Browsing by Author "Sajan George"

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Development of malaysian type fish crackers from nemipterus japonicus (BLOCH)
(Department of Processing Technology,College of Fisheries, Panangad, 2001) Venugopal Dubakula; Sajan George
A study was undertaken for the preparation of fish crackers using a low cost fish, threadfm bream (Nemipterus japonicus, Bloch). A method was standardised for making crackers based on that generally followed in Malaysia. Fish meat was mixed with various food additives such as starch, salt, sugar, monosodium glutamate, colour and water, and stuffed into high-density polyethylene casings as rolls, cooked, cooled, sliced and dried.
Influence of cryoprotectant levels on storage stability of surimi from a tropical fish, Nemipterus japonicus (Bloch) and quality of surimi-based products
(Department of Processing Technology, College of Fisheries, Panangad, 2009) Parvathy, U; Sajan George
Studies on drying of fish using a BARC - type solar dryer.
(Department of Processing Technology,College of Fisheries, Panangad, 2011) Vimaladevi, S; Sajan George
A study was conducted with the aim of evaluating the drying efficiency of a newly designed solar dryer (modified BARC type) in comparison with conventional sun drying. The materials used for drying were beheaded prawn (Metapenaeus dobsoni) and salted fish (Cynoglossus macrostomus). Rate of drying was found to be influenced by the atmospheric temperature and humidity, either using dryer (test or by sun drying (control). In the case of prawn, the drying period was 7h by dryer compared to control which took about 10h whereas in the case of fish it was only 7h compared to control which took about 9h. Various parameters such as moisture content, water activity, TPC, TFC, TVBN content and PV, during drying were monitored. The quality variations in prawn or fish were significantly lower when dried using the solar dryer compared to direct sun drying. Sensory evaluation based on colour, odour, texture and taste, also proved that the solar dried samples were of superior quality compared to control. Sorption isotherm for test and control did not vary much in shape for both prawn and fish. This indicates that the effect of the type of drying on the bound water of the products. For conducting storage studies the dried prawn and dry salted fish, both test and control, were packed in low permeable polypropylene- polyamide bags and stored at room temperature for about 80 days. Quality parameters, viz., moisture content and water activity, TPC, TFC, TVBN content, PV and sensory evaluation based on colour, odour, taste and texture were evaluated during storage. Both test and control samples remained acceptable throughout the storage period. However, the quality of prawn or fish dried in solar dryer was found to be superior compared to their respective sun dried control samples. The additional cost was only Rs 2.40/ kg for dried prawn and Rs 2.00/ kg for dry salted fish. The equipment is recommended for small scale production of dried products.
Studies on texture and collagen content of commercially important tropical fishes
(Department of Processing Technology, College of Fisheries, Panangad170289, 1991) Femeena Hassan; Sajan George
Stroma proteins refer to slightly soluble proteins which are obtained after removing water and salt, soluble proteins in the muscle. The main constituent of stroma protein is collagen. The role of collagen in contributing to the texture and gaping of fish fillets has been studied using six commercially important fish species of India VIZ. sardine (SardineIla lonqiceps) ,mackeral ( RastralIiger kanaqurta ) , tilapia ( Oreochromis mossambicus ) , common carp (Cyprinus carpio), tuna (Euthynnus affinis) and shark (Scoliodon sorrakowah). The texture of raw fish meat was found to be influenced by the content of collagen in fish muscle. A significant correlation (P > 0.05) was obtained between soluble, insoluble and total collagen contents, and toughness of raw meat, as determined by sensory evaluation and two types of texturometers. Significant correlation was also obtained between actomyosin content and toughness of raw meat, determined either by subjective or objective methods (P > 0.05), but not to the extent of soluble or total collagen. In the case of cooked meat , although a significant correlation (P> 0.05 ) was obtained between actomysin content and cooked meat toughness ,no such correlation could be established between collagen content and cooked meat toughness. Stroma proteins seem to be important in deciding the texture of raw meat, whereas, In the case, of cooked meat, myofibrillar proteins are probably involved. The gaping phenomenon was studied in frozen fillets stored for a period of three months. A slight increase in gaping was noticed during storage period. However, this was not found to be statistically significant. Further studies have to be carried out to get a clear cut idea about the influence of collagen on gaping phenomenon in frozen stored fish. The two types of texturometers fabricated, spring - operated and weight - operated, were found suitable for assessing the toughness of raw fish meat, but not. Cooked meat.