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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.
Biomedical applications of collagen and chitosan
(Society of Fisheries Technologists (India), 2010) Mathew, S.; Asha, K.K.; Anandan, R.; Sankar, T.V.
Biopolymer is a term used to refer to the polymers which are biologically synthesized by nature. Polysaccharides are one such class of polymers comprising of simple monosaccharide molecules connected by ether type linkage to give a high molecular weight polymer. Among the different polysaccharides, cellulose and chitin are the most abundant biopolymers. Professor Henri Braconnot, Director of the Botanical Garden in Nancy, France isolated a fraction called fungine in 1 811 from the cell walls of mushrooms (Madhavan, 1992). Odier (1823) found similar material in the cuticle of beetles and re-named fungine as chitin after the Greek word chiton. The discovery of chitosan is ascribed to Rouget in 1859 (Sambasivan, 1992) and he, by boiling chitin in KOH, produced chitosan soluble in organic acids. Now it is understood that chitin is soluble in dimethyl acetamide containing 5% lithium chloride (Rutherford and Austin, 1978) and insoluble in aqueous acetic acid and chitosan's solubility is reverse to that of chitin in these two solvents. The nitrogen content of chitin is usually less than 7%, while that of chitosan is more than 7%. It was only in 1950, the structure of chitosan was resolved. Collagen is produced from air bladder of fish and chitosan from prawn shell.
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.
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
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.
Changes in sulfhydril groups during processing of milk fish, Chanos chanos
(Society of Fisheries Technologists (India), 2003) Thippeswamy, S.; Ammu, K.; Joseph J.
The changes in SH group during various processing operations of milkfish such as icced storage, frozen storage , salting (wetand dry salting ), drying, steaming, retorting and frying were studied. During iced storage except for the initial few days SH group decreased from 85.10 to 70.8 mmole.g dry matters in 21 days . Frozen storage was carried out at two temperatures viz.,-35 degree C was less than that stored at -18 degree C during 3 months study.During salting the extent of reduction in SH group was more in wet salted fish compared to that of dry salted fish. on further drying of the salted fish SH group decreased continuously. Drying at constant temperature (60 degree C) for different length of time also reduced the SH group from 76.1 to 16.8 mole.g dry matter within 24 h. SH group reduced to a great extent during retorting compared to other heat treatments such as steaming and frying.
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.
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.
A comparative evaluation of the biochemical composition of three tuna species
(Society of Fisheries Technologists (India), 2010) Mumthaz, V.R.; Yathavamoorthi, R.; Thomas, A.; James, R.; Gopal, T.K.S.; Mathew, S.
There is an ever increasing awareness about health foods especially in developed countries and fish is getting more acceptances because of its special nutritional qualities. Fish can serve as a significant source of protein, minerals, essential fatty acids and amino acids. Lysine present in them can supplement the corresponding deficiency in plant proteins. Two significant components present in marine fish and not present in other foods are the o-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Most important dietary recommendation to improve health and prevent chronic diseases is to increase dietary intake of co-3 fatty acids that are found primarily in the fatty fish (Exler and Wehrauch, 1988). These fatty acids have been suggested to have beneficial effects in the prevention and treatment of major diseases affecting human health such as Coronary Heart Disease (CHD), cancer, diabetics, high blood pressure and auto immune diseases. Mackerel supplemented diet lowers the systolic and diastolic pressure in hypertensive subjects (Flick and Martin, 1992). Animal studies have shown that ingestion of fish oils prevents or diminishes arrhythmia (Charnock, 1991) Administration of fish oil has been found to be useful to reduce the inflammatory effects in many patients (Budiarso, 1990). High dietary intake of c -6 fatty acids have beneficial effects against malignant tumors (Cave, 1991). DHA are particularly valuable as nutrients for the cells of the brain, nervous system, eyes, adrenal glands (Carlson and Salem, 1991). With the current average seafood consumption of 14g/day, our intake of EPA and DHA is small. It is highly unlikely that an excess of o)-3 fatty acid will result from seafood consumption (Flick and Martin, 1992). Even with an increase in seafood consumption by a factor of five,it would be difficult to achieve the estimated intake of w-3 fatty acids. Enrichment of food with fish oil encapsulations is a remedy to this particular problem.
Determination of total mercury in finfishes and shellfishes using direct mercury analyser
(Society of Fisheries Technologists (India), 2010) Lakshmanan, P.T.; Hassan, F.
Heavy metal contamination of the environment, particularly, the aquatic environment is of great public health significance in the modern world. Mercury occurs naturally in the environment. Mercury or its compounds have been used in chior-alkali plants and as fungicides in agriculture and horticulture. It is found in minute quantities in all living organisms. Trace metals can be accumulated in fish via food chain and water. Aquatic organisms are extensively used in pollution monitoring programmes (UNEP, 1993; Uthe et al., 1991). Fishes are considered as good indicators for heavy metal contamination in aquatic systems because they occupy different trophic levels at different growth stages (Zhang et al., 2007). Once mercury enters the ecosystem, naturally occurring bacteria convert it to a form called methyl mercury or dimethyl mercury by a process known as biomethylation or bacterial methylation. Methyl mercury is toxic to human beings and predatory fishes such as large tuna, swordfish and shark can have mercury concentrations in their bodies that are 10,000 times higher than those of their surrounding waters (NRDC, 2010). EU and US regulation of 1997 made residue monitoring mandatory for seafood. Contamination may occur at any stage of production, processing and marketing. Regulatory limits are set for some of these contaminants.
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.
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
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.
Effect of red mangrove (rhizophora apiculata) root extract on sodium nitrite-induced oxidative stress in rats
(Society of Fisheries Technologists (India), 2010) Asha, K.K.; Mathew, S.; Remyakumari, K.R.
Oxidative stress arising from an imbalance in the antioxidant system is responsible for the ailments of the heart, brain dysfunction, immune system decline and also for aging. Thus there has been an increasing interest in recent years in healthy life styles and interest in antioxidants and food supplements has grown remarkably. The role of natural products as a source for remedies has been recognized since ancient times (de Pasquale, 1984). An analysis of a number of chemotherapeutic agents and their sources indicates that over 60% of approved drugs are derived from natural compounds (Cragg et at., 1997). With a proven record of natural products in drug discovery, there is a compelling need for expanding exploration of nature as a source of novel healing agents. Besides the endogenous antioxidant defenses that combat the oxidative stress, consumption of antioxidants appears to be important. Antioxidants can be either synthetic or of natural origin. The use of synthetic antioxidants in food is being discouraged by many health regulating agencies in recent times. Plants are good sources of natural antioxidants (Shahidi, 2000), which has been the basis of numerous studies in the last decade. Among these, flavonoids and related phenolics have gained importance. Unpublished data on mangrove plant, Rhizophora apiculata or red mangrove, from GIFT, Cochin and earlier studies have established that the root of this plant is a rich source of flavonoids and has several low molecular weight compounds like glucosides, fatty acids, sterols and hydrocarbons (Sharaf et at., 2000). Perera et at. (2008) extracted polyphenolic compounds and flavonoids from root and bark of RhIzophora mangle, a species closely related to R. apiculata. Several investigators have established that mangroves are also rich in polyphenols, among which flavonoids are a significant group (Kathiresan and Ravi, 1990; Ravi and Kathiresan, 1990; Achmadi et al., 1994). The aim of the present study was to examine the effect of the ethanolic root extract of the mangrove plant Rhizophora apiculata on experimentally induced oxidative stress in brain tissue of male albino rats.
Effect of taurine on glucose metabolism in experimentally-induced fulminant hepatic failure in rats
(Society of Fisheries Technologists (India), 2010) Asha, K.K.; Devadasan, K.
Fulminant hepatic failure (FHF) is a devastating illness that has a high mortality rate and affects patients with previously healthy livers (Moreno- Gonzalez etal. 1995). Although an uncommon disorder, it is usually fatal and is defined as the occurrence of encephalopathy in a previously healthy person, within eight weeks from onset of severe liver disease. Although the etiology of FHF remains unclear, viral hepatitis and drug-induced liver injury account for the majority of causes. FHF caused by viral hepatitis is a national health problem in the developing countries. Hepatitis E causes large-scale epidemics of hepatitis in the Indian subcontinent, involving hundreds of thousands of cases with high mortality (Acharya et at., 2000; Khan et al., 2006) Clinical features of FHF can be divided into two broad groups: (i) manifestations of acute hepatic injury, namely, jaundice, shrunken liver, high liver enzymes, deficiency of clotting factors and other synthetic functions of the liver; and (U) multi-organ failure and a wide range of metabolic disturbances. All patients should be managed in an intensive care setting pending transfer to a liver transplantation center. Several issues namely selection of patients, appropriate timing of the transplant, the difficulty of making donor liver available within a short period of time, and postoperative course of these sick patients, and the fact that liver transplant should take place before severe irreversible brain damage has made transplantation for FHF a very challenging field (Turchetti, 2003). Despite this complexity, impressive recent progress has been achieved in advancing our understanding and appreciation of the cellular processes and mechanistic bases underlying fulminate hepatic failure. Effective clinical application of hepatoprotective and cytotrophic drugs may offer valuable time to provide a donor liver, or alternatively, to allow the native liver to regenerate.
Effect of temperature on thiol group of myofibrillar protein from common carp
(Society of Fishery Technologists (India), 2003) Giles, T.N.; Anandan, R.; Sankar, T.V.
The free sulfhydryl group present in proteins determine the structural and functional properties of seafood. Thermal processing affects the structural and functional properties of protein. This necessitates the requirement of optimum level of thermal treatment in the processing of seafood.In the present work, an attempt has been made to study the effect of temperature (10 degree C-70 degree C) on functional properties of myofibrillar proteins extracted from common crap (Cyprinus carpio) with respect to the exposure of sulfhydryl groups to the surface. Maximum sulfhydryl content was noticed between 30 degree and 40 degree C. When the temperature increased or decreased from this range,a decrease in sulfhydryl content was noticed.A marked decrease in sulfhydryl content was observed when temperature increased from 50 degree to 60 degree C.These may be attributed to the formation or breakdown of disulfide bonds. Though the formation of disulfide bonds contributes positively to the gel strength and elasticity of protein foods, it also indirectly causes nutritional loss by depleting the free sulfhydryl groups.
Effect of w-3 polyunsaturated fatty acid from fish oil on progression of dalton's lymphoma ascite and hepatocarcinoma in swiss albino mice
(Society of Fisheries Technologists (India), 2010) Nayak, J.; Mathew, S.; Nair, P.G.V.; Anandan, R.
Cancer, a disease characterized by uncontrolled growth and spread of abnormal cells, is the second leading cause of death in world (Vay Liang etal., 2001). In the year 2000, worldwide over 10 million new cases of cancer was estimated with more than half of incidences reported from I the developing countries (Parkin et al., 2001). Although estimates vary, it was predicted that by the year 2020 there would be almost 20 million new cases of cancer and the contribution from the developing countries might rise upto 70%. At present nearly one million new cases are being detected in India annually (Murthy et al., 1998). It is generally accepted that the causes of cancer could be physical (radiation), chemical (carcinogens) and viral (papilloma or EB virus). Cancer incidences have also been related to environmental and life-style factors. Classic epidemiological studies conducted by Doll and Peto (1981) showed that environment and life style factors account for more than 60-80% of human cancers. In India the incidence of cancers of colon, pancreas, liver and gall bladder is rising largely due to urbanization that leads to major changes in the diet and personal habits (Mohandas and Jagannath, 2000).
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.
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.
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.

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