The chemical changes in skipjack tuna (Katsuwonus pelamis) subjected to cooking, frying, canning and microwave heating were studied. Raw tuna contained an unusual fatty acid C16:3 in high proportion (29.3%) followed by C18:2, C24:1, C16:0 and C18:3. Health beneficial fatty acids, eicosapentaenoic acid (EPA) (1.67%) and docosahexaenoic acid (DHA) (2.50%), were quite low with ω-3/ω-6 ratio 0.28. The total saturated fatty acids suffered major loss in fried (70%) and canned tuna (40%) due to loss of C16:0, C14:0 and C22:0. The monounsaturated fatty acids content increased (38%) in cooked and microwave heated tuna due to C24:1. The polyunsaturated fatty acids content increased in fried (50%) and canned (25%) tuna due to the uptake of frying and filling oil, respectively during processing. The loss of health beneficial ω-3 fatty acids, EPA and DHA were minimum in cooked tuna followed by microwave heated tuna. Canning totally destroyed these fatty acids. In fried tuna, the losses of EPA and DHA were 70 and 85%, respectively. Thiobarbituric acid - reactive substances values increased in heat processed tuna. Cholesterol increased in canned and microwave heated tuna but not in cooked tuna. Reduction of cholesterol in fried tuna was due to its migration into frying oil. This study indicated that cooking and microwave heating are the better processing methods to retain the health beneficial ω-3 fatty acids in comparison to frying and canning.

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A lab-scale ohmic heater was designed and fabricated using stainless steel cylindroconical process chamber with one litre holding capacity fixed with a pair of titanium electrodes in the process chamber. The ohmic heater was validated by processing green mussel meat (Perna viridis) by varying voltage and duration of the heating process. Different voltages viz. 100 V and 120 V were attempted for process duration of 5 and 10 min. The processed mussel meat was tested for physical (cook loss), proxi-How to cite this article: Rajasekaran B, Subbiah B, Stephen NM, Nagarajan M, Muniasamy S. Design, fabrication, and validation of ohmic heater to process green mussel meat.

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The cellular and molecular switches that govern angiogenesis are considered therapeutic targets for several diseases like tumors and atherosclerosis. Thus, understanding the detailed molecular mechanisms underlying the formation of the new blood vessel is essential for developing novel therapeutic strategies. The formation of a new blood vessel (angiogenesis) is tightly regulated by balancing pro‐ and antiangiogenic molecules. Dysregulated angiogenesis contributes to the pathogenicity of several diseases, including tumors associated with uncontrolled vessel growth. Experimental and clinical studies emphasize that angiogenesis is a critical step for the transition of the tumor to a life‐threatening malignancy. In recent years, angiogenesis has been targeted as one of the primary therapeutic goals for treating tumors, and rapid progress has been made by modulating its molecular regulators. Hence, the mechanisms of how blood vessel formation occurs could provide molecular insight into future angiogenic therapy. This review summarizes briefly the molecular players of blood vessel formation comprising vasculogenesis and angiogenesis and their role in tumor progression alongside antiangiogenic therapy.