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Bacteriological and toxicological quality of fish, fishery products and fishery environment in Andhra Pradesh
(Society of Fisheries Technologists (India), Cochin, 2005) Rao, B.M.; Prasad, M.M.; Chakrabarti, R.; Khasim, D.I.; Gupta, S.S.; Rao, C.C.P.
Monitoring the bacteriological quality with respect to microbial loads, faecal pollution, human bacterial pathogens, red halophilic bacteria and fungi and toxicological monitoring studies for the presence of histamine, heavy metals, pesticides and carcinogens in fish, fishery products and fishery environments ofAndhra Pradesh was carried out. Faecal Streptococci were detected in more than 80% of the samples. E. coli (20-60%), coagulase positive Staphylococci (15-70%) and Non 01 Vibrio cholerae ( 15-25%) were detected in some of the amples. Bacterial isolates from cultured fish did not show development of antibiotic resistance towards medically important antibiotics. Treatment of cured and sun-dried fish with sodium tri-polyphosphate controlled the growth of red halophilic bacteria. Aspergillus flavus, Aspergillus niger, Pencillium sp., and Mucor sp. were the dominant fungi isolated from salted and dried fish samples collected from Visakhapatnam coast. Fresh marine fishes from local markets had 2.4 mg to 8.4 mg of histamine per 1 OOg muscle. There was no noticeable change in histamine formation in 24 hour iced fish. Fish from inshore waters of Visakhapatnam where the water is exposed to oil pollution showed presence of naphthalene, acenaphthalene, phenanthrene and anthracene compounds. The level of benzopyrene in smoked edible flesh portions of shrimp was much lower than in smoked whole shrimp. Accumulation of Pb, Cd, Cu and Zn in most fishes was in the order liver > intestines > skin > muscle. Total Hg in the meat of shrimp being exported was very negligible and within tolerable limit.
Biochemical changes during chilled storage of Macrobrachium rosenbergii (De Man 1879) and evaluation of freshness
(2003) Ninan, G.; Bindu, J.; Ashok Kumar, K.; Joseph, J.
Chilled storage characteristics of farmed Macrobrachium rosenbergii are discussed. Fresh whole samples could be kept in iced storage in acceptible condition for a period of 12 days. The prime quality of the prawns was retained for a period of 6 days. TVBN values showed an increase from 11.2 mg % to 28mg % by12 days of iced storage. The bacterial load was is the order 104 to 106 cfu g-1 throughout the chilled storage. Sensory evaluation of the whole prawns and cooked meat was also carried out. Nucleotide degradation in chilled storage was studied. Hypoxanthine levels increased significantly after six days of iced storage. The utility of K value as an indicator of freshness in the chilled storage of M. rosenbergii was also investigated.
Biogenic amines in seafood
(Society of Fisheries Technologists (India), 2002) Mathew, P.T.
Biogenic amines are aliphatic or hetrocylic organic bases of low molecular weight formed in foods by the bacterial decarboxylation of three amino acids. Important biogenic amines found in fish are histamine,purtrescine, cadaverine,tyramine, spermine and spermidine. Biogenic amines are generally either psychoactive or vascoactive. Their presence in fish usually does not represent any hazard to individuals unless large amounts are ingested or the natural mechanism for catabolism of one of the amines is inhibited.Histamine is mainly formed in certain fish species like mackerel, herring, tuna, sardines and anchovies. At the borderline of organloleptic acceptability,the histamine content of raw mackerel varied from 1-6 mg. 100g and raw herring from 5-10 mg.100g.Incidents of histamine poisoning after eating fish are mainly due to poor quality of the raw material or poor processing. The presence of histamine is considered to be a quality indicator or spoilage indicator, because it occurs in negligible amount in fresh fish and increases upon spoilage. It is heat stable and non-volatile. HPLC, TLC and spectrophotometric methods are used for the determination of biogenic amines especially histamine. Quality criteria with respect to the presence of histamine and other biogenic amines in fishery products are necessary from a toxicological point of view as well as from technological point of view. In this paper , the mechanism of formation of biogenic amines, their significance in seafood, different methods of estimation and permitted levels are presented.
Characteristics of meal and oil prepared from marine fishes
(Society of Fisheries Technologists (India), 2010) Thankappan, T.K.
Fish meal is a highly concentrated nutritious feed supplement consisting of proteins, minerals, vitamins of B group and other vitamins. It is prepared by cooking, pressing, drying and grinding the skeletal remains along with the adhering proteinaceous tissues of fish from filleting or canning operations. Traditional fish meal production in India is from the sun dried fish collected from various drying centers' all along the coast. Fish meal has high protein content which enables its use as an additive in animal feed. The Ministry of Food and Agriculture has, as early as in 1959, laid down specifications of fish meal. Later, the Indian Standard specifications for fish meal as livestock feed IS: 4307-1983 was introduced (BIS, 1983). The yield of oil depends on the raw material used and process employed. Fish oil contains essential omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Windsor (2001) reviewed the manufacture, storage, composition and use of fish meal and oil.
Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish
(Department of Ocean Development , New Delhi, 1996) Muraleedharan, V.; Perigreen, P.A.; Gopakumar, K.
The mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest region of the Indian EEZ were examined chemically and by taste panel studies. S. tumbil gave maximum mince yield. Cooked mince of Johnius sp. scored maximum for overall acceptability.
Coated fish products for export and domestic markets
(Society of Fisheries Technologists(India),Cochin, 2003) Joseph, A.C.
Man's quest for newer taste in foods knows no bounds. This has led to the development of a wide variety of coated food products, which have now become a part of culinary tradition. These foods include meat, poultry, vegetable, fruit and fish products that are covered with batter and breadings before cooking.The first commercially successful coated product was 'fish finger'. Later several other fish and fishery products became popular particularly with the advent of fast food trade. Battered and breaded fish products offer a convenience food valued widely by the consumer. Batters and breadings serve many functions as food coatings. But as far as fish-processing industry is concerned the most important function or advantage of coating is 'value addition' by increasing the bulk of the substrate and thus reducing the cost element of the finished product.
Development of low cost processing technology for fishes and shell fishes
(Central Marine Fisheries Research Institute, Cochin, India, 1981) Prabhu, P V; Balachandran, K K
Development of ready to eat tuna sausage in synthetic casings
(Society of Fisheries Technologists (India), Cochin, 2010) Gopal, T.K.S.; Basheer, S.; Yathavamoorthi, R.; Bindu, J.; Mohan, C.O.; Ravishankar, C.N.
Development of ready-to-serve yellowfin tuna and vegetable in tin-free steel cans
(Society of Fisheries Technologists (India), 2010) Ravishankar, C.N.; Mohan, C.O.; Vijayan, P.K.; Gopal, T.K.S.
The increasing working woman population all over the World has resulted in the increasing demand for the ready to eat products. This is clearly reflected in the flooding of various ready to eat food products in the food market. Among the various food products, ready to eat fishery products assumes a greater importance due to their potential health benefits. Among the various fish species, the consumption, tunas have attracted great attention than any other forms of fishes due to their high global economic value and their prevalence in international trade for canning and sashimi.
Development of tuna incorporated ready to cook noodles
(Society of Fisheries Technologists (India), 2010) Kamalakanth, C.K.; Varkey, J.; Joseph, G.; Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.
In India, fisheries have always been playing a pivotal role in food and nutritional security of people especially in rural areas. It has significantly contributed towards the improvement of the nutritional status of the populations, since fish has proved as an ideal health food, which is within the reach of the common man. Demand for fish and fish related products are increasing day by day in India and reduction in post harvest losses can make a major contribution to satisfying this demand. Efficient utilisation of aquatic products demands proper processing and distribution. Tuna are among the largest and commercially important species of marine fishes. Tuna is an excellent source of protein, omega 3 fatty acid, niacin, selenium and vitamin B12. Because of its high nutritional properties, it can be used to develop value added products. In the present study, an attempt was made to develop tuna noodles using yellowfin tuna (Thunnus albacares) by using extrusion technology.
Developments in fish processing Technology
(Society of Fisheries Technologists (India), 2010) Gopal, T.K.S.
The growth rate of Indian marine products industry has been showing an upward trend in recent years in terms of quantity, while it has not been so encouraging in terms of unit value realisation. This is due to the failure of the industry to diversify its products and markets in tune with the changing market trends. The industry still remains mainly shrimp oriented because it is more lucrative. Even though the export of fish is high, the value realisation is less compared to shrimp. India exports mainly whole fish and shellfish, which is processed into several high value products in the importing countries and are re-exported at a very high price. It is noticed that the catches from the capture fisheries are on the decline. Hence it is necessary to conserve the harvested catch judiciously and to increase the production through culture to meet the growing demand for fish. Value addition and introduction of new types of products from low cost fishes is the only solution to the problem. Present market trends reflect a rapidly growing demand for ready to cook and ready to serve convenience products. Value addition can increase considerably the unit value of fish products and, hence, it is necessary to adopt modern technologies in processing of value added fish products and ensure food safety by adopting HACCP and ISO 9000 series. The increased demand for fish has prompted the development of many new preservation techniques which can be adopted by the fish processing industry without sacrificing safety, quality, shelf life and consumer satisfaction. The recent developments in handling, product development, packaging, preservation and storage of fish and fish based products are briefly reviewed in the following sections.
DIGESTIBILITY AND HYPOCHOLESTEROLEMIC EFFECT OF CHITIN AND CHITOSAN IN ALBINO RATS
(Food and Agriculture Organization, 1995) Mathew, P.T.; Nair, K.G.R.; Madhavan, P.
Chitin and chitosan prepared from prawn head and shell waste were incorporated in the diets of albino rats (Wistar strain) in 0.5 % and 1.0% levels and fed for a period of 13 weeks. At the end of the experimental feeding the cholesterol contents in the internal organs and serum were decreased in the chitin and chitosan fed animals compared to the control. The hypocholesterolernic effect was more significant in the serum than in the internal organs. This effect was more pronounced with chitosan than chitin.
Effect of blanching on the physical and sensory properties of freezedried Indian white shrimp
(Society of Fisheries Technologists (India), 2010) Ninan, G.; Zynudheen, A.A.; Joseph, J.; Mathew, P.T.; Geethalakshmi, V.
With changes in life styles, consumer perception of processed foe is also changing. As a consequence there is an increasing demand ft convenient, nutritious and safe foods all over the world. Value addition I an important term for the modern food business. It forms the most sougl after technique in the food processing sector, in general, and fisheric sector, in particular. Freeze-dried items, particularly fish products form th high-end value added products which cater mostly the affluent class consumers as these items have a high unit value.
Effect of vaccum packaging on frozen storage of seer fish chunks
(Society of Fisheries Technologists(India),Cochin, 2003) Nair, P.R.; Antony, K.P.; Ravishankar, C.N.; Nambiar, Y.N.; Gopal, T.K.S.
This paper gives the changes in vacuum-packed seer fish (Scomberomorus guttatus) chunks during frozen storage. Frozen seer fish chunks were packed in pouches made of 12 micro polyester laminated with ISO gauge LOPE to study the effect of vacuum packaging in comparison with air packed samples. All these samples were stored at -20°C and were subjected to biochemical, microbiological and sensory evaluation at regular intervals. The shelf life of vacuum packed seer fish chunks was 12 months, whereas air packed samples were acceptable for a period of 10 months only.
Emerging trends in the application of chitin and chitosan
(Society of Fisheries Technologists(India),Cochin, 1998) Mathew, P.T.; Nair, K.G.R.; Madhavan, P.
Chitin and derivatives have applications in clarification and purification, chromatography, paper, textiles, food and nutrition, photography, medicine, pharmaceuticals, cosmetics, agriculture, enzyme immobilisation, fibres, films, membranes etc. Chitosan is a biodegradable cationic polyelectrolyte which can be used as haemostatic agent, wound dressing, membrane for dialysis, anticholesterolemic dietary supplement and in controlled delivery of drugs. It is a lipid binding food additive. Oral administration of chitosan leads to partial hydrolysis and generation of D glucosamine. A review of the emerging trends in the applications is made in this paper.
Fish curry in retort pouch
(Society of Fisheries Technologists(India),Cochin, 1998) Vijayan, P.K.; Gopal, T.K.S.; Balachandran, K.K.; Madhavan, P.
Flexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation for 24 months. Fish curry was processed using seer fish (Scomberomorus guttatus) in retort pouch of three layer configuration with plain polyester/aluminium foil/cast polypropylene. 210-220 g curry was filled in 17 x 15.5 cm size pouch, exhausted by steam injection for 5 min, heat sealed and heat processed at 121 degree C for 32 min giving F sub( degree ) 11.5. The curry remained sterile throughout the storage period at ambient temperature (25-30 degree C) and retained acceptable sensory characteristics.
Fishery management practises of the major reservoirs in madhya pradesh
(Society of Fisheries Technologists(India),Cochin, 2002) Ninan, G.
Madhya Pradesh is a state richly endowed with inland water resources. Impoundments in this state, both natural and artificial, form an important source of freshwater fish production. The major reservoirs of Madhya Pradesh have different fishery management practices that are unique in nature. Five major reservoirs in the state viz . Gandhisagar, Bargi, Tawa, Barna and Halali were studied to compare the efficacy of the management measures followed. In the present scenario, ownership of these water bodies by the apex federations of primary fishermen cooperatives seems to be the best option for their management and sustainable exploitation.
Fungal problems in dried fish
(Society of Fisheries Technologists(India),Cochin, 2000) Varma, P.R.G.
Among the methods of preservation of fish, salting and drying is the cheapest. So this method is used by the common fishermen to preserve fish. I a hot and damp climate as seen in India, dried fish spoil very quickly. The main types of spoilage of dried fish are chemical, bacteriological and fungal.
Heat penetration in fish curry in retort pouches
(Society of Fisheries Technologists(India),Cochin, 1998) Gopal, T.K.S.; Vijayan, P.K.; Balachandran, K.K.; Madhavan, P.
Mackerel in curry packed in retort pouch was heat-processed in an over pressure autoclave. 210-220 g curry was packed in each pouch (15.5 x 17 cm) fitted with a thermocouple.Time temperature data were collected during heat processing using a data recorder cum Fo
Histamine in dried fish
(Society of Fisheries Technologists(India),Cochin, 2003) Vijayan, P.K.; Surendran, P.K.; Joseph, J.
Development of toxic levels of histamine in fish and fish products is due to gross abuse of the raw material i n the pre-processing stage. Pre-processing activities with little or no ice, undue delay before processing, unhygienic handling etc lead to rapid spoilage and accumulation of high levels of histamine and volatile bases at tropical ambient temperature. Dried fish samples from jew fish, silver belly, ribbon fish and anchovy contained insignificant levels of histamine while those from mackerel, anchovy, smoked and dried tuna ( masmin ), and flying fish contained high amounts of histamine. Two samples of mackerel contained histamine 33.45 and 36.21 mg.100g•1 each, dried prawn 40.25 mg.100g•1, and masmin 73.39 mg.100g•1fish. Histamine content of dried flying fish sample was I89.86 mg.100g•1.

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