Quality Assurance & Management

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Browsing Quality Assurance & Management by Author "Anupama, T.K."

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    Biochemical and microbial quality of mackerel available in different markets of Cochin
    (2017) Anupama, T.K.; Laly, S.J.; Panda, S.K.; Sankar, T.V.
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    Biochemical and microbiological assessment of crucifix crab (Charybdis feriatus) sotred at 4°C
    (2018) Anupama, T.K.; Laly, S.J.; Kumar, K.A.; Sankar, T.V.; Ninan, G.
    Charybdis feriatus is a highly prized crab in the local and international markets of East Asian countries. In local markets, crabs are sold live, iced, or refrigerated at 2°C – 4°C. The present study was carried out to determine the shelf life of whole crab stored at 4°C for 192 h using a set of biochemical, microbiological, and sensorial parameters. Biochemical indicators such as the total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased significantly during storage and within an acceptable limit up to 144 h. Regarding the biogenic amines, cadaverine and spermidine increased significantly (p < 0.05) during the storage period. Among them, cadaverine could be proposed as a useful spoilage indicator for this crab species. The mesophilic and psychotropic bacterial count exceeded the limit of acceptance after 144 h of storage. Sensory attributes were gradually diminished with the storage time. Sensory scores were found to correlate well with both mesophiles and psychrotrophs. Based on the results of this study, the meat quality of Charybdis feriatus can be maintained up to 144 h when properly stored at a temperature of 4°C ± 1°C.
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    Heavy metal content in fresh and frozen fishes available in super markets of Cochin
    (Central Institute of Fisheries Technology, Cochin, 2017) Laly, S.J.; Anupama, T.K.; Sankar, T.V.; Kumar, K.A.
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    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.
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    Significance of biogenic amines in seafood safety
    (2018) Laly, S.J.; Anupama, T.K.; Sankar, T.V.; Kumar, K.A.