Traditional knowledge for dairy animals in Una district of Himachal Pradesh

Traditional knowledge (TK), also known as indigenous knowledge (IK) or local knowledge (LK) generally refers to the matured long-standing traditions and practices of certain regional, indigenous, or local communities. India stands at number 1 in milk production as dairy master across the world. However, due to large number of animal population, distant/remote location, shortage of veterinary staff, some time, veterinary aids are not available to the farmers. In such instances, it is the traditional knowledge of the people which guides them to mitigate the sufferings of the animals. In this article, some of the ITKs are described based on oral communication with the people

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Not AvailableSpectroscopic techniques are widely used analytical techniques in many areas of science to understand the nature of analyte in solution viz, determining the molecular structure of the analyte and measuring its concentration. This techniques uses electromagnetic radiant energy which includes radio waves, microwaves, infrared, visible light, ultraviolet, X-rays, and gamma rays to analyze the properties or characteristics of materials. Electromagnetic radiation can be generated with a wide range of wavelengths. Different wavelengths have differing energies, and interact with molecules in different ways. Spectroscopic techniques are relies on Beer‘s laws stating that the absorbance at a given wavelength is directly proportional to the concentration of a sample.Not Availabl

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Not AvailableSeafood is perishable in nature and offers favourable medium for the growth of microorganism due to the presence of high content of water and nutrients. The absence of hygienic condition during production and processing results in proliferation of microorganisms thereby causing health risk to seafood handlers and consumers. The quality and safety of seafood is directly linked to the consumption of contaminated seafood. The potential hazards of microbial, chemical, or physical origin in farming, production, processing, or distribution stages, can compromise the quality of the product and becomes unacceptable for consumption. This review briefly describes the major seafood borne bacterial pathogens including emerging pathogens that can cause serious threat to food safety.Not Availabl

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Chapter 34 of training manual "Recent advances in harvest and post-harvest technologies in fisheries"Not AvailableNot Availabl

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Not AvailableModified atmosphere packaging (MAP) is commonly used preservation method to extend the shelf life of fishes. Although MAP is widely used for fishes, the report on the optimum gas composition for Yersinia enterocolitica is very scant. Hence, the present work was undertaken to assess the survival of Y. enterocolitica exposed to different gas composition. For this, Y. enterocolitica at 105 cfu g-1 was inoculated on to sardine (Sardinella longiceps) and packed in polyester-polyethylene laminated pouches. The packs were divided into 7 lots. One lot was used as control air pack and for other 6 lots, different combinations of carbon dioxide and oxygen were flushed before sealing the pouches. All the packs were stored on ice and the survival of Y enterocolitica, total aerobic plate counts and biochemical quality was monitored at regular intervals. Total volatile base nitrogen content increased with the storage period, which correlated well with the total aerobic plate counts. The gas combination of 80 colon 20 exhibited better inhibitory effect for Y. enterocolitica compared to other gas compositions. The use of MAP with combination of 80 colon 20 can be used for extending the shelf life of perishable food commodities like fishes significantly which helps in expanding the marketing of fishes to distant locations with maximum control with respect to major food borne pathogens.Not Availabl

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Not AvailableFresh Indian mackerel was thoroughly washed, eviscerated, cut into butterfly style and salted overnight with dry salt . The salted mackerel was dried in a solar electrical hybrid dryer at the air temperatures of 45–55 degree celsius, relative humidity of 66–80 per cent, and air flow rate of 0.60–0.80 meter per second. The solar radiation ranged between 86 and 750 W per square meters during the time of experimentation. To maintain the optimum drying temperature, supplemental heating was provided by two electrical coils of 1500 W each in addition to the solar heat energy. The initial moisture content of the salted mackerel was 61.5 per cent and reduced to the final moisture content of 31.8 per cent during drying. Drying curves like Moisture content vs Time, Drying rate vs Time and Moisture ratio vs Time were plotted. The moisture content was gradually decreased with drying time and taken 8hrs for complete drying. The entire drying process was observed to be occurring under falling rate drying period. The dried mackerel fish was evaluated for various quality parameters and observed to be within the acceptable limit. Various drying models were applied and the coefficients of determination and constants were evaluated by nonlinear regression to estimate the drying curves of dried mackerels.Not Availabl

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