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Articles by M. Kamal
Total Records ( 9 ) for M. Kamal
  Ahmed S.U. , P.K. Sarker , M.N. Islam , M. Kamal and M.A. Mazid
  The study was undertaken in eighteen selected shrimp farms, fifteen depot and fifteen markets of different locations, viz. Paikgacha, Rampal and Shaymnagar of greater Khulna district to observe the variation in quality and quantity of shrimp production of the farms operated by trained manpower with the application of improved management aspects at different degrees to that of the traditional farms and to identify the causes of post-harvest quality losses of shrimp produced from the farms at depot and market levels. Data reveals that a significant higher production 398.50 kg ha–1 can be achieved from the improved managed farms against the low yielded traditional shrimp farms (170.80 kg ha–1) with a positive impact of management on the quality of shrimp. For post harvest quality loss of produced shrimps at depot and markets, the major causes identified were poor quality non-chlorinated water, non-maintenance of personnel hygiene, poor drainage and sanitation system, unscientific holding system, poor quality of ice and ice shrimp ration, long time transportation in unscientific packet material, defective infrastructure of the market place etc. The estimated loss due to improper handling, icing and transportation calculated as about 8-25% in the coastal shrimp producing area of greater Khulna district.
  S. D. Ahmad and M. Kamal
  Seabuckthorn is one of the most important multipurpose plants having great value in medicines, health food, beverages, spray dried and freeze-dried powder, additives, cosmetics, as nitrogen fixer, fodder for livestock’s and a tool for the control of soil erosion under degraded soil conditions. The plant can withstand extremes of the temperature ranging from 55°C(surface) to -43°C and grow well under drought conditions of about 250-800mm annual rainfall. It also withstands the soil pH from 5.8 to 9.5. Seabuckthorn thus can prove to be an effective plant for ecological purposes and economic activity for mountain communities. The present investigation was to identify the potential genotypes of Seabuckthorn for breeding better varieties in terms of fruit yield, fruit quality, nitrogen fixing ability and better adaptation in various agro-ecological zones of mountains of Pakistan. The initial investigation carried out at UCA Rawalakot included the collection of basic information regarding the cultivation and genetic diversity of the Seabuckthorn among the local genotypes based on morph-molecular tools consisting of phenotypic characters and the genotypic characters using SDS-PAGE. The phenotypic as well as genotypic studies revealed greater variation among the local genotypes with immense potential for future improvement using conventional breeding techniques. The general information revealed its potential to cultivate the plant directly without improvement under degraded soils of Azad Kashmir and elsewhere. However, in order to improve it’s nutritional, medicinal and nitrogen fixing qualities and to breed thornless varieties for smooth harvesting, some conventional and non-conventional plant improvement techniques would be more meaningful.
  M.I. Hossain , M. Kamal , M.N. Sakib , F.H. Shikha , M. Neazuddin and M.N. Islam
  An investigation was carried out on the quality changes in surimi prepared from ice stored Queen fish (Chorinemus lysan) in time interval during 20 days of storage in ice storage condition and the ratio of the fish to ice was maintained 1:1. Mince was prepared in both washed and unwashed condition. To evaluate the gel-forming characteristics, a portion of the mince was washed with water containing 0.1% NaCl. Both washed and unwashed mince were ground with 3% NaCl for 20 min at 4°C. The ground paste was stuffed into polyethylene tube and incubated at various temperatures (40, 50 and 60°C) for 2 h. The quality changes during ice storage of mince prepared from the ice stored fish muscle were evaluated with time interval by determining the gel-forming ability, myofibrillar Ca2+-ATPase activity, protein solubility and pH value of fish muscle. The resulting gels were subjected to the puncture test, teeth cutting test and folding test. Maximum breaking force was obtained from both washed and unwashed mince at the incubation temperature of 50°C. The gel strength of both unwashed and washed meat paste gradually declined with lapse of storage period and washed meat paste showed higher gel forming ability than unwashed meat paste throughout the study period. Myofibrillar Ca2+-ATPase activity, protein solubility and pH of the ice stored muscles decreased from 0.847 to 0.309 μmol pi min 1 mg 1, 87 to 12% and 6.69 to 5.89, respectively, during 20 days of ice storage.
  M.S. Reza , K.M. Azimuddin , M.N. Islam and M. Kamal
  Studies were conducted to evaluate the influence of ice storage on the raw materials for the production of high quality dried fish products in solar tunnel dryer by determining organoleptic, biochemical and bacteriological aspects. Fresh fish samples of silver jew fish, Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish were collected from the landing centre of Cox`s Bazar and stored in ice for 13 days. During the storage period, required quantity of fish samples were taken out every three days for drying in a Hohenheim type solar tunnel dryer. The quality of the raw materials during storage and corresponding dried products produced in the dryer were evaluated. One day ice stored raw materials exhibited excellent quality on the basis of odour, colour, appearance and consistency of flesh. However, the overall organoleptic qualities of all samples were acceptable conditions up to 10 days of ice storage. Four days ice stored raw materials produced excellent quality of dried products in the solar dryer, while the dried products produced from 10 days of ice stored fishes were also found acceptable qualities judged by their characteristic colour, odour, texture, infestation and broken pieces. There were little or no changes in initial moisture content of 70.5 to 89.1% in raw materials during 13 days of ice storage. The initial total volatile base, peroxide value and aerobic plate count of the raw materials were 2.37 to 5.15 mg N (100 g)-1, 1.27 to 2.81 m eq kg-1 oil and 2.75 x 102 to 2.0 x 103 CFU g-1, respectively, which increased considerably beyond the acceptable limits after 13 days of ice storage. The moisture content of the dried products prepared from various days of ice stored fish samples were in the range of 15.9 to 16.4% which were within the acceptable limit. The TVB-N, peroxide and APC values of the dried products produced from up to 10 days of ice stored raw materials were found within the limit of acceptable levels, which increased beyond the acceptable limits when raw materials stored up to 13 days in ice were used to produce solar tunnel dried fish products.
  S.U. Ahmed , M.A.Rahman , M.N. Islam , M. Kamal and S. Awal
  An on-farm study was undertaken to investigate the possibility of Artemia culture with salt in the traditional solar salt beds of Bangladesh and to find out the impact of various fertilization treatments on the production performance of Artemia (cysts and biomass) and salt through integrated approach. Four treatments in two consecutive years of experiment like, T1 and T2 ( in the first year), T3 and T4 (in the second year) was applied for this integrated culture system. Treatments were comprised of application of urea and triple super phosphate (TSP) and dried and powdered chicken manure at different doses. Study reveals that modified solar salt beds of Bangladesh having suitable water quality can be successfully utilized for salt Artemia production in the winter months. A significant higher production of Artemia cysts (P=0.0015) and biomass (P=0.0136) was found for treatments T3 (15.23 kg/ha DW) and T3 (196.10 kg/ha WW) respectively. No effect of Artemia - salt integration system was observed on the quantity of salt production.
  M.I. Hossain , M.S. Islam , F.H. Shikha , M. Kamal and M.N. Islam
  Studies were conducted to evaluate the post-mortem changes in Thai pangas (Pangasius sutchi) during 25 days of ice storage. Rigor mortis progress was measured as parameters of rigor tension. Rigor begins within 1-1.5 h after death in ice and increases gradually with the lapse of storage period. Rigor-index reached maximum of 67.46% in 6 h and did not attain full rigor (100%) and then started relaxation. The organoleptic quality of Thai pangas (Pangasius sutchi) during ice storage was assessed on the basis of the sensory evaluation such as appearance, odour, texture and taste. The initial pH value was around 7.0, which gradually decreased to 5.98 during 14 days of storage period and then increase until the experiment was terminated. The extractability of myofibrillar protein gradually decreased from 88.37 to 52.87% at the end of the 20 days of ice storage. The initial TVB-N value and peroxide value were 1.37 mg/100 g and 1.1 meq kg-1 of oil, respectively which continuously increased with the lapse of storage period. At the end of 20 days of storage TVB-N value and peroxide value were 24.25 mg/100 g and 16.64 meq kg-1 of oil, respectively. There is a large fall of Ca+2-ATPase activity both in presence of 0.1 and 0.5 M KCl during storage period. The overall results indicated that Thai pangas fish was found in acceptable conditions for 20 days of ice storage in an insulated box.
  M. Kamal , M. Ismail Hossain , M.N. Sakib , F.H. Shikha , M. Neazuddin , M.A.J. Bapary and M.N. Islam
  Studies were conducted to evaluate the effect of salt concentration on the gel forming ability of surimi prepared from Queen fish (Chorinemus lysan) using various concentration of salt (0, 1, 2, 3, 4, 5 and 6%) in meat paste. In both one step (50°C for 2 h) and two steps heating process (50°C for 2 h prior to heating at 80°C for 30 min), maximum gel-strength was obtained at the salt concentration of 3% NaCl. In order to investigate the effect of cryoprotectants on the gel-forming ability of surimi prepared from Queen fish (Chorinemus lysan) during 3 weeks frozen storage, different combination of sucrose, sorbitol and polyphosphate were used. In both one and two steps heating process, the highest gel-forming ability was obtained from combination of 4% sucrose + 4% sorbitol + 0.3% polyphosphate, indicating that above combination of cryoprotective agents during frozen storage is suitable for surimi prepared from Queen fish (C. lysan).
  M.S. Reza , M.A.J. Bapary , K.M. Azimuddin , M. Nurullah and M. Kamal
  Studies were conducted to evaluate the present status of traditional drying practices of commercially important marine fishes in the coastal region of Bangladesh. A survey was made on the source of raw materials, handling, transportation, processing and marketing aspects of fish using questionnaires through interviews among the cross section of people involved in fishing, middlemen, wholesalers, retailers and processors in the Kutubdiapara of Cox’s Bazar sadar upazilla, Ghati Bhanga of Moheshkhali upazilla and Shahaparirdip of Teknaf upazilla under Cox’s Bazar district. Survey was also made in the wholesale and retail dried fish markets in Chittagong and Cox’s Bazar area. After harvesting, the small scale fishermen carry their catch to the landing centre in traditional bamboo baskets without using adequate ice and sell it to the pre-selected buyers or middlemen locally called ‘mohajan’. Both quantitative and qualitative losses occur in raw materials due to spoilage. Considerable post harvest losses also occur in fish before and after drying due to insect attack and contamination which amounts to about 10-30% of the total catch. There is also widespread use of insecticides before and after drying to avoid insect infestation. In most cases the fishes which are not sold as fresh in the market are used as raw materials of the dried products. The overall organoleptic qualities of the dried products available in various marketing chains are very poor. There is a long marketing chain for fresh and dried products which include fishermen, purchase commission agents (fresh fish), processor, purchase commission agents (dried fish), wholesaler, retailer and finally the consumer. Due to the involvement of various middlemen in the different marketing chains, the price in each stage of marketing increases and finally the consumers buy the products with a higher price. In all the marketing chains, the dried fish products are marketed without adequate packaging. The dried products contaminated with moulds and fungus is common in the retail and wholesale markets in Chittagong and Cox’s Bazar dried fish markets. Study on the marketing margin and marketing profit of traditional dried fish products reveals that the processors in primary market receive higher marketing profit followed by retailers and wholesalers in consumer market and secondary market, respectively.
  S. U. Ahmed , M. Kamal , M. S. Islam and A. Haq
  Eighteen under-utilized marine fish and shell fish species were studied for their gel forming ability and surimi was prepared from all of the fish species. Difference in proximate composition and muscle pH of raw fish and the surimi products were also studied. Four species, namely, T. thalassinus. S. sihama, L. savala and C. macrolepidotus were found with extremely elastic gel forming ability (AA) and among others eight species were with moderately elastic gel (A). Two species, C. guttatum and M. cordyla were found with very poor gelling quality. Relation between muscle pH and water retention with the gelling quality of the fish has also studied.
 
 
 
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