Effect of Tetracycline Antibiotics on Objective and Subjective Fish Quality Tests

1962 ◽  
Vol 19 (4) ◽  
pp. 615-618 ◽  
Author(s):  
J. W. Boyd ◽  
B. A. Southcott
Keyword(s):  
Nitrogen Content ◽  
Reasonable Agreement ◽  
Bacterial Count ◽  
Poor Agreement ◽  
Tetracycline Antibiotics ◽  
Fish Quality ◽  
Trimethylamine Oxide ◽  
Control Samples

The effect of the antibiotics chlortetracycline and oxytetracycline on certain fish quality tests (viable bacterial count, trimethylamine nitrogen content and organoleptic rating) was evaluated. The formation of trimethylamine by the reduction of trimethylamine oxide in lingcod muscle was suppressed when chlortetracycline and oxytetracycline were used as preservatives in storage tests at 0 and 4 °C. Results of the three tests on antibiotic-treated samples showed poor agreement; reasonable agreement was obtained from the tests on control samples.

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

Studies on Salt Fish: II. The Effect of Salt Concentration on Preservation

1937 ◽  
Vol 3 (5) ◽  
pp. 439-449 ◽  
Author(s):  
A. Labrie ◽  
N. E. Gibbons
Keyword(s):  
Salt Concentration ◽  
Reduction Potential ◽  
Bacterial Count ◽  
Trimethylamine Oxide

The preserving action of salt, as determined chemically and bacteriologically, increases with increasing salt concentration (8 to 32%) and decreasing temperature (21 to 10 °C). It shows in a lengthening of the period of lag before rapid increase in volatile bases. The increase begins when the bacterial count reaches 10–20 million per ml. on 10 per cent salt agar, and its rate is not influenced by salt concentration. The hypothesis is advanced that the trimethylamine oxide present in the fish is reduced very rapidly to trimethylamine when the reduction potential reaches a definite point.

scholarly journals Catfish Glycoprotein, a Highly Powerful Safe Preservative of Minced Beef Stored at 4 °C for 15 Days

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1115 ◽  
Author(s):  
Ali Osman ◽  
Seham Abdel-Shafi ◽  
Abdul-Raouf Al-Mohammadi ◽  
Nehal Kamal ◽  
Gamal Enan ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Food Product ◽  
Bacterial Count ◽  
Biological Efficiency ◽  
Food Preservative ◽  
Minced Beef ◽  
Viable Bacteria ◽  
Safe Food ◽  
Kidney Functions ◽  
Control Samples

Minced beef is a very perishable food product, due to its vulnerability to microbial contamination and its fast quality deterioration. In the current study, the biological efficiency of different concentrations (0, 50 and 100 µg g−1) of the antibacterial catfish glycoprotein (CFG) was estimated as a possible improver of the storability and safety of minced beef preserved at 4 °C for 15 days. CFG (50 and 100 µg g−1) could efficiently control the changes in meat pH during 15 days storage at 4 °C to be within the normal, acceptable levels (6.4 and 6.2, respectively), equalizing the level of the control for minced beef after 6 days of storage under similar conditions. Likewise, the level of metmyoglobin in minced beef stored at the same conditions was maintained at 53.67 and 46.67% by CFG supplementation at 50 and 100 µg g−1, respectively, at the 15th day of storage, which is comparable to the 6th day in case of the control samples. However, the antioxidant effect of CFG against lipid peroxidation was less effective. The antibacterial action of CFG was most pronouncedly powerful and efficient. Supplementation of minced beef with CFG at 50 and 100 µg g−1 significantly (p < 0.05) decreased the bacterial counts at all the time inspection points as compared to the control. After 15 days of storage, the total viable bacteria, psychrotrophic bacterial count and coliforms count were reduced to 3.12, 2.65 and 0.0 log CFU g−1, respectively, in response to CFG (50 µg g−1), and 2.41, 2.04 and 0.0 log CFU g−1, respectively, in response to CFG (100 µg g−1); this compared to 5.13, 4.78 and 2.5 in the control samples after only six days cold storage. Using CFG at 50, 100 and 200 µg g−1 in rat diets did not affect their liver or kidney functions, reflecting the non-toxicity of this substance. Substantiating the antioxidant and antimicrobial potential of CFG in minced beef storage may support its use as a naturally powerful and safe food preservative, as well as a shelf-life extender.

Fracture toughness of PMMA as measured with indentation cracks

1993 ◽  
Vol 8 (12) ◽  
pp. 3210-3217 ◽  
Author(s):  
S.R. Choi ◽  
J.A. Salem
Keyword(s):  
Fracture Toughness ◽  
Residual Stress ◽  
Cantilever Beam ◽  
Reasonable Agreement ◽  
Double Cantilever Beam ◽  
Compact Tension ◽  
Indentation Load ◽  
Poor Agreement ◽  
Single Edge ◽  
Liquid Acetone

Fracture toughness of polymethyl methacrylate (PMMA) was evaluated with indentation cracks. The cracks were developed by indenting in a liquid acetone environment, as suggested by previous researchers. Due to the inconsistency in crack configurations with varying indentation loads and to the negligible residual stress from indentation, the application of the indentation strength method was limited in evaluating fracture toughness of PMMA. The semielliptical crack approximation, however, particularly at a low indentation load of 9.8 N, resulted in reasonable agreement with the value determined by three conventional fracture toughness testings using the compact tension (CT), double cantilever beam (DCB), and single edge notched beam (SENB) specimens. Measurements at other indentation load typically were in poor agreement with conventional methods due to poorly developed crack configurations.

scholarly journals Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

2004 ◽  
Vol 49 (2) ◽  
pp. 219-232
Author(s):  
Snezana Jovanovic ◽  
Ognjen Macej ◽  
Miroljub Barac
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Nitrogen Content ◽  
Rheological Properties ◽  
Physical Process ◽  
Significant Influence ◽  
Skim Milk ◽  
Coagulation Factors ◽  
Solids Content ◽  
Control Samples

Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis. Reconstituted instant skim milk (control samples) and reconstituted instant skim milk heated at 87?C for 10 min (experimental samples) were coagulated at 30?C and 35?C, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35?C.

scholarly journals 100 Microbial Evaluation of Electrolyzed Water Treated Fresh-cut Carrots in CA/MA Storage

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 405G-406 ◽  
Author(s):  
Hidemi Izumi ◽  
Akihiro Suzuki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Population ◽  
Bacterial Count ◽  
Nacl Solution ◽  
Electrolyzed Water ◽  
Water Ph ◽  
Fresh Cut ◽  
Total Bacteria ◽  
Control Samples

The effect of electrolyzed water on bacterial count was evaluated on CA/MA stored carrot shreds. Electrolyzed water (pH 6.8) containing 50 ppm available chlorine, was generated by electrolysis of 2.5% NaCl solution using an electrolyzed neutral water generator, Ameni Clean (Matsushita Seiko, Osaka, Japan). Electrolyzed water treatment reduced counts of total bacteria and lactic acid bacteria on surface of carrot shreds by about 1 log CFU/g as compared to water-rinsed control. Microbial population increased on treated carrot shreds stored in air or 3% O2 atmosphere at 10 or 20 °C. The increasing count of lactic acid bacteria was less on electrolyzed water treated samples than on control samples during storage at 10 °C. Electrolyzed water did not affect respiration rate of carrot shreds during storage at 10 and 20 °C. For MA study, the treated carrot shreds were packaged and stored in a polymeric film in which the O2 and CO2 concentrations equilibrated to about 10% and 3% at 10 °C and about 6% and 7% at 20 °C, respectively. The lactic acid bacterial count on shreds in MAP was lower with electrolyzed water treated samples than water treated controls during storage at 10 and 20 °C.

The Relation between Potassium in Body Fluids and Total Body Potassium in Healthy and Diabetic Subjects

1976 ◽  
Vol 50 (6) ◽  
pp. 455-461
Author(s):  
K. Boddy ◽  
R. Hume ◽  
C. White ◽  
A. Pack ◽  
P. C. King ◽  
...  
Keyword(s):  
Reasonable Agreement ◽  
Plasma Potassium ◽  
Normal Subjects ◽  
Close Correlation ◽  
Whole Body ◽  
Diabetic Patients ◽  
Total Plasma ◽  
Poor Agreement ◽  
Total Body Potassium ◽  
Total Body

1. The concentration of potassium in the erythrocytes and the plasma of forty-one normal subjects and twenty-five diabetic patients was measured and the results were used to calculate the total amount of potassium in the erythrocyte mass and the total amount of potassium in the plasma. The total body potassium was measured in a whole-body monitor. 2. In normal subjects a close correlation was found between total erythrocyte potassium and total body potassium and also between total plasma potassium and total body potassium. 3. The regression relation between total body potassium and total erythrocyte potassium in normal subjects was used to predict the total body potassium in diabetic patients. There was reasonable agreement between the measured and predicted total body potassium but there was poor agreement between the measured total body potassium and that predicted from the patient's height and age or height, weight and age.

scholarly journals The impact of the combination of citrates and acetates on the shelf-life of beef packaged in a modified atmosphere

2013 ◽  
Vol 29 (3) ◽  
pp. 505-511
Author(s):  
A. Kuzelov ◽  
Olga Kirovska-Cigulevska
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Bacterial Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Time Control ◽  
The Impact ◽  
Control Samples

Fresh ground beef from the thigh area (Musculus Semimembranosus) was treated with the Bombal Fresh additive (containing a combination of citrates and acetates), with the ratio of 5g per 1kg of meat. After being treated the meat was vacuumed in a modified atmosphere with a combination of the ?2 and ??2 gases with a ratio of 80:20% and was stored at a temperature of +2?C and +6?C for 8 days. Samples were taken and analyzed on the 1st, 3rd and 7th day. At the same time control tests were performed on fresh ground beef from the thigh area (Musculus Semimembranosus) that hadn?t been treated with Bombal Fresh. The results have demonstrated that the samples that were treated with Bombal Fresh and stored at a temperature of +2?C had a lower bacterial count than the samples stored at a temperature of +6?C and the control samples. The samples treated with Bombal Fresh and stored at a temperature of +2?C received higher organoleptic marks than the samples that were stored at +6?C and the control samples. For all the different sensory properties that were tested (color, discoloration and the intensity of foreign scents) the samples treated with Bombal Fresh and stored at a temperature of +2?C received higher marks than the samples that were stored at +6?C and the control samples.

The Labeling Problem in Aphasia

1986 ◽  
Vol 51 (2) ◽  
pp. 176-180 ◽  
Author(s):  
Audrey L. Holland ◽  
Davida Fromm ◽  
Carol S. Swindell
Keyword(s):  
Speech Disorders ◽  
Case Description ◽  
Test Results ◽  
Apraxia Of Speech ◽  
Poor Agreement ◽  
Motor Speech ◽  
Motor Speech Disorders ◽  
Communication Difficulties ◽  
Token Test ◽  
Primary Problem

Twenty-five "experts" on neurogenic motor speech disorders participated in a tutorial exercise. Each was given information on M, a patient who had communication difficulties as the result of stroke, and asked to complete a questionnaire about his problem. The information included a detailed case description, an audiotape of M's speech obtained at 4, 9, 13, and 17 days post-stroke, and test results from the Western Aphasia Battery, the Token Test, and a battery for apraxia of speech. The experts were in excellent agreement on M's primary problem, although it was called by seven different names. The experts were in poor agreement on his secondary problem(s), e.g., the presence and type of aphasia and dysarthria. The results suggest that labeling is difficult, even for "experts." Furthermore, the practicing clinician needs to be sensitive to the likelihood of more than one coexisting problem.

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