Biochemistry & Nutrition

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    Chemical properties and changes during storage of some Indian ray liver oils
    (Current Science Association, Bangalore, 1959) Kamasastri, P.V.
    The paer reports the results of investigations on the constants and storage conditions of ray liver oils.
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    On the qualitative distribution of free amino acids in different species of prawns
    (1961) Velankar, N. K.; Iyer, K. M.
    The free amino acids present in the muscle of several species of prawns and in lobster (Panulirus dassypus) and crab (Neptunus pelagicus) have been examined qualitatively by paper chromatography. Six among the eleven spots present have been identified as lysine, arginine, glycine, proline, valine and leucine. An overall similarity in the chromatographic pattern among the several species has been observed. The implications of the results in the application of paper chromatography to species differentiation in the Crustacea have been indicated.
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    Preliminary study of the changes associated with lipid break down in oil sardines [sardinella longiceps] stored at refrigerated temperatures
    (Indian Council of Agricultural Research, 1962) Nair, M.R.
    The spoilage of a fatty fish like oil sardine is the cumulative effect of many phenomena controlled or influenced by various factor . When the fish is stored in ice. i t has been known that during t he first week of storage. the enzymes which continue to be active influence the various changes occurring in the tissue. After this period when the dominant bacterial strains become established. these exert marked influence on the spoilage pattern. The spoilage change are further complicated by the changes in the oxidation of fat leading to rancidit y and associated changes.
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    Studies on indian fishmeals part- I chemical composition and storage charateristics of fishmeals prepared from different types of fishes
    (Indian Council of Agricultural Research, 1962) Kamasastri, P.V.; Rao, R.D.
    Fishmeal is highly valued in cattle and poultry nutrition for its content of easily digestible proteins, vitamins and minerals. Extensive experiments on the chickfeeds containing fishmeal registered a better growth response when compared with other feeds.the total world production of fishmeal is estimated at more than 2 million metric tons.the major fishmeals-producing countries are Peru, United States of America, Angola, South Africa, Norway, Denmark and Iceland.
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    Effect of aureomycin on the behaviour of certain free amino acids in oil sardine [sardinella longiceps] held in ice storafge
    (Society of Fisheries Technologists(India),Cochin, 1964) Jacob, S.; Karthiayani, T.C.; Nair, M.R.
    The course of development of a few free amino acids under the influence of aureomycin in oil sardine (Sardinell longiceps) held in ice storage was investigated. The levels of lcucine(s) and valine regularly increased in the control and aureomycin treated fish throughout the storage period. Almine(s) and Theorine showed similar trend in both control and fish treated with 20 ppm aureomycin. These amino acids however showed a gradual fall in fish treated at 50 ppm level. The changes in tyrosine + tryptophane were found to be irregular. Most of the amino acids studied indicated a remarkable change in trend by about the 16th day of ice storage in the case of fish treated with 50 ppm aureomycin.
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    Studies on fish lipids : II.Fatty acid composition of lipids of oil sardine [Sardinella longiceps]
    (Society of Fisheries Technologists (India), Cochin, 1966) Gopakumar, K.; Nair, M.R.
    Gas-liquid chromatography has been employed for the qualitative and quantitative analysis of the component fatty acids in lipids of oil sardine (Sardinella longiceps) . Phospholipids and triglycerides of the lipids were previously separated by column chromatography before they were converted into the methyl esters of the fatty acids . The predominant acids present in the depot fat of the fish have been found to beC 14 :0 = 8.13%, Cl , ;, = 27 .9%, C1s :o = 3 .8%, C18 . 1 = 15.4%. C20 :5 = 10.6% and C21 :1 =8.8% . Apart from the above acids the distribution of minor acids belonging to C 1 s, C20 and C22 groups have also been worked out . The separated phospholipid fraction contained more than 70% polyunsaturated acids of which the important constituents were docosahexaenoic (C 22 : 6 =28%) and eicosapentaenoic (C21,5 = 10.6%). A marked reduction was found in the amounts of polyunsaturated acids in triglycerides, their total amount registering about 20 percent. This fraction recorded about 48 percent of C 1 , acids of which palmitic and palmitoleic acids amounted to 25 .8 per cent and 19 .1 per cent respectively . Occurrence of odd numbered fatty acids C 15 and C17 has also been noted in the phospholipid and composite samples of the fish .
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    Preliminary observations on changes in nucleotides in oil sardine and certain penaeid prawns during chill storage
    (Society of Fisheries Technologists (India), 1969) Susamma, Cherian; Nair, M. R.
    Preliminary study has been made of the changes in common 5' nucleotides in oil sardine (Sardinella longiceps) and two penaeid prawns of Indian waters during chill storage. The course of nucleotide degradation has been followed in the fresh fish and shell fish during ice storage. The level of inosine monophosphate (IMP) in prawns showed significant but steady decrease during ice storage and this appears to serve as useful indication of length of storage. Comparison has been made on the pattern of nucleotide changes in block frozen fish and individually quick frozen fish stored at -23°C.
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    Seasonal variation in chemical composition of pomfrets-I black pomfret (parastromateus niger)
    (Society of Fisheries Technologists(India),Cochin, 1969) Venkataraman, R.; Solanki, K.K.; Kandoran, M.K.
    Seasonal variations in proximate composition of the different parts such as head, middle, tail and skin of black pomfret (Parastromateus niger) are reported over three years on monthly basis. The lean and fatty conditions of fish are discussed on the basis of spawning period, food and feeding activity, size group appearance and the gonadial maturity of the pomfret.
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    Observations on changes in the major protein nitrogen fractions of prawns and sardines during ice storage
    (Society of Fisheries Technologists (India), 1970) Devadasan, K.; Nair, M.R.
    Marine prawns (M. dobsoni and P. indicus) and sardines (S. longiceps) were cleaned, beheaded, packaged in thin gauge polyethylene bags and stored in ice. The method of Paul [Journal of Agricultural and Food Chemistry (1966) 14 (5) 490] was employed for extracting and determining protein fractions (sarcoplasmic, myofibrillar, stroma, denatured) during storage for up to 13 days. The method is described and results are tabulated. Sarcoplasmic protein N decreased by 3-6% in all species during the storage period. Myofibrillar protein N decreased by 15-20% in prawns and by 3% in sardines. Denatured protein N increased by 20-25% in prawns and by 10% in sardines. Stroma protein N showed a slight increase (0.5-2.0%) in all species.
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    Protein from blanch liquor
    (Society of Fisheries Technologists (India), 1970) Venugopalan, V.; Chakraborty, P.K.; James, M.A.; Govindan, T.K.
    A process is described for isolation of edible protein from blanch liquor, which is discarded as a waste at present from prawn canning factories . The protein isolated is colourless and odourless and contains an appreciable amount of salt from the brine used for blanching prawns . It is comparable to fish protein concentrate in amino acid composition .
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    Studies on the electrophoretic patterns of fish muscle myogens
    (Society of Fisheries Technologists (Indai), 1971) Devadasan, K.; Nair, M.R.
    Observations made on the disc electrophoretic patterns of muscle myogens of a variety of Indian fish and shellfish are reported and their usefullness in species identification is discussed. Species studied were prawns (Metapenaeous dobsoni), oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta), lactarius (Lactarius lactarius), mullet (Mugil dussumieri), barbus (Barbus carnaticus) and tilapia (Tilapia mosambica). Muscle was extracted with chilled distilled water (1:1 w/v) in a Waring blender for 2 min, the homogenate centriguged at 5000 rev/min for 30 min at 0 degrees C, and the supernatant electrophoresed in 7.5% gel by the method of Ornstein and Davies ['Disc electrophoresis' (1964) Distillation Products Industries, Rochester, New York, USA] using bromophenol blue as marker dye. Electrophoresis was completed in 40 min (with 6.6 mA/gel tube at 150-200 V). Gels were then removed, stained in 0.1% solution of Amido black IOB in 7% acetic acid for 30 min. Excess dye was removed by washing in 7% acetic acid; developed gels were kept in 7% acetic acid and photographed. Results indicated that a characteristic band pattern was produced which was species specific and was not altered by storage of fish in ice. So disc electrophoresis can be reliably used in fish taxonomy
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    Seasonal variations of bacterial flora of fresh oil sardines [Sardinella longiceps]
    (Society of Fisheries Technologists (India), 1971) Karthiayani, T.C.; Iyer, K.M.
    A study was carried out monthly for 3 yr (1965-1967) on seasonal variations in bacterial flora of oil sardines. Skin + muscle, gills, and intestines were pour-plated on sea-water agar and incubated at 30 and 37 degrees C for 48 h. Total plate counts were made and total fluorescent bacteria were counted. Individual colonies were transferred to sea-water peptone and biochemical characteristics studied. At 30 degrees C incubation, peak counts were: skin + muscle July-Oct., gills March-April and Sept.-Nov., intestines Oct.; at 37 degrees C, peak counts were: skin + muscle March and July-Aug., gills March-May and Aug.-Nov., intestines March-April and Oct. High counts during July-Oct. may be attributed to the monsoon. Counts of fluorescent bacteria indicated they were absent from skin + muscle in March-June and from gills in April-June (possibly due to loss of fluorescent character at high summer temp.); they occurred throughout the year on intestines with a peak in July-Oct. Breakdown is given of occurrence of Pseudomonas, Vibrio and Achromobacter in skin + muscle, gills, and intestines during each month of the study. In general, Pseudomonas and Vibrio predominated in summer and at the end of the monsoon, and Achromobacter occurred in large numbers during August. Detailed data are also given of biochemical reactions of isolated colonies. Main conclusions are that season determines total bacterial population, preponderance of different genera and their fluorescent and biochemical characteristics, the monsoon season generally producing higher counts.
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    Technological aspects of preservation and processing of edible shell fishes - II - Influence of season on chemical composition of crab [Scylla serrata]
    (Society of Fisheries Technologists (India), 1971) George, C.; James, M.A.
    Fully-grown live female crabs from the same fishing ground and of similar size (12 +or- 1 cm long) were collected at new and full moon every month for 2 yr. They were dissected and the meat analysed for moisture, protein, water-extractable N, non-protein N, glycogen, lactic acid, fat, and free amino acids. Nutritive value was max. in Oct.-March; highest meat yields (30-35%) occurred in Sept.-Dec. (of. 15-30% for other months); there was evidence that yield was greater at new than at full moon. Max. moisture (83.1%) and min. protein (14.0%) occurred in May, and min. moisture (about 74%) and max. protein (>23%) occurred in April and Dec., respectively. Water-extractable N was max. in Oct.-Jan. and min. in May-June for both full and new moons. Non-protein N was max. in Nov.-March and min. in Aug. at full moon, and max. in Jan.-March and min. in May-Oct. at new moon. Glycogen showed wide variation over the year: at new moon, min. (0.45%) in Oct. and max. (2.05%) in Feb.; at full moon, min. (0.20%) in June and max. (2.9%) in Jan. At new moon, lactic acid increased from 90 mg% in May to 520 mg% in Aug., then decreased to 200 mg% in Jan., followed by increase to 535 mg% in March. A distinct pattern was not found at full moon, but values were min. in Jan. and July and max. in Sept. and Nov. Fat was max. in Sept. and min. in Jan.-Feb. at full moon, and max. in March and min. in Jan. at new moon. Seasonal changes in individual amino acids are tabulated; glycine was the most abundant. [See FSTA (1974) 06 04R0243for part I.]
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    Effect of Carbon 18 unsaturated fatty acids on the extractability of proteins
    (Society ofFishery Technologists (India), 1971) Devadasan, K.; Nair, M.R.
    AB A study was made of factors which govern extractability of proteins from sardine (Sardinella longiceps) and prawn (Penaeus indicus) muscle under the influence of added C18 unsaturated fatty acids. 10 g homogenized muscle were blended with 200 ml chilled extractant (5% NaCl in 0.2M NaNCO3) in a Waring blender with known amounts of fatty acid being added (0-0.6 ml linoleic acid and 0-0.3 ml oleic acid for prawn, 0-0.3 ml linoleic acid for sardine). The extract was centrifuged and protein N determined. All stages of the study were carried out at 5-7 degrees C. In a 2nd study, actomyosin fraction of sardine muscle was obtained by washing off sarcoplasmic proteins with low ionic strength buffer. Known amounts of fatty acid (0-10.380 mg linoleic acid/g soluble protein N) were added to 40 ml of actomyosin extract, mixed, stored at 5-7 degrees C and protein N determined after 1 and 5 days. In the 1st study, inextractability of sardine muscle protein increased with increasing linoleic acid concn., 0.25 ml insolubilized essentially all myofibrillar proteins. In prawns, soluble protein N at first increased with increasing acid concn. and was then followed by a decrease at higher acid concn. Oleic and linoleic acids gave similar results, the effect being more marked with linoleic acid. Sardine actomyosin became more insoluble with increasing acid concn. and with increasing contact time. The significance of these results is discussed.
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    Phospholipids of five Indian food fishes
    (Society of Fisheries Technologists (India), 1971) Gopakumar, K.; Nair, M.R.
    Column chromatography and TLC were applied for the quantitative fractionation of phospholipids from 5 Indian food fishes: sardine (Sardinella longiceps), pomfret (Pampus argenteus), mackerel (Rastrelliger kanagurta), anchovies (Anchoviella sp.) and thrissocles (Thrissocles mystax). Chromatographic procedures are detailed. Total lipid contents (g/100 g wet tissue) for the 5 fish, respectively were: 6.0, 4.5, 6.0, 0.7, 5.4; phospholipid contents (g/100 g wet tissue) were: 0.8, 0.9, 0.8, 0.3, 0.9. Levels of individual phospholipids (as % of total phospholipids) are also tabulated for each sp. Ranges were: phosphatidyl serine 1.2-5.0, phosphatidyl ethanolamine 15.5-22.7, phosphatidyl inositol 2.2-6.5, phosphatidyl choline 51.6-63.0, lysophosphatidyl choline 0.4-3.5, sphingomyelin 1.2-5.7, and phosphatidic acids 2.8-10.0.
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    Fatty acid composition of eight species of Indian marine fish
    (1972) Gopakumar, K.; Nair, M. R.
    Tropical fish oils were found to be relatively saturated. The species examined showed wide variations in myristic acid (2 to 11.3), palmitic (20 to 35) stearic (7 to 16), C18:1 (7.9 co 24), C20:5 (1 to11) and C22:6 (2 to 10). Mussel lipids and lipids of mullet contained very high percentages of odd numbered fatty acids,
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    The free alpha amino acid nitrogen contents of some common food fishes of Kakinada region,Andhra Pradesh
    (Society of Fisheries Technologists (India), 1975) Gupta, S.; Govindan, T.K.
    Data are given for the moisture and free alpha-amino N contents of 26 spp. of edible marine and freshwater fish, crustacea and molluscs. The alpha-amino N concn. in teleosts ranged from 13.0 mg% (Sciaena sp.) to 164.9 mg% (Catla catla); levels in elasmobranchs ranged from 32.4 mg% (Trigonid sp.) to 47.0 mg% (Carcharinid sp.). Crustacea contained 175.0 mg% (Metapenaeus dobsoni) to 437.0 mg% (Penaeus monodon); molluscs contained alpha-amino N at levels ranging from 67.1 mg% (Sepia sp.) to 190.0 mg% (Loligo sp.).
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    Beverage preparation from fish hydrolysates
    (Society of Fisheries Technologiste (India), 1975) Prabhu, P.V.; Radhakrishnan, A.G.; Arul James, M.
    A method for the preparation of energy food incorporating fish hydrolysates, sugar, cocoa, malt extract etc. is described. The product has good consumer appeal. The preparation does not impart any bitter hydrolysate. It freely mixes with hot or cold milk and the resulting drink is adjudged to be very palatable.
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    Seasonal variations in the chemical composition of pomfret - II - Silver pomfret
    (Society of Fisheries Technologis(India), 1976) Solanki, K.K.; Kandoran, M.K.; Venkataraman, R.
    Seasonal variation in the proximate composition of different body regions of silver pomfret (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.