Renewable-surface graphite–ceramic enzyme sensors for the determination of hypoxanthine in fish meat

1999 ◽  
Vol 36 (3) ◽  
pp. 81-83 ◽  
Author(s):  
Jianjun Niu ◽  
Jim Yang Lee
Keyword(s):  
Fish Meat ◽  
Enzyme Sensors ◽  
Renewable Surface

Gas Chromatographic Method for Determination of Dimethylamine, Trimethylamine, and Trimethylamine Oxide in Fish-Meat Frankfurters

1991 ◽  
Vol 74 (2) ◽  
pp. 400-403
Author(s):  
Walter Fiddler ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Atlantic Menhaden ◽  
Chromatographic Technique ◽  
Acid Extraction ◽  
Fish Meat ◽  
Flame Ionization ◽  
Trimethylamine Oxide ◽  
Headspace Gas ◽  
Gas Chromatographic Method ◽  
Gas Tight

Abstract A method Is described for analysis of minced fish-meat and surlmi-meat frankfurters for dimethylamine (DMA), trimethyiamine (TMA), and trimethyiamine oxide (TMAO) using a headspace-gas chromatographic technique. After simple acid extraction and addition of NaOH, the headspace was directly Injected Into a gas chromatograph by a gas-tight syringe. DMA and TMA were separated on a Chromosorb 103 column and detected by a flame Ionization detector. TMAO was measured as TMA after Zn reduction. Repeatability of the method for DMA, TMA, and TMAO was 6.6,1.0, and 18.8 ppm, respectively. The method was applicable to Alaska pollock-meat and Atlantic menhaden-meat frankfurters, unwashed, and washed mince and surlml.

Gas Chromatographic-Chemiluminescence Method for Determination of Volatile NNitrosamines in Minced Fish-Meat and Surimi-Meat Frankfurters: Collaborative Study

1990 ◽  
Vol 73 (6) ◽  
pp. 947-952
Author(s):  
John W Pensabene ◽  
Walter Fiddler ◽  
John G Phillips
Keyword(s):  
Extraction Method ◽  
Solid Phase ◽  
Collaborative Study ◽  
Energy Analyzer ◽  
Chemiluminescence Method ◽  
Fish Meat ◽  
Relative Standard ◽  
Minced Fish ◽  
Standard Deviations

Abstract A collaborative study was carried out on a solid-phase extraction method for separating volatile N-nltrosamlnes, particularly N-nltrosodlmethylamlne (NDMA), from combination minced fish or surlml-meat frankfurters with detection by gas chromatography-chemllumlnescence (thermal energy analyzer). The results from the 10 collaborators were evaluated using the most recent AOAC guidelines for determining outliers and for the analysis of variance. For NDMA, repeatability standard deviations, sr, ranged from 0.56 to 2.25; repeatability relative standard deviations, RSDr, ranged from 8.9 to 11.5%. Reproducibility standard deviations, sR, for NDMA ranged from 1.40 to 6.49, and reproducibility relative standard deviations, RSDR, ranged from 24.2 to 28.9%. Our data compared favorably to the reproducibility (RSDR) curve of Horwltz. The method has been adopted official first action by AOAC.

scholarly journals The Development of an Automated Clean-up for Fat Extracts in the Routine Analysis of Organochlorine Compounds in Fish Meat

2017 ◽  
Vol 74 (1) ◽  
pp. 135
Author(s):  
Ana Andreea CIOCA ◽  
Olaf HEEMKEN ◽  
Marian MIHAIU
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance ◽  
Organochlorine Compounds ◽  
Tandem Mass ◽  
Fish Meat ◽  
Residue Determination ◽  
Fish Samples ◽  
Fat Fraction

The present work describes the development of a new, automatic High Performance Liquid Chromatography (HPLC) Clean-up step, in the methodology of sample preparation and multi-residue determination of organochlorine compounds (OCs) in fish meat. 24 OCs were taken into study. In addition 7 Polychlorinated Biphenyls (PCBs), 7 chlorobenzene compounds and one 2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) were investigated. The HPLC conditions were established in accordance with the validated traditional Clean-up step of the laboratory. The technique was applied on a dilution of analytes of interest in order to establish the period of time in which the compounds are eluted. Another set of experiments involved fish oil, in order to identify and separate the fat fraction from the analytes. To confirm the findings of the experiments mentioned above, extracts of fish samples obtained after Accelerated Solvent Extraction (ASE) were examined. The samples were spiked with the analytes of interest before HPLC clean-up step and quantified through Gas Chromatography coupled with tandem Mass Spectrometry (GC-MS/MS). A HPLC clean-up technique lasting 38 minutes/sample was developed. The method is not suitable for OCs such as Endosulfansulfat and Endrine Ketone due to the very low recovery results. 

scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

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