Conference Papers (FP)

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Development of low cost processing technology for fishes and shell fishes
(Central Marine Fisheries Research Institute, Cochin, India, 1981) Prabhu, P V; Balachandran, K K
DIGESTIBILITY AND HYPOCHOLESTEROLEMIC EFFECT OF CHITIN AND CHITOSAN IN ALBINO RATS
(Food and Agriculture Organization, 1995) Mathew, P.T.; Nair, K.G.R.; Madhavan, P.
Chitin and chitosan prepared from prawn head and shell waste were incorporated in the diets of albino rats (Wistar strain) in 0.5 % and 1.0% levels and fed for a period of 13 weeks. At the end of the experimental feeding the cholesterol contents in the internal organs and serum were decreased in the chitin and chitosan fed animals compared to the control. The hypocholesterolernic effect was more significant in the serum than in the internal organs. This effect was more pronounced with chitosan than chitin.
Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish
(Department of Ocean Development , New Delhi, 1996) Muraleedharan, V.; Perigreen, P.A.; Gopakumar, K.
The mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest region of the Indian EEZ were examined chemically and by taste panel studies. S. tumbil gave maximum mince yield. Cooked mince of Johnius sp. scored maximum for overall acceptability.
Heat penetration in fish curry in retort pouches
(Society of Fisheries Technologists(India),Cochin, 1998) Gopal, T.K.S.; Vijayan, P.K.; Balachandran, K.K.; Madhavan, P.
Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo
Tamarind fruit shell inhibits autolysis in mackerel and squid muscle
(Cochin University of Science And Technology, 1998) Jayan, K.; Jose, J.; Raghunath, M.R.; Devadasan, K.
Tamarind (Tamarindus indica) is a traditional culinary additive in India whose preservative effect is generally attributed to its tartaric acid acidulant. The shell of the tamarind fruit is usually discarded. Our report shows that the shell has a apowerful protease inhibitor which can retard autolysis in muscle of the Indian mackerel (Rastrelliger kanagurta) and Squid (Loligo duvauceli) which pose special problems to the fish processing technologist on account of their high rate of proteolysis and consequent early spoilage during postmortem storage. the powder of the dried fruit shells (Tamarind Fruit shell powder, TFSP) was incubated with tissue homogenates in buffered media. Tissue proteinases of mackerel and squid at acid as well as alkaline pH were inhibited to extents ranging from 41 to 100% in the presence of TFSP. The inhibitory principle in the shell powder could be extracted by buffers without losing its inhibitory activity. The inhibitory activity of extracts was only partially lost upon autoclaving the extracts indicating it was stable to some extent upon heat treatment. the broad range of inhibitory activity of tamarind fruit shell powder shows it has a preservative potential as a cheap and effective preservative for fish.
Recent trends in post-harvest technology of fish and fishery products
(Cochin University of Science And Technology, 1998) Iyer, T.S.G.
This paper presents brief information on current trends in fish production, fish consumption, export of marine products from India, development of value added products and advancement of latest technologies in seafood production. The changing scenario in packaging techniques to increase efficiency in handing and transportation, consumer appeal and product protection has been discussed under different headings. The paper also describes the various value added products such as surimi, battered and breaded products, fibreized products, emulsion products, moulded products that have emerged during recent times in the world fish market to satisfy the changing needs of the consumer. Also live fish transportation has attained importance in recent times in the world fish market to satisfy the changing needs of the consumer.The spectacular achievements recorded in the country on the utilization of fish wastes for the production of valuable products such as chitin, chitosan, shark fin rays, fish maws etc, are evaluated. Various techniques used for reducing bacterial load, increasing shelf life such as irradiation, modified atmosphere packaging, etc are discussed.
Live storage of mud crab scylla serrata
(Society of Fisheries Technologists(India),Cochin, 1998) Ismail, T.; Selvin, J.; Stephen, J.; Gopal, T.K.S.; George, C.
Studies leading to development of an appropriate packaging system and optimum temperature for live storage of crab are described. Live crabs were packed in corrugated fibre board boxes between layers of saw dust, coconut husk fibre, wood shavings and cotton, sprinkled with sea water containing 0.5% citric acid and stored at different temperatures. The packing density was 400-500 kg/m^3, out of which 20% accounted for moist packing material. Moist saw dust was found to be the best packing material with no mortality up to 13 days. In the control, mortality occurred on 5th day. Optimum temperature of storage observed was 21-25°C. Moist fibre was the second best.
Utilisation of tuna and tuna waste
(Cochin University of Science And Technology, 1998) Thankappan, T.K.; George, C.; Nair, K.G.R.
Several products were prepared with red meat of tuna which is generated as waste during canning of tuna products like wafer, paste, finger, cutlets, etc. on storage studies indicated lesser shelf life due to rancidity development. Whereas chutney powder, smoked fillets, hydrolysate, surimi etc. had acceptable organoleptic quality and substantial shelflife. The waste material was converted to tuna meal.
Emerging trends in the application of chitin and chitosan
(Society of Fisheries Technologists(India),Cochin, 1998) Mathew, P.T.; Nair, K.G.R.; Madhavan, P.
Chitin and derivatives have applications in clarification and purification, chromatography, paper, textiles, food and nutrition, photography, medicine, pharmaceuticals, cosmetics, agriculture, enzyme immobilisation, fibres, films, membranes etc. Chitosan is a biodegradable cationic polyelectrolyte which can be used as haemostatic agent, wound dressing, membrane for dialysis, anticholesterolemic dietary supplement and in controlled delivery of drugs. It is a lipid binding food additive. Oral administration of chitosan leads to partial hydrolysis and generation of D glucosamine. A review of the emerging trends in the applications is made in this paper.
Use of tranquilizer in live storage of clarias batrachus
(Society of Fisheries Technologists(India),Cochin, 1998) Chakrabarti, R.; Gupta, S.S.; Rao, C.V.N.
Survival rate and damage to skin of Clarius batrachus during live storage in water containing tranquilizer tricaine methane sulphonate (M.S.222) at 0, 40, 50 and 60 ppm were studied. 50 ppm M.S.222 was found ideal for storing live fish. During 6 days storage the survival rate in summer was 86.4% and 89.0% in winter. When the concentration of M.S.222 was increased or decreased the mortality rate increased.
Fish curry in retort pouch
(Society of Fisheries Technologists(India),Cochin, 1998) Vijayan, P.K.; Gopal, T.K.S.; Balachandran, K.K.; Madhavan, P.
Flexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation for 24 months. Fish curry was processed using seer fish (Scomberomorus guttatus) in retort pouch of three layer configuration with plain polyester/aluminium foil/cast polypropylene. 210-220 g curry was filled in 17 x 15.5 cm size pouch, exhausted by steam injection for 5 min, heat sealed and heat processed at 121 degree C for 32 min giving F sub( degree ) 11.5. The curry remained sterile throughout the storage period at ambient temperature (25-30 degree C) and retained acceptable sensory characteristics.
Utilization of jawla (acetes spp)
(Society of Fisheries Technologists(India),Cochin, 1998) Zynudheen, A.A.; Sen, A.; Ravishankar, C.N.; Kumar, K.A.; Badonia, R.; Solanki, K.K.
Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated with extraneous matter. Various products like wafer, soup powder, cutlet, spiral and squid stuffed with jawla were prepared and their sensory qualities were evaluated. The studies showed that all products were acceptable.
Tissue proteinase activity in structural proteins of mackerel
(Society of Fisheries Technologists(India),Cochin, 1998) Jose, L.; Raghunath, M.R.
Tissue proteinase activity (TPA) in mackerel (Rastrelliger kanagurta) was studied. Extraction of sarcoplasmic fraction from muslce did not completely remove TPA from myofibrillar fraction. With inclusion of sodium dodecyl sulphate it was possible to extract more protein into the sarcoplasmic fraction, but TPA was still present in the myofibrillar fraction, though to a lesser extent, in both autolytic and proteolytic modes of assay. Repeated extraction of muscle with low ionic strength buffers could not completely free the myofibrillar fraction from TPA indicating its strong attachment to this fraction.
Ready to fry dried products from low cost fish
(Society of Fisheries Technologists(India),Cochin, 1998) Khasim, D.I.; Prasad, M.M.
A method of processing ready to fry dried products from low cost fish like silverbelly (Leiognathus splendens), sciaenids (Johnius carutta, Nibea maculata) and upenoids (Upeneus sulphureus) is discussed. It involves dressing the fish, blanching in 10% boiling brine for 1-1.5 min depending on the size and drying in sun or in a drier. Loose central bones are removed and the meat is mixed with a mixture of spices, packed in polythene bags and stored at room temperature. Organoleptic, biochemical and bacteriological evaluation indicated that the products from sciaenids and upenoids were acceptable for five months and those from silver belly upto six months.
Recent trends in the use of chitin, chitosan and their derivatives
(Cochin University of Science and Technology, 1998) Mathew, P.T.; Nair, K.G.R.
More than 1.25 lakh tonnes of crustacean waste is available for disposal from the shell fish processing industry in India anually. Chitin, polymer of (1-4) N-acetyl 0-glucosamine occurs in shell fish, clams, oysters, sqwd, fungi and infesects. Technologies are available in India and abroad for extraction of chitin and conversion of it to chitosan and other derivatives. The current interest in chitin, chitosan and their derivatives is related to the possibilities for their biological and biotechnological applications. Chitin and chitosan have applications in textile, paper, pharmaceuticals, food and cosmetics, having potential to consume sizeable quantities of chitin and chitosan.European countries viz.Italy,Germany and France have pioneered in several valuable applications of chitin and its derivatives in pharmaceuticals and cosmetics. A review of important applications are given in this paper.
Partial drying and smoking to improve the quality of canned catla catla
(Society of Fisheries Technologists(India),Cochin, 1998) Vijayan, P.K.; Joseph, J.; Balachandran, K.K.
A method for canning smoked Catla catla to yield an organoleptically acceptable product is described. Fillets of catla blanched in 10% brine for 30 min were made into fingers, partially dried in sun for 2h and smoked for 3h at 45±2°C. The smoked fingers were cooked in flowing steam for 30 min and canned in refined groundnut oil. Control samples were processed excluding smoking in one case and both smoking and drying in the other. Smoked and canned product was rated organoleptically superior. Texture improved significantly in this sample during storage.
Modern trends in seafood packaging
(Cochin University of Science And Technology, 1998) Prabhu, P.V.; Gopal, T.K.S.
Improved methods of packaging have helped not only in keeping food safe with longer shelf but also helped in enhancing its consumer acceptance. Aquatic food products have special packaging requirements as distinct from fruits and vegetables, meat and meat products, dairy products, etc.
Fungal problems in dried fish
(Society of Fisheries Technologists(India),Cochin, 2000) Varma, P.R.G.
Among the methods of preservation of fish, salting and drying is the cheapest. So this method is used by the common fishermen to preserve fish. I a hot and damp climate as seen in India, dried fish spoil very quickly. The main types of spoilage of dried fish are chemical, bacteriological and fungal.
Technological Aspects of Fish Processing
(Society of Fisheries Technologists (India), Cochin, 2000) Kandoran, M.K.
The world food situation requires continuing effort to increase and reserve the food materials, particularly protein foods from animal sources because of their value in up-grading the nutritional quality of the diet. The food materials get spoiled on storage and the type of spoilage depends on the composition, structure, types of microorganisms involved and the conditions of packaging and storage. The principal causes of spoilage in food are the growth of microorganisms, the action of naturally occurring enzymes in the food, chemical reaction and physical degradation and desiccation. The basic purpose of all food preservation is to prevent the above types of spoilage and make the food available at some future time or at distant locations.
Packaging of fresh and processed marine products
(Central Institute of Fisheries Technology, 2000) Gopal, T.K.S.
Fresh fish is one of the most perishable of all foods. The rate of spoilage doubles with every 5.5°C rise in temperature. Dehydration, onset of autolysis and microbial growth cause fresh fish to spoil rapidly. Fish is moved through the various stages of storage, auction, processing and distribution in a variety of containers, many of which are lacking in good hygienic standards. If the fish are of poor quality to start with, the quality loss will be even more pronounced. The best package cannot improve the quality of the contents. The function of fish containers in general and fish boxes in particular is to make possible efficient and economic handling of fresh fish from catch to the retail market. These containers should protect fish from undesirable influences such as crushing, spoilage, environment pollution and pilferage. They should facilitate storage, effective chilling, internal and long distance transport, easy determination of quantities and display in wholesale and retail markets. These requirements should be met at the lowest possible cost. There are at least four important factors to be reckoned with where transportation of fresh fish is concerned. They are i) Method of preservation of fresh fish ii) Mode of transport iii) Containers for packing iv) Organisational/socio economic factors.

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