Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products

This document contains data concerning the proximate composition and energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products as listed in 228 articles published between the years of 1976 and 1984. Also included is a systematic index of the species as referenced in this document listed alphabetically by scientific name. (PDF file contains 60 pages.)

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Aquaculture Asia, Vol.14, No.2, pp.1-40, April-June 2009

Sustainable aquaculture GLOBALG.A.P. standard in Thai shrimp farms: Mission (im)possible? p.4 Leepaisomboon, T., Chuchird, N., Limsuwan, C., Steenbruggen, E.R., and Mungkung, R. The Victorian trout industry & the bushfires p.6 Mosig, J. Small-scale aquaculture in the Ayeyarwady Delta, Myanmar p.10 Edwards, P. The history, status, and future prospects of monosex tilapia culture in Thailand p.18 Belton, B., Turongruang, D., Bhujel, R. and Little, D.C. Mangroves of Nakhon Si Thammarat Province in southern Thailand: Species diversity, community structure and current status p.20 By Amarasinghe, M.D., Dulyapurk, V., Taparhudee, W., Yoonpundh, R. and Jumnongsong, S. Research and farming techniques Induced breeding of pacu (Piaractus brachypomus) in captivity with pituitary extract p.23 Chattarjee, N.R. and Mazumdar, B. Aquatic animal health Fumonisins - mycotoxins of increasing importance in fish! p. 24 Griessler, K. and Encarnação, P. Genetics and biodiversity Microsatellite DNA markers, a fisheries perspective. Part 1: The nature of microsatellites p.27 Sekar, M., Suresh, E., Kumar, N.S., Nayak, S.K., Balakrishna, C. Asia-Pacific Marine Finfi sh Aquaculture Magazine Formulated feed for tiger grouper grow-out p.30 Rachmansyah, Usman, Palinggi, N.N. and Williams, K. NACA Newsletter 36

Investigations of certain eco-physiological characteristics of the broad and long-pincered crayfish in connection with their interspecific relationships. [Translation from: Lietuvas TSR Mokslu Akademijos Darbai, C Serija 2(40), 279-286, 1966.]

The results are described of eco-physiological investigations of the broad-pincered (Astacus astacus L.J.) crayfish and the long-pincered (Astacus astacus Esch.) crayfish, conducted in 1963—64 in the Institute of Zoology and Parasitology of the Academy of Science of the Lithuanian SSR, for the purpose of studying the interspecific relationship of these two species. In the course of the investigation were determined: the influence of the temperature of the environment on the consumption of oxygen by full grown individuals of both species and on the respiratory movements of the scaphognathites, the threshold temperatures and the saturation of the water by oxygen, the diel activity in the winter period.

Effect of sodium bicarbonate on hatching and on postembryonic growth of Brachydanio rerio, Cyprinus carpio, Labeo rohita, Cirrhinus mrigala and Catla catla

The treatment of sodium bicarbonate at the dosage of 100 to 1000 mg/litre has been tested experimentally on the hatching and postembryonic growth of Brachydanio rerio, Cyprinus carpio, Labeo rohita, Cirrhinus mrigala and Catla catla. Lower dosages of 100 to 200 mg have been found to reduce the hatching period, yolk absorption period and improve the survival and growth of the post embryonic larvae. The higher dosages of 500 to 1000 mg has been found to reduce the hatching percentage and post embryonic growth of the larvae. The findings indicate that application of sodium bicarbonate in the hatchery and nursery management of carps in the lower dosages of 100 to 200 mg/L to improve hatching and postembryonic growth.

Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

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.

Purification and properties of Aspartate aminotransferase (E.C. 2.6.1.1) from skeletal muscle of Cirrhina mrigala

Aspartate aminotransferase (E.C. 2.6.1.1.) from the skeletal muscle of fresh water fish Cirrhina mrigala has been purified 40 fold by ammonium sulphate fractionation, adsorption on alumina Csub(8) gel and chromatography using DEAE-cellulose column and the properties of the purified enzyme studied. The pH optimum of the enzyme is 7.8. The Km value of aspartic acid and 2-oxoglutaric acid are found to be 2.8 x 10sub(-3) M and 1.0 x 10sub(-4) M respectively. The activity of enzyme is inhibited by p-chloromercurybenzoate, hydroxylamine hydrochloride and sodium cyanide. The inhibition by pchloromercurybenzoate is reversed by reduced glutathione, B-mercaptoethanol and cysteine. Dicarboxylic acids such as maleic acid, malic acid and succinic acid inhibit the enzyme activity. The enzyme is not activated by any of the metal ions tested and heavy metal ions such as mercury and silver strongly inhibit the enzyme activity.

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.