2017

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Browsing 2017 by Author "Asha, K.K."

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    Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice
    (Society of Fishery Technologists (India), 2017) Murthy, L.N.; Padiyar, P.A.; Rao, B.M.; Asha, K.K.; Jesmi, D.; Phadke, G.G.; Prasad, M.M.; Ravishankar, C.N.
    Icing and ice storage of fish is widely used for transportation and marketing of fish. This paper reports on the biochemical, sensory and textural quality changes in ice stored whole and gutted cultured milkfish (Chanos chanos). Moisture content decreased and fat content increased with storage period in whole fish but it was reverse in gutted fish during the ice storage. Biochemical quality parameters showed an increasing trend during iced storage but increase was greater in gutted fish compared to whole fish. Overall acceptability of whole and gutted milkfish decreased significantly over the storage (p<0.05). Textural quality showed deterioration with progressive storage period.
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    Quality evaluation of high pressure--processed edible oyster (crassostrea madrasensis) during chilled storage
    (2017) Bindu, J.; Kamalakanth, C.K.; Das, S.; Asha, K.K.; Gopal, T.K.S.
    The effect of high pressure on changes in quality of oyster meat subjected to 300 MPa pressure during chilled storage at 2±1°C was evaluated. 100g of depurated and shucked oyster meat was packed under vacuum in EVOH multilayer pouches. The packed pouches were then subjected to 300 MPa pressure with a holding time of 5 min at 25°C. A control was also maintained without pressure treatment. The pressure-treated oyster and control were further stored at 2±1°C. The pH, thiobarbituric acid value (TBA), total volatile nitrogen (TVB-N) and free fatty acid value (FFA) showed an increasing trend during storage for both control and pressuretreated samples. Total plate count decreased after pressure treatment but showed an increase during storage. On the basis of microbiological and chemical parameters evaluated, it was found that high pressure-processed oyster meat had a shelf life of 27 days whereas control was acceptable up to 15 days only during storage at 2±1°C.
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    Thiamine and pyridoxine loaded vanillic acid grafted chitosan modulates lactate and malate dehydrogenase in albino rats
    (Society of Fishery Technologists (India), 2017) Tejpal, C.S.; Chatterjee, N.S.; Elavarasan, K.; Lekshmi, R.G.K.; Anandan, R.; Asha, K.K.; Ganesan, B.; Mathew, S.