FT Vol.59(4)

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    An Evaluation of the Suitability of Pangasius hypophthalmusfor Smoke-Drying: Assessment of its Nutritional Qualityand Safety
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) Praveen Kumar G; Amjad K. Balange; Martin Xavier K. A; Binaya Bhusan Nayak; SanathKumar H; Gudipati Venkateshwarlu
    A study was conducted to evaluate the suitabilityof Pangasius as a raw material for smoke drying. Inthe present study, smoke drying was done similarto the methods followed by traditional fishermenbut the experiments were conducted in controlledconditions in laboratory. Pangasius was hot smokedat 80°C for 3 hours, followed by mechanical dryingat 60°C. The prepared product was cooled andquality of the product was evaluated using proxi-mate composition, physicochemical parameters,benzopyrene content, microbial enumeration, analy-sis of fatty acids, analysis of amino acids andsensory evaluation. It was observed that themoisture content of smoked-dried Pangasius wasbelow 15%. A decrease in pH to 5.96 and an increasein Total Volatile Basic Nitrogen (TVBN) to 24.45 mgN/100g was observed in smoked-dried Pangasius.After smoke-drying, the Peroxide Value (PV),Thiobarbituric Acid Reactive Substances (TBARS)and Free Fatty Acids (FFA) has increased to 2.98 meqO2/kg fat, 1.35 mg MDA/kg fat and 1.29% oleic acidrespectively. Total Viable Count (TVC) andStaplylococcus spp. were within the acceptable limit.Saturated fatty acids increased during smoke dryingwith palmitic acid dominating others. Among aminoacids, glutamic acid, lysine and aspartic acid weredominant. The benzopyrene content of smoked-Fishery Technology 59 (2022) : 259 - 269dried Pangasius was observed to be 7 ppb. From theresults, it was observed that the quality parametersof smoked-dried Pangasius were within the limit ofacceptability with good sensory scores suggestingits acceptance. Hence, it was concluded that smoke-drying can be used as a method for preservingPangasius by controlling the benzopyrene concen-tration in smoke during processing
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    Detection of Multi-Drug Resistant Enterococcus Spp. in Farmed Pangasius Ponds Using Poultry Waste as Feed
    (Society of Fisheries Technologists (India),Cochin, 2022-10-31) K. M., Keerthana; K. G., Sneha; Robin Paul; Devika Pillai
    The alarming rise of multi-drug resistant (MDR)bacteria pathogenic to humans and animals poses amajor threat to the public health sector. Enterococciare a complex group of bacteria that causesnosocomial infections in humans. It has been widelyacknowledged that the environmental loading ofantibiotics from hospitals, livestock farms, aquacul-ture sector and sewage plants create a hot spot forthe emergence of antimicrobial resistance (AMR).The sediment, water and fish samples from Pangasiusculture ponds using raw and cooked poultry wasteas feed, and normal fish feed were screened for thepresence of MDR Enterococcus faecalis. AMR wasanalysed by Kirby-Bauer disc diffusion method.Among the 83 enterococci isolates, 65 % of theisolates were E. faecalis, all of which exhibited multi-drug resistant phenotypes. The isolates showedmaximum resistance to macrolide, tetracycline andlincosamide (100 %) class of antimicrobials. Thepresent study reflects the impact of erroneouspractices followed by certain farmers in spreadingAMR in aquaculture and environment and theoccurrence of MDR enterococci in aquaculturefarms is a matter of serious concern. Awarenessprogrammes among farmers, better regulations,regular surveillance and encouraging adoption ofbetter management practices can go a long way tolimit the spread of such MDR superbugs.
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    Development of Protein Powder and Noodles from Squilla- Improved Utilization of an Unconventional Fishery Resource
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) Viji P.; Jesmi Debbarma; Madhusudana Rao B; George Ninan
    Squilla belongs to stomatopod crustaceans, frequently caught as a non targeted species during shrimp trawling operations. In India, Squilla sp. doesn’t attract any commercial value and remain unutilized. In the present work, protein powder was prepared from squilla (SPP) by foam mat drying technique using guar gum as a foam stabilizer. The yield of SPP from fresh squilla was 13.4 %. The protein content of fresh squilla meat and dried squilla powder was 13.46 and 66 %, respectively. Solubility of SPP in water was 41 %, and its water binding capacity was 262.23 %. Also, suitability of squilla protein powder (2.5 and 5 %) as a flavoring and protein source in noodles was evaluated. The cooking time of noodles varied from 4.36 min for control noodle to 5.53 min in 5 % SPP added noodles. Water absorption index of control, 2.5 % SPP noodle and 5 % SPP noodle was 185.87 %, 241.96 % and 197.92 %, respectively. Cooking loss was more with 5 % SPP added noodles (4.64 %). L* value of noodles decreased with an increase in squilla protein powder. Cooked noodles with 2.5 % SPP showed higher sensory scores in terms of flavor. In brief, the study demonstrated a promising approach towards the improved utilization of squilla for developing value-added products.
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    Effect of Extrusion Processing Parameters on Physical and Nutritional Properties of Fish Based Snack- A Review
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) George, Cibia; C. N. Ravishankar
    Extrusion Technology is one of the extremely versatile applications in food manufacturing industries, which yields a wide range of products of variable texture, size, taste, shape, nutritional status and flavor. The technology offers novel food products with high nutritional value, improved digestibility, long shelf life and wide acceptance among consumers with minimum undesirable effects like browning, production of off-flavors and inactivation of vitamins and essential amino acids. Starch from staple crops like rice, wheat, maize, potato and cassava are the raw materials for extruded products that get gelatinized during extrusion so that digestibility and food value is enhanced, the texture gets improved and expansion is maximized to get better products. Furthermore, nutritional deficiency of extruded products can be compensated by fortification with protein. Plant proteins from seeds of kidney bean, soybean etc. are mixed with cereal flour to enhance the nutritional profile of the snacks. Similarly, fish proteins containing amino acids of high biological value often find high application in these extruded products. This review highlights the major ingredients used for production of extruded products and their properties. It also emphasizes the changes in physical and chemical properties of fish-based snacks during extrusion process. The influence of extrusion on product characteristics and nutritional status too was investigated.
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    Nutritional Composition of Breast and Claw Meat fromEconomically Important Crab Species from Brackish waterand Marine ecosystems
    (Society of Fisheries Technologists (India),Cochin, 2022-10-31) R., Anandan; Neha Omgy; Thazhakot Vasunambisan Sankar
    The proximate analysis of the meat from ediblecrabs of marine (Portunus pelagicus and Portunussanguinolentus) and brackish water (Scyllaserrata and Scylla olivacea) ecosystems indicated ap-preciable levels of protein, fat, carbohydrate, fibreand minerals in the fresh meat besides the essentialamino acids (Arg, Leu, Trp and Met) and polyun-saturated fatty acids (C22:6, C20:5 and C20:4). Highmyofibrillar protein (50-57 g/100g) and low stromaprotein (2 g/100g of total protein) make it anutritionally valuable food. Sodium, potassium,calcium and phosphorous were present at signifi-cant levels. Low toxic elements (arsenic, cadmium,lead) indicated the absence of food safety concerns.
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    Potential Effect of Different Stocking Density Levels on Growth Performance and Survival of Climbing Perch, Anabas testudineus (Bloch, 1792)
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) V. S. Yasmi; S. Shyama; Alphi Korath
    Anabas testudineus (Bloch, 1792), the climbing perch, popularly known as koi, is an obligate air breathing fish, inhabiting fresh and brackish waters of Southeast Asia. A study was conducted in 12 circular cement cisterns, each of 518-liter capacity, to evaluate the effects of stocking density on growth performance and survival of climbing perch (Anabas testudineus). Stocking density is one of the key variables influencing growth, survival and production levels of a fish species. Four different stocking densities of koi (treatments) were compared viz, 10 (T1), 20 (T2), 30 (T3) and 40 (T4) numbers/ 0.5 m3 volume of circular cistern. Each stocking density was studied in triplicate. Formulated pellet feed of 20% protein content was fed twice daily at 5 % of the body weight. Growth response and water quality parameters of fish were monitored at fortnightly intervals. The duration of the study was four months. On termination of the study, the final average weight in the four treatments were 73.34 g in T1, 57.13 in T2, 42.20 g in T3 and 23.86 g in T4. Growth in terms of average length (cm), length gain (cm), average weight (g), weight gain (g), average daily growth (% ADG), and specific growth rate (% SGR) was higher in the first treatment (T1) as compared to treatments, T2, T3 and T4. The higher SGR % of 3.01 was recorded in treatment T1 and the lowest of 2.05 in treatment T4. The best FCR of 1.83 was intreatment T1, while the poorest FCR of 5.98 was in treatment T4. The FCE % ranged from 54.61 in T1 to 16.70 in T4. Increasing the stocking density could result in a stress condition, linked to social interaction, which in turn, leads to reduced food intake, poor feed utilization and consequently poor growth. The results revealed that stocking density had a significant effect on growth performance of climbing perch. Lower stocking densities of koi, favored better growth and production.
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    Quality Characteristics of Salted Dried Fish from Selected Retail Markets in Kerala during Different Seasons
    (Society of Fisheries Technologists (India), Cochin, 2022-10-31) T. K. Anupama; S. J. Laly; T. V. Sankar; K. Ashok Kumar; S. K. Panda
    A study was conducted to evaluate the biochemicaland microbial quality of salted dried fishes availablein the retail markets in Kerala during differentseasons. Moisture content of salted dried fishes wasin the range of 5.27-43.7, 18.14 - 49.37 and 6.63-48.75 % for summer, monsoon and post monsoon,respectively. The study found that the moisturecontent of the fishes was above the acceptable limitsin all the seasons. A statistically significant differ-ence (p<0.05) was observed in moisture contentamong the seasons in all the fishes. The salt contentof the salted dried fishes was found below theacceptable levels in all the seasons. Microbiologicalquality varied between the seasons and quality wasfound better in summer followed by post monsoonand monsoon. Coagulase positive staphylococci wasfound in all the seasons and was above theacceptable limits of 2 log cfu/g. Yeast and moldcount was higher during monsoon season and mostof the dried fish’s average count was above therecommended limit (2.69 log cfu/g) of FSSR, 2011whereas during summer and post monsoon, thecount was within the limit. The study highlights theimportance of imposing stringent measures onhygienic and sanitary practices in post-harvesthandling, storage and marketing in order tosafeguard the health of consumers.
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    The Effect of Net Colour on the Catch Efficiency of Gillnets Operated in Vembanad Lake, Kerala, India
    (Society of Fisheries Technologists (India)Cochin, 2022-10-31) Salini Mohanan; Madhu V. R; Manoj Kumar B.
    Gillnets are commonly used in inland lakes due to their simplicity in construction and operation, efficiency, and low energy usage. The Vembanad lake is one of the most prominent lakes in Kerala, contributing significantly to the small-scale and artisanal fisheries, in which gillnets are the predominant gear. There have been studies on the effect of gillnet panel colour on the selective capture of fish species, primarily in the open ocean and rivers. Although a considerable number of studies exist on the species profile and fish catching methods in the lake, the efficiency of coloured webbing for gillnets is not available. The efficiency of coloured webbing for gillnets is not documented, which, if available, would be a crucial input for implementing gearbased technical measures for conservation in gillnets in the lake. In this regard, a study was conducted along Vembanad lake and the lower reaches of the Muvattupuzha river to compare the catch efficiency and species profile of transparent gillnets typically employed in the region with gillnets fabricated using blue and green coloured webbing. The results demonstrated a considerable increase in CPUE for green-coloured gillnets (708.9±12.8 grams per operation) compared to blue and transparent gillnets, which had CPUE values of 397.9±80.2 and 293.7±70.6 grams per operation, respectively. Significantly higher catches of Horabagrus brachysoma and Etroplus suratensis were obtained with the green-coloured gillnets than with the control (Transparent). Lengthwise data showed that green-coloured nets captured larger individuals of E. suratensis, but significant difference was not observed in other species. The number of E. suratensis captured in each gillnet contributed to the most dissimilarity in all comparisons, followed by Gerres sp. and H. brachysoma, according to similarities percentage analysis conducted to comprehend the species assemblage structure. This is the first report on the effect of gillnet colour on the catch efficiency of gillnets in Vembanad lake, and the results, which indicate species-specific differences in capture, will be one of the many inputs necessary for implementing gear-based technical measures in the gillnet fishery in the lake.