Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Effect of chilled sea water storage of oil sardine (Sardinella longiceps) on quality changes during frozen storage

The shelf-life of frozen oil sardine (Sardinella longiceps) can be improved by preserving the fish immediately after catch in chilled sea water before freezing. Delayed icing caused considerable deterioration in quality and reduced frozen shelf-life. Oil sardine preserved in chilled sea water were found to be suitable for freezing up to 5 days whereas iced samples could be frozen only up to 2 days.

Effect of water washing on biochemical and gel characteristics of minced meat from croaker fish (Johnius gangeticus)

Quality of analog fishery products invariably depends on the gel characteristics and nutritional status of minced meat. With an objective to find out the effect of water washing on kamaboko gel, the minced meat from Croaker fish was washed for four times (5 minutes each) using chilled water at a temperature of 8-10°C. Results reflected noticeable improvement in folding test and SSN% of kamaboko with essential decrease in fat content, water soluble proteins, expressible water and quality parameters like NPN, VBN, TMA, FFA and PV denoting superior gel quality than control sample after repeated washing. The results indicated that there was a definite improvement in functional properties such as gel forming ability, expressible water content of the croaker minced meat essential decrease in fat content, water soluble proteins, expressible water and quality parameters after each wash, but two washes of 5 minutes duration each was necessary to achieve satisfactory results.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Standardization of setting temperature and time for fish meat

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Equipe técnica de abacaxi comemora 30 anos de atividades e realizações.

A Embrapa Mandioca e Fruticultura Tropical instituiu há poucos anos atrás, os ?Dias dos Produtos? pesquisados pelo Centro. A data escolhida para a comemoração do ?Dia do Abacaxi? foi 04 de novembro. Isso porque foi nessa data que o navegador genovês, Cristóvão Colombo, em uma de suas históricas viagens, aportou na ilha de Guadalupe, e lá encontrou o abacaxi sendo cultivado pelos nativos. Impressionado pela beleza e forma da planta, pelo aroma e sabor do fruto, coletou alguns exemplares e os levou para a Europa, onde esse fruto teve grande aceitação. Em 2007, a comemoração do ?Dia do Abacaxi? foi adiada e ocorreu no dia 10/12/2007 à tarde, e também teve uma programação diferente, da qual constou, além da confraternização informal de praxe, uma sessão técnica composta de um painel. Nesse painel foram apresentadas quatro palestras referentes a alguns dos impactos e avanços obtidos pela Equipe Técnica de Abacaxi /ETA, da Unidade, ao longo de sua existência. Os temas das palestras versaram sobre o VI Simpósio Internacional de Abacaxi (pela primeira vez realizado no continente sulamericano e, mais especificamente, no Brasil); fitossanidade (fusariose) e produção integrada (com destaque para o Tocantins); melhoramento genético (híbridos resistentes e herança da resistência); usos alternativos do abacaxi (como ornamental, flor de corte, de vaso e de jardim); e aspectos econômicos e de mercado (peso médio do fruto brasileiro e posição do Brasil no mercado internacional). As palestras foram apresentadas, respectivamente, pelos pesquisadores Domingo Haroldo Reinhardt (coordenador do simpósio), Aristóteles Pires de Matos, José Renato Santos Cabral, Janay dos Santos-Serejo, Fernanda Vidigal Duarte Souza e Clóvis Oliveira de Almeida.

Biomassa arbórea em fragmentos da Mata Atlântica Fluminense.

2008

Asesoría en el desarrollo de productos en los oficios de carpintería, tejeduría, talla en madera, cerámica, muñequería, pintura, trabajos decorativos, cestería.

120 hojas : ilustraciones, fotografías a color.

Asesoría para el rescate de producto y técnicas tradicionales y mejoramiento artesanal actual a partir del perfeccionamiento de la talla en madera en la comunidad Emberá Duma de Bahía Solano - Chocó.

30 hojas : ilustraciones, fotografía.

Asesoría para el desarrollo de líneas de producto a partir del rediseño o diversificación del producto artesanal del oficio del torneado de la tagua en la población de Chiquinquirá - Boyacá.

34 hojas : ilustraciones, fotografías.

Asesoría para el rescate de producto o técnicas tradicionales y mejoramiento del producto artesanal actual a partir del perfeccionamiento de las técnicas de talla en madera, cestería en werregue y tejido en chaquiras, en los resguardos indígenas Emberá Katio del Alto Río Munguidó, Quibdó - Chocó.

35 hojas : ilustraciones, fotografías.

Capacitación para la elaboración de artesanías en tagua; Taller de creatividad, Municipio de Tumaco, Nariño, agosto de 2003.

45 hojas : Fotografías.

ENIGMA and the individual: Predicting factors that affect the brain in 35 countries worldwide.

In this review, we discuss recent work by the ENIGMA Consortium (http://enigma.ini.usc.edu) - a global alliance of over 500 scientists spread across 200 institutions in 35 countries collectively analyzing brain imaging, clinical, and genetic data. Initially formed to detect genetic influences on brain measures, ENIGMA has grown to over 30 working groups studying 12 major brain diseases by pooling and comparing brain data. In some of the largest neuroimaging studies to date - of schizophrenia and major depression - ENIGMA has found replicable disease effects on the brain that are consistent worldwide, as well as factors that modulate disease effects. In partnership with other consortia including ADNI, CHARGE, IMAGEN and others(1), ENIGMA's genomic screens - now numbering over 30,000 MRI scans - have revealed at least 8 genetic loci that affect brain volumes. Downstream of gene findings, ENIGMA has revealed how these individual variants - and genetic variants in general - may affect both the brain and risk for a range of diseases. The ENIGMA consortium is discovering factors that consistently affect brain structure and function that will serve as future predictors linking individual brain scans and genomic data. It is generating vast pools of normative data on brain measures - from tens of thousands of people - that may help detect deviations from normal development or aging in specific groups of subjects. We discuss challenges and opportunities in applying these predictors to individual subjects and new cohorts, as well as lessons we have learned in ENIGMA's efforts so far.

Nations' income inequality predicts ambivalence in stereotype content: How societies mind the gap

Income inequality undermines societies: The more inequality, the more health problems, social tensions, and the lower social mobility, trust, life expectancy. Given people's tendency to legitimate existing social arrangements, the stereotype content model (SCM) argues that ambivalence-perceiving many groups as either warm or competent, but not both-may help maintain socio-economic disparities. The association between stereotype ambivalence and income inequality in 37 cross-national samples from Europe, the Americas, Oceania, Asia, and Africa investigates how groups' overall warmth-competence, status-competence, and competition-warmth correlations vary across societies, and whether these variations associate with income inequality (Gini index). More unequal societies report more ambivalent stereotypes, whereas more equal ones dislike competitive groups and do not necessarily respect them as competent. Unequal societies may need ambivalence for system stability: Income inequality compensates groups with partially positive social images. © 2012 The British Psychological Society.