Effects of Dietary Protein and Lipid Levels on Growth and Body Composition of Silver Dollar (Metynnis schreitmuelleri) Fry

Abstract The aims of this study were to determine the effects of different levels of protein and lipid on the growth and body composition of fry of the silver dollar, Metynnis schreitmuelleri (Ahl). The fry were first fed diets containing 25, 35, 45, or 55% protein to determine the optimum protein level. The best growth, body composition, protein efficiency ratio, and food conversion ratio were obtained with the 35% protein diet. The fry were next fed diets containing 35% protein and 0, 3, 6, 9, or 12% lipid. The best growth, body composition, protein efficiency ratio, and food conversion ratio occurred with the diet containing 35% protein and 6% lipid

Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2?). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists

Not Available

Not AvailablePangasius (Pangasianodon hypophthalmus Sauvage, 1878) is an important food ish species in south-east Asian countries which is cultivated on a large scale throughout the region and has been introduced widely outside of its native range. Production of this species from India is also increasing tremendously. However, the species produced from Indian environment has meat discoloration issue which reduces its economic value. Therefore, there is need for alternate methods of its utilisation and surimi preparation from the species can be one of the best alternatives. Therefore, attempts were made in the present study to optimise the process of surimi preparation from pangasius. Efect of diferent mince to water ratios i.e., 1:1, 1:2, 1:3 and 1:4 with 3 washing cycles on the quality of pangasius surimi was investigated. From the results, it was found that among the diferent mince to water ratios, 1:3 and 1:4 were better as these gave high gel strength and low expressible moisture to the surimi as compared to other ratios. SDS-PAGE study revealed disappearance of myosin heavy chain (MHC) in the surimi obtained with ratios of 1:3 and 1:4. Whiteness of surimi improved with increase in mince: water ratio. Sensory evaluation indicated highest overall acceptability for surimi obtained with mince:water ratios of 1:3 and 1:4. However, there was no signiicant diference between the quality of surimi obtained with mince: water ratios of 1: 3 and 1:4Not Availabl

Not Available

Not AvailableChitosan has been reported to possess diverse applications in food industry. The cross linking properties of chi-tosan beneficially affects the protein-carbohydrate interactions which in turn enhances the functional properties in emulsion based meat products. In this context, the current study was conducted to incorporate hydrogel with different concentrations of chitosan (0%, 0.125%, 0.25%, 0.375% and 0.5%) into fish mince (Pangasianodon hypophthalmus) sausages in order to develop a functional sausage products with appealing flavour and desirable texture. The comparative analysis of various functional properties of the produced sausages showed that inclu- sion of chitosan gel had significant effect (p b 0.05) on the emulsion stability, gel-strength, pH, cooking yield, WHC, structural-compactness, texture, colour and sensory attributes of the products when compared with con- trol. Further, from the study, it can be inferred that, sausages with 0.25% chitosan content (CS-2) uphold the best necessary functional and physiochemical attributes and presumed to be a superior ready-to eat product.Not Availabl

Not Available

Not AvailableChitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formula-tions and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample in-dicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive sub- stances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be re- commended for best functional and physiochemical attributes in fish emulsion sausages.Not Availabl

Not Available

Not AvailableThe effects of single washing cycle with different washing media on the quality of tilapia mince in comparison with the quality of conventionally washed surimi from tilapia were investigated. From the results, it was observed that compared to conventional washed surimi, alkaline saline washed surimi with single washing cycle exhibited significantly (p < 0.05) highest gel strength of 60.72 N.mm. Thermal transition of alkaline saline washed surimi exhibited no endothermic transition, while all other treat- ments showed a shift in the transition peak from surimi to paste. The single washing cycle with different washing media promoted the heat induced conformational transition from a-helix to b -sheet, b -turn and random coil structures which are positively correlated with gel strength except for surimi washed with cold water. Therefore, it can be concluded from the present investigation that single washing with alkaline saline treatment yielded good quality tilapia surimi.Not Availabl

Not Available

Not AvailableApplication of High pressure and low temperature setting condition on microbial transglutaminase (MTGase) mediated gelation was studied against conventional cooking in pink perch mince. A high pressure of 250 MPa was given to pink perch mince samples added with and without MTGase enzyme, for a holding time of 12 min and a setting condition of 25 °C for 30 min was given prior and after the treatments. Nine random experiments (T1 to T9) were made against high pressure and cooking and analysed its textural and functional properties. Addition of MTGase and setting conditions had significant effect on the textural properties of the both samples especially in inducing the gel strength. Reduction in total and reactive sulfhydryl groups observed was due to the formation of disulfide linkages, which was found more in T6 to T9. Setting condition had significant effect on protein hydrophobicity in both pressure and heat induced gels. No significant variation in the Ca2+-ATPase enzyme activity was observed among treatments. SEM images revealed more closed and dense fibrous network in samples with enzyme (T6 to T9), due to more protein polymerisation. So MTGase enzyme along with pressure treatment enhanced the conformational stability and produce stronger networks through the formation of non sulfide bonds between proteins and setting reinforced these networks. Hence the synergistic effect of high pressure and MTGase can enhance the textural and functional properties of fish gels, when compared with the conventional cooking.Not Availabl

Not Available

Not AvailableThere is an increasing demand towards innovative fish products to cater the demand of modern market and restructured surimi products are such emerging products. Restructured surimi balls were developed by restructuring the washed and concentrated pink perch surimi, formed into shapes under traditional heat setting at 90°C for 60 min and pressure setting at 200 MPa for 15 min. Surimi was added with MTGase (0.5%) for enhancing the crosslinking between proteins and casein as a substrate for cross linking, so as to improve the physico-chemical properties of the balls. A comparative analysis on the storage characteristics of pressure set and heat set surimi balls were done under chilled conditions. When compared with heat set balls the texture characteristics and gel strength values were less, whereas elastic nature of the product was retained in high pressure processing. High pressure can retain the raw texture of the balls with softer and glossier appearance while heat causes texture to be harder and dry. The quality indices values were found within the limit even after 16 days of storage under chilled conditions. Even though microbial quality of both samples were comparable, higher sensory score was given for pressure-set sample. Also, MTGase addition had synergistic effect with high pressure in enhancing the overall quality of products. Present study exhibited the potential of high pressure technology in developing restructured surimi balls through pressure induced gelation similar to the traditional heat induced gelation.Not Availabl

Occurrence of the Mud Crab Scylla Tranquebarica (Fabricius) (Brachyura : Portunidae) from the West Coast of India

Volume: 102Start Page: 250End Page: 25

Not Available

Not AvailableThe objective of the present study was to investigate the effect of sun drying, salt drying and kiln drying (50°C, 60°C, 70°C) on the quality of Pangasius. The changes in proximate composition, physico chemical, microbiological and sensory evaluation were analyzed. From the results, it was observed that salt dried Pangasius had the lowest pH (5.01). Highest TVBN values were recorded in unsalted sundried Pangasius (29.28 mgN/100 g). Pangasius mechanically dried at 70 °C had the lowest peroxide value (PV) (2.50 meq of O2/kg of fat) and the highest was recorded in salted sundried Pangasius (4.53 meq of O2/kg of fat). The total viable count (TVC) was higher in sun dried Pangasius (5.02 log cfu/g) and the lowest TVC was observed in mechanically dried Pangasius at 70 °C (2.53 log cfu/g). Based on the sensory scores, salt and mechanically dried Pangasius had superior quality whereas sun dried Pangasius was inferior in quality. Salt drying can be the most suitable and cost effective method for preserving the marketable size PangasiusNot Availabl