Peer Reviewed Journal Articles (Inter.) (QAM)

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Analysis of variance, normal quantile-quantile correlation and effective expression support of pooled expression ratio of reference genes for defining expression stability.
(2017-12-11) Priyadarshi, H.; Das, R.; Kumar, S.; Kishore, P.; Kumar, S.
Biochemical and microbiological assessment of crucifix crab (Charybdis feriatus) sotred at 4°C
(2018) Anupama, T.K.; Laly, S.J.; Kumar, K.A.; Sankar, T.V.; Ninan, G.
Charybdis feriatus is a highly prized crab in the local and international markets of East Asian countries. In local markets, crabs are sold live, iced, or refrigerated at 2°C – 4°C. The present study was carried out to determine the shelf life of whole crab stored at 4°C for 192 h using a set of biochemical, microbiological, and sensorial parameters. Biochemical indicators such as the total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased significantly during storage and within an acceptable limit up to 144 h. Regarding the biogenic amines, cadaverine and spermidine increased significantly (p < 0.05) during the storage period. Among them, cadaverine could be proposed as a useful spoilage indicator for this crab species. The mesophilic and psychotropic bacterial count exceeded the limit of acceptance after 144 h of storage. Sensory attributes were gradually diminished with the storage time. Sensory scores were found to correlate well with both mesophiles and psychrotrophs. Based on the results of this study, the meat quality of Charybdis feriatus can be maintained up to 144 h when properly stored at a temperature of 4°C ± 1°C.
Cadmium and lead removal efficiency of chitosan with different degree of deacetylation in flake and bead form
(2017) Laly, S.J.; Priya, E.R.; Binsi, P.K.; Zynudheen, A.A.
The unique properties of chitosan such as adsorption, non-toxicity, porosity, polyelectrolytic nature and polyfunctionality make it an ideal cost effective bioadsorbant for heavy metals. As the degree of deacetylation (DDA) of chitosan largely affects its properties, a study was carried out to compare heavy metal (Cd and Pb) adsorption efficacy of chitosan of different DDA (78.2, 86, 90.2 & 94.2 %) in flake and bead form. SEM images and FT-IR spectra revealed the characteristics of flakes and beads studied. Heavy metal concentration was determined using ICP-OES. At pH 7 flake and bead having DDA of 90.2 exhibited maximum removal efficiency of Cd. While in the case of Pb removal efficiency flake (78.2 DDA) and bead (78.2 & 86 DDA) types were higher. Maximum efficiency of flakes was observed at contact time of 60 min and at an initial concentration of 5 mg/L, but it was varying between bead types.
Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils
(Taylor & Francis, 2016) Rao, B. Madhusudana; Jesmi, D.; Viji, P.
Essential oil incorporated alginate coating provides a novel way to improve the safety and shelf life of pangasius (Pangasianodon hypophthalmus) fillet. Oils from the leaves and buds of clove, flowering tops of rosemary, and dried seeds of thyme were incorporated separately in alginate coating. All the plant oils showed antibacterial activity, but the zone of inhibition was relatively larger for thyme oil. Alginate coating was performed using sodium alginate (1.5%), glycerol (10%), and calcium chloride (2%) and plant oil at 1% (v/v). The coated fillets were stored under chilled conditions and samples were analyzed for bacteriological, chemical, sensory, color, and texture parameters. Psychrotrophic counts crossed 7 log cfu/g by the 13th day and 15th day of chilled storage in control and plant oil treated fillets, respectively. The peroxide value of treated fillets was relatively low. Texture profile analysis indicated that plant oil incorporated alginate coating reduced the rate of loss of texture (softening) during chilled storage. Plant essential oil incorporated alginate gels were relatively better compared to control fillets in preserving pangasius fillet quality during chilled storage, and incorporation of thyme oil was relatively better compared to clove leaf oil, clove bud oil, and rosemary oils.
A comparative study on the quality changes of croaker (Johnius dussumieri) fish stored in slurry ice and flake ice
(2018) Jeyakumari, A.; Murthy, L.N.; Visnuvinayagam, S.; Ravishankar, C.N.
In the present study, the effect of storage in slurry ice compared to conventional flake ice (control) on the quality of croaker (Johnius dussumieri) fish was evaluated. Biochemical, microbiological, and sensory analyses were performed. Total volatile base nitrogen, trimethylamine nitrogen, and pH values were lower for fish stored in slurry ice than in control. Similarly, aerobic plate count and Pseudomonas sp. count were also found at lower population levels in fish stored in slurry ice. Texture profile analysis revealed that fish stored in slurry ice showed improved texture. Based on the microbiological and sensory analysis, the shelf life of croaker fish stored in slurry ice was 15 days.
Concentrations of trace metals in the squids, loligo duvauceli and doryteuthis sibogae caught from the southwest coast of India
(Asian Fisheries Society, 2001) Prafulla, V.; Francis, L.; Lakshmanan, P.T.
Concentrations of trace metals like Hg, Cd, Pb, Cu, Zn, Fe, Mn, Cr, Co, and Ni were determined in the squids, Loligo duvauceli and Doryteuthis sibogae collected from Mangalore, Cochin and Quilon, the three major fish landing centers in the west coast of India, from August 1998 to December 1999. The mean values (highest at the three stations) of highly hazardous metals in the muscle of the two species, were: Hg < 0.05, 0.07; Cd = 0.55, 0.89; Pb = 0.99, 0.89; Cr = 0.72, < 0.45 and Ni = 0.45, 0.19 ppm, all within the international safety limits. However, elevated levels of some of the metals, particularly Cd, Zn and Cu were sometimes observed. The liver, the major site of metal accumulation, is probably as complex as metallothioneins. Gills and ink also significantly concentrate metals. Cadmium levels in the muscle increased with growth in L. duvauceli and liver concentrations of Cd, Cu, Zn significantly correlated with total length. Geographical variations in metal levels were observed in these species.
Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product
(2017) Anuj Kumar; Elavarasan, K.; Kishore, P.; Uchoi, D.; Mandakini Devi, H.; George Ninan; Zynudheen, A.A.
Development of restructured–dehydrated fish product enhances the shelf life as well as commercial value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) mince was utilized in making restructured–dehydrated product (RDP). The effect of vacuum (VD), hybrid-solar (SD), and fluidized bed drying (FBD) on proximate composition, bio-chemical characteristics, and sensory acceptability of the RDPs was studied. Protein content of RDPs varied from 38.71 to 42.33%. The water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. Lipid deterioration during drying was minimal as revealed by TBARS and FFA values. Rehydratability of FBD product was significantly (p≤0.05) lower than others. Frying of RDPs yielded fish-cracker like products. Fried VD product was sensorially more acceptable than others. The present study could pave the way for development of a new class of fish meat based products wherein low value fish meat are utilized.
Evaluation of the quality of commercial fish feeds in India with respect to microbiological parameters
(2018) Ebenezar, S.; Sankar, T.V.; Kishore, P.; Panda, S.K.; Prabu, D.L.; Chandrasekar, S.; Wilson, L.; Vijayagopal, P.
This paper describes the first comprehensive study of the quality of commercial fish feeds in India with regard to microbiological indices. Quality of feed is an important parameter that has a direct impact on the outcome of any aquaculture system. Microbiological parameters such as total plate count (TPC), Escherichia coli (CFUg-1), coliformes (CFUg-1), Enterobacteriaceae (CFUg-1) and yeast and mould (CFUg-1) counts were analysed using 3M™ Petrifilm™ as per guidelines. The TPC ranged from 2.0 × 102 to3.13 × 104 CFUg-1 in different feeds. Presence of E. coli was detected in one of the feeds with 1.15×102 CFUg-1. Coliform bacteria were not detected in any of the feeds. Enterobacteriaceae was present in three feeds in the range of 5.45 × 102 to 1.58×103 CFUg-1. Yeast and mould count ranged from <10 to 1.68 × 104 CFUg-1 in the feeds analyzed. The results obtained from the present study indicate that the feeds were contaminated with micro-organisms. As far as Indian scenario is concerned, there exist several feed companies which do not comply with the quality regulations and specifications as laid down by the Bureau of Indian Standards (BIS). In addition, specifications are not available for aqua feeds regarding the acceptable levels of microbiological parameters. Hence the present study calls for a standardized code of quality to be observed by feed manufacturing companies for quality products.
Identification of allergic proteins of Flower tail shrimp (Metapenaeus dobsonii)
(Springer, 2019) Laly, S. J.; Sankar, T. V.; Panda, Satyen Kumar
Allergy to seafood mainly fish and shellfish has been reported. Tropomyosin is recognized as a major allergen in many crustaceans especially shrimps. A study was carried out to identify the IgE reactive proteins of allergic nature in Flower tail shrimp (Metapenaeus dobsonii), a frequently consumed shrimp in India mainly in dried form. Protein profiling and identification of IgE reactive proteins in raw and cooked extracts of Flower tail shrimp was carried out by SDS-PAGE and immunoblotting using sera of 13 patients having allergic reactions on consumption of shrimp and positive to skin prick test. The IgE binding ability was determined by ELISA and it was found higher in the case of cooked extracts ranging from 0.244 to 0.440 at 490 nm. The SDS-PAGE of raw extract revealed many protein bands between 205 and 6.5 KDa, while in the case of cooked extracts bands of 36, 20, 29 and 70 KDa were prominent. Heat resistant protein of 37 KDa, tropomyosin was showing a clear immune reaction both in the case of raw and cooked extracts was identified as the major allergen by all the patient sera. The minor proteins of raw extract identified by immune reaction are 50, 75 and 100 KDa. The identified allergen can be used for the diagnosis and management of shrimp allergy.
Location specific livelihood intervention for the empowerment of coastal women. An experience in Kerala.
(Asian Fisheries Society, 2014) Hassan, F.; Jeeva, J.C.; Katyal, K.; Bai, S.C.
Metal residues in process water used in seafood processing industries
(Springer, 2002) Ashraf, M.P.; Mukundan, M.K.; Pillai, A.G.G.; Ravindran, K.
The study was conducted to evaluate the suitability of water with respect to toxic and undesirable metallic residues from different sources in the east and west coast of India for use in fish processing plants.
Performance evaluation of a selective-enrichment-isolation protocol for Salmonella enterica from seafood
(Elsevier, 2021-01) Prabhakar, Parmanand; Lekshmi, Manjusha; Toms C. Joseph; Balange, Amjad K.; Nayak, Binaya Bhusan; Kumar, Sanath H.
In this study using 57 finfish samples of marine origin, selective enrichment in Rappaport-Vassiliadis (RV) broth followed by isolation on the Hektoen enteric agar (HEA) yielded 50 (53.2%) of 94 isolates. The results suggest RV-HEA as the most suitable media combination for the recovery of Salmonella from tropical seafood.
Quality and shelf life assessment of puffer fish (Lagocephalus guentheri) fillets during chilled storage
(2019) Sreelakshmi, K.R.; Raj, R.; Renjith, R.K.; Sarika, K.; Greeshma, S.S.; Minimol, V.A.; Kumar, K.A.; Ninan, G.
The aim of the study was to quantify the shelf life and quality characteristics of puffer fish, Lagocephalus guentheri, fillets on chilled storage at 2 ± 1°C. The puffer fish muscle contains 16.14% protein, 80.76% moisture, 0.99% ash, and 0.17% fat. The mouse bioassay proved the absence of tetradotoxin in muscle, liver, skin, and gonads of the fish. The polyunsaturated fatty acid to saturated fatty acid (P/S) ratio of puffer fish was found to be 1.3, with n-3 to n-6 ratio of 3.27. The puffer fish had hypocholesterolemic/hypercholesterolemic ratio (H/H) value of 2.68, artherogenicity index of 0.43, and thrombogenicity index of 0.29. Beheaded and deskinned fishes were filleted and were studied for 10 days of chilled storage. The physical, chemical, sensory, and microbiological parameters showed significant (p < 0.05) changes during the entire storage period. While the hydrolytic rancidity was significantly correlated to springiness, gumminess, and chewiness of fillets, the peroxide value (PV) correlated with the color attributes and pH. The hardness of the samples decreased significantly and was evident in both sensory and instrumental analysis. With storage time, the yellowness of the fillets increased steadily. The results of this study can help in improving processing, preservation, and marketing aspects and enhance the utility of puffer fish.
Quality and Shelf Life of Sodium‑Acetate‑Treated Seer Fish (Scomberomorus commerson) Steaks Packed in EVOH Pouches During Chilled Storage
(Springer, 2019) Mohan, C. O.; Ravishankar, C. N.; Kumar, K. Ashok; Gopal, T. K. Srinivasa
The present study aimed to assess the effectiveness of sodium-acetate dip treatment (2%) on the quality and shelf life of seer fish (Scomberomorus commerson) steaks during chilled condition. For this, the seer fish steaks were packed in multilayered EVOH pouches having oxygen permeability of 3.86 cc m−2 24 h−1 at 1 atm. pressure and water vapour transmission rate of 139.02 g m−2 24 h−1 at 37 °C and 92% RH, and maintained at 1–2 °C for quality evaluation. The initial mesophilic and psychrotrophic bacterial load of the seer fish steaks was 4.48 and 4.47 log cfu g−1, respectively, which showed a lag phase in treated samples compared to control. The limit of 7 log cfu g−1 was exceeded on 15 and 24th days for seer fish steaks in control air pack and NaA-treated samples, respectively, for both mesophilic and psychrotrophic counts. Lipid oxidation was significantly higher for control sample compared to treated sample throughout the storage period. Formation of volatile bases and degradation of nucleotide breakdown products were significantly (P < 0.05) inhibited in the sodium-acetate-treated samples resulting in a shelf life of 21 days compared to only 12 days for control samples.
Quality Assessment and Comparison of Three Different Types of Fish Retail Outlets of Navi Mumbai, Maharashtra, India
(International Journal of Current Microbiology and Applied Sciences (IJCMAS), 2019) Murthy, L. Narasimha; Jeyakumari, A.; Phadke, Girija G.; Parvathy, U.; Visnuvinayagam, S.; Ravishankar, C.N.
In India, fish consumers prefer three types of retail markets viz., local dry fish market, local fresh fish market and supermarket wherein no stringent food safety measures are followed and monitored. Hence, the present study was planned to analyze food safety parameters for different outlets by collecting equal numbers of fish samples from all three markets of Navi Mumbai region. Proximate composition, biochemical and microbiological parameters were evaluated. Antibiogram for the isolated Staphylococcus aureus and Escherichia coli from these fishes was studied. In dry fish market, most of the fish had higher total volatile basic nitrogen (TVB-N) and formaldehyde than permissible level. In present evaluation, formaldehyde content of fishes from different markets exhibited a higher percentage (1.03-1.93 mg%) than the recommended value. Local retail fresh fish market samples had higher levels of Aerobic Plate Count (APC), E. coli and S. aureus. One sample from dried fish market exceeded the permissible limit of APC (2,36,000 cfu/g). Supermarket samples contained all the microbial and biochemical levels within the limit but exhibited higher formaldehyde content. Multiple drug resistant bacteria also existed in both local and supermarket samples. Monitoring authorities of India need to monitor the quality of fish in different markets at regular interval and strict action may be taken for seafood safety.
Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes
(Springer, 2019) Thimmappa, M. H.; Reddy, A. Manjunatha; Prabhu, R. M.; Elavarasan, K.
The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In the present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have been studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fatty acid value, pH and total plate count increased significantly (P\0.05) during the storage period and reached the value of 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 % of lipids as oleic acid, 17.73 milliequivalent of O2 /kg, 8.05 and 1.93 9 105 cfu/ g at the end of the study, respectively. Other biochemical parameters such as a-amino nitrogen, non-protein nitrogen and water soluble protein contents were found to decrease significantly (P\0.05). Changes in sensory attributes had significant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prime quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of overall acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps were acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deterioration in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.
Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique
(IFST, 2021-09-21) Uchoi, Devananda; Lekshmi, Manjusha; Ghag, Anita; Thakur, Abhishek; Kishore, Pankaj; Nayak, Binaya Bhusan
Indian mackerel, Rastrelliger kanagurta is one of the most preferred fatty fish; however, economical preservation of fatty fishes is least documented in India. Saturated brine (23%) fermentation of Indian mackerel was studied for 120 days. Increment of lipid (2.25%), reduction of protein (5%) and salt content of 14%–15% with pH of around 6.0 was observed. Hardness fluctuated initially but stabilized at maturation. Fermentation imparted pleasant aroma to the product with minimal fat oxidation. Total plate count ranged from 3.80 to 5.44 log cfu/g. Coliforms and Escherichia coli were <1.8 MPN/g in final product. The product was stable at ambient condition under 95% vacuum in retortable pouch throughout the storage period (30 days). Botulinum toxin was examined and found absent in the analyzed samples. Sensory score indicated high acceptance of the product. Thus, the study illustrated that saturated brine fermentation preserves fatty fish adequately, producing safe and healthy fermented fish product with enhanced shelflife.
Quality changes in sea frozen whole fish and filleted rock cod (epinephelus spp.) during storage
(1990) Lakshmanan, P.T.; Varma, P.R.G.; Iyer, T.S.G.; Gopakumar, K.
Storage characteristics of seafrozen rock cod (Epinephelus spp.) in different configurations including whole fish gutted and filleted (frozen absolutely fresh ) as well as whole fish gutted and iced for 3 and 7 days before freezing, were studied. The fish were caught off Manna Goa by the Fisheries and Ocean Research Vessel (FORV ) "Sagar Sampada". The samples were quick-frozen at -40°C in the air blast freezer aboard the vessel and stored at - 20°C. Keeping quality of the samples was studied by following the sensory, biochemical and microbiological changes in the frozen material. Sensory assessment indicated that freshly frozen fish and fillet remained of 'good" quality for about 36 weeks and that 3-day storage in ice before freezing does not greatly influence the frozen storage life of gutted fish up to 30 weeks. Gutted fish, gutted 3-day iced fish, and fillets had an acceptable storage life of 52 weeks. Sensory ratings of the samples were associated with the changes observed in some of the biological parameters.
Quality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Study
(International Journal of Current Microbiology and Applied Sciences (IJCMAS), 2019) Jeyakumari, A.; Debbarma, Jesmi; Remya, S.; Ravishankar, C.N.; Zynudheen, A.A.; Ninan, George; Lalitha, K.V.
The present study evaluated the quality changes of potassium sorbate (PS- 1.5%), sodium metasulphite (SMB-1.25%) dip treated white shrimps (Litopenaeus vannamei) stored under ice. White shrimp had a protein content of 18.8%. Fatty acid composition of shrimp meat revealed that, white shrimp had higher polyunsaturated fatty acids (PUFA) content (44.73%) followed by saturated fatty acids (35.45%) and monounsaturated fatty acids (19.65%). Biochemical quality indices such as pH, total volatile base, trimethylamine content and thiobarbituric acid value showed an increased trend during storage. The texture profile analysis showed decreased trend in hardness of shrimp meat during storage. Sensory analysis showed that PS and SMB treated sample had higher score for overall acceptability than control. Microbial analysis revealed that quality of white shrimps under ice storage had a shelf life up to 9, 12, 15days, respectively for control, SMB and PS treated samples
Quality of commercially frozen cephalopod products from India
(Elsevier, 1993) Lakshmanan, P.T.; Varma, P.R.G.; Iyer, T.S.G.
Quality levels were studied of industrial samples of squid (loligo spp.) and cuttlefish (Sepia spp.) in different configurations including wholw, whole cleaned, tubes and fillets. They are the second major seafood export from India. The quality evaluation was made by following the sensory, biochemical and microbiological characteristics. Sensory testing indicated that around 90% of the samples were moderately good to excellent in quality. Based on biochemical indices, 85% of the samples maintained good quality. In general, the bacterial quality of the products was good. The samples were all free from Vibrio cholerae, while only 3.2% were infected by Salmonella. Significant correlations between sensory scores and objective tests were found in most cases.

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