scholarly journals MECHANICAL RESPONSES TO LINEARLY RISING CURRENTS IN THE RED AND WHITE MUSCLES OF THE SILVER CARP

1975 ◽  
Vol 25 (1) ◽  
pp. 41-50 ◽  
Author(s):  
Takeyuki YAMAMOTO
Keyword(s):  
Silver Carp ◽  
Mechanical Responses ◽  
Red And White Muscles

Electrical and Mechanical Properties of the Red and White Muscles in the Silver Carp

1972 ◽  
Vol 57 (2) ◽  
pp. 551-567
Author(s):  
T. YAMAMOTO
Keyword(s):  
Mechanical Properties ◽  
White Muscle ◽  
Silver Carp ◽  
Membrane Resistance ◽  
Resting Potential ◽  
Resting Membrane Potential ◽  
Mechanical Responses ◽  
Red Muscle ◽  
Red And White Muscles ◽  
Specific Membrane

1. Electrical and mechanical properties of the red muscle (M. levator pinnae pectoralis) and white muscle (M. levator pinnae lateralis abdominis) in the silver carp (Carassius auratus Linné) were investigated by using caffeine and thymol. 2. A complete tetanus could be produced in the red muscle. But in the white muscle no tetanus was produced and there was a gradual decrease in tension during continuous stimulation, even at a frequency of 1 c/s or less. 3. Caffeine (0.5-1 mM) and thymol (0.25-0.5 mM) potentiated the twitch tension in both muscles without an increase in the resting tension; they produced a contracture in both muscles when the concentration was increased further. 4. The falling phase of the active state of contraction was nearly the same in both muscles and was prolonged by caffeine (0.5 mmM) and by thymol (0.25 mM). 5. The resting membrane potential of the red muscle was scarcely affected by caffeine (0.5-5 mM), whereas in the white muscles a depolarization of 10 mV was observed with caffeine of more than 2 mM. The resting potential of both muscles was little changed by o.25 mm thymol. However, at a concentration of more than 0.5mM thymol depolarized the membrane in both muscles to the same extent. 6. In caffeine (2-3 mM) solution the mean specific membrane resistance was reduced from 8.8 kΩ cm2 to 6.0 kΩ cm2 in the red muscle, and from 5.0 kΩ cm2 to 2.7 kΩ cm2 in the white muscle. In thymol (0.5-1 mM) solution it was reduced from 11.2 kΩcm2 to 6.5 kΩ cm2 in the red muscle, and from 5.4kΩ cm2 to 3.1 kΩ) cm2 in the white muscle. The specific membrane capacitance, calculated from the time constant and the membrane resistance, remained more or less the same in both muscles after a treatment with these agents. 7. Electrical properties of the muscles and the effects of caffeine and thymol on mechanical responses suggest that there are no fundamental differences between red and white muscles except for the excitation-contraction coupling. A lack of summation of twitch, a successive decline of twitch, and inability to produce potassium contracture in the white muscle may be due to the fact that the Ca-releasing mechanism is easily inactivated by depolarization of the membrane.

SEEDING DENSITY OF DIFFERENT FISH SPECIES IN POLYCULTURE

2017 ◽  
pp. 74-79
Author(s):  
Yuriy Borisovich Lvov
Keyword(s):  
Fish Species ◽  
Silver Carp ◽  
Seeding Density ◽  
Habitat Conditions ◽  
Method Of Calculation ◽  
Fish Breeding ◽  
Trophic Preferences ◽  
Breeding Zone ◽  
Practical Progress

The article touches upon the principles, biological basics and practical progress of introduction of specific and age polyculture of fishes. Using the results of the analysis of literary and long-term native data, there has been offered the gradation of 12 fish species from different families by resistance to habitat conditions. Crucian ( Carassius gibelio ) has been chosen as the most sustainable object of cultivation. There has been taken an attempt to calculate the number of seeding different fish species in polyculture taking into account their physiological features is made. Subject to specific physiological features of the studied species, there was carried out recalculation of their natural reproductive performance in different fish-breeding zones, which is traditionally carried out for a carp ( Cyprinus carpio ). In particular, in the second fish-breeding zone with area of 1 hectare it is possible to breed 120 kg of carp, or 150 kg of crucian, or 75 kg of silver carp ( Hypophthalmichthys ). Overall productivity is made up of a share of fishes in polyculture, but taking into account tolerance of species, it can be lower than productivity calculated for carp. The method of calculation and formulas which give the chance to determine seeding density of fish species for breeding in polyculture have been offered. This technique makes it possible to use trophic preferences and consider tolerance of each species to the conditions of breeding areas.

A WHITE SILVER CARP FISH IS ON EVERYONE'S TABLE!

2020 ◽  
Vol 1 (1) ◽  
pp. 4-10
Author(s):  
S.A. Pavlova ◽  
I.E. Pavlov ◽  
A.B. Belousova
Keyword(s):  
Silver Carp ◽  
Carp Fish

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

Studies on heat-induced setting temperature of myosin from silver carp

2010 ◽  
Vol 34 (4) ◽  
pp. 643-647 ◽  
Author(s):  
Hai-mei LIU ◽  
Shan-bai XIONG ◽  
Li ZHANG ◽  
Ge PENG
Keyword(s):  
Silver Carp
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