Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince

Biochemical changes of fish fingers held at frozen storage

The frozen storage characteristics of fish fingers made out of two different species, differing in lipid content for a period of six months are outlined. The study reveals that the lipid content of the fish meat used for making fish fingers influences the storage pattern in terms of the chemical parameters like peroxide value, thiobarbituric acid value and free fatty acids. The introduction of monosodium glutamate has improved the flavour of the fish fingers. Further, the application of batter on the fish fingers imparted some protective effect in the case of semi-fatty fish

Studies on frozen characteristics of individually quick frozen and block frozen mackerel

Studies on mackerel (Rastrelliger kanagurta) of medium (4%) and high (11%) lipid contents quick frozen individually (IQF) and as blocks (BF) and stored at -23°C showed that block frozen mackerel had higher frozen storage shelf-life than individually quick frozen samples. IQF samples of medium and high lipid contents had shelf-lives of 17 and 20 weeks whereas BF samples of both series had 23 and 24 weeks respectively based on sensory evaluation

Studies on lantern fish (Benthosema pterotum) 1. Biochemical and microbiological investigation

Lantern-fish, an under-utilised fish is present in abundance, all the year round in tropical and sub-tropical waters. Biochemical and microbiological studies carried out on lantern fish, caught from the Gulfs of Oman and Aden are reported in this paper

19F labelled glycosaminoglycan probes for solution NMR and non-linear (CARS) microscopy

Studying polysaccharide-protein interactions under physiological conditions by conventional techniques is challenging. Ideally, macromolecules could be followed by both in vitro spectroscopy experiments as well as in tissues using microscopy, to enable a proper comparison of results over these different scales but, often, this is not feasible. The cell surface and extracellular matrix polysaccharides, glycosaminoglycans (GAGs) lack groups that can be detected selectively in the biological milieu. The introduction of 19F labels into GAG polysaccharides is explored and the interaction of a labelled GAG with the heparin-binding protein, antithrombin, employing 19F NMR spectroscopy is followed. Furthermore, the ability of 19F labelled GAGs to be imaged using CARS microscopy is demonstrated. 19F labelled GAGs enable both 19F NMR protein-GAG binding studies in solution at the molecular level and non-linear microscopy at a microscopic scale to be conducted on the same material, essentially free of background signals