THIAMINE-MODIFYING PROPERTIES OF FISH AND MEAT PRODUCTS

Thiamine-modifying properties of fish and meat products.

The presence of antithiamine factors in fish has been known since the early 1940's when it was noted that foxes fed raw carp developed polyneuritic symptoms or Chastek paralysis which was characteristic of thiamine deficiency (1). This condition could be pre vented by heating the fish or including ad ditional thiamine in the diet and was later shown to be caused by the presence of an enzyme "th...

Determination of Adulteration and Authenticity of Meat and Meat Products Using Chemical Properties and PCR Technique in Tabriz

Background & objectives: Nowadays, consumers are demanding more accurate and clear food information than ever before, and meat products are no exception. Given the relatively high cost of raw meat, the possibility of adulteration is not unthinkable. The importance of detecting fraud meat products is due to the inclusion of other types of meat or cheap carcass components or the non-compliance of...

Meat and Meat Products

some properties of fuzzy hilbert spaces and norm of operators

in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...

Estimating Proportion of Meat and Validating Results of Meat Products Using Histochemistry and Image Analysis in Meat Products of Hamadan City, Iran

Background and Objectives: Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis. Materials and Methods:  Totally, 50 sausage samples (27 sausages and 23 B...