Effect of Antioxidants on the Shelf Life of Cashew Kernels

Cashew kernels have high nutritive value. Upon exposure to air kernels turn rancid and their nutritive value decreases. From this study it is concluded that chemical treatment using antioxidants reduced oxidative rancidity but failed to prevent deterioration in organoleptic characteristics and decrease in protein and carbohydrate content of stored kernels.

Packaging materials for shrimp, fish and fish products, their properties, selection and effect of different packaging materials on their shelf life

Packaging is important not only in extending the shellife of fish and fishery products but also improving their marketability. In the recent years, significant development have taken place in the packaging industry. During the past decade in India, there is almost a packaging revolution with the availability of variety packaging materials, thus generating better packaging consciousness in other producer/manufacturing industries. But unfortunately, such realisation is not forthcoming in the fisheries sector and packaging techniques for local and export trade continues to be on traditional lines with their inherent drawbacks and limitations. Better packaging ensures improved quality and presentation of the products and ensures higher returns to the producer. Among several packaging materials used in fishery industry, ISI specifications had been formulated only for corrugated fibre board boxes for export of seafoods and froglegs. This standard was formulated before containersiation came into existance in the export of marine products. Before containerisation, the standards were stringent in view of the rough handling, transportation and storage. Two of the common defects reported in the master cartons exported from India are low mechanical strength and tendency to get wet. They are weakened by the deposits of moisture caused by temperature fluctuations during loading, unloading and other handling stages. It is necessary to rectify the above defects in packaging aquatic products and hence in the present study extensive investigations are carried out to find out the reasons for the damage of master cartons, to evolve code of practice for the packaging oi frozen shrimp for exports, development of alternative style of packaging for the shipping container, development of suitable consumer packaging materials for fish soup powder, cured dried mackeral, fish pickles in oil and frozen shrimp. For the development of suitable packaging materials, it is absolutely essential to know the properties of packaging materials, effect of different packaging materials on theirshelf life and their suitability for food contact applications.

Effect Of Raw Material Quality On The Shelf Life Of Frozen Stored Fish And Fishery Products

Frozen storage characteristics and shelflife vary considerably among species as well as within the species (Powrie, 1973; Fennema. 1973). This can be attributed to the variation in the composition of fish among various species. In certain species like sardines and mackerel. wide seasonal variation in chemical composition occur within the species. These variations affect the quality and shelflife. The nutritional level of water. spawning, method of catching, struggling etc. are found to have profound influence on the condition of the fresh fish. Soon after death the deteriorative changes in fish start due to autolysis and bacterial growth. The rate of these changes depends mainly on temperature. The handling methods have great influence on bacterial contamination. Thus the type oi'handling. temperature control. period of chill storage. processing methods. type of freezing, condition of frozen storage and period of storage affect the quality and shelflife Of the fisho In the present study extensive investigations were carried out on various factors affecting the quality of fish as well as their effect on the physical. chemical and sensory qualities of fish during frozen storage and the shelflife

Effect of Concentration of DYE on the Storage Life of Plane Wave Gratings on Photopolymer Film

Holographic grating with good storage life in poly(vinyl alcohol) based photopolymer film, prepared by gravity settling method, with reduced concentration of the dye was found to give good diffraction efficiency without crosslinking. The material was found to show good diffraction efficiency and sensitivity (75% diffraction efficiency at exposure energy of 80 mJ/cm2). The shelf life of the photopolymer solution could be improved by storage at a temperature 4 C in refrigerator

Complex methylene-blue-sensitized polyvinyl chloride: a polymer matrix for hologram recording

A new polymer matrix sensitized with methylene blue for use as an optical recording material is described here. The characterization is done to determine the optimal recording conditions. These films need no chemical development and are found to be stable for several months. The matrix has excellent shelf life and needs an exposure only as short as 20 s. Direct imaging was done on this material.

Studies on Modified Atmosphere Packaging of Pearl Spot (Etroplussuratensis) With Special Emphasis to Biochemical and Microbiological Parameters

A modified atmosphere may be defined as a packaging or storage of a perishable product in an atmosphere other than that of air. A modified atmosphere (MA) applies to food packaged products changes continuously throughout the storage period. The pearl spot (Etroplus suratensis) is an important brackish water fish belonging to the family Cichlidae. The present work was carried out to see the effect of modified atmosphere packaging on the shelf life fresh pearl spot stored in ice to extent the shelf life. The objectives of the present study are to study the suitability of Thermoformed Trays for modified atmosphere packaging, to standardize the most suitable gas mixture for modified atmosphere packaging pearl spot based on sensory evaluation, to find out the effect of modified atmosphere packaging in comparison to air packaging, to study the biochemical, microbiological, sensory and textural characteristics during storage, to study the safety concern regarding the Clostridium botulinum during modified atmosphere packaging, to find out the most suitable chemical quality indices for modified atmosphere stored pearl spot

Studies on adhesives for bonding rubber to rubber and rubber to textiles

The primary objective of this investigation has been to develop more efficient and low cost adhesives for bonding various elastomer combinations particularly NR to NR, NR/PB to NR/PB, CR to CR,NR to CR and NR to NBR.A significant achievement of the investigation was the development of solventless and environment friendly solid adhesives for NR to NR and NR/PB to NR/PB particularly for precured retreading. Conventionally used adhesives in this area are mostly NR based adhesive strips in the presence of a dough. The study has shown that an ultra accelerator could be added to the dough just before applying it on the tire which can significantly bring down the retreading time resulting in prolonged tire service and lower energy consumption. Further latex reclaim has been used for the preparation of the solid strip which can reduce the cost considerably.Another significant finding was that by making proper selection of the RF resin, the efficiency and shelflife of the RFL adhesive used for nylon and rayon tire cord dipping can be improved. In the conventionally used RFL adhesive, the resin once prepared has to be added to the latex within 30 minutes and the RFL has to be used after 4 hours maturation time maximum shelf life of the RFL dip solution being 72 hours. In this study a formaldehyde deficient resin was used and hence more flexibility was available for mixing with latex and maturing. It also has a much longer shelf life. In the method suggested in this study, formaldehyde donors were added only in the rubber compound to make up the formaldehyde deficiency in the RFL. The results of this investigation show that the pull through load by employing this method and the conventional method are comparable. This study has also shown that the amount of RF resin with RFL adhesive can be partially replaced by other modifying agents for cost reduction.Cashew nut shell liquid (CNSL) resin can be employed for improving the bonding of dipped nylon and rayon cord with NR.Since CNSL resin cannot be added in the dip solution since it is not soluble in water, it was added in the rubber compound. The amount of wood rosin in the rubber compound can be reduced by using CNSL resin.Another interesting result of the investigation was the use of CR based adhesive modified with chlorinated natural rubber for CR to CR bonding. Addition of chlorinated natural rubber was found to improve sea water resistance of CR based adhesive. In the bonding of a polar rubber like nitrile rubber or polychloroprene rubber to a non polar rubber like natural rubber, an adhesive based on polychloroprene rubber was found to be effective.

Thermal Processing of Smoked Yellowfin Tuna (Thunnus albacares) in Flexible Pouches

This study is the first of its kind in India, where in smoked and thermal processed products have been developed using locally available wood as the source of wood smoke and flavoring and a shelf life of one year has been achieved. Retortable pouches of three layers, both imported and indigenous were found suitable to store thermal processed products. Heat penetration rate is quicker in retort pouches due to their thin profile in comparison to cans and hence the total process time is lesser. The nutritional and sensory attributes of the pouch products are better retained during processing. Hence these products are more acceptable than canned products. lndian vegetarian food products and fish curry products are available in the ready to eat form in the markets. Smoked and thermal processed products have not gained an entry to the market and hence this study will pave an opening for such products. Currently trade in tuna products from India is meager compared to the global trade. ln India proper utilization of tuna resources is yet to be achieved due to the lack of infrastructure for handling and knowledge of value addition. The raw material cost is also less due to the poor quality of the fish when landed. Hence, the availability of such products will help in the trade of tuna products, improving the quality of raw material landing and ultimately realizing a better value to the fishermen and processors.

Synthesis of Bio-Compatible SPION–based Aqueous Ferrofluids and Evaluation of RadioFrequency Power Loss for Magnetic Hyperthermia

Bio-compatible magnetic fluids having high saturation magnetization find immense applications in various biomedical fields. Aqueous ferrofluids of superparamagnetic iron oxide nanoparticles with narrow size distribution, high shelf life and good stability is realized by controlled chemical co-precipitation process. The crystal structure is verified by X-ray diffraction technique. Particle sizes are evaluated by employing Transmission electron microscopy. Room temperature and low-temperature magnetic measurements were carried out with Superconducting Quantum Interference Device. The fluid exhibits good magnetic response even at very high dilution (6.28 mg/cc). This is an advantage for biomedical applications, since only a small amount of iron is to be metabolised by body organs. Magnetic field induced transmission measurements carried out at photon energy of diode laser (670 nm) exhibited excellent linear dichroism. Based on the structural and magnetic measurements, the power loss for the magnetic nanoparticles under study is evaluated over a range of radiofrequencies.

Studies on Minced Fish Technology

The quality of minced fish, as mentioned earlier depends largely on the type and quality of the raw material used, as well as on the processing methods employed. Moreover, fish mincing involves cutting up of tissues thereby increasing surface area to a great extent and releasing of enzymes and nutrients from the tissues. Due to these factors fish mince is relatively more prone to chemical. autolytic and microbial spoilage. Hence study of minced fish with these factors in focus is very important. Equally important is the availability, price and preference of the raw material vis-a-vis the end products and the storage period it passes through. In the present study. changes in the bacterial flora. both quantitative and qualitative of the dressed fish, viz. Nemipterus japonicas and mince from the same fish during freezing and frozen storage have been investigated in detail. The effect of a preservative. viz. . EZDTA on the bacteriological and shelf life characteristics of the minced fish has also been investigated. Attempts have also been made to develop various types of products from mince and to study their storage life.

Technology transfer in the fish curing industry in india

Curing is the oldest and cheapest method of preservation of fish allover the world. Fish curing industry has not shown much improverrent from its primitive nature because this industry is mainly handled by illiterate and less educated fishermen/fisherwomen. They do not know much about,the importance of scientific methods of fish curing. The cured fish produced by them is unhygienic and poor in quality. Because of the negligenence and ignorance of the fish curers, a considerable quanti ty of this protein rich food is spoiled and lost every year. Research has been conducted extensively in the Cen tral and State sectors and various remedial measures have been suggested :to improve the fish curing industry in India. Inspi te of the preJudioa against cured fish because of their existing low quality, research work in recent years have indicated that their quality can be greaUy improved and shelf-life prolonged if the me thods are standardised. To achieve this aim, Cen tral and s tate Departments have already made considerable efforts to transfer the improved methods ~ the fish curing industry by way of traininq courses, demonstrations, Lab, to Land Prograrrmesi film shows, exhibitions, personal discussion etc. As the result of this, fish curers have started adopting the improved practices in fish curing. Still there seems to be a considerable qap between the techmology available and the technology adopted in this field. A comprehensive study on the extent of adoption of improved practices in fish curing and the factors involved in low or non-adoption of certain aspects is lackin~ at present. This gap has to be filled up. The possihle methods for the effective transfer of technology for the production and distribution of high quali ty cured fish products and improvement of soclo-economic condition of fishermen engaqed in fish curing have to be identified.

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

An inhibitory compound produced by Pseudomonas with effectiveness on Vibrio harveyi

Persistence of the antivibrio property of the potential antagonistic probiotics, Pseudomonas MCCB 102 and 103, at di¡erent temperatures, pH and in organic solvents was studied. The antivibrio compound was extracted, puri¢ed and characterized using thin-layer chromatography, high-pressure liquid chromatography, liquid chromatography-mass spectroscopy, UV^ Vis and nuclear magnetic resonance spectroscopy and identi¢ed as N-methyl-1-hydroxyphenazine, a phenazine antibiotic. The toxicity of the compound was tested in Penaeus monodon haemocyte culture and the IC50 valuewas found to be1.4 0.31mg L 1. The compound was found to be bacteriostatic at 0.5mg L 1. Its stability to varying temperature, pH, organic solvents, prolonged shelf-life and vibriostatic nature point to its suitability for prophylatic aquaculture application.

Effect of Delayed Icing on the Microbiological Quality of Hilsa Toli

Effect of delayed icing on the microbial quality and shelf-life of Hilsa toll was studied . Fish iced in rigor condition had a shelf-life of 11 days irrespective of the state of rigor . Fish procured from the landing centre had a shelf-life of only 8 days . It showed the presence of coagulase positive staphylococci, faecal streptococci and E. coli. Total bacterial count was low in all the samples and it increased after spoilage