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2013 - 20154
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Subject: Fish Processing Technology × End date: 2016 × Start date: 2013 ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    QUALITY EVALUATION OF CATLA (CATLA CATLA) AND ROHU (LABEO ROHITA) STEAKS IN MODIFIED ATMOSPHERE PACKAGING
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH, 2015-07) VENKATESWARA RAO, K; DHANAPAL, K (Major); Vidya Sagar Reddy, G; Madhavan, N
    ABSTRACT: In the present study, the effect of an optimum gas mixture of (40% CO2:30% N2:30% O2) on Catla (Catla catla) and Rohu (Labeo rohita) steaks were studied as such (CCM and RCM) and when treated with sodium chloride i.e. 10 minutes in 5% NaCl solution (CNM and RNM) and also garlic extract i.e. 10 minutes in 5% garlic extract solution (CGM and RGM). The values of 5% NaCl dipped MAP packed steaks were compared with results obtained from air packed steaks dipped in 5% NaCl (CNA and RNA). The proximate, chemical, microbial and sensory qualities of above value added products were analyzed during refrigerated storage (40C) for 30 days. The change in the moisture, protein, fat and ash content were significant (P<0.01) in all the samples during refrigerated storage. pH, TVBN, PV, FFA and TBA content increased significantly (P<0.01) during the entire storage whereas, the Water Holding Capacity was found to be decreased. TPC, Staphylococcus aureus, Psychrophiles, Aeromonas spp., Pseudomonas spp. and H2S Producers counts increased significantly. Clostridium botulinum, Listeria spp., Salmonella spp. and Vibrio spp. were found absent. Sensory evaluation of all the samples gave highly encouraging results. The acceptability of all the samples increased significantly (P<0.01) with increase in the duration of storage period. Based on the linear regression curve, CCM and RCM, CNM and RNM, CGM and RGM and CNA and RNA were found to have a shelf life of 20, 24, 28 and 13 days, respectively.
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM MRIGAL (CIRRHINUS MRIGALA) AND ITS QUALITY EVALUATION
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH, 2014-08) SANDHYA RANI, T; DHANAPAL, K (Major); Vidya Sagar Reddy, G; Ravindra Kumar Reddy, D
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    ThesisItemOpen Access
    EFFECT OF DELAY IN ICING ON THE QUALITY OF LITOPENAEUS VANNAMEI DURING CHILLED STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH, 2013-08) CHINMAYEE, TRIPATHY; VIDYA SAGAR REDDY, G (Major); Dhanapal, K; Haribabu, P
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM COMMON CARP (CYPRINUS CARPIO) AND ITS QUALITY EVALUATION
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH, 2015-08) BAVITHA, M; DHANAPAL, K (Major); Vidya Sagar Reddy, G; Madhavan, N
    ABSTRACT : In this study is an attempt to explore the possibilities and better utilization of the species by development of mince-based value added products and the evaluation of shelf life during refrigerated and frozen temperatures. Mince from Common carp was used for the preparation of value added products i.e. fish cake and fish burgers. Fish burgers were separated into separated into three different Experimental Samples (Sample A: Control Sample-No ginger; Sample B: 5gm ginger/kg burger mix; Sample C: 10gm ginger/ kg burger mix). The proximate, biochemical, microbial and sensory qualities of these products were analyzed during refrigerated storage (40C) for 15 days and 19 days respectively, whereas, the fish burgers are also stored at frozen temperature (-180C) for three months. The change in the moisture, protein, fat and ash content were significant (P<0.01) in fish cake and burger during refrigerated storage. pH has showed both increasing and decreasing trend for all the products during storage. TVBN, PV, FFA and TBA contents increased significantly in all the products during refrigerated and frozen storage. Total plate count and psychrophilic bacterial count increased during refrigerated storage and decreased during frozen storage. Salmonella spp and Vibrio spp were found absent. Sensory evaluation of these products gave highly encouraging results. The acceptability of all products decreased with increase in the duration of storage at refrigerated storage. Based on the linear regression curve, fish cake is acceptable for 12 days, whereas, Sample A, Sample B and Sample C fish burgers were acceptable for 15,17 and 17 days at refrigerated and for 180, 190 and 200 days, at frozen temperatures respectively. It was observed that fish burgers (Sample B and Sample C) prepared with ginger (as an ingredient) have shown increased shelf life compared to Control (Sample A).