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Solanki, Jitesh
- Freshness Evaluation of Fish by Quality Index Method (QIM) and Instrumental Method at Veraval Fish Landing Centre
Abstract Views :238 |
PDF Views:0
Authors
Affiliations
1 Department of Harvest and Post Harvest Technology, College of Fisheries Science (J.A.U.), Veraval (Gujarat), IN
1 Department of Harvest and Post Harvest Technology, College of Fisheries Science (J.A.U.), Veraval (Gujarat), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 42-46Abstract
Fisheries has always been the main industries in the Veraval (Gujarat) and are dominated by the Fisherman. Veraval is home to a large number of fish processing factories in G.I.D.C. which export prime quality seafood to USA, Japan, SE Asian, Gulf and EU Countries. For that it required a very fresh quality raw material. Freshness makes a major contribution to the quality of fish or fishery products. For all kinds of products, freshness is essential for the quality of the final product. In this study freshness evaluation of selected fish species from single and multi-day fishing carried out at Veraval fish landing centre. Quality Index Method (QIM) and Distell Fish Freshness Meter (Model Torrymeter) are the most accurate and widely used methods to evaluate the fish freshness. The parameter for the basic of these are skin, smell, eyes, gills, colour and general appearance.Keywords
Fish, Quality Indexed Method, Instrumental Method Freshness, Meter Score Sheet.References
- Anonymous (2011). User manual Distell fish freshness meter. Distell.com, Scotland, U.K. 1-54 pp.
- Devid, P. Green (2011). Sensory evaluation of fish freshness and eating qualities.Handbook of Seafood Quality, Safety and Health Applications. Blackwell Publishing Ltd. pp.29-37.
- Dholakia, A.D. (2010). Delicious seafood recipes. Daya Publishing House, Delhi, Pp.1-3.
- Joseph, Jose and Iyer, T.S.G. (2006). Sensory Evaluation. In: Gpakumar K. (Ed.) Textbook of Fish processing technology. Indian Council of Agricultural Research, New Delhi. pp.445-466.
- Lakshmanan, P.T. (2002). Fish Spoilage and quality assessment.In: Gopalakrishna Iyer, T.S., Kandoran, M.K., Thomas, M. and Mathew, P.T. (Eds.) Quality assurance in seafood processing. Central Institute of Fisheries Technology and Society of Fisheries Technology, Cochin. pp. 28-45.
- Larsen, E.P., Heldbo, J., Jespersen, C.M. and Nielsen, J. (1992). Development of a standard for quality assessment on fish for human consumption. In: H.H. Huss, M. Jacobsen and J. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, pp.351-358.
- Nanto, H., Sokooshi, H. and Kawai,T. (1993).Aluminium-doped ZnO thin film gas sensor capable of detecting freshness of sea foods. Sensors an actuators, pp.13-14.
- Ravishankar, C.N., Setty T.M.R. and Shetty, T.S. (1994). Use of Torrymeter for measurement of freshness of some commercially important Indian marine fishes. Indian J. Fisheries, 41(1): 28-32.
- Sims, G.G., Farn, G. and York, R.K. (1992). Quality indices for canned skipjack tuna: correlation of sensory attributes with chemical indices. J. Food Sci., 57 : 1112-1115.
- Solanki, J.B., Kotiya, A.S., Jetani, K.L., Dodia, A.R. and Parmar, H.L. (2011). Traditional storage method of dried fishes by sea sand for consumption along saurashtra coast, Gujarat. Fishing Chimes, 31(2): 50-52.
- Harvest and Post Harvest of Mud Crab (Scylla serrata) along Saurashtra Coast of Gujarat
Abstract Views :180 |
PDF Views:1
Authors
Jitesh Solanki
1,
Prakash Parmar
1,
Hitendrakumar Parmar
1,
Anil Kotiya
2,
Hitesh Parmar
1,
Vanraj Chavada
1
Affiliations
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 199-203Abstract
Mud crab is known as "Dhebaro" among coastal communities in Saurashtra region of Gujarat. Scylla populations are abundantly found in mangrove areas hence, they are also called mangrove crabs. In Gujarat, mud crabs are found in large quantity along Jamnagar district and in small quantity along Devbhumi Dwarka, Porbandar, Gir Somnath, Diu and Amreli coast of Saurashtra. Collecting gears commonly used in Saurashtra are stake net, scoop net type trap, gill net, cast net, hook and line and iron rod. Although mud crabs are caught throughout the year, the peak season is from July to September. About 1.5 kg Scylla serrata was captured in Okha coastal area in November 2010. Mud crabs collected from the natural habitat are brought to the landing sites for both domestic and export markets. The price of mud crabs in Saurastra coast differs depending on the area. In domestic market, the price of mud crab below one kg ranges from Rs. 110 to Rs. 300 per kg. Frozen mud crab meat and live mud crabs are exported to Singapore. S. serrata is more in demand in domestic market and also commands a better price compared to other species of mud crab.Keywords
Mud Crab, Marketing, Saurashtra Coast, Gujarat.- Effect of Clove Oil Treatment on the Frozen Storage Indian Mackerel (Rastrelliger kanagurta) Steaks
Abstract Views :202 |
PDF Views:1
Authors
Jitesh Solanki
1,
Prakash Parmar
1,
Hitesh Parmar
1,
Hitendrakumar Parmar
1,
Vanraj Chavda
1,
Anil Kotiya
2
Affiliations
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN
1 College of Fisheries (J.A.U.), Veraval (Gujarat), IN
2 Fisheries Training and Research Centre (J.A.U.), Mahuva (Gujarat), IN