In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel forming ability have been assessed for a period of 22 days. The solubility profile of proteins in high ionic strength buffer and calcium adenosine triphosphatase (ATPase) enzyme activity reduced significantly (p<0.05), while that of total volatile base nitrogen (TVB-N) increased significantly (p< 0.05) at the end of 22 days of ice storage. The major protein fraction showed association-dissociation-denaturation phenomenon during ice storage as revealed by gel filtration profile and viscosity measurements. The gel forming ability of three fish species both in fresh and during different periods of ice storage was assessed by measuring the gel strength of heat induced gel. Among the three species the gel strength of the gel obtained from Catla catla and Cirrhinus mrigala was higher (586 and 561 g.cm) than the gel obtained from Labeo rohita (395 g.cm) in fresh condition. The gel forming ability of three species was significantly affected (p<0.05) during ice storage. The TVB-N values of fish meat as a function of ice storage was within the prescribed limit up to 17 days of the ice storage.

The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In the present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have been studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fatty acid value, pH and total plate count increased significantly (P \ 0.05) during the storage period and reached the value of 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 % of lipids as oleic acid, 17.73 milliequivalent of O 2 /kg, 8.05 and 1.93 9 10 5 cfu/ g at the end of the study, respectively. Other biochemical parameters such as a-amino nitrogen, non-protein nitrogen and water soluble protein contents were found to decrease significantly (P \ 0.05). Changes in sensory attributes had significant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prime quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of overall acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps were acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deterioration in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.

In the present investigation, fish cutlet was prepared from recovered meat of filleting residue of Epinephelus chlrostigma and their effect on the biochemical and sensory characteristics have been studied during the frozen storage. Biochemical parameters viz., total volatile base nitrogen, trimethylamine nitrogen, peroxide value, free fatty acids and thiobarbituric acid value of prepared fish cutlet were found to increase during the frozen storage (−20C) of 4 months significantly (P < 0.05) and the increment was within the prescribed limits. Sensory analysis reveals a decreasing trend in the attributes like appearance, color, taste, texture, flavor and the overall acceptability was judged to be good at the end of storage study. This study concluded that the meat can be recovered from filleting waste and suitable for the preparation of ready-to-serve fish cutlet without any significant changes in biochemical and sensory evaluation during frozen storage. PRACTICAL APPLICATIONSThe present study pave the way for maximum and better utilization of filleting waste of reef cod and also describe the quality changes of prepared fish cutlet during frozen storage. Recovery of meat from fish processing waste and product development add the economic value to the seafood industry and also alleviate the pollution and legal problems associated with the discard of processing waste.

Background: The objective of this paper was to evaluate the COVID-19 vaccine registration website across UN-recognized member states for their portal quality, reliability, Ease Use and help to the general population in informed decision making.Methods: 12 UN member states (Countries) were selected based on the inclusion and exclusion criteria mentioned in the methodology section of this paper. PPS technique was used for sampling and selection of 12 countries from 193 UN member states. Post selection of UN member states the study used 2 step evaluation techniques, Step 1 The DISCERN checklist consists of 16 questions in three sections and is aimed to assess the reliability of information and quality of information; Step 2 The QUEST tool consists of 6 items with a subitem, Authorship, Attribution, Conflict of Interest, Complementarity, Currency, Tone. The authors developed a standard set of instructions for evaluating Vaccination Portals to bring uniformity in understanding and context setting.Results: DISCERN tool overall reliability score on the Likert scale of 0 to 5 was 4 (SD ± 1.28). On Quality of information regarding treatment choices, the average score was 3.4 (SD ± 1.67). The QUEST tool on ease of use, concision, and comprehensiveness demonstrated an average score of 18.1 (SD ± 8.3) out of 28.The vaccine registration portal of the Czech Republic was found to be most informative and was able to provide a piece of scientifically valid information on safety, efficacy, long-term short effects, choice of vaccine with attributable authors details. India, Bangladesh, Nigeria, South Africa scored relatively low to missing critical information on the website. The United Arab Emirates, Republic of South Korea, Indonesia, Australia, and Argentina had minor elements missing.Conclusions: COVID-19 vaccination portals vary in the quality of information and many were found unable to provide critical information for decision making on getting vaccinated

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