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Articles by M.A.J. Bapary
Total Records ( 4 ) for M.A.J. Bapary
  M.A.J. Bapary , Lubna Yasmin , Md. Moshiur Rahman , M. Neazuddin and Md. Kamal
  The influence of temperature on the changes in Ca2+-ATPase activity and solubility of M. rosenbergii and P. monodon muscle myofibrils were studied in a wide range of temperature from 20 to 55 ° C for 30 min. Both ATPase activity and solubility almost remain unchanged up to 25 ° C while both ATPase activity and solubility decreased with the raise of temperature. The decreasing of ATPase activity and solubility after 25 ° C clearly indicates the influence of temperature on the denaturation of M. rosenbergii muscle myofibrils. The influence of temperature on the inactivation rate of Ca2+-ATPase at 30 and 35 ° C on myofibrillar proteins of M. rosenbergii and P. monodon were investigated at various pH values. The inactivation rate of M. rosenbergii was low at pH 7.8 to 8.5 where the rate was quite high both in acidic and alkaline pH region irrespective of incubation temperature. The Kd value at 35 ° C was markedly higher than at 30 ° C throughout all the pH ranges. Similar studies were also conducted on P. monodon muscle myofibrils. The results obtained from P. monodon muscle myofibrils were more or less similar to that of Kd value obtained from M. rosenbergii muscle myofibrils where the myofibrils were found more stable at neutral pH ranges form 7.1 to 8.8. However, with the progress of acidic and alkaline pH value the Kd value gradually increased. The result also shows that higher temperature of 35 ° C accelerated the Kd value in myofibrils compared to that of incubated at 30 ° C throughout the pH ranges used.. Studies were also conducted to evaluate the effect of temperature on the coagulation time of sarcoplasmic protein of M.rosenbergii and P. monodon. At 40 ° C coagulation of M. rosenbergii sarcoplasmic protein was started in 8 min and coagulation time decreased gradually with the increase of temperature and at 60 ° C the coagulation of sarcoplasmic protein was started in 3 min. On the other hand, at 40 ° C coagulation of P. monodon sarcoplasmic protein started in 5 min and the coagulation time decreased with the raise of incubation temperature and it was found that at 60 ° C, coagulation was started within 1.7 min. The results obtained from present studies also shows that sarcoplasmic protein of P. monodon denature more quickly than that of M. rosenbergii sarcoplasmic protein at higher temperature.
  A.K.M. Rohul Amin , M.A.J. Bapary , M.S. Islam , M. Shahjahan and M.A.R. Hossain
  An eighteen weeks long experiment was conducted during the month of June to October, 2002 to observed the effect of different period of starvation and subsequent refeeding on growth, daily food demand and food conversion ratio of Thai pangs Pangasius hypophthalmus. Fish maintained in four treatments were either: fed to satiation twice a day (control-A), fed every alternate day (1:1-B), starved two days followed by spell of two days feeding (2:2-C) and starved for 5 days following 5-day feeding (5:5-D) at a sticking density of 100 fingerlings per decimal at 28±1.54°C. Thai pangas responded to a change from a restricted to satiation feeding showing a higher daily feed demand compared to their counterparts raised on a liberal feeding regime. The total feed demand of fish in controlled treatments was, however, much higher than the fish in the other three treatments. Nonetheless, fish that fed to satiation on alternate day (1:1) had similar body weights to the controls and were larger than those exposed to 2 or 5 days of feed deprivation (2:2 or 5:5). There was no significant difference in specific growth rate of fish in the treatments A and B over the experimental period. The highest FCR was found in treatment A (control) where fish were fed to satiation twice a day. The study provided evidence that Thai pangas would be cultured in feeding regime with feeding every alternate day without any significant difference in fish size and final production. As farmers have to give less feed in the system they can manage water quality in better way.
  M. Kamal , M. Ismail Hossain , M.N. Sakib , F.H. Shikha , M. Neazuddin , M.A.J. Bapary and M.N. Islam
  Studies were conducted to evaluate the effect of salt concentration on the gel forming ability of surimi prepared from Queen fish (Chorinemus lysan) using various concentration of salt (0, 1, 2, 3, 4, 5 and 6%) in meat paste. In both one step (50°C for 2 h) and two steps heating process (50°C for 2 h prior to heating at 80°C for 30 min), maximum gel-strength was obtained at the salt concentration of 3% NaCl. In order to investigate the effect of cryoprotectants on the gel-forming ability of surimi prepared from Queen fish (Chorinemus lysan) during 3 weeks frozen storage, different combination of sucrose, sorbitol and polyphosphate were used. In both one and two steps heating process, the highest gel-forming ability was obtained from combination of 4% sucrose + 4% sorbitol + 0.3% polyphosphate, indicating that above combination of cryoprotective agents during frozen storage is suitable for surimi prepared from Queen fish (C. lysan).
  M.S. Reza , M.A.J. Bapary , K.M. Azimuddin , M. Nurullah and M. Kamal
  Studies were conducted to evaluate the present status of traditional drying practices of commercially important marine fishes in the coastal region of Bangladesh. A survey was made on the source of raw materials, handling, transportation, processing and marketing aspects of fish using questionnaires through interviews among the cross section of people involved in fishing, middlemen, wholesalers, retailers and processors in the Kutubdiapara of Cox’s Bazar sadar upazilla, Ghati Bhanga of Moheshkhali upazilla and Shahaparirdip of Teknaf upazilla under Cox’s Bazar district. Survey was also made in the wholesale and retail dried fish markets in Chittagong and Cox’s Bazar area. After harvesting, the small scale fishermen carry their catch to the landing centre in traditional bamboo baskets without using adequate ice and sell it to the pre-selected buyers or middlemen locally called ‘mohajan’. Both quantitative and qualitative losses occur in raw materials due to spoilage. Considerable post harvest losses also occur in fish before and after drying due to insect attack and contamination which amounts to about 10-30% of the total catch. There is also widespread use of insecticides before and after drying to avoid insect infestation. In most cases the fishes which are not sold as fresh in the market are used as raw materials of the dried products. The overall organoleptic qualities of the dried products available in various marketing chains are very poor. There is a long marketing chain for fresh and dried products which include fishermen, purchase commission agents (fresh fish), processor, purchase commission agents (dried fish), wholesaler, retailer and finally the consumer. Due to the involvement of various middlemen in the different marketing chains, the price in each stage of marketing increases and finally the consumers buy the products with a higher price. In all the marketing chains, the dried fish products are marketed without adequate packaging. The dried products contaminated with moulds and fungus is common in the retail and wholesale markets in Chittagong and Cox’s Bazar dried fish markets. Study on the marketing margin and marketing profit of traditional dried fish products reveals that the processors in primary market receive higher marketing profit followed by retailers and wholesalers in consumer market and secondary market, respectively.
 
 
 
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