Conference paper (QAM)

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Browsing Conference paper (QAM) by Author "Iyer, T.S.G."

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    Extension of shelf-life in ice of three species of fish by pre-chilling in ice-seawater slurry
    (Cochin University of Science And Technology, 1998) Thomas, F.; Iyer, T.S.G.; Varma, P.R.G.
    The influence of pre-chilling in ice-seawater slurry on storage life on ice of Upeneus moluccensis, Trichiurus savala and Saurida tumbil was studied. In comparison to a storage life on ice of 12, 7 and 5 days for control U.moluccensiss, T.savala and S.tumbil samples ice-seawater pre-chilled fish gave a shelf-life of 14, 9 and 7 days respectively, suggesting a shelf-life extension of two days by the treatment. The shelf-life was assessed by Intelectron Fish Tester and sensory evaluation.
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    General aspects of seafood quality
    (Society of Fisheries Technologists (India), Cochin, 2000) Iyer, T.S.G.
    Quality is generally considered as the degree of excellence. Quality is often related to the price at which a commodity is purchased or the purpose for wh1ch it is to be used. In relation to seafoods, quality is the sum total of its composition, nutritive value, degree of freshness, physical damage, deterioration while handling, processing, storage, distribution and marketing, hazards to health, satisfaction on eating and yield and profitability to the producer and middleman. In short, fish quality means all those attributes which a fish consumer considers to•be present individually or collectively in the item. Quality control, in the case of seafoods; means all the steps taken between harvesting and retail trade to protect the quality of the final product. Inspection consists of monitoring which is necessary to measure the effectiveness of the quaHty control procedure and also those official devices which are used to protect the consumer and facilitate trade.
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    K-Value, an index for estimating fish quality during iced storage
    (Cochin University of Science And Technology, 1998) Lakshmanan, P.T.; Iyer, T.S.G.; Antony, F.D.; Gopakumar, K.
    The quality of four species of marine finfish, viz., white pomfret (Pampus argenteus), jew fish (Pseudosciaena sp.), rainbow sardine (Dussumieria hasseltii) and ribbon fish (Lepturacanthus savala) and two species of prawns poovalen (Metapenaeus dobsoni) and karikkadi (Parapenaeopsis stylifera) and the squid (Loligo duvaceli) stored in ice was evaluated by measuring the levels of breakdown products of adenosine triphosphate (IMP and hypoxanthine), K-value, volatile bases and sensory methods. In general, the initial K-value in these species were in the range of >1 to 7% and it increased with storage time. The rate of nucleotide degradation differed between species. The K-value of prawns, squid, pomfret and rainbow sardine exceeds 50% after 8-10 days storage in ice whereas the K-values of other two fin fish species increased quite rapidly. Relatively, higher levels of AMP had been recognised in postmortem prawn muscle. K-value appeared to be a good index of fish freshness. Sensory characteristic were well correlated with K-value.
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    Listeria monocytogenes in marine products
    (Society of Fisheries Technologists (India), 2000) Iyer, T.S.G.
    Interest in Listeria monocytogenes has grown in the last few years following several outbreaks in North America and Europe. However, reports of organisms resembling Listeria date back to the last century. Some of the earlier references about the organism are given below.
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    Quantitative studies on halophilic pathogenic vibrios in fish and fish products
    (Society of Fisheries Technologists(India),Cochin, 2011) Smitha, N.R.; James, L.; Iyer, T.S.G.; Sanjeev, S.
    One hundred and thirty samples consisting of iced, block frozen and individually quick frozen (IQF) fish and fish products collected from landing centres, markets and fish processing factories situated in and around Cochin were examined for the incidence of halophilic pathogenic vibrios by using MPN method. Halophilic pathogenic vibrios were isolated from 72% of iced samples, 40.4% of block frozen samples and 29.2% of IQF samples. In general, 51.5% of the samples was found to be positive for halophilic pathogenic vibrios. Vibrio cincinnatiensis was found to be the dominant species isolated from different fish and fish products (incidence 30%, load varied from <1- 930 MPN g super(-1)) followed by V. alginolyticus (25.4%, <11-360 MPN g super(-1)), V. vulnificus (16.9%, <1- 530 MPN g super(-1)), V. pamhaemolyticus (8.5%, <1-9.1 MPN g super(-1)), V. metschnikovii (4.6%, <1-30 MPN g super(-1)), V. furnissii (2.3%, <1-30 MPN g super(-1)), V. fluvialis (0.8%, <1 MPN g super(-1)) and V. damsela (0.8%, <1- 3.6 MPN g super(-1)). IQF samples showed the lowest incidence of halophilic pathogenic vibrios. Considering the seafood export potential of India, incidence of halophilic pathogenic vibrios in fish and fish products is a matter of serious concern.
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    Salmonella in seafoods
    (Society of Fisheries Technologists (India), 2000) Iyer, T.S.G.
    Among Gram-negative rod-shaped bacteria causing food-borne gastroenteritis, the most important are members of the genus Salmonella. 'Salmonella' is the generic name applied to a group of bacteria which was formly known as 'paratyphoid bacteria'. Salmonella are enteric organisms belonging to the family of 'Enterobacteriaceae'.