White spot syndrome virus (WSSV) transmission risk through infected cooked shrimp products assessed by polymerase chain reaction (PCR) and bio-inoculation studies

The aim of the study was to evaluate the resistance of white spot syndrome virus (WSSV) in shrimps (Penaeus monodon) to the process of cooking. The cooking was carried out at 1000C six different durations 5, 10, 15, 20, 25 and 30 min. The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). In the single step PCR, the primers 1s5 & 1a16 and IK1 & IK2 were used. While in the nested PCR, primers IK1 &IK2 – IK3 & IK4 were used for the detection of WSSV. WSSV was detected in the single step PCR with the primers 1s5 and 1a16 and the nested PCR with the primers IK1 and IK2 – IK3 & IK4 from the cooked shrimp samples. The cooked shrimps, which gave positive results for WSSV by PCR, were further confirmed for the viability of WSSV by conducting the bio-inoculation studies. Mortality (100%) was observed within 123 h of intra-muscular post injection (P.I) into the live healthy WSSV-free shrimps (P. monodon). These results show that the WSSV survive the cooking process and even infected cooked shrimp products may pose a transmission risk for WSSV to the native shrimp farming systems

FORMULATION OF STIRRED PROBIOTIC FRUIT YOGURT TO BOOST IMMUNITY

The food we eat plays a key aspect in determining our overall health and immunity. Improving our immunity during the Covid-19 pandemic is challenging for all age groups. So this study focused on formulating a ready to drink called probiotic fruit yogurt from less utilized passion fruits (Passiflora edulis), as a good option to build resilience in the body against infections and also to help the planters of Thandikudi hills, Tamil Nadu to promote their harvest into a valuable product. Passion fruits were procured and handled in a very hygienic manner. The formulation of stirred fruit yogurts was carried out in three different ratios (10%, 15%, and 20% pulp). These samples were standardized by sensory evaluation (9 points hedonic scale) and physicochemical parameters (pH). Fruit yogurt made from 20% passion fruit pulp scored the highest value in the mean score (8.5±0.17) for sensory evaluation except for texture. The pH value of the passion fruit yogurt was 3.5 found and it was more acidic compared to the plain yogurt value of 3.7 because of the addition of fruit pulp which was balanced by the addition of sugar/stevia. The acceptability of the stirred probiotic fruit yogurt with 20% pulp was mainly because of the flavoring compounds of the yellow passion fruit (P. edulis Sims f. flavicarpa Deg)

Functional Food Product Development and Quality Analysis of Whey Based Fruit Herbal Beverage

This study focuses on development of herbal fruit beverage based on whey. Whey was mixed with pineapple juices along with mentha flavor in the ratio 8:2:1. This study evaluated the physicochemical, sensory and microbial analysis of the developed product periodically till a period of 20 days. The analyzed physico-chemical parameters in the product reported a decline from 0.02 to 2% as the storage period increased. 0.18% of fat reduced to 0.16% during the study period. Protein content reduced up to 0.13%. Lactose content was reduced to 0.2% at the end of 20 days. Sensory evaluation had a high reading of 8.32 for taste and a least value of 6.64. The hedonic scale reading drastically decreased after ten days of storage. Whey based pineapple beverage can serve as a best alternative functional food in the present-day scenario

Evaluation of Organochlorine pesticides in edible seaweed Ulva lactuca Linnaeus, 1753 in the Gulf of Mannar, Southern India

1721-1728The level of residual organochlorine pesticide (OCP) toxicity in green seaweed, Ulva lactuca was examined in the present study. Samples were collected from Hare Island (site 1), Erwadi (site 2), Seeniyappa Dhargah (site 3), Mandapam (site 4) and from Rameswaram (site 5) of Gulf of Mannar coast during North-East Monsoon and the beginning of post-monsoon and were analyzed by the standard protocol of AOAC 2007.01 QuEChERS using GC-MS. The analysis revealed that the total OCPs were ranged from 49.61 ng g-1 to 123.68 ng g-1, respectively in sites 5 and site 1. The persistence of Hexachlorocyclohexane, endosulfan, endrin, and DDT was observed in this study. This study inferred that green seaweeds were found to contain high OCP residues immediately after the rainy season

Incidence of White Spot Syndrome Virus (Wssv) in Indian Farmed Frozen Shrimp Products and Testing for Viability Through Bio-Inoculation Studies

International audienc

A Study of some Minimization Methods.

Imperial Users onl

Utilisation of the edible oyster, Crassostrea madrasensis – preparation of certain value added products

A variety of new products have been developed with the edible oyster. Crassostrea madrasensis and comparative study of their storage characteristics is reported. Of the different types of products developed oyster soup, oyster nectar, oyster curry and oyster pickle will have export potential, as there items are popular in western countries. In addition to the above mentioned products, oysters canned in brine, oil etc. have been prepared and it is hoped that there will be a food market for these product6 among people especially in urban areas. The products can either be canned or frozen and preserved for reasonable storage period

Colorimetric detection of cysteine based on dispersion - aggregation of chitosan stabilized gold nanoparticles

A simple and selective colorimetric method of detection of cysteine using chitosan stabilized gold nanoparticles has been developed. L-cysteine is a sulfur containing amino acid. Cysteine binds with the gold nanoparticles through sulfur group and induces aggregation of the nanoparticles which leads to an apparently visible color change from pale red to blue. A good linearity was observed from 0.1 to 30 ÂľM (R=0.9958) cysteine and the limit of detection was found to be 0.1ÂľM. The gold nanoparticles showed a high selectivity towards the detection of cysteine even in the presence of 10,000 fold higher concentration of common interferences such as glutathione, methionine and homocysteine. A plausible mechanism for the selective detection of cysteine in presence of interferences based on a dispersion-aggregation mechanism has been proposed.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author