Fish Processing

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Accelerated shelf life prediction models with correlated errors for bio-chemical and sensory responses of chill stored fish
(2018) Joshy, C.G.; Balakrishna, N.; Ninan, G.; Ravishankar, C.N.
The present study considered zero and first order reaction models with equi- and auto- correlated error structures for predicting the accelerated shelf life of chill stored fish. The parameters estimated using these models were used to compute Q- the accelerated shelf life prediction quotient. The models with auto- correlated errors were fitted to two real time data obtained from the storage study of Milk fish (chanos chanos) and Tilapia (Oreochromis mossambicus) at 0 -2 0C & 10-12 0C and found to be more efficient in predicting the quality attributes viz: TBA, TVBN, DS, TPC and EBC. The temperature behavior on the quality responses for two species of fish was examined as a case study by combining the effect of storage time and temperature using parametric zero and first order reactions models.
Active and intelligent packaging systems-Application in seafood
(2019) Mohan, C.O.; Ravishankar, C.N.
Seafood’s being rich in easily digestible protein and polyunsaturated fatty acids are also highly perishable. Conventional method of packaging has limited functionality and are not interactive. Latest trend in packaging of food is the Smart packaging technology which improves the safety and shelf life of perishable commodities. Smart packaging involves a combination of specialized materials, science and technology to provide additional advantages over their traditional counterparts. Smart Packaging enhances packaging functionality through two methods: Active Packaging and Intelligent Packaging. Active Packaging enhances functionality, while Intelligent Packaging can communicate the packaged content’s status, or communicate other messaging. The present article discusses the applications of smart packaging for seafood.
Adoption of CIFT fishing boat designs
(Society of fisheries Technologists (India), Cochin, 1987) Nair, A.K.K.; Kaul, P.N.; Kandoran, M.K.
Information about the adoption of CIFT fishing boat designs was collected from 54 boat building yards of the country. The majority of the boats were built as per CIFT designs. The types of wood used and the designs were dependent upon each other. Other variables studied did not show significant effects upon the type of adoption. The CIFT designs were modified at some yards and these details are discussed.
Advances in fish processing technology
(ICAR - Central Institute of Fisheries Technology, Cochin, 2019) Mohan, C.O.; Bindu, J.
Advances in refrigeration and air conditioning with case studies
(ICAR - Central Institute of Fisheries Technology, Cochin, 2019) Siddique, V.K.
Agar from gelidiella acerosa by alakali treatment
(CMFRI(Cochin), 1993) Mathew, P.T.; Prabhu, P.V.; Gopalakumar, K.
A process for the preparation of high gel strength agar from Gelidiella acerosa species of sea weed collected from Tamil Nadu coast by alkali treatment, instead of the conventional acid treatment is described. Agar is extracted from seaweeds treated with 0.5 Sodium m carbonate solution at 85 to 90°C for 15, 30, 45 and 60 mi n. Gel strength of 1.5% solution of the agar samples is determined using Universal Testing Machine. Proximate composition, gelling temperature, melting temperature and sulphate content w rt! also determined. Gel strength of agar prepared after treating with 0.5% sodium carbonate solution for 30 min. has higher (700 g/cm2) than that prepared after treating for 15, 45 and 60 min. (400, 500, 350 respectively) as well as that by acid treatment (200-250 glcm2 .
Air frying - A healthy alternative for conventional frying
(Central Institute of Fisheries Technology, Cochin, 2017) Priya, E.R.; Sarika, K.; Kumar, L.R.G.; Greeshma, S.S.
Air frying Vs oil frying of farmed tilapia (Oreochromis mossambicus) steaks
(Central Institute of Fisheries Technology, Cochin, 2017) Mohan, C.O.; Ninan, G.; Zynudheen, A.A.; Ravishankar, C.N.
Air frying – An Alternative method to develop healthy fried food product
(ICAR-CIFT, 2019) C.G., Joshy; G, Ratheesh; K.A, Noby Varghese; Ninan, George
A comparative analysis showed air fried food products are healthier than deepr fried food products.
Alternative transport package designs for 2kg blocks of frozen shrimps
(Society of fisheries Technologists (India), Cochin, 1990) Rao, C.V.N.; Gopal, T.K.S.
The master cartons for export of frozen seafoods are prepared as per Indian Standard IS:6715 (1972). Maintaining the specifications given in the standard, it is proposed to change the design of corrugated fibre board box to 3 by 4 size instead of 2 by 5. This would increase the capacity to hold 12 such boxes instead of 10. This will not only economise in the packaging cost but also facilitate handling and better stacking. It is suggested that the use of a wrap around type of construction of master carton will also save in the packaging costs.
Ambergris
(Seafood exporters asosciation of India, Cochin, 1984) Mathew, P.T.; Gopakumar, K.
Information on Ambergris is presented.
Amenability of euthynnus affinis to preparation of masmin- like products by a modified process
(Society of fisheries Technologists (India), Cochin, 1994) Nair, P.R.; Nair, T.S.U.; Joseph, K.G.
Euthynnus affinis has been processed to products resembling masmin and masmin flakes by cooking the dressed and brined fish under steam pressure followed by cooling, separation of the fillets (shredding for flakes) and alternate drying and smoking. The process yielded 4% more product than the traditional method. Preparation of masmin flakes can be achieved in 3 days compared to 10 days for masmin production. Both masmin and masmin flakes from E. affinis were graded very good palatable. The water soluble protein and non-protein nitrogen were higher in the product prepared by the modified process.
Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)
(Elsevier, 2016) Elavarasan, K.; Shamasundar, B.A.; Badii, F.; Howell, N.
The angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven-dried (OD-FPH) and freeze-dried (FD-FPH) protein hydrolysates derived from fresh water fish (Cirrhinus mrigala) muscle, using papain, were investigated. Amino acid profiles indicated a higher proportion of hydrophobic residues in OD-FPH and hydrophilic residues in FD-FPH samples. Fourier transform infrared (FT-IR) spectra revealed random coil structure in OD-FPH and b-sheet in FD-FPH samples. The approximate molecular weight of peptides in OD-FPH and FD-FPH was in the range of 7030–339 Da. The IC50 values for ACE inhibition by OD-FPH and FD-FPH samples were found to be 1.15 and 1.53 mg of protein ml 1, respectively. The ACE-inhibitory activity of OD-FPH was more stable (during sequential digestion, using pepsin and pancreatin) than that of FD-FPH sample. The study suggested that the ACE inhibitory activity of protein hydrolysate was not affected by oven-drying.
Antimicrobial packaging for food applications
(CRC Press, USA, 2014) Remya, S.; Mohan, C.O.; Ravishankar, C.N.; Badonia, R.; Gopal, T.K.S.
Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
(2017) Elavarasan, K.; Shamasundar, B.A.
Fish protein hydrolysates (FPHs) were prepared from freshwater carps (Catla catla, Labeo rohita, and Cirrhinus mrigala) using flavorzyme at different degrees of hydrolysis (DHs) ranging from 5 to 20%. The 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free-radical-scavenging activity of the FPHs prepared from the three species were in the range of 50–82%; the ferric reducing power of the FPHs prepared from catla was the highest. The linoleic acid peroxidation inhibition activity of the prepared FPHs varied from 71 to 91%. The emulsion activity index of the FPHs prepared from catla and rohu decreased significantly with an increase in the DH (p<0.05). The emulsion stability index of the FPHs prepared from the three species was the highest at 20% DH. FPHs prepared from freshwater carps possess good antioxidant and surface-active properties and are therefore suitable to be used as natural antioxidants in health-food formulation and as water-soluble antioxidants in the food-processing industry
Antioxidant and physiochemical properties of edible sodium alginate films incorporated withy moringa leaves
(Fishtech Reporter, 2021) Debbarma, Jesmi; P, Viji; B, Madhusudana Rao; J, Bindh
there is a growing interest in the development of biodegradable packaging materials from the emerging natural biopolymers such as protein and polysaccharides in the food industry due to their biodegradability and raising environmental concern related to plastic packaging.
Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage
(Springer, 2021-03-12) Krishnamoorthy, Elavarasan; Bangalore Aswathnarayan Shamasundar
Fish protein hydrolysates (FPH) from fresh water carps Catla catla, Labeo rohita and Cirrhinus mrigala were prepared with 5, 10, 15 and 20% degree of hydrolysis (DH) using papain enzyme. FPH were evaluated for antioxidant properties using in vitro assays such as DPPH free radical scavenging activity (at 10 mg/ml), ferric reducing antioxidant power assay (at 20 mg/ml) and linoleic acid peroxidation inhibition activity (at 10 mg/ml). Antioxidant properties of FPH varied with species and DH. The DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and ferric reducing antioxidant power (as absorbance at 700 nm) of FPH from carps was in the range of 59–92%, 52–85% and 0.388–0.663 respectively. Based on the overall antioxidant activity, FPH from C. catla with 20% DH was added to oil sardine mince at different concentration (0.1, 0.2 and 0.4%) and found to inhibit effectively the formation of peroxides and malonaldehyde in dose dependent manner. FPH from C. catla with 20% DH was fractionated using size exclusion chromatography and had three different peptide fractions with the approximate molecular weight of 6561–2106 Da (fraction 1), 1942–994 Da (fraction 2) and 935–383 Da (fraction 3). The present study showed promising results that the fish protein hydrolysates from fresh water carps muscle proteins can be used as natural antioxidants in food system. Production of fish protein hydrolysates with nutraceutical properties could be the way forward for better utilization and value addition.
Assessment of harvest and post-harvest losses in fisheries
(Central Marine Fisheries Research Institute, Cochin, 2013) Geethalakshmi, V.
Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India
(Society of Fisheries Technologists (India), Cochin, 2018) Uchoi, D.; Hanjabam, M.D.; Kumar, A.; Kishore, P.; Panda, S.K.; Nayak, B.B.
Fermented fish products are very popular in North- East region of India because of its unique taste and flavour. Two popular products, puthi shidal and phasa shidal, from Tripura were analyzed for biogenic amines, toxic heavy metals and foodborne micro-organisms of public health significance viz., Salmonella, E. coli and Staphylococcus aureus. Biogenic amines were detected by HPLC with UV-VIS detector using gradient elution method. Highest concentration of histamine, cadaverine and putrescine were detected in puthi shidal collected from Nutanbazar with a value of 118.18±1.78 ppm, 380.26±2.15 ppm and 141.87±1.20 ppm respectively. Spermidine and spermine were detected to be in the range of 21.38±0.88 - 41.89±0.83 ppm and 47.99±0.65 - 124.50±0.87 ppm respectively which was comparatively at lower concentration. Arsenic (As), cadmium (Cd) mercury (Hg) and lead (Pb) were determined using ICP-OES. The concentrations of heavy metals detected were within maximum permissible limit. Arsenic concentration of 2.65±0.02 ppm was recorded as maximum level in puthi shidal from Gulbazar (West Tripura district). Shidal samples are found to be free from pathogen like Salmonella and E. coli. The study indicates that the fermented fish products are free from heavy metal contaminations. Pathogen free fermented fish products are safe to consume. The study further revealed the need for standard production method in order to achieve uniform sensory attributes in the products including the control on histamine formation.
Astaxanthin: a promisive antioxidant and UV protective agent
(Central Institute of Fisheries Technology, Cochin, 2018) Binsi, P.K.; Anupama, T.K.; Parvathy, U.; Zynudheen, A.A.

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