Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products.

Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products.

Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations.

Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were optimized using response surface methodology. A factorial design with 9 runs satisfying rotatability conditions under correlated errors was formulated for the experiment.

Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel.

Optimization of process parameters for the production of collagen peptides from fish skin ( using response surface methodology and its characterization.

The study optimized the hydrolysis conditions for the production of fish collagen peptides from skin of Malabar grouper () using response surface methodology. The hydrolysis was done with enzymes pepsin, papain and protease from bovine pancreas. Effects of process parameters viz: pH, temperature, enzyme substrate ratio and hydrolysis time of the three different enzymes on degree of hydrolysis were investigated.

Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage.

In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.

Design and development of modified atmosphere packaging system for guava (cv. Baruipur).

Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv.