Peer Reviewed Journal Articles (National) (QAM)

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Adoption of recommended quality control practices by fish processing factories
(Society of FisheriesTechnologists (India), 1989) P.N., Kaul; H, Krishna Iyer; M.K., Kandoran
Responses to mailed questionnaires from 31 fish processing factories revealed that for 55 recommended practices in quality control, the percentage of adopters varied from 21.43 to 100. The adoption index was not correlated to any of 5 variables studied. The mean adoption index did not differ significantly between five other criteria related to fish processing. Rate of rejection or reprocessing at the factory itself was highly correlated with the amount of water used per tonne of processed material.
Antioxidative effect of pineapple peel extracts in refrigerated storage of Indian Mackerel
(Society of Fisheries Technologist(India), 2017) Uchoi, D.; Raju, C.V.; Lakshmisha, I.P.; Singh, R.R.; Elavarasan, K.
Assesment of quality of fish landed at the cochin fisheries harbour
(Society of FisheriesTechnologists (India), Cochin, 1984) Lakshmanan, P.T.; Mathen, C.; Varma, P.R.G; Iyer, T.S.G.
Assessment of quality of fish and shrimps landed at the Fish Harbour, Cochin was made over the period January, 1980 to December, 1982 . A total of 201 samples were analysed . Nearly 75% of the samples scored between 6-10 in a 10 point hedonic scale and the percentage unacceptability based on sensory assessment was 5.5% . In 10 .1 of the samples, total volatile nitrogen was >30 mg% and in 8 .3% of the samples trimethylamine- nitrogen was > 10 mg% . Both, the gr Torrymeter and Intellectron Fish Tester VI readings marked significant correlation with sensory scores and chemical indices; but failed to bear any significant correlation with bacterial counts . Of the total samples 66.7% had total plate count (TPC) >10 5 9 l and 8.5% were considered unacceptable based on TPC >5 x 10 5g- 1 ; 63.2% of the samples were free from Escherichia coli ; 26.4% had >20 E. coil g -1 and 20 .4% of the samples contained faecal streptococci >103 g-1 . Seven percent of the samples showed coagulase positive staphylococci >100g - 1 . Salmonella could not be detected in any of the samples examined. Crushed ice samples and the platform of the harbour had high bacterial loads .
Attitudinal model constructs towards alternate livelihood avocations among women in fisheries enterprises – a case study in Ernakulam District Kerala
(ICAR-Central Marine Fisheries Research Institute, Cochin, 2014) Hassan, F.; Jeeva, C.; Sangeetha, K.; Prathap, S.K.; Mathew, S.; Remya Babu, M.
Involvement of women in productive activities is a very important strategy for poverty alleviation in the society and for the overall empowerment of women. Presently, participation of women in fisheries related livelihood options is limited but there exists enormous potential for enhancing their participation. However, the attitude of women in self help groups (SHG) to initiate the entrepreneurial activity by investing their savings corpus or institutional finance utilising labour resources from among themselves is important. Location-specific and need-based training programmes for fisherwomen can enhance their level of awareness and technical know-how to start gainful employment ventures. These ventures can be taken up by fisherwomen SHGs taking advantage of participatory action to ensure earnings and sustainability. Micro-enterprises by women should not be seen only as a means for economic empowerment, but also can prove to be an important tool for social and political empowerment. In this context, a study was conducted in Moothakunnam Village in Vadakkekkara Panchayat of Ernakulam District, Kerala to assess the attitude of women SHG groups to take up entrepreneurial activities. It was found that women in groups were found to have a positive attitude towards establishing micro-enterprises to enhance their livelihood options by utilising leisure time and locally available resources
Bacterial aspects of quality of phosphate treated frozen prawns
(Society of Fisheries Technologis(India), 1973) Cyriac, M.
Bacterial contamination of mussels at Mahe Estuary, Malabar coast
(Society of Fisheries Technologists (India), 1992) Gore, P.S.; Raveendran, O.; Iyer, T.S.G.; Varma, P.R.G.; Sankaranarayanan, V.N.
Mussel samples from the mussel bed and near-by market, beach sand, sediment, and water from the Mahe Estuary, Kerala, India were analysed for bacterial quality. Indicator bacteria such as Escherichia coli and faecal streptococci were isolated from water, sediment and both mussel samples especially during monsoon and postmonsoon months. Pathogens like Salmonella and Vibrio cholerae non 01 were isolated from the mussel samples. The sewage and land drainage of the region contribute to the contamination of the environment.
Biochemical, microbial and sensory changes of Bombay duck (Harpodon nehereus) fish fingers during chilled storage
(Society of Fishery Technologists (India), 2017) Jeyakumari, A.; Murthy, L.N.; Visnuvinayagam, S.
Bombay duck (Harpodon nehereus) is one of the important fishery species along Gujarat and Maharashtra coasts. Due to a very high moisture content (90%), it is unsuitable to use either in fresh or in frozen form and almost entire catch is consumed in sundried form. This study is aimed to explore the possibilities of better utilization of this species by development of battered and breaded fish fingers. Fish fingers were prepared from Bombay duck fillet and their qualities were evaluated under chilled storage up to 21 days. Fish fingers had 52.43% moisture, 12.25% protein, 10.17% fat, 2.03% ash and 23.12% carbohydrate. Results showed increasing trend in pH, TVB-N, FFA, PV and TBA values (p<0.05) during storage. Microbiological analysis revealed that total plate count of fish fingers was within the acceptable limit (1.29 x 104 cfu g-1 on 21st day) throughout the storage period. Sensory evaluation showed decrease in overall acceptability of fish finger during chilled storage. Results indicate that fish fingers from Bombay duck can be stored for 15 days in 4°C without change in sensory quality.
Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice
(Society of Fishery Technologists (India), 2017) Murthy, L.N.; Padiyar, P.A.; Rao, B.M.; Asha, K.K.; Jesmi, D.; Phadke, G.G.; Prasad, M.M.; Ravishankar, C.N.
Icing and ice storage of fish is widely used for transportation and marketing of fish. This paper reports on the biochemical, sensory and textural quality changes in ice stored whole and gutted cultured milkfish (Chanos chanos). Moisture content decreased and fat content increased with storage period in whole fish but it was reverse in gutted fish during the ice storage. Biochemical quality parameters showed an increasing trend during iced storage but increase was greater in gutted fish compared to whole fish. Overall acceptability of whole and gutted milkfish decreased significantly over the storage (p<0.05). Textural quality showed deterioration with progressive storage period.
Biochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishing
(2017) Murthy, L.N.; Phadke, G.G.; Jeyakumari, A.; Parvathy, U.; Visnuvinayagam, S.
Careful handling of fish and shellfish onboard at the vessel is of prime importance in order to maintain the freshness. Use of slurry ice for onboard fish storage allows rapid heat transfer as well as reduces damage to the product by conventional ice. In the present investigation, the effect of onboard chilling with conventional ice and slurry ice on the quality of squid was evaluated. Samples stored at different time intervals (7th and 11th day) were collected and analyzed for their biochemical, textural and microbiological quality characteristics. Use of slurry ice, immediately after catch of squid reduced the formation of nitrogenous substances as well as the rate of pH increase during storage. Total volatile base nitrogen, tri methyl amine nitrogen and thio-barbituric acid values were within the acceptable limit
Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice
(Springer, 2015) Viji, P.; George Ninan; Lalitha, K.V.; Zynudheen, A.A.; Tanuja, S.; Binsi, P.K.; Srinivasagopal, T. K.
Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (p>0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice.
Blackening of canned prawn and its prevention
(Society of fisheries Technologists (India), Cochin, 1970) Nanakumaran, N.; Chaudhury, D.R.; Pillai, V.K.
The paper gives an account of the types of blackening associated with canned prawn in brine and their control . It was found that blackening caused by iron sulphide could be controlled by maintaining proper titratable acidity of fill brine in cans . The paper also elaborates on the factors responsible for or governing this critical titratable acidity. In regard to copper sulphide blackening, control was found to be difficult by maintaining the acidity or by additives such as EDTA when the copper content in the material went above the critical level .
Change in the quality of different varieties of fish during long distance transportation
(Society of Fisheries Technologis(India), 1986) Rao, C.C.P.; Unnithan, G.R.
Ciguatoxin-an emerging biological hazard among reef fishes of India
(Society of Fisheries Technologists (India), Cochin, 2018) Rajisha, R.; Kishore, P.; Panda, S.K.; Kumar, K.A.
Ciguatera Fish Poisoning (CFP) is an emerging food safety hazard which has been reported in southern peninsular India in recent times. Ciguateric fishes mostly associated with coral reef ecosystem are implicated in food poisoning outbreaks. USFDA guidance for fish and fishery products classifies CFP as “reasonably likely to occur” in fishes harvested from coral reef regions. Ciguatera Fish Poisoning has been reported from tropical or subtropical areas around the world between latitudes 35°N and 35°S, particularly in the Caribbean, Pacific and Indian Ocean and in the Flower Garden Banks area in the northern Gulf of Mexico. Action levels for CFP limits are now listed as 0.01 ppb for Pacific and 0.1 ppb for Caribbean ciguatoxin. CFP is considered as a natural toxin and USFDA has listed out 12 group of fishes under ciguatera hazard category. With recent EU import rejections of some of the seafood consignments originated from India, CFP has emerged as an important food safety concern. Although, no fatality has been reported so far, morbidity symptoms observed from cases of hospitalization is a definite concern to the export trade. This review deliberates on the significance of CFP, its distribution and hazard control measures.
Combined effect of lime (citrus aurantitolia) and drying on reducing bacteria of public health significance in edible oyster (crassostrea madrasensis)
(Springer, 2013) Hassan, F.; Geethalakshmi, V.; Jeeva, J.C.
Combined effect of lime and drying on bacteria of public health significance in edible oyster (crassostrea madrasensis) from Munambam coastal belt (Keral,India) were studied (without depuration). samples were examined for total plate count (TPC) , staphylococcus aureus (hygiene indicator), Total coliforms, faecal coliforms, Escherichia coli, (faecal indicator ) faecal streptococci (Faecal indicator ), salmonella, vibrio cholera and listeria monocytogenes. the fresh oyster meat though did not confirm to the specifications laid by national shelfish sanitation programme (NSSP), after treatment with lime with and without drying found to show significant reduction in counts and meet the required standards. prevalence of faecal indicators in the fresh sample indicated faecal pollution in the area. the isolation of potentially pathogenic bacteria. V. parahaemolyticus in fresh sample incats high risk of people consuming and handling oysters in raw and semi processed from and also it may lead to cross contamination . the present study indicates that treatment with natural organic product like lime and simple preservation technique , drying can effectively reduce the bacterial load . The study also revealed that TPC of water and soil collected from the site from where oysters were collected was less than from the meat.
Comparative evaluation of baseline cleanliness of food contact surfaces in fishery based microenterprise units by ATP-Bioluminescence and conventional microbiological methods
(2017) Hassan, F.; Nija, K.V.; Sankar, T.V.
The baseline cleanliness of food contact surfaces namely floor, working tables, workers’ hands, utensils and machinery of a fishery-based microenterprise were examined by traditional microbiological swab analysis method and ATP-bioluminescence method. The study showed that swab results, measured in relative light unit which is proportional to total recovered ATP, did not have significant correlation with standard method of microbiological swab in the adjacent sites of equal area. The study also examined the bactericidal efficiency of selected commercially available sanitisers and the effect of treatment was found to be significantly different from each other. Analysis of percentage reduction of bacterial load on food contact surfaces showed that commercially available stabilised hydrogen peroxide was more effective than sodium hypochlorite used in the food industries (p<0.05).
Comparative studies on quality changes of air blast and plate frozen mackerel (rastrelliger kanagurta) during frozen storage
(Society of Fisheries Technologists (India), Cochin, 2008) Lakshmisha, I.P.; Ravishankar, C.N.; Gopal, T.K.S.; Ninan, G.
Mackerel (Rastrelliger kanagurta Cuvier ) frozen in commercial plate and air blast freezers were studied to compare the quality changes during frozen storage (-l8°C), The frozen fish were sealed in polythene bags of food grade Linear Low Density Polyethylene (LLDPE), 120 gauge thick ccnfornling,tc IS: 9845 = 1981) then packed in S ply corrugated fiberboard carton and were analyzed for changes in quality during storage at -l8°C. The moisture and protein content in air blast frozen samples ere decreased (pO.OS} in PV of both the samples. TBA of air blast frozen samples showed an increasing trend (pO.OS). The TMA-N and TVB-N of both the samples showed an increasing trend but air blast frozen samples showed little higher values (p
Confirmation of ciguatoxin fish poisoning in red snapper, Lutjanus bohar (Forsskål, 1775) by mouse bioassay
(Society of Fishery Technologists (India), 2017) Rajisha, K.; Kishore, P.; Panda, S.K.; Ravishankar, C.N.; Kumar, K.A.
Control of melanosis and spoilage during chilled storage of pacific white shrimp (Penaeus vannamei) using sulphite alternatives
(2018) Viji, P.; Rao, B.M.; Jesmi, D.; Prasad, M.M.
Effect of various additives viz., sodium metabisuphite (SMS), combination of SMS, sodium citrate (SC) & ethylene diamine tetra acetic acid (EDTA); and pomegranate peel extract (PE) in controlling melanosis and quality deterioration in ice stored Penaeus vannamei was investigated. Shrimp was dip treated in: A) water without any additive (control), B) 1.25% SMS (w/v), C) 0.5% SMS, 0.5% SC and 200 ppm EDTA, D) 0.5% SC and 200 ppm EDTA and E) 0.5% PE for 5 min. The samples stored in ice were evaluated at 0, 12, 24, 36, 48 and 54 h for melanosis score, total volatile base nitrogen (TVB-N), pH and aerobic plate count (APC). Treatments E and D significantly delayed melanosis development compared to control (A) followed by B and C combination. At the end of 54 h, melanosis score reached 8; 5.5; 5; 4 and 5, respectively for A, B, C, D and E samples. The APC of E and D samples were relatively lower compared to other treatment and control samples. The APC at the end of 54 h of chilled storage was 2.2 x105; 1.23x105; 4.5x105; 2.3x104 and 2.2x104 cfu g-1, respectively for A, B, C, D and E samples. TVB-N and pH of PE treated samples remained lower compared to other samples. The results indicated that pomegranate peel extract and chemicals like sodium citrate and EDTA can be used in combination with sodium metabisulphite to control development of melanosis in farmed shrimps during chilled storage.
Control of mould growth and reddening in salted and dried mackerel
(1962) Rao, S. V. S.; Valsan, A. P.
Propionic acid at a concentration level of 4 per cent has been sug, gested as an effective chemical preservative for salt and dried mackerel. Mould growth and reddening can be brought under control even up to 62 weeks in the treated samples as against a normal shelf life of 15-20 weeks in the untreated controls, Results obtained from a detailed study of the propionic acid treatment have been discussed in the light of storage problems under tropical conditions.
A deodorant for use in fish processing establishments
(1973) Iyer, T.S.G.
The composition and mode of preparation of a deodorant for use in fish processing establishments are described. The deodorant has a mild disinfectant action also, The cost of production works out to Re 0.40 per litre.

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