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Theses (PG)

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2012 - 201820
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Subject: Fish Processing Technology × End date: 2018 × Type: Thesis ×
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Now showing 1 - 9 of 20
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    ThesisItemOpen Access
    THERMAL PROCESSING OF FISH STEAKS (PANGASIUS HYPOPHTHALMUS) IN CURRY MEDIUM USING RETORTABLE POUCHES
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) PATIL SHWETA MOHAN; B.MANJANAIK
    The ready to eat Fish steaks in curry (Malvani style) was prepared and packed in 3 layer (3-ply) laminated retort pouches, processed in a steam/ air mixture over pressure retort at 121 ᵒC for two different Fo values of 8.6 and 9.7 min. The time temperature data was collected during thermal processing using Ellab sterilization monitoring system (ELLAB, Denmark). The texture profiles such as hardness, springiness, gumminess, cohesiveness, and chewiness decreased as the Fo value increased. The total process time taken to reach Fo values of 8.6 and 9.7 min was 35.85 and 39.24 min respectively. Cook value and total process time found to be increased with increasing Fo value. Based on the commercial sterility, sensory evaluation and texture profile analysis, Fo value 9.7 min and cook value of 92.71 min with a total process time of 39.24 min at 121.1 ᵒC, was found satisfactory for the development of ready to eat Pangasius fish steaks curry in retort pouches.
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    ThesisItemOpen Access
    DEVELOPMENT OF GENDER FRIENDLY REFRIGERATED FISH VENDING AND DISPLAY UNIT USING SOLARENERGY TO ENHANCE THE KEEPING QUALITY OF FISH
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) GAYATRI PANDEY, B.F.Sc
    Fish is a highly proteinous food consumed by a larger percentage of population because of its availability and palatability (Foran et al., 2005).
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    ThesisItemOpen Access
    GEL FORMING ABILITY OF A FEW FISH SPECIES AS INFLUENCED BY IONIC STRENGTH AND MOISTURE CONTENT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) YASHASWINI,T.N,B.F.Sc
    The demand for fish is increasing world over due to its high nutritive value. Fish is one of the main sources of quality protein and health promoting lipid
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    ThesisItemOpen Access
    ASSESSMENT OF THE QUALITY OF SALTED AND DRIED FISH USING SOLAR BIOMASS HYBRID DRIER AND ITS COMPARISON TO TRADITIONAL SUN DRYING
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) VIJAY KUMAR MUNKA, B. F. Sc.
    All living beings need source of energy to sustain their life. There are many sources from which it can be obtained like sun, plants and animals
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    ThesisItemOpen Access
    UTILISATION OF SEAFOOD PROCESSING WASTES FOR FOOD AND FEED
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2012) NITHIN.K. P., B.F.Sc.
    Seafoods are obtained from a broad taxonomic array of vertebrates and invertebrates such as fishes, shell fishes and cephalopods. Their present global production from capture and culture fisheries is estimated at around 145million metric tonnes and it is projected that the total catch may reach 165 million metric tonnes in 2020 (OECD, FAO., 2011).
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    ThesisItemOpen Access
    EFFECT OF LOW DOSE GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF WHITELEG SHRIMP (Litopenaeus vannamei)
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) SURJITH PRASAD, B.F.Sc
    Inspite of availability of cold chain and better transport facilities, distribution of fresh fishery products among inland consumers still remains a problem
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    ThesisItemOpen Access
    EFFECT OF LOW DOSE GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF WHITELEG SHRIMP (Litopenaeus vannatnei)
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) SURHTH PRASAD, B.F.Sc
    Inspite of availability of cold chain and better transport facilities, distribution of fresh fishery products among inland consumers still remains a problem
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    ThesisItemOpen Access
    QUALITY EVALUATION OF HOT SMOKED FILLETS AND STEAKS OF MULLET FISH STORED AT DIFFERENT TEMPERATURE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) SHIHABUDHEEN MACHINGAL, B.F.Sc
    Food is one of the basic needs of human beings. Fishes are of immense value to the mankind as food, feed and medicine
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    ThesisItemOpen Access
    SUITABILITY OF FIBROUS CASING FOR THE PRODUCTION OF FISH HAM
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) RAJALAKSHMI R., B.F.Sc
    The last six decades, the independent India has witnessed the evolution of fisheries from primarily being a capture based sector to one having almost equal shares in aquaculture and capture production. With an annual growth rate of 4.7 %, the fisheries sector has been contributing 1.1 % of the total GDP and 5.3 % of the agricultural GDP of the nation (Ayyappan and Jena, 2013). The sector has also been taking pride of providing nutritional security to about 700 million people of the country and livelihood to 14.5 million people, besides earnings of foreign exchange to the tune of US$ 3.41 billion. India is the third largest fish production nation and second largest aquaculture producer in the world (Ayyappan and Jena, 2013).