2015

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    Impact of Pacific White Shrimp (Litopenaeus vannamei) on Shrimp Production and Seafood Processing in Andhra Pradesh
    (Society of Fisheries Technologists (India), Cochin, India, 2015) Ashok, A.; Murthy, L.N.; Rao, B.M.; Debbarma, J.; Prasad, M.M.; Geethalakshmi, V.; Gopal, N.
    Introduction of new shrimp species Litopenaeus vannamei has brought a sea change in Indian shrimp production and processing industry. Andhra Pradesh is a leading state in cultured shrimp production and the present study investigates the changing trends in cultured shrimp production and its impact on seafood processing of the State. Results of the study showed that 83.6% of the cultured shrimp production in Andhra Pradesh was attributed to L. vannamei. With the increase in production, structural changes became pre-requisite for seafood processing firms and they have incorporated changes such as establishment of additional plants, increasing the capacity utilization of existing plants and installation of more efficient equipments. There was an increase of 37.12% in installed capacity and 53.1% increase in capacity utilization of shrimp processing plants due to increased shrimp production. Spillover effects were visible; employment opportunities and income of the employees increased. Strict implementation of scientific farming techniques and quality management are vital to sustain growth of the industry.
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    Biochemical Composition and Heavy Metal Content of Selected Marine Fish from the Gulf of Mannar, India
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Ajeeshkumar, K.K.; Visnu, K.V.; Remyakumari, K.R.; Navaneethan, R.; Asha, K.K.; Ganesan, B.; Chatterjee, N.S.; Anandan, R.; Suseela Mathew
    Biochemical composition of five marine fish; grey bamboo shark, yellow margin trigger fish, paleedged stingray, laced moray and Japanese leatherjacket fish from the Gulf of Mannar, India were evaluated. Moisture, protein, lipid and ash content for the samples ranged between 75.07-76.74, 17.99-20.97, 1-3.5 and 1.46-1.93% respectively. Profiles of heavy metal, fatty acid and amino acid data were also collected. The predominant fatty acids recorded in all five species were docosahexaenoic acid (DHA), arachidonic acid (AA) and palmitic acid. All five species contain high content of different essential and non-essential amino acids namely glutamic acid, aspartic acid, arginine, serine and lysine. Significant amount of iron (13-50 ppm), zinc (2.5-10.5 ppm) and copper (0.18-4.03 ppm) were found in all the fishes. Among heavy metals, cadmium (0.05-0.1 ppm) was detected which is below permissible limit.
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    Microbiological Quality of Myctophid Fish of the Arabian Sea
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Sanjoy, Das; Jose, Fernandez. T; Lalitha, K.V.
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    Characterization and Evaluation of Selected House-keeping Genes for Quantitative RT-PCR in Macrobrachium rosenbergii Morphotypes
    (Society of Fisheries Technologists (India)Cochin, 2015) Priyadarshi, Himanshu; Das, Rekha; Kumar, A. Pavan; P, Gireesh Babu; Javed, Hasan; Krishna, Gopal; Marappan, Makesh; Chaudhari, Aparna
    Macrobrachium rosenbergii (De Man, 1879) is an important freshwater prawn cultured globally and is known to exhibit three male morphotypes with differential growth rates. Several gene expression studies using qRT-PCR have been undertaken in this species using any one of the popularly used internal control genes. Here we evaluate four house-keeping genes namely EF1a, GAPDH, b-actin and 18S rRNA for transcript stability across various M. rosenbergii tissues in male morphotypes for use as internal control genes in expression studies. Expression of these genes was measured in 5 tissues (androgenic gland, gill, eyestalk, nerve cord and testis) across morphotypes and Ct values were analyzed using four statistical methods (DCt, geNorm, BestKeeper and NormFinder) developed for this purpose. We report that EF1a is the most suited internal control for data normalization in androgenic gland, testis, nerve cord and gills while GAPDH is best for eyestalk tissue of M. rosenbergii irrespective of the morphotype. Wherever two reference genes are required b-actin can be included for all the tissues except in nerve cord, where GAPDH is more suitable second reference gene. M. rosenbergii EF1a and GAPDH partial mRNA sequences were also generated as part of this study and their phylogenetic relation with other decapods is also reported.
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    Development of Ready to Drink Iron Fortified Shrimp Soup in Retortable Pouches
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Shashidhar, K.; Biji, K.B.; Ravishankar, C.N.; Sreenivasagopal, T. K.; Jose, Joseph
    Soup prepared from Indian white shrimp (Fenneropenaeus indicus) was fortified with iron (0.024%) by incorporating sodium iron EDTA. The soup was thermal processed at F0 6.0, at three different temperatures viz., 110, 115 and 121.1oC in retortable pouches. All the samples were found to be commercially sterile. Iron fortification did not show any significant difference in sensory acceptance of the product after thermal processing at different temperatures. A higher b* value was observed in fortified soup compared to that of control soup. Thermally processed fortified shrimp soup was in acceptable condition even after 90 days at ambient temperature with slightly higher sensory scores for the product processed at 121.1°C.
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    Minimisation of Fermentation Period of Shidal from Barbs (Puntius spp.)
    (Society of Fisheries Technologists (India)Cochin, 2015) Muzaddadi, Armaan Ullah
    Fermented barb (Puntius spp.) is a semi-fermented solid fish product of north-east India which is a popular means of fish preservation and product development in the region. Its normal fermentation period is 4-6 months which restricts the production only to 2 batches per year. In the present study, fortnightly samples from traditional shidal fermenting vessels (mutka) (PC) and laboratory prepared shidal (L) were analyzed to identify an appropriate stage and time of fermentation for harvesting shidal with desired quality. A total of 5 fermentation stages were characterized. Bacillus, Staphylococcus and Micrococcus were the predominant genera of bacteria. Biochemical parameters such as pH, titratable acidity and proximate composition combined with sensory analysis suggested that good quality shidal can be harvested after a fermentation period of 75 days (stage 3) under traditional fermentation system at room temperature (30±5oC) and from this stage onwards the quality of shidal was best at 120 days of fermentation with highest sensory scores, dark red brown colour, typical shidal odour, pH 5.7±0.8 and titratable acid 1.78%. Shidal had excellent nutritional properties including 33- 34% moisture, 30-31% protein, about 18-19% fat and 11-13% ash content.
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    Post-harvest Bacterial Quality of Lethrinus lentjan (Lacepede, 1802)
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Femeena, Hassan; Treesa, G.; Geethalakshmi, V.; Sanjeev, S.
    Food safety and microbiological quality particularly in high moisture foods like seafood have gained significant attention among consumers. Compromise with regard to quality standards for the retail trade of fish and fish products is decreasing the quality of fish. Present study was conducted to detect the bacterial progression fish from harbour to retail shop and market. Lethrinus lentjan (white snapper) was collected from three different strategic locations, viz., harbour, retail shop and market on the same day and quantitative and qualitative bacteriological analyses were carried out. Samples collected from market exhibited 12.61% more mesophilic count than that of harbour samples and 9.5% more than retail samples. The increasing trend in bacterial counts was noticed in psychrophiles, enterobacteriaceae, faecal streptococci, hydrogen sulphide producers, Brochothrix thermosphacta and histamine producing bacteria. Pathogens like Salmonella, Vibrio cholerae, V. parahaemolyticus and Listeria monocytogenes were absent in the analysed samples.
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    Drift Gillnets made of Sapphire® and Polyamide in Gujarat, India
    (Society of Fisheries Technologists (India), Cochin, India, 2015) Sherief; Sreejith, P.T.; Sayana, K.A.; Das, P.H.D.; Thomas, S.N.; Remesan, M.P.; Edwin, L.
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    Length-weight Relationship and Condition Factor of Cobia, Rachycentron canadum (Linnaeus, 1766) along Northwest Coast of India
    (Society of Fisheries Technologists (India)Cochin, 2015) Sajeevan, M.K; Kurup, B. Madhusoodana
    cobia breeds throughout the year with peak breeding season during July-August and October-December. Sajeevan (2011), through gonadosomatic index analysis and percentage of mature specimen, reported the peak breedingdifferent size groups, results obtained by all the three methods (Fulton’s condition factor, relative condition factor and modified condition factor) were almost complementary; indicating that cobia is in good condition throughout its life cycle
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    Optimisation of Physical Properties of Ready to Cook Fish Incorporated Noodles using Response Surface Methodology
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Kamalakanth, C.K.; Gopal, T.K.S.; Joshy, C.G.; Ginson, J. J.; Ravishankar, C.N.
    Combination of fish mince and refined wheat flour was optimized for the development of fish incorporated noodles by using response surface methodology. Effect of different level of pink perch (Nemipterus japonicus) mince on physical properties like water absorption index, bulk density, colour values, cooking time, cooking loss, rehydration test, shearing strength and sensory score were evaluated. D-optimal mixture experimental design with 9 runs was formulated to optimize the different levels of fish mince and refined wheat flour. Linear, quadratic and cubic mixture polynomial regression was fitted to the experimental data and appropriate model was selected based on highest goodness of fit values (R2). From the analysis, it was found that water absorption index decreased as the percentage of fish mince increased. Bulk density reduced and found to be maximum for fish incorporated noodles. Lightness reduced as fish concentration was increased, whereas a* and b* values were found to increase. Cooking time increased significantly as the percentage of fish mince increased; whereas, cooking loss was found to decrease on incorporation of fish mince to noodles. Rehydration test values were good for 10 and 15% fish mince incorporated samples. There was a decrease in shearing strength after 10% fish incorporated sample. Based on the desirability function calculation of multiple response samples, 15% fish mince incorporated samples were found most acceptable based on the physical properties and sensory score.
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    Fisheries Management in Stanley Reservoir - A Case Analysis
    (Society of Fisheries Technologists (India)Cochin, 2015) Angela, S. Agnes Daney; Immanuel, Sheela; Ananthan, P. S.; Anand, G. Ajay; Krishnan, M.
    Fisheries in reservoirs, play a significant role in the livelihood of rural communities. In this context, a study was undertaken in Stanley reservoir in Salem district of Tamil Nadu to understand management of fisheries in the largest reservoir in South India. An attempt was made to comprehend the problems encountered by the fishers. The Department of Fisheries takes lead role in the management of the reservoir. Rules and regulations are framed by the Department of Fisheries including annual stocking of fish seeds. Fishing in the Stanley reservoir is carried out by licensed fishers whose numbers are regulated by the Department of Fisheries. It was observed that mesh size regulations and closed seasons are not enforced strictly. Fishers need to sell the catch to the Fishermen Co-operative Marketing Society which gives them reasonable price. The major constraints perceived by the fishers were ‘fluctuating income’ and ‘poaching
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    Length–weight Relationship of Myctophum spinosum (Steindachner, 1867) Caught off South-west Coast of India
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Vipin, P.M.; Pradeep, K.; Jose Fernandez, T.; Madhu, V.R.; Ramesan, M.P.; Boopendranath, M.R.; Renju, Ravi
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    Effect of Monsoon on Sulphite Reducing Clostridia Levels in Fish from Retail Outlets in Maharashtra
    (Society of Fisheries Technologists (India) Cochin, 2015) Visnuvinayagam, S.; Viji, P.; Binsi, P.K.; Chakrabarti, R.; Triveni, A.; Joshy, C.G.; Lalitha, K.V.
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    Characterization of Yolk Proteins in the Freshwater Crab Travancoriana schirnerae
    (Society of Fisheries Technologists (India)Cochin, 2015) Smija, M.K; Devi, A. R. Sudha
    Vitellogenesis, the most important part of the reproductive process, involves the synthesis of yolk proteins and their deposition in oocytes. The objective of this study was to characterize yolk proteins of the freshwater crab Travancoriana schirnerae using sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The results revealed that the hemolymph yolk protein, vitellogenin is composed of two high molecular weight polypeptide subunits 153.53 and 166.73 kDa. The ovarian yolk protein, vitellin is composed of four polypeptide subunits with molecular weights 60.25, 69.25, 82.68 and 115 kDa. The high molecular weight vitellin polypeptides, 82.68 and 115 kDa appeared in early primary vitellogenic ovary. The vitellin fraction of late primary and secondary vitellogenic ovaries contained a low molecular weight subunit, 69.25 kDa besides the 82.68 and 115 kDa fractions. All the four polypeptide fractions were detected in the tertiary vitellogenic ovary and freshly oviposited eggs. Vitellin polypeptides were not demonstrated in previtellogenic or spent ovaries. Biochemical analyses revealed that vitellin is a lipoglycoprotein as it is stainable with Sudan Black B and periodic acid Schiff’s reagent. It was concluded that the two vitellogenin subunits may possibly undergo proteolytic cleavage to give rise to four vitellin subunits of the ovary.
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    Reproductive Features of Puntius sophore (Hamilton 1822) from Rivers of Tripura, India
    (Society of Fisheries Technologists (India)Cochin, 2015) Singh, S. K.; Baruah, A; Das, A; Parhi, J; Bhattacharjee, P; Biswas, P; Choudary, T.G
    Results of the present study provide useful information on the growth, reproductive biology and spawning season of P. sophore to assist biologists in conservation measures and to undertake captive breeding programmes.
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    Biochemical and Microbial Changes Associated with Fermentation of Setipinna phasa
    (Society of Fisheries Technologists (India)Cochin, 2015) Tripathi, Hemant Hari; Roy, Deepayan; Majumdar, Ranendra K.; Maurya, Satyendra K.; Tripathi, Hemant Hari
    Salt-free fermented Setipinna phasa, locally known as ‘phasa shidal’ is a traditional fish product of northeast India. This study was conducted to assess the biochemical and microbial changes during fermentation of S. Phasa. Moisture content, pH and crude protein of the fish product decreased, whereas, lipid and total titratable acidity increased during fermentation. There was no significant change in the total nitrogen content, however, protein nitrogen decreased significantly with the increase of non-protein nitrogen and alpha-amino nitrogen. The non-protein nitrogen to total nitrogen ratio also increased gradually from 16.62 to 37.96%. The lipid degradation products showed considerable increase during the fermentation process. The volatile nitrogenous bases showed a rapid increase in the beginning followed by a slow but gradual increase throughout the fermentation period and the value reached 231.94 mg of nitrogen 100 g-1 on 90th day. During the same period the microbial count increased rapidly in the beginning and reached 6.79 log cfu g-1 on 90th day. Staphylococcus spp. and Bacillus spp. were found to be the predominant groups of bacteria during fermentation. On 90th day, the product was moist with very soft surface and texture, moderate stickiness with strong characteristic smell of shidal.
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    Recovery of Protein from Lizardfish (Saurida tumbil) Surimi-leached Water using Spray Drying Technique
    (Society of Fisheries Technologists (India)Cochin, 2015) Mulye, V.B; Zofair, S. M.; Gohel, J. K.; Kadri, R. M.; Baraiya, K. G.
    Based on the results obtained from the study of 90 days duration, it is clear that spray drying technique is effective to recover water-soluble proteins from surimi leached-water. The study showed that there is scope of recovery of about 3% mineral-rich, stable functional protein from the leached water using spray drying technique.
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    Fatty Acid Composition of the Freshwater Crab Travancoriana schirnerae
    (Society of Fisheries Technologists (India)Cochin, 2015) Devi, A. R. Sudha; Smija, M. K.; Latha, N. P.
    This study determined the fatty acid profile of claw and body meat of adult male and female Travancoriana schirnerae, an edible freshwater crab abundant in the wetlands of Wayanad, Kerala, India. Gas chromatography- mass spectrometry analysis of the fatty acid profile detected totally eleven fatty acids, which include saturated (SFAs) (39.91±4.20%), mono (MUFAs) (23.45±2.46%) and polyunsaturated fatty acids (PUFAs) (36.63±0.97%). The major SFAs were arachidic (C20:0) and behenic acids (C22:0) followed by palmitic (C16:0), stearic (C18:0) and myristic acids (C14:0). The MUFAs identified were palmitoleic (C16:1) and erucic (C22:1) acids and the PUFAs include linoleic acid (C18:2 w-6), linolenic acid (C18:3 w-3), eicosapentaenoic acid (C20:5 w-3) and docosahexaenoic acid (C22:6 w-3). This study indicated that the freshwater crab T. schirnerae is a good source of unsaturated fatty acids, especially w- 3 (26.17%) and w-6 (10.45%) essential fatty acids.
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    Gillnet Selectivity and Fishing Pressure on Sardinella gibbosa (Bleeker, 1849) off Southeast Coast of India
    (Society of Fisheries Technologists (India)Cochin, 2015) Ravikumar, T; Neethiselvan, N; Velmurugan, R; Manojkumar; Sundaramoorthy, B
    A study was undertaken on the selectivity of small meshed gillnets and fishing pressure on Sardinella gibbosa along Thoothukudi, south east coast of India, with the view to understand the impact of various mesh sizes of gillnets on the fishery of S. gibbosa. The selectivity of gill nets was analysed as described by Sparre &Venema (1992) and the fishing pressure on various length groups was analysed using FiSAT. The study revealed a well-defined selectivity by gillnets with 26, 28 and 30 mm mesh sizes. The fishery was found un-affected by growth overfishing on recruitment overfishing as the commercially significant size group was found to be 110 to 160 mm which was higher than the estimated length at first maturity (100 mm). However, during the months from August to November notable landings of juveniles were reported, which was mainly due to the use of gillnets with 26 mm mesh size. The selectivity parameters such as length at first capture (lb), mean selection length (lc) and the escapement length (ld) for the selected gillnets were found to range from 90 to 107 mm, 115 to 135 mm and 145 to 165 mm respectively. The gillnet selection factor for S. gibbosa was estimated as 4.50. The study revealed the possibility for further increase in fishing effort for S. gibbosa along this coast based on the exploitation ratio (F/Z) of 0.39. The gillnet with 30 mm mesh size was found to be ideal for the commercial exploitation of S. gibbosa along this coast.
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    Employment Status of Women in the Seafood Processing Sector of Gujarat
    (Central Institute of Fisheries Technology, Cochin, India, 2015) Jeyanthi, P.; Nikita, Gopal; Murthy, L.N.; Geethalakshmi, V.
    More than 75% of the workforce in the seafood processing sector in India are women. This study explored the employment status of women in seafood processing sector in Gujarat, which is one of the largest states in terms of number of seafood processing plants and quantity of seafood exports. The male to female ratio in the industry was 1:1.74 and 1:1.66 in the contractual and permanent employment categories respectively. About 63% of the respondents were under 30 years of age and unmarried. The monthly wages of women workers at the floor level was ` 2594/- which is much lower than the minimum wages prescribed by the Gujarat State for unskilled workers which is ` 214.90 day-1. It was observed that the major determinants of women’s employment in the sector were their educational status and wages. The wage of worker in processing sector showed significant positive relationship with age, education and work experience.