Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation

Aspects of Embryonic and Larval Development in Bighead Carp Hypophthalmichthys nobilis and Silver Carp Hypophthalmichthys molitrix

As bighead carp Hypophthalmichthysnobilis and silver carp H. molitrix (the bigheaded carps) are poised to enter the Laurentian Great Lakes and potentially damage the region's economically important fishery, information on developmental rates and behaviors of carps is critical to assessing their ability to establish sustainable populations within the Great Lakes basin. In laboratory experiments,...

Effects of Soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix ) surimi

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed t...

Hematological changes of silver carp (hypophthalmichthys molitrix) in response to Diazinon pesticide

Diazinon is widely consumed for plague control in the agricultural farms and in domestic and aquaculture aspects. The present research purposed to evaluate the effect of half-lethal concentration (LC50) of diazinon on some biochemical and hematological parameters of silver carp, hypophthalmichthys molitrix, after 0, 24, 48 and 96 h. The results showed that the values of leukocytes (WBC), haemat...

Pathogen Susceptibility of Silver Carp (Hypophthalmichthys molitrix) and Bighead Carp (Hypophthalmichthys nobilis) in the Wabash River Watershed

Effects of Soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix ) surimi

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the g...