Structural Changes in Natural Actomyosin and Surimi from Ling Cod (Ophiodon elongatus) during Frozen Storage in the Absence or Presence of Cryoprotectants

2001 ◽  
Vol 49 (10) ◽  
pp. 4716-4725 ◽  
Author(s):  
Yasmina Sultanbawa ◽  
Eunice C. Y. Li-Chan
Keyword(s):  
Structural Changes ◽  
Frozen Storage ◽  
Ophiodon Elongatus ◽  
Ling Cod

The Nutritive Value of Marine Products: X. Proximate Analysis of Ling Cod

1936 ◽  
Vol 2 (5) ◽  
pp. 461-462
Author(s):  
F. D. White
Keyword(s):  
Nutritive Value ◽  
East Coast ◽  
Vancouver Island ◽  
Proximate Analysis ◽  
Ophiodon Elongatus ◽  
Marine Products ◽  
Ling Cod ◽  
Proximate Analyses

Separate proximate analyses of the flesh and skin of three freshly-caught ling cod (Ophiodon elongatus) from the east coast of Vancouver island are reported. Average percentages of protein in the flesh and skin were 18.1 and 26.9 (moist) or 87.0 and 88.5 (dry); ash, 1.2 and 2.5 (moist); fat, negligible; Calories per 100 g. (moist), 81 and 117.

Gill morphometrics, vessel dimensions, and vascular resistance in ling cod, Ophiodon elongatus

1980 ◽  
Vol 58 (5) ◽  
pp. 807-818 ◽  
Author(s):  
A. P. Farrell
Keyword(s):  
Vascular Resistance ◽  
Gill Filament ◽  
Fixed Tissue ◽  
Flow Equations ◽  
Vascular Casts ◽  
Ophiodon Elongatus ◽  
Transit Times ◽  
Respiratory Network ◽  
Vascular Geometry ◽  
Ling Cod

The morphology, morphometric relationships, and vascular geometry were established for ling cod gills using fixed tissue and vascular casts. Calculations using Poiseuillian and sheet flow equations permitted predictions of the resistance and the pressure drop in various vessels of the respiratory network in the gill filament. It was found that the afferent lamellar arteriole was the major vascular resistance. Blood transit times through the gills were also calculated and discussed.

Structural Changes of Hake (Merluccius merlucciusL.) Fillets:  Effects of Freezing and Frozen Storage

1999 ◽  
Vol 47 (3) ◽  
pp. 952-959 ◽  
Author(s):  
M. Careche ◽  
A. M. Herrero ◽  
A. Rodriguez-Casado ◽  
M. L. Del Mazo ◽  
P. Carmona
Keyword(s):  
Structural Changes ◽  
Frozen Storage

Vascular pathways in the gill of ling cod, Ophiodon elongatus

1980 ◽  
Vol 58 (5) ◽  
pp. 796-806 ◽  
Author(s):  
A. P. Farrell
Keyword(s):  
Cardiac Output ◽  
Methyl Methacrylate ◽  
Ophiodon Elongatus ◽  
Respiratory Network ◽  
Gill Lamellae ◽  
Pass Through ◽  
Ling Cod

Corrosion plastic casts were made of the gill vasculature in ling cod (Ophiodon elongatus) using methyl methacrylate. The vessels afferent and efferent to the gills are described, as well as the microvasculature of the filament. There is a respiratory network and a venolymphatic network. The venolymphatic network is derived from efferent arteries and thus all cardiac output must pass through the gill lamellae.

Observations on Some Pacific Diatoms as the Food of Copepods and Fishes

1937 ◽  
Vol 3 (1) ◽  
pp. 12-19 ◽  
Author(s):  
Charles W. Lowe
Keyword(s):  
Chum Salmon ◽  
Oncorhynchus Keta ◽  
Food Chains ◽  
Pacific Herring ◽  
Ophiodon Elongatus ◽  
Platichthys Stellatus ◽  
The Common ◽  
Almost All ◽  
Parophrys Vetulus ◽  
Ling Cod

An investigation to determine what species of diatoms are used as food by different species of copepods: Calanus tonsus, Euchaeta japonica, Metridia lucens, Harpacticus uniremis, and Diosaccus spinatus. Also to determine the food chains between diatoms, copepods, and the following fish: Pacific herring, Clupea pallasii; chum salmon, Oncorhynchus keta; spring salmon, O. tschawytscha; dogfish, Squalus suckleyi; ling cod, Ophiodon elongatus; rockfish, Sebastodes caurinus; starry flounder, Platichthys stellatus; lemon sole, Parophrys vetulus; yellow-finned surffish, Damalichthys vacca; blue perch, Taeniotoca lateralis, and yellow shiner, Cymatogaster aggregatus. Stomach, intestines, and excreta were examined for the presence of diatoms. Almost all the common diatoms were found to be used as food by the copepods. The copepods and herring were found to be important links in the food chains between diatoms and the larger fishes.

scholarly journals Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1186
Author(s):  
Noman Walayat ◽  
Xiukang Wang ◽  
Asad Nawaz ◽  
Zhongli Zhang ◽  
Abdullah Abdullah ◽  
...  
Keyword(s):  
Grass Carp ◽  
Structural Changes ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Surface Hydrophobicity ◽  
Ctenopharyngodon Idella ◽  
Myofibrillar Proteins ◽  
Grass Carp Ctenopharyngodon Idella ◽  
Α Helix ◽  
Kappa Carrageenan

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

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