FT Vol.54(3)
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- ItemRole of plant extracts as natural additives in fish and fish products - a review(Society of Fishery Technologists (India), 2017)Quality and shelf life of fish and fish products are often enhanced by using various food additives during handling, processing and storage. Due to potential health hazards, synthetic additives are being widely replaced by their natural counter parts. Extracts containing bioactive compounds isolated from various plant sources viz., spices and herbs, fruit and vegetables, seaweed etc. have shown remarkable in-vitro antioxidant and antimicrobial activities. Based on this, successful application of plant extract treatments have been carried out on chilled, frozen and dried whole fish, fillet as well as fish mince as antioxidant or antibacterial agent. Use of plant extracts also demonstrated to have potential for replacing sulphating agents in crustaceans. In this article, use of plant extracts as natural additives in fish and fish products is reviewed.
- ItemEffect of washing on the adhesion of Yersinia enterocolitica on fish and shrimp muscle surface(Society of Fishery Technologists (India), 2017)Water is used traditionally with or without a sanitizing agent to wash fresh seafood and to reduce pathogens attached to the surface. Ability of Yersinia enterocolitica to get attached to fish and shrimp muscle and detached during water washing was studied. Dressed tissues were dipped in suspension containing Yersinia enterocolitica 108-109 cells per ml and washed sequentially. Bacterial counts and tetrazolium salt reduction were estimated. The study revealed that first wash was more effective compared to two subsequent washes. The bacterial reduced from 5.145 log CFU g-1 to 4.445 log CFU g-1 in fish and 5.05 to 3.7 log CFU g-1 in shrimp after 3 washings. The cells which remained bound after washing were more active than those which got washed and were measured by per cell activity of the cells monitored by rate of formazan formed. The washing was found to be more effective in removing bacteria in shrimp tissue than in fish tissue provided initial quality of water was good.
- ItemBiochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice(Society of Fishery Technologists (India), 2017)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.
- ItemStatus of bycatch from commercial trawlers operated off central Kerala(Society of Fishery Technologists (India), 2017)Bycatch and discards in trawl fishing is a serious issue that requires prompt interventions. Different management measures are being followed to mitigate this issue among which gear based technical measures like BRDs are widely used. Characterization of bycatch with regard to the type and sizes are very important inputs for development and implementation of any management regulation in a fishery. The purpose of this study was to quantify the total bycatch and also the incidence of juveniles in the bycatch generated by commercial trawlers operating off Central Kerala During the study, 67 species from 25 families were identified in the trawl catch. The catch included 51 species of fishes, 7 species of shrimps, 5 species of crabs, 3 species of cephalopods and 1 species of stomatopod. The study also compared average length of commercially important species obtained during the premonsoon and post-monsoon period with that of the Minimal Legal Size (MLS). Minimum legal Size (MLS) is seen as a fisheries management tool with the ability to protect juvenile fish, maintain spawning stocks and control the sizes of fish caught. The MLS sets the smallest size at which a particular species can be legally retained if caught. About 84% of the bycatch was observed to be juveniles during the study. From the total catch observed from the 27 trawlers, 72% of the catch was targeted catch and 28% was bycatch.
- ItemThiamine and pyridoxine loaded vanillic acid grafted chitosan modulates lactate and malate dehydrogenase in albino rats(Society of Fishery Technologists (India), 2017)