Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas

2008 ◽  
Vol 10 (11) ◽  
pp. 1357 ◽  
Author(s):  
Eyjólfur Reynisson ◽  
Hélène Liette Lauzon ◽  
Hannes Magnusson ◽  
Guðmundur Óli Hreggvidsson ◽  
Viggó Thor Marteinsson
Keyword(s):  
Monitoring Method ◽  
Fish Spoilage ◽  
Quantitative Monitoring ◽  
Spoilage Bacteria

Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria

2020 ◽  
Vol 40 (5) ◽  
Author(s):  
Qiuying Li ◽  
Jinxiu Xu ◽  
Dongdong Zhang ◽  
Keli Zhong ◽  
Tong Sun ◽  
...  
Keyword(s):  
Edible Film ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Chemical Inhibition of Growth of Fish Spoilage Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 257-266 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Fish Muscle ◽  
Ethyl Formate ◽  
Ethylene Dichloride ◽  
Sodium Chlorite ◽  
Inhibition Of Growth ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Pure Cultures ◽  
Chloramine T ◽  
Chemical Inhibition

Inhibition of the growth of fish spoilage bacteria in naturally contaminated fish muscle, and in some instances of pure cultures of such organisms cultivated on laboratory media, by penicillic acid, 4-methoxy-2:5 toluquinone, methyl formate, ethyl formate, ethylene oxide, propylene oxide, methyl ether, ethyl ether, chloroform, ethylene dichloride, ethyl chloride, 1:4 dioxane, Chloramine B, Chloramine T, a mixture of isomeric glycerol formais, sodium chlorite, sodium benzoate, sodium nitrite, and one patent fish preservative was investigated. The results are discussed and are summarized in detail.

scholarly journals Quantitative Monitoring of Tattoo Contrast Variations after 755-nm Laser Treatments in In Vivo Tattoo Models

Sensors ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 285
Author(s):  
Myeongjin Kim ◽  
Suhyun Park ◽  
Hyun Uk Lee ◽  
Hyun Wook Kang
Keyword(s):  
Laser Treatment ◽  
Quantitative Imaging ◽  
Imaging Method ◽  
Sprague Dawley ◽  
Scoring Method ◽  
Monitoring Method ◽  
Tattoo Removal ◽  
Quantitative Monitoring ◽  
Laser Treatments

Laser lights have been used by dermatologists for tattoo removal through photothermal interactions. However, most clinical studies used a visual scoring method to evaluate the tattoo removal process less objectively, leading to unnecessary treatments. This study aimed to develop a simple and quantitative imaging method to monitor the degree of tattoo removal in in vivo skin models. Sprague Dawley rat models were tattooed with four different concentrations of black inks. Laser treatment was performed weekly on the tattoos using a wavelength of 755 nm over six weeks. Images of non-treated and treated samples were captured using the same method after each treatment. The intensities of the tattoos were measured to estimate the contrast for quantitative comparison. The results demonstrated that the proposed monitoring method quantified the variations in tattoo contrast after the laser treatment. Histological analysis validated the significant removal of tattoo inks, no thermal injury to adjacent tissue, and uniform remodeling of epidermal and dermal layers after multiple treatments. This study demonstrated the potential of the quantitative monitoring technique in assessing the degree of clearance level objectively during laser treatments in clinics.

The Surface Concept in Measurement of Fish Spoilage

1942 ◽  
Vol 6a (1) ◽  
pp. 53-62 ◽  
Author(s):  
A. J. Wood ◽  
G. J. Sigurdsson ◽  
W. J. Dyer
Keyword(s):  
Human Consumption ◽  
Plate Method ◽  
Fish Products ◽  
Surface Ph ◽  
Contact Plate ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Composite Samples ◽  
Surface Changes

The contact plate method as used for cod muscle has revealed that the major changes rendering fish unfit for human consumption can be attributed almost entirely to surface pollution of the fish with spoilage bacteria. This is confirmed by three chemical tests, trimethylamine, tyrosine, and surface pH. The relative rates of increase in all three are much greater at the surface than in the interior of cod and haddock fillets. The more rapid surface changes are taken as evidence that tests for spoilage in fish products should be based on samples from the surface of the products and not from composite samples.

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