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Theses (PG)

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2018 - 20207
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Subject: Fish Processing Technology × End date: 2020 × Start date: 2018 × Thesis Type: M.F.Sc ×
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Now showing 1 - 7 of 7
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    ThesisItemOpen Access
    DEVELOPMENT OF FISH CRACKERS UTILIZING SNAPPER FILLETED FRAME MEAT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) JYOTI GANACHARI; S.SIDDAPPAJI
    Fish represent a valuable source of nutrients of fundamental importance for diversified and healthy diets. Though fish is highly nutritious but lacks in dietary fibre and filleting waste was generated during preparation of fillets in fish freezing industry. The deficiency in dietary fibre content of the fish could be mended through fortification during production of fish meat based snack products. In this view an attempt was made to recover the meat from filleting waste of snapper fish for the preparation of surimi and surimi is incorporated with millet flour for the development of fish crackers. The storage stability of fish crackers was evaluated at refrigerated and ambient temperature for various quality parameters. The meat separated from filleted frame with and without head was found to be 26.23% and 8.16 %. Picked meat was minced and water washed to prepare surimi, based on the quality characteristics of surimi two washing cycles was found ideal. The protein, fat and moisture content of unwashed meat was 18.95%, 2.62%, and 76.65% respectively, while in surimi showed 15.59%, 1.53% and 79.54%. Fish crackers were prepared using different ratio of surimi, tapioca, pearl millet flour and soya chunk powder. The moisture and lipid contents of dried cracker (DC) and fried crackers (FC) were found to be 6.04%, 0.95% and 0.92%, 11.35%. The biochemical and microbiological values of crackers indicates within the acceptable limit. Moisture content increased with gradual increase in lipid, FFA, TBARS, TVB-N and TMA-N content in both type of crackers during irrespective of storage condition. The sensory evaluation scores of FFC were better for taste, texture, color than DFC at refrigerated temperature
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    ThesisItemOpen Access
    UTILISATION OF GROUPER PROCESSING WASTE FOR THE RECOVERY OF PROTEINS AND FOR THE PRODUCTION OF ISOLATE HYDROLYSATES
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) UZAIR SHAFIQ; C.V.RAJU
    The recovery of proteins from fish processing waste for human consumption is useful for better utilization of available resources. Proteins from grouper (Epinephelus diacanthus) fillet frames were recovered using isoelectric solubilization method. Effect of process variables like pH, time, weight of homogenate to solvent volume ratio and centrifugation speed on recoveries were studied. pH, weight of homogenate to solvent volume ratio and centrifugation speed were found to have significant effect (p < 0.05) on protein recoveries. The optimized conditions for extraction found were- pH-11.0 for alkali aided process and pH 3.0 for acid aided processes. Extraction time–120min, weight of homogenate to solvent volume ratio-1:6 and centrifugation speed–10000 rpm. During isoelectric solubilisation, lipids, myoglobin and pigment contents were reduced by 82.69, 93.91, 79.59% respectively in alkali aided isolate while in acid aided isolate the reduction percentage was 82.04, 90.77, 70.79% for lipid, myoglobin and total pigment respectively. The colour of the isolates also increased significantly (p< 0.05) as compared to raw material. Hydrolysates were prepared from the recovered protein isolates by using two enzymes – alcalase and papain. Hydrolysis conditions like E/S ratio, pH, hydrolysis temperature and hydrolysis time were optimized for both enzymes. The degree of hydrolysis was more in hydrolysates prepared by using alcalase than papain. Significant difference (p< 0.05) was found in DPPH radical scavenging activity and ferric reducing power assay in mince and protein isolate hydrolysates. There was significant difference (p<0.05) in EAI, ESI, FC and FS of the hydrolysates prepared by using alcalase and papain.
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    ThesisItemOpen Access
    STUDY ON THE EFFECT OF GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE EXTENSION OF PANGASIUS FILLETS (Pangasius hypophthalmus)
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) SHIFANI UCHIL; S.SIDDAPPAJI
    The aim of the present study was to study the combined effect of gamma irradiation and low temperature storage on the microbial and biochemical quality of fish (Pangasius hypophthalmus). Samples were divided into two main packs, each of the main packs were subdivided to four separate lots, one being the control and rest of the three were exposed to 1.0 kGy 3.0 kGy and 5.0 kGy levels of gamma irradiation and the packs were stored in iced and refrigerated condition. The influence of irradiation on iced and refrigerated samples were evaluated for microbial, biochemical and sensory attributes. Microbial parameters like total plate count showed a reduction and absence of pathogens in iced (0 ± 2°C) and refrigerated (6 ± 2°C) storage in comparison to control for 12 and 21 days respectively. Biochemical parameters like PV, TBARS, and TVBN increased gradually during storage period signifying the quality deterioration as duration of storage increased. The sensory scores for overall acceptability were found to be decreased in control samples compared to iced and refrigerated stored samples. The study showed that low dose, gamma irradiation can be applied to improve biochemical safety indices and to extend the shelf life of pangasius fish fillets up to 12 days at ice and 21 days at refrigerated storage without adverse effects on the quality and acceptability. Gamma irradiation at 3KGy was observed to be best treatment, because it recorded the highest values of all quality parameters. In addition, the current studies showed the synergistic effect of the two preservation methods, food irradiation and ice/refrigerated storage, on extending the shelf life of pungasius fish fillets.
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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
    STUDY ON THE EFFICIENCY OF FABRICATED AERATORS AND ITS INFLUENCE ON DISSOLUTION OF OXYGEN IN POND WATER
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) MALOTH MOHAN; S.VARADARAJU
    In the present study, four different types of aerators were designed and fabricated such as three tier perforated tray aerator, cascading wooden plank aerator, rotating wheel aerator and vertical perforated cylindrical aerator. Experiments have been carried out to check the efficiency of the above aerators and also dissolution of oxygen in pond water during day and night. These experiments have been conducted at the Research and Instructional Fish Farm of the College of Fisheries, Mangaluru. Three uniform square shaped cement ponds of the size (5 × 5 × 1 m) without soil base were selected for conducting the experiments. These fabricated aerators performance evaluation was tested in triplicate using Unsteady-State Test Procedure. Results of these experiments showed that the Standard Oxygen Transfer Rate (SOTR) of vertical perforated cylindrical aerator (Ponds V₁, V₂ and V₃) were recorded as 0.167 kg O2/h, 0.150 kg O2/h and 0.146 kg O2/h respectively. Three tier perforated tray aerator (Ponds T₁, T₂ and T₃) shows the SOTR as 0.165 kg O2/h, 0.156 kg O2/h and 0.142 kg O2/h respectively. In R₁, R₂ and R₃ ponds by using rotating wheel aerator, the SOTR was raised up to 0.107 kg O2/h, 0.102 kg O2/h and 0.099 kg O2/h respectively. The SOTR of cascading wooden plank aerator in the ponds C₁, C₂ and C₃ were 0.097 kg O2/h, 0.084 kg O2/h and 0.077 kg O2/h respectively. From the above results it was noticed that the vertical perforated cylindrical aerator shows better SOTR value followed by three tier perforated tray aerator, rotating wheel aerator and cascading wooden plank aerator. Aeration by using the above aerators increases the dissolution of oxygen during day time, while decrease in dissolved oxygen levels at night was evident. The increased oxygen dissolution during day time was probably due to congenial environmental temperature that complimented the dissolution of oxygen in to pond water. While the drop in environmental
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    ThesisItemOpen Access
    PRESERVATION OF MACKEREL FILLETSUSING GREEN TEA (CAMELLIA SINENSIS)
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) ESTER JOHN,; S. SIDDAPPAJI)
    Mackerel is a pelagic shoal fish, highly preferred as food fish, which spoil due to physical damage and lipid oxidation which affect sensory and nutritional value. Synthetic antioxidants (to prevent oxidation) are carcinogenic in nature, hence not permitted or restricted for use. As an alternative natural extracts from plants are encouraged for use. In the present experiment bio-preservatives were extracted from the green tea (GT) using distilled water (GT aqua) and ethanol (GT alco) dissolved in water used as treatment solution. Fillets were prepared from fresh mackerel (166.80 g) and divided into four batches, given dip treatment for one hour in distilled water (T1), standard ascorbic acid (T2), GT aqua (T3) and GT alco (T4). After treatment divided into 3 batches, 2 batches were packed in ziplock (HDPP) pouches; one batch was stored in ice in insulated box for ice storage studies. Another batch was stored in refrigerated temperature (6 ± 20C). Third batch were individual quick frozen, glazed, packed and stored in frozen storage (-20 ± 20C). Changes during storage at different storage temperatures were assessed once in 2, 7 and 30 days for ice stored, refrigerated and frozen stored products respectively. pH, TVB-N, TMA-N, AA-N, PV, FFA, TBARS, TPC and sensory analysis were carried out and tested its statistical significance. All the biochemical and microbiological parameters recorded fluctuating results but were within the maximum permissible limit, but T3 and T4 were acceptable up to 8, 21 and 120 days in ice, refrigerated and frozen stored products. Battered and breaded and curry products were prepared from frozen samples, both T3 and T4 were highly acceptable than T2 and T1. Tea smell was not detected in T3 and T4. Products containing tea extracts GT aqua and GT alco were superior in its quality at all stored temperatures.
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    ThesisItemOpen Access
    INFLUENCE OF GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF COMMERCIALLY AVAILABLE SALTED AND SUN DRIED SEAFOODS OF MANGALORE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019) DHANYA K V; S. SIDDAPPAJI
    Fish is a rich source of protein which makes most of the people on the globe dependent on fish as their food. Fish in their natural environment carry variety of microorganisms which upon death of fish invade the fish body and cause spoilage and reduce the storage stability of the fishes. Salting and drying of fish has been practised universally for improving the shelflife of the fish. Irradiation is a novel method of food preservation suggested for many countries. Coupling of salting-drying and irradiation could be a safe and effective process to fight against food borne pathogenic and spore-forming microorganisms. The effect of gamma irradiation on salted and dried Indian Mackerel (Rastrelliger kanagurta) fish was investigated by monitoring microbiological and chemical changes after low-dose irradiation (1, 3 and 5 kGy). Control and irradiated samples were stored in polyethylene bags, and were analysed at 15 day intervals for 120 days of storage period. Bacterial counts showed that the shelf-life of 1, 3 and 5 kGy irradiated Mackerels were extended to 120 days. By comparison, control samples had a shelf-life of less than 75 days. Reduction in moisture content and marginal change in protein, fat, ash and salt contents were observed during storage. Significant increase (P < 0.05) in TVB-N, TMA-N contents were recorded during the quality analysis. The lipid oxidation parameters analysed i.e. PV, TBARS and FFA were also showed significant difference throughout the storage period at different levels. Microbial quality was within the limit in the irradiated samples at different dosage levels with mien of microbial spoilage at the early stage in control samples. The present study indicates that 3 and 5 kGy is the safest irradiation dose for the preservation of salted and dried Mackerel fishes for storage under ambient condition.