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Growth hormones (GH) have diverse functions like growth promotion, metabolism, appetite, reproduction and social behavior in vertebrates, which is mediated through the growth hormone receptor (GHR). This work was aimed to analyze structural features, homology modeling and molecular docking of Labeo rohita GHR protein. A physicochemical characteristic, like molecular weight was 67.2 kDa and hydropathicity was 0.336. Protein modeling and structure confirmation of L. rohita GHR protein showed 92.7% residues are in the favored region. Selection of ligands and molecular docking shown Melengestrol and Riboflavin ligand showed uppermost binding energy values -7.8 and -7.3 kcal/mol. Molecular interactions describe conventional hydrogen bonding of Melengestrol was observed with VAL94, GLU97, GLU95, TRP57, PHE33, THR34, PRO35, ASP36, PRO37, ARG49, GLY292, LYS291, ILE290, ALA287, LYS289 residues. Riboflavin hydrogen bonds interaction was at PRO37, ASP36, PRO35, THR34, ARG49, SER144, VAL443, GLN442, PRO284, ASP294, ILE285, PRO286, SER408, ALA287, GLY292, LYS291, ILE290, PRO288, LYS287. Molecular dynamics simulation outcomes revealed that complex 2 (Riboflavin and GHR protein) is better than complex1 (Melengestrol and GHR protein). Overall, the results of the present work lead identification of novel molecules that may be agonistic of growth hormone receptor protein and can be used to surge growth in fish. Communicated by Ramaswamy H. Sarma.

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited., (© 2021 Institute of Food Technologists®.)

This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5-10.5 kg) Catla ( Catla catla ) fish stored at chilled temperature (- 2 to - 4 °C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2 days interval for a period of 18 days. Results of biochemical analysis showed increase in total volatile base-nitrogen (TVB-N) values from initial value of 4.15-13.74 mg/100 g, free fatty acid (FFA) increased from 0.95 to 2.98% in terms of oleic acid, peroxide value (PV) increased from 2.6 to 3.9 meq of O 2 /kg of fat and pH increased from 6.5 to 6.79 during 18 days chilled storage. Linearity (r 2 ) of TVB-N, FFA, PV and pH values during storage were found to be 0.98, 0.99, 0.97 and 0.99 respectively. In microbiological quality evaluation total plate count (Log. Values) increased from 2.17 to 4.65, while Escherichia coli , Staphylococcus aureus , Salmonella and spore count were not detected during storage period. Results of sensory analysis reported a negative correlation with storage period concluding the shelf life of battered and breaded fish cutlet from Catla fish to be 12 days at chilled storage conditions., (© Association of Food Scientists & Technologists (India) 2019.)