STANDARDIZATION OF PROCESS PARAMETERS FOR READY TO EAT FISH PRODUCTS IN INDIGENOUS POLYMER COATED TIN FREE STEEL CANS

In the present work, Indigenous polymer coated Tin Free Steel cans were analyzed fortheir suitability for thermal processing and storage of fish and fish products following standard methods. The raw materials used for the development of ready to eat thermally processed fish products were found to be of fresh condition. The values for various biochemical and microbiological parameters of the raw materials were well within the limits. Based on the analysis of commercial sterility, instrumental colour, texture, WB-shear force and sensory parameters, squid masala processed to F0 value of 8 min with a total process time of 38.5 min and cook value of 92 min was chosen as the optimum for squid masala in tin free steel cans while shrimp curry processed to F0 7 min with total process time of 44.0 min and cook value of 91.1 min was found to be ideal and was selected for storage study. Squid masala and shrimp curry thermally processed in indigenous polymer coated TFS cans were found to be acceptable even after one year of storage at room temperaturebased on the analysis of various sensory and biochemical parameters. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*)decreased, and the redness (a*) significantly increased with the increase in processing time or reduction in processing temperature.Instrumental analysis of texture showed that hardness-1 & 2 decreased with reduction in retort temperature while cohesiveness value did not show any appreciable change with decrease in temperature of processing. Other texture profile parameters like gumminess, springiness and chewiness decreased significantly with increase of processing time. W-B shear force values of mackerel meat processed at 130 °C were significantly higher than those processed at 121.1 and 115 °C. HTST processing of mackerel in brine helped in reducing the process time and improving the quality.The study also indicated that indigenous polymer coated TFS cans with easy openends can be a viable alternative to the conventional tin and aluminium cans. The industry can utilize these cans for processing ready to eat fish and shell fish products for both domestic and export markets. This will help in reviving the canning industry in India.

Adoption of Technology-Enabled Banking Self-Services: Antecedents and Consequences

School of Management Studies, Cochin University of Science and Technology

Adoption of Koha Open Source Software in Libraries: a Web Based Study

Since last few years open source integrated library systems gaining attention of library and information science professionals. This paper tries to identify the extent of adoption of Koha, an open source ILS in libraries around the world through a Web based study. The study found that Koha adoption in libraries is still at infancy

Emotional Intelligence As A Determinant Of Conflict Style Adoption Of Managers: A Theoretical Perspective

Successful management is dependent heavily on the manager’s ability to handle conflict effectively. The workforce has been increasingly becoming diversified vis-à-vis the gender, culture and ethnicity. The present work environment has in itself contributed to sowing seeds of conflict with greater diversity, hostility, complexity and newer business competencies in the work context.The classic study of Mintzberg’s Managerial roles approach (1973) also says that a manager has to spend sufficient time and energy in solving conflict as he has to take roles as a negotiator, and dispute handler. An understanding of the conflict and role that it plays in influencing employee behavior constructively or destructively is immense. Therefore conflict when left unmanaged can lead to diminished cohesiveness amongst employees, productivity and reduced organizational fitness. To manage conflict effective conflict resolution strategies that have constructive outcomes is called for. Conflict resolution style theorists opine that collaborative or integrative style, where there is high concern for task and people is considered to give positive individual and organizational outcomes, while the withdrawing /avoidance style and forcing / dominating style are considered to be ineffective in managing conflict. Though managers have typical preferences in the styles followed it need not necessarily be the typical response as it depends on the context, power relationships, emotions etc. The adoption of conflict styles of managers however is dependent on variables like gender orientation, cultural values, personality orientation, underlying relationships – public/private. The paper attempts to draw the importance of managing conflicts at workplace positively and the need for effective conflict resolution strategies. The conflict style adopted and the variables that affect the adoption of each style are discussed and possible interventions at the workplace are suggested

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.