Sample records for halibut patties halibut
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IFQ Halibut/Sablefish and CDQ Halibut Permit Program
National Oceanic and Atmospheric Administration, Department of Commerce — Under the IFQ Halibut/Sablefish Permit Program and CDQ Halibut Permit Program permits are issued for harvesting and receiving/processing halibut, and non-trawl...
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78 FR 26708 - Pacific Halibut Fisheries; Catch Sharing Plan; Correcting Amendment
2013-05-08
... published on March 15, 2013, that implemented annual management measures governing the Pacific halibut... (78 FR 16423), included annual management measures for managing the harvest of Pacific halibut (Hippoglossus stenolepis) in the sport fishery in International Pacific Halibut Commission (IPHC) Regulatory...
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76 FR 2871 - Pacific Halibut Fisheries; Catch Sharing Plan
2011-01-18
... management measures that are not implemented through the IPHC. This includes Tribal regulations and the sport...-Halibut/Pacific-Halibut/Index.cfm . Proposed 2011 Sport Fishery Management Measures NMFS is proposing sport fishery management measures that are necessary to implement the Plan in 2011. The annual domestic...
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Charter Halibut Limited Access Program
National Oceanic and Atmospheric Administration, Department of Commerce — This limited access system limits the number of charter vessels that may participate in the guided sport fishery for halibut in area 2C and 3A. NMFS issues a charter...
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75 FR 56903 - Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels in Alaska
2010-09-17
.... 100503209-0430-02] RIN 0648-AY85 Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels... program for charter vessels in the guided sport fishery for Pacific halibut in the waters of International... necessary to achieve the halibut fishery management goals of the North Pacific Fishery Management Council...
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2011-02-07
... definition of fishing week. This action is necessary to improve consistency between Federal and State of... to the logbook reporting format. This action is intended to achieve the halibut fishery management goals of the North Pacific Fishery Management Council and to support the conservation and management...
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International Nuclear Information System (INIS)
Bentzen, Rebecca; Castellini, J. Margaret; Gerlach, Robert; Dykstra, Claude; O'Hara, Todd
2016-01-01
Total mercury concentrations ([THg]), δ 15 N and δ 13 C values were determined in muscle of 693 Pacific halibut caught in International Pacific Halibut Commission setline surveys in Alaska (2002 − 2011). Project goals were to evaluate whether 1) δ 15 N and δ 13 C varied with region, age, sex and length of halibut, and 2) muscle [THg] varied with δ 15 N and δ 13 C (feeding ecology) while accounting for sex, length, and region. Variation in [THg] was explained, in part, by halibut feeding ecology as [THg] increased with trophic position (increasing δ 15 N). Halibut from the western Aleutian Island region were the exception, with overall lower δ 15 N values and significantly higher [THg] than halibut from other Alaskan waters. This [THg] pattern has been observed in other Aleutian biota, possibly the result of northeasterly atmospheric movement of mercury emissions from Asia and/or other local sources and processes. The significantly lower δ 15 N values for these halibut warrants further investigation of halibut prey. - Highlights: • Mercury, δ 15 N, and δ 13 C were determined in muscle of 693 Pacific halibut in Alaska. • Variation in muscle mercury level was explained, in part, by halibut feeding ecology. • Muscle mercury concentration generally increased with relative trophic position (δ 15 N). • Western Aleutian halibut had lower δ 15 N and higher mercury than other regions. • Assessment of mercury and trophic relationships accounted for sex, size, and region.
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2011-07-22
... Halibut Fisheries II. History of Management in the Guided Sport Halibut Fisheries III. Proposed Catch... consistency and uniformity in halibut sport fishing regulations in all regulatory areas. At that time, the... (649.5 mt). During that time period, guided sport harvests were approximately 1,750,000 lbs (793.8 mt...
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Adlerstein, Sara A.; Trumble, Robert J.
1998-03-01
Mortality of discarded Pacific halibut bycatch from Pacific cod fisheries in the Bering Sea leads to significant losses in the halibut setline and in the Pacific cod fisheries. The commercial halibut fishery loses yield because of catch limit reductions to compensate the resource for lost spawning potential and because halibut killed as bycatch will not be available for subsequent harvest, and the cod fisheries may lose harvest if they reach a bycatch mortality limit before reaching allowed catch. In this study, significant differences in Pacific halibut bycatch rates and associated yield losses were found among months and areas of the Bering Sea in the longline and trawl fisheries for Pacific cod in 1990-1992. Bycatch rates were usually highest in late spring and early summer and in areas close to the Unimak Pass. With the exception of 1992, yield loss in the longline fishery was around 1 kg per kg of bycatch mortality, irrespective of where or when bycatch occurred. In the trawl fishery, loss of halibut yield varied from 1 to 4 kg per kg of bycatch mortality. Highest halibut net yield losses per tonne of groundfish harvest usually coincided with highest bycatch rates. When both fisheries operated in one area, trawl bycatch often imposed higher yield losses than longline bycatch, despite lower bycatch rates. Bycatch was affected by the strong 1987 halibut year class. Highest bycatch and yield loss rates occurred in the trawl fishery in 1990 and 1991 when the population was dominated by halibut age-3 and -4, and in the longline fishery in 1992 as fish reached age-5.
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AFSC/FMA/NPRB Halibut Bycatch Video Field Test
National Oceanic and Atmospheric Administration, Department of Commerce — These data arise from a field test of electronic monitoring (EM) of vessels participating in the Pacific halibut fishery off Alaska. A side-by-side comparison was...
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Troponin T isoform expression is modulated during Atlantic Halibut metamorphosis
Directory of Open Access Journals (Sweden)
Llewellyn Lynda
2007-06-01
Full Text Available Abstract Background Flatfish metamorphosis is a thyroid hormone (TH driven process which leads to a dramatic change from a symmetrical larva to an asymmetrical juvenile. The effect of THs on muscle and in particular muscle sarcomer protein genes is largely unexplored in fish. The change in Troponin T (TnT, a pivotal protein in the assembly of skeletal muscles sarcomeres and a modulator of calcium driven muscle contraction, during flatfish metamophosis is studied. Results In the present study five cDNAs for halibut TnT genes were cloned; three were splice variants arising from a single fast TnT (fTnT gene; a fourth encoded a novel teleost specific fTnT-like cDNA (AfTnT expressed exclusively in slow muscle and the fifth encoded the teleost specific sTnT2. THs modified the expression of halibut fTnT isoforms which changed from predominantly basic to acidic isoforms during natural and T4 induced metamorphosis. In contrast, expression of red muscle specific genes, AfTnT and sTnT2, did not change during natural metamorphosis or after T4 treatment. Prior to and after metamorphosis no change in the dorso-ventral symmetry or temporal-spatial expression pattern of TnT genes and muscle fibre organization occurred in halibut musculature. Conclusion Muscle organisation in halibut remains symmetrical even after metamorphosis suggesting TH driven changes are associated with molecular adaptations. We hypothesize that species specific differences in TnT gene expression in teleosts underlies different larval muscle developmental programs which better adapts them to the specific ecological constraints.
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High-Prevalence and Low-Intensity Ichthyophonus Infections in Pacific Halibut.
Hershberger, Paul K; Gregg, Jacob L; Dykstra, Claude L
2018-03-01
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut Hippoglossus stenolepis throughout the West Coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, Alaska (58-77%). Additionally, intra-annual differences occurred at Albatross-Portlock, Alaska (71% versus 32% within 2012), and interannual differences occurred along coastal Oregon (50% in 2012 versus 12% in 2015). The infection prevalence was influenced by host age, increasing from 3% or less among the youngest cohorts (age ≤ 6) to 39-54% among age-9-17 cohorts, then decreasing to 27% among the oldest (age-18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length at age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite-host paradigm in the North Pacific. © 2018 American Fisheries Society.
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High‐prevalence and low‐intensity Ichthyophonus infections in Pacific Halibut
Hershberger, Paul; Gregg, Jacob L.; Dykstra, Claude L.
2018-01-01
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut Hippoglossus stenolepis throughout the West Coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, Alaska (58–77%). Additionally, intra‐annual differences occurred at Albatross–Portlock, Alaska (71% versus 32% within 2012), and interannual differences occurred along coastal Oregon (50% in 2012 versus 12% in 2015). The infection prevalence was influenced by host age, increasing from 3% or less among the youngest cohorts (age ≤ 6) to 39–54% among age‐9–17 cohorts, then decreasing to 27% among the oldest (age‐18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length at age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite–host paradigm in the North Pacific.
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2010-12-20
... Collection; Comment Request; Harvest of Pacific Halibut by Guided Sport Charter Vessel Anglers off Alaska... halibut fishing effort and harvest by all user groups, including the guided sport charter sector of the... requirements. The State of Alaska Department of Fish and Game (ADF&G) Division of Sport Fish initiated a...
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2010-08-23
... Program to provide economic stability for the Pacific halibut and sablefish commercial fisheries and.... 0906041011-91012-01 RIN 0648-AX91 Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Halibut and... designed to maintain the social character and economic benefits of the commercial, fixed-gear fisheries...
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2012-05-18
... economic stability for the Pacific halibut and sablefish commercial fisheries and improve long-term.... 0906041011-2432-02] RIN 0648-AX91 Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Halibut and... maintain the social character and economic benefits of the commercial, fixed-gear fisheries that Alaskan...
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Feeding ecology of Greenland halibut and sandeel larvae off West Greenland
DEFF Research Database (Denmark)
Stenberg, Claus; Munk, Peter; Folkvord, A.
2006-01-01
it remained constant for sandeel at a level of 2.7% of larval length. This led to a reduction in prey niche overlap between the two species. The available prey copepod biomass differed distinctly across the shelf area. In May, the prey density of Gr. halibut was the highest in the off-shelf area in Davis...... Strait. In June and July, the prey-rich areas for both species were mainly located at the slopes of the banks and at the shelf break area. Gut fullness was higher in these areas than in neighbouring areas, suggesting that the larval food resource could be scarce. The feeding ecology of Gr. halibut...
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75 FR 5745 - Pacific Halibut Fisheries; Catch Sharing Plan
2010-02-04
... management measures that are not implemented through the IPHC. This includes tribal regulations and the sport... the recreational halibut hotline. Proposed 2010 Sport Fishery Management Measures NMFS is proposing sport fishery management measures that are necessary to implement the Plan in 2010. The annual domestic...
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DEFF Research Database (Denmark)
Boje, Jesper; Neuenfeldt, Stefan; Sparrevohn, Claus Reedtz
2014-01-01
resident in Disko Bay (mean range 2.6°C) than when resident in the ice fjord (mean range 1.4°C). Using the tagged halibut as a 'live tool,' we show that parts of the ice fjord are hundreds of meters deeper than previously thought. We also document the first seawater temperature measurements made beneath......The deep-water flatfish Greenland halibut Reinhardtius hippoglossoides (Walbaum) is common along the West Greenland coast. In the northwestern fjords, Greenland halibut is an important socio-economic resource for the Greenland community, but due to the deep and partly ice-covered environment, very...
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Hershberger, Paul K; Gregg, Jacob L; Dykstra, Claude L
2017-10-13
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut (Hippoglossus stenolepis) throughout the west coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, AK (58-77%). Additionally, intra-annual differences occurred at Albatross - Portlock, AK (71% versus 32% within 2012) and inter-annual differences occurred along coastal Oregon (50% versus 12% from 2012 to 2015). The infection prevalence was influenced by host age, increasing from ≤ 3% among the youngest cohorts (≤age 6) to 39-54% among age 9-17 cohorts, then decreasing to 27% among the oldest (age 18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length-at-age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite-host paradigm in the North Pacific. Received 04 May 2017 accepted 09 Oct 2017 revised 21 Sep 2017.
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78 FR 16423 - Pacific Halibut Fisheries; Catch Sharing Plan
2013-03-15
... fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS... section 13, provided that no person may sell or barter such halibut. (3) The manager of a CDQ organization...
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50 CFR 300.67 - Charter halibut limited access program.
2010-10-01
... applicant-selected year; and (2) The angler endorsement number will be six (6) on a charter halibut permit... Logbook with one of the following pieces of information: The statistical area(s) where bottomfish fishing... limit for reporting the trip in effect at the time of the trip with one of the following pieces of...
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DEFF Research Database (Denmark)
Delaney, Alyne E.; Becker Jakobsen, Rikke; Hendriksen, Kåre
for Greenland halibut in Upernavik. There are up to an additional 75 who also fish, however, without paying the license fee. This means that almost half of working age men fish for halibut in the Upernavik district. Fishing is extremely important in Upernavik for its role in the local, mixed economy. Fishing...... often provides the cash needed for materials needed for work (hunting and fishing equipment such as bullets, nets, snowmobiles, etc.) and daily living (housing, transport, television, food, etc). Fishing also supports the important local cultural practice of meeting social obligations and reciprocity...... of Greenland is currently in the midst of proposing changes to the Halibut management structure, the report focuses specifically on potential social impacts of the fishery management plan to coastal fishers. The degree and consequence of any impact is a function of the characteristics of the fishing community...
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2010-10-01
... 50 Wildlife and Fisheries 9 2010-10-01 2010-10-01 false Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific Halibut 3 Table 3 to Part 679 Wildlife and Fisheries FISHERY... Rates for Groundfish Species and Conversion Rates for Pacific Halibut ER28JA02.074 ER10JY02.000 ER28JA02...
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Exophiala angulospora Causes Systemic Mycosis in Atlantic Halibut: a Case Report.
Overy, David P; Groman, David; Giles, Jan; Duffy, Stephanie; Rommens, Mellisa; Johnson, Gerald
2015-03-01
Filamentous black yeasts from the genus Exophiala are ubiquitous, opportunistic pathogens causing both superficial and systemic mycoses in warm- and cold-blooded animals. Infections by black yeasts have been reported relatively frequently in a variety of captive and farmed freshwater and marine fishes. In November 2012, moribund and recently dead, farm-raised Atlantic Halibut Hippoglossus hippoglossus were necropsied to determine the cause of death. Histopathology revealed that three of seven fish were affected by a combination of an ascending trans-ductual granulomatous mycotic nephritis, necrotizing histiocytic encephalitis, and in one fish the addition of a fibrogranulomatous submucosal branchitis. Microbial cultures of kidney using selective mycotic media revealed pure growth of a black-pigmenting septated agent. Application of molecular and phenotypic taxonomy methodologies determined that all three isolates were genetically consistent with Exophiala angulospora. This is the first report of E. angulospora as the causal agent of systemic mycosis in Atlantic Halibut.
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Bastardie, Francois; Eigaard, Ole Ritzau
2014-01-01
Since the late 1980s, a deep-sea fishery for Greenland halibut (Reinhardtius hippoglossoides) has been developing gradually in West Greenland. Deep-sea fish species are generally long-lived and characterized by late age of maturity, low fecundity, and slow growth, features that probably cause low....... During the period 1988–2011, population abundance and size composition changed as catch and effort in the Greenland halibut fishery increased. Two species showed a significant decrease in abundance, and four populations showed a significant reduction in mean weight of individuals (p , 0.05). Correlation...... analyses show that most of the observed trends in abundance are probably not related to increasing fishing effort for Greenland halibut. The analysis did, however, show that most of the observed decreases in mean weight were significantly correlated with fishing effort during the 24-year period...
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Alves, Ricardo N.; Sundell, Kristina S.; Anjos, Liliana; Sundh, Henrik; Harboe, Torstein; Norberg, Birgitta; Power, Deborah M.
2018-01-01
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na+, K+-ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier’s functional properties mature earlier and are independent of metamorphosis.
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Alves, Ricardo N.
2018-02-20
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na+, K+-ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier’s functional properties mature earlier and are independent of metamorphosis.
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Alves, Ricardo N; Sundell, Kristina S; Anjos, Liliana; Sundh, Henrik; Harboe, Torstein; Norberg, Birgitta; Power, Deborah M
2018-06-01
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na + , K + -ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier's functional properties mature earlier and are independent of metamorphosis.
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DEFF Research Database (Denmark)
Kennedy, James; Hedeholm, Rasmus B.; Gundersen, Agnes C.
2014-01-01
When estimating reproductive potential (RP), correct interpretation of the maturity status is essential. It has now become apparent the presence of vitellogenic oocytes within the ovary of Greenland halibut (Reinhardtius hippoglossoides) does not necessarily indicate they will spawn within the next...... twelve months. This has led to a revision of the interpretation of the maturity scale where fish which contain only a developing cohort (DC) of oocytes are considered immature. Comparisons were made of estimates of L50 of female Greenland halibut in East Greenland using the previous interpretation......), respectively. Combining the maturity data with abundance data of Greenland halibut in East Greenland, spawning stock biomass (SSB) and total egg production (TEP) was estimated in four quadrants between 1998 and 2012 using both the previous and current interpretation of the maturity scale. Using the new...
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DEFF Research Database (Denmark)
Boje, Jesper
2002-01-01
A total of 7244 Greenland halibut (Reinhardtius hippoglossoides' Walbaum) were tagged in Greenland waters between 1986 and 1998 to increase information on stock delineations, to clarify migration routes, and to describe the seasonal movements of cord populations. At present 517 recaptured Greenla...
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Directory of Open Access Journals (Sweden)
Ole Thomas Albert
2003-04-01
Full Text Available Based on VPA-estimates of abundance, survey data and commercial catch statistics of Northeast Arctic Greenland halibut (Reinhardtius hippoglossoides Walbaum, the paper describes trends by year-class and age in the distribution of Greenland halibut between surveyed and not-surveyed areas. Changes in the distribution of I-group around 1990 to areas beyond the Svalbard surveys has previously been described and related to temperature changes in the Spitsbergen Current. This paper shows that this displaced distribution of the 1989-94 year-classes persisted up to age 7. The results indicate that the displacement was an extraordinary situation and other similar distribution shifts have not occurred during the last 30 years or more. Further, the shift co-occurred with extreme levels of the 137 year long time series of the index of the North-Atlantic Oscillation (NAO. The results are discussed in relation to stock management and climate change.
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Kearn, Graham; Karlsbakk, Egil; Evans-Gowing, Richard; Gerasev, Pavel
2015-09-01
A previously undescribed species of Entobdella is reported from the skin of the Greenland halibut, Reinhardtius hippoglossoides (Pleuronectiformes, Pleuronectidae). Entobdella whittingtoni sp. nov. differs from other species of Entobdella, including skin parasites of the related pleuronectids Hippoglossus hippoglossus (Atlantic halibut) and H. stenolepis (Pacific halibut), in lacking papillae on the ventral surface of the haptor. Other characteristics of E. whittingtoni are as follows: the absence of vitelline follicles lateral to the pharynx thereby exposing gut caeca in this region of whole mounts; the presence of a circular feature of unknown function, resembling a rosette in sections, attached to the wall of the internal male accessory reservoir; the lack of eyes. Papillae are also absent from the ventral surface of the haptor of the gill-parasitic entobdelline Branchobdella pugetensis, a gill parasite of the pleuronectid Atheresthes stomias. This raises the question as to whether this gill parasite has evolved from a skin-parasitic ancestor similar to E. whittingtoni. An answer to this question requires a more detailed study of the male reproductive apparatus of B. pugetensis and the use of molecular techniques to explore the relationship between B. pugetensis and E. whittingtoni.
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DEFF Research Database (Denmark)
Gundersen, A. C.; Stenberg, Claus; Fossen, I.
2010-01-01
Female sexual maturation cycle and the main spawning time of Greenland halibut Reinhardtius hippoglossoides in the Davis Strait were studied through regularly collected samples during 1 year starting in spring 2003. Samples were collected from the southern slope of the Davis Strait Ridge between...
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Directory of Open Access Journals (Sweden)
E Rahimi
2011-11-01
Full Text Available Heavy metal contaminants in fish are of particular interest because of their potential risk to human. This study was undertaken to determine the levels of arsenic in two fish type including tiger tooth croaker and Indian halibut in Esfahan. A total of 42 fish samples including 28 tiger tooth croaker (Otolithes ruber and 14 Indian halibut (Psettodes erumei were collected from retails of Esfahan from May 2010 to January 2011. For detection of arsenic contamination, the edible muscles of fish samples were analyzed by hydride generation atomic absorption spectrophotometer. The arsenic contamination in fish samples were found to be in the range of 11 to 98 µg/kg. Concentration of arsenic in tiger tooth croaker and Indian halibut was 11-56 and 32-98 µg/kg, respectively. Arsenic concentrations were below the limit was acceptable to the World Health Organization. According to the results, the concentration of arsenic did not exceed the maximum acceptable intake limit.
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2012-11-21
.... groundfish sector or the commercial halibut sector. The quality and utility of observer data suffer because... restructured Observer Program is a waste of money and should not be implemented since there are other methods...) increasing the risk that vessels will fish in marginal conditions in order to avoid losing observer coverage...
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2013-12-12
... balance the differing needs of the charter and commercial sectors over a wide range of halibut abundance... Plan for Guided Sport and Commercial Fisheries in Alaska; Final Rule #0;#0;Federal Register / Vol. 78... and Commercial Fisheries in Alaska AGENCY: National Marine Fisheries Service (NMFS), National Oceanic...
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2013-06-28
... consistent and uniform halibut sport fishing regulations in all regulatory areas. At that time, the IPHC... sport fisheries in Alaska. In most years, the effective date of the IPHC annual management measures has... Sport and Commercial Fisheries in Alaska; Proposed Rule #0;#0;Federal Register / Vol. 78 , No. 125...
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Uptake of Iodide From Water in Atlantic Halibut Larvae (Hippoglossus Hippoglossus L.)
DEFF Research Database (Denmark)
Moren, Mari; Sloth, Jens Jørgen; Hamre, Kristin
2008-01-01
The natural diet of marine fish larvae, copepods, contain 60-350 mg I kg(-1), while live feed used in commercial hatcheries have iodine concentrations in the range of 1 mg kg(-1). Seawater is also considered to be an important source of iodine for marine fish. The question asked in this study is ......M. The uptake was partly blocked by perchlorate (ClO3-) which is a known inhibitor of the sodium iodide symporter. This indicates that the Atlantic halibut larvae accumulate iodide through both specific and non-specific uptake pathways....
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International Nuclear Information System (INIS)
Spiegelberg, A.; Schulzki, G.; Boegl, K.W.; Schreiber, G.A.
1997-01-01
Radiation-induced hydrocarbons were analysed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC) - gas chromatography (GC) combined with mass spectrometrical detection. In irradiated halibut which contains mainly saturated and monounsaturated fatty acids all expected radiolytic alkanes, alkenes and alkadienes could be detected. The yields of the C n-1 and C n-2:1 hydrocarbons were comparable with those found in irradiated lipids of land animals and plants. However, in cod and the prawn species which contain high levels of polyunsaturated fatty acids (PUFA), the C n-1 hydrocarbons were found in concentrations up to tenfold higher whereas the C n-2:1 products were again comparable to those of land animals and plants. The identification of radiation-induced hydrocarbons in fish lipids was achieved by transfer of the hydrocarbons from the LC column to the gas chromatographic column in fractions differing in the degree of unsaturation. For the first time radiation induced hydrocarbons with more than four double bonds generated from polyunsaturated fatty acids (20:4ω6 and 20:5ω3) could be identified. (orig.) [de
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Bowden, T J; Bricknell, I R; Preziosi, B M
2018-01-01
Juvenile Atlantic halibut (~100 mg, Hippoglossus hippoglossus) were exposed to Vibrio proteolyticus, a Vibrio spp. isolate, Photobacterium damselae ssp. damselae and five different isolates of Aeromonas salmonicida ssp. achromogenes via an hour-long bath immersion to ascertain their variation in pathogenicity to this fish species. Results were analysed using Kaplan-Meier survival analysis. Analysis of the data from challenges using A. salmonicida ssp. achromogenes revealed three survival values of zero and a spread of values from 0 to 28.43. Challenges using a Vibrio spp isolate, V. proteolyticus and P. damselae resulted in Kaplan-Meier survival estimates of 31.21, 50.41 and 57.21, respectively. As all bacterial species tested could induce juvenile halibut mortalities, they must all be considered as potential pathogens. However, the degree of pathogenicity of A. salmonicida is isolate dependent. © 2017 John Wiley & Sons Ltd.
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Directory of Open Access Journals (Sweden)
Megan J Peterson
Full Text Available Killer whale (Orcinus orca depredation (whales stealing or damaging fish caught on fishing gear adversely impacts demersal longline fisheries for sablefish (Anoplopoma fimbria, Pacific halibut (Hippoglossus stenolepis and Greenland turbot (Reinhardtius hippoglossoides in the Bering Sea, Aleutian Islands and Western Gulf of Alaska. These interactions increase direct costs and opportunity costs associated with catching fish and reduce the profitability of longline fishing in western Alaska. This study synthesizes National Marine Fisheries Service observer data, National Marine Fisheries Service sablefish longline survey and fishermen-collected depredation data to: 1 estimate the frequency of killer whale depredation on longline fisheries in Alaska; 2 estimate depredation-related catch per unit effort reductions; and 3 assess direct costs and opportunity costs incurred by longliners in western Alaska as a result of killer whale interactions. The percentage of commercial fishery sets affected by killer whales was highest in the Bering Sea fisheries for: sablefish (21.4%, Greenland turbot (9.9%, and Pacific halibut (6.9%. Average catch per unit effort reductions on depredated sets ranged from 35.1-69.3% for the observed longline fleet in all three management areas from 1998-2012 (p<0.001. To compensate for depredation, fishermen set additional gear to catch the same amount of fish, and this increased fuel costs by an additional 82% per depredated set (average $433 additional fuel per depredated set. In a separate analysis with six longline vessels in 2011 and 2012, killer whale depredation avoidance measures resulted in an average additional cost of $494 per depredated vessel-day for fuel and crew food. Opportunity costs of time lost by fishermen averaged $522 per additional vessel-day on the grounds. This assessment of killer whale depredation costs represents the most extensive economic evaluation of this issue in Alaska to date and will help
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DEFF Research Database (Denmark)
Ünalan, U.; Dalgaard, Paw; Korel, F.
2011-01-01
The present study evaluated the effect of pomegranate extract (1% v/w) and rosemary extract (1% v/w) as natural preservatives as well as their combination (1% v/w) on shelf life extension of previously frozen and chilled Greenland halibut fillets in modified atmosphere packaging (MAP, 40%CO2/60%N2...
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Directory of Open Access Journals (Sweden)
Teshome Tilahun Bizuayehu
Full Text Available BACKGROUND: microRNAs (miRNAs are implicated in regulation of many cellular processes. miRNAs are processed to their mature functional form in a step-wise manner by multiple proteins and cofactors in the nucleus and cytoplasm. Many miRNAs are conserved across vertebrates. Mature miRNAs have recently been characterized in Atlantic halibut (Hippoglossus hippoglossus L.. The aim of this study was to identify and characterize precursor miRNA (pre-miRNAs and miRNA targets in this non-model flatfish. Discovery of miRNA precursor forms and targets in non-model organisms is difficult because of limited source information available. Therefore, we have developed a methodology to overcome this limitation. METHODS: Genomic DNA and small transcriptome of Atlantic halibut were sequenced using Roche 454 pyrosequencing and SOLiD next generation sequencing (NGS, respectively. Identified pre- miRNAs were further validated with reverse-transcription PCR. miRNA targets were identified using miRanda and RNAhybrid target prediction tools using sequences from public databases. Some of miRNA targets were also identified using RACE-PCR. miRNA binding sites were validated with luciferase assay using the RTS34st cell line. RESULTS: We obtained more than 1.3 M and 92 M sequence reads from 454 genomic DNA sequencing and SOLiD small RNA sequencing, respectively. We identified 34 known and 9 novel pre-miRNAs. We predicted a number of miRNA target genes involved in various biological pathways. miR-24 binding to kisspeptin 1 receptor-2 (kiss1-r2 was confirmed using luciferase assay. CONCLUSION: This study demonstrates that identification of conserved and novel pre-miRNAs in a non-model vertebrate lacking substantial genomic resources can be performed by combining different next generation sequencing technologies. Our results indicate a wide conservation of miRNA precursors and involvement of miRNA in multiple regulatory pathways, and provide resources for further research on mi
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Shields, R J; Bell, J G; Luizi, F S; Gara, B; Bromage, N R; Sargent, J R
1999-06-01
Replicate groups of halibut larvae were fed to d 71 post-first feeding (PFF) either the marine copepod, Eurytemora velox, or Artemia nauplii doubly enriched with the marine chromist or golden algae, Schizochytrium sp., (Algamac 2000) and a commercial oil emulsion (SuperSelco). The fatty acid compositions of eyes, brains and livers from larvae fed the two diets were measured, and indices of growth, eye migration and skin pigmentation were recorded along with histological examinations of eye and liver. The docosahexaenoic acid [22:6(n-3); DHA]/eicosapentaenoic acid [20:5(n-3); EPA] ratios in Artemia nauplii enriched with the SuperSelco and Algamac 2000 were 0.4 and 1.0, respectively. The E. velox copepods were divided into two size ranges (125-250 and 250-400 microm) with the smaller size range containing the highest level of (n-3) highly unsaturated fatty acids (HUFA). The DHA/EPA ratios for the two size ranges of copepods were 2.0 and 0.9, respectively. The total lipids of eyes, brains and livers of larvae fed copepods had higher levels of DHA and lower levels of EPA than those of larvae fed enriched Artemia. The percentage of survival of the halibut larvae was significantly higher when copepods rather than enriched Artemia nauplii were fed, but larval specific growth rates did not differ. The indices of eye migration were high and not significantly different in larvae fed the two diets, but the percentage of larvae undergoing successful metamorphosis (complete eye migration and dorsal pigmentation) was higher in larvae fed copepods (40%) than in larvae fed enriched Artemia (4%). The rod/cone ratios in histological sections of the retina were 2.5 +/- 0.7 in larvae fed copepods and 1.3 +/- 0.6 in larvae fed enriched Artemia (P < 0.01). Histological examination of the livers and intestines of the larvae were consistent with better assimilation of lipid from copepods than lipid from Artemia nauplii up to 46 d post-first feeding. Thus, marine copepods are superior to
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Gomes, Ana S; Kamisaka, Yuko; Harboe, Torstein; Power, Deborah M; Rønnestad, Ivar
2014-02-19
Flatfish metamorphosis is a hormone regulated post-embryonic developmental event that transforms a symmetric larva into an asymmetric juvenile. In altricial-gastric teleost fish, differentiation of the stomach takes place after the onset of first feeding, and during metamorphosis dramatic molecular and morphological modifications of the gastrointestinal (GI-) tract occur. Here we present the functional ontogeny of the developing GI-tract from an integrative perspective in the pleuronectiforme Atlantic halibut, and test the hypothesis that the multiple functions of the teleost stomach develop synchronously during metamorphosis. Onset of gastric function was determined with several approaches (anatomical, biochemical, molecular and in vivo observations). In vivo pH analysis in the GI-tract lumen combined with quantitative PCR (qPCR) of α and β subunits of the gastric proton pump (H+/K+-ATPase) and pepsinogen A2 indicated that gastric proteolytic capacity is established during the climax of metamorphosis. Transcript abundance of ghrelin, a putative orexigenic signalling molecule produced in the developing stomach, correlated (p metamorphosis, and was thus independent of this event. Mechanical breakdown of food and transportation of chyme through the GI-tract was observed in vivo and resulted from phasic and propagating contractions established well before metamorphosis. The number of contractions in the midgut decreased at metamorphic climax synchronously with establishment of the stomach's proteolytic capacity and its increased peristaltic activity. Putative osmoregulatory competence of the GI-tract, inferred by abundance of Na+/K+-ATPase α transcripts, was already established at the onset of exogenous feeding and was unmodified by metamorphosis. The functional specialization of the GI-tract was not exclusive to metamorphosis, and its osmoregulatory capacity and reservoir function were established before first feeding. Nonetheless, acid production and the
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Zacarias-Soto, Magali; Barón-Sevilla, Benjamín; Lazo, Juan P
2013-10-01
Studies aimed to assess the digestive physiology of marine fish larvae under culture conditions are important to further understand the functional characteristics and digestive capacities of the developing larvae. Most studies to date concentrate on intestinal lumen digestion and little attention to the absorption process. Thus, the objectives of this study were to histochemically detect and quantify some of the enzymes responsible for absorption and intracellular digestion of nutrients in the anterior and posterior intestine of California halibut larvae. Alkaline and acid phosphatases were detected from the first days post-hatch (dph). Alkaline phosphatase maintained a high level of activity during the first 20 dph in both intestinal regions. Thereafter, a clear intestinal regionalization of the activity was observed with the highest levels occurring in the anterior intestine. Acid phosphatase activity gradually increased in both intestinal regions during development, and a regionalization of the activity was not observed until late in development, once the ocular migration began. Highest levels were observed in the anterior intestine at the end of metamorphosis concomitant with the stomach development. The results from this study show some morphological and physiological changes are occurring during larval development and a clear regionalization of the absorption process as the larvae develops. These ontological changes must be considered in the elaboration of diets according to the digestive capacity of the larvae.
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AKRO: Guided Angler Fish Landings
National Oceanic and Atmospheric Administration, Department of Commerce — Beginning in 2014, the the halibut Catch Sharing Plan (CSP) authorizes annual transfers of commercial halibut IFQ as guided angler fish (GAF) to charter halibut...
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Manchado, Manuel; Infante, Carlos; Asensio, Esther; Cañavate, Jose Pedro; Douglas, Susan E
2007-07-03
Ribosomal proteins (RPs) are key components of ribosomes, the cellular organelle responsible for protein biosynthesis in cells. Their levels can vary as a function of organism growth and development; however, some RPs have been associated with other cellular processes or extraribosomal functions. Their high representation in cDNA libraries has resulted in the increase of RP sequences available from different organisms and their proposal as appropriate molecular markers for phylogenetic analysis. The development of large-scale genomics of Senegalese sole (Solea senegalensis) and Atlantic halibut (Hippoglossus hippoglossus), two commercially important flatfish species, has made possible the identification and systematic analysis of the complete set of RP sequences for the small (40S) ribosome subunit. Amino acid sequence comparisons showed a high similarity both between these two flatfish species and with respect to other fish and human. EST analysis revealed the existence of two and four RPS27 genes in Senegalese sole and Atlantic halibut, respectively. Phylogenetic analysis clustered RPS27 in two separate clades with their fish and mammalian counterparts. Steady-state transcript levels for eight RPs (RPS2, RPS3a, RPS15, RPS27-1, RPS27-2, RPS27a, RPS28, and RPS29) in sole were quantitated during larval development and in tissues, using a real-time PCR approach. All eight RPs exhibited different expression patterns in tissues with the lowest levels in brain. On the contrary, RP transcripts increased co-ordinately after first larval feeding reducing progressively during the metamorphic process. The genomic resources and knowledge developed in this survey will provide new insights into the evolution of Pleuronectiformes. Expression data will contribute to a better understanding of RP functions in fish, especially the mechanisms that govern growth and development in larvae, with implications in aquaculture.
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Directory of Open Access Journals (Sweden)
Cañavate Jose
2007-07-01
Full Text Available Abstract Background Ribosomal proteins (RPs are key components of ribosomes, the cellular organelle responsible for protein biosynthesis in cells. Their levels can vary as a function of organism growth and development; however, some RPs have been associated with other cellular processes or extraribosomal functions. Their high representation in cDNA libraries has resulted in the increase of RP sequences available from different organisms and their proposal as appropriate molecular markers for phylogenetic analysis. Results The development of large-scale genomics of Senegalese sole (Solea senegalensis and Atlantic halibut (Hippoglossus hippoglossus, two commercially important flatfish species, has made possible the identification and systematic analysis of the complete set of RP sequences for the small (40S ribosome subunit. Amino acid sequence comparisons showed a high similarity both between these two flatfish species and with respect to other fish and human. EST analysis revealed the existence of two and four RPS27 genes in Senegalese sole and Atlantic halibut, respectively. Phylogenetic analysis clustered RPS27 in two separate clades with their fish and mammalian counterparts. Steady-state transcript levels for eight RPs (RPS2, RPS3a, RPS15, RPS27-1, RPS27-2, RPS27a, RPS28, and RPS29 in sole were quantitated during larval development and in tissues, using a real-time PCR approach. All eight RPs exhibited different expression patterns in tissues with the lowest levels in brain. On the contrary, RP transcripts increased co-ordinately after first larval feeding reducing progressively during the metamorphic process. Conclusion The genomic resources and knowledge developed in this survey will provide new insights into the evolution of Pleuronectiformes. Expression data will contribute to a better understanding of RP functions in fish, especially the mechanisms that govern growth and development in larvae, with implications in aquaculture.
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2011-12-27
..., rex Deep and sole. shallow water complex halibut PSC. C/P Prohibited West from fishing in the Yakutat...). fisheries in the Deep and GOA. shallow water Deep and halibut PSC limit. shallow water Prohibited halibut... incentives to increase harvesting and processing capacity. Harvesters increased the fishing capacity of their...
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50 CFR Table 1b to Part 679 - Discard and Disposition Codes
2010-10-01
.... 63 Deadloss (crab only). 79 Halibut retained for future sale (Halibut only). 87 Overage (Specify... processing by shoreside processors, stationary floating processors, and buying stations and in-plant discard...
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77 FR 45591 - Pacific Fishery Management Council; Public Meeting
2012-08-01
... Fishery Management Council; Public Meeting AGENCY: National Marine Fisheries Service (NMFS), National... Pacific Fishery Management Council's (Pacific Council) Ad Hoc South of Humbug Pacific Halibut Workgroup..., monitoring, and allocation history of Pacific halibut in the area south of Humbug Mt. DATES: The conference...
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75 FR 51240 - Pacific Fishery Management Council; Public Meetings
2010-08-19
... 5. Salmon Essential Fish Habitat Review D. Pacific Halibut Management 1. 2010 Pacific Halibut... Management 1. Ecosystem Fishery Management Plan I. Groundfish Management 1. Groundfish Essential Fish Habitat... the Groundfish Fisheries E. Habitat 1. Current Habitat Issues 2. National Marine Fisheries Service...
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2013-05-20
... lists the product recovery rates (PRR) for groundfish species and conversion rates for Pacific halibut...: Table 3 to Part 679--Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific... Part 679--Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific Halibut...
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50 CFR 300.62 - Annual management measures.
2010-10-01
... 50 Wildlife and Fisheries 7 2010-10-01 2010-10-01 false Annual management measures. 300.62 Section... REGULATIONS Pacific Halibut Fisheries § 300.62 Annual management measures. Annual management measures may be... of unloading and weighing, and sport fishing for halibut. The Assistant Administrator will publish...
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Rasmussen, Rie Romme; Søndergaard, Annette Bøge; Bøknæs, Niels; Cederberg, Tommy Licht; Sloth, Jens Jørgen; Granby, Kit
2017-06-01
Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p processing was observed. Non-toxic organic arsenic in raw Greenland halibut (N = 10) and salmon (N = 4) did not transform to carcinogenic inorganic arsenic during industrial cold smoking. Hence inorganic arsenic was low (Processing salmon did not significantly change any levels (calculated both per wet weight, dry weight or lipid content). Cold smoking decreased total arsenic (17%) and increased PCB congeners (10-22%) in Greenland halibut (wet weight). However PFOS, PCB and PBDE congeners were not different in processed Greenland halibut when corrected for water loss or lipid content. Copyright © 2017 Elsevier Ltd. All rights reserved.
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50 CFR 679.91 - Amendment 80 Program annual harvester privileges.
2010-10-01
.... An application for CQ or an application for the Amendment 80 limited access fishery may only be...) Hand delivery or carrier: NMFS, Room 713, 709 West 9th Street, Juneau, AK 99801. (iv) Electronic: http... the amount of halibut PSC CQ on its CQ permit. Amendment 80 halibut PSC on a CQ permit may only be...
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Puig, Pere; Greenan, Blair J. W.; Li, Michael Z.; Prescott, Robert H.; Piper, David J. W.
2013-04-01
To investigate the processes by which sediment is transported through a submarine canyon incised in a glaciated margin, the bottom boundary layer quadrapod RALPH was deployed at 276-m depth in the West Halibut Canyon (off Newfoundland) during winter 2008-2009. Two main sediment transport processes were identified throughout the deployment. Firstly, periodic increases of near-bottom suspended-sediment concentrations (SSC) were recorded associated with the up-canyon propagation of the semidiurnal internal tidal bore along the canyon axis, carrying fine sediment particles resuspended from deeper canyon regions. The recorded SSC peaks, lasting less than one hour, were observed sporadically and were linked to bottom intensified up-canyon flows concomitant with sharp drops in temperature. Secondly, sediment transport was also observed during events of intensified down-canyon current velocities that occurred during periods of sustained heat loss from surface waters, but were not associated with large storms. High-resolution velocity profiles throughout the water column during these events revealed that the highest current speeds (~1 m s-1) were centered several meters above the sea floor and corresponded to the region of maximum velocities of a gravity flow. Such flows had associated low SSC and cold water temperatures and have been interpreted as dense shelf water cascading events channelized along the canyon axis. Sediment transport during these events was largely restricted to bedload and saltation, producing winnowing of sands and fine sediments around larger gravel particles. Analysis of historical hydrographic data suggests that the origin of such gravity flows is not related to the formation of coastal dense waters advected towards the canyon head. Rather, the dense shelf waters appear to be generated around the outer shelf, where convection during winter is able to reach the sea floor and generate a pool of near-bottom dense water that cascades into the canyon
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Palumbo, Amanda J.
2008-01-01
Vitellogenin (Vg), the estrogen inducible protein precursor to egg yolk, serves as an indicator of exposure to estrogen mimicking environmental contaminants. Vg was isolated by size exclusion and ion exchange chromatography from plasma of California halibut (Paralichthys californicus) treated with estrogen. MALDI TOF mass spectrometry (MS) analysis resulted in a molecular mass of 188 kDa. MS/MS de novo sequencing provided evidence that California halibut has more than one form of Vg. Similar ...
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Fatty acid profile of the fat in selected smoked marine fish.
Regulska-Ilow, Bozena; Ilow, Rafał; Konikowska, Klaudia; Kawicka, Anna; Rózańska, Dorota; Bochińska, Agnieszka
2013-01-01
Fish and marine animals fat is a source of unique long chain polyunsaturated fatty acids (LC-PUFA): eicosapentaenoic (EPA), docosahexaenoic (DHA) and dipicolinic (DPA). These compounds have a beneficial influence on blood lipid profile and they reduce the risk of cardiovascular diseases, atherosclerosis and disorders of central nervous system. The proper ratio of n-6/n-3 fatty acids in diet is necessary to maintain a balance between the effects of eicosanoids synthesized from these acids in the body. The aim of this study was the evaluation of total fat and cholesterol content and percentage of fatty acids in selected commercial smoked marine fish. The studied samples were smoked marine fish such as: halibut, mackerel, bloater and sprat. The percentage total fat content in edible muscles was evaluated via the Folch modified method. The fat was extracted via the Bligh-Dyer modified method. The enzymatic hydrolysis was used to assesses cholesterol content in samples. The content of fatty acids, expressed as methyl esters, was evaluated with gas chromatography. The average content of total fat in 100 g of fillet of halibut, mackerel, bloater and sprat amounted respectively to: 14.5 g, 25.7 g, 13.9 g and 13.9 g. The average content of cholesterol in 100 g of halibut, mackerel, bloater and sprat was respectively: 54.5 mg, 51.5 mg, 57.5 mg and 130.9 mg. The amount of saturated fatty acids (SFA) was about 1/4 of total fatty acids in the analyzed samples. The oleic acid (C18:1 n-9) was the major compound among monounsaturated fatty acids (MUFA) and amounted to 44% of these fatty acids. The percentage of polyunsaturated fatty acids (PUFA) in halibut, mackerel, bloater and sprat was respectively: 31.9%, 45.4%, 40.8% and 37.0%. The percentage of n-3 PUFA in mackerel and bloater was 30.1% and 30.2%, while in halibut and sprat was lower and amounted to 22.5% and 25.6%, respectively. In terms of nutritional magnitude the meat of mackerel and herring, compared to the meat of
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Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood
DEFF Research Database (Denmark)
Mejlholm, Ole; Dalgaard, Paw
2007-01-01
The antimicrobial effect of diacetate and lactate against Listeria monocytogenes was evaluated in challenge tests with vacuum-packaged or modified atmosphere packaged (MAP) cold-smoked salmon, marinated salmon, cold-smoked Greenland halibut, marinated Greenland halibut, and gravad salmon. MAP col...... characteristics required to prevent the growth of L. monocytogenes, thereby making it possible to identify critical control points, and is useful for compliance with the new European Union regulation on ready-to-eat foods (EC 2073/2005)....
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Management of living resources as a key factor in the settlement patterns
DEFF Research Database (Denmark)
Hendriksen, Kåre
on the average taxable income in the district. Most of the population has continued the hunting of marine mammals as the primary livelihood, while fishing for most forms a secondary occupation. As the income from hunting is rarely included in the official financial records the local people are perceived as poor...... small settlements scattered across the 400 km of coastline. The district was considered as poor and without development potentials, but because of the halibut fishery that developed in the 1990s, the district has gained a crucial role in Greenland's export income. However this has had little impact...... by the central government. In a combined effort to maximize tax income from fishing for halibut and provide labor for the expected mining industry the governance has changed the allocation of quotas for halibut in favor of larger boats. This promotes the boats typically coming from the southern districts...
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Total and inorganic arsenic in fish samples from Norwegian waters
DEFF Research Database (Denmark)
Julshamn, K.; Nilsen, B. M.; Frantzen, S.
2012-01-01
The contents of total arsenic and inorganic arsenic were determined in fillet samples of Northeast Arctic cod, herring, mackerel, Greenland halibut, tusk, saithe and Atlantic halibut. In total, 923 individual fish samples were analysed. The fish were mostly caught in the open sea off the coast......-assisted dissolution of the samples. The concentrations found for total arsenic varied greatly between fish species, and ranged from 0.3 to 110 mg kg–1 wet weight. For inorganic arsenic, the concentrations found were very low (...
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Van Do, Thien; Elsayed, Said; Florvaag, Erik; Hordvik, Ivar; Endresen, Curt
2005-12-01
Fish-hypersensitive patients can probably tolerate some fish species while being allergic to others. To determine the allergenic cross-reactivity between 9 commonly edible fish: cod, salmon, pollack, mackerel, tuna, herring, wolffish, halibut, and flounder. Sera from 10 patients allergic to fish and rabbit antisera against 3 parvalbumins (Gad c 1, Sal s 1, and The c 1) were used. Cross-reactivity was investigated by SDS/PAGE and IgE immunoblotting, IgG ELISA, IgE ELISA inhibition, and skin prick test (SPT). Cod (Gad c 1), salmon (Sal s 1), pollack (The c 1), herring, and wolffish share antigenic and allergenic determinants as shown by immunoblots and IgE ELISA, whereas halibut, flounder, tuna, and mackerel displayed lowest cross-reactivities. The highest mean IgE ELISA inhibition percent of 10 sera was obtained by Gad c 1, followed by The c 1, herring, Sal s 1, wolffish, halibut, flounder, tuna, and mackerel with the least inhibition. Nine of the 10 patients showed positive SPT to cod, salmon, and pollack; 8 patients reacted to recombinant (r) Sal s 1. Positive SPTs to rGad c 1 and rThe c 1 were demonstrated in 1 patient. Gad c 1, Sal s 1, The c 1, herring, and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna, and mackerel were the least allergenic in the current study. The latter could probably be tolerated by some of the tested patients.
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2010-01-29
... of Fish and Game, and the International Pacific Halibut Commission will present a technical workshop... intended for seafood industry software development and information technology staff, third-party system...
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50 CFR 300.65 - Catch sharing plan and domestic management measures in waters in and off Alaska.
2010-10-01
... information and the number of halibut retained (kept) are recorded correctly by signing the back of the Alaska... Place Port Alexander Municipality Port Protection Census Designated Place Saxman Municipality Sitka...
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Energy Technology Data Exchange (ETDEWEB)
Sinnhuber, R. O.; Landers, Mary K.; Yu, T. C. [Department of Food Science And Technology, Oregon State University, Corvallis, OR (United States); Simon, M.; Heiligman, F. [United States Army Natick Laboratories, Natick, MA (United States)
1966-11-15
Radiation-sterilized enzyme-inactivated cod (Gadus macrocephalus) and halibut (Hippoglossus stenolepsis) patties or cakes were developed which show promise as commercial products. They were prepared by incorporating the comminuted fish with white corn meal, gelatin, and salt and forming the mixture into sausages. Enzymes were inactivated by heating the sausages in a boiling water-bath. After cooling overnight to set the protein, the sausages were sliced into 3/8-in-thick patties, packed in cans and given a radiation dose of 4.5 Mrad. The radiation sterilized products were stored for 12 months at 72 Degree-Sign F with periodic evaluations to assess the quality and the effect of various treatments. The treatments included vacuum packing, the addition of various antioxidants, and the use of charcoal packets. The products just prior to serving were dipped in batter and breading and deep-fried. The fish patties were evaluated by flavorpanels and objective measurements, such as total volatile bases, 2-thiobarbituric acid number, pH and colorrreflectance values. The products received acceptable flavor scores from preference panels (140 to 170 judges) during twelve months of storage at 72 Degree-Sign F. Although the panels preferred the non-irradiated control samples to the irradiated samples after 12 months, all stored irradiated patties scored on the ''like'' side of the 9-point hedonic scale. The color-reflectance values of radiation-sterilized seafood products can be used as a measure of the radiation-induced browning and seemed to correlate with length of storage. (author) [French] Les auteurs ont mis au point des pates ou hachis de morue (Gadus macrocephalus) et de fletan (Hippoglossus stenolepsis) a enzymes inactives, sterilises par rayonnement, qui semblent pouvoir etre commercialises. Ils ont ete prepares par malaxage du poisson finement hache avec de la farine de mais blanche, de la gelatine et du sel, le melange etant debite sous forme de saucisses. Les enzymes
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76 FR 64300 - Submission for OMB Review; Comment Request
2011-10-18
... Halibut and Sablefish IFQ Program provides economic stability for the commercial hook-and-line fishery... years of management as an open access fishery, while maintaining the social and economic character of...
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National Oceanic and Atmospheric Administration, Department of Commerce — Standard prices are generated for cost recovery programs in the Individual Fishing Quota (IFQ) halibut and sablefish, BSAI Rationalized crab, and Central Gulf of...
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2010-02-03
...\\ BSAI trawl limited access fisheries Red king crab C. opilio C. bairdi (animals) Halibut mortality (mt..., skates, and octopus. Classification This action is authorized under 50 CFR 679.20 and is exempt from...
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Identification of housekeeping genes as references for quantitative ...
Indian Academy of Sciences (India)
Navya
2017-01-20
Jan 20, 2017 ... approach to identify genes suited for normalization, applied to bladder and colon cancer ... Cloning of Atlantic halibut growth hormone receptor genes and .... messenger and ribosomal RNA content in rat mammary tumors.
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National Oceanic and Atmospheric Administration, Department of Commerce — The CAMS system consists of a set of tables and packages that provide authentication services to all other North Pacific Groundfish and Halibut Observing Program...
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Total and inorganic arsenic in fish samples from Norwegian waters.
Julshamn, Kaare; Nilsen, Bente M; Frantzen, Sylvia; Valdersnes, Stig; Maage, Amund; Nedreaas, Kjell; Sloth, Jens J
2012-01-01
The contents of total arsenic and inorganic arsenic were determined in fillet samples of Northeast Artic cod, herring, mackerel, Greenland halibut, tusk, saithe and Atlantic halibut. In total, 923 individual fish samples were analysed. The fish were mostly caught in the open sea off the coast of Norway, from 40 positions. The determination of total arsenic was carried out by inductively coupled plasma mass spectrometry following microwave-assisted wet digestion. The determination of inorganic arsenic was carried out by high-performance liquid chromatography-ICP-MS following microwave-assisted dissolution of the samples. The concentrations found for total arsenic varied greatly between fish species, and ranged from 0.3 to 110 mg kg(-1) wet weight. For inorganic arsenic, the concentrations found were very low (fish used in the recent EFSA opinion on arsenic in food.
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Effect of soy sauce on lipid oxidation of irradiated pork patties
International Nuclear Information System (INIS)
Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei
2013-01-01
This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed
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2010-04-27
... period for submission of Alaska Department of Fish and Game Saltwater Sport Fishing Charter Trip Logbook... of Alaska Department of Fish and Game (ADF&G) Saltwater Sport Fishing Charter Trip Logbook (charter... fishery. To avoid duplicative surveys of, and reporting by, industry, NMFS depends on data gathered by the...
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Effect of soy sauce on lipid oxidation of irradiated pork patties
Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei
2013-09-01
This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.
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2011-02-10
... Collection; Comment Request; Prohibited Species Donation (PSD) Program AGENCY: National Oceanic and... species donation (PSD) program for Pacific salmon and Pacific halibut has effectively reduced regulatory... individuals through tax-exempt organizations. Vessels and processing plants participating in the donation...
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77 FR 56611 - North Pacific Fishery Management Council; Public Meetings
2012-09-13
... Pacific Fishery Management Council; Public Meetings AGENCY: National Marine Fisheries Service (NMFS... list corals under Endangered Species Act (ESA), update on the Habitat Blueprint); Alaska Department of... States Fish & Wildlife Service (USFWS) Report; Protected Species Report (PSR). 2. Halibut Fisheries...
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76 FR 2084 - North Pacific Fishery Management Council; Public Meetings
2011-01-12
... Department of Fish & Game Report. International Pacific Halibut Commission Report. United States Coast Guard Report. United States Fish & Wildlife Service Report. Protected Species Report (including update on Steller Sea Lion (SSL); Endangered Species Act (ESA) listed salmon). American Fisheries Act (AFA...
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2010-08-31
... intended to increase net economic benefits, create individual economic stability, provide full utilization... streamlining its administration, providing stability to the fishery, and addressing halibut bycatch. On August..., vessel quota pound accounts, further tracking and monitoring components, and economic data collection...
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Deep-ocean predation by a high Arctic cetacean
DEFF Research Database (Denmark)
Laidre, K.L.; Heide-Jørgensen, M.P.; Jørgensen, Ole A
2004-01-01
were correlated with predicted whale predation levels based on diving behavior. The difference in Greenland halibut biomass between an area with high predation and a comparable area without whales, approximately 19000 tonnes, corresponded well with the predicted biomass removed by the narwhal sub...
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77 FR 67633 - North Pacific Fishery Management Council; Public Meetings
2012-11-13
... subsistence) NOAA Enforcement Report United States Coast Guard (USCG) Report (including Aleutian Island Risk Assessment) United State Fish & Wildlife (USFWL) Report International Pacific Halibut Commission (IPHC... sign language interpretation or other auxiliary aids should be directed to Gail Bendixen at (907) 271...
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Energy Technology Data Exchange (ETDEWEB)
Pelletier, E.; Canuel, G.; Padros, J.; Clermont, Y. [Quebec Univ., INRS-Oceanologie, Rimouski, PQ (Canada); Gobeil, C. [Fisheries and Oceans Canada, Mont-Joli, PQ (Canada). Maurice Lamontagne Inst.
1999-08-01
An update was presented on the levels of polycyclic aromatic hydrocarbon (PAH) contamination in bottom dwelling fish and crustaceans in the Gulf of St. Lawrence and the Saguenay fjord. Attempts were made to detect specific compounds including fluoranthene, pyrene, benzo-b-fluoranthene, benzo-k-fluoranthene, benzo-a-pyrene, dibenzo-a,h-anthracene, benzo-g,h,i-perylene, naphtalene, acenaphtene, fluorene, phenanthrene, and anthracene. Concentrations of all PAHs in the muscle tissue of cod, plaice, skate and halibut were found to be below analytical detection limits. Concentrations of most PAHs were also below detection limits in halibut liver tissue and crab. The exception was benzo-a-anthracene. Shrimp muscle contained measurable levels of many PAHs. The levels were detected by fluorimetry but could not be confirmed by mass spectroscopy. Based on these results, it was concluded that the fish can be considered safe for human consumption. 3 refs., 13 tabs., 1 fig.
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Boudreau, Stephanie A; Shackell, Nancy L; Carson, Stuart; den Heyer, Cornelia E
2017-11-01
In the early 1990s, the Northwest Atlantic Ocean underwent a fisheries-driven ecosystem shift. Today, the iconic cod ( Gadus morhua ) remains at low levels, while Atlantic halibut ( Hippoglossus hippoglossus ) has been increasing since the mid-2000s, concomitant with increasing interest from the fishing industry. Currently, our knowledge about halibut ecology is limited, and the lack of recovery in other collapsed groundfish populations has highlighted the danger of overfishing local concentrations. Here, we apply a Bayesian hierarchical spatiotemporal approach to model the spatial structure of juvenile Atlantic halibut over 36 years and three fisheries management regimes using three model parameters to characterize the resulting spatiotemporal abundance structure: persistence (similarity of spatial structure over time), connectivity (coherence of temporal pattern over space), and spatial variance (variation across the seascape). Two areas of high juvenile abundance persisted through three decades whereas two in the northeast are now diminished, despite the increased abundance and landings throughout the management units. The persistent areas overlap with full and seasonal area closures, which may act as refuges from fishing. Connectivity was estimated to be 250 km, an order of magnitude less than the distance assumed by the definition of the Canadian management units (~2,000 km). The underlying question of whether there are distinct populations within the southern stock unit cannot be answered with this model, but the smaller ~250 km scale of coherent temporal patterns suggests more complex population structure than previously thought, which should be taken into consideration by fishery management.
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2011-07-08
... the Exclusive Economic Zone Off Alaska; Prohibited Species Donation Program AGENCY: National Marine... individuals under the prohibited species donation (PSD) program. Salmon and halibut are caught incidentally... 29 to the BSAI and GOA FMPs, respectively, authorize a salmon donation program and were approved by...
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2013-12-10
...-sea sole. \\6\\ ``Shallow-water flatfish'' means flatfish not including ``deep-water flatfish... change the process for setting halibut PSC limits, as well as reducing such limits from their current... trend for pollock, Pacific cod, deep-water flatfish, Pacific ocean perch, northern rockfish, shortraker...
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50 CFR 679.3 - Relation to other laws.
2010-10-01
.... Additional regulations governing the conservation and management of halibut are set forth in subpart E of... Chapters 34, 35, and 39. (e) Incidental catch of marine mammals. Regulations governing exemption permits... Alaska statutes and regulations governing sport and personal use salmon fishing other than subsistence...
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2013-08-29
...) combine management of available trawl halibut PSC limits in the second season deep-water and shallow-water... annual GOA groundfish harvest specifications process. Section 679.21(d)(5) authorizes NMFS to seasonally...- line catcher vessel gears with the largest reductions. Amendment 95 would also maintain the process...
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2013-09-17
... Reductions Total proposed reduction Reduction second year Reduction third year (2016 Sector or fishery... the deep-water fishery until the third season deep-water fishery halibut PSC limit becomes available... established gear and sector apportionments for the GOA Pacific cod fisheries. It also implemented formulas to...
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2011-09-07
.... 101126522-0640-02] RIN 0648-XA680 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... fourth seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-07-18
.... 111207737-2141-02] RIN 0648-0648-XC112 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... third seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-06-05
.... 111207737-2141-02] RIN 0648-XC056 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... second seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-09-06
.... 111207737-2141-02] RIN 0648-XC204 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... fourth seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-03-30
.... 111207737-2141-02] RIN 0648-XB122 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... first seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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Feeding habits of harp and hooded seals in Greenland waters
Directory of Open Access Journals (Sweden)
Finn O Kapel
2000-05-01
Full Text Available Results of stomach contents analyses of harp and hooded seals collected in West Greenland waters in the period 1986-1993 are reviewed, and compared with published data and circumstantial information from local hunters. The diet of harp seals in this region is variable but consists mainly of pelagic crustaceans (Thysanoessa spp. and Parathemisto libellula and small fish species like capelin (Mallotus villosus, sandeel (Ammodytes spp., polar cod (Boreogadus saida and Arctic cod (Arctogadus glacialis. Species of importance for commercial fisheries in Greenland, such as Northern prawn (Pandalus borealis, Atlantic cod (Gadus morhua, and Greenland halibut (Reinhardtius hippoglossoides play a minor role in the diet of harp seals in this area. Variation in the diet of hooded seals is less well documented, but in addition to the species also taken by harp seals, larger demersal fishes like Greenland halibut, redfish (Sebastes spp., cod, and wolffish (Anarhichas minor are apparently important prey items.
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Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties
International Nuclear Information System (INIS)
Badr, H.M.
2005-01-01
The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 2 and 4 KGy. Then, the extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was determined during refrigerated (4± 1 degree C) and frozen (-18 degree C) storage, while was determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual colour were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking can accelerate the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in absence of carnosine significantly increased with higher rates the PV and TBARS in salted or salted and cooked beef samples. Moreover, irradiation and storage significantly increased the formation of MetMb in ground beef and raw patties in absence of carnosine. Addition of carnosine significantly reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red colour post irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products
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Romero, Mara C; Fogar, Ricardo A; Rolhaiser, Fabiana; Clavero, Verónica V; Romero, Ana M; Judis, María A
2018-05-01
The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively. Response surface methodology was used to optimize patties formulations. Optimized formulations were prepared and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value and consumer acceptance of optimized formulations were analysed. Flours addition affected proximate composition increasing carbohydrates, total fat and mineral content compared to control. Sensory evaluation showed that no differences were found in the aroma of products. Addition of rice flour increased juiciness and tenderness whereas taste, overall acceptance and buying intention were higher in control patty, followed by patties made with corn flour. The present investigation shows good possibilities for further product development, including the scale up at an industrial level.
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2012-08-08
... of Fish and Game (ADF&G), and the International Pacific Halibut Commission (IPHC). eLandings and sea... authorized officers. Some of the benefits of IERS include: improved data quality, automated processing of.... Method of Collection Methods of submittal include online and email. Clients with no Web access, such as...
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2013-02-26
... halibut PSC trawl limits between the trawl gear deep-water and the shallow-water species fishery... specifications set forth in Tables 1 through 31 of this document reflect the outcome of this process, as required... for pollock, sablefish, deep-water flatfish, rex sole, Pacific ocean perch, northern rockfish...
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2010-10-01
... accordance with the annual management measures published pursuant to 50 CFR 300.62. (b) Fish for halibut except in accordance with the catch sharing plans and domestic management measures implemented under 50... while commercial fishing or from sport fishing, as defined at § 300.61, except that persons authorized...
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2010-12-08
... season (July 1-September 1) deep-water category halibut PSC apportionment. At this time, this amount is... through a single source such as the Alaska Fisheries Information Network. The development of this data... information is currently available and will be incorporated into the final 2010 SAFE report, the development...
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75 FR 2111 - North Pacific Fishery Management Council; Public Meetings
2010-01-14
... bycatch alternatives; review preliminary Essential Fish Habitat (EFH) report (SSC only); review and adopt... of Fish and Game (ADF&G) Report d. International Pacific Halibut Commission (IPHC) Report e. U.S. Coast Guard Report f. NMFS Enforcement Report/Alaska Fisheries Science Center (AFSC) Report g. U.S. Fish...
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2010-09-07
.... 0910131362-0087-02] RIN 0648-XY78 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water Species...: NMFS is prohibiting directed fishing for species that comprise the shallow-water species fishery by... apportionment of the Pacific halibut bycatch allowance specified for the shallow-water species fishery in the...
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2011-09-16
.... 101126522-0640-02] RIN 0648-XA704 Fisheries of the Exclusive Economic Zone Off Alaska; Shallow- Water... closure. SUMMARY: NMFS is opening directed fishing for shallow-water species by vessels using trawl gear... apportionment of the 2011 Pacific halibut bycatch allowance specified for the trawl shallow-water species...
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2010-09-15
.... 0910131362-0087-02] RIN 0648-XZ06 Fisheries of the Exclusive Economic Zone Off Alaska; Shallow- Water Species... closure. SUMMARY: NMFS is opening directed fishing for shallow-water species by vessels using trawl gear... of the 2010 Pacific halibut bycatch allowance specified for the trawl shallow-water species fishery...
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Orchestrating change: The thyroid hormones and GI-tract development in flatfish metamorphosis.
Gomes, A S; Alves, R N; Rønnestad, I; Power, D M
2015-09-01
Metamorphosis in flatfish (Pleuronectiformes) is a late post-embryonic developmental event that prepares the organism for the larval-to-juvenile transition. Thyroid hormones (THs) play a central role in flatfish metamorphosis and the basic elements that constitute the thyroid axis in vertebrates are all present at this stage. The advantage of using flatfish to study the larval-to-juvenile transition is the profound change in external morphology that accompanies metamorphosis making it easy to track progression to climax. This important lifecycle transition is underpinned by molecular, cellular, structural and functional modifications of organs and tissues that prepare larvae for a successful transition to the adult habitat and lifestyle. Understanding the role of THs in the maturation of organs and tissues with diverse functions during metamorphosis is a major challenge. The change in diet that accompanies the transition from a pelagic larvae to a benthic juvenile in flatfish is associated with structural and functional modifications in the gastrointestinal tract (GI-tract). The present review will focus on the maturation of the GI-tract during metamorphosis giving particular attention to organogenesis of the stomach a TH triggered event. Gene transcripts and biological processes that are associated with GI-tract maturation during Atlantic halibut metamorphosis are identified. Gene ontology analysis reveals core biological functions and putative TH-responsive genes that underpin TH-driven metamorphosis of the GI-tract in Atlantic halibut. Deciphering the specific role remains a challenge. Recent advances in characterizing the molecular, structural and functional modifications that accompany the appearance of a functional stomach in Atlantic halibut are considered and future research challenges identified. Copyright © 2014 Elsevier Inc. All rights reserved.
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Shelf life of ground beef patties treated by gamma radiation.
Roberts, W T; Weese, J O
1998-10-01
The effects of irradiation on microbial populations in ground beef patties vacuum package and irradiated frozen at target doses of 0.0, 1.0, 3.0, 5.0, and 7.0 kGy were determined. Irradiated samples were stored at 4 or -18 degrees C for 42 days, and mesophilic aerobic plate counts (APCs) were periodically determined. Fresh ground beef (initial APC of 10(2) CFU/g) treated with 3.0, 5.0, and 7.0 kGy was acceptable ( 10(7) CFU/g) by day 14 and 21, respectively, whereas patties treated at 5.0 kGy did not spoil until 42 days. The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, especially at 5.0 and 7.0 kGy. Initial microbial load in ground beef samples was an important shelf life factor.
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Effects of sheep production systems on oxidative storage stability of lean lamb patties.
Rhee, Ki Soon; Lupton, C J; Ziprin, Y A; Rhee, K C
2003-10-01
Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower (P<0.05) for RF treatment. Patty color (redness) was most stable for RF. Lipid oxidation in raw patties also was lower (P<0.05) for RF than FL, but oxidation in cooked patties was greater for RF.
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Hunting and fishing settlements in Upernavik district of Northern Greenland
DEFF Research Database (Denmark)
Hendriksen, Kåre; Jørgensen, Ulrik
2015-01-01
Inuit in the Upernavik district of Northern Greenland has in generations used the winter sea ice as the basis for the essential hunting of seals, white- and narwhales. Since the late 1980’ies hunting has been combined with increasing fishery of Greenland halibut during summer from dinghies and in...
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50 CFR 300.63 - Catch sharing plan and domestic management measures in Area 2A.
2010-10-01
... Federal Register the final rule governing sport fishing in area 2A. Annual management measures may be...) Flexible Inseason Management Provisions for Sport Halibut Fisheries in Area 2A. (1) The Regional... result in exceeding the catch limit for the area. (iii) If any of the sport fishery subareas north of...
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2011-06-03
... marine sport species in Alaska (e.g., lingcod and rockfish). The data collected from the survey will be... a survey to collect data for conducting economic analyses of marine sport fishing in Alaska. This... management of the Pacific halibut sport fishery off Alaska, while the State of Alaska manages the salmon...
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Chrysafi, Anna
A simple Schaefer model was tested on the Greenland halibut stock offshore in NAFO SA 0 and 1. The minimum data required for this model is a catch time series and a measure of the resilience of the species. Other input parameters that had to be guessed were the carrying capacity, the biomass...
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Comparative Ultrastructure of Langerhans-Like Cells in Spleens of Ray-Finned Fishes (Actinopterygii)
Czech Academy of Sciences Publication Activity Database
Lovy, J.; Wright, G. M.; Speare, D. J.; Tyml, Tomáš; Dyková, Iva
2010-01-01
Roč. 271, č. 10 (2010), s. 1229-1239 ISSN 0362-2525 R&D Projects: GA MŠk LC522 Institutional research plan: CEZ:AV0Z60220518 Keywords : fish * cyprinidae * halibut * dendritic cells * Langerhans cell * Birbeck granules * ultrastructure Subject RIV: GJ - Animal Vermins ; Diseases, Veterinary Medicine Impact factor: 1.773, year: 2010
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2011-11-16
... meeting will be held at the Hilton Hotel, 500 West Third Ave., Anchorage, AK. The agenda for the Council... return to the sea with a minimum of injury. Halibut caught incidentally by catcher/processors in the... the directed fishery. In the case of the Bering Sea flatfish fishery, seasons have been closed before...
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2010-10-01
... this section, with the exception that an IFQ hired master permit or a CDQ hired master permit need not... program permit or card type is: Permit is in effect from issue date through the end of: For more... section (C) Halibut & sablefish hired master permits Specified fishing year Paragraph (d)(2) of this...
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Directory of Open Access Journals (Sweden)
J. Uriyapongson
2010-02-01
Full Text Available A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05. There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage.
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Rodríguez-Carpena, Javier-Germán; Morcuende, David; Petrón, María Jesus; Estévez, Mario
2012-03-07
The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper.
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Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.
Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott
2011-10-01
Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. © 2011 Institute of Food Technologists®
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9 CFR 318.23 - Heat-processing and stabilization requirements for uncured meat patties.
2010-01-01
... requirements for uncured meat patties. 318.23 Section 318.23 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... uncured meat patties. (a) Definitions. For purposes of this section, the following definitions shall apply...
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Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
Directory of Open Access Journals (Sweden)
Flávia Carolina Vargas
Full Text Available ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus and Pitanga (Eugenia uniflora Linnaeus as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition increased lipid oxidation of beef patties. Correlation coefficients between lipid and myoglobin oxidations were all above 0.85. Pitanga leaf extracts negatively influenced beef color, probably because of its higher chlorophyll content. Lipid oxidation of beef patties was increased with the addition of leaf extracts. The inclusion of 10% leaf extract into beef patties seems not suitable, because it may enhance the amount of prooxidant compounds, as well as the amount of substances capable of reacting with lipid secondary products. Correlations between lipid and myoglobin oxidations demonstrated strong relationship.
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Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).
Sehgal, H S; Shahi, Meenakshi; Sehgal, G K; Thind, S S
2008-05-01
Six different types of fish patties were prepared from de-boned meat of three weight groups (250 500 g, 501-750 g, and 751-1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional quality of the patties. Cooking lowered the crude protein but increased the total lipid, total soluble sugars, and contents of the patties. Cooking yield increased with an increase in the weight of the fish. Similarly, the use of corn flour as the extender resulted in a higher cooking yield and higher fat retention capacity than boiled potato. The type of extender had no effect on the water-holding capacity of the patties. The weight of the fish and the extender had no significant effect on appearance, colour, flavour, taste, and the overall acceptability of the product. However, the patties prepared from 250-500 g and 501-750 g weight groups with corn flour as the extender had a significantly higher score for their texture. The total plate count suggested that the patties were safe (from microbiological point of view) up to a storage period of 80 days.
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Kim, Sung Ryeol; Park, Hye Jung; Park, Kyung Hee; Lee, Jae-Hyun; Park, Jung-Won
2016-08-01
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens.
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International Nuclear Information System (INIS)
Schulzki, G.; Spiegelberg, A.; Bogl, K.W.; Schreiberg, G.A.
1997-01-01
Radiation-induced hydrocarbons were analyzed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC) -gas chromatography (GC) combined with mass spectrometry. In irradiated halibut which is known to contain mainly saturated and monounsaturated fatty acids, all expected radiolytic alkanes, alkenes, and alkadienes could be detected. The yields of the C(n-1) and C(n-2:1) hydrocarbons were comparable to those found in irradiated lipids of terrestrial animals and plants. However, in cod and prawns which contain high levels of polyunsaturated fatty acids (PUFA), the C(n-1) hydrocarbons were found in concentrations which were up to 10 times higher whereas the C(n-2:1) products were again comparable to those of terrestrial animals and plants. The identification of radiation-induced hydrocarbons in fish lipids was achieved by transfer of the hydrocarbons from the LC column to the gas chromatographic column in fractions differing in their degree of unsaturation. For the first time, radiation-induced hydrocarbons with more than four double bonds generated from polyunsaturated fatty acids (20:4 omega 6 and 20:5 omega 3) could be identified
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Alves, R N; Cardoso, J C R; Harboe, T; Martins, R S T; Manchado, M; Norberg, B; Power, D M
2017-05-15
Deiodinase 3 (Dio3) plays an essential role during early development in vertebrates by controlling tissue thyroid hormone (TH) availability. The Atlantic halibut (Hippoglossus hippoglossus) possesses duplicate dio3 genes (dio3a and dio3b). Expression analysis indicates that dio3b levels change in abocular skin during metamorphosis and this suggests that this enzyme is associated with the divergent development of larval skin to the juvenile phenotype. In larvae exposed to MMI, a chemical that inhibits TH production, expression of dio3b in ocular skin is significantly up-regulated suggesting that THs normally modulate this genes expression during this developmental event. The molecular basis for divergent dio3a and dio3b expression and responsiveness to MMI treatment is explained by the multiple conserved TREs in the proximal promoter region of teleost dio3b and their absence from the promoter of dio3a. We propose that the divergent expression of dio3 in ocular and abocular skin during halibut metamorphosis contributes to the asymmetric pigment development in response to THs. Copyright © 2017 Elsevier Inc. All rights reserved.
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IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults
2016-01-01
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens. PMID:27478328
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Peanut skin extract reduces lipid oxidation in cooked chicken patties.
Munekata, P E S; Calomeni, A V; Rodrigues, C E C; Fávaro-Trindade, C S; Alencar, S M; Trindade, M A
2015-03-01
The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1±1ºC. The peanut skin extract resulted in a phenolic content of 32.6±0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5±0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (Pcooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage. © 2015 Poultry Science Association Inc.
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Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties
Directory of Open Access Journals (Sweden)
Maria G. Gallego
2015-07-01
Full Text Available In this study we investigated the effects of Caesalpinia decapetala (CD extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT were individually added to patties at both 0.1% and 0.5% (w/w concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05 in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05 better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
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Effect of some plant starches and carrageenan as fat substitutes in chicken patties.
Das, S K; Prabhakaran, P; Tanwar, V K; Biswas, S
2015-07-01
This study evaluated the effect of different flours on the physicochemical, textural, and sensory properties of chicken patties. pH; cooking yield %; water holding capacity (WHC); proximate analysis (cooked); cholesterol content; and storage stability studies of control (Con) and sorghum flour (SF; 10%w/w), finger millet flour (FMF; 10%w/w), and carrageenan (Cgn; 0.5% w/w) treated chicken patties were observed in this study. Texture profile analysis (TPA) parameters like hardness, springiness, cohesiveness, gumminess, chewiness, and sensory parameters were estimated on cooked patties. Highly significant (P cooked); and no significant (P > 0.05) difference in pH, WHC, and protein % among control and treatments were noticed. Storage stability was dependent on treatments and storage periods. Significant difference (P 0.05) between Con and treatments.
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Lefkowitz, Eva S; Patrick, Megan E; Morgan, Nicole R; Bezemer, Denille H; Vasilenko, Sara A
2012-05-01
College student alcohol consumption is a major concern, and is known to increase during the celebration of special events. This study examined a student-constructed holiday, State Patty's Day, at a university with a dominant drinking culture using three sources of data - coded data from Facebook groups, daily web surveys from first-year students (N= 227, 51% male, age 18 to 20; 27.3% Hispanic/Latino; of non-Hispanic/Latino, 26.9% of sample European American/White, 19.4% Asian American/Hawaiian/Pacific Islander, 15.9% African American/Black, 10.6% more than one race), and criminal offense data from police records. Results indicated that messages about State Patty's Day on Facebook focused on drinking and social aspects of the holiday, such as the social context of drinking, a sense of belonging to a larger community, and the social norms of drinking. These messages were rarely about consequences and rarely negative. On State Patty's Day, 51% of students consumed alcohol, compared to 29% across other sampled weekend days. Students consumed more drinks (M = 8.2 [SD = 5.3] drinks per State Patty's Day drinker) and were more likely to engage in heavy drinking on State Patty's Day, after controlling for gender, drinking motives, and weekend, demonstrating the event-specific spike in heavy drinking associated with this holiday. The impact of this student-constructed holiday went beyond individual drinking behavior; alcohol-specific and other crime also peaked on State Patty's Day and the day after. Event-specific prevention strategies may be particularly important in addressing these spontaneous, quickly-constructed, and dynamic events.
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Fortescue field, Gippsland basin: Flank potential realized
Energy Technology Data Exchange (ETDEWEB)
Hendrich, J.H.; Schwebel, D.A.; Palmer, I.D. (Esso Asustralia Ltd., Sydney, New South Wales (Australia))
1990-09-01
Fortescue field was the last major oil field to be discovered in the offshore Gippsland basin, southeastern Australia. The discovery well, 1 West Halibut, was drilled in 1978 on the basis of a 1-km seismic grid as a follow up to the dry 1 Fortescue wildcat. Data from this well were interpreted to indicate that there was a high probability of a stratigraphic trap occurring on the western flank of the giant Halibut-Cobia structure. The 2, 3, and 4 Fortescue wells were drilled by early 1979 to determine the limits of the field, delineate the stratigraphy, and define the hydrocarbon contacts. Cobia A had the dual purpose of developing the Cobia field and the southern extent of the Fortescue reservoirs that were inaccessible to the Fortescue A plat-form. At the conclusion of development drilling in early 1986, eight Cobia A wells and 20 Fortescue A wells were capable of producing from Fortescue reservoirs. The Fortescue reservoirs are Eocene sandstones that were deposited in coastal plain, upper shoreface, and lower shoreface environments. Integration of well log correlations, stratigraphic interpretations, reservoir pressure data, and seismic data indicates that these Fortescue reservoirs are stratigraphically younger than, and are hydraulically separated from, the underlying Halibut-Cobia fields. Pressure data acquired during development drilling and while monitoring subsequent production performance have conclusively demonstrated that there are at least three separate hydraulic systems active within the Fortescue field. Fortescue field dimensions are approximately 11 km x 4 km with a maximum relief of 100 m above the original oil-water contact. Reserves are estimated at 280,000 STB, based on original oil in place estimates of 415,000 STB and recovery factors in the 65-70% range. Production rate peaked in 1984 at 100 K BOPD from the combined development facilities and was sustained until late 1986. More than two-thirds of the reserves have been produced to date.
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García-Lomillo, Javier; Viegas, Olga; Gonzalez-SanJose, Maria L; Ferreira, Isabel M P L V O
2017-03-01
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine pomace seasoning (RWPS) and high-oxygen atmosphere storage on the formation of PAHs and HAs in barbecued beef patties. In general, the levels of PAHs and HAs quantified were low. The storage (9days) promoted higher formation of PAHs in control patties without increase of HAs. RWPS patties cooked at preparation day presented higher levels of PAHs and HAs than control. Nevertheless, RWPS patties cooked after storage presented lower levels of PAHs and HAs than control. ABTS assay pointed out that higher radical scavenging activity may be related to with lower PAHs or HAs formation. In conclusion, RWPS can be an interesting ingredient to inhibit the formation of cooking carcinogens in barbecued patties stored at high-oxygen atmosphere. Copyright © 2016 Elsevier Ltd. All rights reserved.
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International Nuclear Information System (INIS)
Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei
2014-01-01
The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties
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1988-06-01
cheese, vinaigarette) VEGETABLES Buttered Carrots Peas w/Mushrooms Green Beans Almondine Mixed Vegetables Corn w/Pimentos *Broccoli w/ Hollandaise Sauce ...PRAWNS W/COCKTAIL SAUCE $14.75 GRILLED HALIBUT STEAK 11.25 (lemon hollandaise sauce ) HERB BAKED ICELANDIC COD 8.90 (bechemel sauce ) SHRIMP CURRY ON A BED...Meatballs Fruit Boat Vegetable Tray w/Dip 3.10 Chicken Nuggets w/ Sauce Dip Cheeseboard w/Crackers Deviled Eggs 2. Chicken (or) Seafood Carolines
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Bai, Jing-Jing; Lee, Jung-Gyu; Lee, Sang-Yoon; Kim, Soojin; Choi, Mi-Jung; Cho, Youngjae
2017-01-01
Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated (4°C) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.
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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.
Serdaroğlu, M; Kavuşan, H S; İpek, G; Öztürk, B
2018-02-01
The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.
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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
2018-01-01
The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties. PMID:29725220
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Alternative natural seasoning to improve the microbial stability of low-salt beef patties.
García-Lomillo, Javier; González-SanJosé, M A Luisa; Del Pino-García, Raquel; Rivero-Pérez, M A Dolores; Muñiz-Rodríguez, Pilar
2017-07-15
The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4°C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Marine Fisheries History: The 50th Anniversay Issue of the Marine Fisheries Review
Hobart, Willis L.
1988-01-01
The 1980's seems to have been the decade for conservation anniversaries. Celebrating centennials have been the U.S. Fishery Bulletin (1981), NMFS Woods Hole Laboratory (1985), Journal of the Marine Biological Association (1987) and the Association itself (1984), Pacific halibut fishery (1988), Marine Biological Laboratory at Woods Hole, Mass. (1988), and England's Ministry of Agriculture, Fisheries, and Food (1989). While the U. S. Department of Commerce turned 75 (1988), 50th anniversa...
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Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young
2014-01-01
Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product. PMID:26761287
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Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei
2014-10-01
The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.
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Influence of peanut skin extract on shelf-life of sheep patties
Directory of Open Access Journals (Sweden)
Paulo Eduardo Sichetti Munekata
2016-07-01
Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT for increasing the quality and extending the shelf-life of sheep patties.
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DEFF Research Database (Denmark)
Rasmussen, Rie Romme; Bøge Søndergaard, Annette; Bøknæs, Niels
2017-01-01
Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while...... summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p
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Possible applications of modern fish larviculture technology to ornamental fish production
Dhert, P.; Lim, L.C.; Candreva, P.; Van Duffel, H.; Sorgeloos, P.
1997-01-01
There has been rapid development in the marine foodfish larviculture technology in Europe since the early eighties, especially in the flat fish, turbot and halibut, and the bass and bream species. The most significant improvements in the eighties were the introduction of light control, artificial reproduction techniques, appropriate water treatment and the use of rotifers and Artemia nauplii of specific sizes and in the late eighties and early nineties the quality enhancement of live food org...
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Barke, Duane E; MacKinnon, Ann-Margaret; Boston, Linda; Burt, Michael D B; Cone, David K; Speare, David J; Griffiths, Steve; Cook, Marcia; Ritchie, Rachael; Olivier, Gilles
2002-05-10
Piscine nodaviruses (Betanodaviridae) are frequently reported from a variety of cultured and wild finfishes. These non-enveloped, single-stranded RNA virions cause viral encephalopathy and retinopathy (VER), also known as viral nervous necrosis (VNN) or fish encephalitis. Recently, nodavirus infections have posed serious problems for larval and juvenile cultured halibut Hippoglossus hippoglossus in Norway and Scotland. To date, no such viruses have been described from any cultured or wild pleuronectid in Atlantic Canada. Obviously, there exists a need to survey wild populations of pleuronectids to assess the risk of potential transfer of nodavirus from wild to caged fishes. This paper presents the results of monthly surveys (April 2000 to March 2001) of viruses from wild winter flounder Pleuronectes americanus collected from Passamaquoddy Bay, New Brunswick, Canada. Tissue samples from wild flounder were screened initially on commercial cell lines (EPC, SSN-1, SHK and CHSE-214) for any evidence of cytopathic effect (CPE). After confirmation of CPE, nodavirus identification was achieved using reverse transcription polymerase chain reaction (RT-PCR) analysis. We detected nodavirus from only 1 out of 440 flounder (0.23%) examined. This is the first report of piscine nodavirus isolated from wild winter flounder in Atlantic Canada, and although this prevalence may seem low, we discuss the implications of this finding for Canada's emerging halibut aquaculture industry.
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Juvenile groundfish habitat in Kachemak Bay, Alaska, during late summer
Abookire, Alisa A.; Piatt, John F.; Norcross, Brenda L.
2001-01-01
We investigated the habitat of juvenile groundfishes in relation to depth, water temperature, and salinity in Kachemak Bay, Alaska. Stations ranging in depth from 10 to 70 m and with sand or mud-sand substrates were sampled with a small-meshed beam trawl in August-September of 1994 to 1999. A total of 8,201 fishes were captured, comprising at least 52 species. Most fishes (91%) had a total length 5% of the total catch) were flathead sole Hippoglossoides elassodon, slim sculpin Radulinus asprellus, Pacific halibut Hippoglossus stenolepis, and arrowtooth flounder Atheresthes stomias. Depth accounted for most of the spatial variability in juvenile groundfish abundance, and neither temperature nor salinity was correlated with fish abundance. Juvenile groundfishes concentrated in either shallow (less than or equal to 20 m) or deep (50-70 m) water, with co-occurrence of some species between 30-40 m. Shallow fishes were the rock soles, Pacific halibut, and great sculpin Myoxocephalus polyacanthocephalus. Deep species were flathead sole, slim sculpin, spinycheek starsnout Bathyagonus infraspinatus, rex sole Glyptocephalus zachirus, tadpole sculpin Psychrolutes paradoxus, and whitebarred prickleback Poroclinus rothrocki. This 6-year study provides baseline data on relative abundance and distribution of juvenile groundfishes in Kachemak Bay and may provide a useful tool for predicting the presence of species in similar habitats in other areas of Alaska.
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Effect of Black Rice Powder on the Quality Properties of Pork Patties
Park, Sin-Young; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Hack-Youn
2017-01-01
Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p
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77 FR 16740 - Pacific Halibut Fisheries; Catch Sharing Plan
2012-03-22
...; (d) ``commercial fishing'' means fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other than (i) sport fishing, (ii) treaty Indian ceremonial and... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS...
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75 FR 13024 - Pacific Halibut Fisheries; Catch Sharing Plan
2010-03-18
... system for guided charter vessels (75 FR 554) was also established January 5, 2010, for Areas 2C and 3A... resulting catch of which is sold or bartered; or is intended to be sold or bartered, other than (i) sport... fish processor; (t) ``VMS transmitter'' means a NMFS-approved vessel monitoring system transmitter that...
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76 FR 14300 - Pacific Halibut Fisheries; Catch Sharing Plan
2011-03-16
... a final rule implementing a Limited Access System for Guided Sport Charter Vessels in Alaska for... fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS...
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77 FR 5473 - Pacific Halibut Fisheries; Catch Sharing Plan
2012-02-03
... regulations in one Federal Register notice. Section 300.63(b)(1) of the current regulations provides that NMFS... primary directed sablefish fishery north of Point Chehalis, WA, in 2012 under the current preliminary IPHC... of the ESA because of the listing of yelloweye, canary, and bocaccio rockfish of the Puget Sound...
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78 FR 9660 - Pacific Halibut Fisheries; Catch Sharing Plan
2013-02-11
... accepted in Microsoft Word, Excel, or Adobe PDF file formats only. FOR FURTHER INFORMATION CONTACT: Sarah... the Sekiu River mouth, as defined by a line extending from 48[deg]17.30' N. lat., 124[deg]23.70' W... changes will have a disproportionate negative effect on small entities versus large entities. Based on the...
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Energy Technology Data Exchange (ETDEWEB)
Cremer, M.L.
1982-05-01
Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.
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Devatkal, Suresh K; Narsaiah, K; Borah, A
2010-05-01
To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4+/-1 degrees C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (Pgoat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4+/-1 degrees C) were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP>PSP>KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products. Copyright (c) 2010 Elsevier Ltd. All rights reserved.
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Lundebye, A-K; Hove, H; Måge, A; Bohne, V J B; Hamre, K
2010-12-01
Several synthetic antioxidants are authorized for use as feed additives in the European Union. Ethoxyquin (EQ) and butylated hydroxytoluene (BHT) are generally added to fish meal and fish oil, respectively, to limit lipid oxidation. The study was conducted to examine the concentrations of EQ, BHT and butylated hydroxyanisole (BHA) in several commercially important species of farmed fish, namely Atlantic salmon, halibut and cod and rainbow trout, as well as concentrations in fish feed. The highest levels of BHT, EQ and BHA were found in farmed Atlantic salmon fillets, and were 7.60, 0.17 and 0.07 mg kg(-1), respectively. The lowest concentrations of the synthetic antioxidants found were in cod. The concentration of the oxidation product ethoxyquin dimer (EQDM) was more than ten-fold higher than the concentration of parent EQ in Atlantic salmon halibut and rainbow trout, whereas this dimer was not detected in cod fillets. The theoretical consumer exposure to the synthetic antioxidants EQ, BHA and BHT from the consumption of farmed fish was calculated. The contribution of EQ from a single portion (300 g) of skinned fillets of the different species of farmed fish would contribute at most 15% of the acceptable daily intake (ADI) for a 60 kg adult. The consumption of farmed fish would not contribute measurably to the intake of BHA; however, a 300 g portion of farmed Atlantic salmon would contribute up to 75% of the ADI for BHT.
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Directory of Open Access Journals (Sweden)
Ibrahim, Hayam M.
2011-06-01
Full Text Available Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.
Las plantas naturales están consideradas como un importante producto donde buscar y encontrar nuevas fuentes de antioxidantes naturales y/o agentes antimicrobianos. La concentración óptima de algunos extractos de plantas naturales (jojoba, jatropha, ginseng y jengibre fueron determinado y añadidas a pasteles de cordero. Algunas características químicas y microbiológicas de los pasteles preparados y almacenados durante 9 días a 4°C fueron evaluados. Tanto la adición de estos extractos como el tiempo de almacenamiento tuvieron un efecto significativo en los pasteles en el periodo de almacenamiento. La efectividad de los extractos naturales ensayados puede ser enumerada en el siguiente orden decreciente de valores de substancias reactivas con el ácido tiobarbitúrico (TBARS: ginseng -
Small-scale fisheries in Greenlandic planning
DEFF Research Database (Denmark)
Jacobsen, Rikke Becker
2013-01-01
This article analyses an ongoing planning process in Greenlandic fisheries governance aiming to reform the coastal Greenland halibut fishery. It examines the way certain truths about this fishery and the need for reform are produced up to and in the final policy document ‘regulation concerning...... could also be understood as primarily a problem to a certain ‘governmentality’ mode of governance. Whereas some fishery studies document how governmentality modes of governance in fisheries succeeds in transforming subjectivities, this study offers a view into the process that might go before successful...
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Anjaneyulu, A S; Sharma, N; Kondaiah, N
1989-01-01
The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%. Copyright © 1989. Published by Elsevier Ltd.
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Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario
2016-06-01
The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.
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Parlak, Ozgür; Zorba, Omer; Kurt, Sükrü
2014-04-01
This study was accomplished to determine the effects of egg yolk, egg white and sodium carbonate on textural properties of beef patties by using Central Composite Design of Response Surface Methodology. Meat patties were prepared using beef, lamb tail fat and spices. Effects of addition of egg yolk powder (0-1%), egg white powder (0-1%) and sodium carbonate (0-1%) on textural properties were studied by using a texture analyzer. The TPA and cutting force tests were measured in the samples. Effects of sodium carbonate were found to be significant (P 0.05). The levels of sodium carbonate up to 0.72% improved the textural properties of beef patties.
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International Nuclear Information System (INIS)
Gibriel, AY.; Abdeldaiem, M.H.; Ali, H.G.M.
2016-01-01
This investigation was carried out to extend the shelf-life of silver carp fish patties (Hypophthalmichthys molitrix) by the use of ethanolic extract of bee pollen (bee bread) at concentration of 4%, and gamma irradiation at doses of 1, 3 and 5 kGy as an individual treatment. The first group was control, the second group was silver carp fish patties samples treated with 4 % the ethanolic extract of bee pollen (bee bread) then irritated at doses of 1, 3 and 5 kGy. The effects of these treatments on the microbiological, chemical and sensory characteristics of silver carp fish patties samples have been observed. In addition, shelf-life periods were higher for silver carp fish patties samples treated by 4% the ethanolic extract of bee pollen (bee bread) and gamma radiation at dose of 5 kGy. This treatment was more effective as antimicrobial, consequently may be useful as natural food preservative.
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Jung, Eunkyung; Joo, Nami
2013-07-01
Response surface methodology was used to investigate the effect and interactions of processing variables such as roselle extract (0.1-1.3%), soybean oil (5-20%) on physicochemical, textural and sensory properties of cooked pork patties. It was found that reduction in thickness, pH, L* and b* values decreased; however, water-holding capacity, reduction in diameter and a* values increased, respectively, as the amount of roselle increased. Soybean oil addition increased water-holding capacity, reduction in thickness, b* values of the patties. The hardness depended on the roselle and soybean oil added, as its linear effect was negative at proselle and soybean oil. The maximum overall quality score (5.42) was observed when 12.5 g of soybean oil and 0.7 g of roselle extract was added. The results of this optimization study would be useful for meat industry that tends to increase the product yield for patties using the optimum levels of ingredients by RSM. Copyright © 2013 Elsevier Ltd. All rights reserved.
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Sagdic, Osman; Ozturk, Ismet; Yilmaz, Mustafa Tahsin; Yetim, Hasan
2011-09-01
Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties. Grape pomace consists of seeds, skins, and stems, and an important by-product that is well known to be the rich source of phenolic compounds, both flavonoids and non-flavonoids. These substances have considerable beneficial effects on human health. The use of natural antimicrobial compounds, like plant extracts of herbs and spices for the preservation of foods has been very popular issue because of their antimicrobial activity. Therefore, grape pomace should be added into some food formulations to benefit from their protective effects. In this respect, this study reports the effect of addition of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. The results obtained in this study may be useful for food industry, which has recently tended to use natural antimicrobial sources in place of synthetic preservatives to prevent microbial spoilage. © 2011 Institute of Food Technologists®
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Calliari, Caroline Maria; de Souza, Evandro Leite; Castro-Goméz, Raúl Jorge Hernan; Honório, Vanessa Gonçalves; Magnani, Marciane
2015-04-15
Chicken patties elaborated with a novel polymer from Agrobacterium radiobacter k84 (ARB) were characterised during 60days of frozen storage. After cooking, formulations without ARB (F0), with ARB 5 g/100 g (F5) and ARB 10 g/100 g (F10) presented 4.23%, 2.83% and 0.11% fat, respectively. No differences were observed to water holding capacity, cooking yield and shear force among formulations. Microstructural analysis showed formation of meat emulsion for F5 and gel for F10. Colour and chicken flavour decreased with increase of ARB; no difference was found for tenderness among the formulations. Overall acceptance showed higher scores for F0 when compared to F5 and F10. Lipid oxidation was not a limiting factor for stability of patties; all formulations presented suitable microbiological quality over the assessed period. These results suggest ARB as a promising fat substitute, capable of maintain the quality aspects of chicken patties, although a negative impact in colour has been found. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Hijaz, Faraj M; Smith, J Scott
2010-01-01
Food irradiation improves food safety and maintains food quality by controlling microorganisms and extending shelf life. However, acceptance and commercial adoption of food irradiation is still low. Consumer groups such as Public Citizen and the Food and Water Watch have opposed irradiation because of the formation of 2-alkylcyclobutanones (2-ACBs) in irradiated, lipid-containing foods. The objectives of this study were to measure and to compare the level of 2-dodecylcyclobutanone (2-DCB) in ground beef irradiated by low-energy X-rays and gamma rays. Beef patties were irradiated by low-energy X-rays and gamma rays (Cs-137) at 3 targeted absorbed doses of 1.5, 3.0, and 5.0 kGy. The samples were extracted with n-hexane using a Soxhlet apparatus, and the 2-DCB concentration was determined with gas chromatography-mass spectrometry. The 2-DCB concentration increased linearly (P irradiation dose for gamma-ray and low-energy X-ray irradiated patties. There was no significant difference in 2-DCB concentration between gamma-ray and low-energy X-ray irradiated patties (P > 0.05) at all targeted doses. © 2010 Institute of Food Technologists®
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Lee, Hyun-Joo; Choi, You-Jung; Choi, Yang-Il; Lee, Jae-Joon
2014-01-01
This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC50 value of DPPH hydroxyl scavenging of LBE was 132 ?g/mL. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder incre...
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A Review of Patti Lather's "Engaging Science Policy from the Side of the Messy"
Rosser, Sue V.
2011-01-01
In "Engaging Science Policy from the Side of the Messy," Patti Lather explores the relationship between science and policy. In this review Rosser explores how Lather argues for the use of all forms of research to make policy that is democratic, complex and messy.
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Azman, Nurul A M; Gordon, Michael H; Skowyra, Monika; Segovia, Francisco; Almajano, María Pilar
2015-07-01
Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0-5 g kg(-1) of G. lutea and 0 or 0.5 g kg(-1) of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 °C for 10 days. MAP1 contained 20:80 (v/v) O2:CO2 and MAP2 contained 80:20 (v/v) O2:CO2. G. lutea extracts possessed antioxidant activity measured by the ferric reducing antioxidant power and the oxygen radical absorbance capacity assays. Beef patties containing 2 g kg(-1) of lyophilised G. lutea were stable towards lipid oxidation in both atmospheres (P lutea and 0.5 g kg(-1) ascorbic acid showed significantly reduced changes in colour and in lipid oxidation (P lutea as a food ingredient in the design of healthier meat commodities. © 2014 Society of Chemical Industry.
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Gibis, Monika; Weiss, Jochen
2017-08-15
Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as fat replacers; both are nondigestible fibers. As water-holding compounds, the impact of added CMC or MCC was studied concerning the formation of heterocyclic amines (HAAs). Low-fat patties with 0.5-3% MCC/CMC were prepared using 90% of beef and 10% of an aqueous fiber dispersion and were determined for HAA-levels after grilling. The HAAs in patties containing CMC(MCC) were found in the following concentrations; MeIQx (2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline) 0.6-2.7 (0.9-3.3)ng/g, 4,8-DiMeIQx (2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline) n.d.-1.5 (n.d.-2.2)ng/g and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) 0.03-0.3 (0.06-0.2)ng/g. The patties clearly contained lower HAA-levels with increasing addition of CMC or MCC. A continuous increase of the concentrations of comutagenic harman was observed (CMC: 1.2-13.2; MCC: 5.2-11.4ng/g) for increasing levels of fibers and a slight decrease of the content of norharman for MCC (0.5-1.6ng/g). No clear tendency was found for norharman using CMC (0.3-1.1ng/g). Copyright © 2017 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
F.H. Chamorro-Ramirez
2013-12-01
Full Text Available The objective of this work was to evaluate addition effect of 3% of nopal fiber (FN and cacao powder (CA on the physicochemical, nutritional content and sensory acceptation of patty meat. A total of 144 patties were elaborated in three different batches: Control (TC no addition; FN with 3% of FN; and CA with 3% of CA. Physicochemical tests (pH, Aw, texture (TPA and instrumental color (CIE-Lab at different storage times (0, 2, 7, 14 and 28 days, besides to nutritional content and acceptation test. pH increased in all the treatments at 28 days of storage, where CA addition decreased luminosity (P>0.05 and maintained higher a* values (P0.05. FN or CA addition increased fiber content (P<0.05. Patties with FN showed a moderate acceptation. Since addition of FN or CA did not decreased consumer acceptation, these can be employed as ingredients in the development of functional foods.
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Isleroglu, Hilal; Kemerli, Tansel; Özdestan, Özgül; Uren, Ali; Kaymak-Ertekin, Figen
2014-09-01
The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans. © 2014 Poultry Science Association Inc.
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Lefkowitz, Eva S.; Patrick, Megan E.; Morgan, Nicole R.; Bezemer, Denille H.; Vasilenko, Sara A.
2012-01-01
College student alcohol consumption is a major concern, and is known to increase during the celebration of special events. This study examined a student-constructed holiday, State Patty's Day, at a university with a dominant drinking culture using three sources of data--coded data from Facebook groups, daily web surveys from first-year students (N…
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Wong, Daniel; Wang, Mingfu
2013-09-04
The capacities of 15 vitamins to inhibit the formation of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol were examined in beef patties. Their inhibitory activities were tested at a concentration of 0.4 mmol in 30 g of beef. Among them, L-ascorbic acid, retinoic acid, and α-(±)-tocopherol were found to exert a potent inhibitory effect (30-50%) on 7-ketocholesterol formation and (~20%) on 7α-hydroxycholesterol and 7β-hydroxycholesterol formations. Pyridoxamine inhibited 7-ketocholesterol formation by 60% with a statistically significant difference (p cholesterol oxidation, a chemical model with pyridoxamine added in the cholesterol oxidation system (heated at 140 °C for 240 min in dimethyl sulfoxide) was employed. It was demonstrated that pyridoxamine could directly react with 7-ketocholesterol via the addition reaction. The reaction involved a nucleophilic attack of the free amine group of pyridoxamine on 7-ketocholesterol (an α,β-unsaturated carbonyl compound). This type of reaction was also found to occur in beef patties by chromatographic and spectral analyses.
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Marine Spatial Planning Makes Room for Offshore Aquaculture in a Crowded Coastal Zone
Stevens, J.
2016-12-01
Offshore aquaculture is an emerging industry predicted to contribute significantly to global seafood production and food security. However, aquaculture farms can generate conflicts by displacing existing ocean user groups and impacting ecosystems. Further, there are multiple farm types with different seafood species, productivity levels and impacts. Thus, it is important to strategically and simultaneously plan farm type and location in relation to the seascape in order to most effectively maximize aquaculture value while also minimizing conflicts and environmental impacts. We address this problem and demonstrate the value of multi-objective planning with a case study that integrates bioeconomic modeling with ecosystem service tradeoff analysis to inform the marine spatial planning (MSP) of mussel, finfish and kelp aquaculture farms in the already-crowded Southern California Bight (SCB) ecosystem. We considered four user groups predicted to conflict with or be impacted by the three types of aquaculture: wild-capture fisheries, ocean viewshed from coastal properties, marine benthic habitat protection, and risk of disease outbreak between farms. Results indicate that significant conflicts and impacts, expected under conventional planning, can be reduced by strategic planning. For example, 28% of potential mussel farm sites overlap with wild-capture halibut fishery grounds, yet MSP can enable mussel aquaculture to generate up to a third of its total potential industry value without impacting halibut fishery yield. Results also highlight hotspot areas in the SCB most appropriate for each type of aquaculture under MSP, as well as particular mussel, finfish and kelp aquaculture spatial plans that align with legislative regulations on allowable impacts from future aquaculture farms in California. This study comprehensively informs aquaculture farm design in the SCB, and demonstrates the value of multi-objective simultaneous planning as a key component in MSP.
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Sullivan, Rennie; Hedges, Kevin J.
2018-01-01
The Greenland Shark (Somniosus microcephalus) is the most common bycatch in the Greenland halibut (Reinhardtius hippoglossoides) bottom longline fishery in Cumberland Sound, Canada. Historically, this inshore fishery has been prosecuted through the ice during winter but winter storms and unpredictable landfast ice conditions since the mid-1990s have led to interest in developing a summer fishery during the ice-free season. However, bycatch of Greenland shark was found to increase substantially with 570 sharks captured during an experimental Greenland halibut summer fishery (i.e., mean of 6.3 sharks per 1,000 hooks set) and mortality was reported to be about 50% due in part to fishers killing sharks that were severely entangled in longline gear. This study investigated whether the SMART (Selective Magnetic and Repellent-Treated) hook technology is a practical deterrent to Greenland shark predation and subsequent bycatch on bottom longlines. Greenland shark feeding behavior, feeding kinematics, and variables affecting entanglement/disentanglement and release are also described. The SMART hook failed to deter Greenland shark predation, i.e., all sharks were captured on SMART hooks, some with more than one SMART hook in their jaw. Moreover, recently captured Greenland sharks did not exhibit a behavioral response to SMART hooks. In situ observations of Greenland shark feeding show that this species uses a powerful inertial suction mode of feeding and was able to draw bait into the mouth from a distance of 25–35 cm. This method of feeding is suggested to negate the potential deterrent effects of electropositive metal and magnetic alloy substitutions to the SMART hook technology. The number of hooks entangled by a Greenland shark and time to disentangle and live-release a shark was found to increase with body length.
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Grant, Scott M; Sullivan, Rennie; Hedges, Kevin J
2018-01-01
The Greenland Shark ( Somniosus microcephalus ) is the most common bycatch in the Greenland halibut ( Reinhardtius hippoglossoides ) bottom longline fishery in Cumberland Sound, Canada. Historically, this inshore fishery has been prosecuted through the ice during winter but winter storms and unpredictable landfast ice conditions since the mid-1990s have led to interest in developing a summer fishery during the ice-free season. However, bycatch of Greenland shark was found to increase substantially with 570 sharks captured during an experimental Greenland halibut summer fishery (i.e., mean of 6.3 sharks per 1,000 hooks set) and mortality was reported to be about 50% due in part to fishers killing sharks that were severely entangled in longline gear. This study investigated whether the SMART (Selective Magnetic and Repellent-Treated) hook technology is a practical deterrent to Greenland shark predation and subsequent bycatch on bottom longlines. Greenland shark feeding behavior, feeding kinematics, and variables affecting entanglement/disentanglement and release are also described. The SMART hook failed to deter Greenland shark predation, i.e., all sharks were captured on SMART hooks, some with more than one SMART hook in their jaw. Moreover, recently captured Greenland sharks did not exhibit a behavioral response to SMART hooks. In situ observations of Greenland shark feeding show that this species uses a powerful inertial suction mode of feeding and was able to draw bait into the mouth from a distance of 25-35 cm. This method of feeding is suggested to negate the potential deterrent effects of electropositive metal and magnetic alloy substitutions to the SMART hook technology. The number of hooks entangled by a Greenland shark and time to disentangle and live-release a shark was found to increase with body length.
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DEFF Research Database (Denmark)
Bolumar Garcia, Jose Tomas; Lapena Gomez, David; Skibsted, Leif Horsfelt
2016-01-01
Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid...... oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three packaging systems. Rosemary active...... packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears...
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Ichthyophonus in sport-caught groundfishes from southcentral Alaska.
Harris, Bradley P; Webster, Sarah R; Wolf, Nathan; Gregg, Jacob L; Hershberger, Paul K
2018-05-07
This report of Ichthyophonus in common sport-caught fishes throughout the marine waters of southcentral Alaska represents the first documentation of natural Ichthyophonus infections in lingcod Ophiodon elongates and yelloweye rockfish Sebastes ruberrimus. In addition, the known geographic range of Ichthyophonus in black rockfish S. melanops has been expanded northward to include southcentral Alaska. Among all species surveyed, the infection prevalence was highest (35%, n = 334) in Pacific halibut Hippoglossus stenolepis. There were no gross indications of high-level infections or clinically diseased individuals. These results support the hypothesis that under typical conditions Ichthyophonus can occur at high infection prevalence accompanied with low-level infection among a variety of fishes throughout the eastern North Pacific Ocean, including southcentral Alaska.
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Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei
2013-11-01
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (Psauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.
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The effect of maturation on the configuration of pristane in sediments and petroleum
Patience, R. L.; Rowland, S. J.; Maxwell, J. R.
1978-01-01
The absolute stereochemistry of pristane in a sample of contemporary marine zooplankton, Messel shale (Germany) and Djatibarang (Java) crude has been determined by gas chromatographic methods. The relative stereochemistry in Irati shale (Brazil), Green River (U.S.) crude, Halibut (Australia) crude has also been determined, and confirmed for a sample of the Green River shale. The stereoisomer distributions indicate a loss of stereospecificity of the phytol-derived 6(R), 10(S) pristane with increasing geological maturation. For example, the least mature geological sample, the Eocene Messel shale, contains solely the 6(R), 10(S) isomer, whereas a mature sample, Djatibarange crude, contains 50% of the 6(R), 10(S) isomer and 25% of each of the 6(R), 10(R) and 6(S), 10(S) isomers.
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Directory of Open Access Journals (Sweden)
Daiana Novello
2013-09-01
Full Text Available Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals consistent. Knowing that, this study aimed to evaluate the effect of adding golden flaxseed oil, or flour, or seed in the physico-chemical properties and fatty acid profile of beef patties. Beef patties were prepared with 5.0% of oil (FO, or flour (FF, or seed (FS, plus a control formulation (FC. For raw products containing flaxseed, the moisture content (74.22 to 68.61% was decreased and the ash (1.61 to 2.00g 100g-1, protein (15.62 to 16.46g 100g-1, fat (6.20 to 9.74g 100g-1, carbohydrate (2.02 to 3.97 g 100g-1, and calorie (127.71 to 161.62kcal 100g-1 contents were increased. The raw and grilled samples containing golden flaxseed had increased beneficial omega-3 (n-3 fatty acids (0.85 a 2.98g 100g-1, a decreased n-6/n-3 ratio (0.50, thus improving the nutritional profile.
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Nissen, Lise R; Byrne, Derek V; Bertelsen, Grete; Skibsted, Leif H
2004-11-01
Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in precooked pork patties was investigated during storage under retail conditions (10 days, 4 °C, atmospheric air), using descriptive sensory profiling following reheating and quantitative measurements of hexanal, thiobarbituric acid reactive substances (TBARS) and vitamin E as indicators of lipid oxidation. The initial oxidative status of pork patties (evaluated by ANOVA) showed a significant lower level of secondary oxidation products and higher levels of vitamin E in patties with extracts incorporated, indicating that the extracts retarded lipid oxidation during processing of the meat. Data analysis for the storage study was based on qualitative overview of sensory/chemical variation by principal component analysis (PCA) and quantitative ANOVA-PLSR for determination of the relationship between design variables (days of chill-storage, extract treatment) versus sensory-chemical variables and PLSR for elucidating the predictive ability of the chemical methods for sensory terms. Lipid oxidation was seen to involve a decrease in perception of meat flavour/odour and a concomitant increase in the off-flavour/odours linseed, rancid. TBARS, hexanal and vitamin E were all significant predictive indices (Pfresh meat flavour/odour. The effect of the various extracts incorporated in the product was clearly related to the degree of lipid oxidation and an overall ranking of the antioxidative efficiency of extracts in declining order became apparent: Rosemary>Grape skin>Tea>Coffee>Reference. Furthermore, the relation between extracts and vitamin E indicated that the extracts, to some extent, interacted with the vitamin and prevented it from degrading. In conclusion, the rosemary extract displayed potential for maintaining sensory eating quality in processed pork products.
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Saha, Jayati; Debnath, Moumita; Saha, Arnab; Ghosh, Tanaya; Sarkar, Prabir K
2011-08-15
Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage. The activity of SE was compared with that of butylhydroxytoluene (BHT). The effect of solvent type (MeOH and EtOH), concentration (0-70%) of EtOH in the system, temperature (30-60 °C), and time (30-150 min) on DPPH•-scavenging activity of SE was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each parameter. The maximum predicted DPPH• scavenging under the optimised conditions (100% MeOH, 30 °C, 150 min) was 43% at 1 mg SE mL⁻¹. Freshly prepared chicken patties were treated with 5% and 10% SE and 2% BHT, and stored aerobically at 4 °C for 6 days. SE had no influence (P extraction of compounds from strawberry that had the scavenging activity. The study shows that the extraction of natural antioxidants from strawberry can be improved by optimising several key extraction parameters. SE also acted as an effective antioxidant and suppressed lipid peroxidation in cooked chicken patties. Copyright © 2011 Society of Chemical Industry.
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AFSC/FMA/North Pacific Groundfish and Halibut Observer Program, Post 2008 Fishery Statistics.
National Oceanic and Atmospheric Administration, Department of Commerce — Data collected by the ATLAS Client and transmitted electronically or by fax to the AFSC are loaded into production transaction tables which are the source data for...
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Aeenehvand, Saeed; Toudehrousta, Zahra; Kamankesh, Marzieh; Mashayekh, Morteza; Tavakoli, Hamid Reza; Mohammadi, Abdorreza
2016-01-01
This study developed an analytical method based on microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for the determination of three polar heterocyclic aromatic amines from hamburger patties. Effective parameters controlling the performance of the microextraction process, such as the type and volume of extraction and disperser solvents, microwave time, nature of alkaline aqueous solution, pH and salt amount, were optimized. The calibration graphs were linear in the range of 1-200 ng g(-1), with a coefficient of determination (R(2)) better than 0.9993. The relative standard deviations (RSD) for seven analyses were between 3.2% and 6.5%. The recoveries of those compounds in hamburger patties were from 90% to 105%. Detection limits were between 0.06 and 0.21 ng g(-1). A comparison of the proposed method with the existing literature demonstrates that it is a simple, rapid, highly selective and sensitive, and it gives good enrichment factors and detection limits for determining HAAs in real hamburger patties samples. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Utrera, Mariana; Rodríguez-Carpena, Javier-Germán; Morcuende, David; Estévez, Mario
2012-04-18
The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix. The addition of the avocado extract inhibited the formation of AAS, AAA, and Schiff bases in patties during cooking and subsequent chilled storage. The antioxidant effect may respond to the protecting effect of phenolic compounds, mainly procyanidins, found on the avocado extract. Apparently, the combination of both strategies (back-fat replacement and addition of avocado extract) does not lead to an enhanced advantage on the oxidative stability of the product. The novel methodologies used in the present study enable a better comprehension of the mechanisms and consequences of protein oxidation in food systems.
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Effect of anaerobiosis on indigenous microorganisms in blackwater with fish offal as co-substrate
DEFF Research Database (Denmark)
Gunnarsdottir, Ragnhildur; Heiske, Stefan; Jensen, Pernille Erland
2014-01-01
resistant bacteria were reduced in the anaerobic samples in the beginning of the study but increased towards the end of it. The opposite pattern was observed in the aerobic samples, with a growth in the beginning followed by a reduction. During the anaerobic digestion tetracycline resistant bacteria showed......The aim of this study was to compare the effect of mesophilic anaerobic digestion with aerobic storage on the survival of selected indigenous microorganisms and microbial groups in blackwater, including the effect of addition of Greenlandic Halibut and shrimp offal. The methane yield...... of the different substrate mixtures was determined in batch experiments to study possible correlation between methanogenic activity in the anaerobic digesters and reduction of indigenous microorganisms in the blackwater. By the end of the experiments a recovery study was conducted to determine possible injury...
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Ichthyophonus in sport-caught groundfishes from southcentral Alaska
Harris, Bradley P.; Webster, Sarah R.; Wolf, Nathan; Gregg, Jacob L.; Hershberger, Paul
2018-01-01
This report of Ichthyophonus in common sport-caught fishes throughout the marine waters of southcentral Alaska represents the first documentation of natural Ichthyophonus infections in lingcod Ophiodon elongates and yelloweye rockfish Sebastes ruberrimus. In addition, the known geographic range of Ichthyophonus in black rockfish S. melanops has been expanded northward to include southcentral Alaska. Among all species surveyed, the infection prevalence was highest (35%, n = 334) in Pacific halibut Hippoglossus stenolepis. There were no gross indications of high-level infections or clinically diseased individuals. These results support the hypothesis that under typical conditions Ichthyophonus can occur at high infection prevalence accompanied with low-level infection among a variety of fishes throughout the eastern North Pacific Ocean, including southcentral Alaska.
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Bou, Ricard; Claret, Anna; Stamatakis, Antonios; Martínez, Brigitte; Guerrero, Luis
2017-12-01
Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg -1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg -1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.
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Packaging and irradiation effects on lipid oxidation and volatiles in pork patties
International Nuclear Information System (INIS)
Ahn, D.U.; Olson, D.G.; Lee, J.I.; Jo, C.; Wu, C.; Chen, X.
1998-01-01
Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles correlated highly (P 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components
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Delignette-Muller, M L; Cornu, M
2008-11-30
A quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by children under 10 years of age in French households was conducted by a national study group describing an outbreak which occurred in France in 2005. Our exposure assessment model incorporates results from French surveys on consumption frequency of ground beef patties, serving size and consumption preference, microbial destruction experiments and microbial counts on patties sampled from the industrial batch which were responsible for the outbreak. Two different exposure models were proposed, respectively for children under the age of 5 and for children between 5 and 10 years. For each of these two age groups, a single-hit dose-response model was proposed to describe the probability of hemolytic and uremic syndrome (HUS) as a function of the ingested dose. For each group, the single parameter of this model was estimated by Bayesian inference, using the results of the exposure assessment and the epidemiological data collected during the outbreak. Results show that children under 5 years of age are roughly 5 times more susceptible to the pathogen than children over 5 years. Exposure and dose-response models were used in a scenario analysis in order to validate the use of the model and to propose appropriate guidelines in order to prevent new outbreaks. The impact of the cooking preference was evaluated, showing that only a well-done cooking notably reduces the HUS risk, without annulling it. For each age group, a relation between the mean individual HUS risk per serving and the contamination level in a ground beef batch was proposed, as a tool to help French risk managers.
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International Nuclear Information System (INIS)
Kardousha, M.M.
2005-01-01
Four helminth larvae from different fish hosts caught from Emirate coasts are described. Two are metacercariae related to genus Southampton's, type (I) and (II). Type (I) was found encysted in body cavities of the Indian halibut Psettodes erumei and the areolate grouper Epinephelus areolatusu and type (II) in the golden stripped goatfish Mulloides flavolineatus. The third larva is related to Acanthocephala and identified as Serrasentis sagittifer. It was collected from the body cavity of the spotted lizard fish Saurida undosquamius. The fourth larva belongs to the didymozoid trematodes, and was found infecting the kidneys of different hosts, such as Saurida undosquamis, the Jack pomfret Parastromateus niger and mackerel tuna Euthynnus affins. The larva related to Stephanostomum type (I) and type (II) and the dydimozoid type are described for the first time in the Arabian Gulf. (author)
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Economic Analysis on Key Challenges for Sustainable Aquaculture Development
DEFF Research Database (Denmark)
Gedefaw Abate, Tenaw
challenges that could obstruct its sustainable development, such as a lack of suitable feed, which includes fishmeal, fish oil and live feed, and negative environmental externalities. If the aquaculture industry is to reach its full potential, it must be both environmentally and economically sustainable...... environmental externalities. A sustainable supply of high-quality live feeds at reasonable prices is absolutely essential for aquaculture hatcheries because many commercially produced high-value marine fish larval species, such as flounder, grouper, halibut, tuna and turbot, require live feed for their early...... developmental stage. The key challenge in this regard is that the conventional used live feed items, Artemia and rotifers, are nutritionally deficient. Thus, the first main purpose of the thesis is carrying out an economic analysis of the feasibility of commercial production and the use of an alternative live...
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9 CFR 319.105 - “Ham patties,” “Chopped ham,” “Pressed ham,” “Spiced ham,” and similar products.
2010-01-01
... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and Smoked § 319.105 “Ham patties,” “Chopped ham... of cured pork product Minimum meat PFF percentage 1 Product name and qualifying statements “Ham...
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Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco
2014-12-01
The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (pcooking procedure. Compared with raw products, cooked samples had higher (pcooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.
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Zeng, Maomao; Li, Yang; He, Zhiyong; Qin, Fang; Chen, Jie
2016-06-01
Ultra performance liquid chromatography-tandem mass spectrometry and multivariate analysis were used to exploit the effect and further synergistic or antagonistic interactions of main phenolic compounds with the same ratios as in spices consumed in China, on the profiles of HAs in roast beef patties. Quantitative levels of harman (1-methyl-9H-pyrido[3,4-b]indole), norharman (9H-pyrido[3,4-b]indole), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), DMIP (2-amino-1,6-dimethylimidazo[4,5-b]pyridine), 1,5,6-TMIP (2-amino-1,5,6-trimethylimidazo[4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline) were detected in all of the beef patties. The formation of most of these seven HAs was significantly (Pspices on the formation of HAs. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Energy Technology Data Exchange (ETDEWEB)
Woodruff, Dana L.; Schultz, Irvin R.; Marshall, Kathryn E.; Ward, Jeffrey A.; Cullinan, Valerie I.
2012-05-01
This fiscal year (FY) 2011 progress report (Task 2.1.3 Effects on Aquatic Organisms, Subtask 2.3.1.1 Electromagnetic Fields) describes studies conducted by PNNL as part of the DOE Wind and Water Power Program to examine the potential effects of electromagnetic fields (EMF) from marine and hydrokinetic devices on aquatic organisms, including freshwater and marine fish and marine invertebrates. In this report, we provide a description of the methods and results of experiments conducted in FY 2010-FY 2011 to evaluate potential responses of selected aquatic organisms. Preliminary EMF laboratory experiments during FY 2010 and 2011 entailed exposures with representative fish and invertebrate species including juvenile coho salmon (Oncorhynchus kisutch), Atlantic halibut (Hippoglossus hippoglossus), California halibut (Paralicthys californicus), rainbow trout (Oncorhynchus mykiss), and Dungeness crab (Metacarcinus magister). These species were selected for their ecological, commercial, and/or recreational importance, as well as their potential to encounter an MHK device or transmission cable during part or all of their life cycle. Based on previous studies, acute effects such as mortality were not expected to occur from EMF exposures. Therefore, our measurement endpoints focused on behavioral responses (e.g., detection of EMF, interference with feeding behavior, avoidance or attraction to EMF), developmental changes (i.e., growth and survival from egg or larval stage to juvenile), and exposure markers indicative of physiological responses to stress. EMF intensities during the various tests ranged from 0.1 to 3 millitesla, representing a range of upper bounding conditions reported in the literature. Experiments to date have shown there is little evidence to indicate distinct or extreme behavioral responses in the presence of elevated EMF for the species tested. Several developmental and physiological responses were observed in the fish exposures, although most were not
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Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking
Zhang, Yanjun; Henning, Susanne M.; Lee, Ru-Po; Huang, Jianjun; Zerlin, Alona; Li, Zhaoping; Heber, David
2015-01-01
Abstract Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder. PMID:25582173
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López-López, I.; Cofrades, Susana; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco
2011-01-01
Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P
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H09884: NOS Hydrographic Survey , Halibut Cove to China Poot Bay, Alaska, 1980-08-13
National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...
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Hansen, Geir Høvik; Olafsen, Jan A.
1989-01-01
Aquaculture has brought about increased interest in mass production of marine fish larvae. Problems such as poor egg quality and mass mortality of fish larvae have been prevalent. The intensive incubation techniques that often result in bacterial overgrowth on fish eggs could affect the commensal relationship between the indigenous microflora and opportunistic pathogens and subsequently hamper egg development, hatching, larval health, and ongrowth. Little information about the adherent microf...
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75 FR 554 - Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels in Alaska
2010-01-05
... time. The Council recommended this limited access system to provide stability for the guided sport... IPHC regulations at section 25 of the annual management measures specify the legal gear for sport... IPHC regulations at section 28 of the annual management measures establish sport fishing rules specific...
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PATtyFams: Protein families for the microbial genomes in the PATRIC database
Directory of Open Access Journals (Sweden)
James J Davis
2016-02-01
Full Text Available The ability to build accurate protein families is a fundamental operation in bioinformatics that influences comparative analyses, genome annotation and metabolic modeling. For several years we have been maintaining protein families for all microbial genomes in the PATRIC database (Pathosystems Resource Integration Center, patricbrc.org in order to drive many of the comparative analysis tools that are available through the PATRIC website. However, due to the burgeoning number of genomes, traditional approaches for generating protein families are becoming prohibitive. In this report, we describe a new approach for generating protein families, which we call PATtyFams. This method uses the k-mer-based function assignments available through RAST (Rapid Annotation using Subsystem Technology to rapidly guide family formation, and then differentiates the function-based groups into families using a Markov Cluster algorithm (MCL. This new approach for generating protein families is rapid, scalable and has properties that are consistent with alignment-based methods.
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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.
Knize, M G; Dolbeare, F A; Carroll, K L; Moore, D H; Felton, J S
1994-07-01
The mutagenic heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) were measured in ground-beef patties fried at 150, 190 and 230 degrees C for 2-10 min on each side. Heterocyclic amines were purified using solid-phase extraction and analysed by HPLC. Recovery-corrected amounts of each heterocyclic amine were determined by the method of standard addition based on spiked samples with recoveries ranging from 40 to 70%. Mutagenic activity measured by the Ames/Salmonella test was determined for each sample. The amounts of MeIQx, PhIP, DiMeIQx and IQ increased with time and temperature of cooking. 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and 2-amino-9H-pyrido[2,3-b]indole (A alpha C) were not detected in any sample. The mutagenic activity response measured for the meat extracts (TA98 revertants) was similar to the mutagenic activity calculated from the mass of heterocyclic amines present. The rate of formation of PhIP in a model system containing creatinine and phenylalanine heated in 80% diethylene glycol was compared with PhIP formation during meat frying. The apparent heats of activation were 6.5 kcal/mol in the model system compared with 6.0 kcal/mol in the fried meat patties. The increase in PhIP and MeIQx formation fitted an exponential function over the range 0 to 11 min and from 150 to 230 degrees C. This report shows clearly that increases in cooking temperature and time can have a profound effect on the amounts of heterocyclic amines generated and subsequently consumed in the diet.
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Gibis, Monika; Weiss, Jochen
2012-09-15
The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6 and 0.8 g/100g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus officinalis; 0.12, 0.2, 0.6, 1.0 and 1.5 g/100g) in oil on the formation of heterocyclic amines (HAs) in fried beef patties was examined. After application of marinades and frying, four HAs MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found at low levels in all fried patties, MeIQx (0.3-1.0 ng/g), and PhIP (0.02-0.3 ng/g). The content of MeIQx and PhIP were significantly reduced by approx. 57% and 90% (pextract concentration. The antioxidant capacity of grape seed was about two-times greater than that of rosemary extract. A correlation between inhibition of HAs and Trolox-equivalents (MeIQx, R(2)=0.85, p<0.001; PhIP, R(2)=0.83, p<0.001) was found. Sensory tests showed a high acceptance of flavour and colour for controls and samples. Copyright © 2012 Elsevier Ltd. All rights reserved.
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Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
Rhee, K S; Anderson, L M; Sams, A R
2005-10-01
Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.
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Yatsu, A.; Aydin, K. Y.; King, J. R.; McFarlane, G. A.; Chiba, S.; Tadokoro, K.; Kaeriyama, M.; Watanabe, Y.
2008-05-01
In order to explore mechanistic linkages between low-frequency ocean/climate variability, and fish population responses, we undertook comparative studies of time-series of recruitment-related productivity and the biomass levels of fish stocks representing five life-history strategies in the northern North Pacific between the 1950s and the present. We selected seven species: Japanese sardine ( Sardinopus melanostictus) and California sardine ( Sardinopus sagax) (opportunistic strategists), walleye pollock ( Theragra chalcogramma, intermediate strategist), pink salmon ( Oncorhynchus gorbuscha, salmonic strategist), sablefish ( Anoplopoma fimbria) and Pacific halibut ( Hippoglossus stenolepis) (periodic strategists) and spiny dogfish ( Squalus acanthias, equilibrium strategist). The responses in terms of productivity of sardine, pink salmon, sablefish and halibut to climatic regime shifts were generally immediate, delayed, or no substantial responses depending on the particular regime shift year and fish stock (population). In walleye pollock, there were some periods of high productivity and low productivity, but not coincidental to climatic regime shifts, likely due to indirect climate forcing impacts on both bottom-up and top-down processes. Biomass of zooplankton and all fish stocks examined, except for spiny dogfish whose data were limited, indicated a decadal pattern with the most gradual changes in periodic strategists and most intensive and rapid changes in opportunistic strategists. Responses of sardine productivity to regime shifts were the most intense, probably due to the absence of density-dependent effects and the availability of refuges from predators when sardine biomass was extremely low. Spiny dogfish were least affected by environmental variability. Conversely, spiny dogfish are likely to withstand only modest harvest rates due to their very low intrinsic rate of increase. Thus, each life-history strategy type had a unique response to climatic
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Human exposure to contaminants in the traditional Greenland diet
International Nuclear Information System (INIS)
Johansen, Poul; Muir, Derek; Asmund, Gert; Riget, Frank
2004-01-01
The traditional diet is a significant source of contaminants to people in Greenland, although contaminant levels vary widely among species and tissue from very low in many to very high in a few. Our study has included cadmium, mercury, selenium, polychlorinated biphenyls (PCB), dichlorophenyltrichloroethane (DDT), chlordane, hexachlorocyclohexanes (HCH), chlorobenzenes, dieldrin and toxaphene in the major species and tissues consumed by Greenlanders. In general, the levels of these are very low in terrestrial species and in muscle of many marine species. High organochlorines concentrations are typically found in blubber of marine mammals and high metal levels in liver and kidney of seals and whales. In this study, the mean intakes of cadmium, chlordanes and toxaphene significantly exceed 'acceptable/tolerable intakes' (ADI/TDI) by a factor between 2.5 and 6. Mean intakes of mercury, PCB and dieldrin also exceed ADI/TDI by up to approximately 50%. However as these figures are mean intakes and as variation in both food intake and contaminant levels is large, the variation of contaminant intake among individuals is also large, and some individuals will be exposed to significantly higher intakes. The mean intakes of DDT, HCH and chlorobenzenes are well below the ADI/TDI values, and it seems unlikely that the TDI for these contaminants normally is exceeded in the Greenland population. The evaluation of contaminant intake in this study points to seal muscle, seal liver, seal kidney, seal blubber and whale blubber as the dominant contributors of contaminants in the traditional diet. Levels in liver from Greenland halibut, snow crab, king eider, kittiwake, beluga and narwhal and kidney of beluga and narwhal are also high but were, with the exception of toxaphene in Greenland halibut liver, not important sources in this study, because they were eaten in low quantities. A way to minimize contaminant intake would be to avoid or limit the consumption of diet items with high
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Human exposure to contaminants in the traditional Greenland diet
Energy Technology Data Exchange (ETDEWEB)
Johansen, Poul; Muir, Derek; Asmund, Gert; Riget, Frank
2004-09-20
The traditional diet is a significant source of contaminants to people in Greenland, although contaminant levels vary widely among species and tissue from very low in many to very high in a few. Our study has included cadmium, mercury, selenium, polychlorinated biphenyls (PCB), dichlorophenyltrichloroethane (DDT), chlordane, hexachlorocyclohexanes (HCH), chlorobenzenes, dieldrin and toxaphene in the major species and tissues consumed by Greenlanders. In general, the levels of these are very low in terrestrial species and in muscle of many marine species. High organochlorines concentrations are typically found in blubber of marine mammals and high metal levels in liver and kidney of seals and whales. In this study, the mean intakes of cadmium, chlordanes and toxaphene significantly exceed 'acceptable/tolerable intakes' (ADI/TDI) by a factor between 2.5 and 6. Mean intakes of mercury, PCB and dieldrin also exceed ADI/TDI by up to approximately 50%. However as these figures are mean intakes and as variation in both food intake and contaminant levels is large, the variation of contaminant intake among individuals is also large, and some individuals will be exposed to significantly higher intakes. The mean intakes of DDT, HCH and chlorobenzenes are well below the ADI/TDI values, and it seems unlikely that the TDI for these contaminants normally is exceeded in the Greenland population. The evaluation of contaminant intake in this study points to seal muscle, seal liver, seal kidney, seal blubber and whale blubber as the dominant contributors of contaminants in the traditional diet. Levels in liver from Greenland halibut, snow crab, king eider, kittiwake, beluga and narwhal and kidney of beluga and narwhal are also high but were, with the exception of toxaphene in Greenland halibut liver, not important sources in this study, because they were eaten in low quantities. A way to minimize contaminant intake would be to avoid or limit the consumption of diet items
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2013-12-09
... into standard ex-vessel prices in future years. \\2\\ Regulatory areas are defined at Sec. 679.2. (AI... GOA (Eastern GOA, Central GOA, and Western GOA) and by subarea in the BSAI (BS subarea and AI subarea... prices in future years, if that data becomes available and display of a standard ex-vessel price meets...
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2012-04-18
... monitoring needs of future management programs would not reduce the funds available to provide observer..., catcher/processors and motherships in the Aleutian Islands (AI) pollock fishery, Amendment 80 vessels and...
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2012-12-28
... the GOA (Eastern GOA, Central GOA, and Western GOA) and by subarea in the BSAI (BS subarea and AI... prices in future years, if that data becomes available and display of a standard ex-vessel price meets... Petersburg $6.43 SEAK 6.02 Cordova 6.22 EGOAxSE 6.02 Homer 6.11 KEN 6.32 Kodiak 5.98 CGOA 6.02 WGOA 6.02 AI 6...
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Gender, professionalization, and the child in the Progressive Era: Patty Smith Hill, 1868-1946.
Allen, Ann Taylor
2011-01-01
This article discusses the career of Patty Smith Hill, a major figure in the American kindergarten movement, in the context of the Progressive Era in American history. Hill, an educator and child-welfare activist, became known both as a reformer of early-childhood education and as an advocate of the inclusion of the kindergarten, originally a private institution, in public-school systems. The article acknowledges this as one of the most significant achievements of the woman-led reform movements of the Progressive Era, but at the same time notes that it involved a substantial transfer of power from the women who had originally developed the kindergarten to the male principals and superintendants who now supervised kindergarten teachers, often without much understanding of their distinctive methods and aims. As a professor at Columbia Teachers College, Hill also exercised an international influence. Hill's career exemplifies broader patterns of women's professionalization during the late-nineteenth and early-twentieth centuries.
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CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage.
Tarvainen, Marko; Quirin, Karl-Werner; Kallio, Heikki; Yang, Baoru
2016-12-28
Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO 2 extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days.
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Environment and science: Chapter 9
Pearce, John; Talbot, Sandra L.
2017-01-01
Alaska is part of an international circumpolar North, which makes the United States an Arctic nation. Alaska is a place of Indigenous ingenuity and adaptation, a place where environmental extremes challenge the ways of living. In its more recent history, Alaska has been a place of resources and influx-a land known best for what it provides. This frontier persona, with its sourdoughs and prospectors, has not been easily shed, but Alaska today is pivotal because it represents America's North and a complex and changing Arctic. North: Finding Place in Alaska explores the state's various facets through exhibitions and artifacts at the Anchorage Museum and the words of a diverse selection of writers, curators, historians, anthropologists, and artists. From romantic landscapes by Rockwell Kent and Thomas Hill, to the art and spirituality of Alaska's Native peoples represented by a bentwood feast dish and a uniquely carved hook for catching halibut, this collection examines connections throughout the circumpolar North. No longer as remote as once thought, Alaska serves as a narrative for our future.
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Gibis, Monika; Weiss, Jochen
2015-11-01
The impact of precursors such as creatine, creatinine, and glucose on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different animal species equally heat treated with a double-plate contact grill. All grilled patties of the various species (veal, beef, pork, lamb, horse, venison, turkey, chicken, ostrich) contained several HAs such as MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline; 0.5-1.4 ng/g), 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline, 0 to 1.3 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine, 1.2 to 10.5 ng/g), harman (1-methyl-9H-pyrido[3,4-b] indole; 0.5 to 3.2 ng/g), and/or norharman (9H-pyrido[3,4-b]indole 0.5 to 1.9 ng/g). Residual glycogen (glucose) content varied greatly from 0.07 to 1.46 wt% on a dry matter (DM) basis. Total creatin(in)e content in raw meat (1.36 to 2.0 wt% DM) hardly differed between species, except in turkey and ostrich (1.1 wt% DM). Chicken contained, compared to all other species, very low concentrations of glucose (0.07 wt% DM) and the highest levels of nonprotein nitrogen compounds. The free amino acids lysine (r = 0.77, P creatin(in)e to glucose, respectively. Harman as co-mutagens was linearly correlated to the concentration of glucose (r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels. © 2015 Institute of Food Technologists®
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2011-07-11
... additives 30 Whole fish/ or shellfish/food fish 01 Wings. On skates, side fins are cut off next to body... landing report number and an ADF&G electronic fish ticket number upon completion of data entry... fish from the landing site. * * * * * (8) * * * (iii) * * * (B) Operation type and port code--(1) If a...
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2013-04-26
... Control Number. List of Subjects in 50 CFR Part 679 Alaska, Fisheries. Dated: April 22, 2013. Alan D... DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration 50 CFR Part 679 [Docket No... master regulations of the Individual Fishing Quota Program (IFQ Program) for the fixed-gear commercial...
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Directory of Open Access Journals (Sweden)
María Gabriela Gallego
2016-03-01
Full Text Available The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD and Caesalpinia spinosa “Tara” (CS were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p < 0.05. Films exhibited antioxidant activity in the oxygen radical absorbance capacity (ORAC and Trolox equivalence antioxidant capacity (TEAC assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food.
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Yang, Sung-Yong; Kim, Se-Wook; Kim, Yoonsook; Lee, Sang-Hoon; Jeon, Hyeonjin; Lee, Kwang-Won
2015-06-01
Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X1, %), reaction time (X2, min), and pH (X3), while the dependent variables were browning index (Y1, absorbance at 420nm), DPPH scavenging (Y2, EC50 mg/mL), FRAP (Y3, mM FeSO4/mg extract) and β-hexosaminidase release (Y4, %). The optimal conditions were obtained as follows: X1, 28.36%; X2, 38.09min; X3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on β-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Energy Technology Data Exchange (ETDEWEB)
Woodruff, Dana L.; Cullinan, Valerie I.; Copping, Andrea E.; Marshall, Kathryn E.
2013-05-20
Energy generated by the world’s oceans and rivers offers the potential to make substantial contributions to the domestic and global renewable energy supply. However, the marine and hydrokinetic (MHK) energy industry faces challenges related to siting, permitting, construction, and operation of pilotand commercial-scale facilities. One of the challenges is to understand the potential effects to marine organisms from electromagnetic fields, which are produced as a by-product of transmitting power from offshore to onshore locations through underwater transmission cables. This report documents the progress of the third year of research (fiscal year 2012) to investigate environmental issues associated with marine and hydrokinetic energy (MHK) generation. This work was conducted by Pacific Northwest National Laboratory (PNNL) for the U.S. Department of Energy’s (DOE’s) Office of Energy Efficiency and Renewable Energy (EERE) Wind and Water Technologies Office. The report addresses the effects of electromagnetic fields (EMFs) on selected marine species where significant knowledge gaps exist. The species studied this fiscal year included one fish and two crustacean species: the Atlantic halibut (Hippoglossus hippoglossus), Dungeness crab (Metacarcinus magister), and American lobster (Homarus americanus).
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Mason C.
2010-01-01
Il Web è diventato davvero uno specchio per vanitosi? Giovani e adulti si cimentano in bravate, oscenità, per poi filmarsi e pubblicare il video. Anche il suicidio può venire facilitato dal Web: mentre in Giappone si sottoscrivono patti di morte con sconosciuti, in occidente ci si toglie la vita di fronte la webcam nella solitudine della propria stanza. Se nel paese orientale le persone cercano di fuggire da una società che le rifiuta, che accetta solo la maschera che mostrano in pubblico e n...
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Treble, M.A.
2014-01-01
series. A combined standardized CPUE series from Div. 0A + 1AB has been stable since 2002. A combined CPUE series from Div. 1CD+0B decreased between 2011 and 2012 but increased slightly in 2013 and is above the level in 1990-2004. A combined standardized CPUE series from SA0 and 1 combined has been...... increasing gradually since 1997 and was in 2013 at the third highest level seen since 1990. CPUE series from the gill net in Div. 0A and Div. 0B were close to or at the highest level in the time series....
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Rodríguez-Carpena, Javier-Germán; Morcuende, David; Andrade, María-Jesús; Kylli, Petri; Estévez, Mario
2011-05-25
The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.
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Mejlholm, Ole; Bøknæs, Niels; Dalgaard, Paw
2015-02-01
A new stochastic model for the simultaneous growth of Listeria monocytogenes and lactic acid bacteria (LAB) was developed and validated on data from naturally contaminated samples of cold-smoked Greenland halibut (CSGH) and cold-smoked salmon (CSS). During industrial processing these samples were added acetic and/or lactic acids. The stochastic model was developed from an existing deterministic model including the effect of 12 environmental parameters and microbial interaction (O. Mejlholm and P. Dalgaard, Food Microbiology, submitted for publication). Observed maximum population density (MPD) values of L. monocytogenes in naturally contaminated samples of CSGH and CSS were accurately predicted by the stochastic model based on measured variability in product characteristics and storage conditions. Results comparable to those from the stochastic model were obtained, when product characteristics of the least and most preserved sample of CSGH and CSS were used as input for the existing deterministic model. For both modelling approaches, it was shown that lag time and the effect of microbial interaction needs to be included to accurately predict MPD values of L. monocytogenes. Addition of organic acids to CSGH and CSS was confirmed as a suitable mitigation strategy against the risk of growth by L. monocytogenes as both types of products were in compliance with the EU regulation on ready-to-eat foods. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
O Okunlola
2012-07-01
Full Text Available An inorganic geochemical study of a claystone and shale sequence from the Patti Formation around Ahoko in the Southern Bida basin, Nigeria, was carried out to determine the basin's depositional conditions,provenance and tectonics. Representative samples underwent mineralogical and geochemical analysis involving major, trace and rare earth element analysis.Mineralogical studies using X-ray diffraction analysis revealed prominent kaolinite, dickite and illite peaks; accessory minerals included quartz and microcline. Major element abundance showed thatthe shale samples had SiO2 (61.26%, Al2O3 (16.88% and Fe2O3 (3.75% constituting more than 79% of bulk chemical composition whilst claystone samples contained SiO2 (67.79%, Al2O3 (17.81% andFe2O3 (1.67%. Higher SiO2, Ba, Sr, V, and Nb concentrations were observed in claystone samples rather than shale whereas the shale samples were observed to be more Zr-, Ni- and Zn-enriched than theclaystone ones. The shale and claystone samples showed slightly light rare earth enrichment and slightly flat heavy rare earth depleted patterns having a negative Eu and Tm anomaly. High TiO2 and Rb/K2Ovalues also indicated that the shale and claystone samples were matured. Geochemical parameters such as U, U/Th, Ni/Co and Cu/Zn ratios indicated that these shales were deposited in oxic conditions; theAl2O3/TiO2 ratio suggested that intermediate igneous rocks were probable source rocks for the shales, while mafic rocks were suggested as being source rocks for the claystone. However, the La/Sc, Th/Sc, Th/Co ratios and shales and claystone plots revealed that they came within the range given for felsic rocks as provenance, thereby suggesting mixed provenace for the sediments. A passive-margin tectonic settingwas adduced for the sedimentary sequences.
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National Oceanic and Atmospheric Administration, Department of Commerce — The U.S. West Coast has experienced a hypoxic event every year since 2002. This low dissolved oxygen condition clearly impacts the organisms living there, but it is...
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Evaluation of Bacteriological Quality of Ready-to-eat Chicken Products by Total Viable Count Method
Ramiz Raja; Asif Iqbal; Yasir Hafiz; Mehboob Willayet; Shakoor Bhat; Mudasir Rather
2012-01-01
The present investigation describes the total viable count of ready-to-eat chicken products (chicken patties and chicken rolls) in Srinagar city during two seasons viz. autumn and winter. A total of 120 ready-to-eat chicken products comprising of 60 chicken patties and 60 chicken rolls were tested. The mean bacterial count of 60 chicken patties and 60 chicken rolls was 5.1281 and 4.9395 log10 cfu/g. Bacillus cereus strains were isolated from 25 of chicken patties and 22 of the chicken rolls r...
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Energy Technology Data Exchange (ETDEWEB)
Bjeldanes, L F [Univ. of California, Berkeley; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T
1982-01-01
A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100 g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock cod and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the food that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.
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Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T
1982-08-01
A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling and boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the foods that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.
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McClatchie, Sam; Cowen, Robert; Nieto, Karen; Greer, Adam; Luo, Jessica Y.; Guigand, Cedric; Demer, David; Griffith, David; Rudnick, Daniel
2012-04-01
We sampled a front detected by SST gradient, ocean color imagery, and a Spray glider south of San Nicolas Island in the Southern California Bight between 14 and 18 October 2010. We sampled the front with an unusually extensive array of instrumentation, including the Continuous Underway Fish Egg Sampler (CUFES), the undulating In Situ Ichthyoplankton Imaging System (ISIIS) (fitted with temperature, salinity, oxygen, and fluorescence sensors), multifrequency acoustics, a surface pelagic trawl, a bongo net, and a neuston net. We found higher fluorescence and greater cladoceran, decapod, and euphausiid densities in the front, indicating increased primary and secondary production. Mesopelagic fish were most abundant in oceanic waters to the west of the front, market squid were abundant in the front associated with higher krill and decapod densities, and jack mackerel were most common in the front and on the shoreward side of the front. Egg densities peaked to either side of the front, consistent with both offshore (for oceanic squid and mesopelagic fish) and shelf origins (for white croaker and California halibut). We discovered unusually high concentrations of predatory narcomedusae in the surface layer of the frontal zone. Potential ichthyoplankton predators were more abundant either in the front (decapods, euphausiids, and squid) or shoreward of the front (medusae, chaetognaths, and jack mackerel). For pelagic fish like sardine, which can thrive in less productive waters, the safest place to spawn would be offshore because there are fewer potential predators.
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Zimmermann, Mark; Reid, Jane A.; Golden, Nadine
2016-01-01
In this analysis we demonstrate how preferred fish habitat can be predicted and mapped for juveniles of two Alaskan groundfish species – Pacific halibut (Hippoglossus stenolepis) and flathead sole (Hippoglossoides elassodon) – at five sites (Kiliuda Bay, Izhut Bay, Port Dick, Aialik Bay, and the Barren Islands) in the central Gulf of Alaska. The method involves using geographic information system (GIS) software to extract appropriate information from National Ocean Service (NOS) smooth sheets that are available from NGDC (the National Geophysical Data Center). These smooth sheets are highly detailed charts that include more soundings, substrates, shoreline and feature information than the more commonly-known navigational charts. By bringing the information from smooth sheets into a GIS, a variety of surfaces, such as depth, slope, rugosity and mean grain size were interpolated into raster surfaces. Other measurements such as site openness, shoreline length, proportion of bay that is near shore, areas of rocky reefs and kelp beds, water volumes, surface areas and vertical cross-sections were also made in order to quantify differences between the study sites. Proper GIS processing also allows linking the smooth sheets to other data sets, such as orthographic satellite photographs, topographic maps and precipitation estimates from which watersheds and runoff can be derived. This same methodology can be applied to larger areas, taking advantage of these free data sets to describe predicted groundfish essential fish habitat (EFH) in Alaskan waters.
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Energy Technology Data Exchange (ETDEWEB)
1983-01-01
This report presents the results of an environmental study carried out in the Qingua/Tunugliarfik Fiord area north of Narssarssuaq in July-October, 1982. The field work in the area included hydrographic investigations in the Tunugliarfik Fiord, fishery investigations in the Qingua river and a survey of the area likely to be affected by a hydro-electric plant. Information on commercial and sport fishing, hunting, sheep-farming, tourism, and conservation interests was also collected. The hydrographic investigations have shown that the inner part of Tunugliarfik is dominated by the estuarine circulation in the upper layer clearly influenced by the Qoroq Fiord. The lower 5 km of the river contain a large population of arctic char. The size of the migrating stock, i.e. excluding young and residual fish, is estimated at 10.000 - 20.000 fish. A series of waterfalls in the end of the Qingua valley constrains migrating fish to the lower river area. Beyond the falls two separate populations of stream-resident arctic char are found. Another non-migrant population is found in the Nordbo/Storesoe area. The arctic char fishery is locally of great importance. The fishery, which is carried out by use of gill net, is particularly extensive in the inner part of the Tunugliarfik Fiord. The Qiangua valley is also a popular site for anglers coming to the area by a daily boat from the hotel in Narssarssuaq. Besides char, great quantities of Greenland cod and Greenland halibut are caught in the fiord. The major part of the catch is consumed locally.
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Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants.
Willette, Demian A; Simmonds, Sara E; Cheng, Samantha H; Esteves, Sofia; Kane, Tonya L; Nuetzel, Hayley; Pilaud, Nicholas; Rachmawati, Rita; Barber, Paul H
2017-10-01
Seafood mislabeling is common in both domestic and international markets. Studies on seafood fraud often report high rates of mislabeling (e.g., >70%), but these studies have been limited to a single sampling year, which means it is difficult to assess the impact of stricter governmental truth-in-labeling regulations. We used DNA barcoding to assess seafood labeling in 26 sushi restaurants in Los Angeles over 4 years. Seafood from 3 high-end grocery stores were also sampled (n = 16) in 2014. We ordered 9 common sushi fish from menus, preserved tissue samples in 95% ethanol, extracted the genomic DNA, amplified and sequenced a portion of the mtDNA COI gene, and identified the resulting sequence to known fish sequences from the National Center for Biotechnology Information nucleotide database. We compared DNA results with the U.S. Food and Drug Administration (FDA) list of acceptable market names and retail names. We considered sushi-sample labels that were inconsistent with FDA names mislabeled. Sushi restaurants had a consistently high percentage of mislabeling (47%; 151 of 323) from 2012 to 2015, yet mislabeling was not homogenous across species. Halibut, red snapper, yellowfin tuna, and yellowtail had consistently high (15%). All sampled sushi restaurants had at least one case of mislabeling. Mislabeling of sushi-grade fish from high-end grocery stores was also identified in red snapper, yellowfin tuna, and yellowtail, but at a slightly lower frequency (42%) than sushi restaurants. Despite increased regulatory measures and media attention, we found seafood mislabeling continues to be prevalent. © 2017 Society for Conservation Biology.
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The M/V Selendang Ayu commercial fisheries work group process
International Nuclear Information System (INIS)
DeCola, E.; Robertson, T.; Pearson, L.; Dietrick, L.; Folley, G.
2006-01-01
The process used to form and operate the Selendang Ayu Fisheries Work Group was discussed. The M/V Selendang Ayu ran aground and broke apart near Unalaska Island, Alaska in December 2004, causing immediate concern to nearby commercial fisheries and seafood processors. The work group, which was formed less than 2 weeks after the initial spill, was modeled after other Alaska work groups and consisted of experts in environmental health, fisheries biology and oceanography. Its task was to facilitate communication between fishery managers and spill responders to identify risk-reducing measures and to minimize impacts to fisheries in Alaska. In support of Alaska's zero tolerance policy toward any contamination of food processed in Alaska, the working group conducted water quality sampling in and around Unalaska Island from December 2004 though March 2005. Information was gathered regarding fishery opening and closing dates, geographic extent of fisheries, gear and vessel types, seawater circulation systems, fish processing operations, vessel transit routes and other considerations related to the potential exposure of vessels, gear or seafood to oil. This paper described the different pathways that commercial fish species may be exposed to spilled oil, along with the major fish species at risk. One small fishery closure was enacted. The working group was successful in ensuring that major commercial fisheries for snow crab, pollock, halibut and other species were successfully conducted during the spill, with all loads undergoing mandatory seafood inspections. Seafood products were not contaminated and market prices remained stable. 15 refs., 6 tabs., 4 figs
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Richmond, Laurie
2013-11-01
Colonial processes including the dispossession of indigenous lands and resources and the development of Western management institutions to govern the use of culturally important fish resources have served in many ways to marginalize indigenous interests within the United States fisheries. In recent years, several US fishery institutions have begun to develop policies that can confront this colonial legacy by better accommodating indigenous perspectives and rights in fishery management practices. This paper analyzes two such policies: the 2005 community quota entity program in Alaska which permits rural communities (predominantly Alaska Native villages) to purchase and lease commercial halibut fishing privileges and the 1994 State of Hawaíi community-based subsistence fishing area (CBSFA) legislation through which Native Hawaiian communities can designate marine space near their community as CBSFAs and collaborate with the state of Hawaíi to manage those areas according to traditional Hawaiian practices. The analysis reveals a striking similarity between the trajectories of these two policies. While they both offered significant potential for incorporating indigenous rights and environmental justice into state or federal fishery management, they have so far largely failed to do so. Environmental managers can gain insights from the challenges and potentials of these two policies. In order to introduce meaningful change, environmental policies that incorporate indigenous rights and environmental justice require a commitment of financial and institutional support from natural resource agencies, a commitment from indigenous groups and communities to organize and develop capacity, and careful consideration of contextual and cultural factors in the design of the policy framework.
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Alava, Juan José; Gobas, Frank A P C
2016-02-15
To track the long term bioaccumulation of (137)Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for (137)Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that (137)Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of (137)Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. (137)Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the (137)Cs activity in species of the food web, based on current measurements and forecasts of (137)Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term (137)Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current (137)Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term (137)Cs activities and may be good sentinels for monitoring (137)Cs in the region. Assessment of the long term consequences of (137)Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. Copyright © 2015 Elsevier B.V. All rights reserved.
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Effect of gamma irradiation on the quality of ready meals and their meat components
International Nuclear Information System (INIS)
Stewart, E.M.
2009-01-01
The effects of gamma irradiation on the quality of a chicken masala ready meal, minced red meat and salmon meat were studied in a series of experiments. Chicken masala meals treated with a dose of 1-3 kGy and stored for up to 14 d at refrigeration temperatures were analysed for vitamins E and B 1 , oxidative rancidity, microbiological quality and 2-alkylcyclobutanones. It was found that vitamin levels were significantly reduced by a combination of irradiation, storage and reheating, while thiobarbituric acid (TBA) values decreased upon irradiation, which was an unexpected result. The shelf life of the meals was extended by irradiation as levels of bacteria were significantly reduced in the prepared meals upon treatment. Both 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone were detected in the irradiated samples, thereby showing that these compounds can be used as markers of irradiation treatment for such food products. In order to study potential components for ready meals, freshly minced beef was used to prepare beef patties, which were vacuum packed and treated with doses from 2.5 to 10 kGy. Following irradiation, half the samples were retained in vacuum packs while the remainder were transferred to sterile containers and overwrapped with cling film. Samples were stored for up to 21 d at refrigeration temperature with TBA values and microbiological quality being analysed at regular intervals. The TBA values of vacuum packed samples were unaffected by irradiation although storage did result in an increase. On the other hand, the TBA values of overwrapped patties increased upon irradiation and storage. The microbiological quality of the irradiated patties upon storage was significantly better than those of untreated patties. A further series of experiments were undertaken to determine the effect of adding antioxidants to beef and salmon patties in order to improve lipid stability upon irradiation. In an initial experiment, minced beef patties were prepared
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Effects of irradiation source and dose level on quality characteristics of processed meat products
Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei
2017-01-01
The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.
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Chun, Ji-Yeon; Cho, Hyung-Yong; Min, Sang-Gi
2014-01-01
This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration. PMID:26761294
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Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology
2008-07-03
found with the colorimeter (table 7). Since egg patties were previously heat formed, it is not surprising that there were no significant differences...675 MPa) agreed with the color ratings by the descriptive panel. Table 7. Color and appearance of patty formulation #1 as indicated by colorimeter
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How bioavailable is highly weathered Deepwater Horizon oil?
Bostic, J.; Ziolkowski, L. A.; Reddy, C. M.; Aeppli, C.; Swarthout, B.
2016-02-01
Oiled sand patties continue to be deposited on northern Gulf of Mexico beaches five years after the Deepwater Horizon (DwH) oil spill. It is known that during the first 18 months post-spill, sand patties from DwH were chemically transformed, both biotically and abiotically, from wellhead release to beach deposition. However, the chemically transformed oil, which appears to become more polar over time, is not well understood in regards to its biodegradation potential. Biodegradation exerts a large control on the fate of spilled oil, representing a major conduit for its removal from the environment. To assess the bioavailability of this weathered oil, sand patties were collected from intertidal and supratidal zones of beaches in Florida, Alabama, and Mississippi in July 2015. Microbial biomarkers of the viable community, phospholipid fatty acids (PLFA), were detected on all samples collected. The PLFA distributions (mostly saturated and branched structures) and abundances (2 - 9 x 1013 cells/g sand patty) were similar across sampling locations. The positive correlation between PLFA abundance and surface area to volume ratios of sand patties indicates that microbes are preferentially inhabiting outside surfaces of the patties. We will present data on the radiocarbon (14C) content of PLFA to assess carbon (C) sources assimilated by microbes. 14C of PLFA is a powerful tool for assessing C sources assimilated in this setting. Oil has no 14C (Δ14C= -1000‰) while modern organic matter has relatively abundant 14C (Δ14C= 0‰). Fingerprinting analysis of biomarker ratios using comprehensive two-dimensional gas chromatography will be presented to ascertain if oil originated from DwH. The extent of the chemical transformation of the oil into more polar compounds will also be measured using thin layer chromatography. Results of this investigation aim to determine the bioavailability and ultimate fate of oiled sand patties that continue to wash ashore on Gulf of Mexico
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Conservation of the egg envelope digestion mechanism of hatching enzyme in euteleostean fishes.
Kawaguchi, Mari; Yasumasu, Shigeki; Shimizu, Akio; Sano, Kaori; Iuchi, Ichiro; Nishida, Mutsumi
2010-12-01
We purified two hatching enzymes, namely high choriolytic enzyme (HCE; EC 3.4.24.67) and low choriolytic enzyme (LCE; EC 3.4.24.66), from the hatching liquid of Fundulus heteroclitus, which were named Fundulus HCE (FHCE) and Fundulus LCE (FLCE). FHCE swelled the inner layer of egg envelope, and FLCE completely digested the FHCE-swollen envelope. In addition, we cloned three Fundulus cDNAs orthologous to cDNAs for the medaka precursors of egg envelope subunit proteins (i.e. choriogenins H, H minor and L) from the female liver. Cleavage sites of FHCE and FLCE on egg envelope subunit proteins were determined by comparing the N-terminal amino acid sequences of digests with the sequences deduced from the cDNAs for egg envelope subunit proteins. FHCE and FLCE cleaved different sites of the subunit proteins. FHCE efficiently cleaved the Pro-X-Y repeat regions into tripeptides to dodecapeptides to swell the envelope, whereas FLCE cleaved the inside of the zona pellucida domain, the core structure of egg envelope subunit protein, to completely digest the FHCE-swollen envelope. A comparison showed that the positions of hatching enzyme cleavage sites on egg envelope subunit proteins were strictly conserved between Fundulus and medaka. Finally, we extended such a comparison to three other euteleosts (i.e. three-spined stickleback, spotted halibut and rainbow trout) and found that the egg envelope digestion mechanism was well conserved among them. During evolution, the egg envelope digestion by HCE and LCE orthologs was established in the lineage of euteleosts, and the mechanism is suggested to be conserved. © 2010 The Authors Journal compilation © 2010 FEBS.
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Tobin, Brian D; O'Sullivan, Maurice G; Hamill, Ruth; Kerry, Joseph P
2014-05-01
The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1mg/g of sample (NovaSolQ®). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100mg/g). The cooking retention level of CoQ10 in the products was found to be 74±1.42% for patties and 79.69±0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P<0.01). Copyright © 2013 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
S. M. Kang Muhlisin
2012-05-01
Full Text Available This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR or 100% fat replacement (100% FR. Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% O2: 30% CO2 (70% O2-MAP and 30% CO2: 70% N2 (70% N2-MAP, and were stored at 5°C for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE a*, CIE L*, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% O2-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% N2-MAP. The meat with 70% N2-MAP showed lower aerobic bacterial counts in control than those with 70% O2-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% N2-MAP in comparison with 70% O2-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% N2-MAP was better than 70% O2-MAP for low-fat ttoekgalbi packaging.
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1982-07-01
Scrambled Eggs Hard Boiled Eggs Bacon Sausage Patties Lyonnaise Potatoes Apricot Quick Coffee Cake Assorted Dry Cereals Assorted Fresh Fruits Bread and...Butter Assorted Beverages Lunch Baked Spanish Beef Patties Lyonnaise Potatoes Stewed Tomatoes Hamburger Buns Apple Crisp Assorted Beverages Dinner...Yellow Cake with Chocolate Frosting Assorted Beverages 5. 16 SEPTEMBER 1981 Breakfast Scrambled Eggs Hard Boiled Eggs Ham Creamed Beef Lyonnaise Potatoes
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International Nuclear Information System (INIS)
Alava, Juan José; Gobas, Frank A.P.C.
2016-01-01
To track the long term bioaccumulation of 137 Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for 137 Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that 137 Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of 137 Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. 137 Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the 137 Cs activity in species of the food web, based on current measurements and forecasts of 137 Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term 137 Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current 137 Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term 137 Cs activities and may be good sentinels for monitoring 137 Cs in the region. Assessment of the long term consequences of 137 Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. - Highlights: • A food web bioaccumulation model to assess the biomagnification of 137 Cs is developed. • Cesium 137 exhibits bioaccumulation over time as simulated by the model. • Predicted activities in marine biota are below 137 Cs-food consumption benchmarks. • Long-term monitoring of 137 Cs in the ocean will improve the model predictions.
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Fernandes, A R; Mortimer, D; Holmes, M; Rose, M; Zhihua, L; Huang, X; Smith, F; Panton, S; Marshall, L
2018-05-01
The occurrence of a range of regulated and emerging organic environmental contaminants was investigated in 182 samples of edible marine fish sampled mainly from UK marine regions, but extending northerly to the coast of Norway and south to the Algarve. These species (sprats, mackerel, turbot, halibut, herring, grey mullet, sea bass, grey mullet, sardines, etc.) are among those considered to be at the highest risk of contamination with regulated contaminants such as polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs, dioxins), and polychlorinated biphenyls (PCBs), but the occurrence of polybrominated diphenylethers (PBDEs) and polybrominated biphenyls (PBBs) was also investigated. Sub-sets of samples (50-75) were also analysed for emerging contaminants: polychlorinated naphthalenes (PCNs), polybrominated and mixed halogenated dibenzo-p-dioxins, dibenzofurans and biphenyls (PBDD/Fs, PXDD/Fs and PXBs) and perfluoroalkyl substances (PFAS). Contaminant occurrence varied with species and location, but all measured contaminants were detected, with sprats, sea bass, sardines, mackerel, and herring showing higher tissue concentrations. The concentrations of the different contaminants in the various samples were mapped utilising the GPS coordinate data of the capture locations to visualise spatial distribution levels. In terms of catch location, fish sampled from the coasts of southern Britain, north-western France and the Irish Sea appeared to contain proportionately higher levels of some contaminants - e.g. samples from the Irish Sea tended to show higher PCN concentrations, whereas higher levels of PCBs were observed in some fish sampled off the coasts of northern France. Similarly, samples of mullet from the southeast coast of UK showed much higher concentrations of BDE-99 than the other regions. In terms of occurrence trends, PCDD/F and PCB concentrations show a modest decline over the last decade but where limited background data is available for emerging
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Rylander, Charlotta; Sandanger, Torkjel Manning; Brustad, Magritt
2009-02-01
There are strong indications that a moderate intake of fatty fish decreases the risk of cardiovascular diseases due to its content of omega-3 fatty acids. Other studies indicate that fatty fish consumption increase the body burden of Persistent Organic Pollutants (POPs) and may thereby increase the risk of negative health effects. Many of the latter studies are based on POP analysis of fatty fish, from which a recommended daily intake for humans has been calculated based on the no-observed adverse effect level (NOAEL) obtained from animal studies. Studies investigating associations between human plasma concentrations of POPs and intake of marine food show deviating results. In this study we investigated associations between self-reported intake of marine food (fatty fish, fish liver, fish liver oil, seagull eggs and halibut) and plasma concentrations of POPs. The study group consisted of 44 women and 16 men from northern Norway with a marine based diet. In addition to donate blood samples, the participants answered a detailed food frequency questionnaire with special emphasis on marine food consumption. Concentrations of 25 different POPs were measured in plasma. PCB 153 and p'p-DDE were the most ubiquitous PCB and chlorinated pesticide and the geometric mean concentrations were 73 ng/g lipids and 116 ng/g lipids respectively. The main findings in this study were that age, gender and intake of fresh fish liver oil were significant predictors of three of the most common PCBs and trans-Nonachlor in this study group. In addition, intake of seagull eggs influenced the concentration of PCB 180. However, even though the participants had a high intake of marine food they did not have elevated levels of POPs compared to other study groups. Intake of fatty fish did not significantly affect the body burden of POPs in this study group.
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Burger, Joanna; Gochfeld, Michael; Jeitner, Christian; Donio, Mark; Pittfield, Taryn
2014-01-01
A number of factors affect the consumption risk from mercury in fish, including mercury levels, seasonal patterns of mercury concentrations, human consumption patterns, and sensitive populations (e.g. pregnant women, fetuses, young children, and yet unknown genetic factors). Recently the protective effects of selenium on methylmercury toxicity have been publicized, particularly for saltwater fish. We examine levels of mercury and selenium in several species of fish and seabirds from the Aleutians (Alaska), determine selenium:mercury molar ratios, and examine species-specific and individual variation in the ratios as a means of exploring the use of the ratio in risk assessment and risk management. Variation among species was similar for mercury and selenium. There was significant inter-specific and intraspecific variation in selenium:mercury molar ratios for fish, and for birds. The mean selenium:mercury molar ratios for all fish and bird species were above 1, meaning there was an excess of selenium relative to mercury. It has been suggested that an excess of selenium confers some protective advantage for salt water fish, although the degree of excess necessary is unclear. The selenium:mercury molar ratio was significantly correlated negatively with total length for most fish species, but not for dolly varden. Some individuals of Pacific cod, yellow irish lord, rock greenling, Pacific halibut, dolly varden, and to a lesser extent, flathead sole, had selenium:mercury ratios below 1. No bird muscle had an excess of mercury (ratio below 1), and only glaucous-winged gull and pigeon guillemot had ratios between 1 and 5. There was a great deal of variation in selenium:mercury molar ratios within fish species, and within bird species, making it difficult and impractical to use these ratios in risk assessment or management, for fish advisories, or for consumers, particularly given the difficulty of interpreting the ratios. PMID:22664537
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Effects of increased CO2 on fish gill and plasma proteome.
Directory of Open Access Journals (Sweden)
Karine Bresolin de Souza
Full Text Available Ocean acidification and warming are both primarily caused by increased levels of atmospheric CO2, and marine organisms are exposed to these two stressors simultaneously. Although the effects of temperature on fish have been investigated over the last century, the long-term effects of moderate CO2 exposure and the combination of both stressors are almost entirely unknown. A proteomics approach was used to assess the adverse physiological and biochemical changes that may occur from the exposure to these two environmental stressors. We analysed gills and blood plasma of Atlantic halibut (Hippoglossus hippoglossus exposed to temperatures of 12 °C (control and 18 °C (impaired growth in combination with control (400 µatm or high-CO2 water (1000 µatm for 14 weeks. The proteomic analysis was performed using two-dimensional gel electrophoresis (2DE followed by Nanoflow LC-MS/MS using a LTQ-Orbitrap. The high-CO2 treatment induced the up-regulation of immune system-related proteins, as indicated by the up-regulation of the plasma proteins complement component C3 and fibrinogen β chain precursor in both temperature treatments. Changes in gill proteome in the high-CO2 (18 °C group were mostly related to increased energy metabolism proteins (ATP synthase, malate dehydrogenase, malate dehydrogenase thermostable, and fructose-1,6-bisphosphate aldolase, possibly coupled to a higher energy demand. Gills from fish exposed to high-CO2 at both temperature treatments showed changes in proteins associated with increased cellular turnover and apoptosis signalling (annexin 5, eukaryotic translation elongation factor 1γ, receptor for protein kinase C, and putative ribosomal protein S27. This study indicates that moderate CO2-driven acidification, alone and combined with high temperature, can elicit biochemical changes that may affect fish health.
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Haigh, Rowan; Ianson, Debby; Holt, Carrie A.; Neate, Holly E.; Edwards, Andrew M.
2015-01-01
As the oceans absorb anthropogenic CO2 they become more acidic, a problem termed ocean acidification (OA). Since this increase in CO2 is occurring rapidly, OA may have profound implications for marine ecosystems. In the temperate northeast Pacific, fisheries play key economic and cultural roles and provide significant employment, especially in rural areas. In British Columbia (BC), sport (recreational) fishing generates more income than commercial fishing (including the expanding aquaculture industry). Salmon (fished recreationally and farmed) and Pacific Halibut are responsible for the majority of fishery-related income. This region naturally has relatively acidic (low pH) waters due to ocean circulation, and so may be particularly vulnerable to OA. We have analyzed available data to provide a current description of the marine ecosystem, focusing on vertical distributions of commercially harvested groups in BC in the context of local carbon and pH conditions. We then evaluated the potential impact of OA on this temperate marine system using currently available studies. Our results highlight significant knowledge gaps. Above trophic levels 2–3 (where most local fishery-income is generated), little is known about the direct impact of OA, and more importantly about the combined impact of multi-stressors, like temperature, that are also changing as our climate changes. There is evidence that OA may have indirect negative impacts on finfish through changes at lower trophic levels and in habitats. In particular, OA may lead to increased fish-killing algal blooms that can affect the lucrative salmon aquaculture industry. On the other hand, some species of locally farmed shellfish have been well-studied and exhibit significant negative direct impacts associated with OA, especially at the larval stage. We summarize the direct and indirect impacts of OA on all groups of marine organisms in this region and provide conclusions, ordered by immediacy and certainty. PMID
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Fortescue reservoir development and reservoir studies
Energy Technology Data Exchange (ETDEWEB)
Henzell, S.T.; Hicks, G.J.; Horden, M.J.; Irrgang, H.R.; Janssen, E.J.; Kable, C.W.; Mitchell, R.A.H.; Morrell, N.W.; Palmer, I.D.; Seage, N.W.
1985-03-01
The Fortescue field in the Gippsland Basin, offshore southeastern Australia is being developed from two platforms (Fortescue A and Cobia A) by Esso Australia Ltd. (operator) and BHP Petroleum. The Fortescue reservoir is a stratigraphic trap at the top of the Latrobe Group of sediments. It overlies the western flank of the Halibut and Cobia fields and is separated from them by a non-net sequence of shales and coals which form a hydraulic barrier between the two systems. Development drilling into the Fortescue reservoir commenced in April 1983 with production coming onstream in May 1983. Fortescue, with booked reserves of 44 stock tank gigalitres (280 million stock tank barrels) of 43/sup 0/ API oil, is the seventh major oil reservoir to be developed in the offshore Gippsland Basin by Esso/BHP. In mid-1984, after drilling a total of 20 exploration and development wells, and after approximately one year of production, a detailed three-dimensional, two-phase reservoir simulation study was performed to examine the recovery efficiency, drainage patterns, pressure performance and production rate potential of the reservoir. The model was validated by history matching an extensive suite of Repeat Formation Test (RFT) pressure data. The results confirmed the reserves basis, and demonstrated that the ultimate oil recovery from the reservoir is not sensitive to production rate. This result is consistent with studies on other high quality Latrobe Group reservoirs in the Gippsland Basin which contain undersaturated crudes and receive very strong water drive from the Basin-wide aquifer system. With the development of the simulation model during the development phase, it has been possible to more accurately define the optimal well pattern for the remainder of the development.
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Wilson, Matthew T.; Mier, Kathryn L.; Cooper, Dan W.
2016-05-01
According to the nursery size hypothesis, flatfish recruitment is constrained by nursery area. Thus, if resource selection models can be shown to accurately predict the location and geographic extent of flatfish nursery areas, they will become important tools in the management and study of flatfish population dynamics. We demonstrate that some resource selection models derived previously to predict the presence and absence of juvenile flatfishes near shore were applicable to the broader continental shelf. For other age-species groups, derivation of new models for the continental shelf was necessary. Our study was conducted in the western Gulf of Alaska (GoA) during October 2011 on four groups of age-0 juvenile flatfishes: Pacific halibut (Hippoglossus stenolepis), arrowtooth flounder (Atheresthes stomias), northern rock sole (Lepidopsetta polyxystra), and flathead sole (Hippoglossoides elassodon); and three groups of age-1 juvenile flatfishes: northern rock sole, flathead sole, and yellowfin sole (Limanda aspera). Sampling occurred at 33 sites across the continental shelf. Fish were collected using a 3-m beam trawl, and a midwater trawl. Environmental data were collected on sediment composition and water temperature and depth. Many of the age-species groups co-occurred in the Shumagin and Barnabus sea valleys; however, age-0 arrowtooth flounder occurred at more locations than other juveniles, perhaps due to a relatively broad tolerance of environmental conditions and to the utilization of midwater habitat. Thus, the large nursery area of arrowtooth flounder may be one reason why they are currently the most abundant GoA flatfish. In fact, among all species, mean recruitment at age 3 increased with the percent occurrence of age-0 juveniles at the 33 sites, a proxy for relative nursery area, in accordance with the nursery size hypothesis, suggesting that mean recruitment among GoA flatfishes is structured by nursery size.
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Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat
International Nuclear Information System (INIS)
Ahn, D.U.; Sell, J.L.; Jeffery, M.; Jo, C.; Chen, X.; Lee, J.I.
1997-01-01
Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer
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Improvement of shelf stability and processing properties of meat products by gamma irradiation
International Nuclear Information System (INIS)
Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.
2002-01-01
To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams
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Improvement of shelf stability and processing properties of meat products by gamma irradiation
Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun
2002-03-01
To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.
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Kerth, Chris R; Harbison, Amanda L; Smith, Stephen B; Miller, Rhonda K
2015-06-01
Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ (P>0.05) among carcass fat locations. Percentage stearic acid was lower (P=0.044) in the ground beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid (P=0.016) and the saturated to monounsaturated fatty acid ratio (P=0.018) than all other sources of subcutaneous fat. Butanedione was highest (P=0.013) in patties using flank and plate fat. Ground beef with brisket fat was higher (P=0.003) than all other sources for beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Consumer preferences for beef color and packaging did not affect eating satisfaction.
Carpenter, C E; Cornforth, D P; Whittier, D
2001-04-01
We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (Ppurple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.
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Energy Technology Data Exchange (ETDEWEB)
Alava, Juan José, E-mail: jalavasa@sfu.ca; Gobas, Frank A.P.C.
2016-02-15
To track the long term bioaccumulation of {sup 137}Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for {sup 137}Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that {sup 137}Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of {sup 137}Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. {sup 137}Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the {sup 137}Cs activity in species of the food web, based on current measurements and forecasts of {sup 137}Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term {sup 137}Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current {sup 137}Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term {sup 137}Cs activities and may be good sentinels for monitoring {sup 137}Cs in the region. Assessment of the long term consequences of {sup 137}Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. - Highlights: • A food web bioaccumulation model to assess the biomagnification of {sup 137}Cs is developed. • Cesium 137 exhibits bioaccumulation over time as simulated by the model. • Predicted activities in marine biota are below {sup 137}Cs-food consumption benchmarks. • Long-term monitoring of {sup 137}Cs in the ocean will improve the model predictions.
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Marine species in ambient low-oxygen regions subject to double jeopardy impacts of climate change.
Stortini, Christine H; Chabot, Denis; Shackell, Nancy L
2017-06-01
We have learned much about the impacts of warming on the productivity and distribution of marine organisms, but less about the impact of warming combined with other environmental stressors, including oxygen depletion. Also, the combined impact of multiple environmental stressors requires evaluation at the scales most relevant to resource managers. We use the Gulf of St. Lawrence, Canada, characterized by a large permanently hypoxic zone, as a case study. Species distribution models were used to predict the impact of multiple scenarios of warming and oxygen depletion on the local density of three commercially and ecologically important species. Substantial changes are projected within 20-40 years. A eurythermal depleted species already limited to shallow, oxygen-rich refuge habitat (Atlantic cod) may be relatively uninfluenced by oxygen depletion but increase in density within refuge areas with warming. A more stenothermal, deep-dwelling species (Greenland halibut) is projected to lose ~55% of its high-density areas under the combined impacts of warming and oxygen depletion. Another deep-dwelling, more eurythermal species (Northern shrimp) would lose ~4% of its high-density areas due to oxygen depletion alone, but these impacts may be buffered by warming, which may increase density by 8% in less hypoxic areas, but decrease density by ~20% in the warmest parts of the region. Due to local climate variability and extreme events, and that our models cannot project changes in species sensitivity to hypoxia with warming, our results should be considered conservative. We present an approach to effectively evaluate the individual and cumulative impacts of multiple environmental stressors on a species-by-species basis at the scales most relevant to managers. Our study may provide a basis for work in other low-oxygen regions and should contribute to a growing literature base in climate science, which will continue to be of support for resource managers as climate change
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Responsible fisheries summary: 2000-2001 annual report
Energy Technology Data Exchange (ETDEWEB)
NONE
2001-05-01
The energy required to harvest fish from the sea is greater than that required for the production of any other primary food product. Increasing energy efficiency in the fishing industry makes sense, especially in light of the recent increases in fossil fuel prices and the increased concern expressed about greenhouse gas emissions. As a result, Fisheries and Oceans Canada collaborated with partners from the fishing industry, and with support provided by Natural Resources Canada, Program of Energy Research and Development (PERD) to initiate several projects aimed at improving the energy efficiency of fishing gear and related components. During the period April 2000 to March 2001, five projects were completed and two more were initiated. The goals were the determination of the effectiveness of new gear prototypes and fishing techniques towards a reduction in energy consumption. Detailed experimental protocols, gear prototypes, flume tank testing, at-sea trials, analysis of results, and reporting to industry and stakeholders are some of the facets common to most of the projects. Potential fuel savings, in the range of 2,330,000 liters annually for the shrimp trawler fleet were identified by testing new composite trawl netting. Potential fuel savings of 850,000 liters in Silver Hake could be realized by using new small diameter high tenacity braided polyethylene twines in trawl netting, when compared to standard polyethylene. A reduction of approximately 13 per cent in fuel consumption per kilogram of fish harvested is possible, as demonstrated by the testing of new Triplex Trawl design, with three codends rather than one. Operational costs and fuel consumption are both reduced through the use of the new Millennium trawl design using small mesh size in forepart and body of trawl, as shown by the Greenland Halibut (Turbot) selectivity experiments. Meshing is reduced, as is the by-catch of small Turbot. Potential benefits of lighter weight materials of construction were
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Kim, H W; Hong, Y J; Jo, J I; Ha, S D; Kim, S H; Lee, H J; Rhee, M S
2017-01-01
Microbiological quality of 206 raw ready-to-eat seafood samples was investigated according to species (gizzard shad, halibut, rockfish, tuna, oyster and squid) and distribution channels (fishery, hyper and online market). Enumeration of aerobic plate count and total coliforms (TC) and pathogenic bacteria (Bacillus cereus, Staphylococcus aureus and Vibrio parahaemolyticus) was performed, and level of microbiological quality was classified into four groups: satisfactory, acceptable, unsatisfactory and unacceptable. Qualitative analysis was also performed for Escherichia coli and eight foodborne pathogens (B. cereus, E. coli O157:H7, Listeria monocytogenes, Salmonella spp., S. aureus, Vibrio cholerae, V. parahaemolyticus, and Vibrio vulnificus). Raw ready-to-eat seafood products revealed 0·5% at an unsatisfactory level and 4·9% at an unacceptable level due to ≥4 log CFU g -1 of TC in squid and ≥3 log CFU g -1 of V. parahaemolyticus in gizzard shad respectively. Gizzard shad was shown to be potentially hazardous, as its sashimi is eaten with its skin attached. Bacillus cereus, E. coli, S. aureus, V. parahaemolyticus and V. vulnificus were qualitatively detected. Samples from the fishery market showed higher detection rate especially in V. parahaemolyticus (21·6%) and V. vulnificus (1·7%) which indicates the need to improve microbiological safety of raw ready-to-eat seafood products in fishery market. Raw ready-to-eat seafood products like sashimi can be easily contaminated with various bacteria from aquatic environments and human reservoirs, which subsequently bring about a risk in food poisoning due to no heating process before consumption. The results of this study provide comprehensive microbiological data on various species of raw ready-to-eat seafood from various distribution channels. It may contribute to establish reasonable standard and effective strategies to ensure a good microbiological quality of raw ready-to-eat seafood for the
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Sugiura, Shozo H; Roy, Prabir K; Ferraris, Ronaldo P
2006-10-01
Oxynticopeptic cells of fish stomach are thought to secrete less acid than the specialized parietal cells of mammalian stomach. Gastric acidity, however, has not been directly compared between fish and mammals. We therefore fed rainbow trout and rats the same meal, and found that the lowest postprandial pH of trout stomach was 2.7, which was only transiently sustained for 1 h, whereas that of rat stomach was 1.3, which was sustained for 3 h. Postprandial pH of the small intestine was slightly higher in trout (approximately 8.0) than in rats (approximately 7.6), but pH of the large intestine was similar (approximately 8.0). Addition of acids to fish feeds, in an attempt to aid the weak acidity of fish stomach, has been known to improve phosphorus digestibility, but its physiological effect on fish stomach is not known. Exogenous acids did improve phosphorus digestibility but also decreased steady-state mRNA expression of trout H(+)/K(+)-ATPase (ATP4A, the proton pump) as well as Na(+)/bicarbonate cotransporter (NBC), and had no effect on gastrin-like mRNA and somastostatin (SST) mRNA abundance. Gastrin-like mRNA and SST-2 mRNA were equally distributed between corpus and antrum. ATP4A mRNA and NBC mRNA were in the corpus, whereas SST-1 mRNA was in the antrum. Trout gastrin-like EST had modest homology to halibut and pufferfish gastrin, whereas trout ATP4A mRNA had > or = 95% amino acid homology with mammalian, Xenopus and flounder ATP4A. Although ATP4A seems highly conserved among vertebrates, gastric acidity is much less in trout than in rats, explaining the low digestibility of bone phosphorus, abundant in fish diets. Dietary acidification does not reduce acidity enough to markedly improve phosphorus digestibility, perhaps because exogenous acids may inhibit endogenous acid production.
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Chen, Jing; He, Zhiyong; Qin, Fang; Chen, Jie; Cao, Dongsheng; Guo, Fengxian; Zeng, Maomao
2017-11-15
The effects of various levels of chili pepper, Sichuan pepper, and black pepper on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties were assessed by ultra-performance liquid chromatography-tandem mass spectrometry combined with principal component analysis. Three groups of HA, including imidazopyridines (DMIP), imidazoquinoxalines (MeIQx and 4,8-MeIQx), and β-carbolines (norharman and harman), were detected and quantified in both their free and protein-bound states, whereas PhIP was detected only in its free state, and imidazoquinolines (IQ, IQ[4,5-b], and MeIQ), α-carbolines (AαC and MeAαC), and phenylpyridines (Phe-P-1) were detected only in their protein-bound states. The results demonstrate that the peppers at all three levels had significant inhibitory effects on free PhIP, DMIP, MeIQx, and 4,8-DiMeIQx and could promote free norharman. Harman was significantly suppressed by chili pepper and black pepper, but enhanced by Sichuan pepper. All 11 protein-bound HAs, with the exception of IQ, IQ[4,5-b], and MeIQx with added chili pepper, were significantly reduced by the three peppers. The total amounts of the free and protein-bound states of all 11 HAs (1692.4 ± 78.9 ng g -1 ), imidazopyridines (5.5 ± 0.2 ng g -1 ), imidazoquinolines (7.2 ± 0.2 ng g -1 ), imidazoquinoxalines (6.9 ± 0.2 ng g -1 ), α-carbolines (20.1 ± 0.4 ng g -1 ), and β-carbolines (1651.7 ± 79.5 ng g -1 ) were suppressed by each level of all of the three peppers except for 0.5% and 1.0% chili pepper. Our findings may facilitate the inhibition of HA formation in the processing of meat products.
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76 FR 58563 - Sentencing Guidelines for United States Courts
2011-09-21
... and Procedure 4.1. Patti B. Saris, Chair. 1. Amendment: The Commentary to Sec. 2D1.1 captioned... (Unlawful Manufacturing, Importing, Exporting, or Trafficking (Including Possession with Intent to Commit...
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77 FR 51110 - Sentencing Guidelines for United States Courts
2012-08-23
...: USSC Rules of Practice and Procedure 4.1. Patti B. Saris, Chair. 1. Amendment: The Commentary to Sec..., Sec. 2D1.1 (Unlawful Manufacturing, Importing, Exporting, or Trafficking (Including Possession with...
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9 CFR 317.2 - Labels: definition; required features.
2010-01-01
... containers of frozen dinners, entrees, pizzas, and similar consumer packaged products in cartons the... that would render them ready-to-eat; and all comminuted meat patties not heat processed in a manner...
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Heavy metals in fish from the Aleutians: Interspecific and locational differences
Energy Technology Data Exchange (ETDEWEB)
Burger, Joanna, E-mail: burger@biology.rutgers.edu [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Gochfeld, Michael [Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Environmental and Occupational Medicine, Rutgers-Robert Wood Johnson Medical School, Piscataway, NJ 08854 (United States); Jeitner, Christian; Pittfield, Taryn [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Donio, Mark [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States)
2014-05-01
The objectives of this study were to examine levels of arsenic, cadmium, lead, mercury and selenium in edible tissue of seven species of marine fish collected from several Aleutian islands (in 2004) to determine: (1) interspecific differences, (2) locational differences (among Aleutian Islands), (3) size-related differences in any metal levels within a species, and (4) potential risk to the fish or to predators on the fish, including humans. We also compared metals levels to those of three other fish species previously examined in detail, as well as examining metals in the edible tissue of octopus (Octopus dofleini). Octopus did not have the highest levels of any metal. There were significant interspecific differences in all metal levels among the fish species, although the differences were less than an order of magnitude, except for arsenic (mean of 19,500 ppb in Flathead sole, Hippoglossoides elassodon). Significant intraisland variation occurred among the four sites on Amchitka, but there was not a consistent pattern. There were significant interisland differences for some metals and species. Mercury levels increased significantly with size for several species; lead increased significantly for only one fish species; and cadmium and selenium decreased significantly with size for halibut (Hippoglossus stenolepis). The Alaskan Department of Health and Social Services supports unrestricted consumption of most Alaskan fish species for all people, including pregnant women. Most mean metal concentrations were well below the levels known to adversely affect the fish themselves, or predators that consume them (including humans), except for mercury in three fish species (mean levels just below 0.3 ppm), and arsenic in two fish species. However, even at low mercury levels, people who consume fish almost daily will exceed guideline values from the Centers for Disease Control and the Environmental Protection Agency. - Highlights: • Cadmium, lead, mercury and selenium
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Heavy metals in fish from the Aleutians: Interspecific and locational differences
International Nuclear Information System (INIS)
Burger, Joanna; Gochfeld, Michael; Jeitner, Christian; Pittfield, Taryn; Donio, Mark
2014-01-01
The objectives of this study were to examine levels of arsenic, cadmium, lead, mercury and selenium in edible tissue of seven species of marine fish collected from several Aleutian islands (in 2004) to determine: (1) interspecific differences, (2) locational differences (among Aleutian Islands), (3) size-related differences in any metal levels within a species, and (4) potential risk to the fish or to predators on the fish, including humans. We also compared metals levels to those of three other fish species previously examined in detail, as well as examining metals in the edible tissue of octopus (Octopus dofleini). Octopus did not have the highest levels of any metal. There were significant interspecific differences in all metal levels among the fish species, although the differences were less than an order of magnitude, except for arsenic (mean of 19,500 ppb in Flathead sole, Hippoglossoides elassodon). Significant intraisland variation occurred among the four sites on Amchitka, but there was not a consistent pattern. There were significant interisland differences for some metals and species. Mercury levels increased significantly with size for several species; lead increased significantly for only one fish species; and cadmium and selenium decreased significantly with size for halibut (Hippoglossus stenolepis). The Alaskan Department of Health and Social Services supports unrestricted consumption of most Alaskan fish species for all people, including pregnant women. Most mean metal concentrations were well below the levels known to adversely affect the fish themselves, or predators that consume them (including humans), except for mercury in three fish species (mean levels just below 0.3 ppm), and arsenic in two fish species. However, even at low mercury levels, people who consume fish almost daily will exceed guideline values from the Centers for Disease Control and the Environmental Protection Agency. - Highlights: • Cadmium, lead, mercury and selenium
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Energy Technology Data Exchange (ETDEWEB)
Burger, Joanna [Division of Life Sciences, Rutgers University, 604 Allison Road, Nelson Hall, Piscataway, NJ 08854-8082 (United States); Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States)], E-mail: burger@biology.rutgers.edu; Gochfeld, Michael [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States); Environmental and Occupational Medicine, UMDNJ - Robert Wood Johnson Medical School, Piscataway, NJ (United States); Kosson, D.S. [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Department of Civil and Environmental Engineering, Vanderbilt University, Nashville, TN (United States); Powers, Charles W. [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States); Environmental and Occupational Medicine, UMDNJ - Robert Wood Johnson Medical School, Piscataway, NJ (United States); Department of Civil and Environmental Engineering, Vanderbilt University, Nashville, TN (United States)
2007-12-15
mussel (Mytilus trossulus), dolly varden (Salvelinus malma), black rockfish (Sebastes melanops), Pacific cod (Gadus macrocephalus), Pacific halibut (Hippoglossus stenolepis), and glaucous-winged gull (Larus glaucescens) as bioindicators. This combination of species included mainly subsistence foods, commercial fish, and nodes on different food chains.
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Koletis sündis kurvast eluloost / Eike Kingsepp
Kingsepp, Eike
2007-01-01
Mängufilm "Koletis" ("Monster") : režissöör ja stsenarist Patty Jenkins : peaosas Charlize Theron : Ameerika Ühendriigid - Saksamaa 2003. Peaosatäitja prototüübiks oli USA naissarimõrvar Aileen Wuornos
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Full Text Available ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... play_arrow What are the latest developments in the use of electrical stimulation for spinal ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... arrow Why are high-dose steroids often used right after an injury? play_arrow What is meant ...
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application of aeromagnetics as a basin depth discriminating tool ...
African Journals Online (AJOL)
Global Journal
The data was processed, filtered and transformed to other grids using either ..... defined outlines which were not well displayed in the ... Shallow seated along Patti, Ahoda, and Aboh. The deep seated anomalies are recognised by widely ...
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Full Text Available ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ... Experiences By Topic Resources Blog Peer Counseling About Media Donate Contact Us Terms of Use Site Map ...
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Full Text Available ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ... Experiences By Topic Resources Blog Peer Counseling About Media Donate Contact Us Terms of Use Site Map ...
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Full Text Available ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ... Experiences By Topic Resources Blog Peer Counseling About Media Donate Contact Us Terms of Use Site Map ...
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Full Text Available ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ... Experiences By Topic Resources Blog Peer Counseling About Media Donate Contact Us Terms of Use Site Map ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... or endorse health care products or services, or control the information found on external websites. The Hill ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... or endorse health care products or services, or control the information found on external websites. The Hill ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... or endorse health care products or services, or control the information found on external websites. The Hill ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... or endorse health care products or services, or control the information found on external websites. The Hill ...
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... 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.9 °C). Why ...
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Full Text Available ... SCI Rehabilitation Donald Peck Leslie, MD Adjusting to Social Life in a Wheelchair Lisa Rosen, MS Spasticity, ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ...
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Full Text Available ... SCI Rehabilitation Donald Peck Leslie, MD Adjusting to Social Life in a Wheelchair Lisa Rosen, MS Spasticity, ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ...
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Full Text Available ... SCI Rehabilitation Donald Peck Leslie, MD Adjusting to Social Life in a Wheelchair Lisa Rosen, MS Spasticity, ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ...
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Full Text Available ... SCI Rehabilitation Donald Peck Leslie, MD Adjusting to Social Life in a Wheelchair Lisa Rosen, MS Spasticity, ... OT Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW ...
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International Nuclear Information System (INIS)
Miyahara, Michiko; Miyahara, Makoto
2002-01-01
An extension of the approval for food irradiation is desired due to the increase in the incidence of food poisoning in the world. One anaerobic (Clostridium perfringens) and four facultatively anaerobic (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis) bacteria irradiated with gamma ray or electron beam (E-beam) were tested in terms of survival on agar under packaging atmosphere. Using pouch pack, effects of two irradiations on survival of anaerobic and facultatively anaerobic bacteria were evaluated comparatively. E-beam irradiation was more effective than gamma ray irradiation in decreasing the lethal dose 10% (D 10 ) value of B. cereus at 4 deg C, slightly more effective in that of E. coli O157, and similarly effective in that of the other three bacteria at 4 deg C. The gamma irradiation of the bacteria without incubation at 4 deg C before irradiation was more effective than that of the bacteria with incubation overnight at 4 deg C before irradiation in decreasing the D10 values of these bacteria (B. cereus, E. coli O157, and L. monocytogenes). Furthermore, ground beef patties inoculated with bacteria were irradiated with 1 kGy by E-beam (5 MeV) at 4 deg C. The inoculated bacteria in the 1-9 mm beef patties were killed by 1 kGy E-beam irradiation and some bacteria in more than 9 mm beef patties were not killed by the irradiation. (author)
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Potential effects of the next 100 billion hamburgers sold by McDonald's.
Spencer, Elsa H; Frank, Erica; McIntosh, Nichole F
2005-05-01
McDonald's has sold >100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers. Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald's website; sales data were obtained from the McDonald's customer service. Consuming 100 billion McDonald's beef burgers versus the same company's McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories. These data suggest that the McDonald's new McVeggie burger represents a less harmful fast-food choice than the beef burger.
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International Nuclear Information System (INIS)
Murano, P.S.; Murano, E.A.; Olson, D.G.
1998-01-01
Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25 degrees C prior to cooking. Irradiated 'Vac/Air' samples were more tender, irradiated 'Vac' samples were more moist, and irradiated 'Air' samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4 degrees C
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Kahu, Tõnis, 1962-
2004-01-01
Heliplaatidest: Patti Smith "Trampin", PJ Harvey "Uh Huh Her", Erinevad esitajad "Julm kauamängiv No.1", Method Man "Tical O: The Prequel", The Carpenters "Gold", ZZ Top "Rancho Texicano: The Very Best of ZZ Top", Rüki "Davenport"
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite ... The website does not provide medical advice, recommend or endorse health care products or services, or control the information ...
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Strangman, Nicole
2002-01-01
Includes an interview with second-grade teacher Patty Taverna and computer teacher Terry Hongell. Explains that their collaboration on social studies projects yielded some remarkable activities. Outlines the first such project--the "Harriet Tubman and the Underground Railroad" website. (PM)
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Effect of enzyme/substrate ratio on the antioxidant properties of ...
African Journals Online (AJOL)
Dr (Mrs) O.Fasasi
2012-06-21
Jun 21, 2012 ... Department of Food Science and Technology, P. M. B. 704, Federal University of Technology, ... of East Africa and it is cultivated for both its seeds and ..... inhibit lipid oxidation in cooked pork patties, Meat Sci., 64: 259-263.
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite David, ... The website does not provide medical advice, recommend or endorse health care products or services, or control the information ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite David, ... injuries. The website does not provide medical advice, recommend or endorse health care products or services, or control the information ...
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Full Text Available ... Anne Bryden, OT The Role of the Social Worker after Spinal Cord Injury Patti Rogers, SW Marguerite David, ... injuries. The website does not provide medical advice, recommend or endorse health care products or services, or control the information ...
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Ons surm väljatõugatute paradiis? / Katrin Kivimaa
Kivimaa, Katrin, 1969-
2004-01-01
Mängufilm "Koletis" ("Monster") : režissöör Patty Jenkins : Ameerika Ühendriigid 2003. Filmi prototüübi, sarmõrvar Aileen Wuornosi (1956-2002) vägivaldsuse kujunemise põhjustest, naistele suunatud vägivallast ka Eestis
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78 FR 16480 - List of Correspondence From July 1, 2012, Through September 30, 2012
2013-03-15
... AGENCY: Office of Special Education and Rehabilitative Services; Department of Education. ACTION: Notice... requirement due to the voluntary departure of special education or related services personnel, as permitted... July 13, 2012, to U.S. Senator Patty Murray, regarding the individualized education program (IEP...
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DEFF Research Database (Denmark)
Kehlet, Ursula; Kofod, Josephine; Holst, Jens Juul
2017-01-01
and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m(2)), 22.2 ± 1.9; age, 23.3 ± 2.......9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy...... significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal (P
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Harvard Education Letter. Volume 26, Number 4, July-August 2010
Chauncey, Caroline T., Ed.
2010-01-01
"Harvard Education Letter" is published bimonthly at the Harvard Graduate School of Education. This issue of "Harvard Education Letter" contains the following articles: (1) Learning Progressions in Science: A New Approach Emphasizes Sustained Instruction in Big Ideas (Patti Hartigan); (2) Putting the "Boy Crisis" in…
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77 FR 76916 - Final Flood Elevation Determinations
2012-12-31
... from the requirements of 44 CFR part 10, Environmental Consideration. An environmental impact... upstream of State Route 166. Beaver Creek At the Sweetwater Creek +871 Unincorporated Areas of confluence. Douglas County. Approximately 500 feet +1006 upstream of Patty Court. Beaver Creek Tributary A At the...
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Modelling preparation and consumption of pork products
DEFF Research Database (Denmark)
Swart, Arno; Nauta, Maarten; Evers, Eric
is thoroughly mixed, and Salmonellae may be present in the interior of hamburger patties, undercooking may occur, and Salmonellae may survive. Dry cured sausages, including all variations therein like chorizo, salami, etc., are eaten uncooked. Food preparation habits are highly variable and accurate data...
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Harvard Education Letter. Volume 27, Number 4, July-August 2011
Chauncey, Caroline T., Ed.
2011-01-01
"Harvard Education Letter" is published bimonthly at the Harvard Graduate School of Education. This issue of "Harvard Education Letter" contains the following articles: (1) Integrated Data Systems Link Schools and Communities: Researchers Combine School and Non-School Data to Inform Interventions and Policy (Patti Hartigan);…
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Harvard Education Letter. Volume 27, Number 3, May-June 2011
Chauncey, Caroline T., Ed.
2011-01-01
"Harvard Education Letter" is published bimonthly at the Harvard Graduate School of Education. This issue of "Harvard Education Letter" contains the following articles: (1) Bringing Art into School, Byte by Byte: Innovative Programs Use Technology to Expand Access to the Arts (Patti Hartigan); (2) Differentiated Instruction…
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Relationship between meat juiciness intensity scores during chewing
The objectives were to establish relationships between sensory juiciness intensity scores during chewing. Chicken breast meat was ground, made into 90g patties, and cooked to 78C. Sensory assessment for juiciness was made by a 7-member, trained descriptive panel using a time-intensity method followe...
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Microfloral assemblage, age and paleoenvironment of the Upper ...
African Journals Online (AJOL)
Microfloral assemblage, age and paleoenvironment of the Upper Cretaceous Patti Formation, southeastern Bida Basin, Nigeria. OJ Ojo, SO Akande. Abstract. No Abstract. Journal of Mining and Geology Vol. 44 (1) 2008: pp. 71-82. Full Text: EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD ...
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1984-05-01
growth toward lands already annexed and away from agricultural * lands until needed demands a sound basis upon which to render judgment. For the City...for Bureau of Land Management. Johnson, Patti 3. 1978 Patwin. In Handbook of North American Indians, Volume 8, California. Robert F. Heizer , ed
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2010-03-12
... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-72,011] General Electric Kentucky Glass Plant, Lighting, LLC, Including On-Site Leased Workers From the Patty Tipton Company, Aetna Building Maintenance, and Concentra, Lexington, KY; Amended Certification Regarding Eligibility To Apply for Worker Adjustment Assistance In accordanc...
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International Nuclear Information System (INIS)
Choi, Jong Il; Lee, Ju Won; Kim, Jae Hun; Yoon, Yo Han; Song, Beom Seok; Yoon, Min Chul; Sung, Nak Yun; Lee, Hak Jyung
2010-06-01
By reason of Undaria pinnatifida growth is temperature dependent, U. pinnatifida produced in April and May are obtained as the main byproducts and it is normally wasted. The objective of the this study was investigated to the improvement of extraction process and physiological activities of polysaccharides from U. pinnatifida by gamma irradiation. The extraction yield of fucoidan and laminarrin was increased by gamma irradiation, and the molecular weight of extracted polysaccharides was decreased by irradiation. The effect of gamma irradiation on storage of U. pinnatifida was investigated. No viable cells were observed in samples irradiated at 3 and 5 kGy. Finally, fucoidan and laminarin were applied in the pork patty, and it was shown that lower lipid oxidation and positive effect on microbial stability and quality of the pork patty. These results will suggest that radiation technology can be applied for the extraction of functional materials and storages safe of the seaweeds
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Cow biological type affects ground beef colour stability.
Raines, Christopher R; Hunt, Melvin C; Unruh, John A
2009-12-01
To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5d postmortem. Three blends (100% BSM, 50% BSM+50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O(2); 80% O(2)) modified atmosphere (MAP). The BSM+YBT patties had the brightest colour initially, but discoloured rapidly. Although DSM+BCT patties had the darkest colour initially, they discoloured least during display. Metmyoglobin reducing ability of ground DSM was up to fivefold greater than ground BSM, and TBARS values of BSM was twofold greater than DSM by the end of display (4d). Though initially darker than beef cow lean, dairy cow lean has a longer display colour life and may be advantageous to retailers using High-O(2) MAP.
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Silbernagel, K M; Lindberg, K G
2001-01-01
A rehydratable dry-film plating method for Staphylococcus aureus in foods, the 3M Petrifilm Rapid S. aureus Count Plate method, was compared with AOAC Official Method 975.55 (Staphylococcus aureus in Foods). Nine foods-instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pasta filled with beef and cheese, and egg custard-were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample and 3 levels of inoculated test sample, each in duplicate. The mean log counts for the methods were comparable for pasta filled with beef and cheese; frozen hash browns; cooked chicken patty; egg custard; frozen ground raw pork; and instant nonfat dried milk. The repeatability and reproducibility variances of the Petrifilm Rapid S. aureus Count Plate method were similar to those of the standard method.
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Harvard Education Letter. Volume 28, Number 1, January-February 2012
Walser, Nancy, Ed.
2012-01-01
"Harvard Education Letter" is published bimonthly at the Harvard Graduate School of Education. This issue of "Harvard Education Letter" contains the following articles: (1) Using Theater to Teach Social Skills: Researchers Document Improvements for Children with Autism (Patti Hartigan); (2) The Family Model of Schooling Revisited: Few Teachers,…
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What America Will Need from Its Community Colleges by the Year 2000.
Perkins, Carl D.; And Others
1984-01-01
Five authors offer short essays representing diverse points of view on the future role of community, technical, and junior colleges. The authors are Congressman Carl D. Perkins, board of trustee member Pattie T. Powell, Professor Dorothy U. Seyler, University President Stephen J. Trachtenberg, and President Lawrence W. Tyree. (DMM)
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, Japan. The class taught students basic speech, reading and writing skills to enrich their experience speech, reading and writing skills to enrich their experience while stationed on Okinawa. During the actions in Operation Iraqi Freedom U.S. Marine Corps military working dog, Patti is presented a U.S
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Staarid nagu jumalused Olümposel / Lauri Kärk
Kärk, Lauri, 1954-
2004-01-01
Berliini filmifestivalil toimunust. Nähtud mängufilme - "Kaunis maa" ("Beautiful Country") : režissöör Hans Petter Moland : Norra - Ameerika Ühendriigid; "Grimm" : režissöör Alex van Warmerdam : Holland; "Koletis" ("Monster") : režissöör Patty Jenkins : Ameerika Ühendriigid
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Concentrations of radiocesium in foods imported from Russia (1996-1998)
International Nuclear Information System (INIS)
Sugiyama, Hideo; Terada, Hiroshi; Izumo, Yoshiro; Miyata, Masahiro; Watanabe, Yoshinori; Tsuchiya, Tetsu; Endo, Taigo; Yoshida, Akio; Maeda, Kenji
2000-01-01
The concentrations of radiocesium, 137 Cs and 134 Cs, were determined in foods imported from Russia between 1996 and 1998. A total of 143 samples, including cod roe (47 samples), crab (44), fish, including flatfish and halibut (18), ground fish meat (11), and shrimp (8), were collected in quarantine stations throughout Japan and measured with a high-purity Ge semiconductor detector and spectrometer. The concentrations of both 137 Cs and 134 Cs were determined in 115 of the samples, but only 137 Cs was measured in the other 28 samples. 137 Cs was detected in 24 samples, and the mean concentration was 0.06 Bq/kg in the raw samples and 36.7 Bq/kg in the dry samples. Japanese tsubugai shellfish had the highest concentration (0.50 Bq/kg) among the non-dried foods. Radiocesium was most frequently detected in cod roe (15 raw samples, 0.06 - 0.14 Bq/kg), followed by fish and shellfish, including ground fish meat (7 samples), dried bracken (1 sample), and dried kabanoanatake (a species of mushrooms) (1 sample). The radiocesium concentration in kabanoanatake was the highest in this survey. The concentrations of 134 Cs in all samples was below the limit of detection. The concentrations of radiocesium in foods imported from Russia did not change between 1996 and 1998, and they appeared to be low, the same as in food distributed in Japanese markets. The annual effective dose equivalents in adults were estimated based on the assumption that all of the imported food from Russia was consumed by Japanese people. It was assumed that the amount of intake of each food was 0.5% and that the 137 Cs dose conversion factor was 1.4 x 10 - 5 mSv/Bq. The intake of 134 Cs was assumed to be zero. The results of the estimations were an annual effective dose equivalent of 0.28 x 10-3 μSv for fish/shellfish, of 2.8 x 10-3 μSv for dried bracken, and of 11.9 x 10-3 μSv for dried kabanoanatake. These results overestimated actual intake, and these annual effective dose equivalents appeared to be
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Byrne, D V; Bredie, W L P; Mottram, D S; Martens, M
2002-06-01
Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on a representative sub-set (160, 180, 190(o)C, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of 'rancid' and 'sulphur/rubber' sensory notes and a concurrent decrease of chicken 'meaty' characteristics. Increasing cooking temperature resulted in meat samples with a more 'roasted', 'toasted' and 'bitter' sensory nature. Moreover, the 'roasted' character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the 'rancid' aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the 'sulphur/rubber' note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.
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Kanga, Lambert H B; Adamczyk, John; Patt, Joseph; Gracia, Carlos; Cascino, John
2010-12-01
A user-friendly method to deliver Metarhizium spores to honey bee colonies for control of Varroa mites was developed and tested. Patty blend formulations protected the fungal spores at brood nest temperatures and served as an improved delivery system of the fungus to bee hives. Field trials conducted in 2006 in Texas using freshly harvested spores indicated that patty blend formulations of 10 g of conidia per hive (applied twice) significantly reduced the numbers of mites per adult bee, mites in sealed brood cells, and residual mites at the end of the 47-day experimental period. Colony development in terms of adult bee populations and brood production also improved. Field trials conducted in 2007 in Florida using less virulent spores produced mixed results. Patty blends of 10 g of conidia per hive (applied twice) were less successful in significantly reducing the number of mites per adult bee. However, hive survivorship and colony strength were improved, and the numbers of residual mites were significantly reduced at the end of the 42-day experimental period. The overall results from 2003 to 2008 field trials indicated that it was critical to have fungal spores with good germination, pathogenicity and virulence. We determined that fungal spores (1 × 10(10) viable spores per gram) with 98% germination and high pathogenicity (95% mite mortality at day 7) provided successful control of mite populations in established honey bee colonies at 10 g of conidia per hive (applied twice). Overall, microbial control of Varroa mite with M. anisopliae is feasible and could be a useful component of an integrated pest management program.
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Directory of Open Access Journals (Sweden)
A. M. Shantasov
2014-01-01
Full Text Available This article describes the features of the development of male sterility trait of functional type in patty"pan squash. The viability of pollen grains in different periods of vegetation was studied. The determined fertility ability of pollen can be used for hybrid seed production of different varieties of pumpkin.
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Plane strain problem in microstretch elastic solid
Indian Academy of Sciences (India)
R. Narasimhan (Krishtel eMaging) 1461 1996 Oct 15 13:05:22
College, Patti 143 416, India. 3Department of Mathematics, Guru Nanak Dev University, Amritsar 143 005, ... lem in microstretch elastic solid by employing the eigenvalue approach. 975. Page 2. 976. Rajneesh Kumar et al. 2. Basic equations ..... of the matrix A are characteristic roots of (29) assuming that real parts of qs.
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Schoeman, A; Flett, B C; Janse van Rensburg, B
2017-02-01
Maize is most often infected by the fumonisin-producing Fusarium verticillioides. Total fumonisins of natural infected grain is made up of FB 1 , FB 2 and FB 3 with FB 1 occurring naturally at higher levels. A maize plant can be infected with more than one F. verticillioides isolate, and finding a reliable method to elucidate the toxigenic potential of these isolates is important to extrapolate the possible fumonisin risk to consumers of grain. It is not clear whether F. verticillioides produces similar fumonisin levels, as well as fumonisin analogue ratios, across media. In this study, nine F. verticillioides isolates were subjected to three methods of fumonisin testing using liquid media, maize patties and a field trial (silk inoculation of grain) in Potchefstroom, South Africa. Spore concentrations of 1 × 10 6 conidia ml - 1 of each isolate were used to inoculate the different media and levels fumonisin analogues were measured using HPLC. Fumonisin production per isolate was highly variable and was influenced by the two-way interaction of F. verticillioides isolate × growth media. Total fumonisins produced in the liquid medium ranged from 0 to 21.3 ppm, on maize patties fumonisins they ranged from 0 to 21.5 ppm, and in the silk inoculation technique they ranged from 0 to 15.5 ppm. The fumonisin analogue FB 1 occurred at higher levels followed by FB 3 in both in vitro studies. In the silk inoculation technique, fumonisin analogue FB 2 was the second highest occurring analogue after FB 1 . Isolate GCI 282 produced higher FB 2 and FB 3 levels than FB 1 in the patties and grain, respectively. In order not to miscalculate the fumonisin and analogue ratio levels per F. verticillioides isolate, the growth medium will have to be optimised for each isolate and more than one growth medium used.
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Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.
Maughan, Curtis; Chambers, Edgar; Godwin, Sandria; Chambers, Delores; Cates, Sheryl; Koppel, Kadri
2016-06-01
Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.
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Schaffner, Donald W; Schaffner, Kristin M
2007-01-01
This research was undertaken to determine the effectiveness of an alcohol-based hand sanitizer on hands contaminated with a nonpathogen surrogate for Escherichia coli O157:H7, where the source of the contamination was frozen hamburger patties. A nonpathogenic nalidixic acid-resistant food-grade strain of Enterobacter aerogenes was used to inoculate frozen hamburger patties composed of 76% lean beef and 24% fat. Thirty-two individuals participated to produce the data used in this study. Each participant handled nine patties at least three times, a sample for microbiological analysis was collected from the surface of one hand, the participant sanitized both hands, and a sample was collected from the other hand. Burger handling created perceptible and visible food debris on the hands of most participants. Computer simulations also were used to perform a variety of risk calculations. The average reduction in bacteria from the use of sanitizer on hands contaminated by frozen burgers containing E. aerogenes was 2.6 +/- 0.7 log CFU per hand. An experiment designed to simultaneously test the effect of sanitizer on E. aerogenes and E. coli O157:H7 also revealed no significant difference in sanitizer effectiveness against the two organisms. The results of the real-world risk estimation calculations (using the actual prevalence and concentration of E. coli O157:H7 in ground beef) predict that once in 1 million trials, a single pathogen cell will be transferred to a single lettuce piece. The effectiveness of this sanitizer intervention was similar to that for hand washing and glove use previously reported. The person-to-person microbial reduction variability from sanitizer use is similar to published data for glove use and was less variable than published data on hand washing effectiveness.
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Serrano, Rafael; Ortuño, Jordi; Bañón, Sancho
2014-09-01
Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1-DRE or 2:1-DRE kg(-1) feed. The 1:1-DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1-DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1-DRE (0, 200, 400, and 600 mg kg(-1) feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1-DRE kg(-1) feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat-based dishes to be preserved longer without adding preservatives. © 2014 Institute of Food Technologists®
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Assessing Two Theoretical Frameworks of Civic Engagement
García-Cabrero, Benilde; Pérez-Martínez, María Guadalupe; Sandoval-Hernández, Andrés; Caso-Niebla, Joaquín; Díaz-López, Carlos David
2016-01-01
The purpose of this study was to empirically test two major theoretical models: a modified version of the social capital model (Pattie, Seyd and Whiteley, 2003), and the Informed Social Engagement Model (Barr and Selman, 2014; Selman and Kwok, 2010), to explain civic participation and civic knowledge of adolescents from Chile, Colombia and Mexico,…
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Directory of Open Access Journals (Sweden)
Cristina Garrigós
2012-12-01
Full Text Available Lenny Kaye has been Patti Smith’s long term guitarist, friend and collaborator, ever since they first began together in the early 1970s. He grew up between New York and New Jersey, graduating in American History from Rutgers University, where he later taught a course in the Department of American Studies on the History of American Rock, which became famous because of the large number of students who wanted to enroll in it. A very prolific writer and musician, he has produced an important number of records, as well as collaborated with numerous music magazines. He is the author of two books, Waylon Jennings: An Autobiography (1996 and You Call it Madness, The Sensuous Song of the Croon (2004. Nuggets (1972, his anthology of 60s garage music, is famous for defining the genre. This interview took place when he was visiting Spain in November 2012 with the Patti Smith Group. In it, we discussed the New York scene of the 70s, music, literature, drugs, politics, and many other things.
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Honan, Eileen; Bright, David
2016-01-01
In this paper we explore the contributions that Deleuze and Guattari have made to thinking/writing language and how these ideas can be put to work in producing a doctoral thesis. We contribute to the field of work within what Patti Lather and Elizabeth St Pierre have called the "post-qualitative" movement, where researchers attempt to…
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District Finds the Right Equation to Improve Math Instruction
Holmstrom, Annette
2010-01-01
The math problem is common to most U.S. school districts, and education leaders are well aware that U.S. math achievement lags far behind many other countries in the world. University Place (Washington) School District Superintendent Patti Banks found the conspicuous income gap for math scores even more disturbing. In her school district, only 23%…
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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...
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Performance Enhancing Ration Components Program: Supplemental Carbohydrate Test.
1994-06-28
Drink 369.6 30 MENU 2: R DAY AMOUNT BREAKFAST WEIGHT (g) 8 oz. Orange Juice 236.0 5 oz. Scrambled Eggs 142.0 2 ea. Sausage Patties 113.1 2 ea...Drink 369.6 DINNER Spaghetti with Meatballs 6 oz. Spaghetti 170.4 2 pats Margarine 10.0 6 oz. Spaghetti Sauce 170.4 6 oz. Meatballs 170.4 1 oz
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International Nuclear Information System (INIS)
O'Farrell, M; Sheridan, C; Lewis, E
2007-01-01
This paper reports on an optical fibre based sensor system to detect the occurrence of premature browning in ground beef. Premature browning (PMB) occurs when, at a temperature below the pasteurisation temperature of 71 deg. C, there are no traces of pink meat left in the patty. PMB is more frequent if poorer quality beef or beef that has been stored under imperfect conditions. The experimental work pertaining to this paper involved cooking fresh meat and meat that has been stored in a freezer for, 1 week, 1 month and 3 months and recording the reflected spectra and temperature at the core of the product, during the cooking process, in order to develop a classifier based on the spectral response and using a Self-Organising Map (SOM) to classify the patties into one of four categories, based on their colour. Further tests were also carried out on developing an all-optical fibre sensor for measuring both the temperature and colour in a single integrated probe. The integrated probe contains two different sensor concepts, one to monitor temperature, based on Fibre Bragg Grating (FBG) technology and a second for meat quality, based on reflection spectroscopy in the visible wavelength range
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Siedlikowski, Maia; Bradley, Mark; Kubow, Stan; Goodrich, Jaclyn M; Franzblau, Alfred; Basu, Niladri
2016-08-01
Methylmercury (MeHg) is a global contaminant of concern and human exposures are largely realized via seafood consumption. While it is assumed that 95-100% of the ingested MeHg from seafood reaches systemic circulation, recent in vitro studies have yielded results to suggest otherwise. Of the published studies to have characterized the bioaccessibility or bioavailability of MeHg from seafood, only a handful of seafood species have been characterized, there exists tremendous variability in data within and across species, few species of relevance to North America have been studied, and none of the in vitro studies have adapted results to an epidemiology study. The objective of the current study was two-fold: (a) to characterize in vitro MeHg bioaccessibility and bioavailability from ten commonly consumed types of seafood in North America; and (b) to apply the bioaccessibility and bioavailability data from the in vitro study to an existing human MeHg exposure assessment study. Raw seafood samples (cod, crab, halibut, salmon, scallop, shrimp, tilapia, and three tuna types: canned light, canned white, fresh) were purchased in Montreal and their MeHg concentrations generally overlapped with values reported elsewhere. The bioaccessibility of MeHg from these samples ranged from 50.1±19.2 (canned white tuna) to 100% (shrimp and scallop) of the amount measured in the raw undigested sample. The bioavailability of MeHg from these samples ranged from 29.3±10.4 (crab) to 67.4±9.7% (salmon) of the value measured in the raw undigested sample. There were significant correlations between the initial MeHg concentration in seafood with the percent of that Hg that was bioaccessible (r=-0.476) and bioavailable (r=-0.294). When the in vitro data were applied to an existing MeHg exposure assessment study, the estimated amount of MeHg absorbed into systemic circulation decreased by 25% and 42% when considering bioaccessibility and bioavailability, respectively. When the in vitro data
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Directory of Open Access Journals (Sweden)
Silvia Marcela Ospina Meneses
2011-06-01
Full Text Available El objetivo de este estudio fue evaluar el efecto del reemplazo de la mitad de la grasa por fibra de banano verde íntegro reconstituido 1:1 y 1:1,38, sobre las características microbiológicas y bromatológicas de hamburguesas de carne de res, comparadas con hamburguesas con 20% de grasa como hamburguesa control, durante 60 días de almacenamiento en congelación. Los resultados muestran diferencias significativas (P0,05 ni en el tiempo ni en los niveles de inclusión de fibra. Tanto las hamburguesas control como las con inclusión de fibra permanecieron estables en términos de la calidad microbiológica durante 60 días de almacenamiento en congelación. Por otra parte, el nivel de oxidación no presentó diferencia significativa (P>0,05 entre los diferentes tratamientos, sin presentar oxidación en el tiempo. La fibra de banano verde íntegro puede ser usada satisfactoriamente como un sustituto de la grasa en hamburguesas de res “reducidas o bajas en grasa”.The aim of this study was to evaluate the effect of replacing half the fat by green banana fiber reconstituted 1:1 and 1:1,38 on microbiological and qualitative characteristics of beef patties compared with patties with 20% fat hamburger control during 60 days of frozen storage. The results show significant differences (P 0.05 or the time or the inclusion levels of fiber. Both hamburger including control as the fiber remained stable in terms of microbiological quality during 60 days of frozen storage. Moreover, the level of oxidation showed no significant difference (P> 0.05 between treatments, without presenting oxidation time. The full green banana fiber can be used successfully as a substitute for fat in beef patties “reduced or low fat.”
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1988-11-01
O’Brien Potato Brown Gravy Rice Pilaf Turkey a la King Steamed Rice Parsley Seasoned Potato Seasoned Cabbage Seasoned Peas Lyonnaise Wax Beans O’Brien...Fried Bacon Fresh Hot Toast Baked Sausage Patties Hot Maple Syrup Creamed Ground Beef Peanut butter Home Fried Potato Ketchup Fried Eggs Skim Milk...sandwiches including submarine sandwiches, assorted pizzas, fried chicken, chili con came, ravioli, baked beans, french fries, onion rings. potato chips
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Uniform Ration Cost System - Summary Report
1975-06-01
Sliced BEEF, Boneless, Grill Steak Pot Roasts Ground frz Patties HAM, Smoked, Boneless PORK, Roast , Boned PORK, Slices, Boned CHICKEN , RTC...This approach uses the basic preference data (hedonic values) for individual recipes (e.g., glazed carrots) but introduces one modifying factor to...reflect the fact that preference for a recipe is a function of time since its last serving and another factor to reflect the relative weights of meal
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Nestor, Siim, 1974-
2007-01-01
Heliplaatidest: Nine Inch Nails "Year Zero", Notorious B.I.G. "Greatest Hits", Black Sabbath "The Dio Years", Cibo Matto "Pom Pom: The Essential Cibo Matto", The Juju Orchestra "Bossa Nova In Not A Crime", Tharaphita "Iidsetel sünkjatel radadel", Clara Moreno featuring Celso Fonseca & Joyce "Meu Samba Torto", Patti Smith "Twelve", RZA "Afro Samurai OST", Modest Mouse "We Were Dead Before the Ship Even Sank", HND "Patu raamat"
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2017-02-10
Anthony Thurman, Larry Hsu, Lesley Doyle, and Patty Masino of Code 106; and Robert Miller, John Bartlett, and other members of the Dive Team; Puget...biological activity ( burrows , voids, or actual animals) were viewed in the images and the maximum biological mixing depth was determined (Germano and...underlying sediment by the burrowing activities of resident infauna and other mixing processes (Germano and Associates 2014a). Visual evidence of
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Recipe Modification Improves Food Safety Practices during Cooking of Poultry.
Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers, Edgar
2016-08-01
Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.
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Development of a compressed product made with sardine.
Bourges, H; Morales de León, J C; Sierra, H
1985-09-01
The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.
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9 CFR 381.160 - (Kind) burgers; (Kind) patties.
2010-01-01
... indicated, with skin and fat not in excess of natural proportions. Product containing fillers or binders... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY...
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Directory of Open Access Journals (Sweden)
E.A.F.S. TORRES
1998-04-01
Full Text Available No Brasil, a adição de iodo ao sal, com o objetivo de erradicar o bócio, é obrigatório por lei. A adição de sal em produtos cárneos é um problema para a qualidade dos mesmos; tem sido associada à oxidação lipídica e à descoloração de carnes com a presença de metais atuando como catalisadores. Hambúrgueres elaborados com dianteiro bovino e gordura suína ou recortes de frangos, adicionados de gelo, sal, cebola, alho e pimenta in natura foram usados no experimento. Após moldados, os mesmos foram congelados, embalados e estocados. O experimento foi conduzido em triplicata e as amostras retiradas em duplicatas no tempos de 0 a 90 dias. O método de TBA de destilação foi utilizado para acompanhar a oxidação lipídica. Foram determinadas a composição centesimal e os teores de cloreto. Os hambúrgueres misto(carne suína e bovina apresentaram teor de lipídios de 73,31% e por um outro lado, a oxidação lipídica foi mais 54,40% mas ativa nas amostras de frango. A presença de sal iodado (menor que 14,41% parece não ter afetado a oxidação lipídica em ambas as carnes, contrariando a expectativa de que um sal halogênico deveria atuar como um oxidante.In Brazil it’s a legal practice to add iodide to salt. Lipid oxidation is a problem to the quality of meat products. NaCl added to this products acts as a catalyst in lipid oxidation. It has been associated to increasing of TBARS index and also to meat discoloration because of metals contamination. We studied the lipid stability in patties prepared with salt with or without iodide, and mixed with meat from chicken or beef. Ground meat was mixed and ice, salt, onion, garlic and white powder pepper were added, shaped, packaged and stored in freezer. Lipid oxidation was monitored by TBARS (distillation method, in frozen samples and iodide was quantitatively measured throughout 90 days of experiment. The content of lipids in beef samples was 73,31% higher than for chickens one. On
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2002-08-15
Agency Name(s) and Address(es) Maj Juan Vasquez AFOSR/NM 801 N. Randolph St., Rm 732 Arlington, VA 22203-1977 Sponsor/Monitor’s Acronym(s) Sponsor... Gelman , E., Patty, B., and R. Tanga. 1991. Recent Advances in Crew-Pairing Optimization at American Airlines, Interfaces, 21(1):62-74. Baker, E.K...Operations Research, 25(11):887-894. Chu, H.D., Gelman , E., and E.L. Johnson. 1997. Solving Large Scale Crew Scheduling Problems, European
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Clinical features and imaging findings in a case of Capgras syndrome
Luca M; Bordone A; Luca A; Patti A; Sortino G; Calandra C
2013-01-01
Maria Luca,1 Andrea Bordone,1 Antonina Luca,2 Andrea Patti,1 Giuseppe Sortino,3 Carmela Calandra11Department of Medical and Surgery Specialties, Psychiatry Unit, 2Department GF Ingrassia, Section of Neuroscience, 3Department of Diagnostic Imaging, Radiology Unit, University Hospital Policlinico-Vittorio Emanuele, Catania, Sicily, ItalyAbstract: Capgras syndrome consists of the delusional belief that a person or persons have been replaced by doubles or impostors. It can occur in the context of...
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1979-09-01
Eds.), Law , Justice and the individual in society: Psychological and legal issues. New York: Holt, Rinehart and Winston, 1977, 198-223. Hartman, J. J...Kadish, M. R., & Kadish, S. H. Discretion to disobey: A study of lawful departures from legal rules. Stanford, Calif.: Stanford University Press, Lifton, R...30 Stoner, C., & Parke, J. All God’s children. New York: Penguin, 1979. Szasz , T. Patty Hearst’s conversion: Some call it brainwashing. The New
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Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
Hachmeister, K A; Fung, D Y
1993-01-01
A variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted and researched mold-modified fermented products. Tempeh is a traditional fermented food made from soaked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. An important function of the mold in the fermentation process is the synthesis of enzymes, which hydrolyze soybean constituents and contribute to the development of a desirable texture, flavor, and aroma of the product. Enzymatic hydrolysis also may decrease or eliminate antinutritional constituents; consequently, the nutritional quality of the fermented product may be improved. Current technology and new scientific advancements have enabled researchers to examine specific strains of Rhizopus and new substrates such as cereal grains. Because Kansas produces numerous cereal grains, production of a fermented tempeh-like product using wheat, sorghum (milo), oats, rye, barley, corn, and triticale is a definite possibility for generating a Kansas Value-Added Product. In this study, several different tempeh-like products were produced using various cereal grains inoculated with Rhizopus oligosporus NRRL 2549 or R. oligosporus NRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as well as the strain of R. oligosporus used influenced the product's appearance, flavor, and patty integrity. Results showed that R. oligosporus NRRL 2549 produced more mycelium at a more rapid rate than did the R. oligosporus NRRL 2710 strain. The combination of red sorghum and R. oligosporus NRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was well suited for slicing. On the other hand, yellow sorghum inoculated with either R. oligosporus NRRL 2549 or
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Radiation processing and functional properties of soybean (Glycine max)
International Nuclear Information System (INIS)
Pednekar, Mrinal; Das, Amit K.; Rajalakshmi, V; Sharma, Arun
2010-01-01
Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.
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1974-11-01
Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in
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A QMRA Model for Salmonella in Pork Products During Preparation and Consumption
DEFF Research Database (Denmark)
Swart, A. N.; Leusden, F.; Nauta, Maarten
2016-01-01
As part of a quantitative microbiological risk assessment (QMRA) food chain model, this article describes a model for the consumer phase for Salmonella‐contaminated pork products. Three pork products were chosen as a proxy for the entire pork product spectrum: pork cuts, minced meat patties, and ...... factors “knife cleaning” and “preparation of a salad” are important parameters for pork cuts. For minced meat cleaning of the board, salad consumption, refrigerator temperature, and storage time were significant....
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BREEDING OF F1 HYBRIDS OF PUMPKIN FOR CANNING INDUSTRY
Directory of Open Access Journals (Sweden)
A. M. Shantasov
2016-01-01
Full Text Available As a result of crossing with patty pan squash with male sterility, the new parent lines of Cucurbita реро L., «ANZH» and «ANZ», with the original set of morphological traits («kabakson» based on the gene of male sterility of functional type were developed. The F1 hybrids with economically valuable features were obtained. These hybrids are characterized by small fruits of pickling types, high yield and biochemical content.
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Knize, M G; Shen, N H; Felton, J S
1988-11-01
Ground chicken breast and ground beef with either endogenous or a 10-fold increase in the concentration of creatine were fried at 220 degrees C for 10 min per side. One patty (100 g) of chicken meat yielded 120,000 Salmonella (TA1538) revertants following metabolic activation. The pan residues had 39% of the total activity. Added creatine (10-fold the endogenous level) increased mutagen yields an average of 2-fold. Beef cooked under identical conditions yielded 150,000 revertants/100 g for the meat patties and pan residues combined. Added creatine to beef prior to cooking increased mutagen yields 3-fold. The mutagenic profiles following initial HPLC separation showed that chicken samples with endogenous or added creatine were remarkably similar. Chicken and beef HPLC mutagenicity profiles were also similar to each other, but not identical. This suggests that the general mutagen-forming reactions with the two different types of muscle are qualitatively similar with only minor quantitative differences. The pan residues from both meat types with and without added creatine showed some significant differences in the mutagen peak profile. This work suggests that the types of mutagens formed in chicken are similar to those formed in beef and that creatine appears to be involved in the formation of all the mutagenic compounds produced from fried muscle tissue.
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Kenawi M.A.; Abdelsalam R.R.; El-Sherif S.A.
2009-01-01
The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample contain...
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Directory of Open Access Journals (Sweden)
Mason C.
2010-12-01
Full Text Available Il Web è diventato davvero uno specchio per vanitosi? Giovani e adulti si cimentano in bravate, oscenità, per poi filmarsi e pubblicare il video. Anche il suicidio può venire facilitato dal Web: mentre in Giappone si sottoscrivono patti di morte con sconosciuti, in occidente ci si toglie la vita di fronte la webcam nella solitudine della propria stanza. Se nel paese orientale le persone cercano di fuggire da una società che le rifiuta, che accetta solo la maschera che mostrano in pubblico e non il volto che essa cela, in occidente si scopre la mancanza di valore per la vita. Non essendo capaci di raccontarsi, scelgono di mostrare la propria immagine, l’unica cosa che è permesso loro gestire. Da spettatori, ora pretendono la parte dei protagonisti e la loro è una voglia di urlare parole rimaste soffocate per tanto tempo. Cercano di colpire gli occhi, costringendo il mondo ad assistere alla loro decisione definitiva. Le Web est-il vraiment devenu un miroir pour les vaniteux? Jeunes et adultes se livrent à des bravades, des obscénités, qu’ils filment dans la perspective de publier la vidéo. Ainsi, même le suicide peut être facilité par le Web. Alors qu’au Japon on signe des pactes de mort avec des inconnus, en Occident on s’ôte la vie devant une webcam, dans la solitude de son domicile. Si en Orient il s’agit d’une tentative de fuir une société qui refuse, qui accepte seulement le masque que l’on montre en public et non pas le visage qu’il cache, à l’Ouest nous découvrons le manque de valeur accordée à la vie. N'étant pas capables de se raconter, les gens choisissent de mettre en scène leur propre image, la seule chose qu’il leur est donné de gérer. Hier spectateurs, ils exigent aujourd’hui de devenir des protagonistes, et ainsi de pouvoir hurler des mots qui ont si longtemps été étouffés. Ils essaient de frapper les yeux, en obligeant le monde à assister à leur décision définitive.Is the Web
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Autoinducer-2-like activity associated with foods and its interaction with food additives.
Lu, Lingeng; Hume, Michael E; Pillai, Suresh D
2004-07-01
The autoinducer-2 (AI-2) molecule produced by bacteria as part of quorum sensing is considered to be a universal inducer signal in bacteria because it reportedly influences gene expression in a variety of both gram-negative and gram-positive bacteria. The objective of this study was to determine whether selected fresh produce and processed foods have AI-2-like activity and whether specific food additives can act as AI-2 mimics and result in AI-2-like activity. The luminescence-based response of the reporter strain Vibrio harveyi BB170 was used as the basis for determining AI-2 activity in the selected foods and food ingredients. Maximum AI-2 activity was seen on the frozen fish sample (203-fold, compared with the negative control) followed by tomato, cantaloupe, carrots, tofu, and milk samples. Interestingly, some samples were capable of inhibiting AI-2 activity. Turkey patties showed the highest inhibition (99.8% compared with the positive control) followed by chicken breast (97.5%), homemade cheeses (93.7%), beef steak (90.6%), and beef patties (84.4%). AI-2 activity was almost totally inhibited by sodium propionate, whereas sodium benzoate caused 93.3% inhibition, compared with 75% inhibition by sodium acetate. Sodium nitrate did not have any appreciable effect, even at 200 ppm. Understanding the relationships that exist between AI-2 activity on foods and the ecology of pathogens and food spoilage bacteria on foods could yield clues about factors controlling food spoilage and pathogen virulence.
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"Berlinale" esimene poolaeg / Endel Link
Link, Endel
2004-01-01
Berliini filmifestivali mängufilme - "Tunnistaja" ("Svjedoci") : režissöör Vinko Breshan : Horvaatia, "Country of My Skull" : režissöör John Boorman : Suurbritannia, "Koletis" ("Monster") : režissöör Patty Jenkins : Ameerika Ühendriigid, "Kadunud" ("The Missing") : režissöör Ron Howard : Ameerika Ühendriigid, "Mida süda soovib" ("Something's Gotta Give") : režissöör Nancy Meyer ja "Ilus maa" ("Beautiful Country") : režissöör Hans Petter Moland : Ameerika Ühendriigid - Norra
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Pellegrini, K.; Logan, J.; Esterlis, P.; Lew, A.; Nguyen, M.
2013-12-01
veteran member of the East Bay Regional Park District, Hal MacLean, we realized that almost every lake goes through periods of slight eutrophication. Actually, this phenomenon of waxing and waning of nutrient levels is something many species have grown accustomed too. It's just the extreme cases where the water is actively being polluted by a nearby point source that cause so much damage. Overall, despite outward appearances, the lake is relatively healthy. It boasts high biodiversity in and around the lake, housing such species as dragonflies, eucalyptus, bald eagles, halibut, bass, and even tiny silver goldfish. It fluctuates in oxygen and nutrient content just like any other lake, but for now, it isn't cause for too much concern. It's a beloved element of the Castro Valley community and we hope it will remain so for many generations to come.
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Azman, Nurul Aini Mohd; Skowyra, Monika; Muhammad, Kwestan; Gallego, María Gabriela; Almajano, Maria Pilar
2017-12-01
Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability. Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O 2 :CO 2 modified atmosphere (MAP) at 4 °C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value. The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52 mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food. The present results indicated that the BP extracts can be used as natural food antioxidants.
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Sudden deaths and colony population decline in Greek honey bee colonies.
Bacandritsos, N; Granato, A; Budge, G; Papanastasiou, I; Roinioti, E; Caldon, M; Falcaro, C; Gallina, A; Mutinelli, F
2010-11-01
During June and July of 2009, sudden deaths, tremulous movements and population declines of adult honey bees were reported by the beekeepers in the region of Peloponnesus (Mt. Mainalo), Greece. A preliminary study was carried out to investigate these unexplained phenomena in this region. In total, 37 bee samples, two brood frames containing honey bee brood of various ages, eight sugar samples and four sugar patties were collected from the affected colonies. The samples were tested for a range of pests, pathogens and pesticides. Symptomatic adult honey bees tested positive for Varroa destructor, Nosema ceranae, Chronic bee paralysis virus (CBPV), Acute paralysis virus (ABPV), Deformed wing virus (DWV), Sacbrood virus (SBV) and Black queen cell virus (BQCV), but negative for Acarapis woodi. American Foulbrood was absent from the brood samples. Chemical analysis revealed that amitraz, thiametoxan, clothianidin and acetamiprid were all absent from symptomatic adult bees, sugar and sugar patty samples. However, some bee samples, were contaminated with imidacloprid in concentrations between 14 ng/g and 39 ng/g tissue. We present: the infection of Greek honey bees by multiple viruses; the presence of N. ceranae in Greek honey bees and the first record of imidacloprid (neonicotonoid) residues in Greek honey bee tissues. The presence of multiple pathogens and pesticides made it difficult to associate a single specific cause to the depopulation phenomena observed in Greece, although we believe that viruses and N. ceranae synergistically played the most important role. A follow-up in-depth survey across all Greek regions is required to provide context to these preliminary findings. Copyright © 2010 Elsevier Inc. All rights reserved.
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Effect of frying oils on quality characteristics of frozen chicken patties ...
African Journals Online (AJOL)
Shaista
2012-02-09
Feb 9, 2012 ... products that have negative effects on human health. (Boyd et al., 1993). ... Cumin powder - 2 g, Coriander powder - 2 g and salt – to taste) for ..... Effect of dietary palm olein oil on oxidative stress associated with ischemic-.
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Deep-water fisheries at the Atlantic Frontier
Gordon, J. D. M.
2001-05-01
( Micromesistius poutassou). The other semipelagic fishery is on spawning aggregations of the greater silver smelt or argentine ( Argentina silus). Spanish and UK vessels that target mainly hake ( Merluccius merluccius) and a Norwegian fleet that targets ling ( Molva molva), blue ling and tusk ( Brosme brosme) dominate the upper slope longline fishery. West of Shetland, the fishery on the upper slope has some similarities with that of the Hebridean slope, with anglerfish and blue ling being important target species. A quite different fishery occurs in the transition zone between the Atlantic and Norwegian Sea waters. Here the main target species is Greenland halibut ( Reinhardtius hippoglossoides). Below the transition zone biomass decreases rapidly and there is no fishery. It is generally agreed that many deep-water species have slow growth, a high age at first maturity and a low fecundity, which makes them vulnerable to over-exploitation. Other features of these fishes such as high mortality of discards and escapees will add to the problems. Despite this the only management procedures in place are general limitation of effort measures within the area of jurisdiction of the European Union.
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Kehlet, Ursula; Kofod, Josephine; Holst, Jens J; Ritz, Christian; Aaslyng, Margit D; Raben, Anne
2017-09-01
Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention. Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1 ) fiber addition (rye bran and pea fiber) to pork meatballs, 2 ) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3 ) the protein source (animal compared with vegetable protein patties). Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m 2 ), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy, fat ∼30% of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured. Results: Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal ( P protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805. © 2017 American Society for Nutrition.
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Repetitively pulsed power for meat pasteurization
International Nuclear Information System (INIS)
Patterson, E.L.; Kaye, R.J.; Neau, E.L.
1994-01-01
Electronic pasteurization of meat offers the potential for drastically reducing the incidence of food poisoning caused by biological pathogens accidentally introduced into meat products. Previous work has shown that γ-rays are an effective method of destroying E. coli 0157:H7, Salmonella, C. jejuni, L. monocytogenes, Listeria, and S. aureus bacteria types. The concern with the use of γ-rays is that radioactive material must be used in the pasteurization process that can lead to some market resistance and activist pressure on the meat industry. The use of accelerator generated high average power electron beams, at energies less than 10 MeV, or X-rays, with energies below 5 MeV, have been approved by the FDA for use in pasteurizing foods. Accelerator produced electronic pasteurization has the advantage that no radioactive material inventory is required. Electronic pasteurization has the additional benefit that it removes bacterial pathogens on the meat surface as well as within the volume of the meat product. High average power, repetitively-pulsed, broad-area electron beam sources being developed in the RHEPP program are suitable for large scale meat treatment in packing plant environments. RHEPP-II, which operates at 2.5 MeV and 25 kA at pulse repetition frequencies up to 120 Hz has adequate electron energy to penetrate hamburger patties which comprise about half of the beef consumption in the United States. Ground beef also has the highest potential for contamination since considerable processing is required in its production. A meat pasteurization facility using this size of accelerator source should be capable of treating 10 6 pounds of hamburger patties per hour to a dose of up to 3 kGy (300 kilorads). The RHEPP modular accelerator technology can easily be modified for other production rates and types of products
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Radiographic Detectability of Retained Neuropatties in a Cadaver Model.
Luo, Wangjian Thomas; Almack, Robert; Mawson, John B; Cochrane, David Douglas
2015-08-01
Counts are the commonest method used to ensure that all sponges and neuropatties are removed from a surgical site before closure. When the count is not reconciled, plain radiographs of the operative site are taken to determine whether the missing patty has been left in the wound. The purpose of this study was to describe the detectability of commonly used neuropatties in the clinical setting using digital technologies. Neuropatties were implanted into the anterior and posterior cranial fossae and the thoracolumbar extradural space of a mature male cadaver. Four neuropatty sizes were used: 3 × 1 in, 2 × ½ in, ½ × ½ in, and ¼ × ¼ in. Neuropatties, with size and location chosen at random, were placed in the surgical sites and anteroposterior/posterior-anterior and lateral radiographs were taken using standard portable digital radiographic equipment. Six clinicians reviewed the digital images for the presence or absence of neuropatties. The readers were not aware of the number and size of the patties that were included in each image. The detectability of neuropatties is dependent on the size of the neuropatty's radiopaque marker and the operative site. Neuropatties measuring 2 × ½ in and 3 × 1 in were detected reliably regardless of the operative site. ¼ × ¼ in neuropatties were poorly detected by neurosurgeons and radiologists in all three operative sites. Readers of various experience and background were similar in their ability to detect neuropatties under these conditions. Under simulated operating room conditions and using currently available neuropatties and plain radiograph imaging technology, small ¼-in and ½-in neuropatties are poorly visible/detectable on digital images. Copyright © 2015 Elsevier Inc. All rights reserved.
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Ro, Eun Young; Ko, Young Mi; Yoon, Ki Sun
2015-08-01
This study investigated both the level of microbial contamination and the presence of enterohemorrhagic Escherichia coli (EHEC) in frozen meat products, followed by the evaluation of its survival over 180 days under frozen temperature. We also examined the effect of calcium oxide on the populations of EHEC, E. coli O157:H7 and EPEC under both 10 °C and -18 °C storage conditions. Afterward, the morphological changes occurring in EHEC cells in response to freezer storage temperature and calcium oxide (CaO) treatments were examined using transmission electron microscopy. Among the frozen meat products tested, the highest contamination levels of total aerobic counts, coliforms and E. coli were observed in pork cutlets. Examination showed that 20% of the frozen meat products contained virulence genes, including verotoxin (VT) 1 and 2. Over 180 days of frozen storage and after 3 freeze-thaw cycles, the population of EHEC did not change regardless of the type of products or initial inoculated concentration, indicating the strong survival ability of EHEC. Subsequent testing revealed that the growth of three pathogenic E. coli strains was completely inhibited in meat patties prepared with 1% CaO, stored at 10 °C. However, the addition of 2% CaO was necessary to control the survival of EHEC, E. coli O157:H7 and EPEC in meat patties stored at -18 °C. CaO reduced the population of E. coli O157:H7 more effectively than the other EHEC and EPEC strains at both 10 °C and -18 °C. Transmission electron microscopy analysis revealed that exposed EHEC cells were resistant to the freezer storage temperature, although some cells incurred injury and death after several freeze-thaw cycles. Most of the cells exposed to CaO were found to have died or lost their cellular integrity and membranes, indicating that CaO has the potential to be used as a powerful antimicrobial agent for manufacturing frozen meat products. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Maughan, Curtis; Martini, Silvana
2012-02-01
The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.
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International Nuclear Information System (INIS)
Clavero, M.R.S.; Monk, J.D.; Beuchat, L.R.; Doyle, M.P.; Brackett, R.E.
1994-01-01
Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation (60Co) treatment, with doses ranging from 0 to 2.52 kGy. The influence of two levels of fat (8 to 14% [low fat] and 27 to 28% [high fat]) and temperature (frozen [-17 to -15 degrees C] and refrigerated [3 to 5 degrees C]) on the inactivation of each pathogen by irradiation was investigated. In ascending order of irradiation resistance, the D10 values ranged from 0.175 to 0.235 kGy (C. jejuni), from 0.241 to 0.307 kGy (E. coli O157:H7), and from 0.618 to 0.800 kGy (salmonellae). Statistical analysis revealed that E. coli O157:H7 had a significantly (P 0.05) higher D10 value when irradiated at -17 to -15 degrees C than when irradiated at 3 to 5 degrees C. Regardless of the temperature during irradiation, the level of fat did not have a significant effect on the D10 value. Salmonellae behaved like E. coli O157:H7 in low-fat beef, but temperature did not have a significant effect when the pathogen was irradiated in high-fat ground beef. Significantly higher D10 values were calculated for C. jejuni irradiated in frozen than in refrigerated low-fat beef. C. jejuni was more resistant to irradiation in low-fat beef than in high-fat beef when treatment was at -17 to -15 degrees C. Regardless of the fat level and temperature during inactivation, these pathogens were highly sensitive to gamma irradiation. An applied dose of 2.5 kGy would be sufficient to kill 10(8.1) E. coli O157:H7, 10(3.1) salmonellae, and 10(10.6) C. jejuni, resulting in a high probability of complete inactivation of populations much higher than those occasionally present in ground beef patties
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Cranial nerve monitoring during subpial dissection in temporomesial surgery.
Ortler, Martin; Fiegele, Thomas; Walser, Gerald; Trinka, Eugen; Eisner, Wilhelm
2011-06-01
Cranial nerves (CNs) crossing between the brainstem and skull base at the level of the tentorial hiatus may be at risk in temporomesial surgery involving subpial dissection and/or tumorous growth leading to distorted anatomy. We aimed to identify the surgical steps most likely to result in CN damage in this type of surgery. Electromyographic responses obtained with standard neuromonitoring techniques and a continuous free-running EMG were graded as either contact activity or pathological spontaneous activity (PSA) during subpial resection of temporomesial structures in 16 selective amygdalohippocampectomy cases. Integrity of peripheral motor axons was tested by transpial/transarachnoidal electrical stimulation while recording compound muscle action potentials from distal muscle(s). Continuous EMG showed pathological activity in five (31.2%) patients. Nine events with PSA (slight activity, n = 8; strong temporary activity, n = 1) were recorded. The oculomotor nerve was involved three times, the trochlear nerve twice, the facial nerve once, and all monitored nerves on three occasions. Surgical maneuvers associated with PSA were the resection of deep parts of the hippocampus and parahippocampal gyrus (CN IV, twice; CN III, once), lining with or removing cotton patties from the resection cavity (III, twice; all channels, once) and indirect exertion of tension on the intact pia/arachnoid of the uncal region while mobilizing the hippocampus and parahippocampal gyrus en bloc (all channels, once; III, once). CMAPs were observed at 0.3 mA in two patients and at 0.6 mA in one patient, and without registering the exact amount of intensity in three patients. The most dangerous steps leading to cranial nerve damage during mesial temporal lobe surgery are the final stages of the intervention while the resection is being completed in the deep posterior part and the resection cavity is being lined with patties. Distant traction may act on nerves crossing the tentorial
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Discorso globale e contesti locali. Quale futuro per il programma di riforma agraria in Ruanda?
Directory of Open Access Journals (Sweden)
Johan Pottier
2013-07-01
Full Text Available La maggior parte degli sforzi per trasformare l’economia sub-sahariana negli anni Ottanta e Novanta faceva seguito ai cosiddetti “accordi di Washington”; questi sforzi avevano l’obiettivo di ridimensionare il ruolo dello Stato e liberalizzare i prezzi agricoli. La strategia prescritta funzionò per alcuni, ma non per la maggioranza dei produttori agricoli; all’inizio del XXI secolo è necessario, ancora una volta, un “momento di ripensamento”. I responsabili delle politiche agricole suggeriscono ora che,per indurre un cambiamento efficace, il nuovo modo di pensare deve fare i conti con modelli inappropriati di coltivazione, cogliere le dimensioni sociali e politiche dei cambiamenti indotti dalle moderne tecniche di coltivazione e venire a patti con i locali modi di comprensione dei contesti complessi (Scoones, Devereux, Haddad 2005, p. 3.
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Hormonal contraception and HPV: a tale of differing and overlapping mechanisms
Directory of Open Access Journals (Sweden)
Marks MA
2011-11-01
Full Text Available Morgan A Marks1, Sabra L Klein2,3, Patti E Gravitt1,21Department of Epidemiology, 2W Harry Feinstone Department of Molecular Microbiology and Immunology, 3Department of Biochemistry and Molecular Biology, The Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USAAbstract: Hormonal contraceptive use is an identified co-factor that modifies cervical cancer risk. The mechanisms by which sex steroid hormones affect the multi-stage natural history of human papillomavirus (HPV infection and cervical carcinogenesis are still unclear, with no consistent evidence in support of a single biological hypothesis. Understanding the means by which hormonal contraception affects HPV infection and cervical cancer risk may provide critical information to guide future secondary interventions for cancer prevention.Keywords: hormones, human papillomavirus, cervical cancer
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Ercole Patti, La cugina, a cura di Sarah Zappulla Muscarà, Casa de ...
African Journals Online (AJOL)
User
asse, vero tronco portante di un frondoso rameggio, è la storia di Enzo e della cugina Agata. E questo si capisce fin dalle prime battute quando, incontratisi nella stanza del figlio dell'ingegnere, ossia di Enzo, cominciano i toccamenti e.
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International Nuclear Information System (INIS)
Cohen, J.S.; Shults, G.W.; Mason, V.C.; Wierbicki, E.
1977-01-01
A series of experiments was conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food-grade phosphates; NaCl content; fat content; and size of grind. The influence of these variables on the cooking loss (moisture retention), shear press values and sensory scores was studied. The addition of phosphates and NaCl was desirable in controlling cooking losses. The most effective phosphate was tetrasodium pyrophosphate. The addition of NaCl decreased the shear press force required to penetrate the beef patty, i.e., it tenderized the product. Phosphate addition did not affect the shear press force. Increased fat content increased the cooking losses, but did not affect the shear press force. Irradiation with sterilizing doses had a marked effect on decreasing the shear press force
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Sinha, R; Rothman, N; Salmon, C P; Knize, M G; Brown, E D; Swanson, C A; Rhodes, D; Rossi, S; Felton, J S; Levander, O A
1998-04-01
Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess
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Li, Zhaoping; Wong, Angela; Henning, Susanne M; Zhang, Yanjun; Jones, Alexis; Zerlin, Alona; Thames, Gail; Bowerman, Susan; Tseng, Chi-Hong; Heber, David
2013-02-26
Hass avocados are rich in monounsaturated fatty acids (oleic acid) and antioxidants (carotenoids, tocopherols, polyphenols) and are often eaten as a slice in a sandwich containing hamburger or other meats. Hamburger meat forms lipid peroxides during cooking. After ingestion, the stomach functions as a bioreactor generating additional lipid peroxides and this process can be inhibited when antioxidants are ingested together with the meat. The present pilot study was conducted to investigate the postprandial effect of the addition of 68 g of avocado to a hamburger on vasodilation and inflammation. Eleven healthy subjects on two separate occasions consumed either a 250 g hamburger patty alone (ca. 436 cal and 25 g fat) or together with 68 grams of avocado flesh (an additional 114 cal and 11 g of fat for a total of 550 cal and 36 g fat), a common culinary combination, to assess effects on vascular health. Using the standard peripheral arterial tonometry (PAT) method to calculate the PAT index, we observed significant vasoconstriction 2 hours following hamburger ingestion (2.19 ± 0.36 vs. 1.56 ± 0.21, p = 0.0007), which did not occur when the avocado flesh was ingested together with the burger (2.17 ± 0.57 vs. 2.08 ± 0.51, NS p = 0.68). Peripheral blood mononuclear cells were isolated from postprandial blood samples and the Ikappa-B alpha (IκBα) protein concentration was determined to assess effects on inflammation. At 3 hours, there was a significant preservation of IκBα (131% vs. 58%, p = 0.03) when avocado was consumed with the meat compared to meat alone, consistent with reduced activation of the NF-kappa B (NFκB) inflammatory pathway. IL-6 increased significantly at 4 hours in postprandial serum after consumption of the hamburger, but no change was observed when avocado was added. Postprandial serum triglyceride concentration increased, but did not further increase when avocado was ingested with the burger compared to burger alone despite the added fat and
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Chemistry in the kitchen. Making ground meat more healthful.
Small, D M; Oliva, C; Tercyak, A
1991-01-10
The National Cholesterol Education Program recommends a diet containing less than 30 percent of calories in the form of fat, less than 10 percent in the form of saturated fat, and less than 300 mg of cholesterol per day. Since Americans' diets generally exceed these recommendations, we wished to find an easy kitchen method to reduce substantially saturated fat and cholesterol in ground meat. Raw ground meat was heated in vegetable oil and rinsed with boiling water to extract fat and cholesterol. The fat-free broth was recombined with the meat to restore flavor. The amounts of total fat, saturated fat, and cholesterol in the meat after extraction were compared with the amounts in meat cooked as patties and in stir-fried, rinsed meat. When raw ground beef containing 9.6 to 20.8 percent fat was cooked as patties and the fat poured off, 6 to 17 percent of the fat and 1.3 to 4.3 percent of the cholesterol were lost. In stir-fried, rinsed ground beef, 23 to 59 percent of the fat and 9.0 to 18.8 percent of the cholesterol were lost. When vegetable oil was used to extract fat and cholesterol from beef containing 20.7 percent fat, a mean (+/- SD) of 67.7 +/- 1.6 percent of the fat and 39.2 +/- 5.1 percent of the cholesterol were lost. The differences between conventionally cooked meat and meat prepared by the extraction of fat were significant (P less than 0.001). An average of 43 percent (range, 38 to 49) of cholesterol was extracted from a wide variety of ground meats. Although conventional cooking produced no change in fatty-acid composition as compared with raw meat, our extraction process greatly increased the ratio of unsaturated to saturated fat, from 1.32 in conventionally cooked meat to 2.92 to 4.56 in meat after extraction. Extraction resulted in the loss of 72 to 87 percent of saturated fat. This method produces a tasty meat product that is much lower in saturated fat and cholesterol than conventionally cooked meat, and that can be used in sauces, soups, and
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International Nuclear Information System (INIS)
Gapud, V.G.; Schlimme, D.V.
1986-01-01
Commercially processed, 80% lean, chub packaged ground beef (both conventionally boned and hot boned) was frozen to O F (-18 0 C) at three rates: 72, 96, and 120 hours before storage at O F (-18 0 C). The meat was examined after 0, 1.5, 3, 6, 9, and 12 months storage for the following attributes: psychrophile and aerobic plate counts, free fatty acid (FFA) and thiobarbituric acid (TBA) values, niacin content, raw and cooked color, moisture, fat and protein contents, and cook shrink and texture of cooked patties. Freezing rates had no significant effect on microbial load, niacin content, color, or cook shrink and texture. Freezing rate had a significant effect upon TBA and FFA values. Niacin, cook shrink and moisture values declined and TBA and FFA values increased with storage. Raw meat Hunter L value increased and Hunter a/b value declined during storage. Substantial quality differences between meat types were found
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DEFF Research Database (Denmark)
Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge
2017-01-01
Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...
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Chromosome aberrations in space-exposed seeds of Allium cepa L
International Nuclear Information System (INIS)
Wang, S.
1994-01-01
Onion (Allium cepa L.) seeds c.v. Patti King were packed in sealed canisters and launched into space orbit about 296 km above earth by the space shuttle Challenger in April 1984. After more than five years exposure to space, the seeds were retrieved by the space shuttle Columbia and returned to earth in January, 1990. Somatic chromosomes at anaphase and telophase stages were analyzed and cells with normal or abnormal chromosome separations were recorded. Space-exposed and control seeds showed an average of 10.9% and 2.8% chromosome aberrations, respectively. Seeds contained in the two exterior layers of the canister had 16.5 to 18.5% chromosome aberration. The results indicated that irradiation in space would be a direct cause for chromosome aberrations in onion seeds. Analysis of seed germination rate and vigor were also determined. The average germination rate for space-exposed and control seeds were 53.3% and 19.8%, respectively. Possible reasons for the results obtained are discussed [it
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International Nuclear Information System (INIS)
Heldal, H.E.
2010-01-01
Full text: The Institute of Marine Research (IMR) is an important contributor to the Norwegian marine monitoring programme RAME (Radioactivity in the Marine Environment). RAME is funded by the Ministry of the Environment and coordinated by the Norwegian Radiation Protection Authority (NRPA). Sample collection is performed from IMRs research vessels in the open sea areas of the North-, Norwegian- and Barents Seas and in Norwegian fjords. The samples consist of biota (fish and other marine organisms), sediments and seawater. Biota samples are frozen onboard the ship and transported to IMR where the samples are subsequently ground up, freeze dried, homogenized and aliquoted into polyethylene counting boxes of appropriate size prior to analysis. Attempts are made to collect filets from 25 fish for each sample of large fish such as cod, haddock, saithe, red-fish and Greenland halibut. For smaller fish (e.g. blue whiting, polar cod, capelin and Atlantic herring) and other organisms such as amphipods, krill, and deep-sea shrimps, a sample of 2-3 kg of each species is taken. These samples are ground up whole. Sediment samples are collected using a Smoegen boxcorer, from where both surface samples and cores are taken. The samples are frozen onboard the ship. While half-frozen, the cores are cut into slices of 1 or 2 cm thickness on board the ship, then frozen again and transported to IMR where they are treated as described above for the biota samples. Large volumes (typically 50-200 L) of seawater are needed in order to get enough material for analysis. Pre-treatment of the samples in the field is therefore an advantage. Surface samples (5 m) of seawater are collected from a shipboard pump, while a CTD-rosette multi-bottle sampler with 12 10 L samplers is used to collect seawater from depths below 5 meters. For the analysis of Cs-137, Cu 2 [Fe(CN) 6 ]-impregnated cotton filters are used for the pre-concentration. One pre-filter without impregnation, two Cu 2 [Fe(CN) 6
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Katarina Anthony
2015-01-01
When a rock star visits CERN, they don’t just bring their entourage with them. Along for the ride are legions of fans across the world – many of whom may not be the typical CERN audience. In July alone, four big acts paid CERN a visit, sharing their experience with the world: Scorpions, The Script, Kings of Leon and Patti Smith. @TheScript tweeted: #paleofestival we had the best time! Big love. #CERN (Image: Twitter). It all started with the Scorpions, the classic rock band whose “Wind of Change” became an anthem in the early 1990s. On 19 July, the band braved the 35-degree heat to tour the CERN site on foot – visiting the Synchrocyclotron and the new Microcosm exhibition. The rockers were very enthusiastic about the research carried out at CERN, and talked about returning in the autumn during their next tour stop. The Scorpions visit Microcosm. Two days later, The Script rolled in. This Irish pop-rock band has been hittin...
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Devatkal, Suresh K; Kumboj, Ritu; Paul, Devosmita
2014-02-01
Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat + 2% salt), II.BHT (meat + 2% salt + 0.1% BHT), III. BPE (meat + 2% salt + 2% banana peel extract) and IV. SPE (meat + 2% salt + 2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4 ± °C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.
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The effect of irradiation and thermal process on beef heme iron concentration and color properties
International Nuclear Information System (INIS)
Mistura, Liliana Perazzini Furtado; Colli, Celia
2009-01-01
The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 deg C for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic calculations. In this study the percentage of heme-iron was, on average, 70% of the total iron showing that humidity is an important factor for its preservation. The samples were analyzed instrumentally for CIE L * , a * , and b * values. (author)
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Assessing two Theoretical Frameworks of Civic Engagement
Directory of Open Access Journals (Sweden)
Benilde García-Cabrero
2016-03-01
Full Text Available The purpose of this study was to empirically test two major theoretical models: a modified version of the social capital model (Pattie, Seyd and Whiteley, 2003, and the Informed Social Engagement Model (Barr and Selman, 2014; Selman and Kwok, 2010, to explain civic participation and civic knowledge of adolescents from Chile, Colombia and Mexico, using data from the International Civic and Citizenship Education Study 2009 (Schulz, et al., 2010. The models were used to identify factors associated with different levels of knowledge and civic participation: expected participation in legal and illegal protests, and electoral participation. Data were analyzed using regression analysis. Results show that the Informed Social Engagement approach (ISEM, explains better the observed differences in civic knowledge and civic participation, than the Social Capital Model (SCM. That is, the expected values associated with the variables included in the ISEM are closer to the observed values, than those predicted by the SCM. This is true for the three outcomes (expected participation in legal protests, illegal protests, and electoral participation and in the three countries analyzed (Chile, Colombia and Mexico.
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In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota.
Albonetti, Sabrina; Minardi, Paola; Trombetti, Fabiana; Savigni, Fabiana; Mordenti, Attilio Luigi; Baranzoni, Gian Marco; Trivisano, Carlo; Greco, Fedele Pasquale; Badiani, Anna
2017-01-01
The purpose of this study was to investigate the effect of dietary vitamin E or EconomasE™ supplementation on the growth of several background/pathogenic bacteria on rabbit carcasses and hamburgers during refrigerated storage. For 51days, 270 New Zealand rabbits received either a basal diet, or experimental diets enriched with 100 or 200mg/kg of vitamin E or EconomasE™. The bacteria studied were Salmonella, Listeria monocytogenes, Pseudomonas, Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, plus both mesophilic and psychrotrophic aerobes. The growth of Listeria monocytogenes on contaminated patties was evaluated through a challenge test. The potential protective or antimicrobial effect of vitamin E or EconomasE™ on Listeria monocytogenes or Pseudomonas aeruginosa was assessed in vitro. Diet did not influence the concentrations of bacteria found on rabbit carcasses and developing on hamburgers. Vitamin E (in vivo and in vitro) and EconomasE™ in vivo had a protective antioxidant role, while EconomasE™ in vitro had strong antibacterial activity against Listeria monocytogenes, but not against Pseudomonas aeruginosa. Copyright © 2016 Elsevier Ltd. All rights reserved.
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The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
Directory of Open Access Journals (Sweden)
Nurul Aini Mohd Azman
2015-03-01
Full Text Available In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS radical cation, the oxygen radical absorbance capacity (ORAC and the ferric reducing antioxidant power (FRAP was 1.62 mmol Trolox equivalents (TE/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR. The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w CA stored in modified atmosphere packaging (MAP (80% O2 and 20% CO2 was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.
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Minimising protein oxidation in retail-packed minced beef using three-gas MA-packaging
DEFF Research Database (Denmark)
Spanos, Dimitrios; Baussa Cano, Laura; Baron, Caroline P.
beef. To establish whether three-gas MAP (O2, CO2 and N2), instead of two-gas MAP (O2 and CO2), would affect sensory attributes, shelf life, protein and lipid oxidation, minced beef was packed in MAP with either 40%, 50% or 80% O2 and 20% or 40% CO2 with N2 as filler gas. When comparing traditional MA-packaging......Minced beef is usually packed in high oxygen modified atmosphere packaging (MAP) with a gas mixture consisting of 70-80% oxygen (O2) and 20-30% carbon dioxide (CO2). Unfortunately, this results in rubbery and less juicy beef patties with a more rancid flavour compared with fresh or nonoxygen packed...... (80% O2 + 20% CO2) with a low oxygen packaging atmosphere (40% O2 + 20% CO2 + 40% N2), the latter is seen to increase the meat oxidative stability during storage but decrease acceptability and shelf life. In contrast, high oxygen MAP (80% and 50% O2) results in more oxidation but a longer shelf life...
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Effect of hot-boned pork on the keeping quality of fresh pork sausage.
Guerrero Legarreta, I; Usborne, W R; Ashton, G C
1987-01-01
The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality. Copyright © 1987. Published by Elsevier Ltd.
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Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M
2016-09-01
Protein modifications of meat cooked by typical dry-heat methods (e.g., roasting) are currently not well understood. The present study utilised a shotgun proteomic approach to examine the molecular-level effect of roasting on thin lamb longissimus thoracis et lumborum patties, in terms of changes to both the protein profile and amino acid residue side-chain modifications. Cooking caused aggregation of actin, myosin heavy chains and sarcoplasmic proteins. Longer roasting time resulted in significantly reduced protein extractability as well as protein truncation involving particularly a number of myofibrillar and sarcoplasmic proteins, e.g., 6-phosphofructokinase, beta-enolase, l-lactate dehydrogenase A chain, alpha-actinin-3, actin and possibly myosin heavy chains. Modifications that have potential influence on nutritional properties, including carboxyethyllysine and a potentially glucose-derived N-terminal Amadori compound, were observed in actin and myoglobin after roasting. This study provided new insights into molecular changes resulting from the dry-heat treatment of meat, such as commonly used in food preparation. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
M. AL-HIJAZEEN
2017-11-01
Full Text Available Abstract The effect of different level of rosemary extract (RE (Rosmarinus officinalis Linn. cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1 Control (No additive, 2 300 ppm (RE, 3 350 ppm RE, 4 300 ppm L-Ascorbic acid (E-300, 5 200 ppm Sodium nitrite (E-250, 6 5 ppm butylatedhydroxyanisole (BHA for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. In conclusion, RE (350 ppm was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.
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International Nuclear Information System (INIS)
Klinger, I.; Lapidot, M.
1998-01-01
From a microbiological point of view, poultry meat is considered to be one of the most contaminated raw foods, harbouring bacteria, including pathogens such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Campylobacter spp. Some of these pathogens can survive the heat treatment used during the further processing of poultry meat into ready to eat products such as sausages and patties, and thus endanger consumer health, particularly in the young, the elderly and the immunocompromised. L. monocytogenes is of particular concern. This Gram positive, non-spore forming, psychrotrophic pathogen has been recognized as one of the causes of a severe food borne illness. The organism is relatively heat stable and can multiply under refrigeration conditions, but is sensitive to ionizing radiation. A survey conducted in Israel demonstrated that raw poultry meat was heavily contaminated with L. monocytogenes and that the pathogen could also be recovered from ready to eat poultry products. It was proposed that treatment of the raw meat with ionizing radiation prior to heating and use of the hazard analysis critical control point concept in the further processing plant would result in the elimination of contamination in ready to eat products. (author)
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Food Supplement Reduces Fat, Improves Flavor
2007-01-01
Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.
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Directory of Open Access Journals (Sweden)
Marwan AL-HIJAZEEN
2017-09-01
Full Text Available Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1 control (no additive; (2 100 ppm oregano essential oil (OE; (3 150 ppm OE; (4 300 ppm L-ascorbic acid (E-300; (5 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320 for both breast and thigh meat respectively, and 6 150 ppm Sodium nitrite (E-250, were prepared using ground chicken meat. Generally, OE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a* in term of meat color stability. However, OE and E-250 also showed the highest significant values among the other treatments. Sensory evaluation results showed that adding OE at level of 150 ppm and 100 ppm were the best values maintaining meat storage stability. Therefore, it can be recommended that OE at level of 150 ppm could be an excellent replacement to the synthetic antioxidant in the future of uncured, natural fresh meat products, and raw meat prepared for processing.
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AL-HIJAZEEN, Marwan
2017-01-01
Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), wer...
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2015-02-01
This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P water before pumping and bind less (P water after pumping and storage. Loin pH across treatments was similar (P > 0.10) before injection, but increased post-injection and after storage (P 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins.
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Tu, Shu-I.; Uknalis, Joseph; Patterson, Deidre; Gehring, Andrew G.
1999-01-01
Live cells of E. coliO157:H7 were captured by goat anti-E. coliO157 serum coated on the surface of polystyrene based immunomagnetic beads (IMB). The captured bacteria were labeled by 4',6-diamidino-2-phenylindole (DAPI), a nucleic acid stain, for observation by epifluorescent microscopy. The beads with captured bacteria were then concentrated by magnetic separators. The efficiency of this magnetic concentration step was less than that of using high speed centrifugation. The antibody-captured and IMB-immobilized bacteria were then applied on HF-treated, bovine serum albumin (BSA)-coated microscope slides mounted on an automated stage, and magnetically aligned before fluorescence distribution was measured by a cooled CCD attached to an inverted microscope. Since the beads were concentrated and linearly aligned along the edge of the magnetic field, image capture along the edge for a few field widths was sufficient to account for most of captured bacteria. We applied this approach to determine the bacterial counts in spiked beef hamburger patties. The results showed that after a 6-hour enrichment, sufficient number of the bacteria could be detected from the samples spiked with 1 CFU of E. coliO157:H7 per gram of the hamburger.
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International Nuclear Information System (INIS)
Lacroix, M.; Ouattara, B.; Saucier, L.; Giroux, M.; Smoragiewicz, W.
2004-01-01
The present study was conducted to evaluate the combined effect of gamma irradiation in presence of ascorbic acid on the microbiological characteristics and thiobarbituric acid-reactive substances (TBARS) concentration of ground beef coated with an edible coating, crosslinked by gamma irradiation. The medium fat ground beef patties (23% fat ) were divided into two separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4±2 deg. C. The content of TBARS was evaluated. After 7 days of storage, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were enumerated. Results showed that lactic acid bacteria and Br. thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. The content in TBARS was stabilized during post-irradiation storage for samples containing ascorbic acid. Shelf life extension periods estimated on the basis of a limit level of 6 log CFU/g for APCs were 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. However, the incorporation of ascorbic acid in ground beef did not improve significantly (p>0.05) the inhibitory effect of gamma irradiation
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Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.
Davis, C E; Cyrus, S
1998-02-01
Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.
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Energy Technology Data Exchange (ETDEWEB)
Lacroix, M. E-mail: monique.lacroix@inrs-iaf.uquebec.ca; Ouattara, B.; Saucier, L.; Giroux, M.; Smoragiewicz, W
2004-10-01
The present study was conducted to evaluate the combined effect of gamma irradiation in presence of ascorbic acid on the microbiological characteristics and thiobarbituric acid-reactive substances (TBARS) concentration of ground beef coated with an edible coating, crosslinked by gamma irradiation. The medium fat ground beef patties (23% fat ) were divided into two separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4{+-}2 deg. C. The content of TBARS was evaluated. After 7 days of storage, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were enumerated. Results showed that lactic acid bacteria and Br. thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. The content in TBARS was stabilized during post-irradiation storage for samples containing ascorbic acid. Shelf life extension periods estimated on the basis of a limit level of 6 log CFU/g for APCs were 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. However, the incorporation of ascorbic acid in ground beef did not improve significantly (p>0.05) the inhibitory effect of gamma irradiation.
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Comparative chronic toxicity of three neonicotinoids on New Zealand packaged honey bees.
Directory of Open Access Journals (Sweden)
Sarah C Wood
Full Text Available Thiamethoxam, clothianidin, and imidacloprid are the most commonly used neonicotinoid insecticides on the Canadian prairies. There is widespread contamination of nectar and pollen with neonicotinoids, at concentrations which are sublethal for honey bees (Apis mellifera Linnaeus.We compared the effects of chronic, sublethal exposure to the three most commonly used neonicotinoids on honey bee colonies established from New Zealand packaged bees using colony weight gain, brood area, and population size as measures of colony performance.From May 7 to July 29, 2016 (12 weeks, sixty-eight colonies received weekly feedings of sugar syrup and pollen patties containing 0 nM, 20 nM (median environmental dose, or 80 nM (high environmental dose of one of three neonicotinoids (thiamethoxam, clothianidin, and imidacloprid. Colonies were weighed at three-week intervals. Brood area and population size were determined from digital images of colonies at week 12. Statistical analyses were performed by ANOVA and mixed models.There was a significant negative effect (-30%, p80% statistical power to detect an effect.Chronic exposure of honey bees to high environmental doses of neonicotinoids has negative effects on honey production. Brood area appears to be less sensitive to detect sublethal effects of neonicotinoids.
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Location of food consumption and travelers' diarrhea.
Tjoa, W S; DuPont, H L; Sullivan, P; Pickering, L K; Holguin, A H; Olarte, J; Evans, D G; Evans, D J
1977-07-01
Daily food histories for one month were obtained in summer, 1975, from students attending a Mexican university to determine the influence of food consumption on the development and etiology of diarrhea. In newly-arrived students from the U.S. who ate half or more of their meals in the school cafeteria and public restaurants there were significant increases in diarrhea (p less than 0.005); shigella infection (p less than 0.05) and toxigenic E. coli infection (p less than 0.025) compared to the students eating a comparable number of meals in private homes. In the summer U.S. students there was also an association of diarrhea and eating from street vendors (p less than 0.05). In full-time U.S. students who had lived in Mexico a year or longer as well as in Latin American students a relationship between location of meals and occurrence of enteric disease was not apparent. High numbers of enteric bacteria were recovered from food from the school's cafeteria, public restaurants, street vendors and small grocery stores. Shigella were isolated from cooked and uncooked hamburger patties from the school cafeteria. Four shigella carriers were found among kitchen personnel at the school. This study demonstrates that food serves as a major vehicle through which travelers' diarrhea occurs.
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Directory of Open Access Journals (Sweden)
Isam T. Kadim
2013-01-01
Full Text Available The dromedary and bactrian camels are good sources of high quality protein especially in areas where the climate adversely affects the survival of other livestock. The camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Camels are mostly produced under traditional systems on poor levels of nutrition and are mostly slaughtered at old ages after completing a career in work, racing or milk production. In general, camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters (cranial to rib 13 significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisciplinary research into efficient production systems and improved meat technology and marketing.
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Directory of Open Access Journals (Sweden)
Vittorio Parlato
2014-05-01
Full Text Available Il contributo, non sottoposto a valutazione, riproduce l’intervento, corredato da note, presentato al Convegno Nazionale dell’ADEC sul tema “Per una disciplina che cambia. Il diritto canonico e il diritto ecclesiastico nel tempo presente”(Bologna, 7-9 novembre 2013 ed è destinato alla pubblicazione negli Atti.SOMMARIO: 1. La metodologia internazionalista e storicista: rilevanza del diritto canonico - 2. Il metodo pubblicistico e la legislatio libertatis - 3. La metodologia comparatista in campo statale e religioso - 4. Le nuove tematiche legate a principî confessionali. Abstract : Nel breve intervento si evidenzia, per sommi capi, il cambiamento di metodologia e di tematiche relative allo studio e didattica del Diritto ecclesiastico e del Diritto canonico, con riferimento ad alcuni eventi che hanno segnato queste discipline. Dapprima i Patti Lateranensi con i problemi interpretativi connessi; poi la promulgazione della Costituzione repubblicana e il Concilio Vaticano II, con l’affermarsi dei diritti di libertà religiosa; successivamente la comparazione giuridica in campo secolare e religioso a seguito della apertura dell’ordinamento italiano verso altri ordinamenti; infine l’interesse non tanto degli istituti confessionali, quanto dei principî etici, specie cattolici, proposti alle legislazioni statuali
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Comparative chronic toxicity of three neonicotinoids on New Zealand packaged honey bees.
Wood, Sarah C; Kozii, Ivanna V; Koziy, Roman V; Epp, Tasha; Simko, Elemir
2018-01-01
Thiamethoxam, clothianidin, and imidacloprid are the most commonly used neonicotinoid insecticides on the Canadian prairies. There is widespread contamination of nectar and pollen with neonicotinoids, at concentrations which are sublethal for honey bees (Apis mellifera Linnaeus). We compared the effects of chronic, sublethal exposure to the three most commonly used neonicotinoids on honey bee colonies established from New Zealand packaged bees using colony weight gain, brood area, and population size as measures of colony performance. From May 7 to July 29, 2016 (12 weeks), sixty-eight colonies received weekly feedings of sugar syrup and pollen patties containing 0 nM, 20 nM (median environmental dose), or 80 nM (high environmental dose) of one of three neonicotinoids (thiamethoxam, clothianidin, and imidacloprid). Colonies were weighed at three-week intervals. Brood area and population size were determined from digital images of colonies at week 12. Statistical analyses were performed by ANOVA and mixed models. There was a significant negative effect (-30%, pbee cluster size (-21%, pbees lacked adequate (>80%) statistical power to detect an effect. Chronic exposure of honey bees to high environmental doses of neonicotinoids has negative effects on honey production. Brood area appears to be less sensitive to detect sublethal effects of neonicotinoids.
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Presence of sulphites in different types of partly processed meat products prepared for grilling
Korićanac, V.; Vranić, D.; Trbović, D.; Petronijević, R.; Parunović, N.
2017-09-01
In the period January 2016 to May 2017, the presence and levels of sulfite were examined in 270 samples of hamburger, sausage (various types), pljeskavica (Serbian-style meat patties of various types) and ćevapi or ćevapčići (grill kebabs) from the Serbian market. Some (12.59%) of these partly processed meat products contained sulfites, expressed as SO2, at levels above 10 mg/kg, and so did not meet requirements laid down in the National Regulation. In the remainder of the meat products (87.41%), sulfite contents were below 10 mg/kg, which is considered as “not detected”. By groups, 100% of hamburgers, 91.76% of sausages and 90.48% of pljeskavica met requirements of National Regulation. The meat product group with the biggest percentage of non-compliant meat products in which sulfites were detected was the ćevapi or ćevapčići - 18.10% of them contained sulfites. All in all, most of the partly processed meat products from the Serbian market met the National Regulation regarding sulfite content, and they were safe for consumption. Nonetheless, the high percentage of ćevapi or ćevapčići that contained sulfites leads us to conclude that regular and periodic control is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.
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Directory of Open Access Journals (Sweden)
Vera Favila Ribeiro
2013-08-01
Full Text Available OBJECTIVE: This study determined the sodium content of processed foods aimed at children and adolescents and the adequacy of its content in relation to the dietary reference intakes, and verified label compliance. METHODS: The sodium content of 17 food samples (instant noodles, breaded items, hamburger patties, hot dogs and bologna sausages was determined by flame photometry and chloride titration, and the results were compared with nutritional data. The labels were checked for compliance with the pertinent laws. RESULTS: According to flame photometry and chloride titration, 13 and 5 products, respectively, had sodium contents that exceeded those reported on the nutrition facts label by more than 20%. All samples had more than 480mg of sodium per serving. The tolerable upper intake level for sodium for children aged 4-8 years was exceeded in 8 instant noodles and 3 breaded items according to flame photometry, and in 9 items according to chloride titration. Regarding the legislation, 5 products used a daily reference intake other than that provided by the legislation to report their percent sodium content per serving. Moreover, the serving sizes of 3 instant noodles, the terminology used in 1 instant noodles and the protein content of 1 breaded item were also not compliant with the legislation. CONCLUSION: The sodium contents in the study samples were high and there was no regard for the legislation.
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Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.
2017-01-01
Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600
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Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D
2017-08-26
Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.
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Partnow, Patricia H.; And Others
Part of a series designed to introduce the culture of the Alaskan Indians to elementary school students, the unit contains materials related to seasonal Tlingit activities and a guide for elementary classroom teachers to implement the student materials. The guide describes the format of the unit, suggests activities, lists resource materials, and…
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The use of electron beams for pasteurization of meats
International Nuclear Information System (INIS)
Prestwich, K.R.; Kaye, R.J.; Turman, B.N.; Neau, E.L.
1994-01-01
Electron beam accelerators can be used for electronic pasteurization of meat products by: (1) using the electrons directly impacting the products, or (2) optimizing the conversion of electron energy to x-rays and treating the product with these x-rays. The choice of process depends on the configuration of the product when it is treated. For electron treatment, ten million electron volt (MeV) kinetic energy is the maximum allowed by international agreement. The depth of penetration of electrons with that energy into a product with density of meat is about five centimeters (cm). Two-sided treatment can be done on products up to 10 cm thick with a two-to-one ratio between minimum and maximum dose. Ground beef patties are about 1.25 cm (0.5 inch thick). Beams with 2.5 MeV electron energy could be used to treat these products. Our calculations show that maximum to minimum dose ratios less than 1.2 can be achieved with this energy if the transverse beam energy is small. If the product thickness is greater than 10 cm, x-rays can provide the needed dose uniformity. Uniform doses can be supplied for pallets with dimensions greater than 1.2 m on each side using x-rays from a 5 MeV electron beam. The efficiency of converting the electron beam to x-rays and configurations to achieve dose uniformity are discussed
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Zhao, Yueliang; Fan, Daming; Zheng, Zong-Ping; Li, Edmund T S; Chen, Feng; Cheng, Ka-Wing; Wang, Mingfu
2017-02-01
Quercetin, a flavonoid, widely distributed in edible fruits and vegetables, was reported to effectively inhibit 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation in a food model (roast beef patties) with itself being converted into a novel compound 8-C-(E-phenylethenyl)quercetin (8-CEPQ). Here we investigated whether 8-CEPQ could be formed in a real food system, and tested its anticancer activity in human colon cancer cell lines. LC-MS was applied for the determination of 8-CEPQ formation in onion/beef soup. Anticancer activity of 8-CEPQ was evaluated by using cell viability assay and flow cytometry. Results showed that 8-CEPQ suppressed proliferation and caused G 2 phase arrest in colon cancer cells. Based on immunofluorescent staining assay, western blot assay, and RNA knockdown data, we found that 8-CEPQ did not cause apoptotic cell death. Instead, it induced autophagic cell death. Moreover, treatment with 8-CEPQ induced phosphorylation of extracellular signal-regulated kinase (ERK). Inhibition of ERK phosphorylation by the mitogen-activated protein kinase kinase (MEK)/ERK inhibitor U0126 attenuated 8-CEPQ-induced autophagy and reversed 8-CEPQ-mediated cell growth inhibition. Our results demonstrate that 8-CEPQ, a novel quercetin derivative, could be formed in onion/beef soup. 8-CEPQ inhibited colon cancer cell growth by inducing autophagic cell death through ERK activation. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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Directory of Open Access Journals (Sweden)
Ling-Hsiu Liao
2017-02-01
Full Text Available Because certain flavonols and phenolic acids are found in pollen and nectar of most angiosperms, they are routinely ingested by Apis mellifera, the western honey bee. The flavonol quercetin and the phenolic acid p-coumaric acid are known to upregulate detoxification enzymes in adult bees; their presence or absence in the diet may thus affect the toxicity of ingested pesticides. We conducted a series of longevity assays with one-day-old adult workers to test if dietary phytochemicals enhance longevity and pesticide tolerance. One-day-old bees were maintained on sugar syrup with or without casein (a phytochemical-free protein source in the presence or absence of quercetin and p-coumaric acid as well as in the presence or absence of two pyrethroid insecticides, bifenthrin and β-cyfluthrin. Dietary quercetin (hazard ratio, HR = 0.82, p-coumaric acid (HR = 0.91 and casein (HR = 0.74 were associated with extended lifespan and the two pyrethroid insecticides, 4 ppm bifenthrin (HR = 9.17 and 0.5 ppm β-cyfluthrin (HR = 1.34, reduced lifespan. Dietary quercetin enhanced tolerance of both pyrethroids; p-coumaric acid had a similar effect trend, although of reduced magnitude. Casein in the diet appears to eliminate the life-prolonging effect of p-coumaric acid in the absence of quercetin. Collectively, these assays demonstrate that dietary phytochemicals influence honey bee longevity and pesticide stress; substituting sugar syrups for honey or yeast/soy flour patties may thus have hitherto unrecognized impacts on adult bee health.
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Energy Technology Data Exchange (ETDEWEB)
Ouattara, B.; Giroux, M.; Yefsah, R.; Smoragiewicz, W.; Saucier, L.; Borsa, J.; Lacroix, M. E-mail: monique.lacroix@inrs-iaf.uquebec.ca
2002-03-01
The current interest in 'minimally processed foods' has attracted the attention for combination of mild treatments to improve food safety and shelf-life extension. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4 deg. C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p{<=}0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.
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International Nuclear Information System (INIS)
Ouattara, B.; Giroux, M.; Yefsah, R.; Smoragiewicz, W.; Saucier, L.; Borsa, J.; Lacroix, M.
2002-01-01
The current interest in 'minimally processed foods' has attracted the attention for combination of mild treatments to improve food safety and shelf-life extension. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4 deg. C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p≤0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices
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Directory of Open Access Journals (Sweden)
Livia-Cristina Borcan
2016-12-01
Full Text Available OBJECTIVES AND BACKGROUND The aim of the study was to synthesize and characterize a polyurethane drug delivery system used for a ginger extract with possible applications in cardiovascular disease. MATERIALS AND METHODS The obtained procedure is based on a poly-addition reaction between a diisocyanate and a mixture of polyols and a spontaneous emulsification in the presence of a surfactant. Only aliphatic compounds were used as raw materials and no other chemicals were added as reaction catalyst or promoters. RESULTS Nanostructures sized between 92 and 128 nm, with a medium tendency of agglomeration and very stable to thermal degradation between 30 and 300oC were obtained. We observed the fact that nanostructures’ diluted aqueous solution presents a pH around 6.7 and no evidence of any irritation potential was found after using different assays. CONCLUSIONS The obtained nanostructures can be used as a polymer carrier for ginger extract based on our results. Graphical abstract: Chemical structures of: (a gingerol, (b eucalyptol, (c borneol. REFERENCES 1. Prasad EM, Mopuri R, Islam MS, Kodidhela LD. Cardioprotective effect of Vitex negundo on isoproterenol-induced myocardial necrosis in wistar rats: A dual approach study. Biomed Pharmacother. 2016 [epub ahead of print]. 2. Abdel-Naeem HH, Mohamed HM. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Sci. 2016;118:52-60. 3. Shirpoor A, Rezaei F, Fard AA, Afshari AT, Gharalari FH, Rasmi Y. Ginger extract protects rat’s kidneys against oxidative damage after chronic ethanol administration. Biomed Pharmacother. 2016;84:698-704.
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Cofrades, S; Benedí, J; Garcimartin, A; Sánchez-Muniz, F J; Jimenez-Colmenero, F
2017-09-01
Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based functional foods. These basically entail reducing the presence of compounds with negative health implications and enhancing the presence of beneficial compounds. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (frankfurters, patties and restructured steaks). These were reformulated to incorporate nutrients associated with three different seaweeds (wakame-Undaria pinnatifida; nori-Porphyra umbilicalis; and sea spaghetti-Himanthalia elongata) as sources of bioactive substances, while simultaneously reducing sodium and fat and improving fatty acid profiles. Those seaweeds were chosen, because in terms of composition and health implications, abundance on Spanish coasts, relatively widespread consumption, and suitability in terms of flavour and colour they are better suited than others for use as ingredients in new products. It also discusses the consequences of the use of this type of meat-based functional foods (combination of pork meat and 5% of each seaweed with or without hypercholesterolaemic agent included in the diets) on growing animals (Wistar male rats), and their effects on different aspects of lipoprotein metabolism, oxidative stress and liver structure. This article, then, reports a comprehensive approach to the production of seaweed-enriched meat products, considering aspects of technological development aimed at achieving the functional effect. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Update on insulin treatment for dogs and cats: insulin dosing pens and more
Directory of Open Access Journals (Sweden)
Thompson A
2015-04-01
Full Text Available Ann Thompson,1 Patty Lathan,2 Linda Fleeman3 1School of Veterinary Science, The University of Queensland, Gatton, QLD, Australia; 2College of Veterinary Medicine Mississippi State University, Starkville, MS, USA; 3Animal Diabetes Australia, Melbourne, VIC, Australia Abstract: Insulin therapy is still the primary therapy for all diabetic dogs and cats. Several insulin options are available for each species, including veterinary registered products and human insulin preparations. The insulin chosen depends on the individual patient's requirements. Intermediate-acting insulin is usually the first choice for dogs, and longer-acting insulin is the first choice for cats. Once the insulin type is chosen, the best method of insulin administration should be considered. Traditionally, insulin vials and syringes have been used, but insulin pen devices have recently entered the veterinary market. Pens have different handling requirements when compared with standard insulin vials including: storage out of the refrigerator for some insulin preparations once pen cartridges are in use; priming of the pen to ensure a full dose of insulin is administered; and holding the pen device in place for several seconds during the injection. Many different types of pen devices are available, with features such as half-unit dosing, large dials for visually impaired people, and memory that can display the last time and dose of insulin administered. Insulin pens come in both reusable and disposable options. Pens have several benefits over syringes, including improved dose accuracy, especially for low insulin doses. Keywords: diabetes, mellitus, canine, feline, NPH, glargine, porcine lente
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Field observations of artificial sand and oil agglomerates
Dalyander, Patricia (Soupy); Long, Joseph W.; Plant, Nathaniel G.; McLaughlin, Molly R.; Mickey, Rangley C.
2015-01-01
Oil that comes into the surf zone following spills, such as occurred during the 2010 Deepwater Horizon (DWH) blowout, can mix with local sediment to form heavier-than-water sand and oil agglomerates (SOAs), at times in the form of mats a few centimeters thick and tens of meters long. Smaller agglomerates that form in situ or pieces that break off of larger mats, sometimes referred to as surface residual balls (SRBs), range in size from sand-sized grains to patty-shaped pieces several centimeters (cm) in diameter. These mobile SOAs can cause beach oiling for extended periods following the spill, on the scale of years as in the case of DWH. Limited research, including a prior effort by the U.S. Geological Survey (USGS) investigating SOA mobility, alongshore transport, and seafloor interaction using numerical model output, focused on the physical dynamics of SOAs. To address this data gap, we constructed artificial sand and oil agglomerates (aSOAs) with sand and paraffin wax to mimic the size and density of genuine SOAs. These aSOAs were deployed in the nearshore off the coast of St. Petersburg, Florida, during a field experiment to investigate their movement and seafloor interaction. This report presents the methodology for constructing aSOAs and describes the field experiment. Data acquired during the field campaign, including videos and images of aSOA movement in the nearshore (1.5-meter and 0.5-meter water depth) and in the swash zone, are also presented in this report.
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Development of food preservation and processing techniques by radiation
International Nuclear Information System (INIS)
Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others
1999-03-01
Development of food preservation and processing techniques by radiation was performed. Gamma irradiation at 2-10 kGy is considered to be an effective method to control pathogenic bacteria in species including Escherichia coli O157:H7. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Gamma irradiation on pre-rigor beef shortens the aging-period, improves tenderness and enhances the beef quality. And, a new beef processing method using gamma irradiation, such as in the low salt sausage and hygienic beef patty was developed. Safety tests of gamma-irradiated meats(beefs: 0-5 kGy; porks: 0-30 kGy) in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepato carcinogenesis and the anti oxidative defense system, were not affected by gamma irradiation. To pre-establish an alternative technique to the toxic fumigant, methyl bromide, which is the current quarantine measure of agricultural products for export and import, some selected agricultural products, such as chestnuts, acorns, red beans and mung beans, were subjected to a preliminary study to confirm the comparative effects of gamma irradiation and MBr fumigant on their disinfestation and quality, thereby preparing the basic data for the practical approach.Current fumigation(MBr) was perfect in its disinfecting capability, but it caused detrimental effects on the physical quality of agricultural produce. However, irradiation doses suitable for controlling pests did not induce any significant changes in the quality of the products. (author)
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Telehealth and eHealth in nurse practitioner training: current perspectives
Directory of Open Access Journals (Sweden)
Rutledge CM
2017-06-01
Full Text Available Carolyn M Rutledge,1 Karen Kott,2 Patty A Schweickert,3 Rebecca Poston,1 Christianne Fowler,1 Tina S Haney1 1College of Health Sciences, School of Nursing, 2College of Health Sciences, School of Physical Therapy, Old Dominion University, Norfolk, 3Department of Neuroradiology, University of Virginia, Charlottesville, VA, USA Abstract: Telehealth is becoming a vital process for providing access to cost-effective quality care to patients at a distance. As such, it is important for nurse practitioners, often the primary providers for rural and disadvantaged populations, to develop the knowledge, skills, and attitudes needed to utilize telehealth technologies in practice. In reviewing the literature, very little information was found on programs that addressed nurse practitioner training in telehealth. This article provides an overview of both the topics and the techniques that have been utilized for training nurse practitioners and nurse practitioner students in the delivery of care utilizing telehealth. Specifically, this article focuses on topics including 1 defining telehealth, 2 telehealth etiquette, 3 interprofessional collaboration, 4 regulations, 5 reimbursement, 6 security/Health Insurance Portability and Accountability Act (HIPAA, 7 ethical practice in telehealth, and 8 satisfaction of patients and providers. A multimodal approach based on a review of the literature is presented for providing the training: 1 didactics, 2 simulations including standardized patient encounters, 3 practice immersions, and 4 telehealth projects. Studies found that training using the multimodal approach allowed the students to develop comfort, knowledge, and skills needed to embrace the utilization of telehealth in health care. Keywords: telehealth, nurse practitioner education, telemedicine, simulation, health care
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Impact Study of K SARAP Mix and Its Effects to Malnourished Children
Directory of Open Access Journals (Sweden)
Dr. Susana A. Salvacion
2014-02-01
Full Text Available An experimental study was conducted to come up with sustainable, affordable, nutritious, and palatable menu to help alleviate malnutrition among children in a barangay in Quezon. It aims to create simple dishes from K SARAP MIX composed of roasted and ground rice and monggo and coconut oil. It aimed to measure its effect when served as viand, or snacks to the weight of malnourished children after 4 months of scheduled feeding. It also aimed to do a cost analysis and evaluate the acceptability of these recipes. An initial weight survey identified 25 malnourished preschool children. The K SARAP MIX was cooked into dishes such as congee, champorado, pancake, balls, crispy dilis, burger patty, camote/banana turon, polvoron, kare-kare, spaghetti, coated fried or chicken, gravy, etc. Feeding was done three times a week during lunch time which lasted for 4 months. The weight was taken monthly and compared with the initial weight. Its use is versatile because it can be an additive to any menu. It can be added to any vegetable or meat for a variation in taste. The mothers were taught how to prepare and cook. Findings revealed the weight of the participants improved gradually. Seventy two percent (72% improved from malnourished to normal, one, from severely malnourished to malnourished while 25 % did not improve. Mothers have identified its advantages such as economical, palatable, nutritious, easy to prepare, can be prepared in a variety of ways and appealing to the children. It is therefore, highly recommendable for supplementary feeding, for personal consumption or for commercial purpose to help improve the nutritional status of children and also to augment the mothers’ income.
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Vitamin composition of ethnic foods commonly consumed in Europe
Directory of Open Access Journals (Sweden)
Jane Ireland
2012-04-01
Full Text Available Background: Vitamin analyses are particularly important for estimating dietary intakes, determining nutritional status and regulating food labelling. Due to the increased popularity of ethnic foods, the vitamin composition of these foods is required to ensure that national food databases are up-to-date.Objectives: The key objective of this study was to generate new and reliable data on the contents of fat-soluble vitamins, including vitamins A (all trans-retinol, D3 & E (α-tocopherol and those that are water-soluble (vitamins B6, B12, C, biotin, folate, niacin, pantothenic acid, riboflavin, and thiamin in ethnic foods commonly consumed in Europe.Design: Thirty commonly-consumed ethnic foods in Europe (from Belgium, France, Israel, Italy, The Netherlands, and the UK were analysed using harmonised methodologies for identification of representative foods, sampling, data scrutiny and documentation to generate reliable data. Analyses were carried out using International standard methods. Results: Certain vitamins were present in appreciable amounts: β-carotene in tayer leaves (7919µg/100g, thiamin in frik dry (0.24mg/100g, riboflavin in mbinzo worms (0.79mg/100g, and niacin in commercial soy patty (17.5mg/100g. However, retinol, pantothenic acid, vitamins D and B12 were below detectable levels in the majority of the foods analysed.Conclusions: The majority of the foods contained most of the water-soluble vitamins but lacked fat-soluble vitamins. However, these preliminary data represent only a small number of foods per country and so no conclusions about vitamin imbalances can be drawn. Additional data are required on a much wider range of commonly-consumed ethnic foods to make firm conclusions about adequacy of diets.
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Clinical features and imaging findings in a case of Capgras syndrome
Directory of Open Access Journals (Sweden)
Luca M
2013-08-01
Full Text Available Maria Luca,1 Andrea Bordone,1 Antonina Luca,2 Andrea Patti,1 Giuseppe Sortino,3 Carmela Calandra11Department of Medical and Surgery Specialties, Psychiatry Unit, 2Department GF Ingrassia, Section of Neuroscience, 3Department of Diagnostic Imaging, Radiology Unit, University Hospital Policlinico-Vittorio Emanuele, Catania, Sicily, ItalyAbstract: Capgras syndrome consists of the delusional belief that a person or persons have been replaced by doubles or impostors. It can occur in the context of both psychiatric and organic illness, and seems to be related to lesions of the bifrontal and right limbic and temporal regions. Indeed, magnetic resonance imaging has revealed brain lesions in patients suffering from Capgras syndrome. This case study reports the findings of a thorough diagnostic evaluation in a woman suffering from Capgras syndrome and presenting with the following clinical peculiarities: obsessive modality of presentation of the delusional ideation, intrusiveness of such ideation (that even disturbed her sleep, as well as a sense of alienation and utter disgust towards the double. These characteristics bring to mind the typical aspects of obsessive-compulsive disorder. Neuroanatomic investigation, through magnetic resonance imaging, performed on this patient showed alteration of the bilateral semioval centers, which are brain regions associated with the emotion of disgust and often show alterations in subjects suffering from obsessive-compulsive disorder. Hence, neuroimaging allows researchers to put forward the hypothesis of a common neuroanatomic basis for Capgras syndrome and obsessive-compulsive disorder, at least for cases in which the delusional ideation is associated with deep feelings of disgust and presents with a certain pervasiveness.Keywords: Capgras syndrome, magnetic resonance imaging, electroencephalography, obsessive-compulsive disorder, semioval centers
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Sancho, Renata Aparecida Soriano; de Lima, Fabíola Aliaga; Costa, Gabriel Guerra; Mariutti, Lilian Regina Barros; Bragagnolo, Neura
2011-08-01
The effects of annatto (0.1 g/100g) and coriander (0.5 g/100g) were assessed against lipid oxidation in white hake meatballs cooked in boiling water (95 ± 1 °C) for 30 min and stored at -18 °C for 120 d. The fatty acids (FA) and the nutritional quality, cholesterol, cholesterol oxides, thiobarbituric acid reactive substances (TBARS) values, and conjugated dienes were analyzed to follow the course of oxidation. Annatto and coriander were efficient in the control of lipid oxidation, also preserving the essential FA. At 120 d of storage, the eicosapentaenoic acid (EPA) concentration decreased respectively by 43%, 32%, 12%, and 9% in the control, coriander, annatto, and annatto + coriander patties. For docosahexaenoic acid (DHA), these concentrations decreased, respectively, 44%, 30%, 11%, and 7%, revealing a probable synergistic effect among the antioxidant compounds present in both spices. On the other hand, annatto and coriander were not able to act protecting the meatballs against lipid oxidation when they were cooked, also not exerted any effect in the cholesterol oxidation. Spices, especially coriander and annatto, can be an alternative to substitute synthetic additives with antioxidants to prevent loss of important unsaturated fatty acids (UFA) in fish meatballs during frozen storage for 120 d. The maximum effect was observed when 0.5% coriander and 0.1% annatto were used in combination. Cooking did not induce the formation of cholesterol oxides, compounds that can cause more health damages than cholesterol itself; however, during storage the cholesterol oxides levels presented a little increase regardless of spice addition. © 2011 Institute of Food Technologists®
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e-Citizens’ Perspectives about Education on the ‘Debating Europe’ Platform
Directory of Open Access Journals (Sweden)
Mihaela Păun
2017-07-01
Full Text Available In order to have a stronger relation with the citizens, the governments, in this case the institutions of European Union, created media platforms. In the context of the European (digitalized global village (Ciastellardi, Patti, 2011, p. 15, all public institutions, especially the European Union’s agencies, directorates and units needed to enhance their online visibility through a complex array of communication platforms – websites, webcast portals, social media pages or any other type of virtual platforms - websites, webcast portals, social media pages or any other type of virtual platforms -, thus converting the offline motto “United in diversity” in a virtual unity in diversity. Responding to the evolution of information and communication technologies (ICTs, the platform www.debatingeurope.eu was launched in September 2011 by the Brussels-based think tank Friends of Europe and Europe’s World, the only Europe-wide policy journal, in partnership with the European Parliament, Microsoft and Gallup, “to encourage a genuine conversation between Europe’s politicians and the citizens they serve – and that means taking YOUR questions, comments and ideas directly to policy makers for them to respond” . Starting from the objective of the platform, I focused this research on one of the six channels of ‘Debating Europe’, namely “Smarter Europe” to find the specific frames that e-citizens – the public, PR specialists, officials or analysts - may present, interpret and assign to the specific topics, policies, and directives of the European Union. My study will examine the most relevant frames and issues associated with education in Europe, the most commented topics and their relevance in accordance with the political and social problems of European Union.
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Meats need to be sufficiently heated to inactivate foodborne pathogens such as Escherichia coli O157:H7. High-temperature heat treatment used to prepare well-done meats could, however, increase the formation of potentially carcinogenic heterocyclic amines (HCAs). The objective of this study was to ...
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Management of hypoadrenocorticism (Addison’s disease in dogs
Directory of Open Access Journals (Sweden)
Lathan P
2018-02-01
Full Text Available Patty Lathan,1 Ann L Thompson2 1College of Veterinary Medicine, Mississippi State University, Starkville, MS, USA; 2School of Veterinary Science, The University of Queensland, Gatton, Queensland, Australia Abstract: Hypoadrenocorticism (HOAC; Addison’s disease is an endocrine condition seen in small animal practice. Dogs with this disease can present in a variety of ways from acute hypovolemic collapse to vague, chronic, waxing, and waning clinical signs. In the most common form of this disease, animals have both mineralocorticoid and glucocorticoid deficiency, resulting in hyponatremia and hyperkalemia, and signs of cortisol deficiency. The etiology may be immune-mediated destruction of the adrenal cortex, drug-induced adrenocortical necrosis (mitotane, enzyme inhibition (trilostane, or infiltrative processes such as neoplastic or fungal disease. Much less commonly, dogs have signs of cortisol deficiency, but no electrolyte changes. This is referred to as atypical HOAC. The veterinarian needs to have a clinical suspicion for HOAC to make a diagnosis in a timely manner. Treatment of dogs with an acute presentation prioritizes correcting the hypovolemia, hyperkalemia, acidosis, and hypoglycemia. Fluid therapy addresses most of these issues, but other directed therapies may be required in the most severe cases. For chronic management, all patients with Addison’s disease will require replacement of glucocorticoids (usually prednisone, and most patients require replacement of mineralocorticoids with either desoxycorticosterone pivalate or fludrocortisone. Atypical Addisonians do not require mineralocorticoid supplementation, but electrolytes should be monitored in case the need arises in the future. The prognosis for dogs treated for HOAC promptly and appropriately is excellent; most patients die from other diseases. However, if the diagnosis is missed, patients may die as a consequence of HOAC. Thus, knowledge of the hallmarks of Addison
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Mutagenicity of cooked foods. Kuumennuskaesiteltyjen elintarvikkeiden mutageenisuus
Energy Technology Data Exchange (ETDEWEB)
Tikkanen, L. (Valtion teknillinen tutkimuskeskus, Espoo (Finland). Elintarvikelaboratorio)
1989-09-01
In this study the mutagenic activity in different kinds of ordinary Finnish foods was determined using mainly the Ames Salmonella bacterial assay. The purpose of this study was also to acquire the technical capability to study cooked food mutagens and to get basic informavtion about the mutagenic activity of foods under different cooking conditions. The samples tested were different kinds of ready-to-eat foods. Products were industrially heat-processed by frying and roasting, sterilization, smoking, deep-frying, spray-drying and UHT-treatment. According to the results, the majority of the fried and roasted food samples containing meat or fish were clearly or strongly mutagenic. Some of the products processed by sterilization and deep-frying were marginally mutagenic. The effect of the frying temperature on the mutagenicity in the Ames test was studied with minced meat. The mutagenic activity of the fried meat clearly correlated with the frying temperature. There were conspicuous differences in mutagenic activity between different fried and roasted products. Charcoal-grilled fish and the surface layers of the grilled meat and chicken were strongly mutagenic. Meat and fish hamburgers were in most cases only slightly mutagenic. The mutagenic activity was stronger in the surface layers of the products than in the inside. Also reheating by frying increased the mutagenicity of meat patties clearly. Differences in mutagenic activity between equivalent products of different manufacturers were evident in many cases. Variation of the mutagenicity was most conspicuous in the grilled products. This variation indicates that the industrial processing of food has a marked effect on the mutagenic activity of the final product, which thus might be reduced by modifying the process. The solvent extraction method used in this study was more effective than the Blue-Cotton method for the isolation of mutagenic compounds.
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Hladun, Kristen R; Di, Ning; Liu, Tong-Xian; Trumble, John T
2016-02-01
Metal pollution has been increasing rapidly over the past century, and at the same time, the human population has continued to rise and produce contaminants that may negatively impact pollinators. Honey bees (Apis mellifera L.) forage over large areas and can collect contaminants from the environment. The primary objective of the present study was to determine whether the metal contaminants cadmium (Cd), copper (Cu), lead (Pb), and selenium (Se) can have a detrimental effect on whole-colony health in the managed pollinator A. mellifera. The authors isolated small nucleus colonies under large cages and fed them an exclusive diet of sugar syrup and pollen patty spiked with Cd, Cu, Pb, and Se or a control (no additional metal). Treatment levels were based on concentrations in honey and pollen from contaminated hives around the world. They measured whole-colony health including wax, honey, and brood production; colony weight; brood survival; and metal accumulation in various life stages. Colonies treated with Cd or Cu contained more dead pupae within capped cells compared with control, and Se-treated colonies had lower total worker weights compared to control. Lead had a minimal effect on colony performance, although many members of the hive accumulated significant quantities of the metal. By examining the honey bee as a social organism through whole-colony assessments of toxicity, the authors found that the distribution of toxicants throughout the colony varied from metal to metal, some caste members were more susceptible to certain metals, and the colony's ability to grow over time may have been reduced in the presence of Se. Apiaries residing near metal-contaminated areas may be at risk and can suffer changes in colony dynamics and survival. © 2015 SETAC.
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Initiation of a multidisciplinary summer studentship in palliative and supportive care in oncology
Directory of Open Access Journals (Sweden)
Fairchild A
2012-09-01
Full Text Available Alysa Fairchild,1 Sharon Watanabe,1 Carole Chambers,2 Janice Yurick,3 Lisa Lem,4 Patty Tachynski51Faculty of Medicine and Dentistry, University of Alberta, Edmonton, 2Department of Pharmacy, Alberta Health Services, 3Department of Rehabilitation Medicine, Cross Cancer Institute, Edmonton, 4Department of Respiratory Therapy, Cross Cancer Institute, Edmonton, 5Department of Clinical Nutrition, Cross Cancer Institute, Edmonton, Alberta, CanadaPurpose: The optimal setting for interprofessional education (IPE for prelicensure health care trainees is unclear, especially in a field as complex and emotionally challenging as oncology. In this article, the authors describe the initiation of the Cross Cancer Institute Multidisciplinary Summer Studentship in Palliative and Supportive Care in Oncology, a 6-week, multidisciplinary team-based clinical placement in supportive care, designed to incorporate features of best practice cooperative learning.Methods: A steering committee established goals, structure, eligibility criteria, application process, funding, and a consensus approach to instruction and evaluation for the IPE program. Studentship components included mandatory and flexible clinical time, an exploratory investigation, discussion groups, and a presentation. Two senior students per iteration were selected from clinical nutrition, medicine, nursing, occupational therapy, pharmacy, physiotherapy, respiratory therapy, social work, and speech–language pathology applicants. These students completed questionnaires investigating their views of their own and others' professions at baseline, at the end of the rotation, and 6 months after the studentship.Results: Eight students from medicine, clinical nutrition, occupational therapy, physiotherapy, and speech–language pathology have participated to date. At the elective's end, students have described a more positive view of multidisciplinary team practice, with each participating discipline perceived as
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Vital signs: sodium intake among U.S. school-aged children - 2009-2010.
Cogswell, Mary E; Yuan, Keming; Gunn, Janelle P; Gillespie, Cathleen; Sliwa, Sarah; Galuska, Deborah A; Barrett, Jan; Hirschman, Jay; Moshfegh, Alanna J; Rhodes, Donna; Ahuja, Jaspreet; Pehrsson, Pamela; Merritt, Robert; Bowman, Barbara A
2014-09-12
A national health objective is to reduce average U.S. sodium intake to 2,300 mg daily to help prevent high blood pressure, a major cause of heart disease and stroke. Identifying common contributors to sodium intake among children can help reduction efforts. Average sodium intake, sodium consumed per calorie, and proportions of sodium from food categories, place obtained, and eating occasion were estimated among 2,266 school-aged (6–18 years) participants in What We Eat in America, the dietary intake component of the National Health and Nutrition Examination Survey, 2009–2010. U.S. school-aged children consumed an estimated 3,279 mg of sodium daily with the highest total intake (3,672 mg/d) and intake per 1,000 kcal (1,681 mg) among high school–aged children. Forty-three percent of sodium came from 10 food categories: pizza, bread and rolls, cold cuts/cured meats, savory snacks, sandwiches, cheese, chicken patties/nuggets/tenders, pasta mixed dishes, Mexican mixed dishes, and soups. Sixty-five percent of sodium intake came from store foods, 13% from fast food/pizza restaurants, 5% from other restaurants, and 9% from school cafeteria foods. Among children aged 14–18 years, 16% of total sodium intake came from fast food/pizza restaurants versus 11% among those aged 6–10 years or 11–13 years (plunch (29%), snacks (16%), and breakfast (15%). Sodium intake among school-aged children is much higher than recommended. Multiple food categories, venues, meals, and snacks contribute to sodium intake among school-aged children supporting the importance of populationwide strategies to reduce sodium intake. New national nutrition standards are projected to reduce the sodium content of school meals by approximately 25%–50% by 2022. Based on this analysis, if there is no replacement from other sources, sodium intake among U.S. school-aged children will be reduced by an average of about 75–150 mg per day and about 220–440 mg on days children consume school meals.
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Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?
Agte, Vaishali; Tarwadi, Kirtan; Mengale, Sangeeta; Hinge, Ashwini; Chiplonkar, Shashi
2002-05-01
During recent years importance of B complex vitamins, beta-carotene and vitamin C has been realised in terms of their antioxidative and anticarcinogenic properties. Fruits and vegetables are the rich sources of these vitamins. However, there are considerable cooking losses of vitamins, and information on vitamin contents of cooked foods is essential for assessing the adequacy of vitamin intakes. Secondly, there is a growing trend to consume ready-to-eat foods such as stuffed pancakes (samosa, patties), pastries, French fries; replacing traditional foods for lunch or dinner like roti, vegetable curry, bread, non-vegetarian items. Ready-to-eat foods are considered to give empty calories rather than a balanced diet. A study was undertaken to estimate ascorbic acid, folic acid, riboflavin, thiamine and beta-carotene of 263 cooked food samples and 260 meals representing dietary patterns of Asia, Africa, Europe, USA and Latin America by spectrophotometry and photoflurometry. A broad range of beta-carotene (84-2038 mcg%), riboflavin (0.01-0.48 mg%), thiamine (0.04-0.36 mg%), vitamin C (1-28 mg%) and folate (26-111 mcg%) was observed in individual foods. Bakery products and sweets were found to be poor sources and green leafy vegetables and fruits were good sources of these five vitamins. The differences between ready-to-eat foods and meals consumed during lunch or dinner were prominent for beta-carotene, ascorbic acid, riboflavin and folic acid (P < 0.05). The cooking losses were 34.6, 30, 52.2, 45.9 and 32.2% in case of ascorbic acid, thiamine, riboflavin, beta-carotene and folic acid respectively. Irrespective of whether it is ready-to-eat or a lunch/dinner food item, the contribution of vegetables in the preparations was found to make a marked impact on the vitamin profile. While results justify the concept of a food pyramid, emphasis needs to be given to types of fruits and vegetables rich in vitamins; preferably in their uncooked form, rather than considering their
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Music and Astronomy Under The Stars after 4 years and 50,000 People
Lubowich, Donald A.
2013-01-01
Since 2009 my NASA-funded Music and Astronomy Under the Stars (MAUS) program has brought astronomy to 50,000 music lovers at the National Mall (co-sponsor OSTP); Central Park Jazz, Newport Folk, Ravinia, or Tanglewood music festivals; and classical, folk, pop/rock, opera, Caribbean, or county-western concerts in parks assisted by astronomy clubs (55 events; 28parks). MAUS combines solar, optical, and radio telescope observations; live image projection; large posters/banners (From the Earth to the Universe and Visions of the Universe); videos; and hands-on activities (Night Sky Network; Harvard-Smithsonian CfA); imaging with a cell phone mount; and hand-outs(with info on science museums, astronomy clubs, and citizen science before and after the concerts or at intermission. Yo-Yo-Ma, the Chicago and Boston Symphony Orchestras, the McCoy Tyner Quartet, Ravi Coltrane, Esperanza Spalding, the Stanley Clarke Band, Phish, Blood Sweat and Tears, Deep Purple, Patti Smith, Tony Orlando, and Ronan Tynan performed at these concerts. MAUS reached underserved groups and attracted large enthusiastic crowds. Many young children participated in this family learning experience-often the first time they looked through a telescope. Lessons learned: plan early; create partnerships with parks and astronomy clubs; test equipment; have backup equipment; create professional displays; select the best location to obtain a largest number of participants; use media/www sites to promote the events; use many telescopes for multipletargets; project a live image or video; select equipment that is easy to use, store, set-up, and take down; use hands-on astronomy activities; position the displays for maximum visibility (they became teachable moments); and have educator hand-outs. While < 50% of the participants attended a science museum or took part in astronomy programs in the previous year (based on our survey), they found MAUS enjoyable and understandable; learned about astronomy; wanted to learn
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Lubowich, Donald A.
2013-01-01
My successful programs have included telescope observations, hands-on activities, and edible astronomy demonstrations for: outdoor concerts or music festivals; the National Mall; churches, synagogues, seminaries, or clergy conferences; the Ronald McDonald House of Long Island (New Hyde Park, NY), the Winthrop University Hospital Children’s Medical Center (Mineola, NY); the Fresh Air Fund summer camps; a Halloween star party with costumed kids looking through telescopes; a Super Bowl Star Party; the World Science Festival (NYC); the Princeton University Science and Engineering Expo; the USA Science and Engineering Festival; and the NYC Columbus Day Parade. These outreach activities have reached thousands of people including many young girls. Information was also provided about local science museums, citizen science projects, astronomy educational sites, and astronomy clubs to encourage learning after these events. In 2010 I created Astronomy Night on the National Mall (co-sponsored the White House Office of Science and Technology Policy) with the participation of astronomy clubs, Chandra X-Ray Center, STScI, NASA, NOAO, NSF and the National Air and Space Museum. Since 2009 my NASA-funded Music and Astronomy Under the Stars (MAUS) program has brought astronomy to 50,000 music lovers who attended the Central Park Jazz, Newport Folk, Tanglewood, or Ravinia music festivals or classical, folk, rock, pop, opera, or county-western concerts in local parks assisted by astronomy clubs. MAUS is an evening, nighttime, and cloudy weather traveling astronomy program combining solar, optical, and radio telescope observations; a live image projection system; large outdoor posters and banners; videos; and hands-on activities before and after the concerts or at intermission. Yo-Yo-Ma and the Chicago Symphony or Boston Symphony Orchestras, the McCoy Tyner Quartet with Ravi Coltrane, Esperanza Spalding, the Stanley Clarke Band, Phish, Blood Sweat and Tears, Deep Purple, Patti Smith
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Current uranium activities in Pakistan
International Nuclear Information System (INIS)
Moghal, M.Y.
2001-01-01
The rocks of Siwaliks group in Pakistan, extending from Kashmir in the east through Potwar Plateau, Bannu Basin and Sulaiman range up to the Arabian Sea in the west have been extensively explored for uranium. The Dhok Pathan Formation, which is younger member of the middle Siwaliks has been aeroradiometrically surveyed and extensively prospected on foot. A large number of anomalies were encountered in Kashmir, Potwar Plateau, Bannu Basin and Sulaiman range. While exploratory work in Sulaiman range and Bannu Basin yielded a few workable deposits, none of the anomalous areas yielded an ore grade concentration in Potwar Plateau. As conventional exploration activities in Potwar Plateau did not yield any ore grade concentration therefore a resource potential evaluation programme through geological modeling was started under the guidance of an IAEA expert. The volcanic material found in the middle Siwaliks is considered to be the main source of uranium and siliceous cement in the sandstones. These findings have considerably increased uranium potential in Siwaliks. The tectonic deformation during and after the deposition of Siwaliks is considered to be the main reason for mobilization of uranium, while permeability barriers and upward movement of oil products may provide trappings for the mobilized uranium. Through this survey south western part of Potwar Plateau being relatively less deformed is considered to provide conducive environments for concentration of uranium. Low grade uranium concentrations have also been discovered in carbonatites in northern part of Pakistan. Preliminary exploration in Sallai Patti carbonatite through drilling supplemented by trenching, pitting and aditing, subsurface continuation of surface concentrations has been confirmed. The ore contains about 200 ppm of uranium and 3 to 4% phosphate in addition to magnetite, rare metals and rare earths. It has been demonstrated on laboratory/pilot scale that the concentrations of uranium and phosphate
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Headrick, Robert J., Jr.
This booklet is intended for classroom use in first-year high school French to acquaint students with the McDonald's fast food restaurants in Paris. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Parisian McDonald's, (2) set up a miniature McDonald's in the classroom, (3) order…
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Directory of Open Access Journals (Sweden)
Mura P
2017-12-01
Full Text Available Paolo Mura,1 Elisabetta Serra,1 Franco Marinangeli,2 Sebastiano Patti,3 Mario Musu,1 Ilenia Piras,3 Maria Valeria Massidda,1 Giorgio Pia,3 Maurizio Evangelista,4 Gabriele Finco1 1Department of Medical Sciences “M. Aresu”, University of Cagliari, Cagliari, Italy; 2Department of Anesthesiology, Intensive Care and Pain Medicine, University of L’Aquila, L’Aquila, Italy; 3Department of Emergency Medicine, Santissima Trinità Hospital, Cagliari, Italy; 4Department of Anesthesiology and Pain Medicine, Cattolica University, Rome, Italy Aim: Pain represents the most frequent cause for patient admission to emergency departments (EDs. Oligoanalgesia is a common problem in this field. The aims of this study were to assess prevalence and intensity of pain in patients who visited a second-level urban ED and to evaluate the efficacy of pharmacological treatment administered subsequent to variations in pain intensity. Methods: A 4-week prospective observational study was carried out on 2,838 patients who visited a second-level urban ED. Pain intensity was evaluated using the Numeric Rating Scale at the moment of triage. The efficacy of prescribed analgesic therapy was evaluated at 30 and 60 minutes, and at discharge. Data concerning pain intensity were classified as absent, slight, mild, or severe. Pain was evaluated in relation to the prescribed therapy. Results: Pain prevalence was 70.7%. Traumatic events were the primary cause in most cases (40.44%, followed by pain linked to urologic problems (13.52%, abdominal pain (13.39%, and nontraumatic musculoskeletal pain (7.10%. Only 32.46% of patients were given pharmacological therapy. Of these, 76% reported severe pain, 19% moderate, and 5% slight, and 66% received nonsteroidal anti-inflammatory drugs or paracetamol, 4% opioids, and 30% other therapies. A difference of at least 2 points on the Numerical Rating Scale was observed in 84% of patients on reevaluation following initial analgesic therapy
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Headrick, Robert J., Jr.
This booklet is intended for classroom use in first-year high school Spanish to acquaint students with the McDonald's fast food restaurants in Costa Rica. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Costa Rican McDonald's, (2) set up a miniature McDonald's in the classroom,…
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Epidemiology of Trichinella infection in the horse: the risk from animal product feeding practices.
Murrell, K D; Djordjevic, M; Cuperlovic, K; Sofronic, Lj; Savic, M; Djordjevic, M; Damjanovic, S
2004-09-02
A discovery in 2002 of a Trichinella spiralis-infected horse in Serbia offered an opportunity to conduct needed epidemiological studies on how horses, considered herbivores, acquire a meat-borne parasite. This enigma has persisted since the first human outbreaks from infected horse meat occurred in then 1970s. The trace back of the infected horse to a farm owner was carried out. Interviews and investigations on the farm led to the conclusion that the owner had fed the horse food waste in order to condition the horse prior to sale. Further investigations were then carried out to determine the frequency of such practices among horse owners. Based on interviews of horse producers at local horse markets, it was revealed that the feeding of animal products to horses was a common practice. Further, it was alleged that many horses, particularly those in poor nutritional condition would readily consume meat. A subsequent series of trials involving the experimental feeding of 219 horses demonstrated that 32% would consume meat patties. To confirm that horses would eat infected meat under normal farm conditions, three horses were offered infected ground pork balls containing 1100 larvae. All three became infected, and at necropsy at 32 weeks later, were still positive by indirect IFA testing, but not by ELISA using an excretory-secretory (ES) antigen. This result indicates that further study is needed on the nature of the antigen(s) used for potential serological monitoring and surveillance of horse trichinellosis, especially the importance of antigenic diversity. The experimentally-infected horses also had very low infection levels (larvae per gram of muscle) at 32 weeks of infection, and although the public health consequences are unknown, the question of whether current recommended inspection procedures based on pepsin digestion of selected muscle samples require sufficient quantities of muscle should be addressed. It is concluded that horses are more willing to consume
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Aquacultural and socio-economic aspects of processing carps into some value-added products.
Sehgal, H S; Sehgal, G K
2002-05-01
Carps are the mainstay of Indian aquaculture, contributing over 90% to the total fish production, which was estimated to be 1.77 million metric tonnes in 1996. Carp culture has a great potential for waste utilization and thus for pollution abatement. Many wastes such as cow, poultry, pig, duck, goat, and sheep excreta, biogas slurry, effluents from different kinds of factories/industries have been efficiently used for enhancing the productivity of natural food of carps and related species. Besides, several organic wastes/byproducts such as plant products, wastes from animal husbandry, and industrial by-products have been used as carp feed ingredients to lower the cost of supplementary feeding. However, to ensure the continued expansion of fish ponds and the pollution control, there must be a market for the fish (carps) produced in these ponds. The carps have, however, a low market value due to the presence of intra-muscular bones, which reduces their consumer acceptability. Thus, a need was felt to develop some boneless convenience products for enhancing the consumer acceptability of the carps. Efforts were made to prepare three value-added fish products, namely fish patty, fish finger and fish salad from carp flesh and were compared with a reference product ('fish pakoura'). Sensory evaluation of these products gave highly encouraging results. The methods of preparation of these products were transferred to some progressive farmers of the region who prepared and sold these products at very attractive prices. Carp processing has a great potential for the establishment of a fish ancillary industry and thus for boosting the production of these species. In Punjab alone, there is a potential of consuming 32,448 metric tonnes per annum of such value-added products (which would require 54,080 metric tonnes of raw fish). The development of value-added products has a significant role in raising the socio-economic status of the people associated with carp culture. The
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Evaluating Lignite-Derived Products (LDPs) for Agriculture - Does Research Inform Practice?
Patti, Antonio; Rose, Michael; Little, Karen; Jackson, Roy; Cavagnaro, Timothy
2014-05-01
. However, these growth benefits subsequently diminished over time. Insignificant growth benefits were observed for lucerne. The analysis of the literature and our own work indicates that it is difficult to account for all the possible variables where research is used to inform land management practices. Assisting farmers to conduct localised research in cooperative ventures is likely to bring about the best outcomes where site-specific research directly informs land management practices. 1. Michael T. Rose, Antonio F. Patti, Karen R. Little, Alicia L. Brown, W. Roy Jackson, Timothy R. Cavagnaro, A Meta-Analysis and Review of Plant-Growth Response to Humic Substances: Practical Implications for Agriculture, Advances in Agronomy, 2013, 124, 37-89
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Directory of Open Access Journals (Sweden)
Chandrika J Piyathilake
2010-01-01
Full Text Available Chandrika J Piyathilake1, Suguna Badiga1, Proma Paul2, Vijayaraghavan K3, Haripriya Vedantham3, Mrudula Sudula3, Pavani Sowjanya3, Gayatri Ramakrishna4, Keerti V Shah5, Edward E Partridge6, Patti E Gravitt21Department of Nutrition Sciences, The University of Alabama at Birmingham (UAB, Birmingham, AL, USA; 2Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA; 3SHARE INDIA, Mediciti Institute of Medical Sciences, Ghanpur, India; 4Center for DNA Fingerprinting and Diagnostics, Hyderabad, India; 5Department of Molecular biology and Immunology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD USA; 6UAB Comprehensive Cancer Center, The University of Alabama Birmingham (UAB, Birmingham, AL, USABackground: Studies conducted in the USA have demonstrated that micronutrients such as folate and vitamin B12 play a significant role in modifying the natural history of high-risk human papillomaviruses (HR-HPVs, the causative agent for developing invasive cervical cancer (CC and its precursor lesions.Objective: The purpose of the current study was to investigate whether these micronutrients have similar effects on HR-HPV infections in Indian women.Methods: The associations between serum concentrations of folate and vitamin B12 and HR-HPV infections were evaluated in 724 women who participated in a CC screening study in the southern state of Andhra Pradesh, India. Serum folate and vitamin B12 concentrations were measured by using a competitive radio-binding assay. Digene hybrid capture 2 (HC2 assay results were used to categorize women into two groups, positive or negative for HR-HPVs. Unconditional logistic regression models specified a binary indicator of HC2 (positive/negative as the dependent variable and serum folate concentrations combined with serum vitamin B12 concentrations as the independent predictor of primary interest. Models were fitted, adjusting for age, education, marital status, parity
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Lathers, Claire M; Smith, Cedric M
2002-05-01
The First Teaching Clinic in Clinical Pharmacology, sponsored by the American College of Clinical Pharmacology in September 1992, was designed for the preparation and development of new clinical pharmacology problem-solving (CPPS) units. CPPS units are case histories that illustrate pertinent principles in clinical pharmacology. Each unit consists of the following sections: introduction, learning objectives, pretest, four clinical pharmacology scenarios, posttest, answers to pre- and posttest questions, and selected references. The clinical pharmacology content of the CPPS units place greater emphasis on clinical information, drug selection, and risk/benefit analyses, and thus they complement the basic pharmacology presented in the patient-oriented problem-solving (POPS) units. In general, the CPPS units are intended for use by students more advanced in clinical pharmacology than first- and second-year medical students. The CPPS unit "Clinical Pharmacology of Antiepileptic Drug Use: Clinical Pearls about the Perils of Patty" was developed for use by third- and fourth-year medical students doing rotations in neurology or clinical pharmacology; advanced pharmacy students; residents in neurology, pediatrics, internal medicine, and family practice; fellows in clinical pharmacology, and those taking the board examination in clinical pharmacology. The CPPS unit titled "Geriatric Clinical Psychopharmacology" was written for third- and fourth-year medical students; residents in psychiatry, family practice, and internal medicine;fellows in clinical pharmacology; and those studying for boards in clinical pharmacology. The CPPS unit "Anisocoria and Glaucoma" was written for more advanced students of clinical pharmacology. The CPPS unit titled "Antiepileptic Drugs" was intended for second-year medical students. The second teaching clinic was held in November 1993 and focused on the development and editing of the CPPS units and their evaluations by faculty and students from
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Literacy and students' interest on Geosciences - Findings and results of GEOschools project
Fermeli, Georgia; Steininger, Fritz; Dermitzakis, Michael; Meléndez, Guillermo; Page, Kevin
2014-05-01
information about Earth at a national and international level. • Recognize their responsibilities concerning geodiversity and Earth resources as responsible, world citizens. • Understand planet Earth as a system • Appreciate geodiversity and geoheritage as a key topic within local sustainable development programs. • Know how to predict and mitigate the impacts of natural hazards and evaluate the most appropriate corrective measures. • Demonstrate an ability to apply geoscientific knowledge in the real world and take appropriate decisions. • Describe and explain basic geoscientific phenomena, data and procedures in familiar and unfamiliar contexts. Finally, GEOschools project has proposed a series of teaching modules trying to build effective and enjoyable learning thorough good, academic teaching practice. In this way students should be able to develop a unique set of skills, combining geological knowledge with practical skills. Bibliography: Calonge, A. (2011). Curriculum comparison research: GEOschools programme, 7p. Available from http://geoschools.geol.uoa.gr/pdfs/FinalRemarksCvComparison_EN.pdf . Accessed 10 January 2014. Fermeli G., Meléndez G., Koutsouveli An., Dermitzakis M., Calonge A., Steininger F., D'Arpa C., Di Patti C. (2013).Geosciences' teaching and students' interest in secondary schools - Preliminary results from an interest research in Greece, Spain and Italy.Geoheritage, 14p. Available from http://link.springer.com/article/10.1007%2Fs12371-013-0094-4 . Accessed 10 January 2014.
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Directory of Open Access Journals (Sweden)
Flynn SJ
2013-08-01
Full Text Available Sarah J Flynn,1,2 Jessica M Ameling,1,2 Felicia Hill-Briggs,1–3 Jennifer L Wolff,4,5 Lee R Bone,1,3 David M Levine,1,4 Debra L Roter,3 LaPricia Lewis-Boyer,1,2 Annette R Fisher,6 Leon Purnell,6 Patti L Ephraim,2,7 Jeffrey Barbers,1,2 Stephanie L Fitzpatrick,1,2 Michael C Albert,1,8 Lisa A Cooper,1,2 Peter J Fagan,9,10 Destiny Martin,1 Hema C Ramamurthi,1,2 L Ebony Boulware1,2,7 1Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA; 2Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins Medical Institutions, Baltimore, MD, USA; 3Department of Health, Behavior, and Society, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA; 4Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA; 5Division of Geriatric Medicine and Gerontology, Johns Hopkins University School of Medicine, Baltimore, MD, USA; 6Community and Provider Advisory Board, Johns Hopkins Center to Eliminate Cardiovascular Health Disparities, Baltimore, MD, USA; 7Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA; 8Johns Hopkins Community Physicians, Johns Hopkins Medical Institutions, Baltimore, MD, USA; 9Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA; 10Johns Hopkins HealthCare LLC, Glen Burnie, MD, USA Introduction: We aimed to inform the design of behavioral interventions by identifying patients’ and their family members’ perceived facilitators and barriers to hypertension self-management. Materials and methods: We conducted focus groups of African American patients with hypertension and their family members to elicit their views about factors influencing patients’ hypertension self-management. We recruited African American patients with hypertension (n = 18 and their family members (n = 12 from an urban, community-based clinical
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X-Band wave radar system for monitoring and risk management of the coastal infrastructures
Ludeno, Giovanni; Soldovieri, Francesco; Serafino, Francesco
2017-04-01
waves from the coastal infrastructures, e.g. from the harbor jetties. In fact, the reflected waves may significantly complicate the harbour activities (e.g., berthing operations), as they interfere with the oncoming waves thus creating a confused sea [2]. References [1] G. Ludeno, C. Brandini, C. Lugni, D. Arturi, A. Natale, F. Soldovieri, B. Gozzini, F. Serafino, "Remocean System for the Detection of the Reflected Waves from the Costa Concordia Ship Wreck", IEEE Journal of Selected Topics in Applied Earth Observations and Remote Sensing, Vol.7, no.3, pp.3011-3018, July 2014. [2] G. Ludeno, F. Reale, F. Dentale, E. Pugliese Carratelli, A. Natale, F. Soldovieri, F. Serafino "An X-Band Radar System for Bathymetry and Wave Field Analysis in Harbor Area", Sensors, Vol.15, no.1, pp. 1691-1707, January 2015. [3] F. Raffa, G. Ludeno, B. Patti, F. Soldovieri, S. Mazzola, and F. Serafino, "X-band wave radar for coastal upwelling detection off the southern coast of Sicily.", Journal of Atmospheric and Oceanic Technology, January 2017, Vol. 34, No. 1, Published online on 22 Dec 2016.
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Directory of Open Access Journals (Sweden)
Luís Carlos Oliveira dos Santos Júnior
2009-12-01
Full Text Available
The purpose of the present study was to produce a hamburger using adult sheep meat – which is not usually well accepted for in natura consumption – and oat flour. Centesimal composition, pH, water activity, color, fatty acid content, water retention capacity and cooking loss (of both adult sheep meat and the burger patty were assessed. Carbohydrates, total calorie content and sensory characteristics of the formulated products were also considered. Adult sheep meat contained 19% of protein, 5.4% of lipids, 1.18% of ashes and 76% of humidity. The meat from adult sheep and that from young animals differed remarkably in terms of lipid content. All other parameters complied with current meat regulations, although the addition of oats and/or pork to the burgers modified the ash and humidity contents. The sensory evaluation revealed that the sample containing 50% of adult sheep meat, 46% of pork and 4% of oats – which represents the maximum content allowed by law for non-meat sources of protein – enjoyed more widespread acceptance. The hamburgers made of adult sheep meat and oat flour were well accepted by the sensory panel and conform to current regulations, being therefore suitable for the manufacture of meat derivatives.Key words: Centesimal composition, dietary fiber, sensorial analysis.O objetivo deste trabalho foi desenvolver um produto cárneo do tipo hambúrguer, adicionado de farinha de aveia, visando ao aproveitamento da carne de ovinos de descarte, uma matéria-prima de pouca aceitação na forma in natura. Foram avaliadas a composição centesimal, o pH, a atividade de água, a cor, a capacidade de retenção de água e perda de peso por cozimento da carne e dos hambúrgueres, bem como carboidratos, valor calórico total e análise sensorial dos produtos formulados. A carne ovina apresentou em média 19% de proteína, 5,4% de lipídios, 1,18% de cinzas e 76% de umidade, sendo o conteInternational Nuclear Information System (INIS)
Braby, L.A.; Whittaker, A.D.; McLellan, M.; Waltar, A.E.
2001-01-01
. Unfortunately, irradiation is still considered an additive by the U.S. Food and Drug Administration (FDA) (FDADocket No. 94F-0289; 62 FR 64107). As a result, government approval is obtained through an application that must demonstrate both the benefit and the safety of the treatment for the specific products that are covered. This results in approvals that are extremely specific in terms of the product, the environment during treatment, the radiation exposure, the packaging materials used, and the other ingredients such as seasonings. For example, irradiation of frozen raw ground beef is approved for the minimization of bacterial contamination. This product is currently available through selected retailers as preformed patties with a fixed number packaged as a unit. But, the market is limited because of the fixed size of the package. Almost all of the growth in the U.S. food industry is in prepared or partially prepared products-those that minimize the time required to serve a meal. Most of the research and development effort among food-processing companies is currently dedicated to developments in this area. Both the specific form of the product and the precise way it is packaged impact the market for such items. It is evident that the benefits of electronic pasteurization (irradiation) can add significant value, both as enhanced food safety for the customer and also enhanced profit as well as reduced risk for the processor. However, such products will require extensive testing, both to assure the producers that they can maintain a consistent product that will appeal to the customer and to support the applications for governmental approval of these products. Furthermore, the development of these new products will require the support of basic research on the interaction of food ingredients and the atmosphere during irradiation, the effects of dose rate and temperature on product quality and aesthetics, the optimization of packaging materials, heterogeneous product mixes
Mezzacappa, Anthony
2005-01-01
in procurement and setting up and executing the contracts with the hotel, and to John Bui and John Smith for their superb wireless networking and A/V set up and support. We are grateful for the relentless efforts of all of these individuals, their remarkable talents, and for the joy of working with them during this past year. They were the cornerstones of SciDAC 2005. Thanks also go to Kymba A'Hearn and Patty Boyd for on-site registration, Brittany Hagen for administrative support, Bruce Johnston for netcast support, Tim Jones for help with the proceedings and Web site, Sherry Lamb for housing and registration, Cindy Lathum for Web site design, Carolyn Peters for on-site registration, and Dami Rich for graphic design. And we would like to express our appreciation to the Oak Ridge National Laboratory, especially Jeff Nichols, the Argonne National Laboratory, the Lawrence Berkeley National Laboratory, and to our corporate sponsors, Cray, IBM, Intel, and SGI, for their support. We would like to extend special thanks also to our plenary speakers, technical speakers, poster presenters, and panelists for all of their efforts on behalf of SciDAC 2005 and for their remarkable achievements and contributions. We would like to express our deep appreciation to Lali Chatterjee, Graham Douglas and Margaret Smith of Institute of Physics Publishing, who worked tirelessly in order to provide us with this finished volume within two months, which is nothing short of miraculous. Finally, we wish to express our heartfelt thanks to Michael Strayer, SciDAC Director, whose vision it was to focus SciDAC 2005 on scientific discovery, around which all of the excitement we experienced revolved, and to our DOE SciDAC program managers, especially Fred Johnson, for their support, input, and help throughout.
2001-08-01
efficiency of multimedia teaching and learning software. The lecture deals with the fundamentals of general and inorganic chemistry. In addition to traditional content, new ways of chemical reasoning are considered. The presentation includes topics from the living world and everyday life such as household chemicals, renewable materials, and acid rain, and includes links from the text to other content. Graphics, animations, photos, and videos illustrate the topics discussed. A table of contents on the home page lists all the main topics and directs users into specific chapters; there are also a search function and a glossary. A feedback option allows students to contact the developing team. ChemNet can be found at www.chemievorlesung.uni-kiel.de. To gain access, a registration form needs to be completed. Future Meetings: 2YC3 Upcoming conferences sponsored by 2YC3, the Two-Year College Chemistry Consortium, an activity of the ACS Division of Chemical Education, are listed below. Details of each conference are available at that conference's Web site. September 14-15, 2001: 156th Conference (Midwestern), Anoka-Ramsey Community College, Coon Rapids, MN 55433; http://www.ar.cc.mn.us/2yc3/. Contact Lance S. Lund (llund@an.cc.mn.us) or Patty Pieper (ppieper@an.cc.mn.us). November 2-3, 2001: 157th Conference (Western), Community College of Southern Nevada, Las Vegas, NV 89102. Contact Kaveh Zarrabi (zarrabi@nevada.edu). April 5-6, 2002: 158th Conference (Southern), in conjunction with the National ACS Meeting, Orlando, FL; site pending. July 30-August 3, 2002: 159th Conference (Western), in conjunction with the 17th Biennial Conference on Chemical Education, Western Washington University, Bellingham, WA; http://atom.chem.wwu.edu/acs/bcce2002.html. Contact Clarita Bhat (ccbhat@msn.com). Future Meetings: NSTA Upcoming meetings of the National Science Teachers Association, including those at both the regional and national levels, appear below. October 25-27, 2001: Salt Lake City, UT