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  • 1
    Electronic Resource
    Electronic Resource
    Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga) (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Increases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg−1 were associated with retention of good quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01061.x
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  • 2
    Electronic Resource
    Electronic Resource
    Technical note: Stability of lipids of frozen albacore (Thunnus alalunga) during steam cooking (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00653.x
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of six methylation methods for analysis of the fatty acid composition of albacore lipid (1992)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 27 (1992), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six methods widely used to produce methyl esters for the gas chromatographic determination of the fatty acid composition of a marine lipid were compared. Four acid-catalyzed methods (1% H2SO4: CH3OH; 5% HCl: CH3OH; 7% and 14% BF3: CH3OH) and two base-catalyzed methods [0.5M NaOCH3: CH3OH; (1:4) tetramethylguanidine: CH3OH] were used.The use of BF3: CH3OH (7% and 14%) gave a lower content of 18:1 n9 than the other methods and produced an artefact (2.7–3.2% of total fatty acid content) eluting between the 20:5 and 24:1 fatty acid methyl esters. No significant differences were obtained between the other four methods.Accordingly the use of BF3: CH3OH for transmethylation of marine lipids is not recommended. Results obtained in the other four methods showed that all are comparable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb01228.x
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  • 4
    Electronic Resource
    Electronic Resource
    Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : We investigated the effect of a commercial plant extract, Rosmol-P (RP) on the stability of fish during frozen storage. Horse mackerel (Trachurus trachurus) fillets were soaked in water (water control) and 2 RP concentrations (RP-1 = 0.333%; RP-2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP-2). The decrease in glutathione peroxi-dase activity was found to be slower in the case of the RP-2 treatment. The sensory analysis showed an increased shelf-life according to the sequence blank control 〈 water control 〉 RP-1, RP-2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15505.x
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  • 5
    Electronic Resource
    Electronic Resource
    Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima) (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory and quantitative microbiological analyses were performed in farmed turbot (Psetta maxima) during iced storage. Sensory analyses revealed a shelf life of 19 d for farmed turbot. The production of total volatile base nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) was low and reached levels close to 40 mg TVB-N/ 100 g muscle and 3.5 mg /TMA-N/100 g muscle, even after 40 d of refrigerated storage. The pH value of turbot muscle increased from an initial value of 6.3 to close to 7.0 after 29 d of iced storage. Microbial growth was slow in iced turbot: total aerobic counts reached levels below 7 log colony forming units/g units even after 40 d of storage. Lactic acid bacteria—mainly Lactobacillus delbrueckii subsp. delbrueckii and Lactococcus lactis subsp. lactis strains—were predominant among the proteolytic strains isolated from iced turbot. Proteolytic strains of L. lactis subsp. lactis, Brochothrix thermosphacta, Plesiomonas shigelloides, Proteus vulgaris, and Pantoea species were also isolated from temperature-abused turbot, such proteolytic strains being predominant with respect to nonpro-teolytic microorganisms, suggesting a preferential role of such proteolytic bacteria in the spoilage of turbot. The slow bacterial growth, together with the relative predominance of lactic acid bacteria over Gram-negative microorganisms, may be related to the extraordinary maintenance of the quality and extended shelf life of farmed turbot.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05802.x
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  • 6
    Electronic Resource
    Electronic Resource
    Evolution of capillary zone electrophoresis profiles of methanol soluble compounds during fish chilling: relation to freshness (2000)
    Springer
    European food research and technology 210 (2000), S. 353-358 
    Details
    ISSN: 1438-2385
    Keywords: Key words Capillary electrophoresis ; Methanol-extractable compounds ; Freshness ; Fish chilling
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A methodology for assessing fish freshness based on the capillary zone electrophoresis analysis of methanol-soluble compounds extracted from white muscle is presented. Two fatty fish species, mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus), and two lean species, hake (Merluccius merluccius) and blue whiting (Micromesistius poutassou), were studied. Peaks were characterized by their retention times and intensities relative to imidazole, and the four species showed similar electrophoretic profiles. The intensity of peaks with short retention times decreased during chilling storage, and that of peaks with longer retention times increased during storage. The variability and calibration of the instrumental method were established by correlation analysis with the time of chilling and sensory measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050563
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  • 7
    Electronic Resource
    Electronic Resource
    Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection (2000)
    Springer
    European food research and technology 211 (2000), S. 310-315 
    Details
    ISSN: 1438-2385
    Keywords: Key words Marine lipids ; Antioxidant ; Heating ; Lipid oxidation ; Fluorescence
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170000163
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of pH on fluorescence formation related to fish deterioration (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 268-272 
    Details
    ISSN: 1431-4630
    Keywords: Key words Fish muscle ; Fluorescence ; Formaldehyde ; Lipid oxidation ; pH value
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Earlier studies have investigated fluorescence at different excitation/emission maxima during common types of fish processing. A shift towards higher wavelength maxima was observed and measured as the ratio between two of the maxima tested. This fluorescence ratio (δF) correlated with increased fish damage. The present work is focused on the effect that pH can have on the formation of fluorescent compounds in fish muscle systems. Minced hake muscle was homogenised with 0.1 M phosphate buffer of different pH values (5, 6, 7 and 8) and was stored at 30  °C for up to 30 days. Lipid damage, measured as the δF value of the aqueous reaction medium and the fish lipid extract, indicated little difference between the effect of different pH values under the conditions employed in the present experiment. The effetct of formaldehyde (FA) in the same reaction medium was also evaluated. It was observed that FA had a positive effect on the fluorescence shift occurring in the aqueous reaction medium, so that a higher δF value was observed for pH 7 and pH 8, especially for the latter. It is concluded that changes in the δF value during fish storage and/or processing are of special interest as, in addition to FA formation and lipid oxidation, significant pH increases are expected to occur as a result of damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050331
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  • 9
    Electronic Resource
    Electronic Resource
    Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius) (1999)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 208 (1999), S. 189-193 
    Details
    ISSN: 1431-4630
    Keywords: Key words Frozen storage ; Hake ; Lipid damage ; Muscle zones ; Quality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A comparison of the lipid damage produced in different hake zones was carried out during frozen storage at –11 and –18  °C. Three light muscle zones and the dark muscle were considered. Lipid oxidation [conjugated dienes; thiobarbituric acid index (TBA-i); fluorescence formation] and hydrolysis (free fatty acids, FFA) were determined. The most predominant lipid damage in all zones was hydrolysis, at the end of storage reaching values of about 40% (for the light muscle zones) and 12% (for the dark muscle) of the total lipids at –11  °C. Significant (P〈0.05) correlation value (r=0.67–0.85) relationships between the frozen storage time and the FFA content were obtained for the four muscle zones at both temperatures. A comparison of the regression lines slopes in the different zones showed that a lower (P〈0.05) lipolitic activity was produced in the dark muscle compared to the three light zones at both temperatures. A low lipid oxidation development was produced in the three light muscle parts, so that no significant differences between them could be assessed. However, the dark muscle showed a higher oxidation development (TBA-i and fluorescence formation) as a result of a higher lipid content and the presence of prooxidant constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050400
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  • 10
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    GEM2Net: from gene expression modeling to -omics networks, a new CATdb module to investigate Arabidopsis thaliana genes involved in stress response (2015)
    Oxford University Press
    Details
    Publication Date: 2015-01-16
    Description: CATdb ( http://urgv.evry.inra.fr/CATdb ) is a database providing a public access to a large collection of transcriptomic data, mainly for Arabidopsis but also for other plants. This resource has the rare advantage to contain several thousands of microarray experiments obtained with the same technical protocol and analyzed by the same statistical pipelines. In this paper, we present GEM2Net, a new module of CATdb that takes advantage of this homogeneous dataset to mine co-expression units and decipher Arabidopsis gene functions. GEM2Net explores 387 stress conditions organized into 18 biotic and abiotic stress categories. For each one, a model-based clustering is applied on expression differences to identify clusters of co-expressed genes. To characterize functions associated with these clusters, various resources are analyzed and integrated: Gene Ontology, subcellular localization of proteins, Hormone Families, Transcription Factor Families and a refined stress-related gene list associated to publications. Exploiting protein–protein interactions and transcription factors-targets interactions enables to display gene networks. GEM2Net presents the analysis of the 18 stress categories, in which 17 264 genes are involved and organized within 681 co-expression clusters. The meta-data analyses were stored and organized to compose a dynamic Web resource.
    Print ISSN: 0305-1048
    Electronic ISSN: 1362-4962
    Topics: Biology
    Published by Oxford University Press
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