FT Vol.58(1)

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Browsing FT Vol.58(1) by Author "J. Bindu"

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    Nanocellulose incorporated Polylactic Acid Films for chilled preservation of Indian Anchovy (Stolephorus indicus) (van Hasselt, 1823)
    (Society of Fisheries Technologists (India), 2021-10-25) Geethu Thomas; K., Sathish Kumar; Satyan Kumar Panda; J. Bindu
    Polylactic acid (PLA) nanocellulose (NC) films were fabricated by compounding different levels (1%, 2% and 3%) of nanocellulose into the PLA matrix to improve the mechanical properties. The mixed PLA and NC of different percentage were extruded into tubular blown films using a co-rotating extruder. The films were analysed for different mechanical and physical properties. The addition of nanocellulose significantly improved the tensile strength and the heat sealing properties of the films. The water vapour transmission rate did not show much difference between the different levels of NC filler. The surface morphology of the obtained films was characterised by scanning electron microscopy (SEM). The compositional analysis was done by Fourier transform infrared spectroscopy (FTIR) and it revealed that nanocellulose interacted with PLA. Stolephorus indicus (anchovy) (van Hasselt, 1823) were packed in different PLA/NC films and kept in chilled condition for 20 days to evaluate the preservative effect. Biochemical parameters such as peroxide value, free fatty acid, trimethylamine, total volatile base nitrogen and microbial parameter such as total plate count were carried out during the storage period. The results proved that the fish samples packed in different PLA/nanocellulose films had better shelf life compared to neat PLA and LDPE films during the chilled storage.
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    Review on Spoilage and Quality Indices of Prawns
    (Society of Fisheries Technologists (India), 2021-10-25) J. Ginson; K. R., Remya Kumari; J. Bindu
    Prawns are a highly nutritious and most traded seafood commodity that contains a commendable quantity of easily digestible protein, minerals, vitamins and low saturated fats, especially omega- 3 fatty acids. Nevertheless, high water content, pH, natural autolytic enzymes, free amino acids and microbes in prawns make it vulnerable to rapid spoilage, consequently affect the shelf-life. Knowhow regarding the spoilage patterns of prawns would aid to adopt suitable processing technology to overcome this menace. The freshness or spoilage pattern of the prawns could be scientifically demonstrated by assessing the physicochemical and microbiological quality indices. The main intention behind this article was to demonstrate a comprehend review for the post mortem changes of prawn and associated physicochemical quality indices ie., pH, trimethylamine (TMA), total volatile base nitrogen (TVB-N), K-value, indole, thiobarbituric acid (TBA), free fatty acids (FFA), black spot formation, hardness, colour, organoleptic properties and bacterial flora during storage.