Nikheel Bhojraj Rathod

Central Food Technological Research Institute | CFTRI · Department of Meat, Fish and Poultry Technology (CFTRI)

The cereal proteins were identified in the 18th century. The protein content in cereals ranges from 7% to 18%. These proteins are classified based on the solubility such as albumins are water-soluble proteins, globulins are soluble in diluted brine solution, prolamins are soluble in water-alcohol mixture and glutelins are soluble in acid/alkali. Th...

Food processing and pharmaceutical sectors have been paying close attention to plant-derived protein because of its many benefits over animal-derived protein. These benefits encompass a reduced likelihood of infection and contamination, fewer limitations on dietary preferences influenced by culture and religion, and the capacity to cater to vegetar...

Considering the high perishable nature of muscle foods (fish, poultry and red meat) and wide diversity in spoilage microorganisms responsible for spoilage, the prevalence of pathogenic microorganisms in muscle food spoilage is significant. There has been extensive coverage on the emergence of antibiotic resistance in food spoilage microbes in recen...

Food security, dietary needs and population expansions focused use of non-conventional food components in their diet. Non conventional proteins have gained attention due to their unique properties, diverse sources and consumer acceptability. The systematic review related to non conventional proteins provide a state-of-the-art from a decade of resea...

To sustain the increased chicken production and utilization of chicken mince production. This research focused on standardizing the formulation for chicken keema and increasing its shelf life using preservatives (citric acid, vinegar, and sodium benzoate) at refrigerated temperatures. The prepared keema was preserved with different concentrations o...

The study was undertaken on preparation of ready-to-cook fish balls from Bombay duck (Harpadon nehereus) fish meat. The study aimed at various treatments to Bombay duck fish balls, treatments include control(only meat), fish meat added with cornstarch, fish meat added with cornstarch + ingredients, fish meat added with egg white powder, fish meat a...

Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice...

The impacts of spice (sumac, cumin, black pepper, and red pepper) extract on Gram-positive (S. aureus and E. faecalis) and Gram-negative (K. pneumonia, P. aureginosa, C. jejuni, A. hydrophila, S. Paratyphi A, and Y. enterocolitica) food-borne pathogen bacterial strains (FBP) for their antibacterial activity and accumulation of ammonia (AMN), trimet...

The marine resource hosts wide biodiversity, regarded as a rich source of diverse bioactive compounds, which are widely investigated for their bioactive composition and nutraceutical applications having several health benefits. Several in vitro and in vivo studies have reported the impacts of marine bioactive compounds in controlling several lifest...

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal...

INTRODUCTION This study focused on the formulation processing and antimicrobial activities of Origanum and Thyme essential oils (OEO) (TEO) and their nanoemulsions (OEON) (TEON) on gram-positive and gram-negative bacteria and yeast. Optimal nanoemulsion formulation and stability were achieved through balancing between requisite hydrophilic-lipophil...

Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various photosynthetic organisms, including algal species. Carotenoids are among the most important natural pigments, with many health-promo...

Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are wide...

The demand for the fresh meat is increasing day by day and its shelf life is important as per as the retailers point of view. The present research focused to improve self-life of fresh chicken meat by edible coating with chitosan and turmeric powder emulsion. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5...

Cellulose-based coatings have good coating-forming properties, and their applications have attracted much attention for tropical fruits. However, reviews of coating mechanical properties effects on the tropical fruit are limited. This article reviews cellulose-based coating materials, synthesis and functional properties of cellulose-based coatings,...

Seafood is a rich source of nutrients known to improve consumer well-being based on their nutraceutical value, and they are also highly prone to spoilage by microorganisms and oxidation. Chitosan is well recognized for their vast array bioactivities, particularly the antimicrobial and antioxidant activity, attributed to its ability to permeate and...

Polyphenol has been used in treatment for some health disorders due to their diverse health promoting properties. These compounds can reduce the impacts of oxidation on the human body, prevent the organs and cell structure against deterioration and protect their functional integrity. The health promoting abilities are attributed to their high bioac...

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer’s preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence developmen...

The spread of nano/microplastics (N/MPs) pollution has gained importance due to the associated health concerns. Marine environment including fishes, mussels, seaweed and crustaceans are largely exposed to these potential threats. N/MPs are associated with plastic, additives, contaminants and microbial growth, which are transmitted to higher trophic...

The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsula...

Over the decade, fish protein-derived peptides (FPDP) have been evaluated for various biological activities including their mechanism of action through structure-activity relationship (SAR) and molecular simulation. SAR studies are known to provide the basic structural information of the active site which can be used for designing synthetic bioacti...

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA,...

Fish and fishery products (FFP) are considered nutraceutical foods that are believed to improve human health. FFP are highly prone to deterioration due to microorganisms, oxidation and enzymatic spoilage. Hence, packaging FFP in appropriate material has a pivotal role in shelf‐life extension. Considering the non‐degradable nature and toxicity issue...

The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pand...

Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties....

Non-thermal processing methods, such as cold plasma (CP), high pressure processing (HPP) and pulsed electric fields (PeF), have been proposed for natural and fresh-like foods to inactivate microorganisms at nearly-ambient or moderate temperature. Since natural, safe, and healthy foods with longer shelf-life are increasingly demanded, these requests...

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly pron...

In recent years, the food, pharma, and cosmetic industries have shown considerable interest in bioactive molecules of marine origin that show high potential for application as nutraceuticals and therapeutic agents. Astaxanthin, a lipid-soluble and orange-reddish-colored carotenoid pigment, is one of the most investigated pigments. Natural astaxanth...

Catla (Catla catla) steaks treated with sodium benzoate (SB) 0.5-2 % packed under aerobic (AP) and vacuum packaging (VP) were evaluated for biochemical, microbiological and sensory quality changes during chilled storage conditions for 27 days. The results were plotted against time, determining best fit order with corresponding regression equation t...

Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining...

Contamination of the food and especially marine environment with nano/micro-plastic particles has raised serious concern in recent years. Environmental pollution and the resulting seafood contamination with microplastic (MP) pose a potential threat to consumers. The absorption rate of the MP by fish is generally considered low, although the bioavai...

Fish and fish products are valuable sources of animal protein and is now considered a healthy food. But, its spoil very fast as compared to other animal meat. Croaker, locally known as "Dhoma" are sold at low prices, though they are rich in proteins. The croaker fish landings of India was 1,35,750 tons in 2018. Efforts are being made to utilize the...

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...

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...

Aquatic food products (AFP) are a valuable source of nutrition but are highly perishable and prone to spoilage. Generally, AFP deteriorates by enzymatic, microbiological and oxidative spoilage. Lactic acid bacteria (LAB) are an important class of microorganisms that produce several metabolites showing bio-preservative abilities. Several strains of...

Seafood and seafood products (SSPs) are highly perishable foods due to their chemical composition (high moisture content and nutrients). They are regarded as highly sensitive to different processing technologies. SSPs are subjected to various processing conditions with intent to extend their shelf life, quality and minimal nutritional degradation....

Introduction: Tenderness is a major factor to affect the eating quality as well as consumer satisfaction for meat. Effect of pomegranate juice filtrate (PJF) on textural profile, physiochemical quality and microbiological stability of goat meat were evaluated Materials and methods: Prior to treatment PJF was evaluated for their phytochemical (total...

Developing peptide-based drugs are very promising to address many of the lifestyle mediated diseases which are prevalent in a major portion of the global population. As an alternative to synthetic peptide-based drugs, derived peptides from natural sources have gained a greater attention in the last two decades. Aquatic organisms including plants, f...

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high‐quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lo...

Background Seafood processing activity causes production of considerable amount of waste/by-products and discards, resulting in negative economic and environmental impacts. Management of sustainable utilisation of seafood resources is essential to avoid environmental problems and provide resource sustainability. Scope and approach Fishery discards...

Background There is an increased consumer demand for products derived from natural sources or containing natural compounds used to preserve or improve food quality and/or human health. Carvacrol and thymol, two phenolic, monoterpene isomers, extracted from natural sources such as oregano and thyme, showed antioxidant, antimicrobial, antihypertensiv...

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their n...

Meat and Poultry has an essential role in human diet, nutrition and dietary benefits. This book contains updated content helpful especially for students from graduate and post graduate courses, food scientists and industrial companies. Book is written in simple and lucid language to facilitate understanding among wide audience. The requirement for...

Plasma, the fourth state of matter, is under wide evaluation for the preservation of highly perishable foods, including milk and milk products. Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms...

Aim: The present study focused on extraction of lycopene from tomato processing industry waste, its purification and characterization by different methods. Lycopene is major carotenoid found in tomato. Methodology: Different tomato parts like whole tomato, tomato peel and waste generated druing processing were also screened for lycopene content. Th...

Demand for fresh or minimum processed seafood is increasing in national and international market. The increasing demand for high quality fresh seafood has intensified the search for methods and technologies for better fish utilization. Packaging is an essential requirement virtually for every product, whether it is a food or any manufactured item....

Background and Objectives: Mushroom recognised as a superfood due to its high nutritional status, on the contrary, it is highly perishable. Present study aims to prepare mushroom powder with various pre-treatments and its utilization in cookies. Materials and Method: Oyster mushroom (Ploretus sajor-caju) treated with pretreatments of potassium meta...

Demand for fresh or minimum processed seafood is increasing in national and international market. The increasing demand for high quality fresh seafood has intensified the search for methods and technologies for better fish utilization. Packaging is an essential requirement virtually for every product, whether it is a food or any manufactured item....

This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5–10.5 kg) Catla (Catla catla) fish stored at chilled temperature (− 2 to − 4 °C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2 days interval for a period of 1...

Acetes is a small sized shrimp, locally known as ‘Jawala’ or ‘Kolim’ is landed along the north-west coast in the states of Gujarat and Maharashtra, India. At present the fresh utilization of Acetes is very limited. One of the most important food product is battered and bearded product. A standardized recipe of batter and breaded Acetes product is m...

Nanoscience or nanotechnology is making an impact in every field of life. Researchers are expanding their interests towards synthesis of silver and gold nanoparticles as they provide superior properties for different types of applications. The green synthesis of nano-particles involving plant extract has gained importance. Mango plant a natural and...

Nanoscience or nanotechnology is making an impact in every field of life. Researchers are expanding their interests towards synthesis of silver and gold nanoparticles as they provide superior properties for different types of applications. The green synthesis of nano-particles involving plant extract has gained importance. Mango plant a natural and...

Pangasius catfish is one of the world‟s fastest growing fresh water species in aquaculture. Different research findings have revealed development of various value added products from pangasius having global acceptance and commercial potential. The industry has expanded in terms of production and trade. Basa is being the preferred imported variety o...

Pangasius catfish is one of the world‟s fastest growing fresh water species in aquaculture. Different research findings have revealed development of various value added products from pangasius having global acceptance and commercial potential. The industry has expanded in terms of production and trade. Basa is being the preferred imported variety o...

Pangasius catfish is one of the worlds fastest growing species in aquaculture. The industry has expanded in terms of both production and trade. It is now traded to well over 100 countries worldwide including India. The fish farmer practicing aquaculture have express that the cost of inputs have raised considerably and proportionately prices of the...

Industrial processing of shell fish for human consumption yields around 80% by-products and only 20% edible flesh. The processing of shell fish viz., shrimps, crabs, prawns, squilla etc. results in an immense quantity of by-products which include cephalothorax, shell etc. Every year, thousands of tons of fish by-products of high nutrient content ar...

Shelf life of fish cutlet prepared from Pangasius (Pangasianodon hypophthalmus) fish were evaluated on the basis of biochemical and sensory qualities during its storage in refrigerated display unit (-15 to -18ºC). The meat was separated from the fish and cutlet was prepared by following standardized recipe. The cutlet was stored in a refrigerated d...

Different types of ingredients used in batter (A) containing carboxymethyl cellulose (CMC) with Sodium Tri-polyphosphate (STTP) to increase moisture retention capacity and low fat absorption making it a healthy option for health conscious people. Pangasius fish cutlet kept in refrigerated display unit (-15 to -18ºC) had a shelf life of 16 days. The...

In present research work, an attempt has been made to develop value added battered and breaded fish "cutlet" from pangasius (Pangasianodon hypophthalmus) fish due to increased production in India the price of pangasius is reduced, so to increase profitability developing a value added product from pangasius (P. hypophthalmus) fish was must, also no...

The development of value added freshwater fishery products is an exciting and satisfying task for the fishery industry. Modern consumers prefer processed foods that are more convenient to handle, store and prepare. Coating acts as a moisture barrier, minimizing moisture losses during frozen storage and microwave re-heating and retains the natural j...

A method of preparation of fish cutlet, having a standard size of 5 cm diameter, 1 cm thickness and 30 g weight from pangasius fish has been developed, by using boiled pangasius meat. Different ingredients viz., cooked potatoes, salt, onion, green chilly, ginger and garlic were standardised for preparation of cutlets. The sensory evaluation showed...