Corrected Synopsis

7/27/2019 Corrected Synopsis

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UNIVERSITY OF MUMBAI

OUTLINE OF THE RESEARCH PROPOSAL TO BE SUBMITTED TO THE

UNIVERSITY OF MUMBAI FOR THE APPROVAL OF THE TOPIC OF THE

THESIS FOR THE DEGREE OF DOCTRATE OF PHILOSOPHY (Ph.D.) IN(ZOOLOGY) FACULTY OF SCIENCE

Title of the proposal : Ginger, Garlic and potato extracts induced

biochemical and microbiological studies on

Nutritional value and preservation of

Labeo rohi taand Catla catla.

Name of the candidate : Mrs. Alfiya BohraBasic qualification of the candidate : M.Sc.

Name &Designation of Research : Dr. Nisar Shaikh ,

Supervisor Head and Associate Professor,

G. M. Momin Womens College,

Bhiwadi , Dist. Thane.

Place of Research Work : G.M.Momin womens college ,Bhiwandi,

Dist: Thane.

Date of Submission of Proposal : __________________________________

Signature of Candidate :___________________________________

Signature of Research Supervisor :___________________________________


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INDEX

Sr. No Contents Page No

1 Introduction 3

2 Research/Rational Hypothesis 4

3 Aims and Objectives 5

4 Materials and Methods 5

5 Expected Results / Outcomes 6

6 References 7


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Ginger, Garlic and Potato extract induced biochemical and microbiological

studies on nutritional value and preservation ofLabeo rohitaand Catla catla

INTRODUCTION:

In biology the term FISH refers to any animal with abackbone that has gills throughout

life and has fins. Fishes are the most diverse groups of living vertebrate with more than 24600

species currently known (Nelson, 2006)

Fishes are the important source of food for human worldwide. Fish is the high source of

high quality protein and contains many vitamins, minerals and fats which are vital for

functioning of body. Spoilage of fish either enzymatic or bacterial decrease its nutritional value

and make it unfit for human consumption (Man CMDand Jones, 1999) .In living fish mucus on

its body prevent its microbial flora to degrade it. Mucus provides first line of defense andprevents colonization of various parasites, bacteria and fungi. Mucus contains several protective

components such as, lectins, lysozymes, immunoglobulins, complement proteins, several

proteases, dermaseptin, ceratotoxin, magainin,etc which binds with parasites and dissolve their

membranes like detergents.

As soon as fish is caught and it died, its deterioration starts. Fish undergoes several

autolytic changes. Autolytic means self digestion. It has been known for many years that there

are at least two types of fish spoilage: Bacterial and Enzymatic (Selvamani and R.K.Mahadevan,

2008) .Enzymatic changes related to fish freshness preceded and were unrelated to change in the

microbiological quality .In some species the enzymatic changes precede and thereforepredominates the spoilage of chilled fish. In some species autolysis contributes to varying degree

to the overall quality loss in addition to microbially-mediated processes.

Enzymatic changes-In dead fish proteolytic enzymes stops working and low molecular

weight peptides and free amino acids produced by the autolysis of proteins accelerate the

growth of bacteria providing superior growth environment for such microbes. Cathepsins are

acid proteases usually found packaged in tiny sub macroscopic organelles called lysosomes.

When fish is dead they are released from lysosomes into tissues and cause spoilage.

Bacteriological changes Microorganisms are found on all the outer surfaces (skin and

gills).The flesh of healthy live or newly caught fish is sterile as the immune system of fish

prevents the bacteria from growing in the fish .When the fish dies immune system collapses and

bacteria are allowed to proliferate freely and cause spoilage of fish.

Microflora of the fish consisting ofPseudomonas, Acinetobacter, Moraxella, Vibrio,

Photobacter, Photobacterium Bacillus, Micrococcus, Clostridia and lactobacillus (R.MacRac,

R.K.Robinson and M.J. Sadler, 1993)


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The first sensory changes of fish during storage are concerned with appearance and

texture. The characteristic taste of the species is normally developed the first couple of days

during storage in ice.The most dramatic changes is onset of rigor mortis. Immediately after death

the muscle is totally relaxed and the limp elastic texture usually persist for some hours, where

after the muscles will contract. When it becomes hard and stiff the whole body becomes

inflexible and the fish is in rigor mortis . This condition usually lasts for a day or more and then

rigor resolves .The resolution of rigor mortis makes the muscle relax again and it becomes limp,

but no longer elastic as before rigor (C.K Rathore 2011).

Spoilage of fish can be prevented or rather delayed with the help of several methods and

therefore studying biochemical parameters such as estimation of protein, carbohydrates and fats

content of fish will provide as useful information in comparing nutritional value of fish and with

the help of this information we can find out several methods to preserve its nutritional value and

increase its shelf life.

RATIONAL/RESEARCH HYPOTHESIS:

Biochemical parameter (protein, fats, and carbohydrates content) of fish is important in

order to compare its nutritional value and to discover method to increase its shelf life.

Ginger extract can be used to increase shelf life of dead fish as it has antioxidants,

antiseptic and bacteriostatic property which delays onset of deterioration of fish. Ginger contains

spectra of biologically active compounds such as curcumin, 6 gingerol, 6 shagols,

zingiberene,bisabolene and several types of lipids that confer on it , property of being

antioxidant.

Similarly Garlic extract can be used to increase shelf life of dead fish as it contains

antibiotic, antifungal and antioxidants, example allicin, pytoncide , phytoalexin respectively.

Similarly Potato extract can also be used to increase shelf life of dead fish as it also has

antioxidants present in it such as chlorogenic acid, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic

acid etc.

The present Research will investigate the shelf life and nutrional value of both fishes in

ginger,,garlic and potato extracts .


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AIMS AND OBJECTIVES

The aim of the present study is to analyze the effect of nutritional value on Labeo rohita

and Catla catla with reference to natural preservative such as ginger, garlic and potato extracts.

The proposed project will also be helpful in understanding of

1 An alternative source of preservation other then icing, salting and canning.

2. Focus on effect in nutritional value of fishes when preserved in natural preservatives.

3. Suitability of ginger, garlic and potato extracts for Research studies.

MATERIALS AND METHODS

1. EXPERIMENTAL DESIGNCommon fresh water fishLabeo rohita and Catla catla will be considered as they

are easily available, rich in protein and easy to handle in laboratory. The live fish will be

collected from Varala Lake, Bhiwandi, and kept in glass aquaria for acclimatization

under laboratory condition. The fish will be regularly fed and water of glass aquaria will

be changed after every 24 hours, during entire period of acclimatization. After the

acclimatization the fishes will be divided into different groups for control and

experimental studies.

2. BIOCHEMICAL STUDIESFor the biochemical studies both the fishes will be sacrificed, the tissue of interest

will be collected and processed for the study of biomolecules such as proteins,

carbohydrates, fats

3. MICROBIOLOGICAL STUDIESHarmful and spoilage causing microbes will be selected from the fish body and

gills and cultured in the laboratory using selective and differential media and microbial

counts will also be studied.

4. HAEMATOLOGICAL STUDIES

The hematological indices such as CBC counts, ESR, cell morphology will be

analyzed and compare with the control.


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5. HISTOPATHOLOGICAL STUDIESThe fish tissues (muscles, gills) will be collected and fixed in appropriate

fixative for histopathological analysis

6. STATISTICAL ANALYSISThe data collected during the entire experiment will be analyzed statistically

using SPSS software version 16.0 .The data will be statistically analyzed for One

Way ANOVA followed by the post hoc test, dunnet t-test

EXPECTED RESULTS/ OUTCOMES:

Biochemical study of fishes in different conditions is significant in disclosing its

nutritional value in three natural preservatives.Comparitive studies on biochemical parameters in

Ginger,,garlic and Potato extracts give us a better method to maintain nutritional value of fishes

by delaying its microbial spoilage and enzymatic degradation and increases their shelf life.

REFERENCES

A.G Zapata,A.Chiba(1996) : Cells and tissues of immune system of fish

pp 1 -5

C.K Rathore (2011) : Fisheries Management volume -1 pp 9-10 .

F.Feldhusen (2000) : The role of sea food in bacterial food borne

diseases pp 1651-1660.

Froese Rainer and Pauly Daniel (2013) : Labeo rohitain fish base.

Gram and Dalgaard (2002) : Fish spoilage bacterial problems and

solution current opinion in biotechnology pp

262-266.

Gram and Huss (1996) : Microbiological spoilage of fish and fishproducts

Gram L , Ravn L (2002) : Food spoilageinteraction between food

spoilage bacteria.


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Idris GL and Omojowo FS (2010) : Effect of different concentration of ginger

on fish.

Jeremiah Lester E (2003) : Freezing effects on food quality pp 113-114.

Jr Eleveland P; Hickman (2001) : Integrated Principles of zoology.

Kumolu-Johnson ,CANdimell (2011) : Antioxidative and antifungal effects of

natural preservatives on shelf life of fish

Man CMD and Jones AA(1999) : Shelf life evaluation of foods pp 110-113

publisher Inc New York

N.A Campbell and J.B.Reece(2005) : Biology 7th

editinon

N.J.Russell (2002) : Food mirobiology pp 27-34

Nelson Joseph (2006) : Fishes of the world (4 Ed ) John Willey

Oyedapo Fagbenro , Kim jauncey(1994) : Chemical and nutritional quality of

fermented fish silage containing potatoextract , formalin or ginger extract, food

chemistry volume 50, issue 4 pages 383

388.

R.A Herbert and J.W.Shewan(1976) : Roles played by bacterial and autolytic

enzyme in the production of volatile

sulphides pp 89-94.

Rayn KJ ,Ray CG(2004) : Sherris medical microbiology 4th

edition.

R.Mac Rac ,R.K.Robinson (1993) : Encyclopedia of food science, foodtechnology and nutrition,volume- 8.

Selvamani and R.K mahadevan (2008) : Fish and fishery culture volume -1 pp 24-32

UsydusZ and Szlinder Richert (2009) : Protein quality and amino acid profiles offish

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