scholarly journals Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp(Hypophthalmichthys molitrix)Surimi Gels

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Tao Yin ◽  
Jae W. Park ◽  
Shanbai Xiong
Keyword(s):  
Particle Size ◽  
Calcium Ion ◽  
Silver Carp ◽  
Three Dimensional ◽  
Fish Bone ◽  
Hypophthalmichthys Molitrix ◽  
Bone Particle ◽  
Cross Links ◽  
Water Holding ◽  
Gel Network

Qualities of silver carp surimi (SCS) gels incorporated with micron fish bone of different particle size (22 to 0.12 μm) were evaluated. Textural values, whiteness, and water holding capacity of the SCS gels with setting significantly increased (P<0.05) as the micron fish bone particle size decreased. As the particle size decreased, more calcium ion was apparently released from the fish bone (P<0.05). Consequently the released calcium ion increased the activity of endogenous transglutaminase (TGase) and resulted in the formation of more myosin heavy chain (MHC) cross-links in the SCS gel with setting. Fish bone with particle size below 0.48 μm was steadily trapped in the three-dimensional SCS gel network without disrupting the matrices. Results indicated that size reduction of the incorporated micron fish bone improved qualities of the SCS gel with setting by the means of releasing more calcium ion and maintaining better gel matrices.

scholarly journals The stress field near the tip of a plane stress crack in a gel consisting of chemical and physical cross-links

2019 ◽  
Vol 475 (2227) ◽  
pp. 20180863 ◽  
Author(s):  
Jingyi Guo ◽  
Chung-Yuen Hui ◽  
Mincong Liu ◽  
Alan T. Zehnder
Keyword(s):  
Plane Stress ◽  
Crack Opening ◽  
Three Dimensional ◽  
Crack Tip ◽  
Stress Fields ◽  
Asymptotic Results ◽  
Constant Stretch ◽  
Cross Links ◽  
Theoretical Results ◽  
Gel Network

We study the time-dependent asymptotic stress fields near the tip of a mode I plane stress crack in a hydrogel. The analysis is based on a three-dimensional continuum model which describes the viscoelastic behaviour of a hydrogel gel with permanent and transient cross-links. The viscoelasticity results from the breaking and healing of the transient cross-links in the gel network. We show that the crack tip fields satisfy a local correspondence principle—that is, the spatial singularities of these fields are identical to a hyperelastic cracked body with the same but undamaged networks. Asymptotic results compare very well with finite-element simulations on a single-edge crack specimen loaded under constant stretch rate. We also compare the theoretical results (crack opening profile and crack tip strain field) with experiments and find excellent agreement.

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

2019 ◽  
Vol 11 (10) ◽  
pp. 1470-1476 ◽  
Author(s):  
Dehua Zhang ◽  
Yaoguang Zhong
Keyword(s):  
Essential Oil ◽  
Allium Sativum ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Restructured Product ◽  
Frozen Surimi ◽  
Water Holding ◽  
Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

Effects of algae particle size on the breathing and feeding of filter-feeding silver carp (Hypophthalmichthys molitrix Val.)

2016 ◽  
Vol 48 (6) ◽  
pp. 3102-3110
Author(s):  
Zhigang Zhao ◽  
Shuanglin Dong ◽  
Fang Wang ◽  
Xiangli Tian ◽  
Qinfeng Gao ◽  
...  
Keyword(s):  
Particle Size ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Filter Feeding

Impact of Feeding Activity of Silver Carp on Plankton Removal from a High-Rate Pond Effluent

2005 ◽  
Vol 40 (2) ◽  
pp. 191-201 ◽  
Author(s):  
Nadia Berday ◽  
Driss Zaoui ◽  
Abdeljaouad Lamrini ◽  
Mustapha Abi
Keyword(s):  
Feeding Activity ◽  
Silver Carp ◽  
Treatment Plant ◽  
High Rate ◽  
Fish Pond ◽  
Gut Contents ◽  
Hypophthalmichthys Molitrix ◽  
Technology System ◽  
Solids Concentration ◽  
Plankton Communities

Abstract The effect of silver carp (Hypophthalmichthys molitrix Val.) feeding activity on the plankton communities in a high-rate pond technology system (HRPTS) effluent was investigated over a period of 100 days. The experiment was conducted at the experimental wastewater treatment plant of the Agronomic and Veterinary Medicine Institute (AVI) of Rabat, Morocco, using a HRPTS in a fish pond receiving the plant effluent. The effluent was highly dominated by phytoplankton (99.95%). Silver carp could survive and grow in the fish pond. Production was 37 kg with a very low mortality rate (12%). The high specific intestine weight (7%) and intake rates of biomass and phytoplankton by silver carp (616 g kg-1 of fish day-1 and 1.6 x 1011 cell kg-1 of fish day-1, respectively) demonstrated the importance of the feeding activity of the fish. Zooplankton intake rates were lower (2 x 107 bodies kg-1 of fish day-1). The high intestine index (3 to 4.3 for fish sizes of 14 to 22 cm) and the dominance of phytoplankton in the gut contents (99.95%) confirmed an omnivorous/ phytoplanctivorous diet. Silver carp were efficient in removing plankton from the HRPTS effluent. The net removal yields of biomass were 285 g m-3 day-1 and 322 g kg-1 of fish day-1, 7 x 1010 algal cells kg-1 of fish day-1 and 8.7 x 107 zooplankton bodies kg-1 of fish day-1, with net removal rates of 47, 64 and 62%, respectively. The total suspended solids concentration decreased from 211 in the inflow to 112 mg L-1 in the fish pond.

The effects of water hardness on the hatching and viability of silver carp (Hypophthalmichthys molitrix) eggs

Aquaculture ◽  
1987 ◽  
Vol 64 (2) ◽  
pp. 111-118 ◽  
Author(s):  
Angelito C. Gonzal ◽  
Emiliano V. Aralar ◽  
Josefina Ma.F. Pavico
Keyword(s):  
Silver Carp ◽  
Water Hardness ◽  
Hypophthalmichthys Molitrix

scholarly journals Hemp (Cannabis sativa L.) Seed Protein–EGCG Conjugates: Covalent Bonding and Functional Research

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1618
Author(s):  
Xin-Hui Pang ◽  
Yang Yang ◽  
Xin Bian ◽  
Bing Wang ◽  
Li-Kun Ren ◽  
...  
Keyword(s):  
Particle Size ◽  
Fluorescence Spectroscopy ◽  
Cannabis Sativa ◽  
Three Dimensional ◽  
Epigallocatechin Gallate ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Particle Size Data ◽  
Covalently Bonded ◽  
Covalently Linked

In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (−)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Genetic relationships among founders of a silver carp (Hypophthalmichthys molitrix) genetic improvement program in Bangladesh

Aquaculture ◽  
2021 ◽  
pp. 736715
Author(s):  
Matthew G. Hamilton ◽  
Wagdy Mekkawy ◽  
Benoy K. Barman ◽  
Md. Badrul Alam ◽  
Manjurul Karim ◽  
...  
Keyword(s):  
Genetic Improvement ◽  
Genetic Relationships ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Improvement Program
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