Chemical constituents of the fruit and hypocotyl of mangrove, Ceriops tagal

The fruit and hypocotyl of Ceriops tagal were analysed for their organic and inorganic constituents. They showed almost similar characteristics in major metabolites and high molecular weight elements. Both the samples had high concentration of the carbohydrates and crude fibre and very low in fat and protein. The ash was rich in NA, K and Ca. Some essential free amino acids and sugars were also present. Calorific values were found fairly high. There is a strong possibility of using fruit and hypocotyl of C. tagal as a source for supplementing animal feed.

Low cost freshwater fish pickle using cheap citrus fruit (C. reticulata)

The juice extracted from a locally abundant cheap variety of citrus fruit namely, Citrus reticulata was utilized for pickling. The paper highlights the trials made to select the optimum concentrations of acetic acid and sodium chloride to be used along with the juice of C. reticulata so as to obtain the best, product. The product can be stored well at room temperature for six months.

Effect of cooking and drying on carbonyls of oil sardine

Changes in the total as well as major individual carbonyls of oil sardine during steam cooking, oven drying, sun drying and freeze drying are presented. Carbonyls extracted with hexane were converted to their 2:4 dinitro phenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary gas chromatography of the DNPH derivatives. Dehydration and heating increase the carbonyl production from highly unsaturated fish lipids. The carbonyls produced react with other muscle constituents leading to complex changes. The influence of the mode of dehydration on these different aspects and their net effect on flavour are discussed.