Influence of chilled and frozen storage on the stability of trout and herring fillet

Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted from 39 to 33 °C during chilling of trout post mortem, but was also influenced by pH. Toughening during frozen storage of trout fillet was characterized by an increased storage modulus of a gel made from the raw fillet. Differences between long term and short term frozen stored, cooked trout fillet were identified by a compression test and a consumer panel. These changes did not affect the Td and ΔH of heat denaturation during one year of frozen storage at –20 °C. In contrast the Td of two myosin peaks of herring shifted during frozen storage at –20 °C to a significant lower value and overlaid finally. Myosin was aggregated by hydrophobic protein-protein interactions. Both thermal properties of myosin and chemical composition were sample specific for wild herring, but were relative constant for farmed trout samples over one year. Determination of Td was very precise (standard deviation <2 %) at a low scanning rate (≤ 0.25 K·min-1) and is useful for monitoring the quality of chilled and frozen stored trout and herring.

Texture measurement on gutted cod during storage in ice using a hand-held instrument

Fish muscle as food is to be seen as highly perishable. In unfrozen fish, freshness is considered the most important quality attribute. It is well known that there are several biochemical changes that can affect dramatically the texture of fish muscle. Immediately after death the fish texture is soft and elastic. In connection with rigor mortis the fish texture changes markedly. It becomes harder during rigor and after its resolution it becomes softer. This softness increases due to proteolysis during further storage at refrigerated conditions. Texture is a very important indicator for evaluating the quality of fish. Barroso et al. (1997) have recently reviewed mechanical methods in use for texture measurements on fresh fish. Further reviews on texture measurement performed on fish muscle were recently published underlining the importance of texture as quality attribute (Hyldig et al 2001, Coppes et al. 2002). The position along the fish can influence the results and was investigated by several authors (Sigurgis-ladottir et. al. 1999). Different methods have been compared for their ability to differentiate between recently killed salmon and salmon stored on ice for up to 24 days (Veland et al. 1999).

Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien

New regulations of the German “Fisch-Hygiene-Verordnung” lay down that all fish except pelagic species have to be gutted immediately after catch or killing, especially fresh water fish from aquaculture. Only gutted fish should be sold to the consumer. At the present time, however, it is not unusual to sell ungutted fish like tropical or mediterranean species from foreign countries, even the EC area. In this investigation the influence of gutting on the fish quality during storage on ice was tested in tench (Tinca tinca) as a model. Quality changes were controlled by sensory, chemical, physical and microbiological assessment. It was shown that for tench there were no differences between gutted and ungutted fish during 12 days of storage on ice.

Somatisation in primary care: experiences of primary care physicians involved in a training program and in a randomised controlled trial

Background: A new intervention aimed at managing patients with medically unexplained symptoms (MUS) based on a specific set of communication techniques was developed, and tested in a cluster randomised clinical trial. Due to the modest results obtained and in order to improve our intervention we need to know the GPs' attitudes towards patients with MUS, their experience, expectations and the utility of the communication techniques we proposed and the feasibility of implementing them. Physicians who took part in 2 different training programs and in a randomised controlled trial (RCT) for patients with MUS were questioned to ascertain the reasons for the doctors' participation in the trial and the attitudes, experiences and expectations of GPs about the intervention. Methods: A qualitative study based on four focus groups with GPs who took part in a RCT. A content analysis was carried out. Results: Following the RCT patients are perceived as true suffering persons, and the relationship with them has improved in GPs of both groups. GPs mostly valued the fact that it is highly structured, that it made possible a more comfortable relationship and that it could be applied to a broad spectrum of patients with psychosocial problems. Nevertheless, all participants consider that change in patients is necessary; GPs in the intervention group remarked that that is extremely difficult to achieve. Conclusion: GPs positively evaluate the communication techniques and the interventions that help in understanding patient suffering, and express the enormous difficulties in handling change in patients. These findings provide information on the direction in which efforts for improving intervention should be directed.

Detailed experimental iced-storage characteristics of Barents Sea cod (Gadus morhua)

Im August 1997 wurde an Bord des FFS „Walther Herwig“ ein Eislagerversuch mit Kabeljau aus der Barebtssee durchgeführt. Die Fische wurden in täglichem Abstand auf ihre chemischen, physikalischen, sensorischen und mikrobiologischen Eigenschaften hin untersucht. Die analytischen Daten wurden jeweils mit den Tagen in Eis korreliert. Es erwies sich, daß die Werte vom Fischtester VI sowie RT Frischetester, von Dimethylamin- und Trimethylaminoxidstickstoff, die Qualitätseinstufung anhand des EUQualitätsbewertungsschemas, die sensorische Bewertung von gegarten Filetproben und die Gesamtkeimzahl auf der Haut am besten mit den im Eis verbrachten Tagen korrelierten. Die guteKorrelation zwischen sensorischen und instrumentell ermittelten Daten läßt in gewissem Umfang einen Ersatz von Sensorikdaten durch instrumentell ermittelten zu.

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

Storage potential and utilization of tilapia mince

Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value

A preliminary investigation into the effect of different storage methods on the keeping quality of smoked Oreochromis niloticus

The study was carried out to asses the nutritional qualities of smoked O. niloticus and to discover the best methods of storage to minimize spoilage and infestation of smoked fish. Result showed that the protein contents in A and D decreased while the protein contents of b and C increased. The lipid content increased only in A while it decreased in B-C and D. The moisture content generally increased over the period of storage and there was an increase in ash content only in C while it decreased in A, B and D. The samples packed in polythene bag suffered about 35% mould infection and a few were attached by rodents with some fouling. Samples packed in jute bag were in good condition but were slightly attached by insect. All samples packed in carton and basket were still in good state but there were insect attack in those packed in carton

High efficiency four-wave mixing induced by double-dark resonances in a five-level tripod system

A five-level tripod scheme is proposed for obtaining a high efficiency four-wave-mixing (FWM) process. The existence of double-dark resonances leads to a strong modification of the absorption and dispersion properties against a pump wave at two transparency windows. We show that both of them can be used to open the four-wave mixing channel and produce efficient mixing waves. In particular, higher FWM efficiency is always produced at the transparent window corresponding to the relatively weak-coupling field. By manipulating the intensity of the two coupling fields, the conversion efficiency of FWM can be controlled.

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P<0.005) for taste, appearance, colour and overall acceptance for the treatments. Ginger juice extract had the best overall acceptance. Similarly there was significant difference (P>0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 weeks

Investigations of secondary organic aerosol formation in laboratory chambers

Secondary organic aerosol (SOA) is produced in the atmosphere by oxidation of volatile organic compounds. Laboratory chambers are used understand the formation mechanisms and evolution of SOA formed under controlled conditions. This thesis presents studies of SOA formed from anthropogenic and biogenic precursors and discusses the effects of chamber walls on suspended vapors and particles.

During a chamber experiment, suspended vapors and particles can interact with the chamber walls. Particle wall loss is relatively well-understood, but vapor wall losses have received little study. Vapor wall loss of 2,3-epoxy-1,4-butanediol (BEPOX) and glyoxal was identified, quantified, and found to depend on chamber age and relative humidity.

Particles reside in the atmosphere for a week or more and can evolve chemically during that time period, a process termed aging. Simulating aging in laboratory chambers has proven to be challenging. A protocol was developed to extend the duration of a chamber experiment to 36 h of oxidation and was used to evaluate aging of SOA produced from m-xylene. Total SOA mass concentration increased and then decreased with increasing photooxidation suggesting a transition from functionalization to fragmentation chemistry driven by photochemical processes. SOA oxidation, measured as the bulk particle elemental oxygen-to-carbon ratio and fraction of organic mass at m/z 44, increased continuously starting after 5 h of photooxidation.

The physical state and chemical composition of an organic aerosol affect the mixing of aerosol components and its interactions with condensing species. A laboratory chamber protocol was developed to evaluate the mixing of SOA produced sequentially from two different sources by heating the chamber to induce particle evaporation. Using this protocol, SOA produced from toluene was found to be less volatile than that produced from a-pinene. When the two types of SOA were formed sequentially, the evaporation behavior most closely represented that of SOA from the second parent hydrocarbon, suggesting that the structure of the mixed SOA particles resembles a core of SOA from the first precursor coated by a layer of SOA from the second precursor, indicative of limiting mixing.