Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2?). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists

INDIAN INLAND WATER AND PARTS OF ANTARCTIC ICE SHEET ELEVATION AND ICE SHEET VELOCITY MONITORING USING ALTIMETRY AND SAR BASED DATASETS

The monitoring of inland water and continental ice sheets is very important from water management and global climate related studies. The current study utilizes the SGDR data from Saral-Altika during 2013–2017 to estimate and monitor water level in 24 major reservoirs of India. The R2 value for majority of reservoirs was more than 0.99 and RMSE error value also was less than 0.40 m. In addition, wide rivers of India such as Mahanadi River, was also monitored using Altika data covering part of Mahanadi River from Khairmal to Naraj gauging sites during 2013–2016 time period. One dimensional hydro-dynamic (1D-HD) model was setup for this part of river to generate river Discharge at virtual gauge. The part of Antarctic ice sheet South of Indian research station Maitri, East Antarctica, was studied for ice sheet elevation changes using ground based stake network as well as space based altimeter/LIDAR datasets during 2003–2017 time period. 2003–2009 time was used for getting elevation changes using Icesat-1 level 2 altimetry product, and Geophysical Data Record (GDR) data from Altika was used with slope correction from 2013–2016 time period. An extensive network of ground based stake networks were used for validating the derived elevation changes. The ice sheet and glacier line of site velocity was estimated using Sentinel-1 based InSAR data with 6 to 12 day time interval data sets for year 2016 and 2017. The derived glacier velocity was comparable with optical image (Landsat-8) based glacier velocity for same year and also with historical Radarsat-1 based glacier velocity results

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Not AvailableA great deal of attention has been focused on the various health benefits apparently associated with consumption offish oil. The incorporation offish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil micro-encapsulate. Micro-encapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P < 0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P < 0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits.Not Availabl

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Not AvailableChitosan is a natural polymer having diverse applications in food industry. The present study was undertaken to evaluate chitosan as a hydrocolloid in batter composition in developing enrobed fish sticks with better functional properties and improved quality. Different concentrations of chitosan gel were made in acetic acid medium and incorporated into batter for making enrobed fish sticks. Coating parameters, fat uptake, oil reduction, chemical quality parameters, instrumental texture analysis and colour were studied. Addition of chitosan gel had a significant effect (P<0.05) on the coating pickup, adhesion degree and cooking yield of the product. Total volatile basic nitrogen, pH, lipid oxidation parameters like peroxide value and thiobarbituric acid reactive substances of par-fried fish sticks also showed significant differences. The oil reduction in par-fried samples were 36.84, 65.05, 73.83, 77.65% respectively for 0.5, 1.0, 1.5, 2.0% chitosan added samples. Addition of chitosan significantly reduced crispness, gumminess, Warner-Bratzler shear force and toughness (P<0.05) of the product. The study clearly demonstrated that the inclusion of chitosan at 1.0% in batter can improve functional and other quality aspects of enrobed products.Not Availabl

Engineering design and development of shielding door and safety shutter for transfer line-3 tunnel of Indus accelerator complex

794-797Indus accelerator complex houses two synchrotron radiation sources, Indus-1 and Indus-2. Electron beam from booster synchrotron is injected into Indus-2 through transfer line-3 (TL-3). In order to reduce the radiation coming from TL-3 through the door opening to Indus-1, to safe limit, a sliding shielding door has been developed. It is a close welded frame of mild steel with required thickness of shielding material in the form of interlocking lead bricks stacked inside. The door is suspended from an overhead I-beam attached to welded wall brackets, which are fixed to RCC wall using anchor fasteners. Pneumatic drive is used for moving the door. Radiation measurements carried out after the installation show substantial reduction in the radiation field at Indus-1 experimental hall. Another safety concern is the inadvertent transmission of electron beam from booster synchrotron to TL-3. For this purpose a safety shutter has been made. It comprises of a beam absorber made of high density alloy DENSIMET which can be moved in and out of electron beam path. Design, fabrication, installation and testing of sliding shielding door and the beam shutter have been described