M. R. Aruna Kumar ¹, C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. M. Rudra Setty ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

Preservative effect of salt coupled with the acidity of vinegar or other edible organic acids appear to be the important principle of preservation in pickling. In developing countries like India 'pickling' is an ideal low cost technology requiring minimum investment and hence can be applied on a small industrial scale. Information on certain chemicals, microbiological and organoleptic aspects of the pickles are lacking.

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A. T. Ramachandra Naik ¹, T. J. Ramesha ¹

Affiliations
1 Department of Aquaculture, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

Feed costs more than 60 per cent of total expenditure on aquaculture practice. The general method adopted to reduce the cost is to develop a diet containing locally available low cost ingredients with marginally high protein content. It has been reported by De Silva and Davy that low cost diets developed in laboratories do not always get translated into practice.

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A. T. Ramachandra Naik ¹, H. Shivananda Murthy ¹

Affiliations
1 Department of Aquaculture, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, IN

Abstract

Intensive aquaculture system is characterised by heavy stocking density and use of formulated feeds to enhance production. Consumer preference is one of the factors to be considered while selecting species of fish for culture. Artificial feeding can influence the organoleptic characteristics of aquatic animals and thereby control their market value. The feeds can however have both favourable and unfavourable effects on the fishes fed.

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A. T. Ramachandra Naik ¹, H. Shivananda Murthy ¹

Affiliations
1 Department of Aquaculture, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

India has vast resources for freshwater prawn farming in the maritime as well as inland states in about 2.25 million hectares. The popularity and commercial importance of the giant freshwater prawn, Macrobrachium rosenbergll which is also known as 'scampi' has accelerated because of its fast growing nature, hardiness, low protein requirement, resistance to disease, good export market and Its compatibility for polyculture along with Indian major carps.

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C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. J. Ramesha ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, IN

Abstract

Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.

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S. Antony Alexander ¹, K. Rathnakumar ¹, T. J. Ramesha ¹, A. T. Ramachandra Naik ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

In India preservation by smoking is not a new method but has been traditionally practised for many years with the production of hard dried smoked sticks of tuna called 'Masmin' in laccadives. The food habits of the Indian population greatly vary and it is difficult to classify. But in the recent years, awareness on high protein-low calorie concept to prevent, cholesterol problems convinced the people to go for more fishery products. Efforts have been made by the Indian scientists to explore the possibilities of preparing a good quality, safe and acceptable food product with a long shelf life from different varieties of fishes.

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