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Browsing Conference Papers (FP) by Author "Bindu, J."
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- ItemBiochemical changes during chilled storage of Macrobrachium rosenbergii (De Man 1879) and evaluation of freshness(2003) Ninan, G.; Bindu, J.; Ashok Kumar, K.; Joseph, J.Chilled storage characteristics of farmed Macrobrachium rosenbergii are discussed. Fresh whole samples could be kept in iced storage in acceptible condition for a period of 12 days. The prime quality of the prawns was retained for a period of 6 days. TVBN values showed an increase from 11.2 mg % to 28mg % by12 days of iced storage. The bacterial load was is the order 104 to 106 cfu g-1 throughout the chilled storage. Sensory evaluation of the whole prawns and cooked meat was also carried out. Nucleotide degradation in chilled storage was studied. Hypoxanthine levels increased significantly after six days of iced storage. The utility of K value as an indicator of freshness in the chilled storage of M. rosenbergii was also investigated.
- ItemDevelopment of ready to eat tuna sausage in synthetic casings(Society of Fisheries Technologists (India), Cochin, 2010) Gopal, T.K.S.; Basheer, S.; Yathavamoorthi, R.; Bindu, J.; Mohan, C.O.; Ravishankar, C.N.
- ItemDevelopment of tuna incorporated ready to cook noodles(Society of Fisheries Technologists (India), 2010) Kamalakanth, C.K.; Varkey, J.; Joseph, G.; Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.In India, fisheries have always been playing a pivotal role in food and nutritional security of people especially in rural areas. It has significantly contributed towards the improvement of the nutritional status of the populations, since fish has proved as an ideal health food, which is within the reach of the common man. Demand for fish and fish related products are increasing day by day in India and reduction in post harvest losses can make a major contribution to satisfying this demand. Efficient utilisation of aquatic products demands proper processing and distribution. Tuna are among the largest and commercially important species of marine fishes. Tuna is an excellent source of protein, omega 3 fatty acid, niacin, selenium and vitamin B12. Because of its high nutritional properties, it can be used to develop value added products. In the present study, an attempt was made to develop tuna noodles using yellowfin tuna (Thunnus albacares) by using extrusion technology.
- ItemProcessing and product development from tuna(Society of Fisheries Technologists (India), Cochin, 2008) Gopal, T.K.S.; Ravishankar, C.N.; Bindu, J.; Kumar, K.A.
- ItemThermal processing of ready to serve masmin curry from skipjack tuna in opaque retortable pouches(Society of Fisheries Technologists (India), 2010) Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.Masmin is a traditional dry product of the Lakshadweep islands. These islands are famous for the pole and line fishing of skipjack tuna using live baits. The surplus tuna caught after local consumption is used for the preparation of masmin. The tuna is filleted and the four loins are separated and boiled in seawater mixed with fresh water. Then, they are further smoked and dried to a product called masmin, which typically represents a piece of dark wood. The masmin is native to Lakshadweep and is exported to the mainland and countries like Sri Lanka, Singapore and other Far East countries. A number of value added products are prepared from Masmin for local consumption. Masmin is consumed in different types of curries, as cutlets, chutneys; it is also fried along with seasoning and used as an accompaniment for rice and chapatti, etc. The masmin is substituted for tuna in various dishes during the off season and forms an important diet of the people of Lakshadweep islands. The present market trends are indicative of extensive growth in demand for ready to cook or ready to serve type convenience products processed out of a wide variety of fish and shell fish. Increase in expendable income, increase in number of working women, awareness of the different types of convenience products and overall improvement in standards of living have contributed to this change. Technological upgradation and value addition have been instrumental in processing several products from fish and marketing them in overseas and urban markets.
- ItemTraditional practices and beliefs among coastal fisherfolk of Kerala(Society of Fisheries Technologists (India), 2010) Bindu, J.; George, M.A.; Gopal, N.; Edwin, L.Kerala is a maritime state which supports a well established marine fishing industry. A vibrant traditional fisheries sector survives in the state despite the expansion of mechanisation. The traditional sector has also imbibed certain aspects of mechanisation by going in for engine power to propel their crafts, but the fishing operations and the social relations among fishermen are still influenced by traditional systems. Traditional knowledge and belief systems influence the fishing operations, sharing work and income and many other aspects of life.