Publications by authors named "Uthaman Manimaran"

2 Publications

  • Page 1 of 1

Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology.

Food Sci Biotechnol 2016 30;25(3):665-672. Epub 2016 Jun 30.

2Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Thoothukkudi, 628008 India.

Squid protein hydrolysates (SPH) were prepared from the Indian squid using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response. The amino acid composition of SPH was compared with raw squid muscle. antioxidant activities were evaluated based on reducing power, metal chelation, ABTS, hydroxyl radical, and superoxide anion radical scavenging assays. SPH exhibited good ABTS radical scavenging activities of 96.50±0.90%, superoxide anion radical scavenging activities of 96.4±0.89%, reducing powers of 0.71±0.02, moderate hydroxyl radical scavenging activities of 64.03±2.11%, and metal chelating activities of 52.04±1.02%. antioxidant activities determined using a sardine minced model system showed 42% reduction in formation of secondary oxidative products as thiobarbituric acid reactive substances (TBARS), almost equivalent to reduction by ascorbic acid of 41.42% at 400 ppm.
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June 2016

Effect of additives in the shelflife extension of chilled and frozen stored Indian octopus (Cistopus indicus).

J Food Sci Technol 2016 Feb 14;53(2):1348-54. Epub 2015 Nov 14.

Department of Fish Quality Assurance and Management, Fish Quality Monitoring and Certification Centre, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628 008 India.

In this study, the effect of commercial additives viz. cafodos and altesa employed to treat Indian octopus (Cistopus indicus) was examined during chilled and frozen storage. Shelf lives of treated and untreated octopus in ice were 6 and 8 days, respectively in ice. Treated and untreated frozen octopus had a shelf life of 40 days. Autolytic and microbiological changes were not controlled by the additives, as evidenced through rapid reduction in non-protein nitrogen (NPN) and α-amino nitrogen (α-AN) compounds; as well as accumulation of water soluble ammoniacal nitrogen and total volatile base- nitrogen (TVB-N) compounds. Loss of texture and colour were the major quality defects noticed in treated octopus as a result of enhanced protein solubility. Therefore, the additives approved for use in octopus neither enhanced the shelf life nor improved the sensory quality.
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February 2016