1977

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    CHEMICAL CHANGES IN SKIN MUCIN AS AN INDEX OF EARLY STAGES OF SPOILAGE IN FISH.
    (Society of Fisheries Technologists (India) Cochin, 1977) RAO, S. V. SURYANARAYANA; LEE., S.J
    Results of a preliminary investigation on the overall chemical nature of fish skin mucin in lung fish, C!arias batrachus, with special reference to water soluble low molecular weight compounds, are presented. Changes observed during room temperature spoilage have been studied with a view to present a new approach towards the assessment of freshness in fish inspection. pH of the mucin was distinctly alkaline (8.2) and remained unchanged during spoilage. Much of the nitrogen was found to be present in the glycoprotein fraction. Free amino acids and purine bases were present in apreciable quantities in the aqueous extracts which registered a significant increase after 10 hrs. Post-mortem increase in total solids was. accompanied by a slight rise in protein nitrogen which may indicate tissue breakdown. Increase in TVN was also observed to occur earlier ]n the outside mucin as compared to the inside muscle. Presence of free sugars or sialic acid could not be confirmed nor was there any indication of cholesterol and lipoid material as stated in earlier littrature
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    STUDIES ON MOLLUSCA OF SAURASHTRA COASR-III COMPOSITION
    (Society of Fisheries Technologists (India) Cochin, 1977) SARVAIYA, R. T
    The paper presents the seasonal variations in moisture, protein, salt and ash in the meat of Murex virgineus, Solen sp., Loligo sp., Sepiella inermis and Octopus sp. Moisture and fat contents of twenty two species of mo11usca are reported. Inverse relationship between protein and ash has been observed. Cephalopoda recorded higher meat, moisture and protein contents than amphineura, gastropoda and pelecypoda. Pelecypoda contains higher fat than amphineura, gastropoda and cephalopoda.
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    DISTRIBUTION OF PANTOTHENIC ACID IN FISH.
    (Society of Fisheries Technologists (India) Cochin, 1977) CHHATBAR, SUDHIR K.; VELANKAR, N. K
    The distribution of pantothenic acid in free and bound forms in various fish species is reported. It is observed that the fish muscle contains on an average about 12.0fi g. pantothenic acid per g. About 60% of the panthothenic acid is present in the bound form as coenzyme A in the fish skeletal muscle.
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    SEASONAL VARIATIONS IN THE TOTAL CHOLESTROL CONTENT OF THE LIVER OF CAT FISH. HETEROPHUESTES FOSSILIS (BLOCH).
    (Society of Fisheries Technologists (India) Cochin, 1977) SHRENI, KALPANA D.; JAFRI, A. K
    Variations in the total liver cholesterol content of Heteropnuestes fossilis followed weH defined seasonal cycle. A decline was recorded during the period when the gonads were passing through the peak ripe stage. The highest value of the cholesterol was however attained before this phase of gonad maturation~ Concentration pattern of liver cholesterol seemed related to variations in the cholesterol metabolism of the fish, necessitated, besides other factors, by the demand for sex hormones. A possibility of the influence of feeding intensity on liver cholesterol content has also been indicated.
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    A BIOCHEMICAL TEST FOR THE DISTINCTION OF FRESH FISH FROM FROZEN AND THAWED FISH
    (Society of Fisheries Technologists (India) Cochin, 1977) VELANKAR, N. K; CHHATBAR, SUDHIR K,
    It is observed that the freezing and thawing of fish leads to increase in the total activity of aspartate aminotransferase (AAT) in tissue finid due to the release of the bound form nf mitochondrial enzyme. Electrophoresis of the tissue fluid of fresh ur:frozen fish shows only a single fast-moving band of AAT in the anod:c region whereas frozen and thawed fish shows an additional slow-moving band corresponding to mitochondrial AAT in the cathodic region. The method can be adopted to distinguish fresh fish from frozen and thawed fish.
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    DEVELOPMENT OF PARTIALLY HYDROLYSED AND DEODOURISED FISH FLOUR.
    (Society of Fisheries Technologists (India) Cochin, 1977) SETTY, T. M. RUDRA; SUDHAKARA, N. S; NAGARAJ, A. S; SHETTY, H. P. C
    A process developed for preparation of partially hydrolysed and deodouriscd (PHD) fish flour, without solvent extraction is described. The PHD fish flour prepared from four varieties of trash fish, had creamy white colour and contained 87-92% protein and 7-8% available lysine. The products had shelf life of more than an year at room temperature, and caused no grittiness when incorporated in snacks and bakery products at 10% and 7.5% level respectively. The flour prepared from Nemipterus spp. had a PER 2.32 compared to 2.68 of raw fish meat and 2.5 of standard casein.
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    CHEMICAL CONTROL OF PSYCHROPHILIC BACTERIAL SPOILAGE OF FISH I.ISOLATION AND IDENTIFICATION OF PSYCHROPHILIC BACTERIA FROM MARINE FISH.
    (Society of Fisheries Technologists (India) Cochin, 1977) ANAND, C. P; SETTY, T. M. RUDRA
    Making use of the streak plate technique and low temperature incubation, 28 cultures belonging to six genera namely, Achromobacter, Flavobacterium, Pseudomonas, Micrococcus, Vibrio and Alcaligenes were isolated from different varieties of marine fish. The growth studies indicated that all of them were able to grow between -5 and +SoC within a week's time and none of them showed growth aL 3TC. The optimum temperature of growth for aH these cultures was in the range 25-28°C. Among these only one, i.e., a Vibrio sp., was found to be an obligate psychrophile.