FT Vol.45(1)

Permanent URI for this collection

http://localhost:4000/handle/123456789/5214

Browse

Browsing FT Vol.45(1) by Author "Joseph, J."

Now showing 1 - 2 of 2
  • Item
    Effect of different levels of fermentable carbohydrate on the degree of hydrolysis of fish silage
    (Society of Fisheries Technologists (India), Cochin, 2008) Zynudheen, A.A.; Thampuran, N.; Joseph, J.; Nair, K.G.R.
    Fermented silage production by Lactic Acid Bacteria (LAB) represents a low cost method for the preparation of food and feed products characterized by hygienic quality and improved shelf life. The present study aimed to compare the effect of different levels of fermentable carbohydrate on the microbial level and the degree of hydrolysis in fermented fish silage from whole fish and dressed fish. Fermented fish silage was prepared with different levels of jaggery (w/w) i.e., 5%, 10% and 15% viz., type I type II and type III respectively. The study indicated that pH values decreased in all the samples during the period of ensilation except in type I sample which showed a higher pH after four days. Since the type I silage was spoiled at an early stage it. is. evident that 5% jaggery is not sufficient for proper preservation through fermentation. But in type II and type III, the changes in pH and degree of hydrolysis do not show significant difference during ensilation. The bacteriological results also indicate that the fermentation patterns of both type II and type III are almost same. Hence it is evident that for successful Lactobacillus fermentation of tilapia 10%, jaggery is sufficient either in whole condition or in dressed condition.
  • Item
    Frozen storage studies of mince based products developed from tilapia (oreochromis mossambicus, peters 1852)
    (Society of Fisheries Technologists(India),Cochin, 2008) Ninan, G.; Bindu, J.; Joseph, J.
    Tilapia (Oreochromis mossambicus) is a relatively abundant, low value fish that has wide distribution in India due to its adaptability to different environments. In India, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince-based value added products and the evaluation of shelf life during frozen storage. Mince from Tilapia was used for the preparation of value added products viz., chilly fish, fish cutlet and fish balls. The biochemical and sensory parameters were analysed to study the quality changes and shelf life of these products in frozen storage at - 20 C. The products had a good shelf life of 18 to 21 weeks in frozen storage.