Quality Assurance & Management

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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.
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.
Adverse effect of antibiotic residues in seafood
(Central Institute of Fisheries Technology, Cochin, 2003) Surendran, P.K.
The adverse effect of antibiotic residues from the use of antibiotics in shrimps from aquaculture farms due the aquaculture practices.
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.
Antibiotic in fish and fishery products
(Central Institute of Fisheries Technology, 2010) Kumar, K.A.
The increasing problems problems associated with infectious diseases in fish , the limited number of drugs available for treatment and prevention of these diseases, and the rapid increase in resistance to these antibiotics represent major challengs for this source of food production worildwide.
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 .
Assessment of fish quality
(2001) Mathew, P.T.
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
Awareness 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.
Awareness 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.
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
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 and microbial quality of mackerel available in different markets of Cochin
(2017) Anupama, T.K.; Laly, S.J.; Panda, S.K.; Sankar, T.V.
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.
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.

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