Peer Reviewed Journal Articles (Inter.) (FP)

Permanent URI for this collection

http://localhost:4000/handle/123456789/1868

Browse

Browsing Peer Reviewed Journal Articles (Inter.) (FP) by Author "Ashraf, P.M."

Now showing 1 - 2 of 2
  • Item
    Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus)
    (2018) Fathima, P.E.; Panda, S.K.; Ashraf, P.M.; Varghese, T.O.; Bindu, J.
    Composite films were developed by embedding nanochitosan (0.5%, 1% and 2%) in a polylactic acid (PLA)matrix using polyethylene glycol as a cross linking agent and polyvinyl alcohol as plasticizer. Themixturewas casted into films via solvent casting. The interaction between the polylactic acid/nanochitosan (PLA/NCS) and polyethylene glycol had a significant effect on the tensile strength and the heat sealing properties. Antimicrobial properties of PLA/NCS films have been confirmed against aerobic microorganisms. PLA/NCS solvent casted films were used to pack prawn meat (Fenneropeneaus indicus) which was further stored in chilled condition for 18 days. The study proved that microbial and biochemical quality indices of prawn samples packed in different PLA/NCS film were retained and concluded that PLA/NCS composite films can be used for packing of fresh prawn to increase its shelf life.
  • Item
    Structural, functional and in vitro degestion characheristics of spray dried fish roe powder stabilised with gum arabic
    (2017) Binsi, P.K.; Nayak, N.; Sarkar, P.C.; Ashraf, P.M.; George Ninan; Ravishankar, C.N.
    Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality.