Conference paper (QAM)

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Accessory DNA elements as biodiversity markers
(Fisheries Survey of India, 1998) Sen, Arnab; Zynudheen, A.A.; Ashok Kumar, K.; Ravishankar, C.N.; Badonia, R.; Solanki, K.K.
Accessory DNA elements whether they be virus, plasmids or transposable elements have in common the ability to over-replicate the DNA, with respect to their hosts. The sophisticated bio-chemical and regulatory mechanisms of many accessory elements suggest that they are the products of long term selection. Bacterial euchromosomal genes are generally co-adapted complexes, so any genetic inter change is mostly deleterious. Accessory genes on the other hand are transferable among the different strains or species of bacteria and are selected to function successfully in all of them. Accessory DNA could serve as mapping zones of biodiversity and could reflect on the nature of survival and adaptation of bacteria in an ever changing environment.
Bacteria detection techniques
(Society of Fisheries Technologists (India), Cochin, 2000) Varma, P.R.G.
A few physical parameters and processes correlated with sardine landing could not establish a flawless connection, and explain the phenomena of inter-annual variability. Earlier researchers indicated that the probable appearance and disappearance of sardine is an active movement in search of food and congenial conditions. But, no specific study has been carried out to explain the variability of sardine catch based on chlorophyll availability on a synoptic scale. An attempt is made in this study to correlate variability in chlorophyll-a with sardine landings along the waters of southwest coast of India. We have estimated monthly averaged surface phytoplankton biomass along the waters of southwest coast of India from the shoreline upto 200 m isobath for ten years from SeaWiFS ocean colour data. This estimation is compared with the biological calendar of Indian oil sardine. The average chlorophyll-a for the bloom initiation month (1998-2006) matches very well with oil sardine landings. The results imply that the concentration of chlorophyll during the bloom initiation month can be used to assess the quantum of fish that recruit into the population. Finer scale spatial variations in the chlorophyll along the coastal waters help in deciphering the migratory pattern of sardine during their active breeding phase
Concentrations of metals in euthynnus affinis and thunnus albacares from arabian sea
(Society of Fisheries Technologists(India),Cochin, 2003) Renjith, K.R.; Lakshmanan, P.T.; Mukundan, M.K.
Concentrations of total mercury (Hg), cadmium, lead, copper, zinc, manganese, etc., were determined in two species of tuna viz., Euthymws affinis and Thunnus albacares caught from the Arabian sea. The mean value of nine metals present in the edible muscle and other body components like liver, gut, etc., are presented. The levels of Hg, Cd, Cu, Zn, and Mn increased with length in E. affmis. The highest level of Hg was around 0.17 ppm in E. ajjinis. while Cd showed a value of -0.37 ppm. The levels of all other metals were below permissible limits recommended by international bodies. In these two species, none of the toxic metals exhibited a hazardous level. Regression analysis of metal content with length showed a positive correlation in E. affinis. From the viewpoint of food safety, tuna from Arabian sea does not cause any concern.
Detergents and disinfectants
(Society of Fisheries Technologists (India), Cochin, 2000) Thomas, F.
Cleaning and disinfection operations are integral parts of food production. Product quality will be greatly affected if these operations are not carried out properly. During cleaning operations, soil is removed by applying detergert The presence of soil decreases the efficiency of disinfectants. The cleaner the surface, the more effective will be the disinfectant. Disinfection should follow immediately after cleaning.
Effect of vacuum packaging on frozen storage of seer fish chunks
(Society of Fisheries Technologists(India),Cochin, 2003) Nair, P.R.; Antony, K.P.; Ravishankar, C.N.; Nambiar, Y.N.; Gopal, T.K.S.
This paper gives the changes in vacuum-packed seer fish (Scomberomonts guttatus) chunks during frozen storage. Frozen seer fish chunks were packed in pouches made of 12 micro polyester laminated with ISO gauge LDPE to study the effect of vacuum packaging in comparison with air packed samples. All these samples were stored at -20°C and were subjected to biochemical, microbiological and sensory evaluation at regular intervals. The shelf life of vacuum packed seer fish chunks was 12 months, whereas air packed samples were acceptable for a period of 10 months only.
Extension of shelf-life in ice of three species of fish by pre-chilling in ice-seawater slurry
(Cochin University of Science And Technology, 1998) Thomas, F.; Iyer, T.S.G.; Varma, P.R.G.
The influence of pre-chilling in ice-seawater slurry on storage life on ice of Upeneus moluccensis, Trichiurus savala and Saurida tumbil was studied. In comparison to a storage life on ice of 12, 7 and 5 days for control U.moluccensiss, T.savala and S.tumbil samples ice-seawater pre-chilled fish gave a shelf-life of 14, 9 and 7 days respectively, suggesting a shelf-life extension of two days by the treatment. The shelf-life was assessed by Intelectron Fish Tester and sensory evaluation.
Fish spoilage and quality assessment
(Society of Fisheries Technologists (India), Cochin, 2000) Lakshmanan, P.T.
Fish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not properly cooled. The spoilage rate of fish may be reduced by good handling practices and effective temperature control from the very beginning.
Fungi in salted and dried fish from coastal andhra pradesh
(Society of Fisheries Technologists(India),Cochin, 2003) Chakrabarti, R.; Varma, P.R.G.
Halotolerant fungi viz., Aspergillus niger, A. flavus, A. fumigatus, Penicillium sp., Mucor sp., and Wallemia sebi were isolated from salted and dried fish samples from the coast of Andhra pradesh. A. niger was the most common fungus during rainy season in all places. Visible fungal growth appeared on the fish and the growth was rapid in rainy season, but it took no longer time in winter. Seasonal variations in the levels of moisture, sodium chloride, total volatile base nitrogen and water activity were also observed.
General aspects of seafood quality
(Society of Fisheries Technologists (India), Cochin, 2000) Iyer, T.S.G.
Quality is generally considered as the degree of excellence. Quality is often related to the price at which a commodity is purchased or the purpose for wh1ch it is to be used. In relation to seafoods, quality is the sum total of its composition, nutritive value, degree of freshness, physical damage, deterioration while handling, processing, storage, distribution and marketing, hazards to health, satisfaction on eating and yield and profitability to the producer and middleman. In short, fish quality means all those attributes which a fish consumer considers to•be present individually or collectively in the item. Quality control, in the case of seafoods; means all the steps taken between harvesting and retail trade to protect the quality of the final product. Inspection consists of monitoring which is necessary to measure the effectiveness of the quaHty control procedure and also those official devices which are used to protect the consumer and facilitate trade.
Incidence and antibiotic sensitivity of vibrio vulnificus in frozen fishery products
(Society of Fisheries Technologists(India),Cochin, 2003) Sanjeev, S.; Mukundan, M.K.
Three hundred and eighty two samples of iced and frozen fishery products collected from fish processing factories situated in Kerala and Tamil Nadu were examined for the presence of Vibrio vulnificus. V. vulnificus was isolated from 5.24% of the samples. Antibiotic sensitivity of the isolated strains of V. vulnificus towards 12 antibiotics was studied by agar diffusion method. Isolates were found sensitive to chloramphenicol (100%), nalidixic acid (94%), trimethoprim (89%), streptornycin (50%), tetracycline (39%), ceftriaxone (33%), neomycin (33%), amikacin (17%), kanamycin (11%) and penicillin (11%), ampicillin (6%) and erythromycin (6%).
K-Value, an index for estimating fish quality during iced storage
(Cochin University of Science And Technology, 1998) Lakshmanan, P.T.; Iyer, T.S.G.; Antony, F.D.; Gopakumar, K.
The quality of four species of marine finfish, viz., white pomfret (Pampus argenteus), jew fish (Pseudosciaena sp.), rainbow sardine (Dussumieria hasseltii) and ribbon fish (Lepturacanthus savala) and two species of prawns poovalen (Metapenaeus dobsoni) and karikkadi (Parapenaeopsis stylifera) and the squid (Loligo duvaceli) stored in ice was evaluated by measuring the levels of breakdown products of adenosine triphosphate (IMP and hypoxanthine), K-value, volatile bases and sensory methods. In general, the initial K-value in these species were in the range of >1 to 7% and it increased with storage time. The rate of nucleotide degradation differed between species. The K-value of prawns, squid, pomfret and rainbow sardine exceeds 50% after 8-10 days storage in ice whereas the K-values of other two fin fish species increased quite rapidly. Relatively, higher levels of AMP had been recognised in postmortem prawn muscle. K-value appeared to be a good index of fish freshness. Sensory characteristic were well correlated with K-value.
Listeria monocytogenes in marine products
(Society of Fisheries Technologists (India), 2000) Iyer, T.S.G.
Interest in Listeria monocytogenes has grown in the last few years following several outbreaks in North America and Europe. However, reports of organisms resembling Listeria date back to the last century. Some of the earlier references about the organism are given below.
Marine biotoxins - an overview
(Society of Fisheries Technologists(India),Cochin, 2003) Kumar, K.A.; Sona, R.; Mukundan, M.K.
Food poisoning by consumption of aquatic foods containing biotoxins of marine origin are on the increase. These toxins are structurally and functionally diverse, and many are derived from microalgae or dinoflagellates. These cause a negative impact to natural resources and economy. The toxins, which originate from shellfishes, include Paralytic Shellfish Poisoning (PSP) and Diarrhetic Shellfish Poisoning (DSP). The toxins, which occur due to consumption of fish, are ciguatera toxin and scombrotoxin. Apart from this, marine biotoxins like tetradotoxin, amnesic shellfish toxin, etc., which are fatal to human beings have been reported from different parts of the world. This paper provides an overview of the diversity of these toxins, their mechanisms of action and causative organisms.
Microbial quality status of processed seafood exported form india
(Society of Fisheries Technologists(India),Cochin, 2003) Varma, P.R.G.; Sanjeev, S.; Mukundan, M.K.
India has been a major exporter of marine products. During the last year India exported seafood products worth about Rs.6000 crores. Occasionally India has been facing a number of quality problems for the export products including microbiological contamination. In recent years, especially after the implementation of European Union regulations, Indian seafood industry has made tremendous improvement both with regard to infrastructure facilities and product quality. This paper deals with the present status on the microbiological quality of the export products from India. This paper is based on the samples of frozen seafood collected and tested during the period of one year, 2001-02. The samples were collected from seafood processing units in and around Cochin and comprised of frozen shrimp, cuttlefish, squid, finfish, crab and octopus. The major defect was TPC above permitted level in 13% of samples and presence of Vibrio parahaemolyticus in about 4% of samples. Salmonella and Vibrio cholerae, though isolated were present in only less than I % of samples. Listeria monocytogenes was totally absent. The results also agree with the major microbiological defects reported in seafood from India by importing countries.
Monitoring of cadmium accumulation in cephalopods processed in gujarat coast
(Asian Fisheries Society, 2009) Murthy, L.N.; Panda, S.K.; Khasim, D.I.; Badonia, R.
Heavy metal accumulation in cephalopods has been one of the intricate issues in seafood export scenario in India. In recent years, many export consignments of cephalopods processed in Gujarat region were rejected on account of high levels of cadmium. To elucidate this problem, cephalopods landed at different landing centres and processed by various processing units were monitored during the period 2006-07. Among commercial samples of cephalopods, cuttlefish tentacles (0.52±0.08 ppm), squid tentacles (0.28±0.02 ppm) and frozen octopus (0.59±0.1 ppm) recorded highest accumulation of Cadmium. Organ-specific analysis revealed highest accumulation of Cd in the gut of Sepiella inermis (3.34±0.43 ppm) and Squid Uroteuthis (Photololigo) duvauceli (5.31±0.43 ppm). Similarly, in the Purpleback flying squid Sthenoteuthis oualaniensis, which is now a days landed by multiday fishing trawlers, highest residue level of Cd was observed in the liver (568.5 ±15 ppm), followed by gills, eyes and tentacles. Among different species of Octopus, highest accumulation was recorded in Octopus macropus (2.28± 1.11 ppm), followed by O. membranaceus (1.86 ±0.35 ppm) and O. defilippi (1.72 ±0.82 ppm). In order to find out the source of Cd, simulation studies were carried out by soaking squid muscle in ink, signifying the fact that poor post harvest handing and consequent rupture of ink sac, followed by soaking in ink-mixed water could be a reason behind high levels of Cd accumulation in cephalopods landed in Gujarat coast.
National and international quality standards for fish and fishery products
(Society of Fisheries Technologists (India), 2000) Lakshmanan, P.T.
Food standards have been introduced on a national/international basis to protect the consumers health and to ensure fair practices in food trade. The formulation of standards for fish products became necessary to attain a minimum standard of cleanliness and hygiene in fish handling, processing and marketing. The exporting country or company should be aware of the quality requirements of the buying nation. Standards are intended to guide and promote export or import of fishery products between countries. Some Governments of all countries are responsible for public health problems arising from the consumption of fish products, they enforce certain food laws and introduce standards.
Occurrence of heavy metal residues in fish and fishery products exported from india
(Society of Fisheries Technologists(India),Cochin, 2005) Hussain, A.S.S.; Mukundan, M.K.
Several species of fish and shellfish from marine and freshwater sources are exported to foreign countries. These products are to be monitored for the toxic heavy metal residues such as mercury, cadmium and lead. Some species like cephalopods have a tendency to concentrate these metal residues, particularly cadmium, in their tissues. Heavy metal residues in samples of fish and fishery products processed for export from India were monitored for one year. out of sixty different samples, only five specimens showed high values of Pb (>3 ppm). All other specimen showed lead content much below the tolerance limit. The values for cadmium was in the range 0-4.39 ppm. Out of 60 samples, only in one sample Cd was above the tolerance limit of 3 ppm. The levels of mercury in all the samples were either nil or much below the tolerance limit of 0.5ppm. Heavy metals in the edible parts of the fish samples were in the safe permissible levels for human consumption.
Palm impression technique: a simple tool to popularize good hygiene and sanitation practices among fish handlers
(Society of Fisheries Technologists (India), 2005) Rao, B.M.; Jeeva, J.C.; Khasim, D.I.
In order to ensure the safety of the fish consumer, it is utmost importance to popularize good sanitation and hygiene practices among fish handlers, viz., crew of the mechanized trawlers, traditional boat operators, loading and unloading workers at the fishing harbour and fish vendors. Since most of the fish handlers are educationally backward, the conventional bacteriological techniques to demonstrate bacterial load are beyond their level of comprehension. A simple, participatory technique, the Palm Impression Technique (PIT), was found to be an effective tool for popularizing good hygiene and sanitation practices, among these fish handlers. PIT was demonstrated on fishing boat and fish handlers. PIT is recommended for use in extension programmes for on-site demonstrations in fish markets, landing centres, fishing vessels, fishing villages, peeling sheds and processing plants.
Pathogenic halophilic vibrios in seafoods
(Society of Fisheries Technologists(India),Cochin, 2000) Sanjeev, S.
A number of Vibrio spp. viz. Vibrio cholerae (01 and non-01), V. parahaemolyticus, V. vulnifucus, V. fluvialis, V. alginolyticus, V. damsela, V. hollisae, V. mimicus, V. cincinnatiensis and V. furnissii are recognized as human pathogens and most of them are native to the aquatic environment. Among halophilic Vibrios, V. parahaemolyticus and V. vulnifucus are the major pathogens.
Quality management and the iso 9000
(Society of Fisheries Technologists(India),Cochin, 2000) Ravindran, K.
The modern approach to quality and reliability which embraces statistical applications, quality reliability and engineering, management, motivation etc. is primarily concerned with excellence in the design of the product, making of the product, use of the product and excellence throughout its life time. Food processing and packaging companies can start on the journey towards world class quality by building a foundation using the quality tools: ISO 9000, HACCP and GMP.

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