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Not AvailableQuality changes in biochemical indices like nucleotides, TVBN, NPN and FFA, and variations in the pH and K value were determined in Pear/spot (Etroplus suratensis) in ice and at ambient temperature. The K value increased from 2.8 % to 93.63 % by 21 days in ice storage whereas in ambient conditions it reached 78 % by 10 h. The IMP level showed a sh<Jrp decline after threedays indicating the loss of flavour of the fish on ice storage.The TvBN value remaiiJed below 30 mg [1ODg.Y on storage]. The total viable count has increased from 2.3 X 10 4 cfu g·f to 3.7 X 10 5 cfu g1 after twenty one days in ice and the same was 2.8 X 10 5 cfu 9" 1 after 10 h in ambient conditions. The freshness assessment of whole fish by demerit system and the sensory evaluEttion of cooked meat were carried out which showed that in ice storage, the species retained the high quality of life up to 7 days and wain acceptable condition for 13 days; at ambient temperature it remained in acceptable condition upto 9 h.Not Availabl

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Not AvailableGelatin was extracted from the skins of dog shark (Scoliodon sorrakowah), skipjack tuna (Katsuwonus pelamis) and rohu (Labeo rohita) and their physico-chemical properties were measured. The skins of shark, tuna and rohu yielded 19.7, 17.2 and 11.3% gelatin, respectively. The gel strength of dog shark gelatin (6.67%, 10 °C) was found to be higher (206 g) than tuna and rohu skin gelatins (177 g and 124 g, respectively). Similarly, molecular weight, viscosity, melting point, foaming properties, water holding capacity, odour, colour and clarity of dog shark gelatin were in general better than the tuna and rohu skin gelatins. The amino acid analysis showed that hydroxyproline content in dog shark skin gelatin was the highest when compared to tuna and rohu skin gelatins.Not Availabl