The spectrophotometric determination of vitamin D in fresh-water fish liver oils

The Analyst ◽  
1966 ◽  
Vol 91 (1086) ◽  
pp. 567 ◽  
Author(s):  
R. K. Barua ◽  
M. V. K. Rao
Keyword(s):  
Vitamin D ◽  
Fresh Water ◽  
Spectrophotometric Determination ◽  
Fresh Water Fish ◽  
Fish Liver ◽  
Water Fish

Determination of the metal balance shift induced in small fresh water fish by X-ray irradiation using PIXE analysis

2007 ◽  
Vol 272 (2) ◽  
pp. 345-352 ◽  
Author(s):  
M. Yukawa ◽  
K. Aoki ◽  
H. Iso ◽  
K. Kodama ◽  
H. Imaseki ◽  
...  
Keyword(s):  
Fresh Water ◽  
Fresh Water Fish ◽  
Pixe Analysis ◽  
X Ray ◽  
Water Fish

Determination of 2,3,7,8-tetrachlorodibenzo-p-dioxin in fresh water fish

Chemosphere ◽  
1982 ◽  
Vol 11 (2) ◽  
pp. 193-198 ◽  
Author(s):  
R.L. Harless ◽  
E.O. Oswald ◽  
R.G. Lewis ◽  
A.E. Dupuy ◽  
D.D. McDaniel ◽  
...  
Keyword(s):  
Fresh Water ◽  
Fresh Water Fish ◽  
Water Fish ◽  
Tetrachlorodibenzo P Dioxin

Determination of heavy metals in fresh water fish species of the River Ravi, Pakistan compared to farmed fish varieties

2009 ◽  
Vol 167 (1-4) ◽  
pp. 461-471 ◽  
Author(s):  
Shaista Nawaz ◽  
Saeed Ahmad Nagra ◽  
Yasar Saleem ◽  
Amit Priydarshi
Keyword(s):  
Heavy Metals ◽  
Fresh Water ◽  
Fish Species ◽  
Fresh Water Fish ◽  
Farmed Fish ◽  
Water Fish

scholarly journals Vitamin A2 in Indian fresh-water fish-liver oils

1956 ◽  
Vol 64 (1) ◽  
pp. 150-154 ◽  
Author(s):  
S. Balasundaram ◽  
H. R. Cama ◽  
P. R. Sundaresan ◽  
T. N. R. Varma
Keyword(s):  
Fresh Water ◽  
Fresh Water Fish ◽  
Fish Liver ◽  
Water Fish ◽  
Vitamin A2

CHEMICAL METHODS FOR THE DETERMINATION OF THE FRESHNESS OF FISH1 2

1961 ◽  
Vol 24 (1) ◽  
pp. 2-6 ◽  
Author(s):  
Dardjo Somaatmadja ◽  
John J. Powers ◽  
Dan E. Pratt
Keyword(s):  
Fresh Water ◽  
Ammonia Nitrogen ◽  
Fresh Water Fish ◽  
Total Volatile ◽  
Chemical Methods ◽  
Water Fish ◽  
Fishery Products ◽  
Reducing Substances ◽  
Fish And Fishery Products

Various objective methods to estimate the degree of freshness of fish and fishery products were compared. The total volatile nitrogen (TVN) and ammonia-nitrogen of carp flesh reached values of 30–33 mg% when carp stored at 0.4°C. and 25–27°C. began to have a bad odor. For catfish stored at 0–4°C. and 25–27°C. these values reached 20–30 mg%. Trimethylamine was not found in fresh and spoiled carp and catfish. The determination of trimethylamine as an index of spoilage cannot be used for these fresh-water fish. The determinations of tyrosine and volatile reducing substances (VRS) cannot be used to estimate the degree of freshness of fish if the temperature at which the fish had been stored is not known. If these two methods were combined with TVN and ammonia-nitrogen one could determine the degree of freshness of fish and the temperature at which the fish were stored. The determination of tyrosine combined with TVN and ammonia-nitrogen can give further support as to whether fish are absolutely fresh. If the temperature under which fish have been stored is known each of the tests used in this study can be applied individually to determine the degree of freshness of fish.

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