Development of fish gelatin-based artificial fish baits incorporating bioattractants from seafood processing waste

Karunanithi, Masilan; Neethiselvan, N.; Shakila, R. Jeya; Karthy, A.; Arisekar, Ulaganathan; Nagarajan, Muralidharan; Ravikumar, T.; Sivaraman, Balasubramanian; Kalidas, C; Ranjith, L; prabhu, Dhanasekaran Linga

doi:10.1016/j.jics.2022.100376

Cited by 10 publications

(4 citation statements)

References 36 publications

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“…Trained fish grasped a pellet within 3-5 s after it was dropped into the water. This practice prevented the diffusion of a water-soluble substances from the pellet [22]. In each trial, one pellet was introduced into the aquarium, while several characteristics of the fishes' response were recorded: (i) the number of grasps of the pellet, (ii) the retention time of the pellet in the fish's mouth during the first grasp, (iii) the retention time during all grasps, and (iv) the ingestion of or refusal to consume the pellet at the end of the trial.…”

Section: Methodsmentioning

confidence: 99%

Taste Preferences and Orosensory Feed Testing Behavior in Barramundi Lates calcarifer (Latidae, Perciformes)

Kasumyan

Isaeva

Oanh³

2022

JMSE

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In the cultivation of barramundi Lates calcarifer, one of the key factors is developing new commercial feeds that are nutritionally adequate and attractive to fish. The sensory quality of feeds can be improved by taste stimulants. The aim of the present study is to examine the taste attractiveness of 21 free L-amino acids and 4 basic taste substances (0.1–0.001 M). The feeding behavior that accompanied the orosensory testing of feed is also studied. Agar pellets flavored with each taste substance were individually offered to barramundi juveniles (5–9 cm, 4–10 g). Citric acid, cysteine, and alanine were palatable; sucrose and 7 amino acids had an aversive taste; sodium chloride, calcium chloride, and 12 amino acids did not influence the consumption of pellets. Taste preferences for amino acids are positively correlated in 6 out of 21 fish species, which confirms high species specificity of taste preferences in fishes. Barramundi often make repeated grasps and rejections of pellets regardless of their palatability, which led to the destruction of pellets in up to 50% of trials. When swallowing, fish retain pellets several times longer, and pellet fragmentation occurs more often, than in the case of final refusal of pellets. The data presented here can be used to improve the cultivation of barramundi.

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Section: Methodsmentioning

confidence: 99%

Taste Preferences and Orosensory Feed Testing Behavior in Barramundi Lates calcarifer (Latidae, Perciformes)

Kasumyan

Isaeva

Oanh³

2022

JMSE

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“…A homogeneous hydrogel was created by continuously stirring the mixture. After the gelatin had been evenly dissolved, the hot hydrogel solution was poured into the casting units and refrigerated for 16 hours at a temperature of 6 °C to allow for gelation and subsequent testing (Masilan et al, 2022a) [25] .…”

Section: Casting Of Fsg Hydrogelmentioning

confidence: 99%

“…Fish scale gelatin (FSG) was found by Masilan et al (2021) [24] to have a greater melting point (27.3 °C), higher gel strength (1.98 N), and a higher yield (16.82%) than gelatin made from the head, skin, and fins of Lethirinus spp. Despite FSG having good physicochemical properties, only a few attempts have been to make use of them for its value addition and their properties (Masilan et al, 2021, Masilan et al, 2022a [24,[25][26] . A hydrogel-based fish bait appropriate for long line fishing was developed taking into account the superior functional and mechanical features of FSG.…”

Section: Introductionmentioning

confidence: 99%

Physical properties and storage stability of fish scale gelatin based hydrogel under refrigerated conditions

Masilan,

Neethiselvan,

Karthy

et al. 2024

Int. J. Adv. Biochem. Res.

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In this study, gelatin based hydrogels are prepared using fish scale discarded as waste by the fish processing plant. The physical quality and storage stability of the gel in refrigerated conditions were studied. In order to enhance their storage quality and safety, gels are prepared with the addition of permitted antifungal agent, sodium benzoate at three different concentrations viz 0.1%, 0.5% and 1%, and subsequently stored in refrigerated and room conditions. During storage, the parameters deciding physical quality of the gels such as weight loss, moisture loss, rate of shrinkage were found affected invariably in all the gels with different diameter i.e. 10 mm, 15mm and 20 mm Ø. However, the effects were highly pronounced in gel with 20 mm thickness Ø. During one month storage, about 20-24% weight loss was observed in 10 mm Ø and 15mm Ø. The result indicated that the type of storage influenced the growth of fungi. Addition of antifungal agent had significantly reduced the fungal growth and the gel treated with 1% sodium benzoate had much lower counts. This study helped as to prepare hydrogel utilizing fish scale that can be held safe at room temperature without any quality defect.

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for improving the currently limiting catch efficiency 6 . Biodegradable baits are still under development and have been previously elaborated with proteinaceous medium and water-soluble agents such as polyvinyl alcohol 14 , or by mixing natural and synthetic agents for longlines, showing encouraging results but only during laboratory trials 2,15 . Bio-baits based on biopolymers would enable to incorporate any amino-acid within the matrices, thus finding which pairs of matrices and amino-acid trigger attraction in target species would enable to obtain highlyselective baits.

…”

mentioning

confidence: 99%

Assessment of sustainable baits for passive fishing gears through automatic fish behavior recognition

Abangan,

Bürgi,

Méhault

et al. 2024

Sci Rep

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Low-impact fishing gear, such as fish pots, could help reduce human’s impact on coastal marine ecosystems in fisheries but catch rates remain low and the harvest of resources used for baiting increases their environmental cost. Using black seabreams (Spondyliosoma cantharus) as target species in the Bay of Biscay, we developed and assessed the efficiency of biodegradable biopolymer-based baits (hereafter bio-baits) made of cockles (Cerastoderma edule) and different biopolymer concentrations. Through a suite of deep and machine learning models, we automatized both the tracking and behavior classification of seabreams based on quantitative metrics describing fish motion. The models were used to predict the interest behavior of seabream towards the bait over 127 h of video. All behavior predictions categorized as interested to the bait were validated, highlighting that bio-baits have a much weaker attractive power than natural bait yet with higher activity after 4 h once natural baits have been consumed. We also show that even with imperfect tracking models, fine behavioral information can be robustly extracted from video footage through classical machine learning methods, dramatically lifting the constraints related to monitoring fish behavior. This work therefore offers new perspectives both for the improvement of bio-baits and automatic fish behavior recognition.

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Development of fish gelatin-based artificial fish baits incorporating bioattractants from seafood processing waste

Cited by 10 publications

References 36 publications

Taste Preferences and Orosensory Feed Testing Behavior in Barramundi Lates calcarifer (Latidae, Perciformes)

Taste Preferences and Orosensory Feed Testing Behavior in Barramundi Lates calcarifer (Latidae, Perciformes)

Physical properties and storage stability of fish scale gelatin based hydrogel under refrigerated conditions

Assessment of sustainable baits for passive fishing gears through automatic fish behavior recognition

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