Studies on depuration of edible oyster Crassostrea madrasensis (Preston)
| dc.contributor.advisor | Damodaran, Namboodiri | |
| dc.contributor.author | Usha, P T | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2019-11-06T10:15:57Z | |
| dc.date.available | 2019-11-06T10:15:57Z | |
| dc.date.issued | 1993 | |
| dc.description | PG | en_US |
| dc.description.abstract | Oysters crassostrea madrasensis harvested from cochin back waters are commonly contaminated with low levels of food poisoning organisms such as E.coli, Salmonella, Shigella, Vibrio cholera, V-parahaemolyticus etc, heavy metals like cadmium, lead, copper, zinc, mercury etc and sand content. Depuration studies were conducted to find out any changes in the biochemical constituents such as total Nitrogen, salt soluble Nitrogen, Non protein Nitrogen, Ash and sand content. The studies revealed that there were no significant changes in the biochemical constituents during the 48th depuration period. Oysters were laboratory contaminated to levels in excess of 10000 cells /g with E.coli and it was cleansed from such oysters during purification in a laboratory depuration unit that used ultraviolet light and chlorination for sterilizing the depuration water. Depuration in sterilized water using ultra violet light treatment was found to be more efficient in cleansing the oyster of pathogen, E.Coli than using chlorination. Of the two salinity tested depuration of oyster in seawater at 35 ppt salinity gave better results compared t that in 30ppt salinity sea water both sterilised with uv light. Depuration of oyster in unsterile seawater and in seawater sterilised 10 ppm chlorination was found to be least effective in cleansing the oyster to the acceptable international standard of less than 2.3 E.Coli/g oyster meat within 48h depuration. There was no appreciated change in the sensory characteristics of oysters such as aroma, taste, and flavor. However there was significant change in the grittiness characteristics of oyster after 48h depuration. Depuration was not effective in removing heavy metals such as cadmium, lead, zinc, Tin and Mercury from the oyster within the depuration period of 48h. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810134593 | |
| dc.keywords | Oysters and food poisoning, Oyster feeding mechanism, Paralytic shellfish poisoning, Depuration technology, Water sterilization treatments | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of processing technology, College of fisheries, Panangad | en_US |
| dc.sub | Fisheries | en_US |
| dc.subject | null | en_US |
| dc.theme | Depuration of edible oyster Crassostrea madrasensis | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on depuration of edible oyster Crassostrea madrasensis (Preston) | en_US |
| dc.type | Thesis | en_US |