Optimum Cooking Conditions for Shrimp and Atlantic Salmon

The optimum dietary indispensable amino acid pattern for growing Atlantic salmon (Salmo salar L.) fry.

To determine the optimum indispensable (I) amino acid (AA) balance in Atlantic salmon (Salmo salar L.) fry, a single protocol established for the pig was adapted. The balance was calculated from the reduction in N gain after replacing about 45% of a single IAA by a mixture of dispensable AA in isonitrogenous diets. We confirmed that the mixture of AA simulating the AA pattern of cod-meal protei...

Atlantic Salmon in Maine

Atlantic salmon – Salmo salar

Distribution Th e species’ range encompasses Europe, North America, and Green land (1) (Fig.1). Non-anadromous forms occur in Europe in a few land-locked locations in Norway and Sweden, and throughout the Neva/Lake Ladoga system and Karelia regions of Russia. In North America non-anadromous forms occurred throughout most of the species’ historical range, as far west as Lake Ontario, and remain ...

Determination of optimum oven cooking procedures for lean beef products

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

Optimum conditions for adsorptive storage.

The storage of gases in porous adsorbents, such as activated carbon and carbon nanotubes, is examined here thermodynamically from a systems viewpoint, considering the entire adsorption-desorption cycle. The results provide concrete objective criteria to guide the search for the "Holy Grail" adsorbent, for which the adsorptive delivery is maximized. It is shown that, for ambient temperature stor...