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Theses (PG)

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2008 - 20094
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Subject: Industrial Fisheries Technology ร— End date: 2009 ร— Start date: 2008 ร— Type: Thesis ร— Thesis Type: M.Sc ร—
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    STUDIES ON THERMAL PROCESSING OF TUNA - A COMPARATIVE STUDY IN CONVENTIONAL TIN CAN AND TIN-FREE STEEL CANS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) MAHESWARA K. J., B.F.Sc.
    Ready to eat food products are pre-processed foods, which are normally packed and served or consumed when required. As the exact time of consumption of ready-to-eat food is unpredictable, they should be properly packed in containers, which can retain its sensory and nutritive value as well as protect it from the attack of microbes and insects. Consumption of seafood has increased over the last decade, without a concomitant increase in reported illness. This increased consumption trend is expected to continue both for prepared and for fresh or frozen varieties. Fish consumption in India has increased with an increase in refrigeration and preservation facilities.
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    ThesisItemOpen Access
    ASSESSMENT OF QUALITY OF COMMERCIALLY AVAILABLE CURED FISH AND INVESTIGATION ON QUALITY IMPROVEMENT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) ANOOP PRABHU K.B.F.Sc
    The sun drying or salting and sun drying although regarded as traditional or evenprimitive method, they are still the principal means of fish preservation
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    ThesisItemOpen Access
    USE OF BACTERIOCINS FROM LACTIC ACID BACTERIA IN PRESERVATION OF FISH AND FISHERY PRODUCTS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) ELAVARASAN K., B.F.Sc
    Foods deteriorate in quality due to a wide range of reactions including physical, chemical, enzymatic and microbiological
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    ThesisItemOpen Access
    EFFECT OF PROCESSING OPERATIONS ON THE QUALITY OF CANNED OCTOPUS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) YATHEESH., B. F. Sc
    Canning is one of the food preservation method based on the application of heat to foods in sealed containers. The method was invented by a French Confectioner Nicholas Appert in the early years of the 19รข ^ century. Even though, the method originated for the purpose of supplying good quality food grown on land to seafaring people and soldiers taking part in Napoleanic wars, it soon had the effect of making available the rich and nutritious food from the sea to people living far away from the sea coast in inland areas making their diet more complete and satisfying (Bitting, 1937). Thus within a few years of the discovery, seafoods canning industries were started in all important fishing countries of the world. At present, around 13 to 15% of the world fish production is utilized by canning, with the U.S. canning more than 20%, Japan canning around 35% and India using less than 1% of the annual landings for canning (Peddanna, 2005). Canned seafoods have not gained much acceptance in India for several reasons. The high cost of canned foods and their unfamiliarity to the Indian consumers can be considered to be the important causes