Pink Perch Research Articles

Evaluation of pink perch (Nemipterus japonicus) meat incorporated diet on growth and survival of post-larvae of Macrobrachium rosenbergii (de Man)

Evaluation of pink perch (Nemipterus japonicus) meat incorporated diet on growth and survival of post-larvae of Macrobrachium rosenbergii (de Man)

Optimization of single-step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent.

Surimi industry produces a large quantity of byproducts that are currently being utilized to produce low-value commodities. This study aims to extract gelatin from pink perch skin and bone obtained from the surimi industry using a green single-step extraction method. In addition to using a green solvent, that is, acetic acid, the new method combines the multiple steps of pre-treatment and hydrolysis into one single-step extraction process. Response surface methodology was used to optimize extraction parameters (pH, temperature, and time) to maximize yield and l-hydroxyproline (l-hyp) content. The optimum condition for gelatin extraction was obtained at pH 3, 75°C, and 30min. At optimum conditions, gelatin yield and l-hyp content were observed to be 16.07% and 41.26mgg-1 , respectively. The gelatin obtained at optimized condition was further compared with commercial bovine gelatin (BG) in terms of chemical composition and textural, functional, and rheological properties. The results suggested that the optimized pink perch gelatin had higher protein content (92.06%), better gel strength (251.08g), higher imino acid (18.01%), and improved textural and functional properties than the commercially available BG. The optimized single-step gelatin extraction method from pink perch skin and bones is a promising, rapid, and efficient method for the production of good-quality gelatin, which can be further used for the development of high-value products such as food formulations. PRACTICAL APPLICATION: Fish gelatin is widely used in food product development. Most of the existing methods of the development of high-value product such as gelatin, use multi-step process and harsh mineral acid, therefore, are time-consuming and harmful to the environment. This study provides a green single-step gelatin extraction method that provides an efficient, rapid, and convenient method of gelatin extraction and a sustainable solution for fish industry byproduct utilization. The data obtained with this laboratory-scale study provides a strong basis for scale-up studies.

Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction

Globally, the surimi processing industry produces a large amount of by-products in the form of head and viscera, skin, bones, scale, etc. The aim of this study was to assess the combined biomass of pink perch skin and bones obtained from the surimi industry as a potential source of raw material for gelatin production and identify a green method of gelatin extraction by comparing four green processes. Four green gelatin extraction processes were compared for their gelatin extraction efficiency. Among the four processes, process 1 and process 2 comprised of two-step extraction viz pre-treatment with NaCl and extraction with hot water. Process 3 and process 4 comprised of single-step wherein pre-treatment and extraction were done simultaneously with acidic water using acetic acid. The gelatin extraction efficiency was determined based on the yield and L-hydroxyproline content of the extracted gelatin. Further, the extracted gelatin was characterized for their proximate and amino acid composition. The acetic acid based single-step method was found to be more efficient in the extraction of gelatin than the NaCl pretreatment method. The gelatin extracted with this method had a higher yield (4.2%), protein content (79.6%), and imino acid (27.3%) content than the NaCl pretreatment method, which had 1.51% gelatin yield, 48.1% protein content, and 13.1% imino acid content. The results suggested that the single-step extraction method can be effectively utilized for the extraction of gelatin from pink perch skin and bones combined biomass. This study provides a method for the valorization of the surimi industry by-product into a high value product with potential application in various industries.

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs.

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and -18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.

Studies on the effect of final quality defects in the smoked products prepared using iced mackerel and pink perch

Studies on the effect of final quality defects in the smoked products prepared using iced mackerel and pink perch

Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology.

Effect of high pressure in inducing textural and functional modification has been investigated in pink perch (Nemipterus japonicus) mince. Fish mince undergone pressurization at 200, 400 and 600MPa for a holding period of 10min and was compared against cooked mince (90°C; 40min). The treated mince at 400 and 600MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600MPa treatments whereas Ca2+-ATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2-3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking.

Influence of Fish Scale-Based Hydroxyapatite on Forcespun Polycaprolactone Fiber Scaffolds.

Marine waste byproducts, especially fish scales, have proved to be one of the most prominent sources for developing sustainable materials for various applications including biomedical applications. Hydroxyapatite (HAp), being one of such biomaterials that can be synthesized from the massive fish-based waste, has received plentitude of attention due to its excellent ability to promote cell growth and proliferation. However, understanding the influence of HAp on polymer matrices that are tailored for biomedical applications is still a challenge. This study is intended to develop a sophisticated yet inexpensive method to obtain nonwoven polycaprolactone (PCL) nanofibrous scaffolds and analyze the influence of calcium-deficient nanoporous hydroxyapatite (n-HAp) on the thermal, mechanical, and biological properties of these scaffolds. The n-HAp is synthesized using two different types of fish scales, carpa (CA) and pink perch (PP), by calcination followed by nanomilling. The synthesized n-HAp powder is characterized by using X-ray diffraction, scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy. The PCL fibrous scaffolds were developed using a novel forcespinning technique with n-HAp as the filler. The morphology of the scaffolds was characterized using SEM and Raman spectroscopy. SEM and TEM results have confirmed the size reduction of the HAp powder after nanomilling. Thermal properties were analyzed using thermogravimetric analysis and differential scanning calorimetry. The major degradation temperature has increased by 3° and was observed to be 398° for 1 wt % filler loading for both carpa and pink perch-derived n-HAp. The increase in filler content has increased the residue left after decomposition and is 4% for 5 wt % filler loading. The crystallinity percent has increased by 7% compared to neat fibers for 1 wt % filler loading. Mechanical properties were tested using tensile tests. The tensile test strength has shown 32% improvement for 1 wt % compared to neat fibers. Cell viability tests were performed using hFOB cells which have shown significant cell growth for a high filler loading of 5 wt %. The results suggest that both CA-n-HAP and PP-n-Hap-incorporated fibrous scaffolds can be used potentially for biomedical applications after careful investigation of the scaffold behavior with longer incubation periods.

Prevalence of Campylobacter spp. in marine fishes, crustaceans and molluscs in Kozhikode district, Kerala#

Campylobacteriosis is one of the leading causes of bacterial gastroenteritis world over, with a self-limiting nature. Nevertheless some rare sequelae like Guillain-Barre syndrome, Reiter syndrome and reactive arthritis are evident. With poultry as a major reservoir, the organism is ubiquitous in nature and has been isolated from various sources like animals and the environment. The present study was undertaken to evaluate the occurrence of Campylobacter spp. in marine fishes (n=48), crustaceans (n=35) and molluscs (n=50) from Puthiyappa, a fish catchment area of coastal Kerala (India) using multiplex polymerase chain reaction (mPCR) in combination with conventional plating technique using Blood-free campylobacter broth and modified Charcoal Cefoperazone Deoxycholate (mCCD) agar. Campylobacter spp. was found to be present in marine fishes, crustaceans and molluscs at a level of 6.3, 8.6 and 28.0 per cent, respectively. The predominant species was Campylobacter jejuni in fishes, while Campylobacter coli was more prevalent in molluscs. Of the seasonally available fishes, the organism was found to be present in ribbon fish, pink perch, pony fish, while among molluscs, it was present in mussel, squid and clam. Only 8.3 and 6.0 per cent of Campylobacter spp. were recoverable from fishes and molluscs, respectively, on mCCDA plates. Campylobacter spp. in these marine fishes and shellfishes indicate that these can act as possible sources for the transmission of food-borne campylobacteriosis.

Biochemical Identification of Bacteria from the Selected Edible Marine Fishes Available in Thrissur, India

The microbial quality of two common edible marine fishes Indian oil sardine (Sardinella longiceps; n=14) and pink perch (Nemipterus japonicas; n=14) were collected from Chettuvai fish landing Centre, and from Thrissur Shakthan market, and assessed during the period from November 2017 to January 2018. Swabs were taken from skin and flesh using a sterile knife and mortar and incubated for 24 h at 37 °C. Differentiation and characterization of various isolates were conducted based on their growth characteristics on specific culture media. Mac Conkey agar and SS agar were used. The results revealed that the samples were contaminated by nine bacterial species, which includes Escherichia coli, Aerobacter aerogenes, Pseudomonas aeruginosa, Shigella spp., Salmonella typhi, Enterobacter aerogenes, Klebsiella pneumonia, Proteus vulgaris and Staphylococcus aureus. Among the nine bacterial species Escherichia coli, Salmonella typhi and Shigella spp. were found in all the collected samples. The result of this study revealed that raw fish sold in Thrissur fish market has high contamination so the presence of the bacterial species has strongly suggested the urgent need to improve the quality control systems in Thrissur fish market. Since the contamination in these fishes was higher than those fishes sold in Chettuvai fish landing Centre, the contamination is mainly due to the handling and improper processing of the fish. This investigation is mainly focused on the pathogenic microbes of these two edible marine fishes and to create awareness in disease transmission to man.

Extraction, Characterization and Utilization of Fish Protein Concentrate

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.

Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels.

Application 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.

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

ABSTRACT Microencapsulated fish oil was prepared by spray drying using fish protein hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material. Fish protein hydrolysate was prepared from pink perch meat, and its physical and functional properties were studied. Microencapsulates prepared with a combination of sodium caseinate, maltodextrin, and gum Arabic were kept as control. The encapsulation efficiency and oil release behavior of microencapsulates was evaluated. Surface morphology and thermal properties of microencapsulates were determined by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis, respectively. Fourier-transformed infrared spectroscopy analysis indicated that the spectral pattern of microencapsulates showed a similar structural pattern with a minor band shift for both control and fish protein hydrolysate containing microencapsulates. Oxidative stability of fish oil microencapsulates indicated that the sample stored under was 4°C was more stable than microencapsulates stored under 60°C and 28 ± 2°C temperature conditions. Moreover, microencapsulates containing fish protein hydrolysate had a lower thiobarbituric acid value. Results suggest that the incorporation of fish protein hydrolysate along with other wall material could improve the oxidative stability of microcapsules during storage.

Optimization of Time and Temperature Gelatin Extraction from Pink Perch (Nemipterus bathybius) Head using Response Surface Methodology (RSM)

Gelatin from fisheries byproducts was very potential to be used as an alternative gelatin substitute for bovine and porcine gelatin. In this study, optimization of pink perch head gelatin extraction was carried out based on temperature and extraction time. Factorial design and Response Surface Methodology (RSM) were used to optimize the gelatin extraction process of pink perch ( Nemipterus bathybius ) head. The purpose of this research was to determine the optimum condition of the pink perch head extraction process based on the temperature and time of extraction. The extraction temperature (50 °C - 90 °C), and the extraction time (3 - 7 hours) were the independent variables. The response variables of this study were the yield of gelatin (%), gel strength (g.bloom) and viscosity (cP). The optimum extraction conditions were obtained at the extraction temperature of 74.40 o C for 5.42 hours with a yield of 5.31 %, the gel strength of 311.01 g.bloom and the viscosity of 5 cP. Considering its similarity to the commercial gelatin, particularly on their chemical characteristics, it can be suggested that the head of pink perch is a potential alternative of gelatin source. Keywords: Extraction, Gelatin, Optimization, Pink Perch Head

Thermal Processing Characteristics and Storage Studies of Ready-to-Eat Fish-Incorporated Noodles in Semi-Rigid Container

Fish mince from Pink perch (Nemipterus japonicus) in the concentration of 15% along with 85% refined wheat flour was used for the production of noodles. Optimisation of thermal process parameters were carried out and it was found Fo value of 7 min, cook value of 74.78 min and total process time of 36.04 min to be optimum for processing fish noodles in HIPP trays. Storage studies of ready-to-eat noodles at ambient temperature indicated a decrease in lightness. Yellowness and redness increased during the storage period. The instrumental texture analysis showed an increasing trend for hardness. Sensory analysis revealed that during storage, appearance, color and texture were mostly affected. Odor, flavor and taste were well accepted even at the end of storage period. Biochemical parameters were well within the limit of acceptability. Thermally processed ready-to-eat fish noodles had a shelf life of 90 days at ambient temperature (28 ± 2 °C).

Physico-chemical and functional properties of gelatin from Surimi processing byproducts (Refiner discharge)

Surimi processing industries generate large quantities of waste of which refiner discharge is of one kind. Gelatin extraction from such waste has not been attempted widely. Gelatin was extracted from pink perch ( Nemipterus japonicas ) surimi refiner discharge and its physico-chemical and functional properties were studied. The gelatin yield was 15.86 % on dry weight basis. The bloom strength, viscosity and melting point of the refiner discharge gelatin were recorded as 147.9 g, 7.44 cP and 25.5°C, respectively. The refiner discharge gelatin is rich in glycine followed by glutamic acid, proline and alanine. The gelatin has high intensity of β- and α-chains as the major components. Emulsifying capacity and emulsion stability of gelatin were 50.77% and 50.44%, respectively; indicating the extracted gelatin from refiner discharge had strong emulsion stability. The refiner discharge gelatin was also found to have good foam expansion of 38.45 %. It can be concluded from the present study that fish surimi refiner discharge can be a potential source for gelatin production. Byproducts like refiner discharge have added advantage of avoiding the seggration problem of solid waste into skins, scale and bones before the extraction of gelatin.

Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic

ABSTRACTIn the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable.

Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study

Research on fish bone gelatin has been increased in the last decade. The quality of gelatin depends on its physicochemical properties. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold-water fishes. The composition of amino acid can determine the strength and stability of gelatin. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. There werre five dominant amino acid in fish bone gelatin including glycine (21.2-36.7%), proline (8.7-11.7%), hydroxyproline (5.3-9.6%), alanine (8.48-12.9%), and glutamic acid (7.23-10.15%). Different warm-water species has some differences in amino acid composition. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. The water composition of all fishbone gelatin was well suited to the standard. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries.

Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.