Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production--evaluation of fermentation conditions.

The present paper shows that the fish by-products male Arctic capelin and Atlantic cod intestines can be utilized as raw materials for the production of high value fish sauce for human consumption. By supplementing minced capelin with 5-10% enzyme-rich cod pyloric caeca, a good recovery of fish sauce protein (60%) was obtained after 6 months of storage. Although, the proteases present in cod pylorus caeca are cold adapted enzymes, a storage temperature of 26 degrees C gave a higher fish sauce recovery than storage at 21 degrees C.

Protein purification and gene isolation of chlamysin, a cold-active lysozyme-like enzyme with antibacterial activity.

An antibacterial approximately 11 kDa protein designated chlamysin was isolated from viscera of the marine bivalve Chlamys islandica. Chlamysin inhibited the growth of all Gram-positive and Gram-negative bacteria tested. The isolated protein was highly efficient in hydrolyzing Micrococcus luteus cells only at low pH (4.

Chitooligosaccharides stimulate Atlantic salmon, Salmo salar L., head kidney leukocytes to enhanced superoxide anion production in vitro.

Chitosans and chitooligosaccharides stimulated Atlantic salmon, Salmo salar L., head kidney leukocytes in vitro to produce elevated levels of superoxide anion. Both soluble and insoluble chitooligosaccharides were stimulatory 2 and 7 days after addition.

Multiplication and haemadsorbing activity of infectious salmon anaemia virus in the established Atlantic salmon cell line.

Infectious salmon anaemia virus (ISAV), which previously had never been isolated in any of the commercially available established fish cell lines, was successfully propagated in the continuous cell line Atlantic salmon (AS). The yield of infectious ISAV increased with the incubation time of virus-inoculated cells, demonstrated by in vivo infectivity trials in groups of Atlantic salmon. Trypsin treatment of the virus was not necessary for primary infection of AS cells with salmon-grown ISAV.

Sample preparation and DNA extraction procedures for polymerase chain reaction identification of Listeria monocytogenes in seafoods.

Five grams of seafood products were inoculated with one to 500 viable or 10(9) heat-killed cells of Listeria monocytogenes. The presence of the pathogen was detected by the polymerase chain reaction (PCR) with primers specific for fragments of the listeriolysin O (hly) gene (two sets) and for the invasion-associated protein (iap) gene (one set). For DNA preparation, boiling, either alone or in combination with lysozyme and proteinase K treatment, was not always sufficient to lyse L.

Processing of marine foods.

For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of Polymorphic DNA (RAPD).

Recovery of lysozyme from scallop waste.

A crude lysozyme preparation was recovered in waste from the scallop processing industry. Lysozyme was then purified 229-fold in preparative scale by chromatography on S Sepharose and Blue Sepharose. Further purification on Sephacryl S-200 resulted in a lysozyme preparation with a specific activity of 64,000 units/mg protein.

Feed intake, growth and osmoregulation in Arctic charr, Salvelinus alpinus (L.), transferred from freshwater to saltwater at 8°C during summer and winter.

The purpose of the current study was to examine seasonal changes in seawater tolerance and growth performance of anadromous Arctic charr (Salvelinus alpinus L.) held at the same temperature (8°C) during winter and summer. Charr (20-27 cm), previously reared in freshwater under natural photoperiod, were transferred either directly (DT) from freshwater to seawater (35 ppt), from freshwater to brackish water (20 ppt), or were gradually adapted (GT) to seawater over a period of 10 days.

The enrichment of n-3 polyunsaturated fatty acids using aminopropyl solid phase extraction columns.

A rapid, simple and reliable method is described for the preparation of concentrates of methyl or ethyl esters of n-3 polyunsaturated fatty acids by solid phase extraction using aminopropyl bonded silica columns. After applying mixtures of fatty acid esters in hexane, saturated and monounsaturated fatty acid esters are preferentially eluted with hexane whereas polyunsaturated fatty acids (PUFA) can subsequently be eluted with dichloromethane. Concentrates containing 80-90% n-3 PUFA can thus be obtained using fish oil fatty acids esters as a starting material.

Two-dimensional electrophoretic analyses of cod (Gadus morhua, L.) whole muscle proteins, water-soluble fraction and surimi. Effect of the addition of CaCl2 and MgCl2 during the washing procedure.

Samples from pre- and post-rigor cod mince, surimi (a concentrate of fish myofibrillar proteins obtained after washing and dewatering the fish mince) and water from the first wash in the surimi manufacture, processed with and without the addition of 7.5 mM CaCl2 and 15 mM MgCl2, were analyzed by two-dimensional electrophoresis. The results showed that the main myofibrillar proteins, including myosin, actin and tropomyosin, remained in the surimi.