Global seafood sector is going through a massive shock during a global-scale disturbance named “COVID-19 Pandemic”. Restricting national and international trade and traffic was the most needed step to contain the spread of virus; meanwhile it has wreaked havoc on all import-export businesses. Seafood sector, is one of the major pillar behind agricultural export (fisheries sector contributing 1.07% to the Indian agricultural GDP) and blue revolution. But due to uncertainty of the lockdown periods, the Indian seafood sector has crashed, affecting livelihoods of all fishing and related communities, export and supply chain (both domestic and international), demand and consumption etc. The sudden crisis has exposed various shortcomings of the sector and expanded our vision to look ahead of temporary solutions and find long-term sustainability. Unavailability of real-time data from planned surveys are one of the major reasons behind this failure. This article aims to highlight the present scenario of the Indian seafood sector during the pandemic through assessing various news articles, national reports and publications. Further it suggests some recovery steps like building up alternative seafood networks, promoting domestic demand and markets, forming fishing community friendly schemes (medical and insurance), adopting new technologies to prevent and handle any future crisis.

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Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers’ acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin has some other applications like, it is an anticancerous agent, it can prevent diabetes and cardiovascular diseases and enhances nutritional qualities. Astaxanthin products are used for commercial applications in the dosage forms as tablets, capsules, syrups, oils, soft gels, creams, biomass and granulated powders. Astaxanthin patent applications are available in food, feed and nutraceutical applications. This manuscript basically reviews the current available evidence regarding biological sources of astaxanthin, extraction procedures, stability, biological activity, health benefits, and commercial uses.

In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the minced meat to see their effect on frozen storage quality. The protein and other biochemical compositions of minced meat decreased significantly (p<0.05) with the increase in Total volatile base- nitrogen (TVB-N), peroxide value (PV), pH and total plate count (TPC) during storage. Texture quality was improved during storage. Based on the study, sample treated with BHA and cryoprotectants had no synergetic effect on minced meat during frozen storage and proving longer shelf life.

The present study conducted during  October, 2019 to January, 2020 was aimed to assess the microbial quality of selected fish species viz., Labeo rohita, Lates calcarifer and Johnius belangeri and check the sanitary condition of two selected fish markets i.e., Baghajatin wholesale fish market and Garia retail fish market in Kolkata, India. The results of TPC of fish muscle never crossed the limit of 4.70 log cfu g-1 as specified by ICMSF. Total plate count (TPC) of fish muscle were well within the limit of acceptability suggesting to be fit for consumption. The Total plate count value of water, ice, and swab samples were found higher in the month of October and lower in the month of January. The high values of TPC were recorded in water, ice and swab samples suggesting poor sanitation, improper handling and use of contaminated water in ice production. All the three species collected from two different selected fish markets were detected to contain the pathogenic microorganisms like Salmonella sp., Clostridium sp., Listeria sp. and Staphylococcus aureus. The results also indicated the presence of faecal coliform in water, ice and swab samples. It is recommended that potable water must be used for manufacturing of ice and handling should be done under good hygiene and sanitary conditions.