FT Vol.53(3)

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    Antibiotic Resistance Pattern of Staphylococcus aureus Isolated from Seafood
    (Society of Fisheries Technologists(India), 2016) Murugadas, V.; Joseph, T.C.; Lalitha, K.V.
    Staphylococcus aureus is a pathogen known to cause hospital, community acquired and foodborne illness with varying susceptibility to antibiotics. The selective pressure due to the use of antibiotics along with horizontal and vertical gene transfer has resulted in the evolution of multidrug resistant S. aureus. The purpose of the study was to determine the antibiotic resistance pattern in S. aureus isolated from seafood of Kerala, India. One hundred and thirty three S. aureus isolates obtained during 2012 to 2015 were included in this study. Antibiotic susceptibility testing was performed with a set of 20 antibiotics representing eleven classes of antibiotics by standard disk diffusion assay. The study revealed that 90.9% of the S. aureus isolates were resistant to at least one class of antibiotics. Resistance was found among 33.8, 27.8, 17.3, 6.8, 3.8, 0.7 and 0.7% isolates to one, two, three, four, five, six and eight classes of antibiotics respectively. Multidrug resistance was found in 29.3% of the S. aureus isolates with resistance to antibiotics ranging from 3 to 8 classes of antibiotics. The study reveals that S. aureus isolates were sensitive to aminoglycosides and phenicols.
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    Optimization of Fish Based Extruded Product by Twin Screw Extrusion using Response Surface Methodology and Shelf life Evaluation
    (Society of Fisheries Technologists(India), 2016) Kamalakanth, C.K.; Joshy, C.G.; Varkey, J.; Ravishankar, C.N.; Gopal, T.K.S.
    Effect of extrusion conditions like temperature, screw speed, and moisture content of the fish incorporated extruded snack on specific mechanical energy (SME) and texture were evaluated and optimized by using response surface methodology. A central composite design with 20 runs was formulated for the experiment and the quadratic model was most suitable for explaining the changes of dependent variables with respect to independent variables. It was found that as the temperature increased, SME and texture decreased; whereas, SME was directly proportional with screw speed. There was a decrease in the SME and increase in texture as the moisture content increased. Maximum desirability value of 0.873 revealed that the screw speed of 380 rpm at a temperature of 140°C and 17% moisture content were optimum for the development of fish incorporated extruded snack and values for SME and texture were 251.26 KJ kg-1 and 9.86 N, respectively. Storage study of fish-incorporated extruded snack developed at optimized conditions revealed that thiobarbituric acid and texture were increased with storage period. Similarly, redness of the sample increased while whiteness and yellowness of the sample were decreased with storage. At ambient temperature (28±1°C), the product had a shelf life of 4 months.
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    Nutritional Profiling and Seasonal Variation in the Proximate Composition of Emperor Fish (Lethrinus lentjan) from Thoothukudi Coast of Tamil Nadu, India
    (Society of Fisheries Technologists (India)Cochin, 2016) Chrisolite, B; Shanmugam, S.A; Vijayarahavan, V; Kumar, K. Sathish; Kaliyamurthi, V
    Seasonal variation in the proximate composition (moisture, protein, fat, carbohydrate and ash) was analysed in emperor fish (Lethrinus lentjan). Mineral composition (iron, phosphorus, sodium, potassium and calcium) was also analysed. Moisture, protein, fat, carbohydrate and ash contents were found to range from 74.93–78.20, 14.53–24.40, 0.21–2.76, 0.49– 1.07 and 1.24–2.70% respectively. Iron, phosphorus, sodium, calcium and potassium was 4.20, 13.50, 7.20, 156.20 and 17.90 mg% respectively. Fatty acid profile of emperor fish revealed palmitic acid (C16), stearic acid (C18) and myristic acid (C14) to be the major saturated fatty acid and elaidic acid (C18:1n9T) and oleic acid (C18: 1n9C) were the dominant monounsaturated fatty acids. Investigations also revealed that fat content was higher during the monsoon season (October and November).
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    Fisherwomen’s Perception on the Constraints Hampering their Empowerment and Development: A Case Study of the Self Help Groups of Thoothukudi District, Tamil Nadu
    (Society of Fisheries Technologists (India)Cochin, 2016) Jayaraman, R; Infantina, J. Amali; Piyashi, Debroy
    Marine fisheries constitute a valuable source of food and employment, and a net contributor to the nation’s balance of payment. The fisherwomen have been facing several constraints of technical, financial, organizational and policy realms, which affects their social and economic empowerment. In this regard, around 40 fisherwomen from Self Help Groups (SHGs) of Tharuvaikulam fishing village in Thoothukudi district (Tamil Nadu) was selected randomly for data collection. The fisherwomen were asked to rank the constraints according to their perception of importance. Garrett Ranking Technique was used to analyze the constraints in order to find out the most significant factor which influences the respondent. This technique helps to precisely rank the preference of the respondents on different factors. Of the seven production constraints, high cost of inputs including finfish and shellfish was ranked foremost. Of the five financial constraints, lack of funds for starting and running the business activities was the major constraint. Among the five constraints that influenced cohesion of the SHGs, the respondents opined that lack of leadership and guidance affected the performance of the SHGs. Lack of marketing skills was the single most important marketing constraint. With regard to performance constraints, lesser profits brought down their performance. Further, lack of contact between producer and consumer was identified as the most important constraint, among six extension constraints, that affected market access. Among the seven entrepreneurship constraints, lack of lateral thinking and innovation denied them success in their business.
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    Performance Evaluation of Turtle Excluder Device off Dhamra in Bay of Bengal
    (Society of Fisheries Technologists(India), 2016) Prakash, R.R.; Boopendranath, M. R.; Vinod, M.
    Turtles are endangered and protected species under the Indian Wildlife Protection Act 1972. A number of non-target resources, such as sea turtles, are caught during trawling. This study reports the field trials conducted using TED-installed fish trawls in Odisha waters to evaluate the efficacy of TED. The incidence of sea turtles was one for every 15 hauls and the turtle excluder device (CIFT-TED) showed 100% exclusion for the sea turtle entering the trawl system. The exclusion rates were 2.5% for the total catch and 2.7% for the shrimp. Twenty eight species of finfish were encountered during the trials of which 17 were represented in the excluded portion of the catch.
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    Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method
    (Society of Fisheries Technologists (India)Cochin, 2016) Siddegowda, G.S; Bhaskar, N; Gopal, Shubha
    A sauce was produced by enzymatic and fermentative methods using the heads of freshwater fish rohu (Labeo rohita) with solar salt concentration of 25% (w/w). Commercial papain (3%, w/w) was used for enzymatic hydrolysis and stored at room temperature for 120 d. Pediococcus pentosaceus FSBP 4-40 (10%, v/w) with the cell concentration of aproximately 8 log cfu ml-1 and dextrose (7.5 %, w/ w) was used for fermentative production at 37°C for 120 d. Changes in yield, water activity (aw), total valatile base nitrogen (TVB-N), total soluble nitrogen (TSN), non protein nitrogen (NPN), titratable acidity (TA), degree of hydrolysis (DH) and fatty acid composition of both enzymatically and fermentativley produced rohu head sauce was observed. Bacteriological parameters such as total plate count, Escherichia coli, lactic acid bacteria, staphylococci, total halophile count and yeast and mold counts were determined at different time intervels . The result suggested that TSN, NPN, TA and DH significantly increased (p<0.05) in treated samples compared to control and P. pentosaceus FSBP4-40. However, aw, pH, moisture, fat, TVB-N, fatty acid concentration and L*, a*, b* values showed changes. The antioxidant properties like total antioxidant activity, 2,2‘-diphenyl-1-picrylhydrazyl (DPPH), super oxide anion scavanging activity and reducing potential of the lyophilized rohu head sauce samples were found to be sigificantly higher (p<0.05) in enzyme/bacteria treated samples than control. Bacterial counts after 120 days were significantly lower (p<0.05) in the fermentatively produced rohu head sauce than enzymatically prepared sauce.
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    Nutritional Profile and Heavy Metal Content of Cultured Milkfish (Chanos chanos)
    (Society of Fisheries Technologists(India), 2016) Murthy, L.N.; Padiyar, P.A.; Rao, B.M.; Asha, K.K.; Jesmi, D.; Girija, P.G.; Prasad, M.M.; Ravishankar, C.N.
    Nutritional profile of fresh cultured milkfish (Chanos chanos) revealed that the fish had good quantity of protein, amino acids and poly-unsaturated fatty acids. Essential amino acids formed 49.49% of the total amino acids of milkfish meat. Leucine (8%), lysine (7.3%), phenyl alanine (6.7%) and histidine (6.1%) were the predominant essential amino acids. Glutamic acid (18.2%) was the dominant nonessential amino acid. The fish was rich in unsaturated fatty acids (50.74%) of which mono unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) constituted 34.47 and 16.27%, respectively. The predominant MUFA, PUFA and saturated fatty acids were oleic acid C18:1 (26.1%), linoleic acid C18:2 (10.9%) and palmitic acid C16:0 (29.82%). Heavy metals such as zinc, copper, cadmium, cobalt, mercury and lead in different body organs of cultured milkfish were within the acceptable limit. The cultured milkfish can be considered as important fish for human nutrition.
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    Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
    (Society of Fisheries Technologists(India), 2016) Laly, S.J.; Venketeswarlu, G.
    Separate vegetable oils are preferred for frying fish in different parts of India. The oil can influence composition of lipid, quality and physical properties of fried fish. Five culinary oils such as sunflower, coconut, groundnut, palm and mustard oil were selected for frying Indian mackerel (Rastrelliger kanagurta) and changes in fatty acid composition, lipid oxidation indices, texture profile and colour were evaluated. A significant (p<0.05) influence of culinary oil type on fatty acid composition of fried mackerel was observed. Content of EPA and DHA were significantly decreased in all the deep fried samples. ω3/ω6 ratio was higher in the fish deep fried in coconut oil compared to other oils. The fish - derived EPA and DHA were detected in culinary oils after frying. Principal component analysis of fatty acids of culinary oils and deep fried samples clearly revealed the influence of oil on fatty acid profiles of fried fish. Hardness was highest sample fried in coconut oil. Variation in colour was also observed with respect to type of oil used.
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    Investigations on Aimed Midwater Trawling for Myctophids in the Arabian Sea
    (Society of Fisheries Technologists(India), 2016) Remesan, M.P.; Prajith, K.K.; Raj, F.D.; Joseph, R.; Boopendranath, M.R.
    Aimed midwater trawling for lantern fishes (Family: Myctophidae) was attempted in the Arabian Sea onboard FORV Sagar Sampada (LOA 72.5 m; 2,285 hp) at the depth range of 372 - 2230 m using a 45 m CIFT myctophid trawl and 49.5 m krill trawl. The vertical opening was between 16.1 and 18.9 m at a trawling speed of 1.8-2.2 kn for the krill trawl and 6.7-9.8 m at 2.3-2.8 kn trawling speed for the myctophid trawl. Total catch obtained during operations was 419.5 kg for a total fishing effort of 33 h 41 min; with an overall mean catch rate of 11.81kg h-1. Myctophid trawl contributed 96.0 kg with a mean CPUE of 8.06±4.17 kg h-1 and krill trawl contributed 323.5 kg with a mean CPUE of 14.76±5.06 kg h-1. The total catch comprised of about 40 species including myctophids (24.88%), other finfishes (46.01%), crustaceans (15.21%), jellyfish (13.52%) and cephalopods (0.4%). Myctophids consisted of11 species and it contributed only 25% of the catch. Finfishes belonging to order Stomiformes contributed about 41% of the total catch. Adjustment of the trawl net to the depth of the fish distribution is complex as myctophids migrate vertically in morning and evening at comparatively high speed. The low catch volume realized during the operations, indicate that trawl design and its operation need to be further optimized taking into account the migration behavior in the vicinity of trawl system.
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    Organochlorine Pesticides, Polychlorinated Biphenyls and Heavy Metals Residues in Myctophids off South West Coast of India
    (Society of Fisheries Technologists(India), 2016) Sankar, T.V.; Baby, L.; Anandan, R.
    Though myctophids are widely distributed in the Indian oceanic waters and contribute to a large proportion of the deep-sea fish biomass, the information regarding the presence of lipophilic chemical contaminants and heavy metals in these lipid-rich lantern fishes are relatively scanty. Analyses on the occurrence of heavy metals, organochlorine (OCPs) and polychlorobiphenyls (PCBs) in myctophids from Indian waters showed presence of organochlorine pesticides in Diaphus watasei, Diaphus luetkeni and Myctophum obtusirostre. The prominent pesticides detected in the fish tissue include endrin, dieldrin, heptachlor epoxide, α-BHC and heptachlor. Dieldrin and heptachlor epoxide were detected in M. obtusirostre while DDT isomers in D. luetkeni. The total PCB levels followed the order D. luetkeni> D. watasei>M. obtusirostre and 2, 2’, 3’, 4, 5 – pentachlorobiphenyl and 2, 3, 3’, 4’, 6- pentachlorobiphenyl. Trace metals (Fe, Zn, Cu and Mn) Composition is comparable with other fish species reported and followed the order D. luetkeni> M. obtusirostre> D. watasei. Results showed that POPs and heavy metal levels in myctophid species studied were much below the regulatory limits.