Fish meal is a product which is meant for animal feeding.

It is a feed supplement and this meal is rich in proteins and minerals. This can be prepared from underutilized fishes. Method: Batch wise wet rendering process Principle: It involves three critical steps: i) Cooking process: In order to coagulate the proteins. Cooking also helps in softening the meet and bones. It also helps in release of oils. Ii) Pressing: Mechanical pressing of cook mass. This step helps to expel the moisture and oil. Here oil is separated. Iii) Drying: The pressed material is further dried for the removal of moisture. >From fish initially oil and moisture are removed. If protein content is 20% initially, it is increased by the removal of oil, moisture etc. Since the result is a dry product, it can be stored at room temperature. Materials required: Underutilized fish, fish offel, facilities for cooking either by boiling or steaming, basket type screw press, tray drier, pulveriser etc. Procedure: The raw material is washed and weighed and cut into large sized pieces. It is cooked in boiling water at 100C for 20-25 minutes. After cooking the material is taken out and pressed using a basket type screw press. For this it is put into a gunny bag. It can be pressed until sufficient amount of liquid comes out, this liquid is called stick water. The pressed cake is subjected to beating before the drying step. It is further dried in a tray drier at a temperature of 60-80 C for a period of 14-18 Hrs. Dry it until the moisture content is reduced to less than 10%. It is further pulverized for the required particle size which is less than 2.8mm. According to ISI standards more than 99% of the sample must pass through the sieve. The final weight is taken and yield is calculated. Polythene lined gunny bags are used for packing. It has to be well protected as fish meal is hydroscopic. Store in a cool dry place with proper ventilation. Acid fish silage: It is a wet fodder unlike fish meal. Materials required: Raw fish, formic acid, hydrochloric acid, pH paper, meet mincer, container preferably plastic. Procedure: The raw material is rinsed in water and cut into small pieces to aid the mincing operation. Collect the minced meet into a plastic container and note its weight. Calculate the weight of formic acid to be added which is available in two concentrations of 85% and 98%. If 85% formic acid is used, the quantity required is 3.5% of weight of the fish. If 98% formic acid is used, acid shall be 3% of the weight of fish. Weigh out the acid and mix it with the meet and thoroughly mix it for even distribution. Check the pH using pH paper. pH should be less than or around 4. If the pH is above 4, add acid and lower it. Cover it with the plastic sheets and incubate it at room temperature for 2 days. Observe the changes and see whether there is any spoilage Comparison of preservative: Take a small amount of minced mass into each of the six beakers. Formic acid is added to three of the beakers until the pH is reduced to 5.5, 4 and 2 respectively. Beakers are then covered and incubated at room temperature. similarly HCL acid is also added into the beakers to get the same pH as above. This was observed for any spoilage signs such as fungal growth and bacterial growth. Comparisons are made and tabulated. Discussions: From the experiment it was found that organic acids are more efficient in improving the quality of fish silage. The samples where HCL was used were spoiled whereas in the case of formic acid at a pH of 5.5 and 4 there was bacterial growth and at 2 fungal colony was found. pH 5.5 4 2 HCOOH Bacterial colony putrid Acid silage smell Acid silage smell HCL Bacterial colony putrid Bacterial colony putrid Fungal colony, putrid smell

This is due to the ability of fungus to withstand low pH. Formic acid is found to be more effective in presering silage at any pH below 4. Extraction of sardine oil: Introduction: Sardine oil is an important byproduct during manufacture of fish oil. Indian oil sardine (sardinella longiceps) is a fish with very high oil content ranging from 10-20% by weight. The oil is produced on industrial scale to meet the demand of the industry like leather, soap, pharmaceutical etc. For the pharmaceutical industry quality standard with high accuracy is must. The oil which is produced by the continuous process is high standard compare to crude and low quality oil produced by batch process. Materials required: Oil sardine, offel during processing of oil sardine Equipments: Pressure cooker, drier, centrifuge, settling tanks, vacuum evaporators etc. Method of preparation: Fish body oil can be prepare using two methods i) Continuous process ii) Batch process In the batch process there are again two methods a) Method of centrifuging b) extraction by CIFT method. CIFT method for extraction: i) Use only fresh sardines for oil extraction ii) Wash the material thoroughly iii) Take water in vessel 1:1 (Fish : Water) iv) Boil the water, preferably in aluminum container v) Add the materials to the boiling water and continue boiling till oil gets separated at the top. Steer occasionally and gently while boiling vi) Collect the separated oil from the surface by means of the pool into a tray. Keep it separately and mark as extract1 or 1st extract vii) Cook again for another 10 minutes with occasional steering and collect the upper liquid from surface and keep it in the second tray viii) Separate the cooked solid material, put it into a canvas bag and press, collect the pressed into a third tray ix) Some amount of common salt to be added in the oil water mixture to break the emulsion. Collect the separated oil into another tray x) After the entire oil has been separated mix the high grade oil together and low grade oil together xi) Oil may be heated in the water to remove the last traces of water xii) Store in a suitable container. Chitin and chitosan: Chemically chitin is a polysaccharide consisting of N-acetyl glucosamine and chitosan is a polymer of glucosamine obtained by de acetation of chitin. Both are made from exoskeleton of crustaceans. Principle: Prawn shell contains minerals. Shell waste is treated with dilute acid for demineralization. It is then deproteinised with dilute alkali. The chitin formed is deacetated with strong alkali and heated to form chitosan (Moor Jani et al Method) Reagents required: HCL solution (5%), NaOH solution (5%) and KOH solution (60%) Materials required: Stove, thermometer, pulverizer etc. Procedure: Prawn shell waste is dried first. Take the dried weight, soak in water, and drain the water. Based on this calculate the quantity of acid required. Keep the material immersed in the dilute acid for one hour. The weight of material and acid shall be in the ratio of 1:2. The froth formation is due to the evolution of CO2 and this will increase the buoyancy of the material and so it will float over surface. Hence apply sufficient weight to keep it well immersed in acid water. Wash the material free of acid thoroughly in water. To this washed material add 5% NaOH solution in 1:1 proportion and steam it at 100C for 30 minutes. Wash it free from alkali. Dry this material in a tray deviceby sun dry. Grind it well and the product obtain is chitin. Take its weight and calculate the yield. Preparation of chitosan: Take a small quantity of chitin around 5gm, to this add 50% KOH. The ratio of chitin and alkali shall be 1:65 by weight. Heat this in a stainless steel vessel at 100C for one hour. Check the temperature using thermometer and steer it occasionally as frothing will take place. Wash it thoroughly free of alkali and dry in a tray dryer or sundry. The material is grind and the product obtained is chitosan. Take the weight

and calculate the yield. Preparation steps: waste in water-1hr> waste + Acid 1 :2 ratio (5% HCL acid) >residue washed in water > residue + 5% NaOH (1:1) >steam at 100C for 30 minutes > wash free of alkali > dry the material at 50-55C > grind it well and the product obtained is chitin >take the weight and calculate the yield. Shark fin rays: Shark fin consists of skin, fleshy proteins and embedded in fleshy portion in rays. Fins are generally dried and kept hence we have to soak the fin in water to extract the rays. Material required: Glacial acetic acid, facilities for heating and drying. Procedure: Dry fish >Weigh >Prepare dilute acetic acid solution (Add acid to water till pH reduced to 2-5) Keep it soaked for 2-6 days. During this time the flesh and skin will get soften and the skin is pilled-off. Prepare hot 10% acetic acid, maintain temperature at 60C and keep it for 1-2 hrs. Period will depend upon the thickness of fins. Rinse it in water and check whether the rays can be removed, if not then once again repeat the procedure. Once again take hot 10% acetic acid and soak the fins in it. Wash it and manually separate the rays and take care not to retain any fleshy portions. Wash the rays thoroughly free from acid and dry in a drier at a temperature of 50-60C until moisture content is less than 10%. Material will be very hard and stiff which is an indication of proper drying. Now you can weigh, pack and seal the fin rays. Precautions: Temperature must not exceed 60C on drying as it adversely affects the quality of rays. Miscellaneous products: Freeze dried shrimp: On freeze drying there is no reduction in size and product will be light in weight. Original flavor and color along with texture shall be retained. Shark liver oil: It is rich in vitamin A and can be detected by its characteristic smell. The oil is extracted by cutting into pieces, cooking, mincing and separating the oil by filtration or by digestion. Ray liver oil: It has a different smell from shark liver oil Sardine oil, dried air bladder, Chitosan product, Surgical suture: It is a very thin thread like material obtain from the gut of the fish. Intestine of small size fishes is taken, cleaned, put into a solution containing H2SO4, NaCl and chromium salt. This helps to remove the soluble proteins. >Unified collagen fibers which are strengthen with di-acetate. This is air dried and coated with the gelatin coating and washed in neutral pH, dried and packed in bags containing 92% isopropyl alcohol. Wet curing of fish: Intro: Generally wet curing is adopted for fatty fishes. In wet curing either self brine or prepared brine is used as tonner. This always ensures that the fish is immersed as a result there is no contact with air and oxidative rancidity is prevented. The curing process is carried out for several days and the fish is cured in the same container in which it is packed. Material required: The raw material which should be of good quality, fresh fatty species of fish, good quality water for processing, washing, for preparing brine etc. The salt used should be of good color, low bacterial load and less moisture. Other materials used are cutting board, knife, suitable containers, wooden plank, weight for weighing and covering material preferably plastic. Processing procedure: 1. Preparation of the fish: Raw material (good quality species) >selection (discard spoiled and damaged) >washing (thoroughly in good quality water) >Splitting (From dorsal side, gills are removed, backbone is also removed if the region is thick at backbone) Wash the split fish thoroughly to remove blood pigments, remove the eyes too. 2. Wet curing process: There are several ways of wet curing of fish. A container is