Peer Reviewed Journal Articles (National) (QAM)

Permanent URI for this collection

http://localhost:4000/handle/123456789/1873

Browse

Browsing Peer Reviewed Journal Articles (National) (QAM) by Author "Anupama, T.K."

Now showing 1 - 2 of 2
  • Item
    Quality and freshness of fish available in super markets of Cochin, India based on biogenic amine content
    (Society of Fisheries Technologists (India), Cochin, 2019) Laly, S.J.; Anupama, T.K.; Kumar, K.A.; Sankar, T.V.
    Quality and freshness of thirty nine samples of fresh and frozen fish sold in the super markets of Cochin were determined in terms of biogenic amine content, biochemical and microbial parameters. The contents of putrescine, cadaverin, histamine, agmatine, tyramine, spermine and spermidine were analysed and it showed a wide variation with higher content of spermine and cadaverine. Histamine content was less than 5 mg kg-1 (Range: Nd - 2.19±0.6 mg kg-1). Putrescine, cadaverine, agmatine, tyramine, spermidine and spermine were in the range of Nd – 7.72±1.7 mg kg-1, Nd – 52.8 mg kg-1, Nd – 6.22 mg kg-1, Nd – 4.34 mg kg-1, Nd - 51.8 mg kg-1 and 0.21- 43.95 mg kg-1 respectively. Levels of putrescine and cadaverine were highest in Rastrelliger kanagurta and Lethrinus nebulosus. In the present study 10.3% of samples exceeded Biogenic amine index (BAI) value of 20 mg kg-1. Around 7.7% of samples were having TVBN content more than 30 mg% and 10.3% of samples were having APC greater than or equal to 7 log cfu g-1. As indices based on biogenic amines are not highly correlated with other quality indices, assessment of biogenic amine indices along with other quality indices for fresh fish can be recommended.
  • Item
    Retention of residual formaldehyde in treated Indian mackerel (Rastrelliger kanagurta) under iced storage and related food safety concern
    (2017) Laly, S.J.; John, C.; Shafeekh, M.; Anupama, T.K.; Sankar, T.V.
    Indian mackerel Rastrelliger kanagurta dip-treated with different concentrations of formaldehyde (0.2, 0.5 and 1%) was stored in ice along with untreated control fishes and evaluated the formaldehyde residue level as well as changes in pH, total volatile base nitrogen (TVBN), aerobic plate count (APC) and sensory quality, during the 24 days storage period. Formaldehyde residue levels of 7.61±0.5, 13.83 ±2.21 and 20.7±2.02 mg kg-1 were recorded in 0.2, 0.5 and 1% treatments. Initial decrease in APC and its slow increase during storage was noticed. Shelf life of 18 days for 0.2 and 0.5% formalin treated fishes and 22 days for 1% treated fishes as compared to just 10 days in control fishes was observed. Marketed fishes with fresh appearance having higher values of TVBN, lower microbial load and with a higher formaldehyde residue can be considered as clear indications of formaldehyde treatment. Since fresh appearance of treated fishes can mislead the consumers, monitoring of formaldehyde residue, microbial and biochemical indices of ice stored fishes coming in markets needs to be undertaken in order to control marketing of fishes treated with the harmful chemical.