FT Vol.48(2)
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- ItemOptimization of Rice Flour (Oryza sativa) and Chapra (Fenneropenaeus indicus) Extrusion by Response Surface Methodology(Society of Fisheries Technologists (India)Cochin, 2011)The greater the expansion, the lower the shearing force, and the shear stress, and the greater the textural sensory acceptability. The optimization of carbohydrate-protein extrudate shows a typical respon surface behaviour where the expansion ratio shows a characteristics linear as well as quadratic pattern with the change of process moisture and process temperature. The optimization process also presents a characteristic surface behaviour of complex food system for expansion ratio, density, shear force, shear stress and texture acceptance of extrudate. This study thus demonstrates that chapra (shrimp) variety can be extruded and used as a high quality protein snack food. In the optimal process, the maximum expansion ratio obtained at 15% moisture and 150oC process temperature coincided with the minimum shear force of the product, and maximum sensory texture acceptance indicating a correlation between extrusion response variables. Response surface study indicated that the desired texture and sensory property could be obtained by controlling cooking temperature and moisture conditio
- ItemNutritional and Protein Quality Studies of Textured Protein Concentrate Prepared from Saurida tumbil(Society of Fisheries Technologists (India)Cochin, 2011)The study showed that the increase in weight of rats fed with textured protein concentrate was higher than that fed with milk protein. There was only a marginal decrease in pepsin digestibility and available lysine of textured protein concentrate during six months of storage. Both the parameters were found optimum and similar to that of a balanced protein diet.
- ItemExtraction and composition of liver oil from triggerfish, batistes spp.(Society of Fisheries Technologists(India),Cochin, 2011)Numerous species of triggerfish with varied colour patterns are found in and around Indian coastline. Their bright coloured body and rough sandpaper like skin make triggerfish distinctive. In the southwest coast of India, this group of fish are landed in sizable quantity by trawls but fetches very low value (Immanuel et al, 2009). Annual landings of triggerfish in India was 11520 t against the total marine landings of 25 18 305 t (Anon-2007). The fish is edible but has a mild oily taste. The sensory attributes of fish meat are good, but its consumer preference as a food fish is low. At present, there is not much domestic demand for this fish. Fish liver oil is a rich source of poly unsaturated fatty acids and fat soluble vitamins (Kinsella, 1990; Aidos, et al, 2002; Vlieg & Body, 1983; Nair & Gopakumar, 1977). Odonus niger and Sufflamen capistratus, two species of triggerfish were reported as probable sources of fish liver oil (Immanuel et al, 2002, 2009). Under-utilization of this group of fishes for human consumption in the south west coast of India led to this study on exploring the possibility of extraction and characteristization of liver oil from trigger fish Batistes Spp.
- ItemEffectiveness of spices on the quality and storage stability of freeze-dried fish balls(Society of Fisheries Technologists(India),Cochin, 2011)Five different freeze-dried fish ball samples were prepared from the cooked mince of snapper (Pristipomoides multidens) incorporated with spicesviz., curry leaf (Murraya koenigii S.), mint (Mentha spicata L.), turmeric (Curcuma longa) and a mixture of ginger (Zingiber officianale), garlic (Allium sativum L.) and pepper (Piper nigrum) with known antioxidant properties. The samples were packed and kept in ambient conditions to assess the antioxidant property of the spices and the storage stability. The evaluation of oxidation indices viz., thiobarbituric acid and free fatty acid values revealed that there was marked protective effect in samples incorporated with spices during storage. Incorporation of spices retarded the rate of oxidation of PUFAs in the samples. A combination of the spices was found to have an added advantage in terms of their synergistic effect against oxidation and in enhancing the taste. There was a gradual decrease in the antioxidant activity as storage time progressed. The control samples had a shorter shelf life when compared to spices incorporated samples.
- ItemEffect of chitin and chitosan on the physicochemical quality of silage Based fish feed(Society of Fisheries Technologists (India), Cochin, 2011)Silage made from the filleting waste of rohu, Labeo rohita was used for the preparation of palletized fish feed. Three sets of feeds were prepared viz., control and two lots incorporated with chitin and chitosan respectively. Chitin and chitosan incorporated feeds were prepared along with the control. The biochemical and physical properties viz., durability, stability, sinking rate and leaching of the feeds were studied. The loss during stacking was found to be minimum in samples incorporated with chitin and chitosan while higher loss was observed in the case of control, indicating that chitin and chitosan have better binding property (p<0.05). The stability of feed was significantly higher (p<0.05) in the case of chitin and chitosan incorporated samples when compared to control indicating that both chitosan and chitin improved the stability when added at 2% level in feed. Pellet durability was also better in chitosan incorporated samples. Incorporation of chitin and chitosan was found to reduce the leaching of the pelletized feed. The control feed showed maximum leaching of protein (5.04 mg lOOg super(-1)) after 15 min in water but in the case of chitosan incorporated feeds leaching of protein for the corresponding period was marginal (0.82 mg 1OOg super(-1)). The feeds contained essential amino acids indicating that high quality fish feed can be prepared from fish waste silage.