Feeding ecology and trophic relationships of fish species in the lower Guadiana River Estuary and Castro Marim e Vila Real de Santo Antonio Salt Marsh

In this study we analyze the feeding ecology and trophic relationships of some of the main fish species (Soleidae, Moronidae, Mullidae, Sparidae, Mugilidae, and Batrachoididae) of the lower Estuary of the Guadiana River and the Castro Marim e Vila Real de Santo Antonio Salt Marsh. We examined the stomachs of 1415 fish caught monthly between September 2000 and August 2001. Feeding indices and coefficients were determined and used along with the results of multivariate analysis to develop diagrams of trophic interactions (food webs). Results show that these species are largely opportunistic predators. The most important prey items are amphipods, gobies (Gobiidae), shrimps (Palaemon serratus and Crangon crangon), and polychaete worms. The lower Estuary and associated salt marshes are important nurseries and feeding grounds for the species studied. In this area, it is therefore important to monitor the effects of changes in river runoff, nutrient input, and temperature that result from construction of the Alqueva Dam upstream. (c) 2006 Elsevier Ltd. All rights reserved.

Structure and temporal variations of fish assemblages of the Castro Marim salt marsh, southern Portugal

We studied the ichthyofauna of the Castro Marim salt marsh based on monthly sampling surveys at five sites between September 2000 and August 2001. Sampling took place at night during rising neap tides using a 40-m long beach seine. We sampled a total of 7955 fish specimens (37 995.7 g), comprising 34 species and 17 families. The occurrence of most species was occasional, with Pomatoschistus microps (51.9%) and Atherina spp. (10.3%) being the most abundant species, accounting for 62.2% of the total fish captured. Biomass was dominated by the marine species Liza ramado (15.9%), Mullus surmuletus (13.5%), and Liza aurata (13.4%). Temperature and salinity showed a seasonal pattern, with minimums during the winter months and maximums during the summer months. In contrast, river flow peaked in winter and was lowest during summer. This pattern in river flow appears to be correlated with variations in the fish assemblages, which present two distinct compositions during the two periods. A few species characterise the winter fish assemblage, with dominance by residents and the presence of freshwater species, while the summer assemblage is characterised by the presence of many marine visitors that use the salt marsh in their first months/years of life. Temporal variations in total abundance and biomass reflect fluctuations in the dominant species. Resident species presented the highest abundance values, while marine adventitious species and marine species that use the salt marsh as a nursery ground contributed most to community species richness. Castro Marim salt marsh constitutes an important ecosystem for fishes, providing habitat for many species, especially juveniles, which find conditions within the salt marsh suitable for their development. (c) 2006 Elsevier Ltd. All rights reserved.

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg kg 1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers’ health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists.

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099

Soil salinity affects rhizobia both as free-living bacteria and in symbiosis with the host. The aim of this study was to examine the transcriptional response of the Lotus microsymbiont Mesorhizobium loti MAFF303099 to salt shock. Changes in the transcriptome of bacterial cells subjected to a salt shock of 10% NaCl for 30 min were analyzed. From a total of 7231 protein-coding genes, 385 were found to be differentially expressed upon salt shock, among which 272 were overexpressed. Although a large number of overexpressed genes encode hypothetical proteins, the two most frequently represented COG categories are "defense mechanisms" and "nucleotide transport and metabolism". A significant number of transcriptional regulators and ABC transporters genes were upregulated. Chemotaxis and motility genes were not differentially expressed. Moreover, most genes previously reported to be involved in salt tolerance were not differentially expressed. The transcriptional response to salt shock of a rhizobium with low ability to grow under salinity conditions, but enduring a salinity shock, may enlighten us concerning salinity stress response mechanisms.

EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGES

Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids profile, texture profile analyses and sensory panel evaluations were considered. Differences due to salt reduction were noticeable in a faint increase in water activity, which slightly favoured microbial growth, with the highest yeasts numbers found in 6% salt sausages. Total biogenic amines content ranged from 224.72 to 1302.81 mg kg-1 dry matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine significant differences were observed due to salt content. However, texture profile analysis revealed that low-salt products showed lower resilience and cohesiveness, even though no textural changes were observed by the panellists. Nevertheless, low-salt sausages were clearly preferred. Still, taking the safety of these traditional meat products into account, the results obtained for pH, aw and biogenic amines, have shown that a reduction in salt content should be accompanied by complementary safety measures, such as the use of starter cultures to minimise microbiological and chemical risks.

Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb

A study on  restructurization of lamb meat using several binding agents were conducted. Objectives of the study were evaluate  effectivity of Ca–alginate, salt and phosphate as binding agent and their effect on physical properties of the restructured meat stored at -20⁰C for up to 12 weeks. Three binding agents were added to the restructured products, which include NaCl 0.3 %/ NTPP 0.3 %; alginate 0.5 %/Ca-lactate 0.5%; NaCl 0.3 % / NTPP 0.5 %/alginate 0.5% and no binding agent as a control. The products were evaluated at 0, 4, 8 and 12 weeks of storage. The result showed that treatment with alginate 0.5%/Ca-lactate 0.5% had the least purge loss value of 4.3±0.2%. The least cooking losses of 30.2±3.79% and the highest shear force 61.6±13.77 N. (Animal Production 3(1): 20-25 (2001)Key Words: Alginate/Ca-lactate, purge loss, cooking losses, shear  force.

Near-infrared spectroscopic study of basic aluminum sulfate and nitrate

The tridecameric Al-polymer [AlO4Al12(OH)24(H2O)12]7+ was prepared by forced hydrolysis of Al3+ up to an OH/Al molar ratio of 2.2. Under slow evaporation crystals were formed of Al13-nitrate. Upon addition of sulfate the tridecamer crystallised as the monoclinic Al13-sulfate. These crystals have been studied using near-infrared spectroscopy and compared to Al2(SO4)3.16H2O. Although the near-infrared spectra of the Al13-sulfate and nitrate are very similar indicating similar crystal structures, there are minor differences related to the strength with which the crystal water molecules are bonded to the salt groups. The interaction between crystal water and nitrate is stronger than with the sulfate as reflected by the shift of the crystal water band positions from 6213, 4874 and 4553 cm–1 for the Al13 sulfate towards 5925, 4848 and 4532 cm–1 for the nitrate. A reversed shift from 5079 and 5037 cm–1 for the sulfate towards 5238 and 5040 cm–1 for the nitrate for the water molecules in the Al13 indicate that the nitrate-Al13 bond is weakened due to the influence of the crystal water on the nitrate. The Al-OH bond in the Al13 complex is not influenced by changing the salt group due to the shielding by the water molecules of the Al13 complex.

Synthesis and characterization of K2Ca5(SO4)6· H2O, the equivalent of görgeyite, a rare evaporite mineral

Görgeyite, K2Ca5(SO4)6··H2O, is a very rare monoclinic double salt found in evaporites related to the slightly more common mineral syngenite. At 1 atmosphere with increasing external temperature from 25 to 150 °C, the following succession of minerals was formed: first gypsum and K2O, followed at 100 °C by görgeyite. Changes in concentration at 150 °C due to evaporation resulted in the formation of syngenite and finally arcanite. Under hydrothermal conditions, the succession is syngenite at 50 °C, followed by görgyeite at 100 and 150 °C. Increasing the synthesis time at 100 °C and 1 atmosphere showed that initially gypsum was formed, later being replaced by görgeyite. Finally görgeyite was replaced by syngenite, indicating that görgeyite is a metastable phase under these conditions. Under hydrothermal conditions, syngenite plus a small amount of gypsum was formed, after two days being replaced by görgeyite. No further changes were observed with increasing time. Pure görgeyite showed elongated crystals approximately 500 to 1000 µ m in length. The infrared and Raman spectra are mainly showing the vibrational modes of the sulfate groups and the crystal water (structural water). Water is characterized by OH-stretching modes at 3526 and 3577 cm–1 , OH-bending modes at 1615 and 1647 cm–1 , and an OH-libration mode at 876 cm–1 . The sulfate 1 mode is weak in the infrared but showed strong bands at 1005 and 1013 cm–1 in the Raman spectrum. The 2 mode also showed strong bands in the Raman spectrum at 433, 440, 457, and 480 cm–1 . The 3 mode is characterized by a complex set of bands in both infrared and Raman spectra around 1150 cm–1 , whereas 4 is found at 650 cm–1.