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  • 1
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    Observations on changes in the major protein nitrogen fraction of prawns and sardines during ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16496 | 12051 | 2015-10-14 05:38:25 | 16496 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: Changes in the major protein nitrogen fractions (sarcoplasmic, myofibrillar, stroma) have been studied in two species of prawns and in oil sardine held in ice storage. Myofibrillar proteins were observed to get denatured at a rapid rate as determined by salt extractability method. The sarcoplasmic proteins were not denatured to any considerable extent. With sardine however, the extraction of myofibrillar proteins was inhibited rather in the uniced condition itself presumably owing to the presence of free fatty acids.
    Keywords: Fisheries ; Macrobrachium dobsoni ; Penaeus indicus ; Sardinella longiceps ; ice storage ; storage effects ; quality control ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 195-197
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  • 2
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    Studies on phenolase enzymes in prawns. Pt. 1. The distribution and physical properties of phenolases in Penaeid prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/16290 | 12051 | 2015-03-09 15:18:54 | 16290 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-02
    Description: The distribution of phenolases in certain species of Penaeid prawns has been studied. Attempts were made to locate the regions of maximum enzyme activity in the prawns. The relative dopase activity has been examined in extracts from head, tail, shell with cuticles and muscle. The head juice and tail extracts were found to register very high order of enzyme activity. Metapenaeus affinis, Metapenaeus monoceros and Penaeus indicus record comparatively higher enzyme activity than Parapenaeopsis stylifera and Metapenaeus dobsoni, no definite relationship has been found between the relative activity of the enzyme and size grade at least in one species examined. Experiments were done to determine the pH optima of the enzyme and the influence of pH on its deactivation. Exposure to higher temperatures up to 55°c was shown to activate the crude enzyme considerably. The possible implications of the observations have been discussed.
    Description: Pt. 2. The inhibitory action on the enzyme by certain chemical agents. Fishery technology, 12(2), pp. 112-115
    Keywords: Biology ; enzymes ; phenols ; Penaeid prawns ; Metapenaeus affinis ; Metapenaeus monoceros ; Penaeus indicus
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 31-36
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  • 3
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    Phospholipids of five Indian food fishes (2021)
    In:  http://aquaticcommons.org/id/eprint/18167 | 12051 | 2015-10-14 05:52:49 | 18167 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: The phospholipids of five Indian food fishes (sardine, pomfret, mackerel, anchovies and thrissocles) were fractionated quantitatively using column and thin layer chromatographic techniques and the results reported in this communication.
    Keywords: Chemistry ; Fisheries ; Sardinella longiceps ; Pampus argenteus ; Rastrelliger kanagurta ; Anchoviella ; Thrissocles mystax ; food fishes ; phospholipids ; fatty acid composition ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 171-173
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  • 4
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    Effect of aureomycin on the behaviour of certain free amino acids in oil sardine (Sardinella longiceps) held in ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16142 | 12051 | 2015-02-09 08:07:50 | 16142 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: The course of development of a few free amino acids under the influence of aureomycin in oil sardine (Sardinella lingiceps) held in ice storage was investigated. The levels of leucines and valine regularly increased in the control and aureomycin treated fush throughout the storage period. Alanines and threonine showed similar trend in both control and fish treated with 20ppm aureomycin. These amino acids however showed a gradual fall in fish treated at 5 ppm level. The changes in tyrosine+tryptophane were found to be irregular. Most of the amino acids studied indicated a remarkable change in trend by about the 16th day of ice storage in the case of fish treated with 50ppm aureimycin.
    Keywords: Chemistry ; Fisheries ; aureomycin ; Sardinella longiceps ; storage conditions ; antibiotics
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 164-167
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  • 5
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    Studies on fish lipids. Pt. 2. Fatty acid composition of lipids of oil sardine (Sardinella longiceps) (2021)
    In:  http://aquaticcommons.org/id/eprint/16205 | 12051 | 2015-02-10 08:11:56 | 16205 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: Gas-liquid chromatography has been employed for the qualitative and quantitative analysis of the component fatty acids in lipids of oil sardine (Sardinella longiceps). Phospholipids and triglycerides of the lipids were previously separated by column chromatography before they were converted into the methyl esters of the fatty acids. The predominant acids present in the depot fat of the fish have been found to be C14:0=8.13%, C16:0=27.9%, C18:0=3.8%, C18:1=15.4%., C20:5=10.6% and C22:6=8.8%. Apart from the above acids the distribution of minor acids belonging to Cl8, C20 and C22 groups have also been worked out. The separated phospholipid fraction contained more than 70% polyunsaturated acids of which the important constituents were docosahexaenoic (C22:6=28%) and eicosapentaenoic (C20:5=10.6%). A marked reduction was found in the amounts of polyunsaturated acids in triglycerides, their total amount registering about 20%. This fraction recorded about 48% of C16 acids of which palmitic and palmitoleic acids amounted to 25.8% and 19.1% respectively. Occurrence of odd numbered fatty acids C15 and C17 has also been noted in the phospholipid and composite samples of the fish.
    Keywords: Biology ; fatty acids ; Sardinella longiceps ; lipids ; nutritive value ; fish oils
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 21-25
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  • 6
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    Preliminary observations on changes in nucleotides in oil sardine and certain Penaeid prawns during chill storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16307 | 12051 | 2015-03-28 15:03:59 | 16307 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: Preliminary study has been made of the changes in common 5' nucleotides in oil sardine (Sardinella longiceps) and two Penaeid prawns of Indian waters during chill storage. The course of nucleotide degradation has been followed in the fresh fish and shell fish during ice storage. The level of inosine monophosphate (IMP) in prawns showed significant but steady decrease during ice storage and this appears to serve as useful indication of length of storage. Comparison has been made on the pattern of nucleotide changes in block frozen fish and individually quick frozen fish stored at -23°C.
    Keywords: Fisheries ; nucleotides ; storage effects ; chilling storage ; Sardinella longiceps ; prawns ; inosine monophosphate ; fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 36-37
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  • 7
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    Fatty acid composition of Anchoviella and Thrissocleus (2021)
    In:  http://aquaticcommons.org/id/eprint/18273 | 12051 | 2015-10-18 07:32:25 | 18273 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: A study was made to elucidate fatty acid composition of Anchoviella and Thrissocleus, and bring to light similarities with other clupeids. The results are tabulated. The polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are the 2 major fatty acids in the phospholipid fraction of both fish. Myristic, palmitic and stearic acids are the major components of the nonphosphorylated fraction.
    Keywords: Chemistry ; chemical composition ; fats ; Thrissocleus ; Anchoviella ; clupeidae ; biochemical composition
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 75-76
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  • 8
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    Lipid breakdown in oil sardine (Sardinella longiceps) during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/17963 | 12051 | 2015-10-14 05:51:30 | 17963 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The problem of hydrolysis of lipids and consequent accumulation of free fatty acids and development of rancidity due to oxidation of the lipids are major problems in frozen storage of oil sardine (Sardinella longiceps). The course of the phospholipid breakdown, production of free fatty acids and the changes taking place in the major unsaturated fatty acids during frozen storage are described in this paper. The rate of free fatty acid production is faster in the fish, with the higher fat content. Unlike in lean fish, the neutral lipids are found to contribute substantially to the free fatty acid production. The fatty acids most affected during storage are C sub(20:5) and C sub(22:6). The polyene indices were found to decrease during storage. These effects are more pronounced in the fish with the higher fat content.
    Keywords: Fisheries ; Sardinella longiceps ; sardines ; fish oil ; frozen storage ; fatty acids ; freezing ; hydrolysis ; free fatty acids ; phospholipid breakdown ; storage methods ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 81-84
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  • 9
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    Studies on the electrophoretic patterns of fish muscle myogens (2021)
    In:  http://aquaticcommons.org/id/eprint/18156 | 12051 | 2015-10-13 09:09:35 | 18156 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: Electrophoretic patterns of the muscle myogens of prawns and some common Indian food fishes of marine and fresh water origin were obtained on polyacrylamide gel. It was observed that the characteristic band pattern which was species specific and was not altered by storage of fish in ice could be employed as a means of identification of fish species.
    Keywords: Biology ; muscles ; electrophoresis ; electrophoretic techniques ; Metapenaeus dobsoni ; Sardinella longiceps ; Rastrelliger kanagurta ; Lactarius lactarius ; Mugil dussumieri ; Barbus carnaticus ; Tilapia mosambica
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 80-82
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  • 10
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    Lipid hydrolysis in mackerel (Rastrelliger kanagurta) during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/18314 | 12051 | 2015-10-21 13:30:11 | 18314 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: The hydrolytic changes in the lipids of mackerel (Rastrelliger kanagurta) during storage at -l8°C were studied with a view to understand the factors involved in the formation of free fatty acids. Only the phosphorylated fraction did undergo hydrolysis at an appreciable rate. It was found that the free fatty acid production was mainly associated with the phospholipid hydrolysis. As regards the triglycerides and unsaponifiable matter, there was no significant change in levels during frozen storage.
    Keywords: Fisheries ; Rastrelliger kanagurta ; mackerels ; frozen storage ; hydrolysis ; lipids ; storage effects ; quality control ; fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 111-114
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