The combined effects of temperature and salinity on larval survival and development of the mud crab, Scylla serrata, were investigated in the laboratory. Newly hatched larvae were reared under 20 °C temperature and salinity combinations (i.e. combinations of four temperatures 25, 28, 31, 34 °C with five salinities 15, 20, 25, 30, 35 g L−1). The results showed that temperature and salinity as well as the interaction of the two parameters significantly affected the survival of zoeal larvae. Salinity at 15 g L−1 resulted in no larval survival to the first crab stage, suggesting that the lower salinity tolerance limit for mud crab larvae lies somewhere between salinity 15 and 20 g L−1. However, within the salinity range of 20–35 g L−1, no significant effects on survival of zoeal larvae were detected (P>0.05). The combined effects of temperature and salinity on larval survival were also evident as at low salinities, both high and low temperature led to mass mortality of newly hatched larvae (e.g. 34 °C/15 g L−1, 34 °C/20 g L−1 and 25 °C/15 g L−1 combinations). In contrast, the low temperature and high salinity combination of 25 °C/35 g L−1 resulted in one of the highest survival to the megalopal stage. It was also shown that at optimal 28 °C, larvae could withstand broader salinity conditions. Temperature, salinity and their interaction also significantly affected larval development. At 34 °C, the mean larval development time to megalopa under different salinity conditions ranged from 13.5 to 18.5 days. It increased to between 20.6 and 22.6 days at 25 °C. The effects of salinity on larval development were demonstrated by the fact that for all the temperatures tested, the fastest mean development to megalopa was always recorded at the salinity of 25 g L−1. However, a different trend of salinity effects was shown for megalopae as their duration consistently increased with an increase in salinity from 20 to 35 g L−1. In summary, S. serrata larvae tolerate a broad range of salinity and temperature conditions. Rearing temperature 25–30 °C and salinity 20–35 g L−1 generally result in reasonable survival. However, from an aquaculture point of view, a higher temperature range of 28–30 °C and a salinity range of 20–30 g L−1 are recommended as it shortens the culture cycle.

No abstract

Background The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties. Methods Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed. Results The results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89–19.38%), water vapour transmission (13.31–13.59 g/m2), and active packaging-antioxidant activities (12.36%–60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.

No abstract

BackgroundFish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated.MethodsHydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed.ResultsThe pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

Fish by-products are considered low value and discarded. With proper handling and processing, fish by-products may provide high nutritional value to consumers. This study aimed at establishing compositional differences in valuable compounds from fish by-products of selected species, including Salmon, Flathead, Silver warehou and Barramundi. Simple extraction methods were employed, and obtained fractions were analysed for their chemical and physical properties. The chemical composition of four fish species differed significantly (P < 0.05) with the protein content ranging from 14.7 AE 0.09 to 16.8 AE 0.41%. Adjusting pH to 2.5 yielded two times more of extracted oil than at pH 4.5. Salmon and Barramundi oils contained high amounts of monounsaturated fatty acids (MUFAs) (39-50%), while Silver warehou and Flathead oils contained 46-49% of saturated fatty acids (SFAs). The particle size of the protein fractions was small, ranging from 126.9 to 489.5 nm. Molecular weight of extracted proteins was fish species dependant -Silver warehou and Barramundi samples contained proteins of 250, 120 and 100 kDa, while these bands were absent from Salmon and Flathead samples. The data obtained indicate that extracted fractions from fish by-products likely have high nutritional value and could find a potential use in food formulations.

No abstract

Background: The objective of this study was to compare the levels of heavy metals (Pb, Hg, and Cd) and metallothionein (MT) in the gills and stomach of two species of mussels ( Crassostrea iredalei and Crassostrea glomerata), and to observe the ability of the mussels to absorb the heavy metals Pb, Hg and Cd present in the water. Methods: The mussels were obtained from Mayangan, Kenjeran and Gresik ports, East Java, Indonesia. MT levels were determined using ELISA. Heavy metal levels of Pb, Hg and Cd were assayed using atomic absorption spectrophotometry. Results: The levels of Pb and Cd in water were below the maximum permissible levels for local water quality standards. By contrast, the level of Hg in the water was above the maximum permissible levels for water quality standards. At Mayangan Port (Station 1), the level of Pb was higher than Hg and Cd. Levels of MT and heavy metals varied greatly among of C. iredalei and C. glomerata individuals, but were always higher in the gills than in the stomach. The highest MT level (160,250 ng/g) was observed at Kenjeran Port (Station 2). MT levels were shown to be significantly associated with heavy metal level ( P<0.0001). Conclusions: This result indicates that MT may be responsible for the sequestration of these heavy metals, as has already been observed in terrestrial animals.