Papers by Jeyakumari Annamalai
Asian Journal of Dairy and Food Research
Background: Bombay duck (Harpodon nehereus) is one of the most abundant and preferable marine spe... more Background: Bombay duck (Harpodon nehereus) is one of the most abundant and preferable marine species in the Maharastra and Gujrat region. Bombay duck is mostly consumed in dried form. The major problem associated with traditionally sun-dried Bombay duck is contamination by insects or pest, uneven drying which leads to spoilage and poor quality of end product. Chitosan and its derivatives are used as edible coating food applications due to its antioxidants and antimicrobial action. In the present study was aimed to improve the quality of dried Bombay duck by applying chitosan coating and drying under controlled temperature Methods:The five different lots of samples were prepared viz. i) control (without any treatment) ii) dip treated in1% acetic acid (AA) iii) dip treated in 0.5% chitosan dissolved in 1% acetic acid (CAA) iv) dip treated in 1% malic acid (MA) v) dip treated in 0.5% chitosan dissolved in 1% malic acid (CMA). All the samples were dried at 50°C. Biochemical, microbiolo...
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International Journal of Food Science and Technology, 2016
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Handbook of Nutraceuticals
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Journal of Aquatic Food Product Technology, 2020
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Journal of Food Science and Technology, 2020
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Journal of Food Science and Technology, 2019
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Journal of Aquatic Food Product Technology, 2019
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The Indian Journal of Nutrition and Dietetics, 2019
The present study was focused on the selective extraction of surface-active and antioxidant hydro... more The present study was focused on the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna (Thunnus albacares) red meat based on separate hydrolytic conditions using papain. The effect of key processing variables viz., enzymesubstrate ratio (0.25-1.5 %) and hydrolysis time (30-240 min) under optimized temperature and pH, on the protein recovery, surface-active and antioxidative properties, was determined using Response Surface Methodology (RSM) with a central composite design. Single and combined effects of the variables on the responses were studied by formulating 13 experimental runs. The coefficient of determination (R2) ranged between 0.73 – 0.99 indicating the suitability of the fitted regression models. The optimum hydrolytic conditions to get hydrolysates having superior surface-active properties were enzyme-substrate ratio (E/S) of 0.41 % and 30 minutes hydrolysis time with a desirability of 0.611. Similarly, the optimum conditions to exhibi...
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Journal of Aquatic Food Product Technology, 2017
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In order to develop a natural preservative for improving the shelf life of fishery products, solv... more In order to develop a natural preservative for improving the shelf life of fishery products, solventfree extracts were prepared from raw, water bath boiled (WBB) and microwave-boiled (MOB) garlic ( Allium sativam ). Garlic juices showed antioxidant activity as determined by DPPH radical scavenging method and FRAP antioxidant power assay and antibacterial activity against all the 13 fish spoilage and fish-borne bacteria tested by agar well diffusion method. Raw garlic juice showed significant (p<0.05) radical scavenging effect (96.81±0.11%) followed by WBB juice (58.70±2.51%) and MOB juice (50.33±0.22%) at 20% concentration. The IC50 value of raw, WBB and MOB garlic juices were respectively 7.63, 14.86 and 18.76 μg ml-1. Among the three garlic juices, the raw garlic juice showed the strongest antibacterial activity against both gram-positive and gram-negative bacterial strains. Highest zone of inhibition was against gram-positive bacteria Bacillus licheniformis (55.0±0.57 mm) followed by gram-negative bacteria Yersinia enterocolitica (44.0±0.57 mm) indicating its potential as a natural preservative. The natural preservative isolated from garlic significantly delayed the rate of microbial spoilage and extended the shelf life of tuna fillets by six days during refrigerated storage demonstrating its potential as an excellent natural antioxidant and antibacterial agent which can be used as an effective alternative to synthetic antioxidant and antibacterial agents.
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Journal of Aquatic Food Product Technology, 2018
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Journal of Food Processing and Preservation, 2015
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Waste and Biomass Valorization
Increasing environmental pollution and limited biological resources has emphasized the need for b... more Increasing environmental pollution and limited biological resources has emphasized the need for better utilization of fish processing waste. In the present study, visceral proteases from little tuna (Euthynnus affinis), catla (Catla catla) and tilapia (Oreochromis mossambicus) belonging to different habitats using acetone, ethanol and ammonium sulfate fractional precipitation were isolated and characterized. Enzymes precipitated from little tuna and tilapia exhibited higher specific activity at 40% saturation for ammonium sulfate fractional precipitation and the specific activities were 18.19 and 13.67 U/mg for little tuna and tilapia enzymes, respectively. Enzymes precipitated from catla reported higher specific activity of 8.32 U/mg at 60% saturation for ammonium sulfate fractional precipitation. Acetone precipitated fraction exhibited higher recovery for all crude enzymes studied. The effect of different combinations of crude tuna visceral waste enzyme and papain enzyme on hydrolysate properties was optimized using response surface methodology. Second order response surface regression model was used to explain the total variability in terms of quadratic and interaction effects of combination enzyme concentration on the properties of croaker protein hydrolysate with a significant R2 value for protein content (0.92), tyrosine content (0.99), degree of hydrolysis (0.99), DPPH free radical scavenging activity (0.97), ferric reducing antioxidant power (0.93), metal chelating activity (0.88), foaming capacity (0.92) and foam stability (0.88). Based on the desirability score, papain at 0.81% concentration and crude tuna visceral protease at 4.36% was found to be optimal for achieving desired properties of croaker protein hydrolysate.
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Papers by Jeyakumari Annamalai