Background
Generally, quality is the key to successful market access, which creates an increase in revenue for producers/exporters and the country as a whole. Quality is based on consumer satisfaction, and in delivering safe, legal and consistent products (Massaquoi et al., 2011). Seafood products are the valuable foods around the world because of their delicacy and excellent nutritional value (Jeon et al. 2002). Among seafood, shrimp is one of the most demanded and is traded worldwide. However, shrimp is highly vulnerable to quality deterioration associated with physical, biochemical or microbiological changes during post-mortem storage
Key Activities
Risk Assessment of Pathogens
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Risk assessment and compositional analysis of cultured animals
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Identification of the sources of microbial contamination
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The antibiotic resistance of the pathogenic bacteria will be determined.
Refinement of Technologies for Value addition
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Refinement of technology for value added products
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Refinement of technology for preparation of fish products from ISW cultured shrimp by studying its nutritional status, storage stability and economic feasibility
Fish & Shellfish Waste Utilization
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Fish and shellfish waste utilization through biotechnological interventions
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Setting up of pilot plant to convert waste into valuable by-products
Technology Transfer
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Evaluation of the value-added products for consumer acceptance through market survey and exploring possibility of launching such products
Effect of ISW on P. vannamei Growth
Fatty Acid Profiling
The fatty acid profiling of inland saline water reared and brackish water reared shrimps was carried out. The PUFA content of BWR and ISW samples were 41.67% and 46.50%. The contents of EPA and DHA were slightly higher in ISW-reared shrimp
Amino Acid Profiling
Acid profile of freshly harvested P. vannamei reared in brackishwater and inland saline water was analysed and 14 amino acids were detected. The essential amino acids constituted were higher in BWRV than ISRV. However, ISWR meat had higher hydroxyproline, alanine, leucine content.
Mineral Content Analysis
The mineral content of BWR shrimp meat had slightly higher contents of all minerals determined than ISW reared shrimp meat. The mineral content of P. vannamei reared in brackish water showed the following order
K>P>Mg>Na>Ca>Fe>Zn>Cu>Mn>Se and that of inland saline water was in the following order
K>P>Mg>Na>Ca>Zn>Fe>Cu>Se>Mn
Biochemical Analysis & Risk Assessment
Biochemical Analysis & Risk Assessment
Biochemical analysis revealed that pH, TVBN, TMA and NPN values were significantly higher in ISW shrimp as compared with brackish water-reared shrimp
Risk Assessment
Samples of water, sediment and shrimp (P. vannamei) were analyzed from inland saline shrimp ponds of Haryana and analyzed for faecal coliforms and pathogenic Vibrio species. Water and sediment samples were negative for faecal coliforms, V. parahaemolyticus were detected in samples while, V. cholerae was not detected in any sample.
Value addition & Waste Utilization
Development of Value Added Product
Coated shrimps, a value added product, developed by using ISW shrimp was compared for its quality with brackish water shrimp (BRW). The results showed that the coated products prepared from ISW shrimp had high protein and ash and low fat as compared with BRW shrimp coated product. Shelf life study revealed that coated products prepared from ISW and BRW shrimp was 17 days at refrigerated storage
Fish and Shellfish Waste Utilization
Shrimp waste was inoculated with halophilic archaea possessing proteolytic activity. Deproteinization of the shrimp waste was observed to 84% in 17 days and it can be done negating the use of strong acids which has serious harmful implications towards ecosystem
