Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin

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Myxozoan pathogens in cultured Malaysian fishes. I. Myxozoan infections of the sutchi catfish Pangasius hypophthalmus in freshwater cage cultures.

Cage-cultured sutchi catfish Pangasius hypophthalmus (Sauvage, 1878), a favourite food fish in Southeast Asia, proved to be infected by 6 myxozoan species. Three species belonged to the genus Hennegoides (H. berlandi, H. malayensis, and H. pangasii), 1 to Henneguya (H. shariffi) and 2 to Myxobolus (M. baskai, and M. pangasii). Five myxozoans infected the gills and 1 was found on the spleen. Myx...

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Investigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets

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Comparison of Lethal Concentrations (LC50-96 H) of Cdcl2, Crcl3, and Pb (NO3)2 in Common Carp (Cyprinus carpio) and Sutchi Catfish (Pangasius Hypophthalmus)

Background: The present study compared lethal concentrations (LC50-96 h) of CdCl2, CrCl3, and Pb (NO3)2 between two scaled and scaleless freshwater fish species: Cyprinus carpio (Cyprinidae) and Pangasius hypophthalmus (Pangasiidae). Methods: The experimental fishes were obtained from fish markets/ponds with average lengths and weights of approximately 11.68 ±1.92 and 9.8±1.9 cm, and 25.92±6....

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ژورنال

عنوان ژورنال: Food Research

سال: 2019

ISSN: 2550-2166,2550-2166

DOI: 10.26656/fr.2017.3(5).025