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Not AvailableThe occurrence of total and pathogenic Vibrio parahaemolyticus in fresh seafood and the coastal environment of Mumbai, India was examined in this study. Samples comprising of fish, shellfish, coastal sediment and coastal waters were analyzed for V. parahaemolyticus by selective enrichment and isolation. Biochemically identified isolates were tested for the presence of tlh (thermolabile hemolysin), tdh (thermostable direct hemolysin) and trh (tdh-related hemolysin) by polymerase chain reaction (PCR). While Chromogenic Vibrio (CV) agar yielded V. parhaemolyticus from all samples (100%), TCBS agar yielded V. parahaemolyticus from 57.1% of the samples. The incidence of trh+ V. parahaemolyticus was high, being isolated from 16.4% of the samples analyzed, while the tdh+ V. parahaemolyticus were isolated from 1.4% of samples. Two tdh- , trh+ isolates from the coastal water were positive by a in pandemic group-specific (GS) PCR. The study suggests that seafood and coastal environment may harbor pathogenic V. parahaemolyticus with characteristics of pandemic clones, although their incidence is very low. Further, sodium taurocholate (ST) broth and chromogenic Vibrio (CV) agar combination is highly suitable for the isolation of total and pathogenic V. parahaemolyticus from seafood and environmental samples.Not Availabl

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Not AvailableIn this study, different solvents were screened for the extraction of phenolic compounds from brown seaweed (Padina tetrastromatica). Among the methods, 50% (v/v) methanol gave maximum yield having higher phenolic content with antioxidant and antimicrobial activities. The methanol free crude extract was used as a natural preservative for chilled stored tilapia by giving dip treatment at different concentrations as control (T0), 0.5% (T1) 1% (T2) 1.5% (T3), and 2% (T4) (v/v) before chilled storage. Sampling was done on the 0th, 7th, 14th, 17th, 21st, 23rd, and 25th days, respectively. The changes in proximate composition, total volatile base nitrogen, free fatty acid, peroxide value, thiobarbituric acid reactive substance, total viable count and sensory evaluation were analyzed. The onset of spoilage was delayed in seaweed treated samples. Tilapia got 6 days' shelf life extension, when treated with 1%–1.5% of seaweed extract as compared to the control sample.Not Availabl

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Not AvailableAcetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However, there is no information about the quality changes of Acetes during icing with reference to proximate composition, fatty acid profile, mineral profile and other biochemical changes. Therefore, the present investigation has been undertaken and the results of ice storage study of Acetes revealed that proximate composition remained constant up to 6 days and it slightly changed during 11 days of storage period. Increase in the percentage of saturated fatty acid with slight reduction in monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was observed during ice storage. The levels of minerals like Fe, Zn, P, Ca and Na also decreased on 9th day of ice storage. Sensory scores of Acetes for all attributes also declined with increase in ice storage. From present study it can be concluded that Acetes can be remained in eatable condition up to 11 days of ice storage.Not Availabl

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Not AvailableThe halophilic marine bacterium Vibrio parahaemolyticus is a zoonotic pathogen associated with wild-caught and farmed shrimp. The bacterium is an important cause of gastroenteritis associated with the consumption of raw or undercooked seafood. In the present study, the prevalence and human pathogenic potential of Vibrio parahaemolyticus in Penaeus vannamei (tissue and hepatopancreas) and the farm environment (water and sediment) was investigated by conventional culture and molecular techniques.Not Availabl

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Not AvailableChitosan is a dietary fibre that possesses numerous functional, technological and physiological properties useful in improving food quality. Owing to its fat absorbing ability, chitosan is widely consumed as a health supplement in the form of tablets and capsules. With a view to enhance it consumption and availability, the current work was taken up to evaluate techno-functional quality improvement of shrimp based extruded snacks fortified with chitosan. Chitosan powder at 1, 2 and 3% (w/w) level was added to the base material (corn flour and rice flour in the ratio of 70:30 and 15% Acetes powder) for extrusion. Addition of chitosan in acetes based snacks significantly reduced expansion ratio, porosity and crispiness and increased the hardness value of the product. Chitosan addition had a significant effect (p > 0.05) on the moisture retention and total protein contents of the products as well. Thiobarbituric acid reactive substances (TBARS) value of chitosan fortified extrudate showed a sig- nificantly lower value than the control sample. A higher level of chitosan also resulted in colour reduction of the final product. The FTIR spectra of extrudate confirmed the stability of chitosan during extrusion conditions. The sensory score revealed that extrudate fortified with 1% chitosan was comparable to control sample. From this study it is concluded that 1% chitosan can be incorporated in Acetes based extruded snacks for an increased level of functionality.Not Availabl

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Not AvailableFish is a rich source of good quality proteins and health beneficial Poly unsaturated fatty acids (PUFA's) along with fat soluble vitamins. However, fish is also a highly perishable commodity due to presence of high moisture, Non-protein nitrogen (NPN) content and less glycogen in muscle. The main reason for the spoilage is breakdown of protein and oxidation of fat by the enzymes and microbes. To prevent this there are several synthetic preservatives available in the market like Sodium benzoate, Benzoic acid, Butylatedhydroxyanisole (BHA) and Butylatedhydroxytoluene (BHT). There are health concerns about using of such synthetic preservatives in fresh fish and products due to their residual effect in products. Therefore to overcome this problem, a series of efforts were made at Post Harvest Technology section of ICAR-CIFE, Mumbai to extract natural phenolic compounds from plant sources like seaweeds, coconut mesocarpichusk waste, cluster beansetc. The phenolic compounds are the secondary metabolites present in plant cells and chemically structured as a hydroxyl (OH) group bonded to an aromatic benzene ring. Gels added with 2% water seaweed extract hadincreases in gel strength of lesser sardine surimi by 76.27% compared with the control (without addition ofextracts). Pink perch mince sausages treated with 1% MTGase and 0.25% or 0.50% TA had lower expressible moisture content (P < 0.05) and lower solubility, compared with control mince sausages indicating improved textural property or sausages network. Total of 6 days shelf life extension was obtained for whole tilapia treated with 1% and 1.5% crude extract of Padina under chilled storage. From the research, it was observed that these extracts when added at an optimum concentration in the fish and fish products resulted in the improvement of fish products quality and stability during extended storage periods. Therefore, it can be concluded that the natural additives in the form of plant phenolic extract can be a good alternative for synthetic preservatives in future.Not Availabl

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Not AvailableThe study was aimed at evaluating three polymer hydrocolloids from aquatic sources in batter composition for developing enrobed fish fingers with less oil uptake and improved coating properties. Alginate, chitosan, and fish gelatin were incorporated at 1% (wt/wt) level in batter mix and coating parameters such as coating pickup, adhesion degree, frying loss, and cooked yield were studied. Proximate composition, chemical quality parameters, and oil absorption/oil reduction due to hydrocolloids were studied, and the results indicated that chitosan-treated fish fingers are found to have better coating functions, biochemical quality with lower total volatile basic nitrogen value (6.02 mg/100 g), peroxide value (0.05 meq O2/kg), and thiobarbituric acid reactive substances (0.15 MDA/kg fat) than alginate and gelatin treated samples. The results indicated that lowest fat uptake (3.73%), lowest hardness value, and highest fat reduction were observed in fish finger coated with chitosan containing batter. Among the three aquatic polymers evaluated, chitosan was found to be more effective in oil reduction and physicochemical quality improvement as compared to alginate and fish gelatin.Not Availabl

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Not AvailableSurimi was prepared by washing with single washing cycle with cold water (T-1), alkaline saline (0.2% NaHCO3 and 0.15% NaCl; T-2) solution, and with calcium chloride and salt (0.2% CaCl2 and 0.1% NaCl; T-3), respectively, and compared with conventional washed (CW) surimi. T-2 exhibited significantly (p ≤ 0.05) increased moisture content, which correlated with increased yield, pH and also significantly decreased lipid and ash content. A significant (p ≤ 0.05) decrease in expressible moisture content was also observed in T-2, which suggested higher water holding capacity compared to other treatments. Heat-induced surimi gels exhibited highest L* (p ≤ 0.05), followed by surimi in all the treatments. In the case of L*, T-1 showed highest lightness, followed by T-2, which was comparable to CW. The lowest myoglobin content was exhibited by CW surimi (p ≤ 0.05), which is due to repeated washings. T-2 gel showed higher elasticity, texture, and overall acceptability than others (p ≤ 0.05), except for the whiteness. In all the aspects, T-2 was comparable with CW. Washing with one cycle of T-2 solution can not only improve the quality of surimi but can reduce the wastage of water that is released into the environment without further treatment.Not Availabl

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Not AvailableBiofloc based aquaculture is important in waste recycling in intensive aquaculture and is a promising avenue for inland saline aquaculture. In the present study, growth, biochemical and carcass quality of red tilapia reared in inland saline waters of different salinities based on biofloc technology was estimated during 90 days culture period. Fifteen experimental tanks (500 L each) were filled with inland saline ground water to represent 5 biofloc treatments with variable salinities such as T1 (5 ppt), T2 (10 ppt), T3 (15 ppt), T4 (20 ppt) and control (0 ppt) in triplicates. Red tilapia fry with average body weight of 13.78 ± 0.62 g were stocked at the rate of 150 no.m -3 in each biofloc unit. The units maintained at higher salinity (20 ppt) obtained significantly better (P < 0.05) growth performances in terms of percentage weight gain (329.89 ± 13.41), specific growth rate (1.65 ± 0.05), protein efficiency ratio (1.18 ± 0.07) and feed conversion ratio (0.93 ± 0.06). Biochemical properties such as serum glucose (118.49 ± 3.73 mg dL 1), serum total protein (4.23 ± 0.04 mg dL 1), total serum albumin (2.08 ± 0.03 mg dL 1), and total serum globulin (2.16 ± 0.04 mg dL 1) contents were the highest in T4 (20 ppt), whereas activities of enzymes, superoxide dismutase and catalase were the highest in control (0 ppt). Treatment T4 (20 ppt) had shown the highest survival rate (95.56 ± 1.28), carcass quality like firmness (121.45 ± 1.91), and whiteness (49.52 ± 0.79) and in addition, overall sensory attributes were also the highest in T4 (20 ppt). Consequently, the findings of the current investigation have shown that growth efficiency, survival, biochemical indices and carcass quality of red tilapia had improved when reared in higher salinity using inland saline groundwater.Not Availabl

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Not AvailableFish protein hydrolysates are digested form of protein with various bioactive properties where, the cleavages of molecular bonds of proteins can be broken by the enzymatic and chemical process. In this study, antioxidant properties of spray dried protein hydrolysate prepared from Pangasius viscera by using enzymatic (papain and pepsin), and chemical methods (hydrochloric acid and sodium hydroxide) were evaluated. Among the different treatments, pepsin-derived visceral protein hydrolysate showed the maximum antioxidant activity when used at higher concentrations. Essential amino acids (EAA) and hydrophobic amino acids are higher in papain-derived visceral protein hydrolysate. In pepsin-derived visceral protein hydrolysate, major proportion was contributed by glycine (Gly), glutamine (Glu), proline (Pro), and asparagine (Asp). Higher amount of aromatic amino acids are found in alkali-derived FVPH. Scanning electron microscopy (SEM) images of pepsin fish visceral protein hydrolysate showed better globular structure than the other treatments. It can be concluded that among the different treatments, the visceral protein hydrolysate prepared with pepsin had better overall quality regarding antioxidant properties and papain in nutritional point of view.Not Availabl