International Journal of Processing and Post harvest Technology

Jitesh Solanki ¹, Prakash Parmar ¹, Hitendrakumar Parmar ¹, Anil Kotiya ², Hitesh Parmar ¹, Vanraj Chavada ¹

Affiliations
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN

Abstract

Mud crab is known as "Dhebaro" among coastal communities in Saurashtra region of Gujarat. Scylla populations are abundantly found in mangrove areas hence, they are also called mangrove crabs. In Gujarat, mud crabs are found in large quantity along Jamnagar district and in small quantity along Devbhumi Dwarka, Porbandar, Gir Somnath, Diu and Amreli coast of Saurashtra. Collecting gears commonly used in Saurashtra are stake net, scoop net type trap, gill net, cast net, hook and line and iron rod. Although mud crabs are caught throughout the year, the peak season is from July to September. About 1.5 kg Scylla serrata was captured in Okha coastal area in November 2010. Mud crabs collected from the natural habitat are brought to the landing sites for both domestic and export markets. The price of mud crabs in Saurastra coast differs depending on the area. In domestic market, the price of mud crab below one kg ranges from Rs. 110 to Rs. 300 per kg. Frozen mud crab meat and live mud crabs are exported to Singapore. S. serrata is more in demand in domestic market and also commands a better price compared to other species of mud crab.

Keywords

Mud Crab, Marketing, Saurashtra Coast, Gujarat.

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Jitesh Solanki ¹, Prakash Parmar ¹, Hitesh Parmar ¹, Hitendrakumar Parmar ¹, Vanraj Chavda ¹, Anil Kotiya ²

Affiliations
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN

Abstract

The antioxidant effect of clove on the frozen storage stability of fish steak from Indian mackerel (Rastrelliger kanagurta) was studied. Fresh mackerel as a raw material had moisture content 73.99 per cent, crude protein 18.16 per cent, crude fat 3.73 per cent and ash 1.71 per cent. The steaks from whole mackerel were treated with Clove oil 0.5, 1.0 and 1.5 ml per lit. of distilled water for 5 minute. All samples were stored at -18 ± 2^oC for the six months storage and experimental analysis. Based on the overall acceptability scores, 0.5 ml clove oil treatment is found to better consumer acceptance than other samples during storage.

Keywords

Clove Oil, Mackerel, Rastrelliger kanagurta, Steak, Frozen Storage.

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