Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

2019 ◽  
Vol 99 (14) ◽  
pp. 6462-6473
Author(s):  
Sasinee Kunyaboon ◽  
Kanjana Thumanu ◽  
Jae W Park ◽  
Jirawat Yongsawatdigul
Keyword(s):  
Vibrational Spectroscopy ◽  
Silver Carp ◽  
Biochemical Changes

scholarly journals AFM combined to ATR-FTIR reveals Candida cell wall changes under caspofungin treatment

Nanoscale ◽  
2017 ◽  
Vol 9 (36) ◽  
pp. 13731-13738 ◽  
Author(s):  
Fabienne Quilès ◽  
Isabelle Accoceberry ◽  
Célia Couzigou ◽  
Grégory Francius ◽  
Thierry Noël ◽  
...  
Keyword(s):  
Cell Wall ◽  
Vibrational Spectroscopy ◽  
Biochemical Changes

AFM was combined to vibrational spectroscopy to decipher morphological, mechanical and biochemical changes induced by caspofungin treatment onCandida.

Involvement of ethylene signaling in zinc oxide nanoparticle-mediated biochemical changes inArabidopsis thalianaleaves

2019 ◽  
Vol 6 (1) ◽  
pp. 341-355 ◽  
Author(s):  
Ali Raza Khan ◽  
Abdul Wakeel ◽  
Noor Muhammad ◽  
Bohan Liu ◽  
Minjie Wu ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Metallic Nanoparticles ◽  
Agricultural Land ◽  
Biochemical Changes ◽  
Ethylene Signaling ◽  
Zinc Oxide Nanoparticle ◽  
Yield And Quality ◽  
Oxide Nanoparticle

The growing use of metallic nanoparticles in industry has resulted in their accumulation in agricultural land, which poses a serious threat to the yield and quality of crops worldwide.

Effect of icing on quality of silver carp during frozen storage

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Javairia Shafi ◽  
Kashifa Naghma Waheed ◽  
Muhammad Zafarullah ◽  
Zahid Sharif Mirza ◽  
Shelley Saima Yaqoob
Keyword(s):  
Silver Carp ◽  
Frozen Storage

Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

2011 ◽  
Vol 46 (6) ◽  
pp. 1149-1156 ◽  
Author(s):  
Mahmood Naseri ◽  
Masoud Rezaei ◽  
Sohrab moieni ◽  
Hedayat Hosseini ◽  
Soheyl Eskandari
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Lipid Quality

scholarly journals Fry production and its marketing system of North-West fisheries extension project at Parbatipur, Dinajpur, Bangladesh

2017 ◽  
Vol 3 (3) ◽  
pp. 368-378 ◽  
Author(s):  
Md Samadul Islam ◽  
Abdulla Al Asif ◽  
Baadruzzoha Sarker ◽  
Abdus Satter ◽  
Meraz Ahmed ◽  
...  
Keyword(s):  
Silver Carp ◽  
Marketing Channel ◽  
Freshwater Prawn ◽  
Brood Stock ◽  
Price Variation ◽  
North West ◽  
Indian Major Carps ◽  
Brood Fish ◽  
Major Carps

In order to understand the present status of hatcheries, questionnaire interview and participatory rural appraisal tools were used in North-west Fisheries Extension Project (NFEP), Parbatipur during the period from July to December 2015. There are two hatcheries in NFEP, Parbatipur- a carp hatchery and a prawn hatchery. The production of spawn was around 611 kg in the year 2015. According to the target hatchery manager collected brood fish from rivers and other sources which he maintained in their brood stock ponds with proper management. The hatchery manager maintained proper age and weight of broods for spawning and followed the guideline of hatchery operation so that the quality of spawn and fry were good. It was found that the hatcheries produced fish seed of a variety of species such as Indian major carps, carpio, sarpunti, silver carp, grass carp, magur, shing as well as freshwater prawn. The hatchery production activities took place starting from February and continued up to September. The quantity of fish seed produce varied from 25 to 75 kg per hatching cycle depending on size and facilities of hatcheries. The price of fry in NFEP was being fixed by the hatchery manager. However, the price variation was seen due to seasonal variation, species and demand. The average price of fish seed was highest in monsoon and lowest in winter. A number of middlemen were involved in the fry marketing channel of NFEP at Parbatipur. They were responsible for increasing the price of fry at each stage of marketing channel.Asian J. Med. Biol. Res. September 2017, 3(3): 368-378

PREMORTEM STRESS AND POSTMORTEM BIOCHEMICAL CHANGES IN SKIPJACK TUNA AND THEIR RELATION TO QUALITY OF THE CANNED PRODUCT

1970 ◽  
Vol 35 (6) ◽  
pp. 849-851 ◽  
Author(s):  
LADELL CRAWFORD ◽  
ENID J. IRWIN ◽  
JOHN SPINELLI ◽  
W. D. BROWN
Keyword(s):  
Biochemical Changes ◽  
Skipjack Tuna

scholarly journals Quality deterioration of wet fish caught in Mymensingh farm in different steps of distribution channel towards Dhaka

2013 ◽  
Vol 10 (2) ◽  
pp. 331-338
Author(s):  
MM Hossain ◽  
MN Hassan ◽  
UJ Lithi ◽  
AAKM Nowsad
Keyword(s):  
Silver Carp ◽  
Distribution Channel ◽  
Economic Loss ◽  
Distribution Channels ◽  
Catla Catla ◽  
Retail Markets ◽  
Post Harvest ◽  
Quality Deterioration ◽  
Post Harvest Loss

The fish landed for domestic consumption suffers from serious post harvest loss due to ignorance and negligence of the people involved in the harvest, distribution, processing and trade. Low quality fish is a constraint for food security and public health and is a cause for economic loss. The present study was carried out to identify the cause and to quantify the post harvest loss by a sensory tool. Quality deterioration of some major inland species of wet fish was determined at different steps of distribution channel from the fish farm gate of Mymensingh to Dhaka retail markets in June and July 2010. Five distribution channels i.e. farm gate, transport, arot (commission agent), wholesale and retail markets were studied to find out the deterioration level of the quality of fish. Data were collected by travelling with fish and from the stakeholders in distribution channel through questionnaire interviews. In the distribution channel of wet fish RRA and SWOT analysis were done with fish farmer, arotder, transporter, wholesaler and retailer. The major species studied were Indian major carps (Labeo rohita, Catla catla and Cirrhina mrigala), pangas (Pagasius sutchi), silver carp (Hypopthalmichthys molitrix) and tilapia (Oriochromis niloticus). Different species showed different levels of deterioration of quality at various steps of distribution channels. The quality of fish was found to be changed in between arot and retail market. Inadequate knowledge and practice in handling, icing and container use were found to be the major bottlenecks to keep the fish in acceptable quality.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14926 J. Bangladesh Agril. Univ. 10(2): 331-337, 2012

scholarly journals Changes in Phytochemicals and Determination of Optimum Fermentation Time during Black Tea Manufacturing

2020 ◽  
Vol 12 (4) ◽  
pp. 657-664
Author(s):  
M. M. Rahman ◽  
M. M. Hossain ◽  
R. Das ◽  
I. Ahmad
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Biochemical Changes ◽  
Enzymatic Oxidation ◽  
Time Intervals ◽  
Fermentation Time ◽  
Tea Quality ◽  
Processing Steps

Black tea processing consists of four steps, namely withering, CTC, fermentation and drying, while cup quality made tea mostly controlled by fermentation step. This study evaluated biochemical changes at different stages of black tea processing in Bangladesh and determined the optimum fermentation time. Samples were collected from different tea processing stages to measure major phytochemicals and time intervals during fermentation to measure theaflavins and thearubigins ratio. Caffeine content was the least susceptible to processing steps. Biochemical changes started at withering, cell maceration and enzymatic oxidation started at CTC processing, thus the major reduction in the reducing sugar (20.46 to 04.95 ppm), catechin (16.88 to 7.95 ppm) and polyphenol (42.30 to 30.73 ppm) occurred here. The significant changes appeared during fermentation when polyphenol content decreased from 44.66 to 18.23 and catechin from 17.41 to 03.98 ppm due to the breakdown of these compounds to theaflavins (TF) and thearubigins (TR). The TF and TR ratio increased with fermentation time, and the highest of 1:8.4 was found at 50 min, which turned into 1:10 in the final product. The made tea quality parameters were comparable or better at fermentation time of 50 min than the quality of the black tea available in market.

Sign in / Sign up

Export Citation Format

Share Document