Fish Processing

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A mechanical deproteinization system for the chitin production line
(CIFT, 2022) A.A, Zynudheen; P.K, Binsi; V, Geethalakshmi; C.N, Ravishankar
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.
Active packaging of fishery products: a review
(Society of Fisheries Technologists(India),Cochin, 2010) Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.
Technological advancements are directly reflecting on the consumer ’s ever increasing demand for healthy, safe and quality food products. Food industry is in search of novel preservation and packaging techniques to cope up with this demand. Active packaging is one such solution to meet this demand effectively. Important active packaging systems include oxygen (O2) scavengers, carbon dioxide (CO2) emitter/absorbers, moisture regulators, antimicrobial packaging, antioxidant packaging, ethylene absorbers and flavour releasing and absorbing systems. This article reviews different active packaging systems and their potential applications for fishery products.
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 packaging
(ICAR - Central Institute of Fisheries Technology, Cochin, 2019) Mohan, C.O.; Bindu, J.; Ravishankar, C.N.
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.
Advantages of liquid nitrogen freezing of penaeus mondon over conventional plate freezing
(Society of fisheries Technologists (India), Cochin, 1987) Chakrabarti, R.; Chaudhury, D.R.
Liquid N-frozen giant tiger prawns (P. monodon), compared to plate frozen samples, had considerably less drip loss, more salt-soluble protein, greater moisture retention, higher adenosine monophosphate, and were biochemically and sensorily superior. However the beneficial effects of liquid N freezing over conventional plate freezing only last up to 59 days at a commercial storage temp. of -18 degrees C.
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.
Alternate code slip for frozen shrimp packaging
(Seafood exporters asosciation of India, Cochin, 1990) Gopal, T.K.S.; Iyer, T.S.G.; prabhu, P.V.
Packaging of frozen shrimp for export has gained importance. Code slips used for this are made of paper of thickness varying from 0.07 mm to 0.215 mm. Complaints from importers state that these code slips get mutilated while thawing blocks for reprocessing. A substitute material for code slips is badly needed, and a new product viz. polyester tracing sheet of thickness 150 gauge is recommended for this purpose. The new product was tested under certain conditions as per Indian Standard (IS:1060). This study gives comparative properties of paper code slips and polyester tracing sheet slips. Polyester tracing sheet was found to possess high bursting strength, tensible strength and nillcobb value. It is non-porous and does not lose its original property.
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.
AMP and IMP accumulation in penaeus indicus and penaeus monodon during iced and frozen storage
(Society of Fisheries Technologists(India),Cochin, 1998) Lakshmanan, P.T.; Antony, P.D.; Iyer, T.S.G.
Nucleotide degradation profile and quality changes in shrimp, Penaeus indicus and Penaeus monodon stored in ice and at -18 degree C were studied. Nucleotide breakdown products like AMP, IMP, Inosine and hypoxanthine, and K-value were determined and correlated with sensory characteristics. There was high accumulation of AMP and IMP in both iced and frozen shrimp. K-value of iced P. monodon reached 63.4% and of P. indicus 74.57% in two weeks. K-value around 20% indicated excellent quality in both species. In frozen samples K-value reached 58.6% in P. monodon and 60.2% in P. indicus in 12 months. Sensory assessment and measurement of texture also were employed to assess the quality.
Analysis of the matrix protein gene sequence of the Asian lineage of peste-des-petits ruminants vaccine virus
(Elsevier, 2006) Muthuchelvan, D.; Sanyal, A.; Sreenivasa, B.P.; Saravanan, P.; Dhar, P.; Singh, R.P.; Bandyopadhyay, S.K.
The M gene nucleotide sequence of an Indian peste-des-petits ruminants (PPRV) vaccine virus (‘‘PPRV Sungri/96’’) belonging to Asian lineage was determined. The gene is 1476 nucleotides long with a single open reading frame (ORF). The nucleotide and predicted amino acid sequence was compared with the homologous region of the African Lineage Vaccine virus ‘‘PPRV/Nigeria/75/1’’. The nucleotide sequence of the ‘‘PPRV Sungri/96’’ was 86% identical to that of ‘‘PPRV/Nigeria/75/1’’, while a homology of 93% and 95% could be observed in the ORF and amino acids level, respectively. The M gene encodes a protein of 335 amino acids, with a predicted molecular weight (MW) of 37.8 kDa. The ORF is flanked by a 30 untranslated region of 436 nucleotides and a high level of sequence divergence ( 30%) could be observed in this region between the vaccine viruses of Asian and African lineages. A high degree of conservation of several amino acids of this protein observed previously was also confirmed in this study.
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.

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