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Subject: Fisheries × Author: KAU × End date: 2007 × Start date: 2007 ×
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    ThesisItemOpen Access
    Standardisation of thermal processing of cuttle fish nidamental glant
    (Department of Processing Technology, College of Fisheries, Panangad, 2007) Bikash kumar Pati; KAU; Sherief, P M
    Cuttlefish nidamental gland is a pair of flattened glands associated with the female reproductive system in cuttlefish. The glands are exported as a frozen product under the name cuttlefish roe. The procedure for thermal processing of cuttlefish nidamental gland in brine packed in tin plate can is standardised to produce a ready- to- eat product. The standardisation process essentially involved determination of optimum blanching conditions, retorting temperature, process time, processing parameters, optimum solid- liquid ratio and process levels to produce a safe product and assessment of quality changes during storage at room temperature. Cuttlefish nidamental gland in brine was packed in tin plate cans in 65 : 35 ratio (gland : brine) and thermal processed in an overpressure retort. The optimum blanching condition was found to be 5 % brine for 5 min. The retorting temperature and process time were selected as 121.10C and 25 min, respectively. The F0 value attained by the process was found to be 11.25 min with total process time of 30.54 min. The cook value meant to achieve tenderness of product was 81.54 min. The processed product was found to be commercially sterile. The product was acceptable even after 3 months of storage at room temperature with regard to all sensory attributes like appearance, colour, odour, taste, texture and overall acceptability. There were significant variation in the salt, pH and TBA values (P<0.05). The cut- out test showed a marginal increase in solid weight. The study showed that the cuttlefish nidamental gland can be used for processing ready to eat product, which can be stored at room temperature for long periods.
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    ThesisItemOpen Access
    Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish
    (Department of processing technology, College of fisheries, Panangad, 2007) Anju; KAU; Namboodiri, D D
    A study was undertaken for the preparation of cook-chill fish from Selar crumenophthalmus and partially processed value added fish from Oreochromis mossambicus and their microbial risk analysis. Standardization of processing technique for both products was done. Parameters standardized were brining conditions and blanching conditions for cook-chill fish. Standardization of brining condition was carried out for partially processed value added fish. Various brining conditions studied were brine concentrations of 3%, 5%, 6% for 5min, 10min, 15min and blanching at 75oC for 60sec, 90sec, and 120sec for cook-chill fish. In the case of partially processed value added fish brining concentrations of 1%, 2%, 3% for 5min, 10min, and 15min. Salt content and sensory evaluation were carried out, in case of cook-chill fish to select best blanching time. TPC values were determined. Based on the results the following treatments were selected. In the case of cook-chill fish brine concentration of 5% for 10min and blanching at 75oC for 90sec were selected. For partially processed value added fish the brine concentration of 2% for 10min was selected. Both products were packed and chill stored using ice at 4oC. Cook-chill fish was packed in polyethylene and heat sealed. Partially processed value added fish was vacuum packed in 12 polyester laminated with polyethylene 200 gauge. Control was used for comparative study. Control in the case of cook-chill fish (Selar crumenophthalmus) was fish fillets stored without any brining, cooking treatments. For partially processed value added fish (Oreochromis mossambicus), control was not given any brine treatment, was packed in polyethylene and heat sealed using electric heat sealer. During storage TMA, TVB-N, TPC and test for specific microorganisms were carried out. Results of quality parameters showed a greater shelf life of five days for test samples compared to the control in both the products.