Étude du récepteur du facteur de libération de l'hormone de croissance dans l'Anse de Henlé mince

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Étude du récepteur du facteur de libération de l'hormone de croissance dans l'Anse de Henlé mince

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Impact du diabète de type 1 sur le récepteur hypophysaire et rénal du facteur de libération de l'hormone de croissance chez le rat

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Impact du diabète de type 1 sur le récepteur hypophysaire et rénal du facteur de libération de l'hormone de croissance chez le rat

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Localisation, régulation et fonction du récepteur rénal du facteur de libération de l'hormone de croissance chez le rat

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal.

Localisation, régulation et fonction du récepteur rénal du facteur de libération de l'hormone de croissance chez le rat

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal.

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

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

Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.

Frozen storage studies of composite fish mince drom dhooma (Sciaenid sp.) and lactarius (Lactarius lactarius)

Fish minces from dhoma and lactarius were mixed in the ratio of 40:60 respectively, and quick frozen along with individual minces at -40°C and stored at -20°C. Shelf life was evaluated by following biochemical, physical and organoleptic changes occurred during storage up to 44 weeks. Rapid decreases were noted in water soluble nitrogen and salt soluble nitrogen fractions during the initial period of 16 weeks. A good correlation was observed between changes in salt-soluble nitrogen and organoleptic evaluation. The minces were in good and acceptable condition up to 32 weeks of storage.

A method to preserve fish muscle pieces and mince from sciaenids

Fish muscle pieces and mince from sciaenids can be preserved for 72 and 48 h respectively at ambient temperature (34°C ± 4.5) in media containing 8% NaCl, 0.2% sodium benzoate and 0.5% potassium sorbate. Incorporation of 0.1% sodium bisulphite in this media slightly improved the texture and flavour of minced fish.