Quality Assurance & Management

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Browsing Quality Assurance & Management by Author "Ashok Kumar, K."

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    Accessory DNA elements as biodiversity markers
    (Fisheries Survey of India, 1998) Sen, Arnab; Zynudheen, A.A.; Ashok Kumar, K.; Ravishankar, C.N.; Badonia, R.; Solanki, K.K.
    Accessory DNA elements whether they be virus, plasmids or transposable elements have in common the ability to over-replicate the DNA, with respect to their hosts. The sophisticated bio-chemical and regulatory mechanisms of many accessory elements suggest that they are the products of long term selection. Bacterial euchromosomal genes are generally co-adapted complexes, so any genetic inter change is mostly deleterious. Accessory genes on the other hand are transferable among the different strains or species of bacteria and are selected to function successfully in all of them. Accessory DNA could serve as mapping zones of biodiversity and could reflect on the nature of survival and adaptation of bacteria in an ever changing environment.
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    Development of HACCP worksheet and plan form
    (Central Institute of Fisheries Technology, Cochin, India, 2009) Ashok Kumar, K.
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    A simple and rapid method for colorimetric determination of histamine in fish flesh
    (Elsevier Science Publishers, 2005) Patange, S.B.; Mukundan, M.K.; Ashok Kumar, K.
    Histamine is a significant chemical hazard in fish. It is derived from the bacterial decarboxylation of amino acid histidine, that is present in large amounts in fish of Scombridae family and its presence is considered as a good indicator of temperature abuse and the state of good manufacturing practices adopted in the handling of such fish. A simple and rapid chemical method for determination of histamine in fish flesh is reported for use in seafood quality inspection laboratories. Good recoveries (>91%) were obtained for histamine at spiking levels ranging 1–60 mg/100 g. The overall precision (relative standard deviation, %) in the new assay ranged from 2.61 to 9.63. The interaction between the imidazole ring and p-phenyldiazonium sulfonate was made the basis of a quantitative colorimetric method for estimation of histamine. The results of the new assay showed a high correlation (R2 ¼ 0:999) with the assay of Hardy and Smith [J. Sci. Food Agric. 27 (1976) 595] in the recovery of histamine. The limit of detection was 1 mg/100 g for the new assay and was comparable with the existing methods. A concentration-based reference color scale is provided for the determination of defect and hazard action levels set by the regulatory agencies. Visual comparison of color intensity of test samples with standard concentrations in reference color scale for determining these levels without the aid of a spectrophotometer was an important practical application for rapidly estimating histamine in fresh fish fulfilling one of the HACCP requirements. The assay was simple requiring no laborious treatments, and may be suitable for routine analysis in monitoring of histamine in fish.