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ThesisItem Open Access EXTRACTION AND UTILIZATION OF PROTEIN FROM SHRIMP HEAD WASTE IN THE PREPARATION OF NOODLES AND WAFERS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2019-08) VENGALA RAYUDU, Y; DHANAPAL, K (MAJOR); SRAVANI, K; MADHAVAN, NThesisItem Open Access STUDY ON THE EFFECT OF SEAWEED POWDER ON THE QUALITY OF FISH SAUSAGE PREPARED FROM PUNTIUS SARANA (HAMILTON, 1822)(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2017-10) CHAMUNDESWARI, G; Dhanapal, K (MAJOR); Sravani, K; Madhavan, NUtilization of low cost fish is an important concern in the recent days for the development of fish products. In the present study, attempt has been made to use Puntius sarana, a low cost fish for developing value added fish products with better shelf life. The primary step of this study was to evaluate the antioxidant (DPPH and FRAP) and antimicrobial (Bacillus subtilis, Salmonella typhium and Escherichia coli) properties of three different types of seaweeds such as Padina pavonica, Gracillaria verrucosa, and Turbinaria ornata. Among all seaweeds, Turbinaria ornata shown the highest antioxidant capacity like DPPH-scavenging activity (64.56±0.03%), FRAP activity (0.963±0.036 Abs.) at 250 mg/L and antimicrobial activity for B. Subtilis (1.80±0.26 cm), S. typhium (1.56±0.11 cm) and E.coli (1.60±0.15 cm) when compared with Amphicillin as positive control at concentration of 1.0 mg/L. Seaweed extracts were potentially active against gram negative bacteria viz., Salmonella typhium, Escherichia coli where as it shown smaller zones of inhibition against gram positive bacteria viz., Bacillus subtilis. The study was also to investigate the effect of Turbinaria ornata dry seaweed powder incorporation on physicochemical and functional properties of Puntius sarana sausage during refrigerated storage (4±1oC) for a period of 24 days. Where treatments evaluated were sausage without incorporation of Turbinaria ornata dry seaweed powder is considered as Control (C), 1% incorporation as T1, 2% as T2 and 3% incorporation of Turbinaria ornata dry seaweed powder into sausage as T3. During the storage study moisture, protein decreased and fat, ash content increased continuously in all the treatments. Whereas all the biochemical parameters such as pH, TVBN, PV, FFA and TBA content increased throughout the storage period in all the treatments. The microbiological values followed an increasing trend throughout the storage period. The initial TPC of fish sausage on 0th day was 3.06×102 cfu/g for Control, 2.84×102 cfu/g for T1, 2.34×102 cfu/g for T2 and 2.05×102 cfu/g for T3 and on 24th day of refrigerated storage the values increased to 5.52×103 cfu/g, 4.78×103 cfu/g, 1.07×103 cfu/g and 4.38×102 cfu/g respectively. Functional properties like hardness increased and water holding capacity decreased continuously. Texture profile analysis viz., Hardness, gumminess, chewiness, springiness, cohesiveness and stiffness of the heat-induced sausages decreased continuously with increase in storage period. Foaming capacity, emulsifying capacity and viscosity also followed a decreasing trend. Depending on the overall acceptability decreased with increase in storage period. The results indicated that the sausage with 2% (T2) incorporation of Turbinaria ornata dry seaweed powder exhibited good preservative and functional properties during 24 days of refrigerated storage. Finally the study concluded that seaweed powder can be incorporated as most prominent substance for the extension of shelf life of value added fishery products along with nutrition.ThesisItem Open 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, NABSTRACT: 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.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM CATLA (CATLA CATLA) AND ITS QUALITY EVALUATION(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH, 2011-09) VANITHA, M; VIDYA SAGAR REDDY, G (Major); Dhanapal, K; Ravindra Kumar Reddy, DThesisItem Open Access QUALITY ASSESSMENT OF ROHU (LABEO ROHITA) STORED AT DIFFERENT TEMPERATURES(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI – 517502, ANDHRA PRADESH, 2011-09) SRAVANI, K; DHANAPAL, K; Vidya Sagar Reddy, G; Balasubramanian, AThesisItem Open Access QUALITY EVALUATION OF VALUE ADDED FISH PRODUCTS DEVELOPED FROM ROHU (LABEO ROHITA)(SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI - 517502, ANDHRA PRADESH, 2012-08) SOWMYA PRANEETHA, S; DHANAPAL, K (Major); Vidya Sagar Reddy, G; Balasubramanian, AThesisItem Open 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, DThesisItem Open Access EFFECT OF STORAGE TEMPERATURE ON THE QUALITY OF INDIAN MAJOR CARP, MRIGAL (CIRRHINUS MRIGALA)(SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI - 517 502, ANDHRA PRADESH, 2012-08) PRAVEEN KUMAR, G; Vidya Sagar Reddy, G; Dhanapal, K; Hari Babu, PThesisItem Open 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
