Wassergehalte tiefgefrorener Kammmuscheln

Kurzfassung Der Handel mit tiefgefrorenen Kammmuscheln (Pectinidae) hat in den letzten Jahren deutlich zugenommen und ist von der Jakobsmuschel (Pecten maximus) auf eine Reihe weiterer Spezies erweitert worden. Neben nicht zutreffender Handelsbezeichnung fällt diese Erzeugnisgruppe immer wieder durch einen erhöhten Wasserzusatz negativ auf. Es wurde die Zusammensetzung des Muskelfleisches von Produkten aus dem deutschen Handel bestimmt und das Wasser zu Protein- Verhältnis (W/P) berechnet. Eine erhebliche Zahl von Proben hatte hohe Wassergehalte und ein W/P Verhältnis > 5. Dies betraf insbesondere die Tiefseescallop (Placopecten magellanicus) und die Japanische Kammmuschel (Mizuhopecten yessoensis). In den meisten Fällen wurden Zusatzstoffe nachgewiesen, obwohl die gesetzlich vorgeschriebene Deklaration fehlte. Abstract The market share of quick-frozen scallops (Pectinidae) has increased significantly in recent years and has been extended besides the king scallop (Pecten maximus) to a variety of other species. Apart from an incorrect labeling this product group stands out for often excessively high water addition. The composition of the muscle meat and the water to protein ratio (W/P) was determined in samples from the German retail. The results showed that a considerable number of samples had very high moisture contents and W/P ratios > 5. These facts were mainly true for Placopecten magellanicus and Mizuhopecten yessoensis. There was no conformity with the prescribed declaration of food additives.

Quality of dry fish from markets in Andhra Pradesh

Dry fish samples were procured from different fish markets and subjected to biochemical and bacteriological evaluation for assessing quality. The quality of market samples was compared with the samples dried in laboratory and in the mechanical drier [sic]. Most of the market samples had high moisture and sand contents. TVN values of market samples were high showing poor quality of the finished product.

High temperature salting of fish mince

Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined

Simulation and diagnosis of large-scale atmospheric moisture and surface hydrology over North America

We describe a preliminary investigation into large-scale atmospheric and surface moisture variations over North America. We compare large-scale hydrologic budgets in the Los Alamos general circulation model (GCM) to observed precipitation and vertically integrated atmospheric moisture fluxes derived from the National Meteorological Center's operational analyses. THe GCM faithfully simulates the integrated flux divergence and P-E differences. However, the integrated moisture content is too low, and precipitation and evaporation are too high. The model produces summertime soil moisture dryness, which supports previous studies showing increased droughts under warmer conditions.

Analysis of four decades of high elevation climate data

Four decades of instrumented climate records at D1 on Niwot Ridge suggest that high elevation data are an important - and even unique - part of the full climate picture. High elevation data provide information on changing lapse rates as well as model verification for global warming, which is predicted to occur earliest in high latitudes and at high elevations. The D1 records show climatic trends that arguably support global warming, assuming that greater planetary wave amplitude is verification of warming. Lapse rates reflect conditions of air mass stability, atmospheric moisture, and could [sic] cover, which contribute to feedback processes involving temperature, precipitation, and snowpack. The D1 record show a period, 1981-1985, when the lapse rate increased significantly, and this change was not detected by other data.

Multiple-proxy lacustrine record of moisture transport over western North America from 24,000 to 12,000 YBP, Lake Estancia, New Mexico [abstract]

EXTRACT (SEE PDF FOR FULL ABSTRACT): Pluvial Lake Estancia in central New Mexico experienced large and rapid fluctuations in surface area and elevation during the build-up to and termination of the last glacial maximum (LGM). Due to continuous groundwater discharge, a minimum pool covering about 400 square kilometers was maintained in the central basin until about 12,000 years ago, ensuring a continuous depositional sequence even during low stands of the lake. ... The sensitive response to fluctuations in climate by several independent proxies at Estancia show that transport of Pacific moisture over western North America changed dramatically during the last Ice Age, perhaps comparable to the large and rapid changes in climate documented from high-latitude ice and North Atlantic marine sediments for the LCM and its transitions.

High temperature processing of fish sausage 3. - Studies on some of the storage characteristics

The proximate composition of the high temperature processed fish sausage was found to be 14.56% protein, 4.65% fat, 69.14% moisture, 2.12% ash and 8.12% carbohydrate. The quality of the product during storage was assessed on the basis of the changes observed in the physical, chemical and microbiological parameters. The results of the different tests such as pH, volatile base nitrogen (VBN), trimethyl amine nitrogen (TMA-N) and jelly strength are summarized and discussed. The total bacterial load increased gradually during storage but was not proportional to the initial load.