Peer Reviewed Journal Articles (Inter.) (FP)
Permanent URI for this collection
Browse
Browsing Peer Reviewed Journal Articles (Inter.) (FP) by Issue Date
Now showing 1 - 20 of 70
Results Per Page
Sort Options
- ItemUse of dense media to seperate meat from small crabs(Institute of Food Science and Technology (U.K.), Blackwell Publishing, 1988) Chakrabarti, R.Small crabs are a common by-catch from shrimp trawlers at Kakinada, India, amongst which Portunus saguinolentus is the commonest. An average of 147.11 tonnes of small size P. sanguinolentus i.e., 38.48% of total crab landing at Kakinada per year; 75% of this catch comes from trawl nets and the remainder from gill nets and boat seines (LalithDevi, 1985). The majority is used for poultry feed. It is difficult to pick meat manually from small crabs. Tretsven (1971) and Learson (1974) used centrifugation in brine to separate meat from mixtures of crab meat and shell. Dense media can be used successfully to separate constituents with small differences in specific gravity (Perry, 1973). This present study was undertaken to find a simple means to separate meat from small crabs using media of relatively high density.
- ItemThe use of selective dense media in seperation of meat and preperation of an intermediate moisture product from small shrimps(Institute of Food Science and Technology (U.K.), Blackwell Publishing, 1989) Chakrabarti, R.The present study was undertaken to select a dense medium suitable for isolating the meat from small shrimps as stable, low-cost , intermediate-moisture-meat flakes for use as a food ingredient.
- ItemQuality of commercially frozen cephalopod products from India(Elsevier, 1993) Lakshmanan, P.T.; Varma, P.R.G.; Iyer, T.S.G.Quality levels were studied of industrial samples of squid (loligo spp.) and cuttlefish (Sepia spp.) in different configurations including wholw, whole cleaned, tubes and fillets. They are the second major seafood export from India. The quality evaluation was made by following the sensory, biochemical and microbiological characteristics. Sensory testing indicated that around 90% of the samples were moderately good to excellent in quality. Based on biochemical indices, 85% of the samples maintained good quality. In general, the bacterial quality of the products was good. The samples were all free from Vibrio cholerae, while only 3.2% were infected by Salmonella. Significant correlations between sensory scores and objective tests were found in most cases.
- ItemEffect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt(Elsevier, 2000) Prasad, M.M.; Seenayya, G.Microbial spoilage limits the shelf life of salt cured ®sh, mainly due to red halophilic bacteria. To contain the growth of red halophiles, 20 spices have been tested in skim milk salt agar medium up to the 2% (v/v and w/v) level against 18 isolates obtained from salt cured ®sh infested with red discolouration and from solar salt. The isolates, 12 Salinococcus roseus, ®ve Halococcus turkmenicus, and one Halococcus morrhuae were tested for their sensitivity at a cell concentration of 106 per ml. Cloves and clove oil were very e ective at 2 and 0.1% (v/v), respectively. Onion, coriander, garlic, asafetida, mustard and spilanthes showed excellent growth control. Red chillies, turmeric, ginger, cumin seed and fenugreek were very good in inhibiting the growth. Three of the spices tested, viz. cassia, cinnamon and poppy seeds acted as growth promoters of red halophiles. The treatment of 20% natural solar salt brines with clove oil at 0.02 and 0.5% (v/v) concentrations, resulted in the complete elimination of Halomonas spp. and red halophilic bacteria after 30 s and 1 min exposure, respectively. However, slime producing halophilic bacteria survived at very low cell density (0.46 log cycles) even after 10 min of exposure. # 2000 Elsevier Science Ltd. All rights reserved.
- ItemTraditional kerala style fish curry in indegenous retort pouch(Elsevier, 2001) Gopal, T.K.S.; Vijayan, P.K.; Balachandran, K.K.; Madhavan, P.; Iyer, T.S.G.Fish curry processed in metal cans is popular in the overseas markets. An important limitation with the use of metal cans is the undesirable taste imparted to the products on storage. Flexible pouches are an ideal alternative to metal cans. Extensive work carried out at Central Institute of Fisheries Technology has been able to identify indigenous pouches, which are as good as imported pouches. This has been done after collecting different types of indigenous and imported flexible pouches, analyzing their composition and conducting detailed studies on their physical and food contact application properties. Two indigenous pouches with composition 12 micron polyester/12 micron aluminium foil/87.5 micron cast polypropylene and 12 micron polyester/15 micron aluminium foil/ 70 micron cast polypropylene have been selected and got made by indigenous laminators and an imported one with configuration 12 micron polyester/15 micron aluminium foil/75 micron cast polypropylene were used for further experiment on processing fish curry. Traditional Kerala style mackerel fish curry was processed in the retort pouches of the above configurations. About 220 g fish curry was packed in each pouch (15.5 cm x 7 cm). Process requirements were worked out by measuring heat penetration using thermocouples introduced into the pouches. Fish curry processed to a F0 value of 8.43 gave an acceptable product with desired texture and sensory characteristics. The physical properties of the pouches studied showed that the indigenous pouches of the above configurations were good enough to give a shelf life of 1 year at room temperature. The curry remained sterile throughout the storage period at ambient temperature (25-30°C) and retained acceptable sensory characteristics.
- ItemCarotenoprotein from tropical brown shrimp shell waste by enzymatic process(Marcel Dekker, Inc., 2002) Chakrabarti, R.While extraction of carotenoprotein from brown shrimp (Metapenaeus monoceros) shell waste, trypsin showed maximum recovery (55%) of carotenoid pigment in 4 hours at (28 plus or minus 2 degree C); but pepsin and papain showed about 50% recovery during the same period. The yield of protein paste by trypsin was maximum. The average protein content in the protein paste was about 450 g kg super(-1). The percent of recovery of protein by papain and pepsin was close to that of trypsin. During storage at ambient temperature (28 plus or minus 5 degree C) loss of carotenoids from cake prepared by trypsin was minimum. The cost of trypsin is twenty times that of papain. Thus papain, easily available and the cheapest enzyme, can be used suitably for moderate recovery of carotenoids and good recovery of protein from shrimp shell waste at tropical ambient temperature. The dried colorless solid residue after extraction of carotenoprotein and protein, can be used as raw materials for chitin/chitosan.
- ItemEffect of chittosan supplimentation on antitubercular drugs-induced hepatotoxicity in rats(Elseviar, 2006) Santhosh, S.; Sini, T.K.; Anandan, R.; Mathew, P.T.We have studied the protective effect of chitosan on isoniazid- and rifampicin-induced hepatotoxicity with respect to the changesin the levels of diagnostic marker enzymes (in serum), lipid components and lipid peroxidation (in serum and liver). The oraladministration of antitubercular drugs caused a significant elevation in the levels of diagnostic marker enzymes and cholesterol, triglycerides, free fatty acids and lipid peroxidation in serum and liver of experimental rats. There was a slight decline in thelevel of phospholipids in liver tissue also observed.Co-administration of chitosan significantly prevented the antitubercular drugsinducedelevation in the levels of serum diagnostic marker enzymes (alanine amino transferase, aspartate amino transferase, lactatedehydrogenase, acid phosphatase and alkaline phosphatase) in experimental groups of rats. It exerted a significant antilipidemiceffect against isoniazid- and rifampicin-induced hepatitis by maintaining the levels cholesterol, triglycerides, free fatty acids and phospholipids in serum and liver at near normalcy. A tendency to prevent the isoniazid- and rifampicin-induced lipid peroxidationwas also observed. The results of the present study indicated that the hepatoprotective effect of chitosan might be ascribable to itsantilipidemic effect and/or antioxidant property
- ItemEffect of thermal process time on quality of “shrimp kuruma” in retortable pouches and aluminum cans(Wiley, 2006) Mohan, C.O.; Ravishankar, C.N.; Bindu, J.; Geethalakshmi, V.; Gopal, T.K.S.The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F0 8.0). Thermal processing resulted in a14%loss of water in canned samples compared to9%in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P < 0.05) between the 2 treatments.
- ItemEffects of soybean-meal-based diets on the growth and survival rate of the Indian major carp,cirrhinus mrigala(Ham.)(Wiley, 2006) Jose, S.; Mohan, M.V.; Shyama, S.; Nair, K.G.R.; Mathew, P.T.The effect of varying dietary levels of defatted soybean meal on the growth and survival of mrigal, Cirrhinus mrigala (Hamilton) was investigated. In a feeding trial of 90 days, three experimental diets containing soybean meal at 200, 300 and 400 g kg)1 level of incorporation were fed to quadruplicate groups of 10 fish each. The conventional feed used in India, consisting of a mixture of groundnut oil cake and rice bran in 1 : 1 ratio served as the control. Best growth in terms of percentage weight gain, specific growth rate, protein efficiency ratio (PER), feed conversion ratio and survival rate was obtained for the test diet with 354 g kg)1 crude protein and with 400 g kg)1 soybean meal inclusion level. However, no statistical significant difference was observed between the three soybean-based diets, except for PER and survival rate. Soybean meal is an easily available, acceptable and costeffective protein source in formulated feeds for Indian major carps. The results of the present study indicate that a diet of 350 g kg)1 overall protein with soybean meal included at 400 g kg)1 can elicit good growth response and survival in mrigal.
- ItemNucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed black pomfret (parastromateus niger) and pearlspot (etroplus suratensis) during chill storage(Elsevier, 2007) Manju, S.; Gopal, T.K.S.; Ravishankar, C.N.; Kumar, K.A.Quality changes of vacuum packed Black Pomfret (Parastromateus niger) and Pearlspot (Etroplus suratensis) treated with sodium acetate and potassium sorbate, respectively, and subsequently stored in vacuum packs in ice during chill storage were evaluated by measuring the volatile base nitrogen values, K-values and sensory parameters. The effects of sodium acetate (2% w/v) and potassium sorbate (2% w/v) dip treatments on vacuum packed Black Pomfret and Pearlspot were also examined. Total volatile base nitrogen values were found to increase slowly with time, whereas the K-values were found to increase linearly with time in samples of both the species and exceeded the acceptability limit on the day of sensory rejection. The K-values, representing the ratio between the sum of inosine and hypoxanthine to the sum of all other ATP breakdown products, was found to be a more reliable method for estimation of the quality of fresh/preserved fish. Sodium acetate/potassium sorbate dip treated and vacuum packed Black Pomfret and Pearlspot exhibited lower K-values compared to untreated samples. Treated vacuum packed samples of Black Pomfret were found to be in good and acceptable condition up to 16 days whereas treated vacuum packed samples of pearlspot remained in good condition up to 15 days compared to vacuum packed and air packed samples which were acceptable only up to 10 and 8 days, respectively. The sensory characteristics correlated well with the K-values for both the species.
- ItemCombined effect of sodium chloride, pH and storage temperature on growth and toxin production by clostridium botulinum(Taylor & Francis Group Ltd, 2007) Lalitha, K.V.; Gopakumar, K.The effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4C, 10C, 15C and 30C) on toxin production by Clostridium botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4-5% (aw = 0.97-0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type E at 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased.
- ItemInfluence of vacuum packaging and organic acid treatment on the chilled shelf life of pearl spot(Etroplus suratensis, Bloch 1790)(Wiley, 2008) Manju, S.; Mohan, C.O.; Mallick, A.K.; Ravishankar, C.N.; Gopal, T.K.S.The present work was carried out to study the effect of vacuum packaging and organic acids drip treatment, namely, sodium acetate and potassium sorbate, on the quality of pearl spot during chilled storage. Changes in pH, drip loss, water-holding capacity, total volatile base nitrogen(TVB-N), trimethylamine nitrogen(TMA-N), total plate counts, instrumental texture properties and sensory characteristics were investigated upto 18 days. Sensory evaluation revealed that the potassium sorbate- and sodium acetate- treated vacuum- packaged samples had good sensory characteristics up to 16 days compared with 7 days in control air packs (CAPs) and control vacuum packs (CVPs). The sensory shelf life followed the following order: CAP
- ItemHeat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds(Willey, 2008) Bindu, J.; Gopal, T.K.S.Yellowfin tuna (Thunnus albacares) steaks were light smoked using coconut husks and packed in indigenously developed retort pouches of size 17 cm * 11 cm, having a configuration of 12.5 micro meter polyester/12.5 micro meter aluminium foil/80 micro meter polypropylene. Hot refined sunflower oil and 2% brine solution were used as the filling medium. Processing was done to an Fo value of 10 in an overpressure autoclave with a facility for rotation. Heat penetration characteristics of the product were studied using an Ellab CTF 9008, an Fo-cum-cook value integrator. Different batches of tuna were processed in oil and brine media to an Fo value of 10 at 2, 4, 6 and 8 rpm, and compared the results with that obtained from a stationary retort. Increase in speed of rotation gave reduction in total process time and a lower cook value. Heat penetration was lowest for the stationary retort and increased with the speed of rotation in both the oil and brine media. Heat penetration was faster in the brine medium for the same rotation speed and stationary retort when compared with that in the oil medium.
- ItemEffect of packaging atmosphere on the microbial attributes of pearlspot (etroplus suratensis bloch) stored at 0-2 super(o)C(Elsevier Science, 2008) Ravishankar, C.N.; Lalitha, K.V.; Jose, L.; Manju, S.; Gopal, T.K.S.Effect of packaging atmosphere (air and under different modified atmospheres (MAs), 40% CO sub(2)/60% O sub(2), 50%/50% O sub(2), 60% CO sub(2)/40% O sub(2), 70% CO sub(2)/30% O sub(2) and 40% CO sub(2)/30% O sub(2)/30% N sub(2)) on the microbial and biochemical attributes of fresh pearlspot (Etroplus suratensis Bloch) stored at 0-2 super(o)C was investigated. Trimethylamine nitrogen (TMA-N) and thiobarbituric acid (TBA) values remained lower than the proposed acceptability limits throughout the storage period. Results demonstrated that storage of pearlspot under air and MA 40% CO sub(2)/30% O sub(2)/30% N sub(2) resulted in growth of Enterobacteriaceae, Aeromonas and H sub(2)S-producing bacteria including Shewanella putrefaciens, while all other packaging atmospheres did not allow multiplication of Enterobacteriaceae and Aeromonas within 3 weeks. Aeromonas spp. identified were Aeromonas hydrophila, Aeromonas veronii biovar sobria and A. veronii biovar veronii. Significant reduction (p<0.01) was noticed in Aeromonas population of pearlspot stored under MA 60% CO sub(2)/40% O sub(2) and 70% CO sub(2)/30% O sub(2). A delay of growth of Pseudomonas below 5.0log sub(1) sub(0)cfug super(-) super(1) was observed during the 15th day of storage at 0-2 super(o)C under modified atmosphere packaging (MAP) conditions. Growth of faecal streptococci was significantly inhibited in all the packaging atmospheres at 0-2 super(o)C during the entire storage period. Survival of coagulase positive Staphylococci (<50cfug super(-) super(1)) in low numbers was noticed during storage in all the packaging atmospheres. Clostridium botulinum toxin was not detected. All the packaging atmospheres did not allow multiplication of sulphite-reducing clostridia at 0-2 super(o)C during the entire storage period. Packaging in MA 60% CO sub(2)/40% O sub(2) resulted in the inhibition of growth of Aeromonas and Enterobacteriaceae, and the slowest growth of psychrotrophic bacteria, H sub(2)S-producing bacteria, including Shewanella putrefaciens and Pseudomonas and extended microbiological shelf life to 9-10 days. This study confirms the survival of potentially pathogenic A. hydrophila, A. veronii biovar sobria and A. veronii biovar veronii capable of growth at low temperature in pearlspot stored under MA.
- ItemEffect of freezing time on the quality of Indian mackerel (Rasrelliger kanagurta) during frozen storage(Wiley, 2008) Lakshmisha, I.P.; Ravishankar, C.N.; Ninan, G.; Mohan, C.O.; Gopal, T.K.S.The present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (−18 ◦C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezerwhere protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3mo but the plate frozen samples quality was slightly better than the air blast frozen samples.
- ItemEnzymatic isolation of carotenoid-protein complex from shrimp head waste and its use as a source of carotenoids(Elsevier, 2008) Chakrabarti, R.
- ItemEffect of O2 scavenger on the shelf-life of catfish (pangasius sutchi) steaks during chilled storage(John Wiley & Sons, USA, 2008) Mohan, C.O.; Ravishankar, C.N.; Srinivasagopal, T.K.Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O2 scavenger, the most widely used active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions. O2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB-N), thiobarbituric acid value and peroxide value of catfish steaks packed in O2 scavenger was significantly different (P < 0.05) compared to air-packed samples. Based on the sensory, microbiological and TVB-N values, the control samples were acceptable only up to 10 days, compared to 20 days in O2 scavenger-packed samples, extending the shelf-life by 10 days. O2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O2 scavenger extended the product's shelf-life up to 20 days, compared to 10 days in control packs.
- ItemNucleotide breakdown products of seer fish (scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage(Elsevier Science, 2009) Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Kumar, A.K.Fershness of seer fish (Scomberomorus commerson) steaks packed with and without O2 scavenger was assessed by sensory and chemical methods. O2 scavenger used in the present study reduced the O2 level in the pack to less than 0.01% within 24h. Samples in air packs were sensorily acceptable only up to 12 days compared to 20 days in O2 scavenger packs. TVB-N levels were 37 and 34 mg N2/100 g and TMA-N levels were 16.4 and 15.2 mg N2/100 g on the day of sensory rejection of air and O2 scavenger packs, respectively. IMP decrease and Hx increase was significantly (p<0.05) faster in air packed samples compared to O2 scavenger packs. On sensory rejection day, the average K,Ki,P and H values were 63-65%, Fr value was 34% and G value was 178 % for O2 scavenger packed samples compared to 81 %, 18 % and 443% for air packed samples, respectively.
- ItemEffect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimps(Society of Fisheries Technologists (India), Cochin, 2009) Abbas, A.R.; Ninan, G.; Joseph, A.C.; Ravishankar, C.N.n the present study, the effect of the addition of three different hydrocolloids viz. Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT) on the functional properties of batter mix used for the preparation of coated shrimps was investigated. The maximum viscosity was noticed in batter containing GG at 1:2 dilution followed by batters containing CMC and CMT. Among the three batter systems, GG based batter showed highest shear thinning behavior and indicated maximum viscosity at lower dilutions and lower shear rates. Compared to the other two batters, GG based batter indicated maximum water retention capacity irrespective of temperatures and dilutions. In coated shrimps, the highest pick up was observed with GG-based batter, followed by CMC and CMT based batters. Thus, in terms of functional properties and batter consistency, GG based batter mix was found to be superior to the other two batter mixes.
- ItemEffect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (scomberomorus commerson) steaks stored in ice(Elsevier, 2010) Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Lalitha, K.V.; Kumar, A.The effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality of seer fish (Scomberomorus commerson) steaks was determined during chilled storage (1e2 C). The O2 absorber reduced the oxygen content in the pack to less than 0.01% corresponding to 99.96% reduction within 24 h. The use of O2 absorber with sodium acetate dip treatment (2% w/v) extended the sensory shelf life up to 25 days compared to only 12 days for control air packs and 20 days for untreated samples with O2 absorber. A prominent lag phase was observed for many bacterium studied, particularly for the sodium acetate treated samples with O2 absorber. On the day of sensory rejection, both the total mesophilic and psychrotrophic counts reached 7.7e8.1 and 7.1e7.9 log cfu/g, respectively. The sodium acetate treatment and reduced O2 atmosphere affected the type of major spoilers. In air packed samples, H2S producers predominated followed by Brochothrix thermosphacta, Pseudomonas spp., where as in the untreated samples with O2 absorber, H2S-producers predominated the microbial flora followed by Lactobacillus spp. For treated samples with O2 absorber, B. thermosphacta formed the major micro-flora followed by Lactobacillus spp. The use of O2 absorber inhibited the growth of Pseudomonas spp., and total Enterobacteriaceae.