The effect of modified atmosphere on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks stored at 0–2C for 23 days was studied. Of the chemical indicators of spoilage, significant differences (P < 0.05) in trimethylamine and thiobarbituric acid values were observed between air‐ and modified atmosphere (MA)‐packaged samples. Seer fish under MA was acceptable on the basis of sensory and microbiological parameters even though the K value was more than 95%, indicating that K value was not a suitable quality indicator. Based on the inosine to hypoxanthine observed in this trial, seer fish was classified as hypoxanthine producers. Bacterial counts of air‐packaged seer fish were always higher than MA‐packaged samples. Based on sensory score and microbiological data, the shelf life of fish steaks packaged in MA 21 days whereas air‐stored samples had a shelf life of 12 days only. PRACTICAL APPLICATIONS Modified atmosphere packaging (MAP) techniques have recently become more common because of consumer demands for fresh foods with a prolonged shelf life. MAP is a promising technique for the preservation of seafood as it gives better shelf‐life extension compared to icing. The present work deals about preservation of seer fish steaks in ready‐to‐cook form under 60% CO2 : 40% N2 at 0–2C, and the effect of MAP for increasing shelf life. The study has clearly shown that preservation of seer fish under MAP have more shelf life than in air. The extension of shelf life by using MAP of seer fish could be commercially exploited. Moreover, as seer fish has good demand from consumers, a proper preservation technique in the form of ready‐to‐cook fish suggested in this paper is highly relevant.

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The analgesic and anti‐inflammatory properties of liver oils of four different sharks, namely Neohariotta raleighana, Centrosymnus crepidater, Apristurus indicus and Centrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid‐induced mouse writhings and hot‐plate reaction time, the anti‐inflammatory activity was evaluated using the formalin‐induced rat‐paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid‐induced writhings and hot‐plate reaction in mice. In the formalin‐induced edema, a significant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58–65% inhibition. These results suggest that liver oils of sharks from Indian waters are effective as analgesic and anti‐inflammatory agents. The role of lipid components (squalene, alkylglycerols and polyunsaturated fatty acids) on anti‐inflammatory and antinociceptive properties is highlighted. Inhibition of the synthesis of prostaglandins and other inflammatory mediators which probably account for the properties is discussed. PRACTICAL APPLICATIONS Studies on the pharmacological properties of liver oils from sharks, inhabiting the waters beyond 600 m depth of the Indian Exclusive Economic Zone are scanty. Shark liver oils contain high fractions of health‐boosting unsaponifiable matter and unsaturated fatty acids that could render beneficial effects. Results suggest that these oils possess excellent anti‐inflammatory and peripheral antinociceptive effects that may contribute to its use in the treatment of arthritis and other inflammatory disorders.