scholarly journals Restructured fish product from white croacker (Micropogonias furnieri) mince using microbial transglutaminas

2010 ◽  
Vol 53 (4) ◽  
pp. 987-995 ◽  
Author(s):  
Alex Augusto Gonçalves ◽  
Marcelo Gonzalez Passos
Keyword(s):  
Calcium Carbonate ◽  
Marine Species ◽  
Water Control ◽  
Washing Process ◽  
Quality Product ◽  
Fish Product ◽  
Micropogonias Furnieri ◽  
Restructured Product ◽  
Minced Fish ◽  
Sensory Parameters

This study aimed at determining the influence of three concentrations of commercial transglutaminase enzyme in restructured fillet of minced fish from white croacker (Micropogonias furnieri), one of the four marine species with notability in Brazil. The restructured fillet developed had advantages when compared to traditional fillet, such as absence of spine and less flavour intensity (washes cycles). Washing process for white croacker mince was compared with five clarification agents: water (control), phosphoric acid (H3PO4), sodium chloride (NaCl), calcium carbonate (CaCO3) and sodium bicarbonate (NaHCO3). The higher quality product (whiteness) was obtained with calcium carbonate washes. Three concentrations (1.5, 1.0 and 0.5%) of microbial transglutaminase MGTase (Active TG-B %v/v and Active TG-BP %w/w) were compared, in order to produce fish restructured product (boneless fillet). The concentration of 1.5% (both enzymes), produced better results. The restructured products were compared by sensory analysis and showed better sensory parameters (appearance, odour, flavour and texture) samples treated with Active TG-B (solution form).

DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN

2020 ◽  
pp. 94-104
Author(s):  
Albert Hamed-Harisovich Nugmanov ◽  
Natalia Vadimovna Dolganova ◽  
Natalya Vasilievna Yartseva
Keyword(s):  
Fish Product ◽  
Minced Fish

scholarly journals Determination of thermophysical characteristics and viscous properties of minced raw materials from pond carp

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 237-249
Author(s):  
I. Yu. Aleksanian ◽  
A. H.-H. Nugmanov ◽  
Y. N. Vasilievna ◽  
J. S. Feklunova
Keyword(s):  
Raw Materials ◽  
Aquatic Organisms ◽  
Test Material ◽  
Thermophysical Characteristics ◽  
Field Of Vision ◽  
Technological Chain ◽  
Low Temperature Processing ◽  
Thermal Calculations ◽  
Fish Product ◽  
Minced Fish

The thermophysical characteristics and structural-mechanical properties of a functional minced fish product have been examined, the knowledge of which is necessary for thermal calculations of the developed or improved freezing units. To find the thermophysical properties, the authors used a probe method based on the thermal inertial properties of a thermocouple, which is rarely used by modern researchers, although its advantages are obvious: in particular, it allows one to determine the desired characteristics during the working process. When studying the viscous rheology of minced semi-finished products, choosing between different types of viscometers, the authors have given a detailed analysis of the principle of their operation, as a result of which it is noted that rotary viscometers are most preferable for minced fish, since they require a smaller amount of test material to achieve the required variability of shear rates in him. Low-temperature processing of raw materials from aquatic organisms, due to its high importance for aquaculture, is constantly in the field of vision of specialists connected with refrigeration technologies for storing and processing food objects. The main trends in the development of freezing technology are aimed at increasing the intensity of processes for removing heat from the objects of freezing, but it is important to ensure the safety of their consumer properties, which directly affect the choice of the applied method of carrying out the technological process. Nowadays, there are a sufficient number of freezing methods, and the choice of the method and technical means of refrigerating various food materials requires a systematic approach, the formation of which is impossible without knowledge of the thermophysical and rheological characteristics of the processing object. The use of the results obtained by the authors, together with other necessary studies, will make it possible to identify rational operating parameters for obtaining frozen minced fish pellets with specified consumer properties. These granulated products will reduce the time for the production of minced fish culinary products at catering enterprises due to the exclusion of the stage of separate defrosting of minced semi-finished product from the technological chain.

Transglutaminase from Streptoverticillium ladakanum and application to minced fish product

1996 ◽  
Vol 61 (6) ◽  
pp. 1234-1238 ◽  
Author(s):  
GUO-JANE TSAI ◽  
SHANG-MAY LIN ◽  
SHANN-TZONG JIANG
Keyword(s):  
Fish Product ◽  
Minced Fish

scholarly journals Fish fauna from the Ajó river in Campos del Tuyú National Park, province of Buenos Aires, Argentina

Check List ◽  
2009 ◽  
Vol 5 (4) ◽  
pp. 807 ◽  
Author(s):  
Agustín Solari ◽  
Mirta L. García ◽  
Andrés J. Jaureguizar
Keyword(s):  
National Park ◽  
Buenos Aires ◽  
Fish Fauna ◽  
Single Species ◽  
Marine Species ◽  
Nursery Area ◽  
Ramsar Site ◽  
Samborombón Bay ◽  
Micropogonias Furnieri ◽  
Samborombon Bay

We provide the first list of the ichthyofauna from the Ajó river, a water course situated at the southward border of the Samborombón bay (36°20'12"’ S, 56°54'17" W), a RAMSAR site in Argentina. These results were obtained bi-monthly along two years. Forty-five species belonging to 26 families and 11 orders were identified. This fish fauna is composed by freshwater, euryhaline and marine species. Richest groups were Perciformes and Characiformes, with 10 species each. A single species, Micropogonias furnieri (whitemouth croaker), represented morethan 70 % of the captured specimens, being juvenile individuals only. Remaining species were also represented by juvenile specimens, confirming the importance of this environment as nursery area, particularly for the whitemouth croaker.

Comparison of three methods for monitoring dentin erosion progression

2020 ◽  
Author(s):  
Shelon Cristina Souza Pinto ◽  
Suellen Nogueira Linares Lima ◽  
Maria Vitoria Nassif ◽  
Christian Zakian ◽  
Hooi Pin Chew ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Protective Effect ◽  
Artificial Saliva ◽  
Dental Erosion ◽  
Control Group ◽  
Water Control ◽  
Assessment And Monitoring ◽  
High Concentrations

Abstract Background: Clinical assessment and monitoring of dental erosion in vivo is challenging, although a number of clinical indices have been proposed but these are unlikely to be sensitive enough to quantify erosion with sufficient sensitivity to allow comparison of different therapies. In this respect, some of the techniques predominantly employed for the assessment of dental caries such as Quantitative light- induced fluorescence (QLF) and Optical coherence tomography (OCT) may also have utility for the assessment for erosion both in vivo and in vitro. The aim of the present study was to test three techniques (QLF, OCT and SMH) for the assessment of dentine erosion in a product testing model, using dentifrices to reduce erosion susceptibility. Dentine erosion was evaluated comparing the methods. Methods: Human dentine specimens were treated with one of two dentifrice slurries or mineral water (control group), followed by an erosive challenge and storage overnight in artificial saliva. These procedures were performed over 5 days. The following two dentifrices were tested: Duraphat™ 5000 (5000ppm Sodium Fluoride) and Colgate Sensitive Pro-Relief™ (8% arginine plus calcium carbonate and 1450ppm Fluoride). All groups showed a progressivedecrease in SMH and increase in scattering for OCT (P<0.05) indicating mineral loss. Results: The two dentifrice groups demonstrated significantly less softening than the control group (P<0.05). No statistically significantdifferences were detected for dentine erosion using QLF (P>0.05). Conclusion: SMH and OCT techniques were able to detect a significant protective effect against in vitro erosion whensamples were pre-treated with either dentifrice formulation. Dentifrices containing high concentrations of fluoride andarginine associated with calcium carbonate and fluoride have a protective effect against dentinal erosion.

THREE DIMENSIONAL IMAGING OF OTOLITHS

2008 ◽  
Vol 18 (03n04) ◽  
pp. 131-137
Author(s):  
B. BARRY ◽  
A. MARKWITZ ◽  
B. DAVID
Keyword(s):  
Life Cycle ◽  
Calcium Carbonate ◽  
Human Error ◽  
Three Dimensional ◽  
Marine Species ◽  
Freshwater Species ◽  
The Core ◽  
Otolith Core ◽  
Lapping Machine ◽  
Dimensional Picture

Otoliths are small structures in fish ears made of calcium carbonate which carry a record of the environment in which the fish live. Traditionally, in order to study their microchemistry by a scanning technique such as PIXE the otoliths have been either ground down by hand or thin sectioned to expose the otolith core. However this technique is subject to human error in judging the core position. In this study we have scanned successive layers of otoliths 50 and 100 µm apart by removing the otolith material in a lapping machine which can be set to a few µm precision. In one study by comparing data from otoliths from the two ears of a freshwater species we found that polishing by hand could miss the core and thus give misleading results as to the life cycle of the fish. In another example we showed detail in a marine species which could be used to build a three dimensional picture of the Sr distribution.

A TEM study of the microstructure of avian eggshells

1992 ◽  
Vol 50 (2) ◽  
pp. 1102-1103
Author(s):  
S. Q. Xiao ◽  
S. Baden ◽  
A. H. Heuer
Keyword(s):  
Electron Microscope ◽  
Calcium Carbonate ◽  
Nucleation And Growth ◽  
Growth Mechanisms ◽  
Shell Surface ◽  
Thin Sections ◽  
Polycrystalline Metals ◽  
Transmission Electron ◽  
Nucleation And Growth Mechanisms

The avian eggshell is one of the most rapidly mineralizing biological systems known. In situ, 5g of calcium carbonate are crystallized in less than 20 hrs to fabricate the shell. Although there have been much work about the formation of eggshells, controversy about the nucleation and growth mechanisms of the calcite crystals, and their texture in the eggshell, still remain unclear. In this report the microstructure and microchemistry of avian eggshells have been analyzed using transmission electron microscope (TEM) and energy dispersive spectroscopy (EDS).Fresh white and dry brown eggshells were broken and fixed in Karnosky's fixative (kaltitanden) for 2 hrs, then rinsed in distilled H2O. Small speckles of the eggshells were embedded in Spurr medium and thin sections were made ultramicrotome.The crystalline part of eggshells are composed of many small plate-like calcite grains, whose plate normals are approximately parallel to the shell surface. The sizes of the grains are about 0.3×0.3×1 μm3 (Fig.l). These grains are not as closely packed as man-made polycrystalline metals and ceramics, and small gaps between adjacent grains are visible indicating the absence of conventional grain boundaries.

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