2022

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Browsing 2022 by Author "Binaya Bhusan Nayak"

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    An Evaluation of the Suitability of Pangasius hypophthalmusfor Smoke-Drying: Assessment of its Nutritional Qualityand Safety
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) Praveen Kumar G; Amjad K. Balange; Martin Xavier K. A; Binaya Bhusan Nayak; SanathKumar H; Gudipati Venkateshwarlu
    A study was conducted to evaluate the suitabilityof Pangasius as a raw material for smoke drying. Inthe present study, smoke drying was done similarto the methods followed by traditional fishermenbut the experiments were conducted in controlledconditions in laboratory. Pangasius was hot smokedat 80°C for 3 hours, followed by mechanical dryingat 60°C. The prepared product was cooled andquality of the product was evaluated using proxi-mate composition, physicochemical parameters,benzopyrene content, microbial enumeration, analy-sis of fatty acids, analysis of amino acids andsensory evaluation. It was observed that themoisture content of smoked-dried Pangasius wasbelow 15%. A decrease in pH to 5.96 and an increasein Total Volatile Basic Nitrogen (TVBN) to 24.45 mgN/100g was observed in smoked-dried Pangasius.After smoke-drying, the Peroxide Value (PV),Thiobarbituric Acid Reactive Substances (TBARS)and Free Fatty Acids (FFA) has increased to 2.98 meqO2/kg fat, 1.35 mg MDA/kg fat and 1.29% oleic acidrespectively. Total Viable Count (TVC) andStaplylococcus spp. were within the acceptable limit.Saturated fatty acids increased during smoke dryingwith palmitic acid dominating others. Among aminoacids, glutamic acid, lysine and aspartic acid weredominant. The benzopyrene content of smoked-Fishery Technology 59 (2022) : 259 - 269dried Pangasius was observed to be 7 ppb. From theresults, it was observed that the quality parametersof smoked-dried Pangasius were within the limit ofacceptability with good sensory scores suggestingits acceptance. Hence, it was concluded that smoke-drying can be used as a method for preservingPangasius by controlling the benzopyrene concen-tration in smoke during processing
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    Comparative Changes in the Quality of Pickles Preparedfrom Pacific White Shrimps (Litopenaeus vannamei) grownin Inland Saline Water and in Brackish Water duringStorage
    (Society of Fisheries Technologists (India), 2022-05-05) D. M. Affarin Tinku; Binaya Bhusan Nayak; K. A. Martin Xavier; V. Hari Krishna; Gopal Krishna; Amjad Khansaheb Balange
    Rearing of Pacific white shrimp (Litopenaeus vannamei) in inland saline water, the non- natural environment and compromised or stressed condition, may affect the meat quality and flavour of the shrimp. In this study, an attempt has been made to develop shrimp pickles from inland saline water reared vannamei (ISRV) and compare its quality with that from brackish water reared vannamei (BWRV) at room temperature for 5 months. The pickles prepared from ISRV had tantamount protein (31.05% w/w), high fat (10.23% w/w) and low ash (6.79% w/w) content as compared with BWRV pickles, which had protein, fat and ash content as 29.55%, 9.32% and 7.74% respectively. No significant difference was observed in the sensory scores of the pickles. Trimethylamine, total volatile base nitrogen and total viable bacterial count were significantly increasing during storage, however, remained within the acceptable limits. The lipid oxidation and hydrolysis parameters like peroxide value and free fatty acid content increased during storage. It could be concluded that overall quality and shelf life of shrimp pickles prepared from ISRV was comparable with BWRV and there was no significant effect observed under storage conditions.
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    Effect of Frozen Storage on Physical and Chemical Quality Changes in White Leg Litopenaeus vannamei, Beheaded at Various Stages of Rigor
    (Society of Fisheries Technologists (India), 2022-08-02) Tariq Hussain Bhat; Mithilesh Kumar Chouksey; Amjad Khansaheb Balange; Binaya Bhusan Nayak
    In this study effect of severing skeletal muscle by beheading at different stages of rigor on the quality of pacific white shrimp Litopenaeus vannamei during frozen storage for a period of six months was investigated by physical, chemical and sensory evaluation. Moisture content, NPN and Sarcoplasmic protein showed a decreasing trend, whereastotalprotein content increased in all the treatments during frozen storage. pH value showed anincreasing  trend during the storage study in all the treatments.  TMA-N, TVB-N, Peroxide value and Thiobarbituric acid value also increased  in all the treatments during the storage study, however all the values were well within the acceptable limit.There was a significant decrease in the hardness, cohesiveness, springiness and chewiness in all the treatments during the storage. The final lower value of hardness was recorded in T3 indicating that serving of skeletal muscle in pre-rigor stage resulted in the better textural properties. The initial highest L* value was found in T2 followed by T1 and T3. Values of a* and b* showed a decreasing trends during the storage study indicating greener and blue colouration. Colour parameters showed significant differences (p<0.05) as storage progressed. Sensory score showed a decreasing trend with the storage reaching to the final value of as low as 6.38. However the shrimp were still acceptable after six months of frozen storage. There was not a significant difference among different treatments indicating that severing of skeletal muscle in different stages of rigor does not affect the quality of the shrimp.