Biochemistry & Nutrition

Permanent URI for this community

http://localhost:4000/handle/123456789/51

Browse

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

Now showing 1 - 3 of 3
  • Item
    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.
  • Item
    Liquid smoking - A safe and convenient alternative for traditional fish smoked products
    (Elsevier, 2020) Nithin, C.T.; Joshy, C.G.; Sekhar Chatterjee, Niladri; Kumar Panda, Satyen; Yathavamoorthi, R.; Ananthanarayanan, T.R.; Mathew, Suseela; Bindu, J.; Gopal, T.K.S.
    Masmin is a traditional smoked and dried fishery product from Lakshadweep, India. Heavy smoking applied during its production leads to accumulation of carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) in masmin. Present study was aimed at development of masmin flakes-a convenience based product of masmin by completely replacing traditional smoking practices with liquid smoking. Process parameters for producing masmin flakes by spraying, soaking and blending with a commercial liquid smoke were separately standardized. Spray application of the commercial liquid smoke [diluted in 1:3 proportion with distilled water and added with 9.25% (w/v) salt] for 90 min at a flow rate of 1 L/h and a chamber temperature of 45 °C was found to give products with matching flavour of traditional masmin. Developed products had a Total PAH content of 67.99 ± 19.30 μg/kg and PAH4 content of 16.04 ± 5.81 μg/kg. Benzo(a)pyrene was not detected in the product. Physico-chemical changes of the product during storage under two packaging; 90 μ Low Density Polyethylene (PE) and laminate of 12 μ Polyester and 300 gauge Polyethylene (PEST/PE) was investigated. Significant difference was observed between products packed in the two packaging materials in terms of TVB-N and TMA-N content (p < 0.05). Packaging material was not found to influence the TBA values (p > 0.05). The products were found to be shelf stable even after 12 months of storage.
  • Item
    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.