Cellular Aquaculture: Prospects and Challenges.

Aquaculture plays an important role as one of the fastest-growing food-producing sectors in global food and nutritional security. Demand for animal protein in the form of fish has been increasing tremendously. Aquaculture faces many challenges to produce quality fish for the burgeoning world population.

Role and relevance of fish cell lines in advanced in vitro research.

Introduction: Cell line derived from fish has been established as a promising tool for studying many key issues of aquaculture covering fish growth, disease, reproduction, genetics, and biotechnology. In addition, fish cell lines are very useful in vitro models for toxicological, pathological, and immunological studies. The easier maintenance of fish cell lines in flexible temperature regimes and hypoxic conditions make them preferable in vitro tools over mammalian cell lines.

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).

Prevalence of Vibrio mimicus in Fish, Fishery Products, and Environment of South West Coast of Kerala, India.

Background: Vibrio mimicus is a seafood-borne bacterium involved in incidences of human infections following consumption of raw or undercooked seafood. Regular monitoring of seafood for V.mimicus is necessary for risk assessment and to establish mitigation measures.

Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of during chilled storage.

The effects of electron beam irradiation (0, 2.5, 5.0, 7.

Evaluation of physicochemical and functional properties of spray-dried protein hydrolysate from non-penaeid shrimp (Acetes indicus).

Background: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.

Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis.

Microencapsulation by spray drying is a well-accepted technique for fish oil stabilization. However, severe operational conditions during atomisation destabilise the emulsion, leading to capsule collapse and induction of auto-oxidation. Hence, use of food grade cross-linkers to strengthen the wall material and antioxidants to prevent lipid oxidation has been suggested.

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.

Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics.

The synergistic efficacy of gum arabic and sage polyphenols in stabilising capsule wall and protecting fish oil encapsulates from heat induced disruption and oxidative deterioration during spray drying was assessed. The emulsions prepared with sodium caseinate as wall polymer, gum arabic as wall co-polymer and sage extract as wall stabiliser was spray dried using a single fluid nozzle. Fish oil encapsulates stabilised with gum arabic and sage extract (SOE) exhibited significantly higher encapsulation efficiency compared to encapsulates containing gum arabic alone (FOE).

Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage.

In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.

Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta).

The effect of edible coating using gum arabic on biochemical, microbiological, textural and sensory characteristics of fresh gutted mackerel stored at 4 °C was investigated. The results were further compared against the samples packed under vacuum (VP) and conventional polyethylene pouches (CP). Coating with gum arabic (GC) markedly retarded lipid oxidation process in gutted mackerel compared to VP and CP samples.

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies.

A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility.

Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis.

Protein hydrolysates were prepared from defatted engraved catfish roe using alcalase enzyme by a two-stage serial hydrolysis process. The soluble hydrolysate formed after first stage of hydrolysis was removed (RH-1) and fresh enzyme was added at the same concentration to achieve further hydrolysis (RH-2). Further, compositional, surface-active and antioxidant properties of both hydrolysates were compared.

Assessment of the pathogenicity of cell-culture-adapted Newcastle disease virus strain Komarov.

Newcastle disease vaccines hitherto in vogue are produced from embryonated chicken eggs. Egg-adapted mesogenic vaccines possess several drawbacks such as paralysis and mortality in 2-week-old chicks and reduced egg production in the egg-laying flock. Owing to these possible drawbacks, we attempted to reduce the vaccine virulence for safe vaccination by adapting the virus in a chicken embryo fibroblast cell culture (CEFCC) system.

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel.

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice.

Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn't show significant difference (p > 0.

Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage.

The effect of vacuum packaging technique on the shelflife of eviscerated pabda catfish (Ompok pabda) during chill storage at 4 ± 2 °C was studied. The shelflife of pabda fish was predicted based on the cumulative observations of biochemical, microbiological and sensory parameters. There was no significant difference in the lipid quality parameters studied between the samples during the chill storage period, whereas, vacuum packaging significantly improved the sensory and microbiological quality.

Development and characterization of an edible composite film based on chitosan and virgin coconut oil with improved moisture sorption properties.

An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency.

Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.