one of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. so, with the help of antioxidant compounds can be increased shelf life of fish. the aim of this study was to investigate the effect of vitamin e as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0c). treatments were ...

The effects of chitosan (2%) coating combined with green tea extract (GTE) (1%) on the quality of tiger-tooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The color changes were significantly retared, and the texture parameteres and sensory scores were significantly improved ...

Genetic and receptor interference data have indicated the presence of one or more cellular receptors for subgroup B, D, and E avian leukosis viruses (ALV) encoded by the s1 allele of the chicken tvb locus. Despite the prediction that these viruses use the same receptor, they exhibit a nonreciprocal receptor interference pattern: ALV-B and ALV-D can interfere with infection by all three viral su...

Hot-smoked rainbow trout (Oncorhynchus mykiss) fillets with vacuum packaging are an important export source and the manufacturers recommend a shelf life of 21 d at 4 °C. This time is very short in terms packaged foods. In this study, nisin lysozyme (0.5 1% w/v, respectively) were used order to prolong hot-smoked by adding them brine (8–10 ˚C, 10 h). Five treatment groups formed, including contr...

TVB is an avian death domain-containing receptor belonging to the TNF receptor family and is proposed to be the ortholog to mammalian DR5. Although TVB receptor activation has been demonstrated to mediate apoptosis in chick embryo fibroblasts, there is essentially no information regarding TVB expression or regulation in the mature hen ovary, and in particular within the follicle granulosa layer...

Endogenous avian leukosis virus (ALVE) and the ALVE receptor (TVB*S1) status of six commercial chicken lines supplying specific-pathogen-free eggs were analyzed. All commercial chicken lines are certified free of the avian leukosis virus (ALV) by screening for expression of the p27 protein using the standard enzyme-linked immunosorbent assay. The commercial chicken lines A, E, and F contained r...