The effect of the tidal cycle on the phytoplankton community assemblage in a mangrove-dominated tropical tidal creek.

A comparative assessment of phytoplankton dynamics during low tide (LT) and high tide (HT) was conducted from February 2022 to January 2023 in a tropical mesotidal creek, Manori, Mumbai, India. In total, 124 phytoplankton species were recorded. The HT resulted in greater species richness (124 species) and diversity indices (Shannon-Wiener's index) than the LT (102 species).

Harnessing value and sustainability: Fish waste valorization and the production of valuable byproducts.

The valorization of by-products, that are residual materials resulting from commercial product manufacturing, holds significant potential in various industries such as food, agrochemical, medical, and pharmaceutical sectors. This chapter explores the utilization of fish waste as a means to achieve sustainability in fish resources and enhance the production of profitable products. By developing cost-effective technologies, the abundant global supply of fish by-products can be transformed into low-cost sources of proteins and functional hydrolysates.

Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation.

Abstract: Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers.

Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.

Chitosan has been reported to possess diverse applications in food industry. The cross linking properties of chitosan beneficially affects the protein-carbohydrate interactions which in turn enhances the functional properties in emulsion based meat products. In this context, the current study was conducted to incorporate hydrogel with different concentrations of chitosan (0%, 0.