Isolation of bile from fish and identification by thin layer chromatography

The paper deals with the collection of gall bladders, isolation of bile and identification of the constituents of the bile salts from different fishes. The yield of bile contents from fresh water fishes rohu, mrigal and catla was compared with that from marine fishes seer, tuna, shark and sardine. Considerable variation in yield was showed between marine and fresh water fish as well as between the species in both groups. It ranged from 0.04 to 0.06% of the body weight of fish in calla, mrigal and rohu. The bile constituents from rohu and mrigal were analysed by thin layer chromatography. The result showed that bile of rohu and mrigal contains mainly taurine derivative of lithocholic acid.

Nutritional evaluation of fish solubles

This paper reports the results of a preliminary study on the biochemical composition and nutritional charactersitics of fish solubles from oil sardines (Sardinella longiceps) and white tailed pink perch (Nemipterus japonicus). The nutritional quality of sardine solubles has been evaluated by feeding trials using albino rats also. The studies have shown that compared to a control group of rats whose diet had casein as the sole source of protein, a group of rats in whose diet dried sardine solubles replaced half of the casein, had a noticeably higher growth rate. This higher growth rate was not prominent in the early stages of growth (4-7 weeks). But, during later stages (7-10 weeks), solubles incorporated diet supported a distinctly higher growth rate. This effect was more pronounced in female rats (17% over the control group) compared to the male rats (4% over the control group). Fish solubles are found to be poor sources of essential amino acids. Thus, the observed increase in growth rate is higher than the rate expected from the amino acid make up. This probably supports the view expressed by workers elsewhere that fish solubles contain some unidentified growth factors.

Development of canned fish curry

A process for canning sardine in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready to serve product it needs no further preparation for the table.

Carbonyls from some commercially important fishes and shell fishes of tropical waters

Results of a preliminary study of the hexane extractable carbonyls from three fish and one shell fish are reported. Volatile carbonyls that can be isolated from oil sardine by distillation at different temperatures in air or nitrogen atmosphere were also studied. Carbonyls were converted to their 2:4 dinitro phenyl hydrozones. These were fractionated by column chromatography and the different fractions were analysed by capillary gas chromatography. The data show wide variations in the content of different carbonyls in different fishes. Carbonyls in distillates from muscle water homogenates of oil sardine showed some differences from the carbonyls extracted with hexane from the same fish. More data is necessary to correlate the carbonyls with the characteristic flavour of each fish.

Standardization of setting temperature and time for fish meat

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Problem of access and rights of fishermen to water bodies in haor areas: a case study

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Population genetic of three species of Clupeidae family Sardinella sindensis, Sardinella albella, Dussumieria acuta in the Persian Gulf & Oman Sea

Sardines and other Microfilidae have very important ecological role in marine ecosystems because they are first consumers in marine food chain and they are the main food of valuable species as tuna. So decries in their population will decline fishing of these spices. There are 10 genus of Clupeidae in south of Iran and Sardinella is the one of the most abundant of them. In this study we investigated about morphological and genetically differences in population of 3 species: Sardinella sindensis, Sardinella abella, Dussomieria acuta. About 65 specimens of Sardinella sindensis, 61 specimens of Sardinella albella and 63 specimens of, Dussomieria acuta from three regions of their distribution: Jask (Oman Sea), Qeshm (Hormoz) and Lengeh (Pearsian Gulf) have been collected. Morphological research of their characters and statistical studies were done. To determine the genetically structure of specie's population we sequenced 500 bp of mitochondrial control region. Genetical studies determine meaningful difference in alleles and heterozigosity frequency of Sardinella sindensis. This must be the result of divergence in population of this species. Morphological investigation of Sardinella albella shows the meaningful difference. But detailed studies diffused it. Genetical studies show a meaningful variance in allele and heterosigosity frequency. This may be an aspect of sardine tendency to live in estuaries. Morphological research of Dussomieria acuta in Jask and Lengeh show a meaningful variance in these regions. Such a situation might be result of Monsoon, upwelling and better weather which occur in Oman Sea in spite of Persian Gulf.

L'huile de Cá Mòi (Dorosoma nasus): étude physico-chimique

Sardine oil is provided by the Dorosoma nasus Bloch, from the Clupeidae family, subfamily of Dorosomatinae. This note deals with a study on the sardine oil processing methods, physic-chemical composition and industrial uses.