Sensitivity of Lake Sturgeon population dynamics and genetics to demographic parameters [Powerpoint Slide]

Lake sturgeon Acipenser fulvescens restoration is a priority throughout the Great Lakes basin, where sturgeon have been reduced to less than 1% of historic levels due to habitat degradation, overharvest, and fragmentation of spawning populations. The population parameters most important to long-term lake sturgeon persistence are unknown.

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.

Comparison of physicochemical properties of muscle proteins in cultured and wild prawns (Penaeus (Fenneropenaeus) orientalis Kishinouye, 1918)

Protein physicochemical properties in cultured and wild prawns (Penaeus (F.) orientalis Kishinouye, 1918) were studied and compared. Protein fractions were separated into water-soluble, salt-soluble, alkali-soluble, and stroma. The results showed that salt- and alkali-soluble proteins were slightly higher in wild prawns and water-soluble proteins were higher in cultured prawns. There were only slight differences in Ca2+-ATPase, MG2+-ATPase, and ATP sensitivities. The textural values of wild prawns were significantly higher than the cultured ones.

Fish muscle structural proteins

Based on the differences in their physico-chemical properties proteins are broadly categorised as sarcoplasmic or fibrillar. The properties are important in fish technology. The authors review some of these physico-chemical properties of the proteins which have distinguished themselves as 'structural' or 'textural' proteins. As denaturation in these proteins caused by a variety of factors manifests itself in terms in the quality attributes of the product, relevant mechanisms have been particularly highlighted.

Electrophoretic characteristics of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) eye lens proteins

Electrophoresis of eye lens proteins of oil sardine and mackerel showed separation of proteins into three and four components, indicating the heterogeneous nature of the population.

Electrophoretic studies on serum proteins of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta)

Oil sardine blood tests against human typing sera indicated A-positive, A-negative and B-negative. The blood of mackerel is antigenically negative both for A and B. Electrophoretic studies on serum proteins revealed the existence of genetica1ly different groups of oil sardine and mackerel on the south-west coast of India.