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Author: CHAMUNDESWARI, G × Start date: 1997 × Thesis Type: M.F.Sc ×
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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.