DEVELOPMENT OF DRY ARTIFICIAL FISH BAIT FOR FISH TRAPS USING FISH PROCESSING AND POULTRY WASTES
Loading...
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Fisheries College and Research Institute Tamil Nadu Fisheries University
Abstract
The study dealt with evolving dry artificial fish baits for trap fishing utilizing Tuna Red Meat (TRM), Poultry Intestinal Muscles (PIM), Shrimp Head Powder (SHP) and Fish Gelatin (FG) with the view to replace the usage of costly edible fishes such as sardines and squids and nutrient rich shrimp shell wastes (SHW) as baits. A total of 69 baits; 23 Type-1 baits with TRM as the major ingredient; 25 Type-2 baits with PIM as the major ingredient and 21 Type-3 baits with FG as the major ingredient were prepared. SHP was used as the common attractant in Type-1 and Type-2 baits. Minor ingredients such as tapioca flour, Kadukkai powder (seed powder of Terminelia chebula) and Sodium benzoate (NaB) were used in the preparation of both Type-1 and Type-2 baits. Regarding Type-3 baits, glycerol and sucrose were used as cross linkers. Further, TRM extract and SHP extract were used as attractants in Type-3 baits.
The baits were tested for the stability in seawater and acceptability by tilapia (Oreochromis mosambicus). Based on these two studies, nine baits were identified/selected as ideal baits for further analysis. Type-1 and Type-2 baits were prepared in two different shapes stick and sphere and Type-3 baits in cubical and discoidal shape to test for protein leaching and dry matter loss in sea water. The tests revealed that stick shaped namely Type-1 baits containing 61% TRM and 15 % SHP was the most ideal bait with the protein leaching of 24.82 mg/g/h and dry matter loss of 36.6mg/g/h. In the case of stick shaped Type-2 baits, those containing 52% PIM and 20 % SHP was identified as the most ideal bait with the protein leaching of 11.71mg/g/h and dry matter loss of 40.12mg/g/h. With regard to the cubical shaped Type-3 bait, those containing 50% FG, 30% glycerol and 20% sucrose was found to be the most ideal bait with the protein leaching of 22.5mg/g/h and dry matter loss of 33.15g/g/h.
FTIR analysis revealed the loss of chemical constituents such as sulphates, nitro compounds and chloroalkanes in Type-1 bait due to interaction associated with the addition of TRM. The aroma compounds present in the ingredients such as alcohols, ether, carboxylic acid and esters were found to be unaffected due to the process involved in the preparation of both Type-1 and Type-2 baits. The aroma compounds present in TRM was found lost during the preparation of TRM extract while they were not lost during the preparation of SHP extract. Fishing trials carried out with the successfully evolved Type-1, Type-2 and Type-3 baits in commercial fish traps of Rameswaram showed significant difference in catch rate (P<0.05). The newly evolved Type-1 and Type-2 baits could replace sardine and squid baits, however could not perform as shrimp head wastes in terms of catch rate. Further, the catch rate of traps baited with Type-3 bait was comparable with that baited with shrimp head wastes.
Incorporating 0.5% of NaB in the newly evolved Type-1 bait, 1% NaB in the newly evolved Type-2 bait and 0.5% of KS in the newly evolved Type-3 bait and packing it in PE cover could extend the shelf life up to 6 months without any fungal attack.
Description
Keywords
null