Embryonic development in Clarias gariepinus under laboratory conditions

The embryonic development in Clarias gariepinus was studied under laboratory conditions. The developmental stages of eggs starting from first cleavage were examined microscopically. Photomicroscope was used to take important stages of segmentation, blastulation, differentiation of embryo and hatching. The films of the photograph were developed and printed for each stage produced. The accurate timing and detailed description of each stage was done. The results show that the blastodisc (Polar cap) appeared about 35 minutes after fertilization and the first cleavage dividing the blastodisc into two blastomeres occurs 15 minutes after polar cap formation. Details of the developmental stages of embryos and the timing from one stage to the other were described. The larva shook off the shell and emerged completely from the egg case about 22 hours after fertilization at a water temperature of 25.1 degree C. The accurate determination of the time of initiation of first mitosis is of great importance in fish culture and breeding especially in the production of tetraploids

Application of whey protein incorporation with Cinnamon oil as a preservative in Huse huso fillet under chilled storage condition

Biodegradable protein-based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at level of 0.8% and 1.5% v/v. Then physical and mechanical properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapour permeability of the films and water solubility. Films containing CEO showed significant antibacterial activity both gram-positive and gram-negative strains and exhibited significant inhibitory effect on the studied fungi. In continue, the effect of whey coating and whey coating incorporated with 1.5% CEO on quality and shelf life of Huso huso fillet during refregrated (4±1°C) storage period were also investigated. The control and treated fish samples were analyzed for microbiological (total viable count, psychrophilic counts), chemical (PV, TBA, FFA, pH, TVB-N), and sensory characteristics in 4-day intervals up of microbial, chmical and sensoy analyses indicated lower levels of PV, TBA, FFA, pH, TVB-N in coasted sampels and specially, those with CEO while were kept in refrigerator. Based on results, whey protein edible coating contain 1.5% cinnamon essential oil could enhance preserving ability Huso huso during storage cold.