FT Vol.56(4)
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- ItemA preliminary study on trawl geometry: Effect of speed and warp length on mouth opening(Society of Fisheries Technologists (India), Cochin, 2019)
- ItemShelf life characteristics of Pangasianodon hypophthalmus fillets treated with Moringa oleifera (Lam) leaf extract(Society of Fisheries Technologists (India), Cochin, 2019)Effect of dip treatment in Moringa oleifera (Lam) leaf extract (MOL) on the quality and shelf life of vacuum packed Pangasianodon hypophthalmus fillets was evaluated during chilled storage at 2 ± 1°C. The control (untreated) and treated groups with 5% (v/v) and 10% (v/v) Moringa oleifera leaf extract (MOL) were examined periodically at 0, 3, 6, 9, 12, 15, 18 days during chilled storage until rejection by sensory, physicochemical and microbiological methods. The study revealed that the Moringa oleifera extract is a good source of phenolic compounds with significant antioxidant potential. The total phenolic content was found to be 183.75 mg GAE 100 g-1. MOL was found to have high antioxidant potential. The pH and TBA values of control group were significantly higher (p<0.05) than treated groups. Among the treated samples 10% treatment showed the lowest value. Moringa oleifera leaf extract was also found to have strong antimicrobial potential which could retain the quality attributes of fillets during the storage time. The dip treatment with 5 and 10% MOL improved the shelf life of fillets by 6 days compared to control under vacuum packed condition. In microbiological view point this treatment can be effectively used as a safe biopreservative to extend the shelf life of vacuum packed pangasius fillets under chilled condition without any adverse effect on the sensory acceptance of the treated fillets.
- ItemComparative analysis of RAPD, RFLP and PFGE for the characterization of pathogenic vibrio parahaemolyticus isolated from seafood and coastal environment(Society of Fisheries Technologists (India), Cochin, 2019)Vibrio parahaemolyticus is ubiquitous in coastal marine environment. Certain strains of V. parahaemolyticus are pathogenic to humans and harbors either or both thermostable direct hemolysin (tdh) gene and tdh related hemolysin (trh) gene. Pathogenic V. parahaemolyticus isolates from the aquatic environment from Mumbai, India were characterized with respect to their virulence genotypes by employing random amplified polymorphic DNA (RAPD), restriction fragment length polymorphism (RFLP) and pulsed field gel electrophoresis (PFGE). Out of 140 samples, twenty five samples harboured virulent V. parahaemolyticus. Pandemic group specific PCR assays viz., GSVP, GSOLD, GSOK, ORF8 and PGS PCR showed differential performances which revealed difficulties in the confirmation of pandemic clone from environmental samples. Results from the molecular characterization employing RAPD and RFLP indicated that the PGS PCR positive isolates (2) showed identical banding pattern in RFLP analysis, whereas GS:OK positive isolates (4) showed similar RAPD banding pattern with 80% similarity among 11 pathogenic strains studied. However, in whole genome comparison by PFGE using notI restriction enzyme, these isolates were scattered in different groups at 40% similarity level. This study suggests that the genetically diverse pathogenic strains of V. parahaemolyticus with characteristic of pandemic clones are present in the coastal environment.
- ItemEffect of Plectranthus amboinicus leaf extract on the quality attributes of microencapsulated fish oil fortified soup powder(Society of Fisheries Technologists (India), Cochin, 2019)The effect of Plectranthus amboinicus leaf extract (PAE) (phenolic content of 2559.56 mg gallic acid equivalents/L) addition in a microencapsulated fish oil fortified soup powder was evaluated in the present study. Fortification of PAE significantly improved the color, rehydration and water activity of the soup powder. The oxidative indices unveiled the role of PEA in protecting the MFO fortified soup powder from oxidative deterioration during the storage period. No faecal coliforms, yeast and mould growth was observed in MFO and PAE fortified soup powder whereas mould growth was there in the control samples. The fortified soup powder has scored high in terms of aroma, taste, consistency and overall acceptability proving its sensory acceptance. The significant findings of the storage study clearly depicted the antioxidant, antibacterial, antifungal as well as flavour enhancing potential of PAE and hence it can be recommended as a potent natural preservative for fish oil incorporated food systems.
- ItemChilled storage study of value added black clam (Villorita cyprinoides) (Gray, 1825) products in two different packaging materials(Society of Fisheries Technologists (India), Cochin, 2019)Black clam (Villorita cyprinoides) (Gray, 1825), a nutrient rich bivalve was used for preparing two products viz., clam cutlet and clam bonda, and packaged in two different packaging materials, 200 gauge low density polyethylene and 12 μ polyester/ 200 gauge polyethylene laminate. The biochemical and microbiological parameters of the products were analyzed to study its storage stability in chilled condition. Parameters like pH, color (L*, a*, b*), total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), peroxide value (PV) and free fatty acid (FFA) were within permissible limit during the period of observation. The aerobic plate count, after 24 days of storage of the products were in the range of 6.81 to 7.41 log10 cfu g-1 and 6.3 to 7 log10 cfu g-1 for LDPE and PES/PE respectively. Escherichia coli and Enterobacteriaceae were absent throughout the storage period. The study showed that biochemical and microbiological parameters were greater for the products packed in LDPE compared to PES/PE laminate, indicating that the laminate film was more efficient in preserving the quality of the products when compared to monolayer films.