Abstract:Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly harvested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters,total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14 th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*10 7 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of whiteleg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.
Abstract:The experiment was conducted to evaluate the effect of dietary supplementation of carotenoid (marigold oleoresin) on growth, survival and total body carotenoid of Koi carp (Cyprinus carpio). The experiment was carried out in 12 fiber aquarium tanks of size 12"×6"×6"(20l capacity). Each tank was stocked with15 fishes of uniform size. The marigold oleoresin were as dietary supplement at levels 60, 120, 180, 240, 300 ppm/kg of the feed and designated as treatment T 1 , T 2 , T 3 , T 4 and T 5 respectively and diet without marigold oleoresin supplementation served as a control (T 0 ). The result of the experiment showed that there was significant difference found in absolute growth rate and specific growth rate of the fish (P >0.05). However, 180ppm marigold oleoresin fed fishes showed higher mean weight gain of 3.98±0.22g and lower feed conversion ratio (FCR) of 2.81±0.04 than the other treatment groups. The body coloration and total carotenoid concentration of muscle tissue (30.16±0.60µg/g) was significantly higher in fish fed with 180 ppm marigold oleoresin diet. The study showed that incorporation of 180ppm of marigold oleoresin in diet was found better to enhance the growth and coloration in C. carpio.
The objective of the study was to use fatty fish (Sardinella longiceps) for fish flour preparation intended for human consumption. Fish flour was prepared, vacuum packed and its quality evaluation during storage at room temperature was done. Among the quality parameters, trimethyl amino nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) of fish flour were ranged from 0.03 to 7.08 mg% and 1.72 to 14.5 mg%, respectively, during 6 months of storage and found within the acceptable limits. Free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) of fish flour were found to be 0.06% oleic acid, 2.17 mg malondialdehyde/kg of fat and 7.14 meq of O 2 /kg of fat at the end of sixth month of storage period and were found very well within the acceptable limits. There was slight increase in the pH value from 6.7 at zeroth day to 7.1 at sixth month of storage. Redness (a*) and yellowness (b*) values were increased with the prolonged storage period. Organoleptic characteristics such as appearance, odor and flavor were also evaluated by 10 expert panelists in 9-point hedonic scale and the product was accepted by the panelists. The product was acceptable up to 6 months in vacuum packed condition at room temperature.
PRACTICAL APPLICATIONSFish flour is a dried powder, prepared from dressed fish and highly nutritious which contains high quality proteins with all essential amino acids and minerals. Also, it contains high amount of energy could be supplemented to the food items. In this study we have tried to establish the storage life of fish flour from Indian oil sardine by evaluating the biochemical changes in the same. This understanding will not only provide value addition but also give better economic returns to the fishing sector.
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