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This study represents the concentrations of 16 PAHs in a commercial aquatic species Sauridaund squamis; Euthynnus affinis; Rhabdosargus haffara; Argyrops Spinifer; Nemipterus Japonicus, Oreochromis...

The effect of freezing and frozen storage of threadfin bream fish (Nemipterus japonicus) meat on the setting and gel-forming ability has been evaluated. The dynamic viscoelastic properties of fish ...

The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.

The focus of the study was to investigate the antioxidant activity of hydrolyzed muscle protein of Nemipterus japonicus and Exocoetus volitans. The trypsin protein hydrolysates of both fish showed maximum free radical scavenging potential and lipid peroxidation inhibition. Furthermore, it was purified by chromatographic methods followed by the lipid peroxidation inhibition; free radical scavenging assay was performed before and after purification. The purified peptide fractions of N. japonicus and E. volitans exhibited higher activity against polyunsaturated fatty acids (PUFA) peroxidation which was similar to natural antioxidants like α-tocopherol. Free radical scavenging potencies were measured by electron spin resonance technique (ESR). The purified peptide of E. volitans quenched free radicals (DPPH, hydroxyl, and superoxide) slightly more than N. japonicus. The amino acid composition of both fish protein hydrolysates showed variations in their ratio. The purified peptides were tested for cell cytotox...

Threadfin bream (Nemipterus japonicus) spray-dried hydro-lysate was prepared using Alcalase at predetermined optimum hydrolysis conditions consisting of pH 8.5, 60°C, 2% enzyme, and 2 h hydrolysis. The hydrolysate was evaluated for its preferred concentration in rice porridge. Its acceptability was compared with sauces and enzyme-treated rice and vegetable hydrolysate. The preferred concentration in rice porridge was found to be 3% (w/v) and bitterness increased with concentration of hydrolysate. Threadfin bream hydrolysate was preferred as much as soy sauce; however, it received a lower score for taste compared to fish sauce. In terms of color, threadfin bream hydrolysate received significantly (p < 0.05) lower score than Flavorzyme and Alcalase treated rice hydrolysate and Vegetable hydrolysate. Low preference to the hydrolysate could probably be due to its greenish yellow color in which the common color for flavorants are brownish. For overall acceptability, no significant difference was obser...

Dry salted mackerel and pink perch, prepared using a curing mixture, were stored at two temperatures ambient (26.8°C ± 3.3°C) and at 2.5°C ± 1°C. Changes in moisture, salt content, water activity (aw), peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) number, total volatile base nitrogen (TVBN), halophilic bacterial count (HC) and sensory scores for overall acceptability were studied. Loss of moisture and absorption of salt were considerably higher in the products stored at ambient temperature. Salted mackerel had lower salt and lower moisture content than the pink perch. The decrease in aw was more pronounced at ambient temperature than at 2.5°C. TBA, FFA, PV, TVBN and HC increased during storage, thereby resulting in decreased sensory scores for overall acceptability. Further, the study indicates that salted pink perch was found to have 1.6 times longer shelf-life than the fatty mackerel at both ambient as well as cooler temperature.

The complete mitochondrial sequence of the Japanese threadfin bream, Nemipterus japonicus has been determined. The circle genome is 16,995 bp in size, and consists of 13 protein-coding genes, 2 rRNA genes, 22 tRNA genes and a control region. The gene order and composition of N. japonicus was similar to that of most other teleosts. The base composition of H-strand is 28.11% (A), 28.02% (T), 16.64 % (G) and 27.24 % (C), with an AT content of 56.12%. All genes are encoded on the heavy strand with the exception of ND6 and eight tRNA genes. The mitochondrial genome of N. japonicus presented will be in favor of resolving phylogenetic relationships within the family Nemipteridae and the Perciformes.