Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.4 (2024)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Research Article

Indian Journal of Animal Research, volume 54 issue 7 (july 2020) : 918-923

Innovative Studies on “Analogue Shrimp Products” from Lizard Fish Using 3D Printing

K. Hema, P. Velayutham, C.O. Mohan, D. Sukumar, B. Sundaramoorthy, S. Athithan, G. Sugumar, C.N. Ravishankar, K. Ashok kumar
1Tamil Nadu Dr. J. Jeyalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi-628 008, Tamil Nadu, India.
Cite article:- Hema K., Velayutham P., Mohan C.O., Sukumar D., Sundaramoorthy B., Athithan S., Sugumar G., Ravishankar C.N., kumar Ashok K. (2019). Innovative Studies on “Analogue Shrimp Products” from Lizard Fish Using 3D Printing. Indian Journal of Animal Research. 54(7): 918-923. doi: 10.18805/ijar.B-3846.

ABSTRACT

An attempt was made to explore the possibilities of better utilization of Lizard fish (Saurida tumbil) for the development of valuable imitation shrimp products. Minced meat, surimi and imitation shrimp products were prepared from Lizard fish. The aluminum and polylactic acid shrimp moulds were developed and to produce the imitation shrimp products. In the present study, the imitated shrimp products was observed for the wholesomeness.

REFERENCES

  1. Benjakul. S.W. Visessanguan, J and Tueksuban and M. Tanaka, (2004). Effect of some protein additives on proteolysis and gel forming ability of lizard fish (Saurida tumbil). J. Food Hydrocolloids. 18: 3995 – 401.
  2. Chattopadhyay, A.K., Madhusudana Roa, B. and Gupta, S., (2004). A simple process for the utilization of small bony fish as edible fish powder. Fish Technol. 41(2): 117-120.
  3. Crawford, D.L. Law, D.K and Babbitt, K., (1972). Yield and acceptability of machine separated minced flesh from some marine food fish. J of Food Science. 37: 551 – 553. 
  4. Dey, S.S. and Dora, K.C., (2011). Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) Surimi during Frozen storage. J. Food Sci. Technol. 48(6): 699-705.
  5. Dora, K.C. (1992). Preparation and preservation of fish mince from low fatty fishes editor. Advances in fish science and Technology. Fishing News Books. Sunrey. U.K. Farnham pp. 130-157. 
  6. Gopakumar, K. Muraleedharan, V and Bhattacharyya, S.K. (1992). Preparation and properties of surimi from tropical fish. Food Control. 3(2): 109
  7. Guenneugues, P. and Morrissey M.T., (2005). Surimi resources. In: Surimi and Surimi Seafood, [J.W. Park (Eds)], CRC Press, Boca Raton, pp 3 – 32.
  8. Hartman, W. and Delahunt, R.F., (1993). Processing of preparing a fish analogue, US Patent No. US5/88,854. (Abstract).
  9. Hastings, R.J., (1989). Comparision of the properties of gels derived from cod surimi and from unwashed and once washed cod mince. Int. J. Food Sci. Technol. 24: 93 – 102.
  10. Hema, K. (2012). Thermal Process Evaluation of fish curry with restructured products. 
  11. prepared from minced meat of leather jacket (Triacanthus brevirosterus) in retort pouches.
  12. Huda, N., Abdullah, R., Santana, P and Yang, T.A., (2012). Effects of different cryoprotectants on functional properties of threadfin bream surimi powder. Journal of Fisheries and Auatic Science. 7(3): 215 – 223.
  13. Jitesh, B.S., Syed, M.Z., Parmar Hitendra, L., Dodia Ashok, R., Kotiya Anil, S. and Gunalan Balakrishnan, (2011). AACL Bioflux. 4(3): 306 – 312.
  14. Joseph, J. Perigreen, P.A. George, G. Govindan, T.K. (1980). Iced and frozen storage characteristic of cultured Chanos chanos. Fish Technol. 17: 21-25
  15. Kaba, N., (2006). The determination of technology & storage period of surimi production from anchovy (Engraulis encrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences. 6(1): 29-35.
  16. Kongpun, O., (1999). The gel forming ability of washed and unwashed fish meat (lizardfish and Nile tilapia). Natural Science. 33: 258-269.
  17. Lin, D and Morrissey, M.T., (1995). Northern squawfish (Ptychocheilus oregonensis) for surimi production. J. Food Sci. 60: 12455 -    1247.
  18. Longhan, X., (2004). CATIA V5 Nc Machining Applications. 1st Edn., Tsinghua University Press, Beijing, 1-307.
  19. Love, R.M. (1980). Biological factors affecting processing and utilization. In: Connell, JJ., M. F. Sc thesis, University of Agricultural Sciences, Bangalore. 
  20. Meena, J.S., Rao, T.S., Sujatha, K and Koteswar, B (2015). Qualitative changes of low fishes, lizard fishes during various processing treatments. Archives of Applied Science Research. 7(7): 44 – 47.
  21. Muraleedharan, V., Antony, K.P., Perigreen, P.A. and Gopakumar, K., 1997.Surimi from five Indian fish species, Trop. Sci. 37: 99-102.
  22. Muraleedharan, V., Perigreen, P.A. and Gopakumar, K (1996). Chemical and taste panel evaluation of the mechanically separated flesh of six species by flesh, In: Proceedings second workshop scientific result, Sagar Sampada, 535 – 538.
  23. Nambudiri, D.D and Peter, K.V., Venu, M.K. (2012). In: Prawn Analogue, Advances in Harvest and Post Harvest Technology of Fish. New India Publishing Agency, New Delhi. pp 229-263.
  24. Numakura, T., Mizoguchi, R., Kimura, I., Toyoda, K., Fujita, T., Seki, N., Arai, K., (1989). Changes in gel forming ability and cross-    linking ability of myosin chain of Alaska pollack surimi denatured by heat treatment. Nippon Suisan Gakkaishi. 55:1083-1090.
  25. Palanikumar, M., RubaAnnathai, A., JeyaShakila, R. and Shanmugam, S.A., (2014). Proximate and Major mineral composition of 23 medium sized marine fin fishes landed in the Thoothukudi coast of India. J. Nutri. Food. Sci. 4(1): 259.
  26. Ping X. (1997). Rough machining of complicated multi surfaces. T. Nanfjing Univ., Aeronaut. Astronaut. 29(3): 263-264.
  27. Rathnakumar, K., and Pancharaja, N., (2018). Development of health mix from lizard fish and its nutritional characteristics. Int. J. Curr. Microbiol. App. Sci. 7(3): 3136-3144.
  28. Rathnakumar, K.and Shamasundar, B.A., (1998). Visco – elastic properties of pinkperch (Nemipterus japonicus) during setting and gelation. In: Advances and Priorities Fisheries Technology. [Balachandran, K.K., Iyer, T.S.G., Madhavan, P., Joseph, J., Perigreen, P.A., Raghunath, M.R. and Varghese, M.D. (eds)], Society of Fisheries Technologists (India), Cochin. pp. 250-256.
  29. Revankar, G.D., N. Keshava, A.K. Naidu and B.L. Baliga, (1981). Fish mince - preparation and composition. Indian food Packer, July-    Aug. 20-24.
  30. Roessink, G.L., (1989). Battered and breaded products, INFO Fish Inernational. 4: 17 – 20.
  31. Roussel and Cheftel., (1990). Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamabokko gels. Int. J. Food Sci. Technol. 25: 260 – 280.
  32. Schubring, R., (1995). Surimi and surimi based products technological aspects, Informationer fuer die die Fishwirtschoft. 42: (4) 213-223. 
  33. Sharma K P (1989). Textured protein concentrate from Lizard fish (Saurida tumbil). M. F. Sc. 
  34. thesis, University of Agricultural Sciences, Bangalore.
  35. Sijo M, Karthikeyan M, Shamasundar BA (2002). Effect of water washing of shark (Scoliodon laticaudus) meat on the properties of proteins with special reference to gelation. Nahrung/Food. 2: 78–82.
  36. Suvanich, V., Jahncke, M., Marshall, D., (2000). Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Journal of Food Science. 65: 24 – 29.
  37. Suwansakornkul, P., Itoh, Y, Hara, S., Obatakke, A (1993). The gel forming characteristics of lizard fish. Nippon Suisson Gakkkaishi. 59: 1029 – 1037.
  38. USDA, (2010). National Nutrient Database for Standard Reference Release. 16 -1, 
  39. http://www.nal.usda.gov/fnic/food comp/Data/SR 16 -1. html.
  40. Wei Hi Jing, Fu JIA and Yand LIU (2013). Research on reversing design of cavity mould for simulating shelled shrimp product. J.Chemical and Pharmaceutical Res. 5(11): 352-356.
  41. Wu, M.C., (1991). Shrimp analogue forming process. US Patent No. 4: 994, 366. 
  42. Yasumo, (1992). Imitation of slice of fish and production method those of European patent no. EP0494318A1 (Abstract). 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)