FT Vol.58(1)
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- 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.
- ItemSurvival Kinetics of Vibrio Species in a Tropical Estuary along the Southwest coast of India - as a function of selected Environmental Factors(Society of Fisheries Technologists (India), 2021)Vibrio species, autochthonous to aquatic environments worldwide, comprises of various species causing serious infections in humans and aquatic animals. Studying the survival ability of pathogenic Vibrio spp. in the aquatic environments is significant to identify the risk posed by them to aquatic animals as well as the recreational users of the system. However, in spite of their public health significance, the removal kinetics of this organism are not studied in detail from Cochin estuary, a highly productive estuarine system along the south-west coast of India. Here we aim to study the survival kinetics of pathogenic Vibrio spp. (V. parahaemolyticus, V. mimicus, V. proteolyticus, V. alginolyticus and V. vulnificus) in the estuary as a function of biological and physicochemical factors based on microcosm experiments. All the five Vibrio spp. showed prolonged and better survival in the estuarine sediment compared to water. This indicates that the sediments of Cochin estuary may act as permanent repository of this bacterium and is a matter of serious concern. Biological factors and chemical composition of estuarine water revealed to play a significant role in the removal of Vibrios from the estuarine environment. Exposure to sunlight also exhibited deleterious effect on the survival of these organisms. Thus, our overall findings reveal that the estuarine system has a self-purifying capacity to control the pathogens such as Vibrio. However, entry of high load of pathogens into the system through pollution and anthropogenic activities may disrupt this balance.
- ItemEffect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage(Society of Fisheries Technologists (India), 2021)In the present study, fish nuggets were prepared from pink perch (Nemipterus japonicus) mince and their qualities were evaluated under chilled (2°C) storage. Pink perch mince had 81.46±0.25% moisture, 17.44± 0.20% protein, 0.85±0.05% fat and 1.02±0.02% ash. Fish nuggets were prepared in three different formulations by incorporating corn starch (4%), green tea extract (0.1%) and BHT (0.01%) in to fish mince referred to as: Control, GTE and BHT respectively. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid (TBA) values during storage. However, sample containing green tea extract had a lower TBA value (0.34±0.01 to 0.44±0.03 mg MDA kg-1) than BHT incorporated sample (0.42±0.01 to 0.80±0.02 mg MDA/kg) and control (0.82± 0.02 to 2.14±0.01 mg MDA kg-1). Similar trend was also observed for free fatty acids, peroxide value (PV), total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) content. Texture analysis showed an increasing trend in hardness of all samples during storage. L* value showed a decreasing trend in (59.59±1.2 to 56.95±0.95) green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 15 days.