Peer Reviewed Journal Articles (National) (QAM)
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- ItemReview on Spoilage and Quality Indices of Prawns(Society of Fisheries Technologists (India), 2021)Prawns are a highly nutritious and most traded seafood commodity that contains a commendable quantity of easily digestible protein, minerals, vitamins and low saturated fats, especially omega- 3 fatty acids. Nevertheless, high water content, pH, natural autolytic enzymes, free amino acids and microbes in prawns make it vulnerable to rapid spoilage, consequently affect the shelf life. Knowhow regarding the spoilage patterns of prawns would aid to adopt suitable processing technology to overcome this menace. The freshness or spoilage pattern of the prawns could be scientifically demonstrated by assessing the physicochemical and microbiological quality indices. The main intention behind this article was to demonstrate a comprehend review for the post mortem changes of prawn and associated physicochemical quality indices ie., pH, trimethylamine (TMA), total volatile base nitrogen (TVB-N), K-value, indole, thiobarbituric acid (TBA), free fatty acids (FFA), black spot formation, hardness, colour, organoleptic properties and bacterial flora during storage.
- ItemIndole as an Index of Spoilage of Mackerel (Rastrelliger kanagurta) during Storage at Ambient Temperature and in Ice(Society of Fisheries Technologists (India), 2002)A study was conducted to find out any correlation between indole and the spoilage indices such as Tri Methyl Amine Nitrogen (TMAN), Total Volatile Base Nitrogen (TVBN) and Total Bacterial Count (TBC) during spoilage of mackerel (Rastrelliger kanagurta) at ambient temperature and in ice. Mackerel had a shelf life of 6 and 9 h at ambient temperature based on the sensory evaluation of whole mackerel and cooked meat respectively. After 9 h of storage at ambient temperature TVBN, TMAN and indole were only 25.2 mg/100, 5.75 mg/ 100 and 0.3 |ig/100g respectively. The bacterial load was 5.55 log CFU/g. Mackerel had a shelf life of 6 and 9 days in ice based on the sensory evaluation of whole and cooked fish respectively. TVBN, TMAN and indole were only 14.35 mg/100, 0.67 mg/100 and 0.4 |ig/100g respectively. Total bacterial count was 6.36 log CFU/g. All the indices studied were low when the mackerel was rejected but this was specially true of indole which was detected in negligible amounts through out the storage period and also showed no trend through out. So indole was found to have no significance as an index of spoilage of mackerel kept at ambient temperature and in ice.
- ItemEffect of pulsed light on shelf life of chill stored yellowfin tuna (Thunnus albacares) steaks(ICAR, 2019)In this study, the effect of pulsed light (PL) treatment on the shelf life extension of yellowfin tuna (Thunnus albacares) steaks was investigated. Tuna steaks of 1 cm thickness weighing 80 g packed in 300 gauge cast polypropylene pouches were subjected to PL treatment using Xenon pulse light machine RC-847. The samples were stored at 2±1OC and analysed at specific time intervals. Shelf life studies were carried out in terms of reduction of aerobic flora as inferred from the total plate count (TPC) and the psychrophilic count. The samples were also evaluated in terms of colour (L* a* b*), biochemical and sensory parameters. The initial reduction as well as lower rate of increase in the microbial count on the PL treated samples clearly highlighted the efficiency of PL technology as a novel non-thermal preservation technique. Low values of chemical indicators of spoilage and better values of sensory and colour values of PL treated samples also suggested the efficacy of PL treatment in microbial inactivation. An overall extension of 13 days of shelf life was achieved for PL treated samples whereas control samples were rejected on 13th day.
- ItemQuality and freshness of fish available in super markets of Cochin, India based on biogenic amine content(Society of Fisheries Technologists (India), Cochin, 2019)Quality and freshness of thirty nine samples of fresh and frozen fish sold in the super markets of Cochin were determined in terms of biogenic amine content, biochemical and microbial parameters. The contents of putrescine, cadaverin, histamine, agmatine, tyramine, spermine and spermidine were analysed and it showed a wide variation with higher content of spermine and cadaverine. Histamine content was less than 5 mg kg-1 (Range: Nd - 2.19±0.6 mg kg-1). Putrescine, cadaverine, agmatine, tyramine, spermidine and spermine were in the range of Nd – 7.72±1.7 mg kg-1, Nd – 52.8 mg kg-1, Nd – 6.22 mg kg-1, Nd – 4.34 mg kg-1, Nd - 51.8 mg kg-1 and 0.21- 43.95 mg kg-1 respectively. Levels of putrescine and cadaverine were highest in Rastrelliger kanagurta and Lethrinus nebulosus. In the present study 10.3% of samples exceeded Biogenic amine index (BAI) value of 20 mg kg-1. Around 7.7% of samples were having TVBN content more than 30 mg% and 10.3% of samples were having APC greater than or equal to 7 log cfu g-1. As indices based on biogenic amines are not highly correlated with other quality indices, assessment of biogenic amine indices along with other quality indices for fresh fish can be recommended.
- ItemBeetroot peel extract as a natural preservative for shelf life extension of deccan mahseer (Tor khudree) Steaks during chill storage(Society of Fisheries Technologists (India), Cochin, 2019)The efficacy of solvent free beetroot (Beta vulgaris) peel extract in retarding the lipid oxidation of mahseer steaks were evaluated during chill storage. Preliminary analysis of the beetroot peel extract (BPE) for antioxidant activity were evaluated based on the total phenolic content, 2, 2-diphenyl-1- picrylhydrazyl radical scavenging activity and 2, 2- azino-bis (3-thylbenzothiazoline-6-sulfonic acid radical scavenging activity. BPE had total phenolic content of 360.47 mg 100 g-1; both DPPH activity (91.62%) and ABTS radical scavenging activity (99.04%) were found to be higher at 20% concentration. Mahseer steaks were given dip treatment in beetroot peel extract (20%, w/v) then packed in LDPE pouches and kept at 0-2°C. The effect of dip treatment on quality changes of steaks were assessed periodically for biochemical (pH, PV, FFA, TBA, TMA, TVB-N), microbiological (total plate count) and sensory characteristics along with control sample. The microbial analysis revealed that the control (CT) sample reached to the limit of acceptability (7.47 log cfu g-1) on 9th day while treated sample remained within the limit up to 15th day of storage. Sensory evaluation also showed the decreasing trend as the storage days increased. The results showed that CT sample exceed the acceptable limits on 9th day of storage, whereas the BPE treated sample was found to be acceptable up to 15th day indicating the positive role of BPE in shelf life extension of masher steaks under chilled storage (0- 2°C).