A natural product such as chitosan promotes health benefits and extends the shelf life of processed products. Chitosan has been used a food additive due to its antioxidant antimicrobial activities. This study was conducted optimize concentration coating agent on quality Labeo rohita fillets during frozen storage. (CH) solutions were prepared with 0.5 %, 1 2 % (w/v) CH in (v/v) glacial acetic ac...

Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing fatty pelagic species (mackerel/herring rest material blend, MHB) lean fish (whole blue whiting, BW) were studied to identify steps that require optimization allow production products for human consumption. Samples from protein-rich streams throughout the analyzed proximate composition, salt solu...

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation aerobic plate count, Enterobacteriaceae , psychrotrophic bacteria were determined in raw smoked mackerel during cold storage (three groups differing way of packaging; unpacked (UP), vacuum packaging (VP) modified atmosphere (MAP) at 7, 14, 21, 28, 35, 42 days. The protein, fat content n-3 polyunsaturated a...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Different kinds of lipid damage indices (peroxide value, conjugated diene index, thiobarbituric acid index, free fatty acids content, polyene index and fluorescent compounds formation) were studied during the chilled storage (0oC) of a lean fish species (blue whiting, Micromesistius poutassou) and compared to total volatile base-nitrogen content (...

We have seen important strides in our understanding of mechanisms underlying stroke recovery, yet effective translational links between basic and applied sciences, as well as from big data to individualized therapies, are needed to truly develop a cure for stroke. We present such an approach using The Virtual Brain (TVB), a neuroinformatics platform that uses empirical neuroimaging data to crea...

effects of catechin for preventing black spots forming in whiteleg shrimp (litopenaeus vannamei) were evaluated. for processing whole shrimp, catechin was used at a concentration of 0.2 and 0.3 % for 15 minutes. sodium metabisulfite was used at a concentration of 3 % for 10 minutes as control samples. without antioxidant shrimp were used as control samples too. treatments quality was evaluated ...

Abstract Due to the complexity of deterioration process seafood products, relying on one indicator is not adequate determine quality such products. Usually, shelf-life was estimated based various indicators complicating decision-making process. Decision Support Systems are considered as a good solution. The current study aims establish simple and novel fuzzy model combination knowledge- data-dr...

The chemical compounds of kaffir lime leaves oleoresin and the preservative effects of kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings for fresh beef during 14 days refrigerated storage were investigated to determine their ability to extend beef shelf life. Beef characteristic was determined based on microbiological (Total Plate Count/ TPC), chemical (Total Vo...

Avian leukosis virus (ALV) is a retrovirus that causes tumors in avian species, and its vertical and horizontal transmission in poultry flocks results in enormous economic losses. Despite the discovery of specific host receptors, there have been few reports on the modulation of viral susceptibility via genetic modification. We therefore engineered acquired resistance to ALV subgroup B using CRI...

Han F., Huang X., Teye E., Gu H., Dai H., Yao L. (2014): A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms. Czech J. Food Sci., 32: 532–537. Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis...