Refine your search
Collections
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Koli, J. M.
- Effect of Packaging Materials on Quality of Fish Protein Concentrate Extracted from Ribbon Fish, Lepturacanthus savala (Cuvier, 1829)
Abstract Views :215 |
PDF Views:1
Authors
Affiliations
1 Post Graduate Institute-Post Harvest Management, Killa-Roha, Raigad (M.S.), IN
2 College of Fisheries, Shirgaon, Ratnagiri (M.S.), IN
1 Post Graduate Institute-Post Harvest Management, Killa-Roha, Raigad (M.S.), IN
2 College of Fisheries, Shirgaon, Ratnagiri (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 189-198Abstract
Fish protein concentrate (FPC) is a healthy and highly nutritive product produced hygienically from fishes in which, protein and other nutrients are more concentrated than fresh fishes. In the present study an attempt was made to study the functional properties of FPC derived from ribbon fish, Lepturacanthus savala were investigated in HDPE packaging materials and their shelf-life. The changes in chemical analysis of FPC powder prepared by Canadian process and stored at room temperature were investigated. Moisture content was increased in the range from 10.78 to 12.72 per cent, whereas the ash content was decreased in the range from 1.87 to 1.08 per cent, protein content was decreased in the range from 86.80 to 83.04 per cent and also, the fat content was decreased in the range from 0.55 to 0.40 per cent during the storage period of 180 days. The changes in functional properties of FPC powder prepared by Canadian process stored at room temperature were also investigated. The viscosity was decreased in the range from 114.00 to 100.00cP; solubility was decreased in the range from 88.92 to 83.78 per cemt, emulsification capacity was decreased in the range from 67.66 to 65.08 per cent, emulsification stability was decreased in the range from 58.84 to 56.02 per cent foaming capacity was decreased in the range from 42.50 to 32.64 per cent foaming stability was decreased in the range from 26.50 to 22.56 per cent gelation was decreased in the range from 26.50 to 20.25g. cm and also, the water holding capacity was decreased in the range from 4.27 to 3.86ml/g during the storage period of 180 days. The TPC (Total Plate Count) of the FPC powder showed increasing trend throughout the shelf-life study. The TPC of the FPC powder in storage at ambient temperature was increased from 0.42x102 to 1.48x103cfu/g. As per microbiological quality of FPC extracted from ribbon fish, TPC value was within the acceptable limit during storage period of 180 days. The sensory qualities of FPC powder during storage at ambient temperature for 180 days were observed. For the FPC powder gradual reduction in the scores were observed with increase in the storage period. But, during storage period the sensory evaluation score indicated that the FPC extracted from ribbon fish was within the acceptable limit.Keywords
Ribbon Fish, Fish Protein Concentrate, Functional Properties, Packaging Materials.- Functional Properties of Fish Protein Concentrate Extracted from Ribbon Fish, Lepturacanthus savala by Different Methods
Abstract Views :164 |
PDF Views:1
Authors
Affiliations
1 College of Fisheries, Shirgaon, Ratnagiri (M.S.), IN
2 Post Graduate Institute, Post Harvest Management, Kill-Roha, Raigad (M.S.), IN
1 College of Fisheries, Shirgaon, Ratnagiri (M.S.), IN
2 Post Graduate Institute, Post Harvest Management, Kill-Roha, Raigad (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 274-283Abstract
Fish protein concentrate (FPC) is a healthy and highly nutritive product produced hygienically from fishes in which, protein and other nutrients are more concentrated than fresh fishes. In the present study an attempt was made to study the functional properties of FPC derived from ribbon fish, Lepturacanthus savala so as to know the quality of the FPC. The important findings are summarized as: The chemical analysis of ribbon fish meat was observed to be moisture 76.82 per cent, crude protein 17.75 per cent, fat 2.08 per cent and ash 3.35 per cent. The percentage yield of separated ribbon fish meat was found to be 38 per cent, based on the total weight of fish. The chemical analysis and yield of FPC extracted from ribbon fish by using five different methods i.e. British process, Lever brother process, Canadian process, Viobin process and Indian process were observed moisture content as 13.88, 11.77, 10.78, 12.52 and 12.36 per cent, respectively; crude protein content as 81.61, 84.63, 86.80, 84.39 and 84.54 per cent, respectively; fat content as 0.97, 0.87, 0.55, 0.65 and 0.64 per cent, respectively, ash content as 3.54, 2.73, 1.87, 2.44 and 2.46 per cent, respectively and also, the percentage yield of FPC were observed to be 17.54, 17.56, 19.94, 18.19 and 19.61 per cent, respectively. The functional properties of FPC extracted from ribbon fish by using five different methods i.e. British process, Lever brother process, Canadian process, Viobin process and Indian process were observed viscosity as 91.67, 92.33, 114.00, 104.00 and 97.00 cP, respectively; solubility as 81.40, 80.09, 88.92, 83.41 and 83.79 per cent, respectively, emulsification capacity as 53.86, 54.67, 67.66, 53.60 and 59.77 per cent, respectively; emulsification stability as 45.03, 46.55, 58.84, 47.76 and 49.75 per cent, respectively, foaming capacity as 28.93, 31.75, 42.50, 32.40 and 35.10 per cent, respectively, foaming stability as 18.37, 20.47, 26.50, 18.87 and 21.42 per cent, respectively and water holding capacity as 2.78, 2.79, 4.27, 3.11 and 3.13 ml/g, respectively.Keywords
Fish Protein Concentrate, Chemical Analysis, Functional Properties, Yield, Ribbon Fish.- Functional Properties of Gelatin Extractd from Skin of Black Kingfish (Rachycentron canadus) at 40°c
Abstract Views :267 |
PDF Views:0
Authors
Affiliations
1 P.G. Institute of Post Harvest Management, Killa-Roha, Raigad (M.S.), IN
2 College of Fisheries, Ratnagiri (M.S.), IN
1 P.G. Institute of Post Harvest Management, Killa-Roha, Raigad (M.S.), IN
2 College of Fisheries, Ratnagiri (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 1-9Abstract
The utilization of waste skin from fish for production of value added by-products has attracted substantial attention. Black kingfish (Ranchycentron canadus) is used for culinary purpose but their skin was waste part and convert into in value added product like gelatin is the good practice of post harvest management of waste utilization. In order to evaluate the waste from black kingfish as source of gelatin, the gelatin was from skin and its rheological and functional properties were examined at temperatures 40°C. The skin of Black Kingfish yielded 10.20 per cent indicating skin as an important source of gelatin production. The gel strength of gelatin skin (206.5g), viscosity (9.53 cP), melting point (21.76°C), water holding capacity (3.96 ml/g), pH (4.9), emulsifying capacity and stability (46.50%) and (28.53%), respectively obtained from extracted gelatin. The Hydroxyproline content in extracted gelatin was about (6.73mg/g). It can be concluded from the study that Black kingfish is prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian gelatin.Keywords
Gelatin, Black Kingfish, Gel Strength, Viscosity, Melting Point.References
- AOAC (2005). Official methods of analysis of the Association of Official Analytical Chemists International, 18th Ed., In: Association of Official Analytical Chemists, Washington, D.C., U.S.A.
- Avena-Bustillos, R.J., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Bechtel, P.J. and Mc Huge, T.H. (2006)Water vapor permeability of mammalian and fish gelatin films. J. Food Sci., 71 : E202-E207.
- Baziwane, D. and He, Q. (2003). Gelatin: the paramount food additive. Food Rev. Internat., 19 (4) : 423-435.
- Bergman, I. and Loxley, F. (1963) Two improved and simplified methods for spectrophotometric determination of hydroxyproline. Anal. Chem., 35 (12) : 1961-1965.
- BSI (1975). Methods for sampling and testing gelatin (Physical and Chemical Methods). British Standard Institution, BS 75/, LONDON, UNITED KINGDOM.
- Choi, S.S. and Regenstien, J.M. (2000). Physico-chemical and sensory characteristics of fish gelatin. J. Food Chem. Toxicol., 65 : 194-199.
- Cho, S.M., Kwak, K.S., Park, D.C., Gu, Y.S., Ji, G.I. and Jang, D.H. (2004). Processing optimization and functional properties fo gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloid, 18 : 573-579.
- Cho, S.M., Gu, Y.S. and Kim, S.B. (2005). Extracting optimization and physical properties of Yellowfin tuna (Thunnus albacores) skin gelatin compared to mammalian gelatins. Food Hydrocolloid, 19 : 221-229.
- Cho, S.H., Jahncke, M.L., Chin, K.B. and Eun, J.B. (2006). The effect of processing condition on the properties condition on the properties of gelatin from skate (Rajakenojei) skins. Food Hydrocolloid, 20 : 810-816.
- Cheow, C.S., Norizah, M. S., Kyaw, Z. Y. and Howell, N.K. (2007). Preparatio characterization of gelatin from the skin of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem., 101 : 386-391.
- Cole, C.G.B. (2000). Gelatin. In: Frederick, J.F. (Ed.), Encyclopedia of Food Science and Technology., 2nd Ed. Wiley, New York, pp. 1183-1188.
- Diniz, F.M. and Martin, A.M. (1997). Effect of the extent of enzymatic hydrolysis on the functional properties of shark protein hydrolysate. Lebensmittel-Wissenschaft und-Technology, 30 : 266-272.
- Eastoe, J.E. and Leach, A.A. (1977). Chemical constitution of gelatin. In: Ward, A.G., Coutrs, A. (Eds.), The Science and Technology of Gelatin. Academic Press, London, pp. 73-107.
- Fernandez-Diaz, M.D., Montero, P. and Gomez-Guillen, M.C. (2003). Effect of freezing fish skins on molecular and rheological properties of extracted gelatin. J. Food Hydrocolloids, 17 : 281-28.
- Gilsenan, P.M. and Ross-Murphy, S.B. (2000). Rheological characterization of gelatins from Mammalian and marine sources. Food Hydrocolloids, 14 : 191-195.
- GME Monograph (2005). Standard method for the testing of edible gelatin. Gelatinmonograph version- June 2005. Gelatin Manufactures of Europe.
- Gomez-Guillen J. Turnayb, M.D. Fernández-Di´aza, N Ulmob, M.A. Lizarbeb an V.M. and Monteroa, P. (2002). Structural and physical properties of gelatin extracted from different marine species: a comparative study’. Food Hydrocolloid, 16 (1) : 25-34.
- Grossman, S. and Bergeman, M. (1992) Process for the production of gelatin from fishskin. US Patent 5,093,474
- Gudmundsson, M. and Hafsteinsson, H. (1997) Gelatin from cod skin as affected chemical treatment. J. Food Sci., 62 : 37-47.
- Gudmundsson, M. (2002). Rheological properties of fish gelatin. Food Sci., 67(6):2172-2176.
- Haug, I.J., Draget, I.K. and Smidstrod, O. (2004). Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, 18 : 203-213.
- Jamilah, B. and Harvinder, K.G. (2002). Properties of gelatins from skins of fish-black tilapia and red tilapia.Food Chem., 77 (1) : 81-84.
- Johnston-Banks, F.A. (1990)Gelatin. In: Harris, P. (Ed.).Food Gels. pp. 233-389. Elsevier Applied Science, London.
- Johns, P. (1977) Relationship between collagen and gelatin. In: The Science and Technology of Gelatin. Academic Press, New York. ISBN: 0127350500, pp: 137-178.
- Jongjareonrak, A., Bennjkul, S., Visessanguan, W. and Tanaka, M. (2006). Skin gelatin from bigeye snapper and brownstrip red snapper: chemical compositions and effect of microbial Transglutaminase on gel properties. Food Hydrocolloid., 20 : 1216-1222.
- Karim, A.A. and Bhat, R. (2009). Fish gelatins: properties, challenges and prospects as alternative to mammalian gelatins. Food Hydrocolloid., 23 : 563-576.
- Kasankala, L.M., Xue, Y., Weilong, Y., Hong, S.D. and He, Q. (2007). Optimization of gelatin extraction from grass carp (Ctenopharynfgodon idella) fish skin ny response surface methodologyBiosource Technol., 98 : 3338-3343.
- Koli, J.M., Nayak, B.B., Nagalakshmi, K. and Venkateshwarlu, G. ( 2011). Gelatin: Versatile product from surimi (Fish) waste, 38 (7) : 22-24.
- Koli, J.M., Basu, S., Nayak, B.B., Nagalakshmi, K. and Venkateshwarlu, G. (2011). Improvement of gel strength and melting point of fish gelatin by addition of Co-enhancer using response surface methodology. J. Food Sci., (6)E-503-509.
- Koli, J.M., Basu, S., Nayak, B.B., Patange, S.B., Pagarkar, A.U. and Venkateshwarlu, G. (2011). Functional characteristics of gelatin extracted from skin and bone Tiger Toothed croaker (Otolithes ruber) and Pink pearch (Nemipterus japonicus). Food & Bioproducts Processing, doi: 10.1016/j.fbp.2011.08.001.
- Mohtar, N.F., Conrad, P. and Siew-Young, Q. (2010). Optimization of gelatin extraction from hoki (Macruronus novaezelandiae) skins and measuremwent of gel strength and SDS-PAGE. Food Chem., 122 : 307-313.
- Muyonga, J.H., Cole, C.G.B. and Doudu, K.G. (2004). Characterization of acid soluble collagen from skin of young and adult Nile-perch. J. Food Chem., 85 : 81-89.
- Muyonga, J.H., Colec, C.G.B. and Duodub, K.G. (2004). Extraction and physico-chemical characterization of Nileperch Skin and bone gelatin. J. Food Hydrocolloids, 18: 581-592.
- Norland, R.E. (1990). Fish gelatin. In M.N. Voight, and J. K. Botta (Eds.), Advances in fisheries technology and biotechnology for increased profitability (pp. 143 -153). Lanccater: T. Economic Publishing Co.
- See, S.F., Hong, P.K., Ng, K.L., Wan Aida, W.M. and Babji, A.S. (2010). Physiochemical properties of gelatins extracted from skins of different freshwater fish species. Internat. Food Res. J., 17: 809 – 816.
- Segtnan, V.H., Kvaal, Knut, Rukke, Elling-Olav and Isaksson, T. (2002). Rapid assessment of physico-chemical properties of gelatine using near infrared spectroscopy. Food Hydrocolloids, 17(5):585-592.
- Shahidi, F. (1995). Seafood processing by-products In: Shahidi F., Botta, J.R., Editors.Seafood Chemistry, Processing Technology and Quality. New York, Kluwer Academic Publisher, 320-334.
- Snedecor, G.W. and Cochran, W.G. (1967). Statistical methods, 6th Ed., Oxford and IBH-Publishing Co. New Delhi, 593pp.
- Sperling, L.H. (1985). Introduction of physical polymer science. John wiley, New York.
- Stainsby, G., (1987). Gelatin gels. In: Pearson, A.M., Dutson, T.R., Baily, A.J. (Eds.), Collagen as food: Advance in Meat Reaseach, Vol. 4. Van Nostrand Reinhold, New York, pp. 209-222.
- Wainewright, F.W. (1977). Physical tests for gelatin products. In: Ward, A.G., Courts, (Eds.), The Science Technology of Gelatins. Academic Press Inc., London, pp. 508- 531.
- Walstra, P. (2003). Physical chemistry of foods. Marcel Dekker, New York.
- Ward, A.G. and Courts, A. (1977). The science technology of gelatins. Academic Press Inc., London.
- Yang, H., Wang, Y., Jiang, M., Oh, J. H., Herring, J. and Zhou, P. (2007). 2-step optimization of the extraction and subsequent physical properties of Channel Catfish (Ictalurus punctatus) skin gelatin. J. Food Sci., 72 (4) : 188-195.
- Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T. and Ishii, K. (1972). Whipping and emulsifying properties of soyabean product. Agril. Biol.Chem., 36: 719-726.
- Zar, H.J. (1999). Biostatistical analysis 4th Ed., Dorling Kindersley (India) Pvt. Ltd., Delhi, 663pp.
- GME;Gelatin Manufactures of Europe. (2001). Available from; http://www.gelatin.org/en/gelatin/overview/127.html.
- GME; Gelatin Manufactures of Europe. (2010). Available from; http://www.gelatin.org/en/gelatin/overview/127.html.