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In the present study, nutritional composition of the edible seaweeds, Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and Sargassum sp. (brown seaweed) were evaluated. ). Palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2, ω-6) were the most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Fatty acid profile also revealed that small quantity of docosahexaenoic acid (DHA) (C22:6, ω-3) ranging from 0.064 to 0.494% was present in all the three seaweed species but eicosapentaenoic acid (EPA) (C20:5, ω-3) was present only in Sargassum sp. at a concentration of 0.583%. G. edulis had higher vitamin D2 (2.590 mg 100 g -1 ), vitamin E (1.017 mg 100 g -1 ) and vitamin K1 (0.714 mg 100 g -1 ) than Sargassum sp. and U. lactuca. The results clearly indicates that these three seaweeds can be considered as a good source of dietary fibre, protein, minerals and vitamins and can be used for fortifying foods or as components of functional foods.

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BACKGROUND: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 ∘ C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg −1 protein, 150 g kg −1 ash and 90 g kg −1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray-dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL −1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL −1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g −1 at a concentration of 20 mg mL −1 . CONCLUSION:The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications.DH (%) = amino nitrogen Total protein nitrogen × 100 J Sci Food Agric 2020; 100: 50-58

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The properties of total proteins from fresh tilapia (Oreochromis mossambicus) have been assessed. The meat had high moisture (81.34%) and low lipid (<1%) content. The nitrogen solubility index, with water as solvent, showed minimum solubility of 25.52% of total nitrogen at pH 6.0. The solubility profile of total proteins as a function of molar concentration of sodium chloride indicated maximum solubility at 0.8 M and thereafter it decreased. The total proteins comprised three different fractions as revealed by gel filtration profile. The high molecular weight component was more predominant. The sodium dodecyl sulphate polyacrylamide gel electrophoresis pattern revealed multiple bands in the molecular weight range of 205–18 kDa. Higher value of adenosine triphosphatase (ATPase) activity (4.1 µg Pi/mg of protein/min) obtained in the present study may be due to combination of sarcoplasmic and myofibrillar ATPase activity. High modori‐inducing proteases (MIPase) activity at 55C was observed in the muscle extract that might interfere in the gelling ability. The gel‐forming ability of tilapia meat was found to be moderate as indicated by large strain and small strain test. PRACTICAL APPLICATIONS Tilapia is one of the growing aquacultured species all over the world. In India, the mossambique Tilapia (Oreochromis mossambicus) was introduced in inland water bodies like reservoirs to boost the production. Because of its prolific breeding habit and occupation of similar trophic niches, this species has overpopulated many bodies of water. Hence, there is growing need to utilize this species for surimi production and, consequently, generate more revenues for the inland fisheries sector. Knowledge of the physicochemical and functional properties of this species would help in understanding its suitability in surimi production. The rheological properties like dynamic viscoelastic behavior, flow profile, Ca‐ATPase activity, and MIPase activity would shed light on the final gel strength of the surimi prepared from this species, and also indicate the guidelines for ameliorating the quality of the gel by addition of different concentrations of cryoprotectants or change of washing cycles.

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