Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther)

This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage for 16 weeks were determined. The mean scores for the organoleptic assessment (6.90 and 7.19 for kilishi of Labeo and Hyperopisus respectively) showed that fish kilishi was highly acceptable. Hyperopisus kilishi recorded slightly higher mean scores for the tested organoleptic properties. The declining pattern of the sensory assessment scores with length of storage indicated that the optimum storage period under the room temperature for kilishi made from the experimental fish species in the study area was 6-8 weeks. Further research on appropriate storage methods is desirable. However, preparation of fish kilishi could be explored as alternative preservation technique to reduce fish spoilage especially during the glut in supply and to diversify fish products

Temporal behaviour of marine landings along coastal Karnataka 1. Relative distribution and secular trends

Landing data of 21 fisheries from Karnataka (quarterly landings for the period 1956 to 1978 and annual landings for the period 1979 to 1981) were analysed to study the te111poral behaviour of the landings. The relative distribution and secular trends in each of the fisheries are reported. On an average, mackerel and oil sardine together account for about 70% of the annual landings. The fluctuation in the landings in all the fisheries was very high with the coefficient of variation attaining a minimum value of 61.53%. The inverse relationship between the landings of oil sardine and mackerel was found to be statistically significant. It is suggested that fishing effort be further increased in fisheries that have demonstrated a rising trend (about 73% of the total annual landings) as also in the case of the fisheries whose trends appear stagnant (about 21% of the annual landings). However, there seems to be some evidence of a need for regulating fishing in Hemirhamphus and Belone, Caranx and penaeid prawns. Regulations need to be made authentic with the help of sufficient information on not merely the fishery but on the whole population.

Application of encapsulated nisin and sodium citrate for shelf life increasing of Rainbow trout (Onchorhynchus mykiss) fillet packaged with MAP and their effect on Staphylococcus aureus

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. The aim of this study was using of spray dried encapsulated nisin with zein in concentration of (0.15 and 0.25 g/kg) and sodium citrate (1.5 and 2.5%) and treatments with both of them to extent the shelf life of filleted trouts packaged by Modified Atmosphere Packaging (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. Furthermore, to evaluate the antimicrobial efficiency of encapsulated nisin and soudium citrate the trouts fillets was inoculated with Staphylococcus aureus as an index pathogenic bacteria. Assessment of chemical spoilage indexes such as (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) , microbial parameters (Total Plate Count, Psychrotrophic count, Lactic acid bacteria count), Staphylococcus aureus cont in treatments which were inoculated with 5 logcfu/g of this bacteria and sensory evaluation of fillets including (smell, color, texture and total acceptability) was carried out in days of 0, 4, 8, 12, 16 and 20. The results revealed that treatment with both exposure of nisin and sodium citrate showed significantly lower chemical spoilage indexes in comparison with controls (vaccum packed and MAP) (P<0.05). Furthermore, (nisin 0.25 g/kg sodium citrate 2.5%) treatment which was exposed to the maximal level used of both materials was significantly the lowest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 9.95 (meq O2/kg) , 1.55 (mgMA/kg), 29.65 (mgN/100g) and 6.65 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was esstimated 20 days.The control (vaccum packed) treatment was significantly the highest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 15.17 (meq O2/kg), 3.03 (mgMA/kg), 38.4 (mgN/100g) and 6.95 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was estimated 11 days. Also, in microbial point of view (nisin 0.25 g/kg- sodium citrate 2.5%) treatment was the lowest treatment with Total Plate Count, Psychrotrophic count, Lactic acid bacteria count and Staphylococcus aureus count of 6.7, 6.83, 5.25 and 6.04 logcfu/g respectively, and conrol (vaccum packed) treatment was the highest treatment with 9.15, 9.41, 7.7 and 9.01 logcfu/g respectively. According to the lower results of chemical and microbial indices and higher sensory evaluated scores assessed in this research for encapsulated nisin in comparison with free nisin , it was concluded that encapsulation of nisin with zein capsules may improve the efficiency of nisin. The measuremented values of Mass yield, Total solids content of capsules, Encapsulation efficiency, In vitro release kinetics in 200 hour for encapsulated nisin in this study was 49.89, 62, 98.31 and 69% respectively and Encapsulated particle size was lower than 674.21 μm for 90% of particles. As a consequence, nisin , in particular encapsulated nisin, and sodium citrate alone or together with and Modified Atmosphere packaging might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.