Effect of pre-processing iced storage on deteriorative changes in lipids of silver pomfrets stored at -18°C

Silver pomfret (Pampus argenteus) was frozen in the fresh condition as well as after holding in ice for one, two and four days. Evaluation of changes in the quality of these samples during storage at -18°C has shown that shelf-life decreased sharply if the pre-freezing iced storage was more than one day. The shelf-life of one day iced, two day iced and four day iced frozen samples were 32, 20 and 16 weeks respectively. No correlation was observed between the peroxide value and the organoleptic detection of rancid flavour. Levels of free fatty acids were more in the samples frozen after storage in ice for one day than in all the other samples.

Influence of dietary proteins on cholesterol levels in albino rats

Six groups of albino rats were fed identical diets, differing in their protein sources for sixty days. The protein sources used were fat free casein, defatted groundnut cake, and defatted fish powders from three species of fishes, namely, the fresh water fish Labeo rohita, the marine fishes, Rastrelliger kanagurta and Otolithus argenteus and marine prawns, Parapenaeopsis stylifera. After sixty days, the levels of cholesterol in the serum, liver and heart of the rats were estimated. The casein group recorded the highest level of cholesterol. Compared to casein, the groundnut protein was distinctly hypocholesterolemic. The fish proteins had a still greater cholesterol lowering ability. Of the proteins used in this study, the proteins of prawns had the maximum hypocholesterolemic effect. An attempt is made to correlate the behaviour of the proteins in this respect, with their respective amino acid compositions.