FT Vol.53(3)
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- ItemFisherwomen’s Perception on the Constraints Hampering their Empowerment and Development: A Case Study of the Self Help Groups of Thoothukudi District, Tamil Nadu(Society of Fisheries Technologists (India)Cochin, 2016)Marine fisheries constitute a valuable source of food and employment, and a net contributor to the nation’s balance of payment. The fisherwomen have been facing several constraints of technical, financial, organizational and policy realms, which affects their social and economic empowerment. In this regard, around 40 fisherwomen from Self Help Groups (SHGs) of Tharuvaikulam fishing village in Thoothukudi district (Tamil Nadu) was selected randomly for data collection. The fisherwomen were asked to rank the constraints according to their perception of importance. Garrett Ranking Technique was used to analyze the constraints in order to find out the most significant factor which influences the respondent. This technique helps to precisely rank the preference of the respondents on different factors. Of the seven production constraints, high cost of inputs including finfish and shellfish was ranked foremost. Of the five financial constraints, lack of funds for starting and running the business activities was the major constraint. Among the five constraints that influenced cohesion of the SHGs, the respondents opined that lack of leadership and guidance affected the performance of the SHGs. Lack of marketing skills was the single most important marketing constraint. With regard to performance constraints, lesser profits brought down their performance. Further, lack of contact between producer and consumer was identified as the most important constraint, among six extension constraints, that affected market access. Among the seven entrepreneurship constraints, lack of lateral thinking and innovation denied them success in their business.
- ItemNutritional Profiling and Seasonal Variation in the Proximate Composition of Emperor Fish (Lethrinus lentjan) from Thoothukudi Coast of Tamil Nadu, India(Society of Fisheries Technologists (India)Cochin, 2016)Seasonal variation in the proximate composition (moisture, protein, fat, carbohydrate and ash) was analysed in emperor fish (Lethrinus lentjan). Mineral composition (iron, phosphorus, sodium, potassium and calcium) was also analysed. Moisture, protein, fat, carbohydrate and ash contents were found to range from 74.93–78.20, 14.53–24.40, 0.21–2.76, 0.49– 1.07 and 1.24–2.70% respectively. Iron, phosphorus, sodium, calcium and potassium was 4.20, 13.50, 7.20, 156.20 and 17.90 mg% respectively. Fatty acid profile of emperor fish revealed palmitic acid (C16), stearic acid (C18) and myristic acid (C14) to be the major saturated fatty acid and elaidic acid (C18:1n9T) and oleic acid (C18: 1n9C) were the dominant monounsaturated fatty acids. Investigations also revealed that fat content was higher during the monsoon season (October and November).
- ItemBiochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method(Society of Fisheries Technologists (India)Cochin, 2016)A sauce was produced by enzymatic and fermentative methods using the heads of freshwater fish rohu (Labeo rohita) with solar salt concentration of 25% (w/w). Commercial papain (3%, w/w) was used for enzymatic hydrolysis and stored at room temperature for 120 d. Pediococcus pentosaceus FSBP 4-40 (10%, v/w) with the cell concentration of aproximately 8 log cfu ml-1 and dextrose (7.5 %, w/ w) was used for fermentative production at 37°C for 120 d. Changes in yield, water activity (aw), total valatile 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 enzymatically and fermentativley produced rohu head sauce was observed. Bacteriological parameters such as total plate count, Escherichia coli, lactic acid bacteria, staphylococci, total halophile count and yeast and mold counts were determined at different time intervels . The result suggested that TSN, NPN, TA and DH significantly increased (p<0.05) in treated samples compared to control and P. pentosaceus FSBP4-40. However, aw, pH, moisture, fat, TVB-N, fatty acid concentration and L*, a*, b* values showed changes. The antioxidant properties like total antioxidant activity, 2,2‘-diphenyl-1-picrylhydrazyl (DPPH), super oxide anion scavanging activity and reducing potential of the lyophilized rohu head sauce samples were found to be sigificantly higher (p<0.05) in enzyme/bacteria treated samples than control. Bacterial counts after 120 days were significantly lower (p<0.05) in the fermentatively produced rohu head sauce than enzymatically prepared sauce.
- ItemOrganochlorine Pesticides, Polychlorinated Biphenyls and Heavy Metals Residues in Myctophids off South West Coast of India(Society of Fisheries Technologists(India), 2016)Though myctophids are widely distributed in the Indian oceanic waters and contribute to a large proportion of the deep-sea fish biomass, the information regarding the presence of lipophilic chemical contaminants and heavy metals in these lipid-rich lantern fishes are relatively scanty. Analyses on the occurrence of heavy metals, organochlorine (OCPs) and polychlorobiphenyls (PCBs) in myctophids from Indian waters showed presence of organochlorine pesticides in Diaphus watasei, Diaphus luetkeni and Myctophum obtusirostre. The prominent pesticides detected in the fish tissue include endrin, dieldrin, heptachlor epoxide, α-BHC and heptachlor. Dieldrin and heptachlor epoxide were detected in M. obtusirostre while DDT isomers in D. luetkeni. The total PCB levels followed the order D. luetkeni> D. watasei>M. obtusirostre and 2, 2’, 3’, 4, 5 – pentachlorobiphenyl and 2, 3, 3’, 4’, 6- pentachlorobiphenyl. Trace metals (Fe, Zn, Cu and Mn) Composition is comparable with other fish species reported and followed the order D. luetkeni> M. obtusirostre> D. watasei. Results showed that POPs and heavy metal levels in myctophid species studied were much below the regulatory limits.
- ItemNutritional Profile and Heavy Metal Content of Cultured Milkfish (Chanos chanos)(Society of Fisheries Technologists(India), 2016)Nutritional profile of fresh cultured milkfish (Chanos chanos) revealed that the fish had good quantity of protein, amino acids and poly-unsaturated fatty acids. Essential amino acids formed 49.49% of the total amino acids of milkfish meat. Leucine (8%), lysine (7.3%), phenyl alanine (6.7%) and histidine (6.1%) were the predominant essential amino acids. Glutamic acid (18.2%) was the dominant nonessential amino acid. The fish was rich in unsaturated fatty acids (50.74%) of which mono unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) constituted 34.47 and 16.27%, respectively. The predominant MUFA, PUFA and saturated fatty acids were oleic acid C18:1 (26.1%), linoleic acid C18:2 (10.9%) and palmitic acid C16:0 (29.82%). Heavy metals such as zinc, copper, cadmium, cobalt, mercury and lead in different body organs of cultured milkfish were within the acceptable limit. The cultured milkfish can be considered as important fish for human nutrition.