Browsing by Author "Nambudiri, D D"

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Effect of cryoprotectants during frozen storage jon quality of leached minced meat from tilapia Oreochromis mossambicus (Peters)
(Department of Processing Technology, College of Fisheries, Panangad, 2003) Ritu Agrawal; Nambudiri, D D
Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish
(Department of processing technology, College of fisheries, Panangad, 2007) Anju; Nambudiri, D D
Studies on electrophoretic identification of fish species used in surimi(products) and their quality evaluation
(Department of processing technology, College of fisheries, Panangad, 2008) Mathivanan, A; Nambudiri, D D
SDS-PAGE pattern of water soluble proteins and salt soluble proteins of raw fillets, surimi, sausage and different combinations (1:1; 3:1; 1:3; and 4:1) of surimi mixtures; sausage mixtures from the two species of fish, threadfin bream (Nemipterus japonicus), and bulls-eye (Priacanthus hamrur) were studied to see that whether these pattern are useful in identifying the species used for the preparation of surimi and sausage; and their quality evaluation. SDS-PAGE gave the effective species-specific pattern of raw fillets, surimi, sausage and surimi mixtures; sausage mixtures of extract of water and salt soluble proteins of threadfin bream and bulls-eye separately. Threadfin bream and bulls-eye were effectively identified by using their SDS-PAGE pattern of extract of water soluble proteins and salt soluble proteins separately. Threadfin bream and bulls-eye surimi and sausage were also effectively identified by comparing their SDS-PAGE pattern with species-specific SDS-PAGE pattern in their extract of water soluble proteins and salt soluble proteins separately. The SDS-PAGE pattern of water soluble proteins and salt soluble proteins were shown in this study to be effective in distinguishing the species specificity between threadfin bream and bulls-eye of raw fish fillets, surimi and sausage samples. Adultered/substituted species in the different mixture were identified by comparing their mixture SDS-PAGE pattern with species-specific SDS-PAGE pattern in their extract of water soluble proteins and salt soluble proteins separately. Different mixtures species-specific SDS-PAGE protein patterns can be used with reservation to detect/differentiate the adulteration/substitution in the fish mixtures, surimi and sausage when these two species mixed with the combinations of 1:1; 3:1; 1:3 and 4:1 ratios. The quality evaluation study showed that surimi, sausage and surimi mixtures; sausage mixtures of threadfin bream and bulls-eye used for the experiment were of good quality.
Studies on the electrophoretic pattern of fish/ shellfish proteins subjected to frozen storage
(Department of Processing Technology,College of Fisheries, Panangad, 2000) Bomy Chummar; Nambudiri, D D
Freezing ~ considered as an excellent process for preserving the quality of fish for longer periods. But freezing may affect various flesh components, especially the proteins. Sarcoplasmic proteins play a major role in species identification of fish and fishery products. While myofibrillar proteins play a major role in the jellying properties of surimi and surimi based products. The changes to these groups of proteins due to freezing and frozen storage have received much attention. Four species Megalaspis cordyla, Labeo rohita, Penaeus indicus and Parapenaeopsis styli/era were used for the frozen storage study. Samples were stored for 90 days at -18°C and samples were collected at 15 day. intervals and Salt Soluble Nitrogen (SSN), Water Soluble Nitrogen (WSN) and Non-Protein Nitrogen (NPN) content were determined. Electrophoretic pattern of both Salt Soluble Proteins (SSP) and Water Soluble Proteins (WSP) of frozen stored sample were compared with that of the fresh sample.