Peer Reviewed Journal Articles (National) (FP)

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Accelerated shelf life prediction models with correlated errors for bio-chemical and sensory responses of chill stored fish
(2018) Joshy, C.G.; Balakrishna, N.; Ninan, G.; Ravishankar, C.N.
The present study considered zero and first order reaction models with equi- and auto- correlated error structures for predicting the accelerated shelf life of chill stored fish. The parameters estimated using these models were used to compute Q- the accelerated shelf life prediction quotient. The models with auto- correlated errors were fitted to two real time data obtained from the storage study of Milk fish (chanos chanos) and Tilapia (Oreochromis mossambicus) at 0 -2 0C & 10-12 0C and found to be more efficient in predicting the quality attributes viz: TBA, TVBN, DS, TPC and EBC. The temperature behavior on the quality responses for two species of fish was examined as a case study by combining the effect of storage time and temperature using parametric zero and first order reactions models.
Adoption of CIFT fishing boat designs
(Society of fisheries Technologists (India), Cochin, 1987) Nair, A.K.K.; Kaul, P.N.; Kandoran, M.K.
Information about the adoption of CIFT fishing boat designs was collected from 54 boat building yards of the country. The majority of the boats were built as per CIFT designs. The types of wood used and the designs were dependent upon each other. Other variables studied did not show significant effects upon the type of adoption. The CIFT designs were modified at some yards and these details are discussed.
Amenability of euthynnus affinis to preparation of masmin- like products by a modified process
(Society of fisheries Technologists (India), Cochin, 1994) Nair, P.R.; Nair, T.S.U.; Joseph, K.G.
Euthynnus affinis has been processed to products resembling masmin and masmin flakes by cooking the dressed and brined fish under steam pressure followed by cooling, separation of the fillets (shredding for flakes) and alternate drying and smoking. The process yielded 4% more product than the traditional method. Preparation of masmin flakes can be achieved in 3 days compared to 10 days for masmin production. Both masmin and masmin flakes from E. affinis were graded very good palatable. The water soluble protein and non-protein nitrogen were higher in the product prepared by the modified process.
Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India
(Society of Fisheries Technologists (India), Cochin, 2018) Uchoi, D.; Hanjabam, M.D.; Kumar, A.; Kishore, P.; Panda, S.K.; Nayak, B.B.
Fermented fish products are very popular in North- East region of India because of its unique taste and flavour. Two popular products, puthi shidal and phasa shidal, from Tripura were analyzed for biogenic amines, toxic heavy metals and foodborne micro-organisms of public health significance viz., Salmonella, E. coli and Staphylococcus aureus. Biogenic amines were detected by HPLC with UV-VIS detector using gradient elution method. Highest concentration of histamine, cadaverine and putrescine were detected in puthi shidal collected from Nutanbazar with a value of 118.18±1.78 ppm, 380.26±2.15 ppm and 141.87±1.20 ppm respectively. Spermidine and spermine were detected to be in the range of 21.38±0.88 - 41.89±0.83 ppm and 47.99±0.65 - 124.50±0.87 ppm respectively which was comparatively at lower concentration. Arsenic (As), cadmium (Cd) mercury (Hg) and lead (Pb) were determined using ICP-OES. The concentrations of heavy metals detected were within maximum permissible limit. Arsenic concentration of 2.65±0.02 ppm was recorded as maximum level in puthi shidal from Gulbazar (West Tripura district). Shidal samples are found to be free from pathogen like Salmonella and E. coli. The study indicates that the fermented fish products are free from heavy metal contaminations. Pathogen free fermented fish products are safe to consume. The study further revealed the need for standard production method in order to achieve uniform sensory attributes in the products including the control on histamine formation.
ATPase and Lactate Dehydrogenase Activities in Frozen Stored Fish Muscle as Indices of Cold Storage Deterioration
(Wiley, 1992) Namboodiri, D.D.; Gopakumar, K.
The effect of prolonged cold storage on muscle adenosine triphosphatase(ATPase) and lactate dehydrogenase (LDH) activities was studied in a variety of fresh water and brackish water fish. Decreasein enzyme activity was observed in all samples stored frozen (- 20°C)over a period of 180 days. Highly significant negative correlation was observed between enzyme activity and frozen storage period with mullet,pearlspot, milk fish and tilapia. Significant linear correlations wereobserved between decrease in enzyme activities and other biochemical indices and sensory scores. The results indicated that loss of activities of ATPase and LDH in fish muscle was significantly related to earlychanges in quality of frozen stored fish.
Biogenic amines in seafood: a review
(2016) Biji, K.B.; Ravishankar, C.N.; Venkateswaralu, R.; Mohan, C.O.; Gopal, T.K.S.
The biogenic amines are low molecular weight organic bases present normally in the body with biological activity influencing important physiological functions. The physiological functions of these molecules are achieved by very low concentrations in the tissues. However, significantly high amounts of biogenic amines are produced during processing and storage of seafood as a result of microbial contamination and inadequate storage conditions.Microorganisms having decarboxylase enzyme activity convert amino acids to their respective biogenic amines. Biogenic amines in seafood have been implicated as a major causative agent of food borne illness, where intoxication results from the ingestion of foods containing higher amount of biogenic amines. Hence its identification, quantitation and awareness of this food borne toxin are important in relation to food safety and spoilage. The aim of this paper is to review the basic concepts of seafood quality and safety in relation to biogenic amines along with its control measures and future areas for research.
Biological treatment systems for fish processing wastewater - A review
(2017) Parvathy, U.; Rao, K.H.; Jeyakumari, A.; Zynudheen, A.A.
Processing of fish involves mainly the application of various preservation techniques for retaining a superior quality and enhancing shelf life. It also covers aspects like value-addition to produce a wide variety of products. But during these fish processing operations large quantity of effluents, which contain active microorganisms in various forms are being generated. Depending on the processing operation involved, the level of contamination varies. This high-strength wastewater from fish processing industry is of great concern world-wide and hence recently stringent liquid effluent policies are being adopted. A number of treatment strategies at different levels are applicable for reducing this risk, however biological treatment is one of the best options for fish processing wastewater, rich in organic matter. Biological treatment includes both aerobic and anaerobic processes. Aerobic processes such as activated sludge, lagoons, trickling filter and rotating biological contactor are suitable for organics removal. The anaerobic processes can also remove 80-90% organics and produce biogas. A combination of both anaerobic digestion and aerobic process is regarded as an effective approach to reduce the contaminants in fish processing wastewater.
Canning of edible oyster meat
(Society of Fisheries Technologists(India), 1984) Balachandran, K.K.; Vijayan, P.K.; Prabhu, P.V.
Results of experiments carried out on canning edible oyster (Crassostrea madrasensis ) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing.
Canning of lactarius
(Society of Fisheries Technologis(India), 1976) Balachandran, K.K.; Madhavan, P.
Canning of oil sardine (Sardinella longiceps)-natural pack
(Society of Fisheries Technologists(India), 1974) Nair, T.S.U.; Madhavan, P.; Balachandran, K.K.; Prabhu, P.V.
A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heat processing.
Canning of smoked dhoma (Sciaenid sp.)
(Society of Fisheries Technologists (India), 1978) Varma, G.P.R.; Venkataraman, R.
A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 5 C. The smoked fish after filling in cans is precooked at 0.35 kg/sq cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq cm steam pressure.
Canning of smoked sardine
(Society of Fisheries Technologists (India), Cochin, 1977) Nair, T.S.U.; Balachandran, K.K.; Madhavan, P.
A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.
Canning of squid.
(Society of fisheries Technologist(India), 1980) Varma, P.R.G.; Joseph, J.
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.9 kg/cm super(2) steam for 20 min gave an excellent canned product with good shelf-life.
Canning of tuna in oil
(Society of Fisheries Technologists (India), Cochin, 1971) Madhavan, P.; Balachandran, K.K.
This paper provides the experimental details of canning of tuna in oil. The species utilized in the experiments were the skipjack (Katsuwonus pelamis), yellowfin tuna (Neothunnus macropterus) and bigye tuna (Parathunnus obesus mebachi) ranging in weight from 2.5-82kg. this method worked out is applicable to all species of different size grades.
Cat fish egg pickle
(Society of Fisheries Technologists (India), 1986) Agarwal, A.
Pickle using the catfish egg relating with the studies on frozen storage characteristics of sole fish. It forms a good fishery all along the coast line through out the fishing season.Pickle using the catfish egg.
Changes in nitrogen fractions in the fillets of elasmobranchs during salting
(Society of Fisheries Technologists (India), 1992) Sankar, T.V.; Solanki, K.K.
This paper presents the results of the study on the changes in the nitrogen fractions during curing of shark and ray. The loss of moisture, non-protein nitrogen and soluble protein nitrogen upon curing in saturated brine at 27-30 degree C was rapid in the first 8 hr followed by a much slower decrease for both shark and ray fillets. These losses were proportional to the salt uptake.
Changes in the muscle of three Indian major carps during frozen storage
(Society of Fisheries Technologists (Indian), 1984) Chakrabarti, R.
Chunks of Labeo rohita, Cirrhinus mrigala and Catla catla wrapped in polythene film were stored at -8 to-10 degree C in the freezer cabinet of the refrigerator. It was found that L. rohita and C. mrigala were acceptable upto 33 days and C. catla to 35 days. Total volatile base nitrogen, free fatty acids and degree of sponginess of the samples showed increasing trend during frozen storage.
Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis
(Springer, 2016) Binsi, P.K.; Viji, P.; Panda, S.K.; Suseela Mathew; Zynudheen, A.A.; Ravishankar, C.N.
Protein hydrolysates were prepared from defatted engraved catfish roe using alcalase enzyme by a two-stage serial hydrolysis process. The soluble hydrolysate formed after first stage of hydrolysis was removed (RH-1) and fresh enzyme was added at the same concentration to achieve further hydrolysis (RH-2). Further, compositional, surface-active and antioxidant properties of both hydrolysates were compared. The SDS-PAGE profile showed two distinct bands for RH-1, whereas no bands were visible for RH-2. On the other hand, gel filtration chromatography of the hydrolysates indicated 3–4 distinct fractions. Both the hydrolysates showed similar foam forming abilities, however, RH-1 exhibited poor foam stability. Emulsion properties of RH-1 were superior to that of RH-2. The major fractions eluted through gel filtration column were screened for antioxidant properties. Higher DPPH radical scavenging and metal chelating properties were observed for RH-1 second fragment, whereas FRAP and Fe2+ reducing power was highest for second fragment of RH-2.
Characterization and profilling of protein hydrolysates from white and red meat of tuna (Euthynnus affinis)
(Society of Fisheries Technologists (India), Cochin, 2018) Parvathy, U.; Zynudheen, A.A.; Murthy, L.N.; Jeyakumari, A.; Visnuvinayagam, S.
Tuna is considered as one of the richest source of fish protein and concentrating these proteins in the form of hydrolysate finds application in a wide range of food ingredients and pharmaceutical products. Protein rich red meat from tuna has limited use compared to white meat and is usually processed into products with low market-value realisation. An effective alternative is the conversion of this red meat into high value protein hydrolysates. With a view to this aspect, in the present study a comparative assessment of hydrolysates derived from white and red meat of tuna (Euthynnus affinis) was carried out. Protein hydrolysate was prepared using 1% (w/w) papain with the hydrolysis time of 60 min under optimal hydrolytic conditions to obtain tuna white meat protein hydrolysate (TWPH) and tuna red meat protein hydrolysate (TRPH). The protein content in tuna red meat and white meat were 28.34 ± 1.63 and 26.34 ± 0.79%, respectively whereas protein recovery in their respective hydrolysates were about 36.87 and 42.14%. Evaluation of the functional properties of protein hydrolysates viz., solubility, oil absorption capacity (OAC), foaming properties and emulsifying properties revealed that except OAC and Emulsifying Activity Index, all properties were comparatively higher for TWPH. However antioxidant studies viz., DPPH radical scavenging activity, reducing power and metal chelating activity revealed higher potential for TRPH compared to TWPH. Further detailed studies are required with respect to the variations in these properties as intrinsic as well as extrinsic factors can have a major influence on the characteristics of the derived hydrolysates.
Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine
(2018) Parvathy, U.; Nizam, K.M.; Zynudheen, A.A.; Ninan, G.; Panda, S.K.; Ravishankar, C.N.
Effective utilization of the fishery waste to produce value-added products has emerged as a priority area for the global seafood industry development. Tuna (Euthynnus affinis) red meat proteins which are generally discarded as waste in canning industry was hydrolysed using papain enzyme (0.5% w/w), and applied as antioxidant in dressed sardine during ice storage. Tuna protein hydrolysate (TPH) comprised of about 89.9 ± 0.6% protein, 1.35 ± 0.15% moisture, 2.71 ± 0.06% fat and 4.03 ± 0.02% ash. A proportional increase in the degree of hydrolysis of tuna protein with time was observed from 14.96% at 15 minutes reaching 22.98% at 45 minutes of hydrolysis. DPPH scavenging activity and reducing power improved with hydrolysis and was found to be 56.82 ± 0.74 % for 2 mg/ml protein and 0.614 ± 0.009 for 10 mg/ml protein, respectively at 45 minutes of hydrolysis. Sardine samples got darkened with storage period as indicated by decreased L* values. Similarly a reduction in hardness value was observed in ice stored sardine samples, more prominent in control compared to treated samples. TBA studies indicated that dip treatment in 0.5% TPH solution significantly reduced (p < 0.05) the oxidation in ice stored dressed sardine compared to control revealing the application of protein hydrolysate as a natural antioxidant in foods.

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