Abandonment of fibreglass reinforced plastic fishing boats in Kerala, India, and chemical emissions arising from their burning.

Little information exists on the fate and impacts of boats constructed of fibreglass reinforced plastic (FRP) once they reach their end-of-life. In this study, the number of abandoned fishing boats constructed of FRP or constructed of plywood-wood and sheathed by FRP has been determined along the coast of Kerala, India, and chemical emissions have been estimated when boats are burned as a means of disposal. A total of 292 abandoned boats were observed across eight coastal transects constructed around selected landing centres, with abandonment ranging from 13 to 48 per km (average = 29 km-1). This results in the generation of 1420 kg of FRP debris (glass mat and epoxy resin) per km of coastline. A controlled combustion experiment, simulating open burning, revealed that 63% of original boat mass is emitted to the atmosphere, with the remainder forming a burnt residue. Total concentrations of polychlorinated dibenzo-p-dioxins and dibenzofurans emitted and remaining were found to be 2.6 ng Nm-3 and 249.6 µg kg-1, respectively, with respective calculated toxicity equivalence (TEQ) levels of 437.6 pg TEQ Nm-3 in air emissions and 26.6 µg TEQ kg-1 in the residue. These figures are equivalent to the total emission from FRP boat burning of about 17,000 µg TEQ t-1. Burning also generates significant quantities of potentially toxic metals, with resulting concentrations of Co, Cr and Cu close to or exceeding soil guideline values. The study calls for a greater awareness of the impacts arising from boat abandonment and burning amongst fishermen, and guidelines or regulatory protocols regarding safe and sustainable boat disposal or recycling.

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach.

In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.

Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion.

This study attempted for the first time to prepare chitin nanocrystals (ChNCs) from shrimp shell chitin using steam explosion (SE) method. Response surface methodology (RSM) approach was used to optimize the SE conditions. Optimum SE conditions to acquire a maximum yield of 76.78 % were acid concentration (2.63 N), time (23.70 min), and chitin to acid ratio (1:22). Transmission electron microscopy (TEM) revealed the ChNCs produced by SE had an irregular spherical shape with an average diameter of 55.70 ± 13.12 nm. FTIR spectra showed ChNCs were slightly different than chitin due to a shift in peak positions to higher wavenumber and higher peak intensities. XRD patterns indicated ChNCs were a typical α-chitin structure. Thermal analysis revealed ChNCs were less thermally stable than chitin. Compared to conventional acid hydrolysis, the SE approach described in this study is simple, fast, easy, and requires less acid concentration and acid quantity, making it more scalable and efficient for synthesizing ChNCs. Furthermore, the characteristics of the ChNCs will shed light on the potential industrial uses for the polymer.

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei).

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.

Microplastic contamination in salted and sun dried fish and implications for food security - A study on the effect of location, style and constituents of dried fish on microplastics load.

The presence of microplastics in 21 different species of marine dried fish products from four locations in India is reported in this study. All samples have microplastics, and majority of the MPs were found to be fragments (56 %) and are of <100 µm size (47 %). Eviscerated fish found to have significantly higher MPs than whole fish. Micro FTIR spectroscopy was used to recognize the polymer of identified MPs, which included polypropylene (21 %), low density polyethylene (17.5 %), polystyrene (15.5 %), and others. Anguilla bengalensis from station 1 had the greatest concentration of microplastics (99 ± 18.91 MPs/g) among all the samples. High value of microplastics polymer induced risk index (H) of different stations, suggesting a significant level of threat to consumer safety. Additional research is required to determine the potential effects on human health caused by consuming dried fish that contains variety of microplastics and their associated compounds.

Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages.

Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK a values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH.

Impacts of nano/micro-plastics on safety and quality of aquatic food products.

The spread of nano/microplastics (N/MPs) pollution has gained importance due to the associated health concerns. Marine environment including fishes, mussels, seaweed and crustaceans are largely exposed to these potential threats. N/MPs are associated with plastic, additives, contaminants and microbial growth, which are transmitted to higher trophic levels. Foods from aquatic origin are known to promote health and have gained immense importance. Recently, aquatic foods are traced to transmit the nano/microplastic and the persistent organic pollutant poising hazard to humans. However, microplastic ingestion, translocation and bioaccumulation of the contaminant have impacts on animal health. The level of pollution depends upon the pollution in the zone of growth for aquatic organisms. Consumption of contaminated aquatic food affects the health by transferring the microplastic and chemicals. This chapter describes the sources and occurrence of N/MPs in marine environment, detailed classification of N/MPs based on the properties influencing associated hazard. Additionally, occurrence of N/MPs and their impact on quality and safety in aquatic food products are discussed. Lastly, existing regulations and requirements of a robust framework of N/MPs are reviewed.

Seasonal distribution and abundance of microplastics in the coastal sediments of north eastern Arabian Sea.

The present study reports site-specific data on the seasonal variation in microplastic abundance and characteristics in coastal sediments along the North Eastern Arabian Sea, India. The abundance of MP in coastal sediments ranged from 4400 to 15,300 items/kg dry weight (DW), with the dominance of the size ranging between 100 and 500 µm. In the studied sediment samples, fibers were the most dominant form, followed by fragments. Ten different microplastics polymers were recorded during the study with dominance of polyethylene, polyester, polyamide and all the recorded plastic items in the sediments were denser than water, except polyethylene. The mean abundance of MP in sediments was significantly higher in the monsoon season. During this season, freshwater flow increases to the sea, which brings a higher concentration of microplastics from catchment areas. For a better insight, more time-series data and research are required to assess the source of MP pollution, understand spatial-temporal variations in MP abundance and their possible hazardous impacts on marine organisms and the environment.

Microplastics in the foreshore coastal waters, sediment, and coastal fauna of a highly populated megacity - A study on the effect of anthropogenic discharge on clams.

In this study, the microplastics (MPs) abundance, characteristics and their variations across three popular beaches of highly populated and largest megacity of India were documented using clams as an indicator species. The abundance of MPs in clams was 77.39 MPs items/g in soft tissue parts and 198.82 items/individual, while in coastal waters and sediments the abundance was 537.5 ± 95 items/L and 10,568.3 ± 3053.3 items/kg respectively. The observed higher microplastic diversity integrated (MDII) indicates numerous sources contributing to microplastics pollution and higher microplastic index (MPI) indicates greater bioavailability of MPs to clams. The bulk of the microplastics recovered from clams (55.78 %), coastal sediments (52.27 %) and coastal sea waters (54 %) belong to the <100 µm size range, and were identified as LDPE and polypropylene, polyamide and polystyrene. This investigation tried to validate the potential trophic transfer concerns associated with clam intake to both human health and marine ecology.

Nanochitin: An update review on advances in preparation methods and food applications.

Chitin is an abundantly available polysaccharide and is the primary structural component of crustacean shells. Nanochitin can be made by extracting chitin from crustacean shell waste (CSW) by depolymerization and demineralization, then using various top-down and bottom-up approaches such as acid hydrolysis, ultrasonication, grinding, microwave irradiation, and electrospinning. Nanochitin finds wide application in the food industry due to its unique characteristics, including its small size, solubility, low density, high surface area, superior chemical reactivity, low toxicity, biodegradability, biocompatibility, antioxidant activity, antimicrobial properties, and excellent mechanical performance. In this paper, the recent advances in preparation methods of nanochitin from CSW are reviewed. Food applications such as nanochitin's ability to stabilize Pickering emulsions, as a reinforcing agent in food films, improving saltiness perception of food, inhibition of starch retrogradation, and lipid digestion are also discussed. This review will contribute to a deeper understanding of nanochitin's potential as a functional food ingredient.

Comparative analysis of unwashed and single washed mince gel from Indian major carps.

The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lower protein content was reported in the single washed mince. The single washing of mince did not improve the gel strength. The gel strength showed significant difference (p < 0.05) and decreased in single washed mince than its unwashed counterparts in catla and mrigal except rohu. It has been observed that gel did not set at pre-incubation temperature of 40 °C for 30 min treatment. SDS-PAGE patterns of proteins did not show any loss of myosin heavy chain (MHC) in single washed mince of Indian major carps. Texture profile analysis showed higher hardness in washed mince gel of Indian major carps while, non-significant difference (p > 0.05) was observed in cohesiveness, adhesiveness and elasticity properties. The whiteness index of washed mince showed improvement. The overall study indicated that mince gels can be made from unwashed mince of Indian major carps, alleviating the problems of waste water disposal leading to production of more value added products with better nutritional value.

Microplastic pollution in coastal ecosystem off Mumbai coast, India.

Microplastics (MPs) are anthropogenic pollutants which can adsorb toxic substances from surrounding water and absorb into the fish body. During the present study, MPs were observed in water, sediment, and gastrointestinal tracts of marine biota samples collected from the coastal waters of Mumbai, India. The mean abundances of MPs recorded in water samples 372 ± 143 items/liter and 9630 ± 2947 items/kg dry weight (DW) in sediment samples. The mean abundance of MPs in pelagic fish species varied from 6.74 ± 2.74 to 9.12 ± 3.57 items/individual and in the demersal species the values ranged from 5.62 ± 2.27 to 6.6 ± 2.98 items/individual. Shape-wise, four type of MPs were observed in the surface waters, sediments and all studied species, predominantly fibers, followed by fragments, pellets/beads, and films. Seven different colors of MPs (red, blue, black, translucent, brown, green, and yellow) were observed from studied samples. MPs of size below 250 µm formed the dominant size in the surface water, sediments, and biota samples except Bombay duck and Malabar sole fish. Based on Raman spectroscopy analysis, eleven types of plastic polymers identified from all studied samples. Thus, presence of MPs in studied biota indicates the transfer of MPs through interlinked food chain/web to higher trophic levels and the occurrence of MPs in the fish gut underlines the necessity of more studies on processing interventions for reducing the microplastic contamination in fish for human consumption.

Anthropogenic pressure on mangrove ecosystems: Quantification and source identification of surficial and trapped debris.

The mangroves are well known for their ecological services and livelihood support to humankind. The mangrove forest is experiencing extreme pressure due to anthropogenic activities, mainly the debris pollution posing great harm to the mangrove ecosystems. The abundance, sources, and composition of surficial and trapped debris items in the six contiguous mangrove regions of Mumbai were studied by the belt-transect and quadrats method. A total number of 3526 surficial debris items (368 kg) were collected from twenty belt transects. The estimated mean surficial debris was 8.8 ± 3.4 pieces/m2 with a weight of 920 ± 317 g/m2. The mean trapped debris was 35 ± 10 pieces/tree and 2514 ± 758 g/tree. Plastic (62.4%) includes carry bags and food wrappers mainly. Shoreline/recreational activity-based debris (38.9%) and other items (32.7%) contributed significantly to the total debris pollution. The study provides evidence that the mangrove ecosystem acts as a natural filter and trap for coastal water debris. The trapped debris is a potential risk to the mangroves due to the barrier created on the canopy surface for the incident solar radiation utilized for photosynthesis. By conducting the cleaning programs in the mangrove vegetation stretches, the ecological disturbances to the mangrove ecosystems can be minimized. Further, the regular removal of trapped debris will complement coastal pollution management. The data generated from this study will help the policymakers and resource managers about the effective control and management of debris pollution in the mangroves region.

Incidence of microplastics in gastrointestinal tract of golden anchovy (Coilia dussumieri) from north east coast of Arabian Sea: The ecological perspective.

Anthropogenic marine litters or microplastics (MPs) accumulation in marine organisms is an emerging environmental threat. In this background, the gastrointestinal tract of Coilia dussumieri (n = 150) was studied in the samples collected from the fishing grounds of the north east coast of Arabian Sea through experimental fishing. Out of the total 150 specimens collected, all showed the incidence of microplastic particulates in the guts. The average abundance of MPs was found to be 6.98 ± 2.73 items/individual whereas gastrointestinal tract recorded with an average number of 28.84 ± 10.13 MPs/g in the gut material. The dominant MPs were found in the size range of 100-250 µm and of fibers type mostly blue in color. The prevalence of MPs in Coilia dussumieri is a matter of serious concern due to its ecological consequences due to trophic transfer in the connected food chains and probable threats to the health of human beings consuming the fish.

Ecotoxicological and physiological risks of microplastics on fish and their possible mitigation measures.

Microplastics (MPs) are widely distributed and extensively found within marine ecosystems, and approximately 8 million tons of plastics are being dumped into the sea annually. Once reached the marine environment, plastics tend to get fragmented into smaller particles through photo-degradation, mechanical and biological processes. These MPs have raised concerns globally due to their potential toxic impacts on a wide variety of aquatic fauna and humans. Ingested microplastics can cause severe health implications in fishes, including reduced feeding intensity, improper gill functioning, immuno-suppression, and compromised reproducibility. Several studies were also conducted to scrutinize MPs trophic transfer through the food chain from primary producers to top predators and their bioaccumulation. This paper briefly summarizes all the possible sources, routes, bioavailability, trophic transfer, and consequences of microplastics in fishes. The review article also intended to highlight various mitigation strategies like implementing Four R's concept (refuse, reduce, reuse, and recycle), integrated strategies, ban on single-use plastics, use bioplastics, and create behavioural changes with public awareness.

Abundance, composition and sources of marine debris trawled-up in the fishing grounds along the north-east Arabian coast.

The pollution due to marine debris is a serious environmental threat in many parts of the world. The abundance of marine debris, composition and its distribution over the seafloor along north-east coast of Arabian coast was studied through trawl based swept method. Experimental fishing was conducted fortnightly using shrimp bottom trawl and collected debris was categorized as per standard protocols. A total of 1077 pieces of debris (11.7 kg dry weight) were collected from 25 hauls. The average number and weight of debris were 943 items/km2 and 10.2 kg/km2 respectively. The estimated total marine debris along this coast was 379 t (dry weight). Plastic-based debris contributed maximum (87.1%) to the total debris collected in numbers and among this, plastic bags and food wrappers were dominant. Debris produced by shoreline/recreational activities comprised the major source of debris (88.6%) along this coast. This study provides the evidence that the effective use of available fishing trawlers and co-management practices ("Make fishers friend") can help to remove the seabed debris. The base data generated through this study would facilitate region-based effective control and management of plastic debris pollution.

Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis.

Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm-1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.

Duration of stunting impacts compensatory growth and carcass quality of farmed milkfish, Chanos chanos (Forsskal, 1775) under field conditions.

An 18-months field trial was performed to explore the effect of duration of stunting on growth, digestive enzymes and carcass quality in Chanos chanos. Milkfish fry (weight of 1.25 ± 0.03 g and length of 5.53 ± 0.03 cm) were stocked in earthen ponds of 0.02 ha, in triplicate, for different duration of stunting, viz., 4 months (Treatment-1; T4), 8 months (Treatment-2; T8) and 12 months (Treatment-3; T12) and a normal seed (Control; C) separately. In the stunting phase, fish were stocked at higher stocking density (0.2 million/ha) and fed de-oiled rice bran at sub-optimal level. Post-stunting or re-feeding phase commenced immediately after completion of respective stunting duration and fish were reared for the rest of the period to complete the total rearing period of 18 months. In post-stunting, fish stocking density was adjusted to (5000 pieces/ha) and fed at an optimum level (3%). At the end of stunting phase, the study found a significant reduction in growth, survival, digestive enzymes activity, except protease in the T4 group, and carcass nutrients composition of stunted fish. However, in the initial phase of post-stunting, T8 group exhibited an elevated specific growth rate (5.00 ± 0.092%/day), body weight gain (80.82 ± 1.28 g), amylase (0.585 ± 0.021 U/mg protein), protease (5.48 ± 0.13 U/mg protein), and lipase activity (7.92 ± 0.32 U/mg protein). All stunted fish groups displayed a compensatory growth response in post-stunting, but a complete growth compensation was observed in T8 group, which resulted in better feed conversion ratio (3.03 ± 0.04) feed efficiency ratio (0.33 ± 0.01), protein efficiency ratio (1.91 ± 0.03), survival (91.38 ± 0.07%) and digestive enzyme activities. Similarly, at the end of post-stunting, carcass analysis revealed a complete restoration of nutrients in stunted fish and significantly higher protein content in T8 group. Further, the study found lower meat and higher bone contents in normally reared fish than the post-stunted fish which revealed the carcass quality improvement in post-stunted fish thus indicates superiority of the stunting process over normal rearing. Overall, the study suggests that stunting of milkfish, for 8 months (T8), positively affects its growth, survival, digestive enzyme activities and carcass quality which in turn, shall help to overcome the contemporary challenges in milkfish culture.

Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.

Chitosan has been reported to possess diverse applications in food industry. The cross linking properties of chitosan beneficially affects the protein-carbohydrate interactions which in turn enhances the functional properties in emulsion based meat products. In this context, the current study was conducted to incorporate hydrogel with different concentrations of chitosan (0%, 0.125%, 0.25%, 0.375% and 0.5%) into fish mince (Pangasianodon hypophthalmus) sausages in order to develop a functional sausage products with appealing flavour and desirable texture. The comparative analysis of various functional properties of the produced sausages showed that inclusion of chitosan gel had significant effect (p < 0.05) on the emulsion stability, gel-strength, pH, cooking yield, WHC, structural-compactness, texture, colour and sensory attributes of the products when compared with control. Further, from the study, it can be inferred that, sausages with 0.25% chitosan content (CS-2) uphold the best necessary functional and physiochemical attributes and presumed to be a superior ready-to eat product.

Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality.

Chitosan is a dietary fibre that possesses numerous functional, technological and physiological properties useful in improving food quality. Owing to its fat absorbing ability, chitosan is widely consumed as a health supplement in the form of tablets and capsules. With a view to enhance it consumption and availability, the current work was taken up to evaluate techno-functional quality improvement of shrimp based extruded snacks fortified with chitosan. Chitosan powder at 1, 2 and 3% (w/w) level was added to the base material (corn flour and rice flour in the ratio of 70:30 and 15% Acetes powder) for extrusion. Addition of chitosan in acetes based snacks significantly reduced expansion ratio, porosity and crispiness and increased the hardness value of the product. Chitosan addition had a significant effect (p > 0.05) on the moisture retention and total protein contents of the products as well. Thiobarbituric acid reactive substances (TBARS) value of chitosan fortified extrudate showed a significantly lower value than the control sample. A higher level of chitosan also resulted in colour reduction of the final product. The FTIR spectra of extrudate confirmed the stability of chitosan during extrusion conditions. The sensory score revealed that extrudate fortified with 1% chitosan was comparable to control sample. From this study it is concluded that 1% chitosan can be incorporated in Acetes based extruded snacks for an increased level of functionality.