2022

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    A Comprehensive Account of Fishing Crafts and Gears of River Tapti, India
    (ICAR-Central Institute of Fisheries Technology, Cochin, India, 2022-08-02) S. P. Kamble; Dibakar Bhakta; W. A. Meetei; Vaisakh G.; J. K. Solanki; S. K. Koushlesh; T. N. Chanu; B. K. Behera; V. R. Suresh; S. Samanta; B. K. Das
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    A Study on the Influence of Bulbous bow on the Resistance of Fishing Vessel Hull form Using CFD Analysis
    (Society of Fisheries Technologists (India), 2022-05-05) M. V. Baiju; Vipinkumar; Dhijudas P. H; K. Sivaprasad; Leela Edwin
    Bulbous bow forms have a significant effect on the ship resistance components and are today an integral part of many ship designs. The hydrodynamic effect of the bulbous bow is based on the change of flow distribution around the bow, creating waves that interfere with the waves created by the hull, improving the flow around the bow. A properly designed bulb affects nearly all the hydrodynamic properties of the ship. The advancements in structural hydrodynamics is limited in Indian fishing industry and mechanised fishing vessels are not fitted with bulbous bows. This study illustrates the influence of bulbous bow on the resistance of fishing vessels. Computational Fluid Dynamics (CFD) analysis was used for optimisation of ship hull forms, full-scale predictions, and to appraise physical effects of bulbous bow. Geometrical 3D modelling of three reference hull forms namely conventional hull form, hull form with oval type bulbous bow and hull form with Nabla type bulbous bow created using Maxsurf software was chosen to perform test cases to evaluate the influence. Experimental data of three reference hull forms were collected for validation with results of CFD software. The CFD numerical setup stages were illustrated to estimate resistance components such as viscous resistance and wave making resistance. The mesh independency study of hull models were created with results of previous numerical studies. The comparison between the reference hull models and bulbous bow models show the amount of reduction in wave making resistance due to fitting of bulbous bow. The Nabla type hull form gave eduction in drag compared to the conventional hull form.
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    Aflatoxins and their Repercussions in Aquaculture: A Review
    (Society of Fisheries Technologists (India), 2022-05-05) Deepa Bhatt; Abhed Pandey
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    Alterations in the Growth and Haematological Response of Catla catla (Hamilton, 1822) Exposed to Different Salinities
    (Society of Fisheries Technologists (India), 2022-05-05) Mohana Swapna Narra; T. V. Ramana; A. Balasubramanian; T. Neeraja; R. S. Sravani; M. Rajani
    Investigation was carried out to study the effect of different salinities (3, 6, 9 ppt and control (0 ppt) on growth and haematological parameters of Catla catla juveniles having length and weight of 12.6±0.13cm and 18.26±0.07g respectively for about 30 days. The study revealed zero salinity (control) encouraged high growth (19.72±1.04 g), Specific Growth Rate (SGR) (0.52±0.13) and Protein Efficiency Ratio (PER) (3.08±0.26) at control than higher salinities. However, Food Conversion Ratio (FCR) was high at 9 ppt (7.30±2.04) and low at control (1.36±0.15). High leukocyte count was observed at 9 ppt (43.02±1.09) compared to control (36.87±0.50) whereas erythrocyte (2.29±0.19), haemoglobin (10.60±0.44) and haematocrit (31.53±1.12) were higher at control than at 9 ppt. Mean Corpuscular Volume (MCV) showed high at 3 ppt (141.14±09.98) while it was low at 9 ppt (131.79±13.46). Nevertheless, Mean Corpuscular Haemoglobin Concentration (MCHC) was high at zero salinity (33.64±1.17) and low at 9 ppt (28.34±1.050). Study inferred that alterations in the growth and haematological parameters occurred at higher salinities compared to lower salinity levels.
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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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    Assessing the Safety of Fish Retail Shops and Associated Environment for Antimicrobial Resistant Non–Typhoidal Salmonella
    (ICAR-Central Institute of Fisheries Technology, Cochin, India, 2022-08-02) S. Parveen; Maansi; A. K. Upadhya; R. Huozha
    Non-typhoidal salmonellosis stands among the major foodborne illnesses. Outbreaks from contaminated fishes have been witnessed worldwide. A cross-sectional study was performed. A total of 368 samples (fish and associated environmental samples) were collected to assess the presence of non– typhoidal Salmonella in fishes and associated environment of 22 retail fish meat shops. The overall occurrence of the organisms was found to be 4.35% (16/368) with highest in fish rinsing water (18.18%, 4/22) followed by knife swabs (11.11%, 3/27), chopping board swabs (8.33%, 2/24), meat swabs (6.52%, 3/46), floor swabs (4.54%, 1/22), gill and intestine swabs (4.34%, 1/23), fish holding water (2.43%, 1/41). S.Typhimurium (87.5%, 14/16) was found as the prevalent serovar. Major virulence genes harboured were sipA gene (87.5%) followed by stn (75%), sopB (68.75%), sopE1 (56.25%) mgtC (43.75%) and spvC and gipA (12.5%) genes each. The isolates were highly resistant against Tetracycline and Ampicillin (93.75%, 15/16) followed by Nalidixic acid (50%), Ciprofloxacin (37.5%) Ofloxacin, Cefotaxime and Sulfisoxazole (25%) each, Chloramphenicol (12.5%) and Streptomycin (6.25%). Ten Salmonella (62.5%) isolates were multi drug resistant (MDR). The most commonly occurring resistance genes were gyrA (92.30%, 12/13), blaTEM (53.33%, 8/ 15), aadA1 and strA (50%, 2/4), sul1 (30.76%, 4/13) while tetA was not found in any of the isolates. Resistance to critically important fluoroquinolones and highly important Cephalosporin and Tetracy-cline antibiotics detected in Salmonella isolates is a serious threat to public health.
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    Comparative Changes in the Quality of Pickles Preparedfrom Pacific White Shrimps (Litopenaeus vannamei) grownin Inland Saline Water and in Brackish Water duringStorage
    (Society of Fisheries Technologists (India), 2022-05-05) D. M. Affarin Tinku; Binaya Bhusan Nayak; K. A. Martin Xavier; V. Hari Krishna; Gopal Krishna; Amjad Khansaheb Balange
    Rearing of Pacific white shrimp (Litopenaeus vannamei) in inland saline water, the non- natural environment and compromised or stressed condition, may affect the meat quality and flavour of the shrimp. In this study, an attempt has been made to develop shrimp pickles from inland saline water reared vannamei (ISRV) and compare its quality with that from brackish water reared vannamei (BWRV) at room temperature for 5 months. The pickles prepared from ISRV had tantamount protein (31.05% w/w), high fat (10.23% w/w) and low ash (6.79% w/w) content as compared with BWRV pickles, which had protein, fat and ash content as 29.55%, 9.32% and 7.74% respectively. No significant difference was observed in the sensory scores of the pickles. Trimethylamine, total volatile base nitrogen and total viable bacterial count were significantly increasing during storage, however, remained within the acceptable limits. The lipid oxidation and hydrolysis parameters like peroxide value and free fatty acid content increased during storage. It could be concluded that overall quality and shelf life of shrimp pickles prepared from ISRV was comparable with BWRV and there was no significant effect observed under storage conditions.
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    Comparison of the Single Agar and Double Agar layer methods for Enumeration of Bacteriophages
    (Society of Fisheries Technologists (India), 2022-02-02) B. Manikantha; R. Karthika; V. Murugadas; S. Visnuvinayagam; B. Madhusudana Rao
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    Designs of Typical Small-Scale Fishing Vessels and Gears in Nagapattinam-Kanyakumari Coast of Tamil Nadu, India
    (Society of Fisheries Technologists (India), 2022-08-02) Kumarakannan Asokan; Paras Nath Jha; Leela Edwin; Manoj kumar B; Amrutha R Krishnan; Mathew Sebastian
    The current study was carried out to documentdifferent designs of small-scale fishing vessels andgears from selected centers of Nagapattinam toKanyakumari districts, along the coast of TamilNadu. Personal interviews and direct observationwere used to gather primary data. The two majorgroups, wooden and FRP fishing vessels weresegregated, out of which 12 types were sub-groupedfor design documentation. Based on the type, areaand method of operation, small-scale fishing gearswere grouped as gillnets, hook and lines, and trawlnets. In total, 12 types of fishing vessels and 9different types of fishing gears were recorded.Design parameter of each fishing vessel and gearwas recorded and technological development insmall-scale fisheries was observed. The outcome ofthe study is a comprehensive database of selectedsmall-scale fishing systems, which can be the sourceof primary input for researchers, governmentagencies, and other stakeholders to formulateguidelines and policies.
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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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    Economics of Cage Culture of Fish in Karnataka
    (ICAR-Central Institute of Fisheries Technology, Cochin, India, 2022-08-02) Kiran Kumar R. Patil; B. Chinnappa; K. C. Shashidhara; H. S. Sowmya
    Cage culture has emerged as a suitable alternative to fishermen to sustain their livelihood. Cage culture is extensively practiced in Karnataka. The present study aimed at assessment of economics of cage culture in Udupi district of Karnataka. Cage culturing of sea bass and red snapper in two small cages (2S), one small and one large cage (S+L) and two small and one large cage (2S+L) was observed in the study area. The capital investment was highest in case of 2S+L at Rs. 1,34,380. The total cost incurred on production of sea bass and red snapper came to Rs. 4,38,885 and Rs. 8,11,939.20 in case of S+L and 2S+L, respectively. Fishermen following 2S+L was found to be economically successful in terms of net returns (Rs. 233.37/kg and Rs. 122.94/ kg) compared to S+L (Rs. 226.45/kg and Rs. 78.14/ kg) in cage culture of sea bass and red snapper due to the operation of scale economies. The cage system 2S+L was found economically viable but was fraught with constraints in operational and financial management.
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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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    Effect of Frozen Storage on Physical and Chemical Quality Changes in White Leg Litopenaeus vannamei, Beheaded at Various Stages of Rigor
    (Society of Fisheries Technologists (India), 2022-08-02) Tariq Hussain Bhat; Mithilesh Kumar Chouksey; Amjad Khansaheb Balange; Binaya Bhusan Nayak
    In this study effect of severing skeletal muscle by beheading at different stages of rigor on the quality of pacific white shrimp Litopenaeus vannamei during frozen storage for a period of six months was investigated by physical, chemical and sensory evaluation. Moisture content, NPN and Sarcoplasmic protein showed a decreasing trend, whereastotalprotein content increased in all the treatments during frozen storage. pH value showed anincreasing  trend during the storage study in all the treatments.  TMA-N, TVB-N, Peroxide value and Thiobarbituric acid value also increased  in all the treatments during the storage study, however all the values were well within the acceptable limit.There was a significant decrease in the hardness, cohesiveness, springiness and chewiness in all the treatments during the storage. The final lower value of hardness was recorded in T3 indicating that serving of skeletal muscle in pre-rigor stage resulted in the better textural properties. The initial highest L* value was found in T2 followed by T1 and T3. Values of a* and b* showed a decreasing trends during the storage study indicating greener and blue colouration. Colour parameters showed significant differences (p<0.05) as storage progressed. Sensory score showed a decreasing trend with the storage reaching to the final value of as low as 6.38. However the shrimp were still acceptable after six months of frozen storage. There was not a significant difference among different treatments indicating that severing of skeletal muscle in different stages of rigor does not affect the quality of the shrimp.
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    Effect of Trap Funnel angle on Fish Capture Efficiency
    (Society of Fisheries Technologists (India), 2022-02-02) K. K. Prajith; V. R. Madhu
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    Effects of supplementation of shrimp head meal, chitin, chitosan and chitosan oligosaccharide in feed on the growth performance and survival in early post larval stages of Penaeus monodon (Fabricius 1798)
    (Society of Fisheries Technologists (India), 2022-05-05) Ancy Ashraf; S. Sabu; Albin Sunny; S. Nayanthara; M. Harikrishnan
    Supplementation of shrimp shell by-products (shrimp head meal and chitin) and chitin derivatives (chitosan and chitosan oligosaccharide) in shrimp feed on feed characteristics, growth, survival and whole body composition of early post larvae of giant tiger prawns (Penaeus monodon Fabricius, 1798) was investigated. Five iso-nitrogenous diets were formulated with feed supplements viz., control (diet 1), shrimp head meal (SHM) at 6% (diet 2), chitin 5% (diet 3); chitosan 0.2% (diet 4) and chitosan oligosaccharide (COS) 0.2% (diet 5). Physical properties and proximate composition of the prepared feeds were compared. The experimental feeding trial was carried out for 30 days on early stages of post larvae of P. monodon. Growth performance and survival (%) were determined on 15th and 30th days of growth trial. Whereas, wholebody composition of P. monodon was determined at the end of the experiment. Physical properties of experimental feeds showed significant difference (p<0.05) in expansion ratio and water stability. Whereas, bulk density did not differ significantly. Higher body protein and survival rate were obtained for post larvae fed with diet 2, however, better growth performance was recorded for diet 4 (p<0.05). Significantly improved average weight gain (AWG), specific growth rate (SGR), feed conversion ratio (FCR), feed efficiency (FE), and protein efficiency ratio (PER) values were obtained for diet 4 on the 15th and 30th days respectively (p<0.05). Shrimp supplemented with 0.2% of chitosan was found superior compared to other diets. in improving the growth performance, survival, and composition of early post larval stages of P. monodon.
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    Fish Attractants used in Deep Pool at Hogenakkal Falls of River Cauvery, India
    (ICAR-Central Institute of Fisheries Technology, Cochin, India, 2022-08-02) R. K. Manna; S. Sibina Mol; M. E. Vijaykumar; Lohith Kumar; Roshith C. M; Shravan K. Sharma; V. R. Suresh; S. Samanta; B. K. Das
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    Impact of COVID-19 on Dry fish Production and Market-ing from India
    (Society of Fisheries Technologists (India), 2022-05-05) V. Geethalakshmi; V. Chandrasekar
    Drying is one of the oldest known techniques for preservation of fishes. Dry fish is a commodity which has demand both within and outside India. Indian dry fish exports contribute 7.45% to the total marine product exports valued at USD 156.94 million during 2020-21. The COVID-19 imposed lockdown led to disruptions in several segments of the economy and dry fish sector was no exception. The dry fish production is carried out as a smallscale activity along the coastal belt of the country providing source of livelihood for thousands of fisherfolk especially women. The dry fish value chain involves many players starting from fresh fish supplier, dry fish processor, dry fish agent, wholesaler, retailers and consumers. Owing to the outbreak of COVID-19 and the subsequent lockdown enforced from 24th March 2020, small scale dry fish processors suffered losses which have been estimated to the tune of Rs.0.5 to 1 lakh per month depending on the capacity of the unit. Women involved in household drying of fish experienced losses amounting to Rs.10,000 to Rs.12,000 per month. The dry fish exports from India, although seasonal has also registered a decline during the first three months of the pandemic and ensuing lockdown period. This paper presents an assessment of the impacts on the dry fish sector in the country.
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    Incidental Catch of Marine Mammals and Turtles in Gillnets: Indian Scenario
    (Society of Fisheries Technologists (India), 2022-02-02) Saly N. Thomas; K. M. Sandhya; Edwin, Leela
    Gillnets contribute significantly to the livelihood of a major category of fishers, particularly in the artisanal sector. While gillnet is considered as a selective and responsible gear, there is serious concern worldwide due to incidental catch of marine mammals, marine turtles and other large marine organisms in the gear. Such incidental catch is identified as the main reason for the injury, mortality and even decline of certain populations. Very little research has been done on the issue of incidental catch of mammal and turtle in gillnets from Indian waters. The present communication gives an introduction to gillnets in India, the environmental impacts of gillnetting and reviews the incidental catch of marine mammals and turtles in gillnets and also identifies mitigation measures and knowledge gaps in addressing these issues. Gillnets affect mammals and turtles through entanglement and ingestion of gear or gear parts. The increasing number of gillnet fishing units and the upward trend in length and vertical height of the nets deployed are likely to increase marine mammal and turtle interactions with gear in future. We suggest regular monitoring of this fishery, with special reference to incidental catch of marine mammals and turtles. Regulation of gillnet fishing effort in terms of size and number of gears along with continued research to develop mitigation strategies and policy guidelines at the national level would ensure responsible gillnet fishing.
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    Listeria monocytogenes Biofilms on Glass surface: Survivaland Efficacy of two Sanitizing Agents for Inactivation
    (Society of Fisheries Technologists (India), 2022-02-02) Sanjoy Das; K. V. Lalitha
    Listeria monocytogenes is a very important seafoodborne pathogen, which is capable of forming biofilm on different food-contact surfaces. The efficiency of two commonly used sanitizing agents of seafoodprocessing industry was checked for inactivation of this pathogen in biofilm formed on glass surface. Treatment with 220 ppm sodium hypochlorite for 5 min and 1000 ppm benzalkonium chloride for 30 sec could totally inactivate the L. monocytogenes ATCC 19115 in the biofilm. Reduction of the level of this organism to a great extent was possible even at lower concentration in case of both the sanitizers. However, the planktonic cells were found to be highly susceptible. Treatment with 130 ppm sodium hypochlorite for 5 min or 100 ppm benzalkonium chloride for 30 sec can totally inactivate planktonic cells of L. monocytogenes. During storage at 30ºC, the L. monocytogenes could be recovered from the biofilm upto 26 days of storage. The concentration of chlorine (50-100 ppm), which is commonly used for disinfection different surfaces of seafood-processing plants, can reduce the level of this pathogen to a great extent. The findings of the present study will be helpful in designing proper guidelines for prevention of transmission of L. monocytogenes through seafood-processing plants.