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ThesisItem Open Access EFFECT OF FREEZING AND FROZEN STORAGE EDIBLE OYSTER ITS VALUE ADDED PRODUCT(KVAFSU,BIDAR, 2021) AAISHWARYA G.K.; S.SIDDAPPAJIThesisItem Open Access INFLUENCE OF GAMMA IRRADIATION AND LOW TEMPEARTURE STORAGE ON THE QUALITY AND SHELF LIFE OF COBIA FILLETS (RACHYCENTRON CANADUM)(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021) SAGARNAIK, C.,; B.MAJANAIKThe present investigation is aimed to study the influence of gamma irradiation (1, 3 and 5 kGy) and subsequent storage at ice (0 °C) and frozen storage temperature (-20 ± 2 °C) on the quality and extended shelf life of Cobia (Rachycentron canadum) fillets. The quality changes and extended shelf life were assessed by evaluating the changes in biochemical, microbial and sensory attributes during different storage conditions. The result revealed that all the biochemical quality indices studied like pH, TMA-N, TVBN, TBARS and PV were within the acceptable limit. Total volatile base nitrogen values for irradiated fish samples were significantly (p<0.05) lower than the non-irradiated samples throughout the storage period, and the rate of decrease was more pronounced in samples irradiated at the higher dose (5 kGy). Thiobarbituric acid reactive substances and peroxide value for irradiated (5 kGy) samples were significantly (p<0.05) higher than the non-irradiated (control) sample. The total microbial load (mesophilic, psychrophilic and coliforms) for the non-irradiated fish fillets samples were higher than the irradiated samples stored at ice (0 oC) and frozen temperature. No definite trend was observed for pH value of both non-irradiated and irradiated samples. Sensory evaluation showed a reasonable and good correlation with bacterial populations with storage time. The result of the investigation revealed that the influence of gamma irradiation and low temperature storage resulted in overall reduction of microbial loads and stabilized the biochemical characteristics of fish fillets. Therefore, irradiation at a low dose of 3 kGy could be used to control the microbial safety and biochemical characteristics of Cobia (Rachycentron canadum) fillets for up to 36 days at ice temperature (0 oC) and 90 days for frozen storage.ThesisItem Open Access EFFECT OF SEAFOOD INDUSTRY WASTE IN POULTRY FEED ON PERFORMANCE OF BROILER AND GIRIRAJA CHICKS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021) RUDRAPPA BICHAGATTI; C.V.RAJUInvestigation of the effect of co-dried fish silage (CFS) in poultry feed on performance of Broiler and Giriraja chick, and also comparison of the nutritional quality of prepared poultry feed with commercial feed was done. The sensory evaluation of meat was carried to check the eating quality. The silage was prepared from reef cod (Epinephalus diacanthus) fish waste using 3.5 % (w/v) formic acid and propionic acid mixture (1:1 ratio). The biochemical parameters such as PV, TBARS, TVBN and TMA of the fish silage was estimated as 8.97 ± 0.09 meq. O2/kg of fat, 3.93 ± 0.001 mg malondialdehyde /kg of fat, 48.25 ± 0.09 mg /100 g and 14.28 ± 0.06 mg /100 g respectively. The silage was mixed with crushed corn powder in the ratio of 85:15 (CFS had 39.51 % protein). 120 numbers of Broiler and Giriraja chicks were randomly assigned to 4 dietary treatments (C – Control diet, T1 – Diet with 5% CFS, T2 – Diet with 10% CFS, and T3 – Diet with 15% CFS). Average weekly body weight gain, feed intake and FCR were recorded. At the end of the experiment (6 week) overall FCR, BPEF and livability was also calculated. Later, 10 birds from each group were randomly taken and sacrificed by approved Kosher method to study the meat quality and growth of internal organs. Significant differences were found with weekly feed intake, body weight gain, FCR in Broiler and Giriraja chicks. The dressing yield % was higher in Broiler’s T1 group and Giriraja’s T2 group. The treatment group -T1 (5% CFS) of Broiler and Giriraja chicks had higher BPEF than the other groups. The prepared diets containing CFS showed better storage stability (>2 months) than other diets with lower values of PV, FFA, TPC, fungal count. The present study was concluded that the 10 % CFS could be used as un-conventional protein source for poultry rearing without affecting the growth performance of chicks and eating quality of meat.ThesisItem Open Access COMBINED EFFECT OF IRRADIATION AND LOW TEMPERATURE STORAGE ON THE MICROBIAL, BIOCHEMICAL QUALITY AND SHELFLIFE OF GIFT TILAPIA (OREOCHROMIS NILOTICUS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021) HAMEEDALI MULLA; B.MANOJKUMARIrradiation is considered as an efficient and novel method for the preservation of food stuffs and reduction of microorganisms. It has been used to improve the safety, quarantine and shelf life of food products. The present study was aimed at studying the influence of irradiation (1 and 3 kGy) and storage at ice (0oC) and frozen temperatures (-18±2 oC) on the microbial, biochemical qualities, and extended shelf life of GIFT (Oreochromis niloticus). The quality changes and shelf life were assessed by evaluating the changes in biochemical, microbial and sensory attributes during different storage conditions. The results obtained from the study revealed that the biochemical quality indices like pH, TVBN, PV and TBARS were within the acceptable range. The total volatile base nitrogen (TVBN) of the irradiated GIFT fish samples significantly (p< 0.05) decreased in comparison with the control (nonirradiated) throughout the storage period. Thiobarbituric acid values for irradiated (1 and 3 kGy) samples were significantly (p< 0.05) higher than control sample. The non-irradiated samples showed a higher pH than the irradiated ones but there was no significant difference in pH (p< 0.05) between the samples. The effect of irradiation was noticed as the total mesophilic counts, total psychrophilic counts, total coliforms and faecal coliforms counts showed gradual reduction as the irradiation dose increased. Sensory evaluation showed a good correlation with bacterial populations with storage time. The results obtained from the present investigation elucidated that 3 kGy is the safest irradiation dose as it has eliminated the microbial growth and extended the shelf life of GIFT fish to 18 days at ice (0oC) storage and 90 days at frozen (-18±2 oC) storage without affecting the biochemical characteristicsThesisItem Open Access STUDIES ON THE EFFECT OF SQUARE MESH CODEND BY USING DIFFERENT BRIDLE LENGTHS FOR THE TRAWL NET OPERATED ALONG THE MANGALURU COAST OFF KARNATAKA(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, NANDINAGAR, BIDAR, 2021) HALDANKAR SIDDHANT SHRIKANT; JAYANAIKThe study was carried out to know the efficiency of the bridle lengths and it was attached in between otter boards and wings of the trawl net. The experimental study was carried out once in the fortnight for the depth of 20 m and 25 m with a bridle length of 15 m and 20 m for the respective depths. It was observed that, during trawling square mesh codend covered with diamond mesh i.e. 24 mm to know the retained and escapement catch composition as well as the fuel consumption in both the bridle lengths viz. 15 m and 20 m during the present study. It has been observed that at a depth of 20 m and 15 m bridle length, it has been found that there was a less catch when compared to that of 20 m bridle length. Whereas, for 20 m bridle length at the same depth, the fuel consumption was more in case of 15 m bridle length compared to that of 20 m bridle length. Similarly, at a depth of 25 m for the 15 m bridle length was found to be less catch when compared to 20 m bridle length to the same depth. As far as, fuel consumptions are concerned 20 m bridle length was found to be less fuel consumption when compared to that of 15 m bridle length. However, in the present study for the depth of 25 m and 20 m bridle length was found more suitable, when compared to the depth of 20 m, for both 15 m and 20 m bridle length. Therefore, it has been decided to adopt 20 m bridle length as a standardized bridle length for the trawl net to be operated during the operations of square mesh codend trawl net.ThesisItem Open Access DEVELOPMENT OF FISH CRACKERS UTILIZING SNAPPER FILLETED FRAME MEAT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) JYOTI GANACHARI; S.SIDDAPPAJIFish 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 temperatureThesisItem Open 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.RAJUThe 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.ThesisItem Open 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.SIDDAPPAJIThe 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.ThesisItem Open 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.MANJANAIKThe 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.
