FT Vol.57(3)
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- ItemLivelihood Security in small Reservoirs – Case study of Aliyar (Tamil Nadu)(Society of Fisheries Technologists (India), 2020)Reservoirs play an important role in the nutritional and livelihood security of fisher folk who belong to to weaker sections of the society. In India, there are 19,134 small reservoirs covering a water spread area of 14,85,557 ha. The present study is about ten gillnet fishing units operating in Aliyar dam, a small reservoir situated in Tamil Nadu. The common fishes stocked in this reservoir are Indian major carps viz., catla (Catla catla), rohu (Labeo rohita) and mrigal (Cirrhinus mrigala). Fishing was the mainstay of the stakeholders surveyed at Aliyar and their livelihood was entirely dependent on it. At Aliyar reservoir, fishing rights were given annually to these fishing units. Currently the average investment made towards each fishing unit ranged from Rs.0.55 to Rs.2 lakhs. The fishing tools used in the reservoirs were coracles (bamboo and FRP) and nylon monofilament gillnets of various mesh sizes ranging from 100 to 300 mm. The average fish catch was 10 to 20 kg per fishing unit per day. The marketing of the fish catch was done through Tamil Nadu Fisheries Development Corporation (TNFDC) and the fishermen got 60% of the share price obtained as income from fish sales. The average monthly income of fishermen varied from Rs.600 to Rs.1200. In this paper, institutional arrangements for the Aliyar reservoir fishing activities, socio-economic status of fishers, economics of operation of fishing units and income equality criteria of fisheries are discussed. Finally, overall livelihood security index of fishers was worked as 37.3% includes based on food, educational, health and economic security of the fisher folk which was 53.7, 29.0, 36.1 and 30.5% respectively. Household livelihood security indices were used to assess the socio-economic conditions of fishers.
- ItemEnzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality(Society of Fisheries Technologists (India), 2020)Rohu (Labeo rohita) sauce was produced by enzymatic and fermentative method using optimized conditions carried out through response surface method. Solar salt (20%, w/w) and commercial papain (3%, w/w) were used in the sauce produced by enzymatic method. The optimized conditions for fermentative production of sauce were 25% salt (w/ w), 7.5% sugar (w/w) and 10% (w/v) inoculum (Pediococcus pentosaceus FSBP4-40) with the cell concentration of approximately 8 log cfu ml-1. The sauces produced by enzymatic and fermentative method were stored at room temperature and 37°C, respectively for 180 days. Changes in yield, water activity (aw), total volatile base nitrogen (TVB-N), total soluble nitrogen (TSN), non protein nitrogen (NPN), titratable acidity (TA), degree of hydrolysis (DH) and fatty acid composition of both the sauce samples were observed. The result suggested that TSN, NPN, TA and DH significantly increased (p<0.05) in treated samples compared to control (sample without added papain and P. pentosaceus FSBP4-40). However, aw, pH, moisture, fat , TVB-N, fatty acid concentration and L*, a*, b* values showed different changes. Sensory properties of enzyme treated sauce had slightly higher score than the lactic acid bacteria fermented sauce. Bacterial counts after 180 d were significantly lower (p<0.05) in the fermentatively produced rohu sauce than enzymatically prepared sauce. The study emphasizes the importance of optimized use of enzyme and native lactic acid bacteria for the acceleration of fermentation process to produce biofunctionally and bacteriologically superior rohu sauce.
- ItemFluoride Removal from Water using Chitosan Coated Activated Carbon and Cuttle Bone Ash in Combination with Alumina(Society of Fisheries Technologists (India), 2020)Fluoride contamination of ground water is an important health concern globally. Presence of high level of fluoride in drinking water can lead to issues of skeletal and dental fluorosis. A combination of chitosan coated activated carbon (CCAC) and chitosan coated cuttle bone ash (CCBA) along with alumina was used for the removal of fluoride from drinking water. The sorbents were characterized by SEM and FTIR. Combination of 2.5% CCAC and 1% alumina resulted a fluoride removal efficiency of 85.4%, while a 2% CCBA and 2% alumina combination resulted removal of 96.6%, also the fluoride removal efficiency increased along with increase of contact time (p<0.01). At higher initial fluoride concentrations, CCBA was more effective in fluoride removal than CCAC in combination with alumina. This information can help in modeling and designing of filtration devices with these adsorbents for effectively managing fluoride - contaminated ground water.
- ItemPresent Status of Heavy Metals in Lake Nainital, India(Society of Fisheries Technologists (India), 2020)To evaluate heavy metal pollution status of the Lake Nainital, an eutrophic lake, situated in the Central West Himalayan region at 29°24’ N latitude, 79°28’ E longitude and an altitude of 1935 m above mean sea level, the assessment of heavy metals in the lake water was made from September 2016 to February 2017 using Atomic Absorption Spectrophotometer (AAS). Three sites viz., S1 (Aeration centre at thandi sadak), S2 (Platform near the Naina Devi Temple) and S3 (Boat stand near bus stand) were selected and fortnightly sampling for assessing the concentration of six selected heavy metals (Lead, Cadmium, Arsenic, Zinc, Copper and Manganese) was made. The range and average concentration of heavy metals in water of Lake Nainital was observed as Zn: 0.013- 0.051 (0.029 mg L-1), Pb: 0.137- 0.629 (0.346 mg L-1), Cu: 0.0- 0.263(0.113 mg L-1), Mn: 0.0- 1.314 (0.361 mg L-1), Cd: 0.0- 0.012 (0.007 mg L-1) and As: 0.0- 0.004 (0.001 mg L-1). Three water quality pollution indices namely Heavy metal Pollution Index (HPI), Heavy metal Evaluation Index (HEI) and Degree of Contamination (Cd) were used to evaluate the present status of selected heavy metals. The average value of heavy metal pollution index of different metals (Zn: 0.005, Pb: 6.438, Cu: 0.066, Mn: 1.642, Cd: 0.610 and As: 0.205) show that the water of Lake Nainital is slightly affected with Mn and seriously affected with Pb pollution. Though the average value of HEI (1.448) and Cd (0.447) suggests low heavy metal pollution in the Lake Nainital, higher lead pollution is case of concern.
- ItemComparative effect of High pressure and Conventional Heat Processing on the Development and Shelf life of Restructured Surimi balls during Chilled Storage(Society of Fisheries Technologists (India), 2020)There is an increasing demand towards innovative fish products to cater the demand of modern market and restructured surimi products are such emerging products. Restructured surimi balls were developed by restructuring the washed and concentrated pink perch surimi, formed into shapes under traditional heat setting at 90°C for 60 min and pressure setting at 200 MPa for 15 min. Surimi was added with MTGase (0.5%) for enhancing the crosslinking between proteins and casein as a substrate for cross linking, so as to improve the physico-chemical properties of the balls. A comparative analysis on the storage characteristics of pressure set and heat set surimi balls were done under chilled conditions. When compared with heat set balls the texture characteristics and gel strength values were less, whereas elastic nature of the product was retained in high pressure processing. High pressure can retain the raw texture of the balls with softer and glossier appearance while heat causes texture to be harder and dry. The quality indices values were found within the limit even after 16 days of storage under chilled conditions. Even though microbial quality of both samples were comparable, higher sensory score was given for pressure-set sample. Also, MTGase addition had synergistic effect with high pressure in enhancing the overall quality of products. Present study exhibited the potential of high pressure technology in developing restructured surimi balls through pressure induced gelation similar to the traditional heat induced gelation.