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S. R. Senapati ¹, R. Mishra ², G. Jena ¹, K. C. Dora ²

Affiliations
1 College of Fisheries (OUAT), Rangeilunda, Berhampur Odisha, IN
2 Faculty of Fishery Science, West Bengal University of Animal and Fishery Sciences, Kolkata W.B., IN

Abstract

Low cost fresh water exotic carp, the grass carp (Ctenopharyngodon idella) which is cultivated in abundant in Odisha was considered for fish steak production through frying in oil and baking in microwave oven (Combination of convection and grilling) and effect of heat processing on quality changes of the product has been studied in the present paper. The study was conducted at the fish processing laboratory of College of Fisheries, Odisha during 2013. The fish steaks of about 50 g each were marinated with spice mixture at room temperature for 60 min for spices to penetrate into the fish muscle. One lot of the marinated fish steaks were fried following high temperature short time (HTST) method using mustard oil at a temperature of about 1600C for 6 to 8 mins and the other lot was baked in microwave oven at a dry heat temperature of 1600C (combination of convection and grilling) for a period of 18 mins following the method of Swain et al., 2012. The proximate composition of raw fish steak, oil fried and baked fish steak samples revealed that moisture content fried and baked steaks decreased by 21.97 per cent where as crude protein and lipid content increased significantly by 70.01 per cent and 471.77 per cent, respectively (p<0.05) over that of raw fish steak sample. The chemical and micro biological changes due to frying and baking of the fish steaks were also analysed and discussed. From the organoleptic evaluation conducted in a 5-point hedonic scale, it was observed that the overall acceptability of baked fish steak product was at a higher degree over the oil fried fish steak sample.

Keywords

Grass Carp, Fish Steak, Baking, Quality Changes

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

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN

Abstract

The growing consumer demand for finding natural but effective food preservation free of potential health risks has stimulated research in the field of biopreservation to find an attractive and alternative approach to chemical preservatives. Among the 51 colonies that displayed antibacterial activity against the indicator lawn of Staphylococcus aureus ATCC 25923, one colony isolated from curd, showed strong antimicrobial activity against the indicators tested, viz., Staphylococcus aureus (ATCC 25923), Enterococcus faecalis (MTCC 2729), Vibrio cholera and Vibrio parahaemolyticus. The isolate was identified as Bacillus subtilis by 16S rRNA gene sequencing and NCBI BLAST Analysis, having the Accession number KF556680. The neutralized cell free supernatant (NCFS) of isolate B. subtilis FPTB23 was able to inhibit the growth of S. aurus (ATCC 25923), E. faecalis (MTCC 2729), V. cholerae and V. parahaemolyticus inferring that the NCFS contains metabolites which is either a bacteriocin or bacteriocin like inhibitory substance. The strong antagonism against a number of serious and challenging foodborne pathogens/spoilage-causing micro-organisms advocated the high possibility of using this isolate as an effective preservative in food. The minimum inhibitory concentration (MIC) for the NCFS of Bacillus subtilis FPTB23 against Enterococcus faecalis (MTCC 2729) was found to be 200 AU/ml. The antimicrobial substance produced by B. subtilis FPTB23 was moderately heat stable, showed maximum activity at pH 7. The NCFS was completely inactivated after treatment with proteolytic enzymes such as, proteinase K and protease, which reveals the proteinaceous nature of the active substance. Exposure to Triton x-100, Tween 80, chloroform and butanol significantly decrease inhibition action. The molecular mass of the active form was found 21.5kDa by SDS-PAGE. The isolated species or its NCFS, therefore, can be used as food preservative reducing the requirement of intense heat treatments for foods to extend the shelf lives, thus, helping to maintain the freshness or unique texture of foods.

Keywords

Biopreservation, Antimicrobial Activity, Bacillus subtilis, Neutralised Cell Free Supernatant.

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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

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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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

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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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

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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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

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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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

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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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

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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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

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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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

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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Tirtha Bhattacharya ¹, Tanushri Ghorai ², K. C. Dora ¹, Sreekanta Sarkar ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata (W.B.), IN

Abstract

Dry fish is the low cost dietary protein source in India. Sometimes dry fishes are kept for a longer period that is the key factor of the deterioration of nutritional value of dry fishes, as they absorb moisture from the surrounding air. In the present study Bombay duck (Harpodon nehereus) were treated separately with saturated brine (Control, C), dry salt with 0.25 per cent potassium sorbate ( T₁) and saturated brine with 0.3 per cent sodium benzoate (T₂) and kept at ambient temperature for storage study after drying in open sun. The general purpose of this study is to determine the proximate composition of dry fishes treated with chemical preservatives and to investigate the quality changes of dried fishes with the increasing of storing period. The values for protein, fat, ash and moisture of dry fish for three different treatments were found in a range of 53.91 to 56.33 per cent, 5.94 to 11.77 per cent, 14.78 to 21.96 per cent and 6.9 to 7.42 per cent, respectively. The results of biochemical parameters revealed that during storage period, TVBN, TMA and PV content of T2 was better than C and T1 whereas TBA of C was better than T₁ and T₂. The microbial parameters revealed that the quality of the dry fishes of both the samples (T₁ and T₂), treated with preservatives, were of good quality and remain acceptable for longer duration than the control (C). Depending upon the sensory evaluation the overall acceptability of the dried fishes (T₁, T₂ and C) was significantly declined during storage. The findings of this study showed that nutritional value of dry fishes treated with chemical preservatives give a better storage life than control.

Keywords

Drying, Bombay Duck, Proximate Composition, Biochemical Parameter, Sensory Evaluation.

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Tanushri Ghorai ¹, K. C. Dora ², Sreekanta Sarkar ¹, S. Chowdhury ¹, R. Bordoloi ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, KOLKATA (W.B.), IN

Abstract

The shellfish processing industry in India generates about 8.5 million tonnes of waste per year which is rich in protein (40.37±0.74) with excellent amount of amino acid and can effectively be substituted in fish meal for feed preparation. The utilization of available protein in shrimp head meal by fishes is limited due to the presence of crude fibre (chitin). Fermentation can reduce this crude fibre by the breakdown of glycosidic bond between protein and chitin converting the product easily digestible. Fermentation of shrimp head waste in biofermenter reduces the fermentation time substantially as compared to conventional method.

Keywords

Shrimp Head Waste, Proximate Composition, Lactobacillus brevis, Fermentation, Biofermenter.

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

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

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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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

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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