Peer Reviewed Journal Articles (Inter.) (QAM)

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Browsing Peer Reviewed Journal Articles (Inter.) (QAM) by Author "Elavarasan, K."

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    Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product
    (2017) Anuj Kumar; Elavarasan, K.; Kishore, P.; Uchoi, D.; Mandakini Devi, H.; George Ninan; Zynudheen, A.A.
    Development of restructured–dehydrated fish product enhances the shelf life as well as commercial value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) mince was utilized in making restructured–dehydrated product (RDP). The effect of vacuum (VD), hybrid-solar (SD), and fluidized bed drying (FBD) on proximate composition, bio-chemical characteristics, and sensory acceptability of the RDPs was studied. Protein content of RDPs varied from 38.71 to 42.33%. The water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. Lipid deterioration during drying was minimal as revealed by TBARS and FFA values. Rehydratability of FBD product was significantly (p≤0.05) lower than others. Frying of RDPs yielded fish-cracker like products. Fried VD product was sensorially more acceptable than others. The present study could pave the way for development of a new class of fish meat based products wherein low value fish meat are utilized.
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    Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes
    (Springer, 2019) Thimmappa, M. H.; Reddy, A. Manjunatha; Prabhu, R. M.; Elavarasan, K.
    The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In the present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have been studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fatty acid value, pH and total plate count increased significantly (P\0.05) during the storage period and reached the value of 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 % of lipids as oleic acid, 17.73 milliequivalent of O2 /kg, 8.05 and 1.93 9 105 cfu/ g at the end of the study, respectively. Other biochemical parameters such as a-amino nitrogen, non-protein nitrogen and water soluble protein contents were found to decrease significantly (P\0.05). Changes in sensory attributes had significant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prime quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of overall acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps were acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deterioration in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.