BACKGROUND AND OBJECTIVE The accumulation of lipofuscin (LF) is an alternative technique to identify age of crustacean species. However, the exact sites and the level of the LF concentration were unknown especially for different sexes of blue swimming crab, Portunus pelagicus. Thus, the present study was aimed to identify which part of the eyestalk of P. pelagicus contains more LF levels in order to establish a specific target part of samples. MATERIALS AND METHODS Thus, crab samples for this study were sampled from the wild habitat at Setiu wetlands, Terengganu, Malaysia. A total of 100 samples of with the same size (80±5 mm carapace width) were sampled and the eyestalk dissected for LF extraction. The determination of LF sites and levels in the eyestalks organ was taken from the area between the distal tangential layer (DTL) and proximal tangential layer (PTL). The lower part of the eyestalk was taken from the PTL until the end of the eyestalk. RESULTS The upper part of the crab's eyestalk was higher in the males crabs compared to the females crabs. LF index also shown that the upper part of crab's eyestalk have higher concentration compared to the lower part. CONCLUSION The left crab's eyestalk had the higher LF index especially in males compared to females but the total concentration was higher in female crabs. Knowing which part has highly dense accumulation of LF helps in LF detection of the tissue and further helps for age determination for this species.BACKGROUND AND OBJECTIVE Waste of fish catching and waste of fish fillet processing will cause environmental pollution, but these materials can still be used as raw material for fish feed. The objective of this research was to change fish wastes to be made as fish powder as raw material of fish feed. MATERIALS AND METHODS This research employed a completely randomized design with three treatments; Treatment A is artificial feed that uses raw material from trash fish, Treatment B is artificial feed that uses raw material from fish fillet waste and as control is factory-made feed. The silver pompano fish stocking was done with stocking density of 20 fishes m-3. The fishes were cultured for 60 days and they were adapted with formulated feed during 7 days before testing. RESULTS Fish powder material in Treatment A coming from trash fish waste had good enough protein content by 43.84%, while fish powder material in Treatment B coming from fish fillet waste had lower protein content by 36.3%. The results showed that the control produced better growth activity indicators compared to Treatment A and B. Glutathione research buy The results of economic analysis showed that Treatment A and B were cheaper to produce compared to control. CONCLUSION Fisheries waste both fish catch and fish fillet waste can be used as raw material for making silver pompano fish feed. Utilization of the two wastes has two functions namely saving on aquaculture costs and reducing fisheries waste.BACKGROUND AND OBJECTIVE The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied. The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese. MATERIALS AND METHODS Control (4% fat) with traditional starter, T1 (0% fat) with EPS, T2 (1% fat) with EPS), T3 (2% fat) with EPS and T4 (3% fat) with EPS were used. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated. RESULTS The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese. The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity. The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity. There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen). CONCLUSION Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T4) selected as best Ras cheese sample.BACKGROUND AND OBJECTIVE Fundamental information on how environmental conditions affect lipofuscin (LF) levels could be useful to those furthering the development of an effective management plan to control certain populations in certain geographical areas. Thus, the effects of salinity upon LF levels were examined using 7 salinities in the range 10-40% (increasing in steps of 5%). MATERIALS AND METHODS The impacts of freezing preservation were also examined for 60 crab samples with carapace widths of 7-8 cm randomly allocated for either immediate or post-freezing (-80°C) analysis. RESULTS The result showed that 25% salinity was optimum for LF accumulation in both males and females crabs. The mean value of LF production was higher for males compared to females. Higher and lower salinity of 10 and 40% were the most stressed conditions for LF accumulation. The LF index (LI) of P. pelagicus decreased in salinities below and above the typical range. CONCLUSION For both sexes, the frozen samples exhibited notably higher LI values than the fresh samples (p less then 0.05). These results will be applicable in numerous respects, for example in the selection of farm locations and for optimising productivity by controlling salinity levels.BACKGROUND AND OBJECTIVE Shiga toxin-producing Escherichia coli O157H7 is a troubled foodborne pathogen associated with contamination of meat, fish and poultry. The present work aimed to evaluate plant extracts as natural preservatives anti- Escherichia coli O157H7 in meat and fish products. MATERIALS AND METHODS Antibacterial activity and minimum inhibitory concentrations (MICs) of seven herbal plants, clove, marjoram, sage, pomegranate peel, turmeric, Cassia fistula and black pepper and their different 6 mixes were examined against Escherichia coli O157H7. Phytochemical qualitative analysis, phenolic compounds (HPLC), total phenolic, total flavonoid contents and antioxidant activities of individual extracts and their 6 mixes were evaluated. Combination Mix 5 extract was applied on meat and fish-fillet, then its antimicrobial effect against E. coli O157H7 and sensory evaluation were assessed. RESULTS Five extracts exhibited good antibacterial activity against Escherichia coli O157H7. The greatest inhibition zone was recorded by clove aqueous extract (25 mm).