Mussel and Oyster Culture in the Tropics

Joseph, M Mohan

doi:10.1016/b978-012210845-7/50010-6

Cited by 4 publications

(5 citation statements)

References 13 publications

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“…Green mussel (Perna viridis) is emerging as one of the important commercial bivalve fisheries because of improved culture techniques (Joseph, 1998). Green mussel constitutes about 14% of total bivalve landings in India (CMFRI, 2003).…”

Section: Introductionmentioning

confidence: 99%

Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Binsi

Shamasundar

Dileep

2006

Food Research International

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Section: Introductionmentioning

confidence: 99%

Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Binsi

Shamasundar

Dileep

2006

Food Research International

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“…Large‐scale production of mussel demands effective ways of preserving, processing and developing byproducts. Post‐harvest handling and product development of mussel is a virgin area demanding immediate research attention and technology development 7. Shellfish such as clams, scallops and mussels are often used as raw material for the extraction of flavour compounds to be incorporated in surimi‐based products such as crab stick analogues and moulded products 8, 9.…”

Section: Introductionmentioning

confidence: 99%

Physico‐chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage

2006

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The effect of ice storage on the properties of proteins from green mussel (Perna viridis) has been investigated. Ice storage of green mussel for a period of 19 days revealed a marginal increase in moisture and decrease in total nitrogen content. There was significant reduction (P < 0.05) in non-protein nitrogen content and calcium activated adenosine triphosphatase enzyme activity. The solubility of the total proteins in high ionic strength buffer decreased marginally. The ice storage of green mussel had a significant effect on associationdissociation/denaturation phenomenon of proteins as revealed by gel filtration profile, reduced viscosity values and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern. The dynamic viscoelastic behaviour of green mussel meat in the temperature range of 30-90 • C revealed higher storage modulus (G ) values at a later part of ice storage. The emulsion capacity of green mussel did not show significant variation (P < 0.05) during ice storage.

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“…The production of oysters by aquaculture in Thailand during 2003 was 16 000 tonnes. Saraya (1982) described bivalve culture; Joseph (1989Joseph ( ,1998 dealt with oyster and mussel culture and Pripanapong and Youngvanichset (2000) wrote on oyster culture in Thailand. Oyster culture was first attempted in Chantaburi Province in 1942 and spread to other areas.…”

Section: Thailandmentioning

confidence: 99%

“…Average production rate of C. lugubris is 45 oysters per pipe or 75,000 oysters/ 0.16 ha (Bromanonda, 1978). The production of oysters at Surat Thani area was estimated at 39,400 numbers/ ha/ year by Joseph (1989).…”

Section: Thailandmentioning

confidence: 99%

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Textbook of oyster biology and culture in India /

Narasimham¹,

Kripa²

2007

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Oyster Biology and Culture in India VII distribution and ecology are dealt in Chapter 2. Biology, unwanted species, fisheries, seed production, technology of farming, economics of oyster culture and technology transfer are dealt in Chapters 3 to 9 respectively. Chapter 10 gives information on oyster culture practices in major oyster producing countries in the world and Chapter 11 on recent developments in oyster culture in the global perspective. In the concluding Chapter 12, the authors, after a critical examination of the current status of oyster resources and culture in India, underscore the strategies for developing oyster culture in the country. This book, although mainly targeted to meet the requirements of university teachers, researchers and students is also expected to cater to the needs of personnel from fisheries / rural development agencies, financial institutions, NGOs and entrepreneurs. I am confident that this book will stimulate further research and development initiatives in oyster culture in India.

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Mussel and Oyster Culture in the Tropics

Cited by 4 publications

References 13 publications

Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)

Physico‐chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage

Textbook of oyster biology and culture in India /

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