FT Vol.40(1)

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Browsing FT Vol.40(1) by Author "Venugopal, V"

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    Shelf life Extension of Whole and Steaks of Rohu (Labeo rohita) by Gamma Irradiation
    (Society of Fisheries Technologists (India)Cochin, 2003) Panchavarnam, S; Manisha, K; Basu, S; Warrier, S.B; Venugopal, V
    Fresh rohu were procured from the local market and packed in polyethylene pouches and were subjected to gamma irradiation as whole or steaks at a dose of 0, 1 or 2 kGy. The treated fish and steaks were stored under ice. At periodic intervals, quality of the fish was determined by sensory, microbiological and chemical parameters. The unirradiated whole fish and steaks were acceptable up to 14 and 20 days in comparison to a storage life of 28 and 32 days for the respective samples irradiated at 1 kGy. Irradiation of whole fish at 2 kGy gave a shelf life of 35 days. The extent of lipid oxidation due to irradiation was not significant and had no effect on sensory quality of the ice-stored fish.
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    Tenderised, Dehydrated Steaks of Freshwater Fish, Rohu: Preparation and Storage Characteristics
    (Society of Fisheries Technologists (India)Cochin, 2003) Smruti, K; Rai, S; Yardi, V; Warrier, S.B; Venugopal, V
    A process to prepare tenderised, dried steaks of freshwater fish, rohu (Labeo rohita) is reported. Steaks of fresh rohu were treated with papain for tenderisation, followed by dip treatment in sodium chloride solution. The brined steaks were dried either in a solar or tunnel dryer at a maximum temperature of 60oC Although solar drying required a longer drying time than tunnel drying, the products dried by both ways, had comparable proximate composition, with moisture content in the range of 15 to 16%, 59% protein and 5.7% crude fat. The aerobically packaged product, which had a water activity as low as 0.66, did not favour microbial growth when stored at ambient temperature. Tenderisation reduced hardness of dried product as observed by lower breaking force as well as sensory evaluation. The treatment also enhanced rehydration capacity of the dried steaks. Tenderisation followed by solar drying is suggested as a cost-effective process for value addition of rohu.