilage, and to enhance incomes from fish trading and processing. Published

Effect of gibbing process on the protein hydrolysis in terms of free alpha amino nitrogen (FAN) content during the ripening of barrel salted herring at low temperature (4°C) was investigated. For this purpose North Sea herring (Clupea harengus) from north-east British coast was salted in polypropylene barrels and allowed to ripen at 4°C. This process of barrel salting was carried out for whole fish in one batch and gibbed fish in another batch. The investigation was performed by using new salt and used salt in separate barrels for each batch of experimental fish. Results of the present study show that protein hydrolysis was significantly higher in the ripened salt-herring produced from whole fish which was found to have more characteristic sensory properties than those produced from gibbed fish. Similar result (proteolysis) was obtained when the investigation was repeated for the spent herring although the spent herring fails to produce a ripened product with the desired characteristic sensory attributes, compared to those of pre-spawning herring.

The agar-bearing seaweeds Gracilaria and Gelidium grow abundantly in the Asia-Pacific region. Production and post-harvest techniques and methods for processing Gracilaria to produce agar suitable for local market is necessary to increase the meager income of coastal dwellers. A flow diagram of a village level agar production is provided. A guide is also given for the quality of dried seaweeds, which are divided into 3 classes.

Histamine levels in batches of heavily salted (fish:salt ratio 4:1) herring (Clupea harengus) were monitored during ripening at 4°C and 25°C. The batches studied were prepared from both pre-spawning and post-spawning (spent) fish using new and used salt. Salt levels in the flesh, which reached 11 to 14% (wet weight basis) during the ripening period, were found to retard histamine formation. During normal spoilage of ice chilled fish, histamine levels had been reported to exceed 50mg/100g flesh as it approached the limit of edibility whilst, in the heavily salted fish, levels remained below 20mg/100g flesh throughout the ripening periods of 18 months for the 4°C batches and 3 months for the 25°C batches. This was the case when the samples were set up and the salt allowed penetrating the flesh at 4°C. When, however, the samples were set up and initially stored at ambient (10-15°C) temperature the histamine levels in the flesh rose above 20mg/100g before enough salt had penetrated to inhibit its generation. The gradual rise in levels which, nevertheless, occurred over the ripening periods followed significantly (5% level of significance) different trends, being greater in the batches prepared from pre-spawning than those from spent fish.

The article describes FISHLOSS, a database of post-harvest fish losses devised by the Natural Resources Institute (NRI), UK. The database contains 450 records of post-harvest fish losses from 150 sources. The majority of the estimates are shelf-life estimates. Designed to be a reference for people studying post-harvest fish losses, it draws attention to areas requiring future research to identify significant losses and the factors which cause them. All researchers and users are encouraged to send NRI their own estimates for inclusion in revised versions of FISHLOSS.

The present work gives some information on use of shrimp wastes of processing industries of Bangladesh in preparation of valuable chitin products such as glucosamine hydrochloride.

During the low temperature setting of fish paste, myosin heavy chain (MHC) is polymerized to cross-linked myosin heavy chain (CMHC), which is considered to occur by the action of endogenous transglutaminase (TGase). In this study the contribution of TGase on the setting of Alaska pollack surimi at different temperatures was studied. Alaska pollack surimi was ground with 3% NaCl, 30% h2o and with or without ethylene glycol bis (β-aminoethylether) N, N, N¹,N¹- tetra acetic acid (EGTA), an inhibitor of TGase. Among the pastes without EGTA, highest TGase activity was observed at 25°C but breaking force of the gel set at 25°C was lower than that set at 30°, 35°, and 40°C. Addition of EGTA (5m mol/kg) to the paste suppressed TGase activity at all setting temperatures from 20° to 40°C. Gelation of the pastes and cross-linking of MHC on addition of EGTA were suppressed completely at 20° and 25°C, partially at 30° and 35°C, and not at all at 40°C. The findings suggested that during the setting of Alaska pollack surimi TGase mediated cross-linking of MHC was strong at around 25°C but the thermal aggregation of MHC by non-covalent bonds was strong at above 35°C. Setting of surimi at 40°C and cross-linking of its MHC did not involve TGase.

Changes in the texture (elastic nature) of the flesh of barrel salted herring during the ripening process at 4°C have been monitored. The method employs the analysis of stress-relaxation curves after compression to half of the sample thickness on an lnstron Model 1112. The parameter 'T/P' for each sample represents the reciprocal of the gradient of a line connecting P and T0.368p. This parameter characteristic of each sample's texture was calculated as the ratio of 'T/P' where, T is the relaxation time and is defined as the time required for a stress at constant strain to decrease to 1/e of its original value, where 'e' is the base of natural logarithms (2.7183). Since 1/e=0.368, the relaxation time is the time required for the force to decay to 36.8% of its original value. P is the peak height of the curve (i.e. the force value at the maximum height). This method was adopted from the bakery industry for testing the degree of gluten development in bread dough. The 'T/P' values obtained over the course of ripening for differently treated salted-herring in barrels ranged between 1 and 12. The trends in 'T/P' value, during ripening period for the different samples, appeared to be parallel changes in texture perceived by sensory observation (subjective measurement), although the heterogeneous nature of the samples gave standard deviations, about the replicate sample mean, around 5%. The method appears promising as an objective measure for monitoring this aspect of the textural quality of barrel salted-herring through ripening if reproducibility of test results can be improved by more careful standardization of sample preparation and test protocol.