Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers

Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of α-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in α-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition. © 2007 Elsevier Ltd. All rights reserved.

Hunger suppresses the onset and the freezing component of the antipredator response to conspecific skin extract in pintado catfish

Although the skin of an injured conspecific releases alarm substance in some fish species, it has been shown that such damage induces feeding behaviour rather than an alarm reaction under conditions of food scarcity. We studied chemical communication associated with this paradox in a Brazilian catfish, the pintado (Pseudoplatystoma coruscans). In preliminary tests pintado were confirmed to demonstrate an alarm reaction to conspecific skin extract. In the experiment we investigated whether skin extract of pintado induces either alarm response (panic or alert component) or feeding in hungry conspecifics. Fish feed-deprived for eight days and fed control fish were exposed to either conspecific skin extract or distilled water (as a control). Alarm reaction was restricted to the skin extract treatment and occurred in the fish irrespective of their hunger state, but the components of this response were significantly affected by hungry. Fed fish showed a complete alarm reaction (dashing and freezing behaviours). Feed-deprived fish exhibited only part of this biphasic response, the dashing component. We conclude that chemicals from injured fish elicit an alarm reaction, which is partially inhibited by feeding motivation.

Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice

The freezing point depression (FPD) of orange juice at different concentrations was measured by using a simple apparatus. Results showed that the initial freezing point decreased approximately 90% with the increase of juice concentration between 46degrees and 66degrees Brix (water content respectively between 52.8 and 32.8% w/w). The thermal conductivity of orange juice as a function of fluid concentration was also investigated by using a coaxial dual-cylinder apparatus. Below the freezing point, the thermal conductivity was strongly affected by both the orange juice concentration and temperature. Simple equations in terms of water content and temperature could be adjusted to experimental data of FPD and thermal conductivity.

Freezing point and thermal conductivity of tropical fruit pulps: Mango and papaya

The freezing point depression of mango and papaya pulps was measured by using a simple apparatus, consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of both pulps as a function of frozen water fraction and temperature was also investigated by using a coaxial dual-cylinder apparatus. Thermal conductivity above the initial freezing point was well fitted by polynomial equations. Below the freezing point, the thermal conductivity was strongly affected by both the frozen water fraction and temperature. Simple equations in terms of frozen water fraction and temperature could be fitted to the experimental data of freezing point depression and thermal conductivity.