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- ItemAssessment of fish quality(2001) Mathew, P.T.
- ItemAwareness and responsibilities of technologist in inprocess quality control system with fish processing industries(Seafood Export Journal, 1990) James, M.A.The Government of India introduced the "Inprocess Quality Control (I.P.Q.C.)" for marine products from 31 December 1977. The objective of this study is to give broad perspectives for awareness of quality and the responsibilities of the technologists in the I.P.Q.C. system, and to help in maintaining the quality of products to the maximum extent. In this system testing should be carried out at all stages of processing right from raw material to finished products. Success or failure of the entire system depends on the technologists who know the procedures for analysing and the interpretation of the products. Keeping in view this fact, the general organoleptic, sanitory and personal hygiene factors in seafood industries are discussed.
- ItemAwareness and responsibilities of technologist in inprocess quality control system with fish processing industries(Seafood exporters asosciation of India, Cochin, 1990) James, M.A.The Government of India introduced the "Inprocess Quality Control (I.P.Q.C.)" for marine products from 31 December 1977. The objective of this study is to give broad perspectives for awareness of quality and the responsibilities of the technologists in the I.P.Q.C. system, and to help in maintaining the quality of products to the maximum extent. In this system testing should be carried out at all stages of processing right from raw material tofinished products. Success or failure of the entire system depends on the technologists who know the procedures for analysing and the interpretation of the products. Keeping in view this fact, the general organoleptic, sanitory and personal hygiene factors in seafood industries are discussed.
- ItemBiochemical and microbial quality of mackerel available in different markets of Cochin(2017) Anupama, T.K.; Laly, S.J.; Panda, S.K.; Sankar, T.V.
- ItemBrine freezing improves the quality of Tiger shrimp (peneaus monodon)(CIFT, 2013) Mohan, C.O.; Remya, S.; Renuka, V.; Sivaraman, G.K.; Badonia, R.; Ravishankar, C.N.; Srinivasa Gopal, T.K.
- ItemCadmium content in cuttlefish and squid(J.V.H Dixitala, 1989) Lakshmanan, P.T.In view of the stringent international standards prescribed for seafoods, the Central Institute of Fisheries Technology, Cochin has undertaken an exhaustive study on the distribution of cadmium content in processed fishery products especially in cuttlefish and squid.
- ItemChitosan coating improves the quality of dried Bombay duck(Central Institute of Fisheries Technology, Cochin, India, 2016) Jayakumari, A.; Murthy, L.N.; Visnuvinayagam, S.; Parvathy, U.
- ItemCollection of water samples for analysis with special reference to fish processing(CIFT, 1988) Francis Thomas; Cyriac Mathen
- ItemDevelopment of principal component based quality index and shelf life prediction of Pangasius hypophthalmus stored in iced condition(Central Institute of Fisheries Technology, Cochin, India, 2016) Joshy, C.G.; Salim, F.; Zynudheen, A.A.; Ninan, G.
- ItemDiversification in frozen fish export from Gujarat(1988) Badonia, R.; Sankar, T.V.; Nair, P.G.V.
- ItemEffect of house hold pressure cooking on shrimp allergic protein, tropomyosin(Fishtech Reporter, 2020) S.J., Laly; T.V., Sankar; Panda, Satyen KumarSeafood associated food allergy, particularly due to shrimp consumption, is showing an increasing trend in recent times. Allergic or hypersensitivity reactions are inappropriate responses of the immune system to a normally harmless substance. Seafood allergy comes under type I immediate hypersensitivity reaction, mediated through immunoglobulin E (IgE). Tropomyosin, a major shrimp allergen, is a myofibrillar protein with molecular weight ranging from 34 to 38 kDa and linked with regulation of muscle contraction along with actin and myosin. It is a heat stable protein which can elicit allergenicity in sensitive individuals through the binding of IgE specific epitopes (Motoyama et al., 2006).
- ItemEffectiveness of proper hand washing on sanitation in seafood processing microenterprise units(Central Institute of Fisheries Technology, Cochin, India, 2015) Hassan, F.; Gracious, T.; Nija, K.V.; Sankar, T.V.
- ItemElectron Beam Irradiated Tilapia Fish Chunk: Quality and Shelf Life under Chilled Storage(ICAR-CIFT, 2019) A., Jeyakumari; L, Narasimha Murthy; S., Visnuvinayagam; K.P., Rawat; Khader, Shaikh AbdulElectron beam irradiation of fish chunks were done and biochemical parameters like proximate composition, pH, total volatile base nitrogen,(TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) value were analyzed.
- ItemEssentials of fish plant sanitation(1973) Iyer, T.S.G.
- ItemFreezing time and thawing losses of block frozen shrimp meat(1987) Francis Thomas; Cyriac Mathen
- ItemHeavy metal contamination in seafood(SMART AGRIPOST, 2020) S.J, Laly; A, Jeyakumari; Kumar, Abhay; L.N, MurthyGlobal population is depending upon seafood as a healthy diet choice because of its richness in high value proteins, health beneficial vitamins, minerals and poly unsaturated fatty acids. Fish is also a primary protein source in most parts of the world. Even though fish supplies many health benefits, seafood can be compromised by different chemical contaminants which areharmful to consumers. Among the environmental chemical contaminants, heavy metals are reported as the most commonly occurring one in seafood mainly lead, cadmium, arsenic and mercury.
- ItemHeavy metal content in fresh and frozen fishes available in super markets of Cochin(Central Institute of Fisheries Technology, Cochin, 2017) Laly, S.J.; Anupama, T.K.; Sankar, T.V.; Kumar, K.A.
- ItemImproved yield in canning of prawns(1980) Cyriac Mathen; Francis Thomas; Varma, P.R.G.
- ItemImproving the quality of whole frozen Bombay duck (Harpodon nehereus)(Central Institute of Fisheries Technology, Cochin, India, 2016) Parvathy, U.; Murthy, L.N.; Visnuvinayagam, S.; Jeyakumari, A.
- ItemInfluence of moisture content on fungal growth in commercially salted-dried fishes in Kerala(Central Institute of Fisheries Technology, Cochin, India, 2016) Anupama, T. K.; Laly, S.J.; Panda, S.K.; Sankar, T.V.