Functional properties of enzymatically modified protein from fish waste

Fish flour from dried waste consisting of head, tail, fins and entrails was enzimatically hydrolysed using various proteases and the hydrolysate was spray dried. The functional properties such as water-fat absorption ratio, foaming and solubility index of the hydrolysates and fish flour revealed that some of the products might find significant uses in the food and/or cosmetics industry. Electrophoretic separation of the proteins from the fish flour and of the hydrolysates indicated that almost all the flour proteins are susceptible to proteolytic cleavage with the exception of one or two. The extent of degree of hydrolysis from 43-70.3% with a simultaneous decrease in unpleasant smell suggest an economical tool for minimizing odour pollution due to fish industry waste deterioration.

Digestible protein and energy value of fish meal, dextrin, fish oil and soybean oil for Thai sharpunti (Puntius gonionotus Bleeker)

A laboratory trial was conducted to determine the digestible protein and energy value of fish meal, dextrin, fish oil and soybean oil for Thai sharpunti (Puntius gonionotus Bleeker). A reference diet containing 35% protein was formulated in which fish meal was the sole source of protein. Five test diets were formulated using reference diet and individual test ingredients (fish meal, dextrin, fish oil and soybean oil). Each treatment had three replicates with 15 fish per replicate. Fish were fed twice daily at the rate of 5% of their body weight. The result of the study indicated that the dietary protein in both reference and test diets were well digested and the apparent protein digestibility (APD) values of test diets ranged between 82.81 and 85.99%. The APD value of fish meal protein was 88.05%. The apparent digestible energy (ADE) value for the test ingredients ranged between 70.79 and 85.80% with soybean oil having the highest and fish meal the lowest value. The ADE values calculated in terms of Kcal/g of ingredients were 3.68, 3.22, 4.38 and 4.44 Kcal/g for fish meal, dextrin, fish oil and soybean oil respectively.

Postmortem changes in hilsa fish. Pt. 1. Studies on rigor-mortis, typical yields and protein composition of dark and white muscle of hilsa fish (Tenualosa ilisha Ham.)

Hilsa (Hilsa ilisha) caught by gill net were immediately killed by cranial spiking. Three fish were kept in ice (0°C) and three other at room temperature (33°C) to follow development of rigor mortis and changes in muscle pH. The rest were frozen stored at -20°C. Rigor started 15 minutes after death in all fish and reached full rigor (100%) state in 2 and 4 hours respectively in fish kept at 33° and 0°C. The fish at 33°C deteriorated 16 hours after while in full rigor but those at 0°C lasted 26 hours of death without deterioration. Freshly caught hilsa had a muscle pH around 7 which decreased with time rapidly at 33°C and slowly at 0°C. The relative proportion of protein fraction in white and dark muscle of fish stored at 0°C and -20°C were also studied. The proportion of dark muscle was 30.34% of the white muscle. White muscle in fish at 0°C was found to contain 32.0% sarcoplasmic, 57.6% myofibrilla, 9.4% alkali-soluble and 1.1% stroma protein whereas these proteins in dark muscle were 29.9%, 58.4%, 9.8% and 1.9% respectively. The protein fractions of white muscle in frozen-fish were found 27.6% sarcoplasmic, 64.7% myofibrilla, 6.0% alkali-soluble and 1.7% of stroma protein whereas they were 30.6%, 58.6%, 8.9 and 1.9% for dark muscle. Some changes occurred in protein composition during frozen storage. The relative amounts of sarcoplasmic, alkali soluble and stroma protein fractions decreased while myofibrilla fraction increased in frozen condition. This may be attributed to drip loss of soluble protein during thawing.

Effect of feeding three different formulated feeds having different protein levels on the growth of angel fish (Pterophyllum scalare) juveniles

Experiment was conducted to study the effect of dietary protein level on growth and nutrient utilization by angel fish (Pterophyllum scalare) juveniles. Fifty-four juveniles (average wt. 2-2.5 g) were equally divided in three treatments with each of three replicates. Three formulated diets with graded protein levels, T1 (35% CP), T2 (40% CP) and T3 (45% CP) were fed to juveniles for 45 days. A trend of higher weight gain %, SGR, FER and PER was found with the increased CP level in the feed. Feed intake was similar in all the groups. T3 group fed with 45% CP registered highest weight gain % (43.26 ± 2.07), SGR (0.78 ± 0.04), FER (0.29 ± 0.01), which were significantly higher (P<0.05) than the T1 and T2 groups. Protein digestibility of T2 and T3 groups was significantly higher than the T1 group. Survival was similar in all the experimental groups. Diet with 45% CP with protein energy ratio of 112.62 mg protein/K cal. is ideal for juvenile angel fish for indoor rearing.

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.

Further studies on changes in protein fractions of fish muscle during storage in ice

The changes in the major protein nitrogen fractions of two commercially important fishes of Indian waters, viz., mackerel (Rastrelliger kanagurta) and lactarius (Lactarius lactarius), during storage in ice are reported. The significance of the findings is discussed in comparison with the results of a similar study on two species of marine prawns and oil sardine, reported earlier.

Soluble protein isolated from low cost fish and fish wastes

The method of preparation, composition, amino acid content, protein efficiency ratio and areas of possible application of water soluble protein isolates from low cost fish and fish wastes are discussed in detail in this communication.

Relationship between water, lipid and protein in the muscle, liver and gonad in a freshwater fish Puntius filamentosus (Val.)

Details are given of a study investigating the relationship between water, lipid, and protein in Puntius filamentosus. Percentage compositions in the muscle, liver and gonad of fish specimens from Lake Vellayani in India are given, showing the fluctuations which occur during maturation.

Growth and survival of Penaeus monodon postlarvae fed shrimp head meal and fish meal as primary animal source of protein

Although shrimp head meal alone does not provide for good growth and survival, fish meal can provide high survival rate. The addition of shrimp head improves this diet. It is suggested that cholesterol present in shrimp could have caused this difference. Composition of the test diets is tabulated, as are proximate chemical analysis of the diets, and the mean initial weights, final weights, weight gains, survival rate, feed consumed, protein consumed, of Penaeus monodon postlarvae, feed conversion and protein efficiency ratio.

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Expression pattern and developmental behaviour of cellular nucleic acid-binding protein (CNBP) during folliculogenesis and oogenesis in fish

In vertebrates, folliculogeneis establishes an intricate system for somatic cell-oocyte interaction, and ultimately leads to the acquisition of their respective competences. Although the formation process and corresponding interactions are strikingly similar in diverse organisms, knowledge of genes and signaling pathways involved in follicle formation is very incomplete and the underlying molecular mechanisms remain enigmatic. CNBP has been identified for more than ten years, and the highest level of CNBP transcripts has been observed in adult zebrafish ovary, but little is known about its functional significance during folliculogeneis and oogenesis. In this study, we clone CNBP cDNA from gibel carp (Carassius auratus gibelio), and demonstrate its predominant expression in gibel carp ovary and testis not only by RTPCR but also by Western blot. Its full-length cDNA is 1402 bp, and has an ORF of 489 nt for encoding a peptide of 163 aa. And its complete amino acid sequence shared 68.5%-96.8% identity with CNBPs from other vertebrates. Based on the expression characterization, we further analyze its expression pattern and developmental behaviour during folliculogeneis and oogenesis. Following these studies, we reveal an unexpected discovery that the CagCNBP is associated with follicular cells and oocytes, and significant distribution changes have occurred in degenerating and regenerating follicles. More interestingly, the CagCNBP is more highly expressed in some clusters of interconnected cells within ovarian cysts, no matter whether the cell clusters are formed from the original primordial germ cells or from the newly formed cells from follicular cells that invaded into the atretic oocytes. It is the first time to reveal CNBP relevance to folliculogeneis and oogenesis. Moreover, a similar stage-specific and cell-specific expression pattern has also been observed in the gibel carp testis. Therefore, further studies on CNBP expression pattern and developmental behaviour will be of significance for understanding functional roles of CNBP during gametogenests. (c) 2005 Elsevier B.V. All rights reserved.

Oscillatory change of SR-protein kinase activities during oocyte maturation meiosis in fish

The SR-protein kinase activity was analyzed and the cytological changes were observed during oocyte maturation in bisexual transparent color crucian carp ( Carassius auratus color variety). The results revealed that the SR-protein kinase activity was sensitive to the artificially induced spawning hormones, and the change of oscillatory activity was similar to that of the maturation-promoting factor (MPF) kinase that regulates meiotic cell cycle in fish.

Cloning of the Bone Gla Protein gene from the teleost fish Sparus aurata (gilthead seabream). Molecular organization, developmental appearance and evolutionary implications

Tese de Doutoramento, Biologia Molecular, Faculdade de Ciências do Mar e do Ambiente, Universidade do Algarve, 2001

Effects of Thermal Modifications on the Rheological Characteristics and Protein Quality of Three Species of Fish of Varying Collagen Content

School of Industrial Fisheries, Cochin University of Science and Technology

Effects of different sampling intervals on apparent protein and energy digestibility of common feed ingredients by juvenile oscar fish (Astronotus ocellatus)

O presente estudo avaliou a digestibilidade aparente da proteína e da energia de ingredientes (farelo de soja, farinha de peixe, farelo de trigo e milho) por juvenis de apaiari (Astronotus ocellatus) usando dois diferentes intervalos de coleta (30 min. e 12h). Os 160 juvenis de apaiari utilizados (22,37 ± 3,06 g de peso corporal) foram divididos em quatro tanques rede plásticos e cilíndricos, cada um colocado em um tanque de alimentação de 1.000 L. O experimento foi inteiramente casualizado em esquema fatorial 2 x 4 (2 intervalos de coleta de fezes e 4 ingredientes foram) com quatro repetições. Os testes estatísticos não detectaram efeito da interação entre o intervalo de coleta e tipo de ingrediente nos coeficientes de digestibilidade. O intervalo de coleta não afetou a digestibilidade da proteína e da energia. As características físicas das fezes dos juvenis de apaiari aparentemente as tornam menos sensíveis à perda de nutrientes por lixiviação, permitindo intervalos de coleta maiores. A digestibilidade da proteína dos ingredientes avaliados foi semelhante, mostrando que a digestibilidade aparente de ingredientes animais e vegetais por juvenis de apaiari é eficiente. Os coeficientes de digestibilidade da energia foram maiores para a farinha de peixe e o farelo de soja comparado a farelo de trigo e milho. Ingredientes ricos em carboidratos (farelo de trigo e milho) apresentaram os piores coeficientes de digestibilidade da energia e, portanto, não são usados eficientemente pelos juvenis de apaiari.