Peer Reviewed Journal Articles (Inter.) (QAM)

Permanent URI for this collection

http://localhost:4000/handle/123456789/1872

Browse

Recent Submissions

Now showing 1 - 5 of 25
  • Item
    Thermal transition analysis of fish scale originated hydroxyapatite: AFM and electrochemical impedance spectroscopy as complimentary techniques
    (Springer, 2021-05-15) P. K. Binsi; P. Muhamed Ashraf; Nebu George Thomas; A. A. Zynudheen
    Several studies are reported on extraction and characterization of hydroxyapatite (HAp) from biological sources by heat sintering method; however, conversing observations are reported on the optimized sintering conditions and crystalline characteristics of the extracted HAp. The present study systematically depicts the different stages of collagen elimination and crystallization of mineral phase in fish scale occurring during different conditions of heat sintering. The pre-sintering temperature as optimized by thermal analysis by TGA, DTG and DTA curves was at 450 °C. The microcrystalline and structural characteristics of extracted HAp samples were established by SEM, elemental mapping, XRD, FTIR and surface area analysis (BET). Accordingly, complete desorption of residual collagen from scale surface was evidenced at 800 °C, and that from matrix interspace at 900 °C. Stable HAp nanocrystal formation could be achieved at 1000 °C, above which the characteristic features of recrystallization and phase transformation were evident. Hence, 1000 °C was considered as the rate limiting temperature for HAp formation. This could be clearly established by atomic force microscopy (AFM) and electrochemical impedance analysis. Conclusively, the present study established AFM and electrochemical impedance analysis as complimentary techniques to the routine analytical techniques employed in the earlier reports for the confirmation of microstructural alterations and phase transformations occurring in HAp crystals during sintering process.
  • Item
    Performance evaluation of a selective-enrichment-isolation protocol for Salmonella enterica from seafood
    (Elsevier, 2021-01) Prabhakar, Parmanand; Lekshmi, Manjusha; Toms C. Joseph; Balange, Amjad K.; Nayak, Binaya Bhusan; Kumar, Sanath H.
    In this study using 57 finfish samples of marine origin, selective enrichment in Rappaport-Vassiliadis (RV) broth followed by isolation on the Hektoen enteric agar (HEA) yielded 50 (53.2%) of 94 isolates. The results suggest RV-HEA as the most suitable media combination for the recovery of Salmonella from tropical seafood.
  • Item
    Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique
    (IFST, 2021-09-21) Uchoi, Devananda; Lekshmi, Manjusha; Ghag, Anita; Thakur, Abhishek; Kishore, Pankaj; Nayak, Binaya Bhusan
    Indian mackerel, Rastrelliger kanagurta is one of the most preferred fatty fish; however, economical preservation of fatty fishes is least documented in India. Saturated brine (23%) fermentation of Indian mackerel was studied for 120 days. Increment of lipid (2.25%), reduction of protein (5%) and salt content of 14%–15% with pH of around 6.0 was observed. Hardness fluctuated initially but stabilized at maturation. Fermentation imparted pleasant aroma to the product with minimal fat oxidation. Total plate count ranged from 3.80 to 5.44 log cfu/g. Coliforms and Escherichia coli were <1.8 MPN/g in final product. The product was stable at ambient condition under 95% vacuum in retortable pouch throughout the storage period (30 days). Botulinum toxin was examined and found absent in the analyzed samples. Sensory score indicated high acceptance of the product. Thus, the study illustrated that saturated brine fermentation preserves fatty fish adequately, producing safe and healthy fermented fish product with enhanced shelflife.
  • Item
    Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review
    (Elsevier, 2021) Chakka, Ashok Kumar; M.S., Sriraksha; C.N., Ravishankar
    The food industry is dynamic. The needs and necessities of the consumer keep changing, and it becomes inevitable for the industry to fulfil those needs and eventually grow with them. In recent years, the food industry has grown immensely and has a greater market value. Nevertheless, on the flip side, it cannot go unnoticed that the food industry is one of those industries having a considerable impact on the environment. This alarming situation has led to the development of various green, sustainable technologies over the years, which can reduce the energy consumption that goes into the production, processing and packaging of food. This review focuses on five such green, nonthermal technologies: pulsed electric field, high-pressure processing, cold plasma, ozone, and electrolysed water. This review also discusses the sustainability and impact of each of these technologies on food products/materials.
  • Item
    Shell colour variation in farmed Litopenaeus vannamei: Comparison of white shell (regular) and brown shell (unusual) L. vannamei
    (Aquaculture Asia, 2016) Rao, B. Madhusudana; Viji, P.; Debbarma, Jesmi
    study was conducted to determine if there were diff erences in the white shell and brown shell shrimp vis-à-vis shell colour, meat colour, meat composition and meat texture. Whiteshell vannamei (n=10) and brown shell vannamei (n=10), harvested from a shrimp culture farm in Andhra Pradesh, India were randomly picked and transported at <4°C to the laboratory and analysed.