Biochemical composition of the muscle of some freshwater fishes during the pre-maturity phase

Biochemical composition of the muscle of juveniles belonging to 18 different species of freshwater fishes showed that the protein percentage in juveniles was higher than the adults. The fat, on the other hand, was much lower. This suggests that the body fat increases with the onset of maturity. No clear inverse relationship was found between fat and protein in juveniles. Moisture percentage was very high in juveniles. This was probably because of low fat content. In most species the sum of fat and water contents (F + W) was found to be constant. The percentages of ash, calcium and phosphorus were higher in juveniles than those of adults. Dry matter percentage varied inversely with the moisture and in most species carbohydrate was generally low. In juveniles although the calorific value of protein-fraction was high the total calorific value was lower than the adults.

An effective method for reducing belly-bursting in frozen oil sardines

A dip treatment in 15% sodium chloride solution for 30 minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have been studied.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

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.

Experimental preservation of sardines (Sardinella longiceps), using Chlortetracycline

Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice have been studied. 5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution has also been tried. CTC-treatment considerably reduced bacterial number and gave a better appearance to the fish. The high fat content in sardines resulted in rapid development of rancidity. CTC has been found to have no control on the development of rancidity. Hence, CTC treatment of sardines is found to be of limited advantage in extending the storage-life of the fish in ice.

Seasonal variation in the chemical composition of pomfret - 2. Silver Pomfret (Pampus argenteus)

Seasonal variation in the proximate composition of different body regions of Pampus argenteus is reported. The fat content of the fish is high during winter whereas during summer the fish becomes lean. A comparison of average values of proximate composition and energy values of silver pomfret and black pomfret (Parastromateus niger) is given.

Formulation, processing and water stability of pelleted feeds with varying levels of protein used in carp nutrition studies

Four dry pelleted feeds containing 20%, 30%, 40% and 45% protein were formulated incorporating casein as the main source of protein for use in carp nutrition studies. The caloric content in all the feeds was maintained constant. The method of processing is described. The formulated diets were tested for water stability. This test has revealed that the diet containing 20%, 30% and 40% protein had better stability than that containing 45% protein. This was due to the relatively higher fat content in the former three diets. However, all the feeds were sufficiently stable at the end of one hour in which time carps are known to utilise supplementary diets.

Studies on freezing and storage of Psenopsis cyanea

The freezing and storage characteristics of Psenopsis cyanea caught on board FORV Sagar Sampada from a depth of 350 m off Cochin are reported. The fat content of the fish was high (15.58% on the weight of whole fish) and the meat was white in colour. Peroxide value, free fatty acids and thiobarbituric acid values increased during frozen storage and organoleptically the fish was acceptable up to 32 weeks at -22 ± 1°C.

Studies on two unexploited fish species: Peristedion adeni and Peristedion weberi

The chemical composition and nutritional quality of Peristedion adeni and Peristedion weberi, two unexploited fish species available in abundance in the Exclusive Economic Zone of India are reported. Size of the fish is small and separation of edible meat is difficult. Best method of utilization of the fish is conversion into meal. Meals having crude protein content varying from 55.0 to 57.0%, ash content from 17.0 to 19.6% and fat content from 17.7 to 18.1% can be prepared from the two species of fish. PER values of the meals are lower than that of casein. Amino acid analysis showed that isoleucine, leucine and valine are not present in the meals in adequate quantities compared to the FAO/WHO (1973) prescribed pattern.

Studies on canning Psenopsis cyanea

Suitability of Psenopsis cyanea, a deep sea fish caught on board FORV Sagar Sampada from a depth of 350m off Cochin for processing into canned product was studied. The fish having high fat content around 52% (DWB) and white attractive meat renders itself well for canning yielding a product good in organoleptic characteristics. However to have a presentable appearance to the product the fish has to be skinned prior to canning. Gentle agitation of P. cyanea in 0.25% aqueous solution of lactic acid at ambient temperature for 15 min followed by thorough washing yields skinless fish. Fish suffers around 8% (DWB) fat loss during skinning. Fish canned in natural style and in brine have better organoleptic characteristics initially. On storage they develop slight rancidity. Fish canned in oil maintains the characteristics over a longer period.

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.

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.

Distribution and depuration of the potentially carcinogenic malachite green in tissues of three freshwater farmed Chinese fish with different food habits

The use of malachite green (MG) in fish farming is prohibited in China due to its potentially toxicological and carcinogenic nature, but it is still illegally used in some places. Uptake, accumulation and deputation of MG in various tissues were studied under laboratory conditions in three common freshwater fish, Parabramis pekinensis (plant-eating fish), Carassius auratus (omnivorous fish) and Ophiocephalus argus (carnivorous fish). The concentrations of MG and its primary metabolite, the reduced and colorless leucomalachite green (LMG), were analyzed by liquid chromatography-mass spectrometry (LC-MS2). Absorption of MG occurred during the waterborne exposure and the MG concentrations in gills of the three fish species all showed a maximum at 0 h after an acute water exposure (6 mg l(-1) MG for 20 min). Afterwards, both MG and LMG declined very rapidly in the blood of the fish. Levels of MG and LMG were still above 0.002 mu g g(-1) in fresh weight muscle at 240 h and may persist for as long as 10 days. Most MG was converted rapidly to LMG in the fish and deputation of LMG was very slow in fat tissue. skin and gonads of the fish. Distribution of LMG was strongly dependent on the fat content in the tissues of the fish, but not related to their different feeding habits. Therefore, it appears that fat tissue, skin and gonads of the fish contaminated by MG and LMG pose the greatest risk for human consumption. (C) 2008 Published by Elsevier B.V.

Partial and total replacement of fishmeal with poultry by-product meal in diets for gibel carp, Carassius auratus gibelio Bloch

Triplicate groups of gibel carp Carassius auratus gibelio Bloch (initial body weight: 4.89 g) were fed for 8 weeks at 24.8-30.8 degrees C with nine isonitrogenous and isoenergetic diets. The control diet (F1) used white fishmeal (FM) as the sole protein source. In the other eight diets (F2-F9), 40.5-100% of FM protein was substituted by poultry by-product meal (PBM) at 8.5% increments. The specific growth rate (SGR), feed efficiency ratio, protein efficiency ratio, protein retention efficiency and energy retention rate for fish fed PBM diets (F2-F9) were all higher, but not always significantly, than those for fish fed F1. All apparent digestibility coefficients for fish fed PBM diets were lower than those for fish fed F1. Fish fed F1 had a significantly higher hepatosomatic index value than fish fed PBM diets (P < 0.05). No significant (P > 0.05) effect of diet was found in whole-body moisture and fat content. Whole-body protein and energy content for fish fed PBM diets were slightly higher than that for fish fed F1. The optimal replacement level of FM by PBM was estimated by second-order polynomial regression to be 66.5% in protein.

岷江柏种子的形态和发芽特征与贮藏生理动态研究

岷江柏(Cupressus chenggiana S. Y. Hu)是我国川甘地区特有的珍稀濒危乔木，一般生长在干旱的河谷区，在涵养水源和保护水 土等方面起着重要的作用。本文选择4个岷江柏种群，采用了野外调查和室内实验相结合的研究方法，调查岷江柏种群结实状况， 分析种子和球果形态特征，阐明种子发芽的基本特征，研究岷江柏种子贮藏过程中几个生理指标的动态变化特点，目的是为岷江柏 种苗繁育、自然更新能力评估以及珍稀濒危机制分析提供理论依据。研究得出如下结论：1.岷江柏球果呈椭球形，长为1.5～ 2.2cm,宽为1.5～1.9cm，质量为1.7～4.2g，球果鳞片数量为8～11片，球果内种子数量一般在40～70粒。岷江柏种子为椭圆形，长 为3.58～4.02mm，宽为3.10～3.15mm，厚为0.96～1.11mm，千粒重为3.1～3.5g。岷江柏的结实率很低，并且有显著的地理差异和 大小年差异。2. 岷江柏种子发芽温度范围是5℃～30℃,其中种子的适宜发芽温度范围是10℃～25℃。种子最适发芽温度随着贮藏 时间的增加而变化。在适宜温度范围内，种子发芽周期为20d。温度对种子的发芽势和T50有显著影响，对种子发芽率没有显著影响 ；光照有利于种子发芽；岷江柏种子的发芽特征是岷江柏保护种子资源、防止物种濒危的一种环境适应，有助于岷江柏种子提高发 芽率和幼苗的存活率。岷江柏种子是一种耐贮藏的正常性种子，在短期贮藏过程中，贮藏温度和种子含水量对于种子生理指标和种 子发芽没有显著影响。3. 岷江柏种子在短期贮藏过程中，千粒重没有显著变化；含水量都经历了先下降，再稳定的过程；粗脂肪 含量和可溶性糖含量逐渐降低；可溶性蛋白含量和丙二醛含量逐渐增加；脯氨酸含量在贮藏1～7个月时变化差异不明显，但是贮藏 7～10个月后显著增加。岷江柏种子的各个生理指标之间的相关性差异不显著。4. 岷江柏球果和种子的形态特征存在显著的地理差 异。岷江柏种子的发芽能力的地理性差异不大，种群间差异不大。岷江柏种群的地理差异由种群特征、生境特征和气候特征共同决 定。5. 在岷江柏的人工繁育中，对于刚刚采集的种子，发芽温度在15℃～25℃比较适合，其中以25℃最佳；而对于短期贮藏(4～ 10个月)后的种子，发芽温度在10℃～25℃均可，以15℃～20℃为最佳。野外播种的最适时间为4～6月，6～9月的间歇性干旱和降 水波动可能是限制岷江柏自然更新的因素之一。在短期贮藏过程中，种子可以采用常规室温贮藏，可以节约成本。Cupressus chenggiana is a specific and endangered plant in Sichuan and Gansu provinces of China, and it usually grows in dry valley and plays an important role in water supply and soil and water conservation in the dry valley of alpine and canyon region of southwest China. The research selected four Cupressus chenggiana populations and used the methods of the field investigation and the lab experiments. The fruiting characters of Cupressus chenggiana populations, the morphological characters of seeds and cones, the germination characters of seeds and the store physiological dymatics of several factors of seeds have been studied in order to give some theoretical advices on the artificial propagation and the ability of natural regeneration and the endangered principle of Cupressus chenggiana in the paper. The main results may be clarified as follows: 1. The cones of Cupressus chenggiana are ellipsoidal, length ranged from 1.5 to 2.2cm, with ranged from 1.5 to 1.9 cm, weight ranged from 1.7 to 4.2g, the number of cone squama ranged from 8 to 11, and the seed number of per cone ranged from 40 to 70. The seeds of Cupressus chenggiana are elliptical, length ranged from 3.58 to 4.02 mm, width ranged from 3.10 to 3.15 mm, thickness ranged from 0.96 to 1.11 mm, and the weight of 1000 seeds ranged from 3.1 to 3.5g. The fruiting rate of Cupressus chenggiana is very low, and the fruiting period of Cupressus chenggiana has the geographical differences and the big or small year differences. 2. Seed germination temperature is between 5℃ and 30℃, while the suited temperature is between 10℃ and 25℃. The optimum temperature of seed germination will change as the store time of seeds changes logner. The cycle of seed germination can persist 20 days in the range of the suited temperature. The germination temperatures have significant influences on the germination potential and T50, but have no significant infuluences on the germination rate. The photoperiod is in favor of seed germination. The characters of Cupressus chenggiana seed germination represent a kind of environmental adaptability to protect the seed sources and endangered species, and it can give help to increase the germination rate of seeds and the livability of seedings. The seeds of Cupressus chenggiana are a kind of orthodox seeds that can endure the long time storage. In the short time storage, the store temperatures and the moisture contents of seeds have no significant infuluences on the physiological factors and the germination of seeds, but the store time has significant influences on the physiological factors of seeds. 3. In the short store course of Cupressus chenggianna seeds, the 1000 seed weight has no significant variation; The moisture content descends at the beginning of the storage, but has no significant variation later; The crude fat content and the soluble sugar content descend gradually; The soluble protein content and MDA content increase gradually; The praline content has no significant variation after 1～7 months storage, but increase significantly after 7～10 months storage. The correlations of different physiological factors are not significant. 4. The morphological characters of cones and seeds of four populations exist significant differences. The germination of Cupressus chenggiana seeds has no significant geographical variation. The geographical variation of Cupressus chenggiana populations can be ascribed to the population characters, climate and environment. 5. In the course of artificial propagation of Cupressus chenggiana, it is favored that the germination temperature of newly collected seeds is between 15℃ and 25℃, while the optimum temperature is 25℃. After the short storage ranged from 4 months to 10 months, it is favored that the germination temperature is between 10℃ and 25℃, while the optimum temperature is ranged from 15℃ to 20℃. The field sowing optimum time is between April and June, and the interval drought and fallrain fluctuation between July and September may be one of the reasons that restrict natural regeneration of Cupressus chenggiana. In the short storage, seeds can be stored in the condition of room temperature.