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Type A gelatins were extracted from skins and bones of lizardfish and analyzed to determine their functional and chemical properties. Lizardfish skin gelatin had ash content of 2.2 +/- 0.3% while bone gelatin had ash content of 12.2 +/- 0.2%. Gel strength was 159.1 +/- 14 and 135 +/- 7.9 g, respectively, for skin and bone gelatins compared to 224.3 +/- 7.7 g for porcine gelatin. Gelatin from skin exhibited higher viscosity and lower setting time than bone. Skin gelatin had higher imino acid content than bone gelatin. The total imino acid content was 21.71% and 19.83% for skin and bone, respectively. Both skin and bone gelatins contained more alpha chains than beta and gamma components. Both bone and skin gelatins also contained low molecular weight (< alpha) peptides. The differences in functional properties between the skin and bone gelatins appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatins.

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The proximate composition and mineral contents of Stichopus horrens and Holothuria arenicola from Chabahar Bay were analyzed and investigated. During the present study, we aimed to demonstrate the nutritive value. The approximate percent composition of moisture, protein, fat, and ash were 92.8, 3.47, 0.4, and 3.33% in S. horrens and 93, 4.4, 0.6, and 2% in H. arenicola, respectively. Atomic absorption spectrophotometry of the ashes indicated the body wall of two species of sea cucumbers contained higher amounts of both macro minerals (92.5 mg/100 g Mg in S. horrens and 115 mg/100 g Mg in H. arenicola; 106.25 mg/100 g Ca in S. horrens and 83.25 mg/100 g Ca in H. arenicola) and trace elements (521.781 mg/100 g Fe in S. horrens; 60.354 mg/100 g Fe in H. arenicola, and 0.096 mg/100 g Zn in S. horrens; 0.04 mg/100 g Zn in H. arenicola). For both species, there were high content of protein and essential mineral. Also, they have low content of fat in the body wall of two species in the experiment.

The high polyunsaturated fatty acid content of oily fish such as black pomfret (Parastromateus niger) makes it particularly susceptible to oxidative degradation, and glazing of fillets protects them from the quality loss. This article describes the effects of glazing black pomfret fillets with rainbow sardine (Dussumieria acuta) protein hydrolysate (RSPH) as an antioxidant agent. Rancidity development and protein deterioration were measured by peroxide value (PV), thiobarbituric reactive substances (TBARS), free fatty acids (FFA), and carbonyl groups and compared with sensory analysis. Each fish was trimmed and glazed with different concentrations (0.05, 1, 2, and 4%) of RSPH. Iced-glazed fillets and fillets glazed with vitamin C (GVC) were compared with non-glazed fillets. All groups were frozen at −18 • C over a storage period of 6 months. When compared with control samples, RSPH 2 and 4%-treated samples showed a lower (p < 0.05) formation of lipid oxidation compounds and carbonyl groups that was corroborated by a longer (p < 0.05) shelf life. The samples glazed with RSPH 4% were the most preferred (p < 0.05) fillets, followed by the RSPH 2, 1, and 0.5% and GVC (p > 0.05). In conclusion, glazing with RSPH resulted in significant stability of biochemical characteristics and showed better sensory assessment.