J. M. Koli

J. M. Koli
Dr. Balasaheb Sawant Konkan Krishi Vidypeeth · Fish Processing Technology and Microbiology

Ph. D. in Post Harvest Technology (Fish)

About

167
Publications
154,858
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Citations
Introduction
Dr. Jayappa Mahalappa Koli, Professor, College of Fisheries, Ratnagiri, currently working in the department Fish Processing Technology and Microbiology, University, Dr. Balasaheb Sawant Konkan Krishi Vidypeeth, Dapoli. Their current project is 'Extraction of bioactive compounds from marine resources'.
Additional affiliations
September 2000 - present
Dr. Balasaheb Sawant Konkan Krishi Vidypeeth
Position
  • Professor (Full)
Description
  • -
September 2000 - April 2019
Dr. Balasaheb Sawant Konkan Krishi Vidypeeth
Position
  • Professor
September 2000 - present
Dr. Balasaheb Sawant Konkan Krishi Vidypeeth
Position
  • Professor (Full)
Description
  • Teaching, Research and Extension
Education
September 2008 - March 2011
Central Institute of Fisheries Education
Field of study
  • Post Harvest Technology (Fish)

Publications

Publications (167)
Research
Engineering and design aspects of brackish water farm is an important aspect for development and sustainability of brackish water aquaculture. There were 54 operational brackish water farms were selected by random sampling from six different research sites (OS1, OS2, OS3, OS4, CS1, CS2) of Surat district. All sample farms were divided into tide fed...
Article
The purpose of present study is to extract glucosamine from shrimp and crab chitosan and assess their proximate composition, functional properties were studied. The analyses were carried out in three treatments namely T 1 (1:10), T 2 (1:20) and T 3 (1:30) with their replicates. 1:10, 1:20 and 1:30 these ratio showed glucosamine with different HCl c...
Article
This study was carried out in order to prepare a soup from oyster Saccostrea cucullata, which is nutritionally rich and which is not at all time consuming. No any different and costly ingredients were used for preparation. The local ingredients such as oyster meat, black pepper powder, cornstarch, ginger, garlic, green chili paste, preservatives li...
Article
The conventional methods of microbial level as part of quality assessment of fish requires long time, costly, laborious, effort etc. therefore, efforts were made by scientist to assessed the quality by rapid method. Catalase activity is one such rapid method used for determination of microbial population in foods. In the present study an attempt ha...
Article
Full-text available
Summery Quercetin which belongs to the class flavonols, one of the five subclass of flavonoid compounds. Flavonoid observed in vegetables, fruits, tea, and wine. Quercetin is ubiquitously present in foods such as onions, berries, nuts, tea, cauliflower, and cabbage. Flavonoids occur in foods primarily as glycosides or aglyconesform which breaks dow...
Article
Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by...
Article
Full-text available
Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by...
Article
Among seafood, shellfish and specifically cephalopods are known to contain higher levels of cholesterol. The correlation of dietary cholesterol with heart ailments has led people to become more health-conscious and in this scenario, the present study was carried out to investigate the monthly variations in Indian squid to aid in better decision mak...
Article
Full-text available
An attempt was made to develop ready-to-eat fish pizza from ribbon fish (Lepturacanthus savala). Minced fish meat pizza was prepared by standardizing the ingredients in different ratios viz. minced meat, tomato paste, ginger paste, garlic paste, common salt, red chilli powder, green chilli paste for fish paste topping and tomato, capsicum, onion, f...
Article
Full-text available
The present study was carried out to evaluate the effect of ethanolic potato peel extracts (Solanum tuberosum) on the ice storage characteristics of mince of a species of croaker (Otolithus ruber). The concentrations of extract were of 2.5 g/ kg of mince and 5 g/kg of mince. The proximate composition of fish mince as well as different parameters we...
Article
Full-text available
The effect of sodium benzoate on the shelflife of air packed pangasius (Pangasianodon hypophthalmus) during chill storage at 4±2 °C was studied. Based on the cumulative observations of biochemical, microbiological and sensory parameters the shelflife of pangasius fish was predicted. In the present study, organoleptic, biochemical and microbiologica...
Article
Full-text available
The present study indicated that a tasty and nutritionally rich soup can be prepared using Scylla serrata. The standardization of ingredients for soup powder indicated crab meat powder 50:50 (w/w), Black pepper powder at 2.5% of the crab meat powder, Freeze-dry ginger powder at 2% of the crab meat powder and freeze-dry onion powder at 4.5% of crab...
Article
Full-text available
In present investigation to find out good yield and gel strength from gelatin extracted from Talang queenfish. For this purpose, the optimum gelatin extraction conditions from Talang queenfish (Scomberoides commersonnianus) skin were studied. The 27 treatments were used for the extraction of gelatin. The effect of concentration of pepsin (0.10, 0.1...
Article
Full-text available
Soil and water quality parameters of 43 operational brackish water shrimp farms of Raigad district were studied on the basis of standard procedures of APHA, comprising of 8 farms from North Raigad region, 25 from Central Raigad region and 10 from South Raigad region. The soil parameters comprising of moisture, pH, electrical conductivity, water hol...
Article
Full-text available
Pomegranate is an important source of bioactive compounds (antioxidant and antimicrobial) and has been used for folk medicine for many centuries. Pomegranate peel had the highest antioxidant activity among the peel, pulp and seed fractions of 28 kinds of fruits commonly consumed. Polyphenols represent the predominant class of phyto-chemicals. Pomeg...
Article
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...
Article
Full-text available
Fish is a very perishable food commodity that requires proper handling and preservation to increase its shelf life and retain its quality and nutritional attributes. Now a day lot of products obtained from fish such as fillets, steaks, chunks etc. are available in market.Packaging is an external means of preservation of a product from spoilage, dam...
Article
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...
Experiment Findings
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...
Experiment Findings
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...
Article
Full-text available
G elatin is a biopolymer obtained from partial denaturation of collagen. It has a wide range of applications in the food and non-food (photographic, cosmetic, and pharmaceutical) industries (Regenstein and Zhou, 2007). As the global demand for gelatin has shown an increasing trend in recent years. Effect of different extraction process on skin gela...
Preprint
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...
Preprint
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...
Article
Full-text available
There will be an increase in number of disasters in India from last couple of years. Our country is vulnerable to natural disasters in South Asia. On an average, 40 million hectares of land in India is subjected to flood & around 1.86 million hectares affected every year. India is facing five-six tropical cyclones in Arabian Sea & Bay of Bengal eac...
Article
Full-text available
Biotechnology provides powerful tools for the sustainable development of aquaculture, fisheries, as well as the food industry. Increased public demand for seafood and decreasing natural marine habitats have encouraged scientists to study ways that biotechnology can increase the production of marine food products, and making aquaculture as a growing...
Book
Full-text available
Surimi processing waste consisting of skins and bones of Tiger toothed croaker (TTC) (Otolithes ruber) and Pink perch (PP) (�emipterus japonicus ) were evaluated as a source of gelatin. The gelatin was extracted by ten different methods and the best method was further modified to achieve better gelatin yield and gel strength by alkali (NaOH, 0....
Thesis
Full-text available
The utilization of waste skin from fish for production of value added by-products has attracted substantial attention. Black kingfish (Ranchycentron canadus) skin is a waste part and can be converted into in value added product like gelatin. This serves as a good practice of post harvest management of waste utilisation. In order to evaluate the was...
Article
Full-text available
The present study was carried out to evaluate changes in biochemical, sensory and functional characteristics of whole and gutted pink perch (Nemipterus japonicus) during ice storage. Samples were drawn daily till the fish was organoleptically unacceptable. Organoleptic scores of ice stored pink perch (N. japonicus) decreased gradually on 13 and 15...
Poster
Full-text available
In present study we have focused on utilization of marine processing waste to screen bioactive compounds.
Poster
Full-text available
In present study to extract bioactive compounds from mackerel such as fatty acids (EPA and DHA) and PUFA were analyzed. In present paper only focused on seasonal variation of PUFA concentration in mackerel. About 17 Major fatty acids were found in oil extracted from mackerel. The Nutritionally important PUFA was 36.61% of total fatty acid in which...
Article
Full-text available
Shrimp aquaculture has become an economically important one and production has decreased in recent years due to the spread of infectious diseases, mostly that caused by bacterial infection. The shrimp are affected by the toxic substances which eventually enter in to their systems and bring about external damages. This study explores, it was aimed t...
Poster
Full-text available
Recent research has shown that marine organisms including fishes, sponges, molluscs, sea anemones and sea weeds are rich sources of bioactive compounds. In present study attempt has been made to extract bioactive compounds from mackerel (Rastrelliger kanagurta) such as collagen, fish protein hydrolysate (FPH), body oil, fatty acids (EPA and DHA) an...
Poster
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking m...
Poster
Full-text available
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) fo...
Poster
Full-text available
Gelatin is a high molecular weight polypeptide and an important hydrocolloid, which has proved popular with the general public and finds its uses in a wide range of food products largely because of its gelling and thickening properties. In the present study, Isoelectric point (pI) of extracted gelatin was found higher in skin of P. diacanthus 5.00...
Poster
Full-text available
Soil and water quality parameters of brackish water shrimp farms
Poster
Full-text available
Soil and Water quality parameters fish farms of North Raigad district of Maharashtra
Poster
Full-text available
Soil and water quality parameters of Brackish water Shrimp Farms In North Raigad District of Maharashtra
Poster
Full-text available
Soil and water quality parameters of freshwater fish farmers in south Raigad district of maharashtra
Article
Full-text available
The utilization of waste skin and bone from poultry for production of value added by-products has attracted substantial attention. Poultry skin and bone is a waste part and can be converted into value added product like gelatin. This serves as a good practice of post harvest management of waste utilisation. In order to evaluate the waste from poult...
Article
Full-text available
In present research work, development of pre-dusting mix for coating of battered and breaded squid ring was prepared from marine water Squid (Loligo duvauceli). The development of pre-dusting mix for coating of battered and breaded squid ring for production of value added products has attracted substantial attention. This serves as a good practice...
Article
Full-text available
Fish protein hydrolysate (FPH) is a healthy and highly nutritive product produced hygienically from whole fish or fish waste in which, protein and other nutrients are more concentrated than fresh fishes. In the present study an attempt was made to study the functional properties and other parameters of FPH derived from Malabar sole fish (Cynoglossu...
Experiment Findings
Full-text available
Fish protein hydrolysate (FPH) is a healthy and highly nutritive product produced hygienically from whole fish or fish waste in which, protein and other nutrients are more concentrated than fresh fishes. In the present study an attempt was made to study the functional properties and other parameters of FPH derived from Malabar sole fish (Cynoglossu...
Research
Full-text available
In the present study biological method with 15 % molasses and 10% curd were used for preparation of fish silage. The important findings are summarised as: the chemical analysis of fish market waste was observed on wet basis to be moisture 77.09 ± 0.14 %, crude protein 15.20 ± 0.15 %, lipid 4.03 ± 0.07 % and ash 3.30± 0.11 %. Rice bran was used as c...
Research
Full-text available
Demand of gelatin for food and pharmaceutical application is increasing because it is one of the most widely used food ingredients. The main present study is that extraction of fish gelatin from Pangasianodon hypophthalmus and Protonibea diacanthus (skin and bone). The gelatin was extracted by six different methods and best method was found21, furt...
Research
Full-text available
Sole fish (Cynoglossus macrostomus, Norman, 1928) is a major by-catch of shrimp trawl and is a potential source of gelatin. Therefore a study on the extraction and determination of functional characteristics of gelatin obtained from the skin of sole fish was undertaken. Maximum yield obtained from skin of sole fish was 8.32% at 45ºC. The proximate...
Article
Full-text available
The objective of this study was to isolation and compare the acid-soluble collagen (ASC) and pepsin- soluble collagen (PSC) from the skins of Indian mackerel. Collagen was extracted from the skin of Rastrelliger kanagurta, the fish from marine water. Acid soluble collagen (ASC) and Pepsin soluble collagen (PSC) were extracted from mackerel skin. Th...
Research
Full-text available
Gill net fishing is one of the popular fishing methods along the west and east coast of India. However, there are regional variations in their design, specifications and operation. This paper deals with the design and general characteristics of marine gill nets operated from Sindhudurg district of Maharashtra. For capture of mackerel, whitefish, se...
Research
Full-text available
In Sindhudurg, gill nets for seer fish were operated as drift gear at the surface or in the column waters. PA multifilament twines having specifications of 210d×6×3 to 210d×12×3 were used according to the mesh size. The mesh size ranged between 90 to 140 mm. The hanging coefficient of the gear varied in between 0.40 to 0.58. Hung length and hung de...
Research
Full-text available
Pomfret gill nets of Sindhudurg, were fabricated exclusively of PA monofilaments of 0.23 to 0.32 mm diameter, as the material for the main webbing of the net. The mesh size ranged between 115 to 125 mm with the hanging coefficient of 0.41 to 0.56. Colorless or light green color gill nets were most commonly used with the hung length and hung depth o...
Research
Full-text available
Shrimp gill nets in Sindhudurg comprised of bottom set trammel nets with loosely hung small meshed panel present between two tightly hung large mesh panels. The material used for inner small mesh panel was exclusively of PA monofilament of 0.16 to 0.20 mm diameter and for outer large mesh panel was of PA multifilament of specification 210d×2×3. Mes...
Research
Full-text available
Mackerel gill nets of Sindhudurg, were fabricated exclusively of PA monofilament of diameter 0.16 to 0.28 mm as the material for the main webbing of the net. The mesh size ranged between 46 to 56 mm and the hanging coefficient between 0.40 to 0.55. The hung length and hung depth ranged in between 30 to 60 m and 4.08 to 12.2 m, respectively. The fle...
Research
Full-text available
Gill net fishing is one of the popular fishing methods along the west coast of India. However, there are regional variations in their design, specifications and operation. This paper deals with the design and general characteristics of whitefish gill nets operated from Sindhudurg district of Maharashtra. In Sindhudurg, whitefish gill nets were made...
Research
Full-text available
Gill net fishing is one of the popular fishing methods along the west coast of India. However, there are regional variations in their design, specifications and operation. This paper deals with the design and general characteristics of red snapper gill nets operated from Sindhudurg district of Maharashtra. For capture of red snapper in Sindhudurg,...
Research
Full-text available
In Sindhudurg, gill nets for seer fish were operated as drift gear at the surface or in the column waters. PA multifilament twines having specifications of 210d×6×3 to 210d×12×3 were used according to the mesh size. The mesh size ranged between 90 to 140 mm. The hanging coefficient of the gear varied in between 0.40 to 0.58. Hung length and hung de...