Dora, K. C.

• Effect of Neutralized Cell-Free Supernatant (NCFS) of Lactobacillus Brevis FPTLB3 in Staphylococcus aureus Inoculated Hilsa Fillets

Abstract Views :195  |  PDF Views:0

Authors

S. P. Banerjee ¹, K. C. Dora ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata-700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 310-316

Abstract

Food-borne pathogenic bacteria may contaminate fish during rearing, harvesting and processing practices'. Up to 40 per cent of humans carry S. aureus in their nose as a part of the normai microflora. The first link between Staphylococcus aureus and food poisoning has been ascribed to an outbreak associated with eating cheese, while the first recognized meat-related outbreak, involving a fatality, was reported in 1894.

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• Storage Study of Fish Sausage Prepared from Marine Cat Fish {Aurius Sp) at -7°c

Abstract Views :169  |  PDF Views:0

Authors

P. Manna ¹, K. C. Dora ¹, S. Chowdhury ¹, S. P. Banerjee ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 48, No 5 (2011), Pagination: 214-221

Abstract

Fish is a top-of-the-line nutrient-dense food. Fish and fish products offer an identicai source of omega-3 LCPs (iong-chain polyunsaturated fatty acids). LCPs are key building blocks in the brain. Decosahexaenoic acid (DMA) and elcosapentaenoic acid (EPA) are important structural components of brain cell membranes.

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• Suitability of Chitosan as Cryoprotectant on Croaker Fish {Johnius gangeticus) Surimi during Frozen Storage

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Authors

S. S. Dey ¹, K. C. Dora ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road P.O. Panchasayar, Kolkata-700 094, West Bengal, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 47, No 11 (2010), Pagination: 499-510

Abstract

Surimi is an important intermediate product containing stabilized myofibriilar proteins obtained from mechanicaily deboned fish flesh that is water-washed for removal of sarcoplasmic protein, blended with cryoprotectants and then used in the production of fabricated seafood products. Cryoprotectants can be used to extend the shelf life of frozen foods by preventing deleterious changes in myofibrillar proteins caused by freezing, frozen storage and thawl ing1. Although a wide variety of cryoprotectants such as sucrose, sorbitol, phosphates etc. have been used in surimi industry, but the problem of sweetness and high calorific content are of greater concern.

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• A Study on Fish Drying Using Solar Dryer

Abstract Views :232  |  PDF Views:0

Authors

R. Mishra ¹, K. C. Dora ²

Affiliations
1 College of Fisheries (OUAT), Rangailunda, Berhampur-7, Ganjam Dist., Odisha, IN
2 5, Budherhat Road, P.O. Panchasayar, Kolkata - 700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 47, No 6 (2010), Pagination: 269-278

Abstract

Among different traditional methods of fish preservation, drying and saiting in combination with drying (dry-saiting) have dominated along the coast of Odisha. Though drying and dry-salting are age old processes of preservation, they are very much prevailed in Puri district where most of the fish caught are either dried or dry-salted, initiatives to improve the productivity and quality standards of the local dry fish industry are very important.

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• Recovery of Protein from Industrial Shrimp Processing Discards in the form of Protein Hydrolysate

Abstract Views :182  |  PDF Views:0

Authors

S. S. Dey ¹, K. C. Dora ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road P.O., Panchasayar, Kolkata - 700 094, West Bengal, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 47, No 5 (2010), Pagination: 218-229

Abstract

Shrimp mainly of genus Penaeus is a major sea food in Eastern coast of India. The shellfish processing industry in India generates 8.5 million tons of shell waste per year. About 35 to 45 per cent by weight of shrimp raw material is discarded as waste depending on the species and processing method applied.

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• Frozen Storage Studies of Fish Mince from Croaker Fish (Johnius Gangeticus)

Abstract Views :230  |  PDF Views:0

Authors

K. C. Dora ¹, S. S. Dey ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 4 (2009), Pagination: 156-161

Abstract

There has been considerable effort over the past 50 years among the scientific and industrial communities to increase the efficiency of utilizing the aquatic raw materials. Minimising waste, more efficient use of the existing resources, production of new and nutritious foods and the economic advantages are just a few of the benefits of minced fish technology.

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• Comparative Evaluation of Precooking Methods for Canning of Catla (Catla catla)

Abstract Views :244  |  PDF Views:0

Authors

N. Das ¹, K. C. Dora ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 7 (2009), Pagination: 290-297

Abstract

Fish food products are mainly prepared from marine fish and shellfish even though in a few countries of Asia and Africa, fresh water fishes are also utilized for the purpose. Fish can be preserved by many methods but canned foods can be stored at room temperature for long periods. These are cooked foods and hence instantly available for consumption with little or no further preparation for the table.

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• Quality Changes in Fish Cakes Prepared from Washed Silver Carp Mince under Frozen Storage (-20°C)

Abstract Views :165  |  PDF Views:0

Authors

S. Chowdhury ¹, S. Sarkar ¹, K. C. Dora ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 2 (2009), Pagination: 78-85

Abstract

The present market trend reflects a rapidly growing demand for ready to serve and ready to cook convenience products. The sophisticated consumer abroad as well as the urban consumer at home demands new types of value added , hygienically prepared, highly nutritious and attractively packed food products. Nearly 350 million people in India live in urban areas and processed food will become their first choice sooner or later.

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• Non-Solvent Removal of Fat from Minced Meat of Oil Sardine (Sardinella longiceps)

Abstract Views :174  |  PDF Views:2

Authors

M. S. Satish ¹, C. G. Hiremath ¹, K. C. Dora ¹

Affiliations
1 College of Fisheries, Mangalore, 575 001, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 28, No 4 (1991), Pagination: 122-124

Abstract

As a fundamental approach to provide fishery products for the present or future to solve the existing food problem in India and to supply nutritious food, it is required to make use of new technology for the eFfective utilization of the under utilized fish like oil sardine for human consumption. Minced fish technology enables efficient utilization and storage of food for the future requirements as it requires lesser storage space than that of whole fish. Belly bursting and oxidation of fats are two problems encountered in preservation of oil sardine by freezing.

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• Organoleptic Evaluation of Clam Pickle with Certain Organic Acids

Abstract Views :156  |  PDF Views:2

Authors

Y. Yellappa ¹, K. C. Dora ¹, T. C. Chandrasekar ¹, K. S. Udupa ¹

Affiliations
1 University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 28, No 2 (1991), Pagination: 46-49

Abstract

The group mollusca constitutes about six per cent of total world catch. In India, molluscan fisheries play a considerable role in the economy of fishermen who depend upon them for food, when fish becomes scarce. Though the natural resources of edible shellfish in India are vast, their utilization as well as exploitation is rather limited. More the use of molluscas in food industry, the significance of molluscans in future would be greater as a potential source for human consumption. "Clams" are a rich source of protein considered as delicious and available in much greater abundance than mussels and oysters. Attempts have been made to 'can' certain varieties of clams and mussels in India.

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