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 (...

The determination of total volatile bases (TVB) is probably the oldest objective chemical method for assessing the spoilage of fishery pro­ ducts. It was proposed about a century ago and was already published as standard method for the inspection of fish in Germany in the first years of this century (KÖNIG, 1910). This simple method is still widely used. A European Union directive on fish hygie...

In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the lowest growth of aerobic, lactic acid and Pseudomonas bacteria was recorded in this group. The growth of aerobic bacteria in the fillets that...

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...

Changes in the quality of Catla (Catla catla) stored immediately (0 h) ice, after six (6) hours ice and at ambient temperature soon catch was investigated. The samples were examined by sensory (organoleptic rigor mortis progress) biochemical parameters (total volatile base nitrogen, trimethylamine nitrogen pH). proceeded faster fish (28°C-30°C) than those (0°C). duration full stage total period...

Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were si...

Bu çalışmada, farklı konsantrasyonlarda (% 0.1, % 0.5 ve 1) kullanılan defne yaprağı esansiyel yağının soğukta depolanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarındaki raf ömrü üzerine etkileri araştırılmıştır. Araştırmada ki filetoların +4±1°C’deki süresince her analiz gününde kimyasal analizleri (pH, TBA TVB-N), mikrobiyolojik (Aerob bakteri, psikrofilik, laktobacillus, maya küf) d...

The quality and nutritional value for both fish protein concentrate (FPC) made from tilapia by-products as well as salt-biscuits supplemented with 5% FPC were evaluated. The resultant product (FPC) was composed (on wet weight) of 4.18% moisture, 68.83% protein content, 0.75% lipid and 25.39% ash and it was more uniform in color and texture. In addition, the pH value was 6.67 and total volatile ...