Nano-chitosan Utilization for Fresh Yellowfin Tuna Preservation
نویسندگان
چکیده
منابع مشابه
Effectiveness of Gamma Irradiated Chitosan for Fresh Meat Preservation
Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development. The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated. The mi...
متن کاملIncrease in mercury in Pacific yellowfin tuna.
Mercury is a toxic trace metal that can accumulate to levels that threaten human and environmental health. Models and empirical data suggest that humans are responsible for a great deal of the mercury actively cycling in the environment at present. Thus, one might predict that the concentration of mercury in fish should have increased dramatically since the Industrial Revolution. Evidence in su...
متن کاملNursery origin of yellowfin tuna in the Hawaiian Islands
Stable isotopes of carbon (δ13C) and oxygen (δ18O) in otolith cores (first 2 mo of age) of young-of-the-year (YOY) yellowfin tuna Thunnus albacares were used as natural tracers to predict the nursery origin of sub-adults (age-1) collected from the Hawaiian Islands. YOY fish were first collected from nurseries throughout the western and central Pacific Ocean (WCPO) to determine whether δ13C and ...
متن کاملInfluence of swimming speed on metabolic rates of juvenile pacific bluefin tuna and yellowfin tuna.
Bluefin tuna are endothermic and have higher temperatures, heart rates, and cardiac outputs than tropical tuna. We hypothesized that the increased cardiovascular capacity to deliver oxygen in bluefin may be associated with the evolution of higher metabolic rates. This study measured the oxygen consumption of juvenile Pacific bluefin Thunnus orientalis and yellowfin tuna Thunnus albacares swimmi...
متن کاملDeep diving behavior observed in yellowfin tuna (Thunnus albacares)
Yellowfin tuna (Thunnus albacares) are known to preferentially occupy the surface mixed layer above the thermocline and it has been suggested that they are physiologically restricted to water temperatures no more than 8 ◦C colder than surface waters. However, we here report for dive data acquired from a large yellowfin tuna which demonstrate for the first time that this species is indeed capabl...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Aquatic Procedia
سال: 2016
ISSN: 2214-241X
DOI: 10.1016/j.aqpro.2016.07.040