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ThesisItem Open Access THE EFFECT OF TWO MEDICINAL HERBS ON QUALITY CHARACTERISTICS OF CHILL STORED (2°c) sOUS VIDE PROCESSED TILAPIA (Oreochromis niloticus)(West Bengal University of Animal & Fishery Sciences, Kolkata, 2022) Karki, Sushant; Chowdhury, S.; Ghosh, Subhodeep; Dora, K.C.; Nagesh, T.S.; Sahu, S.; Murmu, PrasantoThe lifestyles of people have undergone many changes since the Paleolithic age of hunter gatherers to industrialization and leading towards non communicable diseases of today’s world. This change in lifestyle has also brought about changes in dietary patterns. Research directed towards the development of new antimicrobial agents is necessary for several reasons like the emergence and rapid spread of drug resistant bacterial pathogens and raising the spectra of untreatable disease. Moreover, experts rightly warn that if a new antimicrobial agent is not continued we will return to the pre-antibiotics era. Utilization of various herbal agents for treating an array of diseases including gastrointestinal, cardiovascular, metabolic disorders, etc. have always surfaced up. Sous vide (French for “under vacuum”) is a cooking method in which raw food material is cooked inside vacuum pouches under a controlled environment. Sous vide cooking differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely controlled heating. The study was aimed to determine extraction techniques for extracts, changes in its biological activity and extension of shelf life of sous-vide fillet using dried plant powder singly and in combination using two medicinal species found in the Darjeeling district of West Bengal; namely, Bergenia ciliata (H1) and Zanthoxylum armatum (H2). In the yield study from the fresh leaves, the dry material obtained was 17.61 % and 39.41% for H1 and H2 respectively. In the study of Extract obtained, highest yield was seen in the trend Soxhlet Extraction > Ultrasonic extraction > Classical Extraction for both the herbs. The ultrasonic and soxhlet yield was significantly higher than classical for H1, whereas the entire extraction yield varied significantly (p<0.05) within themselves for H2. In the case of Total Phenolic Content (TPC) and DPPH radical scavenging activity, the highest value was seen in the case of ultrasonic extraction for both the herbs with the values of 512.33±14.31 mg GAE/g and 39.54±0.81 μg/mL for H1 and 370.88±11.15 mg GAE/g and 30.34±1.99 μg/mL for H2. The TPC and DPPH radical activity was significantly better for extracts obtained from ultrasonic extraction. Both the herbs showed promising hostility against the tested organisms with the zone of inhibition lying in the range of 24.0±0.1 mm for Staphylococcus aureus and 13.7±0.3 mm for Klebsiella pneumonia. During the changes in physicochemical study during storage it was recorded that the Extract of both the herbs showed good antibacterial activity against all tested species. S.aureus was the most sensitive bacteria (<2 mg/ml). The activity of both extracts was quite stable at room temperature for seven weeks. The antimicrobial activity for both the herbs decreased significantly (p<0.05) with the action of enzymes. Both the extract showed lowest anitioxidative activity when subjected to lipase enzyme. The extracts from both herbs were seen to work significantly better (p<0.05) at a more neutral to basic pH in terms of DPPH activity. On the contrary, an opposite scenario was recorded in case of antimicrobial activity. The B. ciliata extract worked best at 20 and 40⁰C, while Z. armatum extract worked very well upto 60⁰C. The application of herbs in the sous vide product was also carried out. It was seen that the acceptability scores and the Total Aerobic Count (TAC) was significantly different (p<0.05) for the products before and after the sous vide products were made. Depending on these score the product with the use of both the herbs (HC) and control were choosen for storage study. During the storage study it was seen the initial protein and fat levels of control products were higher than HC with vales ranging from 18.81±1.08 and 1.13±0.25 %. However the values at the end of the study were higher for the HC product. Additionally, the TVBN values and the lipid oxidation values were within the acceptable limit for the HC sous-vide attaining the value of 25.98±0.94 mg/100g for TVBN, 7.83±0.28 meq O2/kg for PV and 0.82±0.06 mg MDA/kg for TBARS. In terms of biochemical assay the control product was deemed to be unfit for consumption on the 35th day of storage along with the TAC reaching 5.96±0.22 log CFU/g on the 35th day and 7.04±0.11 log CFU/g on the 49th day. The gradual increase in pH and a decrease in Hardness were observed in both control and HC sous-vide product, though the HC group was always superior in terms of parameter values. The pH and hardness value for control at the end of the storage period was 6.98±0.01 and 2136.46±148.67 g respectively, whereas the same for HC group was 6.67±0.04 and 2468.26±224.07 g respectively. The treated product was within the limit of acceptability in terms of acceptability scores standing at 5.75±0.15 at the end of 49 days of storage.ThesisItem Open Access Shelf life of pangasius filletstreated with antioxidant during referigerated and frozen storage(Kolkata, 2016) Lavanya, Meenaka; Dora, Prof. K. C.; Kamilya, Dr. Dibyendu; Sarkar, Dr. Sreekanta; Chowdhury, Dr. Supratim; Rout, Dr. S. K.; Nath, Dr. SwanadyutiThesisItem Open Access EFFECT OF INCORPORATION OF MORINGA OLEJFERA LEAVES EXTRACT ON QUALITY OF MINCED PANGASJANODON HYPOPHTHALMUS DURING FROZEN STORAGE(Kolkata, 2017) Chakraborty, Joyita; Dora, Prof. K. C.; Chowdhury, Dr. Mahua Hom; Chowdhury, Dr. S.; Nagesh, Prof. T. S.; Nath, Dr. S.ThesisItem Open Access SHELF LIFE OF LABIO ROHITA STEAKS TREATED WITH TEA EXTRACT DURING REFRIGERATED STORAGE(Kolkata, 2017) Sahu, Jyoti; Dora, Prof. K. C.; Mishra, Dr. R.; Chowdhury, Dr. S.; Sahu, Dr. Somen; Mondal, Dr. Anandamoy; Nath, Dr. S.ThesisItem Open Access SEASONAL VARIATION IN PROXIMATE COMPOSITION OF CHOCOLATE MAHSEER FLESH AND ITS QUALITATIVE ASSESSMENT UNDER FROZEN STORAGE (-18 ± 1 °C)(Kolkata, 2017) Karki, Sushant; Chowdhury, Dr. S.; Ghosh, Dr. S.; dora, Prof. K.C.; Sahu, Prof. S.; Nath, Dr. S.ThesisItem Open Access QUALITY ANALYSIS OF SHIDAL- A TRADITIONAL FERMENTED FISH PRODUT OF ASSAM(Kolkata, 2012) Ahmed, Sarifuddin; Dora, Prof. K. C.; Mishra, Dr. Rabinarayan; Sarkar, Dr. Sreekanta; Chowdhury, Mr. Supratim; Das, Dr. B. K.; Sahu, Dr. SomenThesisItem Open Access QUALITY OF DRIED AND SALTED BOMBAY DUCK AND RIBBON FISH IN SELECTED FISH LANDING CENTERS OF WEST BENGAL AND MEASURES TO IMPROVE THE SHELF(Kolkata, 2015) BHATTACHARYA, TIRTHA; Dora, Prof. K. C.; Das, Dr. Arun Kumar; Sarkar, Dr. Sreekant; Chowdhury, Dr. Supratim; Ghosh, Dr. T.K.; Rout, Dr. S. K.ThesisItem Open Access EFFECT OF SODIUM BI-CARBONATE CONTAINING CITRIC ACID AND SODIUM CHLORIDE ON YIELD AND CHARACTERISTICS OF TIGER SHRIMP (Penaeus monodon)(Kolkata, 2015) GUha, Arka; Sarkar, Dr. S.; Khuntic, Dr. B.K.; dora, Prof. K. C.; Batabyal, Dr. S.; Chowdhury, Dr. S.; Sahu, Dr. S.ThesisItem Open Access EFFECT OF EDIBLE PROTECTIVE COATING ON SHELF-UFE OF SEA BASS (Lates calcarifei) FILLETS.(Kolkata, 2015) AHMED, NAZRIN SULTANA; Dora, Prof. K. C.; khunia, Dr. B. K.; Sarkar, Dr. Sreekanta; Chowdhury, Dr. Supratim; Biswas, Prof. Subhasis; Rout, Dr. S. K.
