Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value...

The contents of polycyclic aromatic hydrocarbons (PAH) in Frankfurtertype sausages were investigated in depency on hot smoking conditions (glow smoke), type of casing, back fat content and different types of wood chips. For the smoking experiments three different types of smoke densities and ventilator velocities, three types of casings, four different back fat contents (10%, 20%, 30%, and 39%)...

Smoking in public places is a hot debate presently in Europe. A number of legislative bodies in Europe have already made policy decisions on the issue of smoking in public places. Scientific evidence relating to this debate has been reported in a diverse range of publications such as BMJ, Indoor air and the BSJ. On inspection much of the reporting concludes negatively on the performance of vent...

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...

The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked tre...

results in this study, 57.8% males and 42.2% females participated, while the mean age of the patients was 68.46 years old, and the mean age of the healthy individuals was 59.79 years old. the findings of this study showed a family history of cancer, anemia, and smoking, and associations with education, occupation, socioeconomic status, blood group, consumption of hot drinks, as well as a histor...

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93 degrees C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, showing an increased measured heat resistance. Decimal reduction times for the heat-resist...

The temperature at which people chose to take a hot drink was measured in 59 patients with endoscopically proven peptic disorders of the upper gastrointestinal tract and 65 asymptomatic controls. The patients in the disease group drank significantly hotter tea or coffee than the control group (medians 62 degrees and 56 degrees Celsius respectively, P less than 0.0001). The median temperatures o...

BACKGROUND Studies have suggested an association between climate variables and circulatory diseases. The short-term effect of climate conditions on the incidence of ischemic heart disease (IHD) over the 1989-2006 period was examined for Quebec's 18 health regions. METHODS Analyses were carried out for two age groups. A GAM statistical model, that blends the properties of generalized linear mo...