Impacts of nano/micro-plastics on safety and quality of aquatic food products.

The spread of nano/microplastics (N/MPs) pollution has gained importance due to the associated health concerns. Marine environment including fishes, mussels, seaweed and crustaceans are largely exposed to these potential threats. N/MPs are associated with plastic, additives, contaminants and microbial growth, which are transmitted to higher trophic levels.

Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates.

Developing peptide-based drugs are very promising to address many of the lifestyle mediated diseases which are prevalent in a major portion of the global population. As an alternative to synthetic peptide-based drugs, derived peptides from natural sources have gained a greater attention in the last two decades. Aquatic organisms including plants, fish and shellfish are known as a rich reservoir of parent protein molecules which can offer novel sequences of amino acids in peptides, having unique bio-functional properties upon hydrolyzing with proteases from different sources.

Effect of added calcium and heat setting on gel forming and functional properties of surimi.

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine () surimi. Total seven formulations were made namely, minced meat without heat setting (A1), minced meat with heat setting (A2), surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D).

Rheological properties of washed and unwashed tilapia () fish meat: effect of sucrose and sorbitol.

In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia () meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildup reaction up to 56.8 °C; thereafter, hydrophobic interactions leading to decreased gelation were suppressed.

Bioactive and functional properties of protein hydrolysates from fish frame processing waste using plant proteases.

Enzymatic conversion of fish frame waste of threadfin breams (Nemipterus japonicus) to protein hydrolysate could be a solution for minimizing the pollution issues related to seafood processing operations and a way for the value addition to processing by-products. Protein hydrolysates from fish frame waste (FW) of thread fin breams (N. japonicus) were prepared and evaluated for bioactive properties such as angiotensin-I-converting enzyme (ACE) inhibitory activity and antioxidant and functional properties as a function of degree of hydrolysis (DH).