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The morphological studies of fishes are vital for enhancing our knowledge about biodiversity, ecology, evolution and fisheries management. The research aims to study the morphological features of Siganus vermiculatus along the Maharashtra coast. Specimens were collected from three distinct viz., Raigad (Alibag), Ratnagiri (Ratnagiri) and Sindhudurg (Malvan) were analyzed for their morphological traits. The morphological studies showed minor variations in the posterior body depth and head shape of the S. vermiculatus specimens from different locations. [ABSTRACT FROM AUTHOR]

The present study was carried out to observe the mitotic chromosomes in Etroplus suratensis from two different locations viz., Bhatkarwada and Karla along the Ratnagiri coast, Maharashtra, India. To obtain metaphase chromosomes, the fishes were treated with (0.005%) colchicine solution and the gill tissue was used to obtain the metaphase chromosomes. The homologous chromosomes were mapped and measured using software IdeoKar 1.3 provided by the University of Kurdistan, Iraq. The current study showed that the specimens collected from both the locations had the same diploid chromosome number i.e., 2n= 48 sub telocentric/acrocentric chromosomes, with a few differences in other karyomorphological characters. The fundamental arm number in both the cases was 96. The result indicated that the specimens of E. suratensis collected from the two locations along the Ratnagiri coast belonged to the same stock. No sex chromosomes in both the sexes had been found to be dissimilar either in size or shape for E. suratensis from both the stations. [ABSTRACT FROM AUTHOR]

Fish and fish products are valuable sources of animal protein and is now considered a healthy food. But, its spoil very fast as compared to other animal meat. Croaker, locally known as “Dhoma” are sold at low prices, though they are rich in proteins. The croaker fish landings of India was 1,35,750 tons in 2018. Efforts are being made to utilize the uneconomic varieties of fishes through appropriate technological processes and converting them into different kinds of value added products. Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate and economic technology for processing such underutilized fish into value-added meat products that are palatable and economically viable. Present marketing trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and prepare. Spreadable product is a kind of convenience, ready to eat form of product which is spread on or sandwiched in a base like bread e.g. butter, jam, mayonnaise, cheese spread, and they form a large constituent of the present market. In the present study spreadable products fish spread was developed from low valued Dhoma fish and its organoleptic characteristics were assessed. [ABSTRACT FROM AUTHOR]

Byline: V. Noronha, A. Joshi, V. Patil, B. Bhosale, V. Muddu, S. Banavali, R. Kelkar, K. Prabhash Context: Indian febrile neutropenia (FN) data are limited, especially in adult solid tumor [...]

The Dussumier's thryssa, Thryssa dussumieri is one of the important component of by-catch of trawl and mini purse seine landings at Ratnagiri. The length-weight relationship indicated the isometric growth in T. dussumieri with generalized equation W = 0.0066 L 3.1077. The month-wise relative condition factor showed two peaks coinciding with peak spawning season. All morphometric lengths showed varying degree of correlation with total length. The qualitative and quantitative analysis of food revealed Thryssa dussumieri to be a carnivore, feeding mainly on mysids, copepods, diatoms and juvenile shrimps. The highest GSI value, for females, was observed during March, October, December and January. The male:female ratio was found to be 1:1.4. T. dussumieri has got a prolonged spawning season extending from September to April. The absolute fecundity ranged from 3367 to 14130 eggs with an average of 7420 eggs. Length at sexual maturity has been estimated to be 12.8 cm. [ABSTRACT FROM AUTHOR]

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurta) for different cooking methods (Boiling, Frying and Microwave). The Proximate composition of fresh Indian mackerel was observed to be moisture 70.90%, crude protein 20.5%,crude fat 7.40% andash 1.20%. The yield percentage of fresh Indian mackerel was observed to be whole dressed mackerel was 60%. The proximate composition of Indian mackerel for different cooking methods (boiling, frying and microwave) was found to be moisture 70.26%, 67.95%, 65.73%, protein content was found to be 20.8%, 21.78%, 27.46%, fat content was found to be 7.7%, 8.9%, 5.6%, ash content was found to be 1.2%, 1.3%, 1.1% and the yield percentage was observed for Indian mackerel for different cooking methods (boiling, frying and microwave) was 84.82, 84.60, 85.67%, respectively. Organoleptic evaluation score for different cooking methods (boiling, frying and microwave) from Indian mackerel i. e. based on organoleptic characteristics like colour, odour, taste, texture and appearance was found to be overall acceptability for Indian mackerel (boiling, frying and microwave) rated 6.6, 7.6, and8.3 respectively. Using sensory evaluation by trained panellists, the microwave method from Indian mackerelgained higher acceptability as compared to other cooking methods. While cooking methods affected mineral content of Indian mackerel did not affect. The highest value of saturated, polyunsaturated, omega 6 and omega 3 fatty acids was found for mackerel in microwave method. Similarly colour, TPA, peroxide value (PV) and Total Plate Count (TPC) changed significantly (p<0.05) between fresh fish and cookingmethods. Effect of different cooking methods for Indian mackerel in microwave method was found greater values than those parameters as compared to other methods. Therefore, it is concluded from present study that good yield and desirable physico-chemical and nutritional properties of microwave cooking method is the best method for Indian mackerel. These findings may recommend for healthy consumption. [ABSTRACT FROM AUTHOR]

Demand for fresh or minimum processed seafood is increasing in national and international market. The increasing demand for high quality fresh seafood has intensified the search for methods and technologies for better fish utilization. Packaging is an essential requirement virtually for every product, whether it is a food or any manufactured item. The packaging of food and food products and particularly fish, is very complex because of the intrinsic characteristics of such products and the need to retain or preserve them while in the package. Extending the shelf life of fresh fish and seafood such as shrimp and prawn is a particular challenge because of the unique nature of the product. There are many types of fish that have different characteristics and therefore different requirements for packaging. The flesh of fish and shellfish contains more water and protein. Bacteria present in the gut, gills and body surface of fish begin to act on the protein of the tissu every quickly. Active enzymes in the flesh and gut also degrade the tissue. Fish that have a high content of unsaturated fat, such as herring and mackerel, are also susceptible to oxidation by the air resulting in rancidity. Modified atmosphere packaging (MAP) is a technologically viable method developed as a supplement to ice or mechanical refrigeration to reduce quality losses or spoilage and extend the storage life. MAP enables the fresh produce or perishable product to be packaged when it is fresh and then maintains it in that condition, thereby, reducing distribution costs, and enhancing quality and appearance for the consumer. MAP maintains this state for along period of time, during which deterioration is effectively stopped. The application MAP in seafood processing industry is discussed in this paper. [ABSTRACT FROM AUTHOR]

Alepes djedaba is one of the important carangid species landed as trawl by-catch along the Ratnagiri coast. A total of 577 individuals were studied for the length-weight relationship and it showed isometric growth in A. djedaba. Gut content analysis revealed A. djedaba to be a carnivore fish feeding mainly on Acetus spp., copepods, shrimp larva, isopods, ostracods, amphipods and small sized fishes. Juvenile and moderate size fishes fed on zooplankton dominant food including small sized anchovies, Acetus spp., shrimp larva, copepods, amphipods, ostracods, fish scales, fish eggs and broken appendages. The bigger individuals of A. djedaba were found to feed exclusively on juveniles of small anchovies. [ABSTRACT FROM AUTHOR]

Fish is a very perishable food commodity that requires proper handling and preservation to increase its shelf life and retain its quality and nutritional attributes. Now a day lot of products obtained from fish such as fillets, steaks, chunks etc. are available in market.Packaging is an external means of preservation of a product from spoilage, damage or loss due to external causes. Packaging material may help to further extend the shelf life of the product. Vacuum packaging involves the removal of air from the package, followed by the application of hermetic seal. Vacuum packaging can supplement to ice storage or refrigeration to delay spoilage, extend the shelf life, a high quality, assure the safety and reduce the economic loss of fish and fishery products. It offers an excellent protection against rancidity and also decreases the growth of aerobic spoilage microorganisms. Vacuum packaging has lot of characteristics such as it provide enough strength to prevent the damage while package handling, it also act as oxygen and water vapor barrier, oil and chemical resistant. Application of vacuum in packaging helps to reduce the total psychrophilic microflora. Vacuum packaging of wholesale fresh fish meat is increasinglybeing practiced, it reduces shrink loss, protect meat color and delays microbial spoilage. As far as the fish-processing industry is concerned vacuum packaging is one of the possible approaches to raise profitability since this industry is becoming highly competitive and increasingly expensive. Present article gives an insight into the recent advancements in vacuum packaging of fishery products. [ABSTRACT FROM AUTHOR]

Fish is a good source of high quality proteins and fats as well as vitamins and minerals. It is healthy food, easy to digest. Quality seafood like lobsters, shrimps, crabs etc. have more demand in national and international market. Catch of these quality seafoods are decline from nature resources due over exploitation. Imitated seafood is one of the important tool to meet market demand of theses valued seafoods by utilization of under-utilized, low valued fishes. Surimi is a base material prepared from low valued fish that have been washed, dressed, minced, again washed several times, strained, pressed, mixed with cryoprotectants, packaged and quick frozen usually in some block form. The inherent value of surimi is its unique texture forming properties that makes it an excellent base for manufacturing a variety of value added seafood products like lobster/crab analogue, crab bites, shrimp analogue, fish ball, kamaboko etc. Surimi is active in performing the functions of texture formation or particle cohesion and binding of fat and water in many processed muscle food systems. These textural properties of fish surimi was increased using natural extract of phenolic compounds from seaweed and mango leaves. The prepared surimi of Lesser sardine (containing 4% sugar and 0.2% polyphosphates cryoprotectants) chopped and mixed separately with 2% of seaweed extract (T1), 2.5% of mango leaves extract (T2) then frozen at -40°C and stored at -20°C. Surimi without phenolic extract served as control (T0). The frozen stored these surimi samples were drawn periodically and assessed for nutritional quality. The salient features of change in proximate quality are discussed in the paper. [ABSTRACT FROM AUTHOR]

Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking methods (Boiling, Frying and Microwave). The Proximate composition of fresh Catla was observed to be moisture 78.65%, crude protein 17.44%, crude fat 2.41% and ash 1.50%, respectively. The yield percentage of fresh Catla was observed to be whole dressed catla was 52.5%. The proximate composition of Catla for different cooking methods (boiling, frying and microwave) was found to be moisture 68.36, 69.8, 70% respectively. Protein content was found to be 25.5, 20.93, and 22.03% respectively. Fat content was found to be 4.86, 7.96, and 6.5% respectively. Ash content was found to be 1.26, 1.3, and 1.46% respectively. The yield percentage was observed for Catla different cooking methods (boiling, frying and microwave) was 93.45, 92.75, and 92.26% respectively. Organoleptic evaluation score for different cooking methods (boiling, frying and microwave) for Catla i.e. based on organoleptic characteristics like colour, odour, taste, texture and appearance was found to be overall acceptability for (boiling, frying and microwave) for catla 8.6, 7.6, and 6.0, respectively. Using sensory evaluation by trained panellists, boiling method for catla gained higher acceptability as compared to other cooking methods. While cooking methods affected mineral content of Catla did not affect. The highest value of saturated, polyunsaturated, omega 6 and omega 3 fatty acids was found for catla (Catla catla) in boiling method. Similarly colour, TPA, peroxide value (PV) and Total Plate Count (TPC) changed significantly (p<0.05) between fresh fish and cooking methods. Effect of different cooking methods for Catla in boiling method was found greater values than those parameters as compared to other methods. Therefore, it is concluded from present study that good yield and desirable physico-chemical and nutritional properties of boiling is the best method for Catla. These findings may recommend for healthy consumption. [ABSTRACT FROM AUTHOR]

Byline: V. Krishna, V. Noronha, K. Prabhash, A. Joshi, V. Patil, B. Bhosale, T. Ravi, H. Menon, S. Gupta, S. Banavali, G. Bakshi, H. Tangaonkar Introduction: Historically, metastatic renal cell [...]

Byline: S. Banavali, N. Patil, V. Nirabhawane, B. Bhosale, S. Desai Cholangiocarcinoma (CCa) is relatively resistant to chemotherapy as well as radiation therapy, and complete resection is the main curative [...]

Byline: V. Noronha, V. Patil, B. Bhosale, A. Joshi, N. Purandare, K. Prabhash Context: Advanced esophageal cancer is aggressive with an expected median survival of 6-7 months. Combination chemotherapy regimens [...]

Byline: V. Patil, V. Noronha, V. Muddu, S. Gulia, B. Bhosale, S. Arya, S. Juvekar, P. Chatturvedi, D. Chaukar, P. Pai, A. D'cruz, K. Prabhash Background: Locally advanced and unresectable [...]

Lesser sardine (Sardinella spp.) is one of the pelagic shoaling fish mainly landed in huge quantity at Ratnagiri coast. This species of fish having high percent of fat and myoglobin, which effects the quality of surimi produced. The gel strength characteristic of surimi can be improve by application of different washing processes. The gel strength characteristic plays important role in preparation of crab/lobsters analogues and other surimi based Effect of washing processes viz., conventional washing process (CWP) and alkaline-saline washing process (ASWP) on surimi was compared with unwashed mince (UWM) prepared from Lesser sardine. In the present investigation, surimi were analysed for parameters like gel strength, whiteness, expressible moisture, pH, solubility and organoleptic characteristics. FLGels strength of unwashed mince (UWM) and different washing processes like CWP and ASWP were depicted as 28.67, 42.00 and 68.00 g/cm, respectively. High values of whiteness and pH with decreasing expressible moisture content was observed in ASWP as compared to others. The results showed that alkaline-saline washing process (ASWP) could improve the gel forming ability of surimi particularly from low quality fatty fish (Sardinella spp.). [ABSTRACT FROM AUTHOR]

Acetes is a small sized shrimp, widely distributed in different parts of the world bordering the Indian Ocean. It is highly perishable and spoils quickly due to autolysis and proteolytic enzymes from hepatopancreas. The fresh utilization of Acetes is very limited. There are constraints in the industrial utilization of Acetes species. It is not possible to peel the shrimp manually or mechanically. Acetes is consumed mostly in fresh and dried form and the entire resources are utilized for internal markets. It is very cheap while considering the present Acetes potential to prepared value added products like chatni. Modified atmospheric packaging is the most natural way to protect perishable food against spoilage, damage or loss due to external causes. It is also extending further the shelf life of the product. The Acetes chutney using coconut powder was prepared and its organoleptic, microbiological, biochemical changes of Acetes chutney (ready-to-eat) packed in Modified Atmospheric Packaging using metallized polyester-poly packs flushed with nitrogen gas and stored at room temperature were studied. [ABSTRACT FROM AUTHOR]

With the rapid rate of urbanization of Aurangabad city due to the expanding industrialization, the problem of noise pollution has become a concern for urban dwellers and government authority too. Noise pollution due to vehicular traffic is one of the growing environmental problems of urban centers. The study deals with the assessment of traffic noise levels in Aurangabad city. With respect to the total number of vehicles passing the road in unit time, which was surveyed by direct count method, six different sites from Aurangabad city, viz., Nagar Naka, Kranti Chowk, CIDCO bus stand, Railway station area, Dhoot Hospital and Baba petrol pump were selected to study the vehicular noise level. Noise measurements were carried out at these six locations on both working day and holiday during the peak traffic hours, i.e. 8:00 a.m. - 11:a.m., 1:00 p.m. - 4:00 p.m. and 5:00 p.m. - 8:00 p.m., in the morning, afternoon and evening sessions, respectively, after 5 minutes time interval. The noise level was monitored using noise level meter. The results obtained from this investigation showed that the Nagar Naka, Kranti chowk and CIDCO bus stand area have dense traffic zones when compared with the Railway station area, Dhoot Hospital and Baba petrol pump. The minimum and the maximum noise levels are 74 and 86 dB, respectively, on working day and 70 and 81 dB, respectively, on holiday. The measured noise level values exceed the prescribed noise level. [ABSTRACT FROM AUTHOR]

Ruthenium(III)-catalysed arsenic(III) oxidation by 12-tungstocobaltate(III) was found to proceed with transfer of an electron from catalyst to oxidant generating an intennediate ruthenium(IV). In the next step ruthenium(IV) abstract an electron from arsenic(III) leading to form arsenic(IV), which further reacts with oxidant to give arsenic(V). The active catalyst species was RuCl5(H2O)² and due to formation of the inactive higher chloro-complex, RuCl63- inhibition of the reaction occurs as chloride ion concentration increases. There was no effect of hydrogen ion concentration on the reaction due to absence of any protonation equilibria under experimental conditions. The reaction was also catalysed by alkali metal cations due to ion pair formation between 12-tungstocobaltate(III) and alkali metal cations. [ABSTRACT FROM AUTHOR]