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Koli, J. M.
- Effect of 3-Nitro (3-Nitro-4-Hydroxyphenyl-Arsonic Acid 5% Premix) on Adult of Rosy Barb
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Authors
Affiliations
1 College of Fisheries, Shirgaon, Ratnagiri(M.S.), IN
2 Marine Biological Research Station, Zadgaon, Ratnagiri(M.S.), IN
1 College of Fisheries, Shirgaon, Ratnagiri(M.S.), IN
2 Marine Biological Research Station, Zadgaon, Ratnagiri(M.S.), IN
Source
The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 9-12Abstract
In the present study the use of 3-Nitro in the dosage 3mg/kg diet was found to impart a stimulatory effect on growth and early maturation among the treated males and females. The treatment of 3 mg 3-Nitro per kg of diet resulted in a higher percentage of males (70%) as compared to that of 5 mg treatment group (65%) and control group (50%). The treatment of 3 mg 3-Nitro per kg of diet was proved to be the best.Keywords
Length, Weight, Aquaria, Brood Stock, Control.
References
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- Effect of Packaging Materials on Quality of Fish Protein Concentrate Extracted from Ribbon Fish, Lepturacanthus savala (Cuvier, 1829)
Abstract Views :225 |
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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 :176 |
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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 :283 |
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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
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