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Fish consumption preferences vary with communities. The study aims to study the socio personal and fish consumption profile of the seven major tribes of Wayanad, Kerala. Species preferences, factors affecting the fish purchase and consumption, health profile and symptoms of tribes in relation with iron deficiency anaemia, association between fish consumption and health of tribes were investigated. Data were gathered through a questionnaire completed by 200 tribal households from different socioeconomic backgrounds. Results indicate that Sardine was the most consumed and preferred fish and percapita fish consumption of tribes was far below the state average. In conclusion, the price of fish ranked as the first and foremost important factor affecting the fish purchase and consumption of the tribes surveyed, and the fish consumption variables were highly associated with health values. Increasing awareness about the health benefits of fish consumption and building capacity of tribes to prepare fish-based products based on their taste and preferences can aid improved fish consumption among Wayanad tribes. Therefore, to establish and adopt fish consumption guidelines for the tribes of Wayanad, the factors mentioned in the study need to be integrated into the projects and policies.

Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products. This study explores source-dependant variations in composition of a coconut-flavoured liquid smoke. Liquid smoke produced from coconut husk (CH), coconut fibre (CF) and coconut fibre powder (CP) was analysed for total phenolic content, total carbonyls, titratable acidity, pH and PAH content. Resultant liquid smokes were also compared a commercial liquid smoke (CL) for composition. Total phenolic content in the liquid smokes ranged from 1518 ± 184 (CH), 1037 ± 110 (CF), 834 ± 48.23(CP) and 20047 ± 193 mg L

A demerit score-based fish quality index (FQI) has been developed to assess the quality/freshness of fresh fish by considering five general characteristics in the demerit score like appearance of f...

In the present study, dietary fibre incorporated functional sausage was prepared by optimising the ingredients viz . tuna mince, wheat and oats dietary fibre using response surface methodology. D-optimal mixture response surface experimental design with 13 runs was formulated for the development of dietary fibre incorporated tuna sausage. The optimum combinations of sausage were found to be 62.5% fish mince, 2.5% wheat and 5% oats fibre and 66.8% fish mince and 1.6% of oats and wheat fibre each. The quality evaluation of combination sausage prepared at optimum conditions along with control sample was carried out based on biochemical, physical and sensory parameters during storage in chilled condition at 2°C. Storage stability studies of the optimised sausage samples indicated a shelf life of 14 days under chilled conditions. Multivariate statistical control charts based on T 2 and PSE statistics were developed to monitor quality variations during storage. Keywords: Dietary fibre, Multivariate statistical profile, Response surface methodology, T 2 and PSE statistics, Tuna sausage

In the present study, two N-acyl homoserine lactone degrading bacteria (Lactobacillus plantarum QQ8 and Lactobacillus casie QQ10) isolated from the gastrointestinal tract of Oreochromis niloticus were tested for their probiotic effect on goldfish. The isolates were able to degrade short chain synthetic C6-HSL in vitro and hampered violacein production by Chromobacterium violaceum. They were susceptible to all the five antibiotics tried. The isolates grew well at pH 3.0–7.0, were resistant to high level of bile salts (0–0.9%) and 0.5% of phenol. They also exhibited high degree of auto-aggregation and co-aggregation, confirming that they possessed good probiotic attributes. Disease resistance in goldfish against Aeromonas hydrophila infection was assessed with 28 different combinations of probiotic mixtures of the four bacterial strains:L. plantarum QQ8, L. casei QQ10, Enterococcus faecium QQ12 and Bacillus thuringiensis QQ17 (QQ12 and QQ17 were previously isolated in our laboratory) by using the statistical approach of response surface methodology (RSM). The ability of goldfish to resist A. hydrophila infection was higher in probiotic combination fed treatments than that fed with commercial feed alone. The highest survival was observed in gold fish fed diet incorporated with the combination dose of 103 CFU/g feed of L. plantarum QQ8, 102 CFU/g feed of L. casei QQ10, 102 CFU/g feed of E. faecium QQ12 and 103 CFU/g feed of B. thuringiensis QQ17. The corresponding desirability score was almost 1. Goldfish showed 91.7% survival when challenged with A. hydrophila. This study demonstrated the potential of multi-species quorum quenching probiotics as feed additive in aquaculture to control bacterial diseases and use of response surface methodology in determining the optimum combination of probiotic mixture.

Fish mince from Pink perch (Nemipterus japonicus) in the concentration of 15% along with 85% refined wheat flour was used for the production of noodles. Optimisation of thermal process parameters were carried out and it was found Fo value of 7 min, cook value of 74.78 min and total process time of 36.04 min to be optimum for processing fish noodles in HIPP trays. Storage studies of ready-to-eat noodles at ambient temperature indicated a decrease in lightness. Yellowness and redness increased during the storage period. The instrumental texture analysis showed an increasing trend for hardness. Sensory analysis revealed that during storage, appearance, color and texture were mostly affected. Odor, flavor and taste were well accepted even at the end of storage period. Biochemical parameters were well within the limit of acceptability. Thermally processed ready-to-eat fish noodles had a shelf life of 90 days at ambient temperature (28 ± 2 °C).

Increasing environmental pollution and limited biological resources has emphasized the need for better utilization of fish processing waste. In the present study, visceral proteases from little tuna (Euthynnus affinis), catla (Catla catla) and tilapia (Oreochromis mossambicus) belonging to different habitats using acetone, ethanol and ammonium sulfate fractional precipitation were isolated and characterized. Enzymes precipitated from little tuna and tilapia exhibited higher specific activity at 40% saturation for ammonium sulfate fractional precipitation and the specific activities were 18.19 and 13.67 U/mg for little tuna and tilapia enzymes, respectively. Enzymes precipitated from catla reported higher specific activity of 8.32 U/mg at 60% saturation for ammonium sulfate fractional precipitation. Acetone precipitated fraction exhibited higher recovery for all crude enzymes studied. The effect of different combinations of crude tuna visceral waste enzyme and papain enzyme on hydrolysate properties was optimized using response surface methodology. Second order response surface regression model was used to explain the total variability in terms of quadratic and interaction effects of combination enzyme concentration on the properties of croaker protein hydrolysate with a significant R2 value for protein content (0.92), tyrosine content (0.99), degree of hydrolysis (0.99), DPPH free radical scavenging activity (0.97), ferric reducing antioxidant power (0.93), metal chelating activity (0.88), foaming capacity (0.92) and foam stability (0.88). Based on the desirability score, papain at 0.81% concentration and crude tuna visceral protease at 4.36% was found to be optimal for achieving desired properties of croaker protein hydrolysate.

Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were optimized using response surface methodology. A factorial design with 9 runs satisfying rotatability conditions under correlated errors was formulated for the experiment. The parameters of first order response surface model with interaction were estimated by generalized least square method. The optimum temperature—time combination for air-frying condition was found to be 180 °C and 12 min, respectively for low fat content, better protein content and colour, comparable texture profile and sensory acceptability when compared to deep fried fish cutlet samples. Air-fried fish cutlets can be a healthier protein rich snack product as an alternative to deep fat fried fish cutlets.

In this study, we attempted to identify and characterise the spatial variability of small pelagic fish abundance using geostatistical methods. The small pelagic fish abundance was estimated in terms of spatial parameters using generalised additive models (GAMs). The ring seine fishing grounds in the south-eastern Arabian Sea exhibited seasonal variability in distribution. Results of the study would help in prediction of the major pelagic fishing grounds for traditional fishers which would help in reducing fuel and time spent on searching for the fishing ground leading to sustainable exploitation. The prediction model can contribute to the management of pelagic fishery along the Kerala coast.

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.

Summary Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D-optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum.

Summary The effect of an addition of shrimp protein hydrolysate and shrimp powder on the physicochemical properties of extruded snack was studied. Rice flour and cornflour were used as base materials, and extrusion was done using corotating twin-screw extruder. A mixture response surface methodology was used to study the effect of ingredient mixture on the physical, functional and sensory properties of extrudates. Linear and quadratic mixture response regression model was fitted to the response variables, and it was evaluated using R2 values. Based on the desirability function score, the optimum combination of ingredient was 47.75% rice flour, 38.64% cornflour, 5.95% hydrolysate and 7.67% shrimp protein powder. It was observed that an addition of shrimp hydrolysate more than 5% (7.5%) improved the crispiness. Sensory evaluation revealed that shrimp hydrolysate and shrimp powder can be used at 5–7.5% level for developing protein-rich extruded products without affecting sensory characteristics.

Masmin is a traditional smoked and dried fishery product from Lakshadweep, India. Heavy smoking applied during its production leads to accumulation of carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) in masmin. Present study was aimed at development of masmin flakes-a convenience based product of masmin by completely replacing traditional smoking practices with liquid smoking. Process parameters for producing masmin flakes by spraying, soaking and blending with a commercial liquid smoke were separately standardized. Spray application of the commercial liquid smoke [diluted in 1:3 proportion with distilled water and added with 9.25% (w/v) salt] for 90 min at a flow rate of 1 L/h and a chamber temperature of 45 °C was found to give products with matching flavour of traditional masmin. Developed products had a Total PAH content of 67.99 ± 19.30 μg/kg and PAH4 content of 16.04 ± 5.81 μg/kg. Benzo(a)pyrene was not detected in the product. Physico-chemical changes of the product during storage under two packaging; 90 μ Low Density Polyethylene (PE) and laminate of 12 μ Polyester and 300 gauge Polyethylene (PEST/PE) was investigated. Significant difference was observed between products packed in the two packaging materials in terms of TVB-N and TMA-N content (p 0.05). The products were found to be shelf stable even after 12 months of storage.

The effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique.

Gelatin was extracted from the skins of dog shark ( Scoliodon sorrakowah ), skipjack tuna ( Katsuwonus pelamis ) and rohu ( Labeo rohita ) and their physico-chemical properties were measured. The skins of shark, tuna and rohu yielded 19.7, 17.2 and 11.3% gelatin, respectively. The gel strength of dog shark gelatin (6.67%, 10 °C) was found to be higher (206 g) than tuna and rohu skin gelatins (177 g and 124 g, respectively). Similarly, molecular weight, viscosity, melting point, foaming properties, water holding capacity, odour, colour and clarity of dog shark gelatin were in general better than the tuna and rohu skin gelatins. The amino acid analysis showed that hydroxyproline content in dog shark skin gelatin was the highest when compared to tuna and rohu skin gelatins.

A liquid smoke flavoured sausages were prepared from yellowfin tuna using a commercial liquid smoke flavouring. Physico-chemical changes in the sausages during chilled storage at 3 ± 1 °C were analysed and compared with that of a control. Total plate count was estimated at every 15th day of storage. Liquid-smoked sausages were were found to have higher moisture content but recorded lower values for total volatile base-nitrogen, trimethylamine and thiobarbituric acid (P 0.01). Instrumental colour measurements showed lower L* (lightness), a* (redness) and b* (yellowness) values for liquid smoke flavoured sausages (P < 0.01). The liquid-smoked sausages showed lower hardness values (P < 0.01). Both liquid-smoked and control sausages were found to be sensory wise acceptable up to 55th days of storage and subsequently rejected on the 60th day. The microbial count in both the types of sausages was within the acceptable limit during this period.

The Striped catfish Pangasianodon hypophthalmus has increasing importance as a candidate for aquaculture in India. It is an abundant and underutilized resource that can be used as a unique protein source to make Fish Protein Hydrolysates. The objective of the present study was to prepare protein hydrolysates from its frame meat using the neutral proteases Papain and Bromelain at 0.5% (w/w) concentration to compare the composition, functional and antioxidative properties. The yield and degree of hydrolysis did not differ significantly between the two proteases. Hydrolysate prepared with papain had a higher crude protein and ash content. They differed significantly in foaming, emulsification and peptide solubility, with papain better in foaming capacity and peptide solubility, and bromelain better in emulsification capacity. Both exhibited almost 90% radical scavenging capacity, and differed significantly in reducing capacity. Thus hydrolysates produced with these proteases vary in their nutritional, functional and antioxidant characteristics. Keywords: degree of hydrolysis, DPPH radical-scavenging capacity, reducing capacity, metal-chelating capacity, foaming capacity, emulsifying capacity, oil-binding capacity.