Tamil Nadu Fisheries University, Thoothukudi
Fisheries College was started at Thoothukudi by Tamil Nadu Agricultural University (TNAU) in October, 1977 as the second fisheries college in India. It was brought under the Tamil Nadu Veterinary and Animal Sciences University (TANUVAS) on 19th September, 1989. The college was renamed as Fisheries College and Research Institute (FC & RI) in 1990 to focus more on research and extension activities. The FC&RI has four campuses: the Main Campus, the Shore Laboratory Campus and the campus that houses staff quarters and Mariculture Research Farm Facility located at Tharuvaikulam, a coastal village 17 km away from the main campus, for undertaking Mariculture / Coastal Aquaculture activities. Fisheries College and Research Institute is adequately staffed with a sanctioned strength of 43 teaching positions and 90 non-teaching positions. Fisheries College and Research Institute, Thoothukudi has been accredited by the Indian Council of Agricultural Research (ICAR), Govt. of India, New Delhi for a period of 5 years from 2016-17 to 2020-21.
Browse
Browsing Tamil Nadu Fisheries University, Thoothukudi by Subject "Fish Processing Technology"
Now showing 1 - 18 of 40
Results Per Page
Sort Options
ThesisItem Open Access ANALYSIS OF GILL NET SELECTIVITY ON THE CARANGID FISHERY OF THOOTHUKUDI COAST(Fisheries College and Research Institute Tamil Nadu Fisheries University, 2006) MANOJ KUMAR; Dr. NEETHISELVAN, N; Dr. GOPALAKRISHNAN, P; Dr. RATHNAKUMAR, KA study on the selectivity of big-meshed gill net with three different mesh sizes (90, 110 and 140 mm) on the fishery of four commercially important species of carangids viz. Caranx ignobilis, C. sexfasciatus C. heberi and Alectis indicus revealed a clearcut selectivity and enmeshing pattern. The peak fishing season of carangids in the big-meshed gill nets of Thoothukudi coast was found to be from June to September. Among the gill nets of three different mesh sizes analysed, the net 'A' with the mesh size 9cm may be discouraged as it captured mainly immature and maturing animals of all the four species of carangids studied. The enmeshing factor derived during this investigation clearly indicated the influence of snagging and wedging on the mean selection length of different species caught in gill nets of different mesh sizes. Capturing of A. indicus by the big-meshed gill nets in Thoothukudi coast may be discouraged since either juveniles or maturing groups of this species are found to form the fishery irrespective of mesh size used. The optimum length capture of C. ignobilis, C. sexfasciatus. C. heberi and A. indicus was 55.0, 57.5, 62.5 and 45.0cm respectively. The optimum mesh size for the commercial exploitation of C. ignobilis, C. Sexfasciatus, C. heberi and A. indicus was 10.5, 11.8, 12.5 and 10.5cm respectively. When the mesh size was increased, a clearcut shift in the enmeshing pattern from snagging to wedging could be observed. The technical status of the big meshed gill nets of Thoothukudi coast can be further improved by replacing the stone sinkers with lead sinkers of 20 gm each and evenly distributing them in foot rope.ThesisItem Open Access ANALYSIS OF IMPACT OF ENGINE POWER INCREMENT ON THE PERFORMANCE OF DIFFERENT SIZE CLASS TRAWLERS OF THOOTHUKUDI(2016) AMALA SHAJEEVA, J; Dr. Neethiselvan, NA study was carried out to analyze the impact of increased engine power on the performance of different size class trawlers of Thoothukudi .The study revealed three different size class trawlers with the OAL of 40- 50’, 50- 60’ and above 60’.About 50 % of the trawlers were found to be with the OAL exceeding 60 feet powered with the engines ranging from 400 to 600 hp. Seven trawl designs were reported and were analyzed for nine parameters namely (i) relation between engine power and head rope length, ii)drag resistance based on twine surface area,(iii)optimum towing power based on speed length ratio and displacement, (iv)optimum operational speed, (v) fuel consumption during free running, (vi) fuel consumption during trawling, (vii)total and excess carbon emission,(vii) net profit and (ix)Benefit cost ratio of trawling. Five parameters namely (i) total length,(ii) length at water line,(iii) breadth at water line ,(iv) depth and (v) draft were measured for three different size class trawlers. Trawls operated from vessels with the OAL ranging from 60 to 65 feet were found to have 2 times excess breadth of webbing along overhang. The increased breadth was found to be responsible for the increased drag in all the seven designs studied. The study stressed the need for reducing the drag resistance through the introduction of effective designs without complicated take up ratios at belly .The engine power was found to be high tohave higher free running speed which was found to be mainly responsible for the increased fuel consumption particularly for higher size class vessels. It was found that vessels with the OAL exceeding 60 feet are mere suited for multiday fishing thus paving way for reducing fuel consumption per trip through reduced voyage time and operating the vessel at optimum free running speed of 8.4 knots instead of 11.5knots. Fuel consumption during towing alone account for 40.5 to 48.3 % of the total fuel consumption. Reducing the drag resistance through the introduction of fuel efficient trawl design besides optimizing the trawling could result in a daily saving of about 130 and 140 liters of fuel by trawlers with the OAL of 50 – 60’ and above 60’ respectively. The analysis on the CO2 emission indicated that about 5,78,600 kg of CO2is released daily due to the operation of trawlers in Thoothukudi during peak fishing season, out of which about 75.2 % was contributed by the trawlers with the OAL exceeding 60 feet.This can be reduced by about 40 % through efficient trawl design and allowing higher class vessels with the OAL exceeding 60’ for multiday fishing. The BCR indicated reduced profitability of trawling which may be attributed to economic over fishing.ThesisItem Open Access ANTAGONISTIC EFFECT OF BACTERIA ASSOCIATED WITH MARINE ASCIDIANS AGAINST HUMAN AND FISH PATHOGENIC BACTERIA(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2011) RAJA PRIYANKA MARY, M; Dr. Sugumar, G; Dr. Velayutham, P; Dr. Sundaramoorthy, BThe antagonistic properties of marine ascidians and the bacteria associated with them were investigated. Solitary and colonial ascidians were collected from submerged structures along the coast of Thoothukudi and were characterized. Solitary ascidians were identified as Cnemidocarpa areolata, Herdmania momus, Microcosmus exasperatus, Phallusia nigra and Polycarpa sp. Colonial ascidians were Didemnum psammathodes, Diplosoma swamiensis, Eudistoma viride and Lissoclinum fragile. The bacteria associated with the surface and whole body homogenate of selected ascidians were studied quantitatively and qualitatively. Epibiotic bacterial load varied from 3.0 × 102 to 8.4 × 105cfu/sq.cm., while the bacterial load from whole body homogenate of ascidians ranged from 5.7 × 104 to 1.2 × 107 cfu/ g. A total of 590 bacterial isolates were characterized up to generic level. The generic composition was dominated by Bacillus and Arthrobacter. All the bacterial isolates were tested for antagonistic property against indicator bacteria and 71 isolates were recognized as antagonistic, however, only 9 of them could effectively inhibit test organisms that included Escherichia coli (MTCC 443), Salmonella Paratyphi (MTCC 735), Salmonella Typhi (Clinical isolate), Pseudomonas aeruginosa (MTCC 27853), Vibrio cholerae (Clinical isolate), Vibrio harveyi (Shrimp larval isolate) and Staphylococcus aureus (MTCC 96). The inhibitory activity of the crude extracts of extracellular products (ECP) of selected antagonistic bacteria was weak against test organisms, but the ethyl acetate crude extracts of both cells and cell free supernatants of antagonistic bacteria showed strong inhibitory activity. Extracts from some of the antagonistic bacteria (DS13, DP41 and P19) showed a high degree of inhibition with zone of inhibition of ≥30mm dia against most test organisms. Methanol crude extract of one of the ascidians, Eudistoma viride showed good inhibitory activity against test organisms. The inhibition was strong against Vibrio cholerae and V. harveyi with zone diameter of 26 and 28 mm respectively. The MIC and MCC levels against V. cholerae and V .harveyi were also very low suggesting a very strong antibacterial activity. The results have clearly demonstrated that some ascidians produce strong antibacterial compounds and bacteria from marine sources have good antagonistic activity. These bioactive compounds could be harnessed for newer drugs in therapeutical applications.ThesisItem Open Access ANTIMICROBIAL ACTIVITY OF BIOPEPTIDES EXTRACTED FROM FISH PROTEIN HYDROLYSATE(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2013-09-24) VINOTH KUMAR, L; Dr. Shanmugam, S.A; Dr. Jeya Shakila, R; Dr. Karal Marx, KFish protein hydrolysates (FPH) were prepared from skin and muscle of fifteen fin fishes using commercial protease enzymes viz. alcalase, trypsin, pepsin and papain by optimizing different concentrations (0.25%, 0.50%, 0.75%, 1.00%, 1.25% and 1.50%) and reaction times (0, 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, 225 and 240 min) with constant pH (7.0 for alcalase, 8.0 for trypsin, 2.0 for pepsin and 6.0 for papain) and temperature (500C for alcalase, 370C for trypsin, pepsin and papain). Based on the degree of hydrolysis (DH), the enzymatic hydrolysis process conditions were optimized. Generally, DH increased when the reaction times and enzyme concentrations increased. However, the rate of DH was faster during the initial phase of 60 min and thereafter the rate of DH was very low in the cases of trypsin, pepsin and papain treated samples, while the DH was stationary after 60 min with alcalase enzyme. The maximum DH of 82% was obtained within 60 min of reaction time with alcalase enzyme, followed by 51% DH with papain after 225 min, 50% DH with trypsin after 210 min and 29% DH with pepsin after 225 min at 1.00% concentration. Based on the results obtained, the process conditions optimized for enzymatic hydrolysis were: enzyme concentration 1.00%, reaction time 60 min, reaction temperature 500C and pH 7.0 for alcalase; enzyme concentration 1.00%, reaction time 60 min, reaction temperature 370C and pH 8.0 for trypsin; enzyme concentration 1.00%, reaction time 60 min, reaction temperature 370C and pH 2.0 for pepsin and enzyme concentrations 1.00%, reaction time 60 min, reaction temperature 370C and pH 6.0 for papain enzyme. Using the optimized process conditions, FPHs were prepared from the muscle and skin of 15 species of finfishes viz. Nemiptereus sp, Arius sp, Caranx sp, Plectorhinchus sp, Mugil cephalus, Hemiramphus sp, Scomberoides sp, Synaptura sp, Scomberomorus sp, Gerres sp, Lycenchelys scaurus, Epinephelus sp, Leiognathus sp, Rastrelliger kanagurta and Arothron stellatus and they were subjected to antimicrobial activity test against nine bacterial pathogens such as Escherichia coli, Enterobacter cloacae, Staphylococcus aureus, Aeromonas hydrophila, Vibrio cholerae, V. parahaemolyticus, Klebsiella pneumoniae, Pseudomonas aeruginosa and Listeria monocytogenes. None of the FPH prepared from fish muscle exhibited antimicrobial property, whereas FPH extracted from puffer fish skin using trypsin and alcalase showed some antimicrobial activity. Alcalase (1.00%) enzyme showed maximum antimicrobial activity against Staphylococcus aureus (9 mm), followed by Enterobacter cloacae (7 mm) and Escherichia coli (6 mm). Trypsin had maximum antimicrobial activity against Klebsiella pneumoniae (10 mm) followed by Enterobacter cloacae (6 mm) and Escherichia coli (5 mm). None of the biopeptides fractionated from trypsin derived fish skin protein hydrolysates showed antimicrobial activity against the selected bacterial pathogens. However, the biopeptide fraction (<30 KDa) derived from alcalase alone exhibited antimicrobial activity against Escherichia coli (2mm). Further research on sequencing of biopeptides having antimicrobial properties will be attempted.ThesisItem Open Access ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES OF CUTTLEFISH INK COLLECTED FROM SELECTED CUTTLEFISH LANDED AT THOOTHUKUDI COAST(Fisheries college and Research Institute, Thoothukudi, 2016) BRITA NICY, A; Dr. Velayutham, PThe ink sac of cuttlefish, generated as a by-product during processing has low market value and has the potential to cause environmental pollution. The ink has been recognized as a source of bioactive compounds by several authors. The removal of melanin not only increases its appeal but also widens its application. Antioxidant and antibacterial activities of crude squid and cuttlefish ink has been widely studied but there are few reports on the bioactive properties of melanin free ink. In this study, melanin from the ink of three species of cuttlefish viz., Sepia pharaonis, S. prabahari and S. ramani was removed by diluting the ink with equal amount of distilled water and then ultra centrifuging at 50,000 rpm for 1h to obtain melanin free ink. The protein content of the melanin free ink of Sepia pharaonis, S. prabahari and S. ramani were recorded as 2.63±0.05, 2.30±0.20 and 3.33±0.17, respectively. The pH of the melanin free ink of Sepia pharaonis, S. prabahari and S. ramani were recorded as 8, 7.8 and 8, respectively. Two bands centered around 3256cm-1 and 1632cm-1 were found in MFI of all the three species of cuttlefish in the Fourier Transform Infrared Spectroscopy.The in-vitro antibacterial activity of the melanin free ink of the three species was studied using disc diffusion method but none of them showed antibacterial activity against the five test organisms viz. Staphylococcus aureus MTCC 1430,Escherichia coli MTCC 739, Vibrio cholera VCV 154, Listeria monocytogenes MTCC 1143 and Salmonella Typhimurium MTCC 98. The in vitro antioxidant activity of the melanin free ink of the three species were studied using DPPH radical scavenging assay and metal chelating assay. The result showed that melanin free ink of S. prabahari had high DPPH radical scavenging activity of 20.12% at 40μg/ml protein concentration and high metal chelating property of 22.82% at 5μg/ml protein concentration than the other species. MFI of S.prabahari showed high antioxidative activity and it was further selected for in-vivo antioxidant assay in minced sardine fish model system. The results indicated that lipid oxidation was prevented by MFI of S.prabahari as the maximum TBARS value attained was 2.26 mg malonaldehyde / kg of minced meat of fish, as against the control with 12.93 mg malonaldehyde/kg of fish during their storage in ice for a period of 15 days. Hence it is concluded that melanin free ink of S. prabahari could serve as a natural antioxidant to retard lipid oxidation in food products.ThesisItem Open Access ANTIOXIDANT EFFECTS OF DIFFERENT FRUIT PEEL EXTRACTS ON SARDINE FISH UNDER CHILLED CONDITION(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, 2019) PRIYANKA DHRUW, B.F.Sc.; Dr. P. VELAYUTHAM; Dr. D. SUKUMAR; Dr. N. NEETHISELVANThe natural antioxidants from different fruit peel (pomegranate, orange and pineapple) and their combined peel extracts was extracted using methanol and crude extracts were obtained in rotary evaporator under low pressure and low temperature. Inorder to prevent the oxidation in sardine (Sardinella gibbosa) muscle during chilled storage. The antioxidant substances such as total phenols and total flavonoids were determined and the potential of pomegranate peel extract (PPE), orange peel extract (OPE), pineapple peel extract (PAPE) and combined fruit peel extracts (CFPE) was assessed using in vitro assays DPPH radical scavenging activity. Total phenolic and total flavonoids contents were found to be 226 mg/g GAE, 152 mg/g GAE, 141.66 mg/g GAE, 137 mg/g GAE and 177.33 mg/g QE, 88.66 mg/g QE 189.33 mg/g QE, 111.33 mg/g QE respectively. The DPPH radical scavenging activity of PPE at 4 μg/mL concentration was 88.46%, butylated hydroxyanisole (BHA) showed 91.87% of inhibition while CFPE, PAPE and butylated hydroxytoluene (BHT) showed the radical scavenging activity at a concentration of 6 μg/mL i.e. 83.09%, 76.85%, 89.54% respectively. Whereas, OPE showed the radical scavenging activity at a concentration of 8 μg/mL i.e. 81.53 %. Standardization of effective dose application of different fruit peel and their combined extracts for sardine was done based on the biochemical, microbiological and sensory parameters at 4±1 ˚C for 72 hours. Synthetic antioxidants like BHA and BHT were taken as standard dose was also done for comparison. After standardization the pomegranate peel extracts at 1% and 3% concentration along with were selected BHA to retard lipid oxidation in sardine during storage study 15 days at 4±1 ˚C chilled storage condition. Changes in lipid was assessed by (PV), thiobarbituric acid (TBA). Apart total volatile base nitrogen (TVB-N), total plate count (TPC), sensory evaluation. The parameters revealed that the TP3 was more effective than TP1 and TB. However, when the TP1, TP3 and TB treated samples were compared with the changes in control samples, PPE (TP1 and TP3) was found to offer protective effect to certain extent against lipid oxidation. Thus, it can be concluded that the antioxidant compounds present in the different fruit peel extracts can be used effectively as natural antioxidants for controlling the oxidative rancidity in fish and fishery products.ThesisItem Open Access Antioxidant, antibacterial and functional characteristics of melanin and melanin free ink from selected cephalopod species(Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi, 2021) Praisy M. Shaju; Dr. P. Ganesan; Dr. S. David Kingston; Mr. M. MurugananthamCephalopods represent one of the ocean's greatest potential food resources. In Tamil Nadu, especially, at Thoothukudi coast cephalopod is a pronouncing commodity in foreign exports. They are processed and exported in various forms. The ink, usually discarded as waste can be used as a source for bioactive compounds. Though, there are many reports of bioactive properties in crude ink, as far now there are only a few reports regarding the bioactive properties in melanin and MFI (Melanin Free Ink). The present study investigated the antioxidant of MFI and antibacterial properties of MFI and melanin from three cephalopods such Sepia pharaonis, Sepioteuthis lessioniana and Amphioctopus aegina using in-vitro assays. The melanin and MFI were separated out by ultracentrifuging the crude ink at 50,000 rpm for 1hr at 4°C. The percentage yield of MFI in cuttlefish, squid and octopus were estimated as 64, 68 and 67.5%, respectively and its protein content was recorded as 1.2±.01, 1.04±.03 and 1.52±.01 mg/ml, respectively. DPPH scavenging activity of MFI from S. lessoniana was found to be concentration dependent and had a maximum activity of 17.83±0.84% at a concentration of 0.05 mg/ml. MFI from S. pharaonis and A. aegina showed the highest scavenging activity of 8.19±0.25% and 28.29±0.41% at a concentration of 0.04 mg/ml and 0.045 mg/ml, respectively. MFI from S. pharaonis, S. lessoniana and A. aegina had the highest metal chelating activity of 15.78±0.42, 26.96±0.49 and 47.62±0.48% at a concentration of 0.03, 0.015 and 0.04 mg/ml, respectively. When MFI added with sardine fish mince, it retarded the lipid oxidation during the entire storage period and it was very clear with the lower TBARS values compared to the control. On the 15th day of storage the TBARS values of mince with MFI of S. pharaonis, S. lessoniana, and A. aegina were 3.25±0.05, 3.09±0.05 and 2.83±0.07 mg MAD/kg fish, respectively. These values were lower than 3.62 mg MAD/kg fish, which was the TBARS value of fish mince without MFI on the 3rd day The in vitro antibacterial properties of melanin and MFI were tested against eight human pathogens such as Gram positive strains: Staphylococcus aureus ATCC 25923, Staphylococcus aureus ATCC 11632 and Gram negative strains: Escherichia coli ATCC 25922, Salmonella typhimurium MTCC 98, Salmonella arizonae ATCC 13314, Klebsiella pneumonia ATCC 700603, Pseudomonas aeruginosa ATCC 27853 and Vibrio vulnificus MTCC 1145. Though MFI had no antibacterial activity, melanin from all the three cephalopods showed concentration dependent antibacterial activity against the tested pathogens. Melanin from A. aegina has shown the highest inhibitory activity of 25 mm against Salmonella typhimurium MTCC 98. FTIR analysis revealed the presence of O-H or N-H stretching vibration of carboxylic acid and phenolic in MFI of cephalopods. The spectrum received for melanin revealed its structural similarity with substances such as indole, pyrrole and substituted pyrrole. The present study reveals that MFI from cephalopods possess antioxidant properties and the melanin possess promising antibacterial activity and also suggest that MFI and melanin from cephalopods can be used as a natural source of antioxidant and antibacterial agent, respectively.ThesisItem Open Access ASSESSMENT OF TOTAL MERCURY CONTENT IN COMMERCIALLY IMPORTANT FINFISH AND SHELLFISH OF THE GULF OF MANNAR COAST(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2013-10-22) PRABHAKARAN, P; Dr. Velayutham, P; Dr. Sukumar, D; Dr. Athithan, SThe present investigation deals with the assessment of total mercury content in commercially important finfish and shellfish of the Gulf of Mannar coast. Three fish landing centres namely, Thoothukudi (Station - 1), Keelakarai (Station - 2) and Veerapandianpattinam (Station - 3) were selected and the commercially important fish samples were collected for proximate composition, mercury, cadmium and lead analysis. Two fish species from each category viz. Pelagic (Sardinella longiceps and Selaroides leptolepis), demersal (Epinephelus quoyanus and Lethrinus lentjen) and bottom (Penaeus semisulcatus and Portunus sanguinolentus) were used for the present study. Totally six samples were collected periodically from October 2012 to March 2013 to assess the proximate composition, mercury, cadmium and lead content in the above selected fishes with respective stations. The proximate composition of collected fish samples were analysed by adopting the standard procedure. Among three landing centres, the highest value of moisture (81.73%) was observed in Portunus sanguinolentus followed by Epinephelus quoyanus (78.52%), Lethrinus lentjen (78.51%), Penaeus semisulcatus (78.08%), Selaroides leptolepis (77.73%) and Sardinella longiceps (74.73%). The maximum value of crude protein (19.77%) was recorded in Selaroides leptolepis followed by Penaeus semisulcatus (19.42%), Epinephelus quoyanus (18.91%), Lethrinus lentjen (18.79%), Sardinella longiceps (16.92) and Portunus sanguinolentus (16.90%). Similarly, the highest value of crude fat (6.87%) was recorded in Sardinella longiceps followed by Penaeus semisulcatus (0.62%), Lethrinus lentjen (0.49%), Selaroides leptolepis (0.47%), Epinephelus quoyanus (0.45%) and Portunus sanguinolentus (0.36%). In ash and carbohydrate contents in all the varieties of fishes there was not much variations observed. Mercury content was estimated using mercury analyser with the standard procedure. Among three landing centres, the highest mercury level (0.44 ppm) was reported in Portunus sanguinolentus followed by Epinephelus quoyanus (0.25 ppm), Penaeus semisulcatus (0.22 ppm) and Lethrinus lentjen (0.21 ppm). In pelagic type of fishes mercury content was absent in all the three landing centres. The cadmium and lead contents were also analysed using Atomic Absorption Spectrometer and the cadmium content was found in all the varieties of fishes. The maximum value of cadmium (0.15 ppm) was estimated in Portunus sanguinolentus followed by Penaeus semisulcatus and Lethrinus lentjen (0.14 ppm), Epinephelus quoyanus (0.13 ppm), Sardinella longiceps (0.12 ppm) and Selaroides leptolepis (0.11 ppm). According to present findings, the lead content was completely absent in all the varieties of fishes from three landing centres. The recorded results showed that the heavy metals concentrations studied in fishes could be arranged in the following descending order Hg → Cd → Pb. The present study revealed that the levels of mercury content in analysed samples showed the narrow range of variations in all the three landing centres. The levels of mercury content in estimated fish samples were found to be below the legal limits (1 ppm) and all fishes from three landing centres were fit for human consumption. According to the present investigation, regular monitoring of heavy metals in the commercial fish varieties from the Gulf of Mannar coast is recommended in future.ThesisItem Open Access BIOACTIVE PROPERTIES OF COLLAGEN PEPTIDES DERIVED FROM FISH SKIN USING ENZYMES OF MARINE ORIGIN(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, 2018) VINOTH KUMAR, L. M.F.Sc.; Dr. R. JEYA SHAKILA; Dr. P. VELAYUTHAM; Dr. S.A. SHANMUGAM; Dr. G. JEYASEKARANIn this study, unicorn leatherjacket (Aluterus monoceros) fish skin was used for the preparation of collagen peptides. Prior to this, crude collagenase was extracted from marine fish fins and the molecular mass was estimated as 29kDa in SDS-PAGE, and the average yield was 2.52±0.10%. On purification of crude collagenase enzyme in Sephadex G-100 column, two clear fractions were obtained and the average yields of fraction 1 (F1) was 0.52±0.02% and fraction 2 (F2) was 0.25±0.05%. The crude collagenase was used for the hydrolysis of unicorn leatherjacket skin at three different temperatures viz., 5 oC, 25 oC and 50 oC to obtain collagen hydrolysates viz., CH-5, CH-25 and CH-50, respectively. Upon hydrolysis, the degree of hydrolysis (DH) increased linearly with the increase in reaction time reaching a maximum at 300 min. The maximum DH obtained was 7.6±0.01% for CH-50, 7.2±0.01% for CH-25 and 6.6±0.02% for CH-5. SDS-PAGE pattern of the collagen hydrolysates showed smear bands between 11kDa and 24kDa in CH-5, CH-25 and CH-50. From the collagen hydrolysates, collagen peptides of three different molecular masses viz., <3kDa, <10kDa and <30kDa were obtained by ultra-filtration using tangential flow filtration (TFF) system. The average yield of lyophilized collagen peptides obtained were 3.92±0.34%, 3.71±0.42% and 3.61±0.32% for CP-5, CP-25 and CP-50, respectively. FT-IR spectra of CP-5 showed major amide A peak at 3427.05 cm-1, amide II peak at 1574.17 cm-1 and amide III peak at 1079.52 cm-1, while these peaks were at 3425.53 cm-1, 1574.32 cm-1, and 1016.85 cm-1, respectively in CP-25. In CP-50, they were found at 3418.42 cm-1, 1558.96 cm-1, 1021.38 cm-1, respectively. Amide B and I peaks were not detected in collagen peptides. On the other hand, in fish skin collagen, the major peaks of amide A was at 3427.96 cm-1, amide B peak at 2923.87 cm-1, amide I peak at 1664.88 cm-1, amide II peak at 1550.95 cm-1, and amide III peak at 1239.72 cm-1. Collagen peptides were examined for their in vitro antioxidative properties such as DPPH free radical scavenging activity, metal chelating ability, ferric reducing power, hydroxy radical scavenging activity, as well as anti-cancer, anti-diabetic, anti-inflammatory, and wound healing properties. The results indicated that CP-5 of <3kDa MWCO showed maximum DPPH and hydroxy radical scavenging activities of 70.26±0.02% (14 mg protein/mL) and 67.84±0.01% (14 mg protein/mL), respectively; while metal (Fe2+) chelating ability was 33.17±0.01% (12 mg protein/mL) and ferric reducing power activity was 0.3315 absorbance units (10 mg protein/mL). In MTT anti-cancer assay, CP-5 inhibited the viability of COLO320 cancer cells up to 49.78±0.01% at 1 mg/mL concentration, while the inhibition was only 29.92±0.01% by CP-50. Anti-diabetic activity as assessed by α-amylase inhibition was 80.45±0.02% by CP-5 at 1 mg/mL concentration, as against 75.81±0.01% and 71.17±0.02% by CP-25 and CP-50, respectively. Collagen peptides, in general, exhibited very low anti-inflammatory property, which ranged between 3.27±0.01% to 4.01±0.02%. In vitro wound healing property tested by scratch assay showed good migration of 3T3-L1 cells, when treated with CP-5, CP-25 and CP-50 at 0.2 mg/mL concentration. In vivo wound healing properties evaluated on BALB/c, an albino male mice by making subcutaneous circular incision wound showed that the percentage wound reduction was much faster in the collagen peptide treated groups (48.48±0.02%) than the standard (45.45±0.03%) and control (31.31±0.01%) groups. In vitro gastro intestinal digestion study was conducted to examine the bioavailability of collagen peptides. The pepsin and pancreatin digests of <3kDa MWCO peptides contained more protein ie. 22.78% and 26.91% for CP-5; 22.01% and 26.61% for CP-25; 21.89% and 25.58% for CP-50, respectively than those of <10kDa and <30kDa. The rate of peptide absorption of <3kDa CP-5 was 32.56%, followed by CP-25 (32.43%) and CP-50 (32.35%) after gastric and pancreatin digestion. The collagen peptides after in vitro digestion were assessed for their in vitro antioxidant properties. The CP-5 of <3kDa MWCO had better antioxidative activities than CP-25 and CP-50. The DPPH and hydroxy radical scavenging activities of pepsin-digest of CP-5 were 36.72% and 54.68%, respectively; while metal (Fe2+) chelating ability was 28.14% and ferric reducing power activity was 0.2737 absorbance units. In the pepsin-pancreatin digest also, x CP-5 showed the maximum DPPH and hydroxy radical scavenging activity of 48.32% and 66.29% respectively, while metal (Fe2+) chelating ability and ferric reducing power activity were 32.92% and 0.3100 absorbance units, respectively. The dialyzed content of CP-5, however had much lower DPPH radical scavenging, hydroxy radical scavenging, metal (Fe2+) chelating, and ferric reducing power activities of 30.74%, 47.74%, 22.72%, and 0.1672 absorbance units, respectively. Collagen peptides were also examined for any cytotoxic effect by mice experiment. The results showed that, there was no cytotoxic effects observed in the small intestinal epithelial cells when CP-5 of <3kDa MWCO were given as oral supplements for BALB/c, an albino mice for 15 days. Therefore, the skin collagen peptides derived from unicorn leatherjacket had good antioxidant, anti-cancer, anti-diabetic and wound healing properties when hydrolysed at 5 oC, rather than at 25 oC or 50 oC. In vitro digestion studies have also proven that the digestion of the collagen peptides by endogenous proteolytic enzymes yielded further smaller molecular weight peptides, which had enhanced their bioaccessibility to express more biofunctional properties.ThesisItem Open Access CHANGES IN AMINO ACID COMPOSITION IN PASTEURIZED BLUE SWIMMING CRAB (PORTUNUS PELAGICUS) DURING CHILLED STORAGE(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2014-11-22) INNOCEN, A; Dr. Shanmugam, A.S; Dr. Sukumar, D; Dr. Jeyashakila, RChanges in the nutritional quality of edible meats of blue swimming crab (Portunus pelagicus) at various stages of processing (raw, precooked and pasteurized) and subsequent chilled storage (2oC) for three months were examined. Raw crabs were subjected to steam cooking (25 min) followed by air cooling (45 min). Cooked crabs were debacked and different types of meats viz. special, jumbo and claw meats were picked and pasteurized in a local seafood processing plant and stored in chilled storage (2oC). Samples were subjected to the analysis of proximate composition (moisture, protein, fat, carbohydrate and ash), amino acid composition, protein fractions, biochemical (TMA-N, TVB-N, TBA and Sulfhydryl content), microbiological (total plate count, anaerobic bacterial count and spore former count) and sensory qualities. Moisture, protein, fat, carbohydrate and ash contents ranged from 79.50 to 82.06%, 13.42 to 17.78%, 0.17 to 0.31%, 0.40 to 0.49% and 1.63 to 2.24%, respectively in the raw crab meats. Significant differences (P>0.05) were observed between raw, cooked and pasteurized crab meats with respect to moisture, protein, fat, carbohydrate and ash contents. TMA, TVBN, and TBA values increased during storage, however, their values did not exceed the standard limits. Sulfhydryl contents decreased in cooked and pasteurized meats. All the ATPase activities (Ca2+ ATPase, Mg2+ ATPase and EDTA- ATPase) were very much higher in raw crab meats compared to processed meats. Among the protein fractions, water soluble proteins were high in raw claw meat (26.20%) followed by special (23.94%) and jumbo meat (23.51%). Salt soluble proteins were high in raw jumbo meat (51.55%) and alkali soluble proteins in raw special meat (21.20%). Raw special meat contained the highest acid soluble protein fraction (3.73%) followed by jumbo (3.43%) and claw meat (3.36%). After thermal processing (cooking and pasteurization), the major loss of water soluble protein was noticed in special meat (86%) and salt soluble protein in the jumbo meat (50.32%). Alkali soluble protein increased during pasteurization, with claw meat having the highest value. Initially, the raw crab meat had total plate count, spore former count and anaerobic bacterial count ranging from 1.9 × 14 to 3.0 × 104 cfu/g, 3.0× 102 to 6.0 × 102 cfu/g and 130 to 240 MPN/g, respectively, which decreased significantly upon thermal processing (cooking and pasteurization). Amino acid analysis by HPLC revealed the presence of 17 amino acids in all the meat types. Glutamic acid was the predominant amino acid (13.65 – 15.20 mg/g) in all the type meats of raw crab. Thermal processing (cooking and pasteurization) reduced the essential amino acids viz. histidine, lysine and methionine and the non-essential amino acids viz. aspartic acid, glutamic acid and serine in all types of meats. During pasteurization process, major loss of essential amino acids was noticed in claw meat (41%) than that of other type of meats. Significant (P<0.05) reduction was observed in total essential amino acids of cooked and pasteurized special and claw meats. However, the overall nutritional quality of claw meat was inferior than those of jumbo and special meats. Among the soluble proteins, maximum reduction of essential amino acids was observed in acid soluble protein (35%) compared to other soluble proteins fractions. The major loss of EAA was noticed in claw meat (41%) followed by special meat (16%) and jumbo meat (10%). This study revealed that the pasteurization process adopted in the present work significantly (P<0.05) affected the essential amino acid (EAA) contents.ThesisItem Open Access Comparative study on Liquid Organic Fish Fertilizer produced from marine and fresh water fish wastes(Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi, 2021) Chayanika Das B.F.Sc.; Dr. D. Sukumar; Dr. R. Jeyashakila; Dr. P. Ganesan; Dr. S. SureshIn the present study, a comparative analysis was made between different combinations of liquid organic fish fertilizers produced from marine (sardine) and fresh water (tilapia) fish waste and its affectivity was analysed based on the growth of black gram (Vigna mungo). The different combinations of liquid fish fertilizers include: T1 as Sardine waste and Jaggery; T2 as Tilapia waste and Molasses; T3 as Sardine waste+ Tilapia waste+ Molasses; T4 as Tilapia waste and Jaggery; and T5 as Sardine waste and molasses respectively and were prepared using the fermentation process with jaggery and molasses as the carbon sources. From the prepared fertilizers; T1, T2 and T3 were selected for the pot experiment of black gram based on its final quality by using Complete Randomized Design. For carrying out the pot experiment each of the fertilizer treatments T1, T2 and T3 were diluted into three dilutions such as 0.1%, 0.2% and 0.3% respectively. The results obtained for various parameters in the fertilizer are expressed as maximum and minimum values. Physicochemical parameters including pH, nitrogen (N), phosphorus (P), potassium (K) and C/N ratio showed 4.47 to 4.41, 2.52% in T3 and 2.16% in T5; 1.06% in T3 and 0.88% in T4; 1.91% in T3 and 1.46% in T1; 19 in T1 and 16 in T5, respectively. Trace elements including Iron (Fe), Zinc (Zn), Manganese (Mn), Boron (B), Sulphur (S) and Sodium (Na) showed 9.67 mg/kg in T3 and 6.54 mg/kg in T2; 1.34 mg/kg in T1 and 0.65 mg/kg in T4; 1.64 mg/kg in T4 and 0.76 mg/kg in T2; 1.31 mg/kg in T3 and 0.79 mg/kg in T5; 0.03% in T4 and 0.01% in T2 and T5; 1.31 mg/kg in T5 and 0.69 mg/kg in T1, respectively. Microbiological parameters including Total Plate Count, Yeast and Mould Count and Lactic Acid Bacteria Count showed log 3.56 in T5 and log 3.04 in T2; log 3.21 in T3 and log 2.90 in T1; log 6.74 in T5 and log 6.17 in T1, respectively. Physicochemical changes in the parameters pH, N, P, K and C/N ratio recorded in the diluted fertilizer groups T1, T2 and T3 showed 7.05- 6.92, 2.28% in T3 (0.3%) and 0.65% in T1 (0.1%); 0.96% in T3 (0.3%) and 0.23% in T1 (0.1%); 1.56% in T3 (0.3%) and 0.43% in T1 (0.1%); 17 in T1 (0.3%) and 6 in T2 and T3 (0.1%), respectively. Post-harvest nutrient status of soil obtained for various parameters which includes pH, EC, N, P, K and organic carbon were 7.23- 6.45; 0.28- 0.43; 188 kg/ha in T3D3 and 114 kg/ha in control; 26 kg/ha in T3D3 and 14 kg/ha in control; 281 kg/ha in T3D3 and 232 kg/ha in control; 0.69% in T3D3 and 0.52% in control, respectively. From the above results, the physicochemical characteristics in both the fertilizer treatments as well as diluted fertilizer treatments showed positive outcome in the treatment T3. Apart from that the post-harvest nutrient status of the soil also improved after the application of the diluted fertilizer treatments. The results obtained for various parameters in the pot experiment are expressed as maximum and minimum values. Growth parameters obtained for black gram includes plant height, no of leaves and length of leaves showed 32.21 cm in T3D3 and 22.34 cm in control; 31.36 in T2D3 and 21.48 in control; 15.87 cm in T3D3 and 7.89 cm in control, respectively. Chlorophyll a and b obtained showed a maximum and minimum value of 1.479 mg obtained in T2D3 and 0.956 mg obtained in control and 0.591 mg was obtained in T3D3 and 0.223 mg obtained in control, respectively. Yield parameters obtained for black gram includes shoot weight, root weight, no. of pods, pod length, no. of seeds per pod, 100 seed weight and total yield showed 8.29 g in T3D3 and 3.43 g in control; 1.68 g in T3D3 and 0.50 g in control; 15.33 in T3D3 and 6.50 in control; 9.66 cm in T2D3 and 5.15 cm in control; 11.66 in T3D3 and 4.33 in control; 4.96 g in T3D3 and 4.01 g in control; 178.74 in T3D3 and 28.14 in control, respectively. From the above results both growth and yield parameters showed positive outcome from 0.3% dilution and among the treatments T3 has shown better results in comparison with T1, T2 and control.ThesisItem Open Access DEVELOPMENT OF DRY ARTIFICIAL FISH BAIT FOR FISH TRAPS USING FISH PROCESSING AND POULTRY WASTES(Fisheries College and Research Institute Tamil Nadu Fisheries University, 2017) MASILAN, K; Dr. NEETHISELVAN, N; Dr. VELAYUTHAM, P; Dr. JEYA SHAKILA, RThe study dealt with evolving dry artificial fish baits for trap fishing utilizing Tuna Red Meat (TRM), Poultry Intestinal Muscles (PIM), Shrimp Head Powder (SHP) and Fish Gelatin (FG) with the view to replace the usage of costly edible fishes such as sardines and squids and nutrient rich shrimp shell wastes (SHW) as baits. A total of 69 baits; 23 Type-1 baits with TRM as the major ingredient; 25 Type-2 baits with PIM as the major ingredient and 21 Type-3 baits with FG as the major ingredient were prepared. SHP was used as the common attractant in Type-1 and Type-2 baits. Minor ingredients such as tapioca flour, Kadukkai powder (seed powder of Terminelia chebula) and Sodium benzoate (NaB) were used in the preparation of both Type-1 and Type-2 baits. Regarding Type-3 baits, glycerol and sucrose were used as cross linkers. Further, TRM extract and SHP extract were used as attractants in Type-3 baits. The baits were tested for the stability in seawater and acceptability by tilapia (Oreochromis mosambicus). Based on these two studies, nine baits were identified/selected as ideal baits for further analysis. Type-1 and Type-2 baits were prepared in two different shapes stick and sphere and Type-3 baits in cubical and discoidal shape to test for protein leaching and dry matter loss in sea water. The tests revealed that stick shaped namely Type-1 baits containing 61% TRM and 15 % SHP was the most ideal bait with the protein leaching of 24.82 mg/g/h and dry matter loss of 36.6mg/g/h. In the case of stick shaped Type-2 baits, those containing 52% PIM and 20 % SHP was identified as the most ideal bait with the protein leaching of 11.71mg/g/h and dry matter loss of 40.12mg/g/h. With regard to the cubical shaped Type-3 bait, those containing 50% FG, 30% glycerol and 20% sucrose was found to be the most ideal bait with the protein leaching of 22.5mg/g/h and dry matter loss of 33.15g/g/h. FTIR analysis revealed the loss of chemical constituents such as sulphates, nitro compounds and chloroalkanes in Type-1 bait due to interaction associated with the addition of TRM. The aroma compounds present in the ingredients such as alcohols, ether, carboxylic acid and esters were found to be unaffected due to the process involved in the preparation of both Type-1 and Type-2 baits. The aroma compounds present in TRM was found lost during the preparation of TRM extract while they were not lost during the preparation of SHP extract. Fishing trials carried out with the successfully evolved Type-1, Type-2 and Type-3 baits in commercial fish traps of Rameswaram showed significant difference in catch rate (P<0.05). The newly evolved Type-1 and Type-2 baits could replace sardine and squid baits, however could not perform as shrimp head wastes in terms of catch rate. Further, the catch rate of traps baited with Type-3 bait was comparable with that baited with shrimp head wastes. Incorporating 0.5% of NaB in the newly evolved Type-1 bait, 1% NaB in the newly evolved Type-2 bait and 0.5% of KS in the newly evolved Type-3 bait and packing it in PE cover could extend the shelf life up to 6 months without any fungal attack.ThesisItem Open Access DEVELOPMENT OF HEALTH DRINKS FROM LOW VALUE FISHES AND THEIR NUTRITIONAL CHARACTERISTICS(Fisheries College and Research Institute Tamil Nadu Fisheries University, 2007) PANCHARAJA, N; Dr. RATHNAKUMAR, K; Dr. INDRA JASMINE, G; Dr. AHILAN, BMinced meat from low value fishes such as lizard fish (Saurida tumbil) and silverbellies (Leiognathus sp) were subjected to steam cooking and acid hydrolysis process separately and dried up to moisture content of 6 – 7% and packed in LDPE pouch of 400 micron thickness. The steam cooked and hydrolysed fish powder from both fishes were incorporated in to a cereal mix, containing malted and roasted wheat and ragi powder, at different percentage (10%, 15%, 20% and 25%) separately. The fish meat powder incorporated cereal mix were stored at ambient temperature and its storage characteristics such as biochemical composition, nutritional, functional, storage properties, microbiological parameters and organoleptic attributes were analysed up to 90 days. Organolepitcally health drinks form hydrolysed meat powder incorporated cereal mix was more acceptable than from cooked meat in both the fishes. However health drinks prepared by using meat powder of lizard fish was more acceptable than from silverbellies.ThesisItem Open Access DEVELOPMENT OF MULTIPLEX PCR ASSAY FOR THE DETECTION OF PATHOGENIC STRAINS OF AEROMONAS SPP. FROM FISH AND FISHERY PRODUCTS(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2012) INAM AKHTAR HUSSAIN; Dr. Jeyasekaran, G; Dr. Jeya Shakila, R; Dr. Karal Marx, KThree multiplex PCR assays for the detection of pathogenic strains of Aeromonas spp. using different toxin genes have been developed and the sensitivity of the developed assays was studied. To validate the developed multiplex PCR assays, 138 samples of fresh, frozen, dried and fermented fish and shellfishes were screened for the incidence of Aeromonas spp. Standard type cultures of A. hydrophila (ATCC 7966), A. sobria (MTCC 1608), A. liquefaciens (MTCC 2654), A. caviae (MTCC 7725) was used for developing and optimizing the MPCR assays. The specificity of the developed MPCR assays were tested by performing the PCR reaction with non-Aeromonas organisms like Salmonella typhi (ATCC 122235), Salmonella paratyphi A (MTCC 735), Vibrio cholerae (NICED 16582), V. parahaemolyticus, V. vulnificus and V. alginolyticus. The first assay was developed to simultaneously detect hemolytic strains of A. hydrophila and A. sobria along with other Aeromonas spp. from fish and fishery products. The primers used in this assay were A16S, ASA1 and AHH1. The assay was specific, as it amplified only the target genes in the respective Aeromonas spp. This assay was so sensitive that it detected 1 pg of genomic DNA and 7 and 9 cells of A. hydrophila and A. sobria after 12 h of enrichment. The validation of the MPCR assay showed that 71 of 138 samples of commercial samples of fresh, frozen, dried, and fermented fish and shellfish were positive for Aeromonas spp. with an incidence of A. hydrophila and A. sobria at a level of 17% and 11%, respectively. The second assay was developed to simultaneously detect A. jandaei, A. sobria and A. hydrophila from fish and fishery products. The primers used in this assay were Ajan, ASA1 and AHH1. This assay was also specific and sensitive as it detected 11, 9 cells and 8 cells of A. jandaei, A. sobria and A. hydrophila and 100 pg of genomic DNA in 12 h of enrichment. On validation, it showed that 11 were A. jandaei, 17 were A. sobria and 21 were A. hydrophila from 71 isolates examined from 138 samples. The third assay was developed to detect the hemolytic and enterotoxigenic strains of Aeromonas spp. from fish and fishery products. The primers used in this assay were A16S1, AHS, act/hlyA/aer complex and ALT. This assay was also specific and sensitive as it detected 6 cells of A. hydrophila and 100 pg for genomic DNA in 8 h of enrichment. This MPCR assay was validated by examining 71 Aeromonas spp. isolates including 23 A. hydrophila, 17 A. sobria, 8 A. caviae, 11 A. jandaei, 6 A. trota, 4 A. schubertii and 2 A. veronii. It also showed the presence of one or more genes either individually or in combination in the isolates tested. The four gene pattern was observed in the isolates such as alt; act/hlyA/aer; alt and act/hlyA/aer; ast, alt and act/hlyA/aer. The results showed that the prevalence of pathogenic Aeromonas spp. in fish and fishery products was 44%. As the conventional method for isolation of Aeromonas spp. is a laborious process and further biochemical confirmation lacks specificity, MPCR assays could be a powerful tool for the rapid, reliable and simultaneous detection of different strains of Aeromonas spp. from fish and fishery product samples with more specificity and sensitivity.ThesisItem Open Access DEVELOPMENT OF PCR-RFLP METHOD FORIDENTIFICATIONOF FISH PRODUCTS FROM DIFFERENTSPECIES OF SARDINES(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2013-08-03) REHANA RAJ; Dr. Jeyasekaran, G; Dr. Jeya Shakila, R; Dr. Karal Marx, KPCR-RFLP technique was developed for the identification of five different species of sardines viz. Sardinella longiceps, S. gibbosa, S. albella, S. fimbriata and S. sirm. Samples collected from fish landing centres of Thoothukudi, TamilNadu, India were divided into 5 lots. One of the lot served as raw control. Other four lots were subjected to different preservation and processing methods and designated as cooked, chilled, frozen, and salt-dried. DNA was extracted from the tissues and amplified for the mitochondrial cytochrome b (mt cyt b) gene by using C-CB28dFand C-CB431R primer. The sardine specific gene got amplified at 147 bp. The amplified DNA fragment was then subjected to restriction digestion by using the enzymes, HinfI and MnlI. The enzymes cut the DNA fragment at their respective restriction sites to give different band patterns. PCR-RFLP band patterns of different species of raw sardines showed that there were major bands in four species, viz , S. gibbosa, S. albella, S. fimbriata and S. sirm at different base pairs. There was no major band in S.longiceps which easily distinguishes it from other species. S.gibbosa had a single broad major band at 107 bp and no band above 50 bp. S.albella showed two clear bands at 107 bp and 80 bp; apart from a minor band at 55 bp. S.fimbriata had two bands, among which, the major band was at 107 bp. S.sirm also showed two bands, but the major band was at 75 bp, which distinguishes it from S.albella. PCR-RFLP patterns of the different species of cooked, chilled, frozen and salt-dried sardines have exhibited the same pattern as that noticed with raw sardines; in respect of the major bands and their molecular sizes. Although the minor band at 55 bp was absent in few species of sardines, it did not significantly affect the species differentiation. The specific banding pattern observed for the different species of processed sardines, thus make PCR-RFLP as a suitable technique for authentication of sardine species on commercial scale, even for processed products.ThesisItem Open Access Development of pelagic longline gear for the exploitation of Needle fishes along the coast of Ramanathapuram district, Tamil Nadu(Fisheries college and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2016) Development of pelagic longline gear for the exploitation of Needle fishes along the coast of Ramanathapuram district, M Tamil Nadu; Dr. Neethiselvan, N; Dr. Sundaramoorthy, B; Ahilan, BThe present study dealt with evolving a selective long line gear alternate to pelagic drift gillnets to capture Needlefishes. A survey undertaken in Ramanathapuram district on the drift gillnet fishery revealed many common features in the net designs. Six species of Needle fishes such as Ablennes hians, Tylosurus crocodiles, T. choram, T. agus, Strongylura strongylura and S. leiura were found to constitute fishery in the gillnets with the domination either by A. hians or by T. crocodiles. The point of the ‘J’ hook bearing hook No.10 was bent manually to right by 5° to make ‘Reversed hook’ and the same was bent to left by 5° to make ‘Kirbed’ hook. Four units of experimental longlines each with 350 hooks of different design such as (i) ‘J’ hook (ii) Reversed hook (iii) Kribed hook and (iv) Bait holder hook were designed and fabricated. Fishing trials were conducted from March 2016 to June 2016 in the coastal waters of Mundal fishing village of Ramanathapuram district. Four species of Needle fishes viz. A. hians, T. crocodiles, T. choram and S. strongylura were found to form fishery in the experimental longlines. Domination of T. crocodilus followed by A. hians invariably in the catches of all the four experimental long lines revealed the fact that T. crocodilus is more vulnerable than to A. hians longlines. Significant difference could be observed between the catch rates of different species (P<0.0) besides catch rates of different hooks studied (P<0.05). Among the gears tested, the long line unit with ‘Reverse hooks’ showed highest overall hooking rate of 7.4 % indicating more vulnerability of Needle fishes to hooks with its point bent towards right (i.e. Reversed hook). Though sporadic occurrences of sucker fish (Echenis naucrates) and the cat fish (Arius thalassinus) could be observed during experimental fishing trials, the bycatch was insignificant compared to that of gill nets. Among the fishes caught T. crocodiles showed 4 % increase in fish catch when the catch was expressed in terms weight particularly in gears with ‘J’ and ‘Reversed’ hook due its higher weight in relation to length compared to other species. Despite its low hooking rate, Kribed hook ranked first in terms of hooking ability at correct position (i.e at Jaw) (51%). The ‘J’ hook was found to have highest percentage of hooking at throat (33%) and gut (21%) which are not proper hooking locations as for as longlining is concerned. The ‘Bait holder’ hook followed by ‘Reversed hook’ was found to be more efficient in bait holding efficiency. Sardinella fimbriata could serve as in ideal bait for capture of Needle fishes by long lines owing to its low cost and easy availability. The study revealed that operation of newly evolved longline gear with 2,800 ‘Reverse hooks’ would to be a better alternative to pelagic drift gillnets of Ramanathapuram district for the capture of Needle fishes owing to higher selectivity for Needle fishes and lesser cost of construction and operation.ThesisItem Open Access DEVELOPMENT OF SHELF STABLE IMITATED SHRIMP PRODUCT FROM Saurida tumbil (LIZARD FISH)(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, 2019) K. Hema, M.F.Sc; Dr. P. Velayutham; Dr. D. Sukumar; Dr. B. Sundaramoorthy; Dr. S. Athithan; Dr. C.O. MohanLow value lizard fish (Saurida tumbil) were used for the preparation of minced meat, surimi and imitated shrimp products. The yield of dressed fish, minced meat and surimi from whole fish were 77.64%, 56.19% and 32.89% respectively. The proximate composition of minced meat result was 80.50±0.20% of moisture, 15.98±0.06% of protein, 1.20±0.20% of fat, 1.60±0.10% of carbohydrate and 1.40±0.02% of ash. Biochemical indicators such as total volatile base nitrogen, (TVB - N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA) and pH were 1.40% (mg), 0.14 (μM), 0.8 (milli equivalent O2 /kg fat), 0.5 (% oleic acid) and 7.01, respectively. Trimethylamine (TMA –N) was 2.80 ± 0.00 mg%. The microbiological characteristics such as total plate count,Staphylococcus aureus and E. coli were 2.2 x 104, 8.0 x 102 and 3 x 102 cfu/g, respectively. Salmonella and Vibrio cholera were absent. Proximate composition of surimi contained moisture (83 ± 0.50%), protein (13.85 ± 0.07%), fat (0.86± 0.00%), ash (0.80±0.02%) and carbohydrate (2.1%). Biochemical indicators such as trimethylamine (3.73mg%) and total volatile base nitrogen (TVB – N) was 24.27mg%. The parameters like thiobarbituric acid 0.3 (μM), free fatty acid 0.98 (% oleic acid), pH 6.98 and peroxide value (1.2 milli. eq/ kg fat) were assessed. The total bacterial load was 6.1 x 105cfu/g. Staphylococcus aureus, E. coli, Salmonella and Vibrio cholera were absent. The moisture content of the surimi was higher (83%) than that of the minced meat (80.50%). The protein, fat and ash content of the surimiwas lower than that of the minced meat. Twelve imitated shrimp gels were prepared using different additives such as microbial transglutaminase, eggwhite, sodium lactate, trehalose with different proportions and compared with the control imitated shrimp gels. The functional properties of imitated shrimp gel products such as texture profile analysis (hardness I, hardness II, cohesiveness, springiness, gumminess, chewiness, fracture force, stiffness), breaking force, deformation, gel strength, folding test, expressible moisture content and other parameters such as colour, SDS PAGE, microstructure and differential scanning calorimetry (DSC) were determined. Based on the functional properties, imitated shrimp gel with microbial transglutaminase (Batch II) was the best suited for the preparation of imitated shrimp products. Aluminium shrimp moulds was designed and processed by Unigraphics and Mastercamsoftwares. Polylactic acid shrimp mould was designed and processed by STL softwares by applied fused filament fabrication technique. These softwares established like shrimp model surface smooth and realistic appearance like shrimp. Both the aluminium and polylactic acid materials were good for the production of imitated shrimp products. Heat penetration attributes of imitated shrimp products were determined and the results showed that the lower lag period for heating curve and lower come up time led to a rapid heating rate which declined the whole process duration in curry. Cook value was low processed by steam/ air retort. Although the heat penetration characteristics of analogue shrimp curry by steam/ air retort were in acceptable range required to achieve good product quality. If the process duration was reduced, imitated shrimp product was better in nutritional and sensory qualities. But, the come up time was higher in analogue shrimp masala processed by steam air retort due to its slower penetration of heat but the process time was higher. The process time was higher in analogue shrimp masala and there is a slight loss of textural and nutritional quality. Biochemical analysis such as moisture, fat, ash, protein, total volatile base nitrogen, trimethylamine, thiobarbituric acid, peroxide value, free fatty acid and pH, textural profile, colour and sensory properties of imitated shrimp products in retortable pouches processed by steam/ air and water immersion retort were determined. The commercial sterility results showed that there was a total absence of aerobic and anaerobic, mesophilic and thermophilic, as well as spore and non – spore forming bacteria in all the imitated shrimp curry and masala products even those processed at the lowest process time duration of 34.99 min with a F0 value of 10.53 min. Based on the study, it is concluded that the imitated shrimp curry processed by steam air retort was reported as good product.ThesisItem Open Access EFFECT OF COOKING METHODS ON THE QUALITY OF FISH CUTLETS FROM LABEO ROHITA(Fisheries college and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2016) SIYYARI SANTHI SUMANJALI; Dr. VELAYUTHAM, P; Dr. SUKUMAR, D; Dr. CHRISOLITE, BThe present study was conducted to examine the effect of different cooking methods on the quality of fish cutlets prepared from Labeo rohita. The fish cutlets were prepared by using steam cooked meat from rohu using standardized recipe and subsequently processed by three methods viz. deep frying (DF), pan frying (PF) and microwave oven cooking (MOC). The processed cutlets were vacuum packed and stored under refrigerated (4±1oC) and cold storage (-18oC) conditions. Periodically, the cutlets were analyzed for the changes in sensory, biochemical parameters such as moisture, protein, fat, ash, pH, TBA, PV, FFA, TVB-N, TMA and microbiological parameters such as total plate count, total fungal count, S. aureas and E. coli. The results indicated that the moisture loss was higher in MOC cutlets compared to fried cutlets. The protein and fat content increased in all the cutlets during cold storage condition, however, decrease in moisture and fluctuation in pH was recorded upon storage. The total volatile base nitrogen (TVBN) and trimethylamine (TMA) content gradually increased in all the cutlets held undr refrigerated and cold storage conditions. The peroxide value (PV) and free fatty acid (FFA) values of all the samples increased till the end of the storage period. Total plate count (TPC) was found to be log 3.76 cfu/g in microwave oven cooked cutlets on the day of acceptance (15th day of storage), 4.36, 3.96 and 4.3 (log cfu/g) on 6th, 12th and 9th day of acceptance in raw, deep fried and pan fried cutlets respectively in refrigerated condition. The counts slightly increased in cold storage samples. Fungi and E. coli were absent in all the cutlets under cold storage condition. Based on sensory characteristics, microwave cooked cutlet samples were acceptable up to 15 days followed by deep fried, pan fried and raw cutlets under refrigerated storage condition which were acceptable for 12, 9 and 6 days respectively. The samples under cold storage were acceptable even on the 90th day.
- «
- 1 (current)
- 2
- 3
- »