Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water

Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 and 21.7 g/100 g, 12.8 and 26.2 g/100 g, 11.5 and 21.9 g/100 g in raw, smoked and pickled fish, respectively. Fat content ranged from 0.89 to 22.3 g/100 g, 0.72 to 43.1 g/100 g, 0.01 to 29.7 g/100 g in raw, smoked and pickled fish, respectively. Salt content ranged from 0.73 to 1.48 g/100 g, 0.77 to 3.39 g/100 g, 1.47 to 2.29 g/100 g in raw, smoked and pickled fish, respectively. A serving (150 g) of each fish product provided 53.2–71.9% of the Reference Intake (RI) for protein, 2.21–60.3% of the RI for fat, 21.3–61.3% of the RI for salt and 6.27–24.4% kJ/6.29–24.5% kcal of the RI for energy. Smoked fish had a higher protein and also fat content than raw and pickled fish, while smoked and pickled fish had higher salt content than raw fish. Cluster analysis was performed, which allowed to distinguish, on the basis of protein, fat, salt, collagen and moisture content, mainly European eel.

Growth and osmoregulatory response of Cyprinus carpio haematopterus (Amur carp) reared in inland saline water

A 90 days experiment was designed to assess the growth and osmoregulatory response of Cyprinus carpio haematopterus (Amur carp) in inland saline water of sub-humid and semi-arid/ arid zones of Haryana, India. Two hundred forty fingerlings (avg. wt. 3.48±0.272 g) were equally distributed in 4 treatment groups (salinities; control C, 0 ppt; T1, 5 ppt; T2, 10 ppt and T3, 15 ppt) with 3 replicates in 500 L tanks followed by complete randomized design (CRD). There were no significant differences observed in physico-chemical parameters of water among different treatments and found in optimum range throughout the experimental period. The parameters, viz. total alkalinity, hardness (total, calcium and magnesium) and concentration of ions were varying with the salinity and displayed increasing trend with increase in salinity. At the end of experiment, 100% survival was obtained upto 5 ppt whereas decreasing trend was found with increasing salinity (T2 and T3). There was highest% weight gain obtained in control group followed by T1, T2 and T3 groups. The highest specific growth rate (SGR) and protein efficiency ratio (PER) along with lowest food conversion ratio (FCR) was reported in control group followed by T1 and T2 groups, while lowest SGR, PER and highest FCR were reported in T3 group. Serum and water osmolality showed significant increasing trend with increasing salinity, while osmoregulatory capacity was decreasing with increase in salinity. Based on the findings, it is suggested that Amur carp can be cultured with 100% survival up to 5 ppt with slightly lower production rate.

Fatty Acid Profile of Captive Barb Fish (Barbonymus balleroides)

Barbonymus balleroides or barb fish is a freshwater fish that threaten by overexploitation and overfishing in their natural habitat. Our continuous investigation showed that fat content of barb fish that has been maintained in our pond facility for more than 1 year was decreasing. Since fatty acid (FA) is important property for farmed fish therefore it is essential to evaluate fatty acid profile of flesh and byproduct of captive Barb Fish. Captive fishes were originated from two different locations, Serayu River, Banjarnegara and Cipunagara River, Cianjur. FA composition of flesh and byproduct of fishes were analyzed using Gas Chromatography. Result showed that both flesh and byproduct of both origin contained good quality of FA particularly omega 3 and omega 6 and other beneficial unsaturated fat, omega 9. However captive barb fish showed lower FA composition than wild barb fish that could be influenced by its feed and other environmental parameter. The high composition of FA in barb fish byproduct indicated its potency to be utilized further for nutrition source. This study showed the needed to make further improvement in barb fish cultivation so that it could produces high quality farmed fish.

Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition

In this research, a new ice-glazing based on chitosan-gelatin (Ch-Gl) incorporated with Persian lime peel essential oil (LEO), and superchilled storage was established to assess the microbial, physicochemical, and sensory quality of rainbow trout fillets. The fillets were immersed in distilled water (control), Ch-Gl, Ch-Gl + 1% LEO, and Ch-Gl + 2% LEO to form glazing layer on the surface, then stored at -1.4 °C for 30 days. All treatments delayed the growth of total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during the storage period. The treatments also retarded the increase in the contents of total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, pH, and electric conductivity during storage. The freshness indexes i.e. K and F_r values were improved in treated groups compared to control group. The combined treatments (Ch-Gl + 1% or 2% LEO) were more effective than Ch-Gl alone to inhibit the microbial growth, retard the physicochemical deterioration, and improve freshness indexes in the fillets. It can be concluded that ice-glazing based on Ch-Gl incorporated with LEO, and superchilled storage is effective to enhance the quality and shelf-life of rainbow trout fillets.

Phylogenetic relationships of freshwater fishes of the genus Capoeta (Actinopterygii, Cyprinidae) in Iran

The Middle East contains a great diversity of Capoeta species, but their taxonomy remains poorly described. We used mitochondrial history to examine diversity of the algae‐scraping cyprinid Capoeta in Iran, applying the species‐delimiting approaches General Mixed Yule‐Coalescent (GMYC) and Poisson Tree Process (PTP) as well as haplotype network analyses. Using the BEAST program, we also examined temporal divergence patterns of Capoeta. The monophyly of the genus and the existence of three previously described main clades (Mesopotamian, Anatolian‐Iranian, and Aralo‐Caspian) were confirmed. However, the phylogeny proposed novel taxonomic findings within Capoeta. Results of GMYC, bPTP, and phylogenetic analyses were similar and suggested that species diversity in Iran is currently underestimated. At least four candidate species, Capoeta sp4, Capoeta sp5, Capoeta sp6, and Capoeta sp7, are awaiting description. Capoeta capoeta comprises a species complex with distinct genetic lineages. The divergence times of the three main Capoeta clades are estimated to have occurred around 15.6–12.4 Mya, consistent with a Mio‐Pleistocene origin of the diversity of Capoeta in Iran. The changes in Caspian Sea levels associated with climate fluctuations and geomorphological events such as the uplift of the Zagros and Alborz Mountains may account for the complex speciation patterns in Capoeta in Iran.