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Zofair, S. M.
- Effect of Gamma Radiation on Microbiological Changes in Dry Salted Ribbon Fish (Lepturacanthus savala, Cuvier, 1829)
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Authors
Affiliations
1 Department of Harvest and Post-Harvest Technology, College of Fisheries (J.A.U.), VERAVAL (GUJARAT), IN
1 Department of Harvest and Post-Harvest Technology, College of Fisheries (J.A.U.), VERAVAL (GUJARAT), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 93-100Abstract
A study was conducted to determine the effects of gamma radiation on microbiological qualities of dry salted ribbon fish (Lepturacanthus savala) collected from fish drying yard. Results of microbiological analysis showed that total plate count in non-irradiated ribbon fish was 6.9±0.15 log cfug-1 which was significantly reduced by 1 logs at 1.0 kGy, 2 to 3 logs at 3.0 kGy and 3 to 4 logs at 5.0 kGy gamma radiation. Maximum staphylococci count was noted in non-irradiated ribbon fish (3.17±0.17 log cfug-1) compared to irradiated with 1.0 kGy (2.63±0.50 log cfug-1), 3.0 kGy (2.35±0.35 log cfug-1) and 5.0 kGy (1.95±0.50 log cfug-1) on 0th day. At the end of experiment, the halophilic count was 4.98±0.40 log cfug-1 in control while in 5.0 kGy irradiated fish sample it was 1.49±0.49 log cfug-1. Vibrio cholera, Salmonella and Shigella and E.coli were not detected in experimental fish samples during investigation. Total fungal count recorded was 2.48±0.03 log cfug-1 in non-irradiated ribbon fish but it was totally eliminated in 5.0 kGy irradiated fish samples. Gamma irradiation doses (1.0, 3.0 and 5.0 kGy) had no significant effect (P>0.05) on sensory properties (appearance, colour, odour and texture) of dry salted ribbon fish sample neither at zero time nor during nine month storage periods. It can be concluded that, gamma irradiation dose of 3.0 and 5.0 kGy had a significant (P<0.05) effects on decreasing microbial load and improve the microbiological safety of dry salted ribbon fish without any adverse effects on their sensory quality.Keywords
Dry Fish, Gamma Irradiation, Microbiological, Sensory Attributes, Ribbon Fish.
- Value added Surimi Based Seafood from India
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Authors
Affiliations
1 Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), IN
1 Department of Harvest and Post-Harvest Technology, College of Fisheries, Junagadh Agricultural University, Veraval (Gujarat), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 157-161Abstract
Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with water and mixed with cryoprotectants for good frozen shelf-life . Washing not only removes fat and undesirable matters such as blood, pigments and odoriferous substances but also increases the concentration of myofibrillar protein, the content of which improves the gel strength and elasticity of the product. This property can be made use of in developing a variety of fabricated products like shellfish analogues.Keywords
Surimi, Seafood, Myofibrillar Protein, Meat.References
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- Lanier, T.C., Carvajal, P.A. and Yongsawatdigul, J. (2005). Surimi gelation chemistry. In: Park JW, editor. Surimi and surimi seafood. 2nd ed. Boca Raton , Fla. : Taylor & Francis Group. p 435–89.
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- FAO 2007 (www.fao.org)
- MPEDA 2012 (www.mpeda.com)