FT Vol.58(2)

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    Functional Properties of Surimi Powder prepared from Croaker fish (Otolihoides biauritus)
    (Society of Fisheries Technologists (India), 2021) Balange, Amjad K; Xavier, K. A. Martin; Javith, S. Mohammed Akram; Chattopadhyay, Kasturi; Das, P. Sambit Kisore; Reddy, Ramakrishna
    Surimi industry forms an important sector in fish processing because of useful functional properties found in surimi which makes it a suitable raw material in the manufacture of restructured products. However, prolonged cold storage of surimi results in deterioration of its quality and increases storage costs. Therefore, drying surimi under controlled condition to make surimi powder which is stable at room temperature can be an alternative to traditional surimi and this leads to a new approach in surimi industry. In the present study, mechanical drying technique was evaluated for surimi powder prepared from croaker fish (Otolihoides biauritus). Functional properties of the prepared surimi powder were studied. This study revealed that the proximate composition of surimi and surimi powder showed significant difference (p<0.05) in protein, fat and ash contents. Functional quality parameters of surimi powder like solubility, water holding capacity, emulsifying capacity and foaming capacity values were 18.4%, 11 ml g-1, 40% and 37.5% respectively. Instrumental colour parameters such as lightness, redness and yellowness values were significantly higher (p<0.05) in surimi powder than the surimi. Whiteness index observed was significantly higher (p<0.05) in surimi powder than the surimi. These results indicate that surimi powders can be used as a functional ingredient for the preparation of fish-based products as well as in food formulations, which of course need separate studies.
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    Ice Utilization in the Fisheries Sector of Kerala
    (Society of Fisheries Technologists (India), 2021) Geethalakshmi, V.; Nair, V. Radhakrishnan; Gopal, Nikita
    India is one of the top fish producing countries in the world, with its current fish production at 11.42 million mt (Fig. 1). The 1990’s saw a boost in aquaculture production from India (Fig. 2) increasing the total fish production manifold from a mere 75,000 MT in the 1950-51 to 4.87 lakh and presently the country stands third in fish production and second in aquaculture production in the world.
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    Thiamine and Pyridoxine loaded Vanillic acid Grafted Chitosan: A Functional Food ingredient to mitigate swimming induced Oxidative stress in Animal model
    (Society of Fisheries Technologists (India), 2021) Tejpal, C. S.; Elavarasan, K.; Lekshmi, R. G. K.; Chatterjee, N. S.; Anuj, K.; Anas, K. K.; Devi, H. M; Sanal, E.; Anandan, R.; Mathew, S.
    The study was conducted to evaluate the biofunctional properties of thiamine and pyridoxineloaded vanillic acid grafted-chitosan (TPVGC) to perform as an oxidative stress mitigating agent. The antioxidant properties of TPVGC assessed in terms of DPPH and ferric reducing antioxidant power (FRAP) assay indicated that the bioactivities are mainly dose dependent. Further, the metabolic enzyme associated beneficial properties of TPVGC were assessed in an animal model through swimming induced stress. Animals were randomly distributed into four experimental groups and fed with TPVGC at 0, 0.8, 1.6 and 2.4% in the diet for a period of 45 days. During the experimental period, the animals were exposed to swimming exercise for 50 min daily. Average swimming-time and antifatigue activity revealed that the animals fed with graded level of TPVGC enhanced stamina and swimming activity. Control group fed without TPVGC were lethargic after 30 min of swimming. Metabolic responses were assessed in terms of lactate dehydrogenase (LDH), malate dehydrogenase (MDH), catalase, superoxide dismutase (SOD) and acetylcholine esterase (AChE) activity. LDH, MDH, catalase and SOD activities of treatment group showed significant (p<0.05) reduction compared to control. However, a reverse trend was observed for AChE activity. This was further supported by the results of Principal Component Analysis (PCA) which indicates the major variables contributed to variation in case of individual tissue samples. Based on the results, it is inferred that the supplementation of TPVGC has stress mitigation role along with enhanced stamina during the swimming exercise. It is hence surmised that TPVGC can function as a potential nutraceutical due to its proven functional properties notably faster stress recovery and stamina boost, which has prospective applications in human healthcare/livestock segments in the contemporary global scenario.
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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) Thomas, Geethu; Kumar, K. Sathish; Panda, Satyan Kumar; Bindu, J.
    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.