FT Vol.58(1)
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- ItemNanocellulose incorporated Polylactic Acid Films for chilled preservation of Indian Anchovy (Stolephorus indicus) (van Hasselt, 1823)(Society of Fisheries Technologists (India), 2021-10-25)Polylactic acid (PLA) nanocellulose (NC) films were fabricated by compounding different levels (1%, 2% and 3%) of nanocellulose into the PLA matrix to improve the mechanical properties. The mixed PLA and NC of different percentage were extruded into tubular blown films using a co-rotating extruder. The films were analysed for different mechanical and physical properties. The addition of nanocellulose significantly improved the tensile strength and the heat sealing properties of the films. The water vapour transmission rate did not show much difference between the different levels of NC filler. The surface morphology of the obtained films was characterised by scanning electron microscopy (SEM). The compositional analysis was done by Fourier transform infrared spectroscopy (FTIR) and it revealed that nanocellulose interacted with PLA. Stolephorus indicus (anchovy) (van Hasselt, 1823) were packed in different PLA/NC films and kept in chilled condition for 20 days to evaluate the preservative effect. Biochemical parameters such as peroxide value, free fatty acid, trimethylamine, total volatile base nitrogen and microbial parameter such as total plate count were carried out during the storage period. The results proved that the fish samples packed in different PLA/nanocellulose films had better shelf life compared to neat PLA and LDPE films during the chilled storage.
- ItemReview on Spoilage and Quality Indices of Prawns(Society of Fisheries Technologists (India), 2021-10-25)Prawns are a highly nutritious and most traded seafood commodity that contains a commendable quantity of easily digestible protein, minerals, vitamins and low saturated fats, especially omega- 3 fatty acids. Nevertheless, high water content, pH, natural autolytic enzymes, free amino acids and microbes in prawns make it vulnerable to rapid spoilage, consequently affect the shelf-life. Knowhow regarding the spoilage patterns of prawns would aid to adopt suitable processing technology to overcome this menace. The freshness or spoilage pattern of the prawns could be scientifically demonstrated by assessing the physicochemical and microbiological quality indices. The main intention behind this article was to demonstrate a comprehend review for the post mortem changes of prawn and associated physicochemical quality indices ie., pH, trimethylamine (TMA), total volatile base nitrogen (TVB-N), K-value, indole, thiobarbituric acid (TBA), free fatty acids (FFA), black spot formation, hardness, colour, organoleptic properties and bacterial flora during storage.
- ItemDesign and Development of Web Based Information System for Value Added Fish By-products(Society of Fisheries Technologists (India), 2021)A web based information system on value added fish by-products has been designed and developed using hypertext markup language (HTML), hypertext preprocessor (PHP) and cascading style sheets (CSS) as a part of technology transfer and information dissemination through digital mode. The system provides information on series of value added fish by-products with a view to support the stakeholders for better utilization of fish processing discards, so that they can plan and venture into processing of value added fish by-products. The information system also provides information on inputs required for the development of different value added by-products along with stepwise method of preparation. The developed system on value added fish by-products can be accessed through internet from any arbitrary platforms.
- ItemCharacterization of tailed phages against E. coli using DNA restriction digestion analysis(Society of Fisheries Technologists (India), 2021)In the context of emerging newer forms of antimicrobial resistance multidrug resistance (MDR), extensively drug resistance (XDR) and pan drug resistance (PDR) in pathogens, bacteriophages remain a promising alternative antimicrobial weapon to control it (Falagas & Karageorgopoulos, 2008, Magiorakos et al., 2012, Ghajavand et al., 2017). Bacteriophages are viruses that infect and kill bacteria and have many advantages when used alone or in combination with antibiotics viz., host specificity, self-limiting replications, harmlessness to the native microflora, longer period for resistance development, are significantly safer and are better tolerated without infecting mammalian cells (Principi et al., 2019). Bacteriophages can disperse a bacterial biofilm, which is very difficult to eradicate with standard antibiotic therapy (Lu & Collins, 2007). Bacteriophages enter the host bacteria through the receptors, replicate inside the host with the host cellular machinery and enter either lytic or lysogenic mode (Ofir & Sorek, 2018). Owing to these unique characteristics, bacteriophages are being freshly evaluated taxonomically (Sharma et al., 2017). Various aquatic environments such as sewage, canals, rivers, lakes, mangroves, coastal waters, aquaculture ponds, etc. remain a sink for the presence of diverse bacteriophages with variations in the host range of activities (Flu & Flu, 1947; Jin et al., 2019; Topka et al., 2019).
- ItemEthnic Foods and Food based Traditional Knowledge of Fishing community in Kerala, India(Society of Fisheries Technologists (India), 2021)Ethnic food systems represent the culture, traditions and customs a community followsand can be considered to be on par with the ethno botanical food and medicinal knowledge. Fishing communities also possesses knowledge on the nutritional and medicinal values related to the diverse resources of the sea. Proper documentation of such systems can refurbish our food habits and can act as repositories for ensuring that these are back in the culinary practices. .This communication presents some of the information that was documented from a study carried out in six coastal districts of Kerala during 2015-2016 in 47 fishing villages focussed on the various indigenous traditional knowledge practised in fishing and highlights the various traditional fish based foods in the community. Distinct beliefs regarding nutritional and medicinal use of different fishes along different places in Kerala have also been discussed in this paper.