Femeena,Hasssan; Dr.Saleena, Mathew(Cochin University of Science and Technology, May , 1996)
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Abstract:
Objectives of the present study are to find out the proximate composition of 20 commercially important tropical fish species on the west coast of India. To determine the collagen content in these commercially important fish species and fractionation of collagen into acid soluble collagen (ASC) and hot water soluble (insoluble) collagen (ISC). To classify fishes according to its collagen content and To study the different storage characteristics in the mince based product—surimi, from different species of fishes. The researcher tries to find out a suitable collagen source to incorporate in surimi. and studies the different storage qualities in the mince based product, surimi at different levels of collagen in different species of fishes. The optimum collagen level to get desirable texture and storage quality for mince based product. The researcher aims to develop some products from surimi with desirable level of collagen. And compare the products prepared from surimi of lesser collagen content fish containing desirable level of collagen with surimi prepared with high collagen content fish without collagen. This study gains in importance as there is littleinformation on the collagen content of different species of fishes in India. So far no attempt was made to classify fishes according to its collagen content.
Description:
School of Industrial Fisheries,
Cochin University of Science and Technology
Sindhu,O K; Dr.Surendran, P K(Central Institute of Fisheries Technology, January , 2007)
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Abstract:
A detailed study was made on the microbial quality, with special reference to food
safety, of the fish and fishery products in the retail trade in Cochin and around. Also,
farmed molluscan shellfishes like mussels and oysters were investigated for the microbial
quality including the presence of pathogenic bacteria. Special stress has been given to
monitor the incidence of coagulase positive as well as coagulase negative Staphylococcus
in these products and their relative incidence have been recorded.In the next part, the investigation was centered mainly on toxigenic S.aureus. This
is because among the Gram positive toxigenic bacteria, the Saureus with potential to
produce thermostable enterotoxins are more relavent in food safety conceming seafoods
in comparison with the Gram-negative pathogens like Salmonella and V.cholerae.The incidence, toxigenic potential and conditions of toxin production by S.aureus
have been investigated in detail. An attempt has also been made to relate the toxigenisis
with the presence of the concerned toxigenic genes in the genomes of S. aureus strains.