Lipid breakdown in oil sardine (Sardinella longiceps) during frozen storage

The problem of hydrolysis of lipids and consequent accumulation of free fatty acids and development of rancidity due to oxidation of the lipids are major problems in frozen storage of oil sardine (Sardinella longiceps). The course of the phospholipid breakdown, production of free fatty acids and the changes taking place in the major unsaturated fatty acids during frozen storage are described in this paper. The rate of free fatty acid production is faster in the fish, with the higher fat content. Unlike in lean fish, the neutral lipids are found to contribute substantially to the free fatty acid production. The fatty acids most affected during storage are C sub(20:5) and C sub(22:6). The polyene indices were found to decrease during storage. These effects are more pronounced in the fish with the higher fat content.

Lipid hydrolysis in mackerel (Rastrelliger kanagurta) during frozen storage

The hydrolytic changes in the lipids of mackerel (Rastrelliger kanagurta) during storage at -l8°C were studied with a view to understand the factors involved in the formation of free fatty acids. Only the phosphorylated fraction did undergo hydrolysis at an appreciable rate. It was found that the free fatty acid production was mainly associated with the phospholipid hydrolysis. As regards the triglycerides and unsaponifiable matter, there was no significant change in levels during frozen storage.

Protein and amino acid requirements of warm-water fishes: a tool to efficient and low-cost fish feed production in Nigeria

Numerous investigations have utilized various semi-purified and purified diets to estimate the protein and amino acid requirements of several temperate fishes. The vast literature on the protein and amino acid requirements of fishes has continued to omit that of the tropical warm water species. The net effect is that fish feed formulation in Nigeria have relied on the requirement for temperate species. This paper attempts to review the state of knowledge on the protein amino acid requirements of fishes with emphasis on the warm water species, the methods of protein and amino acid requirement determinations and the influence of various factors on nutritional requirement studies. Finally evidence are presented with specific examples on how requirements of warm water fishes are different from the temperate species and used this to justify why fish feed formulation in Nigeria are far from being efficient

Nutritional and anti-nutritional analyses of Azolla africana Desv. and Spirodela polyrrhiza L. Schleiden as feedstuffs for fish production

The chemical composition of Azolla africana and Spirodela polyrrhiza cultivated in earthen ponds were determined. Crude protein contents of the samples were 28.9~c0.6 and 25.6~c0.2% dry matter for A. africana and S. polyrrhiza respectively. Dry matter, crude fibre and lipid contents of A. africana were higher (P<0.05) than values obtained for S. polyrrhiza. Mineral analyses showed that S. polyrrhiza contained higher levels of Na, S, Ca, Mg and Fe than A. africana. Except for Ca content in S. polyrrhiza, heavy metals (Ni and Zn) accumulation in Azolla were very high. There were no wide differences in the individual amino acid indexes except for methionine. Some anti-nutritional factors were determined. Cyanide, tannin and phytin contents of fresh weed samples were higher than sun-dried samples. A. africana contained more cyanide and tannin than S. polyrrhiza both in fresh and sun-dried forms

Environmental impact assessment of agrochemicals for fish production - a review paper

The environmental impact of agro-chemicals for fish production was extensively reviewed. The positive contribution of agro- chemicals and the devastating effect on aquaculture was x-rayed to alert users to this obvious environmental problem. Lime and fertilizers are commonly used in fish farming to increase pH of pond soil and water and to increase alkalinity and hardness, reduce humic acid content and to initiate primary and secondary productivity. Devastating effect of lime on environment is likely to be minimal. In the case of fertilizers, over utilization of this agro-chemical could impair water quality as phytoplankton bloom become excessive which consequently raises BOD. The use of Therapeutants in aquaculture was discovered to be more popular in Europe and North America than in the tropics (Africa). Commonly used therapeutants include antibiotics and antimicrobials. For fish pathology chemicals like formalin, potassium permanganate, Dipterex and malachite green are widely in use. Effluent from farms where these chemicals are commonly in use can distort the aquatic ecosystem. The changes in water quality, aquatic community structure and productivity caused by intensive aquaculture are typical of the impacts of pollution from a wide variety of sources like sewage, agricultural run-off and effluent discharges from industry

On the production and nutritive value of fish meal from Silver belly (Leiognathus spp.) landings at Rameswaram

Silver belly (Leiognathus Spp.) forms a major fishery in recent years in the Rameswaram island but fetches for the fishermen very low prices ranging from Rs. 0.03 to 0.12/Kg only, there being practically no demand for the fish. The possibilities of utilizing this cheap fish are discussed and the processing method described. During the glut season the cost of production of Silver belly fish meal works out to competitive prices of Rs. 500 to 700/ton. The silver belly fish meal is of high quality with good protein content averaging 57.71% in commercial samples and 61.90% in laboratory samples and with a high pepsin digestibility of 90.0% to 92.5%. The essential amino acid composition of the Silver belly fish meal compares very favorably with other round fish meals, with high contents of lysine, leucine, arginine, isoleucine, methionine, phenyl alanine, threonine and valine. Since there is good demand for fish meal as poultry and cattle food both in the internal and external markets, there is good scope for large scale production and sale of fish meal.

Pilot plant for production of fish ensilage and the economics of production

This communication describes the design aspect and functions of individual pieces of equipment of a pilot plant for the production of fish ensilage based on lactic acid fermentation process. Details about the equipment, process flow sheet and equipment layout of the pilot plant have been given. An attempt has been made to prepare an estimate of the cost of production of liquid ensilage and solid feed mix.

Feasibility study of biofuel production from freshwater fern, Azolla sp in Anzali Wetland

Production of bioethanol through acidic and enzymatic hydrolysis of aquatic Azolla sp., as a new source of bio-mass, has been performed, as a means to control increasing growth and reducing undesirable effects of this plant in Anzali lagoon. After sampling, drying and crushing, Azolla was hydrolyzed, using diluted acid and enzyme. Diluted acid hydrolysis was done using both autoclave and a high-pressure system (Batch Synth® Microwave synthesizer). The effects of temperature and time (in autoclave) and concentration of acid (in both) were compared. Cellubrix®, a ommercial cellulase source, was used for enzymatic hydrolysis process. The amounts of reducing sugars, glucose and furfural, released from hydrolyzate, were measured. To produce alcohol, Sacchromyces cerevisiae (to ferment sixcarbon sugars), Zygowilliopsis californica and Pichia stipitis (to ferment five-carbon and sixcarbon sugars) were used. Maximum amounts of glucose (4.83% w/w) and reducing sugars (14.15% w/w) were obtained using acid hydrolysis in autoclave. In the microwave oven, maximum glucose (5.04% w/w) and reducing sugars (13.27 w/w) were obtained at 180 and 200 °C, respectively. Under these conditions, maximum produced furfural was 1.54 g/L. The difference between amounts of furfural obtained from acid hydrolysis of Azolla in microwave oven compared to autoclave was statistically significant. Amounts of alcohol produced and its yields were 3.99 g/L and 33.13% for S. cerevisiae in 48 hours, 3.73 g/L and 30.45% for Pichia stipites in 48 hours, and 3.73 g/L and 30.45% for Z. californica in 24 hours after inoculation, respectively, with significant differences. Statistical comparison of results showed significant differences (P<0.05) in glucose production, at different conditions. Amounts of reducing sugars and glucose increased after optimization of levels of acid, time, and temperature. The overall optimum released sugar and glucose were obtained with 1.67% (w/v) acid using autoclave. Higher temperatures in microwave oven caused a significant increase (P<0.05) in furfural. Furfural severely inhibits fermentation. Hence, regarding the issues of energy consumption and time, amounts of inhibiting substances and sugar production, autoclave is found to be superior to the high temperature and pressure, generated in microwave oven, for hydrolyzing Azolla. Furthermore, given the amounts of Azolla in Anzali lagoon, it may be recommendable to use this plant as a biomass resource.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.