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ThesisItem Open Access UTILIZATION OF LOW VALUE FISH FOR ISOLATION AND CHARACTERIZATION OF PROTEIN TO SUPPLEMENT SHELF STABLE OAT BASED COOKIES WITH PROCESS OPTIMIZATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) BARAIYA KIRANKUMAR GOPALBHAI; MANJA NAIK BBullseye and Pacu Fish processing waste were used to recuperate proteins using pH shift process, followed by the quantification and characterization of recovered fish protein isolates. Maximum protein solubility was recorded at pH 3.0 (13.10 mg/ml), pH 11 (14.25 mg/ml) for BPI (Bullseye protein isolates) whereas PPI (Pacu protein isolates) had recorded at pH 2.0 (16.13 mg/ml), pH 12.0 (14.67 mg/ml). Process variables significantly affected protein solubility and recovery yields (p<0.05). Alkaline processed isolate had higher protein content (23.80 and 22.87 %) than acidic processed isolates (22.48 and 21.01 %) for BPI and PPI, respectively. The protein isolates obtained through acidic/alkaline aided processing had significantly reduced total lipid, myoglobin and pigments compared to the raw material. Foaming capacity was higher in acidic aided protein isolate than in alkaline-based protein isolate, whereas foaming stability, water holding capacity and emulsion capacity were higher in alkaline processed isolate (p<0.05). The gel strength of PPI (273.17 and 265.41 g cm) was higher than that of BPI (232.29 and 238.12 g cm). The recovered proteins showed higher protein concentrate, gelling and texture properties, and a good amino acid profile. The alkaline-aided protein isolation was proven to be better in terms of protein yield as well as the quality of isolates. Fish protein isolate was fortified with oat meal and prepared cookies. With different replacement ratios and baking temperatures, the best selection was made at (4 and 6 %) and baking temperatures (160 and 170 ˚C) for BPI and PPI-based cookies, respectively. The physical, biochemical, microbial, and sensory attributes were analysed during 90 days of storage at ambient temperature showed no major quality changes. The results revealed that physical, sensory and proximate composition were significantly improved (p<0.05). The highest protein value was observed for PPI cookies T2 (16.19 %), followed by BPI cookies (T1) was 15.78 %, and control cookies (T0) was 13.58 %. Sensory evaluation showed that Fish Protein Isolate (FPI)-supplemented cookies were well accepted.ThesisItem Open Access EXTRACTION OF ANTIOXIDANT COMPONENT FROM SQUID INK SAC AND ITS INFLUENCE ON STORAGE STABILITY OF FISH PRODUCT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) GAJENDRA; C. V. RAJU)Utilization of fish processing waste for the preparation of high value product is an important area of research. Cephalopod processing produces ink sac as processing waste. Ink sac can be used to produce melanin free ink (MFI) which possesses bioactive properties. Among cephalopods, Indian squid (Loligo duvaucelii) is the dominant species in Karnataka. In the present study, Loligo duvauceli ink sac was used to prepare the MFI. The MFI obtained from Loligo duvauceli ink sac possessed antioxidant property as evidenced by higher diphenyl-1-picryl hydrazyl free radical scavenging activity (DPPH FRSA) of 63.21 %, ferric reducing antioxidant power (FRAP) of 0.545 (absorbance at 700nm) and β-carotene activity of 0.858 (absorbance at 470nm) at 5 mg/ml concentration. The MFI showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Salmonella typhi and Pseudomonas fluroscens. Different concentration of MFI incorporated sardine mince showed retardation of lipid oxidation during refrigerated storage and the effect was depended on the concentration of MFI present in it. The higher shelf-life was observed in BHT treated cutlets followed by MFI treated and control cutlets during refrigerated and frozen storage. The cutlets sample of control and the sample treated with, BHT and MFI was rejected at 6th, 15th and 12th day of refrigerated storage when the overall acceptability scores were found to be 4.64, 4.56 and 4.44 respectively. The control cutlet and the cutlet treated with BHT and MFI were rejected at 60th, 100th and 80th day of frozen storage when the overall acceptability scores for the same were found to be 4.84, 4.58 and 4.62, respectively. The results show that the MFI can be used as functional ingredient in the preparation of fishery product. It can be used as a substitute of synthetic antioxidant for extending the shelf-life of a product.ThesisItem Open Access UTILIZATION OF FISH FILLETING WASTE OR SKELETAL FRAMES AS A SOURCE OF ESSENTIAL MINERALS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) AMITHA; C.V.RAJUIn the present study, fish bone extract powder (FBEP) was developed using water extraction (WE) and water-alkaline extraction (WAE) methods from fish filleting waste of five different fish species namely, Grouper (Epinephelus diacanthus), Emperor (Letrinus fraenatus), White snapper (Pristipomoides filamentosus), Painted sweet lip (Diagramma pictum) and Blubber lip (Lutjanus rivulatus). The WAE method demonstrated considerably better results concerning the ash content consequently FBEP from WAE was used to analyse the mineral content. Emperor FBEP exhibit higher calcium (Ca) content (46.44 %) and Sweet lip FBEP had higher phosphorous (P) content (22.35%). White snapper FBEP unveiled a higher degree bioavailability of Ca (39.65±0.58%) and P (58.42±1.84%). The SEM with EDX produced results that uncovered the microstructure crystal agglomeration and amorphous morphology of fishbone hydroxyapatite particles with a Ca/P ratio near 1.67. The XRD showed the peaks that were on par with the standards. The existence of carbonate ion as an apatite-based biomaterial in hydroxyapatite was confirmed through characterized bands under FT-IR analysis. In-vitro cytotoxicity by MTT assay revealed that the sample was non-toxic. The White snapper FBEP with higher calcium and phosphorous bioavailability property blended with ready to fry White snapper fish fillet frame meat fish cutlet product under different levels (0, 3, 6 and 9%). The results of physical, biochemical, microbiological and sensory characteristics of the fish cutlets were found to be acceptable up till 24 h under ambient (28±2 °C) condition and up to 10 days under refrigerated (5±1 °C) condition. Hence, the study recommends active usage of FBEP to enhance the nutritional quality and improving the health status of the consumers. The outcome of the research certainly helps in creating a platform to utilize the seafood processing waste economically, effectively and efficiently contributing to a reduction in environmental pollutionThesisItem Open Access RECOVERY OF PROTEINS FROM FRESHWATER FISH (PANGAS AND ROHU) PROCESSING WASTE BY USE OF pH SHIFT METHOD: CHARACTERIZATION, STORAGE AND UTILIZATION OF THE RECOVERED PROTEINS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) VIJAY KUMAR REDDY S.,; C.V.RAJUIn the present investigation, proteins were recovered from Rohu and Pangas processing waste using pH shift process. Obtained isolates were characterized, studied for frozen storage stability and suitability for application into Pangas mince sausages. Solubilization of Rohu and Pangas proteins at pH 2.0 and 13.0 gave recovery yields of 31.81 and 31.11 g/100 g; 59.16 and 68.52 g/100, respectively (p > 0.05). Gel strength of Pangas isolates (1127.46 and 1289.43 g cm) was found to be higher than the gel strength of Rohu isolates (967.00 and 927.89 g cm). Isolates obtained using alkaline processing had higher amount of amino acids than isolates from acid processing (p < 0.05). Freezing and frozen storage caused a significant decrease in gel strength, indicating the possible denaturation of isolates. Increasing protein isolate content in Pangas mince sausages increased the protein content but decreased the gel strength (p < 0.05). During the frozen storage studies, cooked frozen sausages were found to have better quality compared to raw frozen sausages in majority of the attributes tested. Raw frozen sausages packed in both cellulose and polyethylene (LDPE) casings had a shelf life of less than 3 months at -18 oC, whereas cooked frozen sausages packed in cellulose casings had a shelf life of 3 months. From the results it is concluded that pH shift processing of Rohu and Pangas processing waste could produce isolates with good yields and functionality. Freezing and frozen storage of protein isolates could cause loss in functionality, recommending the addition of cryoprotectants before freezing. It is also concluded that Rohu and Pangas isolates could be used to enrich fish sausages without compromising the quality and cellulose casings could be a successful low-cost alternative for synthetic/Krehalon casingsThesisItem Open Access UTILIZATION OF FISH PROCESSING WASTE FOR THE PREPARATION OF DRIED FISH SILAGE AND ITS FORTIFICATION FOR POULTRY FEED(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) REHANA RAJ,; C.V.RAJUA low cost poultry feed was developed in the present investigation by utilizing fish silage prepared from fish waste. The liquefied silage was dried with crushed maize (85:15). The dried fish silage was added at various ratio (5 %, 10 %, 15 %, Control) by replacing soybean meal. Starter and finisher feed was prepared for feeding the chicks at various growth stages. It was observed that poultry feed which was prepared by replacing 5 % fish silage showed better feed intake, body growth. The calculated FCR was found lower (1.66) in F1 feed (incorporating 5 % fish silage) when compared with other feeds. Better livability was exhibited by the chicks belonging to treatment groups, except for F2 group (97 %). Broiler Performance Efficiency Factor (BPEF) was highest for F1 group when compared to other treatment groups. Weight of internal organs were checked which showed better growth for F1 group chicks. Meat quality of the poultry was studied by analyzing the meat pH, cooking loss and sensory analysis. It was noted that the meat qualities did not have much variation between the treatment groups and control groups. The overall acceptability of the poultry meat belonging to the treatment groups during sensory evaluation were equally accepted by the sensory panelists. Hence it can be inferred that the incorporation of fish silage doesn’t adversely affect the meat quality. The nutritional, biochemical and microbiological properties of the feed was compared with commercial poultry feed during storage. It was observed that the experimental feed groups showed better storage qualities when compared with commercial feed. The presence of insects, bacterial and fungal load was found more in commercial feed by the end of 60 d. Therefore, the poultry feed developed by incorporating fish waste is an economical, time saving, less labour intensive and highly beneficial approach to the backyard poultry farmers.ThesisItem Open Access DEVELOPMENT OF READY-TO-EAT (RTE) SHRIMP (LITOPENAEUS VANNAMEI) IN MASALA USING FLEXIBLE RETORTABLE POUCHES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) GOUTHAMY, P.D; B.MANJANAIKThe present investigation was aimed to optimise different Fo values of the product shrimp in masala prepared from white leg shrimp (Litopenaeus vannamei) packed in flexible retortable pouches, having configuration of 12 μm polyester (outer layer) 9 μm aluminium foil and 15 μm nylon (middle layer) and 70 μm polypropylene (inner cast). The physical, biochemical and microbiological characteristics of raw material showed their suitability for thermal processing in retortable pouches. The product was heat processed to equal lethality in an over pressure retort with the facility to record the time-temperature data, Fo value and cook value. The heat penetration characteristics of the product were studied using Ellab EVal Flex, (Ellab A/S, Denmark). The total processing time taken to reach the Fo values of 8.86 and 9.96 were 37.11 and 39.88 min, respectively. Cook value and the total process time were found to be increase with the increase in Fo values. During the storage of 15 days, all the biochemical parameters were found to be within the permissible limit and are commercially sterile. Texture profile analysis of the processed samples revealed that except cohesiveness, all other parameters like hardness, springiness, gumminess and chewiness showed statistical significance for the two different Fo (8.86 and 9.96) values (p <0.05). Sensory parameters like appearance, firmness and toughness have no significant difference between the samples processed at different conditions where as other parameters like colour, flavour, succulence and overall acceptability were found to be varying due to the different lethality treatments. Organoleptic score was the highest for the product processed at Fo 8.86. The products processed in retortable pouches were found to be superior with regard to sensory and textural attributes. Key words: Shrimp in masala, over-pressure retort, Fo value, TPA, commercial sterilityThesisItem Open Access USE OF POTATO PEEL AND GINGER EXTRACT AS NATURAL ANTIOXIDANTS ON THE STORAGE STABILITY OF PREPARED PRODUCT FROM BLENDED MEAT OF OIL SARDINE AND FISH FILLETING WASTE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017) RAJKUMAR RATANKUMAR SINGH; C.V.RAJUUtilisation of plant polyphenolic extracts is one of the promising preservatives for enhancing the shelf-life of fish products. In the present study, the antioxidant activity of PPE and GE were evaluated using in-vitro models viz., TPC and TFC, DPPH and ABTS radical scavenging activity, metal chelating activity, FRP, linoleic acid model. The PPE with higher TPC and lower TFC revealed higher DPPH radical scavenging activity and FRP than GE containing lower TPC and higher TFC that showed a higher ABTS radical scavenging activity and metal chelating activity or vice-versa. However, GE showed the higher antioxidant activity of FTC and TBARS in the linoleic acid model system. The comparative studies of different concentrations (0.05, 0.1 and 0.15 %) of PPE and GE are determined based on sardine meat model system. Sardine meat was found to be higher quality characteristics in comparison to filleted frame meat of goat fish. The blended meat and cutlet prepared from oil sardine and filleted frame were treated with 0.15 % (w/w) PPE and GE and stored at frozen and refrigerated temperature, respectively to study the shelf-life characteristics periodically. The blended meat of control, BHT, PPE and GE was found to be acceptable upto 40, 100, 60, 80 d, respectively. The shelf-life of cutlet during refrigerated condition was found to be 3, 12, 6 and 9 d in control, BHT, PPE and GE sample, respectively. PPE showed heat stability at all heating time (0, 20, and 40 min) at 80 °C whereas, increased in antioxidant activity of GE was found upto 20 min and at 40 min, activity was declined. No changes in antioxidant activity were observed when the extracts were stored in a dark at refrigerated (6 ± 2 °C) and room temperature (30 ± 2 °C) for 28 d. Therefore, PPE and GE can be utilised as a substitute of synthetic antioxidant for extending the shelf-life of fish and fishery product.ThesisItem Open Access EFFECT OF ORANGE AND POMEGRANATE PEEL EXTRACTS ON THE STORAGE STABILITY OF FISH PASTE PRODUCT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2017) JAG PAL; C.V.RAJUIn the present study, the natural antioxidants and antimicrobial compounds were extracted from the pomegranate and orange peel. The total phenolic and flavonoid content were quantified. The antioxidant activity was tested by DPPH (2,2- diphenyl-1-picrylhydrazyl), ABTS++ 2,2–azino-bis (3-ethylbenothiazoline-6-sulphonic acid), FIC (Ferrous ion chelating), FRP (Ferric reducing power), β-carotene bleaching assay and the antimicrobial activity was tested by disc diffusion method. The efficacy of PPE and OPE were estimated on the storage stability of fish ham. The fish ham was prepared and treated with PPE and OPE at a concentration of 2000 mg/L. The treated product was stored in three storage conditions namely, Ambient (28±2 oC), refrigerated (4±2oC) and frozen (-18±2 oC) storage. The results of the DPPH, ABTS+ and FRP value of PPE were observed to be good as compared to OPE, which were almost equivalent to BHA. The antimicrobial activity of PPE also showed good results as compared to the OPE and was capable in inhibiting the gram positive bacteria. The result of biochemical studies revealed that, there was a considerable increase in PV, FFA, TBARS, TVB-N and TMA-N in all the treated samples during refrigerated storage. The formation of primary, secondary oxidation products, and nitrogenous compounds were reduced in the sample treated with natural antioxidants extracted from the PPE and OPE. The inhibition of formation of these products was lower in the sample treated with PPE compared to sample treated with OPE. The fish ham treated with PPE and OPE were acceptable up to 63 and 56 days respectively and it enhanced the shelf life by 1 to 2 weeks in comparison to the control sample during refrigerated storage. The sample stored in frozen storage it enhanced the shelf-life by 160 days in comparison to control which was only 120 days. It can be concluded from the present investigation that, the pomegranate peel, a by-product of fruit processing industry can be used as a promising natural antioxidant that can be substituted to synthetic counterparts for enhancing the shelf life of fish ham.ThesisItem Open Access STUDIES ON THE EXTRACTION OF FISH OIL RICH IN OMEGA-3 FATTY ACIDS BY PH SHIFT METHOD AND ITS STORAGE STABILITY USING NATURAL PRESERVATIVES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) SAROJINI A,; C. V. RAJUFish oil is highly important due to the biologically active omega-3 polyunsaturated fatty acids (PUFA) and its health benefits. The health benefits from the consumption of n-3 PUFAs especially eicosapentaenoic (EPA) and docosahexanaenoic (DHA) fatty acids include reduction in incidence of coronary heart disease, partial remediation of Type II diabetes, various types of cancers and development of brain and nervous tissue for infants. The high levels of PUFAs in fish oil are highly unstable for oxidation. Oil extraction by non-heat processes such as pH-shift method result in higher quality of final product. In the present study fish oil was extracted by pH shift method and the oil was hydrolysed using microbial lipase (Candida rugosa). Natural antioxidant was extracted from pomegranate peel and it was incorporated with fish oil to retard the lipid oxidation. The fish oil with antioxidants were microencapsulated by spray drying method and stored at room temperature. The fatty acid profile was analysed for all the samples. The result showed, slight variation in the fatty acid profile. Docasahexaenoic acid (DHA) was the major polyunsaturated fatty acid (PUFA) present in untreated as well as treated sardine oil samples and eicosapentaenoic acid (EPA) was the next dominant fatty acid in all the samples. The ratio of PUFA/SFA was significantly higher than the suggested level by WHO. Changes in oxidative stability at room temperature during storage were checked and the peroxide values (PV), free fatty acid (FFA) value, thiobarbituric acid (TBA) value and para-anisidine value (p-AV) showed increasing trend over the storage time. The pomegranate peel extract (PPE) showed higher antioxidant activity throughout the storage like synthetic antioxidant BHA.
