Informatics Publishing Limited

V. Alamelu ¹, S. A. Shanmugam ², C. B. T. Rajagopalsamy ², P. Velayutham ²

Affiliations
1 Department of Fishery Microbiology, UNESCO - MIRCEN Centre for Marine Biotechnology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore (Karnataka), IN
2 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), IN

Abstract

The frozen storage behaviour of imitation shrimp fingers (ISF) prepared from fresh and one day iced Nemipterus bleekeri were studied for 120 days at -18°C. During storage, quality characteristics viz., proximate composition, biochemical, microbial and sensory characteristics were investigated and shelf-life also studied. Salt (NaCl) 1 per cent, sucrose 1.5 per cent and setting process at 40°C for 20 min duration were found to be optimum for good gel formation. The moisture, protein, fat and ash contents were almost unchanged throughout the storage period. pH slightly decreased while TMAN and TVB-N contents increased during storage period. Bacterial counts viz., total plate count, staphylococcal count, psychrophilic counts, decreased significantly while E. coli counts was in loss detection level. Anaerobes growth faster in vacuum packs than air packs. Organoleptic evaluation revealed that the frozen stored ISF had the shelf-life of more there 120 days and also it needs further investigation for determining the maximum shelf-life.

Keywords

ISF, Setting, Cryoprotectants, Gel Formation, Quality Characteristics, Organoleptic Evaluation.

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K. Rathnakumar ¹, S. Sangeetha ¹, G. Indra Jasmine ¹, P. Velayutham ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, IN

Abstract

Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.

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P. Velayutham ¹, G. Jegatheesan ¹

Affiliations
1 Fisheries College, Tamil Nadu Agricultural University, Thoothukudi-8, IN

Abstract

At present, most of the trash fishes are either utilized for fishmeal praduction or as manure. Fish sauce is a fermented product obtained from the slow digestion of a mixture of fish and salt. It is used as a condiment for flavouring rice dishes and substitute for solid salt. Traditionally fish sauce fermentation period varies from six months to one year. This slow rate of fermentation is due to the high salt content and associated low temperature in fermentation. In India, there is no report on the effect of salt and solar radiation in the production of fish sauce.

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