Biochemical aspects of the spoilage of prawns

Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively. High levels of free amino acids concentrations are characteristic of prawns and other crustacean muscle. Changes occurring in these influence pattern of spoilage. Differences also exist in the sea prawns and prawns taken from the backwaters. Melanosis is a characteristic feature of spoilage in prawns. Observations have shown that prawns are very susceptible to spoilage at ordinary temperature, the period of absolute freshness not exceeding 4 hours, while prompt icing extends the period to 3-5 days

Role of technology in the development of fisheries

The basic purpose of fishing is to catch/harvest as much fish as possible and reach it to the consumer as a wholesome, acceptable food, though fishery development programs are based on diverse objectives which include, besides the production of a valuable food, creation of employment opportunities, socio-economic uplift of the fishermen community, and earning foreign exchange through export. Both the production and the utilization of fish depend intrinsically on the efficient application of technology

Distribution of vitamin B-12 in some fishes and marine invertebrates

Distribution of vitamin B-12 in the skeletal muscle of several marine and fresh water fish and marine invertebrates are reported. The vitamin B-12 content of white muscle of various fish ranges between 0.05 and 1.5 micrograms. The elasmobranch fish, such as sharks and rays, has a lower levels of vitamin B-12. The distribution of vitamin B-12 in the red muscle, heart, brain and liver of various fish is also shown. Content in red muscle varies between 3 and 22 micrograms, averaging 8 micrograms. The values show that the heart is a rich source of vitamin B-12. Internal organs are also rich in vitamin

Studies on aminotransferase enzymes in fish and shellfish

The distribution of aspartate aminotransferase (AAT) and alanine aminotransferase (ALAT) activities in the skeletal muscle of several fish species is reported. AAT activity is found higher than ALAT activity and that the red muscle has higher aminotransferase activity than the white muscle. It is observed that 2-oxoglutaric acid has a wider scope as an amino group acceptor than pyruvic acid in the skeletal muscle of fish. The significance of transamination& in fish is discussed

Nucleotide degradation and production of hypoxanthine in some Indian marine and freshwater fishes

Changes in nucleotides and production of hypoxanthine in rohu (Labeo rohita), mrigal (Cihhrina mrigala) and common carp (Cyprinus carpio) during storage at 2-4°C were examined. Differences were observed between common carp and others. Production of hypoxanthine in pomfret (Stromateus argenteus), cat fish (Arius macronotacanthus), shark (Scoliodon spp.), seer fish (Scomberomorus guttatus), ray fish (Dasyatis imbricata) and prawns (Parapenaeopsis stylifera) was examined during storage at 2-4°C and -28°C. At 2-4°C hypoxanthine increased regularly but at -28°C there was no increase during storage over 28 weeks

Purification and properties of Aspartate aminotransferase (E.C. 2.6.1.1) from skeletal muscle of Cirrhina mrigala

Aspartate aminotransferase (E.C. 2.6.1.1.) from the skeletal muscle of fresh water fish Cirrhina mrigala has been purified 40 fold by ammonium sulphate fractionation, adsorption on alumina Csub(8) gel and chromatography using DEAE-cellulose column and the properties of the purified enzyme studied. The pH optimum of the enzyme is 7.8. The Km value of aspartic acid and 2-oxoglutaric acid are found to be 2.8 x 10sub(-3) M and 1.0 x 10sub(-4) M respectively. The activity of enzyme is inhibited by p-chloromercurybenzoate, hydroxylamine hydrochloride and sodium cyanide. The inhibition by pchloromercurybenzoate is reversed by reduced glutathione, B-mercaptoethanol and cysteine. Dicarboxylic acids such as maleic acid, malic acid and succinic acid inhibit the enzyme activity. The enzyme is not activated by any of the metal ions tested and heavy metal ions such as mercury and silver strongly inhibit the enzyme activity

Distribution of pantothenic acid in fish

The distribution of pantothenic acid in free and bound forms in various fish species is reported. It is observed that the fish muscle contains on an average about 12.0µ g pantothenic acid per g. About 60% of the pantothenic acid is present in the bound form as coenzyme A in the fish skeletal muscle

A biochemical test for the distinction of fresh fish from frozen and thawed fish

It is observed that the freezing and thawing of fish leads to increase in the total activity of aspartate aminotransferase (AAT) in tissue fluid due to the release of the bound form of mitochondrial enzyme. Electrophoresis of the tissue fluid of fresh unfrozen fish shows only a single fast-moving band of AAT in the anodic region whereas frozen and thawed fish shows an additional slow-moving band corresponding to mitochondrial AAT in the cathodic region. The method can be adopted to distinguish fresh fish from frozen and thawed fish

Preservation of Otolithus argenteus at low temperature

The studies provided data on the spoilage pattern of Otolithus argenteus during low temperature preservation. Changes in the total volatile bases, hypoxanthine, tyrosine, salt soluble nitrogen, non-protein nitrogen, pH, peroxide value, free fatty acids and thiobarbituric acid number along with organoleptic score have been reported. Organoleptically, fish stored at +20 degree C remained in acceptable condition upto 12 days while for those stored at 0 degree C in ice upto 19 days. Of the various indices tested Hypoxanthine, salt soluble nitrogen and total volatile bases nitrogen, in the order of merit can be used as freshness tests for refrigerated fish