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The aim of this study was to evaluate the influence of a synbiotic (Biomin IMBO) on serum parameters and feeding efficiency in rainbow trout (Oncorhynchus mykiss) fingerlings. The fish with initial average weight of 4.59 ± 0.2 g were randomly assigned to four dietary treatments for two months. The dietary treatment (0.5, 1 and 1.5 g/kg of diet) was supplemented with basal diet and non-supplemented basal diet was used as control. After two months, all treatments supplemented with synbiotic showed significant (p < 0.05) increase in final mean weight, weight gain percentage, specific growth rate, condition factor, food conversion efficiency and survival rate, compared to the control group. Among all supplemented treatments, the best result in terms of growth factors and survival was observed in the treatment supplemented with 1 g synbiotic per kilogram of diet. Furthermore, supplementation with symbiotic, specifically 1 and 1.5 g/kg, significantly (p < 0.05) increased the total serum protein, but there was no significant (p > 0.05) difference in globulin content, albumin/globulin ratio, and triglyceride content among experimental treatments. In terms of body composition, carcass protein content of fish fed with synbiotic significantly (p < 0.05) increased compared to the control. These results revealed that a feeding regime with synbiotic for two months led to a significant increase in growth performance, survival rate and feeding efficiency in rainbow trout fingerlings.

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This study examined the effect of adding common carp sarcoplasmic proteins (Sp-P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and myofibrillar levels. Based on the temperature sweep test, which is involved in heating of surimi gel from 10 to 80• C to monitor the viscoelastic properties, at temperature range of 40 to 50 • C, the decrease level (depth of valley) in storage modulus (G ) thermograph was in proportion to the concentration of added Sp-P. Storage modulus (G ) showed greater elasticity after adding Sp-P compared with the control without Sp-P. Furthermore, the breaking force and distance and consequently gel strength of the resultant kamaboko were improved significantly (P > 0.05). Thus, added Sp-P did not interfere with myofibrillar proteins during sol-gel transition phase but associated with textural quality enhancement of resultant kamaboko; however, addition of Sp-P from the dark muscle of the carp decreased the whiteness of the resultant surimi. Furthermore, according to the SEM micrographs, the gel strength could not be associated with either the number of polygonal structures/mm 2 or the area of the polygonal structures in the kamaboko gel microstructure.

The demand for surimi and kamaboko is increasing in the world at the same time as the supply of the fish traditionally used has declined. In an effort to increase the range and hence supply of fish used, factors increasing the quality of surimi and kamaboko from common carp were investigated. The best surimi and kamaboko characteristics were produced by a modified conventional method (MCM) rather than traditional method (TM), alkaline-aided method (AAM), and pH modified method (PMM). MCM processing used centrifugation instead of decanting and filtering to optimize dewatering and remove the sarcoplasmic proteins (Sp-P). The temperature sweep test, at the end of sol-gel transition stage (at 75 degrees C), showed significantly (P < 0.05) greater G' for the kamaboko from MCM than that from other methods tested. Furthermore, the greatest and the least gel strengths were obtained with MCM and TM kamaboko, respectively. The protein recovery was about 67%, 74%, 87%, and 92% for TM, AAM, MCM, and PMM, respectively. TM and MCM resulted in the removal of Sp-P as determined by SDS-PAGE. The superiority of MCM kamaboko gel characteristics was supported by scanning electron micrographs (SEM) of the gel, which showed a significantly (P < 0.05) greater number of polygonal structures than for the TM kamaboko, which had the fewest and largest polygonal structures. The pH-shifting methods improved the textural quality of the resultant kamaboko compared with TM. However, a simple modification (centrifugation compared with decanting) by MCM in the surimi process can further improve the quality of the surimi and kamaboko gels. Furthermore, because it removed Sp-P and still preserved gel strength, it suggests that Sp-P are not required for gel strength.

Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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