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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 1177-1183
DOI: https://doi.org/10.20546/ijcmas.2018.705.143


Storage Stability of Artificial Dry Fish Bait
K. Masilan1*, N. Neethiselvan2, Lidiya Wilwet3, R. Jeya shakila3 and K. Vijay1
1Department of Fish Processing Technology
2Centre for Fisheries Technology, Training and Incubation
3Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Thoothukudi – 628008, Tamil Nadu, India
*Corresponding author
Abstract:

Processing of seafood generates a huge quantity of wastes that are often diverted to fish meal production. Long line and trap fishing require live bait everyday to capture fishes. Small squids, sardines and trash fishes are generally used as live baits. Availability of live baits during all seasons and even the cost factor hinder the fishing quite often. As an alternative, development of “artificial dry bait” is gaining importance in recent years. In this study, artificial dry baits are prepared using tuna red meat discarded as waste by the tuna processing plant along with a suitable natural binder by single screw extrusion. The stability of the artificial bait in seawater was studied examine suitability as a bait. In order to enhance their storage quality and safety, baits are prepared with the addition of permitted antifungal agent, sodium benzoate at three different concentrations viz 0.1%, 0.5% and 1%, and subsequently packed in three ways viz. cloth bag, polyethylene bag and in open condition, prior to storage. The result indicated that the type of packaging influenced the growth of fungi. The bait held in open condition had higher fungal counts than those packed in cloth bags and polyethylene bags. Addition of antifungal agent had significantly reduced the fungal growth. The bait treated with 0.1% sodium benzoate had much lower counts, but those treated with 0.5% did not show any fungal growth. The fungal species identified mainly belonged to the genera, Candida and Aspergillus, besides a yeast, Torula. Torula was dominant in control bait, while Candida sp was the major genera in 0.1% sodium benzoate treated bait. This study helped as to prepare a dry artificial bait by utilizing tuna red meat waste that can be held safe at room temperature without any quality defect.


Keywords: Fish waste utilization, Red meat of tuna, Artificial dry fish bait, Fungal growth, Storage study
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How to cite this article:

Masilan, K., N. Neethiselvan, Lidiya Wilwet, R. Jeya shakila and Vijay, K. 2018. Storage Stability of Artificial Dry Fish Bait.Int.J.Curr.Microbiol.App.Sci. 7(5): 1177-1183. doi: https://doi.org/10.20546/ijcmas.2018.705.143