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2017 - 201922020 - 20213
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Subject: Fish Processing Technology × Start date: 2017 × Thesis Type: M.F.Sc ×
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    ThesisItemOpen 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, N
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    ThesisItemUnknown
    Effect of Lemon and Garlic peel extracts on the quality and shelf life of Litopenaeus vannamei during frozen storage
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2021-02) JAYADEEPTHI, P; DHANAPAL, K (MAJOR); SRAVANI, K; NEERAJA, T
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    ThesisItemOpen Access
    DEVELOPMENT OF EXTRUDED SNACKS INCORPORATED WITH SHRIMP SHELL POWDER AND THEIR QUALITY EVALUATION DURING THE STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH (INDIA), 2020-12) MANIKANDAN, V; Sravani, K (MAJOR); Dhanapal, K; Ravindra Kumar Reddy, D
    The shrimp processing industries generate millions of tonnes of by-product annually, which result in a loss of edible portion and presents a considerable waste disposal problem. An attempt was made to develop nutrient rich extruded product from underutilized shrimp shell powder (Litopenaeus vannamei) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed by incorporating shrimp shell powder (5%, 10%, and 15%) in rice, corn and sorghum powders along with prepared spice mixture. Extrusion cooking formulation consisting of shrimp shell powder and cereals mixture were extruded at moisture content of 7 % screw speed 350 rpm, sectional barrel temperature of 60oC and 120oC and 2 mm diameter of die. Extruded product was fried in edible oil with prepared spice mixture and packed in aluminium laminated pouches and stored for a period of 120 days at ambient temperature. The prepared product was analysed for nutritional, physical, biochemical, microbiological and organoleptic characteristics. Highest moisture content was found in SSP 15% enriched extruded snack (6.31±0.16%) and lowest in control snack (4.6±0.16 %). Highest Protein content was found in SSP 15% enriched extruded snack (13.07±0.27%) and was lowest in control extruded snack (8.73±0.07%). Highest fat content was found in SSP 10% enriched extruded snack (25.65±0.22%) lowest in control snack (24.04±0.10%). Highest ash content and fibre content was found in SSP 15% enriched extruded snack 4.58±0.21%, 3.98±0.43% and lowest in control snack 1.38±0.14 %, 3.64±0.16 The carbohydrates content and energy value decreased from 57.61±0.57%, 481.72±0.04 % in control extruded snack to 47.94±1.03%, 461.12±0.06 % in 15% shrimp shell powder enriched snack. With increase in shrimp shell powder quantity bulk density (BD), water absorption index (WAI), pH, peroxide value (PV), water activity(aw), calcium, phosphorous and total plate count (TPC) values were increased and expansion ratio (ER), porosity (PO) and water solubility index (WSI) were decreased. As storage period increased from 0 to 120 days moisture, fat, ash, fibre, bulk density, pH, peroxide value, free fatty acid, water activity and TPC of extruded snack was increased and protein, carbohydrate, energy, expansion ratio, porosity, water solubility index, water absorption index, calcium content, phosphorous content and sensory quality of extruded snack was decreased. From the results it was observed that shrimp shell powder incorporated at 5% in the extruded snack is recommended for human consumption. It was also observed that even after 120 days of storage the product had higher protein, fibre and also had good quantities of calcium and phosphorus in the extruded snack.
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    ThesisItemOpen 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, N
    Utilization 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.
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    ThesisItemOpen Access
    QUALITY AND SHELF LIFE EXTENSION OF PANGASISUS HYPOPHTHALMUS FILLET USING ALOE VERA AND POTATO PEEL EXTRACTS DURING CHILLED STORAGE
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2020-09) BHARATHLAL NAIK, K. B.; Dhanapal, K (MAJOR); Sravani, K; Sudhakar, O
    The present study was aimed to investigate properties of Aloe vera gel and potato peel and application aqueous extracts at different concentrations to extend the shelf life of Pangasius fillets during chilled storage. The antioxidant and antimicrobial properties of aqueous Aloe vera gel and potato peel extract were evaluated by using DPPH radical scavenging activity, Ferric reducing antioxidant power, and Antimicrobial activity by well diffusion method. Aloe vera gel and potato peel extract showed DPPH scavenging activity of 76.38% and 76.92% respectively at 500ppm, Ferric reducing activity exhibited highest reducing power of 1.25% and 1.51% respectively at 500 μg /mL. Aloe vera gel and potato peel extract was potentially active against gram+ve bacteria Staphylococcus aureus, Bacillus subtilis and it showed smaller zones of inhibition against gram-ve bacteria Escherichia coli. In order to evaluate the shelf life of Pangasius fillets, the fillets were treated at 5%,10%,15% concentrations of Aqueous extracts of Aloe vera gel, potato peel and mixed extract (1:1 Aloe vera gel and potato peel) and analysed periodically for every 2 days interval up to 21days during chilled condition with a control. The changes in proximate composition, physico chemical parameters, microbial analysis and sensory evaluation were investigated to determine the shelf life of Pangasius fillet during chilled storage. From the result it was observed that TVB-N, FFA, PV, TPC and Psychrophiles were gradually increased where as the pH initially decreased upto 6th day and then increased till the end of storage period. On correlating results of physico chemical, microbial and sensory scores it was observed that control Pangasius fillets had shelf life of 18 days during chilled storage. Among the treatments it was observed that the order of acceptance on 21st day at concentrations 5%, 10% and 15% was in the order of mixed concentration > Aloe vera > potato peel respectively. From the sensory it was observed that Pangasius fillets treated with mixed concentration at different concentration was more preferred than Aloe vera and potato peel. From these results it was concluded that the extracts of Aloe vera gel, potato peel and in combinations can be used to extend shelf life of Pangasius fillets.