Conference papers (B&N)

Permanent URI for this collection

http://localhost:4000/handle/123456789/167

Browse

Now showing 1 - 20 of 35

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.
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
Rate of abomassum emptying in kids fed on fish proteins subjected to heat treatment under different conditions
(Society of Fisheries Technologists (India), 1982) Devadasan, K.; Reppen, A.T.; Opstvedt, J.
Seven groups of kids were fed on isonitrogenous diets identical in all respects, except in the nature of the protein. Proteins in all test diets were derived from fish subjected to heat treatment under different conditions. Control group had skim milk as the sole source of protein. 5 test groups their proteins from muscle of the lean fish whiting, heat processed under different conditions. The seventh group had a spray dried and solvent extracted functional fish protein concentrate prepared from fatty fish capelin as the sole source of protein.The effect of the mode and extent of thermal denaturation of fish protein on the rate of abomasum emptying in kids was studied using these diets with a view to check the possiblity that increased thermal denaturation causes lesser coagulation of the protien in the abomasum resulting in reduced digestibility. Results however, indicate that in kids, the extent of thermal denaturation of the protein in the diet cannot be directly correlated to the rate of abomasal emptying. Resulting are discussed in the light of earlier reported differences in protein digestibility between these diets in calves.
Fatty acid composition of muscle and skin lipids of oil sardine
(Society of Fishery Technologists (India), 1982) Nair, P.G.V.; Nair, M.R.
Monthly variation in the fatty aid composition of muscle and skin lipids of oil sardine (sardinella longiceps), for a period of two years ar presented. Data shows wide variations in the proportions of the various acids in these lipids during different seasons. Total saturated acids in muscle lipid varied from33% to 42% with an average of 38%. Toatal monounsturated acids averaged 22.2%,lowest value being 14% and highest 30.1%. Proportions of total polyunsturated acids ranged between 28% and 52.5% (average 40.1%). Similar variations were observed in the case of all major component acids. The pattern was similar in skin lipids had a slightly higher level (by about 3%) of total monounsaturated acids and correspondingly lower proportions of polyunsaturated acids.
Influence of habitat on the fatty acid composition of Tilapia [Tilapia mossambica]
(Scoiety of Fisheries Technologists (India), 1985) Nair, R.K.G.; Gopakumar, K.
Lipids were extracted from the body and viscera of tilapia of the same age group from freshwater and brackishwater natural habitats separately and the fatty acid composition was determined by gasliquid chromatography. Significant differences were observed in the fatty acid composition of tilipia from brackishwater and freshwater habitats. The differences were more pronounced in body lipids than in visceral lipds. There were clear differences in the individual fatty acids present and also in their content of saturated monoenoic and polyenoic fatty acids. 22:6w3 acids was the major polyunsaturated fatty acid in the body fat of tilapia of brackishwater origin and linoleic acid (18:2w6) was the major acid in the body fat freshwater tilapia. In the freshwater tilapia body fat, 20:4w6>20:5w3 and in backishwater fish tilapia body fat 20:5w3>20:4w6. It is seen that the fatty acid composition of tilapia from brackishwater was similar to that of a true marine fish.
Nutritive value of red and white meat of oil sardine [Sardinella longiceps]
(Society of Fisheries Technologists (India), 1985) Mukundan, M.K.; Radhakishnan, A.G.; james, M.A.; Nair, M.R.
Dried red and white meat of oil sardine was fed to albino rats along with protein free basal diet. Simultaneusly controls were also run with casein and protien free basal diet. The study was conducted for a period of one month. The results showed that the PER is higher for fish fed animals than casin fed animals. Similarly the enzyme activities of lipase and protease were also high in fish fed animals. The difference between red and white meat in PER and the enzyme activities are also reported.
Changes in nicotinic acid content during storage of fishes and shellfishes in ice
(Society of Fisheries Technologists (India), 1985) Ammu, K.; Devadasan, K.; Antony, P.D.
Nicotinic acid (niacin) content of oil sardine (Sardinella longiceps), white tailed pink perch (Nemipterus japonicus) and two species of prawns (Penaeus and Metapenaeus monoceros), and its loss during storage in ice reported. At the end of the storage period of two weeks, retention of nicotinic acid was 34 percentage of the original value in sardine,30 percentage in prawns (both specuies) and 49 percentage in white tailed pink perch.The loss is mainly attributed to leaching by ice melt water. A study of the seasonal change in nicotinic acid content of oil sardiene showed a decreasing trend increasing fat content.
Chemical composition of some food fishes
(Society of Fisheries Technologists (India), 1985) Radhakrishnan, A.G.; Stephen, J.; Mukundan, M.K.; James, M.A.
Chemical composition of caranx (Caranx leptolepis) theradfin bream (Nemipterus japonicus) whiting (Sillage sinhane) murrel (Ophio cephalus)carp (Barbus sarana )and wallagu (Wallagu attu) wre determined and their calorific values were computed. They were well balanced in composition with respect to all the essential amino acids, and rich in potassium, calcium and sodium.
Changes in major protein fractions of oil sardine (Sardinella longiceps) and mackeral (Rastrelliger kanagurta) during frozen storage
(Society of Fisheries Technologists (India), 1985) Radhakrishnan, A.G.; Antony, P.D.; Nair, M.R.
Oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanaguta) wre frozen stored for a period of 6 months at-18 degree C.Changes in their protein fractions were followed periodically by protein fractionation with appropriate buffers. In the case of both oil sardine and mackerel, the myofibrillar fraction showed decrease with rise in the denatured fraction as the storage period increased . In the sarcoplasmic protein fraction mackerel protien showed definite decrease whereas oil sardine showed only a very mild decrease in its content. Both oil sardine and mackerel showed a definite increase as far as non protein fractions are concerned with increase in storage period
Collagen fibres from fish gut
(Society of Fisheries Technologists (India), 1987) Mukundan, M.K.; Stephen, J.; Devadasan, K.
The guts of most fishes contain 1-5 percentage collagen.Amino acid Composition of these purified collagens revealed the presence of almost all amino acids except cystine. The major componet aminoacids were glutamic acid followed by proline and glycine. The physical properties such as tenacity, keeping quality etc. of pure and modified collagen fibres are also reported. In the light of these data, the use of gut collagen as asurgical suture is discussed.
Trace metals in cephalopod molluscs - A unique phenomenon in metal accumulation
(Society of Fisheries Technologists (India), 1994) Lakshmanan, P.T.; Stephen, J.
Concentrations of trace metals, viz. mercury (Hg), cadmium (CD), lead (Pb), copper (Cu), zinc (Zn), arsenic (As) and selenium (Se) were monitored in frozen squid (Loligo duvacelii) and cuttlefish (Sepia pharaonis) products. The whole soft parts of cuttlefish and squid often contained high levels of Cd(>2ppm) and As (>1ppm). A high concentration of Cd was always associated with high levels of Cu and Zn in both the molluscs. Hg content was very low and ranged between 50-100 ppb. Pb was present in low concentrations. Liver was found to be the major site of accumulation for Cd, Cu and Zn, in these species. The order of accumulation of the metals, in general was liver> gonad > gills > muscle. Se content often exceeded 3 ppm in the whole soft parts. However a corresponding build up was not found in liver or other organs.
CHANGES IN IN-VITRO AND IN- VIVO DIGESTIBILITY OF MACKEREL UPON CURING AND DRYING
(Food and Agriculture Organization, 1995) Raghunath, M.R.; Ammu, A.; Shankar, T.V.; Devadasan, K.
Indian mackerel (Rasrrelliger kanagurta) was cured in saturated brine and dried at 50°C. The dried fish was desalted (rehydrated) and cooked in steam, as were the fresh fish. Digestibility studies were carried out on these two samples using pepsin, trypsin, chymotrypsin, bromelin, alcalase and neutrase for in vitro studies, and male albino rat for in vivo studies. Digestibility was found to suffer as a result of the curing and drying process for all enzymes with the degree of decrease in the following order: Trypsin > pepsin > neutrase > bromelin > a1calase > chymotrypsin. In animals, decrease in the digestibility of the dried fish protein was highly significant and the utilization and retention of the proteins were also significantly affected. But the difference in PER between the fresh and dried proteins was not significant. Amino nitrogen in the enzymatic digests determined by the trinitrobenzene sulphonic acid reaction was found to be highly correlated to the total nitrogen in digest determined by the Kjeldahl procedure.
Effect of n-3 polyunsaturated fatty acids on the fatty acid profile in rats
(Society of Fishery Technologists (India), 1998) Nair, P.G.V.; Ammu, K.; Devadasan, K.
Effect of a polyunsaturated fatty acid (PUFA) concentrate containing about 80 percentage free acids at a level of 1 percentage of the diet, on the fatty acid profile of the lipids of liver and heart of rats fed on it for a period of three months was investigated. Law levels of dietary PUFA influence fatty acid composition of the lipids in liver and heart. The pattern of changes was different in the two organs, indicating tissue specificity to n-3 PUFA.
Edible protein films from fish myofibrillar proteins
(Society of Fishery Technologists (India), 1998) Raghunath, M.R.; Nair, P.G.V.
One of the uses of thermally stable dispersions of fish myofibrillar proteins is as edible film. A modified method of preparation of thermostable dispersions was developed which involves acidification of meat water homogenate.The dispersions were cast in glass trays and dried in an oven at 50 degree C. Dried dispersions yielded light yellow translucent films with good flexibility. The films become brittle if dried further or stored at low humidity. Heating the dispersions prior to casting excluded air bubbles and thus improved the quality of films.
Biochemical and nutritional evaluation of crab meat
(Society of Fisheries Technologists (India), 1998) Selvin, J.; Ismail, T.; Stephen, J.; George, C.
Different species of sea crabs, Portunus pelagicus, C. sanguinolentus, Charybdis cruciata, and C. lucifera were analysed for moisture, protein, lipids, non-protein nitrogen, alpha amino nitrogen, carbohydrate glycogen, fructose, ribose and minerals. The meat had high content of alpha amino nitrogen, ribose, phosphorus, and sodium whereas lipids, glycogen, fructose, potassium, and calcium were low. stroma protein was low in all species. Biochemical composition did not show much variation. Protein efficiency ratios except that of P.sanguinolentus were better than that of casein.
Functional properties of protein of marine fish
(Society of Fisheries Technologists (India), 1998) Raghunath, M.R.; Sankar, T.V.; Nair, P.G.V.
Sarcoplasmic and myofibrillar protein fractions of seven species of marine fish were isolated and their functional properties such as emulsification, emulsion stability and viscocity were studied. Few species were also evaluated for their surface hydrophobicity. Differences in functional properties of the same protein fractions in different species were noticed. Extractibility of a protein fraction was not always related to relative viscocity of the protein. Relative viscocity and emulsion stability of sarcoplasmic fraction were higher than those of myofibrillar fraction. Although sarcoplasmic fraction had higher emulsification activity index than myofibrillar fraction at equal protein concentrations, the latter had higher surface hydrophobicity.
Physical and chemical change in oil used for frying fish
(Society of Fisheries Technologists (India), 1998) Sankar, T.V.; Ammu, K.; Ragunath, M.R.; Devadasan, K.
Coconut oil was repeatedly used for four days for frying mackerel. Changes in the characteristics of fried mackerel and the frying oil were monitored. The oil became darker and more viscous when used for frying consecutively for four days. Total carbonyls and conjugated dienes increased. Iodine value and non-saponifiable matter which were low in the fresh oil increased due to exchange of lipid between fish frying oil. Saturated fatty acids decreased and mono and polyunsaturated fatty acids increased in the frying oil with progressive frying. There was an increase in saturated fatty acid fraction and decrease in Iodine value of lipids in the fried fish.
Purification and characterisation of collagen of Chanos chanos
(Society of Fisheries Technologists (India), 1998) Mathew, S.; Sankar, T.V.; Mukundan, M.K.
Collagen extracted individually from the muscle, skin and waste comprising bones and viscera of Chanos chanos was partially purified and fractionated to acetic acid soluble collagen (ASC) and pepsin digestible collagen (PDC). Fish waste had only ASC while skin and muscle had small amounts of PDC in addition to ASC. The yield of partially purified ASC and PDC were 0.38 and 0.09% respectively from muscle and 20.14 and 5.6% from skin. Yield of ASC from waste was 0.2%. Total nitrogen, amino acid composition, electrophoretic pattern and approximate molecular weight of the partially purified collagens are reported
Effect of frozen storage on the characteristics of rohu [Labeo rohita] Surimi
(Society of Fisheries Technologists (India), 2001) Sankar, T.V.; Ramachandran, A.
The storage characteristics of surimi froth fresh water major carp rohu (Larbeo rohita) was studied at -35°C by following the changes in water-soluble sarcoplasmic proteins and myofibrillar proteins . Ca" ATPase activity was taken as an index for studying the myosin denaturation . Washing to prepare surimi resulted in the removal of more than 53% of water-soluble proteins . Besides, about 13% loss in myofibrillar protein was also noticed . 38% of the water soluble protein remaining the meat became inextractable at the end of six months of storage while 20% of the remaining myofibrillar protein was denatured and remained inextractable . The ATPase activity of the surimi decreased by 20% during the storage period . Changes in the gel strength and compressibility of the gel were also monitored during frozen storage
Effects of peroxidised PUFA on tissue defence system in experimentally induced myocardial infraction in rats
(Society of Fisheries Technologists(India),Cochin, 2003) Anandan, R.; Mathew, S.; Asha, K.K.; Ammu, K.; Nair, P.G.V.
In the present study, the administration of peroxidised PUFA was found to aggravate the isoproterenol-induced myocardial infraction in rats, which was evident from the increased level protein and enhanced the release of marker enzymes in the serum of rats given PUFA and isoproterenol. It was also observed that oxidized PUFA in the diet resulted in higher levels of peroxidation and lower levels of antiperoxidative enzymes.

Browse

Browsing Conference papers (B&N) by Issue Date

Results Per Page

Sort Options