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Summary Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D-optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum.

Summary In our present investigation, Nemipterus japonicus and Exocoetus volitans backbone protein were hydrolysed by proteases like trypsin and pepsin, respectively. The protein hydrolysates were purified by different chromatographic methods, and the resulted purified peptides were analysed for their amino acid sequences by electrospray ionisation–MS/MS. The analysis of peptides showed sequences as Gly-His-Met-Ser (451.8 Da) and Leu-Glu-Val-Lys-Pro (596.9 Da) for N. japonicus and E. volitans muscle, respectively. The presence of hydrophobic amino acids contributes more to the antioxidant activities of peptides than other amino acids. Moreover, sequence of amino acids in peptides plays an important role in their antioxidant activities.

A total of 30 specimens (73–95 mm standard length) of Nemipterus randalli were collected along the Lebanon coast. This species, a Lessepsian migrant previously misidentified as Nemipterus japonicus, appears to be well established in the Levantine basin of the Mediterranean Sea. The small size and immature status of the specimens of N. randalli collected from the Lebanon coast indicate recent successful recruitment.

Summary The effect of the number of water washing cycles on the proximate composition, physicochemical and functional properties of proteins from threadfin bream meat was studied. Contents of proteins, fat, ash and non-protein nitrogen showed a significant (P

A specimen of the Japanese threadfin bream Nemipterus japonicus was recorded for the first time from the Mediterranean Sea. The presence of this Indo-Pacific fish in the Mediterranean is evidently due to migration from the Red Sea via the Suez Canal.

The hydrolysis of Threadfin bream (Nemipterus japonicus) by Alcalase was optimum at 60C, pH 8.5, 120 min using an enzyme substrate (ES) ratio of 2%. With these hydrolysis conditions, 20% hydrolysis was achieved and 70% nitrogen was recovered. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed more degradation with 1, 3 and 4% ES. Two percent ES produced mixtures of protein bands with a wider range of molecular weights, thus it was chosen as the optimum hydrolysis ES ratio.

The chemical and taste characteristics of threadfin bream (Nemipterus japonicus) hydrolysate produced by Alcalase hydrolysis of the fish muscle (pH 8.5, 60 °C, 120 min, enzyme/substrate ratio 20 g kg−1) were studied. Umami, bitter and fishy were the dominant tastes. The bitter amino acids methionine, valine, isoleucine, phenylalanine, leucine and tyrosine comprised 317 mg g−1 of the total amino acids present. The umaminess could be due to the presence of high contents of glutamic acid and inosine 5′-monophosphate. SDS-PAGE analysis showed that the peptides in the hydrolysate had molecular weights ranging between 7.2 and 64 kDa. Copyright © 2004 Society of Chemical Industry

Based on Nei's genetic distance Nemipterus peronii and Nemipterus japonicus showed a greater affinity to Parascolopsis aspinosa than to the other Nemipterus species studied. Significant differences between the Indian west and east coast samples of N. japonicus were detected. Polymorphic (P

A dorsal accessory duct (DAD) structure was found on the dorsal side of a functional testis in all males of both Nemipterus virgatus and N. japonicus, and determined to be homologous to the ovary, based on structural, histological and cytological evidence. Secretions, in the DAD varied according to reproductive season and were particularly marked in N. virgatus. The sexual pattern of both species was functional gonochorism. The secretions of the DAD suggest some unknown function, possibly associated with spawning, which has evidently arisen de novo within a rudimentary ovary: this is the only example of its type reported among hermaphroditic fishes.

Summary Lizardfish (Saurida tumbil), threadfin bream (Nemipterus japonicus) and purple-spotted bigeye (Priacanthus tayenus) surimi were freeze-dried to produce surimi powder. The resulting surimi powder contained 72.8‐73.4% protein and 16.8‐17.5% carbohydrate. Functional properties such as solubility, gelation capacity, water-holding capacity (WHC), emulsification, foaming properties and colour varied from species to species. The surimi powder formed gels and produced about 90% emulsification at a concentration of 1.0%. Threadfin bream was found to be the best source for surimi powder production, followed by purple-spotted bigeye and lizardfish, respectively.

Threadfin bream (Nemipterus japonicus) surimi was dried to produce surimi powder with a moisture content of about 5%. The surimi powder contained 72% protein and 20% carbohydrate. Although the protein content was lower than for dried fish flesh, the nutritional quality of surimi powder was higher than for dried fish flesh and casein. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility and true digestibility of surimi powder were 3.42, 5.37, 92.1 and 95.3, respectively, while for fish flesh they were 3.21, 5.20, 90.7 and 94.4, respectively. Freeze-dried surimi powder had superior nutritional properties compared to oven-dried method.

Ice storage of dressed pink perch (Nemipterus japonicus) and Indian oil sardine (Sardinella longiceps) for 16 and 20 days, respectively, resulted in a decrease in emulsifying capacity (EC), protein solubility (PS), relative viscosity (RV) of salt-soluble proteins (SSP) and water-soluble proteins (WSP), water binding capacity (WBC) in terms of absorbed moisture in water (AM w ), absorbed moisture in brine (AM b ), retained moisture in water (RM w ) and retained moisture in brine (RM b ), WSP and SSP, and increase in cook loss (CL). Decrease in protein solubility influenced the EC, RV, CL and WBC in both the species of fish. Significant (P < 0.05) correlations existed among various functional properties analysed, in both the fishes during the ice storage.

Gelation of proteins of washed mince of threadfin bream was induced by the organic acids : acetic, lactic, tartaric, and citric. Washing of mince was essential for gelation. The strength of acetic acid-induced gel was affected by setting conditions and heat treatment. Gelation was associated with degradation of myosin heavy chain and appearance of a new protein band of about 160 kDa. Solubility studies of the gel in various solvents suggested structural changes. Gelation was also associated with oxidation of sulfhydryl groups. Salts negatively influenced gelation.

Mechanically deboned threadfin bream (Nemipterus japonicus) meat was repeatedly washed in cold water and homogenized in equal amounts of water. The myofibrillar proteins in the homogenate were converted into a gel by the addition of acetic acid to lower the pH. The diluted gel was spray dried to get a colorless, odorless powder containing 93% protein, 1% lipid, 2.6% ash and 5% moisture. The functional properties of the powder including solubility, moisture absorption, and water holding and emulsifying capacities were superior as compared with those of FPC type-B obtained after cooking and hot air-drying of the fish meat. The spray dried powder had a protein efficiency ratio of 3.52 ± 0.27 and was digestible up to 80% by trypsin and pepsin. Unlike the FPC-type B, the spray dried powder did not undergo significant browning suggesting its superior storage stability.

Holding in ice before mincing and freezing pink perch, Nemipterus japonicus, resulted in significant differences in protein solubility (PS), emulsifying capacity (EC), water binding capacity (WBC), cook loss, thaw drip and texture scores. Functional properties correlated with protein solubility. Significant variations in PS, EC, WBC, texture scores, and thaw drip values during frozen storage suggested these properties may be valuable indicators for determining alterations in functional characteristics of fish proteins.