Indian Council of Agricultural Research
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Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study - CMFRI Repository

The aim of this study was to prepare the refined oil derived from Sardinella longiceps by a step-wise procedure of degumming, bleaching, and deodorization. The refined sardine oil showed greater susceptibility toward oxidation than the crude oil, but the addition of ethyl acetate fractions of the red seaweeds Hypnea musciformis, Kappaphycus alvarezii, and Jania rubens with great antioxidant potential significantly increased the oxidative stability of the refined oil. The refined oil supplementedwith the ethyl acetate fraction of these seaweeds indicated more noteworthy oxidative stability indices (≥ 0. 51 h) than α-tocopherol. The induction time was greater for refined oil added with H. musciformis (1.26 h) than butylated hydroxytoluene (1.04 h) and α-tocopherol (0.4 h). No traces of aromatic (δ 6.7–7.5 ppm), hydroperoxides, and aldehydes (δ 9–10 ppm) in the 1H-NMR spectra of the refined oil supplemented with seaweed extracts at the baseline and after the accelerated storage study demonstrated that the seaweed extracts were able to prevent the formation of secondary oxidation products in the unsaturated system during storage. This study demonstrated the potential of seaweeds as natural alternatives to the synthetic antioxidants to prevent the rancidity of the refined fish for use in food and pharmaceutical industries.

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Mixed culture of Pacific white shrimp Litopenaeus vannamei and flathead grey mullet Mugil cephalus in floating cages

Mixed culture of Pacific white shrimp Litopenaeus vannamei (Boone, 1931) and flathead grey mullet Mugil cephalus (Linnaeus, 1758) in floating cages - CMFRI Repository

The study explored the possibility of integrating the grey mullet Mugil cephalus (Linnaeus, 1758) along with Pacific white shrimp Litopenaeus vannamei (Boone, 1931) in floating cage culture in Godavary Estuary, India. Post-larvae (PL 12) of L. vannamei (3 lakhs nos.), were acclimatised and nursed in five hapas for 28 days at a density of 3333 nos. m-2, with survival of 60%. L. vannamei juveniles having mean weight of 0.86 g, stocked at a density of 1060 nos. m-2, were cultured along with and without pre-stocked M. cephalus, in three floating cages each. Six thousand fry of M. cephalus (mean length 4.17 cm; mean weight 1.22 g) were stocked in three cages at uniform density of 23.5 nos. m-3, three months prior to stocking of L. vannamei. Shrimps were fed commercial pellets @ 3-8% of body weight, four times daily and harvested after 68 days. Fishes were fed with pelleted feed and after five months attained mean length of 23.7 cm and mean weight of 274.1 g. Survival was 46.4% and the average production obtained was 250.2 kg. At harvest, L. vannamei in monoculture system attained mean weight of 13.3 g and in the mixed culture system, average weight obtained for the shrimps was 13.5 g. Survival, feed conversion ratio (FCR) and production of L. vannamei from monoculture were 64.7%, 2.0 and 258.9 kg and from mixed culture 76.8%, 1.6 and 311.5 kg respectively. Daily weight increment and specific growth rate (SGR) of L. vannamei was 0.18 g and 4.06 for monoculture and 0.19 g and 4.01 for mixed culture, resepectively. Feed conversion, survival and production of L. vannamei were significantly (p<0.05) better in mixed culture, confirming technical superiority of mixed culture over monoculture.

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Antioxidative Status of a Nutrient Enriched Formulation of Perna viridis in a Time Series Shelf-Life Study

Antioxidative Status of a Nutrient Enriched Formulation of Perna viridis in a Time Series Shelf-Life Study - CMFRI Repository

The freeze-dried concentrate of green mussel, Perna viridis, was added with naturally derived antioxidative oleoresins of rosemary and turmeric along with trace amounts of other natural additives to prepare different treatments and was subjected to accelerated shelf life study (50°C) to evaluate its oxidative stability. The total oxyradical scavenging activities of samples with higher concentrations of turmeric over rosemary demonstrated the prominent role of the turmeric extracts to arrest free radical chain reactions. Time dependent antioxidative status in relation to the nutritional compositions was evaluated to identify the oxidative changes for different treatments. The addition of natural additives with polyphenolic moieties in the treatments shielded the mussel’s unsaturated fatty acids against oxidation as evident by higher polyunsaturated fatty acids in the two treatments as compared to control after 90 days of accelerated shelf-life study. Higher n-3/n-6 ratios after 90 days’ storage were also observed in these treatments. A threshold level of combined turmeric (0.8 g/100 g) and rosemary (0.4 g/ 100 g) was sufficient for optimum antioxidant activity and to maintain nutritional composition of the green mussel extract at desired levels.

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Effect of temperature on yolk sac utilisation and growth of newly hatched larvae of cobia Rachycentron canadum

Effect of temperature on yolk sac utilisation and growth of newly hatched larvae of cobia Rachycentron canadum (Linnaeus, 1766) - CMFRI Repository

The effect of temperature on the utilisation of yolk-sac and growth in terms of length of the larvae of cobia Rachycentron canadum (Linnaeus, 1766) was investigated. Five temperature levels viz., 29, 30, 31, 32 and 33°C were experimented with the newly hatched larvae for a total duration of 52 hours post-hatch (hph). A clear-cut trend of increase in larval length with increase in temperature was noted. The maximum length recorded was 4.41±0.11 mm at 33°C by the end of the experiment. The yolk-sac volume decreased proportionately with rise in temperature. At the end of 52 hph, the lowest yolk-sac volume was recorded at temperature range of 31 to 33°C. Results of the present study suggest that temperature plays a vital role in the yolk-sac utilisation as well as on growth of cobia larvae.

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DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India.

DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India - CMFRI Repository

Docosahexaenoic acid (DHA) is the principal constituent of a variety of cells especially the brain neurons and retinal cells and plays important role in fetal brain development, development of motor skills, and visual acuity in infants, lipid metabolism, and cognitive support and along with eicosapentaenoic acid (EPA) it plays important role in preventing atherosclerosis, dementia, rheumatoid arthritis, Alzheimer’s disease, and so forth. Being an essential nutrient, it is to be obtained through diet and therefore searching for affordable sources of these.

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Inter Annual and Seasonal Dynamics in Lipidic Signatures of Sardinella longiceps.

Inter Annual and Seasonal Dynamics in Lipidic Signatures of Sardinella longiceps - CMFRI Repository

In recent years, the food science sector has gained importance since the society is focusing on high-quality and safety foods. With a specific end goal to meet this societal need, the research and development organizations in India have adopted innovative technical and research processes, which gave more accentuation on intellectual assessment in food processing industry. The global Intellectual Property regime in food science sector had witnessed an increment in the number of patents filed and granted during 2006–2010. Ever since there has been a gradual increase in the number of patents applied mainly in food processing industries by research organizations related to food sciences, for example, those working under the aegis of ICAR and CSIR in India. In this study, a review has been done on the intellectual assets generated by ICAR and other national research organizations in India, in the food science sector. Emphasis has been given on the global relevance of these assets, modes of IP protection and technology transfer mechanisms followed by different public and private organizations.

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