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Not AvailableThis study was to investigate the piezotolerance and diversity indices of microflora of Indian white prawn (Fenneropenaeus indicus) after high pressure (HP)-treatment. Indian white prawns subjected to HP-treatments and its effect was studied up to species level and compared with unpressurized samples. The bacterium was identified by using bacterial identification schemes, biochemical tests and API kits. Diversity analysis was performed using PRIMER (Plymouth Routines in Multivariate Research) software v 5.2.2. The significant elimination of microflora was found to be proportional with the pressure level. In the case of spore formers, mere destruction was noticed after HP-treatment. Arthrobacter spp., Listeria grayi and Corynebacterium spp. were the most piezotolerant bacteria in HP-treated samples. Diversity indices revealed a significant reduction of microflora of Indian white prawn. The apparent reduction of microflora with pressure level was clearly evident from the diversity indices; moreover a diminished piezotolerance of Gram negative spoilage bacteria was also observed.Not Availabl

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Not AvailableHigh hydrostatic pressure treatment not only inactivates the pathogenic and spoilage microorganisms present in the food but also preserves its sensory and organoleptic characters and nutrient value. In this study, the high-pressure destruction kinetics of an important food-borne pathogen Listeria monocytogenes ATCC 19115 was studied in Indian white prawn (Fenneropenaeus indicus) muscle. Headless muscle of prawn was artificially spiked with L. monocytogenes ATCC 19115 at the level of approximately 107 CFU/g. The spiked samples were vacuum-packed in an ethylene vinyl alcohol (EVOH) pouch and then subjected to high-pressure treatment at different pressure levels (250, 300, 350 and 400 MPa) for different durations of time. Pressure D values were estimated at different pressure levels. The pressureD values at 250, 300, 350 and 400 MPa were estimated as 34.521, 11.806, 5.92 and 5.099 min, respectively. It was observed that, even after 400 MPa pressure treatment for 12 min, the concentration of the L. monocytogenes population was found to be 3.387 Log10 CFU/g. The combination of high pressure and potassium sorbate dip treatment (in acidic pH) was found to be very useful in inactivating L. monocytogenes. Potassium sorbate (0.1 %) dip for 15min coupledwith 250 and 350MPa pressure reduced the level of L. monocytogenes by 2.345 and 5.908 Log10 CFU/g, respectively. Thus, it can be concluded that pressure treatment alone is not sufficient enough to inactivate this pathogen in prawn muscle. The combination of potassium sorbate with high-pressure treatment is a promising approach to inactivate L. monocytogenes in Indian white prawn muscle.Not Availabl

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Not AvailableHigh pressure (HP) treatment of 250 MPa pressure, 6-min holding time, and 400 MPa/min ramp rate at 25°C was applied to headless Indian white prawn (Fenneropenaeus indicus) to investigate the significant modifications on the functional properties of protein during chilled storage. Muscle fibers were shrunk and extracellular space apparently reduced after HP treatment. Myofibrillar proteins denatured and sarcoplasmic proteins aggregated and were found to be stable in HP-treated sample during chilled storage. Waterholding capacity, solubility, viscosity, and Ca2+ ATPase activity of protein were diminished, whereas foam expansion, foam volume stability, and turbidity of proteins improved with HP treatment and storage period (p < .05). Turbidity of the protein was inversely proportional to viscosity, solubility, and Ca2+ ATPase activity in HP-treated samples.Not Availabl

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Not AvailableThe necessity and the importance of value added products are growing rapidly during the last few decades, which helped to popularize modern technologies like extrusion. In the present study less utilized pink perch (Nemipterus japonicus) was blended with the corn starch to produce Spaghetti typed extruded product using single screw extruder. Standardization was done with increasing concentrations of fish mince. Physical properties like bulk density, linear expansion, colour etc., were found to be changed by the increase in the concentration of the fish muscle in the premix. It was found that premix with 10% fish mince had better. physical properties like colour, linear expansion, shearing force etc.Not Availabl

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Not AvailableThe effect of modified atmosphere packaging (MAP) at different gas concentration on chill stored pearl spot (Etroplus suratensis Bloch) was examined by means of nucleotide degradation and sensory evaluation. K value, a quality index for fish, the ratio of the sum of inosine and hypoxanthine to the sum of ATP and related catabolites expressed as a percentage, was determined until sensory rejection during storage up to 23 days at 0 - 20C. The C02 concentration did not affect the K values of pearl spot. K value increased linearly in samples stored under air and four different modified atmospheres. Identical K values were obtained for Pearl spot packed in either aerobic or carbon dioxide modified atmosphere. K values were independent of sensory spoilage and correlate only with the length of storage of pearl spot packed under MAP.Not Availabl

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Not AvailableIndian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa at 25 °C for 5 min. Subsequently the treated samples were stored in ice along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100 MPa, while higher pressure treated samples showed a significant difference. However, among the treatments 270 MPa was found to have better sensory acceptability.Not Availabl

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Not AvailableThe effect of different high pressure treatments on K-value, total plate count, enterobacteriaceae and organoleptic characteristics of yellowfin tuna chunks packed in ethyl vinyl alcohol (EVOH) films during chill storage (2 ± 1 °C) was studied. 50 g of fresh tuna chunks were placed in EVOH multilayer film pouches and vacuum packed for the trials. Tuna chunks were subjected to 100, 200 and 300 MPa for 5 min at 25 °C. Control was vacuum packed tuna without pressure treatment. K value, microbiological analysis and sensory characteristics were evaluated at periodic intervals. The K-value of the samples was found to decrease with increase in pressure when compared to the control. However, K-value was found to increase in all the samples during storage. Higher pressure treatment showed a decrease in the total plate count in the samples which increased during the storage. The Enterobacteriaceae decreased with increasing pressure and during storage. Control samples were sensorally acceptable up to 20 days of storage. During the storage period of 30 days 200 MPa treated tuna chunks was found most acceptable based on above parameters.Not Availabl