Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

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.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Manual for starch gel electrophoresis: A method for the detection of genetic variation

The procedure to conduct horizontal starch gel electrophoresis on enzymes is described in detail. Areas covered are (I) collection and storage of specimens, (2) preparation of tissues, (3) preparation of a starch gel, (4) application of enzyme extracts to a gel, (5) setting up a gel for electrophoresis, (6) slicing a gel, and (7) staining a gel. Recipes are also included for 47 enzyme stains and 3 selected gel buffers. (PDF file contains 26 pages.)

Variations in year-class strength and estimates of the catchability coefficient of yellowfin tuna, Thunnus albacares, in the Eastern Pacific Ocean

ENGLISH: Year-class composition of catch, virtual population size and yearclass strength were determined from serial samples of size composition of catches and catch records. Murphy's Solution to the catch equation, which is free from the effects caused by changes in fishing pressure, was used to estimate year-class strength, i.e. the total population of fish age 3/4 years. The resultant estimates indicated that the X55, X56, X57, X62 and X63 year classes were above average and the X58, X59, X60, X61 and X64 year classes were below average. The year-class designation refers to the year of actual entry or presumed year of entry into the commercial fishery (at approximately 1 year of age). The strongest and poorest year classes were the X57 and X61 classes, respectively. The ratio of the strongest to the weakest year class was 2.6. This amount of variation is small compared to that found for other species of fish. It was found that the relationship between stock size and yearclass strength is of no value in predicting year-class strength. As a by-product of the analysis, estimates of the catchability coefficients (qN) of the age groups in the fishery were obtained, These estimates were found to vary with age and time. Age-two fish apparently showed the greatest vulnerability to fishing gear, followed by ages three and one, respectively. The average estimate of the catchability coefficient in weight was calculated and found to compare favorably with Schaefer's estimate. The influence of sea-surface water temperature upon year-class strength was investigated to determine whether the latter can be predicted from a knowledge of sea-surface temperatures prevailing during and following spawning. No correlation was evident. SPANISH: La composición de la clase anual en la captura, el tamaño de la población virtual y la fuerza de clase anual, fueron determinados según una serie de muestras de la composición de tamaño de las capturas y de los registros de captura. La Solución de Murphy de la ecuación de captura, que está libre de los efectos causados por los cambios de la presión de pesca, fue usada para estimar la fuerza de la clase anual, i.e. la población total de peces de 3/4 años. Las estimaciones resultantes indican que las clases anuales X55, X56, X57, X62 y X63 fueron superiores al promedio y que las clases anuales X58, X59, X60, X61 y X64 fueron inferiores al promedio. La designación de la clase anual se refiere al año actual de entrada o al año supuesto de entrada en la pesca comercial (aproximadamente a la edad de 1 año). Las clases anuales más fuertes y más pobres fueron la X57 y X61 respectivamente. La razón de la clase anual más fuerte en relación a la más débil fue 2.6. Esta cantidad de variación es pequeña comparada con la encontrada para otras especies de peces. Se encontró que la relación entre en tamaño del stock y la fuerza de la clase anual no tiene valor en predecir la fuerza de la clase anual. Se obtuvieron estimaciones de los coeficientes de capturabilidad (qN) de los grupos de edad en la pesquería como un producto derivado del análisis. Se encontraron que estas estimaciones variaron con la edad y tiempo. Los peces de edad dos aparentemente presentaron la vulnerabilidad más grande en relación al arte pesquero, seguidos por las edades tres y una, respectivamente. La estimación promedio del coeficiente de capturabilidad en peso fue calculada y se encontró que podía compararse favorablemente con la estimación de Schaefer. La influencia de la temperatura del agua superficial del mar sobre la fuerza de la clase anual fue investigada para determinar si se podía predecir esta última según el conocimíento de las temperaturas superficiales del mar prevalecientes durante el desove y después de éste. No hubo correlación evidente. (PDF contains 44 pages.)

On the strength of the California Current: a record from the southern Baja California margin [abstract]

EXTRACT (SEE PDF FOR FULL ABSTRACT): To characterize the strength of the flow of the California Current, we searched in the southern Baja California continental margin, the southernmost site affected by its relatively cool and less saline waters.

Studies on the influence of moisture and specific gravity on the strength properties of mango wood (Mangifera indica)

Influence of moisture and specific gravity on the strength of mango wood is discussed. The co-efficient of correlation between specific gravity and breaking strength was found to be non-significant. The relation of strength and moisture was found to be highly significant. The mean strength values indicated a reduction in strength when the moisture increased from 8.5 to 18.8%. However no appreciable difference in strength values could be observed when moisture increased above 37%. The strength-moisture relationship is a straight line, passing approximately through the fibre saturation point. By using the exponential formula, the breaking strength corresponding to any moisture level between zero and fibre saturation can be determined.

Gel time studies in activation of polyester resins

Gelling times of polyester resins with varying quantities of catalyst and accelerator were studied and the results reported in this communication.

Tensile strength properties of polyethylene netting twines under exposure to out-door and artificial UV radiation

Photodegradation of three types of polyethylene twines namely, polyethylene fibrillated tape twine, polyethylene flat tape twine and polyethylene monofilament twines were studied by exposing them to sunlight and artificial UV radiation. The percentage residual strength varied in the samples, the monofilament with the highest residual strength followed by fibrillated tape twine and flat tape twine. A plot of the difference between the breaking strengths of the fibrillated tape twine and the mono filament twines against any given period of exposure exhibited a linear relationship

Effect of water washing on biochemical and gel characteristics of minced meat from croaker fish (Johnius gangeticus)

Quality of analog fishery products invariably depends on the gel characteristics and nutritional status of minced meat. With an objective to find out the effect of water washing on kamaboko gel, the minced meat from Croaker fish was washed for four times (5 minutes each) using chilled water at a temperature of 8-10°C. Results reflected noticeable improvement in folding test and SSN% of kamaboko with essential decrease in fat content, water soluble proteins, expressible water and quality parameters like NPN, VBN, TMA, FFA and PV denoting superior gel quality than control sample after repeated washing. The results indicated that there was a definite improvement in functional properties such as gel forming ability, expressible water content of the croaker minced meat essential decrease in fat content, water soluble proteins, expressible water and quality parameters after each wash, but two washes of 5 minutes duration each was necessary to achieve satisfactory results.