FT Vol.52(1)
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- ItemRecovery of Protein from Lizardfish (Saurida tumbil) Surimi-leached Water using Spray Drying Technique(Society of Fisheries Technologists (India)Cochin, 2015)Based on the results obtained from the study of 90 days duration, it is clear that spray drying technique is effective to recover water-soluble proteins from surimi leached-water. The study showed that there is scope of recovery of about 3% mineral-rich, stable functional protein from the leached water using spray drying technique.
- ItemFisheries Management in Stanley Reservoir - A Case Analysis(Society of Fisheries Technologists (India)Cochin, 2015)Fisheries in reservoirs, play a significant role in the livelihood of rural communities. In this context, a study was undertaken in Stanley reservoir in Salem district of Tamil Nadu to understand management of fisheries in the largest reservoir in South India. An attempt was made to comprehend the problems encountered by the fishers. The Department of Fisheries takes lead role in the management of the reservoir. Rules and regulations are framed by the Department of Fisheries including annual stocking of fish seeds. Fishing in the Stanley reservoir is carried out by licensed fishers whose numbers are regulated by the Department of Fisheries. It was observed that mesh size regulations and closed seasons are not enforced strictly. Fishers need to sell the catch to the Fishermen Co-operative Marketing Society which gives them reasonable price. The major constraints perceived by the fishers were ‘fluctuating income’ and ‘poaching
- ItemSpoilage Indices in Chill-Stored Rohu Steaks Extracted with Different Concentrations of Trichloroacetic Acid(Society of Fisheries Technologists (India)Cochin, 2015)Spoilage or freshness indices are extensively used in fish processing industry and research. Although frequently employed, the index total volatile basic nitrogen (TVBN) in freshwater fish does not correlate well with storage. Rohu (Labeo rohita) steaks treated with chlorine dioxide (ClO2) and chill-stored in ice for 14 days were extracted with differing strengths of trichloroacetic acid (2, 4, 6 and 8% TCA) and analyzed for TVBN as well as biuret +ve and folin +ve substances. TVBN, biuret +ve and folin +ve substances did not increase significantly during the first 10 days, but increased sharply thereafter in both control and ClO2 treated steaks. Greater amounts of TVBN and biuret +ve substances were extracted at lower TCA concentrations. Biuret +ve substances extracted by 2% TCA from both treated and control steaks showed significant proportional changes with storage, but decreased in the former and increased in the latter. Sensory changes in the steaks appeared as early as the 4th day and darkening of the lateral line red meat was the most easily noticed and off-odours by the 6th day. Biuret +ve substances extracted at low TCA concentrations may hold promise as spoilage indices, but need further investigation.
- ItemMinimisation of Fermentation Period of Shidal from Barbs (Puntius spp.)(Society of Fisheries Technologists (India)Cochin, 2015)Fermented barb (Puntius spp.) is a semi-fermented solid fish product of north-east India which is a popular means of fish preservation and product development in the region. Its normal fermentation period is 4-6 months which restricts the production only to 2 batches per year. In the present study, fortnightly samples from traditional shidal fermenting vessels (mutka) (PC) and laboratory prepared shidal (L) were analyzed to identify an appropriate stage and time of fermentation for harvesting shidal with desired quality. A total of 5 fermentation stages were characterized. Bacillus, Staphylococcus and Micrococcus were the predominant genera of bacteria. Biochemical parameters such as pH, titratable acidity and proximate composition combined with sensory analysis suggested that good quality shidal can be harvested after a fermentation period of 75 days (stage 3) under traditional fermentation system at room temperature (30±5oC) and from this stage onwards the quality of shidal was best at 120 days of fermentation with highest sensory scores, dark red brown colour, typical shidal odour, pH 5.7±0.8 and titratable acid 1.78%. Shidal had excellent nutritional properties including 33- 34% moisture, 30-31% protein, about 18-19% fat and 11-13% ash content.
- ItemBiochemical and Microbial Changes Associated with Fermentation of Setipinna phasa(Society of Fisheries Technologists (India)Cochin, 2015)Salt-free fermented Setipinna phasa, locally known as ‘phasa shidal’ is a traditional fish product of northeast India. This study was conducted to assess the biochemical and microbial changes during fermentation of S. Phasa. Moisture content, pH and crude protein of the fish product decreased, whereas, lipid and total titratable acidity increased during fermentation. There was no significant change in the total nitrogen content, however, protein nitrogen decreased significantly with the increase of non-protein nitrogen and alpha-amino nitrogen. The non-protein nitrogen to total nitrogen ratio also increased gradually from 16.62 to 37.96%. The lipid degradation products showed considerable increase during the fermentation process. The volatile nitrogenous bases showed a rapid increase in the beginning followed by a slow but gradual increase throughout the fermentation period and the value reached 231.94 mg of nitrogen 100 g-1 on 90th day. During the same period the microbial count increased rapidly in the beginning and reached 6.79 log cfu g-1 on 90th day. Staphylococcus spp. and Bacillus spp. were found to be the predominant groups of bacteria during fermentation. On 90th day, the product was moist with very soft surface and texture, moderate stickiness with strong characteristic smell of shidal.