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Sample records for fry oncorhynchus tshawytscha

  1. Nocardiosis in freshwater reared Chinook salmon (Oncorhynchus tshawytscha).

    Science.gov (United States)

    Brosnahan, C L; Humphrey, S; Knowles, G; Ha, H J; Pande, A; Jones, J B

    2017-07-01

    An investigation was conducted to identify the cause of mortalities in freshwater reared Chinook salmon (Oncorhynchus tshawytscha). Mortalities occurred in juvenile salmon, at a salmon rearing facility in the South Island of New Zealand. The affected fish were from a pen inside the facility with no surrounding pens or other year classes affected. Clinically affected fish presented with skin lesions. The majority of skin lesions were unruptured, boil-like, raised circular masses up to 4 cm in diameter, particularly on the dorsolateral aspects and the flank. A number of fish presented with large ulcers resulting from rupturing of the raised lesions described above. This clinical presentation showed similarities to that of furunculosis caused by typical Aeromonas salmonicida, a bacterium exotic to New Zealand. Samples were taken from two representative fish in the field for histopathology, bacterial culture and molecular testing. Histopathological findings included granulomatous lesions in the kidney, liver, spleen and muscle. When stained with Fite-Faraco modified acid fast stain filamentous branching rods were identified within these granulomas. Following bacterial culture of kidney swabs pure growth of small white matt adherent colonies was observed. This isolate was identified as a Nocardia species by biochemical testing and nucleotide sequencing of the partial 16S rRNA gene. All samples were negative for A. salmonicida based on bacterial culture and PCR testing. Nocardiosis caused by a Nocardia species. Nocardiosis in these fish was caused by a previously undescribed Nocardia species that differs from the species known to be pathogenic to fish: N. asteroides, N. salmonicida and N. seriole. This bacterium is likely to be a new or unnamed environmental species of Nocardia that has the potential to cause disease in Chinook salmon under certain conditions. The clinical presentation of this Nocardia species manifested as raised, boil-like skin lesions which has

  2. Linking marine and freshwater growth in western Alaska Chinook salmon Oncorhynchus tshawytscha

    Science.gov (United States)

    Ruggerone, G.T.; Nielsen, J.L.; Agler, B.A.

    2009-01-01

    The hypothesis that growth in Pacific salmon Oncorhynchus spp. is dependent on previous growth was tested using annual scale growth measurements of wild Chinook salmon Oncorhynchus tshawytscha returning to the Yukon and Kuskokwim Rivers, Alaska, from 1964 to 2004. First-year marine growth in individual O. tshawytscha was significantly correlated with growth in fresh water. Furthermore, growth during each of 3 or 4 years at sea was related to growth during the previous year. The magnitude of the growth response to the previous year's growth was greater when mean year-class growth during the previous year was relatively low. Length (eye to tail fork, LETF) of adult O. tshawytscha was correlated with cumulative scale growth after the first year at sea. Adult LETF was also weakly correlated with scale growth that occurred during freshwater residence 4 to 5 years earlier, indicating the importance of growth in fresh water. Positive growth response to previous growth in O. tshawytscha was probably related to piscivorous diet and foraging benefits of large body size. Faster growth among O. tshawytscha year classes that initially grew slowly may reflect high mortality in slow growing fish and subsequent compensatory growth in survivors. Oncorhynchus tshawytscha in this study exhibited complex growth patterns showing a positive relationship with previous growth and a possible compensatory response to environmental factors affecting growth of the age class.

  3. Vertebral column regionalisation in Chinook salmon, Oncorhynchus tshawytscha.

    Science.gov (United States)

    De Clercq, A; Perrott, M R; Davie, P S; Preece, M A; Wybourne, B; Ruff, N; Huysseune, A; Witten, P E

    2017-10-01

    Teleost vertebral centra are often similar in size and shape, but vertebral-associated elements, i.e. neural arches, haemal arches and ribs, show regional differences. Here we examine how the presence, absence and specific anatomical and histological characters of vertebral centra-associated elements can be used to define vertebral column regions in juvenile Chinook salmon (Oncorhynchus tshawytscha). To investigate if the presence of regions within the vertebral column is independent of temperature, animals raised at 8 and 12 °C were studied at 1400 and 1530 degreedays, in the freshwater phase of the life cycle. Anatomy and composition of the skeletal tissues of the vertebral column were analysed using Alizarin red S whole-mount staining and histological sections. Six regions, termed I-VI, are recognised in the vertebral column of specimens of both temperature groups. Postcranial vertebrae (region I) carry neural arches and parapophyses but lack ribs. Abdominal vertebrae (region II) carry neural arches and ribs that articulate with parapophyses. Elastic- and fibrohyaline cartilage and Sharpey's fibres connect the bone of the parapophyses to the bone of the ribs. In the transitional region (III) vertebrae carry neural arches and parapophyses change stepwise into haemal arches. Ribs decrease in size, anterior to posterior. Vestigial ribs remain attached to the haemal arches with Sharpey's fibres. Caudal vertebrae (region IV) carry neural and haemal arches and spines. Basidorsals and basiventrals are small and surrounded by cancellous bone. Preural vertebrae (region V) carry neural and haemal arches with modified neural and haemal spines to support the caudal fin. Ural vertebrae (region VI) carry hypurals and epurals that represent modified haemal and neural arches and spines, respectively. The postcranial and transitional vertebrae and their respective characters are usually recognised, but should be considered as regions within the vertebral column of teleosts

  4. Coronary ligation reduces maximum sustained swimming speed in Chinook salmon, Oncorhynchus tshawytscha

    DEFF Research Database (Denmark)

    Farrell, A P; Steffensen, J F

    1987-01-01

    The maximum aerobic swimming speed of Chinook salmon (Oncorhynchus tshawytscha) was measured before and after ligation of the coronary artery. Coronary artery ligation prevented blood flow to the compact layer of the ventricular myocardium, which represents 30% of the ventricular mass, and produced...

  5. Coronary ligation reduces maximum sustained swimming speed in Chinook salmon, Oncorhynchus tshawytscha

    DEFF Research Database (Denmark)

    Farrell, A P; Steffensen, J F

    1987-01-01

    The maximum aerobic swimming speed of Chinook salmon (Oncorhynchus tshawytscha) was measured before and after ligation of the coronary artery. Coronary artery ligation prevented blood flow to the compact layer of the ventricular myocardium, which represents 30% of the ventricular mass, and produced...... a statistically significant 35.5% reduction in maximum swimming speed. We conclude that the coronary circulation is important for maximum aerobic swimming and implicit in this conclusion is that maximum cardiac performance is probably necessary for maximum aerobic swimming performance....

  6. Spawning Habitat Studies of Hanford Reach Fall Chinook Salmon (Oncorhynchus tshawytscha), Final Report.

    Energy Technology Data Exchange (ETDEWEB)

    Geist, David R.; Arntzen, Evan V.; Chien, Yi-Ju (Pacific Northwest National Laboratory)

    2009-03-02

    The Pacific Northwest National Laboratory conducted this study for the Bonneville Power Administration (BPA) with funding provided through the Northwest Power and Conservation Council(a) and the BPA Fish and Wildlife Program. The study was conducted in the Hanford Reach of the Columbia River. The goal of study was to determine the physical habitat factors necessary to define the redd capacity of fall Chinook salmon that spawn in large mainstem rivers like the Hanford Reach and Snake River. The study was originally commissioned in FY 1994 and then recommissioned in FY 2000 through the Fish and Wildlife Program rolling review of the Columbia River Basin projects. The work described in this report covers the period from 1994 through 2004; however, the majority of the information comes from the last four years of the study (2000 through 2004). Results from the work conducted from 1994 to 2000 were covered in an earlier report. More than any other stock of Pacific salmon, fall Chinook salmon (Oncorhynchus tshawytscha) have suffered severe impacts from the hydroelectric development in the Columbia River Basin. Fall Chinook salmon rely heavily on mainstem habitats for all phases of their life cycle, and mainstem hydroelectric dams have inundated or blocked areas that were historically used for spawning and rearing. The natural flow pattern that existed in the historic period has been altered by the dams, which in turn have affected the physical and biological template upon which fall Chinook salmon depend upon for successful reproduction. Operation of the dams to produce power to meet short-term needs in electricity (termed power peaking) produces unnatural fluctuations in flow over a 24-hour cycle. These flow fluctuations alter the physical habitat and disrupt the cues that salmon use to select spawning sites, as well as strand fish in near-shore habitat that becomes dewatered. The quality of spawning gravels has been affected by dam construction, flood protection, and

  7. The external phenotype-skeleton link in post-hatch farmed Chinook salmon (Oncorhynchus tshawytscha).

    Science.gov (United States)

    De Clercq, A; Perrott, M R; Davie, P S; Preece, M A; Huysseune, A; Witten, P E

    2018-03-01

    Skeletal deformities in farmed fish are a recurrent problem. External malformations are easily recognized, but there is little information on how external malformations relate to malformations of the axial skeleton: the external phenotype-skeleton link. Here, this link is studied in post-hatch to first-feed life stages of Chinook salmon (Oncorhynchus tshawytscha) raised at 4, 8 and 12°C. Specimens were whole-mount-stained for cartilage and bone, and analysed by histology. In all temperature groups, externally normal specimens can have internal malformations, predominantly fused vertebral centra. Conversely, externally malformed fish usually display internal malformations. Externally curled animals typically have malformed haemal and neural arches. External malformations affecting a single region (tail malformation and bent neck) relate to malformed notochords and early fusion of fused vertebral centra. The frequencies of internal malformations in both externally normal and malformed specimens show a U-shaped response, with lowest frequency in 8°C specimens. The fused vertebral centra that occur in externally normal specimens represent a malformation that can be contained and could be carried through into harvest size animals. This study highlights the relationship between external phenotype and axial skeleton and may help to set the framework for the early identification of skeletal malformations on fish farms. © 2017 John Wiley & Sons Ltd.

  8. Genetic variation in chinook, Oncorhynchus tshawytscha, and coho, O. Kisutchsalmon from the north coast of Washington

    Science.gov (United States)

    Reisenbichler, R.R.; Phelps, S.R.

    1987-01-01

    We used starch-gel electrophoresis to genetically characterize the populations of chinook salmon, Oncorhynchus tshawytscha, and coho salmon, O. kisutch, in the major drainages of the north coast of Washington (the Quillayute, Uoh, Queets, and Quinault Rivers). Of 55 loci examined for electrophoretically detectable variation. 6 were polymorphic (frequency of the common allele was less than 0.95) in chinook salmon and 3 in coho salmon. Statistical tests of interdrainage and intradrainage variation for coho salmon were tenuous because most of the fish examined were from a single year class so that we could not account for variation among year classes. Nevertheless, these tests suggested that distinct stocks ofcoho salmon exist within drainages. and that variation was not significantly greater among drainages than within drainages. Interdrainage variation for wild chinook salmon was not significant. The data suggested that summer chinook salmon were electrophoretically different from fall chinook salmon, and the hatchery populations of chinook salmon were distinct from wild fish. A hatchery population developed primarily from north coast fish was electrophoretically more similar to wild chinook salmon than were the others.

  9. Innate and adaptive immune responses in migrating spring-run adult chinook salmon, Oncorhynchus tshawytscha

    Science.gov (United States)

    Dolan, Brian P.; Fisher, Kathleen M.; Colvin, Michael E.; Benda, Susan E.; Peterson, James T.; Kent, Michael L.; Schreck, Carl B.

    2016-01-01

    Adult Chinook salmon (Oncorhynchus tshawytscha) migrate from salt water to freshwater streams to spawn. Immune responses in migrating adult salmon are thought to diminish in the run up to spawning, though the exact mechanisms for diminished immune responses remain unknown. Here we examine both adaptive and innate immune responses as well as pathogen burdens in migrating adult Chinook salmon in the Upper Willamette River basin. Messenger RNA transcripts encoding antibody heavy chain molecules slightly diminish as a function of time, but are still present even after fish have successfully spawned. In contrast, the innate anti-bacterial effector proteins present in fish plasma rapidly decrease as spawning approaches. Fish also were examined for the presence and severity of eight different pathogens in different organs. While pathogen burden tended to increase during the migration, no specific pathogen signature was associated with diminished immune responses. Transcript levels of the immunosuppressive cytokines IL-10 and TGF beta were measured and did not change during the migration. These results suggest that loss of immune functions in adult migrating salmon are not due to pathogen infection or cytokine-mediated immune suppression, but is rather part of the life history of Chinook salmon likely induced by diminished energy reserves or hormonal changes which accompany spawning.

  10. Costs of living for juvenile Chinook salmon (Oncorhynchus tshawytscha) in an increasingly warming and invaded world

    Science.gov (United States)

    Kuehne, Lauren M.; Olden, Julian D.; Duda, Jeffrey J.

    2012-01-01

    Rapid environmental change in freshwater ecosystems has created a need to understand the interactive effects of multiple stressors, with temperature and invasive predators identified as key threats to imperiled fish species. We tested the separate and interactive effects of water temperature and predation by non-native smallmouth bass (Micropterus dolomieu) on the lethal (mortality) and sublethal (behavior, physiology, and growth) effects for juvenile Chinook salmon (Oncorhynchus tshawytscha) in seminatural stream channel experiments. Over 48 h trials, there was no difference in direct predation with warmer temperatures, but significant interactive effects on sublethal responses of juvenile salmon. Warmer temperatures resulted in significantly stronger and more variable antipredator responses (surface shoaling and swimming activity), while physiological indicators (plasma glucose, plasma cortisol) suggested suppression of physiological mechanisms in response to the combined stressors. These patterns corresponded with additive negative growth in predation, temperature, and combined treatments. Our results suggest that chronic increases in temperature may not increase direct predation over short periods, but can result in significant sublethal costs with negative implications for long-term development, disease resistance, and subsequent size-selective mortality of Pacific salmon.

  11. Adaptive genetic markers discriminate migratory runs of Chinook salmon (Oncorhynchus tshawytscha) amid continued gene flow.

    Science.gov (United States)

    O'Malley, Kathleen G; Jacobson, Dave P; Kurth, Ryon; Dill, Allen J; Banks, Michael A

    2013-12-01

    Neutral genetic markers are routinely used to define distinct units within species that warrant discrete management. Human-induced changes to gene flow however may reduce the power of such an approach. We tested the efficiency of adaptive versus neutral genetic markers in differentiating temporally divergent migratory runs of Chinook salmon (Oncorhynchus tshawytscha) amid high gene flow owing to artificial propagation and habitat alteration. We compared seven putative migration timing genes to ten microsatellite loci in delineating three migratory groups of Chinook in the Feather River, CA: offspring of fall-run hatchery broodstock that returned as adults to freshwater in fall (fall run), spring-run offspring that returned in spring (spring run), and fall-run offspring that returned in spring (FRS). We found evidence for significant differentiation between the fall and federally listed threatened spring groups based on divergence at three circadian clock genes (OtsClock1b, OmyFbxw11, and Omy1009UW), but not neutral markers. We thus demonstrate the importance of genetic marker choice in resolving complex life history types. These findings directly impact conservation management strategies and add to previous evidence from Pacific and Atlantic salmon indicating that circadian clock genes influence migration timing.

  12. p,p'-DDE depresses the immune competence of chinook salmon (Oncorhynchus tshawytscha) leukocytes

    Science.gov (United States)

    Misumi, Ichiro; Vella, Anthony T.; Leong, Jo-Ann C.; Nakanishi, Teruyuki; Schreck, Carl B.

    2005-01-01

    p,p′-DDE, the main metabolite of DDT, is still detected in aquatic environments throughout the world. Here, the effects and mechanisms by which p,p′-DDE exposure might affect the immune system of chinook salmon (Oncorhynchus tshawytscha) was studied. Isolated salmon splenic and pronephric leukocytes were incubated with different concentrations of p,p′-DDE, and cell viability, induction of apoptosis, and mitogenic responses were measured by flow cytometry and Alamar Blue assay. p,p′-DDE significantly reduced cell viability and proliferation and increased apoptosis. The effect of p,p′-DDE on pronephric leukocytes was more severe than on splenic leukocytes, likely because pronephric leukocytes had a higher proportion of granulocytes, cells that appear more sensitive to p,p′-DDE. The effect of p,p′-DDE on leukocytes appeared to vary between developmental stages or seasonal differences. The mitogenic response of leukocytes of chinook salmon exposed to p,p′-DDE in vivo exhibited a biphasic dose–response relationship. Only leukocytes isolated from salmon treated with 59 ppm p,p′-DDE had a significantly lower percentage of Ig+ blasting cells than controls, although the response was biphasic. These results support the theory that exposure to chemical contaminants could lead to an increase in disease susceptibility and mortality of fish due to immune suppression.

  13. Gauging resource exploitation by juvenile Chinook salmon (Oncorhynchus tshawytscha) in restoring estuarine habitat

    Science.gov (United States)

    Davis, Melanie; Ellings, Christopher S.; Woo, Isa; Hodgson, Sayre; Larsen, Kimberly A.; Nakai, Glynnis

    2018-01-01

    In the context of delta restoration and its impact on salmonid rearing, success is best evaluated based on whether out-migrating juvenile salmon can access and benefit from suitable estuarine habitat. Here, we integrated 3 years of post-restoration monitoring data including habitat availability, invertebrate prey biomass, and juvenile Chinook salmon (Oncorhynchus tshawytscha) physiological condition to determine whether individuals profited from the addition of 364 ha of delta habitat in South Puget Sound, Washington, United States. Productivity in the restored mudflat was comparable to reference sites 3 years after dike removal, surpassing a mean total of 6 million kJ energy from invertebrate prey. This resulted from the development of a complex network of tidal channels and a resurgence in dipteran biomass that was unique to the restoration area. Consequently, a notable shift in invertebrate consumption occurred between 2010 and 2011, whereby individuals switched from eating primarily amphipods to dipteran flies; however, dietary similarity to the surrounding habitat did not change from year to year, suggesting that this shift was a result of a change in the surrounding prey communities. Growth rates did not differ between restored and reference sites, but catch weight was positively correlated with prey biomass, where greater prey productivity appeared to offset potential density-dependent effects. These results demonstrate how the realized function of restoring estuarine habitat is functionally dependent. High prey productivity in areas with greater connectivity may support healthy juvenile salmon that are more likely to reach the critical size class for offshore survival.

  14. Movement and habitat studies of chinook salmon and white sturgeon. [Oncorhynchus tshawytscha, Acipenser transmontanus

    Energy Technology Data Exchange (ETDEWEB)

    Haynes, J.M.

    1978-09-01

    Swimming depths of adult chinook salmon (Oncorhynchus tshawytscha), in relation to hydroelectric dam created gas supersaturation levels in the Snake River, were evaluated using pressure-sensitive radiofrequency transmitters. Gas saturation levels in spring 1976 ranged from 120 to 130% and chinook salmon depth of travel averaged 6.4 m. In fall 1976 and spring 1977, when gas saturation levels were below 108%, average salmon depths of travel were 3.0 and 4.0 m, respectively. In all cases, average depth of travel was below the critical zone (110% effective saturation), but spring 1976 chinook salmon traveled significantly deeper than fall 1976 and spring 1977 salmon. Internal and external radio transmitter attachment techniques were compared and results indicated the methods are equally reliable given proper insertion and attachment procedures. Percent returning and travel times to upstream dams were compared between equal numbers of radiotagged and spaghetti-anchor tagged control salmon. There were no significant differences in percent return or travel times between control and externally tagged salmon, but procedural difficulties involving internally tagged salmon altered their behavior to preclude such comparisons. Presence and operation of hydroelectric dams delayed salmon passage through the river and appeared to alter upstream migratory behavior. Movements of radiotagged white sturgeon (Acipenser transmontanus) from 1975 through 1977 were highly seasonal, beginning in June and ending in October. River temperatures apparently influenced both seasonal and diurnal movement activities. Movements began in June after water temperatures passed 13/sup 0/C and ceased when temperatures reached 13/sup 0/C (again) in autumn each year. Information derived from sturgeon carrying temperature sensing transmitters, combined with position determinations, indicated apparent diurnal movement cycles for sturgeon.

  15. Increased mitochondrial DNA diversity in ancient Columbia River basin Chinook salmon Oncorhynchus tshawytscha.

    Directory of Open Access Journals (Sweden)

    Bobbi M Johnson

    Full Text Available The Columbia River and its tributaries provide essential spawning and rearing habitat for many salmonid species, including Chinook salmon (Oncorhynchus tshawytscha. Chinook salmon were historically abundant throughout the basin and Native Americans in the region relied heavily on these fish for thousands of years. Following the arrival of Europeans in the 1800s, salmon in the basin experienced broad declines linked to overfishing, water diversion projects, habitat destruction, connectivity reduction, introgression with hatchery-origin fish, and hydropower development. Despite historical abundance, many native salmonids are now at risk of extinction. Research and management related to Chinook salmon is usually explored under what are termed "the four H's": habitat, harvest, hatcheries, and hydropower; here we explore a fifth H, history. Patterns of prehistoric and contemporary mitochondrial DNA variation from Chinook salmon were analyzed to characterize and compare population genetic diversity prior to recent alterations and, thus, elucidate a deeper history for this species. A total of 346 ancient and 366 contemporary samples were processed during this study. Species was determined for 130 of the ancient samples and control region haplotypes of 84 of these were sequenced. Diversity estimates from these 84 ancient Chinook salmon were compared to 379 contemporary samples. Our analysis provides the first direct measure of reduced genetic diversity for Chinook salmon from the ancient to the contemporary period, as measured both in direct loss of mitochondrial haplotypes and reductions in haplotype and nucleotide diversity. However, these losses do not appear equal across the basin, with higher losses of diversity in the mid-Columbia than in the Snake subbasin. The results are unexpected, as the two groups were predicted to share a common history as parts of the larger Columbia River Basin, and instead indicate that Chinook salmon in these subbasins

  16. Increased mitochondrial DNA diversity in ancient Columbia River basin Chinook salmon Oncorhynchus tshawytscha.

    Science.gov (United States)

    Johnson, Bobbi M; Kemp, Brian M; Thorgaard, Gary H

    2018-01-01

    The Columbia River and its tributaries provide essential spawning and rearing habitat for many salmonid species, including Chinook salmon (Oncorhynchus tshawytscha). Chinook salmon were historically abundant throughout the basin and Native Americans in the region relied heavily on these fish for thousands of years. Following the arrival of Europeans in the 1800s, salmon in the basin experienced broad declines linked to overfishing, water diversion projects, habitat destruction, connectivity reduction, introgression with hatchery-origin fish, and hydropower development. Despite historical abundance, many native salmonids are now at risk of extinction. Research and management related to Chinook salmon is usually explored under what are termed "the four H's": habitat, harvest, hatcheries, and hydropower; here we explore a fifth H, history. Patterns of prehistoric and contemporary mitochondrial DNA variation from Chinook salmon were analyzed to characterize and compare population genetic diversity prior to recent alterations and, thus, elucidate a deeper history for this species. A total of 346 ancient and 366 contemporary samples were processed during this study. Species was determined for 130 of the ancient samples and control region haplotypes of 84 of these were sequenced. Diversity estimates from these 84 ancient Chinook salmon were compared to 379 contemporary samples. Our analysis provides the first direct measure of reduced genetic diversity for Chinook salmon from the ancient to the contemporary period, as measured both in direct loss of mitochondrial haplotypes and reductions in haplotype and nucleotide diversity. However, these losses do not appear equal across the basin, with higher losses of diversity in the mid-Columbia than in the Snake subbasin. The results are unexpected, as the two groups were predicted to share a common history as parts of the larger Columbia River Basin, and instead indicate that Chinook salmon in these subbasins may have divergent

  17. Behavioural thermoregulation by subyearling fall (autumn) Chinook salmon oncorhynchus tshawytscha in a reservoir

    Science.gov (United States)

    Tiffan, K.F.; Kock, T.J.; Connor, W.P.; Steinhorst, R.K.; Rondorf, D.W.

    2009-01-01

    This study investigated behavioural thermoregulation by subyearling fall (autumn) Chinook salmon Oncorhynchus tshawytscha in a reservoir on the Snake River, Washington, U.S.A. During the summer, temperatures in the reservoir varied from 23?? C on the surface to 11?? C at 14 m depth. Subyearlings implanted with temperature-sensing radio transmitters were released at the surface at temperatures >20?? C during three blocks of time in summer 2004. Vertical profiles were taken to measure temperature and depth use as the fish moved downstream over an average of 5??6-7??2 h and 6??0-13??8 km. The majority of the subyearlings maintained average body temperatures that differed from average vertical profile temperatures during most of the time they were tracked. The mean proportion of the time subyearlings tracked within the 16-20?? C temperature range was larger than the proportion of time this range was available, which confirmed temperature selection opposed to random use. The subyearlings selected a depth and temperature combination that allowed them to increase their exposure to temperatures of 16-20?? C when temperatures 20?? C were available at lower and higher positions in the water column. A portion of the subyearlings that selected a temperature c. 17??0?? C during the day, moved into warmer water at night coincident with an increase in downstream movement rate. Though subyearlings used temperatures outside of the 16-20?? C range part of the time, behavioural thermoregulation probably reduced the effects of intermittent exposure to suboptimal temperatures. By doing so, it might enhance growth opportunity and life-history diversity in the population of subyearlings studied.

  18. Increased mitochondrial DNA diversity in ancient Columbia River basin Chinook salmon Oncorhynchus tshawytscha

    Science.gov (United States)

    Kemp, Brian M.; Thorgaard, Gary H.

    2018-01-01

    The Columbia River and its tributaries provide essential spawning and rearing habitat for many salmonid species, including Chinook salmon (Oncorhynchus tshawytscha). Chinook salmon were historically abundant throughout the basin and Native Americans in the region relied heavily on these fish for thousands of years. Following the arrival of Europeans in the 1800s, salmon in the basin experienced broad declines linked to overfishing, water diversion projects, habitat destruction, connectivity reduction, introgression with hatchery-origin fish, and hydropower development. Despite historical abundance, many native salmonids are now at risk of extinction. Research and management related to Chinook salmon is usually explored under what are termed “the four H’s”: habitat, harvest, hatcheries, and hydropower; here we explore a fifth H, history. Patterns of prehistoric and contemporary mitochondrial DNA variation from Chinook salmon were analyzed to characterize and compare population genetic diversity prior to recent alterations and, thus, elucidate a deeper history for this species. A total of 346 ancient and 366 contemporary samples were processed during this study. Species was determined for 130 of the ancient samples and control region haplotypes of 84 of these were sequenced. Diversity estimates from these 84 ancient Chinook salmon were compared to 379 contemporary samples. Our analysis provides the first direct measure of reduced genetic diversity for Chinook salmon from the ancient to the contemporary period, as measured both in direct loss of mitochondrial haplotypes and reductions in haplotype and nucleotide diversity. However, these losses do not appear equal across the basin, with higher losses of diversity in the mid-Columbia than in the Snake subbasin. The results are unexpected, as the two groups were predicted to share a common history as parts of the larger Columbia River Basin, and instead indicate that Chinook salmon in these subbasins may have

  19. Validation of a freshwater Otolith microstructure pattern for Nisqually Chinook Salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Lind-Null, Angie; Larsen, Kim

    2011-01-01

    The Nisqually Fall Chinook salmon (Oncorhynchus tshawytscha) population is one of 27 stocks in the Puget Sound (Washington) evolutionarily significant unit listed as threatened under the federal Endangered Species Act (ESA). Extensive restoration of the Nisqually River delta ecosystem has taken place to assist in recovery of the stock since estuary habitat is a critical transition zone for juvenile fall Chinook salmon. A pre-restoration baseline that includes the characterization of life history strategies, estuary residence times, growth rates and habitat use is needed to evaluate the potential response of hatchery and natural origin Chinook salmon to restoration efforts and to determine restoration success. Otolith microstructure analysis was selected as a tool to examine Chinook salmon life history, growth and residence in the Nisqually River estuary. The purpose of the current study is to incorporate microstructural analysis from the otoliths of juvenile Nisqually Chinook salmon collected at the downstream migrant trap within true freshwater (FW) habitat of the Nisqually River. The results from this analysis confirmed the previously documented Nisqually-specific FW microstructure pattern and revealed a Nisqually-specific microstructure pattern early in development (“developmental pattern”). No inter-annual variation in the microstructure pattern was visually observed when compared to samples from previous years. Furthermore, the Nisqually-specific “developmental pattern” and the FW microstructure pattern used in combination during analysis will allow us to recognize and separate with further confidence future unmarked Chinook salmon otolith collections into Nisqually-origin (natural or unmarked hatchery) and non-Nisqually origin categories. Freshwater mean increment width, growth rate and residence time were also calculated.

  20. The influence of hydrology and waterway distance on population structure of Chinook salmon Oncorhynchus tshawytscha in a large river.

    Science.gov (United States)

    Olsen, J B; Beacham, T D; Wetklo, M; Seeb, L W; Smith, C T; Flannery, B G; Wenburg, J K

    2010-04-01

    Adult Chinook salmon Oncorhynchus tshawytscha navigate in river systems using olfactory cues that may be influenced by hydrologic factors such as flow and the number, size and spatial distribution of tributaries. Thus, river hydrology may influence both homing success and the level of straying (gene flow), which in turn influences population structure. In this study, two methods of multivariate analysis were used to examine the extent to which four indicators of hydrology and waterway distance explained population structure of O. tshawytscha in the Yukon River. A partial Mantel test showed that the indicators of hydrology were positively associated with broad-scale (Yukon basin) population structure, when controlling for the influence of waterway distance. Multivariate multiple regression showed that waterway distance, supplemented with the number and flow of major drainage basins, explained more variation in broad-scale population structure than any single indicator. At an intermediate spatial scale, indicators of hydrology did not appear to influence population structure after accounting for waterway distance. These results suggest that habitat changes in the Yukon River, which alter hydrology, may influence the basin-wide pattern of population structure in O. tshawytscha. Further research is warranted on the role of hydrology in concert with waterway distance in influencing population structure in Pacific salmon.

  1. The effect of chronic chromium exposure on the health of Chinook salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Farag, A.M.; May, T.; Marty, G.D.; Easton, M.; Harper, D.D.; Little, E.E.; Cleveland, L.

    2006-01-01

    This study was designed to determine fish health impairment of Chinook salmon (Oncorhynchus tshawytscha) exposed to chromium. Juvenile Chinook salmon were exposed to aqueous chromium concentrations (0–266 μg l−1) that have been documented in porewater from bottom sediments and in well waters near salmon spawning areas in the Columbia River in the northwestern United States. After Chinook salmon parr were exposed to 24 and 54 μg Cr l−1 for 105 days, neither growth nor survival of parr was affected. On day 105, concentrations were increased from 24 to 120 μg Cr l−1and from 54 to 266 μg Cr l−1 until the end of the experiment on day 134. Weight of parr was decreased in the 24/120 μg Cr l−1 treatment, and survival was decreased in the 54/266 μg Cr l−1 treatment. Fish health was significantly impaired in both the 24/120 and 54/266 μg Cr l−1 treatments. The kidney is the target organ during chromium exposures through the water column. The kidneys of fish exposed to the greatest concentrations of chromium had gross and microscopic lesions (e.g. necrosis of cells lining kidney tububules) and products of lipid peroxidation were elevated. These changes were associated with elevated concentrations of chromium in the kidney, and reduced growth and survival. Also, variations in DNA in the blood were associated with pathological changes in the kidney and spleen. These changes suggest that chromium accumulates and enters the lipid peroxidation pathway where fatty acid damage and DNA damage (expressed as chromosome changes) occur to cause cell death and tissue damage. While most of the physiological malfunctions occurred following parr exposures to concentrations ≥120 μg Cr l−1, nuclear DNA damage followed exposures to 24 μg Cr l−1, which was the smallest concentration tested. The abnormalities measured during this study are particularly important because they are associated with impaired growth and reduced survival at

  2. Network-scale spatial and temporal variation in Chinook salmon (Oncorhynchus tshawytscha) redd distributions: patterns inferred from spatially continuous replicate surveys

    Science.gov (United States)

    Daniel J. Isaak; Russell F. Thurow

    2006-01-01

    Spatially continuous sampling designs, when temporally replicated, provide analytical flexibility and are unmatched in their ability to provide a dynamic system view. We have compiled such a data set by georeferencing the network-scale distribution of Chinook salmon (Oncorhynchus tshawytscha) redds across a large wilderness basin (7330 km2) in...

  3. Preliminary examination of oxidative stress in juvenile spring Chinook salmon Oncorhynchus tshawytscha of wild origin sampled from transport barges.

    Science.gov (United States)

    Welker, T L; Congleton, J L

    2009-11-01

    Migrating juvenile wild Chinook salmon Oncorhynchus tshawytscha, collected and loaded onto transport barges at Lower Granite Dam on the Snake River, were sampled from barges at John Day Dam, 348 km downstream, at 5 day intervals beginning in late April and ending in late May. An increase in lipid peroxidation and decrease in vitamin E in liver were observed from early to late in the barge transportation season. These changes seemed unrelated to changes in plasma cortisol or corresponding glucose levels, which declined from early to late in the season, or the concentration of n-3 highly unsaturated fatty acid (HUFA) concentrations in tissue but may be related to water temperature, which increased during the transport season, or other changes associated with the parr-smolt transformation.

  4. Using otolith chemical and structural analysis to investigate reservoir habitat use by juvenile Chinook salmon Oncorhynchus tshawytscha.

    Science.gov (United States)

    Bourret, S L; Kennedy, B P; Caudill, C C; Chittaro, P M

    2014-11-01

    Isotopic composition of (87) Sr:(86) Sr and natural elemental tracers (Sr, Ba, Mg, Mn and Ca) were quantified from otoliths in juvenile and adult Chinook salmon Oncorhynchus tshawytscha to assess the ability of otolith microchemistry and microstructure to reconstruct juvenile O. tshawytscha rearing habitat and growth. Daily increments were measured to assess relative growth between natal rearing habitats. Otolith microchemistry was able to resolve juvenile habitat use between reservoir and natal tributary rearing habitats (within headwater basins), but not among catchments. Results suggest that 90% (n = 18) of sampled non-hatchery adults returning to the Middle Fork Willamette River were reared in a reservoir and 10% (n = 2) in natal tributary habitat upstream from the reservoir. Juveniles collected in reservoirs had higher growth rates than juveniles reared in natal streams. The results demonstrate the utility of otolith microchemistry and microstructure to distinguish among rearing habitats, including habitats in highly altered systems. © 2014 The Fisheries Society of the British Isles.

  5. Using broad landscape level features to predict redd densities of steelhead trout (Oncorhynchus mykiss) and Chinook Salmon (Oncorhynchus tshawytscha) in the Methow River watershed, Washington

    Science.gov (United States)

    Romine, Jason G.; Perry, Russell W.; Connolly, Patrick J.

    2013-01-01

    We used broad-scale landscape feature variables to model redd densities of spring Chinook salmon (Oncorhynchus tshawytscha) and steelhead trout (Oncorhynchus mykiss) in the Methow River watershed. Redd densities were estimated from redd counts conducted from 2005 to 2007 and 2009 for steelhead trout and 2005 to 2009 for spring Chinook salmon. These densities were modeled using generalized linear mixed models. Variables examined included primary and secondary geology type, habitat type, flow type, sinuosity, and slope of stream channel. In addition, we included spring effect and hatchery effect variables to account for high densities of redds near known springs and hatchery outflows. Variables were associated with National Hydrography Database reach designations for modeling redd densities within each reach. Reaches were assigned a dominant habitat type, geology, mean slope, and sinuosity. The best fit model for spring Chinook salmon included sinuosity, critical slope, habitat type, flow type, and hatchery effect. Flow type, slope, and habitat type variables accounted for most of the variation in the data. The best fit model for steelhead trout included year, habitat type, flow type, hatchery effect, and spring effect. The spring effect, flow type, and hatchery effect variables explained most of the variation in the data. Our models illustrate how broad-scale landscape features may be used to predict spawning habitat over large areas where fine-scale data may be lacking.

  6. Challenge models for RTFS in rainbow trout fry (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Henriksen, Maya Maria Mihályi; Madsen, Lone; Dalsgaard, Inger

    2011-01-01

    forms of stress have shown to be reproducible. Bath challenge is more appropriate for vaccine testing, since natural transmission of infection is imitated and is also more suitable due to the small size of the fry. A bath-model using H2O2 as a stressor is currently being tested on 1.4g rainbow trout fry...... in four experimental groups: 1) no H2O2/no bath infection, 2) H2O2/no bath infection, 3) no H2O2/ bath infection and 4) H2O2/ bath infection. Mortality will be evaluated over approximately 25 days. The project is currently in its preliminary phase and presently focused on development of a model...

  7. Genetic effects of ELISA-based segregation for control of bacterial kidney disease in Chinook salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Hard, J.J.; Elliott, D.G.; Pascho, R.J.; Chase, D.M.; Park, L.K.; Winton, J.R.; Campton, D.E.

    2006-01-01

    We evaluated genetic variation in ability of Chinook salmon (Oncorhynchus tshawytscha) to resist two bacterial pathogens: Renibacterium salmoninarum, the agent of bacterial kidney disease (BKD), and Listonella anguillarum, an agent of vibriosis. After measuring R. salmoninarum antigen in 499 adults by enzyme-linked immunosorbent assay (ELISA), we mated each of 12 males with high or low antigen levels to two females with low to moderate levels and exposed subsets of their progeny to each pathogen separately. We found no correlation between R. salmoninarum antigen level in parents and survival of their progeny following pathogen exposure. We estimated high heritability for resistance to R. salmoninarum (survival h2 = 0.890 ?? 0.256 (mean ?? standard error)) independent of parental antigen level, but low heritability for resistance to L. anguillarum (h2 = 0.128 ?? 0.078). The genetic correlation between these survivals (rA = -0.204 ?? 0.309) was near zero. The genetic and phenotypic correlations between survival and antigen levels among surviving progeny exposed to R. salmoninarum were both negative (rA = -0.716 ?? 0.140; rP = -0.378 ?? 0.041), indicating that variation in antigen level is linked to survival. These results suggest that selective culling of female broodstock with high antigen titers, which is effective in controlling BKD in salmon hatcheries, will not affect resistance of their progeny. ?? 2006 NRC.

  8. Effects of disturbance on contribution of energy sources to growth of juvenile chinook salmon (Oncorhynchus tshawytscha) in boreal streams

    Science.gov (United States)

    Perry, R.W.; Bradford, M.J.; Grout, J.A.

    2003-01-01

    We used stable isotopes of carbon in a growth-dependent tissue-turnover model to quantify the relative contribution of autochthonous and terrestrial energy sources to juvenile chinook salmon (Oncorhynchus tshawytscha) in five small boreal streams tributary to the upper Yukon River. We used a tissue-turnover model because fish did not grow enough to come into isotopic equilibrium with their diet. In two streams, autochthonous energy sources contributed 23 and 41% to the growth of juvenile salmon. In the other three, fish growth was largely due to terrestrial (i.e., allochthonous) energy sources. This low contribution of autochthonous energy appeared to be related to stream-specific disturbances: a recent forest fire impacted two of the streams and the third was affected by a large midsummer spate during the study. These disturbances reduced the relative abundance of herbivorous macroinvertebrates, the contribution of autochthonous material to other invertebrates, and ultimately, the energy flow between stream algae and fish. Our findings suggest that disturbances to streams can be an important mechanism affecting transfer of primary energy sources to higher trophic levels.

  9. Estimating Common Growth Patterns in Juvenile Chinook Salmon (Oncorhynchus tshawytscha from Diverse Genetic Stocks and a Large Spatial Extent.

    Directory of Open Access Journals (Sweden)

    Pascale A L Goertler

    Full Text Available Life history variation in Pacific salmon (Oncorhynchus spp. supports species resilience to natural disturbances and fishery exploitation. Within salmon species, life-history variation often manifests during freshwater and estuarine rearing, as variation in growth. To date, however, characterizing variability in growth patterns within and among individuals has been difficult via conventional sampling methods because of the inability to obtain repeated size measurements. In this study we related otolith microstructures to growth rates of individual juvenile Chinook salmon (O. tshawytscha from the Columbia River estuary over a two-year period (2010-2012. We used dynamic factor analysis to determine whether there were common patterns in growth rates within juveniles based on their natal region, capture location habitat type, and whether they were wild or of hatchery origin. We identified up to five large-scale trends in juvenile growth rates depending on month and year of capture. We also found that hatchery fish had a narrower range of trend loadings for some capture groups, suggesting that hatchery fish do not express the same breadth of growth variability as wild fish. However, we were unable to resolve a relationship between specific growth patterns and habitat transitions. Our study exemplifies how a relatively new statistical analysis can be applied to dating or aging techniques to summarize individual variation, and characterize aspects of life history diversity.

  10. Assessment of potential impacts of major groundwater contaminants to fall chinook salmon (Oncorhynchus tshawytscha) in the Hanford Reach, Columbia River

    International Nuclear Information System (INIS)

    Geist, D.R.; Poston, T.M.; Dauble, D.D.

    1994-10-01

    Past operations of Hanford Site facilities have contaminated the groundwater adjacent to the Hanford Reach of the Columbia River, Washington, with various chemical and radiological constituents. The groundwater is hydraulically connected to the river and contains concentrations of contaminants that sometimes exceed federal and/or state drinking water standards or standards for the protection of aquatic life. For example, concentrations of chromium in shoreline seeps and springs at most 100 Area operable units exceed concentrations found to be toxic to fish. Nitrate and tritium concentrations in shoreline seeps are generally below drinking water standards and concentrations potentially toxic to aquatic life, but nitrate concentrations may be high enough to synergistically interact with and exacerbate chromium toxicity. The Hanford Reach also supports the largest run of fall chinook salmon (Oncorhynchus tshawytscha) in the Columbia River Basin. Numbers of fall chinook salmon returning to the Hanford Reach have increased relative to other mainstem populations during the last 30 years. Groundwater discharge appears to occur near some salmon spawning areas, but contaminants are generally not detectable in surface water samples. The concentration and potential toxicity of contaminants in the interstitial waters of the substrate where fall chinook salmon embryogenesis occurs are presently unknown. New tools are required to characterize the extent of groundwater contaminant discharge to the Hanford Reach and to resolve uncertainties associated with assessment of potential impacts to fall chinook salmon

  11. Persistent organic pollutants in chinook salmon (Oncorhynchus tshawytscha): implications for resident killer whales of British Columbia and adjacent waters.

    Science.gov (United States)

    Cullon, Donna L; Yunker, Mark B; Alleyne, Carl; Dangerfield, Neil J; O'Neill, Sandra; Whiticar, Michael J; Ross, Peter S

    2009-01-01

    We measured persistent organic pollutant (POP) concentrations in chinook salmon (Oncorhynchus tshawytscha) in order to characterize dietary exposure in the highly contaminated, salmon-eating northeastern Pacific resident killer whales. We estimate that 97 to 99% of polychlorinated biphenyls (PCBs), polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), dichlorodiphenyltrichloroethane (DDT), and hexachlorocyclohexane (HCH) in returning adult chinook were acquired during their time at sea. Highest POP concentrations (including PCBs, PCDDs, PCDFs, and DDT) and lowest lipids were observed in the more southerly chinook sampled. While feeding by salmon as they enter some more POP-contaminated near-shore environments inevitably contribute to their contamination, relationships observed between POP patterns and both lipid content and delta13C also suggest a migration-related metabolism and loss of the less-chlorinated PCB congeners. This has implications for killer whales, with the more PCB-contaminated salmon stocks in the south partly explaining the 4.0 to 6.6 times higher estimated daily intake for sigmaPCBs in southern resident killer whales compared to northern residents. We hypothesize that the lower lipid content of southerly chinook stocks may cause southern resident killer whales to increase their salmon consumption by as much as 50%, which would further increase their exposure to POPs.

  12. Evaluation of fast green FCF dye for non-lethal detection of integumental injuries in juvenile chinook salmon oncorhynchus tshawytscha

    Science.gov (United States)

    Elliott, D.G.; Conway, C.M.; Applegate, L.M.J.

    2009-01-01

    A rapid staining procedure for detection of recent skin and fin injuries was tested in juvenile Chinook salmon Oncorhynchus tshawytscha. Immersion of anesthetized fish for 1 min in aerated aqueous solutions of the synthetic food dye fast green FCF (Food Green 3) at concentrations of 0.1 to 0.5% produced consistent and visible staining of integumental injuries. A 0.1% fast green concentration was satisfactory for visual evaluation of injuries, whereas a 0.5% concentration was preferable for digital photography. A rinsing procedure comprised of two 30 s rinses in fresh water was most effective for removal of excess stain after exposure of fish. Survival studies in fresh water and seawater and histopathological analyses indicated that short exposures to aqueous solutions of fast green were non-toxic to juvenile Chinook salmon. In comparisons of the gross and microscopic appearance of fish exposed to fast green at various times after injury, the dye was observed only in areas of the body where epidermal disruption was present as determined by scanning electron microscopy. No dye was observed in areas where epidermal integrity had been restored. Further comparisons showed that fast green exposure produced more consistent and intense staining of skin injury sites than a previously published procedure using trypan blue. Because of its relatively low cost, ease of use and the rapid and specific staining of integumental injuries, fast green may find widespread application in fish health and surface injury evaluations. ?? Inter-Research 2009.

  13. Behavioural response of pink salmon Fry Oncorhynchus gorbuscha to fresh, weathered, and dispersed crude oil

    International Nuclear Information System (INIS)

    Moles, A.

    2009-01-01

    Very little is known about fish behaviour in relation to oil spill contamination. In this study, out-migrant pink salmon fry Oncorhynchus gorbuscha were subjected to varying concentrations of oil and sea water solutions, or uncontaminated sea water at a temperature of 7 degrees C. Fresh oil, artificially weathered oil, and dispersed oil samples were used. Twenty trials were run for concentrations of 48 aromatic and 30alkane hydrocarbons. The number of minutes spent in the uncontaminated water was significantly higher than sample areas. Fry avoided water-accommodated mixtures of Alaska North Slope crude oil in sea water at concentrations of 960 mg/L total aromatic hydrocarbon fresh oil and 873 mg/L total aromatic hydrocarbon dispersed oil. Concentrations corresponded to 75 per cent and 68 per cent of the median lethal concentration level. However, the fry did not avoid the weathered oil, which indicated that the fry may be sensitive to monoaromatic hydrocarbon components in the oil. It was concluded that oil pollution may alter pink salmon migration behaviour. 28 refs., 1 tab., 2 figs

  14. Geo-Referenced, Abundance Calibrated Ocean Distribution of Chinook Salmon (Oncorhynchus tshawytscha Stocks across the West Coast of North America.

    Directory of Open Access Journals (Sweden)

    M Renee Bellinger

    Full Text Available Understanding seasonal migration and localized persistence of populations is critical for effective species harvest and conservation management. Pacific salmon (genus Oncorhynchus forecasting models predict stock composition, abundance, and distribution during annual assessments of proposed fisheries impacts. Most models, however, fail to account for the influence of biophysical factors on year-to-year fluctuations in migratory distributions and stock-specific survival. In this study, the ocean distribution and relative abundance of Chinook salmon (O. tshawytscha stocks encountered in the California Current large marine ecosystem, U.S.A were inferred using catch-per-unit effort (CPUE fisheries and genetic stock identification data. In contrast to stock distributions estimated through coded-wire-tag recoveries (typically limited to hatchery salmon, stock-specific CPUE provides information for both wild and hatchery fish. Furthermore, in contrast to stock composition results, the stock-specific CPUE metric is independent of other stocks and is easily interpreted over multiple temporal or spatial scales. Tests for correlations between stock-specific CPUE and stock composition estimates revealed these measures diverged once proportional contributions of locally rare stocks were excluded from data sets. A novel aspect of this study was collection of data both in areas closed to commercial fisheries and during normal, open commercial fisheries. Because fishing fleet efficiency influences catch rates, we tested whether CPUE differed between closed area (non-retention and open area (retention data sets. A weak effect was indicated for some, but not all, analyzed cases. Novel visualizations produced from stock-specific CPUE-based ocean abundance facilitates consideration of how highly refined, spatial and genetic information could be incorporated in ocean fisheries management systems and for investigations of biogeographic factors that influence

  15. Migratory Patterns of Wild Chinook Salmon Oncorhynchus tshawytscha Returning to a Large, Free-Flowing River Basin.

    Directory of Open Access Journals (Sweden)

    John H Eiler

    Full Text Available Upriver movements were determined for Chinook salmon Oncorhynchus tshawytscha returning to the Yukon River, a large, virtually pristine river basin. These returns have declined dramatically since the late 1990s, and information is needed to better manage the run and facilitate conservation efforts. A total of 2,860 fish were radio tagged during 2002-2004. Most (97.5% of the fish tracked upriver to spawning areas displayed continual upriver movements and strong fidelity to the terminal tributaries entered. Movement rates were substantially slower for fish spawning in lower river tributaries (28-40 km d-1 compared to upper basin stocks (52-62 km d-1. Three distinct migratory patterns were observed, including a gradual decline, pronounced decline, and substantial increase in movement rate as the fish moved upriver. Stocks destined for the same region exhibited similar migratory patterns. Individual fish within a stock showed substantial variation, but tended to reflect the regional pattern. Differences between consistently faster and slower fish explained 74% of the within-stock variation, whereas relative shifts in sequential movement rates between "hares" (faster fish becoming slower and "tortoises" (slow but steady fish explained 22% of the variation. Pulses of fish moving upriver were not cohesive. Fish tagged over a 4-day period took 16 days to pass a site 872 km upriver. Movement rates were substantially faster and the percentage of atypical movements considerably less than reported in more southerly drainages, but may reflect the pristine conditions within the Yukon River, wild origins of the fish, and discrete run timing of the returns. Movement data can provide numerous insights into the status and management of salmon returns, particularly in large river drainages with widely scattered fisheries where management actions in the lower river potentially impact harvests and escapement farther upstream. However, the substantial variation

  16. Neutral genetic variation in adult Chinook salmon (Oncorhynchus tshawytscha) affects brain-to-body trade-off and brain laterality

    Science.gov (United States)

    Heath, Daniel D.; Higgs, Dennis M.

    2017-01-01

    Low levels of heterozygosity can have detrimental effects on life history and growth characteristics of organisms but more subtle effects such as those on trade-offs of expensive tissues and morphological laterality, especially of the brain, have not been explicitly tested. The objective of the current study was to investigate how estimated differences in heterozygosity may potentially affect brain-to-body trade-offs and to explore how these heterozygosity differences may affect differential brain growth, focusing on directional asymmetry in adult Chinook salmon (Oncorhynchus tshawytscha) using the laterality and absolute laterality indices. Level of inbreeding was estimated as mean microsatellite heterozygosity resulting in four ‘inbreeding level groups’ (Very High, High, Medium, Low). A higher inbreeding level corresponded with a decreased brain-to-body ratio, thus a decrease in investment in brain tissue, and also showed a decrease in the laterality index for the cerebellum, where the left hemisphere was larger than the right across all groups. These results begin to show the role that differences in heterozygosity may play in differential tissue investment and in morphological laterality, and may be useful in two ways. Firstly, the results may be valuable for restocking programmes that wish to emphasize brain or body growth when crossing adults to generate individuals for release, as we show that genetic variation does affect these trade-offs. Secondly, this study is one of the first examinations to test the hypothesized relationship between genetic variation and laterality, finding that in Chinook salmon there is potential for an effect of inbreeding on lateralized morphology, but not in the expected direction. PMID:29308240

  17. A cohabitation challenge to compare the efficacies of vaccines for bacterial kidney disease (BKD) in chinook salmon Oncorhynchus tshawytscha

    Science.gov (United States)

    Alcorn, S.; Murray, A.L.; Pascho, R.J.; Varney, J.

    2005-01-01

    The relative efficacies of 1 commercial and 5 experimental vaccines for bacterial kidney disease (BKD) were compared through a cohabitation waterborne challenge. Groups of juvenile chinook salmon Oncorhynchus tshawytscha were vaccinated with one of the following: (1) killed Renibacterium salmoninarum ATCC 33209 (Rs 33209) cells; (2) killed Rs 33209 cells which had been heated to 37??C for 48 h, a process that destroys the p57 protein; (3) killed R. salmoninarum MT239 (Rs MT239) cells; (4) heated Rs MT239 cells; (5) a recombinant version of the p57 protein (r-p57) emulsified in Freund's incomplete adjuvant (FIA); (6) the commercial BKD vaccine Renogen; (7) phosphate-buffered saline (PBS) emulsified with an equal volume of FIA; or (8) PBS alone. Following injection, each fish was marked with a subcutaneous fluorescent latex tag denoting its treatment group and the vaccinated fish were combined into sham and disease challenge tanks. Two weeks after these fish were vaccinated, separate groups of fish were injected with either PBS or live R. salmoninarum GL64 and were placed inside coated-wire mesh cylinders (liveboxes) in the sham and disease challenge tanks, respectively. Mortalities in both tanks were recorded for 285 d. Any mortalities among the livebox fish were replaced with an appropriate cohort (infected with R. salmoninarum or healthy) fish. None of the bacterins evaluated in this study induced protective immunity against the R. salmoninarum shed from the infected livebox fish. The percentage survival within the test groups in the R. salmoninarum challenge tank ranged from 59% (heated Rs MT239 bacterin) to 81 % (PBS emulsified with FIA). There were no differences in the percentage survival among the PBS-, PBS/FIA-, r-p57-and Renogen-injected groups. There also were no differences in survival among the bacterin groups, regardless of whether the bacterial cells had been heated or left untreated prior to injection. ?? Inter-Research 2005.

  18. Testing of candidate non-lethal sampling methods for detection of Renibacterium salmoninarum in juvenile Chinook salmon Oncorhynchus tshawytscha

    Science.gov (United States)

    Elliott, Diane G.; McKibben, Constance L.; Conway, Carla M.; Purcell, Maureen K.; Chase, Dorothy M.; Applegate, Lynn M.

    2015-01-01

    Non-lethal pathogen testing can be a useful tool for fish disease research and management. Our research objectives were to determine if (1) fin clips, gill snips, surface mucus scrapings, blood draws, or kidney biopsies could be obtained non-lethally from 3 to 15 g Chinook salmon Oncorhynchus tshawytscha, (2) non-lethal samples could accurately discriminate between fish exposed to the bacterial kidney disease agent Renibacterium salmoninarum and non-exposed fish, and (3) non-lethal samples could serve as proxies for lethal kidney samples to assess infection intensity. Blood draws and kidney biopsies caused ≥5% post-sampling mortality (Objective 1) and may be appropriate only for larger fish, but the other sample types were non-lethal. Sampling was performed over 21 wk following R. salmoninarum immersion challenge of fish from 2 stocks (Objectives 2 and 3), and nested PCR (nPCR) and real-time quantitative PCR (qPCR) results from candidate non-lethal samples were compared with kidney tissue analysis by nPCR, qPCR, bacteriological culture, enzyme-linked immunosorbent assay (ELISA), fluorescent antibody test (FAT) and histopathology/immunohistochemistry. R. salmoninarum was detected by PCR in >50% of fin, gill, and mucus samples from challenged fish. Mucus qPCR was the only non-lethal assay exhibiting both diagnostic sensitivity and specificity estimates >90% for distinguishing between R. salmoninarum-exposed and non-exposed fish and was the best candidate for use as an alternative to lethal kidney sample testing. Mucus qPCR R. salmoninarum quantity estimates reflected changes in kidney bacterial load estimates, as evidenced by significant positive correlations with kidney R. salmoninaruminfection intensity scores at all sample times and in both fish stocks, and were not significantly impacted by environmentalR. salmoninarum concentrations.

  19. Echolocation signals of free-ranging killer whales (Orcinus orca) and modeling of foraging for chinook salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Au, Whitlow W. L.; Ford, John K. B.; Horne, John K.; Allman, Kelly A. Newman

    2004-02-01

    Fish-eating ``resident''-type killer whales (Orcinus orca) that frequent the coastal waters off northeastern Vancouver Island, Canada have a strong preference for chinook salmon (Oncorhynchus tshawytscha). The whales in this region often forage along steep cliffs that extend into the water, echolocating their prey. Echolocation signals of resident killer whales were measured with a four-hydrophone symmetrical star array and the signals were simultaneously digitized at a sample rate of 500 kHz using a lunch-box PC. A portable VCR recorded the images from an underwater camera located adjacent to the array center. Only signals emanating from close to the beam axis (1185 total) were chosen for a detailed analysis. Killer whales project very broadband echolocation signals (Q equal 0.9 to 1.4) that tend to have bimodal frequency structure. Ninety-seven percent of the signals had center frequencies between 45 and 80 kHz with bandwidths between 35 and 50 kHz. The peak-to-peak source level of the echolocation signals decreased as a function of the one-way transmission loss to the array. Source levels varied between 195 and 224 dB re:1 μPa. Using a model of target strength for chinook salmon, the echo levels from the echolocation signals are estimated for different horizontal ranges between a whale and a salmon. At a horizontal range of 100 m, the echo level should exceed an Orcinus hearing threshold at 50 kHz by over 29 dB and should be greater than sea state 4 noise by at least 9 dB. In moderately heavy rain conditions, the detection range will be reduced substantially and the echo level at a horizontal range of 40 m would be close to the level of the rain noise.

  20. Migratory Patterns of Wild Chinook Salmon Oncorhynchus tshawytscha Returning to a Large, Free-Flowing River Basin

    Science.gov (United States)

    Eiler, John H.; Evans, Allison N.; Schreck, Carl B.

    2015-01-01

    Upriver movements were determined for Chinook salmon Oncorhynchus tshawytscha returning to the Yukon River, a large, virtually pristine river basin. These returns have declined dramatically since the late 1990s, and information is needed to better manage the run and facilitate conservation efforts. A total of 2,860 fish were radio tagged during 2002–2004. Most (97.5%) of the fish tracked upriver to spawning areas displayed continual upriver movements and strong fidelity to the terminal tributaries entered. Movement rates were substantially slower for fish spawning in lower river tributaries (28–40 km d-1) compared to upper basin stocks (52–62 km d-1). Three distinct migratory patterns were observed, including a gradual decline, pronounced decline, and substantial increase in movement rate as the fish moved upriver. Stocks destined for the same region exhibited similar migratory patterns. Individual fish within a stock showed substantial variation, but tended to reflect the regional pattern. Differences between consistently faster and slower fish explained 74% of the within-stock variation, whereas relative shifts in sequential movement rates between “hares” (faster fish becoming slower) and “tortoises” (slow but steady fish) explained 22% of the variation. Pulses of fish moving upriver were not cohesive. Fish tagged over a 4-day period took 16 days to pass a site 872 km upriver. Movement rates were substantially faster and the percentage of atypical movements considerably less than reported in more southerly drainages, but may reflect the pristine conditions within the Yukon River, wild origins of the fish, and discrete run timing of the returns. Movement data can provide numerous insights into the status and management of salmon returns, particularly in large river drainages with widely scattered fisheries where management actions in the lower river potentially impact harvests and escapement farther upstream. However, the substantial variation

  1. Effects of frying in various cooking oils on fatty acid content of farmed rainbow trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Our goal was to describe the effects of frying with various oils on the fatty acid content of rainbow trout. Four different oils were evaluated (peanut oil, high oleic sunflower oil, corn oil, and canola oil). Farmed rainbow trout (Oncorhynchus mykiss) fillets were sliced into three portions and eac...

  2. Growth and physiological responses to surgical and gastric radio transmitter implantation techniques in subyearling chinook salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Martinelli, Theresa L.; Hansel, H.C.; Shively, R.S.

    1998-01-01

    We examined the effects of surgical and gastric transmitter implantation techniques on the growth, general physiology and behavior of 230 subyearling chinook salmon (Oncorhynchus tshawytscha, Walbaum) (100 mm-154 mm fork length). The transmitter weighed 1.3 g in air (0.9 g in water) and comprised, on average, 6% of the body weight of the fish (in air). Individuals were randomly assigned to an experimental group (control, surgical or gastric) and a sampling period (day 5 or day 21). Relative growth rate was expressed as% body weight gained/day. General condition was assessed by necropsy. Physiological response variables included hematocrit, leucocrit and plasma protein concentration. The mean relative growth rates of control, surgical and gastric fish were not significantly different at day 5. By day 21, the gastric group had a significantly lower relative growth rate (1.3%) as compared to the surgical group (1.8%) and the control group (1.9%) (P = 0.0001). Mean hematocrit values were significantly lower in the surgical (41.8%) and gastric (42.2%) groups as compared to controls (47.3%) at day 5 (P = 0.01), but all were within normal range for salmonids. No significant differences in hematocrit values were detected at day 21. Leucocrit values for all groups were ??? 1% in 99% of the fish. Both tagged groups had significantly lower mean plasma protein levels as compared to controls at day 5 (P = 0.001) and day 21 (P = 0.0001). At day 21 the gastric group (64.4 g 100 m1-1) had significantly lower mean plasma protein levels than the surgical group (68.8 g 100 ml-1) (P = 0.0001). Necropsies showed decreasing condition of gastrically tagged fish over time, and increasing condition of surgical fish. Paired releases of surgically and gastrically implanted yearling chinook salmon in the lower Columbia River in spring, 1996 revealed few significant differences in migration behavior through two reservoirs. We conclude that gastrically implanted fish show decreased growth and

  3. Determination of Swimming Speeds and Energetic Demands of Upriver Migrating Fall Chinook Salmon (Oncorhynchus Tshawytscha) in the Klickitat River, Washington.

    Energy Technology Data Exchange (ETDEWEB)

    Brown, Richard S.; Geist, David R.; Confederated Tribes and Bands of the Yakama Nation, Washington

    2002-08-30

    This report describes a study conducted by Pacific Northwest National Laboratory for the Bonneville Power Administration's Columbia Basin Fish and Wildlife Program during the fall of 2001. The objective was to study the migration and energy use of adult fall chinook salmon (Oncorhynchus tshawytscha) traveling up the Klickitat River to spawn. The salmon were tagged with either surgically implanted electromyogram (EMG) transmitters or gastrically implanted coded transmitters and were monitored with mobile and stationary receivers. Swim speed and aerobic and anaerobic energy use were determined for the fish as they attempted passage of three waterfalls on the lower Klickitat River and as they traversed free-flowing stretches between, below, and above the falls. Of the 35 EMG-tagged fish released near the mouth of the Klickitat River, 40% passed the first falls, 24% passed the second falls, and 20% made it to Lyle Falls. None of the EMG-tagged fish were able to pass Lyle Falls, either over the falls or via a fishway at Lyle Falls. Mean swimming speeds ranged from as low as 52.6 centimeters per second (cm s{sup -1}) between falls to as high as 189 (cm s{sup -1}) at falls passage. Fish swam above critical swimming speeds while passing the falls more often than while swimming between the falls (58.9% versus 1.7% of the transmitter signals). However, fish expended more energy swimming the stretches between the falls than during actual falls passage (100.7 to 128.2 kilocalories [kcals] to traverse areas between or below falls versus 0.3 to 1.0 kcals to pass falls). Relationships between sex, length, and time of day on the success of falls passage were also examined. Average swimming speeds were highest during the day in all areas except at some waterfalls. There was no apparent relationship between either fish condition or length and successful passage of waterfalls in the lower Klickitat River. Female fall chinook salmon, however, had a much lower likelihood of

  4. Effects of oil-contaminated prey on the feeding, growth, and related energetics on pink salmon, Oncorhynchus gorbuscha Walbaum, fry

    Energy Technology Data Exchange (ETDEWEB)

    Schwartz, J.P.

    1984-01-01

    Pink salmon, Oncorhynchus gorbuscha Walbaum, fry were exposed to oil contaminated prey (OCP) in a series of experiments to determine the effect of oil exposure via the diet on the ability of pink fry to survive. Brine shrimp, Artemia salina, nauplii were contaminated with petroleum hydrocarbons by exposure to the water-soluble fraction (WSF) of Cook Inlet crude oil and fed to the fish. Feeding rates were measured for 10 days using OCP and for 5 days using uncontaminated prey (post-exposure period). In a separate experiment, fry growth was measured over a 50 day period. In another experiment, fry oxygen consumption, food absorption and utilization, and ammonia excretion was measured to determine the effects of OCP on fry metabolic activity. Results indicate that exposure to OCP can reduce fry growth primarily by reducing food intake, but additional nutrition is lost from the non-absorption of ingested food. Reductions in growth could decrease fry survival, and thereby reduce the number of returning adult pink salmon.

  5. Effects of oil-contaminated prey on the feeding, growth, and related energetics on pink salmon, Oncorhynchus gorbuscha Walbaum, fry

    International Nuclear Information System (INIS)

    Schwartz, J.P.

    1984-01-01

    Pink salmon, Oncorhynchus gorbuscha Walbaum, fry were exposed to oil contaminated prey (OCP) in a series of experiments to determine the effect of oil exposure via the diet on the ability of pink fry to survive. Brine shrimp, Artemia salina, nauplii were contaminated with petroleum hydrocarbons by exposure to the water-soluble fraction (WSF) of Cook Inlet crude oil and fed to the fish. Feeding rates were measured for 10 days using OCP and for 5 days using uncontaminated prey (post-exposure period). In a separate experiment, fry growth was measured over a 50 day period. In another experiment, fry oxygen consumption, food absorption and utilization, and ammonia excretion was measured to determine the effects of OCP on fry metabolic activity. Results indicate that exposure to OCP can reduce fry growth primarily by reducing food intake, but additional nutrition is lost from the non-absorption of ingested food. Reductions in growth could decrease fry survival, and thereby reduce the number of returning adult pink salmon

  6. Using remotely sensed imagery and GIS to monitor and research salmon spawning: A case study of the Hanford Reach fall chinook (Oncorhynchus Tshawytscha)

    International Nuclear Information System (INIS)

    RH Visser

    2000-01-01

    The alteration of ecological systems has greatly reduced salmon populations in the Pacific Northwest. The Hanford Reach of the Columbia River, for example, is a component of the last ecosystem in eastern Washington State that supports a relatively healthy population of fall chinook salmon ([Oncorhynchus tshawytscha], Huntington et al. 1996). This population of fall chinook may function as a metapopulation for the Mid-Columbia region (ISG 1996). Metapopulations can seed or re-colonize unused habitat through the mechanism of straying (spawning in non-natal areas) and may be critical to the salmon recovery process if lost or degraded habitat is restored (i.e., the Snake, Upper Columbia, and Yakima rivers). For these reasons, the Hanford Reach fall chinook salmon population is extremely important for preservation of the species in the Columbia River Basin. Because this population is important to the region, non-intrusive techniques of analysis are essential for researching and monitoring population trends and spawning activities

  7. Microsatellite variation reveals weak genetic structure and retention of genetic variability in threatened Chinook salmon (Oncorhynchus tshawytscha) within a Snake River watershed

    Science.gov (United States)

    Neville, Helen; Issacs, Frank B.; Thurow, Russel; Dunham, J.B.; Rieman, B.

    2007-01-01

    Pacific salmon (Oncorhynchus spp.) have been central to the development of management concepts associated with evolutionarily significant units (ESUs), yet there are still relatively few studies of genetic diversity within threatened and endangered ESUs for salmon or other species. We analyzed genetic variation at 10 microsatellite loci to evaluate spatial population structure and genetic variability in indigenous Chinook salmon (Oncorhynchus tshawytscha) across a large wilderness basin within a Snake River ESU. Despite dramatic 20th century declines in abundance, these populations retained robust levels of genetic variability. No significant genetic bottlenecks were found, although the bottleneck metric (M ratio) was significantly correlated with average population size and variability. Weak but significant genetic structure existed among tributaries despite evidence of high levels of gene flow, with the strongest genetic differentiation mirroring the physical segregation of fish from two sub-basins. Despite the more recent colonization of one sub-basin and differences between sub-basins in the natural level of fragmentation, gene diversity and genetic differentiation were similar between sub-basins. Various factors, such as the (unknown) genetic contribution of precocial males, genetic compensation, lack of hatchery influence, and high levels of current gene flow may have contributed to the persistence of genetic variability in this system in spite of historical declines. This unique study of indigenous Chinook salmon underscores the importance of maintaining natural populations in interconnected and complex habitats to minimize losses of genetic diversity within ESUs.

  8. Intersex Occurrence in Rainbow Trout (Oncorhynchus mykiss) Male Fry Chronically Exposed to Ethynylestradiol

    Science.gov (United States)

    Depiereux, Sophie; Liagre, Mélanie; Danis, Lorraine; De Meulder, Bertrand; Depiereux, Eric; Segner, Helmut; Kestemont, Patrick

    2014-01-01

    This study aimed to investigate the male-to-female morphological and physiological transdifferentiation process in rainbow trout (Oncorhynchus mykiss) exposed to exogenous estrogens. The first objective was to elucidate whether trout develop intersex gonads under exposure to low levels of estrogen. To this end, the gonads of an all-male population of fry exposed chronically (from 60 to 136 days post fertilization – dpf) to several doses (from environmentally relevant 0.01 µg/L to supra-environmental levels: 0.1, 1 and 10 µg/L) of the potent synthetic estrogen ethynylestradiol (EE2) were examined histologically. The morphological evaluations were underpinned by the analysis of gonad steroid (testosterone, estradiol and 11-ketotestosterone) levels and of brain and gonad gene expression, including estrogen-responsive genes and genes involved in sex differentiation in (gonads: cyp19a1a, ER isoforms, vtg, dmrt1, sox9a2; sdY; cyp11b; brain: cyp19a1b, ER isoforms). Intersex gonads were observed from the first concentration used (0.01 µg EE2/L) and sexual inversion could be detected from 0.1 µg EE2/L. This was accompanied by a linear decrease in 11-KT levels, whereas no effect on E2 and T levels was observed. Q-PCR results from the gonads showed downregulation of testicular markers (dmrt1, sox9a2; sdY; cyp11b) with increasing EE2 exposure concentrations, and upregulation of the female vtg gene. No evidence was found for a direct involvement of aromatase in the sex conversion process. The results from this study provide evidence that gonads of male trout respond to estrogen exposure by intersex formation and, with increasing concentration, by morphological and physiological conversion to phenotypic ovaries. However, supra-environmental estrogen concentrations are needed to induce these changes. PMID:25033040

  9. Controls on the entrainment of juvenile Chinook Salmon (Oncorhynchus tshawytscha into large water diversions and estimates of population-level loss.

    Directory of Open Access Journals (Sweden)

    Steven C Zeug

    Full Text Available Diversion of freshwater can cause significant changes in hydrologic dynamics and this can have negative consequences for fish populations. Additionally, fishes can be directly entrained into diversion infrastructure (e.g. canals, reservoirs, pumps where they may become lost to the population. However, the effect of diversion losses on fish population dynamics remains unclear. We used 15 years of release and recovery data from coded-wire-tagged juvenile Chinook Salmon (Oncorhynchus tshawytscha to model the physical, hydrological and biological predictors of salvage at two large water diversions in the San Francisco Estuary. Additionally, entrainment rates were combined with estimates of mortality during migration to quantify the proportion of total mortality that could be attributed to diversions. Statistical modeling revealed a strong positive relationship between diversion rate and fish entrainment at both diversions and all release locations. Other significant relationships were specific to the rivers where the fish were released, and the specific diversion facility. Although significant relationships were identified in statistical models, entrainment loss and the mean contribution of entrainment to total migration mortality were low. The greatest entrainment mortality occurred for fish released along routes that passed closest to the diversions and certain runs of Chinook Salmon released in the Sacramento River suffered greater mortality but only at the highest diversion rates observed during the study. These results suggest losses at diversions should be put into a population context in order to best inform effective management of Chinook Salmon populations.

  10. The potential for chromium to affect the fertilization process of Chinook salmon (Oncorhynchus tshawytscha) in the Hanford Reach of the Columbia River, Washington, USA

    Science.gov (United States)

    Farag, A.M.; Harper, D.D.; Cleveland, L.; Brumbaugh, W.G.; Little, E.E.

    2006-01-01

    The Hanford Nuclear Reservation in south central Washington was claimed by the federal government as a site for the production of plutonium. During the course of production and operation of the facilities at Hanford, radionuclides and chromium were discharged directly into the river and also contaminated the groundwater. This study was designed to assess the effects of chromium (Cr) on Chinook salmon (Oncorhynchus tshawytscha) fertilization under exposure conditions similar to those of the Hanford Reach of the Columbia River. Chinook salmon gametes were exposed to aqueous Cr concentrations ranging from 0 to 266 μg Cr l−1. The current ambient water-quality criteria (AWQC) established for the protection of aquatic life (United States Environmental Protection Agency [USEPA] 1986) is 11 μg Cr l−1. Cr has been measured in pore water from bottom sediments of the Columbia River at concentrations >600 μg Cr l−1. Under exposure conditions designed to closely mimic events that occur in the river, the fertilization of Chinook salmon eggs was not affected by concentrations of Cr ranging from 11 to 266 μg Cr l−1. Data suggest that the instantaneous nature of fertilization likely limits the potential effects of Cr on fertilization success. As a result, the current AWQC of 11 μg Cr l−1 is most likely protective of Chinook salmon fertilization.

  11. Haemato-immunological indices in rainbow trout (Oncorhynchus mykiss fry fed with Aloe vera extract supplemented feed

    Directory of Open Access Journals (Sweden)

    Masoud Haghighi

    2014-05-01

    Full Text Available Objective: To evaluate the effects of Aloe vera extract on the immunity responses and haematological parameters in rainbow trout (Oncorhynchus mykiss fry to develop alternative drug to chemotherapeutics in aquaculture. Methods: Six hundred rainbow trout (Oncorhynchus mykiss fry were randomly allocated into two treatment groups including 1 placebo-treated group (control, 2 Aloe vera extract-treated group, each of three replicates. The fishes were hand-fed once a day with diet medicated AE or placebo at the rate of 1% in feed in the first feeding for 10 weeks. At the end of the identical every two weeks 24 h after feeding, some of haematological and immunological parameters were analyzed. Results: The results showed that serum total protein, albumin and globulin, respiratory burst activity, phagocytic activity and serum lysozyme activity vary among the two treatment groups which were found to be higher in Aloe vera extract-treated group (P0.05. Conclusions: It was concluded that supplementation of AE at a rate of 1% in feed registered higher immunological responses in compared to placebo group. Therefore, supplementation of AE in fish diets enhances non-specific immune system in fish. It may use in fish diets particularly at time of outbreaks.

  12. Immersion exposure of rainbow trout (Oncorhynchus mykiss) fry to wildtype Flavobacterium psychrophilum induces no mortality, but protects against later intraperitoneal challenge

    DEFF Research Database (Denmark)

    Lorenzen, Ellen; Brudeseth, B.E.; Wiklund, T.

    2010-01-01

    that the fry have to be vaccinated very early, i.e. around 0.2–0.5 g, where RTFS usually starts to give problems in the fish farms. Consequently, only oral or bath vaccines are relevant. Immersion of fry in inactivated or attenuated bacteria has resulted in RPS values of less than 50%. However, the results...... in high titres of non-attenuated isolates of F. psychrophilum, was able to induce immunity to a subsequent ip challenge. Immersion in live bacteria for 30 or 50 min caused no mortality and protected a major fraction of the fry against challenges 26 and 47 days later with RPS values of 88.2 and 60......Flavobacterium psychrophilum, the causative agent of RTFS or rainbow trout fry syndrome, causes high mortality among hatchery reared rainbow trout (Oncorhynchus mykiss) fry in Europe and the USA. Despite several attempts, no efficient vaccines have yet been developed, the main obstacle being...

  13. Investigations of Bull Trout (Salvelinus Confluentus), Steelhead Trout (Oncorhynchus Mykiss), and Spring Chinook Salmon (O. Tshawytscha) Interactions in Southeast Washington Streams. Final Report 1992.

    Energy Technology Data Exchange (ETDEWEB)

    Underwood, Keith D.

    1995-01-01

    The goal of this two year study was to determine if supplementation with hatchery reared steelhead trout (Oncorhynchus mykiss) and spring chinook salmon (O. tshawytscha) negatively impacted wild native bull trout (Salvelinus confluentus) through competitive interactions. Four streams with varying levels of fish supplementation activity were sampled in Southeast Washington. Tasks performed during this study were population density, relative abundance, microhabitat utilization, habitat availability, diet analysis, bull trout spawning ground surveys, radio telemetry of adult bull trout, and growth analysis. Results indicate that bull trout overlapped geographically with the supplemented species in each of the study streams suggesting competition among species was possible. Within a stream, bull trout and the supplemented species utilized dissimilar microhabitats and microhabitat utilization by each species was the same among streams suggesting that there was no shifts in microhabitat utilization among streams. The diet of bull trout and O. mykiss significantly overlapped in each of the study streams. The stream most intensely supplemented contained bull trout with the slowest growth and the non-supplemented stream contained bull trout with the fastest growth. Conversely, the stream most intensely supplemented contain steelhead with the fastest growth and the non-supplemented stream contained steelhead with the slowest growth. Growth indicated that bull trout may have been negatively impacted from supplementation, although other factors may have contributed. At current population levels, and current habitat quantity and quality, no impacts to bull trout as a result of supplementation with hatchery reared steelhead trout and spring chinook salmon were detected. Project limitations and future research recommendations are discussed.

  14. Investigations of bull trout (Salvelinus confluentus), steelhead trout (Oncorhynchus mykiss), and spring chinook salmon (O. tshawytscha) interactions in Southeast Washington streams. Final report 1992

    International Nuclear Information System (INIS)

    Underwood, K.D.; Martin, S.W.; Schuck, M.L.; Scholz, A.T.

    1995-01-01

    The goal of this two year study was to determine if supplementation with hatchery reared steelhead trout (Oncorhynchus mykiss) and spring chinook salmon (O. tshawytscha) negatively impacted wild native bull trout (Salvelinus confluentus) through competitive interactions. Four streams with varying levels of fish supplementation activity were sampled in Southeast Washington. Tasks performed during this study were population density, relative abundance, microhabitat utilization, habitat availability, diet analysis, bull trout spawning ground surveys, radio telemetry of adult bull trout, and growth analysis. Results indicate that bull trout overlapped geographically with the supplemented species in each of the study streams suggesting competition among species was possible. Within a stream, bull trout and the supplemented species utilized dissimilar microhabitats and microhabitat utilization by each species was the same among streams suggesting that there was no shifts in microhabitat utilization among streams. The diet of bull trout and O. mykiss significantly overlapped in each of the study streams. The stream most intensely supplemented contained bull trout with the slowest growth and the non-supplemented stream contained bull trout with the fastest growth. Conversely, the stream most intensely supplemented contain steelhead with the fastest growth and the non-supplemented stream contained steelhead with the slowest growth. Growth indicated that bull trout may have been negatively impacted from supplementation, although other factors may have contributed. At current population levels, and current habitat quantity and quality, no impacts to bull trout as a result of supplementation with hatchery reared steelhead trout and spring chinook salmon were detected. Project limitations and future research recommendations are discussed

  15. Investigations of bull trout (Salvelinus confluentus), steelhead trout (Oncorhynchus mykiss), and spring chinook salmon (O. tshawytscha) interactions in Southeast Washington streams. Final report 1992; FINAL

    International Nuclear Information System (INIS)

    Underwood, K.D.; Martin, S.W.; Schuck, M.L.; Scholz, A.T.

    1995-01-01

    The goal of this two year study was to determine if supplementation with hatchery reared steelhead trout (Oncorhynchus mykiss) and spring chinook salmon (O. tshawytscha) negatively impacted wild native bull trout (Salvelinus confluentus) through competitive interactions. Four streams with varying levels of fish supplementation activity were sampled in Southeast Washington. Tasks performed during this study were population density, relative abundance, microhabitat utilization, habitat availability, diet analysis, bull trout spawning ground surveys, radio telemetry of adult bull trout, and growth analysis. Results indicate that bull trout overlapped geographically with the supplemented species in each of the study streams suggesting competition among species was possible. Within a stream, bull trout and the supplemented species utilized dissimilar microhabitats and microhabitat utilization by each species was the same among streams suggesting that there was no shifts in microhabitat utilization among streams. The diet of bull trout and O. mykiss significantly overlapped in each of the study streams. The stream most intensely supplemented contained bull trout with the slowest growth and the non-supplemented stream contained bull trout with the fastest growth. Conversely, the stream most intensely supplemented contain steelhead with the fastest growth and the non-supplemented stream contained steelhead with the slowest growth. Growth indicated that bull trout may have been negatively impacted from supplementation, although other factors may have contributed. At current population levels, and current habitat quantity and quality, no impacts to bull trout as a result of supplementation with hatchery reared steelhead trout and spring chinook salmon were detected. Project limitations and future research recommendations are discussed

  16. Estimating juvenile Chinook salmon (Oncorhynchus tshawytscha) abundance from beach seine data collected in the Sacramento–San Joaquin Delta and San Francisco Bay, California

    Science.gov (United States)

    Perry, Russell W.; Kirsch, Joseph E.; Hendrix, A. Noble

    2016-06-17

    Resource managers rely on abundance or density metrics derived from beach seine surveys to make vital decisions that affect fish population dynamics and assemblage structure. However, abundance and density metrics may be biased by imperfect capture and lack of geographic closure during sampling. Currently, there is considerable uncertainty about the capture efficiency of juvenile Chinook salmon (Oncorhynchus tshawytscha) by beach seines. Heterogeneity in capture can occur through unrealistic assumptions of closure and from variation in the probability of capture caused by environmental conditions. We evaluated the assumptions of closure and the influence of environmental conditions on capture efficiency and abundance estimates of Chinook salmon from beach seining within the Sacramento–San Joaquin Delta and the San Francisco Bay. Beach seine capture efficiency was measured using a stratified random sampling design combined with open and closed replicate depletion sampling. A total of 56 samples were collected during the spring of 2014. To assess variability in capture probability and the absolute abundance of juvenile Chinook salmon, beach seine capture efficiency data were fitted to the paired depletion design using modified N-mixture models. These models allowed us to explicitly test the closure assumption and estimate environmental effects on the probability of capture. We determined that our updated method allowing for lack of closure between depletion samples drastically outperformed traditional data analysis that assumes closure among replicate samples. The best-fit model (lowest-valued Akaike Information Criterion model) included the probability of fish being available for capture (relaxed closure assumption), capture probability modeled as a function of water velocity and percent coverage of fine sediment, and abundance modeled as a function of sample area, temperature, and water velocity. Given that beach seining is a ubiquitous sampling technique for

  17. Metabolic effects of dinoseb, diazinon and esfenvalerate in eyed eggs and alevins of Chinook salmon (Oncorhynchus tshawytscha) determined by 1H NMR metabolomics

    International Nuclear Information System (INIS)

    Viant, Mark R.; Pincetich, Christopher A.; Tjeerdema, Ronald S.

    2006-01-01

    Pesticide pulses in the Sacramento River, California, originate from storm-water discharges and non-point source aquatic pollution that can last from a few days to weeks. The Sacramento River and its tributaries have historically supported the majority of California's Chinook salmon (Oncorhynchus tshawytscha) spawning grounds. Three pesticides currently used in the Sacramento Valley - dinoseb, diazinon, and esfenvalerate - were chosen to model the exposure of salmon embryos to storm-water discharges. Static-renewal (96 h) exposures to eyed eggs and alevins resulted in both toxicity and significant changes in metabolism assessed in whole-embryo extracts by 1 H nuclear magnetic resonance (NMR) spectroscopy based metabolomics and HPLC with UV detection (HPLC-UV). The 96-h LC 5 values of eyed eggs and alevins exposed to dinoseb were 335 and 70.6 ppb, respectively, and the corresponding values for diazinon were 545 and 29.5 ppm for eyed eggs and alevins, respectively. The 96-h LC 5 of eyed eggs exposed to esfenvalerate could not be determined due to lack of mortality at the highest exposure concentration, but in alevins was 16.7 ppb. All esfenvalerate exposed alevins developed some degree of lordosis or myoskeletal abnormality and did not respond to stimulus or exhibit normal swimming behavior. ATP concentrations measured by HPLC-UV decreased significantly in eyed eggs due to 250 ppb dinoseb and 10 and 100 ppb esfenvalerate (p 1 H NMR metabolite fingerprints of eyed egg and alevin extracts revealed both dose-dependent and mechanism of action-specific metabolic effects induced by the pesticides. Furthermore, NMR based metabolomics proved to be more sensitive than HPLC-UV in identifying significant changes in sublethal metabolism of pesticide exposed alevins. In conclusion, we have demonstrated several benefits of a metabolomics approach for chemical risk assessment, when used in conjunction with a fish embryo assay, and have identified significant metabolic perturbations

  18. Development of a new method for the determination of residues of the neonicotinoid insecticide imidacloprid in juvenile chinook (Oncorhynchus tshawytscha) using ELISA detection.

    Science.gov (United States)

    Frew, John A; Grue, Christian E

    2012-03-01

    The neonicotinoid insecticide imidacloprid (IMI) has been proposed as an alternative to carbaryl for controlling indigenous burrowing shrimp on commercial oyster beds in Willapa Bay and Grays Harbor, Washington. A focus of concern over the use of this insecticide in an aquatic environment is the potential for adverse effects from exposure to non-target species residing in the Bay, such as juvenile Chinook (Oncorhynchus tshawytscha) and cutthroat trout (O. clarki). Federal registration and State permiting approval for the use of IMI will require confirmation that the compound does not adversely impact these salmonids following field applications. This will necessitate an environmental monitoring program for evaluating exposure in salmonids following the treatment of beds. Quantification of IMI residues in tissue can be used for determining salmonid exposure to the insecticide. Refinement of an existing protocol using liquid-chromatography mass spectrometry (LC-MS) detection would provide the low limits of quantification, given the relatively small tissue sample sizes, necessary for determining exposure in individual fish. Such an approach would not be viable for the environmental monitoring effort in Willapa Bay and Grays Harbor due to the high costs associated with running multiple analyses, however. A new sample preparation protocol was developed for use with a commercially available enzyme-linked immunosorbent assay (ELISA) for the quantification of IMI, thereby providing a low-cost alternative to LC-MS for environmental monitoring in Willapa Bay and Grays Harbor. Extraction of the analyte from the salmonid brain tissue was achieved by Dounce homogenization in 4.0 mL of 20.0 mM Triton X-100, followed by a 6 h incubation at 50-55 °C. Centrifugal ultrafiltration and reversed phase solid phase extraction were used for sample cleanup. The limit of quantification for an average 77.0 mg whole brain sample was calculated at 18.2 μg kg(-1) (ppb) with an average

  19. Brood stock segregation for the control of bacterial kidney disease can affect mortality of progeny chinook salmon (Oncorhynchus tshawytscha) in seawater

    Science.gov (United States)

    Elliott, Diane G.; Pascho, Ronald J.; Palmisano, Aldo N.

    1995-01-01

    Segregation of spring chinook salmon (Oncorhynchus tshawytscha) brood stock based on the measurement of maternal Renibacterium salmoninarum infection levels by the enzyme-linked immunosorbent assay (ELISA) and the fluorescent antibody technique (FAT) was previously shown to affect the prevalence and levels of bacterial kidney disease (BKD) in progeny fish during hatchery rearing. Smolts from that study were subjected to standardized fish health and condition evaluation procedures 2 weeks before the conclusion of hatchery rearing and release of the fish for migration to the Pacific Ocean. The results suggested that the general health of the smolts in the progeny group from parents that had low R. salmoninarum infection levels or tested negative for R. salmoninarum (low-BKD group) was better than that of the smolts in the progeny group from female parents with high R. salmoninarum infection levels (high-BKD group). Testing by the ELISA showed that the overall severity of R. salmoninarum infection also was lower in the smolts from the low-BKD group. Subgroups of smolts from the study were acclimated to tanks of seawater for extended holding. After a 22-day acclimation period and 98 days in full-strength (29 ppt salinity) seawater, total mortality was 12% in the low-BKD group and 44% in the high-BKD group. All of the mortality in the low-BKD group and 85% of the mortality in the high-BKD group occurred after the fish were transferred to full-strength seawater. Testing of kidney tissues from all dead fish by the FAT revealed that 85% of the fish that died in the high-BKD group had high R. salmoninarum numbers, indicating that BKD was the cause of death. In contrast, none of the fish that died in the low-BKD group had detectable numbers of R. salmoninarum. We concluded that brood stock segregation by use of the ELISA and the FAT can affect mortality and the R. salmoninarum status of progeny chinook salmon for as long as 21 months after hatching, even after the fish have

  20. In vivo adherence of Flavobacterium psychrophilum to mucosal external surfaces of rainbow trout (Oncorhynchus mykiss) fry

    DEFF Research Database (Denmark)

    Papadopoulou, A.; Dalsgaard, Inger; Lindén, A.

    2017-01-01

    . psychrophilum to mucosal tissues of rainbow trout fry and to test the skin mucus as a nutrient for the growth of F. psychrophilum. Fish were immersed in water containing 106  CFU  mL-1 F. psychrophilum for each colony phenotype. Mucosal tissue samples from fins, gills, skin and eyes, and swab samples from spleen...

  1. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 2001 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J.; Kellar, Dale S. (Nez Perce Tribe, Department of Fisheries Resource Management, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project sites upstream of Lower Granite Dam along with yearlings released on-station from Lyons Ferry Hatchery in 2001. This was the sixth year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 318,932 yearlings released from the Fall Chinook Acclimation Project facilities were short of the 450,000 fish quota. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 7,503 PIT tagged yearlings from Pittsburg Landing, 7,499 from Big Canyon and 2,518 from Captain John Rapids. The Washington Department of Fish and Wildlife released 991 PIT tagged yearlings from Lyons Ferry Hatchery. Fish health sampling indicated that, overall, bacterial kidney disease levels could be considered relatively low. Compared to prior years, Quantitative Health Assessment Indices were relatively low at Big Canyon and Captain John Rapids and about average at Pittsburg Landing and Lyons Ferry Hatchery. Mean fork lengths (95% confidence interval) of the PIT tagged groups ranged from 155.4 mm (154.7-156.1 mm) at Captain John Rapids to 171.6 mm (170.7-172.5 mm) at Lyons Ferry Hatchery. Mean condition factors ranged from 1.02 at Lyons Ferry Hatchery to 1.16 at Big Canyon and Captain John Rapids. Estimated survival (95% confidence interval) of PIT tagged yearlings from release to Lower Granite Dam ranged from 74.4% (73.2-75.5%) for Big Canyon to 85.2% (83.5-87.0%) for Captain John Rapids. Estimated survival from release

  2. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 2000 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J.; Kellar, Dale S. (Nez Perce Tribe, Department of Fisheries Resource Management, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project sites upstream of Lower Granite Dam along with yearlings released on-station from Lyons Ferry Hatchery in 2000. This was the fifth year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 397,339 yearlings released from the Fall Chinook Acclimation Project facilities were short of the 450,000 fish quota. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 7,477 PIT tagged yearlings from Pittsburg Landing, 7,421 from Big Canyon and 2,488 from Captain John Rapids. The Washington Department of Fish and Wildlife released 980 PIT tagged yearlings from Lyons Ferry Hatchery. Fish health sampling indicated that, overall, bacterial kidney disease levels could be considered relatively low. Compared to prior years, Quantitative Health Assessment Indices were relatively low at Big Canyon and Captain John Rapids and about average at Pittsburg Landing and Lyons Ferry Hatchery. Mean fork lengths (95% confidence interval) of the PIT tagged groups ranged from 157.7 mm (157.3-158.1 mm) at Big Canyon to 172.9 mm (172.2-173.6 mm) at Captain John Rapids. Mean condition factors ranged from 1.06 at Captain John Rapids and Lyons Ferry Hatchery to 1.12 at Big Canyon. Estimated survival (95% confidence interval) of PIT tagged yearlings from release to Lower Granite Dam ranged from 87.0% (84.7-89.4%) for Pittsburg Landing to 95.2% (91.5-98.9%) for Captain John Rapids. Estimated survival from release to

  3. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 1999 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J.; Kellar, Dale S. (Nez Perce Tribe, Department of Fisheries Resource Management, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project (FCAP) sites upstream of Lower Granite Dam along with yearlings released on-station from Lyons Ferry Hatchery in 1999. This was the fourth year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 453,117 yearlings released from the Fall Chinook Acclimation Project facilities not only slightly exceeded the 450,000 fish quota, but a second release of 76,386 yearlings (hereafter called Surplus) were acclimated at the Big Canyon facility and released about two weeks after the primary releases. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 9,941 PIT tagged yearlings from Pittsburg Landing, 9,583 from Big Canyon, 2,511 Big Canyon Surplus and 2,494 from Captain John Rapids. The Washington Department of Fish and Wildlife released 983 PIT tagged yearlings from Lyons Ferry Hatchery. Fish health sampling indicated that, overall, bacterial kidney disease levels could be considered relatively low and did not appear to increase after transport to the acclimation facilities. Compared to prior years, Quantitative Health Assessment Indices were relatively low at Pittsburg Landing and Lyons Ferry Hatchery and relatively high at Big Canyon and Captain John Rapids. Mean fork lengths (95% confidence interval) of the release groups ranged from 147.4 mm (146.7-148.1 mm) at Captain John Rapids to 163.7 mm (163.3-164.1 mm) at Pittsburg Landing. Mean condition factors ranged from 1.04 at

  4. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 2003 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J. (Nez Perce Tribe, Department of Fisheries Resource Management, Lapwai, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project (FCAP) sites upstream of Lower Granite Dam in 2003. This was the eighth year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 437,633 yearlings released from the Fall Chinook Acclimation Project facilities were short of the 450,000 fish quota. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 7,492 PIT tagged yearlings from Pittsburg Landing, 7,494 from Big Canyon and 2,497 from Captain John Rapids. Fish health sampling indicated that, overall, bacterial kidney disease levels at the acclimation facilities could be considered medium with 37-83% of the fish sampled rating medium to very high. Mean fork lengths (95% confidence interval) of the PIT tagged groups ranged from 153.7 mm (153.2-154.2 mm) at Captain John Rapids to 164.2 mm (163.9-164.5 mm) at Pittsburg Landing. Mean condition factors ranged from 1.06 at Lyons Ferry Hatchery to 1.22 at Captain John Rapids. Estimated survival (95% confidence interval) of PIT tagged yearlings from release to Lower Granite Dam ranged from 83.1% (80.7-85.5%) for Big Canyon to 91.7% (87.7-95.7%) for Captain John Rapids. Estimated survival from release to McNary Dam ranged from 59.9% (54.6-65.2%) for Big Canyon to 69.4% (60.5-78.4%) for Captain John Rapids. Median migration rates to Lower Granite Dam, based on all observations of PIT tagged yearlings from the FCAP facilities, ranged from 5.8 river kilometers per day (rkm/d) for Captain

  5. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 2004 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J. Nez Perce Tribe, Department of Fisheries Resource Management, Lapawi, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project (FCAP) sites upstream of Lower Granite Dam in 2004. This was the ninth year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 414,452 yearlings released from the Fall Chinook Acclimation Project facilities were short of the 450,000 fish quota. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 4,983 PIT tagged yearlings from Pittsburg Landing, 4,984 from Big Canyon and 4,982 from Captain John Rapids. Fish health sampling indicated that, overall, bacterial kidney disease levels could be considered low with 53-94% rating not detected to low. Mean fork lengths (95% confidence interval) of the PIT tagged groups ranged from 154.6 mm (154.0-155.2 mm) at Pittsburg Landing to 163.0 mm (162.6-163.4 mm) at Captain John Rapids. Mean condition factors ranged from 1.06 at Lyons Ferry Hatchery to 1.16 at Big Canyon. Estimated survival (95% confidence interval) of PIT tagged yearlings from release to Lower Granite Dam ranged from 74.7% (72.9-76.5%) for Big Canyon to 88.1% (85.7-90.6%) for Captain John Rapids. Estimated survival from release to McNary Dam ranged from 45.3% (39.2-51.5%) for Pittsburg Landing to 52.1% (42.9-61.2%) for Big Canyon. Median migration rates to Lower Granite Dam, based on all observations of PIT tagged yearlings from the FCAP facilities, ranged from 5.5 river kilometers per day (rkm/d) for Captain John Rapids to 12.8 rkm/d for Pittsburg Landing. Median migration

  6. Investigations of Bull Trout (Salvelinus Confluentus), Steelhead Trout (Oncorhynchus Mykiss), and Spring Chinook Salmon (O. Tshawytscha) Interactions in Southeast Washington Streams : 1991 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Martin, Steven W.

    1992-07-01

    Bull trout (Salvelinus confluentus) are native to many tributaries of the Snake River in southeast Washington. The Washington Department of Wildlife (WDW) and the American Fisheries Society (AFS) have identified bull trout as a species of special concern which means that they may become threatened or endangered by relatively, minor disturbances to their habitat. Steelhead trout/rainbow trout (Oncorhynchus mykiss) and spring chinook salmon (O.tshawytscha) are also native to several tributaries of the Snake river in southeast Washington. These species of migratory fishes are depressed, partially due to the construction of several dams on the lower Snake river. In response to decreased run size, large hatchery program were initiated to produce juvenile steelhead and salmon to supplement repressed tributary stocks, a practice known as supplementation. There is a concern that supplementing streams with artificially high numbers of steelhead and salmon may have an impact on resident bull trout in these streams. Historically, these three species of fish existed together in large numbers, however, the amount of high-quality habitat necessary for reproduction and rearing has been severely reduced in recent years, as compared to historic amounts. The findings of the first year of a two year study aimed at identifying species interactions in southeast Washington streams are presented in this report. Data was collected to assess population dynamics; habitat utilization and preference, feeding habits, fish movement and migration, age, condition, growth, and the spawning requirements of bull trout in each of four streams. A comparison of the indices was then made between the study streams to determine if bull trout differ in the presence of the putative competitor species. Bull trout populations were highest in the Tucannon River (supplemented stream), followed by Mill Creek (unsupplemented stream). Young of the year bull trout utilized riffle and cascade habitat the most in all

  7. Monitoring and Evaluation of Yearling Fall Chinook Salmon (Oncorhynchus tshawytscha) Released from Acclimation Facilities Upstream of Lower Granite Dam; 2002 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Rocklage, Stephen J.; Kellar, Dale S. (Nez Perce Tribe, Department of Fisheries Resource Management, ID)

    2005-07-01

    The Nez Perce Tribe, in cooperation with the U.S. Fish and Wildlife Service and Washington Department of Fish and Wildlife, conducted monitoring and evaluation studies on Lyons Ferry Hatchery reared yearling fall Chinook salmon Oncorhynchus tshawytscha that were acclimated and released at three Fall Chinook Acclimation Project sites upstream of Lower Granite Dam in 2002. This was the seventh year of a long-term project to supplement natural spawning populations of Snake River stock fall Chinook salmon upstream of Lower Granite Dam. The 479,358 yearlings released from the Fall Chinook Acclimation Project facilities exceeded the 450,000 fish quota. We use Passive Integrated Transponder (PIT) tag technology to monitor the primary performance measures of survival to mainstem dams and migration timing. We also monitor size, condition and tag/mark retention at release. We released 7,545 PIT tagged yearlings from Pittsburg Landing, 7,482 from Big Canyon and 2,487 from Captain John Rapids. Fish health sampling indicated that, overall, bacterial kidney disease levels at the acclimation facilities could be considered medium to high with 43-62% of fish sampled rating medium to very high. Mean fork lengths (95% confidence interval) of the PIT tagged groups ranged from 146.7 mm (146.2-147.2 mm) at Captain John Rapids to 164.8 mm (163.5-166.1 mm) at Lyons Ferry Hatchery. Mean condition factors ranged from 1.06 at Lyons Ferry Hatchery to 1.14 at Pittsburg Landing and Captain John Rapids. Estimated survival (95% confidence interval) of PIT tagged yearlings from release to Lower Granite Dam ranged from 88.6% (86.0-91.1%) for Pittsburg Landing to 97.0% (92.4-101.7%) for Captain John Rapids. Estimated survival from release to McNary Dam ranged from 54.3% (50.2-58.3%) for Big Canyon to 70.5% (65.4-75.5%) for Pittsburg Landing. Median migration rates to Lower Granite Dam, based on all observations of PIT tagged yearlings from the FCAP facilities, ranged from 8.1 river kilometers per

  8. A test for the relative strength of maternal and stock effects in spring Chinook salmon (Oncorhynchus tshawytscha) from two different hatcheries (Study site: Warm Springs Hatchery; Stocks: Warm Springs Hatchery and Carson Hatchery; Year class: 1993): Chapter 10

    Science.gov (United States)

    Wetzel, Lisa A.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Stenberg, Karl D.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

    2012-01-01

    An experiment was undertaken to determine the relative strength of maternal and stock effects in Chinook salmon (Oncorhynchus tshawytscha) reared in a common environment, as a companion study to our investigation of hatchery and wild Chinook salmon. Pure-strain and reciprocal crosses were made between two hatchery stocks (Carson and Warm Springs National Fish Hatcheries). The offspring were reared together in one of the hatcheries to the smolt stage, and then were transferred to a seawater rearing facility (USGS-Marrowstone Field Station). Differences in survival, growth and disease prevalence were assessed. Fish with Carson parentage grew to greater size at the hatchery and in seawater than the pure-strain Warm Springs fish, but showed higher mortality at introduction to seawater. The analyses of maternal and stock effects were inconclusive, but the theoretical responses to different combinations of maternal and stock effects may be useful in interpreting stock comparison studies.

  9. Establishment of Chinook salmon (Oncorhynchus tshawytscha in Pacific basins of southern South America and its potential ecosystem implications Establecimiento del salmón Chinook (Oncorhynchus tshawytscha en cuencas del Pacífico sur de Sudamérica y sus potenciales implicancias ecosistémicas

    Directory of Open Access Journals (Sweden)

    DORIS SOTO

    2007-03-01

    Full Text Available Salmon and trout species are not native to the southern hemisphere, however rainbow and brown trout have been established a century in southern South America. Yet most attempts to introduce anadromous salmon failed until the onset of aquaculture by 1980. Escapes of Oncorhynchus tshawytscha (Chinook salmon from aquaculture after 1990 have apparently produced increasingly important reproductive returns "naturalized", to upper basins in Chile and Argentina south of 39º S. In this paper we show data on the historic and spatial occurrence of chinook salmon in four Pacific basins during the past decade. Our objective is to establish the progress of the settlement forecasting some ecosystem disruptions in order to project and manage potential impacts. In Chile, sampling took place from 1995 to 2005 including rivers Petrohué, Poicas, and Río Negro-Hornopiren, and Lake Puyehue, in the X Region. In Argentina sampled rivers were Futaleufú, Carrenleufú and Pico. In Chile and Argentina reproductive Chinooks ranged in size between 73 and 130 cm total length, being the smallest sizes those of Lake Puyehue where the population is apparently landlocked. In Río Petrohué, the size of the runs varied from year to year reaching in the peak season of 1996 and 2004 up to 500 kg of fish along 100 m of riverbank. Temporal distribution of juvenile Chinooks suggested mainly a typical ocean type as they are gone to sea within the first year of age. As seen in Petrohue, reproductive populations could import significant quantities of marine derived nutrients as they do in their original habitats thus disturbing natural cycles and balances. Chinook establishment in these pristine watersheds in southern South America poses new challenges for decision makers and fishermen since they may develop a fishery in the Pacific Ocean with consequences to other fishery resources. Additionally they also become a resource for sport fishing. Therefore there is the need of developing

  10. Emigration of Natural and Hatchery Naco x (Chinook salmon; Oncorhynchus tshawytscha) and Heeyey (Steelhead; Oncorhynchus mykiss) Smolts from the Imnaha River, Oregon from 5 October 2006 to 21 June 2007, Annual Report 2007.

    Energy Technology Data Exchange (ETDEWEB)

    Michaels, Brian; Espinosa, Neal (Nez Perce Tribe)

    2009-02-18

    This report summarizes the Nez Perce Tribe (NPT) Department of Fisheries Resources Management (DFRM) results for the Lower Snake River Compensation Plan (LSRCP) Hatchery Evaluation studies and the Imnaha River Smolt Monitoring Program (SMP) for the 2007 smolt migration from the Imnaha River, Oregon. These studies are closely coordinated and provide information about juvenile natural and hatchery spring/summer Naco x (Chinook Salmon; Oncorhynchus tshawytscha) and Heeyey (steelhead; O. mykiss) biological characteristics, emigrant timing, survival, arrival timing and travel time to the Snake River dams and McNary Dam (MCD) on the Columbia River. These studies provide information on listed Naco x (Chinook salmon) and Heeyey (steelhead) for the Federal Columbia River Power System (FCRPS) Biological Opinion (NMFS 2000). The Lower Snake River Compensation Plan program's goal is to maintain a hatchery production program of 490,000 Naco x (Chinook salmon) and 330,000 Heeyey (steelhead) for annual release in the Imnaha River (Carmichael et al. 1998, Whitesel et al. 1998). These hatchery releases occur to compensate for fish losses due to the construction and operation of the four lower Snake River hydroelectric facilities. One of the aspects of the LSRCP hatchery evaluation studies in the Imnaha River is to determine natural and hatchery Naco x (Chinook salmon) and Heeyey (steelhead) smolt performance, emigration characteristics and survival (Kucera and Blenden 1998). A long term monitoring effort was established to document smolt emigrant timing and post release survival within the Imnaha River, estimate smolt survival downstream to McNary Dam, compare natural and hatchery smolt performance, and collect smolt-to-adult return information. This project collects information for, and is part of, a larger effort entitled Smolt Monitoring by Federal and Non-Federal Agencies (BPA Project No. 198712700). This larger project provides data on movement of smolts out of major

  11. Influence of the forms and levels of dietary selenium on antioxidant status and oxidative stress-related parameters in rainbow trout (Oncorhynchus mykiss) fry.

    Science.gov (United States)

    Fontagné-Dicharry, Stéphanie; Godin, Simon; Liu, Haokun; Antony Jesu Prabhu, Philip; Bouyssière, Brice; Bueno, Maïté; Tacon, Philippe; Médale, Françoise; Kaushik, Sadasivam J

    2015-06-28

    Se is an essential micronutrient required for normal growth, development and antioxidant defence. The objective of the present study was to assess the impact of dietary Se sources and levels on the antioxidant status of rainbow trout (Oncorhynchus mykiss) fry. First-feeding fry (initial body weight: 91 mg) were fed either a plant- or fishmeal-based diet containing 0·5 or 1·2 mg Se/kg diet supplemented or not with 0·3 mg Se/kg diet supplied as Se-enriched yeast or sodium selenite for 12 weeks at 17°C. Growth and survival of rainbow trout fry were not significantly affected by dietary Se sources and levels. Whole-body Se was raised by both Se sources and to a greater extent by Se-yeast. The reduced:oxidised glutathione ratio was raised by Se-yeast, whereas other lipid peroxidation markers were not affected by dietary Se. Whole-body Se-dependent glutathione peroxidase (GPX) activity was enhanced in fish fed Se-yeast compared to fish fed sodium selenite or non-supplemented diets. Activity and gene expression of this enzyme as well as gene expression of selenoprotein P (SelP) were reduced in fish fed the non-supplemented plant-based diet. Catalase, glutamate-cysteine ligase and nuclear factor-erythroid 2-related factor 2 (Nrf2) gene expressions were reduced by Se-yeast. These results suggest the necessity to supplement plant-based diets with Se for rainbow trout fry, and highlight the superiority of organic form of Se to fulfil the dietary Se requirement and sustain the antioxidant status of fish. GPX and SelP expression proved to be good markers of Se status in fish.

  12. An immunohistochemical study of Flexibacter psychrophilus infection in experimentally and naturally infected rainbow trout (Oncorhynchus mykiss) fry

    DEFF Research Database (Denmark)

    Evensen, O.; Lorenzen, Ellen

    1996-01-01

    An immunohistochemical method is described for the detection of Flexibacter psychrophilus in formalin-fixed, parafiin-wax-embedded fry of rainbow trout. Rabbit antiserum as well as rainbow trout hyperimmune serum were used in the study. The distribution and tissue localization of the bacterium...... was compared in naturally and experimentally (intraperitoneal injections) infected fry by use of immunohistochemistry. This study showed that F. psychrophilus could be detected in paraffin-wax-embedded tissue of rainbow trout fry by immunohistochemistry. The principal immunohistochemical findings in naturally...... and experimentally infected fry showed that there was a localization of bacteria in the monocyte-macrophage system, in skin lesions, and in the retina and the choroid gland of the eye. The dermal changes included superficial or deep ulcers extending to the subcutaneous tissue or the musculature accompanied...

  13. An immunohistochemical study of Flexibacter psychrophilus infection in experimentally and naturally infected rainbow trout (Oncorhynchus mykiss) fry

    DEFF Research Database (Denmark)

    Evensen, O.; Lorenzen, Ellen

    1996-01-01

    An immunohistochemical method is described for the detection of Flexibacter psychrophilus in formalin-fixed, parafiin-wax-embedded fry of rainbow trout. Rabbit antiserum as well as rainbow trout hyperimmune serum were used in the study. The distribution and tissue localization of the bacterium...... are typically found during the chronic stage of the disease....

  14. Modifications in the proteome of rainbow trout (Oncorhynchus mykiss) embryo and fry as an effect of triploidy induction.

    Science.gov (United States)

    Babaheydari, Samad Bahrami; Keyvanshokooh, Saeed; Dorafshan, Salar; Johari, Seyed Ali

    2017-04-01

    Two-dimensional gel electrophoresis (2-DE), matrix-assisted laser desorption/ionization tandem time-of-flight (MALDI-TOF/TOF) mass spectrometry, and database searching were used to analyze the effects of triploidization heat shock treatment on protein expression in rainbow trout eyed embryo and fry. After fertilization, the eggs were incubated at 10 °C for 10 min. Half of the eggs were then subjected to heat shock for 10 min submerged in a 28 °C water bath to induce triploidy. The remainder was incubated normally and used as diploid controls. Specimens of eyed embryos and fry were taken on 18 and 76 days post-fertilization, respectively. In the eyed embryo extracts, seven protein spots were significantly changed in abundance between the control and heat-shocked groups and one of these was decreased while the others were increased in the heat shock-treated group. Of the spots that were shown to change in abundance in the eyed embryos with heat shock treatment, two were identified as vitellogenin, while the others were creatine kinase and angiotensin I. In the 2-DE from the fry muscle extraction, 23 spots were significantly changed in abundance between the diploid and triploid groups. Nineteen of these showed a decreased abundance in diploids, while the remaining four spots had an increased abundance. Triploidization caused differential expression of muscle metabolic proteins including triosephosphate isomerase, glyceraldehyde-3-phosphate dehydrogenase, and beta-enolase. Myosin heavy chain as a structural protein was also found to change in abundance in triploids. The altered expression of both structural and metabolic proteins in triploids was consistent with their increased cell size and lower growth performance.

  15. AEROMONAS SPP BACTEREMIA OF RAINBOW TROUT FRY (ONCORHYNCHUS MYKISS: BIOCHEMICAL CHARACTERIZATION OF THE CAUSATIVE ORGANISM AND ANTIMICROBIAL SUSCEPTIBILITY

    Directory of Open Access Journals (Sweden)

    Damir Kapetanović

    2004-09-01

    Full Text Available Aeromonas hydrophila and other members of Aeromonas genus are ubiquitus in aquatic environment and make part of normal bacterial flora of rainbow trout. Aeromonas spp. infections are worldwide registered. Here we present our experience and knowledge on Aeromonas bacteremia, which causes mortality of rainbow trout fry. Rainbow trout fry, 7 month old, started to die in November 2003. Fish samples (17 samples of dead and moribund fish were delivered to the Laboratory for aquaculture. With Api 20 NE tests Aeromonas hydrophila / caviae type I was identified with an average probability of 99.9 % (one test against, as well as Aeromonas hydrophila / caviae type II with an average probability of 99.5 % (one test against from liver, spleen, kidney, intestines and damaged eye. All of isolated and identified samples were tested for antibiotic susceptibility by disc diffusion method. The test showed that specimens were most sensitive on flumequin, and relatively less sensitive on chloramphenicol and enrofloxacin. Therapy was successfully applied with Flubactin®.

  16. Alternate Directed Anthropogenic Shifts in Genotype Result in Different Ecological Outcomes in Coho Salmon Oncorhynchus kisutch Fry.

    Directory of Open Access Journals (Sweden)

    Rosalind A Leggatt

    Full Text Available Domesticated and growth hormone (GH transgenic salmon provide an interesting model to compare effects of selected versus engineered phenotypic change on relative fitness in an ecological context. Phenotype in domestication is altered via polygenic selection of traits over multiple generations, whereas in transgenesis is altered by a single locus in one generation. These established and emerging technologies both result in elevated growth rates in culture, and are associated with similar secondary effects such as increased foraging, decreased predator avoidance, and similar endocrine and gene expression profiles. As such, there is concern regarding ecological consequences should fish that have been genetically altered escape to natural ecosystems. To determine if the type of genetic change influences fitness components associated with ecological success outside of the culture environments they were produced for, we examined growth and survival of domesticated, transgenic, and wild-type coho salmon fry under different environmental conditions. In simple conditions (i.e. culture with unlimited food, transgenic fish had the greatest growth, while in naturalized stream tanks (limited natural food, with or without predators domesticated fish had greatest growth and survival of the three fish groups. As such, the largest growth in culture conditions may not translate to the greatest ecological effects in natural conditions, and shifts in phenotype over multiple rather than one loci may result in greater success in a wider range of conditions. These differences may arise from very different historical opportunities of transgenic and domesticated strains to select for multiple growth pathways or counter-select against negative secondary changes arising from elevated capacity for growth, with domesticated fish potentially obtaining or retaining adaptive responses to multiple environmental conditions not yet acquired in recently generated transgenic

  17. Salt water-acclimated pink salmon fry (Oncorhynchus gorbuscha) develop stress-related visceral lesions after 10-day exposure to sublethal concentrations of the water-soluble fraction of North Slope crude oil.

    Science.gov (United States)

    Brand, D G; Fink, R; Bengeyfield, W; Birtwell, I K; McAllister, C D

    2001-01-01

    Pink salmon fry. Oncorhynchus gorbuscha, after a 10-day exposure to one of two sublethal concentrations (25-54 microg x L(-1) or 178-348 microg x L(-1)) of the water-soluble fractions from Alaska North Slope crude oil, possessed morphologic and stress induced lesions in their hepatic, head kidney and gill tissues. Analysis of livers from oil-exposed fry revealed a variety of hepatocellular changes, including steatosis, nuclear pleomorphism. megalocytosis and necrosis. Epithelial proliferation of the bile ducts also occurred. An increase in the head kidney's interrenal cell nuclear diameter, a biomarker for stress responses, was correlated with hydrocarbon exposure. Gill abnormalities such as eqithelial lifting. fusion, mucous cell hyperplasia and vascular constriction were found in all test groups, but were more severe in fry given the high water soluble fraction of crude oil. The study demonstrated that sublethal exposure to the water-soluble fraction of crude oil results in multiple microscopic lesions (in several viscera) that are consistent with a pronounced response to environmental stress.

  18. Effects of the proposed California WaterFix North Delta Diversion on flow reversals and entrainment of juvenile Chinook salmon (Oncorhynchus tshawytscha) into Georgiana Slough and the Delta Cross Channel, northern California

    Science.gov (United States)

    Perry, Russell W.; Romine, Jason G.; Pope, Adam C.; Evans, Scott D.

    2018-02-27

    The California Department of Water Resources and Bureau of Reclamation propose new water intake facilities on the Sacramento River in northern California that would convey some of the water for export to areas south of the Sacramento-San Joaquin River Delta (hereinafter referred to as the Delta) through tunnels rather than through the Delta. The collection of water intakes, tunnels, pumping facilities, associated structures, and proposed operations are collectively referred to as California WaterFix. The water intake facilities, hereinafter referred to as the North Delta Diversion (NDD), are proposed to be located on the Sacramento River downstream of the city of Sacramento and upstream of the first major river junction where Sutter Slough branches from the Sacramento River. The NDD can divert a maximum discharge of 9,000 cubic feet per second (ft3/s) from the Sacramento River, which reduces the amount of Sacramento River inflow into the Delta.In this report, we conducted three analyses to investigate the effect of the NDD and its proposed operation on entrainment of juvenile Chinook salmon (Oncorhynchus tshawytscha) into Georgiana Slough and the Delta Cross Channel (DCC). Fish that enter the interior Delta (the network of channels to the south of the Sacramento River) through Georgiana Slough and the DCC survive at lower rates than fish that use other migration routes (Sacramento River, Sutter Slough, and Steamboat Slough). Therefore, fisheries managers were concerned about the extent to which operation of the NDD would increase the proportion of the population entering the interior Delta, which, all else being equal, would lower overall survival through the Delta by increasing the fraction of the population subject to lower survival rates. Operation of the NDD would reduce flow in the Sacramento River, which has the potential to increase the magnitude and duration of reverse flows of the Sacramento River downstream of Georgiana Slough.In the first analysis, we

  19. Simultaneous demonstration of infectious pancreatic necrosis virus (IPNV) and Flavobacterium psychrophilum in paraffin-embedded specimens of rainbow trout Oncorhynchus mykiss fry by use of paired immunohistochemistry

    DEFF Research Database (Denmark)

    Evensen, Ø.; Lorenzen, Ellen

    1997-01-01

    The Gram-negative bacterium Flavobacterium psychrophilum, which is the causative agent of rainbow trout fry syndrome (RTFS), and infectious pancreatic necrosis virus (IPNV), the causative agent of infectious pancreatic necrosis (IPN), are both highly pathogenic for rainbow trout fry. Several...

  20. Differential immune response of rainbow trout (Oncorhynchus mykiss) at early developmental stages (larvae and fry) against the bacterial pathogen Yersinia ruckeri

    DEFF Research Database (Denmark)

    Chettri, Jiwan Kumar; Raida, Martin Kristian; Kania, Per Walter

    2012-01-01

    . We exposed 17 and 87 days post hatch larvae and fry (152 and 1118 degree days post hatch; avg. wt. 70 and 770 mg, respectively) to the bacterial pathogen, Yersinia ruckeri for 4 h by bath challenge. Samples were taken at 4, 24, 72 and 96 h post exposure for qPCR and immunohistochemical analyses......) and iNOS was found in infected fry when compared to the uninfected control. IgT molecules and mannose binding lectins in gills of both infected and uninfected fry were detected by immunohistochemistry. The study indicated that early life stages (yolk-sac larvae), merely up-regulate a few genes...... against broad range of pathogens. However, the increased susceptibility of older fry suggests that Y. ruckeri may utilize some of the immune elements to enter the naive fish. The up-regulation of iNOS and IL-22 in the infected larvae implicates an important role of these molecules in immune response...

  1. Deep frying

    NARCIS (Netherlands)

    Koerten, van K.N.

    2016-01-01

    Deep frying is one of the most used methods in the food processing industry. Though practically any food can be fried, French fries are probably the most well-known deep fried products. The popularity of French fries stems from their unique taste and texture, a crispy outside with a mealy soft

  2. Effects of triploidy induction on physiological and immunological characteristics of rainbow trout (Oncorhynchus mykiss) at early developmental stages (fertilized eggs, eyed eggs and fry).

    Science.gov (United States)

    Salimian, Shekoofeh; Keyvanshokooh, Saeed; Salati, Amir Parviz; Pasha-Zanoosi, Hossein; Babaheydari, Samad Bahrami

    2016-02-01

    The aim of this study was to compare effects of triploidy induction on basal physiological and immunological characteristics in rainbow trout at three developmental stages including fertilized eggs, eyed eggs and fry. Eggs and milt were taken from eight females and six males. The gametes were pooled to minimize the individual differences. After insemination, the eggs were incubated at 10°C for 10min. Half of the fertilized eggs were then subjected to heat shock for 10min submerged in a 28°C water bath to induce triploidy. The remainder were incubated normally and used as diploid controls. Three batches of eggs were randomly selected from each group and were incubated at 10-11°C under the same environmental conditions in hatchery troughs until the fry stage. The first-feeding offspring were also reared under the same environmental and nutritional conditions for 38 days. Triplicate samples of 30 eggs (10 eggs per trough) from each group were selected 1.5h post-fertilization and at the eyed stage. Based on red blood cell analysis, nine diploid and nine triploid fish were also selected for study. The triploidy induction success rate was 87.1%. While diploid fish had greater body weights than those in the heat-shock treatment group, weight gain (WG%) was not different between the fry of the diploid and heat-shock treatment groups. Of thyroid hormones measured, 3,5,3'-triiodo-l-thyronine (T3) was less (Pfry of the heat-shock treatment group as compared to those that were diploid. Cortisol concentration was greater in fry of the heat-shock treatment group as compared to those that were diploid suggesting that fry in the triploid state may be more susceptible to stressors. Concentrations of immune variables (lysozyme, ACH50, albumin, IgM, total protein, globulin and complement) were either comparable or greater in fry of the heat-shock treatment group suggesting that the immune system is not impaired in fish as a result of triploidy induction. Copyright © 2015 Elsevier

  3. Immunomodulation of rainbow trout (Oncorhynchus mykiss) fry by bath exposure to a β-glucan from Euglena gracilis

    DEFF Research Database (Denmark)

    Chettri, Jiwan Kumar; Kania, Per Walter; Buchmann, Kurt

    2013-01-01

    to a uniform exposure of fish independent of feed intake and reduces the individual handling. The present study demonstrates the immunostimulatory effect of beta-glucan (bath exposure) in rainbow trout fry at different dosages and exposure time. Rainbow trout fry (avg. wt. 770 mg; 87 days post hatch) were...... exposed to three different concentrations of beta-glucan (10, 100 and 1000 microgram/mL) by bath exposure for 1 and 24 h. Expression of immune related genes from pooled internal organ samples of individual fish were analysed using a real time qPCR assay. Expression of complement factors (C3 and factor B......-dependent response. A medium dose (100 microgram/mL) induced a significant increase in expression of complement factors and acute phase proteins mainly at 24 h exposure, whereas the highest dose of b-glucan (1000 microgram/mL) downregulated the expression of most of the studied genes. The result from the present...

  4. A Practical Approach to Rainbow Trout (Oncorhynchus mykiss) Seed Production

    OpenAIRE

    , Orhan Çakır

    2002-01-01

    Rainbow trout (Oncorhynchus mykiss) grows faster and has great disease resistance. Therefore this species has been preferred to culture for years. Fry production, feeding and management of broodstock are explained practically in order to increase profitability.

  5. Fry, Deborah

    African Journals Online (AJOL)

    Fry, Deborah. Vol 4, No 2 (2000) - Articles Women in Politics and Decision Making in SADC Abstract. ISSN: 1024-9451. AJOL African Journals Online. HOW TO USE AJOL... for Researchers · for Librarians · for Authors · FAQ's · More about AJOL · AJOL's Partners · Terms and Conditions of Use · Contact AJOL · News.

  6. Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

    Science.gov (United States)

    Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

  7. Oncorhynchus mykiss

    Indian Academy of Sciences (India)

    A rapid decline in temperature poses a major challenge for poikilothermic fish, as their entire metabolism depends on ambient temperature. The gene expression of rainbow trout Oncorhynchus mykiss having undergone such a cold shock (0◦C) was compared to a control (5◦C) in a microarray and quantitative real-time PCR ...

  8. Industrial Frying Process

    OpenAIRE

    Rosseli, J. B.

    1998-01-01

    This paper is concerned with the industrial frying process and in particular the role of the frying oil and the influence this has on the food. Attention is drawn to various factors that can adversely affect the quality of the frying oil. In this paper the term «frying oil» is used. Other publications may refere to frying fat or frying shortening. As these are all used well above their melting points, and are fully liquid, the term oil is preferred by the present author, there being no qualit...

  9. Pittsburgh Fish Fry Locations

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Lenten Fish Fry records for the Greater Pittsburgh region. Data is collected before and during the Lenten fish fry season each year by Code for Pittsburgh. Data is...

  10. Evaluation of the immune response in rainbow trout fry, Oncorhynchus mykiss (Walbaum), after waterborne exposure to Flavobacterium psychrophilum and/or hydrogen peroxide

    DEFF Research Database (Denmark)

    Henriksen, Maya Maria Mihályi; Kania, P. W.; Buchmann, Kurt

    2015-01-01

    The immune response in rainbow trout fry against Flavobacterium psychrophilum was elucidated using an immersion-based challenge with or without prior exposure to hydrogen peroxide (H2O2). Samples were taken from the head kidney 4, 48, 125 and 192 h after immersion, and the regulation of several...... genes was examined. Bacterial load was assessed based on the presence of 16S rRNA and correlated with gene expression, and the levels of specific antibodies in the blood were measured 50 days post-infection. Separately, both H2O2 and F. psychrophilum influenced gene expression, and pre-treatment with H2......O2 influenced the response to infection with F. psychrophilum. Pre-treatment with H2O2 also affected correlation between gene regulation and pathogen load for several genes. A delay in antibody production in H2O2-treated fish in the early phase of infection was indicated, but H2O2 exposure did...

  11. Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System

    OpenAIRE

    Innawong, Bhundit

    2001-01-01

    The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure frying system. The effects of various process conditions (source of pressure, frying temperature and pressure) on fried product and frying oil qualities were evaluated. Frying experiments ...

  12. Provenance of the oil in par-fried French fries after finish frying.

    Science.gov (United States)

    Al-Khusaibi, Mohammed; Gordon, Michael H; Lovegrove, Julie A; Niranjan, Keshavan

    2012-01-01

    Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition. This paper estimates the relative amounts of oil in French fries that have been fried in 2 stages-a par-frying step and a finish-frying step-which is commonly practiced in food service establishments as well as homes. The 2 key conclusions are: (1) nearly 90% of the oil content of the final product is the one used for finish frying; that is, a processor may use very good oil for par frying but if the

  13. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

    Science.gov (United States)

    Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

    2013-04-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

  14. Effects of ration level on immune functions in chinook salmon (Oncorhynchus tshawytscha)

    Science.gov (United States)

    Alcorn, S.W.; Pascho, R.J.; Murray, A.L.; Shearer, K.D.

    2003-01-01

    The relationship between nutritional status and disease resistance in cultured salmonids can be affected by dietary manipulations. Careful attention to feeding levels may be important to avoid imbalances in nutrient levels that could ultimately impair a fish's ability to resist infectious microorganisms. In the current study, fish in three feed-level groups were fed an experimental diet either to satiation, 64% of satiation or 40% of satiation. A fourth group of fish were fed a commercial diet at the 64% of satiation level and served as controls. To evaluate certain indices of disease resistance in the test and control fish, a panel of assays was employed to measure humoral and cellular immune functions 30, 39 and 54 weeks after starting the dietary treatments. The panel included measures of blood hematocrit and leucocrit levels, plasma protein concentration and serum lysozyme and complement activity. Cellular analyses included differential blood leucocyte counts, NBT reduction and phagocytosis by pronephros macrophages and myeloperoxidase activity of pronephros neutrophils. No differences were observed in those indices between fish tested from the control-diet group (commercial diet fed at the 64% rate) and fish tested from the 64% feed-level group, except that fish fed the commercial diet had a greater concentration of plasma protein. Leucocrit values and plasma protein concentrations tended to increase among the experimental feed groups as the ration increased from 40% to satiation. More importantly, phagocytic activity by anterior kidney leucocytes was found to be inversely proportional to the feed level. Whereas the results of this study provide evidence that the salmonid immune system may be fairly robust with regard to available metabolic energy, the significant changes observed in phagocytic cell activity suggest that some cellular immune functions may be affected by the feed level.

  15. Discovery and characterization of single nucleotide polymorphisms in Chinook salmon, Oncorhynchus tshawytscha.

    Science.gov (United States)

    Clemento, A J; Abadía-Cardoso, A; Starks, H A; Garza, J C

    2011-03-01

    Molecular population genetics of non-model organisms has been dominated by the use of microsatellite loci over the last two decades. The availability of extensive genomic resources for many species is contributing to a transition to the use of single nucleotide polymorphisms (SNPs) for the study of many natural populations. Here we describe the discovery of a large number of SNPs in Chinook salmon, one of the world's most important fishery species, through large-scale Sanger sequencing of expressed sequence tag (EST) regions. More than 3 Mb of sequence was collected in a survey of variation in almost 132 kb of unique genic regions, from 225 separate ESTs, in a diverse ascertainment panel of 24 salmon. This survey yielded 117 TaqMan (5' nuclease) assays, almost all from separate ESTs, which were validated in population samples from five major stocks of salmon from the three largest basins on the Pacific coast of the contiguous United States: the Sacramento, Klamath and Columbia Rivers. The proportion of these loci that was variable in each of these stocks ranged from 86.3% to 90.6% and the mean minor allele frequency ranged from 0.194 to 0.236. There was substantial differentiation between populations with these markers, with a mean F(ST) estimate of 0.107, and values for individual loci ranging from 0 to 0.592. This substantial polymorphism and population-specific differentiation indicates that these markers will be broadly useful, including for both pedigree reconstruction and genetic stock identification applications. © 2011 Blackwell Publishing Ltd.

  16. Behavioral thermoregulation by juvenile spring and fall chinook salmon, Oncorhynchus tshawytscha, during smoltification

    Science.gov (United States)

    Sauter, S.T.; Crawshaw, L.I.; Maule, A.G.

    2001-01-01

    Fall chinook salmon evolved to emigrate during the summer months. The shift in the temperature preference we observed in smolting fall chinook but not spring chinook salmon may reflect a phylogenetic adaptation to summer emigration by (1) providing directional orientation as fall chinook salmon move into the marine environment, (2) maintaining optimal gill function during emigration and seawater entry, and/or (3) resetting thermoregulatory set-points to support physiological homeostasis once smolted fish enter the marine environment. Phylogenetically determined temperature adaptations and responses to thermal stress may not protect fall chinook salmon from the recent higher summer water temperatures, altered annual thermal regimes, and degraded cold water refugia that result from hydropower regulation of the Columbia and Snake rivers. The long-term survival of fall chinook salmon will likely require restoration of normal annual thermographs and rigorous changes in land use practices to protect critical thermal refugia and control maximum summer water temperatures in reservoirs.

  17. Vertebral column deformities in farmed rainbow trout ( Oncorhynchus mykiss )

    DEFF Research Database (Denmark)

    Madsen, Lone; Dalsgaard, Inger

    1999-01-01

    Farmed rainbow trout (Oncorhynchus mykiss) were fed diets with either different levels of vitamin C, or diets enriched with glucan or chitin, from feeding start and 6 months onwards. At an average weight of 100 g, the trout were X-rayed to determine the deformity level. The investigations showed...... of deformities (4.8%). In all groups examined, the deformities were spread over the whole vertebral column. The deformities in the group fed the low vitamin C diet were more severe than those found in the other groups. An outbreak of the disease rainbow trout fry syndrome (RTFS) caused by the bacterium...

  18. Quality control during repeated fryings

    Directory of Open Access Journals (Sweden)

    Cuesta, C.

    1998-08-01

    Full Text Available Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under similar frying conditions, was evaluated by two criteria: by measuring the total polar component isolated by column chromatography and by the evaluation of the specific compounds related to thermoxidative and hydrolytic alteration by High Performance Size Exclusion Chromatography (HPSEC. The results indicate that with frequent turnover of fresh oil, the critical level of 25% of polar material is rarely reached, and there are fewer problems with fat deterioration because the frying tended to increase the level of polar material and thermoxidative compounds (polymers and dimers of triglycerides and oxidized triglycerides in the fryer oil during the first fryings, followed by minor changes and a tendency to reach a near-steady state in successive fryings. However, in repeated frying of potatoes using a null turnover the alteration rate was higher being linear the relationship found between polar material or the different thermoxidative compounds and the number of fryings. On the other hand chemical reactions produced during deep-fat frying can be minimized by using proper oils. In addition the increased level of consumers awareness toward fat composition and its impact on human health could had an impact on the selection of fats for snacks and for industry. In this way monoenic fats are the most adequate from a nutritional point of view and for its oxidative stability during frying.

  19. Egg to Fry - Chinook Egg-to-Fry Survival

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Few estimates of Chinook egg-to-fry survival exist despite the fact that this is thought to be one of the life stages limiting production of many listed Chinook...

  20. Cross-flow deep fat frying and its effect on fry quality distribution and mobility.

    Science.gov (United States)

    van Koerten, K N; Schutyser, M A I; Somsen, D; Boom, R M

    2016-04-01

    Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries. Fluidization of rectangular fries during frying was characterised with a modified Ergun equation. Mixing was visualized by using two coloured layers of fries and quantified in terms of mixing entropy. Smaller fries mixed quickly during frying, while longer fries exhibited much less mixing, which was attributed to the higher minimum fluidization velocity and slower dehydration for longer fries. The cross-flow velocity was found an important parameter for the homogeneity of the moisture content of fries. Increased oil velocities positively affected moisture distribution due to a higher oil refresh rate. However, inducing fluidization caused the moisture distribution to become unpredictable due to bed instabilities.

  1. Fri os fra det onde

    DEFF Research Database (Denmark)

    Frandsen, Johs. Nørregaard

    2009-01-01

    Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj......Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj...

  2. Acrylamide Mitigation Procedures in Fried Potatoes

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    Acrylamide diminishing in potato slices and strips was studied in relation to frying temperature and some pre-treatments. Potato slices (Tivoli variety, diameter 37 mm, width: 2.2 mm) were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 1.8 percent Prior to frying...... strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 percent. Prior to frying, potato strips were treated in similar ways to potato slices. Glucose and asparagine contents were determined in potato slices and strips before...... frying, whereas acrylamide content was determined in the fried potato chips and French fries French fries. Blanching reduced in potato chips on average 76 percent and 68 percent of the glucose and asparagine content compared to the control. Potato slices blanched at 50 degrees C for 70 minutes...

  3. Fried potatoes: Impact of prolonged frying in monounsaturated oils.

    Science.gov (United States)

    Santos, Carla S P; Molina-Garcia, Lucía; Cunha, Sara C; Casal, Susana

    2018-03-15

    Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

    International Nuclear Information System (INIS)

    Aydınkaptan, E.; Barutçu Mazı, I.

    2017-01-01

    This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [es

  5. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

    NARCIS (Netherlands)

    Sanz, T.; Primo-Martin, C.; Vliet, van T.

    2007-01-01

    The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to

  6. Microfluidic Assessment of Frying Oil Degradation

    OpenAIRE

    Mei Liu; Shaorong Xie; Ji Ge; Zhensong Xu; Zhizheng Wu; Changhai Ru; Jun Luo; Yu Sun

    2016-01-01

    Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results ...

  7. Vacuum Frying: A nutritional approach

    Directory of Open Access Journals (Sweden)

    Manuel Coronel

    2014-09-01

    Full Text Available (Received: 2014/08/07 - Accepted: 2014/09/22One of the largest areas of the food industry is the production of snacks, but these have generally an inadequate nutritional profile in healthy eating. The vacuum frying technology is presented as a clear option processing for the development of new products and existing ones. This review article presents the advantages of using technology in Vacuum frying different types of food, especially in relation to the contents of some micronutrients and fat. They also mention the work done in Ecuador, especially in local products.

  8. Illusioner om fri vilje. Neurovidenskabelige studier af fri vilje

    DEFF Research Database (Denmark)

    Borg Kjerkegaard, Jonas; Bærentsen, Klaus B.

    2015-01-01

    En central antagelse for både filosofiske og folkepsykologiske begreber om fri vilje er, at bevidste processer, beslutninger og intentioner kan have effekt på ens handlinger. Eksperimenter udført af Benjamin Libet og andre er blevet hævdet at modbevise dette, hvorved fri vilje skulle være umulig...... at foretrække det ene frem for det andet. Eksperimenternes resultater er derfor uden betydning for spørgsmålet om fri vilje. Beslutningen om at deltage i eksperimenterne, og følge de eksperimentelle instrukser har betydning for deltagerne, og den fremlagte empiri viser, at deltagernes bevidste intentioner er...... kausalt effektive i forhold til de efterfølgende handlinger. Den "ubevidste" måde valgene træffes på i eksperimentalsituationen er en opfyldelse af de eksperimentelle instrukser. Eksperimenterne af Libet og efterfølgere viser sig alt i alt ikke at modbevise fri vilje. Analysen af eksperimenterne peger på...

  9. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

    Science.gov (United States)

    Teruel, Maria del Rocio; Gordon, Michael; Linares, Maria Belen; Garrido, Maria Dolores; Ahromrit, Araya; Niranjan, Keshavan

    2015-02-01

    Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics. © 2015 Institute of Food Technologists®

  10. Acrylamide in Fried Potato Products

    NARCIS (Netherlands)

    Luning, Pieternel; Sanny, Maimunah

    2016-01-01

    High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be

  11. Microfluidic Assessment of Frying Oil Degradation

    Science.gov (United States)

    Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhensong; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

    2016-06-01

    Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation.

  12. Spawning and abundance of fall chinook salmon (Oncorhynchus tshawytscha) in the Hanford Reach of the Columbia River, 1948--1988

    Energy Technology Data Exchange (ETDEWEB)

    Dauble, D.D.; Watson, D.G.

    1990-03-01

    The Hanford Reach of the Columbia River provides the only major spawning habitat for the upriver bright (URB) race of fall chinook salmon in the mainstem Columbia River. Hanford Site biologists have conducted aerial surveys of spawning salmon in the Hanford Reach since 1948. This report summarizes data on fall chinook salmon spawning in the Hanford Reach and presents a discussion of factors that may affect population trends. Most data are limited to fisheries agency reports and other working documents. Fisheries management practices in the Columbia River system have changed rapidly over the last decade, particularly under requirements of the Pacific Northwest Power Planning and Conservation Act of 1980. New information has been generated and included in this report. 75 refs., 17 figs., 11 tabs.

  13. Guidelines for monitoring and adaptively managing restoration of Chinook salmon (Oncorhynchus tshawytscha) and steelhead (O. mykiss) on the Elwha River

    Science.gov (United States)

    Peters, R.J.; Duda, J.J.; Pess, G.R.; Zimmerman, M.; Crain, P.; Hughes, Z.; Wilson, A.; Liermann, M.C.; Morley, S.A.; McMillan, J.; Denton, K.; Warheit, K.

    2014-01-01

    As of January, 2014, the removal of the Elwha and Glines Canyon dams on the Elwha River, Washington, represents the largest dam decommissioning to date in the United States. Dam removal is the single largest step in meeting the goals of the Elwha River Ecosystem and Fisheries Restoration Act of 1992 (The Elwha Act) — full restoration of the Elwha River ecosystem and its native anadromous fisheries (Section 3(a)). However, there is uncertainty about project outcomes with regards to salmon populations, as well as what the ‘best’ management strategy is to fully restore each salmon stock. This uncertainty is due to the magnitude of the action, the large volumes of sediment expected to be released during dam removal, and the duration of the sediment impact period following dam removal. Our task is further complicated by the depleted state of the native salmonid populations remaining in the Elwha, including four federally listed species. This situation lends itself to a monitoring and adaptive management approach to resource management, which allows for flexibility in decision-making processes in the face of uncertain outcomes.

  14. An integrated linkage map reveals candidate genes underlying adaptive variation in Chinook salmon (Oncorhynchus tshawytscha)

    DEFF Research Database (Denmark)

    Mckinney, G. J.; Seeb, L. W.; Larson, W. A.

    2016-01-01

    Salmonids are an important cultural and ecological resource exhibiting near worldwide distribution between their native and introduced range. Previous research has generated linkage maps and genomic resources for several species as well as genome assemblies for two species. We first leveraged imp...... traits such as stress response, growth and behaviour. Collectively, these results demonstrate the utility of combining genomic resources with linkage maps to enhance evolutionary inferences....

  15. Piscine reovirus, but not Jaundice Syndrome, was transmissible to Chinook Salmon, Oncorhynchus tshawytscha (Walbaum), Sockeye Salmon, Oncorhynchus nerka (Walbaum), and Atlantic Salmon, Salmo salar L.

    Science.gov (United States)

    Garver, Kyle A.; Marty, Gary D.; Cockburn, Sarah N.; Richard, Jon; Hawley, Laura M.; Müller, Anita; Thompson, Rachel L.; Purcell, Maureen K.; Saksida, Sonja M.

    2015-01-01

    A Jaundice Syndrome occurs sporadically among sea-pen-farmed Chinook Salmon in British Columbia, the westernmost province of Canada. Affected salmon are easily identified by a distinctive yellow discolouration of the abdominal and periorbital regions. Through traditional diagnostics, no bacterial or viral agents were cultured from tissues of jaundiced Chinook Salmon; however, piscine reovirus (PRV) was identified via RT-rPCR in all 10 affected fish sampled. By histopathology, Jaundice Syndrome is an acute to peracute systemic disease, and the time from first clinical signs to death is likely jaundiced Chinook Salmon, developed no gross or microscopic evidence of jaundice despite persistence of PRV for the 5-month holding period. The results from this study demonstrate that the Jaundice Syndrome was not transmissible by injection of material from infected fish and that PRV was not the sole aetiological factor for the condition. Additionally, these findings showed the Pacific coast strain of PRV, while transmissible, was of low pathogenicity for Atlantic Salmon, Chinook Salmon and Sockeye Salmon.

  16. Assignment of Chinook Salmon (Oncorhynchus tshawytscha) Linkage Groups to Specific Chromosomes Reveals a Karyotype with Multiple Rearrangements of the Chromosome Arms of Rainbow Trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Phillips, Ruth B.; Park, Linda K.; Naish, Kerry A.

    2013-01-01

    The Chinook salmon genetic linkage groups have been assigned to specific chromosomes using fluorescence in situ hybridization with bacterial artificial chromosome probes containing genetic markers mapped to each linkage group in Chinook salmon and rainbow trout. Comparison of the Chinook salmon chromosome map with that of rainbow trout provides strong evidence for conservation of large syntenic blocks in these species, corresponding to entire chromosome arms in the rainbow trout as expected. In almost every case, the markers were found at approximately the same location on the chromosome arm in each species, suggesting conservation of marker order on the chromosome arms of the two species in most cases. Although theoretically a few centric fissions could convert the karyotype of rainbow trout (2N = 58–64) into that of Chinook salmon (2N = 68) or vice versa, our data suggest that chromosome arms underwent multiple centric fissions and subsequent new centric fusions to form the current karyotypes. The morphology of only approximately one-third of the chromosome pairs have been conserved between the two species. PMID:24170739

  17. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

    Science.gov (United States)

    Zhang, Hao; Zhang, Hui; Cheng, Lilin; Wang, Li; Qian, Haifeng

    2015-01-01

    This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

  18. Cascading effect of exotic fish fry on plankton community in a tropical Andean high mountain lake: a mesocosm experiment

    Directory of Open Access Journals (Sweden)

    Yimy Herrera-Martínez

    2017-01-01

    Full Text Available Fishless Andean high mountain lakes may be vulnerable to fish invasion because they tend to be small, oligotrophic and contain low zooplankton diversity. During the first decades of the twentieth century, rainbow trout, Oncorhynchus mikiss, was introduced in South America, and stocking of juvenile stages (fry in lakes continues today. However, their effect on plankton in these lakes has been little studied. We performed a mesocosms experiment to assess effects of trout of different ontogenetic stages on zooplankton and phytoplankton in a tropical-Andean high mountain lake. The presence of trout fry resulted in declines in several large zooplankton taxa, increases in chlorophyll a and dissolved inorganic nitrogen (DIN. Our results showed that small fry consume large copepods (Colombodiaptomus brandorffi at a faster rate than larger fry, and also consumed medium sized copepods (Tropocyclops prasinus that are not affected by the larger trout fry. Fish of both sizes consumed Ceriodaphnia quadrangula, a midsize cladoceran. Fish predation had weak effect on the phytoplankton biomass, but we found a correlation between zooplankton biomass and phytoplankton richness, and significantly larger cell of the alga Peridinium in the presence of fish. Our results indicate that trout introduction produces cascading ecological and phenotypic effects on the plankton communities of tropical mountain lakes, similar to those observed in temperate latitudes.

  19. Volatile components of the frying process

    Directory of Open Access Journals (Sweden)

    Nawar, W. W.

    1998-08-01

    Full Text Available In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical changes in fat, and sizeable amounts of this fat are carried with the food (5-40% fat by weight is absorbed. During frying, oxidative reactions involving the formation and decomposition of hydroperoxides lead to such compounds as saturated and unsaturated aldehydes, ketones, hydrocarbons, lactones, alcohols, acids and esters. Sulfur compounds and pyrazine derivatives may develop in the food itself or from the interactions between the food and oil. Food absorbs varying amounts of oil during deep-fat frying (potato chips have a final fat content of about 35%. The food itself can release some of its endogenous lipids (e.g., fat from chicken into the frying fat and consequently the oxidative stability of the new mixture may be different from that of the original frying fat. The changes that occur in the oil and food during frying should not be automatically construed as undesirable or harmful. In fact, some of these changes are necessary to provide the sensory qualities typical of fried food. On the other hand, extensive decomposition, resulting from lack of adequate control of the frying operation, can be a potential source of damage not only to sensory quality of the fried food but also to nutritional value.

  20. Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

    OpenAIRE

    Park, Jung-Min; Kim, Jin-Man

    2016-01-01

    This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and...

  1. The mycological legacy of Elias Magnus Fries

    OpenAIRE

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus...

  2. Development and assessment of frying characteristics, chemical ...

    African Journals Online (AJOL)

    Development and assessment of frying characteristics, chemical composition, descriptive sensory properties and preference mapping of wheat-orange fleshed sweet potato composite Swahili buns ( Maandazi )

  3. Effect of pre-drying and par-frying conditions on the crispness of French fries

    NARCIS (Netherlands)

    Loon, W.A.M.; Visser, J.E.; Linssen, J.P.H.; Somsen, D.J.; Klok, H.J.; Voragen, A.G.J.

    2007-01-01

    An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 °C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all

  4. Cross-flow deep fat frying and its effect on fry quality distribution and mobility

    NARCIS (Netherlands)

    Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

    2016-01-01

    Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed

  5. Development of frozen-fried yam slices: Optimization of the ...

    African Journals Online (AJOL)

    Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature ...

  6. Effects of deep-fat frying process on the oil quality during French fries preparation.

    Science.gov (United States)

    Sayyad, Ruhollah

    2017-07-01

    The performance of the sunflower oil in deep-fat frying was assessed by evaluating the efficacy of linoleic acid level and composition of tocopherol isomeric on its frying stability. The oil was used as a frying media to fry potato strips for 6 h daily for 7 days. Standard procedures for the measurement of used frying oil degradation such as fatty acid composition, acid value, anisidine value, conjugated diene value, total polar compounds and tocopherol concentration were used. At analogous composition of tocopherol isomers, the high oleic sunflower oil with smaller value of linoleic acid content indicated higher frying stability than the oil with higher linoleic acid level. This, indicating that the high oleic sunflower oil frying efficiency was depended mainly with the oil linoleic acid content and the composition of tocopherol isomers showed no significant effect. Also, the α-tocopherol degradation was lower compared to the corresponding degradation of γ-tocopherol.

  7. Multispectral imaging of wok fried vegetables

    DEFF Research Database (Denmark)

    Løje, Hanne; Dissing, Bjørn Skovlund; Clemmensen, Line Katrine Harder

    2011-01-01

    This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C...

  8. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.

    Science.gov (United States)

    Sansano, M; Juan-Borrás, M; Escriche, I; Andrés, A; Heredia, A

    2015-05-01

    This paper investigated the effect of air-frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, or nicotinic acid [vitamin B3]), on the generation of acrylamide in fried potatoes. The influence of reducing sugars on the development of surface's color was also analyzed. The experiments were conducted at 180 °C by means of air-frying and deep-oil-frying, as a reference technology. Based on the evolution of color crust with frying time, it could be concluded that the rate of Maillard reaction decreased as the initial reducing sugars content increased in the raw material, and was also lower for deep-oil-frying than for air-frying regardless of pretreatments applied. Air-frying reduced acrylamide content by about 90% compared with conventional deep-oil-frying without being necessary the application of a pretreatment. However, deep-oil fried potatoes pretreated with solutions of nicotinic acid, citric acid, glycine at 1%, and NaCl at 2% presented much lower acrylamide levels (up to 80% to 90% reduction) than nonpretreated samples. © 2015 Institute of Food Technologists®

  9. Delay oil oxidation during frying process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Shams Eldin, N.M.M.

    2010-01-01

    Blend oil (mixed of refined sunflower and soy beans oils 1:1 w/w) containing add 200 ppm of rosemary leaves methanolic extract (rosemary extract) (RE) and 3% refined rice bran oil (RRBO), were used in frying process at 1800 degree c for 5 hrs/ day, four consecutive days to delay oil oxidation during frying. Therefore, rosemary extract (methanolic extract) was analyzed by HPLC technique for identification of flavonoids compounds (as a specific active compounds; gives high protection to frying oil). Physical and chemical properties, including refractive index(RI). Red color unit (R), viscosity, acidity (FFA), peroxide value (PV), iodine value (IV) oxidized fatty acid (OFA), polymer content (PC), total polar components (TPC) and trans fatty acid (TFA) as eliadic acid were determined. The results indicated that; rosemary extract contained about eight flavonoids compounds (hypersoid, rutin, 3-OH flavon, luleotin, kempferol, sakarutin, querectrin and apeginin). Addition of RE or RRBO to frying oil caused delay oil oxidation during frying process compared with frying oil without any addition. Also, the results indicated that rosemary extract was more effective in reducing formation of PV, FFA, OFA, PC, TPC and TFA in frying oil than refined rice bran oil

  10. EFFECT OF DEEP-FAT FRYING ON CHEMICAL PROPERTIES OF ...

    African Journals Online (AJOL)

    diopamadr

    and fatty acid or lipid polymerization [7]. The intensity of these reactions depends on duration, method of heat treatment, frying medium and type of product [8, 9]. The volatile products such as aldehydes are lost during the frying process; the non volatile fraction remains in the frying medium and is absorbed by the fried food.

  11. Volatile components of the frying process

    OpenAIRE

    Nawar, W. W.

    1998-01-01

    In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical changes in fat, and sizeable amounts of this fat are carried with the food (5-40% fat by weight is absorbed). During frying, oxidative reactions involving the formation and decomposition of hydroperoxides lead to such compounds as saturated and ...

  12. A METHOD OF FRYING MINCED MEAT

    DEFF Research Database (Denmark)

    2006-01-01

    A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

  13. The warp and weft of Fries, Virginia

    OpenAIRE

    Flanigan, Katherine Janet

    1998-01-01

    Fries, Virginia exists because of the Fries Textile Mill. The closing of the mill calls into question the future of the community of Fries. The decline of the town can be tied to the closing of the mill. Conversely, the revitalization of the mill should help to reshape the town. Even as it stands empty, the mill continues to be a massive presence on the hillside overlooking the New River. It is possible to turn this symbol of the past into a hope for the future. Ab...

  14. On the possibility of nonfat frying using molten glucose.

    Science.gov (United States)

    Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

    2015-01-01

    Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

  15. Optimization of frying process in food safety

    Directory of Open Access Journals (Sweden)

    Quaglia, G.

    1998-08-01

    Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but

  16. Feeding Frequencies Of Heterobranchus Longifilis Fry And ...

    African Journals Online (AJOL)

    Two separate experiments were carried out to determine the suitable feeding frequencies for fry and fingerlings of H. longifilis. In the first experiment, H. longifilis fry of mean weight 0.59 0.02g, stocked at 10 fish/trough were fed rations of 44% crude protein at frequencies of two, four, six, eight and ten times daily for 42 days ...

  17. Er fri abort stadig er feministisk krav?

    DEFF Research Database (Denmark)

    Sjørup, Karen

    2017-01-01

    Bliver den fri abort snarere brugt til at tæmme kvinden og hendes fertilitet, så hun kan yde en effektiv indsats i uddannelsesræset og på arbejdsmarkedet?......Bliver den fri abort snarere brugt til at tæmme kvinden og hendes fertilitet, så hun kan yde en effektiv indsats i uddannelsesræset og på arbejdsmarkedet?...

  18. The mycological legacy of Elias Magnus Fries.

    Science.gov (United States)

    Petersen, Ronald H; Knudsen, Henning

    2015-06-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen and Jakob Lange in Denmark. Volumes of color paintings and several exsiccati, most notably one edited by Lundell and Nannfeldt attached fungal portraits and preserved specimens (and often photographs) to Fries names. The result is a massive resource from which to harvest the name-concept relationship with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past.

  19. Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

    Science.gov (United States)

    Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

    2013-03-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

  20. MACROZOOBENTHOS IN CARP FISH FRY

    Directory of Open Access Journals (Sweden)

    Ljubica Debeljak

    1996-12-01

    Full Text Available Qualitative and quantitative components of macrozoobenthos was investigated on six fish farms with 8-10 ha-1 each at "Donji Miholjac". The ponds were stocked with 200,000 individuals per ha! of three-day-old carp larvae. The fry were fed with animal protein throughout the culturing season. The qualitative and quabtitative macrozoobenthos components formed mainly due to systematic groups of Oligochaeta and Chironomidae. The average size of Oligohaeta varied in each pond from 119 to 944 individuals per m-2 and from 2.18 to 14.09 g per m-2, and the larvae of Chironomidae from 174 to 1086 ind. per m-2 and from 2.66 to 14.09 g per m-2. Variation s of the total macrozoobenthos was within the amplitude of from 28 to 5805 ind. per m-2 and from 0.11 to 73.72 g. per m-2. In mid summer it was determined that there was a fall in the amount of macrozoobenthos in all fish ponds (Table 6.

  1. Fries' goby, a European oddity

    Directory of Open Access Journals (Sweden)

    Peter J Miller

    2015-12-01

    Full Text Available Fries' Goby, Lesueurigobius friesii (Malm, 1874 is common on softer grounds of the more offshore eastern Atlantic continental shelf from Norway to Mauritania, and in the Mediterranean to the Sea of Marmora. The several species of the genus are unique among Lusitanian/Boreal gobiine gobies in coloration and caudal morphology as well as in the 'longitudinal' pattern of infraorbital free neuromast-organs and the lack of head lateral-line canals. A new classification of Old World longitudinal gobiines, based on these free neuromast patterns of both infraorbital and hyomandibular innervation, places Lesueurigobius as the Atlantic sister group to the other longitudinal gobiines, which are all Indo/West Pacific in distribution. The proposed cladogram, the first for the group, is based on synapomorphies in features of rostral mandibular line neuromast series f, the rows of the cheek, and vertebral number. Species of Lesueurigobius show an apparently apomorphic reduction in infraorbital row cp that is shared with three Indo-West Pacific genera (Silhouettea, Heteroplopomus and Platygobiopsis but, in Lesueurigobius , this is now believed to be plesiomorphic. Morphological character states were used to construct a cladogram which was discussed in relation to molecular findings that support Lesueurigobius as an outgroup to the Indo/West Pacific genera. The importance of the latter as tools for testing morphological phylogenies, rather than as conflicting classification, is strongly emphasised.

  2. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

    Science.gov (United States)

    Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

    2017-12-15

    The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. A pore inactivation model for describing oil uptake of French fries during pre-frying

    NARCIS (Netherlands)

    Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

    2015-01-01

    The reduction of oil uptake during deep-frying is a subject with societal relevance, given the trend towards lower-fat foods. Since research into oil absorption during frying is limited, we here report on developing better mechanistic understanding of this process. The oil uptake for different

  4. Effect of frying instructions for food handlers on acrylamide concentration in French Fries: an explorative study

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Jinap, S.; Bakker, E.J.; Boekel, van T.

    2013-01-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and

  5. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment

    Science.gov (United States)

    The main objectives of this work were to study the suitability of using infrared (IR) heating as a dry-blanching pretreatment prior to frying and to investigate its potential to reduce the oil uptake in French fry production. We observed that by using IR heat complete inactivation of polyphenol oxid...

  6. Deep frying: the role of water from food being fried and acrylamide formation

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2003-07-01

    Full Text Available The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50%. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings.

  7. Reproducible methods for experimental infection with Flavobacterium psychrophilum in rainbow trout Oncorhynchus mykiss

    DEFF Research Database (Denmark)

    Madsen, Lone; Dalsgaard, Inger

    1999-01-01

    Experiments were done in order to achieve a reproducible method that can be used to infect rainbow trout Oncorhynchus mykiss with Flavobacterium psychrophilum, the causal agent of coldwater disease and rainbow trout fry syndrome. The main method investigated was intraperitoneal injection......, and this method was tested using isolates with different elastin- degrading profiles and representing different serotypes. Injecting trout, average weight 1 g, with 10(4) CFU (colony- forming units) per fish caused cumulative mortalities around 60 to 70%. The virulent strains belonged to certain serotypes...... as alternatives to the intraperitoneal method, although the mortalities among infected trout were lower. The results of investigated methods were influenced by parameters such as the challenge isolate, number of fish in the tank affecting the infection pressure. origin of fish and weight of fish....

  8. Impact of vacuum frying on quality of potato crisps and frying oil.

    Science.gov (United States)

    Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

    2018-02-15

    This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

  9. Geography and history of the frying process

    Directory of Open Access Journals (Sweden)

    Morton, I. D.

    1998-08-01

    Full Text Available How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the oven and that cooked «on the griddle» or «in the pan». Roman authors also describe in the first century AD the frying of eggs. Writers in the Middle Ages, Cervantes and Chaucer both describe the cooking in oil. A number of common proverbs deal with frying in one's own grease in the 14th Century. Soyer describes the grid iron as a primitive utensil but with considerable possibilities in the use and variation of the cooking process. We need only to recall that splendid painting in the El Prado of the fried egg which Professor Varela used as a frontispiece for the first Frying of Food Conference in Madrid in 1986. Different types of oils can be used for the frying of food. Variations in the composition of vegetable oils can normally be traced back to climatic effects and the location of the growing plants. We can expect the height above sea level, the daylight hour length, the mean temperature and the genetic make up of the plant, all to have an effect. Cool conditions during seed maturation can increase the linoleic acid content In plants such as Guizotia Abyssinica to almost 85% of the oil. Similar results have been reported for peanuts grown at different latitudes in the United States.

  10. Continuous wok-frying of vegetables:

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens

    2007-01-01

    A new process for continuous stir-frying in industrial scale has been developed for producing convenience high-quality vegetables. The understanding of the dynamics of heat and mass transfer during stir-frying is crucial for up-scaling and controlling the process. The effect of different factors...... of loosely bound water from the vegetables allows the products to be frozen and re-heated without drip loss, and it is also an advantage when using them as ingredients in composite foods, such as pâtés. Examples developed by a professional chef indicate that he saved up to half of the cooking time compared...

  11. A Clinical Reaction to Fry: "Phil Is 83...."

    Science.gov (United States)

    Dettman, David F.

    1992-01-01

    Responds to previous article by Fry (1992) on social theories of aging. Notes that Fry provides gerocounselor with good overview of social gerontology theories of aging. Presents case study that provides anecdotal support that socioenvironmental framework can be flexible structuring for gerocounseling. Criticizes Fry for giving impression that…

  12. Norah Fry--What Can We Learn from History?

    Science.gov (United States)

    Russell, Oliver

    2015-01-01

    This paper explores how Norah Fry's concerns of 100 years ago have been relevant to the work of the Norah Fry Research Centre. In 1898, Norah Fry began to investigate the social conditions and educational needs of people with learning disabilities living in Bristol and Somerset. In reporting her findings to a Royal Commission in 1905, she set out…

  13. Process innovation and quality aspects of French fries

    NARCIS (Netherlands)

    Loon, W.A.M.

    2005-01-01

    The development and evaluation of a new production process for French fries is described. Superheated steam was used to replace pre-drying in hot air and par-frying in oil, and vacuum cooling was used for cooling and freezing. Finish-frying was still carried out in oil. In this way a substantial

  14. 7 CFR 51.3418 - Optional test for fry color.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

  15. Composition and location of simulated lake-shore redds influence incubation success in kokanee, Oncorhynchus nerka

    Science.gov (United States)

    Fincel, M.J.; Chipps, S.R.; Bennett, D.H.

    2009-01-01

    Methods for improving spawning habitat for lakeshore spawning kokanee, Oncorhynchus nerka (Walbaum), were explored by quantifying incubation success of embryos exposed to three substrate treatments in Lake Pend Oreille, Idaho, USA. Substrate treatments included no modification that used existing gravels in the lake (EXISTING), a cleaned substrate treatment where existing gravels were sifted in the water column to remove silt (CLEANED) and the addition of new, silt-free gravel (ADDED). Incubation success was evaluated using Whitlock-Vibert incubation boxes buried within each substrate treatment that contained recently fertilised embryos. Upon retrieval, live and dead sac fry and eyed eggs were enumerated to determine incubation success (sac fry and eyed eggs ?? 100/number of fertilised embryos). Incubation success varied significantly among locations and redd treatments. In general, incubation success among ADDED redds (0.0-13.0%) was significantly lower than that for EXISTING (1.4-61.0%) and CLEANED (0.4-62.5%) redds. Adding new gravel to spawning areas changed the morphometry of the gravel-water interface and probably exposed embryos to disturbance from wave action and reduced embryo survival. Moreover, efforts to improve spawning habitat for lakeshore spawning kokanee should consider water depth and location (e.g. protected shorelines) as important variables. Adding clean gravel to existing spawning areas may provide little benefit if water depth or lake-bottom morphometry are altered. ?? 2009 Blackwell Publishing Ltd.

  16. 31 CFR 585.413 - Imports of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... FRY (S&M), and purchases of goods from the FRY (S&M). 585.413 Section 585.413 Money and Finance... of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M). Goods originating in the FRY (S&M) imported into the United States pursuant to an authorization or license are not...

  17. . . . und . . . Fried . . . und . . .: The Poetry of Erich Fried and the Structure of Contemporaneity

    Directory of Open Access Journals (Sweden)

    Nora M. Alter

    1997-01-01

    Full Text Available This essay looks at the poetry of Erich Fried in the context of tensions within contemporary cultural studies. Fried's contemporaneity is linked to his status on the margins of various cultures, media, and ideologies—thus making both his life and his works appear as exemplary paradigms for the postmodern condition, with its various theoretical celebrations of "exile," "border crossing," "transgression," "deterritorialization," and so forth. Yet, at the same time, seemingly in contrast with his labile identity is Fried's rigid Marxist political ideological core which surfaces in his political poetry. Focusing, in particular, on Fried's poems directed against the Vietnam War, this essay seeks to situate the tension beteen these two positions as a deep structure already in his work.

  18. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

    Science.gov (United States)

    Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

    2012-11-01

    Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

  19. Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

    Science.gov (United States)

    Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

  20. Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

    Directory of Open Access Journals (Sweden)

    A. B. Oyedeji

    2017-01-01

    Full Text Available Effects of frying treatments on texture (hardness and colour parameters (L,a,b,ΔE during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371 were investigated. Slices (dimension of 40 mm × 25 mm × 3 mm were divided into three portions and subjected to vacuum frying (fresh slices and atmospheric frying (fresh and predried slices and equivalent thermal driving forces (ETDF of 60°C, 70°C, and 80°C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118°C and 8 min was the least (21.20 compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.. A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1 obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying.

  1. Characteristics of PAHs from deep-frying and frying cooking fumes.

    Science.gov (United States)

    Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

    2015-10-01

    Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

  2. The mycological legacy of Elias Magnus Fries

    DEFF Research Database (Denmark)

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    and Jakob Lange in Denmark. Volumes of color paintings and several exsiccati, most notably one edited by Lundell and Nannfeldt attached fungal portraits and preserved specimens (and often photographs) to Fries names. The result is a massive resource from which to harvest the name-concept relationship...

  3. Women in Corrections: Elizabeth Gurney Fry

    Science.gov (United States)

    Craig, Russell L.

    2006-01-01

    This article profiles Elizabeth Gurney Fry, an English prison reformer, social reformer and philanthropist. Born on May 21, 1780, into a wealthy and prominent Quaker family in Norwich, England, Elizabeth Gurney was the third of twelve children born to John and Catherine Gurney. As Elizabeth was growing and struggling with the meaning of her life,…

  4. Reduce darkening of chips and fries

    Science.gov (United States)

    Senescent sweetening is a genetically programmed, developmental response of potatoes that results in an accumulation of sucrose, glucose and fructose during the late storage period. Senescent sweetening is inevitable and irreversible, and thus limits the duration of storage for chip and fry processi...

  5. Diel vertical migrations of bathypelagic perch fry

    Czech Academy of Sciences Publication Activity Database

    Čech, Martin; Kratochvíl, Michal; Kubečka, Jan; Draštík, Vladislav; Matěna, Josef

    2005-01-01

    Roč. 66, č. 3 (2005), s. 685-702 ISSN 0022-1112 R&D Projects: GA AV ČR(CZ) IAA6017201 Institutional research plan: CEZ:AV0Z60170517 Keywords : Slapy Reservoir * fry distribution * echosounder Subject RIV: GL - Fishing Impact factor: 1.188, year: 2005

  6. Amino acids as antioxidants for frying oil

    Science.gov (United States)

    Amino acids, proteins and hydrolysates of proteins have been known to protect edible oils from oxidation. While amino acids and related materials have high potential as antioxidants for frying oil, effectiveness of each amino acid and mechanisms of their activities are not well understood yet. Propo...

  7. Development and Assessment of Frying Characteristics, Chemical ...

    African Journals Online (AJOL)

    Grating. Solar drying. Dried chips. Milling. Flour. Packing and storage. 131. Dev. & Assessment of Frying Characteristics, Chemical, Sensory & Preference of bun .... Descriptive analysis. A descriptive sensory profiling was conducted by a trained sensory panel of 10 assessors, comprising of four males and six females with.

  8. Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries.

    Science.gov (United States)

    Ramadan, Mohamed Fawzy

    2015-10-01

    Fried foods, both deep-fried and pan-fried, are enjoyed by people worldwide. Frying is one of the main factors leading to formation of phytosterols (PS) oxidation products (POP) in vegetable oils. The aim of this study was to measure the oxidation of β-sitosterol (24α-ethyl-5-cholesten-3β-ol) and campesterol (24α-methyl-5-cholesten-3β-ol) in commercial sunflower oil (SFO) during deep- and pan-frying of French fries for different periods (30, 60, 120 and 240 min). The total amount of PS in SFO was 4732 μg/g, wherein the major PS were β-sitosterol and campesterol. The results of POP were confirmed by the GC-MS analysis that monitored the formation of oxides during frying. Upon frying, total PS content decreased whereas the highest decrease was measured after 240 min of frying. The oxidative stability (OS) of different sitosterol and campesterol during both frying methods was evaluated. In general, pan frying resulted in more PS oxidation than deep frying. β-Sitosterol oxides predominated while campesterol oxides were formed to a lesser extent. 7-Ketositosterol, followed by 7β-hydroxysitosterol, 5,6-epoxy derivatives and 7α-hydroxysitosterol were the main POP induced during frying. The proportion of 7-keto derivatives decreased during frying while the proportion of 7β-hydroxy derivatives increased. The formation of POP might be a limiting factor for frying in SFO for long periods.

  9. Molecular characterization of rainbow trout, Oncorhynchus mykiss

    Indian Academy of Sciences (India)

    Home; Journals; Journal of Genetics; Volume 94; Online resources. Molecular characterization of rainbow trout, Oncorhynchus mykiss (Walbaum, 1792) stocks in India. Ashoktaru Barat Prabhati K. Sahoo Rohit Kumar Javaid I. Mir Shahnawaz Ali Rabindar S. Patiyal Atul K. Singh. Volume 94 Online resources 2015 pp e13- ...

  10. Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil.

    Science.gov (United States)

    Pawar, Deepthi P; Boomathi, S; Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar

    2013-04-01

    Lipid class and fatty acid profile of pressure fried (PF) and conventionally fried (CF) chicken and medium of frying were evaluated. Depending on the frying cycle, neutral lipid (NL) content of PF chicken varied from 75-86% as compared to that of CF (84-90%). Similarly, glycolipid (GL) content varied from 11-21% in PF and from 9-12% in case of CF. Phospholipid (PL) was the least among lipid classes in both the products. The fresh frying medium (oil before frying cycle started), NL, GL and PL were 89, 10 and 0.33%, respectively. After the frying cycles were over, NL content of oil used for CF decreased to 82% and GL content increased from 10 to 17%. There was no significant difference (p ≥ 0.05) between the contents of lipid classes of oil used for PF or CF. Fried chicken and frying medium had higher concentration of linoleic acid and oleic acid irrespective of the frying cycle or frying method. PF chicken had moisture content in the range of 56-58% and total fat was 14% whereas in case of CF chicken it ranged from 49-52% and 18% respectively. TBA and FFA values of CF chicken and oil on repeated frying were higher (p ≤ 0.05) than PF. In comparison to conventional frying, pressure frying resulted in relatively tender and juicier product presumably due to better retention of moisture (p ≤ 0.05) and low oil uptake.

  11. The effect of asparaginase on acrylamide formation in French fries.

    Science.gov (United States)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-07-15

    Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8×0.8×5cm) which were blanched at 75°C for 10min. Unblanched strips were used as the control. Control or blanched strips were then dried at 85°C for 10min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after frying by reducing the amount of one of its important precursors such as asparagine. Copyright © 2007 Elsevier Ltd. All rights reserved.

  12. Acrylamide Mitigation Procedures in Fried Potatoes

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    , potato slices were treated in one of the following ways: (i) blanched in hot water at six different time-temperature combinations (50 degrees C for 30 and 70 min; 70 degrees C for 8 and 40 min; 90 degrees C for 2 and 9 min); (ii) immersed in a citric acid solutions of 10 g/L for half an hour Potato...... surprisingly had a very low acrylamide content (28 mu m/kg) even when they were fried at 190 degrees C. Potato immersion in citric acid solution of 10 g/L reduced acrylamide formation by almost 70% for slices fried at 150 degrees C. Color represented by the parameters L* and a* showed high correlations (r(2...

  13. Biodiesel production using waste frying oil

    International Nuclear Information System (INIS)

    Charpe, Trupti W.; Rathod, Virendra K.

    2011-01-01

    Research highlights: → Waste sunflower frying oil is successfully converted to biodiesel using lipase as catalyst. → Various process parameters that affects the conversion of transesterification reaction such as temperature, enzyme concentration, methanol: oil ratio and solvent are optimized. → Inhibitory effect of methanol on lipase is reduced by adding methanol in three stages. → Polar solvents like n-hexane and n-heptane increases the conversion of tranesterification reaction. - Abstract: Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the conversion of methyl ester have been studied. The Pseudomonas fluorescens enzyme yielded the highest conversion. Using the P. fluorescens enzyme, the optimum conditions included a temperature of 45 deg. C, an enzyme concentration of 5% and a methanol:oil molar ratio 3:1. To avoid an inhibitory effect, the addition of methanol was performed in three stages. The conversion obtained after 24 h of reaction increased from 55.8% to 63.84% because of the stage-wise addition of methanol. The addition of a non-polar solvent result in a higher conversion compared to polar solvents. Transesterification of waste sunflower frying oil under the optimum conditions and single-stage methanol addition was compared to the refined sunflower oil.

  14. The drying of sewage sludge by immersion frying

    Directory of Open Access Journals (Sweden)

    D. P. Silva

    2005-06-01

    Full Text Available The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup. During frying, typical drying curves were obtained and it was verified that, in relation to the parameters: oil temperature, oil type and shape of the sample, the shape factor the most effect on the drying rate, at least within the range chosen for the variables studied. Oil uptake and calorific value were also analyzed. The calorific value of the samples increased with frying time, reaching values around 24MJ/kg after 600s of frying (comparable to biocombustibles such as wood and sugarcane bagasse. The process of immersion frying showed great potential for drying materials, especially sewage sludge, obtaining a product with a high energy content, thereby increasing its value as a combustible.

  15. Geochemical signatures in fin rays provide a nonlethal method to distinguish the natal rearing streams of endangered juvenile Chinook Salmon Oncorhynchus tshawytscha in the Wenatchee River, Washington

    Energy Technology Data Exchange (ETDEWEB)

    Linley, Timothy J.; Krogstad, Eirik J.; Nims, Megan K.; Langshaw, Russell B.

    2016-09-01

    Rebuilding fish populations that have undergone a major decline is a challenging task that can be made more complicated when estimates of abundance obtained from physical tags are biased or imprecise. Abundance estimates based on natural tags where each fish in the population is marked can help address these problems, but generally requires that the samples be obtained in a nonlethal manner. We evaluated the potential of using geochemical signatures in fin rays as a nonlethal method to determine the natal tributaries of endangered juvenile spring Chinook Salmon in the Wenatchee River, Washington. Archived samples of anal fin clips collected from yearling smolt in 2009, 2010 and 2011 were analyzed for Ba/Ca, Mn/Ba, Mg/Ca, Sr/Ca, Zn/Ca and 87Sr/86Sr by inductively coupled plasma mass spectrometry. Water samples collected from these same streams in 2012 were also quantified for geochemical composition. Fin ray and water Ba/Ca, Sr/Ca, and 87Sr/86Sr were highly correlated despite the samples having been collected in different years. Fin ray Ba/Ca, Mg/Ca, Sr/Ca, Zn/Ca and 87Sr/86Sr ratios differed significantly among the natal streams, but also among years within streams. A linear discriminant model that included Ba/Ca, Mg/Ca, Sr/Ca, and 87Sr/86Sr correctly classified 95% of the salmon to their natal stream. Our results suggest that fin ray geochemistry may provide an effective, nonlethal method to identify mixtures of Wenatchee River spring Chinook Salmon for recovery efforts when these involve the capture of juvenile fish to estimate population abundance.

  16. Effect of dietary α-tocopherol + ascorbic acid, selenium, and iron on oxidative stress in sub-yearling Chinook salmon (Oncorhynchus tshawytscha Walbaum)

    Science.gov (United States)

    Welker, T.L.; Congleton, J.L.

    2009-01-01

    A three-variable central composite design coupled with surface-response analysis was used to examine the effects of dietary ??-tocopherol + ascorbic acid (TOCAA), selenium (Se), and iron (Fe) on indices of oxidative stress in juvenile spring Chinook salmon. Each dietary factor was tested at five levels for a total of fifteen dietary combinations (diets). Oxidative damage in liver and kidney (lipid peroxidation, protein carbonyls) and erythrocytes (erythrocyte resistance to peroxidative lysis, ERPL) was determined after feeding experimental diets for 16 (early December) and 28 (early March) weeks. Only TOCAA influenced oxidative stress in this study, with most measures of oxidative damage decreasing (liver lipid peroxidation in December and March; ERPL in December; liver protein carbonyl in March) with increasing levels of TOCAA. We also observed a TOCAA-stimulated increase in susceptibility of erythrocytes to peroxidative lysis in March at the highest levels of TOCAA. The data suggest that under most circumstances a progressive decrease in oxidative stress occurs as dietary TOCAA increases, but higher TOCAA concentrations can stimulate oxidative damage in some situations. Higher levels of TOCAA in the diet were required in March than in December to achieve comparable levels of protection against oxidative damage, which may have been due to physiological changes associated with the parr-smolt transformation. Erythrocytes appeared to be more sensitive to variation in dietary levels of TOCAA than liver and kidney tissues. Using the March ERPL assay results as a baseline, a TOCAA level of approximately 350-600 mg/kg diet would provide adequate protection against lipid peroxidation under most circumstances in juvenile Chinook salmon. ?? 2008 The Authors.

  17. Use of Dual Frequency Identification Sonar to Determine Adult Chinook Salmon (Oncorhynchus tshawytscha) Escapement in the Secesh River, Idaho ; Annual Report, January 2008 – December 2008.

    Energy Technology Data Exchange (ETDEWEB)

    Kucera, Paul A. [Nez Perce Tribe Department of Fisheries Resources Management

    2009-06-26

    Chinook salmon in the Snake River basin were listed as threatened under the Endangered Species Act in 1992 (NMFS 1992). The Secesh River represents the only stream in the Snake River basin where natural origin (wild) salmon escapement monitoring occurs at the population level, absent a supplementation program. As such the Secesh River has been identified as a long term salmon escapement and productivity monitoring site by the Nez Perce Tribe Department of Fisheries Resources Management. Salmon managers will use this data for effective population management and evaluation of the effect of conservation actions on a natural origin salmon population. The Secesh River also acts as a reference stream for supplementation program comparison. Dual frequency identification sonar (DIDSON) was used to determine adult spring and summer Chinook salmon escapement in the Secesh River in 2008. DIDSON technology was selected because it provided a non-invasive method for escapement monitoring that avoided listed species trapping and handling incidental mortality, and fish impedance related concerns. The DIDSON monitoring site was operated continuously from June 13 to September 14. The first salmon passage was observed on July 3. DIDSON site total estimated salmon escapement, natural and hatchery fish, was 888 fish {+-} 65 fish (95% confidence interval). Coefficient of variation associated with the escapement estimate was 3.7%. The DIDSON unit was operational 98.1% of the salmon migration period. Adult salmon migration timing in the Secesh River occurred over 74 days from July 3 to September 14, with 5,262 total fish passages observed. The spawning migration had 10%, median, and 90% passage dates of July 8, July 16, and August 12, respectively. The maximum number of net upstream migrating salmon was above the DIDSON monitoring site on August 27. Validation monitoring of DIDSON target counts with underwater optical cameras occurred for species identification. A total of 860 optical camera identified salmon passage observations were identical to DIDSON target counts. However, optical cameras identified eight jack salmon (3 upstream, 5 downstream) less than 55 cm in length that DIDSON did not count as salmon because of the length criteria employed ({ge} 55 cm). Precision of the DIDSON technology was evaluated by comparing estimated net upstream salmon escapement and associated 95% confidence intervals between two DIDSON sonar units operated over a five day period. The DIDSON 1 salmon escapement was 145.7 fish ({+-} 2.3), and the DIDSON 2 escapement estimate was 150.5 fish ({+-} 5). The overlap in the 95% confidence intervals suggested that the two escapement estimates were not significantly different from each other. Known length salmon carcass trials were conducted in 2008 to examine the accuracy of manually measured lengths, obtained using DIDSON software, on high frequency files at a 5 m window length. Linear regression demonstrated a highly significant relationship between known lengths and manually measured salmon carcass lengths (p < 0.0001). A positive bias in manual length measurement of 6.8% to 8% existed among the two observers in the analysis. Total Secesh River salmon escapement (natural origin and hatchery) in 2008 was 912 fish. Natural origin salmon escapement in the entire Secesh River drainage was 847 fish. The estimated natural origin spawner abundance was 836 fish. Salmon spawner abundance in 2008 increased by three fold compared to 2007 abundance levels. The 10 year geometric mean natural origin spawner abundance was 538 salmon and was below the recommended viable population threshold level established by the ICTRT (2007). One additional Snake River basin salmon population was assessed for comparison of natural origin salmon spawner abundance. The Johnson Creek/EFSF Salmon River population had a 10 year geometric mean natural origin spawner abundance of 254 salmon. Salmon spawner abundance levels in both streams were below viable population thresholds. DIDSON technology has been used in the Secesh River to determine salmon escapement over the past five years. The results suggest that DIDSON technology is reliable and can be used to generate accurate and precise estimates of salmon escapement if appropriate methods are used.

  18. Spring Chinook Salmon Oncorhynchus tshawytscha Supplementation in the Clearwater Subbasin ; Nez Perce Tribal Hatchery Monitoring and Evaluation Project, 2007 Annual Report.

    Energy Technology Data Exchange (ETDEWEB)

    Backman, Thomas; Sprague, Sherman; Bretz, Justin [Nez Perce Tribe

    2009-06-10

    The Nez Perce Tribal Hatchery (NPTH) program has the following goals (BPA, et al., 1997): (1) Protect, mitigate, and enhance Clearwater Subbasin anadromous fish resources; (2) Develop, reintroduce, and increase natural spawning populations of salmon within the Clearwater Subbasin; (3) Provide long-term harvest opportunities for Tribal and non-Tribal anglers within Nez Perce Treaty lands within four generations (20 years) following project initiation; (4) Sustain long-term fitness and genetic integrity of targeted fish populations; (5) Keep ecological and genetic impacts to non-target populations within acceptable limits; and (6) Promote Nez Perce Tribal management of Nez Perce Tribal Hatchery Facilities and production areas within Nez Perce Treaty lands. The NPTH program was designed to rear and release 1.4 million fall and 625,000 spring Chinook salmon. Construction of the central incubation and rearing facility NPTH and spring Chinook salmon acclimation facilities were completed in 2003 and the first full term NPTH releases occurred in 2004 (Brood Year 03). Monitoring and evaluation plans (Steward, 1996; Hesse and Cramer, 2000) were established to determine whether the Nez Perce Tribal Hatchery program is achieving its stated goals. The monitoring and evaluation action plan identifies the need for annual data collection and annual reporting. In addition, recurring 5-year program reviews will evaluate emerging trends and aid in the determination of the effectiveness of the NPTH program with recommendations to improve the program's implementation. This report covers the Migratory Year (MY) 2007 period of the NPTH Monitoring & Evaluation (M&E) program. There are three NPTH spring Chinook salmon treatment streams: Lolo Creek, Newsome Creek, and Meadow Creek. In 2007, Lolo Creek received 140,284 Brood Year (BY) 2006 acclimated pre-smolts at an average weight of 34.9 grams per fish, Newsome Creek received 77,317 BY 2006 acclimated pre-smolts at an average of 24.9 grams per fish, and Meadow Creek received 53,425 BY 2006 direct stream release parr at an average of 4.7 grams per fish. Natural and hatchery origin spring Chinook salmon pre-smolt emigrants were monitored from September - November 2006 and smolts from March-June 2007. Data on adult returns were collected from May-September. A suite of performance measures were calculated including total adult and spawner escapement, juvenile production, and survival probabilities. These measures were used to evaluate the effectiveness of supplementation and provide information on the capacity of the natural environment to assimilate and support supplemented salmon populations.

  19. Thermal degradation of groundnut oil during continuous and intermittent frying.

    Science.gov (United States)

    Das, Amit K; Babylatha, R; Pavithra, A S; Khatoon, Sakina

    2013-12-01

    The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3 ± 0.26 meqO2/kg), anisidine value (172.4 ± 2.71), diene value (1.57 ± 0.095), oxidized fatty acid (2.6 ± 0.17%) and viscosity (103.8 ± 2.5 mPa s(-1)), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9 ± 0.15, 133.3 ± 0.49, 0.811 ± 0.04, 0.38 ± 0.023 and 81.8 ± 2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.

  20. Jilebi 3: Effect of frying conditions on physical characteristics.

    Science.gov (United States)

    Chakkaravarthi, A; Nagaprabha, P; Kumar, H N Punil; Latha, R Baby; Bhattacharya, Suvendu

    2014-05-01

    The process of jilebi making includes the frying of specially shaped batter strands to obtain a crisp texture followed by absorption of sugar syrup. The effects of frying temperature (150-180 °C) and time (15-300 s) on the physical characteristics have been investigated; these are moisture and fat contents, density, colour, textural attributes and microstructure. Among the textural parameters obtained by shearing the jilebi strands, shear failure force and the number of minor fractures increase markedly with an increase in time of frying. The brightness of the sample is lower when fried at higher temperatures like 180 °C compared to that of 150 °C; the hue or dominant wavelength of batter prior to frying is 578.0 nm, and after frying, it is between 564.8 and 591.3 nm indicating an overall shift towards yellow colouration during frying. The density of the jilebi strands decreases along with moisture content, while fat content increases gradually with an increase in frying time. The microstructure and image analysis of the fried products indicate the creation of porous structure consisting of several pores that are separated by thin cell walls of thickness between 10 and 15 μm. The eccentricity of pores/vacuoles in jilebi is between 0 and 0.92 indicating a close resemblance to elliptical shapes. The samples fried at 160 °C for 180-240 s have been judged as the best sample both as fried and fried-sugar syrup soaked products.

  1. Measurement of Deterioration of Frying Oil Using Electrical Properties

    OpenAIRE

    羽倉, 義雄; 佐々木, 芳浩; 鈴木, 寛一

    2006-01-01

    In this study, the relationship between the electrical properties of frying oil (relative dielectric constant and conductance) and its deterioration indicators (acid value, amounts of polymerized triacylglycerols and chromaticity) were examined, focusing on the changes in electrical properties that accompany deterioration. The samples of frying oil used in this experiment were collected from fried food processing sites (school, hospital and factory feeding centers) and were collected at closi...

  2. Vibrios associated with mortality in cultured plaice Pleuronectes platessa fry

    DEFF Research Database (Denmark)

    Pedersen, Karl; Austin, B.; Austin, D.A.

    1999-01-01

    Fifty two bacterial strains, identified as Vibrio spp., were isolated from diseased plaice fry. The most numerous group comprised V. anguillarum (26/52), of which 3 isolates belonged to serogroup O2a, 16 corresponded to serogroup O18, and 7 isolates were nontypeable. All serogroup O18 isolates had....... fluvialis isolates had identical ribotype patterns, indicating the presence of a single clone. The last 5 isolates belonged to 2 different, unidentified Vibrio species (n=2 and 3, respectively). Although all isolates were recovered from diseased plaice fry, their exact role as pathogens for the fry......, the strains may have been more virulent upon primary isolation from the plaice fry....

  3. Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

    Directory of Open Access Journals (Sweden)

    Jorge, N.

    1996-04-01

    Full Text Available Conventional and high oleic sunflower oils were used to study the influence of dimethylpolysiloxane (DMPS addition (2 mg/Kg on discontinuous and simulated continuous laboratory frying. Analytical methods applied for a direct evaluation of oil degradation included determination of total polar compounds, polymers, oxidized triglyceride monomers and diglycerides. Results indicated that DMPS has a strong positive action in discontinuous frying as differences between samples with and without DMPS were very high and much more pronounced than those attributed to oil unsaturation. However, DMPS was not effective in simulated continuous frying. Comparison from results obtained for discontinuous and simulated continuous frying demonstrated that the surface was well protected from the penetration of oxygen when potatoes are being fried and, in consequence, protection by DMPS in discontinuous frying took place when the oil surface was unprotected.

  4. Discrimination among populations of sockeye salmon fry with Fourier analysis of otolith banding patterns formed during incubation

    Science.gov (United States)

    Finn, James E.; Burger, Carl V.; Holland-Bartels, Leslie E.

    1997-01-01

    We used otolith banding patterns formed during incubation to discriminate among hatchery- and wild-incubated fry of sockeye salmon Oncorhynchus nerka from Tustumena Lake, Alaska. Fourier analysis of otolith luminance profiles was used to describe banding patterns: the amplitudes of individual Fourier harmonics were discriminant variables. Correct classification of otoliths to either hatchery or wild origin was 83.1% (cross-validation) and 72.7% (test data) with the use of quadratic discriminant function analysts on 10 Fourier amplitudes. Overall classification rates among the six test groups (one hatchery and five wild groups) were 46.5% (cross-validation) and 39.3% (test data) with the use of linear discriminant function analysis on 16 Fourier amplitudes. Although classification rates for wild-incubated fry from any one site never exceeded 67% (cross-validation) or 60% (test data), location-specific information was evident for all groups because the probability of classifying an individual to its true incubation location was significantly greater than chance. Results indicate phenotypic differences in otolith microstructure among incubation sites separated by less than 10 km. Analysis of otolith luminance profiles is a potentially useful technique for discriminating among and between various populations of hatchery and wild fish.

  5. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.

    Science.gov (United States)

    Aniołowska, Magda; Kita, Agnieszka

    The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in 30-min cycles. After every 8 h of frying, fresh oil and samples were analyzed for acid and anisidine values, color, refractive index, fatty acid composition, and content and composition of the polar fraction. GEs were determined by LC-MS. Hydrolysis and polymerization occurred most intensively in palm olein, while oxidation was reported for rapeseed oil. The degradation of oil caused increased changes in the RI of frying oils. Losses of mono- and polyunsaturated fatty acids were observed in all samples, with the largest share in blend. The highest content of GE found in fresh oil was in palm olein (25 mg kg -1 ) and the lowest content of GE was found in rapeseed oil (0.8 mg kg -1 ). The palm oil, palm olein and blend were dominated by GEs of palmitic and oleic acids, while rapeseed oil was dominated by GE of oleic acid. With increasing frying time, the content of GEs decreased with losses from 47 % in rapeseed oil to 78 % in palm oil after finishing frying.

  6. Avoidance of thermal effluent by juvenile chinook salmon (Oncorhynchus tshowytscha) and its implications in waste heat management

    International Nuclear Information System (INIS)

    Gray, R.H.

    1977-03-01

    Knowledge of behavioral responses of aquatic organisms to thermal discharges at power plants is essential to evaluate thermal exposure and subsequent effects on survival and ecological success. Instantaneous responses of juvenile salmon that encountered a simulated river-thermal plume interface were assessed in a model raceway with a thermal discharge. Fish movement and response to the discharge were recorded on videotape. Juvenile chinook salmon (Oncorhynchus tshawytscha) tested under three discharge conditions (no plume, ambient plume and heated plume) avoided plume temperatures greater than 9 to 11 0 C above ambient. Fish occasionally oriented to the discharge current, but were not attracted to the thermal component of the plume when plume ΔT's were below the avoidance level of 11 0 C. Fish did not pass to the lower end of the raceway when plume ΔT exceeded 9 to 11 0 C. The responses noted in our experiments suggest organismic behavior may prevent juvenile salmon in nature from experiencing lethal conditions from thermal discharges and have application in waste heat management and utilization

  7. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

    Science.gov (United States)

    Andrikopoulos, Nikolaos K; Dedoussis, George V Z; Falirea, Ageliki; Kalogeropoulos, Nick; Hatzinikola, Haristoula S

    2002-07-01

    In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are

  8. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

    Science.gov (United States)

    Winkler-Moser, Jill K; Bakota, Erica L; Hwang, Hong-Sik

    2018-02-01

    Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods. © 2018 Institute of Food Technologists®.

  9. Hybridisation between cherry tomato (small fry) and Petomech for ...

    African Journals Online (AJOL)

    The objective of this study was to determin the heritability of shortened fruit maturation (SFM) period in a hybrid from a cross between cherry (Small fry) tomato and Petomech. A field experiment was carried out at the Crops Research Institute (CRI), Kwadaso. A cross was made between Petomech and Small fry.

  10. Preliminary study of the ergonomics of Gari frying | Samuel | Journal ...

    African Journals Online (AJOL)

    Manual frying, with its attendant drudgery, is about the last unit operation in the processing of cassava into gari. This determines the quality and market value of the food product. This paper studied the ergonomics of the frying task to investigate its nature and define the inherent problems with a view to proffering solution ...

  11. Absorption and stability of annatto tocotrienols in fried tortilla chips

    Science.gov (United States)

    Vegetable oils used for frying are excellent sources of tocopherols, also known as Vitamin E. Tocotrienols are also members of the Vitamin E family, but most commodity oils used for frying, with the exception of palm oil, have little to no tocotrienols. Recent studies have indicated that tocotrienol...

  12. Mercury, arsenic and cadmium in the unfried and fried fish

    International Nuclear Information System (INIS)

    Anand, S.J.S.

    1978-01-01

    Determination of mercury, arsenic and cadmium in unfried and fried fish samples has been carried out by neutron activation followed by chemical separation to remove the interfering activies of copper, zinc etc. This paper presents results of finding on losses of mercury, arsenic and cadmium in the unfried and fried fish. (author)

  13. Performance of antioxidative compounds under frying conditions: A review.

    Science.gov (United States)

    Aladedunye, Felix; Przybylski, Roman; Matthaus, Bertrand

    2017-05-24

    Although much study has been done assessing activity of antioxidants at ambient and accelerated storage temperatures, the results cannot correctly depict their performance under frying conditions. Due to the stringent conditions imposed, most conventional antioxidative compounds failed under frying conditions, suggesting the need for a continuous modification to improve their effectiveness. Although syntheses and performance evaluation of over a hundred (semi)synthetic antioxidants have been reported in literature, only a small fraction have been specifically designed and/or evaluated under frying conditions. Here, the performance under frying conditions of major natural and synthetic antioxidants is reviewed. The recent trend in the designing of antioxidants for frying applications is also reviewed with the view of stimulating further study in this direction.

  14. Acrylamide reduction under different pre-treatments in French fries

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2007-01-01

    Acrylamide formation in French fries was investigated in relation under different processing conditions and the content of glucose and asparagine of the strips before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents...... of 10,g/L for an hour; (iii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and 45 min; 90 degrees C for 3 and 10 min). Acrylamide content was determined in French fries while the glucose and asparagine content in the potato...... color difference showed high correlation (r(2) of 0.854) with the acrylamide content of French fries....

  15. Growth-Enhanced Transgenic Coho Salmon (Oncorhynchus kisutch) Strains Have Varied Success in Simulated Streams: Implications for Risk Assessment.

    Science.gov (United States)

    Leggatt, Rosalind A; Sundström, L Fredrik; Woodward, Krista; Devlin, Robert H

    2017-01-01

    Growth hormone (GH) transgenic fish have accelerated growth and could improve production efficiency in aquaculture. However, concern exists regarding potential environmental risks of GH transgenic fish should they escape rearing facilities. While environmental effects have been examined in some GH transgenic models, there is a lack of information on whether effects differ among different constructs or strains of transgenic fish. We compared growth and survival of wild-type coho salmon (Oncorhynchus kisutch) fry, a fast-growing GH transgenic strain containing a metallothionein promoter (TMT), and three lines/strains containing a reportedly weaker histone-3 promoter (TH3) in hatchery conditions and semi-natural stream tanks with varying levels of natural food and predators. Rank order of genotype size and survival differed with varying environmental conditions, both within and among experiments. Despite accelerated growth in hatchery conditions, TMT fry gained little or no growth enhancement in stream conditions, had enhanced survival when food was limiting, and inconsistent survival under other conditions. Rank growth was inconsistent in TH3 strains, with one strain having highest, and two strains having the lowest growth in stream conditions, although all TH3 strains had consistently poor survival. These studies demonstrate the importance of determining risk estimates for each unique transgenic model independent of other models.

  16. Growth-Enhanced Transgenic Coho Salmon (Oncorhynchus kisutch Strains Have Varied Success in Simulated Streams: Implications for Risk Assessment.

    Directory of Open Access Journals (Sweden)

    Rosalind A Leggatt

    Full Text Available Growth hormone (GH transgenic fish have accelerated growth and could improve production efficiency in aquaculture. However, concern exists regarding potential environmental risks of GH transgenic fish should they escape rearing facilities. While environmental effects have been examined in some GH transgenic models, there is a lack of information on whether effects differ among different constructs or strains of transgenic fish. We compared growth and survival of wild-type coho salmon (Oncorhynchus kisutch fry, a fast-growing GH transgenic strain containing a metallothionein promoter (TMT, and three lines/strains containing a reportedly weaker histone-3 promoter (TH3 in hatchery conditions and semi-natural stream tanks with varying levels of natural food and predators. Rank order of genotype size and survival differed with varying environmental conditions, both within and among experiments. Despite accelerated growth in hatchery conditions, TMT fry gained little or no growth enhancement in stream conditions, had enhanced survival when food was limiting, and inconsistent survival under other conditions. Rank growth was inconsistent in TH3 strains, with one strain having highest, and two strains having the lowest growth in stream conditions, although all TH3 strains had consistently poor survival. These studies demonstrate the importance of determining risk estimates for each unique transgenic model independent of other models.

  17. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.

    Science.gov (United States)

    Dehghannya, Jalal; Abedpour, Lida

    2018-03-01

    Fried potato is one of the most consumed products in the world. Due to consumers' growing tendency to use healthy and low-fat foods, reducing oil content in fried foods has become a necessity. Several studies have shown that higher initial water content results in increased oil uptake during frying. Therefore, pretreatments that reduce water content of the product could lower oil uptake in the final product. The aim of this study was to evaluate the influence of a three-stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips. Results showed that, compared to control samples, osmotic pretreated samples using saline solutions at concentrations of 2% and 4% decreased oil uptake by 29.5% and 32.7%, respectively. Ultrasound (28 and 40 kHz) also showed a significant synergistic effect on reducing oil uptake in the samples pretreated with both ultrasound and osmotic dehydration so that different samples pretreated with both ultrasound and osmotic dehydration decreased oil uptake from approximately 40% to more than 50%, compared to untreated control samples. Owing to production of low-fat fried potato strips, utilising osmotic dehydration pretreatment was desirable before the frying process. Regarding low mass transfer rate during osmotic treatment, ultrasound was applied to enhance mass transfer rate. The use of ultrasound pretreatment in the frying process can yield promising results in reducing oil uptake. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  18. Bathypelagic percid fry, a strongly predominating fry community in a deep European reservoir

    Czech Academy of Sciences Publication Activity Database

    Sajdlová, Zuzana; Jůza, Tomáš; Frouzová, Jaroslava; Seďa, Jaromír; Čech, Martin

    2017-01-01

    Roč. 787, č. 1 (2017), s. 341-352 ISSN 0018-8158 R&D Projects: GA ČR GP206/09/P266; GA MŠk(CZ) EE2.3.20.0204; GA MŠk(CZ) 7F14316 Institutional support: RVO:60077344 Keywords : echosounder * fry trawling * Gymnocephalus cernua * Perca fluviatilis * Sander lucioperca * shoals Subject RIV: EH - Ecology, Behaviour OBOR OECD: Ecology Impact factor: 2.056, year: 2016

  19. Factors associated with vocal fry among college students.

    Science.gov (United States)

    Cantor-Cutiva, Lady Catherine; Bottalico, Pasquale; Hunter, Eric

    2017-08-14

    Vocal fry is increasingly used in everyday speech. The purpose of this study was to identify associated factors of vocal fry among young US college-age students. Forty college students participated in a cross-sectional study. Participants produced speech under nine different room acoustic conditions (simulated). The recorded speech was perceptually evaluated by three speech-language pathologists. Multivariate logistic regression analysis was used to identify variables (individual, environmental) associated with the perceptual assessment of vocal fry. A high occurrence of perceptually identified vocal fry was identified among college students. Two factors were significantly associated with lower occurrence of perceptually identified vocal fry: one individual (sporadic consumption of caffeinated beverages) and one environmental factor (speaking in an environment with background noise). Similar to modal phonation, fry-like phonation seems to be influenced by individual and environmental factors. Therefore, clinicians interested in including this technique as part of their intervention programs may take into account the caffeine consumption and the background noise conditions of the room where the therapy will take place in order to facilitate the production of fry-like phonation.

  20. Changes in fat content of pork and beef after pan-frying under different conditions

    DEFF Research Database (Denmark)

    Clausen, Ina; Ovesen, Lars

    2005-01-01

    no more than 2 g fat/100 g raw meat, even when pan-fried in a relatively large amount of margarine. Slight differences were observed depending on the frying time, slice thickness, frying fat type (oil or margarine), quantity of frying fat, or "resting" on the pan. Breaded pork schnitzel gained up to 8 g...

  1. 31 CFR 585.315 - Person in the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Person in the FRY (S&M). 585.315... General Definitions § 585.315 Person in the FRY (S&M). The term person in the FRY (S&M) includes any... under the laws of any jurisdiction in the FRY (S&M). ...

  2. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

    NARCIS (Netherlands)

    Nugrahedi, Probo Y.; Oliviero, Teresa; Heising, Jenneke K.; Dekker, Matthijs; Verkerk, Ruud

    2017-01-01

    Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of

  3. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

    Science.gov (United States)

    Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

  4. Cytotoxic activity of Flavobacterium psychrophilum in skeletal muscle cells of rainbow trout (Oncorhynchus mykiss).

    Science.gov (United States)

    Iturriaga, Mathias; Espinoza, Marlen Brisa; Poblete-Morales, Matías; Feijoo, Carmen Gloria; Reyes, Ariel E; Molina, Alfredo; Avendaño-Herrera, Ruben; Valdés, Juan Antonio

    2017-10-01

    Flavobacterium psychrophilum is the etiologic agent of bacterial coldwater disease (BCWD) and rainbow trout fry syndrome (RTFS), which cause significant worldwide losses in aquaculture. Juvenile rainbow trout are particularly susceptible to F. psychrophilum infection, the main external clinical signs of which are extensive necrotic myositis and ulcerative lesions. Despite the economic relevance of this pathogen in aquaculture, little is known about the molecular mechanisms underlying F. psychrophilum infection and pathogenesis. In this study, cultured skeletal muscle cells from rainbow trout (Oncorhynchus mykiss) were co-incubated with the virulent strain of F. psychrophilum JIP02/86 (ATCC 49511). Trypan blue exclusion analysis at 48h post-incubation revealed decreased cellular viability. Direct bacteria-myoblast contact was found a key factor in inducing F. psychrophilum cytotoxicity. Apoptosis was characterized by nuclear DNA fragmentation, decreased plasma membrane integrity, increased caspase activity, and the proteolytic cleavage of poly(ADP-ribose)polymerase-1 (PARP-1). Moreover, bacterial infection induced an early inhibition of NF-κB signaling, as well as a differential expression of the pro- and anti-apoptotic genes, bax and bcl-2. These findings suggest that F. psychrophilum induces rainbow trout muscle apoptosis through the modulation of the NF-κB signaling as a mechanism for nutrient acquisition and survival. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. How to Find the Fries Structures for Benzenoid Hydrocarbons

    Directory of Open Access Journals (Sweden)

    Michał K. Cyrański

    2010-07-01

    Full Text Available An efficient algorithm leading to the Fries canonical structure is presented for benzenoid hydrocarbons. This is a purely topological approach, which is based on adjacency matrices and the Hadamard procedure of matrix multiplication. The idea is presented for naphthalene, as an example. The Fries canonical-structures are also derived for anthracene, coronene, triphenylene, phenanthrene, benz[a]pyrene, and one large benzenoid system. The Fries concept can be convenient for obtaining Clar structures with the maximum number of sextets, which in turn effectively represent π-electron (delocalization in benzenoid hydrocarbons.

  6. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

    Science.gov (United States)

    Maity, Tanushree; Bawa, A S; Raju, P S

    2014-01-01

    The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  7. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus Bulb Slices

    Directory of Open Access Journals (Sweden)

    Tanushree Maity

    2014-01-01

    Full Text Available The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%. The lightness in terms of hunter L* value decreased significantly (P<0.05 during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  8. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

    Science.gov (United States)

    Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

    2018-01-01

    In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

  9. Thiamine content of eggs and lengths of coho salmon (Oncorhynchus kisutch) in relation to abundance of alewife (Alosa pseudoharengus) in eastern Lake ontario, 2003 to 2006

    Science.gov (United States)

    Ketola, H.G.; Rinchard, J.; O'Gorman, R.; Begnoche, L.J.; Bishop, D.L.; Greulich, A.W.

    2009-01-01

    Early mortality syndrome in fry of Great Lakes salmonines is linked to reduced levels of thiamine in eggs, which reflects maternal consumption of forage fishes such as alewife (Alosa pseudoharengus) that contain thiaminase, an enzyme that destroys thiamine. We assessed annual variations in abundance and condition of alewives and thiamine status of coho salmon (Oncorhynchus kisutch) in Lake Ontario. We analyzed total thiamine in eggs of 20 coho salmon collected annually between 2003 and 2006 at the Salmon River Hatchery on the Salmon River, New York. Alewife abundance was assessed annually in southern and eastern Lake Ontario with bottom trawls during late April and early May. Mean thiamine concentration in eggs varied annually, with those collected in 2003 (2.5 nmol/g) being significantly higher than those collected in 2004 to 2006 (1.5 to 1.7 nmol/g). Although we did not test survival of fry, if reported threshold levels of thiamine for preventing mortality of Lake Michigan coho salmon fry apply, then many or most Lake Ontario coho salmon produced fry were likely to incur thiamine-deficiency mortality, especially during years 2004 to 2006. Comparison to indices of annual abundance of alewife in Lake Ontario with thiamine concentration in coho salmon eggs failed to show any significant correlations (P > 0.05). However, total length of female spawning coho salmon was positively correlated (P < 0.05) with increasing condition and estimated energy content of adult alewives in the previous spring. These results suggest that growth of coho salmon in Lake Ontario was first limited by energy intake, whereas the amount of thiamine provided by alewives was sufficient for growth (in length) but not for producing thiamine-adequate eggs.

  10. Prediction of Water Loss During Potato Vacuum Frying Process

    Directory of Open Access Journals (Sweden)

    Muhammad Dani Supardan

    2007-12-01

    Full Text Available Vacuum frying may be a good alternative for the production of dehydrated fruit and vegetable slices. In this study, a relationship between water losses with frying time during vacuum frying process of potato chips has been developed. A first order kinetic model was used, in which drying rate constant is a function of the main process variables, i.e. oil temperature, sample thickness and vacuum pressure. The experimental data of Garayo and Moreira (2000 have been used to validate the model. Generally there was a good agreement between the calculated results and the experimental data. Then, the effect of initial water content and vacuum pressure has been studied. Keywords: kinetic model, potato, vacuum frying, water loss

  11. Alternative Methods of Frying and Antioxidant Stability in Soybean Oil

    OpenAIRE

    Probir Kumar Ghosh; Dipan Chatterjee; Paramita Bhattacharjee

    2012-01-01

    A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antioxidant was assessed by studying its physicochemical properties and DPPH radical scavenging activity w...

  12. Physical-chemical aspects of the frying process

    Directory of Open Access Journals (Sweden)

    Fedeli, E.

    1998-08-01

    Full Text Available Frying is a very elaborate cooking procedure where the heat is distributed to the food by a medium, the oil or fat that intervenes in the process, interacting with the food itself. The interactions are depending on the quality of the oil or fat, the technology utilized and the nature of the substrate. In effect that last is a mixture of various chemical entities that behave differently toward the heat, between them and with the cooking fat. One of the most important component of the food is water and the hydration conditions are of great importance in determining the various step of the cooking operation and the type of interactions between the food itself and the oily phase. Chemical nature of the substrate is important in determining the type of secondary processes that develop during frying and in effect transformations of the lipidic medium are notably influenced. Main chemical reactions that occur during the frying process are of oxydative nature but their importance must not be overestimated and still frying conditions as well as chemical and physical nature of the food is important in determining the extent at which it occurs. Hydrolysis is another of the reactions that develop during frying. Interchange of fats occurs between the substrate and the lipidic phase, sometime bringing to healthier foods, provided a proper choice in the quality of the frying media has been done. Exchanges of many components, usually minor components occur and are of interest in the repeated frying because they have influence on the behaviour of the cooking operation. In general terms frying must be evaluated as a beneficial operation directed to enhance the nutritional value of a food, provided that the fundamental rules governing the process are observed.

  13. PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

    OpenAIRE

    Andi Oktoriyana; Ujang Sumarwan; Hartoyo Hartoyo

    2014-01-01

    This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected...

  14. Acrylamide content and color development in fried potato strips

    DEFF Research Database (Denmark)

    Pedreschi, F.; Kaack, K.; Granby, Kit

    2006-01-01

    Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 g...... water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10...... and 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed...

  15. Vocal Fry and Vowel Height in Simulated Room Acoustics.

    Science.gov (United States)

    Cantor-Cutiva, Lady Catherine; Bottalico, Pasquale; Ishi, Carlos Toshinori; Hunter, Eric James

    2017-01-01

    The purpose of this study was to investigate the influence of room acoustics in the relationship between vowel height and vocal fry. This was a cross-sectional study. Participants (college students, n = 40) read the first six sentences of "The Rainbow Passage" under nine simulated room acoustic conditions. Using two words with low vowels (act, pot) and two words with high vowels (shape, strikes) preceding a voiceless stop, the presence/absence of vocal fry was assessed using an automatic detection script. Generalized estimation equations were used to investigate the relationship between percentage of vocal fry, vowel height, and room acoustics. The percentage of vocal fry was significantly higher for the low-height vowels compared with the high-height vowels (β = 1.21; standard er ror = 0.35), and for pink background noise present (β = 0.89; standard error = 0.35) compared with the condition without artificial noise added. The results of this study indicate that young college students are more likely to produce fry phonation when producing low-height vowels under pink background noise condition compared with no noise conditions and high-height vowels. This result is of special interest for voice clinicians when designing therapy plans and vocal assessment protocols with fry-like components. © 2018 S. Karger AG, Basel.

  16. Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

    Directory of Open Access Journals (Sweden)

    Dobarganes, Carmen

    2007-09-01

    Full Text Available Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes. Total polar compounds and their constituent polymeric triglycerides, oxidized monomeric triglycerides and diglycerides were analyzed. The oils were thermoxidized under standard conditions in a Rancimat apparatus at 180 °C for 25 hours. Discontinuous frying experiments were carried out in triplicate in three apparently identical domestic fryers. Five batches of potatoes were fried per day in each fryer. Oils were heated at 180 °C in periods of 5 h per day during 5 consecutive days so that the total heating period was 25 h. Repeatability was high in the thermoxidation assays and rather low in the frying experiments. Significant differences between the oils were found in the thermoxidation experiments, while no significant differences were found in the frying assays due to large standard deviations. The participation of variables related to the fryer performance which are difficult to control, was deduced. Among them, differences in the heating/cooling cycles at high temperature might be important. The contribution of fryer performance to the decreased repeatability was confirmed in further frying experiments with palm oil. Results showed that repeatability for the same fryer was higher than that obtained when different fryers were considered.Se estudia la repetibilidad de los resultados obtenidos en el calentamiento de los aceites y grasas a temperatura elevada utilizando aceite de palma, aceite de soja y aceite de soja parcialmente hidrogenado. Partiendo de la repetibilidad de las determinaciones analíticas utilizadas para la evaluación de la degradación de los aceites y grasas a elevada temperatura, el análisis de compuestos polares y de su distribución en polímeros de triglicéridos, triglicéridos monómeros oxidados y diglicéridos, se

  17. Bio-Detergent oil derivative used frying

    Directory of Open Access Journals (Sweden)

    Alfonso Jesús Torres Ortega

    2011-04-01

    Full Text Available Currently, the global trend towards sustainable development for environmental friendly products such as biosurfactants shows an excellent performance. Anionic surface active agents can be produced from renewable natural raw materials such as vegetable oils mainly derived from palm oil. Methyl ester sulfonate is an active component of highly biodegradable detergents, one advantage compared with detergents derived from petrochemicals which generate a high pollutant load. This paper proposes the study of sulfonation with sulfur trioxide of esters derived from waste cooking oil which main component is palm oil. The falling film reactor allows determining the conditions of the process at pilot scale. The experimentation allowed an enhancement of empirical equations in the equipment implemented for this purpose and to determine some physicochemical properties. The comparison obtained for this same process with petrochemicals compounds indicates that the model could be applied to any film sulfonation but adjusting the parameters and specific conditions, such as the physicochemical properties of the compounds used, since the sulfonation process described in this work is one of the more complicated cases. The technological development presented here seeks to contribute with the industrial needs to promote green chemical industry for the production of biosurfactant from waste frying oil.

  18. Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste

    Directory of Open Access Journals (Sweden)

    Deusdélia Teixeira de ALMEIDA

    2017-10-01

    Full Text Available Abstract For this study 47 samples of crude palm oil (CPO were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed: Total Polar Compound (TPC; % by Adsorption Chromatography (AC, Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid, Color (CIELab; Total Carotenoids (TC; ppm, induction time (IT, h and fatty acids composition (g 100 g-1. The TPC analysis by Testo 270 and Fricheck showed a poor linear correlation with AC (0.69 and 0.60 respectively. Otherwise 44.70% and 36.95% of samples were completely oxidized, according to CA and IT methods. All samples presented TC (11.01-331.45 ppm and yellow color predominance. Trans fatty acids, C18:1t in 17.02% and C18:3t in 65.65% of the samples were identified. The results demonstrate the need in the deep frying control, respect to techniques used during process. As well the improvement of the quality of palm oil fresh, can minimize the degradation process during th deep frying.

  19. Molecular testing of adult Pacific salmon and trout (Oncorhynchus spp.) for several RNA viruses demonstrates widespread distribution of piscine orthoreovirus in Alaska and Washington

    Science.gov (United States)

    Purcell, Maureen; Thompson, Rachel L.; Evered, Joy; Kerwin, John; Meyers, Ted R.; Stewart, Bruce; Winton, James

    2018-01-01

    This research was initiated in conjunction with a systematic, multiagency surveillance effort in the United States (U.S.) in response to reported findings of infectious salmon anaemia virus (ISAV) RNA in British Columbia, Canada. In the systematic surveillance study reported in a companion paper, tissues from various salmonids taken from Washington and Alaska were surveyed for ISAV RNA using the U.S.-approved diagnostic method, and samples were released for use in this present study only after testing negative. Here, we tested a subset of these samples for ISAV RNA with three additional published molecular assays, as well as for RNA from salmonid alphavirus (SAV), piscine myocarditis virus (PMCV) and piscine orthoreovirus (PRV). All samples (n = 2,252; 121 stock cohorts) tested negative for RNA from ISAV, PMCV, and SAV. In contrast, there were 25 stock cohorts from Washington and Alaska that had one or more individuals test positive for PRV RNA; prevalence within stocks varied and ranged from 2% to 73%. The overall prevalence of PRV RNA-positive individuals across the study was 3.4% (77 of 2,252 fish tested). Findings of PRV RNA were most common in coho (Oncorhynchus kisutch Walbaum) and Chinook (O. tshawytscha Walbaum) salmon.

  20. Frying process in the relation fat/degenerative diseases.

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD. Currently most of the available information on these relationships is derived from epidemiologic or experimental studies in which lipid intake is calculated using food composition tables. In most of these tables the quoted lipid content is that of raw food, whereas most foods are usually consumed only after being subjected to several culinary processes. Often there is no indication of the type of fat used in food processing in general or in frying in particular. But as it known, in the course of these processes the lipid content undergoes important qualitative and quantitative changes and not keeping them in mind may be the underlying cause of the difficulties an the confounding results in studies trying to establish the relationship between lipid intake an health. In the Mediterranean diet, about 50% of total dietary fat is derived not from the food itself but from the cooking fat, of which only a small fraction is eaten raw (as dressings and the greatest proportion is used in thermal culinary processes, mainly deep-frying. The scientific study of the process whereby fat penetrates into fried foods has shown the benefits of this cooking method. If the process is correctly carried out, the amount of fat ingested with fried foodstuffs is not greater than when other procedures involving fat are used (for example, sautening, stewing or canning in oil. Very schematically deep-frying is a technique that replaces a fraction of the water content of food by cooking fat. Consecuently, the fat composition of the fried lean foods will be the same as that cooking fat. The process is more complex with fatty foods, and there are not great changes in the total quantity of fat in the fried food before and after frying. However, there are notable quality changes and these depend on the concentration gradients

  1. Effect of Type of Food on the Trans Fatty Acids Formation and Characteristic of Oil during Frying Process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Esmail, A.E.; Shams El Din, N.M.M.

    2010-01-01

    This study was carried out to investigate the physical and chemical changes which take place in blended oil (sunflower oil: soy bean oil 75: 25 w/w), therefore frying different types of food, such as fresh foods (potatoes, falafel, fish, meat and chicken) and semi-fried Foods (chicken bites koki (nuggets), shish pan koki and farm frites potato) during frying process for 20, 40 and 60 minutes at (180±5 degree C), also studying the effect of different types of food on the oil uptake and formation of trans fatty acids in oils during frying process. The obtained results as follows: the color (red unit), viscosity, acidity and peroxide value of investigated oils were increased during frying all foods (fresh and semi-fried foods), but the increase was more pronounced in case of frying semi-fried foods, while the refractive index of frying oil of semi-fried foods was decreased compared with control oil and frying oils of fresh food. The results indicated that a considerable range of oil uptake quantities during frying as a result of variation type of foods, among all food, finger potato extensive absorption of the frying oil during frying process compared with the other fresh foods, as a results the semi-fried foods will contain a higher percent of oil included the oil of its formation, that during its frying, it was absorbed a few amount of oil. These results indicated that, the percentage of formation trans fatty acid (eliadic acid) in frying oils after 20 and 60 minutes during frying semi-fried foods was more that than frying fresh foods. Also, the results observed that, the percentage of eliadic acid in frying oil of fresh potato was lower than the other frying oils of fresh food, additionally the quality of frying oil of fresh potato finger was the best compared to frying oil of the other food material

  2. Effect of developmental stage of unfed fry on survival and growth of steelhead released in a stream and hatchery ponds (Study sites: Dworshak Hatchery and North Fork Palouse River; Stock: Dworshak hatchery; Year class: 1996): Chapter 6

    Science.gov (United States)

    Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Stenberg, Karl D.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

    2012-01-01

    We tested whether differences in developmental stage of unfed fry at release affected subsequent survival and growth of steelhead Oncorhynchus mykiss in a stream and hatchery ponds. Differences in development were created by artificially spawning hatchery steelhead from the Clearwater River, Idaho, and incubating their progeny at three different temperatures (means=10.9, 11.3, and 11.7°C). Time between fertilization and maximum alevin wet weight (MAWW) was predicted from incubation temperature using a model. MAWW is equivalent to the button - up fry stage of development. Developmental stages at release were “underdeveloped” (97.7% of model - predicted time to MAWW, mean weight=0.177 g, proportion yolk=0.087), “intermediate” (102.5%, 0.179 g, 0.044), and “overdeveloped” (107.9%, 0.156 g, 0.030). Neither survival nor growth in the hatchery to near the end of the standard one year rearing period differed among groups. In the stream, frequency of overdeveloped fish relative to the other two groups decreased fro m release in May to September, probably indicating lower survival for the overdeveloped fish during that interval since emigration of sub - yearlings is typically negligible. Length in September was less for overdeveloped than for intermediate fish and was in between for underdeveloped fish, suggesting that growth between May and September was less for overdeveloped fish than for intermediate fish. Although changes in relative frequency and size occurred among fry development groups from September to one ye ar later, those changes may have reflected differences in emigration rate during the interval rather than differential survival or growth. Our results show a cost to survival and growth in a stream, but not in a hatchery, from overdevelopment characterize d by loss of weight and yolk reserves relative to fry closer to MAWW at release. We didn’t find any cost from underdevelopment; however, our underdeveloped fry were closer to MAWW than the

  3. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.

    Science.gov (United States)

    Gibis, Monika; Kruwinnus, Miriam; Weiss, Jochen

    2015-02-01

    Heterocyclic aromatic amines (HAAs) are formed in the crust of cooked meat products. Most HAAs are carcinogenic in long-term animal studies. Besides precursors in raw materials, important factors are temperature and heating time. Bacon slices were investigated for concentrations of HAAs after pan-frying under different monitored heating conditions. Two HAAs, MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (1.5-5.6ng/g) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) (0.1-2.6ng/g), were found in pan-fried bacon slices. The bacon clearly contained higher concentrations of HAAs both with longer frying times and at temperatures of 200-220°C rather than 150-170°C, respectively. A similar continuous increase of the concentrations was observed for norharman (5.0-19.9ng/g) and harman (0.3-1.7ng/g). The sensory evaluation, using a hedonic test design for colour and flavour, of the pan-fried bacon slices resulted in a preferred frying time of 5min at 150-170°C. However, some testers clearly preferred crispy and darker bacon slices containing higher HAA concentrations. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Reduction of acrylamide formation in potato slices during frying

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, K.; Granby, Kit

    2004-01-01

    and 40 min; 90degreesC for 2 and 9 min); (iii) immersed in citric acid solutions of different concentrations (10 and 20 g/l) for half an hour. Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips...... on average 76% and 68% of the glucose and asparagine content compared to the control. Potato slices blanched at 50degreesC for 70 min surprisingly had a very low acrylamide content (28 mum/kg) even when they were fried at 190degreesC. Potato immersion in citric acid solutions of 10 and 20 g/l reduced...

  5. Fried-Yennie gauge in dimensionally regularized QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1993-01-01

    The Fried-Yennie gauge in QED is a covariant gauge with agreeable infrared properties. That is, the mass-shell renormalization scheme can be implemented without introducing artificial infrared divergences, and terms having spuriously low orders in α disappear in certain bound-state calculations. The photon propagator in the Fried-Yennie gauge has the form D β μν (k)=(-1/k 2 )[g μν +βk μ kν/k 2 ], where β is the gauge parameter. In this work, I show that the Fried-Yennie gauge parameter is β=2/(1-2ε) when dimensional regularization (with n=4-2ε dimensions of spacetime) is used to regulate the theory

  6. Application of pretreatment methods on agricultural products prior to frying: a review.

    Science.gov (United States)

    Oladejo, Ayobami Olayemi; Ma, Haile; Qu, Wenjuan; Zhou, Cunshan; Wu, Bengang; Uzoejinwa, Benjamin Bernard; Onwude, Daniel I; Yang, Xue

    2018-01-01

    Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. The Assessment of Heavy Metals and By-Products on Fried Foods ...

    African Journals Online (AJOL)

    sulphur) on fried food sold by roadside food vendors in Calabar, Nigeria were investigated. The food samples which were covered and uncovered after frying were obtained randomly from 20 street food vendors. The food samples were obtained ...

  8. President Meri näitas USA-le vabaduse ilu / Daniel Fried ; interv. Kaarel Kaas

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2006-01-01

    USA abivälisminister Daniel Fried USA välispoliitika ühest eesmärgist - demokraatia levitamisest maailmas, demokraatia olukorrast Venemaal ning USA ja Venemaa vahelistest suhetest. Lisa: Daniel Fried

  9. Uji Suhu Penggorengan Keripik Nangka Pada Alat Penggorengan Vakum (Vacuum Frying) Tipe Vacuum Pump

    OpenAIRE

    Hutabarat, Lamhot

    2016-01-01

    Vacuum frying is a food processing technology that can produce healthy food without much changing it’s original nature like the taste, aroma, color and nutrients. This research was aimed at testing the frying temperature of jackfruit chips in vacuum frying (vacuum pump type). Therefore, a research had been conducted at Agricultural Engineering Laboratory, Faculty of Agriculture USU in January - February 2014 using factorial randomized block design with one factor i.e. frying temperature (75°C...

  10. 31 CFR 585.311 - Government of the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Government of the FRY (S&M). 585.311... General Definitions § 585.311 Government of the FRY (S&M). The term Government of the FRY (S&M) includes: (a) The state and the Government of the FRY (S&M), the Government of Serbia, and the Government of...

  11. Trichodinid (Ciliophora: Peritrichida Ectoparasites of Sand Goby (Oxyeleotris marmorata Fry

    Directory of Open Access Journals (Sweden)

    D. Dana

    2007-05-01

    Full Text Available ABSTRACTTwo species of Trichodinid were identified from sand goby, (Oxyeleotris marmorata fry of 6,1-8,0 mm long; T heterodentata and T nigra.  All parasite species were scraped from the skin of fry which were reared in fertilized pond.Key Word :  Sand goby, trichodinids ABSTRAKDua spesies dari genus Trichodina telah diidentifikasi dari benih ikan Betutu, (Oxyeleotris marniorata yang berukuran 6,1-8,0 mm.  Kedua spesies itu adalah T heterodentata dan T nigra.  Parasit tersebut diambil dari kulit ikan betutu yang dipelihara dalam kolam yang dipupuk.Kata kunci :  Ikan betutu, trichodina

  12. John Fry - praktiserende læge og forsker

    DEFF Research Database (Denmark)

    Pedersen, Poul A.

    1997-01-01

    Biografisk artikel om en af praksisforskningens pionerer. Fry førte et hulkortsystem over alle patientkontakter i sin praksis i mere end 40 år. Publicerede på dette grundlag en lang række arbejder vedr. sygdomsforekomst og -prognose ved sygdomme i almen praksis. Havde mange nationale og internati......Biografisk artikel om en af praksisforskningens pionerer. Fry førte et hulkortsystem over alle patientkontakter i sin praksis i mere end 40 år. Publicerede på dette grundlag en lang række arbejder vedr. sygdomsforekomst og -prognose ved sygdomme i almen praksis. Havde mange nationale og...

  13. A METHOD AND APPARATUS FOR STIR-FRYING

    DEFF Research Database (Denmark)

    1999-01-01

    A method and apparatus for stir-frying discrete pieces or particles of one or more foodstuffs by heating a surface (14) and bringing discrete pieces into contact with the heated surface through an inlet means (22), transporting said discrete pieces across the heated surface (14) by means of a mec......A method and apparatus for stir-frying discrete pieces or particles of one or more foodstuffs by heating a surface (14) and bringing discrete pieces into contact with the heated surface through an inlet means (22), transporting said discrete pieces across the heated surface (14) by means...

  14. Vibrios associated with mortality in cultured plaice Pleuronectes platessa fry

    DEFF Research Database (Denmark)

    Pedersen, Karl; Austin, B.; Austin, D.A.

    1999-01-01

    identical ribotype patterns. Fourteen isolates were identified as V. splendidus biotype I (n = 11) or V. splendidus-like (n = 3). Seven isolates were V. fluvialis, representing the first isolation of this species in Denmark and the first description of V. fluvialis associated with diseased fish. All V....... fluvialis isolates had identical ribotype patterns, indicating the presence of a single clone. The last 5 isolates belonged to 2 different, unidentified Vibrio species (n=2 and 3, respectively). Although all isolates were recovered from diseased plaice fry, their exact role as pathogens for the fry...

  15. Microencapsulation of a putative probiotic Enterobacter species, C6-6, to protect rainbow trout, Oncorhynchus mykiss (Walbaum), against bacterial coldwater disease.

    Science.gov (United States)

    Ghosh, B; Cain, K D; Nowak, B F; Bridle, A R

    2016-01-01

    Flavobacterium psychrophilum is the causative agent of bacterial coldwater disease (BCWD), which has a major impact on salmonid aquaculture globally. An Enterobacter species, C6-6, isolated from the gut of rainbow trout, Oncorhynchus mykiss (Walbaum), has been identified as a potential probiotic species providing protection against BCWD. This study examined the effects of alginate microencapsulation on the protective efficacy of C6-6 against BCWD in vivo when administered to rainbow trout fry orally or by intraperitoneal (IP) injection. Viable C6-6 bacteria were microencapsulated successfully, and this process (microencapsulation) did not significantly deteriorate its protective properties as compared to the administration of non-microencapsulated C6-6 bacteria. Both oral and IP delivery of C6-6 achieved significantly better protection than control treatments that did not contain C6-6 bacteria. The highest relative percent survival (RPS) resulted from IP delivery (71.4%) and was significantly greater than the highest oral RPS (38.6%). Successful intestinal colonization was not critical to protective effects of C6-6. The study showed that C6-6 administration, with or without encapsulation, was a viable choice for protecting fry from BCWD especially when administered intraperitoneally. © 2014 John Wiley & Sons Ltd.

  16. Effect of size of unfed fry at release on survival and growth of juvenile steelhead in streams and a hatchery (Study sites: Dworshak Hatchery, Silver Creek, and Twenty-Mile Creek; Stock: Dworshak hatchery; Year classes: 1996 and 1999): Chapter 7

    Science.gov (United States)

    Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Stenberg, Karl D.

    2012-01-01

    We tested whether differences in size of unfed fry at release affected survival and growth of juvenile steelhead Oncorhynchus mykiss in hatchery ponds and streams. Differences in fry size were produced by selecting and spawning females that differed in the mean size of their eggs. Experiments were initiated in 1996 and 1999 with hatchery steelhead returning to the Clearwater River, Idaho. Fry size groups were small (mean fork length=26.7 mm, mean weight=0.149 g) and large (28.1 mm, 0.197 g) in 1996 and small (27.5 mm, 0.159 g), medium (28.2 mm, 0.190 g), and large (28.9 mm, 0.201 g) in 1999. Survival in the hatchery to near the end of the standard one year rearing period and in streams to late summer, three months after release, was higher for the large than for the small group in 1996 but was similar among groups in 1999. Survival in streams to age - 1 appeared to show the same pattern (large>small in 1996; no difference in 1999), but differences among fry size groups in emigration as well as mortality may have been involved. The inconsistency between years may have resulted because some 1996 female parents of the small group had exceptionally small eggs and were a year younger than the other 1996 females and all 1999 females. Growth in the hatchery was similar among groups in both years whereas growth in streams was faster for the large than for the small group in both years and intermediate for the medium group in 1999. Growth in streams appeared to be limited by food availability. Initially large fry probably out - competed smaller fry for limited food; however, we found no evidence that dispersal from release sites or emigration from streams was caused by competitive displacement of small by larger fish. 

  17. Detection and classification of latent defects and diseases on raw French fries with multispectral imaging

    NARCIS (Netherlands)

    Noordam, J.C.; Broek, van den W.H.A.M.; Buydens, L.M.C.

    2005-01-01

    This paper describes an application of both multispectral imaging and red/green/blue (RGB) colour imaging for the discrimination between different defect and diseases on raw French fries. Four different potato cultivars generally used for French fries production are selected from which fries are

  18. 31 CFR 585.507 - Certain exportations to the FRY (S&M) authorized.

    Science.gov (United States)

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Certain exportations to the FRY (S&M... exportations to the FRY (S&M) authorized. (a) All transactions ordinarily incident to the exportation of any item, commodity, or product from the United States to or destined for the FRY (S&M) are authorized if...

  19. 31 CFR 585.314 - Goods and services originating in the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... FRY (S&M). 585.314 Section 585.314 Money and Finance: Treasury Regulations Relating to Money and... HERZEGOVINA SANCTIONS REGULATIONS General Definitions § 585.314 Goods and services originating in the FRY (S&M). The term goods or services originating in the FRY (S&M) includes: (a) Goods produced, manufactured...

  20. 31 CFR 585.207 - Prohibited transportation-related transactions involving the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... transactions involving the FRY (S&M). 585.207 Section 585.207 Money and Finance: Treasury Regulations Relating... transactions involving the FRY (S&M). Except as otherwise authorized, the following are prohibited: (a) Any... transportation to or from the FRY (S&M); (b) The provision of transportation to or from the United States by: (1...

  1. 31 CFR 585.313 - Federal Republic of Yugoslavia (Serbia and Montenegro); FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... (Serbia and Montenegro); FRY (S&M). 585.313 Section 585.313 Money and Finance: Treasury Regulations... Yugoslavia (Serbia and Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia and Montenegro) or FRY (S&M) means the territory of Serbia and Montenegro. ...

  2. 31 CFR 586.304 - Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... (Serbia & Montenegro); FRY (S&M). 586.304 Section 586.304 Money and Finance: Treasury Regulations Relating... Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia & Montenegro) or FRY (S&M) means the territory of the Republics of Serbia and Montenegro. ...

  3. Effects of pan frying with different oils on some of the chemical ...

    African Journals Online (AJOL)

    The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences ...

  4. Daniel Fried peab Euroopa vastust Gruusia sõjale tugevaks / Evelyn Kaldoja

    Index Scriptorium Estoniae

    Kaldoja, Evelyn, 1980-

    2008-01-01

    Eestit külastanud USA asevälisminister Daniel Fried leidis, et Euroopa reaktsioon Gruusias toimunule oli tugev ja efektiivne. Daniel Fried kohtus president Toomas Hendrik Ilvese, peaminister Andrus Ansipi ja välisminister Urmas Paetiga. Vt. samas: Daniel Fried: CV

  5. PCB and organochlorine pesticide concentrations in eel increase after frying

    NARCIS (Netherlands)

    de Boer, J.; Lammertse, N.; Koekkoek, J.; van Hattum, A.G.M.

    2013-01-01

    In several countries such as the Netherlands, consumption of eel from polluted waters is not allowed because the concentrations of polychlorinated biphenyls (PCBs) exceed official tolerance limits. Few experiments have been carried out to assess if pre-treatment, such as cooking and frying would

  6. Observations of Fry Cannibalism in Clarias gariepinus (Burchell, 1822)

    African Journals Online (AJOL)

    Fry cannibalism was investigated in Clarias gariepinus with a view of understanding the underlying embryological and early larval life factors responsible for the behaviour. A total of 5.6% of the fertilized egg attained 2-cell cleavage stage than others and 2.3% of the eggs hatched within the first one hour of onset of hatching.

  7. Sensory and microbiological quality assessment of fried snacks ...

    African Journals Online (AJOL)

    The sensory and microbiological properties of fried snack balls produced from slurries of ripe and unripe plantain fruits supplemented with cowpea were investigated. The main objective is to increase the utilization of plantain in production of nutritious snacks, while observing the impact of cowpea fortification on sensory ...

  8. Storage Stability and Sensory Evaluation Of Fried Dioscorea Alata ...

    African Journals Online (AJOL)

    Dioscorea alata (water yam) chips fried in palm oil (PO), soybean oil (SBO), palm olein oil (POO), groundnut oil (GO) and in 40:60 w/w blend ratio of palm oil: POO; SBO, GO were stored for 0-5 weeks in dark and in fluorescent light. The chips were subjected to weekly chemical and sensory analysis. Results revealed highly ...

  9. Characterisation of Gari Frying Stations in Ifo Local Government ...

    African Journals Online (AJOL)

    Ifo Local Government area and it's environ in Ogun state which is located in the south-western part of Nigeria includes Ifo town and Ibogun villages. A survey was carried out on forty different gari-frying stations and processors within this area identifying their characteristics. These characteristics are those that have to do with ...

  10. Food additives reducing volatility of antioxidants at frying temperature

    Science.gov (United States)

    At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation, but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study it was hypothesized that an additive that can bind or interact with an antioxidant coul...

  11. Balti riikide vabadus ei ohusta Venemaad / Daniel Fried

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2007-01-01

    Ilmunud ka: The Baltic Times, 21. juuni 2007, lk. 15. Ameerika Ühendriikide asevälisminister Euroopa ja Euraasia asjus Daniel Fried Balti riikide tunnustamisest, vabadusest ja suveräänsusest. Venemaa huvides on olla ümbritsetud rahulikest ja jõukatest demokraatiatest, ähvardustele ja sanktsioonidele ei tohi jätta ruumi

  12. Senescence sweetening of chip and fry processing potatoes

    Science.gov (United States)

    Potato storage makes the crop available over an extended time period, but increases financial risk to growers and end users. Senescence sweetening limits storage duration for chip and fry processing potatoes because it results in an unacceptable accumulation of reducing sugars that result in dark-co...

  13. Comparison of physical workload in four Gari -frying working ...

    African Journals Online (AJOL)

    All physical labour requires physical exertion which indicates the level of physical workload involved. This paper examines the energy expenditure in four working postures of gari-frying (garification) workers in southwestern Nigeria. The postures include sitting-beside (SB), sitting-in-front (SF), ...

  14. Comparison of fried and baked fish Oreochromis niloticus cakes

    OpenAIRE

    Akinsiku, A.F.

    2008-01-01

    Oreochromis niloticus fish-in-cake were made to improve its food value as well as create new menu. Fried fish-in-cake was 66.2% appealing in its colour, taste, texture and odour to assessors than the 64% rating for baked fish-in-cake.

  15. Color changes and acrylamide formation in fried potato slices

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Moyano, Pedro; Kaack, Karl

    2005-01-01

    at 85degreesC for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180degreesC until reaching moisture contents of similar to1.8% (total basis) and their acrylamide content and final color...

  16. Assessment of total polar materials in Frying fats from Czech restaurants

    Directory of Open Access Journals (Sweden)

    J. Mlcek

    2015-06-01

    Full Text Available Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.

  17. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

    Science.gov (United States)

    Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

    2015-01-01

    Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

  18. The malleable gut microbiome of juvenile rainbow trout (Oncorhynchus mykiss): Diet-dependent shifts of bacterial community structures.

    Science.gov (United States)

    Michl, Stéphanie Céline; Ratten, Jenni-Marie; Beyer, Matt; Hasler, Mario; LaRoche, Julie; Schulz, Carsten

    2017-01-01

    Plant-derived protein sources are the most relevant substitutes for fishmeal in aquafeeds. Nevertheless, the effects of plant based diets on the intestinal microbiome especially of juvenile Rainbow trout (Oncorhynchus mykiss) are yet to be fully investigated. The present study demonstrates, based on 16S rDNA bacterial community profiling, that the intestinal microbiome of juvenile Rainbow trout is strongly affected by dietary plant protein inclusion levels. After first feeding of juveniles with either 0%, 50% or 97% of total dietary protein content derived from plants, statistically significant differences of the bacterial gut community for the three diet-types were detected, both at phylum and order level. The microbiome of juvenile fish consisted mainly of the phyla Proteobacteria, Firmicutes, Bacteroidetes, Fusobacteria and Actinobacteria, and thus fits the salmonid core microbiome suggested in previous studies. Dietary plant proteins significantly enhanced the relative abundance of the orders Lactobacillales, Bacillales and Pseudomonadales. Animal proteins in contrast significantly promoted Bacteroidales, Clostridiales, Vibrionales, Fusobacteriales and Alteromonadales. The overall alpha diversity significantly decreased with increasing plant protein inclusion levels and with age of experimental animals. In order to investigate permanent effects of the first feeding diet-type on the early development of the microbiome, a diet change was included in the study after 54 days, but no such effects could be detected. Instead, the microbiome of juvenile trout fry was highly dependent on the actual diet fed at the time of sampling.

  19. Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying.

    Science.gov (United States)

    Przybylski, Roman; Gruczynska, Eliza; Aladedunye, Felix

    2013-01-01

    Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1-2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment.

  20. Chemical alterations taken place during deep-fat frying based on certain reaction products: a review.

    Science.gov (United States)

    Zhang, Qing; Saleh, Ahmed S M; Chen, Jing; Shen, Qun

    2012-09-01

    Deep-fat frying at 180 °C or above is one of the most common food processing methods used for preparing of human kind foods worldwide. However, a serial of complex reactions such as oxidation, hydrolysis, isomerization, and polymerization take place during the deep-fat frying course and influence quality attributes of the final product such as flavor, texture, shelf life and nutrient composition. The influence of these reactions results from a number of their products including volatile compounds, hydrolysis products, oxidized triacylglycerol monomers, cyclic compounds, trans configuration compounds, polymers, sterol derivatives, nitrogen- and sulphur-containing heterocyclic compounds, acrylamide, etc. which are present in both frying oil and the fried food. In addition, these reactions are interacted and influenced by various impact factors such as frying oil type, frying conditions (time, temperature, fryer, etc.) and fried material type. Based on the published literatures, three main organic chemical reaction mechanisms namely hemolytic, heterolytic and concerted reaction were identified and supposed to elucidate the complex chemical alterations during deep-fat frying. However, well understanding the mechanisms of these reactions and their products under different conditions helps to control the deep-fat frying processing; therefore, producing healthy fried foods. By means of comprehensively consulting the papers which previously studied on the chemical changes occurred during deep-fat frying process, the major reaction products and corresponding chemical alterations were reviewed in this work. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

  1. The Role of Lexical Stress on the Use of Vocal Fry in Young Adult Female Speakers.

    Science.gov (United States)

    Gibson, Todd A

    2017-01-01

    Vocal fry is a voice register often used by young adult women for sociolinguistic purposes. Some acoustic correlates of lexical stress, however, appear incompatible with the use of vocal fry. The objective of this study was to systematically examine the role of lexical stress in the use of vocal fry by young adult women. This is a semi-randomized controlled laboratory study. Fifty female undergraduate students were recorded repeating one-, two-, three-, and four-syllable nonwords that conformed to English phonotactics. Nonwords were presented in order from shorter to longer lengths, with stimuli randomized within syllable length. Perceptual analyses of recordings were augmented by acoustic analyses to identify each syllable in which vocal fry occurred. Eighty-six percent of participants produced at least one episode of vocal fry. Vocal fry was more likely to occur in unstressed than stressed position, and the likelihood increased as distance from the stressed syllable increased. There was considerable variability in the use of vocal fry. Frequent and infrequent users varied on the degree to which they used vocal fry in single-syllable nonwords. Vocal fry use persists among young adult women even in the absence of syntactic and pragmatic influences. Lexical stress appeared to dramatically reduce the use of vocal fry. Patterns of vocal fry use appeared to be different for frequent and infrequent users of this vocal register. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  2. 31 CFR 585.204 - Prohibited importation of goods or services from the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... services from the FRY (S&M). 585.204 Section 585.204 Money and Finance: Treasury Regulations Relating to... services from the FRY (S&M). Except as otherwise authorized, no goods originating in, or services performed in, the FRY (S&M), exported from the FRY (S&M) after May 30, 1992, may be imported into the United...

  3. Formation of trans fatty acids during the frying of chicken fillet in corn oil.

    Science.gov (United States)

    Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

    2014-05-01

    To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

  4. Vocal fry may undermine the success of young women in the labor market.

    Science.gov (United States)

    Anderson, Rindy C; Klofstad, Casey A; Mayew, William J; Venkatachalam, Mohan

    2014-01-01

    Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

  5. Vocal fry may undermine the success of young women in the labor market.

    Directory of Open Access Journals (Sweden)

    Rindy C Anderson

    Full Text Available Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

  6. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

    International Nuclear Information System (INIS)

    Olivero-David, R.; Mena, C.; Sánchez-Muniz, F.J.; Pérez-Jiménez, M.A.; Holgado, F.; Bastida, S.; Velasco, J.

    2017-01-01

    The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended. [es

  7. Kinetics of forming aldehydes in frying oils and their distribution in French fries revealed by LC-MS-based chemometrics

    Science.gov (United States)

    Aldehydes are major secondary lipid oxidation products (LOPs) from heating vegetable oils and deep frying. The routes and reactions that generate aldehydes have been extensively investigated, but the sequences and kinetics of their formation in oils are poorly defined. In this study, a platform comb...

  8. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

    Science.gov (United States)

    Morales, F J; Arribas-Lorenzo, G

    2008-07-15

    Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

  9. Toxicokinetics of perfluorooctane sulfonate in rainbow trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Rainbow trout (Oncorhynchus mykiss) confined to respirometer-metabolism chambers were dosed with perfluorooctane sulfonate (PFOS) by intra-arterial injection and sampled to obtain concentration time-course data for plasma, and either urine or expired water. The data were then an...

  10. Estrogenic response of bisphenol A in rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Lindholst, Christian; Pedersen, Knud Ladegaard; Pedersen, Søren Nørby

    2000-01-01

    Bisphenol A (BPA) previously shown to possess xenoestrogenic activities was administered to rainbow trout (Oncorhynchus mykiss) through a continuos flow system. The estrogenic response expressed as the induction of vitellogenin (VTG) synthesis was measured during 12 days of exposure, using a direct...

  11. Diagnostic single nucleotide polymorphisms for identifying westslope cutthroat trout (Oncorhynchus clarki lewisi), Yellowstone cutthroat trout (Oncorhynchus clarkii bouvieri) and rainbow trout (Oncorhynchus mykiss).

    Science.gov (United States)

    Kalinowski, S T; Novak, B J; Drinan, D P; Jennings, R deM; Vu, N V

    2011-03-01

    We describe 12 diagnostic single nucleotide polymorphism (SNP) assays for use in species identification among rainbow and cutthroat trout: five of these loci have alleles unique to rainbow trout (Oncorhynchus mykiss), three unique to westslope cutthroat trout (O. clarkii lewisi) and four unique to Yellowstone cutthroat trout (O. clarkii bouvieri). These diagnostic assays were identified using a total of 489 individuals from 26 populations and five fish hatchery strains. © 2010 Blackwell Publishing Ltd.

  12. Influence of the frying process on the real fat intake

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available As shown in the former presentation, one fact about repeated frying is that there comes a moment, when the oil used is no longer suitable for frying, that is discarded. The amount may be quite large depending, among other factors, on the composition of the oil itself and on that of the foodstuffs fried. This can be of practical significance for the total lipid intake, since the unsuitable oil is no longer ingested. It is difficult to know the amount of oil discarded for this reason and there is no scientific information in the literature on this subject. In this paper we try to know the quantitative and qualitative importance of the oil proceeding of repeated frying (RF which normally is discarded in relation to the total fat intake (Fl in Madrid, as well at domestic level (96 families as in catering (hospitals, restaurants and schools. For this purpose discarded oils proceeding of the frying of food were collected in the usual quantity, variety and conditions (only olive and sunflower oils were used, both in the households and in the institutions. In the oils, raw and discarded, we also determined their composition in fatty acids. Our results show that at domestic level, although the dispersion is big, the average values of the discarded oil are the 19.3 ± 18.4% of the inventoried oil. However, in the institutional frying, in which, of course, industrial fryer are utilised, the proportion of discarded oil was much bigger, some time doubling the quantity discarded at domestic level. Curiously, the discarded oils proceeding either from the households or from catering do not show significative differences regarding their composition in fatty acids with respect to raw oil. The reason is that the oils are discarded due to subjective reasons, although they probably might be utilised again. At this moment, we are trying to confirm this last statement. In conclusion, if you do not take into consideration this percentage of losses, when utilising the

  13. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

    Directory of Open Access Journals (Sweden)

    Poliana Cristina Mendonça Freire

    2013-09-01

    Full Text Available Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (10 mEq/kg and 1/3 was unsuitable to polar compounds (<25%. The majority (62% use temperature up to the allowed (180 ºC. Approximately 250 units of products are fried in at least one day in 42% of the fried food stands. Soybean oil is used in the majority (94% of fried food stands and the fry-life is of 6 hours (60% or a day of work/sale. The nonconformity of the content of total polar compounds in fried foods had significant association with frying time and the conformity of acidity had significant relationship with frying time by a chi-square test. All other associations were not significant. A fry-life of oil or fat up to 6 hours can avoid the excess of polar compounds in the frying medium and protect the quality of fred foods.

  14. The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend.

    Science.gov (United States)

    Aniołowska, Magda; Zahran, Hamdy; Kita, Agnieszka

    2016-01-01

    The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined. Hydrolytic and oxidative changes in the frying media varied with oil composition and increased with frying time. The pace of oxidation in RO was three times higher than in PB. The loss of polyunsaturated fatty acids (sum of C18:2 and C18:3) after 8 h of frying was 7 % in PB and 20 % in RO. The polar fraction content was two times lower in PB, but did not exceed 25 % in either of the frying media. The predominant fraction in RO was oxidized triacylglycerols, while in PB - diacylglycerols. During frying the proportions of triacylglycerol polymers and dimers increased in both oils, reaching 32 % in RO and 23 % in PB.

  15. The changes in the volatile aldehydes formed during the deep-fat frying process.

    Science.gov (United States)

    Zhang, Qing; Qin, Wen; Lin, Derong; Shen, Qun; Saleh, Ahmed S M

    2015-12-01

    Volatile aldehydes (VAs) formed during soybean oil (SBO) heating, wheat dough (WD) frying, and chicken breast meat (CBM) frying processes were comparatively investigated by solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that relative amounts (RAs) of the most detected VAs were firstly increased to maximum values in oil samples collected at the second hour of the seventh day and the values were then decreased with the increase in the time of oil heating process (control). However, for food frying processes, the time needed for reaching maximum RAs of VAs was shorter and the values were decreased with the increase in frying time. Significant change in contents of the VAs was observed for oil samples fried with CBM due to the high contents of water, protein, and lipid content compared to oil samples fried with WD. Based on the obtained results, free radical reaction, particularly positional isomerization and cis-trans isomerization, was deduced to occur when WD or CBM was fried in SBO. The relatively high RAs of VAs formed during the deep-fat frying process presented certain invaluable measures for evaluating of frying oil and fried food quality and safety.

  16. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

    Directory of Open Access Journals (Sweden)

    Maria Gabriela VERNAZA

    Full Text Available Abstract The objective was to develop instant noodles (IN made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2, resistant starch type 3 (RS3 and green banana flour (GBF aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less, lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

  17. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence

    Directory of Open Access Journals (Sweden)

    Taraka V. Gadiraju

    2015-10-01

    Full Text Available Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent publications. Most available data were based on questionnaires as a tool to capture fried food intakes, and study design was limited to case-control and cohort studies. While few studies have reported a positive association between frequencies of fried food intake and risk of coronary artery disease, heart failure, diabetes or hypertension, other investigators have failed to confirm such an association. There is strong evidence suggesting a higher risk of developing chronic disease when fried foods are consumed more frequently (i.e., four or more times per week. Major gaps in the current literature include a lack of detailed information on the type of oils used for frying foods, stratification of the different types of fried food, frying procedure (deep and pan frying, temperature and duration of frying, how often oils were reused and a lack of consideration of overall dietary patterns. Besides addressing these gaps, future research should also develop tools to better define fried food consumption at home versus away from home and to assess their effects on chronic diseases. In summary, the current review provides enough evidence to suggest adverse health effects with higher frequency of fried food consumption. While awaiting confirmation from future studies, it may be advisable to the public to consume fried foods in moderation while emphasizing an overall healthy diet.

  18. Comparative study of frying to other cooking techniques influence on the nutritive value

    Directory of Open Access Journals (Sweden)

    Bognár, A.

    1998-08-01

    Full Text Available Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing. Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food while non - breaded high fat food of animal origin loses fat during frying (2 - 30%. Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing.

  19. Acrylamide content and color development in fried potato strips

    DEFF Research Database (Denmark)

    Pedreschi, F.; Kaack, K.; Granby, Kit

    2006-01-01

    and 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed...... (13 5, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip immersion in sodium pyrophosphate solution of 10 g/L (53% vs. 17%, respectively, average...

  20. Action and fate of natural and synthetic antioxidants during frying

    Energy Technology Data Exchange (ETDEWEB)

    Marmesat, S; Morales, A.; Velasco, J.; Dobarganes, M.C.

    2011-07-01

    The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ. (Author).

  1. Production of bio diesel from chicken frying oil

    International Nuclear Information System (INIS)

    Bakir, E.T.; Fadhil, A.B.

    2011-01-01

    Chicken fried oil was converted into different bio diesels through single step transesterification and two step transesterification, namely acid-base and base-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The results showed that two step base catalyzed transesterification was better compared to other methods. It resulted in higher yield and better fuel properties. Transesterification of fried chicken oil was monitored by TLC technique and compared with that of the parent oil. Fuel properties of the products have been measured and found markedly enhanced compared to those of the parent oil. Also, the values satisfied the standard limits according to the ASTM standards. Blending of the better bio diesel sample with petro diesel was made using three volume percentages (10, 30 and 50% v/v). The results disclosed that blending had slight effect on the original properties of petro diesel.

  2. Fri os fra dårlig ledelse

    DEFF Research Database (Denmark)

    Mac, Anita

    på arbejdspladserne. Fri os fra dårlig ledelse går i dybden med sammenhængen mellem stress, manglende trivsel og dårlig ledelse set ud fra et medarbejderperspektiv. Bogen giver svar på, hvad dårlig ledelse er, og hvordan fænomenet påvirker den enkelte medarbejder såvel som det generelle miljø på...

  3. Oxidative stability of biodiesel blends derived from waste frying oils

    Directory of Open Access Journals (Sweden)

    Michael Feroldi

    2017-07-01

    Full Text Available The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values.

  4. Performance of Different Natural Antioxidant Compounds
in Frying Oil

    Science.gov (United States)

    Aydenız, Buket

    2016-01-01

    Summary In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene. PMID:27904389

  5. Effect of Vocal Fry on Voice and on Velopharyngeal Sphincter

    Directory of Open Access Journals (Sweden)

    Elias, Vanessa Santos

    2016-01-01

    Full Text Available Introduction It is known that the basal sound promotes shortening and adduction of the vocal folds and leaves the mucosa looser. However there are few studies that address the supralaryngeal physiological findings obtained using the technique. Objective To check the effectiveness of using vocal fry on the voice and velopharingeal port closure of five adult subjects, whose cleft palate has been corrected with surgery. Methods Case study with five subjects who underwent otolaryngology examination by means of nasopharyngoscopy for imaging and measurement of the region of velopharyngeal port closure before and after using the vocal fry technique for three minutes. During the exam, the subjects sustained the isolated vowel /a:/ in their usual pitch and loudness. The emission of the vowel /a:/ was also used for perceptual analysis and spectrographic evaluation of their voices. Results Four subjects had an improvement in the region of velopharyngeal port closure; the results of the spectrographic evaluation were indicative of decreased hypernasality, and the results of the auditory-perceptual analysis suggested improved overall vocal quality, adequacy of loudness, decreased hypernasality, improvement of type of voice and decreased hoarseness. Conclusion This study showed a positive effect of vocal fry on voice and greater velopharyngeal port closure.

  6. Performance of Different Natural Antioxidant Compounds in Frying Oil

    Directory of Open Access Journals (Sweden)

    Buket Aydenız

    2016-01-01

    Full Text Available In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

  7. Oncorhynchus nerka population monitoring in the Sawtooth Valley Lakes

    International Nuclear Information System (INIS)

    Teuscher, D.M.; Taki, D.; Ariwite, K.

    1996-01-01

    Critical habitat for endangered Snake River sockeye salmon includes five rearing lakes located in the Sawtooth Valley of central Idaho. Most of the lakes contain either introduced or endemic kokanee populations. Snake River sockeye occur naturally in Redfish Lake, and are being stocked in Redfish and Pettit Lakes. Because kokanee compete with sockeye for limited food resources, understanding population characteristics of both species such as spawn timing, egg-to-fry survival, distribution and abundance are important components of sockeye recovery. This chapter describes some of those characteristics. In 1995, hydroacoustic estimates of O. nerka densities in the Sawtooth Valley Lakes ranged from 57 to 465 fish/ha. Densities were greatest in Pettit followed by Redfish (167), Alturas (95), and Stanley Lakes. O. nerka numbers increased from 1994 values in Pettit and Alturas Lakes, but declined in Redfish and Stanley. Despite a decline in total lake abundance, O. nerka biomass estimates in Redfish Lake increased. Approximately 144,000 kokanee fry recruited to Redfish Lake from Fishhook Creek. O. nerka fry recruitment to Stanley and Alturas lake was 5,000 and 30,000 fry, respectively. Egg-to-fry survival was 14% in Fishhook and 7% in Stanley Lake Creek. In Fishhook Creek, kokanee spawning escapement was estimated using stream surveys and a weir. Escapement estimates were 4,860 from weir counts, and 7,000 from stream surveys. As part of the kokanee reduction program, 385 of the spawning female kokanee were culled. Escapement for Stanley Lake Creek was only 60 fish, a ten fold decrease from 1994. In Alturas Lake, kokanee spawners dropped by 50% to 1,600

  8. Oncorhynchus nerka population monitoring in the Sawtooth Valley Lakes

    Energy Technology Data Exchange (ETDEWEB)

    Teuscher, D.M.; Taki, D.; Ariwite, K.

    1996-05-01

    Critical habitat for endangered Snake River sockeye salmon includes five rearing lakes located in the Sawtooth Valley of central Idaho. Most of the lakes contain either introduced or endemic kokanee populations. Snake River sockeye occur naturally in Redfish Lake, and are being stocked in Redfish and Pettit Lakes. Because kokanee compete with sockeye for limited food resources, understanding population characteristics of both species such as spawn timing, egg-to-fry survival, distribution and abundance are important components of sockeye recovery. This chapter describes some of those characteristics. In 1995, hydroacoustic estimates of O. nerka densities in the Sawtooth Valley Lakes ranged from 57 to 465 fish/ha. Densities were greatest in Pettit followed by Redfish (167), Alturas (95), and Stanley Lakes. O. nerka numbers increased from 1994 values in Pettit and Alturas Lakes, but declined in Redfish and Stanley. Despite a decline in total lake abundance, O. nerka biomass estimates in Redfish Lake increased. Approximately 144,000 kokanee fry recruited to Redfish Lake from Fishhook Creek. O. nerka fry recruitment to Stanley and Alturas lake was 5,000 and 30,000 fry, respectively. Egg-to-fry survival was 14% in Fishhook and 7% in Stanley Lake Creek. In Fishhook Creek, kokanee spawning escapement was estimated using stream surveys and a weir. Escapement estimates were 4,860 from weir counts, and 7,000 from stream surveys. As part of the kokanee reduction program, 385 of the spawning female kokanee were culled. Escapement for Stanley Lake Creek was only 60 fish, a ten fold decrease from 1994. In Alturas Lake, kokanee spawners dropped by 50% to 1,600.

  9. Calculation of the electron magnetic moment in Fried-Yennie-gauge QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1989-01-01

    The two-loop contribution to the electron magnetic moment is calculated in the Fried-Yennie gauge. This is the first treatment of the magnetic moment beyond one-loop order in a gauge other than the Feynman gauge. The Fried-Yennie gauge is infrared safe, and the calculation is done without introducing an infrared cutoff or photon mass. The Fried-Yennie-gauge result agrees with the Feynman-gauge result, as expected

  10. Analisis Pengalaman Pelanggan (Customer Experience) terhadap Kepuasan Konsumen pada CFC (California Fried Chicken) Cabang Simalingkar Medan

    OpenAIRE

    Darwin

    2011-01-01

    The tittle of this research is Analysis of Customer Experience toward Customer Satisfaction at CFC (California Fried Chicken) Simalingkar Medan. The objective of this research is about to know how far the impact of this Customer Experience toward the Customer Satisfaction at CFC (California Fried Chicken) Simalingkar Medan, and which variable of these sense, feel, think, act, and relate that influence more dominant to Customer Satisfaction at CFC (California Fried Chicken) Simalingkar Medan. ...

  11. Conversational Entrainment of Vocal Fry in Young Adult Female American English Speakers.

    Science.gov (United States)

    Borrie, Stephanie A; Delfino, Christine R

    2017-07-01

    Conversational entrainment, the natural tendency for people to modify their behaviors to more closely match their communication partner, is examined as one possible mechanism modulating the prevalence of vocal fry in the speech of young American women engaged in spoken dialogue. Twenty young adult female American English speakers engaged in two spoken dialogue tasks-one with a young adult female American English conversational partner who exhibited substantial vocal fry and one with a young adult female American English conversational partner who exhibited quantifiably less vocal fry. Dialogues were analyzed for proportion of vocal fry, by speaker, and two measures of communicative success (efficiency and enjoyment). Participants employed significantly more vocal fry when conversing with the partner who exhibited substantial vocal fry than when conversing with the partner who exhibited quantifiably less vocal fry. Further, greater similarity between communication partners in their use of vocal fry tracked with higher scores of communicative efficiency and communicative enjoyment. Conversational entrainment offers a mechanistic framework that may be used to explain, to some degree, the frequency with which vocal fry is employed by young American women engaged in spoken dialogue. Further, young American women who modulated their vocal patterns during dialogue to match those of their conversational partner gained more efficiency and enjoyment from their interactions, demonstrating the cognitive and social benefits of entrainment. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  12. Milkfish (Chanos chanos Fry Concession System in Bolinao, Pangasinan: Implications to Coastal Resources Management

    Directory of Open Access Journals (Sweden)

    Severino Salmo III

    2000-12-01

    Full Text Available The ecological and socioeconomic implications of the concession system on milkfish (Chanos chanos Forssk. fry in Bolinao, Pangasinan were evaluated from 1996 to 1999. Monitoring of landed catch from 1996 to 1998 showed that the seasonal trend and annual volume of catch varied widely during the three-year period. The fry season in 1996 and 1997 lasted seven months, starting from the second week of April to the second week of October. However, during the 1998 season, fry were available for eight months starting in the second week of March and ending in November. The peak period also varied considerably during the three-year period. In 1996, peak abundance of fry was observed in the last week of July while in 1997 and 1998, the peak was during the second week of May. The volume of total catch for the entire season also varied widely, from as low as ~400,000 fry (1997 to as high as 2,400,000 fry (1996. The concessionaire “postor” has the sole right to buy all fry caught within the municipal waters. Thus, s/he dictates the buying price. Moreover, the existing concession system has no mechanism to regulate harvest of milkfish fry gathering. This arrangement allows the concessionaire to enjoy huge economic benefits while the fry gatherers only get a minimal share in the income. To promote sustainable and equitable harvest of milkfish fry, a new access arrangement through a permit system was proposed by the fry gatherers. The proposed permit system will promote a sustainable harvest of milkfish fry through the implementation of a closed period during the fry season. Compared to the present concession system, the permit system is believed to be more equitable because of the abolition of the 1/3 cut levied by the concessionaire on the landed catch. The permit system also facilitates a mechanism that provides for transparency on the selling/buying price. More importantly, fry gatherers will have the opportunity to sell to buyers offering a relatively

  13. Appropriate stage of ripeness and time for vacuum frying of cultivated banana

    Directory of Open Access Journals (Sweden)

    Lakkana Pitak

    2014-03-01

    Full Text Available This paper aims to study appropriate ripeness of cultivated banana and time period for vacuum fry. Sliced bananas of thickness 1-2 mm were fried at temperature 130 ๐ C under vacuum condition. The samplings were done at 3 level of ripeness; 1 raw banana, 2 the first day of ripeness, 3 the second day of ripeness. In addition 5 levels of fried period were set; 6, 8, 10, 12, 14 min. The raw banana fried for 12 min shown the best result. The products have a crisp texture, appropriate hardness and toughness, standard moisture and color with the most acceptance by consumers.

  14. Fried-potato diet causes vitamin A deficiency in an autistic child.

    Science.gov (United States)

    Tanoue, Koji; Matsui, Kiyoshi; Takamasu, Tetsuya

    2012-11-01

    A 5-year-old boy with autism developed dry eye and xerophthalmia. Serum vitamin A was undetectable. Dietary history revealed a markedly altered intake consisting of only fried potatoes and rice balls for 2 years. Fried potatoes contain no vitamin A. Autism is a multifaceted developmental disorder infrequently accompanied by abnormal eating practices. To the authors' knowledge, most children with autism who develop dietary vitamin A deficiency have consumed an excess of fried potatoes. Attention to possible vitamin A deficiency is essential when fried potatoes are consumed exclusively.

  15. Evidence for competitive dominance of Pink salmon (Oncorhynchus gorbuscha) over other Salmonids in the North Pacific Ocean

    Science.gov (United States)

    Ruggerone, G.T.; Nielsen, J.L.

    2004-01-01

    Relatively little is known about fish species interactions in offshore areas of the world's oceans because adequate experimental controls are typically unavailable in such vast areas. However, pink salmon (Oncorhynchus gorbuscha) are numerous and have an alternating-year pattern of abundance that provides a natural experimental control to test for interspecific competition in the North Pacific Ocean and Bering Sea. Since a number of studies have recently examined pink salmon interactions with other salmon, we reviewed them in an effort to describe patterns of interaction over broad regions of the ocean. Research consistently indicated that pink salmon significantly altered prey abundance of other salmon species (e.g., zooplankton, squid), leading to altered diet, reduced total prey consumption and growth, delayed maturation, and reduced survival, depending on species and locale. Reduced survival was observed in chum salmon (O. keta) and Chinook salmon (O. tshawytscha) originating from Puget Sound and in Bristol Bay sockeye salmon (O. nerka). Growth of pink salmon was not measurably affected by other salmon species, but their growth was sometimes inversely related to their own abundance. In all marine studies, pink salmon affected other species through exploitation of prey resources rather than interference. Interspecific competition was observed in nearshore and offshore waters of the North Pacific Ocean and Bering Sea, and one study documented competition between species originating from different continents. Climate change had variable effects on competition. In the North Pacific Ocean, competition was observed before and after the ocean regime shift in 1977 that significantly altered abundances of many marine species, whereas a study in the Pacific Northwest reported a shift from predation- to competition-based mortality in response to the 1982/1983 El Nino. Key traits of pink salmon that influenced competition with other salmonids included great abundance, high

  16. 77 FR 74500 - Proposed Habitat Conservation Plan/Natural Community Conservation Plan for Western Butte County...

    Science.gov (United States)

    2012-12-14

    .... These feedback loops identified opportunities and constraints and allowed for improvements in the... threatened Central Valley steelhead (Oncorhynchus mykiss), endangered Sacramento River winter-run Chinook salmon (Oncorhynchus tshawytscha), threatened Central Valley spring-run Chinook salmon (Oncorhynchus...

  17. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

    OpenAIRE

    Freire,Poliana Cristina Mendonça; Lobo,Lorrany Cristina Boel; Freitas,Giselle da Silva; Ferreira,Tânia Aparecida Pinto de Castro

    2013-01-01

    Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantit...

  18. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-12-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. 31 CFR 585.517 - Exportation of certain legal services to the Government of, or persons in, the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... to the Government of, or persons in, the FRY (S&M). 585.517 Section 585.517 Money and Finance... persons in, the FRY (S&M). (a) The provision to the Government of the FRY (S&M), or to a person in the FRY... Government of the FRY (S&M) or to a person in the FRY (S&M): (1) Provision of legal advice and counselling to...

  20. Frying temperatures and minor constituents of oils and fats

    Directory of Open Access Journals (Sweden)

    Boskou, Dimitrios

    1998-08-01

    Full Text Available Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antioxidants that react with free radicals and their concentration is reduced signifantly when the oil is heated. α-TocopheroI is lost faster during deep-fat frying than the beta, gamma and delta homologues. In the presence of stronger antioxidants, natural or synthetic, losses of α-tocopherol can be eliminated. Unchanged phytosterols naturally present in vegetable oils are believed to be beneficial for the health. Depending on the chemical structure, phytosterols may act as prooxidants or antioxidants. Sterols with an ethylidene group in the side chain have been found effective in retarding polymerisation at temperatures similar to those of deep-fat frying. Under unfavourable conditions (high temperature, presence of air oxidation products are formed from sterols and a marked increase in the oxidation rate of the fat is observed. Oxidation products of the main phytosterols, β-sitosterol and stigmasterol, are: hydrocarbons (3,5-diene and 3,5,22-triene, mono-, di- and triunsaturated ketosteroids (4-en-3-one, 3,5-dien-7-one, 3,5,22-trien-7-one, 5,6-epoxy derivatives, 3,7-diols and pregnane derivatives. Other minor constituents which may affect the rate of degradation of unsaturated triacylglycerols at high temperatures are squalene, pigments and phospholipids. Squalene and phospholipids have both been reported to retard the degradation of unsaturated fatty acids under simulated frying conditions. High chlorophyll levels were found to increase the rate of tocopherol decomposition and formation of polymers in rape seed oil heated at 180°C.

  1. Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying

    DEFF Research Database (Denmark)

    Guillen, S.; Oria, R.; Salvador, M. L.

    2017-01-01

    Three trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation in the domestic preparation of potatoes. French fries were pre-treated by soaking in water or acidified water, and then they were cooked...... and acrylamide than similar pan-fried potatoes. Potatoes butter fried at 140 °C had an acrylamide concentration similar to that of potatoes fried in oil at 180 °C, but this value was reduced by 71% when the frying was carried out using a temperature control system. Controlling the frying temperature reduced...... using a range of home-cooking procedures. Soaking raw potatoes in acidified water (pH=3.17) before frying at a controlled temperature (180 °C) was the most efficient pretreatment for reducing acrylamide formation (76%). For the same temperature, roasted frozen par-fried potatoes contained less fat...

  2. Perspective of inline control of latent defects and diseases on french fries with multispectral imaging

    NARCIS (Netherlands)

    Noordam, J.C.; Broek, van den W.H.A.M.; Buydens, L.M.C.

    2004-01-01

    In this paper, the feasibility is investigated to improve discrimination between different defect and diseases on raw French fries with multispectral imaging. Four different potato cultivars are selected from which French Fries are cut. Both multispectral images and RGB color images are classified

  3. Crust morphology and crispness development during deep-fat frying of potato

    NARCIS (Netherlands)

    Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

    2015-01-01

    Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger

  4. Effect of frying in different culinary fats on the fatty acid composition of silver carp.

    Science.gov (United States)

    Naseri, Mahmood; Abedi, Elahe; Mohammadzadeh, Behrooz; Afsharnaderi, Azam

    2013-07-01

    The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.

  5. Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

    Science.gov (United States)

    Ma, Jin-Kui; Zhang, Han; Tsuchiya, Tomohiro; Akiyama, Yoshinobu; Chen, Jie-Yu

    2015-04-01

    This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  6. Chemical and biological modulations of food due to the frying process.

    Science.gov (United States)

    Wagner, Karl-Heinz; Elmadfa, Ibrahim

    2012-06-01

    The interactions between frying fat and fried foods are of great relevance for the nutritional quality of the final product. In particular, the amount of fat taken up can be positively influenced at the industrial but also at the household level by different pre- and post-frying conditions. The fat uptake during the frying process can also lead to a complete different fatty acid pattern of the product. The change is always towards the predominant fatty acids in the frying fat, which can be beneficial when replacing saturated fatty acids with monounsaturated fatty acids and polyunsaturated fatty acids, but can also be of disadvantage in the case of fish, when the initial content of n-3 fatty acids is significantly reduced. This has also to be considered for nutritional calculation so as not to misrepresent the nutrient composition of the fried product. There have been positive developments in producing frying fats which are low in trans-fatty acids, and fried products low in heat-induced compounds which can address toxicological concerns such as acrylamide formation.

  7. Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

    NARCIS (Netherlands)

    Koerten, van K.N.; Somsen, D.; Boom, R.M.; Schutyser, M.A.I.

    2017-01-01

    In this study a cylindrical crust-core frying model was developed including an evaporation rate dependent heat transfer coefficient. For this, we applied a Nusselt relation for cylindrical bodies and view the release of vapour bubbles during the frying process as a reversed fluidised bed. The

  8. 21 CFR 102.49 - Fried clams made from minced clams.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Fried clams made from minced clams. 102.49 Section 102.49 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Nonstandardized Foods § 102.49 Fried clams made from minced clams. (a) The common or usual name of the food...

  9. Statistical basis and outputs of stable isotope mixing models: Comment on Fry (2013)

    Science.gov (United States)

    A recent article by Fry (2013; Mar Ecol Prog Ser 472:1−13) reviewed approaches to solving underdetermined stable isotope mixing systems, and presented a new graphical approach and set of summary statistics for the analysis of such systems. In his review, Fry (2013) mis-characteri...

  10. Influence of Glottal Fry on Acoustic Voice Assessment: A Preliminary Study.

    Science.gov (United States)

    Plexico, Laura W; Sandage, Mary J

    2017-05-01

    This preliminary study examined the influence of glottal fry on measurement of speaking fundamental frequency (SF 0 ) and whether sex differences influence the impact glottal fry has on SF 0 and cepstral peak prominence (CPP). It was hypothesized that SF 0 and CPP would decrease as percent glottal fry in the sample increased, with larger changes observed in the female voice. Twenty-six participants (13 men, 13 women) completed the study. Participants were recorded reading the Rainbow Passage. SF 0 and CPP were determined from the original sample. Percent glottal fry SF 0 was determined and semitone change was recalculated after removal of glottal fry from the sample. Regression analysis was used to determine the impact of glottal fry and sex on semitone change and CPP differences in SF 0 . Significant differences were found for both sex and percent glottal fry on semitone change in SF 0 . A significant relationship was not found between CPP and semitone change when sex was accounted for. Findings from this study indicate that the measurement of SF 0 for women will decline as percent of glottal fry increases. These findings have clinical implications for interpretation of SF 0 measurement and evidence-based outcomes for voice therapy. Published by Elsevier Inc.

  11. Effect of brood stock size on egg fertilization, hatchability and fry ...

    African Journals Online (AJOL)

    Abstract. This experiment was conducted to investigate the effect of size of brood stock on egg fertilization, hatchability and fry survival rate of Clarias gariepinus in an intensive culture system, for a period of four weeks. ... The survival rate of fry after starvation increased with increase in parent brood stock size. Best on this ...

  12. Assessment of Quality and Safety of Street-vended Fried West ...

    African Journals Online (AJOL)

    This study was carried out to assess the quality and safety of street-vended fried West African ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria. A total number of 100 fried fish samples obtained from ten major markets in Ibadan, Oyo State, Nigeria were analysed in the laboratory for: proximate ...

  13. Acute toxicity and histopathology of channel catfish fry exposed to peracetic acid

    Science.gov (United States)

    Channel catfish Ictalurus punctatus yolk-sac fry and swim-up fry were exposed to peracetic acid (PAA) for 48h in static toxicity bioassays at 23C. The test water was 217 and 126 mg/L (as CaCO3) total alkalinity and total hardness, respectively. Probit LC50 values were estimated with the trimmed Sp...

  14. Effect of intermittent frying on fatty acids, vitamin E, lipid oxidation ...

    African Journals Online (AJOL)

    Deep-fat frying is susceptible to induce the formation of undesirable products as lipid oxidation products and acrylamide in fried foods. Plantain chips produced by small-scale producers are sold to consumers without any control. The objective of this study was to evaluate the quality of plantain chips from local producers in ...

  15. Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

    Science.gov (United States)

    Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

    2017-12-01

    Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

  16. Development of new antioxidant systems for frying oil and omega-3 oils

    Science.gov (United States)

    The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

  17. The role of zooplankton in the feeding ecology of fish fry from some ...

    African Journals Online (AJOL)

    The role of zooplankton in the feeding ecology of fish fry from some southern African estuaries. A.K. Whitfield. Institute for Freshwater Studies, Rhodes University, Grahamstown. The stomach contents of more than 1000 fish fry ( < 30 mm. S.L.), comprising 11 species, were examined from the. ' Mhlanga and Swartvlei ...

  18. Production of surfactin by bacillus subtilis mtcc 2423 from waste frying oils

    Directory of Open Access Journals (Sweden)

    N. Vedaraman

    2011-06-01

    Full Text Available One of the obstacles in the way of wide scale industrial application of biosurfactants is the high production cost coupled with a low production rate. In order to lower the production cost surfactin production by Bacillus subtilis MTCC 2423 was studied in submerged batch cultivation using waste frying oils. It was observed that the decrease in surface tension was 56.32%, 48.5% and 46.1% with glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Biomass formation was 4.36 g/L, 3.67 g/L and 4.67 g/L for glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Product yield (g product/g substrate was 2.1%, 1.49% and 1.1% with glucose, waste frying sunflower oil and waste frying rice bran oil as substrates. This process facilitates safe disposal of waste frying oil, as well reducing the production cost of surfactin.

  19. Impact of control behaviour on unacceptable variation in acrylamide in French fries

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Marcelis, W.J.; Jinap, S.; Boekel, van M.A.J.S.

    2010-01-01

    Various studies have identified high concentrations of acrylamide in French fries and they emphasised that there is much uncertainty about actual concentrations in French fries upon consumption. The aim of this study was to get insight in technological as well as people related factors that

  20. Study of a new energy efficient process for French fries production

    NARCIS (Netherlands)

    Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Heijmans, R.M.H.; Deventer, van H.; Burgering, M.J.M.; Drooge, van B.; Voragen, A.G.J.

    2005-01-01

    A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to

  1. Fate of annatto tocotrienols during frying and effect on quality and stability of tortilla chips

    Science.gov (United States)

    Tocotrienols are antioxidant compounds that are increasingly valued for their health benefits. Annatto is a rich source of delta tocotrienol. Annatto extract containing tocotrienols was added to mid-oleic sunflower oil, and tortilla chips were fried in the oil over three-day frying experiments. The ...

  2. Degree-days as a tool for use in producing tilapia fry for sex inversion

    Science.gov (United States)

    Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

  3. Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures

    Science.gov (United States)

    The reliability of a method using ^1^H NMR analysis for assessment of oil oxidation at a frying temperature was examined. During heating and frying at 180 °C, changes of soybean oil signals in the ^1^H NMR spectrum including olefinic (5.16-5.30 ppm), bisallylic (2.70-2.88 ppm), and allylic (1.94-2.1...

  4. Effect of Deep-Fat Frying on Chemical Properties of Edible ...

    African Journals Online (AJOL)

    Effect of Deep-Fat Frying on Chemical Properties of Edible Vegetable Oils Used By Senegalese Households. ... African Journal of Food, Agriculture, Nutrition and Development ... This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance.

  5. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.

    Science.gov (United States)

    Srivastava, Yashi; Semwal, Anil Dutt

    2015-02-01

    The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

  6. Polarimetric LIDAR with FRI sampling for target characterization

    Science.gov (United States)

    Wijerathna, Erandi; Creusere, Charles D.; Voelz, David; Castorena, Juan

    2017-09-01

    Polarimetric LIDAR is a significant tool for current remote sensing applications. In addition, measurement of the full waveform of the LIDAR echo provides improved ranging and target discrimination, although, data storage volume in this approach can be problematic. In the work presented here, we investigated the practical issues related to the implementation of a full waveform LIDAR system to identify polarization characteristics of multiple targets within the footprint of the illumination beam. This work was carried out on a laboratory LIDAR testbed that features a flexible arrangement of targets and the ability to change the target polarization characteristics. Targets with different retardance characteristics were illuminated with a linearly polarized laser beam and the return pulse intensities were analyzed by rotating a linear analyzer polarizer in front of a high-speed detector. Additionally, we explored the applicability and the limitations of applying a sparse sampling approach based on Finite Rate of Innovations (FRI) to compress and recover the characteristic parameters of the pulses reflected from the targets. The pulse parameter values extracted by the FRI analysis were accurate and we successfully distinguished the polarimetric characteristics and the range of multiple targets at different depths within the same beam footprint. We also demonstrated the recovery of an unknown target retardance value from the echoes by applying a Mueller matrix system model.

  7. Aerosol Production from Charbroiled and Wet-Fried Meats

    Science.gov (United States)

    Niedziela, R. F.; Blanc, L. E.

    2012-12-01

    Previous work in our laboratory focused on the chemical and optical characterization of aerosols produced during the dry-frying of different meat samples. This method yielded a complex ensemble of particles composed of water and long-chain fatty acids with the latter dominated by oleic, stearic, and palmitic acids. The present study examines how wet-frying and charbroiling cooking methods affect the physical and chemical properties of their derived aerosols. Samples of ground beef, salmon, chicken, and pork were subject to both cooking methods in the laboratory, with their respective aerosols swept into a laminar flow cell where they were optically analyzed in the mid-infrared and collected through a gas chromatography probe for chemical characterization. This presentation will compare and contrast the nature of the aerosols generated in each cooking method, particularly those produced during charbroiling which exposes the samples, and their drippings, to significantly higher temperatures. Characterization of such cooking-related aerosols is important because of the potential impact of these particles on air quality, particularly in urban areas.

  8. Rethinking Obesity Counseling: Having the French Fry Discussion

    Directory of Open Access Journals (Sweden)

    Jonathan Bonnet

    2014-01-01

    Full Text Available Childhood obesity is a complex problem that warrants early intervention. General recommendations for obesity prevention and nutrition counseling exist. However, these are notably imprecise with regard to early and targeted interventions to prevent and treat obesity in pediatric populations. This study examines family medicine primary care providers’ (PCPs perceived barriers for preventing and treating pediatric obesity and their related practice behavior during well-child visits. Methods. A written survey addressing perceived barriers and current practices addressing obesity at well-child visits were administered to PCPs at eleven family medicine clinics in the Duke University Health System. Results. The most common perceived barriers identified by PCPs to prevention or treatment of obesity in children were families not getting enough exercise (93% and families too often having fast food meals (86%. Most PCPs do not discuss fast foods at or prior to the twelve-month well-child visit. The two-year visit is the first well-child visit at which a majority of PCPs (68% discuss fast food. Conclusion. No clear consensus exists as to when PCPs should discuss fast food in early well-child checks. Previous research has shown a profound shift in children’s dietary habits toward fast foods, such as French fries, that occurs between the one- and two-year well-child checks. Consideration should be given to having a “French Fry Discussion” at every twelve-month well-child care visit.

  9. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

    Directory of Open Access Journals (Sweden)

    Ruixue MA

    2016-01-01

    Full Text Available Abstract The effects of oil-water mixed frying (OWF and pure-oil frying (POF on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05 values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

  10. Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content

    NARCIS (Netherlands)

    Primo-Martín, C.; Deventer, H. van

    2011-01-01

    The suitability of using super heated steam (SHS) as an alternative to pre-frying in oil, to decrease the oil content of deep-fried battered foods while obtaining crispy crusts, is shown in this manuscript. Pre-treatment of the batters in SHS for 1, 2 and 3. min was compared to pre-frying with oil

  11. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    NARCIS (Netherlands)

    Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, van M.A.J.S.; Luning, P.A.

    2012-01-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying

  12. 31 CFR 585.523 - Certain transactions for the benefit of individuals in the FRY (S&M) authorized.

    Science.gov (United States)

    2010-07-01

    ... of individuals in the FRY (S&M) authorized. 585.523 Section 585.523 Money and Finance: Treasury... Licensing Policy § 585.523 Certain transactions for the benefit of individuals in the FRY (S&M) authorized... foreign branches, for the benefit of individuals located in the FRY (S&M) provided that such transactions...

  13. 31 CFR 585.512 - Transactions relating to travel to or within the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... within the FRY (S&M). 585.512 Section 585.512 Money and Finance: Treasury Regulations Relating to Money... Transactions relating to travel to or within the FRY (S&M). (a) All transactions by U.S. persons related to nonbusiness travel to, from, and within the FRY (S&M) are authorized, including the booking of travel...

  14. 31 CFR 585.508 - Importation of household and personal effects from the FRY (S&M) authorized.

    Science.gov (United States)

    2010-07-01

    ... effects from the FRY (S&M) authorized. 585.508 Section 585.508 Money and Finance: Treasury Regulations... Policy § 585.508 Importation of household and personal effects from the FRY (S&M) authorized. The importation of household and personal effects originating in the FRY (S&M), including baggage and articles for...

  15. 31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise....S.-registered vessels or aircraft, may be exported, directly or indirectly, to the FRY (S&M), or to...

  16. 31 CFR 586.408 - Exempt financial transactions within the territory of the FRY (S&M); prohibition on establishment...

    Science.gov (United States)

    2010-07-01

    ... the territory of the FRY (S&M); prohibition on establishment of new offices in Serbia. 586.408 Section... of the FRY (S&M); prohibition on establishment of new offices in Serbia. (a) Section 586.201(c... U.S. persons physically located within the territory of the FRY (S&M), where those transactions are...

  17. 31 CFR 585.525 - Authorization of certain new transactions with respect to the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... transactions with respect to the FRY (S&M). 585.525 Section 585.525 Money and Finance: Treasury Regulations... Policy § 585.525 Authorization of certain new transactions with respect to the FRY (S&M). (a... continue to apply to debt for which the National Bank of Yugoslavia or a bank located in the FRY (S&M...

  18. 31 CFR 585.410 - Imports from third countries of goods originating in the FRY (S&M); transshipments.

    Science.gov (United States)

    2010-07-01

    ... originating in the FRY (S&M); transshipments. 585.410 Section 585.410 Money and Finance: Treasury Regulations... countries of goods originating in the FRY (S&M); transshipments. Importation into the United States from third countries of goods containing raw materials or components originating in the FRY (S&M) is...

  19. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-05-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. Amazon Molly, Poecilia formosa, as a model for studies of the effects of ionizing radiation. [Radiosensitivity of Poecilia formosa, Carassius auratus, Ictalurus punctatus, and Oncorhynchus tshawytscha in laboratory environments

    Energy Technology Data Exchange (ETDEWEB)

    Woodhead, A.D.; Setlow, R.B.; Hart, R.W.

    1977-01-01

    It is suggested that the viviparous teleost, Poecilia formosa, (Amazon molly) may have wide potential use for aquatic radiation studies. The Amazon molly is a naturally occurring gynogenetic species, in which the eggs are activated after mating with the males of closely related species, without the subsequent genetic contribution from the male. The offspring of a single original female constitute a clone, having identical genotypes. Clones of the genetically homogeneous Amazon molly may prove to be equally as valuable to aquatic radiobiologists as the inbred rodent lines have been to mammalian studies. In many other respects the Amazon molly is a satisfactory laboratory animal. It is robust, easy to rear, and has large broods of young when fully grown. Maintenance costs are low. Details are given of the conditions under which colonies reproduce.

  1. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates.

    Science.gov (United States)

    Nugrahedi, Probo Y; Oliviero, Teresa; Heising, Jenneke K; Dekker, Matthijs; Verkerk, Ruud

    2017-12-01

    Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.

  2. Vertebral column deformities in farmed rainbow trout ( Oncorhynchus mykiss )

    DEFF Research Database (Denmark)

    Madsen, Lone; Dalsgaard, Inger

    1999-01-01

    Farmed rainbow trout (Oncorhynchus mykiss) were fed diets with either different levels of vitamin C, or diets enriched with glucan or chitin, from feeding start and 6 months onwards. At an average weight of 100 g, the trout were X-rayed to determine the deformity level. The investigations showed...... deformity levels from 4.8% to 12.5% among the different diet groups. Fish fed the chitin-enriched diet, the low vitamin C diet, the high vitamin C diet, and the control diet had the: highest deformity levels, ranging from 8.9% to 12.5%, while the group fed the glucan-enriched diet had the lowest level...

  3. Muscle wound healing in rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Schmidt, Jacob Günther; Andersen, Elisabeth Wreford; Ersbøll, Bjarne Kjær

    2016-01-01

    We followed the progression of healing of deep excisional biopsy punch wounds over the course of 365 days in rainbow trout (Oncorhynchus mykiss) by monitoring visual wound healing and gene expression in the healing muscle at regular intervals (1, 3, 7, 14, 38 and 100 days post...... until at least 100 days post-wounding. The gene expression patterns and histology reveal limited capacity for muscle regeneration in rainbow trout, and muscle texture analyses one year after wound infliction confirm that wounds heal with fibrosis. At 100 dpw epidermis had fully regenerated, and dermis...

  4. ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin

    Directory of Open Access Journals (Sweden)

    Prihatini Ade Mayvita

    2016-04-01

    Full Text Available During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (Study on KFC,  Texas  Fried  Chicken, AW  Duta  Mall  and  CFC  RS  Ulin  Banjarmasin. Perceptions formulated are based on the assessment of marketing mix, which consists of services, physical condition, Product, promotion, personal traits, Price, means of support, distribution and location. 100 respondents are taken as samples in this study, i.e. respondents who have eaten in the fourth Fried Chicken fast food franchise using the technique of non proportional stratified random sampling. Meanwhile, the technique of data analysis uses Multi Dimensional Scaling (MDS. The findings from the analysis using Multi Dimensional Scaling (MDS show inequality  positions  of  Fried  Chicken  franchise  restaurants,  Kentucky  Fried Chicken,  Texas  Chicken,  AW  and  California  Fried  Chicken,  based  on  their consumers’  perceptions:  1.  KFC  is  a  fried  chicken  franchise  restaurant  that has superiority over the ease in getting information for organizing parties, the rooms’ capacities, the frequency of advertisements, employee skills, appropriate Products with Prices. In addition, KFC also has special superiority over different/ unique fried chicken taste and more outlets than other fried chicken franchise restaurants; 2. Texas Fried chicken has superiority over the speed of Customer service,  cleanliness  of  the  room,  the  Product  pakaging  which  is  favorable  to consumers,  direct  gifts,

  5. Analysis of used frying fats for biodiesel production

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2008-03-01

    Full Text Available Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel . The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as raw material for biodiesels as well as for the characterization of the biodiesels obtained from them. Twentyfour used frying oils from restaurants and domestic fryers were analyzed before and after transesterification to fatty acid methyl esters (FAME. From a detailed analysis of the samples by means of a combination of adsorption and size exclusion chromatography, the quantitative importance of polymeric compounds was deduced both from the direct analysis of the oils and from their FAME. Excellent linear correlation between polar compounds and polar FAME (R=0.9768 was found. The possibilities of interferences from polar fatty acid in the standard method to determine the ester content are defined. Finally, determination of non-polar FAME by silica column is proposed as a good alternative to the gas chromatography method.Los aceites y grasas de fritura, que se caracterizan por tener una calidad muy variable, se utilizan como material prima para la producción de biodiesel. El objetivo de este estudio es definir la utilidad de los métodos analíticos desarrollados para los aceites y grasas de fritura para caracterizar el biodiesel obtenido. Veinticuatro aceites de fritura procedentes del sector de restauración y de fritura doméstica fueron analizados antes y después de su transesterificación a ésteres metílicos de ácidos grasos. A partir de un análisis detallado mediante cromatografías de adsorción y exclusión, se deduce la importancia cuantitativa de los compuestos de polimerización tanto en el análisis directo de los aceites como en el análisis de los ésteres metílicos. Se encontró una excelente correlación lineal entre los compuestos polares y los ésteres metílicos polares

  6. Nutritive improvement of instant fried noodles with oat bran

    Directory of Open Access Journals (Sweden)

    Chawladda Tiangpook

    2006-03-01

    Full Text Available Instant fried noodles have become one of the food products regularly consumed among people of all socioeconomic levels in both urban and rural areas. Oat bran is rich in β-glucan, a soluble fiber in oat. The objective of this study was to utilize oat bran, produced from dehulled oats by dry milling and cooking extrusion to improve the nutritional quality of wheat noodle and to evaluate the noodle quality. Three types of oat bran concentrate (OBC: OBCXF, OBCXEF, OBC native were used to replace wheat flour in noodle production, each type at the levels of 5, 10, and 15% (w/w. The experimental design was 3×3 factorial randomized complete block design. The flours and products were analyzed for moisture, protein, fat, β- glucan, RVA and color. The texture of the products was determined using texture analyzer and sensory test. Protein contents of OBCXF, XEF, native and wheat flour were 22.05, 23.21, 22.00 and 13.16%, respectively. OBC β-glucan content was 16-17%. Increasing the amount of various OBC in the mixes caused the increase in protein content and β-glucan in the products. The texture of the noodles with 5% replacement with OBC was not significantly different from that of wheat noodle. The tensile force was in the range of 17.10-17.96 g. The sensory acceptability of the noodles replaced with 5-10% OBC was not significantly different from wheat noodle (p<0.05. Noodle with 10% OBC-XEF had the highest scores in texture, elasticity and accept- ability. Thus, instant fried noodle having its wheat partially replaced with 10-15% OBC contained β-glucan in the range of 0.80-1.27 g/serving (50 g, which met the FDA approved health claim which requires 0.75 g/ serving, and contained dietary fiber in the range of 3.0-4.5 g/serving. By using 10-15% OBC in the formulation, it was possible to satisfactorily make instant fried noodles.

  7. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process.

    Science.gov (United States)

    Zhang, Qing; Wan, Chong; Wang, Chenzhi; Chen, Hong; Liu, Yaowen; Li, Suqing; Lin, Derong; Wu, Dingtao; Qin, Wen

    2018-03-15

    To investigate the non-aldehyde volatile profile resulting from deep-fat frying, volatile compounds formed during the processes of heating soybean oil (SO), frying wheat dough (WD), and frying chicken breast meat (CBM) were comparatively studied. By using gas chromatography-mass spectrometry and internal standard method, alkanes, alkenes, alkynes, alcohols, ketones, nitrogen-containing volatiles (NCVs), and other volatiles were qualitatively and relatively quantitatively detected. NCVs were detected only in CBM-fried oil samples. Some volatiles (e.g. 2-pentylfuran and 2-pentylpyridine) were observed to increase in concentration, whereas others (e.g. 4-methyl-1,4-heptadiene and 7-methyl-3,4-octadiene) were observed to first increase and then decrease in concentration as the heating or frying time increased. Reduced quantity and concentrations of volatiles were observed in the food-fried oil samples which might be related to the intensified reactions induced by food components. The detection of some harmful volatiles in considerable concentrations indicated further attention might be paid to the safety of deep-fat frying. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Comparison of the frying performance of olive oil and palm superolein.

    Science.gov (United States)

    Romano, Raffaele; Giordano, Anella; Vitiello, Simona; Grottaglie, Laura Le; Musso, Salvatore Spagna

    2012-05-01

    Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA 40%), and decreased linoleic acid (LA frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). © 2012 Institute of Food Technologists®

  9. The Effect of Loud Voice and Clear Speech on the Use of Vocal Fry in Women.

    Science.gov (United States)

    Behrman, Alison; Akhund, Ali

    2016-01-01

    This study investigated the effects of clear speech and loud voice on the use of vocal fry in women. Twenty healthy-voiced young women who used a moderate amount of vocal fry when reading aloud in conversational-style speech (defined as a minimum of three occurrences per sentence) also read the same stimuli in loud voice and clear speech. The occurrence of vocal fry was assessed in the three speaking styles. Intensity and fundamental frequency levels in each condition were obtained to help interpret the findings. A statistically significant reduction in the use of vocal fry was found in loud and clear conditions compared to conversational style. However, a significantly greater reduction in use of vocal fry was obtained in clear speech than in loud voice. The increased intensity and mean F0 in loud and clear speech only partially explain the decrease in use of vocal fry. Women who use vocal fry in typical speech may persist in its use when speaking more loudly, although not when speaking more clearly. Apparently, different phonatory strategies are used for the two speaking styles. Further research is needed to clarify the laryngeal dynamics of clear speech. © 2017 S. Karger AG, Basel.

  10. Effect of Frying on the Palm Oil Quality Attributes - A Review

    International Nuclear Information System (INIS)

    Azmil Haizam Ahmad Tarmizi; Razali Ismail; Ainie Kuntom

    2016-01-01

    Frying is one of the most versatile food processing operations employed since antiquity. The establishment of this process is evidenced by a great consumption of fried food around the globe. Despite palm oil is extensively utilised in various frying applications, the preservation of its quality attributes as a result of thermal processing is still a concern to food processors and consumers. This article, therefore, aims to provide an overview of published studies on the behaviour of palm oil, in their pure form and blended with other oils, during frying at various processing conditions. In this review, publications associated to frying stability of palm-based oils were considered to ascertain a series of oil quality indices - for example free fatty acid, smoke point, peroxide and p-anisidine values, vitamin E, induction period, fatty acid composition, colour, and polar and polymer compounds - under prolonged thermal processing conditions. Stability of palm-based oil, however, is not solely dependent to the inherent properties of the oils themselves. Hence, the effects of operating conditions (oil temperature, cooking time, frying duration or cycle, oil replenishment, frying system and cookware materials) and food compositions are also discussed in this article. (author)

  11. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

    Science.gov (United States)

    Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

    2010-01-01

    The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

  12. The Drosophila Fry protein interacts with Trc and is highly mobile in vivo

    Directory of Open Access Journals (Sweden)

    Emoto Kazou

    2010-04-01

    Full Text Available Abstract Background Cell polarity is a common feature of eukaryotic cells. The NDR kinases have been found to regulate polarized growth in both animal cells and fungi. Drosophila Tricornered is an NDR kinase that is essential for the normal polarized growth of extensions of epidermal cells and for the tiling and branching of dendrites of da sensory neurons. Tricornered function requires interacting with the large Furry protein (3479 amino acid. Results We constructed a furry (fry transgene and established that it rescued the lethality of fry null mutations. The encoded protein was tagged at both its amino and carboxy termini and this allowed us to demonstrate that the protein existed as an uncleaved protein in vivo. We used the C terminal GFP tag to follow the protein in vivo and found it to be highly mobile. Interestingly Fry accumulated at the distal tip of growing bristles. We established that Fry and Trc could be co-immunoprecipitated from wing discs. Conclusions The mobility of Fry in both bristles and dendrites suggests that it could function in directing/mediating the intracellular transport needed for polarized growth. Our observations that full length Fry and Trc show only partial co-localization in growing bristles while an amino terminal fragment of Fry shows close to complete co-localization with Trc suggests that the interaction between these proteins is transient and regulated.

  13. Changes produced in oils during vacuum and traditional frying of potato chips.

    Science.gov (United States)

    Crosa, María José; Skerl, Verónica; Cadenazzi, Mónica; Olazábal, Laura; Silva, Roberto; Suburú, Gabriela; Torres, Marina

    2014-03-01

    In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA), peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt (99.76%). Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts.

    Science.gov (United States)

    Miyagi, Atsushi; Ogaki, Yoshihiro

    2014-08-01

    The development of food that satisfies consumer preferences is very important for producing commodities. In the present study, 132 Japanese consumers carried out sensory evaluation of deep-fried peanuts with varying frying times (2, 4, 6, 9, 12 and 15 min) at 150 °C, and the relationships among sensory elements and physicochemical properties were investigated. The sensory scores for colour, bitterness, and deep-fried peanut aroma increased (darker or stronger) with frying time, whereas the sweetness score was relatively high (strong) for frying times of 2, 4, 6 and 9 min, and then decreased (weaker) with increasing frying time. Frying times of 4, 6 and 9 min scored higher in overall liking than other times. Multiple-regression analysis indicated that the overall liking score was positively correlated with sweetness (standardised regression coefficient, β = +0.51) and deep-fried peanut aroma (β = +0.26) scores but negatively correlated with bitterness score (β = -0.25). Multiple-regression analysis also indicated a difference in sensory preference by gender. Sensory elements were closely related to the physicochemical properties, including the colour indexes (CIELAB colour space) and the sucrose and water contents. When L(*) (CIELAB colour space, lightness index) was 53-64 and water content was 10-30 g kg(-1), the mean overall liking score was relatively high implying acceptable fried peanut quality. Relationships among individual sensory elements were confirmed. Multiple-regression analysis indicated a strong positive correlation between sweetness and overall liking and a small difference in sensory preference by gender. Sensory evaluations can thus be expressed by physicochemical properties. © 2013 Society of Chemical Industry.

  15. Action and fate of natural and synthetic antioxidants during frying

    Directory of Open Access Journals (Sweden)

    Marmesat, S.

    2010-12-01

    Full Text Available The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

    La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ.

  16. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

    Directory of Open Access Journals (Sweden)

    Masson, L.

    1999-12-01

    Full Text Available The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile, before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.

    El objetivo de este trabajo fue conocer el deterioro de la materia grasa empleada en el proceso de fritura de patatas tipo «french fries» en el sector de restaurantes y pequeños establecimientos en Santiago (Chile antes de que la reciente legislación chilena fuera oficial. El 96 % de las muestras correspondió a aceites vegetales poliinsaturados, el 76 % contenían más de un 2 % de ácido linolénico y el 23 % del total de las muestras presentó más del 25 % de compuestos polares. Para predecir el porcentaje de compuestos polares, se desarrollaron ecuaciones que para el aceite de soja y mezcla soja-canola, incluyeron la viscosidad o los dienos conjugados, mientras que para el aceite de girasol se consideró la viscosidad y los ácidos grasos libres. El aceite de girasol mostró una distribución diferente de las especies alteradas que conforman la fracción de compuestos polares, en comparación al aceite de soja y mezcla soja

  17. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments....... The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual...

  18. Japan FRI research activities on oil tank/spilled oil fire

    International Nuclear Information System (INIS)

    Koseki, Hiroshi

    1992-01-01

    Introduction of research activities on oil tank/spilled oil fire at FRI, Japan is done. FRI has a long history of studying oil tank and spilled oil fires. Many large oil fire tests were done. The purpose of these studies is different with research of response of oil spill, but the accumulation of this knowledge is useful for conducting elimination of spilled oil on the sea with burning. Therefore to do collaboration with fire science research groups, such as FRI is useful for future activities for response to oil spills

  19. Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching

    OpenAIRE

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    2016-01-01

    In this research, acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 °C for 5 min (final moisture content of ∼2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 °C for 3.5 min; ...

  20. Soybean level and probiotics in first feeding fry diets alter the ability of rainbow trout Oncorhynchus mykiss to utilize high levels of soybean meal during grow-out.

    Science.gov (United States)

    Inclusion rates of soybean meal in salmonid diets are currently kept low to minimize detrimental effects on growth, enteritis and immune responses. Probiotics have been used to treat both infectious and noninfectious enteritis in humans and other terrestrial animals and may represent a feasible met...

  1. Time course study of in situ expression of antigens following DNA-vaccination against VHS in rainbow trout (Oncorhynchus mykiss Walbaum) fry

    DEFF Research Database (Denmark)

    Lorenzen, Ellen; Lorenzen, Niels; Einer-Jensen, Katja

    2005-01-01

    The present study was performed as a time course study of fish vaccinated with 20 mu g plasmid DNA vaccine encoding either the VHSV G-protein or the VHSV N-protein. Samples of the injection site were collected sequentially over a 7-week period. The study revealed an intense positive staining by i...

  2. Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

    Science.gov (United States)

    Koh, Eunmi; Surh, Jeonghee

    2015-05-01

    200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest. The vegetable group was higher in the contents of conjugated dienes and trienes, and lower for those of hydroperoxides and malondialdehyde. The mean values of malondialdehyde and p-anisidine value for the fish group were greater than those of the other groups. The levels of conjugated trienes and malondialdehyde increased with the frying frequency. These findings indicate that food types and frequency of frying play a role in determining the oil oxidation in deep fried foods in schools. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. BIOACCUMULATION AND ENANTIOSELECTIVE BIOTRANSFORMATION OF FIPRONIL BY RAINBOW TROUT (ONCORHYNCHUS MYKISS)

    Science.gov (United States)

    Dietary accumulation and enantioselective biotransformation was determined for rainbow trout (Oncorhynchus mykiss) exposed to fipronil, a widely used chiral pesticide. Measurement of the fish carcass tissue (whole fish minus GI tract and liver) showed a rapid accumulation of fip...

  4. Estrogenic Activity of Perfluoroalkyl Acids in Juvenile Rainbow Trout (Oncorhynchus Mykiss)

    Science.gov (United States)

    The potential estrogenic activity of perfluoroalkyl acids (PFAAs) was determined using separate screening and dose response studies with juvenile rainbow trout (Oncorhynchus mykiss). Results of this study indicate that some PFAAs may act as estrogens in fish.

  5. Genetic Relationship among Three Subspecies of Oncorhynchus masou Determined by Mitochondrial DNA Sequence Analysis

    OpenAIRE

    Ichiro, Oohara; Toshio, Okazaki; National Research Institute of Aquaculture; National Research Institute of Aquaculture

    1996-01-01

    It is generally accepted that there are 3 subspecies of Oncorhynchus masou in Japan, namely, Masu salmon (Oncorhynchus masou masou (Brevoort)), Amago salmon (O. masou ishikawae Jordan & McGregor), and Biwa salmon (O. masou rhodurus Jordan & McGregor or O. masou subsp. Kimura). Since the genetic relationship of these three taxa is not well known, there has been considerable confusion over their nomenclature. We have clarified the genetic relationship among these three taxa by partially sequenc...

  6. The fry patterns in the South-American catfish genus Corydoras (Pisces, Siluriformes, Callichthyidae)

    NARCIS (Netherlands)

    Fuller, Ian

    1999-01-01

    The fry pattern of aquarium-bred species of the South-American catfish genus Corydoras, contribute to discriminate between species of the so-called ‘acutus’-group, showing a greyish adult colour pattern.

  7. Quantity discrimination in parental fish: female convict cichlid discriminate fry shoals of different sizes.

    Science.gov (United States)

    Forsatkar, Mohammad Navid; Nematollahi, Mohammad Ali; Bisazza, Angelo

    2016-09-01

    Numerical abilities have been found to be adaptive in different contexts, including mating, foraging, fighting assessment and antipredator strategies. In species with parental care, another potential advantage is the possibility to adjust parental behavior in relation to the numerosity of the progeny. The finding that many fish vary their parental investment in relation to brood size advocates the existence of a mechanism for appraising offspring number, an aspect that has never been directly investigated. Here we tested the ability of parental female convict cichlid (Amatitlania nigrofasciata) to discriminate between two fry groups differing in number by measuring time spent attempting to recover groups of fry experimentally displaced from the next. Females spent more time trying to recover the fry from larger groups when tested with contrasts 6 versus 12 (1:2) and 6 versus 9 fry (2:3); however, they showed no preference in the 6 versus 8 (3:4) contrast, suggesting that this task exceeds their discrimination capacity.

  8. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries

    Science.gov (United States)

    Sweetpotato French fries (SPFF) are growing in popularity but limited information is available on SPFF textural properties in relation to chemical composition. This study aimed to investigate the relationship between chemical components of different sweetpotato varieties and textural characteristics...

  9. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  10. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies (LGRSS) at the...

  11. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies...

  12. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  13. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

    Science.gov (United States)

    Aniołowska, Magda A; Kita, Agnieszka M

    2016-04-01

    The objective of this research was to determine the effects of the water content of food incorporated into frying oil on oil degradation and the content of glycidyl esters. Potato chips, French fries and snacks were fried intermittently in palm oil, which was heated at 180 °C for 8 h per day over five consecutive days. Thermo-oxidative and physical alterations, changes in fatty acid composition, total polar components, polar fraction composition, and water content were analysed. The content of glycidyl esters was measured by liquid chromatography-tandem mass spectrometry. More polar compounds were formed in the oil used for frying chips (252 g kg(-1)) than for French fries (229 g kg(-1)) or snacks (196 g kg(-1)). Reductions in glycidyl esters were found in oils used for frying--greater for frying snacks and French fries (95% and 93%) than for potato chips (87%). The rate of decrease of glycidyl esters was correlated with frying parameters, most strongly with the concentrations of diacylglycerols (r = 0.98) and total polar components (r = -0.98). The raw material had a greater influence on polymerization conversion and glycidyl ester content than on hydrolytic and oxidative changes in the frying oil. © 2015 Society of Chemical Industry.

  14. Dietary supplementation of probiotics affects growth, immune response and disease resistance of Cyprinus carpio fry.

    Science.gov (United States)

    Gupta, Akhil; Gupta, Paromita; Dhawan, Asha

    2014-12-01

    The effects of dietary Bacillus coagulans (MTCC 9872), Bacillus licheniformis (MTCC 6824) and Paenibacillus polymyxa (MTCC 122) supplementation on growth performance, non-specific immunity and protection against Aeromonas hydrophila infection were evaluated in common carp, Cyprinus carpio fry. Laboratory maintained B. coagulans, B. licheniformis and P. polymyxa were used to study antagonistic activity against fish pathogenic bacteria by agar well diffusion assay. Healthy fish fry were challenged by this bacterium for determination of its safety. Fish were fed for 80 days with control basal diet (B0) and experimental diets containing B. coagulans (B1), B. licheniformis (B2) and P. polymyxa (B3) at 10(9) CFU/g diet. Fish fry (mean weight 0.329 ± 0.01 g) were fed these diets and growth performance, various non-specific immune parameters and disease resistance study were conducted at 80 days post-feeding. The antagonism study showed inhibition zone against A. hydrophila and Vibrio harveyi. All the probiotic bacterial strains were harmless to fish fry as neither mortality nor morbidities were observed of the challenge. The growth-promoting influences of probiotic supplemented dietary treatments were observed with fish fry and the optimum survival, growth and feed utilization were obtained with P. polymyxa (B3) supplemented diet. Study of different non-specific innate immunological parameters viz. lysozyme activity, respiratory burst assay and myeloperoxidase content showed significant (p fry fed B3 diet at 10(9) CFU/g. The challenge test showed dietary supplementation of B. coagulans, B. licheniformis and P. polymyxa significantly (p fry against bacterial challenge. These results collectively suggests that P. polymyxa is a potential probiotic species and can be used in aquaculture to improve growth, feed utilization, non-specific immune responses and disease resistance of fry common carp, C. carpio. Copyright © 2014. Published by Elsevier Ltd.

  15. Evidence of Atlantic salmon Salmo salar fry movement between fresh water and a brackish environment.

    Science.gov (United States)

    Taal, I; Rohtla, M; Saks, L; Svirgsden, R; Kesler, M; Matetski, L; Vetemaa, M

    2017-08-01

    This study reports descent of Atlantic salmon Salmo salar fry from their natal streams to brackish waters of the Baltic Sea and their use of this environment as an alternative rearing habitat before ascending back to freshwater streams. To the authors' knowledge, residency in a brackish environment has not previously been demonstrated in S. salar fry. Recruitment success and evolutionary significance of this alternative life-history strategy are presently not known. © 2017 The Fisheries Society of the British Isles.

  16. Losses in -carotene and vitamin C due to frying of plantain ( Musa ...

    African Journals Online (AJOL)

    Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 to 10 min in refined palm oil. The results obtained showed that -carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is ...

  17. Single-loop renormalizations and properties of radiative corrections in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Karshenboim, S.G.; Shelyuto, V.A.; Eides, M.I.

    1988-01-01

    Single-loop radiative corrections are studied in the Fried-Yennie gauge. It is shown that in this gauge the usual subtraction procedure on the mass shell does not require introduction of an infrared photon mass. The behavior of the diagrams containing radiative corrections near the mass shell is investigated, and it is shown that in the Fried-Yennie gauge this behavior is softer than in any other gauge and softer than the behavior of the corresponding graphs without radiative corrections

  18. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.

    Science.gov (United States)

    Perez, C; Lopez de Cerain, A; Bello, J

    2002-01-01

    Previous studies have been carried out on the influence of frying fats on the formation of food mutagens, but most of them have been performed on model systems or under cooking conditions that are more frequent in northern countries. The objective of this work was to study the overall mutagenic activity generated in hamburgers and frankfurters deep-fried under cooking conditions that are normal practice in Spain and other Mediterranean countries, in order to determine if there was any modulation of the mutagenic activity with respect to other cooking conditions previously studied. Hamburgers were prepared from beef purchased in a butcher's shop. Frankfurters as well as the oils [olive, marc olive ('orujo'), sunflower and soya bean oil] and butter were purchased in a local supermarket. The samples were fried in a teflon-coated frying pan at 170-180 degrees C for 10, 20 or 30 min. The mutagens were extracted and the mutagenic activity evaluated using the Salmonella mammalian microsome assay with strain TA98. Two independent assays were carried out for each experimental condition. All the hamburgers showed a mutagenic activity that was more than four times higher than that of the controls. Frankfurters showed a lower mutagenic activity than hamburgers (fried under the same conditions) because they have a lower protein content and a higher fat content. Hamburgers fried in olive oil for 10 min showed a significant increase in the number of revertants with respect to the other oils, probably due to the fact that the temperature reached was approximately 10 degrees C higher. Longer frying times significantly increased the number of revertants in samples fried in oils, except in olive oil, probably due to its lower content of polyunsaturated fatty acids.

  19. [Рroblems of ensuring the safety of deep-fried fast food products].

    Science.gov (United States)

    Simakova, I V; Perkel, R L; Kutkina, M N; Volovey, A G

    There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.

  20. Magnetic field perception in the rainbow trout, Oncorhynchus mykiss.

    Science.gov (United States)

    Hellinger, Jens; Hoffmann, Klaus-Peter

    2009-09-01

    In this study, we present evidence for the perception of different magnetic field parameters in a facultative anadromous fish species of the family Salmonidae. Magnetic field perception of the rainbow trout, Oncorhynchus mykiss, was demonstrated with a heartbeat conditioning test. The electrocardiogram was measured with subcutaneously inserted silver wire electrodes in freely swimming fish. We demonstrate a conditioned response (i.e. a significant longer interval between two heartbeats) to an intensity/inclination shift for three adult and two juvenile rainbow trouts. Moreover, a conditioned response to a 90 degrees direction shift was demonstrated for three adult and two juvenile trouts. These findings support the hypothesis that the rainbow trout is able to perceive different magnetic field parameters. Furthermore, the study demonstrates magnetosensation in different developmental stages in the rainbow trout, i.e. juvenile and adult fish.

  1. Caviar substitute produced from roes of rainbow trout (Oncorhynchus mykiss

    Directory of Open Access Journals (Sweden)

    Thaís Moron Machado

    2016-04-01

    Full Text Available The caviar substitute is obtained from processed fish roe, resulting in a product similar to the authentic caviar, prepared with sturgeon roe. The objective of this study was to develop a caviar substitute from roes of rainbow trout, Oncorhynchus mykiss. Four treatments were tested and we followed the steps of saline wash, drain, immersion in saline solution containing lactic acid for pH adjustment (4.3 to 4.5, salt addition (1.5 or 3%, traditional pasteurization or fast heat treatment, cooling and storage (0 to 4°C. The products were subjected to the physical, chemical, microbiological and sensory analyses and showed stability and safety for consumption up to 180 days in storage under refrigeration (0 to 4°C. Consumers showed preference for product containing 1.5% NaCl and subjected to fast heat treatment. The results suggest that caviar substitute developed with rainbow trout roes presents potential to production.

  2. Gyrodactylid Ectoparasites in a Population of Rainbow Trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Garcia, Rachel L; Hansen, Adam G; Chan, Maia M; Sanders, George E

    2014-01-01

    A colony of rainbow trout (Oncorhynchus mykiss) in a decentralized aquatic animal facility was noted to have an increase in morbidity and mortality (from 4 or 5 fish each month to 3 or 4 fish daily) approximately 2 wk after experimental procedures began. The primary clinical signs were erratic swimming behavior and ‘flashing’ of fish against surfaces within housing enclosures. Moribund and normal rainbow trout were presented alive for diagnostic evaluation; samples of water from housing enclosures were provided for water quality assessment. The trout were determined to be infected with gyrodactylids, a common monogenean ectoparasite of the skin and gills in both marine and freshwater fish. This case report describes the diagnosis, pathology, and treatment of gyrodactylids and husbandry modifications associated with the resolution of this clinical aquatic-animal case. PMID:24411786

  3. Estrogenic response of bisphenol A in rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Lindholst, Christian; Pedersen, Knud Ladegaard; Pedersen, Søren Nørby

    2000-01-01

    Bisphenol A (BPA) previously shown to possess xenoestrogenic activities was administered to rainbow trout (Oncorhynchus mykiss) through a continuos flow system. The estrogenic response expressed as the induction of vitellogenin (VTG) synthesis was measured during 12 days of exposure, using a direct...... sandwich ELISA. Quantification of internal liver and muscle concentrations of non-metabolised BPA was performed by LC-MS at the end of the exposure period. A significant induction of the VTG synthesis was obtained at 500 µg BPA/l exposure, although an increase in the ratio of responding animals...... was observed already between 40 and 70 µg BPA/l. An increase in VTG levels was observed for the 500 µg BPA/l group over the study period, whereas constant or decreasing levels could be detected in the low exposure groups between days 6 and 12. Average internal liver concentrations of BPA increased from 0...

  4. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2001-01-01

    Full Text Available A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated by determining the amount of formed dimeric triglycerides The results obtained showed that the stability of the vegetable oils at frying temperature could not be explained by the fatty acid composition alone. Corn oil was observed to be more stable than soybean oil, and rapeseed oil was better than olive oil. It was also observed that crude, non-refined oils were found to have a better heat stability than refin-ed oils. To estimate the effectiveness of synthetic and naturally occurring antioxidants, namely various tocopherols, tocopherol acetate and phytosterol fractions, phenolic compounds like quercetin, oryzanol, ferulic acid, gallates, BHT, BHA and other compounds like ascorbic acid 6-palmitate and squalene were added to refined sunflower and rape seed oil, and their oxidative stability at elevated temperature (OSET values determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. alpha-tocopherol, tocopherol esters and BHA had low effects on oil stability at frying temperature, while ascorbyl palmitate and some phytosterol fractions were found to have the most stabilizing activity under frying conditions.

  5. Corn content of French fry oil from national chain vs. small business restaurants

    Science.gov (United States)

    Jahren, A. Hope; Schubert, Brian A.

    2010-01-01

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger King, Wendy’s, Arby’s, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup–sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food. PMID:20133856

  6. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

    Directory of Open Access Journals (Sweden)

    Aiqing Ren

    2018-01-01

    Full Text Available The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1 blanching as control, (2 blanching and osmotic dehydration with maltodextrin (MD solution, (3 blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC, (4 blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p0.05 differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

  7. Changes in fat content of pork and beef after pan-frying under different conditions

    DEFF Research Database (Denmark)

    Clausen, Ina; Ovesen, Lars

    2005-01-01

    ) gained 0.4 g. Similar results were obtained for low- (8%) and high-fat (12%) beef patties. Meatballs (7.5% fat initially) gained up to 2.4 g fat/100 g raw product depending on the cooking conditions. The greatest fat loss was 7.2 g for high fat ground beef (12% fat), which was pan-fried and then rinsed......Various meats differing in fat contents were pan-fried in margarine or oil under various conditions to determine how much fat was gained or lost in absolute terms based on an initial 100 g of product. Beefsteaks and pork leg schnitzel having about, respectively, 6% and 2% fat initially gained...... no more than 2 g fat/100 g raw meat, even when pan-fried in a relatively large amount of margarine. Slight differences were observed depending on the frying time, slice thickness, frying fat type (oil or margarine), quantity of frying fat, or "resting" on the pan. Breaded pork schnitzel gained up to 8 g...

  8. Monitoring aldehyde production during frying by reversed-phase liquid chromatography.

    Science.gov (United States)

    Lane, R H; Smathers, J L

    1991-01-01

    Acrolein (2-propenal) and other low molecular weight aldehydes (LMWAs) formed by degradation of the frying medium (triglycerides) were monitored by liquid chromatography (LC) during preparation of fried items. LMWA contents of coatings from codfish and of doughnuts and their volatiles that codistill with steam are monitored by trapping the vapors and distillate from the food matrix in a 2,4-dinitrophenylhydrazine solution. The resulting hydrazones are partitioned from the aqueous phase, first into isooctane and then into acetonitrile for LC analysis. The hydrazones are separated and quantified on a C18 reversed-phase column with acetonitrile-water as the mobile phase. LMWAs are confirmed by gas chromatography/mass spectrometry. No difference was found in LMWA content in coatings from fish fillets fried at 182 or 204 degrees C. Cake doughnuts were higher in acrolein content than yeast-raised doughnuts prepared under similar conditions. Freshness of the frying medium, frying time, and batch size did not seem to influence LMWA production from doughnuts. Results indicated that most of the LMWAs formed codistilled with steam during frying rather than remaining with the food item.

  9. Corn content of French fry oil from national chain vs. small business restaurants.

    Science.gov (United States)

    Jahren, A Hope; Schubert, Brian A

    2010-02-02

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

  10. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

    Science.gov (United States)

    Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

    2017-12-13

    This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

  11. Comparative survival and growth of Atlantic salmon from egg stocking and fry releases

    Science.gov (United States)

    Johnson, James H.

    2004-01-01

    First summer survival and subsequent growth of Atlantic salmon Salmo salar planted as eggs and fry in a tributary of Cayuga Lake, New York, were examined for 3 years. Atlantic salmon were planted in December 1999-2001 in 20 Whitlock-Vibert (W-V) egg incubators, each containing 300 eyed eggs. The following May, 500 fin-clipped Atlantic salmon fry were released in the same stream section. In autumn, a backpack electroshocker was used to capture fry to assess survival and growth. Mean survival was significantly greater for fry (27.9%) than eggs (0.8%). In autumn, mean length was significantly greater for Atlantic salmon released as fry (90.1 mm) than those planted as eggs (76.2 mm), probably owing to accelerated growth in the hatchery caused by warmer water temperatures (i.e., hatchery, 9.4A?C; stream, 5.1A?C). Releasing Atlantic salmon fry in May was nearly 11 times more costly in terms of hatchery effort than was releasing eggs in December. Although the survival of Atlantic salmon eggs in W-V incubators was low, when considering production costs, the use of egg plantings may warrant consideration under certain restoration or enhancement situations.

  12. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

    Directory of Open Access Journals (Sweden)

    Bo Jia

    2017-12-01

    Full Text Available This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM and scanning electron microscopy (SEM. The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO and penetrated surface oil (PSO of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05. Compared with control or samples coated with guar gum (blanching with or without calcium ions, the total oil (TO of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

  13. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

    Science.gov (United States)

    Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

    2014-12-03

    Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

  14. Application of Rosemary (rosmarinus officinalis l. Based Natural Antioxidant During Deep Fat Frying of Noodle

    Directory of Open Access Journals (Sweden)

    Navneet Singh Deora

    2016-04-01

    Full Text Available The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ, a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC, free fatty acids (FFA were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.

  15. Postural stability of biped robots and the foot-rotation indicator (FRI) point

    Energy Technology Data Exchange (ETDEWEB)

    Goswami, A. [Univ. of Pennsylvania, Philadelphia, PA (United States). Dept. of Computer and Information Science

    1999-06-01

    The focus of this paper is the problem of foot rotation in biped robots during the single-support phase. Foot rotation is an indication of postural instability, which should be carefully treated in a dynamically stable walk and avoided altogether in a statically stable walk. The author introduces the foot-rotation indicator (FRI) point, which is a point on the foot/ground-contact surface where the net ground-reaction force would have to act to keep the foot stationary. To ensure no foot rotation, the FRI point must remain within the convex hull of the foot-support area. In contrast with the ground projection of the center of mass (GCoM), which is a static criterion, the FRI point incorporates robot dynamics. As opposed to the center of pressure (CoP) -- better known as the zero-moment point (ZMP) in the robotics literature -- which may not leave the support area, the FRI point may leave the area. In fact, the position of the FRI point outside the footprint indicates the direction of the impending rotation and the magnitude of rotational moment acting on the foot. Owing to these important properties, the FRI point helps not only to monitor the state of postural stability of a biped robot during the entire gait cycle, but indicates the severity of instability of the gait as well. In response to a recent need, the paper also resolves the misconceptions surrounding the CoP/ZMP equivalence.

  16. Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase

    Directory of Open Access Journals (Sweden)

    Baskar Gurunathan

    2018-01-01

    Full Text Available Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.

  17. Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

    Science.gov (United States)

    Martínez-Yusta, Andrea; Guillén, María Dolores

    2014-05-01

    Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Transesterification of soybean frying oil to biodiesel using heterogeneous catalysts

    Energy Technology Data Exchange (ETDEWEB)

    Georgogianni, K.G.; Katsoulidis, A.P.; Pomonis, P.J.; Kontominas, M.G. [Section of Industrial and Food Chemistry, Department of Chemistry, University of Ioannina 45110-Ioannina (Greece)

    2009-05-15

    In the present work, the transesterification reaction of soybean frying oil with methanol, in the presence of different heterogeneous catalysts (Mg MCM-41, Mg-Al Hydrotalcite, and K{sup +} impregnated zirconia), using low frequency ultrasonication (24 KHz) and mechanical stirring (600 rpm) for the production of biodiesel fuel was studied. Selection of catalysts was based on a combination of porosity and surface basicity. Their characterization was carried out using X-ray diffraction, Nitrogen adsorption-desorption porosimetry and scanning electron microscopy (SEM) with energy dispersive spectra (EDS). The activities of the catalysts were related to their basic strength. Mg-Al hydrotalcite showed particularly the highest activity (conversion 97%). It is important to mention that the catalyst activity of ZrO{sub 2} in the transesterification reaction increased as the catalyst was enriched with more potassium cations becoming more basic. Use of ultrasonication significantly accelerated the transesterification reaction compared to the use of mechanical stirring (5 h versus 24 h). (author)

  19. Acid-catalyzed production of biodiesel from waste frying oil

    Energy Technology Data Exchange (ETDEWEB)

    Zheng, S.; Dube, M.A.; McLean, D.D. [Department of Chemical Engineering, University of Ottawa, Ottawa, ON (Canada); Kates, M. [Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, ON (Canada)

    2006-03-15

    The reaction kinetics of acid-catalyzed transesterification of waste frying oil in excess methanol to form fatty acid methyl esters (FAME), for possible use as biodiesel, was studied. Rate of mixing, feed composition (molar ratio oil:methanol:acid) and temperature were independent variables. There was no significant difference in the yield of FAME when the rate of mixing was in the turbulent range 100 to 600rpm. The oil:methanol:acid molar ratios and the temperature were the most significant factors affecting the yield of FAME. At 70{sup o}C with oil:methanol:acid molar ratios of 1:245:3.8, and at 80{sup o}C with oil:methanol:acid molar ratios in the range 1:74:1.9-1:245:3.8, the transesterification was essentially a pseudo-first-order reaction as a result of the large excess of methanol which drove the reaction to completion (99+/-1% at 4h). In the presence of the large excess of methanol, free fatty acids present in the waste oil were very rapidly converted to methyl esters in the first few minutes under the above conditions. Little or no monoglycerides were detected during the course of the reaction, and diglycerides present in the initial waste oil were rapidly converted to FAME. (author)

  20. Acrylamide in deep-fried snacks of India.

    Science.gov (United States)

    Shamla, L; Nisha, P

    2014-01-01

    Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)-diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 µg/kg for potato chips, 46.2-2431.4 µg/kg for jack chips, 24.8-1959.8 µg/kg for sweet plantain chips and 14.7-1690.5 µg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure.

  1. Recovery of used frying sunflower oil with sugar cane industry waste and hot water.

    Science.gov (United States)

    Ali, Rehab F M; El Anany, A M

    2014-11-01

    The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of used frying sunflower oil. In addition, to evaluate the effect of water washing process on the quality of used frying oil and the treated oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties of unused, used frying and used-treated sunflower oil were determined. Sunflower oil sample was heated at 180 °C + 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the used frying oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 °C. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was recorded for sugar cane bagasse ash (SCBA) was 76.79 wt. %. Frying process caused significant (P ≤ 0.05) increases in physico-chemical properties of sunflower oil. The treatments of used frying sunflower oil with different levels of sugar cane bagasse ash and Magnesol XL caused significant (P ≤ 0.05) increase in the quality of treated oil, however the soap content of treated oil was increased, therefore, the effect of water washing process on the quality of used frying and used-treated sunflower oil was evaluated. The values of soap and Total polar compounds after water treatment were about 4.62 and 7.27 times as low as that for sunflower oil treated with 3 % sugar cane bagasse ash (SCBA). The results of the present study indicate that filtration treatment with different levels of sugar cane bagasse ash( SCBA) regenerated the quality of used sunflower oil and possess higher adsorbing effects than the synthetic filter aid ( Magnesol XL ) in

  2. Development of a new method for the determination of residues of the neonictinoid insecticide imidacloprid in juvenile Chinook (Oncorhynchus tyshawytscha) using ELISA detection

    Science.gov (United States)

    Frew, John A.; Grue, Christian E.

    2012-01-01

    The neonicotinoid insecticide imidacloprid (IMI) has been proposed as an alternative to carbaryl for controlling indigenous burrowing shrimp on commercial oyster beds in Willapa Bay and Grays Harbor, Washington. A focus of concern over the use of this insecticide in an aquatic environment is the potential for adverse effects from exposure to non-target species residing in the Bay, such as juvenile Chinook (Oncorhynchus tshawytscha) and cutthroat trout (O. clarki). Federal registration and State permiting approval for the use of IMI will require confirmation that the compound does not adversely impact these salmonids following field applications. This will necessitate an environmental monitoring program for evaluating exposure in salmonids following the treatment of beds. Quantification of IMI residues in tissue can be used for determining salmonid exposure to the insecticide. Refinement of an existing protocol using liquid-chromatography mass spectrometry (LC-MS) detection would provide the low limits of quantification, given the relatively small tissue sample sizes, necessary for determining exposure in individual fish. Such an approach would not be viable for the environmental monitoring effort in Willapa Bay and Grays Harbor due to the high costs associated with running multiple analyses, however. A new sample preparation protocol was developed for use with a commercially available enzyme-linked immunosorbent assay (ELISA) for the quantification of IMI, thereby providing a low-cost alternative to LC-MS for environmental monitoring in Willapa Bay and Grays Harbor. Extraction of the analyte from the salmonid brain tissue was achieved by Dounce homogenization in 4.0 mL of 20.0 mM Triton X-100, followed by a 6 h incubation at 50–55 °C. Centrifugal ultrafiltration and reversed phase solid phase extraction were used for sample cleanup. The limit of quantification for an average 77.0 mg whole brain sample was calculated at 18.2 μg kg-1 (ppb) with an average

  3. Manufacturing of par-fried french-fries. Part 1: Production yield as a function of number of tubers per kilogram

    NARCIS (Netherlands)

    Somsen, D.J.; Capelle, A.; Tramper, J.

    2004-01-01

    Mass losses during peeling and size sorting of cut strips in French-fries production are heavily influenced by potato size and shape. In this study the number of tubers per kilogram (N) is used as a raw material parameter to estimate the average principal dimensions, volume, surface area and

  4. Evaporation front compared with crust thickness in potato deep-fat frying.

    Science.gov (United States)

    Lioumbas, John S; Karapantsios, Thodoris D

    2012-01-01

    The various theoretical approaches that have been proposed for modeling heat and mass transport during deep-fat frying of potatoes provide a rather ambiguous view of the relation between the propagation of the evaporation front inside the food and the evolution of crust thickness. This can be partly attributed to the unavailability of detailed experimental information concerning the temperature field inside the developing crust to validate the models. The objective of the present work is to experimentally study the relation between crust thickness evolution and evaporation front propagation and how this varies with frying conditions. To achieve this goal, a special device has been constructed that permits (1) only 1 side of a potato stick to be exposed to hot oil, and (2) accurate and stable placement of miniature thermocouples in prescribed positions under but very close to the potato surface. Temperature recordings inside the developing crust allowed identification of different heating regimes during frying and a rough estimation of the evaporation front propagation. In addition, crust thickness was determined at intermittent time intervals by 2 independent methods (1) microphotography and (2) a micrometer. Comparison of the evaporation front propagation with crust thickness evolution indicates an interrelationship roughly up to the end of the boiling regime (bubble-end point). After this moment, the propagation of the evaporation front is faster than the evolution of crust thickness. Understanding the role of parameters that determine crust formation is of paramount importance since crust characteristics such as thickness and texture dictate the sensory perception of fried foods. This study aims to quantify the relationship between such parameters (that is, crust evolution and the propagation of the evaporation front inside the food) and to examine how frying conditions (oil temperature and frying duration) affect it. In addition, the present findings may be of

  5. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

    Science.gov (United States)

    Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

    2010-04-01

    Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter. Levels of naphthalene were in the range of 0.15-0.27 microg/m(3) air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 microg/m(3) air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m(3) air. Peak number concentrations of ultrafine particles were in the range of 6.0x10(4)-89.6x10(4) particles/cm(3) air. Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

  6. Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.

    Science.gov (United States)

    Manjunatha, S S; Ravi, N; Negi, P S; Raju, P S; Bawa, A S

    2014-11-01

    Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p  0.99, p frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p frying temperature as well as frying time.

  7. Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus).

    Science.gov (United States)

    Wang, Y; Hui, T; Zhang, Y W; Liu, B; Wang, F L; Li, J K; Cui, B W; Guo, X Y; Peng, Z Q

    2015-01-15

    The effects of frying temperature and the number of frying cycles on the formation of heterocyclic amines (HAs) and trans fatty acids (TFAs) in grass carp were investigated. 9t-18:1 FAs was detected in all samples. The TFA contents of samples fried at 150-210°C were not significantly different (P>0.05). The content and number of different types of HAs increased with increasing frying temperature. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3,4-b]indole (Harman), and 2-amino-3,7,8-trimethylimdazo[4,5-f]quinoxaline (7,8-diMeIQx) were detected in most of the tested samples. The differences in the surface colour (ΔE) increased with frying temperature, and ΔE of samples fried at 170°C was significantly higher than that of 150°C (Pfrying fat, and 9t,12t-18:2 FAs was detected after the 40th frying cycle. As the number of frying cycles increased, the number of different types of HAs increased, seven types of HAs were detected after the 25th frying cycle. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil.

    Science.gov (United States)

    Mishra, Richa; Sharma, H K

    2014-06-01

    The changes occurring in rice bran oil and its blend with sunflower oil during repeated frying cycles of dried and moist potato chips were monitored. The parameters assessed were: Colour, Refractive Index, SpecificGravity, Oryzanol Value, Free fatty acid, Iodine Value, Peroxide value, anisidine value, Saponification Value, trans fats and fatty acid composition. No significant changes (p≤0.05) were observed in the refractive index and specific gravity of rice bran oil, sunflower oil and their model blend. The colour of blended oil was lesser than RBO and the intensity of color increased after each frying cycle during the deep fat frying of moistened and dried potato chips. The oryzanol content and iodine value decreased with the frying cycles. The decrease in oryzanol value during the frying operation was more prominent in rice bran oil as compared to the blended oils. The increase in p-anisidine value was more in rice bran oil as compared to blended oil. No significant changes (Pfrying cycles in both the rice bran oil and blended oils samples. The amount of unsaturated fatty acid decreased gradually during repeated deep fat frying cycles in both the oils. The trans fat increased with repeated deep fat frying cycles in both the rice bran and blended oils, when used to fry moistened and dried potato chips. Both the oil samples showed greater formation of trans fatty acids when the moistened potato chips were used during frying.

  9. Investigations on the performance and exhaust emissions of a diesel engine using preheated waste frying oil as fuel

    Energy Technology Data Exchange (ETDEWEB)

    Pugazhvadivu, M. [Pondicherry Engineering College (India). Dept. of Mechanical Engineering; Jeyachandran, K. [Anna University, Chennai (India). Dept. of Mechanical Engineering

    2005-11-01

    In the present experimental investigation, waste frying oil a non-edible vegetable oil was used as an alternative fuel for diesel engine. The high viscosity of the waste frying oil was reduced by preheating. The properties of waste frying oil such as viscosity, density, calorific value and flash point were determined. The effect of temperature on the viscosity of waste frying oil was evaluated. It was determined that the waste frying oil requires a heating temperature of 135{sup o}C to bring down its viscosity to that of diesel at 30{sup o}C. The performance and exhaust emissions of a single cylinder diesel engine was evaluated using diesel, waste frying oil (without preheating) and waste frying oil preheated to two different inlet temperatures (75 and 135{sup o}C). The engine performance was improved and the CO and smoke emissions were reduced using preheated waste frying oil. It was concluded from the results of the experimental investigation that the waste frying oil preheated to 135{sup o}C could be used as a diesel fuel substitute for short-term engine operation. (author)

  10. Effects of high temperature frying of Spinach leaves in sunflower oil on carotenoids, chlorophylls and tocopherol composition

    Science.gov (United States)

    Zeb, Alam; Nisar, Parveen

    2017-03-01

    Spinach is one of the highly consumed vegetable, with significant nutritional and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45 and 60 min at 250 °C. HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein and its Z-isomers and chlorophyll b' isomer. There was a dose dependent decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

  11. Immunization of rainbow trout Oncorhynchus mykiss (Walbaum) with a crude lipopolysaccharide extract from Flavobacterium psychrophilum

    Science.gov (United States)

    Control methods for Flavobacterium psychrophilum, the etiologic agent of bacterial coldwater disease (CWD) and rainbow trout fry syndrome, are limited and oftentimes ineffective; hence, research efforts have focused on vaccine development. This study tested the hypothesis that a crude lipopolysacch...

  12. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia

    Directory of Open Access Journals (Sweden)

    Bob Suroso

    2013-10-01

    Full Text Available Normal 0 false false false IN X-NONE X-NONE Most of the life cycle of tiger prawns were estuarine (Delta Mahakam. In the juvenile stage life in estuarine and the adult stage in marine. The research objective is to assess the potential of the tiger prawn fry catches in the Mahakam Delta, as a source of tiger prawn fry in the Mahakam Delta area farms. Research using interviews and descriptive analysis through monitoring with fishermen. The results showed that the fry tiger prawn from the Delta Mahakam there on the beaches or the edge of the sea where the water is shallow and slightly brackish, as in the Delta Mahakam. Fry can be captured by using rumpon. Tiger prawns fry from Delta Mahakam durability is relatively higher than fry from the hatchery. However, the number and continuity of fry very limited because it depends on the season. Abundance of fry is determined by the number of larvae produced in the wild and their survival is greatly influenced by the availability of food. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Doi: 10.12777/ijse.6.1.43-46 [How to cite this article: Suroso, B., Hutabarat, J., and Afiati, N. (2013. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia, International Journal of Science and Engineering, 6(1,43-46. Doi: 10.12777/ijse.6.1.43-46

  13. Alkali-catalyzed production of biodiesel from waste frying oils

    Directory of Open Access Journals (Sweden)

    ZLATICA J. PREDOJEVIĆ

    2009-08-01

    Full Text Available The effects of the transesterification parameters on the yield and quality of the methyl esters (MEs produced from waste frying oil (WFO were investigated. A two-step alkali transesterification reaction followed by silica gel purification step was applied. The investigated reaction parameters were the methanol/oil molar ratio (6:1 and 9:1, the catalyst/oil weight ratio (1.0 and 1.5 mass % and the type of catalyst (NaOH and KOH. The physical and chemical properties of the employed feedstock and the obtained biodiesel were determined in order to investigate the effects of both the properties of the WFO and the reaction parameters on the characteristics and yields of the product. It was found that the properties of the feedstock had a determinant effect on the physical and chemical properties of the MEs, as the majority of them did not differ significantly under the studied reaction parameters. However, the reaction parameters influenced the yields of the product. Higher yields were obtained with a 1.0 than with a 1.5 mass % catalyst to oil ratio. The increasing yield with decreasing catalyst/oil ratio was more pronounced with NaOH (9.15–14.35 % than with KOH (2.84–6.45 %. When KOH was used as the catalyst, the yields were always higher (the mean yield was 94.86 % in comparison to those obtained with NaOH (the mean was 84.28 %. Furthermore, the efficiency of KOH in conversion of WFO to purified MEs in comparison to NaOH was even more pronounced in the case of the higher methanol/oil ratio, i.e., for the 9:1 methanol/oil ratio, the yield increase with KOH was about 2 times higher than the yield with NaOH, regardless of the applied catalyst/oil ratio.

  14. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli.

    Science.gov (United States)

    Wu, Yuanfeng; Shen, Yuke; Wu, Xuping; Zhu, Ye; Mupunga, Jothame; Bao, Wenna; Huang, Jun; Mao, Jianwei; Liu, Shiwang; You, Yuru

    2018-02-14

    Broccoli is found to be a good source of glucosinolates, which can be hydrolyzed by endogenous myrosinase to obtain chemopreventive isothiocyanates (ITCs); among them, sulforaphane (SF) is the most important agent. Studies have shown that cooking greatly affects the levels of SF and total ITCs in broccoli. However, the stability of these compounds during cooking has been infrequently examined. In this study, we proved that the half-lives of SF and total ITCs during stir-frying were 7.7 and 5.9 min, respectively, while the myrosinase activity decreased by 80% after stir-frying for 3 min; SF and total ITCs were more stable than myrosinase. Thus, the contents of SF and total ITCs decreased during stir-frying largely because myrosinase was destroyed. Subsequently, it was confirmed that compared to direct stir-frying, hydrolysis of glucosinolates in broccoli for 90 min followed by stir-frying increased the SF and total ITC concentration by 2.8 and 2.6 times, respectively. This method provides large quantities of beneficial ITCs even after cooking.

  15. Effect of frying temperature and time on image characterizations of pellet snacks.

    Science.gov (United States)

    Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

    2015-05-01

    The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

  16. Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

    Science.gov (United States)

    Gibson, Todd A; Summers, Connie; Walls, Sydney

    2017-07-01

    Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  17. Impact of Salmonid alphavirus infection in diploid and triploid Atlantic salmon (Salmo salar L.) fry.

    Science.gov (United States)

    Herath, Tharangani K; Ashby, Angela J; Jayasuriya, Nilantha S; Bron, James E; Taylor, John F; Adams, Alexandra; Richards, Randolph H; Weidmann, Manfred; Ferguson, Hugh W; Taggart, John B; Migaud, Herve; Fordyce, Mark J; Thompson, Kim D

    2017-01-01

    With increasing interest in the use of triploid salmon in commercial aquaculture, gaining an understanding of how economically important pathogens affect triploid stocks is important. To compare the susceptibility of diploid and triploid Atlantic salmon (Salmo salar L.) to viral pathogens, fry were experimentally infected with Salmonid alphavirus sub-type 1 (SAV1), the aetiological agent of pancreas disease (PD) affecting Atlantic salmon aquaculture in Europe. Three groups of fry were exposed to the virus via different routes of infection: intraperitoneal injection (IP), bath immersion, or cohabitation (co-hab) and untreated fry were used as a control group. Mortalities commenced in the co-hab challenged diploid and triploid fish from 11 days post infection (dpi), and the experiment was terminated at 17 dpi. Both diploid and triploid IP challenged groups had similar levels of cumulative mortality at the end of the experimental period (41.1% and 38.9% respectively), and these were significantly higher (p fry also displayed significantly higher levels of pancreatic and myocardial degeneration than triploids. This study showed that both diploid and triploid fry are susceptible to experimental SAV1 infection. The lower virus load seen in the triploids compared to the diploids may possibly be related to differences in cell metabolism between the two groups, however, further investigation is necessary to confirm this and also to assess the outcome of PD outbreaks in other developmental stages of the fish when maintained in commercial production systems.

  18. Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

    Directory of Open Access Journals (Sweden)

    Geovana Dagostim Savi

    2011-06-01

    Full Text Available Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium. The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

  19. Impact of fried foods on macronutrient intake, with special reference to fat and protein.

    Directory of Open Access Journals (Sweden)

    Henry, CJ K.

    1998-08-01

    Full Text Available Thermal treatment of protein is known to reduce protein quality and the destruction of certain amino acids. Fish and chips still remain a popular food source in Britain. Little work has been done on the changes in protein quality during fish frying. The paper will present results obtained from the assessment of protein quality using net protein utilisation (NPU in fried and steamed fish. Weanling male Sprague-Dawley rats were given stock diet {RM1 expanded, SDS Ltd., Witham, Essex for 7 days at 30 days of age, groups of four were offered one of four diets that differed only in the type of fish and processing used. Diets contained 200g of fish protein, 550g carbohydrate (400g sucrose and 150g corn-meal, 50g mineral and vitamin mix and 200g fat/kg diet. The different fish species used were Cod and Plaice and the processing used was either steaming or frying. Although a fall in NPU was noted in fried fish compared to the steamed fish these changes in NPU could be reduced if the fish was covered with batter prior to frying.

  20. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

    The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

  1. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Siagian, E.G.

    1979-01-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

  2. Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

    DEFF Research Database (Denmark)

    Jacobsen, Lene; Skov, Christian; Koed, Anders

    2007-01-01

    The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combi......The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity...... than 13 ppt. Mortality at 12 ppt was significantly faster at 18 degrees C than 10 or 14 degrees C. Moreover, mortality was higher and faster for large than for small pike fry at 12 ppt and 14 degrees C. These results imply that pike raised in fresh water can survive stocking into brackish waters below...

  3. Studies on the Survival and Growth of Fry of Catla catla (Hamilton, 1922 Using Live Feed

    Directory of Open Access Journals (Sweden)

    Abdul Kadhar

    2014-01-01

    Full Text Available Effect of live feed on the survival and growth of fry of Catla catla using three different live feeds namely, Cyclopoid (Thermocyclops decipiens, Cladoceran (Moina micrura, and mixed diet (Cyclopoid and Cladoceran were studied. Commercial feed (Sunder’s feed was used as control. Feeding experiments were carried out in 100 L tanks for 40 days. Fish fry fed with the mixed diet showed significantly better survival rate (54.80 ± 2.43% than those fed with other food types (P<0.001. Fish fry fed with Cyclopoid had significantly (P<0.001 better growth (26.03 ± 1.88 mm, weight 61.07 ± 3.53 mg than those fed with other food types. Biochemical studies showed higher level of protein, carbohydrate, and lipid content in Catla fry fed with Cyclopoid diet. The results are discussed in the light of the literature available. It could be suggested that the Cyclopoid diet can be used as live feed for effective production of Catla fry.

  4. Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis.

    Science.gov (United States)

    Upadhyay, Rohit; Sehwag, Sneha; Mishra, Hari Niwas

    2017-04-15

    An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index. Fuzzy logic screened 6 MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal component space. A good relationship was noted between rancidity indices and odor index (R 2 >0.85). Based on maximum discard limits of rancidity indices (25% TPC and 10% TGDP), the frying disposal time of 15.2h (TPC) vs. 15.8h (e-nose) and 15.5h (TGDP) vs. 16.3h (e-nose) was determined. The demonstrated methodology holds a potential extension to different fried oils and products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Biochemical responses to cadmium exposure in Oncorhynchus mykiss erythrocytes.

    Science.gov (United States)

    Orlando, Patrick; Silvestri, Sonia; Ferlizza, Enea; Andreani, Giulia; Carpenè, Emilio; Falcioni, Giancarlo; Tiano, Luca; Isani, Gloria

    2017-11-01

    Cd is known for its carcinogenic effects, however its mechanism of toxicity and in particular its ability to promote oxidative stress is debated. In fact, although it is considered a redox-inactive metal, at high concentration Cd was shown to promote indirectly oxidative stress. In this study we investigated metal accumulation in ex vivo exposed trout (Oncorhynchus mykiss) erythrocytes and Cd dose-dependent effect in terms of RBC viability, cytosolic and mitochondrial ROS levels as well as its effects on mitochondrial membrane depolarization, hemoglobin stability and precipitation. In the concentration range used, Cd did not affect cell viability. However, metal accumulation was associated with an increase in all oxidative indexes evaluated, except mitochondrial superoxide anion production that, on the contrary, was significantly decreased, probably due to a lowered respiration rate associated with interference of Cd with complex I, II and III, as suggested by the observed Cd-dependent mitochondrial membrane depolarization. On the other hand, hemoglobin destabilisation seems to be the major trigger of oxidative stress in this cell type. Copyright © 2017. Published by Elsevier Inc.

  6. Recent ecological divergence despite migration in sockeye salmon (Oncorhynchus nerka)

    Science.gov (United States)

    Pavey, Scott A.; Nielsen, Jennifer L.; Hamon, Troy R.

    2010-01-01

    Ecological divergence may result when populations experience different selection regimes, but there is considerable discussion about the role of migration at the beginning stages of divergence before reproductive isolating mechanisms have evolved. However, detection of past migration is difficult in current populations and tools to differentiate genetic similarities due to migration versus recent common ancestry are only recently available. Using past volcanic eruption times as a framework, we combine morphological analyses of traits important to reproduction with a coalescent-based genetic analysis of two proximate sockeye salmon (Oncorhynchus nerka) populations. We find that this is the most recent (~500 years, 100 generations) natural ecological divergence recorded in a fish species, and report that this divergence is occurring despite migration. Although studies of fish divergence following the retreat of glaciers (10,000–15,000 years ago) have contributed extensively to our understanding of speciation, the Aniakchak system of sockeye salmon provides a rare example of the initial stages of ecological divergence following natural colonization. Our results show that even in the face of continued migration, populations may diverge in the absence of a physical barrier.

  7. Sexual difference in PCB concentrations of coho salmon (Oncorhynchus kisutch)

    Science.gov (United States)

    Madenjian, Charles P.; Schrank, Candy S.; Begnoche, Linda J.; Elliott, Robert F.; Quintal, Richard T.

    2010-01-01

    We determined polychlorinated biphenyl (PCB) concentrations in 35 female coho salmon (Oncorhynchus kisutch) and 60 male coho salmon caught in Lake Michigan (Michigan and Wisconsin, United States) during the fall of 1994 and 1995. In addition, we determined PCB concentrations in the skin-on fillets of 26 female and 19 male Lake Michigan coho salmon caught during the fall of 2004 and 2006. All coho salmon were age-2 fish. These fish were caught prior to spawning, and therefore release of eggs could not account for sexual differences in PCB concentrations because female coho salmon spawn only once during their lifetime. To investigate whether gross growth efficiency (GGE) differed between the sexes, we applied bioenergetics modeling. Results showed that, on average, males were 19% higher in PCB concentration than females, based on the 1994–1995 dataset. Similarly, males averaged a 20% higher PCB concentration in their skin-on fillets compared with females. According to the bioenergetics modeling results, GGE of adult females was less than 1% higher than adult male GGE. Thus, bioenergetics modeling could not explain the 20% higher PCB concentration exhibited by the males. Nonetheless, a sexual difference in GGE remained a plausible explanation for the sexual difference in PCB concentrations.

  8. Experimental vaccine against lactococcosis in cultured rainbowtrout (Oncorhynchus mykiss

    Directory of Open Access Journals (Sweden)

    Moazzeni Jula, Gh.

    2011-06-01

    Full Text Available Lactococcus garvieae is the etiological agent of lactococcosis, an emerging disease which affects several fish species and causes important economic losses both in marine and freshwater aquaculture. Lactococcosis usually happens when water temperature increases over 15°C during the year. Normally, it causes a hyperacute and haemorrhagic septicemia in fish. This paper presents a procedure for producing experimental vaccine for rainbow trout (Oncorhynchus mykiss lactococcosis including aspects such as pathogen characterization, pathogenicity, mass cultivation, safety, potency and field trial tests for immersion use. In the potency test, after challenging the vaccinated fish with live pathogenic bacteria (1×107 bacteria per milliliter of immersing solution and observing for 72 hours thereafter, 10% of fish died while the control group showed 60% mortality within the observation time. In the field trial from vaccination time onward till marketing of the fish, those mortalities that occurred in groups of vaccinated and non-vaccinated fish were recorded. Total death occurred in the vaccinated group was 11%, while in non vaccinated group this number was approaching 23%. This observation indicates a 50% reduction in mortality in the vaccinated group. This is the first report on experimental vaccine against lactococcosis in fish that is produced and tested in Iran.

  9. Virulence of Flavobacterium columnare genomovars in rainbow trout Oncorhynchus mykiss.

    Science.gov (United States)

    Evenhuis, Jason P; LaFrentz, Benjamin R

    2016-08-09

    Flavobacterium columnare is the causative agent of columnaris disease and is responsible for significant economic losses in aquaculture. F. columnare is a Gram-negative bacterium, and 5 genetic types or genomovars have been described based on restriction fragment length polymorphism of the 16S rRNA gene. Previous research has suggested that genomovar II isolates are more virulent than genomovar I isolates to multiple species of fish, including rainbow trout Oncorhynchus mykiss. In addition, improved genotyping methods have shown that some isolates previously classified as genomovar I, and used in challenge experiments, were in fact genomovar III. Our objective was to confirm previous results with respect to genomovar II virulence, and to determine the susceptibility of rainbow trout to other genomovars. The virulence of 8 genomovar I, 4 genomovar II, 3 genomovar II-B, and 5 genomovar III isolates originating from various sources was determined through 3 independent challenges in rainbow trout using an immersion challenge model. Mean cumulative percent mortality (CPM) of ~49% for genomovar I isolates, ~1% for genomovar II, ~5% for the II-B isolates, and ~7% for the III isolates was observed. The inability of genomovar II isolates to produce mortalities in rainbow trout was unanticipated based on previous studies, but may be due to a number of factors including rainbow trout source and water chemistry. The source of fish and/or the presence of sub-optimal environment may influence the susceptibility of rainbow trout to different F. columnare genomovars.

  10. Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips.

    Science.gov (United States)

    Trivedi, Vishal; Nivetha, Y; Edwin Chow, P Y

    2017-11-01

    Improvement in the frying performance of palmolein oil with NaturFORT™ TRLG 101 (TRLG 101) liquid in addition to tert-butyl hydroquinone (TBHQ) has been evaluated. Four treatment groups (Negative control, 200 ppm TBHQ, 200 ppm TBHQ + 400 ppm TRLG 101 liquid and 200 ppm TBHQ + 750 ppm TRLG 101 liquid) were added to RBD (Refined, Bleached and Deodorized) palm olein oil which was used to produce potato chips. Frying trials were conducted for 120th frying cycles. The oil samples were analyzed for peroxide value, free fatty acid, p -anisidine value, oxidative stability index, %total polar compounds and Chroma (C*) values after every 20 frying cycles. Potato chips were analyzed for Chroma (C*) values after every 20 frying cycles. The results of oxidative stability index, total polar compounds and p -anisidine value showed that the addition of NaturFORT™ TRLG 101 liquid at 750 ppm had showed significantly better performance followed by the addition of NaturFORT™ TRLG 101 liquid at 400 ppm. Thus, the addition of NaturFORT™ TRLG 101 liquid as on top of TBHQ contributes to the improvement in the frying performance of palm olein oil with subject to their dosage and this could be a better solution for frying industries which would like to get extra frying cycles for their products without encountering the regulatory hurdles posed by the limitations of using such additives.

  11. A study on the production of biodiesel from used frying oil

    International Nuclear Information System (INIS)

    Abbasi, M.; Ali, A.S.; Farhan, M.; Shabbir, S.A.

    2013-01-01

    The study was carried out to utilize waste frying oil for biodiesel production because it is cheap, easily available and renewable raw material. The used frying oil was analysed for water contents (0.43%) iodine value (52), sponification value (205), free fatty acids 8.7 (Xo) and acid value (0.8 mg KOH/g). Esterification and transesterification were conducted to convert free Fatty acids and triglycerides to methyl ester (biodiesel), respectively. One-step and two-step transertification reactions were carried out to measure the efficiency of these processes for biodiesel production. The biodiesel produced from used frying oil was examined for flash point (185 degree C) kinematic viscosity (4.86 mm/sup 2/s) and specific gravity (0.884 g/mL) that were meeting the limits of ASTM and Thai standards. Hence, it was proved to be a useful technique for biodiesel production at commercial scale. (author)

  12. Changes in food caused by deep fat frying--a review.

    Science.gov (United States)

    Bordin, Keliani; Kunitake, Mariana Tomihe; Aracava, Keila Kazue; Trindade, Carmen Silvia Favaro

    2013-03-01

    Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.

  13. Modernism, Tehatricality, and Scepticism: Michael Fried and Cavell’s Conception of the Ordinary Language Philosophy

    Directory of Open Access Journals (Sweden)

    Nikola Dedić

    2016-04-01

    Full Text Available The paper treats the relationship between the art historian Michael Fried and the philosopher Stanley Cavell, as well as their readings of Wittgenstein’s late philosophy. It argues that Fried’s entire historic-artistic method rests on Wittgensteinian grounds; there is special emphasis on theses concerning the grammatical criteria of language and scepticism. Namely, Fried, like Cavell, interprets modernism as a crisis of a priori criteria by which we come to think a given object as a successful work of art. Fried labels an artwork’s failure to convince, to communicate with the recipient, with the term theatre. This text establishes an analogy between Fried’s concept of theatre, Cavell’s concept of scepticism, and Wittgenstein’s thesis of the impossibility of a private language, situating those theses in the wider context of discussions of modernism.

  14. High salinity tolerance in eggs and fry of a brackish Esox lucius population

    DEFF Research Database (Denmark)

    Jørgensen, A.T.; Hansen, B.W.; Vismann, B.

    2010-01-01

    Knowledge on the biology and physiology of pike, Esox lucius L., populations inhabiting saline environments is scarce. An experimental setup was used to examine egg development and fry behaviour and growth under varying salinity levels in a brackish-water pike population from the western Baltic S...... significance for management of brackish-water E. lucius populations, e.g. in relation to stocking strategies........ Eggs and fry developed at 8.5 psu, which is higher than hitherto reported for other populations. Fry exhibited stress behaviour and reduced growth when subjected to salinities above 13 psu. This indicates that early life stages of E. lucius tolerate ambient salinity conditions equivalent to the natural...

  15. Use of DNA vaccination for determination of onset of adaptive immunity in rainbow trout fry

    DEFF Research Database (Denmark)

    Rasmussen, Jesper Skou; Lorenzen, Ellen; Kjær, Torben Egil

    2013-01-01

    the duration and nature of the protective immunity induced by the vaccines in the fish. The present work aimed at determination of the smallest size at which specific immunity could be induced in rainbow trout fry by DNA vaccination against viral haemorrhagic septicaemia (VHS). Earlier experiments revealed...... that intramuscular injection of the DNA vaccine encoding the viral glycoprotein G induced protective immunity to VHS in rainbow trout fry of 0.5g.However, the vaccine is known to induce both innate and adaptive protection. The present work therefore aimed at determination of which type of protection the DNA vaccine...... induced in such early life stages of rainbow trout. Vaccination trials were performed with fry at average sizes of 0.25 g and 0.5 g respectively and included both the homologous VHSV G-gene vaccine and a heterologous DNA vaccine encoding the G-protein of infectious haematopoietic necrosis virus (IHNV...

  16. Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    In this research, acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 °C for 5 min (final moisture content of ∼2.0 g/100 g...... (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was ∼17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion......, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure...

  17. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.

    Science.gov (United States)

    Mesías, M; Holgado, F; Márquez-Ruiz, G; Morales, F J

    2016-03-01

    The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

  18. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

    Science.gov (United States)

    A new enzymatic approach was introduced to reduce the oil uptake of batter-coated fried foods. Cross-linking (transglutaminase) and cell wall-degrading (viscozyme) enzymes were incorporated into the formulation of wheat flour-based frying batters and their rheological/oil-resisting effects were eva...

  19. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.

    Science.gov (United States)

    Thanatuksorn, Pariya; Kajiwara, Kazuhito; Suzuki, Toru

    2010-01-15

    The porous structure generated during frying influences oil absorption and textural qualities. The alteration in physical properties of wheat flour is suspected to affect the structure formation. The present study investigated the effect of physicochemical changes in wheat flour by the ball-milling process on structure formation and consequently oil absorption of a fried wheat flour batter model. Batter models containing 600 g kg(-1) moisture were made of 0-10 h ball-milled wheat flour and then fried in frying oil at 150 degrees C for 1-7 min. The samples made of milled flour possess larger pores and exhibit lower oil absorption than sample made of 0 h milled flour. The fracture force of a fried sample prepared from 5 and 10 h milled flour is lower than that of a sample prepared from 0 h milled flour. The decrease in glass transition temperature (T(g)) and melting temperature (T(m)) of milled flour affect the microstructure formation in the fried wheat flour batter. The microstructure is responsible for oil absorption and fracturability in fried food. The samples made of flour of longer ball-milling time have lower oil absorption and higher crispness. Ball-milling may be a tool to produce mechanically modified wheat flour which can reduce oil absorption for fried batter. Copyright (c) 2009 Society of Chemical Industry.

  20. Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods.

    Science.gov (United States)

    Rice and wheat batters were prepared with and without the use of beer replacing water in the formulation. During frying, rice batters were found to absorb substantially lower oil, by about 50%, than the wheat counterparts with or without beer. With beer in the formulation, oil uptake of fried batt...

  1. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    NARCIS (Netherlands)

    Gemert, L.J. van

    1996-01-01

    A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).

  2. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    Directory of Open Access Journals (Sweden)

    van Gemert, L. J.

    1996-04-01

    Full Text Available A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO or high oleic sunflower oil (HOBO. Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS. Reference samples were prepared using palm olein (PO or hydrogenated rapeseed/palm oil mixture (RP. Crisps were stored at ambient temperature for six months and French fries at -20°C for 12 months. At regular intervals the samples were assessed. Crisps prepared in SO have a lower sensory quality than those prepared in PO. Frying in HOSO resulted in crips comparable with those fried in PO. The differences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The addition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and especially in SO, in comparison with RP, resulted in a product with a typical sweet fruits odour and flavour. During storage these sensory attributes decreased in intensity. As this finding might be an artefact of this study, further research is needed.

  3. Lake-specific variation in growth, migration timing and survival of juvenile sockeye salmon Oncorhynchus nerka: separating environmental from genetic influences.

    Science.gov (United States)

    Reed, T E; Martinek, G; Quinn, T P

    2010-08-01

    Time series on juvenile life-history traits obtained from sockeye salmon Oncorhynchus nerka were analysed to assess lake-specific environmental influences on juvenile migration timing, size and survival of fish from a common gene pool. Every year for the past two decades, O. nerka have been spawned at a hatchery facility, and the progeny released into two lakes that differ in average summer temperatures, limnological attributes and growth opportunities. Juveniles reared in the warmer, more productive Crosswind Lake were larger and heavier as smolts compared to those from the cooler, less productive Summit Lake and had higher in-lake and subsequent marine survival. Crosswind Lake smolts migrated from the lake to sea slightly earlier in the season but the migration timing distributions overlapped considerably across years. Fry stocking density had a negative effect on smolt length for both lakes, and a negative effect on in-lake survival in Summit Lake. Taken together, the results revealed a strong effect of lake-rearing environment on the expression of life-history variation in O. nerka. The stocking of these lakes each year with juveniles from a single mixed-source population provided a large-scale reverse common-garden experiment, where the same gene pool was exposed to different environments, rather than the different gene pools in the same environment approach typical of evolutionary ecology studies. Other researchers are encouraged to seek and exploit similar serendipitous situations, which might allow environmental and genetic influences on ecologically important traits to be distinguished in natural or semi-natural settings.

  4. Evidence of sex-bias in gene expression in the brain transcriptome of two populations of rainbow trout (Oncorhynchus mykiss) with divergent life histories.

    Science.gov (United States)

    Hale, Matthew C; McKinney, Garrett J; Thrower, Frank P; Nichols, Krista M

    2018-01-01

    Sex-bias in gene expression is a mechanism that can generate phenotypic variance between the sexes, however, relatively little is known about how patterns of sex-bias vary during development, and how variable sex-bias is between different populations. To that end, we measured sex-bias in gene expression in the brain transcriptome of rainbow trout (Oncorhynchus mykiss) during the first two years of development. Our sampling included from the fry stage through to when O. mykiss either migrate to the ocean or remain resident and undergo sexual maturation. Samples came from two F1 lines: One from migratory steelhead trout and one from resident rainbow trout. All samples were reared in a common garden environment and RNA sequencing (RNA-seq) was used to estimate patterns of gene expression. A total of 1,716 (4.6% of total) genes showed evidence of sex-bias in gene expression in at least one time point. The majority (96.7%) of sex-biased genes were differentially expressed during the second year of development, indicating that patterns of sex-bias in expression are tied to key developmental events, such as migration and sexual maturation. Mapping of differentially expressed genes to the O. mykiss genome revealed that the X chromosome is enriched for female upregulated genes, and this may indicate a lack of dosage compensation in rainbow trout. There were many more sex-biased genes in the migratory line than the resident line suggesting differences in patterns of gene expression in the brain between populations subjected to different forces of selection. Overall, our results suggest that there is considerable variation in the extent and identity of genes exhibiting sex-bias during the first two years of life. These differentially expressed genes may be connected to developmental differences between the sexes, and/or between adopting a resident or migratory life history.

  5. 31 CFR 585.210 - Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any...

    Science.gov (United States)

    2010-07-01

    ... for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). 585.210 Section 585... Prohibitions § 585.210 Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). Except as otherwise authorized, no U.S. person may commit or transfer...

  6. Modelling the heat and mass transfer analysis during oil-frying of cylindrical sausages

    Energy Technology Data Exchange (ETDEWEB)

    Yildiz, Mustafa [Tubitak-Marmara Research Center, Kocaeli (Turkey). Dept. of Food and Refrigeration Technology; Dincer, Ibrahim [Victoria Univ., BC (Canada). Dept. of Mechanical Engineering

    1995-09-01

    An analytical and experimental study was performed on the analysis of the heat and mass transfer within cylindrically shaped sausages during deep-oil frying. Experiments were conducted to determine temperature distribution at the centre of an individual sample and the changes in the weight, moisture and oil contents of the samples. The proposed approach was used to estimate these parameters theoretically. Good agreement was found between the experimental and theoretical results. The results of this study indicates that the proposed approach is capable of analysing the heat and mass transfer during frying of the cylindrical sample. (author)

  7. Evaluation of the performance of Frying Oils using an ultrasonic technique

    Energy Technology Data Exchange (ETDEWEB)

    Izbaim, D.; Faiz, B.; Moudden, A.; Taifi, N.; Aboudaoud, I.

    2010-07-01

    The performance of un hydrogenated soybean oil (USBO) and partially hydrogenated soybean oil (PHSBO) was evaluated by comparing their frying stability. Ultrasonic velocity was used to evaluate the oils. Measurements of free fatty acids (FFA) and total polar compounds (TPC) are typical indexes of oil degradation. Oils were heated at 180 degree centigrade for periods of 8 h per day for 4 consecutive days. The results from the ultrasonic analyses show different influences of thermo-oxidation on USBO and PHSBO. The ultrasonic measurements had strong correlations with chemical changes. Consequently, the ultrasonic method is useful to obtain information on the quality of the used frying oils. (Author)

  8. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

    Science.gov (United States)

    Dueik, V; Bouchon, P

    2011-03-01

    Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality

  9. Regeneration of the skin and muscle tissue in rainbow trout (Oncorhynchus mykiss) following mechanical injury

    DEFF Research Database (Denmark)

    Ingerslev, Hans-Christian; Nielsen, Michael Engelbrecht

    Mechanical injury induced by needles penetrating the skin and underlying muscle tissue in rainbow trout (Oncorhynchus mykiss) was used as a model to study the initial phase(s) of tissue regeneration. Tissue regeneration in humans is characterised by four phases; hemostatis, inflammation, prolifer......Mechanical injury induced by needles penetrating the skin and underlying muscle tissue in rainbow trout (Oncorhynchus mykiss) was used as a model to study the initial phase(s) of tissue regeneration. Tissue regeneration in humans is characterised by four phases; hemostatis, inflammation...

  10. Effects of jackbean seed meal on the intestinal mucosa of juvenile ...

    African Journals Online (AJOL)

    GRACE

    2006-07-03

    Oncorhynchus tshawytscha) and Rainbow trout. (Oncorhynchus mykiss). Aquacult. 161: 27 – 43. D'Mello JPF (1995). Anti-nutritional substances in legume seeds in: JPF D'Mello and C. Devendra (eds.). tropical Legumes in Animal.

  11. Snake River sockeye salmon (Oncorhynchus nerka) habitat/limnologic research

    International Nuclear Information System (INIS)

    Spaulding, S.

    1993-05-01

    This report outlines long-term planning and monitoring activities that occurred in 1991 and 1992 in the Stanley Basin Lakes of the upper Salmon River, Idaho for the purpose of sockeye salmon nerka) recovery. Limnological monitoring and experimental sampling protocol, designed to establish a limnological baseline and to evaluate sockeye salmon production capability of the lakes, are presented. Also presented are recommended passage improvements for current fish passage barriers/impediments on migratory routes to the lakes. We initiated O. nerka population evaluations for Redfish and Alturas lakes; this included population estimates of emerging kokanee fry entering each lake in the spring and adult kokanee spawning surveys in tributary streams during the fall. Gill net evaluations of Alturas, Pettit, and Stanley lakes were done in September, 1992 to assess the relative abundance of fish species among the Stanley Basin lakes. Fish population data will be used to predict sockeye salmon production potential within a lake, as well as a baseline to monitor long-term fish community changes as a result of sockeye salmon recovery activities. Also included is a paper that reviews sockeye salmon enhancement activities in British Columbia and Alaska and recommends strategies for the release of age-0 sockeye salmon that will be produced from the current captive broodstock

  12. 31 CFR 586.410 - Transfer of funds to the benefit of certain persons in the territory of the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... certain persons in the territory of the FRY (S&M). 586.410 Section 586.410 Money and Finance: Treasury... § 586.410 Transfer of funds to the benefit of certain persons in the territory of the FRY (S&M). Section...-governmental organizations and other persons located in the territory of the FRY (S&M) whose property and...

  13. 31 CFR 585.208 - Prohibited overflights, takeoffs and landings of aircraft en route to or from the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... landings of aircraft en route to or from the FRY (S&M). 585.208 Section 585.208 Money and Finance: Treasury..., takeoffs and landings of aircraft en route to or from the FRY (S&M). Except as otherwise authorized, no... off from the territory of the FRY (S&M). See also: Special Federal Aviation Regulation (SFAR) No. 66...

  14. 31 CFR 585.217 - Entry into the territorial waters of the FRY (S&M) or the riverine ports of the Republic of...

    Science.gov (United States)

    2010-07-01

    ... the FRY (S&M) or the riverine ports of the Republic of Bosnia and Herzegovina prohibited. 585.217... Prohibitions § 585.217 Entry into the territorial waters of the FRY (S&M) or the riverine ports of the Republic... the FRY (S&M); or (b) The riverine ports of those areas of the Republic of Bosnia and Herzegovina...

  15. 31 CFR 586.515 - Payments for services rendered by the Government of the FRY (S&M) to aircraft authorized...

    Science.gov (United States)

    2010-07-01

    ... Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety. 586.515 Section 586.515... services rendered by the Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety. (a) Payments to the Government of the FRY (S&M) of charges for services rendered by that Government...

  16. 31 CFR 585.510 - Payments and transfers authorized for goods and services exported to the FRY (S&M) prior to the...

    Science.gov (United States)

    2010-07-01

    ... operated from the FRY (S&M), or for the benefit of the Government of the FRY (S&M), where the license... SERB-CONTROLLED AREAS OF THE REPUBLIC OF BOSNIA AND HERZEGOVINA SANCTIONS REGULATIONS Licenses... services exported to the FRY (S&M) prior to the effective date. (a) Specific licenses may be issued on a...

  17. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine

    Directory of Open Access Journals (Sweden)

    AHMAD DWI SETYAWAN

    2013-11-01

    Full Text Available Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine. Nusantara Bioscience 5: 84-100. Frying process is one of the oldest cooking methods and most widely practiced in the world. Frying process is considered as a dry cooking method because the process does not involve water. In frying process, oil conduction occurs at high temperature pressing water out of food in the form of bubbles. Fried foods last longer due to reduced water levels lead less decomposition by microbes, even fried foods can be enhanced nutritional value and quality of appearance. Food frying technology can extend the shelf life of fruits and vegetables and frying oil enhances the flavors of the products, however, improper frying oil can have harmful effects on human health. Vacuum frying is a promising technology that may be an option for the production of novel snacks such as fruit and vegetable crisps that present the desired quality and respond to new health trends. This technique fry food at a low temperature and pressure so that the nutritional quality of the food is maintained and the quality of the used oil does not quickly declined and became saturated oils that are harmful to human health. This technique produces chips that have physical, physico-chemical, chemical, and sensory generally better than conventional deep-fat frying methods.

  18. A Comparison of the Use of Glottal Fry in the Spontaneous Speech of Young and Middle-Aged American Women.

    Science.gov (United States)

    Oliveira, Gisele; Davidson, Ashira; Holczer, Rachelle; Kaplan, Sara; Paretzky, Adina

    2016-11-01

    To compare vocal fry use in spontaneous speech of young and middle-aged American women. This is a cross-sectional study. Subjects were 40 American women; 20 aged 18-25 years (mean = 22.9 years) and 20 aged 35-50 years (mean = 43.4 years). Participants were asked to describe all the steps involved in making a peanut butter and jelly sandwich and in doing laundry. Acoustical analysis of selected parameters and sentence position of vocal fry occurrences were performed. The acoustic parameters analyzed were mean, minimum and maximum fundamental frequency (F0), glottal fry/minute ratio, and sentence position of glottal fry. Values of minimum fundamental frequency clearly show that there was vocal fry in the participants' spontaneous speech samples. The average minimum F0 was 74.0 Hz (standard deviation [SD] = 5.6) for the younger women and 73.10 Hz (SD = 6.7) for the middle-aged women (P = 0.527). The mean glottal fry for the medial position and for the final position was similar for both groups. The mean glottal fry/minute ratio for young women was 13.8 (SD = 7.0), whereas for middle-aged women was 11.3 (SD = 7.5; P = 0.402). This study showed that all participants had at least one episode of glottal fry in their spontaneous speech sample. Both groups presented with vocal fry in their spontaneous speech, showing that vocal fry is present in the speech of young and middle-aged women. Copyright © 2016 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  19. Controlling the frying stability of vegetable oils with tocopherols and phytosterols

    Science.gov (United States)

    Polyunsaturated vegetable oils are usually oxidatively stable for salad oils; however, in high stability applications such as frying, these oils are not resistant to the deteriorative processes of oxidation, hydrolysis and polymerization. To solve this problem in the past, oils were hydrogenated an...

  20. Anti-radical power gives insight into early lipid oxidation events during frying

    NARCIS (Netherlands)

    Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

    2006-01-01

    The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol

  1. Debunking "You Want Fries with That?": Designing Courses to Bridge the Gap between Degree and Career

    Science.gov (United States)

    Luebke, Monica; Rhodes, Althea E.

    2010-01-01

    Liberal arts majors are teased that they will have to learn to say, "Do you want fries with that?" after college, but as professionals and former liberal arts majors ourselves, the authors know the workplace holds much more promise than a future in fast food. However, with today's economic crisis and stagnant job market, educational…

  2. Effects of frequency of egg and fry removal on spawning by Tilapia nilotica in hapas

    NARCIS (Netherlands)

    Verdegem, M.C.J.; McGinty, A.S.

    1987-01-01

    Tilapia nilotica were spawned in small-mesh net enclosures called hapas. During a 5-week period, eggs and fry were removed from mouth-brooding females at examination intervals of 2, 4, 7, or 10 d. A decrease in time between examination intervals increased the total number of spawns collected (P

  3. Prevalence of vocal fry in young adult male American English speakers.

    Science.gov (United States)

    Abdelli-Beruh, Nassima B; Wolk, Lesley; Slavin, Dianne

    2014-03-01

    The purpose of this study was to assess possible gender differences in the prevalence of vocal fry in the voices of young male college students. Results were compared with previously published findings derived from a matched sample of female speakers. Thirty-four male college students, native American English speakers, produced speech samples in two speaking conditions: (1) sustained isolated vowel /a/ and (2) reading task. Data analyses included perceptual evaluations by two licensed speech-language pathologists. Results showed that vocal fry was perceived significantly more frequently in sentences than in isolated vowel productions. When vocal fry occurred in sentences, it was detected significantly more often in sentence-final position than in initial- and/or mid-sentence position. Furthermore, the prevalence of vocal fry in sentences was significantly lower for male speakers than has previously been reported for female speakers. Possible physiological and sociolinguistic explanations are discussed. Copyright © 2014 The Voice Foundation. Published by Mosby, Inc. All rights reserved.

  4. Effects of copper oxide nanoparticles and copper ions to zebrafish (Danio rerio) cells, embryos and fry.

    Science.gov (United States)

    Thit, Amalie; Skjolding, Lars M; Selck, Henriette; Sturve, Joachim

    2017-12-01

    The use of engineered metal nanoparticles (NPs) is continuously increasing and so is the need for information regarding their toxicity. This study compares the toxicity of CuO NPs with ionic Cu in three zebrafish model systems; zebrafish hepatoma cell line (ZFL), fish embryo toxicity test (FET) and fry locomotion. In the ZFL tests, no significant cytotoxicity (cell death, decreased metabolic or cell membrane integrity) was detected for either treatment, though both significantly affected reactive oxygen species (ROS) production. Embryo mortality was affected by both Cu ions and CuO NPs with similar concentration-response relationships, whereas only Cu ions affected fry mortality (24h LC 50 ≈30μM, ≈2mgCuL -1 for Cu ions and no significant mortality observed at up to 200μM, 12.7mgCuL -1 for CuO NP). Both Cu forms increased fry swimming activity during light cycles and decreased activity during dark cycles: Cu ions had significant impact at lower concentrations than CuO NPs. The implications are that Cu ions generally are more toxic than CuO NPs to embryos and fry but there is a marked difference in toxicity among the different zebrafish model systems. Metal NPs release into the environment may have adverse effects on fish and other aquatic organisms. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Stress Effects in Channel Catfish (Ictalurus punctatus) Fry on Pond Survival

    Science.gov (United States)

    Results from previous studies suggested that channel catfish (Ictalurus punctatus) fry that were housed in very high traffic areas from hatch until reaching 9 g in size were able to survive experimental challenge with Edwardsiella ictaluri better than siblings who were hatched and raised in very low...

  6. Effect of deep frying on physicochemical properties of some edible oils

    International Nuclear Information System (INIS)

    Mahrous, S.R.

    2006-01-01

    The effects of heating on some quality characteristics of sunflower oil, cotton seed oil and a mixture (1:1) of both oils have been investigated. Every sample was heated for up to 10 hours. The study included changes in colour, viscosity, some chemical properties (acid value, peroxide value, saponification number and iodine value), fatty acids and hydrocarbons composition. The colour of the three studied oils was changed as a result of deep frying at 180 degree C for up to 10 hours. Also, the viscosity of all oil samples showed gradual increase from the 1st up to the 10th hour of frying. The acid, peroxide and saponification values of oil samples were increased by extending the frying periods whereas iodine value was decreased up to 10 hours frying. The fatty acids composition was unstable and changed as a result of heat treatments. Saturated fatty acids were increased while unsaturated fatty acids were decreased. Furthermore, the hydrocarbon contents of the three oils showed obvious change after 10 hours of boiling. According to the data obtained, it could be concluded that extending the time of heating resulted in significant changes in the physicochemical properties of the oil and sunflower oil appear to be the most resistant to thermal treatment (2-3 hours

  7. Residual frying oil in the diets of sheep: intake, digestibility, nitrogen balance and ruminal parameters

    Science.gov (United States)

    Peixoto, Eduardo Lucas Terra; Mizubuti, Ivone Yurika; de Azambuja Ribeiro, Edson Luiz; dos Santos Moura, Elizabeth; Pereira, Elzânia Sales; do Prado, Odimari Pricila Pires; de Carvalho, Larissa Nóbrega; Pires, Kássia Amariz

    2017-01-01

    Objective The objective of this study was to evaluate the intake and nutrient digestibility, nitrogen balance and ruminal ammonia nitrogen in lambs of diets containing different levels of residual frying oil. Methods Levels of 0, 20, 40, 60, and 80 g/kg dry matter (DM) base of residual frying oil in the diets of lambs were evaluated. Five castrated lambs with initial body weights of 36.8±3.3 kg, distributed in a Latin square (5×5) design, were used. Results There was a decreasing linear effect on the intake of DM, organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), total carbohydrates (TCH), and nonfibrous carbohydrates (NFC). There was an increased linear intake of ether extract (EE). The apparent digestibility of DM, OM, CP, NDF, TCH, and NFC, as well as urine nitrogen excretion, nitrogen balance and ruminal parameters, were not influenced by different levels of residual frying oil in the diet. EE digestibility presented a crescent linear effect. Conclusion It can be concluded that the addition of residual frying oil to the diets of sheep can affect nutrient intake without affecting the digestibility of most nutrients (with the exception of EE), nitrogen balance and ruminal ammonia nitrogen concentration. PMID:26954203

  8. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water conte...

  9. VERITAS discovery of VHE emission from the FRI radio galaxy 3C 264

    Science.gov (United States)

    Mukherjee, Reshmi

    2018-03-01

    We report the VERITAS discovery of very-high-energy emission (VHE; > 100 GeV) from the FRI radio galaxy 3C 264, also known as NGC 3862. Nearly 12 hours of quality selected data, collected by VERITAS between 09 February 2018 and 16 March 2018 (UTC), were analyzed.

  10. USA välisminister Daniel Fried : "Me ei taha nõrka Venemaad"

    Index Scriptorium Estoniae

    2007-01-01

    Ilmunud ka: Severnoje Poberezhje, 12. mai 2007, lk. 5. USA asevälisminister Euroopa ja Euraasia küsimustes Daniel Fried märkis Saksamaal toimunud Euroopa foorumil, et Venemaaga suhtlemiseks ja koostöö tegemiseks on vaja luua ühine koostööraamistik

  11. Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

    DEFF Research Database (Denmark)

    Sharifzadeh, Sara; Clemmensen, Line Katrine Harder; Løje, Hanne

    2013-01-01

    Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from...

  12. Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C ...

    African Journals Online (AJOL)

    These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and ...

  13. A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties

    NARCIS (Netherlands)

    Visser, J.E.; Beukelaer, de H.J.; Hamer, R.J.; Vliet, van T.

    2008-01-01

    The formation and properties of a crust during and after deep frying are difficult to study. Batter pickup (the amount of batter adhering to a product) and core properties affect crust formation and properties of the crust in such way that it is difficult to compare batters of different viscosity or

  14. Evaluating non-stick properties of different surface materials for contact frying

    DEFF Research Database (Denmark)

    Ashokkumar, Saranya; Adler-Nissen, Jens

    2011-01-01

    to evaluate non-stick and cleaning properties of the coatings. In accordance with industry standards pancake was selected as the food model for the non-stick properties. The performance of different frying surfaces (stainless steel, aluminium, PTFE (polytetrafluoroethylene) and three ceramic coatings with two...

  15. Effects of pan frying with different oils on some of the chemical ...

    African Journals Online (AJOL)

    Yomi

    2010-09-27

    Sep 27, 2010 ... Department of Fishing and Fish Processing Technology, Faculty of Egirdir Fisheries, Suleyman Demirel University,. Egirdir-Isparta/Türkiye. Accepted 23 August, 2010. The changes in chemical ..... (PUFA) as a result of frying with olive oil; for salmon a little increase was determined in the saturated fatty acids.

  16. Marking pike fry otoliths with alizarin complexone and strontium : an evaluation of methods

    DEFF Research Database (Denmark)

    Skov, Christian; Grønkjær, P.; Nielsen, C.

    2001-01-01

    Laboratory experiments demonstrated that both alizarin complexone and strontium are useful in mass marking of pike Esox lucius fry otoliths. Visual detection of alizarin complexone marks was considered more reliable than the quantitative analysis of strontium for differentiating marked and unmarked...

  17. Order-α corrections to the decay rate of orthopositronium in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Adkins, G.S.; Salahuddin, A.A.; Schalm, K.E.

    1992-01-01

    The order-α correction to the decay rate of orthopositronium is obtained using the Fried-Yennie gauge. The result (mα 7 /π 2 ) [-1.987 84(11)] is consistent with but more accurate than the results of previous evaluations

  18. Electron beam-induced Fries rearrangement of arylsulfonamides and arylsulfonates in the crystalline state

    International Nuclear Information System (INIS)

    Kato, Jun; Yuasa, Kanako; Yamashita, Takashi; Maekawa, Yasunari; Yoshida, Masaru

    2003-01-01

    Electron beam (EB)-induced reactions of organic crystals containing a carbonyl or a sulfonyl group have been investigated. The EB irradiation of benzenesulfonanilide (BSA) in the crystalline state induced the Fries rearrangement to yield o- and p-aminodiphenylsulfones as the major and minor products, respectively. Several BSA derivatives also had the same reactivity, while benzanilide as the corresponding carbonyl compound did not rearrange under the same conditions. These results showed that the S-N bond could be cleaved selectively by EB irradiation but the C-N bond couldn't, which could take place only by the use of EB. The EB irradiation of phenyl p-toluenesulfonate (PTS) crystals gave not only Fries-type products but also the oxidation product. By comparing with the reactivity of liquid phenyl benzenesulfonate, the EB-induced Fries rearrangement was suggested to proceed under crystalline lattice restrictions. The G-values of arylsulfonamides and arylsulfonates were in the range of ca. 1-2 molecules per 100 eV of absorbed energy. This is the first Fries rearrangement via direct excitation by EB irradiation. (author)

  19. Ideology and Reform in Teacher Education in England: Some Reflections on Cochran-Smith and Fries.

    Science.gov (United States)

    Furlong, John

    2002-01-01

    Presents an international perspective on Cochran-Smith and Fries' recent analysis of the ways that two competing ideologies (deregulation and professionalization) are being employed in the United States to support teacher education reform, noting important differences between the United States and England in how these ideologies have been advanced…

  20. Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    Science.gov (United States)

    Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J

    2018-09-15

    An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a ∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

    NARCIS (Netherlands)

    Primo-Martín, C.; Sanz, T.; Steringa, D.W.; Salvador, A.; Fiszman, S.M.; Vliet, T. van

    2010-01-01

    The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by

  2. Color and chemical properties of oil used for deep frying on a large scale.

    Science.gov (United States)

    Totani, Nagao; Tateishi, Sayuri; Chiue, Hiroko; Mori, Terutosi

    2012-01-01

    Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30). However, some oil samples had a PC over 25%, which is beyond the limit legislated by some European countries. When the relation between the Gardner color and the AV, PC, or CV of the oil was investigated, well correlated logarithmic regression curves were obtained from the oil of all kitchens except the hospital kitchen. However, the use of lard-containing canola oil without oil replenishment in the eating house increased color values rapidly. All of the values obtained from pure vegetable oil used almost daily were plotted on a graph. It was found that kitchen-by-kitchen differences in fryer, vegetable oil, frying temperature, heating time, and amounts and kinds of foods fried did not influence the relation between Gardner color value versus AV, PC or CV. In conclusion, frying vegetable oil used in large-scale kitchens without official inspection can be better controlled with Gardner color determination by the operators and administrators. This would improve the quality of the oil ingested by facility patrons.

  3. Unsharp spin observables, non-locality and Fry, Walther and Li ...

    Indian Academy of Sciences (India)

    In case of massive particles there may be more imperfection than seems to appear in the photon EPR experiments. So the experiment proposed by Fry, Walther and Li can place experimental limits on the unsharpness of spin variables. It sheds new light on the much debated issues like non-local correlations in quantum ...

  4. Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.

    Science.gov (United States)

    Reimerdes, Ernst H; Franke, Knut

    2006-04-01

    Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning.

  5. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

    Science.gov (United States)

    The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

  6. Properties and stability of deep-fat fried chickpea products

    Directory of Open Access Journals (Sweden)

    Bozdemir, S.

    2015-03-01

    Full Text Available The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48–9.19%, water activity (0.1833–0.5936, hardness (3243–4056 g, L (42.01–65.79, a* (10.56–19.24, b* (30.80–42.20, free fatty acidity (0.2195–0.3467%, pero xide value (3.167–5.25 meq O2·kg−1, total phenolic (22.34–37.34 mgGA·100g−1 chickpea, antioxidant capacity (6.53–31.61 mmol Trolox·100g−1 chickpea, absorbed fat (13.46–13.92%, and caloric value (453.17–488.49 kcal·100g−1 chickpea. Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.Los objetivos de este estudio fueron el desarrollo de nuevos aperitivos elaborados mediante fritura de garbanzos enteros y la evaluación de las propiedades y estabilidad de los nuevos productos durante el almacenamiento. Los resultados mas destacados fueron: contenido de humedad (3,48–9,19%, actividad de agua (0,1833–0,5936, dureza (3243–4056 g, L (42,01 a 65,79, a* (10.56–19,24, b* (30,80–42,20, ácidos grasos libres (0,2195–0,3467%, índice de peróxido (3,167 a 5,25 meq O2·kg −1, fenoles total (22,34–37,34 mgGA·100g−1 garbanzo, capacidad antioxidante (6.53– 31.61 mmol Trolox·100 g−1 garbanzos, grasa absorbida (13,46–13,92%, y el valor calórico (453,17 a 488,49 kcal·100 g−1 de garbanzos. Además, los componentes volátiles más importantes

  7. Use of streambed substrate as refuge by steelhead or rainbow trout Oncorhynchus mykiss during simulated freshets

    Science.gov (United States)

    F. K. Ligon; Rodney Nakamoto; Bret Harvey; P. F. Baker

    2016-01-01

    A flume was used to estimate the carrying capacity of streambed substrates for juvenile steelhead or rainbow trout Oncorhynchus mykiss seeking refuge from simulated freshets. The simulated freshets had mean water column velocities of c. 1·1 m s−1. The number of O. mykiss finding cover...

  8. Timing games in the reproductive phenology of female Pacific salmon (Oncorhynchus spp.)

    NARCIS (Netherlands)

    Morbey, Y.E.; Ydenberg, R.C.

    2003-01-01

    We use a game-theoretic framework to investigate the reproductive phenology of female kokanee (Oncorhynchus nerka). As in the other semelparous species of Pacific salmon, females construct nests in gravel, spawn with males, bury their fertilized eggs, and defend their nest sites until they die

  9. Thermal regime, predation danger and the early marine exit of sockeye salmon Oncorhynchus nerka

    NARCIS (Netherlands)

    Katinic, P.J.; Patterson, D.A.; Ydenberg, R.C.

    2015-01-01

    Marine exit timing of sockeye salmon Oncorhynchus nerka populations on the Haida Gwaii Archipelago, British Columbia, Canada, is described, with specific focus on Copper Creek. Marine exit in Copper Creek occurs¿>¿130¿days prior to spawning, one of the longest adult freshwater residence periods

  10. Calcium-dependent behavioural responses to acute copper exposure in Oncorhynchus mykiss

    DEFF Research Database (Denmark)

    Poulsen, S.B.; Svendsen, Jon Christian; Aarestrup, Kim

    2014-01-01

    Using rainbow trout Oncorhynchus mykiss, the present study demonstrated that: (1) calcium (Ca) increased the range of copper (Cu) concentrations that O. mykiss avoided; (2) Ca conserved the maintenance of pre-exposure swimming activity during inescapable acute (10 min) Cu exposure. Data showed th...

  11. The relationship between emergence from spawning gravel and growth in farmed rainbow trout Oncorhynchus mykiss

    DEFF Research Database (Denmark)

    Åberg Andersson, Madelene; Laursen, Danielle Caroline; SILVA, P.I.M.

    2013-01-01

    The relationship between the timing of emergence from spawning gravel and growth after emergence was investigated in farmed Oncorhynchus mykiss. A relationship between the time of emergence and growth became evident after 6 months of rearing, where individuals with an intermediate emergence time...

  12. Observations on side-swimming rainbow trout Oncorhynchus mykiss in water recirculation aquaculture systems

    Science.gov (United States)

    During a controlled 6-month study using six replicated water recirculation aquaculture systems (WRAS), it was observed that rainbow trout Oncorhynchus mykiss in all WRAS exhibited a higher-than-normal prevalence of side-swimming (i.e. controlled, forward swimming, but with misaligned orientation suc...

  13. Nitrogen waste from rainbow trout (Oncorhynchus mykiss) with particular focus on urea

    DEFF Research Database (Denmark)

    Dalsgaard, Anne Johanne Tang; Larsen, Bodil Katrine; Pedersen, Per Bovbjerg

    2015-01-01

    juvenile rainbow trout (Oncorhynchus mykiss). In addition, the study examined whether there was a removal of urea-N across a moving bed biofilter operated as end-of-pipe under commercial conditions. The laboratory, mass-balance study showed that there were no effects of feeding levels (1.3, 1.5 or 1...

  14. Linking personality to larval energy reserves in rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Andersson, Madelene Åberg; Höglund, Erik

    2012-01-01

    , or if these traits are linked to differences in serotonergic transmission in newly emerged larvae. In this study we investigated the relationship between yolk reserves, social dominance, and serotonergic transmission in newly emerged rainbow trout (Oncorhynchus mykiss) larvae. This was conducted by allowing larvae...

  15. Estrogenic effect of dietary 4-tert-octylphenol in rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Pedersen, Kristine H; Pedersen, Søren N; Pedersen, Knud L

    2003-01-01

    The estrogenic effect of dietary 4-tert-octylphenol (octylphenol) in rainbow trout Oncorhynchus mykiss was investigated. Octylphenol was administered orally to sexually immature rainbow trout every second day for 11 days in doses between 0.4 and 50 mgkg(-1)2 d(-1). Plasma vitellogenin was measured...

  16. Experimental validation of geosmin uptake in rainbow trout, Oncorhynchus mykiss (Waldbaum) suggests biotransformation

    NARCIS (Netherlands)

    Schram, Edward; Schrama, Johan W.; Kooten, van Tobias; Kwadijk, Christiaan J.A.F.; Kampen, Harm; Kampen, Harm; Heul, van de Jan W.; Verreth, Johan A.J.; Murk, Albertinka J.

    2018-01-01

    The bioconcentration of waterborne geosmin in rainbow trout, Oncorhynchus mykiss (Waldbaum) was assessed. Fifty rainbow trout with a mean (SD) weight of 226.6 (29.0) g and lipid content of 6.2 (0.6) % (w/w) were exposed to geosmin in static water for 0, 2, 4, 6, 8, 12, 24, 36, 48 and 120 hr, with

  17. Retinal processing and opponent mechanisms mediating ultraviolet polarization sensitivity in rainbow trout (Oncorhynchus mykiss)

    NARCIS (Netherlands)

    Ramsden, Samuel D.; Anderson, Leslie; Mussi, Martina; Kamermans, Maarten; Hawryshyn, Craig W.

    2008-01-01

    A number of teleost fishes have photoreceptor mechanisms to detect linearly polarized light. We studied the neuronal mechanism underlying this ability. It was found that a polarized signal could be detected in rainbow trout (Oncorhynchus mykiss) both in the electroretinogram (ERG) and in the

  18. Bacterial pathogens in rainbow trout, Oncorhynchus mykiss (Walbaum), reared at Danish freshwater farms

    DEFF Research Database (Denmark)

    Dalsgaard, Inger; Madsen, Lone

    2000-01-01

    During a 2-year period, bacterial fish pathogens were monitored on five rainbow trout, Oncorhynchus mykirs (Walbaum), freshwater farms in Denmark. A total of 1206 fish were examined and 361 bacterial isolates were identified phenotypically. Enteric redmouth disease, furunculosis and rainbow trout...

  19. Case report of an unusual heart abnormality in Rainbow trout (Oncorhynchus mykiss)

    Science.gov (United States)

    An unusual heart abnormality in rainbow trout Oncorhynchus mykiss was recently observed. During the course of a standard hydrogen peroxide treatment (100 ppm) of production rainbow trout (mean weight, 2-3 g) affected with an external bacterial infection, a small percentage of fish exhibited morbidi...

  20. Infection by Capriniana piscium (Buetschli, 1889) Jankovski, 1973, a cause of rainbow trout (Oncorhynchus mykiss) kill

    Czech Academy of Sciences Publication Activity Database

    Svobodová, Z.; Kolářová, J.; Dyková, Iva; Hamáčková, J.; Kouřil, J.

    2009-01-01

    Roč. 29, č. 3 (2009), s. 92-97 ISSN 0108-0288 Institutional research plan: CEZ:AV0Z60220518 Keywords : Ectocommensal ciliates * Capriniana piscium * Oncorhynchus mykiss * gill infection Subject RIV: GJ - Animal Vermins ; Diseases, Veterinary Medicine Impact factor: 0.513, year: 2009