Conference papers (B&N)

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Browsing Conference papers (B&N) by Author "Antony, P.D."

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    Heat coagualation studies on mixed systems of actomysin and sarcoplasmic protein
    (Society of Fishries Technologists (India), 1982) Radhakrishnan, A.G.; Antony, P.D.; Nair, M.R
    Actomyosin and sarcoplasmic proteins were prepared from fishes like oil sardine (Sardinella longiceps) mackerel (Rastrelliger kanagurta) mullet (Mugil parsia) cat fish (Tachysurus dussumeri) tilapia (Tilapia mossambia)and poolan (Electris fusca) by extracting with appropriate buffers. They were heat coagulated individually and also after mixing in various proportion. The ratio of actomyosin to sarcoplasmic protein varied from 0.28 to 1.2 while the ratio of actomyosin to coagulable sarcoplasmic protein varied from 0.82 to 2.0. On heating after mixing sarcoplasmic protein and actomyosin in various proprtion;it is the actomyosin that is mostly affected compared to sarcoplasmic protein. These observations may have a direct bearing on the gel forming capacity of the meats of the concerned species.
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    Hypocholesterolemic effect of fish proteins and fish oils in albino rats
    (Society of Fishery Technologists (India), 1982) Nair, P.G.V.; Devadasan, K.; Antony, P.D.
    Casein or fish proteins (from Nemipterus japonicus), as the main source of protein and groundnut oil or sardine as the main source of fat, were used in four different combinations in diets of four groups of 5 week-old albino rats to see their effect on the cholesterol levels in the serum, liver and heart of the animals. Casein groundnut oil group (control)had the highest level of serum cholesterol and casein-fish oil group, the lowest. Fish protein-groundnut oil-fed animals also showed a significantly lower level of serum cholesterol, suggesting a hypocholesterolemic effect in the case of fish protein also. However, in the case of fish protein-fish oil group, the lowering of cholesterol was not as pronounced as would be expected of a combined hypocholesterolemic effect of fish oil and fish protein. The pattern of increase in liver cholesterol levels. Significance of these finding are discused