Peer Reviewed Journal Articles (Inter.) (FP)
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- ItemCharacterization of Health Beverage Fortified with Peptides from Yellowfin Tuna(Taylor and Francis, 2021-09-15)Balanced nutrition is of utmost significance as it ensures health benefits in addition to basic nourishment. Present perilous pandemic outbreaks call for healthy and natural bioactive foods in our diet to strengthen the immune system. In the present study, bioactive peptides from yellowfin tuna red meat were used as supplement to formulate a health beverage. Malted grainbased health beverage formulated by RSM was added with tuna protein hydrolysate optimized for its bio-potency at 2.5, 5, 7.5 and 10% levels. Health beverage without peptide was kept as control. Sensorial studies recommended health beverage with 2.5% TPH to be acceptable. Characterization of the developed health formulation for its nutritional, functional, antioxidant, physical properties, in-vitro digestibility, as well as storage stability under ambient conditions (28°C) was carried out. Results suggest extensive scope of utilizing tuna cannery waste like red meat, for upgraded products to meet consumer specific nutritional demands that ensure health promoting effects.
- ItemAntioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage(Springer, 2021-03-12)Fish protein hydrolysates (FPH) from fresh water carps Catla catla, Labeo rohita and Cirrhinus mrigala were prepared with 5, 10, 15 and 20% degree of hydrolysis (DH) using papain enzyme. FPH were evaluated for antioxidant properties using in vitro assays such as DPPH free radical scavenging activity (at 10 mg/ml), ferric reducing antioxidant power assay (at 20 mg/ml) and linoleic acid peroxidation inhibition activity (at 10 mg/ml). Antioxidant properties of FPH varied with species and DH. The DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and ferric reducing antioxidant power (as absorbance at 700 nm) of FPH from carps was in the range of 59–92%, 52–85% and 0.388–0.663 respectively. Based on the overall antioxidant activity, FPH from C. catla with 20% DH was added to oil sardine mince at different concentration (0.1, 0.2 and 0.4%) and found to inhibit effectively the formation of peroxides and malonaldehyde in dose dependent manner. FPH from C. catla with 20% DH was fractionated using size exclusion chromatography and had three different peptide fractions with the approximate molecular weight of 6561–2106 Da (fraction 1), 1942–994 Da (fraction 2) and 935–383 Da (fraction 3). The present study showed promising results that the fish protein hydrolysates from fresh water carps muscle proteins can be used as natural antioxidants in food system. Production of fish protein hydrolysates with nutraceutical properties could be the way forward for better utilization and value addition.
- ItemCharacterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis(Elsevier, 2021)Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627–1629 and 1664 1665 cm 1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
- ItemSource-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products(Taylor & Francis, 2020)Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products. This study explores source-dependant variations in composition of a coconut-flavoured liquid smoke. Liquid smoke produced from coconut husk (CH), coconut fibre (CF) and coconut fibre powder (CP) was analysed for total phenolic content, total carbonyls, titratable acidity, pH and PAH content. Resultant liquid smokes were also compared a commercial liquid smoke (CL) for composition. Total phenolic content in the liquid smokes ranged from 1518 ± 184 (CH), 1037 ± 110 (CF), 834 ± 48.23(CP) and 20047 ± 193 mg L−1 (CL). Commercial liquid smoke showed highest total PAH content 215 ± 15.45 ng ml−1 followed by 8.23 ± 1.47 (CP), 7.22 ± 1.44 (CF) and 0.64 ± 0.13 ng m−1 (CH). Further, process parameters for producing ‘masmin’ – a popular traditional smoked and dried ready-toeat product – by replacing traditional smoking practices with liquid smoking were standardised using Response Surface Methodology. Spraying cooked skipjack tuna (Katsuwonus pelamis) loins with coconut husk liquid smoke containing 4% salt for 155 min at flow rate of 3 L hr−1 and chamber temperature of 60°C was found to give the product a matching flavour with traditional masmin.
- ItemUnderstanding spatial and temporal patterns of fish diversity and assemblage structure vis-a-vis environmental parameters in a tropical Indian reservoir(Springer, 2019)Reservoirs have been given priority as an important resource for fisheries enhancement in inland open waters. This paper described the spatial and temporal pattern of fish diversity using GIS platform, assemblage structure, and studied the influence of environmental parameters in these variables in a large tropical reservoir, Chandil, located in the eastern India using multiple approaches. Altogether, 42 fish species belonging to 30 genera were recorded from the reservoir, including two exotic species: pangas, Pangasianodon hypophthalmus, and Nile tilapia, Oreochromis niloticus. The diversity indices indicated lowest fish diversity in the lacustrine zone, but without distinct seasonal variation. The taxonomic distinctness was lower in the lacustrine zone as compared to other zones, and the summer season exhibited higher taxonomic distinctness, though the number of species was lowest. Most of the physicochemical parameters recorded are within the favorable range for fisheries enhancement. Among the environmental parameters, pH and nitrate significantly influenced the fish abundance. The study recommends suitable measures and interventions for conservation of the native fish diversity and sustainable fisheries development: closed season, protected/conservation area, introduction of fish aggregating device (FAD), and regulated fish culture in enclosures.