Biochemistry & Nutrition

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Browsing Biochemistry & Nutrition by Author "Ananthanarayanan, T.R."

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    Assessment of Efficiency of an Indigenous Liquid Smoke for masmin Production
    (Society of Fisheries Technologists(India), 2016) Nithin, C.T.; Yathavamoorthi, R.; Niladhri, S.C.; Ananthanarayanan, T.R.; Suseela, M.; Bindu, J.; Gopal, T.K.S.
    The aim of this study was to develop a methodology for the production of liquid smoke from coconut husk and to evaluate efficiency of the same in masmin production. The developed method can produce 1.5 l of liquid smoke per hour. It had total phenolic content of 1348 ppm and carbonyl content of 38.03 mg ml-1. Titratable acidity and pH were found to be 1.88% by weight of acetic acid and 4.34, respectively. Total PAH content in the liquid smoke was found to be 0.79 ppb of which phenanthrene was found in highest level (0.54 ppb). Benzo[a]pyrene was not detected. The developed liquid smoke was found to be compliant with current regulatory limits in terms of PAH. It was observed that soaking of cooked skipjack tuna loins in liquid smoke added with 5% salt, for a duration of 30 min produced masmin with similar flavour of traditional masmin.
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    Supercritical Carbon Dioxide Extraction of PUFA Rich Oil from Freeze Dried Tuna Red Meat
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Yathavamoorthi, R.; Nithin, C.T.; Ananthanarayanan, T.R.; Suseela Mathew; Bindu, J.; Anandan, R.; Sreenivasagopal, T. K.
    Supercritical fluid extraction (SFE) is an emerging technology for extraction and isolation of valuable compounds from natural products. Supercritical carbon dioxide (SCO2 ) is one of the most commonly used solvents in SFE and has gained importance as a “green” or environment friendly solvent. In this study, polyunsaturated fatty acid (PUFA) rich oil from freeze dried yellowfin tuna (Thunnus albacares) red meat was extracted using supercritical carbon dioxide. Red meat, a by-product obtained from tuna processing forms about 9-11% of the total body weight of tuna. Lipid extraction from freeze dried tuna meat was performed at a temperature of 60oC and pressure of 35 MPa for 3 h. The flow rate of CO2 was kept constant at 175 l h-1. The extracted oil was collected in two separators both held at 5 MPa pressure and temperature of 50oC and 40oC respectively. The antioxidant tocopherol (0.5%) was added to the extracted oil and stored at 2-4oC for further analysis. The yield of oil obtained was 5% and it was found to be rich in polyunsaturated fatty acids like docosahexaenoic, eicosapentaenoic and arachidonic acid constituting 31, 5 and 4% of the total fatty acids respectively. Palmitic and stearic acid were the most abundant saturated fatty acids present constituting 23 and 15% of total fatty acids respectively. Oleic acid contributed 18% of the total fatty acids. SFE was effective in extraction of fatty acids from tuna red meat with minimal losses.