27 CFR 7.22a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The...

Levels of synthetic antioxidants (ethoxyquin, butylated hydroxytoluene and butylated hydroxyanisole) in fish feed and commercially farmed fish.

PubMed

Lundebye, A-K; Hove, H; Måge, A; Bohne, V J B; Hamre, K

2010-12-01

Several synthetic antioxidants are authorized for use as feed additives in the European Union. Ethoxyquin (EQ) and butylated hydroxytoluene (BHT) are generally added to fish meal and fish oil, respectively, to limit lipid oxidation. The study was conducted to examine the concentrations of EQ, BHT and butylated hydroxyanisole (BHA) in several commercially important species of farmed fish, namely Atlantic salmon, halibut and cod and rainbow trout, as well as concentrations in fish feed. The highest levels of BHT, EQ and BHA were found in farmed Atlantic salmon fillets, and were 7.60, 0.17 and 0.07 mg kg(-1), respectively. The lowest concentrations of the synthetic antioxidants found were in cod. The concentration of the oxidation product ethoxyquin dimer (EQDM) was more than ten-fold higher than the concentration of parent EQ in Atlantic salmon halibut and rainbow trout, whereas this dimer was not detected in cod fillets. The theoretical consumer exposure to the synthetic antioxidants EQ, BHA and BHT from the consumption of farmed fish was calculated. The contribution of EQ from a single portion (300 g) of skinned fillets of the different species of farmed fish would contribute at most 15% of the acceptable daily intake (ADI) for a 60 kg adult. The consumption of farmed fish would not contribute measurably to the intake of BHA; however, a 300 g portion of farmed Atlantic salmon would contribute up to 75% of the ADI for BHT.

Flesh quality and biochemistry of light-manipulated Atlantic cod (Gadus morhua) and the significance of collagen cross-links on fillet firmness and gaping.

PubMed

Hagen, Ørjan; Johnsen, Chris André

2016-01-01

The aim of our study was to investigate whether light-manipulation, causing accelerated or delayed maturation, could be used as a tool to improve fillet gaping score and texture of farmed cod (Gadus morhua L.) harvested during summer. Control and accelerated groups had completed spawning by the time of harvest, and expressed sexual dimorphism in various biometric and flesh quality parameters. Pyridinoline cross-links, a key biochemical parameter investigated, were positively correlated with texture (r(2) = 0.4), as also were cathepsin B&L and sex. Gaping was also impacted by pyridinoline cross-links, together with body mass and maturation. Interestingly, the level of gaping was significantly reduced with a pyridinoline cross-link concentration of >2500 pmols g(-1) dry mass. In conclusion, light-manipulation can be used as a tool to improve flesh texture of farmed cod with a low gaping score, but with compromise of increased dress out percentage for the accelerated group. Copyright © 2015 Elsevier Ltd. All rights reserved.

50 CFR 622.208 - Minimum mesh size applicable to rock shrimp off Georgia and Florida.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 50 Wildlife and Fisheries 12 2013-10-01 2013-10-01 false Minimum mesh size applicable to rock... mesh size applicable to rock shrimp off Georgia and Florida. (a) The minimum mesh size for the cod end of a rock shrimp trawl net in the South Atlantic EEZ off Georgia and Florida is 17/8 inches (4.8 cm...

50 CFR 622.208 - Minimum mesh size applicable to rock shrimp off Georgia and Florida.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 50 Wildlife and Fisheries 12 2014-10-01 2014-10-01 false Minimum mesh size applicable to rock... mesh size applicable to rock shrimp off Georgia and Florida. (a) The minimum mesh size for the cod end of a rock shrimp trawl net in the South Atlantic EEZ off Georgia and Florida is 17/8 inches (4.8 cm...

A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish

PubMed Central

Jónsson, Ásbjörn; Backi, Christoph Josef; Lunestad, Bjørn Tore; Karlsdóttir, Magnea G

2017-01-01

Abstract BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all‐year supply of high‐quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water‐holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post‐filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all‐year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. PMID:28862323

27 CFR 5.32a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The names...

27 CFR 5.32a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The names...

27 CFR 7.22a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); and (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The...

27 CFR 7.22a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); and (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The...

27 CFR 7.22a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); and (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The...

27 CFR 5.32a - Voluntary disclosure of major food allergens.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or cod), Crustacean shellfish (for example, crab, lobster, or shrimp), tree nuts (for example... (for example, almonds, pecans, or walnuts); (ii) In the case of Crustacean shellfish, it means the name of the species of Crustacean shellfish (for example, crab, lobster, or shrimp); and (iii) The names...

Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company.

PubMed

Tong Thi, Anh Ngoc; Sampers, Imca; Van Haute, Sam; Samapundo, Simbarashe; Ly Nguyen, Binh; Heyndrickx, Marc; Devlieghere, Frank

2015-09-02

This study evaluated the decontamination of Pangasius fillets in chlorine or peracetic acid treated wash water. First, the decontamination efficacy of the washing step with chlorinated water applied by a Vietnamese processing company during trimming of Pangasius fillets was evaluated and used as the basis for the experiments performed on a laboratory scale. As chlorine was only added at the beginning of the batch and used continuously without renewal for 239min; a rapid increase of the bacterial counts and a fast decrease of chlorine in the wash water were found. This could be explained by the rapid accumulation of organic matter (ca. 400mg O2/L of COD after only 24min). Secondly, for the experiments performed on a laboratory scale, a single batch approach (one batch of wash water for treating a fillet) was used. Chlorine and PAA were evaluated at 10, 20, 50 and 150ppm at contact times of 10, 20 and 240s. Washing with chlorine and PAA wash water resulted in a reduction of Escherichia coli on Pangasius fish which ranged from 0-1.0 and 0.4-1.4logCFU/g, respectively while less to no reduction of total psychrotrophic counts, lactic acid bacteria and coliforms on Pangasius fish was observed. However, in comparison to PAA, chlorine was lost rapidly. As an example, 53-83% of chlorine and 15-17% of PAA were lost after washing for 40s (COD=238.2±66.3mg O2/L). Peracetic acid can therefore be an alternative sanitizer. However, its higher cost will have to be taken into consideration. Where (cheaper) chlorine is used, the processors have to pay close attention to the residual chlorine level, pH and COD level during treatment for optimal efficacy. Copyright © 2015. Published by Elsevier B.V.

Compounds of parasitic roundworm absorbing in the visible region: target molecules for detection of roundworm in Atlantic cod.

PubMed

Stormo, Svein K; Ernstsen, Arild; Nilsen, Heidi; Heia, Karsten; Sivertsen, Agnar H; Elvevoll, Edel

2004-07-01

The objective of this study was to contribute to the development of technology that will be able to replace manual operations in processing of fish fillets. Removal of parasites, black lining, remnants of skin, and bloodstains are costly and time-consuming operations to the fish processing industry. The presence of parasites in fish products tends to spoil consumers' appetites. Recent reports questioning the safety of eating cod infected with parasites might lower consumer acceptance of seafood. Presently, parasites are detected and removed manually. An average efficiency of about 75% under commercial conditions has been reported. In this study, we focused on biochemical differences between cod muscle and the prevalent anisakine nematode species (Anisakis simplex and Pseudoterranova decipiens) infecting Atlantic cod (Gadus morhua). Using reversed phase high-performance liquid chromatography equipped with a photodiode array detector, substances absorbing in the range 300 to 600 nm were identified in extracts from parasite material. These substances were not detected in extracts from cod tissue. Significant biochemical differences between cod muscle and parasite material have thus been demonstrated.

Perfluoroalkylated substances (PFASs) and legacy persistent organic pollutants (POPs) in halibut and shrimp from coastal areas in the far north of Norway: Small survey of important dietary foodstuffs for coastal communities.

PubMed

Carlsson, Pernilla; Crosse, John D; Halsall, Crispin; Evenset, Anita; Heimstad, Eldbjørg S; Harju, Mikael

2016-04-15

Halibut (Hippoglossus hippoglossus) and shrimps (Pandalus borealis) are regular foodstuffs for communities in northern Norway and important species for the coastal fishing industry. This is the first study to present a comprehensive overview of the contaminant status of these species, with emphasis on unregulated perfluoroalkylated substances (PFAS). The contaminant concentrations were low and within tolerable levels for human dietary exposure. Median Σpolychlorinated biphenyls (PCB) were 4.9 and 2.5ng/g ww for halibut and unpeeled shrimps, respectively. Concentrations of perfluorooctane sulfonate (PFOS) - the most abundant PFASs - were 0.9 and 2.7ng/g ww in halibut and shrimp, respectively. The halibut fillets were dominated by PCBs, which contributed to 50% of the total POPs load, followed by ΣDDTs; 26% and PFASs (18%), whereas shrimps were dominated by PFASs (74%). ΣPBDEs (polybrominated diphenyl ethers) contributed to 1-4% of the total POP load. Local sources are not contributing significantly to the contaminant burden in these species. Copyright © 2016 Elsevier Ltd. All rights reserved.

Daily Intake of Protein from Cod Residual Material Lowers Serum Concentrations of Nonesterified Fatty Acids in Overweight Healthy Adults: A Randomized Double-Blind Pilot Study.

PubMed

Vildmyren, Iselin; Cao, Huy John Vu; Haug, Lina Bowitz; Valand, Ida Ulrikke; Eng, Øyvin; Oterhals, Åge; Austgulen, Maren Hoff; Halstensen, Alfred; Mellgren, Gunnar; Gudbrandsen, Oddrun A

2018-06-05

Improved process technologies have allowed fishing vessels to utilize residuals from cod fillet production (head, backbone, skin, cuttings, and entrails) and convert this to high-quality protein powders for human consumption. In this double-blind pilot study, 42 healthy overweight or obese adults were randomized to three experimental groups consuming tablets corresponding to 6 g/day of proteins from cod residuals as presscake meal (Cod-PC), presscake and stickwater meal (Cod-PCW), or placebo tablets (control) for eight weeks. The primary outcome of this study was changes in metabolites related to glucose regulation in overweight or obese healthy adults after intake of proteins from cod residuals. Cod-PC supplementation decreased postprandial serum nonesterified fatty acids (NEFA) concentration and increased gene expressions of diglyceride acyltransferase 1 and 2 in subcutaneous adipose tissue compared with controls. Fasting insulin increased while fasting NEFA and 120-min postprandial glucose decreased within the Cod-PC group, but these changes did not differ from the other groups. In conclusion, supplementation with Cod-PC beneficially affected postprandial serum NEFA concentration compared with the other groups in overweight or obese adults. Supplementation with Cod-PCW, which contains a higher fraction of water-soluble protein compared to Cod-PC, did not affect serum markers of glucose regulation.

Changes in the northern Gulf of St. Lawrence ecosystem estimated by inverse modelling: Evidence of a fishery-induced regime shift?

NASA Astrophysics Data System (ADS)

Savenkoff, Claude; Castonguay, Martin; Chabot, Denis; Hammill, Mike O.; Bourdages, Hugo; Morissette, Lyne

2007-07-01

Mass-balance models have been constructed using inverse methodology for the northern Gulf of St. Lawrence for the mid-1980s, the mid-1990s, and the early 2000s to describe ecosystem structure, trophic group interactions, and the effects of fishing and predation on the ecosystem for each time period. Our analyses indicate that the ecosystem structure shifted dramatically from one previously dominated by demersal (cod, redfish) and small-bodied forage (e.g., capelin, mackerel, herring, shrimp) species to one now dominated by small-bodied forage species. Overfishing removed a functional group in the late 1980s, large piscivorous fish (primarily cod and redfish), which has not recovered 14 years after the cessation of heavy fishing. This has left only marine mammals as top predators during the mid-1990s, and marine mammals and small Greenland halibut during the early 2000s. Predation by marine mammals on fish increased from the mid-1980s to the early 2000s while predation by large fish on fish decreased. Capelin and shrimp, the main prey in each period, showed an increase in biomass over the three periods. A switch in the main predators of capelin from cod to marine mammals occurred, while Greenland halibut progressively replaced cod as shrimp predators. Overfishing influenced community structure directly through preferential removal of larger-bodied fishes and indirectly through predation release because larger-bodied fishes exerted top-down control upon other community species or competed with other species for the same prey. Our modelling estimates showed that a change in predation structure or flows at the top of the trophic system led to changes in predation at all lower trophic levels in the northern Gulf of St. Lawrence. These changes represent a case of fishery-induced regime shift.

The effect of three culture methods on intensive culture system of pacific white shrimp ( Litopenaeus vannamei)

NASA Astrophysics Data System (ADS)

Ma, Zhen; Wan, Rong; Song, Xiefa; Gao, Lei

2013-09-01

Different culture methods may affect the intensive culture system of Pacific white shrimp ( Litopenaeus vannamei) regarding water quality and growth and economic performance. This study evaluated the potential effects of three culture methods through cultivation of juvenile shrimps under consistent tank management conditions for 84 d. The three methods involved shrimp cultivation in different tanks, i.e., outdoor tanks with cement bottom (mode-C), greenhouse tanks with cement bottom (mode-G) and outdoor tanks with mud-substrate (mode-M). Results showed that water temperature was significantly higher in mode-G than that in mode-C ( P < 0.05). In contrast to the other two treatments, mode-M had stable pH after 50 d cultivation of shrimps. In the mid-late period, the average concentrations of TAN, NO2-N, DIP and COD were significantly lower in mode-M and mode-G compared with those in mode-C ( P < 0.05). Despite lack of differences in the final shrimp weight among different treatments ( P > 0.05), mode-M had significantly higher shrimp yield, survival rate and feed conversion rate ( P < 0.05) than other modes. There were significant differences in revenue and net return among different treatments ( P < 0.05). These demonstrated that the treatments of mode-G and mode-M were conductive to the intensive culture system of L. vannamei.

The role of extracellular matrix components in pin bone attachments during storage-a comparison between farmed Atlantic salmon (Salmo salar) and cod (Gadus morhua L.).

PubMed

Rønning, Sissel B; Østbye, Tone-Kari; Krasnov, Aleksei; Vuong, Tram T; Veiseth-Kent, Eva; Kolset, Svein O; Pedersen, Mona E

2017-04-01

Pin bones represent a major problem for processing and quality of fish products. Development of methods of removal requires better knowledge of the pin bones' attachment to the muscle and structures involved in the breakdown during loosening. In this study, pin bones from cod and salmon were dissected from fish fillets after slaughter or storage on ice for 5 days, and thereafter analysed with molecular methods, which revealed major differences between these species before and after storage. The connective tissue (CT) attaches the pin bone to the muscle in cod, while the pin bones in salmon are embedded in adipose tissue. Collagens, elastin, lectin-binding proteins and glycosaminoglycans (GAGs) are all components of the attachment site, and this differ between salmon and cod, resulting in a CT in cod that is more resistant to enzymatic degradation compared to the CT in salmon. Structural differences are reflected in the composition of transcriptome. Microarray analysis comparing the attachment sites of the pin bones with a reference muscle sample showed limited differences in salmon. In cod, on the other hand, the variances were substantial, and the gene expression profiles suggested difference in myofibre structure, metabolism and cell processes between the pin bone attachment site and the reference muscle. Degradation of the connective tissue occurs closest to the pin bones and not in the neighbouring tissue, which was shown using light microscopy. This study shows that the attachment of the pin bones in cod and salmon is different; therefore, the development of methods for removal should be tailored to each individual species.

Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality.

PubMed

Digre, Hanne; Erikson, Ulf; Aursand, Ida G; Gallart-Jornet, Lorena; Misimi, Ekrem; Rustad, Turid

2011-01-01

The main objectives of this study were to investigate (1) whether rested harvest of farmed cod was better maintained by chilling with slurry rather than by traditional ice storage, (2) whether chilling with slurry would be a feasible chilling method to assure low core temperatures (≤0 °C) at packing of gutted fish, and (3) the effects of superchilling compared with traditional ice on selected quality parameters of cod during storage. In the experiment, seawater slurry at -2.0 ± 0.3 °C was used. Anesthetized (AQUI-S™), percussion stunned, and stressed cod chilled in slurry were compared. Cod stored on ice were used as reference group. The fish were evaluated at the day of slaughter, and after 7 and 14 d of storage according to handling stress (initial muscle pH, muscle twitches, rigor mortis), core temperatures, quality index method, microbial counts, weight changes, salt and water content, water distribution, pH, adenosine triphosphate-degradation products, K-value, water-holding capacity, fillet color, and texture. Chilling cod in slurry was more rapid than chilling in ice. Prechilling (1 d) of cod in slurry before subsequent ice storage resulted in lower quality 7 d postmortem compared with both ice and continuous slurry storage. The potential advantages of superchilling became more prominent after 14 d with lower microbiological activity, better maintenance of freshness (lower total quality index scores and lower K-values) compared with fish stored on ice. A drawback with slurry-stored fish was that cloudy eyes developed earlier, in addition to weight gain and salt uptake compared to ice-stored fish. Practical Application: Chilling is an essential operation in any fish-processing plant. This manuscript addresses different applications of slurry ice in the processing and storage of Atlantic cod. Cod quality was assessed after 7 and 14 d of iced and superchilled storage.

Diet of Norwegian coastal cod (Gadus morhua) studied by using citizen science

NASA Astrophysics Data System (ADS)

Enoksen, Siri Elise; Reiss, Henning

2018-04-01

The Norwegian coastal cod (Gadus morhua) is a keystone species in the food web of northern Norwegian fjords. Their relatively stationary populations might specifically depend on local food resources, but the diet of cod has rarely been studied in fjord systems. Using a citizen science approach, where recreational anglers and tourists participated in the sampling, we studied small-scale differences in the diet composition of cod in a fjord system in northern Norway. We compared the cod diet from the MPA Saltstraumen, characterised by strong tidal currents and a highly diverse and abundant fauna, with the inner fjord area of Skjerstadfjord. The diet composition of cod significantly differed between both areas within the fjord. Although fish was the dominant prey in both areas, cod consumed > 40% invertebrates in terms of weight, even in the cod size class of 70-99 cm. The invertebrate prey also caused the observed spatial differences. In Saltstraumen, brittle stars (Ophiuroidea), crabs (Brachyura) and sea cucumbers (Holothuroidea) were important food sources for cod, while sea urchins (Echinoidea), clams (Bivalvia), shrimps (Caridea) and krill (Euphausiacea) dominated the diet in the inner Skjerstadfjord. The high densities of sessile fauna in the dynamic environment of Saltstraumen, was only partly reflected in the diet of cod, with only Holothuroidea found in 17% of the stomachs. High rates of empty stomachs (24%), cannibalism as well as a higher proportion of low-energy prey in the diet of large cod, may indicate a shortage of high quality food in Skjerstadfjord. The samples for this study were collected through a citizen science campaign. This approach might provide opportunities to be used for coastal ecological monitoring with potential applications in local ecosystem management strategies through public involvement.

Species detection using HyBeacon(®) probe technology: Working towards rapid onsite testing in non-human forensic and food authentication applications.

PubMed

Dawnay, Nick; Hughes, Rebecca; Court, Denise Syndercombe; Duxbury, Nicola

2016-01-01

Identifying individual species or determining species' composition in an unknown sample is important for a variety of forensic applications. Food authentication, monitoring illegal trade in endangered species, forensic entomology, sexual assault case work and counter terrorism are just some of the fields that can require the detection of the biological species present. Traditional laboratory based approaches employ a wide variety of tools and technologies and exploit a number of different species specific traits including morphology, molecular differences and immuno-chemical analyses. A large number of these approaches require laboratory based apparatus and results can take a number of days to be returned to investigating authorities. Having a presumptive test for rapid identification could lead to savings in terms of cost and time and allow sample prioritisation if confirmatory testing in a laboratory is required later. This model study describes the development of an assay using a single HyBeacon(®) probe and melt curve analyses allowing rapid screening and authentication of food products labelled as Atlantic cod (Gadus morhua). Exploiting melt curve detection of species specific SNP sites on the COI gene the test allows detection of a target species (Atlantic cod) and closely related species which may be used as substitutes. The assay has been designed for use with the Field Portable ParaDNA system, a molecular detection platform for non-expert users. The entire process from sampling to result takes approximately 75min. Validation studies were performed on both single source genomic DNA, mixed genomic DNA and commercial samples. Data suggests the assay has a lower limit of detection of 31 pg DNA. The specificity of the assay to Atlantic cod was measured by testing highly processed food samples including frozen, defrosted and cooked fish fillets as well as fish fingers, battered fish fillet and fish pie. Ninety-six (92.7%) of all Atlantic cod food products, tested, provided a correct single species result with the remaining samples erroneously identified as containing non-target species. The data shows that the assay was quick to design and characterise and is also capable of yielding results that would be beneficial in a variety of fields, not least the authentication of food. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Organic pollution and salt intrusion in Cai Nuoc District, Ca Mau Province, Vietnam.

PubMed

Tho, Nguyen; Vromant, Nico; Hung, Nguyen Thanh; Hens, Luc

2006-07-01

In Ca Mau, Vietnam, farmers converted from rice to shrimp farming, while ignoring the degradation of the aquatic environment. We assessed the seasonal variations in organic pollution of the surface water and salt intrusion in one district and assessed the difference in chemical characteristics of the surface water of shrimp ponds and canals. Several variables reflecting salinity and organic pollution were measured in the wet and dry season. The results show that in the dry season salinity increased to 37.36-42.73 g l(-1) and COD and suspended solids increased to a maximum of 268.7 mg l(-1) and 1312.0 mg l(-1), respectively. In the wet season salinity values of 8.16 to 10.60 g l(-1) were recorded, indicating that salinity could no longer be washed out completely in this season. It is concluded that salinity and suspended solids in the aquatic environment in the Cai Nuoc district are increased by shrimp monoculture, whereas organic pollution is contributed by human population pressure.

An Analysis of the Naval Postgraduate School’s Commissioned Officers’ and Faculty Club Accounting System

DTIC Science & Technology

1988-06-01

cheese, vinaigarette) VEGETABLES Buttered Carrots Peas w/Mushrooms Green Beans Almondine Mixed Vegetables Corn w/Pimentos *Broccoli w/ Hollandaise Sauce ...PRAWNS W/COCKTAIL SAUCE $14.75 GRILLED HALIBUT STEAK 11.25 (lemon hollandaise sauce ) HERB BAKED ICELANDIC COD 8.90 (bechemel sauce ) SHRIMP CURRY ON A BED...Meatballs Fruit Boat Vegetable Tray w/Dip 3.10 Chicken Nuggets w/ Sauce Dip Cheeseboard w/Crackers Deviled Eggs 2. Chicken (or) Seafood Carolines

Analysis of polyphosphates in fish and shrimps tissues by two different ion chromatography methods: implications on false-negative and -positive findings.

PubMed

Kaufmann, A; Maden, K; Leisser, W; Matera, M; Gude, T

2005-11-01

Inorganic polyphosphates (di-, tri- and higher polyphosphates) can be used to treat fish, fish fillets and shrimps in order to improve their water-binding capacity. The practical relevance of this treatment is a significant gain of weight caused by the retention/uptake of water and natural juice into the fish tissues. This practice is legal; however, the use of phosphates has to be declared. The routine control testing of fish for the presence of polyphosphates, produced some results that were difficult to explain. One of the two analytical methods used determined low diphosphate concentrations in a number of untreated samples, while the other ion chromatography (IC) method did not detect them. This initiated a number of investigations: results showed that polyphosphates in fish and shrimps tissue undergo a rapid enzymatic degradation, producing the ubiquitous orthophosphate. This led to the conclusion that sensitive analytical methods are required in order to detect previous polyphosphate treatment of a sample. The polyphosphate concentrations detected by one of the analytical methods could not be explained by the degradation of endogenous high-energy nucleotides like ATP into diphosphate, but by a coeluting compound. Further investigations by LC-MS-MS proved that the substance responsible for the observed peak was inosine monophsosphate (IMP) and not as thought the inorganic diphosphate. The method producing the false-positive result was modified and both methods were ultimately able to detect polyphosphates well separated from natural nucleotides. Polyphosphates could no longer be detected (<0.5 mg kg-1) after modification of the analytical methodology. The relevance of these findings lies in the fact that similar analytical methods are employed in various control laboratories, which might lead to false interpretation of measurements.

50 CFR 648.145 - Possession limit.

Code of Federal Regulations, 2011 CFR

2011-10-01

... two. If black sea bass are filleted into a single (butterfly) fillet, such fillet shall be deemed to... fillet number by two. If black sea bass are filleted into a single (butterfly) fillet, such fillet shall...

Genetic parameters for growth performance, fillet traits, and fat percentage of male Nile tilapia (Oreochromis niloticus).

PubMed

Garcia, André Luiz Seccatto; de Oliveira, Carlos Antonio Lopes; Karim, Hanner Mahmud; Sary, César; Todesco, Humberto; Ribeiro, Ricardo Pereira

2017-11-01

Improvement of fillet traits and flesh quality attributes are of great interest in farmed tilapia and other aquaculture species. The main objective of this study was to estimate genetic parameters for fillet traits (fillet weight and fillet yield) and the fat content of fillets from 1136 males combined with 2585 data records on growth traits (body weight at 290 days, weight at slaughter, and daily weight gain) of 1485 males and 1100 females from a third generation of the Aquaamerica tilapia strain. Different models were tested for each trait, and the best models were used to estimate genetic parameters for the fat content, fillet, and growth traits. Genetic and phenotypic correlations were estimated using two-trait animal models. The heritability estimates were moderate for the fat content of fillets and fillet yield (0.2-0.32) and slightly higher for body weight at slaughter (0.41). The genetic correlation between fillet yield and fat was significant (0.6), but the genetic correlations were not significant between body weight and fillet yield, body weight and fat content, daily weight gain and fillet yield, and daily weight gain and fat content (- 0.032, - 0.1, - 0.09, and - 0.4, respectively). Based on the genetic correlation estimates, it is unlikely that changes in fillet yield and fat content will occur when using growth performance as a selection criterion, but indirect changes may be expected in fat content if selecting for higher fillet yield.

77 FR 20356 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-04

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam''). These... on fish fillets from Vietnam.\\1\\ On October 3, 2011 the Department published a notice of initiation...

Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar).

PubMed

Birkeland, Sveinung; Akse, Leif; Joensen, Sjurdur; Tobiassen, Torbjørn; Skåra, Torstein

2007-01-01

The effects of temperature (-1, 4, and 10 degrees C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine-injected fillets of Atlantic salmon (Salmo salar). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions (P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly (P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine-injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets. Injection-salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking.

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils.

PubMed

Lu, Han; Liu, Xiaochang; Zhang, Yuemei; Wang, Hang; Luo, Yongkang

2015-12-01

To investigate the effects of chilling and partial freezing on rigor mortis changes in bighead carp (Aristichthys nobilis), pH, cathepsin B, cathepsin B+L activities, SDS-PAGE of sarcoplasmic and myofibrillar proteins, texture, and changes in microstructure of fillets at 4 °C and -3 °C were determined at 0, 2, 4, 8, 12, 24, 48, and 72 h after slaughter. The results indicated that pH of fillets (6.50 to 6.80) was appropriate for cathepsin function during the rigor mortis. For fillets that were chilled and partially frozen, the cathepsin activity in lysosome increased consistently during the first 12 h, followed by a decrease from the 12 to 24 h, which paralleled an increase in activity in heavy mitochondria, myofibrils and sarcoplasm. There was no significant difference in cathepsin activity in lysosomes between fillets at 4 °C and -3 °C (P > 0.05). Partially frozen fillets had greater cathepsin activity in heavy mitochondria than chilled samples from the 48 to 72 h. In addition, partially frozen fillets showed higher cathepsin activity in sarcoplasm and lower cathepsin activity in myofibrils compared with chilled fillets. Correspondingly, we observed degradation of α-actinin (105 kDa) by cathepsin L in chilled fillets and degradation of creatine kinase (41 kDa) by cathepsin B in partially frozen fillets during the rigor mortis. The decline of hardness for both fillets might be attributed to the accumulation of cathepsin in myofibrils from the 8 to 24 h. The lower cathepsin activity in myofibrils for fillets that were partially frozen might induce a more intact cytoskeletal structure than fillets that were chilled. © 2015 Institute of Food Technologists®

Direct and indirect selection of visceral lipid weight, fillet weight, and fillet percentage in a rainbow trout breeding program.

PubMed

Kause, A; Paananen, T; Ritola, O; Koskinen, H

2007-12-01

We assessed whether visceral lipid weight, fillet weight, and percentage fillet from BW, 3 traits laborious to record, could be genetically improved by indirect selection on more easily measured traits in farmed rainbow trout. Visceral lipid is discarded as waste during slaughter, influencing production efficiency and production costs. Fillet weight and fillet percentage directly influence economic returns in trout production. The study comprised 3 steps. First, we assessed the degree to which selection on percentage of visceral weight from BW indirectly changes visceral lipid weight and the size of intestines and internal organs. The phenotypic analysis of weights of viscera, intestines, visceral lipid, liver, and gonads measured from 40 fish revealed that phenotypic selection against visceral weight was most strongly directed to visceral lipid, and to a lesser degree to intestines and gonads. Because genetic relationships among these traits were not established, it is not known whether indirect selection leads to genetic responses. Second, we examined whether direct selection for the fillet traits could be replaced by indirect selection on BW, eviscerated BW, visceral weight, visceral percentage, head volume, and relative head volume (head volume relative to BW). The selection index calculations based on the quantitative genetic parameters obtained from multigenerational pedigree data showed that genetic improvement of fillet percentage through direct selection (selection accuracy, r(TI) = 0.54) was equally efficient compared with indirect selection on visceral percentage ( r(TI) = 0.54). Genetic improvement of fillet weight through direct selection (r(TI) = 0.56) was always more efficient than indirect selection, yet indirect selection for eviscerated BW ( r(TI) = 0.50) was almost as efficient as direct selection. Third, the expected genetic responses to alternative selection indices showed that improved fillet percentage was mainly a result of a moderate decrease in visceral weight rather than of a major increase in absolute fillet weight. Moreover, fillet percentage is challenging to improve, even if it exhibits moderate heritability (h(2) = 0.29). This is because fillet percentage displays low phenotypic variation. In conclusion, fillet weight and fillet percentage can be increased by indirect selection against visceral percentage and for high eviscerated BW.

Experimental Study of Fillets to Reduce Corner Effects in an Oblique Shock-Wave/Boundary Layer Interaction

NASA Technical Reports Server (NTRS)

Hirt, Stefanie M.

2015-01-01

A test was conducted in the 15 cm x 15 cm supersonic wind tunnel at NASA Glenn Research Center that focused on corner effects of an oblique shock-wave/boundary-layer interaction. In an attempt to control the interaction in the corner region, eight corner fillet configurations were tested. Three parameters were considered for the fillet configurations: the radius, the fillet length, and the taper length from the square corner to the fillet radius. Fillets effectively reduced the boundary-layer thickness in the corner; however, there was an associated penalty in the form of increased boundary-layer thickness at the tunnel centerline. Larger fillet radii caused greater reductions in boundary-layer thickness along the corner bisector. To a lesser, but measureable, extent, shorter fillet lengths resulted in thinner corner boundary layers. Overall, of the configurations tested, the largest radius resulted in the best combination of control in the corner, evidenced by a reduction in boundary-layer thickness, coupled with minimal impacts at the tunnel centerline.

50 CFR 648.128 - Scup possession restrictions.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 50 Wildlife and Fisheries 10 2011-10-01 2011-10-01 false Scup possession restrictions. 648.128 Section 648.128 Wildlife and Fisheries FISHERY CONSERVATION AND MANAGEMENT, NATIONAL OCEANIC AND... landing by dividing fillet number by 2. If scup are filleted into a single (butterfly) fillet, such fillet...

Determination and assessment of total mercury levels in local, frozen and canned fish in Lebanon.

PubMed

Obeid, Pierre J; El-Khoury, Bilal; Burger, Joanne; Aouad, Samer; Younis, Mira; Aoun, Amal; El-Nakat, John Hanna

2011-01-01

Fish is an important constituent of the Lebanese diet. However, very little attention in our area is given to bring awareness regarding the effect of the toxicity of mercury (Hg) mainly through fish consumption. This study aimed to report analytical data on total mercury levels in several fish species for the first time in thirty years and to also made individuals aware of the presence and danger from exposure to mercury through fish consumption. Fish samples were selected from local Lebanese markets and fisheries and included 94 samples of which were fresh, frozen, processed, and canned fish. All values were reported as microgram of mercury per gram of fish based on wet weight. The level of mercury ranged from 0.0190 to 0.5700 microg/g in fresh samples, 0.0059 to 0.0665 microg/g in frozen samples, and 0.0305 to 0.1190 microg/g in canned samples. The data clearly showed that higher levels of mercury were detected in local fresh fish as opposed to other types thus placing consumers at higher risk from mercury exposure. Moreover, the data revealed that Mallifa (yellowstripe barracuda/Sphyraena chrysotaenia), Sargous (white seabream/Diplodus sargus), Ghobbos (bogue/Boops boops), and shrimp (Penaeus sp.) were among the types containing the highest amounts of mercury. On the other hand, processed fish such as fish fillet, fish burger, small shrimp and crab are found to contain lower levels of mercury and are associated with lower exposure risks to mercury. Lebanese population should therefore, be aware to consume limited amounts of fresh local fish to minimize exposure to mercury.

Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C.

PubMed

Brambila, G Sanchez; Bowker, B C; Chatterjee, D; Zhuang, H

2018-05-01

The objective of this study was to evaluate the effects of the wooden breast (WB) condition on the texture of cooked broiler breast fillets (Pectoralis major) after fresh and frozen storage. Texture characteristics of normal (NORM) and severe WB fillets were studied by both sensory descriptive analyses and Warner-Bratzler shear force. Broiler breast fillets were collected over 3 separate trial days from a commercial deboning line at 3 h postmortem, classified according to the wooden breast condition, and then stored at either 4°C or -20°C prior to cooking and texture evaluation. Fillets were cooked to an endpoint temperature of 76°C and then evaluated by an 8-member trained sensory panel for springiness, cohesiveness, hardness, juiciness, cohesiveness of mass, bolus size, wetness of mass, fibrous texture, rate of breakdown, and chewiness. The fillets with the WB condition showed higher cook loss than those with NORM condition regardless of storage temperature. The mean value of shear force of WB fillets was lower than NORM fillets when cooked after 4°C storage. Sensory evaluation showed that WB fillets were higher in springiness and cohesiveness than NORM fillets and that the sensory attributes springiness, hardness and fibrousness were perceived differently between ventral and dorsal sections of cooked WB fillets. This work indicates that human perception of cooked WB meat has texture irregularities. The cooked breast meat with the WB condition is perceived with more springiness and cohesiveness than that with no WB condition.

Mercury and persistent organic pollutants in native and invading forage species of the Canadian Arctic: Consequences for food web dynamics.

PubMed

Pedro, Sara; Fisk, Aaron T; Tomy, Gregg T; Ferguson, Steven H; Hussey, Nigel E; Kessel, Steven T; McKinney, Melissa A

2017-10-01

Contaminant dynamics within Arctic marine food webs may be altered through the climate-driven northward invasions of temperate/boreal species. Here, we compare tissue concentrations of total mercury (THg) and legacy and emerging persistent organic pollutants (POPs) in native versus invading forage species sampled from 2012 to 2014 near Arviat, Clyde River, and Resolute Bay, NU, representing, low, mid- and high eastern Canadian Arctic regions, respectively. Concentrations of THg, legacy Σ-polychlorinated biphenyls (ΣPCB) and Σ-organochlorine (ΣOC) pesticides were detected in all forage species, whereas emerging halogenated flame retardants were detected in only a few individuals. Concentrations of major contaminant groups among regions did not vary for Arctic cod (Boreogadus saida), while for sculpin (Cottoidea) there was no clear latitudinal trend. Thus, considering interspecific variation, native sculpin and northern shrimp (Pandalus borealis) had the highest overall concentrations of THg (0.17 ± 0.02 and 0.21 ± 0.01 μg g -1 wet weight, respectively), ΣPCB (322 ± 35 and 245 ± 25 ng g -1 lipid weight (lw), respectively), and ΣOC (413 ± 38 and 734 ± 64 ng g -1 lw, respectively). Comparing the keystone native species, Arctic cod, to its 'replacement' species, capelin (Mallotus villosus) and sandlance (Ammodytes spp.), THg concentrations were higher in Arctic cod compared to capelin (p < 0.001), which was partly explained by differences in fish length. Conversely, capelin and sandlance had higher concentrations of most POPs than Arctic cod (p < 0.02). Neither feeding habitat (based on δ 13 C), trophic position (based on δ 15 N), nor fish length significantly explained these differences in POPs between Arctic cod, capelin and sandlance. Higher POPs concentrations, as well as variation in congener/compound patterns, in capelin and sandlance relative to Arctic cod seem, therefore, more likely related to a more "temperate"-type contaminant signature in the invaders. Nevertheless, the relatively small (up to two-fold) magnitude of these differences suggested limited effects of these ecological changes on contaminant uptake by Arctic piscivores. Copyright © 2017 Elsevier Ltd. All rights reserved.

75 FR 29726 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Notice of Partial Rescission...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-27

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... antidumping duty order on certain frozen fish fillets from the Socialist Republic of Vietnam (``Vietnam''). See Notice of Antidumping Duty Order: Certain Frozen Fish Fillets From the Socialist Republic of...

76 FR 20626 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-13

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... and requests for revocation in part for certain frozen fish fillets from the Socialist Republic of... administrative reviews and requests for revocation in part for certain frozen fish fillets from the Socialist...

78 FR 39708 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Final Results of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-02

... From the Socialist Republic of Vietnam: Final Results of Antidumping Duty New Shipper Reviews; 2011... frozen fish fillets (``frozen fish fillets'') from the Socialist Republic of Vietnam (``Vietnam'').\\1...'' section of this notice. \\1\\ See Certain Frozen Fish Fillets From the Socialist Republic of Vietnam...

Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level.

PubMed

Misimi, E; Mathiassen, J R; Erikson, U

2007-01-01

Computer vision method was used to evaluate the color of Atlantic salmon (Salmo salar) fillets. Computer vision-based sorting of fillets according to their color was studied on 2 separate groups of salmon fillets. The images of fillets were captured using a digital camera of high resolution. Images of salmon fillets were then segmented in the regions of interest and analyzed in red, green, and blue (RGB) and CIE Lightness, redness, and yellowness (Lab) color spaces, and classified according to the Roche color card industrial standard. Comparisons of fillet color between visual evaluations were made by a panel of human inspectors, according to the Roche SalmoFan lineal standard, and the color scores generated from computer vision algorithm showed that there were no significant differences between the methods. Overall, computer vision can be used as a powerful tool to sort fillets by color in a fast and nondestructive manner. The low cost of implementing computer vision solutions creates the potential to replace manual labor in fish processing plants with automation.

Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets.

PubMed

Pazos, Manuel; Alonso, Ana; Fernández-Bolaños, Juan; Torres, Josep L; Medina, Isabel

2006-01-25

The reducing and chelating capacities and the affinity for the incorporation into the fish muscle of grape procyanidins, hydroxytyrosol, and propyl gallate were studied together with their antioxidant activity in frozen horse mackerel (Trauchurus trauchurus) fillets. Fillets were supplemented with phenolic antioxidants by (a) spraying an aqueous phenolic solution, (b) glazing with an aqueous phenolic solution, and (c) a previous washing of fillets with water plus spraying an aqueous phenolic solution. The effect of washing on the endogenous pro-oxidant/antioxidant balance of the fillets was also determined. All phenolic compounds were effective delaying lipid oxidation in the fish fillets. The order of antioxidant efficiency in spraying and glazing was propyl gallate > hydroxytyrosol > procyanidins, which was similar to the reducing power of these phenolics, but did not show any correlation with their chelating capacity and their affinity to the fish muscle. Washing the fillets with water prior to spraying phenols increased synergistically the antioxidant activity of grape procyanidins and changed the relative antioxidant efficiency to propyl gallate approximately procyanidins > hydroxytyrosol. This synergism may be a result of a better distribution of the procyanidins onto the fillet surface because of the residual water that remained on the fillets surface after washing.

Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application.

PubMed

Sharma, C S; Ates, A; Joseph, P; Nannapaneni, R; Kiess, A

2013-05-01

Lauric arginate (LAE) has been found to be effective against various foodborne pathogens. In this study, the antimicrobial efficacy of LAE against Salmonella and mesophilic organisms was evaluated in fresh, skinless, boneless, uncooked chicken breast fillets. The effect of LAE treatments on pH and color of breast fillets was also assessed. Chicken breast fillets were inoculated with a 4-strain Salmonella cocktail (Salmonella Enteritidis ATCC 4931, Salmonella Heidelberg ATCC 8326, Salmonella Kentucky ATCC 9263, and Salmonella Typhimurium ATCC 14028) and then treated with sterile dionized water (positive control) and 200 ppm and 400 ppm of LAE. The chicken breast fillets were stored at 4 ± 1°C and analyzed on d 0, 1, 3, 5, and 7 for Salmonella, total aerobes, color, and pH. The fillets destined for color analysis were not inoculated with Salmonella cocktail and stored under conditions simulating the retail display. The fillets treated with 400 ppm LAE had lower (P < 0.05) Salmonella counts compared with the positive control from d 0 through d 7 of storage except on d 3, when no effect of LAE was observed. Treating fillets with 200 ppm of LAE caused a significant reduction in Salmonella counts (P < 0.1) on d 0, 1, and 7. Reductions in Salmonella spp. were 0.7 log cfu/g and 0.7 to 1.0 log cfu/g for 200 and 400 ppm treatments, respectively. Lauric arginate did not exhibit any treatment effect on the growth of mesophilic microorganisms, pH, and color of chicken breast fillets (P > 0.05) when applied at 200 and 400 ppm concentrations. These results indicate that surface application of LAE in chicken breast fillets significantly reduces Salmonella during refrigerated aerobic storage without negatively affecting the color of chicken breast fillets.

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

PubMed

Bowker, B; Zhuang, H

2015-07-01

The objective of this study was to determine the relationship between water-holding capacity (WHC) attributes and protein denaturation in broiler breast meat. Boneless skinless breast fillets (n = 72) were collected from a commercial processing plant at 2 h postmortem and segregated into low-WHC and high-WHC groups based on muscle pH and color (L*a*b*). At 6 and 24 h postmortem, brine uptake (%), cooking loss (%), and protein solubility (sarcoplasmic and myofibrillar) were measured and protein fractions were analyzed using SDS-PAGE. Drip loss accumulation (%) was measured after storage for 2 and 7 days postmortem. High-WHC fillets exhibited lower L*-lightness values and greater pH values at 2 and 24 h postmortem than low-WHC fillets. High-WHC fillets had greater brine uptake and less cooking loss at both 6 and 24 h postmortem compared to low-WHC fillets. Aging from 6 to 24 h postmortem increased brine uptake in high-WHC fillets, but did not affect cooking loss in either low-WHC or high-WHC fillets. Drip loss accumulation was greater in low-WHC fillets at both 2 and 7 days postmortem. Myofibrillar protein solubility decreased with postmortem time but was not different between low-WHC and high-WHC fillets. Sarcoplasmic protein solubility increased with postmortem time and was greater in high-WHC fillets. SDS-PAGE analysis indicated that low-WHC fillets exhibited more glycogen phosphorylase denaturation than high-WHC fillets as evidenced by a more extensive shift of the protein from the sarcoplasmic to the myofibrillar protein fraction. Correlation analysis revealed that overall protein solubility measurements were not related to WHC attributes but that the degree of glycogen phosphorylase denaturation was significantly correlated (|r| = 0.52 to 0.80) to measures of WHC. Data indicated that WHC differences in broiler breast fillets were not due to differences in myofibrillar protein denaturation and suggested that the denaturation of sarcoplasmic proteins onto myofibrils may influence WHC in breast meat. © 2015 Poultry Science Association Inc.

Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat.

PubMed

Bowker, B; Zhuang, H

2017-09-01

Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at -20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location. Published by Oxford University Press on behalf of Poultry Science Association 2017.

Nonbioluminescent strains of Photobacterium phosphoreum produce the cell-to-cell communication signal N-(3-Hydroxyoctanoyl)homoserine lactone.

PubMed

Flodgaard, L R; Dalgaard, P; Andersen, J B; Nielsen, K F; Givskov, M; Gram, L

2005-04-01

Bioluminescence is a common phenotype in marine bacteria, such as Vibrio and Photobacterium species, and can be quorum regulated by N-acylated homoserine lactones (AHLs). We extracted a molecule that induced a bacterial AHL monitor (Agrobacterium tumefaciens NT1 [pZLR4]) from packed cod fillets, which spoil due to growth of Photobacterium phosphoreum. Interestingly, AHLs were produced by 13 nonbioluminescent strains of P. phosphoreum isolated from the product. Of 177 strains of P. phosphoreum (including 18 isolates from this study), none of 74 bioluminescent strains elicited a reaction in the AHL monitor, whereas 48 of 103 nonbioluminescent strains did produce AHLs. AHLs were also detected in Aeromonas spp., but not in Shewanella strains. Thin-layer chromatographic profiles of cod extracts and P. phosphoreum culture supernatants identified a molecule similar in relative mobility (Rf value) and shape to N-(3-hydroxyoctanoyl)homoserine lactone, and the presence of this molecule in culture supernatants from a nonbioluminescent strain of P. phosphoreum was confirmed by high-performance liquid chromatography-positive electrospray high-resolution mass spectrometry. Bioluminescence (in a non-AHL-producing strain of P. phosphoreum) was strongly up-regulated during growth, whereas AHL production in a nonbioluminescent strain of P. phosphoreum appeared constitutive. AHLs apparently did not influence bioluminescence, as the addition of neither synthetic AHLs nor supernatants delayed or reduced this phenotype in luminescent strains of P. phosphoreum. The phenotypes of nonbioluminescent P. phosphoreum strains regulated by AHLs remains to be elucidated.

Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2.

PubMed

Tatiyaborworntham, Nantawat; Richards, Mark P

2018-05-01

Hemoglobin (Hb) is a lipid oxidation promoter in fish muscle. Phospholipase A2 (PLA2; EC 3.1.1.4) is linked to an increased resistance to lipid oxidation of frozen-thawed cod fillets via an unknown mechanism. The present study aimed to investigate the mechanism of Hb-mediated lipid oxidation with a focus on ferryl Hb and methemoglobin (metHb), the pro-oxidative Hb species, and to examine how porcine pancreatic PLA2 inhibits Hb-mediated lipid oxidation in washed cod muscle (WCM). Lipid hydroperoxides (LOOHs) and thiobarbituric acid reactive substances (TBARS) were measured as primary and secondary lipid oxidation products, respectively. The formation of metHb and ferryl Hb was also monitored. Ferryl Hb and metHb formed during the Hb-mediated lipid oxidation. PLA2 inhibited the formation of LOOHs and TBARS and suppressed the formation of metHb and ferryl Hb. WCM was pre-oxidized by hemin to increase the amount of LOOHs. PLA2 promoted the depletion of LOOHs in the pre-oxidized WCM with limited TBARS formation at the expense of the heme moiety of Hb. The results of the present study suggest that ferryl Hb may play a role in Hb-mediated lipid oxidation and that PLA2 from pig pancreas may work together with Hb as a novel antioxidant with an ability to remove pre-formed LOOHs from a lipid substrate. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage.

PubMed

Duan, Zhen-Hua; Liu, Hua-Zhong; Luo, Ping; Gu, Yi-Peng; Li, Yan-Qun

2018-03-14

Preservative effect of melanin-free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf-life of fish fillet during cold storage. Tilapia fillets were treated with different dosage of MFESI (0, 15, 25 and 35 mg/ml) and packed with preservative film for succedent cold-storage at 4 °C for scheduled time. Contents of total volatile basic nitrogen and sulfydryl and carbanyl groups were measured for evaluating protein oxidation. Malondialdehyde contents were measured for estimating lipid peroxidation and loss of water was used to determine water-holding capacity of fillet. The data indicated that MFESI not only possessed certain degree of antioxidant capacity in vitro, also lengthened shelf-life of tilapia fillet in cold-storage condition. Apart from 15 mg/ml, both 25 and 35 mg/ml of MFESI obviously prevented lipid and protein from oxidation and reduced loss of water from tilapia fillets, and the latter was more effective than the former. MFESI can repress lipid peroxidation and protein oxidation and reduce water loss, maintain the tilapia fillets quality and, thus, it could be an effective and natural preservative for extending the shelf-life of tilapia fillets during cold storage.

Comparison of hematologic and serologic profiles of broiler birds with normal (NORM) and severe (SEV) degrees of white striping in breast fillets

USDA-ARS?s Scientific Manuscript database

White striping is the white striation seen parallel to the direction of muscle fibers in broiler breast fillets and thighs. Broiler breast fillets can be categorized as normal (NORM), moderate (MOD) and severe (SEV) based on the degree of white striping. Histologically, the SEV fillets are character...

Effects of -1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage.

PubMed

Bahuaud, D; Mørkøre, T; Langsrud, Ø; Sinnes, K; Veiseth, E; Ofstad, R; Thomassen, M S

2008-11-15

The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon (Salmo salar) pre-rigor fillets. The fillets were kept for 45min in a super-chilling tunnel at -25°C with an air speed in the tunnel at 2.5m/s, to reach a fillet core temperature of -1.5°C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre-myofibre detachments were accelerated in the super-chilled fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the fillets, while texture values of fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products. Copyright © 2008 Elsevier Ltd. All rights reserved.

Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C.

PubMed

Liu, Xiaochang; Zhang, Yuemei; Li, Dapeng; Luo, Yongkang

2017-04-01

The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 °C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Total and inorganic arsenic in fish samples from Norwegian waters.

PubMed

Julshamn, Kaare; Nilsen, Bente M; Frantzen, Sylvia; Valdersnes, Stig; Maage, Amund; Nedreaas, Kjell; Sloth, Jens J

2012-01-01

The contents of total arsenic and inorganic arsenic were determined in fillet samples of Northeast Artic cod, herring, mackerel, Greenland halibut, tusk, saithe and Atlantic halibut. In total, 923 individual fish samples were analysed. The fish were mostly caught in the open sea off the coast of Norway, from 40 positions. The determination of total arsenic was carried out by inductively coupled plasma mass spectrometry following microwave-assisted wet digestion. The determination of inorganic arsenic was carried out by high-performance liquid chromatography-ICP-MS following microwave-assisted dissolution of the samples. The concentrations found for total arsenic varied greatly between fish species, and ranged from 0.3 to 110 mg kg(-1) wet weight. For inorganic arsenic, the concentrations found were very low (<0.006 mg kg(-1)) in all cases. The obtained results question the assumptions made by the European Food Safety Authority (EFSA) on the inorganic arsenic level in fish used in the recent EFSA opinion on arsenic in food.

Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets.

PubMed

Kuttappan, V A; Gunsaulis, V B; Mauromoustakos, A; Meullenet, J F; Owens, C M

2016-11-01

Marination is an effective method that can be used to improve the tenderness of early deboned breast fillets. The present study was designed to evaluate the effect of pre- and post-marination aging of 2 h postmortem (PM) deboned chicken fillets to get optimum meat quality. In this study, a total of 300 broilers (43 to 46 d of age) were processed using an in-line system and deboned at 2 h PM. Fillets were marinated, at either 2.5, 4, 6, 8 or 24 h PM, using vacuum tumbling (20 min) with a 15% marinade (final concentration of 0.5% salt and 0.45% phosphate). A non-marinated control (CON) was included. The left (HOLD) fillets were aged (held at 4°C for 24 h) prior to freezing post-marination while the right (NO HOLD) fillets were frozen immediately after marination to simulate various commercial practices. Marination pickup (MPU), total marinade retained after thawing (TMR), total purge loss after thawing (TPL), cook loss (CL), and Meullenet-Owens Razor Shear energy (MORSE) values were measured. Both in HOLD and NO HOLD fillets, there was an increase (P < 0.05) in MPU and TMR as the time of marination increased from 2.5 to 24 h PM. Furthermore, the HOLD fillets had a higher (P < 0.05) TPL when compared to the NO HOLD group. There was a higher (P < 0.05) CL for the CON fillets when compared to all marinated fillets suggesting that marination resulted in better water holding capacity. However, both in HOLD and NO HOLD groups, the MORSE values for the marinated fillets decreased (P < 0.05) from 4 h PM onwards, with 8 and 24 h PM having lower (P < 0.05) values than all other treatments. The results of this study suggest that pre-marination aging (aging after deboning prior to marination) of early (2 h PM) deboned fillets to 8 h PM can provide better tumble marination pickup and retention as well as tenderness (or lower shear values). © 2016 Poultry Science Association Inc.

Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.

PubMed

Gkana, E; Chorianopoulos, N; Grounta, A; Koutsoumanis, K; Nychas, G-J E

2017-04-01

The objective of the present study was to determine the factors affecting the transfer of foodborne pathogens from inoculated beef fillets to non-inoculated ones, through food processing surfaces. Three different levels of inoculation of beef fillets surface were prepared: a high one of approximately 10 7  CFU/cm 2 , a medium one of 10 5  CFU/cm 2 and a low one of 10 3  CFU/cm 2 , using mixed-strains of Listeria monocytogenes, or Salmonella enterica Typhimurium, or Escherichia coli O157:H7. The inoculated fillets were then placed on 3 different types of surfaces (stainless steel-SS, polyethylene-PE and wood-WD), for 1 or 15 min. Subsequently, these fillets were removed from the cutting boards and six sequential non-inoculated fillets were placed on the same surfaces for the same period of time. All non-inoculated fillets were contaminated with a progressive reduction trend of each pathogen's population level from the inoculated fillets to the sixth non-inoculated ones that got in contact with the surfaces, and regardless the initial inoculum, a reduction of approximately 2 log CFU/g between inoculated and 1st non-inoculated fillet was observed. S. Typhimurium was transferred at lower mean population (2.39 log CFU/g) to contaminated fillets than E. coli O157:H7 (2.93 log CFU/g), followed by L. monocytogenes (3.12 log CFU/g; P < 0.05). Wooden surfaces (2.77 log CFU/g) enhanced the transfer of bacteria to subsequent fillets compared to other materials (2.66 log CFU/g for SS and PE; P < 0.05). Cross-contamination between meat and surfaces is a multifactorial process strongly depended on the species, initial contamination level, kind of surface, contact time and the number of subsequent fillet, according to analysis of variance. Thus, quantifying the cross-contamination risk associated with various steps of meat processing and food establishments or households can provide a scientific basis for risk management of such products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets.

PubMed

Gaarder, M Ø; Bahuaud, D; Veiseth-Kent, E; Mørkøre, T; Thomassen, M S

2012-05-01

The aim of the present experiment was to measure the protease activities in ice-stored and super-chilled Atlantic salmon (Salmo salar) fillets, and the effect on texture. Pre-rigour fillets of Atlantic salmon were either super-chilled to a core temperature of -1.5°C or directly chilled on ice prior to 144h of ice storage. A significantly higher calpain activity was detected in the super-chilled fillets at 6h post-treatment compared to the ice-stored fillets and followed by a significant decrease below its initial level, while the calpastatin activity was significantly lower for the super-chilled fillets at all time points. The cathepsin B+L and B activities increased significantly with time post-treatment; however, no significant differences were observed at any time points between the two treatments. For the ice stored fillets, the cathepsin L activity decreased significantly from 6 to 24h post-treatment and thereafter increased significantly to 144h post-treatment. There was also a significantly lower cathepsin L activity in the super-chilled fillets at 0h post-treatment. No significant difference in breaking force was detected; however, a significant difference in maximum compression (Fmax) was detected at 24h post-treatment with lower Fmax in the super-chilled fillets. This experiment showed that super-chilling had a significant effect on the protease activities and the ATP degradation in salmon fillets. The observed difference in Fmax may be a result of these observed differences, and may indicate a softening of the super-chilled salmon muscle at 24h post-treatment. Copyright © 2011 Elsevier Ltd. All rights reserved.

Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.

PubMed

Giarratana, Filippo; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

2016-11-21

R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of spoilage microorganisms in foods is crucial to increase their shelf life and to reduce the losses due to spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2±0.5°C for 15days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6-9days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish spoilage given that the fillets treated with LMN were still sensory acceptable after 15days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets. Copyright © 2016 Elsevier B.V. All rights reserved.

Determination of polychlorinated biphenyl congeners and chlorinated pesticides in a fish tissue standard reference material.

PubMed

Poster, Dianne L; Kucklick, John R; Schantz, Michele M; Porter, Barbara J; Leigh, Stefan D; Wise, Stephen A

2003-01-01

The concentrations of a wide range of polychlorinated biphenyl congeners (PCBs) and chlorinated pesticides in a fish tissue Standard Reference Material (SRM) have been determined using multiple methods of analysis. This material, SRM 1946, Lake Superior Fish Tissue, was recently issued by the National Institute of Standards and Technology (NIST) and complements a suite of marine environmental natural-matrix SRMs that are currently available from NIST for the determination of organic contaminants such as aliphatic hydrocarbons, polycyclic aromatic hydrocarbons (PAHs), PCBs, and chlorinated pesticides. SRM 1946 is a fresh tissue homogenate (frozen) prepared from filleted adult lake trout (Salvelinus namaycush namaycush) collected from the Apostle Islands region of Lake Superior. SRM 1946 has certified and reference concentrations for PCB congeners, including the three non- ortho PCB congeners, and chlorinated pesticides. Certified concentrations are available for 30 PCB congeners and 15 chlorinated pesticides. Reference concentrations are available for 12 PCB congeners and 2 chlorinated pesticides. In addition, SRM 1946 is characterized for additional chemical constituents and properties: fatty acids, extractable fat, methylmercury, total mercury, selected trace elements, proximates, and caloric content. The characterization of chlorinated compounds is described in this paper with an emphasis on the approach used for the certification of the concentrations of PCB congeners and chlorinated pesticides. The PCB congener and chlorinated pesticide data are also compared to concentrations in other marine natural-matrix reference materials available from NIST (fish oil, mussel tissue, whale blubber, and a second fresh frozen fish tissue homogenate prepared from filleted adult lake trout collected from Lake Michigan) and from other organizations such as the National Research Council Canada (ground whole carp), the International Atomic Energy Agency (fish homogenate), and the European Commission Joint Research Centre [fish oils (cod and mackerel) and mussel tissue].

Fish mislabelling in France: substitution rates and retail types.

PubMed

Bénard-Capelle, Julien; Guillonneau, Victoire; Nouvian, Claire; Fournier, Nicolas; Le Loët, Karine; Dettai, Agnès

2015-01-01

Market policies have profound implications for consumers as well as for the management of resources. One of the major concerns in fish trading is species mislabelling: the commercial name used does not correspond to the product, most often because the product is in fact a cheaper or a more easily available species. Substitution rates depend heavily on species, some often being sold mislabelled while others rarely or never mislabelled. Rates also vary largely depending on countries. In this study, we analyse the first market-wide dataset collected for France, the largest sea food market in Europe, for fish species substitution. We sequenced and analysed 371 samples bearing 55 commercial species names, collected in fishmonger shops, supermarkets and restaurants; the largest dataset assembled to date in an European country. Sampling included fish fillets, both fresh and frozen, and prepared meals. We found a total of 14 cases of mislabelling in five species: bluefin tuna, cod, yellowfin tuna, sole and seabream, setting the overall substitution rate at 3.7% CI [2.2-6.4], one of the lowest observed for comparable surveys with large sampling. We detected no case of species mislabelling among the frozen fillets or in industrially prepared meals, and all the substitutions were observed in products sold in fishmongers shops or restaurants. The rate of mislabelling does not differ between species, except for bluefin tuna. Despite a very small sample size ( n = 6), the rate observed for this species (83.3% CI [36-99]) stands in sharp contrast with the low substitution rate observed for the other substituted species. In agreement with studies from other countries, this work shows that fish mislabelling can vary greatly within a country depending on the species. It further suggests that more efforts should be directed to the control of high value species like bluefin tuna.

Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets.

PubMed

Wang, Fengping; Zhang, Huijun; Jin, Wengang; Li, Lirong

2018-06-01

To investigate the effect of tartary buckwheat polysaccharide (TBP) combined with nisin edible coatings on the preservation of tilapia (Oreochromis niloticus) fillets, fillets were dip treated with different concentrations of TBP (5, 10 and 15 g kg -1 ) combined with nisin and stored at 4 °C for 12 days. The pH values, thiobarbituric acid contents, total volatile base nitrogen (TVB-N) content, total viable count (TVC), surface colors, textures and sensory properties of the tilapia fillets at storage were all periodically investigated. TBP combined with nisin-treated groups significantly improved the bacteriological, physicochemical, and sensory characteristics of the tilapia fillets to a greater extent compared to the control group and presented better quality preservation effects than nisin coating alone. Based on the limits of the TVB-N, TVC and sensory scores, the shelf life of the control tilapia fillets was 4 days, whereas that for nisin with TBP-coated fillets was 8-10 days. Edible coatings made from TBP combined with nisin are suitable for maintaining qualities and enhancing the shelf lives of tilapia fillets stored at 4 °C. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Chitosan extends the shelf-life of filleted tilapia ( Oreochromis niloticus) during refrigerated storage

NASA Astrophysics Data System (ADS)

Cao, Rong; Liu, Qi; Yin, Bangzhong; Wu, Biao

2012-09-01

Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)°C and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)°C based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.

Effects of coating chitosan inhibition to quality of fish fillet Oreochromis niloticus at room temperature storage

NASA Astrophysics Data System (ADS)

Saputra, Eka; Tjahjaningsih, Wahju; Patmawati

2017-02-01

Fresh fish shelf life can be extended by adding antibacterial compounds such as synthetic chemicals or natural materials. One of the natural ingredients that are safe to use to prolong the freshness of the fish is chitosan. Chitosan is able to provide quality deterioration inhibitory effect of fillet of tilapia. The rate of decline in the value of organoleptic fillet of tilapia treated chitosan solution is slower when compared to no treatment tilapia fillet chitosan solution. In the organoleptic test until the 18 hours of storage, 2% chitosan solution capable of maintaining the highest organoleptic value for the parameter sightings meat, texture, and smell fillet. The use of 2% chitosan solution provided the best results based on the parameters of the appearance of meat, the texture, the smell, the pH value and the value of TVB fillet.

[Evaluation on self-pollution of marine culture in the Yellow Sea and Bohai Sea].

PubMed

Cui, Yi; Chen, Bijuan; Chen, Jufa

2005-01-01

This paper studied the respective contribution of feeding and non-feeding marine culture on seawater and red tide occurrence. The results showed that the annual output of marine had a positive correlation with the nutrients and COD in the Yellow Sea and Bohai Sea, of which, the correlation between DIN content and shrimp yield was significant. The output also had a positive correlation with the occurrence times of red tide recorded in the Yellow and Sea Bohai Sea. These results illustrated that the self-pollution of marine culture had a significant influence on the eutrophication and red tide occurred in the neighboring waters. It was estimated that the amounts of N, P and COD entered into seawater through the marine culture in the Yellow Sea and Bohai Sea accounted for 2.8%, 5.3% and 1.8% of the amounts of corresponding land-based pollutants entered to the sea, respectively. Although the discharge of the pollutants produced by marine culture was less than that produced by other human activities, some local waters, especially dense marine culture areas, would bring out some additive effects on environment. Therefore, the pollutants discharged by marine culture were very likely to be an important factor stimulating the eutrophication and red tide occurrence in coastal waters, which should be paid adequate attention.

Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.

PubMed

Trotter, W J; Corneliussen, P E; Laski, R R; Vannelli, J J

1989-01-01

Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets.

PubMed

Moroney, Natasha C; Wan, Alex H L; Soler-Vila, Anna; FitzGerald, Richard D; Johnson, Mark P; Kerry, Joe P

2015-03-30

The use of Palmaria palmata (PP) as a natural ingredient in farmed Atlantic salmon diets was investigated. The effect of salmon diet supplementation with P. palmata (0, 5, 10 and 15%) or synthetic astaxanthin (positive control, PC) for 16 weeks pre-slaughter on quality indices of fresh salmon fillets was examined. The susceptibility of salmon fillets/homogenates to oxidative stress conditions was also measured. In salmon fillets stored in modified atmosphere packs (60% N2 /40% CO2 ) for up to 15 days at 4 °C, P. palmata increased surface -a* (greenness) and b* (yellowness) values in a dose-dependent manner, resulting in a final yellow/orange flesh colour. In general, the dietary addition of P. palmata had no effect on pH, lipid oxidation (fresh, cooked and fillet homogenates) and microbiological status. 'Eating quality' sensory descriptors (texture, odour and oxidation flavour) in cooked salmon fillets were not influenced by dietary P. palmata. Salmon fed 5% PP showed increased overall acceptability compared with those fed PC and 0% PP. Dietary P. palmata was ineffective at providing red coloration in salmon fillets, but pigment deposition enhanced fillets with a yellow/orange colour. Carotenoids from P. palmata may prove to be a natural pigment alternative to canthaxanthin in salmon feeds. © 2014 Society of Chemical Industry.

Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated

PubMed Central

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Mano, Sérgio Borges; Teixeira, Claudia Emília; da Cruz Silva Canto, Anna Carolina Vilhena; de Carvalho Vital, Helio; Conte-Júnior, Carlos Adam

2013-01-01

This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment. PMID:24804034

Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage.

PubMed

Erikson, U; Misimi, E

2008-03-01

The changes in skin and fillet color of anesthetized and exhausted Atlantic salmon were determined immediately after killing, during rigor mortis, and after ice storage for 7 d. Skin color (CIE L*, a*, b*, and related values) was determined by a Minolta Chroma Meter. Roche SalmoFan Lineal and Roche Color Card values were determined by a computer vision method and a sensory panel. Before color assessment, the stress levels of the 2 fish groups were characterized in terms of white muscle parameters (pH, rigor mortis, and core temperature). The results showed that perimortem handling stress initially significantly affected several color parameters of skin and fillets. Significant transient fillet color changes also occurred in the prerigor phase and during the development of rigor mortis. Our results suggested that fillet color was affected by postmortem glycolysis (pH drop, particularly in anesthetized fillets), then by onset and development of rigor mortis. The color change patterns during storage were different for the 2 groups of fish. The computer vision method was considered suitable for automated (online) quality control and grading of salmonid fillets according to color.

Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in İzmir, Turkey.

PubMed

Baysal, Ayse Handan

2014-12-01

The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets.

PubMed

Ciaramella, Michael A; Kim, Taejo; Avery, Jimmy L; Allen, Peter J; Schilling, M Wes

2016-08-01

Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P < 0.05). Control fillets (25 °C, >5 mg/L) were the least acceptable (P < 0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically. © 2016 Institute of Food Technologists®

Determination of total mercury in fillets of sport fishes collected from Folsom and New Melones Reservoirs, California, 2004

USGS Publications Warehouse

May, Thomas W.; Brumbaugh, William G.

2007-01-01

This report presents the results of a study by the U.S. Geological Survey, done in cooperation with the U.S. Bureau of Reclamation, to determine mercury concentrations in selected sport fishes from Folsom and New Melones Reservoirs in California. Fillets were collected from each fish sample, and after homogenization and lyophilization of fish fillets, mercury concentrations were determined with a direct mercury analyzer utilizing the process of thermal combustion-gold amalgamation atomic absorption spectroscopy. Mercury concentrations in fish fillets from Folsom Reservoir ranged from 0.09 to 1.16 micrograms per gram wet weight, and from New Melones Reservoir ranged from 0.03 to 0.94 microgram per gram wet weight. Most of the fish fillets from Folsom Reservoir (87 percent) and 27 percent of the fillets from New Melones Reservoir exceeded the U.S. Environmental Protection Agency's fish consumption advisory of 0.30 microgram per gram wet weight.

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.

PubMed

Feng, Xiao; Bansal, Nidhi; Yang, Hongshun

2016-06-01

Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet's quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet. Copyright © 2016 Elsevier Ltd. All rights reserved.

Growth of inoculated psychrotrophic pathogens on refrigerated fillets of aquacultured rainbow trout and channel catfish.

PubMed

Fernandes, C F; Flick, G J; Thomas, T B

1998-03-01

Aquacultured rainbow trout (Oncorhynchus mykiss) and channel catfish (Ictalurus punctatus) fillets were inoculated with the psychrotrophic pathogens Listeria monocytogenes and Aeromonas hydrophila: cell populations were monitored during refrigerated storage at 2 to 4 degrees C. Fillets of both species were placed individually in sterile plastic bags and inoculated with cell suspensions (10(4.7) CFU/100 g of fish) of either A. hydrophila or L monocytogenes or of both A. hydrophila and L. monocytogenes, for a total of three treatments for each species of fish. Each inoculum and fillet were mixed to ensure uniform distribution and then stored at 2 to 4 degrees C. A. hydrophila, L. monocytogenes, and aerobic cell populations were determined on days 1, 3, 6, 8, 10, 13, and 15. Individually inoculated A. hydrophila and L. monocytogenes grew on catfish and trout fillets during the 15-day study. There was no inhibition of either pathogen by the natural flora on the fillets. Both psychrotrophic pathogens grew equally well in catfish and trout fillets inoculated with a combination of A. hydrophila and L. monocytogenes. In all three treatments, the counts of the psychrotrophic pathogens were lower than the aerobic plate counts. The growth of the psychrotrophic pathogens L. monocytogenes and/or A. hydrophila during refrigerated storage on aquacultured fish fillets could increase the food hazard risk, particularly where there is a possibility of cross-contamination with ready-to-eat food products.

Using Plate Finite Elements for Modeling Fillets in Design, Optimization, and Dynamic Analysis

NASA Technical Reports Server (NTRS)

Brown, A. M.; Seugling, R. M.

2003-01-01

A methodology has been developed that allows the use of plate elements instead of numerically inefficient solid elements for modeling structures with 90 degree fillets. The technique uses plate bridges with pseudo Young's modulus (Eb) and thickness (tb) values placed between the tangent points of the fillets. These parameters are obtained by solving two nonlinear simultaneous equations in terms of the independent variables rlt and twallt. These equations are generated by equating the rotation at the tangent point of a bridge system with that of a fillet, where both rotations are derived using beam theory. Accurate surface fits of the solutions are also presented to provide the user with closed-form equations for the parameters. The methodology was verified on the subcomponent level and with a representative filleted structure, where the technique yielded a plate model exhibiting a level of accuracy better than or equal to a high-fidelity solid model and with a 90-percent reduction in the number of DOFs. The application of this method for parametric design studies, optimization, and dynamic analysis should prove extremely beneficial for the finite element practitioner. Although the method does not attempt to produce accurate stresses in the filleted region, it can also be used to obtain stresses elsewhere in the structure for preliminary analysis. A future avenue of study is to extend the theory developed here to other fillet geometries, including fillet angles other than 90 and multifaceted intersections.

Concentrations of cadmium, Cobalt, Lead, Nickel, and Zinc in Blood and Fillets of Northern Hog Sucker (Hypentelium nigricans) from streams contaminated by lead-Zinc mining: Implications for monitoring

USGS Publications Warehouse

Schmitt, C.J.; Brumbaugh, W.G.; May, T.W.

2009-01-01

Lead (Pb) and other metals can accumulate in northern hog sucker (Hypentelium nigricans) and other suckers (Catostomidae), which are harvested in large numbers from Ozark streams by recreational fishers. Suckers are also important in the diets of piscivorous wildlife and fishes. Suckers from streams contaminated by historic Pb-zinc (Zn) mining in southeastern Missouri are presently identified in a consumption advisory because of Pb concentrations. We evaluated blood sampling as a potentially nonlethal alternative to fillet sampling for Pb and other metals in northern hog sucker. Scaled, skin-on, bone-in "fillet" and blood samples were obtained from northern hog suckers (n = 75) collected at nine sites representing a wide range of conditions relative to Pb-Zn mining in southeastern Missouri. All samples were analyzed for cadmium (Cd), cobalt (Co), Pb, nickel (Ni), and Zn. Fillets were also analyzed for calcium as an indicator of the amount of bone, skin, and mucus included in the samples. Pb, Cd, Co, and Ni concentrations were typically higher in blood than in fillets, but Zn concentrations were similar in both sample types. Concentrations of all metals except Zn were typically higher at sites located downstream from active and historic Pb-Zn mines and related facilities than at nonmining sites. Blood concentrations of Pb, Cd, and Co were highly correlated with corresponding fillet concentrations; log-log linear regressions between concentrations in the two sample types explained 94% of the variation for Pb, 73-83% of the variation for Co, and 61% of the variation for Cd. In contrast, relations for Ni and Zn explained <12% of the total variation. Fillet Pb and calcium concentrations were correlated (r = 0.83), but only in the 12 fish from the most contaminated site; concentrations were not significantly correlated across all sites. Conversely, fillet Cd and calcium were correlated across the range of sites (r = 0.78), and the inclusion of calcium in the fillet-to-blood relation explained an additional 12% of the total variation in fillet Cd. Collectively, the results indicate that blood sampling could provide reasonably accurate and precise estimates of fillet Pb, Co, and Cd concentrations that would be suitable for identifying contaminated sites and for monitoring, but some fillet sampling might be necessary at contaminated sites for establishing consumption advisories. ?? 2009 US Government.

50 CFR 648.145 - Possession limit.

Code of Federal Regulations, 2010 CFR

2010-10-01

... landing by dividing fillet number by two. If black sea bass are filleted into a single (butterfly) fillet..., DEPARTMENT OF COMMERCE FISHERIES OF THE NORTHEASTERN UNITED STATES Management Measures for the Black Sea Bass Fishery § 648.145 Possession limit. (a) No person shall possess more than 25 black sea bass, in, or...

Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy

USDA-ARS?s Scientific Manuscript database

The ability of using visible and near-infrared (Vis/NIR) spectroscopy to predict water-holding capacity (WHC) of intact chicken broiler breast fillets (pectoralis major) was assessed in this study. Boneless and skinless chicken fillets (214 in total) were procured from a commercial processing plant ...

Muscle fiber characteristics of broiler breast fillets with the wooden breast condition.

USDA-ARS?s Scientific Manuscript database

Broiler breast fillets exhibiting the wooden breast condition are described as having a rigid feel and abnormal texture attributes; however, changes at the muscle fiber level in wooden breast fillets are not well understood. The objective of this study was to compare the histochemical muscle fiber ...

A note on the special fillet fatty acid composition of the dwarf carp (Cyprinus carpio carpio) living in thermal Lake Hévíz, Hungary.

PubMed

Varga, D; Müller, T; Specziár, A; Fébel, H; Hancz, Cs; Bázár, Gy; Urbányi, B; Szabó, A

2013-03-01

Fatty acid (FA) composition of the fillet and the intestinal content of dwarf common carp (Cyprinus carpio carpio) living in Lake Hévíz was determined in wintertime collected samples and results were compared to widespread literature data on carp. Fillet FA profile of the thermally adapted (28 °C) Hévíz dwarf carps differed from profiles originated from divergent culture and feeding conditions in the overall level of saturation. Fillet myristic acid proportions largely exceeded all literature data in spite of poor dietary supply. Fillet fatty acid results indicate the effects of thermal adaptation (high saturation level) and the correlative effects of feed components rich in omega-3 fatty acids, with special respect to docosahexaenoic acid. With the application of discriminant factor analysis the Hévíz sample was accurately differentiated from the literature data on carp fillet fatty acid profile, mostly based on C14:0, C18:1 n9, C18:2 n6, C20:1 n9 and C20:4 n6 FAs. In summary, fillet FA profile suggested thermal adaptation, location specificity and the ingestion of algal and bacterial material.

The effect of various concentration of tilapia (Oreochromis sp.) surimi for edible coating on the shelf-life of Pangasius sp. fillets

NASA Astrophysics Data System (ADS)

Purnama, M. A. P.; Agustono; Sahidu, A. M.

2018-04-01

Pangasius sp. fillets prone to deterioration the quality that will affect the appearance and the shelf life of fillets. The effort to extend the shelf life of fish fillet that is by using an edible coating. Surimi can be used as a protein-based edible coating because they have superior inhibitory and mechanical properties compared to the polysaccharides based material. Surimi can be made from freshwater tilapia (Oreochromis sp.) fish. The experimental design used was Completely Randomized Design (CRD) with five treatments of surimi (0 gr, 2 gr, 4 gr, 6 gr, 8 gr) with four replications. The results showed that Pangasius sp. fillets with an edible coating 8 gr surimi have the highest value in the organoleptic test. The pH testing on Pangasius sp. fillets with edible coating 2 gr, 4 gr, 6 gr, and 8 gr surimi from the 0th hour to 18th hour have increased but slower than Pangasius sp. fillets without edible coating surimi. The best value of Total Plate Count (TPC) test is in edible coating 6 gr and 8 gr surimi as it is in accordance with SNI 2696:2013 at room temperature storage until the 18th hours.

Nutrient Composition of Enhanced and Non-enhanced Boneless Skinless Chicken Breast Fillets Purchased from Retail

USDA-ARS?s Scientific Manuscript database

The objective of this study was to compare nutritional composition of raw enhanced (E) and non-enhanced (NE), boneless, skinless chicken breast fillets (pectoralis major), obtained from U.S. retail supermarkets. Fillets were either enhanced with a salt, phosphate, and water solution, or were non-en...

Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

USDA-ARS?s Scientific Manuscript database

Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first prin...

Predicting color traits of intact broiler breast fillets using visible and infrared-light

USDA-ARS?s Scientific Manuscript database

The ability of using visible and near-infrared (Vis/NIR) spectroscopy with wavelengths ranging from 400 to 2500nm to predict broiler breast fillets color traits was assessed in this study. Deboning fillets from 214 carcasses slaughtered in a commercial processing plant were included in this work, sp...

Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time

USDA-ARS?s Scientific Manuscript database

Near infrared (NIR) spectroscopy has been used to predict texture quality of broiler breast fillets. Sampling is an important issue in NIR measurements to obtain accurate results. There are no research papers about sampling of chicken breast fillet for NIR measurement. The objective of this study wa...

Texture properties of raw and cooked broiler breast fillets with the wooden breast condition

USDA-ARS?s Scientific Manuscript database

This study evaluated the effects of the wooden breast condition (WBC) on the texture properties of raw and cooked broiler breast fillets (Pectoralis major). Breast fillets (deboned at 3 h postmortem) were collected from a commercial broiler processing plant based on the wooden breast condition (norm...

75 FR 15416 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-29

... From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Reviews AGENCY... fillets'') from the Socialist Republic of Vietnam (``Vietnam''), received on February 19, 2010, and... order on fish fillets from Vietnam was published in the Federal Register on August 12, 2003. See Notice...

76 FR 17837 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-31

... From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Review AGENCY... fillets'') from the Socialist Republic of Vietnam (``Vietnam''), received on February 28, 2011, meets the... INFORMATION: Background The notice announcing the antidumping duty order on fish fillets from Vietnam was...

76 FR 61088 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of New Shipper...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-03

... From the Socialist Republic of Vietnam: Initiation of New Shipper Reviews AGENCY: Import Administration... antidumping duty order on certain frozen fish fillets from the Socialist Republic of Vietnam, received between... on certain frozen fish fillets from the Socialist Republic of Vietnam was published in the Federal...

Fillet Weld Stress Using Finite Element Methods

NASA Technical Reports Server (NTRS)

Lehnhoff, T. F.; Green, G. W.

1985-01-01

Average elastic Von Mises equivalent stresses were calculated along the throat of a single lap fillet weld. The average elastic stresses were compared to initial yield and to plastic instability conditions to modify conventional design formulas is presented. The factor is a linear function of the thicknesses of the parent plates attached by the fillet weld.

Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets

USDA-ARS?s Scientific Manuscript database

Lightness (CIELAB L*) and pH values are the most widely measured quality indicators for broiler breast fillets (pectoralis major). Measurement of L* values with a spectrophotometer can be done through Specular Component Included (SCI) or Specular Component Excluded (SCE) modes. The intra-fillet loca...

Shear strength of fillet welds in aluminum alloy 2219. [for use on the solid rocket motor and external tank

NASA Technical Reports Server (NTRS)

Lovoy, C. V.

1978-01-01

Fillet size is discussed in terms of theoretical or design dimensions versus as-welded dimensions, drawing attention to the inherent conservatism in the design load sustaining capabilities of fillet welds. Emphasis is placed on components for the solid rocket motor, external tank, and other aerospace applications. Problems associated with inspection of fillet welds are addresses and a comparison is drawn between defect counts obtained by radiographic inspection and by visual examination of the fracture plane. Fillet weld quality is related linearly to ultimate shear strength. Correlation coefficients are obtained by simple straight line regression analysis between the variables of ultimate shear strength and accumulative discontinuity summation. Shear strength allowables are found to be equivalent to 57 percent of butt weld A allowables (F sub tu.)

Potential human health risk by metal(loid)s, 234,238U and 210Po due to consumption of fish from the "Luis L. Leon" Reservoir (Northern México).

PubMed

Luna-Porres, Mayra Y; Rodríguez-Villa, Marco A; Herrera-Peraza, Eduardo F; Renteria-Villalobos, Marusia; Montero-Cabrera, María E

2014-06-25

Concentrations of As, Cu, Fe, Hg, Pb and Zn and activity concentrations from 234,238U and 210Po in water, fillet, liver and gills were determined in three stocked fish species from the Luis L. Leon reservoir, located in Northern Mexico. The considered species were Lepomis cyanellus, Cyprinus carpio and Ictalurus furcatus. 238U and 234U activity concentration (AC) in fillet samples showed values of 0.007-0.014 and 0.01-0.02 Bq∙kg-1 wet weight (ww), respectively. Liver samples for L. cyanellus, C. carpio and I. furcatus present 210Po AC of 1.16-3.26, 0.70-1.13 and 0.93-1.37 Bq∙kg-1 ww. Arsenic, mercury and lead concentration intervals in fillet samples were 0.13-0.39, 0.005-0.126 and 0.009-0.08 mg∙kg-1 ww, respectively, while in gill samples they were 0.11-0.43, 0.002-0.039 and 0.02-0.26 mg∙kg-1 ww. The elemental Bioaccumulation Factor (BAF) for fish tissues with respect to their concentrations in water was determined. L. cyanellus showed the highest BAF values for As and total U, being BAFAs = 37 and 40 L∙kg-1 in fillet and gills, respectively, and BAFU total = 1.5 L∙kg-1 in fillet. I. furcatus showed the highest BAF values for Hg and Pb, being BAFHg = 40 and 13 L∙kg-1 in fillet and gills, and BAFPb = 6.5 and 22 L∙kg-1 in fillet and gills, respectively. Some metal(loid) concentrations are slightly higher than European regulations for fish fillets. The difference in concentrations of metal(loid)s in fillet among the studied species is probably due to their differences in diet and habitat.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition.

PubMed

Brambila, G Sanchez; Chatterjee, Debolina; Bowker, B; Zhuang, H

2017-09-01

The woody breast (WB) condition negatively influences the texture characteristics and quality of intact broiler breast fillets (Pectoralis major). But the impact of WB on ground meat is unknown. The objective of this study was to evaluate the effects of WB on the texture and cook loss of ground meat made of broiler breast fillets. Broiler breasts (deboned 3 h postmortem) were collected on 3 separate trial d from the commercial deboning line and classified into normal and severe WB fillet categories. Individual fillets were either ground and formed into patties or left intact prior to being stored for 7 d at -20°C. Samples were then cooked directly from the frozen state to an endpoint temperature of 76 °C for cook loss, instrumental (patties: Allo-Kramer shear; fillets: Warner-Bratzler shear), and descriptive sensory analysis of texture. Cook loss was greater (P < 0.05) in intact WB fillets compared to that in intact normal fillets, but there was no difference (P > 0.05) between WB and normal patties. There was no difference (P > 0.05) in shear force between normal and WB samples regardless of meat type. Sensory analysis showed that average scores of springiness and hardness of intact WB fillets were greater than those of normal fillets (P < 0.05). However, there were no significant differences (P > 0.05) in average scores for sensory attributes cohesiveness, hardness, juiciness, fibrous, and rate of breakdown between WB and normal patties. WB patties exhibited lower springiness and chewiness scores (P < 0.05) than normal patties. Data suggest that undesirable differences in sensory texture characteristics between cooked intact WB and normal breast meat can be minimized in a ground product. Published by Oxford University Press on behalf of Poultry Science Association 2017.

Potential Human Health Risk by Metal(loid)s, 234,238U and 210Po due to Consumption of Fish from the “Luis L. Leon” Reservoir (Northern México)

PubMed Central

Luna-Porres, Mayra Y.; Rodríguez-Villa, Marco A.; Herrera-Peraza, Eduardo F.; Renteria-Villalobos, Marusia; Montero-Cabrera, María E.

2014-01-01

Concentrations of As, Cu, Fe, Hg, Pb and Zn and activity concentrations from 234,238U and 210Po in water, fillet, liver and gills were determined in three stocked fish species from the Luis L. Leon reservoir, located in Northern Mexico. The considered species were Lepomis cyanellus, Cyprinus carpio and Ictalurus furcatus. 238U and 234U activity concentration (AC) in fillet samples showed values of 0.007–0.014 and 0.01–0.02 Bq∙kg−1 wet weight (ww), respectively. Liver samples for L. cyanellus, C. carpio and I. furcatus present 210Po AC of 1.16–3.26, 0.70–1.13 and 0.93–1.37 Bq∙kg−1 ww. Arsenic, mercury and lead concentration intervals in fillet samples were 0.13–0.39, 0.005–0.126 and 0.009–0.08 mg∙kg−1 ww, respectively, while in gill samples they were 0.11–0.43, 0.002–0.039 and 0.02–0.26 mg∙kg−1 ww. The elemental Bioaccumulation Factor (BAF) for fish tissues with respect to their concentrations in water was determined. L. cyanellus showed the highest BAF values for As and total U, being BAFAs = 37 and 40 L∙kg−1 in fillet and gills, respectively, and BAFU total = 1.5 L∙kg−1 in fillet. I. furcatus showed the highest BAF values for Hg and Pb, being BAFHg = 40 and 13 L∙kg−1 in fillet and gills, and BAFPb = 6.5 and 22 L∙kg−1 in fillet and gills, respectively. Some metal(loid) concentrations are slightly higher than European regulations for fish fillets. The difference in concentrations of metal(loid)s in fillet among the studied species is probably due to their differences in diet and habitat. PMID:24968208

Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition.

PubMed

Chatterjee, D; Zhuang, H; Bowker, B C; Rincon, A M; Sanchez-Brambila, G

2016-10-01

The objective was to characterize texture properties of raw and cooked broiler fillets (Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture techniques of Meullenet-Owens Razor Shear (MORS) and Texture Profile Analysis (TPA). Deboned (3 h postmortem) broiler fillets were collected from a commercial plant and categorized as normal, moderate, or severe WBC based on the incidence and severity of diffuse hardened areas throughout fillets and the degree of palpable hardness. The fillets were then either stored at 4°C overnight or in a -20°C freezer. The MORS and TPA of the raw samples were determined at 24 h postmortem for fresh samples and after thawing overnight for frozen samples. The same measurements were also taken after the samples were cooked to 78°C. Regardless of freshness (fresh vs. frozen-thawed), cooking (raw vs. cooked), and degree of WBC, both MORS force and energy of the WBC samples were higher than that of the normal samples (P < 0.05). For TPA adhesiveness and resilience, there were no differences between normal and WBC samples (P > 0.05). However, average TPA hardness and chewiness measurements of the fillets with WBC were higher than the normal fillets (P < 0.05). Regardless of texture measurement, there were no interactions between freshness and the wooden condition or no differences between moderate and severe WBC fillets (P > 0.05). These results demonstrate that there are significant differences in instrumental texture properties between normal fillets and those exhibiting the WBC. The WBC fillets required more force to cut through, harder, and chewier than normal breast muscles. These results suggest that cooked WBC meat would likely be tougher than cooked normal meat. Published by Oxford University Press on behalf of Poultry Science Association 2016. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Evaluation of a Method for Quantifying Eugenol Concentrations in the Fillet Tissue from Freshwater Fish Species.

PubMed

Meinertz, Jeffery R; Schreier, Theresa M; Porcher, Scott T; Smerud, Justin R

2016-01-01

AQUI-S 20E(®) (active ingredient, eugenol; AQUI-S New Zealand Ltd, Lower Hutt, New Zealand) is being pursued for approval as an immediate-release sedative in the United States. A validated method to quantify the primary residue (the marker residue) in fillet tissue from AQUI-S 20E-exposed fish was needed. A method was evaluated for determining concentrations of the AQUI-S 20E marker residue, eugenol, in freshwater fish fillet tissue. Method accuracies from fillet tissue fortified at nominal concentrations of 0.15, 1, and 60 μg/g from six fish species ranged from 88-102%. Within-day and between-day method precisions (% CV) from the fortified tissue were ≤8.4% CV. There were no coextracted compounds from the control fillet tissue of seven fish species that interfered with eugenol analyses. Six compounds used as aquaculture drugs did not interfere with eugenol analyses. The lower limit of quantitation (LLOQ) was 0.012 μg/g. The method was robust, i.e., in most cases, minor changes to the method did not impact method performance. Eugenol was stable in acetonitrile-water (3 + 7, v/v) for at least 14 days, in fillet tissue extracts for 4 days, and in fillet tissue stored at ~ -80°C for at least 84 days.

Evaluation of a method for quantifying eugenol concentrations in the fillet tissue from freshwater fish species

USGS Publications Warehouse

Meinertz, Jeffery R.; Schreier, Theresa M.; Porcher, Scott T.; Smerud, Justin R.

2016-01-01

AQUI-S 20E® (active ingredient, eugenol; AQUI-S New Zealand Ltd, Lower Hutt, New Zealand) is being pursued for approval as an immediate-release sedative in the United States. A validated method to quantify the primary residue (the marker residue) in fillet tissue from AQUI-S 20E–exposed fish was needed. A method was evaluated for determining concentrations of the AQUI-S 20E marker residue, eugenol, in freshwater fish fillet tissue. Method accuracies from fillet tissue fortified at nominal concentrations of 0.15, 1, and 60 μg/g from six fish species ranged from 88–102%. Within-day and between-day method precisions (% CV) from the fortified tissue were ≤8.4% CV. There were no coextracted compounds from the control fillet tissue of seven fish species that interfered with eugenol analyses. Six compounds used as aquaculture drugs did not interfere with eugenol analyses. The lower limit of quantitation (LLOQ) was 0.012 μg/g. The method was robust, i.e., in most cases, minor changes to the method did not impact method performance. Eugenol was stable in acetonitrile–water (3 + 7, v/v) for at least 14 days, in fillet tissue extracts for 4 days, and in fillet tissue stored at ~ −80°C for at least 84 days.

Nile tilapia Oreochromis niloticus as a food source in advanced life support systems: Initial considerations

NASA Astrophysics Data System (ADS)

Gonzales, John M.; Brown, Paul B.

2006-01-01

Maintenance of crew health is of paramount importance for long duration space missions. Weight loss, bone and calcium loss, increased exposure to radiation and oxidative stress are critical concerns that need to be alleviated. Tilapia are currently under evaluation as a source of food and their contribution to reducing waste in advanced life support systems (ALSS). The nutritional composition of tilapia whole bodies, fillet, and carcass residues were quantitatively determined. Carbon and nitrogen free-extract percentages were similar among whole body (53.76% and 6.96%, respectively), fillets (47.06% and 6.75%, respectively), and carcass (56.36% and 7.04%, respectively) whereas percentages of N, S, and protein were highest in fillet (13.34, 1.34, and 83.37%, respectively) than whole body (9.27, 0.62, and 57.97%, respectively) and carcass (7.70, 0.39, and 48.15%, respectively). Whole body and fillet meet and/or exceeded current nutritional recommendations for protein, vitamin D, ascorbic acid, and selenium for international space station missions. Whole body appears to be a better source of lipids and n-3 fatty acids, calcium, and phosphorous than fillet. Consuming whole fish appears to optimize equivalent system mass compared to consumption of fillets. Additional research is needed to determine nutritional composition of tilapia whole body, fillet, and carcass when fed waste residues possibly encountered in an ALSS.

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​.

PubMed

Vikøren, Linn A; Drotningsvik, Aslaug; Bergseth, Marthe T; Mjøs, Svein A; Mola, Nazanin; Leh, Sabine; Mellgren, Gunnar; Gudbrandsen, Oddrun A

2017-01-01

Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​

PubMed Central

Vikøren, Linn A.; Drotningsvik, Aslaug; Bergseth, Marthe T.; Mjøs, Svein A.; Mola, Nazanin; Leh, Sabine; Mellgren, Gunnar; Gudbrandsen, Oddrun A.

2017-01-01

ABSTRACT Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats. PMID:28659746

COMPARISON OF POND AND RACEWAY PRODUCTION METHODS ON TEXTURE OF CHANNEL CATFISH (Ictalurus punctatus) FILLETS, SHOWING A DEPENDENCY ON SIZE AND FILLET POSITION

USDA-ARS?s Scientific Manuscript database

The objective of this study was to compare the effect of the production environment (pond vs in-pond raceway) on the chemical composition, color, and textural properties of channel catfish fillets. Compositional analysis consisted of percent moisture, lipid, protein, and ash content. Additional sa...

Effect of marination on color lightness of early-deboned broiler breast fillets varies with raw meat color attributes

USDA-ARS?s Scientific Manuscript database

ABSTRACT The effect of vacuum-tumbling marination on meat color and pH was evaluated in early-deboned chicken breast fillets with different color attributes or color lightness. Broiler breast fillets deboned at 2 h postmortem (PM) were collected from a commercial processing plant based on visual c...

Relating instrumental texture, determined relating instrumental texture, determined attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, fillets

USDA-ARS?s Scientific Manuscript database

Texture is one of the most important quality attributes of fish fillets, and accurate assessment of variation in this attribute, as affected by storage and handling, is critical in providing consistent quality product. Trout fillets received 4 treatments: 3-d refrigeration (R3), 7-d refrigeration (R...

Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage

USDA-ARS?s Scientific Manuscript database

The objective of this study was to evaluate the effects of the wooden breast condition on the texture of cooked broiler breast fillets (Pectoralis major) after fresh and frozen storage. Texture characteristics of normal (NORM) and severe wooden breast (WB) fillets were studied by both sensory descr...

Impact of carbon dioxide level, water velocity, and feeding regimen on growth and fillet attributes of cultured rainbow trout (Oncorhynchus mykiss)

USGS Publications Warehouse

Mazik, Patricia M.; Mazik, P.M.; Kenney, P.B.; Silverstein, J.T

2016-01-01

Production and management variables such as carbon dioxide (CO2) level, water velocity, and feeding frequency influence the growth and fillet attributes of rainbow trout (Oncorhynchus mykiss), as well as cost of production. More information is needed to determine the contributions of these variables to growth and fillet attributes to find the right balance between input costs and fish performance. Two studies, of 84 and 90 days duration, were conducted to determine the effects of CO2 level, water velocity, and feed frequency on rainbow trout growth, fillet yield, and fillet quality. In the first study, two CO2levels (30 and 49 mg/L) and two velocity levels (0.5 and 2.0 body lengths/s) were tested. In the second study two CO2 levels (30 and 49 mg/L) and two feeding regimens (fed once daily to satiation or three times daily to satiation) were tested. In the first study, after 84 days, fillet weight from high CO2 tanks was 13.5% lower than the fillet weights of fish from low CO2 tanks. Percent fat of fillets was higher in low CO2 fish (P = 0.05) after 84 days and, fish from the low CO2 treatment were larger (P < 0.01). Both studies had similar results in regards to fat content and weight of fillets in response to elevated CO2levels. Velocity had little affect on either whole wet weight or fillet attributes of rainbow trout in this study. Muscle tissue contained more (P < 0.01) fat when fish were fed three times daily (7.3%; day 90) compared to once daily (5.4%; day 90). Also, fish were larger (P < 0.05) when fed 3 times per day (1079 g; day 90) in comparison to only one daily feeding (792 g; day 90). Fish in high feed/high CO2 tanks were larger and had more fillet fat than fish from low feed/low CO2 tanks. To maximize rainbow trout growth at aquaculture facilities, management strategies should attempt to keep CO2 levels below 30 mg/L when cost efficient. However, feeding 2–3 times daily should reduce production losses if CO2 cannot be minimized. The effect of strain and velocity were minimal over the range we tested in comparison to the effects of CO2 and feeding regimen.

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing.

PubMed

Tong Thi, Anh Ngoc; Noseda, Bert; Samapundo, Simbarashe; Nguyen, Binh Ly; Broekaert, Katrien; Rasschaert, Geertrui; Heyndrickx, Marc; Devlieghere, Frank

2013-10-15

There are numerous factors that can have an impact on the microbial ecology and quality of frozen Pangasius hypophthalmus fillets during processing in Vietnam. The presence of spoilage bacteria along the processing line can shorten the shelf-life of thawed frozen fish products. Therefore, the spoilage microbiota throughout the processing chain of two companies (BC: large scale factory, chlorine-based process, BW: large scale factory, water-based process and SC: small scale factory, chlorine-based process) was identified by culture-dependent techniques and 16S rRNA gene sequencing. The microbiological counts were observed to be insignificantly different (p>0.05) between BC and BW. Surprisingly, chlorine treated fillets from the SC line were revealed to have significantly higher microbial counts than potable water treated fillets at BW line. This was determined to be a result of temperature abuse during processing at SC, with temperatures even greater than 10 °C being recorded from skinning onwards. On the contrary, the microbiota related to spoilage for BC and BW lines was determined by 16S rRNA gene sequencing to be more diverse than that on the SC line. A total of 174 isolates, 20 genera and 38 species were identified along the processing chains. The genera Aeromonas, Acinetobacter, Lactococcus and Enterococcus were prevalent at various processing steps on all the processing lines evaluated. A diverse range of isolates belonging to the Enterobacteriaceae such as Providencia, Shigella, Klebsiella, Enterobacter and Wautersiella were isolated from fillets sampled on the SC line whereas Serratia was only observed on fillets sampled on the BC and BW lines. The results can be used to improve Good Manufacturing Practices for processed Pangasius fillets and to select effective measures to prolong the shelf-life of thawed Vietnamese Pangasius fillets products. © 2013.

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy.

PubMed

Wold, Jens Petter; Veiseth-Kent, Eva; Høst, Vibeke; Løvland, Atle

2017-01-01

The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5-100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today's extensive occurrence of WB.

Isoeugenol concentrations in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue after exposure to AQUI-S™ at different temperatures, durations, and concentrations

USGS Publications Warehouse

Meinertz, Jeffery R.; Greseth, Shari L.; Schreier, Theresa M.; Bernardy, Jeffry A.; Gingerich, William H.

2006-01-01

At common water temperatures, the tissue concentration of isoeugenol in fillet tissue from fish exposed to 14-mg/L AQUI-S™ for 60 min was significantly greater than the isoeugenol concentration in fillet tissue from fish exposed to 34-mg/L AQUI-S™ for 10 min (P < 0.01). The isoeugenol concentration (78.8 μg/g) found in fillet tissue from fish exposed to 14-mg/L AQUI-S™ for 60 min at 17 °C was significantly greater than the isoeugenol tissue concentration (57.3 μg/g) generated at 7 °C (P < 0.01), but was not significantly greater than the isoeugenol tissue concentration (70.7 μg/g) generated at 12 °C (P = 0.22). AQUI-S™ exposure regimens and exposure temperatures can significantly impact drug residue concentrations in fillet tissue.

Simplified welding distortion analysis for fillet welding using composite shell elements

NASA Astrophysics Data System (ADS)

Kim, Mingyu; Kang, Minseok; Chung, Hyun

2015-09-01

This paper presents the simplified welding distortion analysis method to predict the welding deformation of both plate and stiffener in fillet welds. Currently, the methods based on equivalent thermal strain like Strain as Direct Boundary (SDB) has been widely used due to effective prediction of welding deformation. Regarding the fillet welding, however, those methods cannot represent deformation of both members at once since the temperature degree of freedom is shared at the intersection nodes in both members. In this paper, we propose new approach to simulate deformation of both members. The method can simulate fillet weld deformations by employing composite shell element and using different thermal expansion coefficients according to thickness direction with fixed temperature at intersection nodes. For verification purpose, we compare of result from experiments, 3D thermo elastic plastic analysis, SDB method and proposed method. Compared of experiments results, the proposed method can effectively predict welding deformation for fillet welds.

Note: Design and capability verification of fillet triangle flexible support

NASA Astrophysics Data System (ADS)

Wang, Tao; San, Xiao-Gang; Gao, Shi-Jie; Wang, Jing; Ni, Ying-Xue; Sang, Zhi-Xin

2017-12-01

By increasing the section thickness of a triangular flexible hinge, this study focuses on optimal selection of parameters of fillet triangle flexible hinges and flexible support. Based on Castigliano's second theorem, the flexibility expression of the fillet triangle flexible hinge was derived. Then, the case design is performed, and the comparison of three types of flexible hinges with this type of flexible hinge was carried out. The finite element models of fillet triangle flexible hinges and flexible support were built, and then the simulation results of performance parameters were calculated. Finally, the experiment platform was established to validate analysis results. The maximum error is less than 8%, which verifies the accuracy of the simulation process and equations derived; also the fundamental frequency fits the requirements of the system. The fillet triangle flexible hinge is proved to have the advantages of high precision and low flexibility.

Note: Design and capability verification of fillet triangle flexible support.

PubMed

Wang, Tao; San, Xiao-Gang; Gao, Shi-Jie; Wang, Jing; Ni, Ying-Xue; Sang, Zhi-Xin

2017-12-01

By increasing the section thickness of a triangular flexible hinge, this study focuses on optimal selection of parameters of fillet triangle flexible hinges and flexible support. Based on Castigliano's second theorem, the flexibility expression of the fillet triangle flexible hinge was derived. Then, the case design is performed, and the comparison of three types of flexible hinges with this type of flexible hinge was carried out. The finite element models of fillet triangle flexible hinges and flexible support were built, and then the simulation results of performance parameters were calculated. Finally, the experiment platform was established to validate analysis results. The maximum error is less than 8%, which verifies the accuracy of the simulation process and equations derived; also the fundamental frequency fits the requirements of the system. The fillet triangle flexible hinge is proved to have the advantages of high precision and low flexibility.

Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens.

PubMed

Prusa, K J; Lonergan, M M

1987-06-01

Six treatment combinations for the heating of broiler breast fillets were investigated: three skin variables (heated and analyzed with skin, heated with and analyzed without skin, and heated and analyzed without skin) and two heating systems (convection broiling and conventional roasting). Matched broiler breast fillets were analyzed raw or breaded and heated to 82 C. Raw and cooked samples of meat, skin, and meat with skin were analyzed for moisture, fat, and cholesterol contents. In the raw state, samples of meat with skin contained greater moisture and fat contents, but similar cholesterol contents, when compared with samples of meat alone. Fillets heated by convection broiling had greater cooking losses but shorter heating times compared with conventionally roasted samples. Fillets with the skin removed before or after heating contained more moisture, less fat, and less cholesterol than samples cooked and analyzed with the skin present.

46 CFR 56.30-10 - Flanged joints (modifies 104.5.1(a)).

Code of Federal Regulations, 2013 CFR

2013-10-01

... addition of a strength fillet weld of the size as shown, may be used in Class I systems not exceeding 750... buttwelding flanges must be provided. For Class II piping systems, the size of the strength fillet may be... void spaces is desirable. For systems of Class II, the size of the strength fillet may be limited to a...

46 CFR 56.30-10 - Flanged joints (modifies 104.5.1(a)).

Code of Federal Regulations, 2014 CFR

2014-10-01

... addition of a strength fillet weld of the size as shown, may be used in Class I systems not exceeding 750... buttwelding flanges must be provided. For Class II piping systems, the size of the strength fillet may be... void spaces is desirable. For systems of Class II, the size of the strength fillet may be limited to a...

46 CFR 56.30-10 - Flanged joints (modifies 104.5.1(a)).

Code of Federal Regulations, 2012 CFR

2012-10-01

... addition of a strength fillet weld of the size as shown, may be used in Class I systems not exceeding 750... buttwelding flanges must be provided. For Class II piping systems, the size of the strength fillet may be... void spaces is desirable. For systems of Class II, the size of the strength fillet may be limited to a...

78 FR 29323 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Amended Final Results of...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-20

...The Department of Commerce (the ``Department'') is amending the final results of the eighth administrative review and aligned new shipper reviews on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam'') to correct certain ministerial errors.\\1\\ The period of review (``POR'') is August 1, 2010, through July 31, 2011. ---------------------------------------------------------------------------

Comparison of hematologic and serologic profiles of broiler birds with normal and severe degrees of white striping in breast fillets

USDA-ARS?s Scientific Manuscript database

“White Striping” (WS) is the abnormal white striation seen parallel to the direction of muscle fibers in broiler breast fillets and thighs with variable frequency at processing. Broiler breast fillets can be categorized as normal (NORM), moderate (MOD) and severe (SEV) based on thedegree of WS. Hist...

[Growth inhibition of Vibrio parahaemolyticus in seafood by tabletop dry ice cooler].

PubMed

Maruyama, Yumi; Kimura, Bon; Fujii, Tateo; Tokunaga, Yoshinori; Matsubayashi, Megumi; Aikawa, Yasushi

2005-10-01

Tabletop dry ice coolers (three types; dome model, cap model and tripod model), which are used in kitchens and hotel banquet halls to refrigerate fresh seafood, were investigated to determine whether growth of Vibrio parahaemolyticus was inhibited by their use. On TSA plates containing 1.8% NaCl and fresh seafood (fillets of squid, pink shrimp and yellowtail), V. parahaemolyticus (O3:K6, TDH+) inoculated at 4 to 5 log CFU/sample and left at ambient temperature (25 degrees C) grew by 1.0 to 2.8 orders in 4 hours. In contrast, with tabletop coolers no significant increase in viable count occurred in 3 to 4 hours, confirming that tabletop coolers inhibited the growth of V. parahaemolyticus. The temperature in each tabletop cooler was kept below 10 degrees C for 80 to 135 min, though the CO2 gas concentration in them remained high for only a short time (0 to 75 min). It was presumed that the refrigeration function mainly contributed to growth inhibition. Our results indicate that tabletop dry ice coolers are helpful for prevention of food-borne disease due to V. parahaemolyticus in food-service locations, such as kitchens and banquet halls.

Proximate composition and lipid stability of dourado (Salminus brasilensis, Cuvier, 1817) fillets exposed to different levels of ammonia and oxygen in vivo.

PubMed

Veeck, Ana Paula L; Garcia, Luciano O; Baldisserotto, Bernardo; Zaniboni Filho, Evoy; Emanuelli, Tatiana

2013-08-15

The ammonia and oxygen levels of water are physicochemical parameters that affect fish physiology. Thus, we hypothesized that in vivo exposure to stressful ammonia and oxygen levels will affect the post-mortem quality of the fish. Therefore, in this study, the effects of in vivo exposure to stressful ammonia and oxygen levels on the composition and content of thiobarbituric acid reactive substances in fillets from dourado (Salminus brasiliensis) and on the lipid oxidation of these fillets during frozen storage were evaluated. Short-term exposure (12 h) to stressful environmental conditions (low oxygen and high ammonia levels) did not change the composition of the flesh. However, longer exposure (15 days) to these stressful conditions caused significant changes in the composition of the flesh. Exposure to a stressful ammonia level before slaughtering increased the susceptibility of the fish fillets to lipid oxidation during frozen storage. In contrast, exposure to low oxygen levels did not increase the lipid oxidation rate of the fillets. These results indicate that the in vivo exposure to high ammonia levels may reduce the quality and stability of dourado fillets. © 2013 Society of Chemical Industry.

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage.

PubMed

Shen, Song; Jiang, Yan; Liu, Xiaochang; Luo, Yongkang; Gao, Liang

2015-08-01

In order to evaluate the effect of super chilling (-3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 °C and 11 days at -3 °C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

PubMed

Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

2015-04-01

One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; P<0.001). Wooden breast, either alone or in combination with white striping, was associated with a significant (P<0.001) increase of fillet thickness in the caudal area and raw meat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (P<0.001) ultimate pH values. In contrast, the effects on colour of raw and cooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.

Effects of cooking on levels of PCBs in the fillets of winter flounder (Pseudopleuronectes americanus)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Poston, T.M.; Durell, G.S.; Koczwara, G.

1995-08-01

The Pacific Northwest Laboratory and Battelle Ocean Sciences performed a study to determine the effect of cooking on polychlorinated biphenyl (PCB) levels in the fillets of winter flounder (Pseudopleuronectes americanus). Broiling, pan frying, and deep frying in oil were tested on fillets from 21 fish collected from New Bedford Harbor, Massachusetts, on February 21, 1991. The evaluation involved estimating the change in PCB concentrations using a mass-balance approach that factored the change in fillet weight resulting from cooking with the changes in PCB concentration expressed on a precooked wet-weight basis. Deep frying in oil resulted in a 47% reduction inmore » total PCB levels in fillet tissue. Additionally, deep frying caused a 40% reduction in fillet mass. Pan frying and broiling resulted in statistically in insignificant increases in total PCB levels of 15% and 17%, respectively. Fillet mass reductions resulting from pan frying and broiling were 7% and 15%, respectively. The effects of cooking on 18 individual congeners generally paralleled the results observed for total PCB. All 18 congeners were significantly reduced by deep frying. Congener Cl{sub 2}(08) also was significantly reduced by either pan frying. Congeners Cl{sub 5}(105) and Cl{sub 5}(118) showed apparent significant increases in concentrations following pan frying. Congeners Cl{sub 5}(105), Cl{sub 5}(118), and C1{sub 6}(138) showed significant increases in concentration following broiling.« less

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

USDA-ARS?s Scientific Manuscript database

Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIELAB L* values (L*). In each trial, 20 light, 20 dark and 30 random fillets (42d old birds and deboned at 6-8h postmortem) were obtained from a...

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

USDA-ARS?s Scientific Manuscript database

The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major) . chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4' after exposed to an in-pa...

Persistent Organohalogens in Paired Fish Fillet and Eggs: Implications for Fish Consumption Advisories.

PubMed

Zhang, Xianming; Gandhi, Nilima; Bhavsar, Satyendra P

2016-04-13

Fish consumption is associated with both health benefits from high-quality proteins, minerals, vitamins, and fatty acids and risks from contaminants in fish. Fish consumption advisories are issued by many government agencies to keep exposure to contaminants at a safe level. Such advisories are typically based on fillets and neglect consumption of other fish parts such as eggs by certain subpopulations. To evaluate potential for dietary exposure to toxic organic chemicals via fish eggs, we analyzed polybrominated diphenyl ethers (PBDEs), polychlorinated naphthalenes (PCNs), dioxin-like polychlorinated biphenyls (dlPCBs), and polychlorinated dibenzodioxins/furans (PCDD/Fs) in paired fillet and eggs of fish from a tributary to Lake Ontario, one of the North American Great Lakes. All wet weight based concentrations in fish eggs were statistically higher than in the paired fillet samples. In fish eggs, concentrations of Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 41-118, 0.3-1.7, and 30-128 ng/g wet weight (ww), respectively; Σ3PCDD/Fs and total (dlPCB+ PCDD/Fs) toxic equivalents (TEQs) were 4-22 and 9-54 pg/g ww, respectively. In fillet samples, Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 4-116, 0.05-0.66, and 6-85 ng/g, respectively; Σ3PCDD/Fs and TEQs were 2-10 and 3.4-31 pg/g ww, respectively. In contrast, the fillets had higher lipid normalized concentrations than the paired egg samples, suggesting that these chemicals did not reach equilibrium between the fillets and eggs. Accordingly, measured concentrations in eggs or empirical relationship with fillet rather than prediction from equilibrium partitioning model should be used to evaluate contaminant exposure via consumption of fish eggs. For fatty fish from the lower Great Lakes area, we suggest one fillet meal be reduced from the advised fish consumption frequency for consumptions of 207 ± 37, 39 ± 2, 105 ± 51, and 119 ± 9 g fish eggs of brown trout, Chinook salmon, Coho salmon, and rainbow trout, respectively.

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition.

PubMed

Bowker, B C; Maxwell, A D; Zhuang, H; Adhikari, K

2018-05-11

The wooden breast (WB) condition in broiler breast meat negatively influences technological meat quality. However, it is unknown if the WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of WB on the marination and cooking performance of the dorsal and ventral portions of broiler breast fillets. Sixty butterfly breast fillets were collected from the deboning line of a commercial plant and sorted into normal (no WB) and severe WB categories. Each fillet was horizontally portioned into dorsal and ventral halves. Portions from one side of each butterfly were used as non-marinated controls, while portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a final concentration of 0.75% salt and 0.45% sodium tripolyphosphate in the final product. Samples were cooked to 78°C in a combination oven. Marinade uptake and retention were lower (P < 0.001) in both the ventral and dorsal portions of the WB fillets. The dorsal portions had greater (P < 0.001) marinade uptake and retention than the ventral portions in both normal and WB fillets. For non-marinated samples, cook loss was greater (P < 0.05) in both the ventral and dorsal portions of WB fillets. In marinated samples, however, cook loss was similar between the dorsal portions of normal and WB fillets. Final cooked product yield was calculated based on pre-marination and post-cook weights. Non-marinated WB samples exhibited lower (P < 0.001) cooked product yields than normal samples in both portions. For marinated samples, cooked product yields were greater (P < 0.001) in the dorsal portions. Data demonstrated that the dorsal portion of the Pectoralis major more readily absorbs and retains marinade during vacuum tumbling and storage than the ventral portion. Although the WB condition negatively influenced marination and cooking performance in both fillet portions, the effects were less severe in the dorsal portion.

Fish mislabelling in France: substitution rates and retail types

PubMed Central

Bénard-Capelle, Julien; Guillonneau, Victoire; Nouvian, Claire; Fournier, Nicolas; Le Loët, Karine

2015-01-01

Market policies have profound implications for consumers as well as for the management of resources. One of the major concerns in fish trading is species mislabelling: the commercial name used does not correspond to the product, most often because the product is in fact a cheaper or a more easily available species. Substitution rates depend heavily on species, some often being sold mislabelled while others rarely or never mislabelled. Rates also vary largely depending on countries. In this study, we analyse the first market-wide dataset collected for France, the largest sea food market in Europe, for fish species substitution. We sequenced and analysed 371 samples bearing 55 commercial species names, collected in fishmonger shops, supermarkets and restaurants; the largest dataset assembled to date in an European country. Sampling included fish fillets, both fresh and frozen, and prepared meals. We found a total of 14 cases of mislabelling in five species: bluefin tuna, cod, yellowfin tuna, sole and seabream, setting the overall substitution rate at 3.7% CI [2.2–6.4], one of the lowest observed for comparable surveys with large sampling. We detected no case of species mislabelling among the frozen fillets or in industrially prepared meals, and all the substitutions were observed in products sold in fishmongers shops or restaurants. The rate of mislabelling does not differ between species, except for bluefin tuna. Despite a very small sample size (n = 6), the rate observed for this species (83.3% CI [36–99]) stands in sharp contrast with the low substitution rate observed for the other substituted species. In agreement with studies from other countries, this work shows that fish mislabelling can vary greatly within a country depending on the species. It further suggests that more efforts should be directed to the control of high value species like bluefin tuna. PMID:28462014

Identification of tetrodotoxin and fish species in a dried dressed fish fillet implicated in food poisoning.

PubMed

Hwang, Deng-Fwu; Hsieh, Yu-Wen; Shiu, Yu-Cheng; Chen, Shu-Kong; Cheng, Chao-An

2002-02-01

There were five victims of neurotoxic food poisoning from a dried dressed fish fillet in Changhua County, Taiwan, in February 2000. The toxicity of the dried dressed fish fillets was 243 mouse units per g according to a tetrodotoxin bioassay. The partially purified toxin was identified as tetrodotoxin and anhydrotetrodotoxin. The sequence of the 376-nucleotide region in the cytochrome b gene of the mitochondrial DNA exhibited the same genotype as that of the toxic puffer fish Lagocephalus lunaris. The same single restriction site for Hinfl was found in the polymerase chain reaction (PCR) products from the dried dressed fish fillet and the muscle of L. lunaris, yielding two DNA fragments of 170 and 206 bp. However, no restriction site for Hinfl was found in the PCR products from other toxic puffer fishes, including Takifugu niphobles, Takifugu oblongus, and Takifugu rubripes. Therefore, the species of the dried dressed fish fillet was identified as L. lunaris and its causative agent was identified as tetrodotoxin.

Capillary test specimen, system, and methods for in-situ visualization of capillary flow and fillet formation

DOEpatents

Hall, Aaron C.; Hosking, F. Michael ,; Reece, Mark

2003-06-24

A capillary test specimen, method, and system for visualizing and quantifying capillary flow of liquids under realistic conditions, including polymer underfilling, injection molding, soldering, brazing, and casting. The capillary test specimen simulates complex joint geometries and has an open cross-section to permit easy visual access from the side. A high-speed, high-magnification camera system records the location and shape of the moving liquid front in real-time, in-situ as it flows out of a source cavity, through an open capillary channel between two surfaces having a controlled capillary gap, and into an open fillet cavity, where it subsequently forms a fillet on free surfaces that have been configured to simulate realistic joint geometries. Electric resistance heating rapidly heats the test specimen, without using a furnace. Image-processing software analyzes the recorded images and calculates the velocity of the moving liquid front, fillet contact angles, and shape of the fillet's meniscus, among other parameters.

The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality

NASA Astrophysics Data System (ADS)

Adilla, S. N.; Utami, R.; Nursiwi, A.; Nurhartadi, E.

2017-04-01

The effect of nisin from Lactococcus lactis subsp. lactis with spraying method application on quality of patin fillet during refrigerated storage (4±1°C) was investigated. The quality of patin fillet based on total plate count (TPC), pH, TVB-N, and TBA values during 16 days at 4±1°C. Completely Randomized Design (CDR) was used in one factor (nisin activity) at 0 IU/ml, 500 IU/ml, 1000 IU/ml, and 2000 IU/ml. The observation was done at 0, 4th, 8th, 12th, and 16th days of storage. The result showed that variation of nisin activity significantly affected the quality of fillet according to TPC, pH, and TVB-N values, however no significant difference on the obtained of TBA value. Nisin in 500 IU/ml, 1000 IU/ml, and 2000 IU/ml could extend the shelf-life of fillet until 4th, 8th, and 12th days respectively based on standard in all parameters.

78 FR 59915 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-30

...The Department of Commerce (``the Department'') has received a timely request for a new shipper review (``NSR'') of the antidumping duty (``AD'') order on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam'') that meets the statutory and regulatory requirements for initiation. The period of review (``POR'') for this NSR is August 1, 2012, through July 31, 2013.

77 FR 73424 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Partial Rescission of...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-10

...The Department of Commerce (``the Department'') is conducting an administrative review of the antidumping duty order on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam'').\\1\\ The Department is rescinding the review with respect to An Giang Fisheries Import & Export Joint Stock Company (``Agifish''). The period of review (``POR'') is August 1, 2010, through July 31, 2011. ---------------------------------------------------------------------------

Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage.

PubMed

Torres-Arreola, Wilfrido; Soto-Valdez, Herlinda; Peralta, Elizabeth; Cardenas-López, José Luis; Ezquerra-Brauer, Josafat Marina

2007-07-25

Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene films with butylated hydroxytoluene (BHT-LDPE) added. Fillets packed in LDPE with no BHT were used as controls (LDPE). The packed fillets were stored at -25 degrees C for 120 days in which the film released 66.5% of the antioxidant. The influence of the antioxidant on lipid and protein quality, lipid oxidation, muscle structure changes, and shear-force resistance was recorded. As compared to LDPE films, fillets packed in BHT-LDPE films showed lower lipid oxidation, thiobarbituric acid values (4.20 +/- 0.52 vs 11.95 +/- 1.06 mg malonaldehyde/kg), peroxide values (7.20 +/- 1.38 vs 15.15 +/- 1.48 meq/kg), and free fatty acids (7.98 +/- 0.43 vs 11.83 +/- 1.26% of oleic acid). Fillets packed in BHT-LDPE films showed less tissue damage and lost less firmness than fillets packed in LDPE. A significant relationship between lipid oxidation and texture was detected (R2 adjusted, 0.70-0.73). BHT-LDPE films may be used not only to prevent lipid oxidation but also to minimize protein damage to prolong the shelf life of sierra fish.

Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material.

PubMed

Birkeland, S; Akse, L

2010-01-01

Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre-rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory, microbiological, in injection salted, and cold-smoked Atlantic salmon (Salmo salar). Injection of pre-rigor fillets caused a significant (P<0.001) contraction (-7.9%± 0.9%) on the caudal-cranial axis. No significant differences in instrumental color (a*, b*, C*, or h*), texture (hardness), or sensory traits (aroma, color, taste, and texture) were observed between pre- or post-rigor processed fillets; however, post-rigor (1477 ± 38 g) fillets had a significant (P>0.05) higher fracturability than pre-rigor fillets (1369 ± 71 g). Pre-rigor fillets were significantly (P<0.01) lighter, L*, (39.7 ± 1.0) than post-rigor fillets (37.8 ± 0.8) and had significantly lower (P<0.05) aerobic plate count (APC), 1.4 ± 0.4 log CFU/g against 2.6 ± 0.6 log CFU/g, and psychrotrophic count (PC), 2.1 ± 0.2 log CFU/g against 3.0 ± 0.5 log CFU/g, than post-rigor processed fillets. This study showed that similar quality characteristics can be obtained in cold-smoked products processed either pre- or post-rigor when using suitable injection salting protocols and smoking techniques. © 2010 Institute of Food Technologists®

On-site Direct Detection of Astaxanthin from Salmon Fillet Using Raman Spectroscopy.

PubMed

Hikima, Jun-Ichi; Ando, Masahiro; Hamaguchi, Hiro-O; Sakai, Masahiro; Maita, Masashi; Yazawa, Kazunaga; Takeyama, Haruko; Aoki, Takashi

2017-04-01

A new technology employing Raman spectroscopy is attracting attention as a powerful biochemical technique for the detection of beneficial and functional food nutrients, such as carotenoids and unsaturated fatty acids. This technique allows for the dynamic characterization of food nutrient substances for the rapid determination of food quality. In this study, we attempt to detect and measure astaxanthin from salmon fillets using this technology. The Raman spectra showed specific bands corresponding to the astaxanthin present in salmon and the value of astaxanthin (Raman band, 1518 cm -1 ) relative to those of protein/lipid (Raman band, 1446 cm -1 ) in the spectra increased in a dose-dependent manner. A standard curve was constructed by the standard addition method using astaxanthin as the reference standard for its quantification by Raman spectroscopy. The calculation formula was established using the Raman bands typically observed for astaxanthin (i.e., 1518 cm -1 ). In addition, we examined salmon fillets of different species (Atlantic salmon, coho salmon, and sockeye salmon) and five fillets obtained from the locations (from the head to tail) of an entire Atlantic salmon. Moreover, the sockeye salmon fillet exhibited the highest astaxanthin concentration (14.2 mg/kg), while coho salmon exhibited an intermediate concentration of 7.0 mg/kg. The Raman-based astaxanthin concentration in the five locations of Atlantic salmon was more strongly detected from the fillet closer to the tail. From the results, a rapid, convenient Raman spectroscopic method was developed for the detection of astaxanthin in salmon fillets.

Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice.

PubMed

Feliciano, Lizanel; Lee, Jaesung; Lopes, John A; Pascall, Melvin A

2010-05-01

This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and filleted Tilapia fish. Also, bacterial reductions on the fish fillets were investigated. The sanitized ice was prepared by freezing solutions of PRO-SAN (an organic acid formulation) and neutral electrolyzed water (NEW). For the whole fish study, the survival of the natural microflora was determined from the water of the melted ice prepared with PRO-SAN and tap water. These water samples were collected during an 8 h storage period. For the fish fillet study, samples were inoculated with Escherichia coli K12, Listeria innocua, and Pseudomonas putida then stored on crushed sanitized ice. The efficacies of these were tested by enumerating each bacterial species on the fish fillet and in the water samples at 12 and 24 h intervals for 72 h, respectively. Results showed that each bacterial population was reduced during the test. However, a bacterial reduction of < 1 log CFU was obtained for the fillet samples. A maximum of approximately 2 log CFU and > 3 log CFU reductions were obtained in the waters sampled after the storage of whole fish and the fillets, respectively. These reductions were significantly (P < 0.05) higher in the water from sanitized ice when compared with the water from the unsanitized melted ice. These results showed that the organic acid formulation and NEW considerably reduced the bacterial numbers in the melted ice and thus reduced the potential for cross-contamination.

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.

PubMed

Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash; Khazaei, Naimeh

2014-03-17

The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples. Copyright © 2014 Elsevier B.V. All rights reserved.

Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM.

PubMed

Sukumaran, Anuraj T; Nannapaneni, Rama; Kiess, Aaron; Sharma, Chander Shekhar

2016-03-01

The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P < 0.05) by 0.7 and 0.9 log CFU/g on d 0 and d 1 of storage, respectively. Surface treatment with phage significantly (P < 0.05) reduced Salmonella by 0.8, 0.8, and 1 log CFU/g on d 0, 1, and 7 of storage, respectively, under aerobic conditions. Higher reductions in Salmonella counts were achieved on chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions. © 2015 Poultry Science Association Inc.

Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

PubMed Central

Veiseth-Kent, Eva; Høst, Vibeke; Løvland, Atle

2017-01-01

The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB. PMID:28278170

Contamination of salmon fillets and processing plants with spoilage bacteria.

PubMed

Møretrø, Trond; Moen, Birgitte; Heir, Even; Hansen, Anlaug Å; Langsrud, Solveig

2016-11-21

The processing environment of salmon processing plants represents a potential major source of bacteria causing spoilage of fresh salmon. In this study, we have identified major contamination routes of important spoilage associated species within the genera Pseudomonas, Shewanella and Photobacterium in pre-rigor processing of salmon. Bacterial counts and culture-independent 16S rRNA gene analysis on salmon fillet from seven processing plants showed higher levels of Pseudomonas spp. and Shewanella spp. in industrially processed fillets compared to salmon processed under strict hygienic conditions. Higher levels of Pseudomonas spp. and Shewanella spp. were found on fillets produced early on the production day compared to later processed fillets. The levels of Photobacterium spp. were not dependent on the processing method or time of processing. In follow-up studies of two plants, bacterial isolates (n=2101) from the in-plant processing environments (sanitized equipment/machines and seawater) and from salmon collected at different sites in the production were identified by partial 16S rRNA gene sequencing. Pseudomonas spp. dominated in equipment/machines after sanitation with 72 and 91% of samples from the two plants being Pseudomonas-positive. The phylogenetic analyses, based on partial 16S rRNA gene sequencing, showed 48 unique sequence profiles of Pseudomonas of which two were dominant. Only six profiles were found on both machines and in fillets in both plants. Shewanella spp. were found on machines after sanitation in the slaughter department while Photobacterium spp. were not detected after sanitation in any parts of the plants. Shewanella spp. and Photobacterium spp. were found on salmon in the slaughter departments. Shewanella was frequently present in seawater tanks used for bleeding/short term storage. In conclusion, this study provides new knowledge on the processing environment as a source of contamination of salmon fillets with Pseudomonas spp. and Shewanella spp., while Photobacterium spp. most likely originate from the live fish and seawater. The study show that strict hygiene during processing is a prerequisite for optimal shelf life of salmon fillets and that about 90% reductions in the initial levels of bacteria on salmon fillets can be obtained using optimal hygienic conditions. Copyright © 2016 The Authors. Published by Elsevier B.V. All rights reserved.

Carry-over of dietary organochlorine pesticides, PCDD/Fs, PCBs, and brominated flame retardants to Atlantic salmon (Salmo salar L.) fillets.

PubMed

Berntssen, Marc H G; Maage, A; Julshamn, K; Oeye, B E; Lundebye, A-K

2011-03-01

Information on carry-over of contaminants from feed to animal food products is essential for appropriate human risk assessment of feed contaminants. The carry-over of potentially hazardous persistent organic pollutants (POPs) from feed to fillet was assessed in consumption sized Atlantic salmon (Salmo salar). Relative carry-over (defined as the fraction of a certain dietary POP retained in the fillet) was assessed in a controlled feeding trial, which provided fillet retention of dietary organochlorine pesticides (OCPs), dioxins (PCDD/Fs), polychlorinated biphenyls (PCBs), and brominated flame retardants (BFRs). Highest retention was found for OCPs, BFRs and PCBs (31-58%), and the lowest retentions were observed for PCDD/Fs congeners (10-34%). National monitoring data on commercial fish feed and farmed Atlantic salmon on the Norwegian market were used to provide commercially relevant feed-to-fillet transfer factors (calculated as fillet POP level divided by feed POP level), which ranged from 0.4 to 0.5, which is a factor 5-10 times higher than reported for terrestrial meat products. For the OCP with one of the highest relative carry-over, toxaphene, uptake and elimination kinetics were established. Model simulations that are based on the uptake and elimination kinetics gave predicted levels that were in agreement with the measured values. Application of the model to the current EU upper limit for toxaphene in feed (50 μg kg(-1)) gave maximum fillet levels of 22 μg kg(-1), which exceeds the estimated permissible level (21 μg kg(-1)) for toxaphene in fish food samples in Norway. Copyright © 2011 Elsevier Ltd. All rights reserved.

Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation.

PubMed

Sams, A R; Dzuik, C S

1999-10-01

This study was conducted to evaluate the combined rigor-accelerating effects of postmortem electrical stimulation (ES) and argon-induced anoxia (Ar) of broiler chickens. One hundred broilers were processed in the following treatments: untreated controls, ES, Ar, or Ar with ES (Ar + ES). Breast fillets were harvested at 1 h postmortem for all treatments or at 1 and 6 h postmortem for the control carcasses. Fillets were sampled for pH and ratio of inosine to adenosine (R-value) and were then individually quick frozen (IQF) or aged on ice (AOI) until 24 h postmortem. Color was measured in the AOI fillets at 24 h postmortem. All fillets were then cooked and evaluated for Allo-Kramer shear value. The Ar treatment accelerated the normal pH decline, whereas the ES and AR + ES treatments yielded even lower pH values at 1 h postmortem. The Ar + ES treatment had a greater R-value than the ES treatment, which was greater than either the Ar or 1-h controls, which, in turn, were not different from each other. The ES treatment had the lowest L* value, and ES, Ar, and Ar + ES produced significantly higher a* values than the 1-h controls. For the IQF fillets, the ES and Ar + ES treatments were not different in shear value but were lower than Ar, which was lower than the 1-h controls. The same was true for the AOI fillets except that the ES and the Ar treatments were not different. These results indicated that although ES and Ar had rigor-accelerating and tenderizing effects, ES seemed to be more effective than Ar; there was little enhancement when Ar was added to the ES treatment and fillets were deboned at 1 h postmortem.

Depletion of eugenol residues from the skin-on fillet tissue of rainbow trout exposed to 14C-labeled eugenol

USGS Publications Warehouse

Meinertz, Jeffery R.; Schreier, Theresa M.; Porcher, Scott T.; Smerud, Justin R.; Gaikowski, Mark P.

2014-01-01

The U.S. is lagging in access to an approved immediate-release sedative, i.e. a compound that can be safely and effectively used to sedate fish and has no withdrawal period. AQUI-S® 20E (10% active ingredient, eugenol) is under investigation as an immediate-release sedative for freshwater finfish. Because of its investigational status, data are needed to characterize the depletion, distribution, and identity of AQUI-S® 20E residues in fillet tissue. Rainbow trout (Oncorhynchus mykiss) were exposed to uniformly ring labeled 14C-eugenol at a nominal concentration of 10 mg/L for 60 min in 18 °C water. Fish (n = 6) were sampled immediately after the exposure (0 min) then at 30, 60, 120, and 240 min. Eugenol concentrations and characterization of 14C residues in the fillet tissue were determined by high pressure liquid chromatography and flow-through liquid scintillation counting techniques. Total 14C-residue burdens in fillet tissue were determined by tissue oxidation and static liquid scintillation counting techniques. Maximum eugenol and 14C-eugenol equivalent residue concentrations in the fillet tissue were measured immediately after the exposure (44.5 and 38.8 μg/g, respectively). Eugenol was the primary 14C-residue (> 90% of all 14C-residues) in extracts from fillet tissue taken from fish sampled immediately after the exposure (0 min) and from fish sampled at 30 and 60 min after the exposure. The depletion of 14C-eugenol residues from the fillet tissue was rapid (t1/2 = 26.25 min) after transferring the exposed fish to fresh flowing water.

78 FR 18957 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-28

...The Department of Commerce (``the Department'') has received a timely request for a new shipper review (``NSR'') of the antidumping duty (``AD'') order on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam''). The Department has determined that the request meets the statutory and regulatory requirements for initiation. The period of review (``POR'') for this NSR is August 1, 2012, through January 31, 2013.

Method for controlling coolant flow in airfoil, flow control structure and airfoil incorporating the same

DOEpatents

Itzel, Gary Michael; Devine, II, Robert Henry; Chopra, Sanjay; Toornman, Thomas Nelson

2003-07-08

A coolant flow control structure is provided to channel cooling media flow to the fillet region defined at the transition between the wall of a nozzle vane and a wall of a nozzle segment, for cooling the fillet region. In an exemplary embodiment, the flow control structure defines a gap with the fillet region to achieve the required heat transfer coefficients in this region to meet part life requirements.

Evaluation of a method for determining concentrations of isoeugenol, an AQUI-S residue, in fillet tissue from freshwater fish species.

USGS Publications Warehouse

Meinertz, J.R.; Schreier, Theresa M.; Bernardy, J.A.

2008-01-01

AQUI-S is a fish anesthetic/sedative that is approved for use in a number of countries throughout the world and has the potential for use in the United States. The active ingredient in AQUI-S is isoeugenol. A method for determining isoeugenol concentrations in edible fillet tissue is needed for regulatory purposes, including surveillance and potential use in studies fulfilling human food safety data requirements if U.S. Food and Drug Administration approval is pursued. A method was developed and evaluated for determining isoeugenol concentrations in fillet tissue using relatively common procedures and equipment. The method produced accurate and precise results with fillet tissue from 10 freshwater fish species. The percentage of isoeugenol recovered from samples fortified with isoeugenol at nominal concentrations of 1, 50, and 100 microg/g for all species was always >80 and <97%. Within-day precision for samples fortified at those same concentrations was < or =10%, and day-to-day precision was < or =4.0%. Method precision with fillet tissue containing biologically incurred isoeugenol was < or =8.1%. There were no or minimal chromatographic interferences in control fillet tissue extracts from 9 of the 10 species. The method detection limits for all but one species ranged from 0.004 to 0.014 microg/g, and the quantitation limits ranged from 0.012 to 0.048 microg/g.

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets.

PubMed

Alsaggaf, Mohammed S; Moussa, Shaaban H; Tayel, Ahmed A

2017-06-01

Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage. Natural derivatives are always the perfect alternatives for food preservation. The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.‎ Fish fillet were coated with Ch (2%) and combined Ch+PPE, at PPE percentages of 0.5, 1.0, 1.5 and 2.0%. Fillets coating resulted in sharp decrease of the entire microbial counts during storage; the increased concentrations from PPE strengthened coating film antimicrobial activity. Additionally, fillets coating could retard the chemical spoilage parameters increasing, i.e. nitrogen volatile base (TVB-N), peroxide value (PV) and reactive substances of thiobarbituric acid (TBARS), during storage period. The sensory evaluation indicated higher preferences for the odor, texture, color and overall quality of coated samples. Fish fillets coating with Ch and Ch+PPE could be recommended for shelf life extension and maintaining the microbiological, chemical and sensorial quality through the application of safe preservatives from natural origins. Copyright © 2017 Elsevier B.V. All rights reserved.

Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS.

PubMed

Vidal, Natalia P; Manzanos, María J; Goicoechea, Encarnación; Guillén, María D

2017-02-01

Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Rancidity development of refrigerated rainbow trout (Oncorhynchus mykiss) fillets: comparative effects of in vivo and in vitro lycopene.

PubMed

Ehsani, Ali; Jasour, Mohammad Sedigh; Agh, Naser; Hashemi, Mohammad; Khodadadi, Mahdi

2018-01-01

The problem of lipid oxidation in fish during storage is well known and is related to both temperature and storage time. Antioxidants could have a main role in limiting the deteriorative effects of lipid oxidation in fish. The present study aimed to investigate the effect of dietary supplement against postmortem addition of lycopene on the deterioration of trout fillets during storage at 4 ± 1 °C for 12 days. At the end of the feeding trial, no significant differences were observed with respect to the fatty acid composition of different dietary groups. However, a strong positive correlation (r = 0.96) was observed between fillet and diet lycopene levels. Lower indices of lipid oxidation (peroxide value and thiobarbituric acid) and lipid hydrolysis (free fatty acids) were observed in fillets that received lycopene (P < 0.05). Although exogenous lycopene was more effective (P < 0.05) than endogenous lycopene in delaying lipid oxidation, the fatty acid composition of fillets that received dietary lycopene supplement showed a higher stability (P < 0.05) during refrigeration storage. Accordingly, based on the time of appearance of off-odors and discoloration in fish fillets, exogenous lycopene, especially at higher levels, was more effective in terms of quality parameters. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of toxic cyanobacteria and ammonia on flesh quality of blunt snout bream (Megalobrama amblycephala).

PubMed

Wang, Li; Chen, Chuanyue; Liu, Wanjing; Xia, Hu; Li, Jian; Zhang, Xuezhen

2017-03-01

Toxic cyanobacterial blooms result in the production of an organic biomass containing cyanotoxins (e.g. microcystins) and an elevated ammonia concentration in the water environment. The ingestion of toxic cyanobacteria and exposure to ammonia are grave hazards for fish. The present study assessed the effects of dietary toxic cyanobacteria and ammonia exposure on the flesh quality of blunt snout bream (Megalobrama amblycephala). Dietary toxic cyanobacteria and ammonia exposure had no impact on fish growth performance, fillet proximate composition and drip loss, whereas it significantly decreased fillet total amino acids, total essential amino acids, hardness and gumminess, and increased fillet ultimate pH as well as malondialdehyde content. However, there was no significant interaction between dietary toxic cyanobacteria and ammonia exposure on these parameters. Additionally, dietary toxic cyanobacteria significantly increased fillet initial pH, thaw loss and protein carbonyl content, whereas ammonia exposure did not. The results of the present study indicate that dietary toxic cyanobacteria and ammonia exposure reduced the quality of blunt snout bream fillet. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effects of vacuum and modified atmosphere on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets.

PubMed

Sáez, María I; Martínez, Tomás F; Cárdenas, Salvador; Suárez, María D

2015-09-01

The influence of two preservation strategies (vacuum package and modified atmosphere package) on the post-mortem changes of textural parameters, pH, water holding capacity, sarcoplasmic and myofibrillar proteins, and collagen content of meagre (Argyrosomus regius) fillets was studied. Fillets were stored in a cold room in aerobic (control, C), vacuum (V) and modified atmosphere (MA) package. Samples were withdrawn at six sampling points throughout 15-day storage, and post-mortem changes were assessed. The textural parameters were significantly enhanced in V and MA compared to C. Both V and MA treatments reduced the intensity of a group of myofibrillar protein fractions (140-195 kDa) and increased insoluble collagen compared to C. Consequently, the post-mortem flesh softening in C was attributed to increased proteolysis in both intracellular and extracellular structural proteins. The preservation of the textural and biochemical characteristics of meagre fillets subjected to V and MA treatments makes these two treatments highly recommendable for the commercialization of meagre fillets. © The Author(s) 2014.

[Study on tetrodotoxin detection and toxic puffer fish identification of roasted fish fillet at the retail in Beijing and Qingdao].

PubMed

Shen, Qing; Jiang, Tao; Li, Nan; Wang, Jiahui; Han, Chunhui; Zhang, Jing; Xu, Jin; Zhang, Dongfeng; Li, Fengqin

2014-11-01

The roasted fish fillet sample at the retail collected in Beijing and Qingdao were detected for TTX, and the TTX positive samples was analyzed for fish species identification. TTX was tested by EUSA method and the cytochrome c oxidase I (COI) genome of TTX-positive samples was extracted and identified by DNA barcode. Totally, 90 samples were tested by EUSA and 58 (64.4%) samples were positive for TTX with the levels ranging from 0.10 mg/kg to 63.81 mg/kg. Among the TTX positive samples, 24 (41.3%) were identified containing toxic puffer fish and 21 (87.5%) were Lagocephalus lunaris, the highly toxic puffer fish. Some roasted fish fillet samples obtained from the retail in two cities were positive for TTX and contained toxic puffer fish. Based on these results, we suggest that roasted fish fillet producers should prevent toxic puffer fish from mixing in the raw material and the I regulators should strengthen the TTX surveillance and product labeling supervision of roasted fish fillet.

Survival of Anisakis simplex in microwave-processed arrowtooth flounder (Atheresthes stomias).

PubMed

Adams, A M; Miller, K S; Wekell, M M; Dong, F M

1999-04-01

The purpose of this study was to define the relationship between survival and temperature of nematodes of the species Anisakis simplex in microwave-processed arrowtooth flounder (Atheresthes stomias). Ten fillets (each 126 to 467 g, 0.5 to 1.75 cm thick), with an average of five larvae of Anisakis simplex per fillet, were processed to target temperatures on high (100%) power using a commercial 700-W microwave oven. Fillets were neither covered nor rotated and had a temperature probe inserted to two-thirds depth into the thickest portion. After the fillet was digested using a 1% pepsin solution, the viability of nematodes was determined by viewing them under a dissecting microscope. Survival rates were 31% at 140 degrees F (60 degrees C), 11% at 150 degrees F (65 degrees C), 2% at 160 degrees F (71 degrees C), 3% at 165 degrees F (74 degrees C), and 0% at 170 degrees F (77 degrees C). Microwave processing of standardized fillet "sandwiches," 14 cm long, 4.5 cm wide, and approximately 1.75 cm high, each of which was preinoculated with 10 live nematodes, resulted in no survival at either 160 degrees F or 170 degrees F. Using ultraviolet light to detect both viable and nonviable nematodes in fillet sandwiches as an alternative method to pepsin digestion resulted in survival rates of 1% at 140 degrees F (60 degrees C), 3% at 145 degrees F (63 degrees C), and 0% at 150 degrees F (65 degrees C). Smaller fillet sandwiches, which most likely had fewer cold spots during microwave processing, required 150 degrees F (65 degrees C), whereas larger whole fillets required 170 degrees F (77 degrees C) to kill larvae of Anisakis simplex. The parasites were most likely inactivated by a thermal mechanism of microwave treatment. Damage to the nematodes was often evident from ruptured cuticles that were no longer resistant to digestive enzymes. The high hydrostatic pressure and low chloride content of the pseudocoelomic fluid probably contributed greatly to the damage incurred by the larvae.

Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.

PubMed

Damaziak, K; Stelmasiak, A; Michalczuk, M; Wyrwisz, J; Moczkowska, M; Marcinkowska-Lesiak, M M; Niemiec, J; Wierzbicka, A

2016-09-01

Raw and smoked (spickgans) fillets of oat-fattened White Kołuda® goose were packed in: PET - ethylene terephthalate bags; VSP - 99% vacuum; MAP1 - 80% O2, 20% CO2; MAP2 - 70% N2, 30% O2; MAP3 - 30% O2, 40% N2, 30% CO2, and stored at a temperature of 2°C. On the day of packaging (0 d) and during storage of raw (5, 7, 10 d) and smoked fillets (5, 10, 15 d), the samples were analyzed for weight losses, physicochemical traits, and chemical composition. The study demonstrated the effect of storage time and packaging method on storage yield of raw and smoked fillets. In VSP, the raw fillets were characterized by the lowest amount of leakage, whereas spickgans were characterized by the highest storage yield and weight loss. The analysis of the effect of the modified atmosphere demonstrated the lowest weight loss of raw fillets at, simultaneously, the smallest amount of leakage in MAP1. The spickgans stored in MAP2 showed higher weight, higher yield after storage, and lower storage loss in all terms of analyses compared to MAP1 and MAP3. The greatest cooking loss at simultaneously the lowest pH values was determined for the samples stored in VSP. The WBSF values of raw fillets were decreasing along with storage time, in contrast to WBSF values of spickgans, in which case the value of this parameter increased compared to 0 d. Raw fillets stored in MAP1 and MAP3 were characterized by the most significant increase in the value of L*, by a decrease in the value of a* and an increase in that of b* parameter. Visual assessment of spickgans on 15 d of storage revealed the presence of white sediment on the surface of products, except for the samples stored in VSP. The study demonstrated the effect of storage time on the contents of protein and fat in raw fillets and on the contents of salt and fat in spickgans. © 2016 Poultry Science Association Inc.

Effects of Various Fillet Shapes on a 76/40 Double Delta Wing from Mach 0.18 to 0.7

NASA Technical Reports Server (NTRS)

Erickson, Gary E.; Bell, James H.; Gonzalez, Hugo A.; McLachlan, Blair G.

2003-01-01

The effects of linear, diamond, and parabolic fillets on a double delta wing were investigated in the NASA Langley 7 x 10 ft High Speed Tunnel from Mach 0.18 to 0.7 and angles of attack from 4 deg. to 42 deg. Force and moment, pneumatic pressures, pressure sensitive paint, and vapor screen flow visualization measurements were used to characterize the flow field and to determine longitudinal forces and moments. The fillets increased lift coefficient and reduced induced drag without significantly affecting pitching moment. Pressure sensitive paint showed the increase in lift is caused by an increase in suction and broadening of the vortex suction footprint. Vapor screen results showed the mixing and coalescing of the strake fillet and wing vortices causes the footprint to broaden.

Fatigue strength of socket welded pipe joint

DOE Office of Scientific and Technical Information (OSTI.GOV)

Higuchi, Makoto; Hayashi, Makoto; Yamauchi, Takayoshi

1995-12-01

Fully reversed four point bending fatigue tests were carried out on small diameter socket welded joints made of carbon steels. Experimental parameters were pipe diameter, thicknesses of pipe and socket wall, throat depth and shape of fillet welds, slip-on and diametral gaps in the socket welding, lack of penetration at the root of fillet welds, and peening of fillet welds. In most cases a fatigue crack started from the root of the fillet, but in the case of higher stress amplitude, it tended to start from the toe of fillet. The standard socket welded joint for a pipe with amore » 50 mm nominal diameter showed a relatively low fatigue strength of 46 MPa in stress amplitude at the 10{sup 7} cycles failure life. This value corresponds to about 1/5 of that for the smoothed base metal specimens in axial fatigue. The fatigue strength decreased with increasing pipe diameter, and increased with increasing thickness of the pipe and socket wall. The effects of throat depth and shape of fillet welds on fatigue strength were not significant. Contrary to expectation, the fatigue strength of a socket welded joint without slip-on gap is Higher than that of the joint with a normal gap. A lack of penetration at the root deleteriously reduced fatigue strength, showing 14 MPa in stress amplitude at the 10{sup 7} cycles failure life for the 50 mm diameter socket joint.« less

Oxytetracycline depletion from skin-on fillet tissue of coho salmon fed oxytetracycline medicated feed in freshwater at temperatures less than 9°C

USGS Publications Warehouse

Meinertz, Jeffery R.; Gaikowski, Mark P.; Stehly, Guy R.; Gingerich, William H.; Evered, Joy A.

2001-01-01

Oxytetracycline (OTC) is a broad spectrum antibacterial agent approved in the USA for treating certain bacterial diseases in salmonids cultured in freshwater at temperatures greater than or equal to 9°C. This study was conducted to provide the information necessary to expand the OTC label to include treatment of diseased salmonids cultured in freshwater at temperatures below 9°C. The study was designed to treat juvenile coho salmon (Oncorhynchus kisutch) with OTC-medicated feed and determine the depletion of OTC from the skin-on fillet tissue. Oxytetracycline depletion was evaluated in juvenile coho salmon (weight range, 13–62 g) fed OTC-medicated feed at a rate of 88.2 mg OTC/kg body weight/day for 10 days. Pairs of skin-on fillets were taken from individual fish on days 4 and 10 during the treatment phase and on days 1, 4, 8, 14, and 19 during the depletion phase. Water temperatures during the study period ranged from 4.1°C to 8.5°C. The OTC concentrations in medicated feed and skin-on fillets were determined with high-performance liquid chromatography methods. The maximum mean OTC concentration in fillet tissue was 932 ng/g, 1 day after the last treatment and decreased to 32 ng/g 19 days after the last treatment. The log-linear loss of OTC from the fillet tissue was biphasic with a terminal phase half-life of 4.9 days.

Determination of perfluorinated compounds in fish fillet homogenates: method validation and application to fillet homogenates from the Mississippi River.

PubMed

Malinsky, Michelle Duval; Jacoby, Cliffton B; Reagen, William K

2011-01-10

We report herein a simple protein precipitation extraction-liquid chromatography tandem mass spectrometry (LC/MS/MS) method, validation, and application for the analysis of perfluorinated carboxylic acids (C7-C12), perfluorinated sulfonic acids (C4, C6, and C8), and perfluorooctane sulfonamide (FOSA) in fish fillet tissue. The method combines a rapid homogenization and protein precipitation tissue extraction procedure using stable-isotope internal standard (IS) calibration. Method validation in bluegill (Lepomis macrochirus) fillet tissue evaluated the following: (1) method accuracy and precision in both extracted matrix-matched calibration and solvent (unextracted) calibration, (2) quantitation of mixed branched and linear isomers of perfluorooctanoate (PFOA) and perfluorooctanesulfonate (PFOS) with linear isomer calibration, (3) quantitation of low level (ppb) perfluorinated compounds (PFCs) in the presence of high level (ppm) PFOS, and (4) specificity from matrix interferences. Both calibration techniques produced method accuracy of at least 100±13% with a precision (%RSD) ≤18% for all target analytes. Method accuracy and precision results for fillet samples from nine different fish species taken from the Mississippi River in 2008 and 2009 are also presented. Copyright © 2010 Elsevier B.V. All rights reserved.

A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents.

PubMed

Giuffrida, Alessandro; Giarratana, Filippo; Valenti, Davide; Muscolino, Daniele; Parisi, Roberta; Parco, Alessio; Marotta, Stefania; Ziino, Graziella; Panebianco, Antonio

2017-04-13

Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

Small molecules targeting LapB protein prevent Listeria attachment to catfish muscle

PubMed Central

Das, Bhaskar; Lawrence, Mark

2017-01-01

Listeria monocytogenes is a Gram-positive foodborne pathogen and the causative agent of listeriosis. L. monocytogenes lapB gene encodes a cell wall surface anchor protein, and mutation of this gene causes Listeria attenuation in mice. In this work, the potential role of Listeria LapB protein in catfish fillet attachment was investigated. To achieve this, boron-based small molecules designed to interfere with the active site of the L. monocytogenes LapB protein were developed, and their ability to prevent L. monocytogenes attachment to fish fillet was tested. Results indicated that seven out of nine different small molecules were effective in reducing the Listeria attachment to catfish fillets. Of these, three small molecules (SM3, SM5, and SM7) were highly effective in blocking Listeria attachment to catfish fillets. This study suggests an alternative strategy for reduction of L. monocytogenes contamination in fresh and frozen fish products. PMID:29253892

Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection

PubMed Central

Yu, Chen-Hsing; Huang, Tzou-Chi; Chung, Chao-Chin; Huang, Hao-Hsun

2014-01-01

This research aimed to develop an electrolysis method to generate high-concentration chlorine dioxide (ClO2) for tilapia fillet disinfection. The designed generator produced up to 3500 ppm of ClO2 at up to 99% purity. Tilapia fillets were soaked in a 400 ppm ClO2 solution for 5, 10, and 25 min. Results show that total plate counts of tilapia, respectively, decreased by 5.72 to 3.23, 2.10, and 1.09 log CFU/g. In addition, a 200 ppm ClO2 solution eliminated coliform bacteria and Escherichia coli in 5 min with shaking treatment. Furthermore, ClO2 and trihalomethanes (THMs) residuals on tilapia fillets were analyzed by GC/MS and were nondetectable (GC-MS detection limit was 0.12 ppb). The results conform to Taiwan's environmental protection regulations and act governing food sanitation. PMID:24696651

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.

PubMed

Qiu, Xujian; Chen, Shengjun; Liu, Guangming; Yang, Qiuming

2014-11-01

The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on fresh Japanese sea bass fillets stored at 4 °C for 12 days were studied. Results showed that citric acid or licorice extract can enhance the preserving function of chitosan significantly by retarding lipid oxidation and inhibiting microbial growth as reflected in thiobarbituric acid reactive substances and total plate count, respectively. Both total volatile basic nitrogen values and sensory scores indicated chitosan and citric acid or licorice extract can significantly reduce the quality loss and extend the shelf life of Japanese sea bass fish fillets during refrigerated storage. Citric acid or licorice extract with chitosan could thus be applied in the seafood industry to enhance quality of fish fillets as natural preservatives. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of electron irradiation and bayberry polyphenols on the quality change of yellowfin tuna fillets during refrigerated storage

NASA Astrophysics Data System (ADS)

Bu, Tingting; Jin, Yang; Li, Xiaohui; Zhang, Jinjie; Xu, Dalun; Yang, Wenge; Lou, Qiaoming

2017-09-01

This study evaluated the synergistic effect of bayberry polyphenols and electron irradiation in controlling the chemical, microbiological and sensory changes of raw yellowfin tuna fillets at 4 °C for 7 days. The results indicated that the initial values of each index were dose-dependent. The dose of 5 kGy notably accelerated adenosine triphosphate degradation and lipid oxidation, while the doses of 1 and 3 kGy had acceptable sensory quality and yielded a shelf-life of 5 days. The addition of bayberry polyphenols had evident effect in inhibiting freshness breakdown, bacteria growth, histamine formation, and discoloration of tuna fillets. Bayberry polyphenols, as an antioxidant, could inhibit lipid oxidation and sensory side-effects made by irradiation up to 3 kGy. The dose of 1-3 kGy coupled with bayberry polyphenols was optimum to preserve tuna fillets which prolonged the shelf-life to 7 days.

Formation of trans fatty acids during the frying of chicken fillet in corn oil.

PubMed

Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

2014-05-01

To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

Microbiological changes occurring in trout fillets (Oncorhynchus mykiss W. 1792) salted and treated with potassium sorbate during production and storage.

PubMed

Oksüztepe, Gülsüm; Gürel Inanli, Ayşe

2007-08-15

In this study, microbiological changes during processing and storage of salted-cured trout fillets treated with potassium sorbate were investigated. For this purpose, 10 and 15% (w/w) NaCl and 1, 5 and 10% (w/v) potassium sorbate were applied to the fillets. The processed fillets were vacuum-packed and storage at 4 degrees C. The samples were analyzed in some periods of production and in the storage days of 7, 14, 28, 42, 56, 70 and 84 for numbers of total mesophilic aerob, psycrophylic, yeast and mould. In conclusion, the microbiological quality of all samples treated with 15% NaCl and potassium sorbate were found better. Consequently, it can be concluded that the usage of potassium sorbate may be useful and a synergistic effect between salt and potassium sorbate determined.

Fatty Acid Profile of Sunshine Bass: II. Profile Change Differs Among Fillet Lipid Classes.

PubMed

Trushenski, Jesse T; Lewis, Heidi A; Kohler, Christopher C

2008-07-01

Fatty acid (FA) profile of fish tissue mirrors dietary FA profile and changes in a time-dependent manner following a change in dietary FA composition. To determine whether FA profile change varies among lipid classes, we evaluated the FA composition of fillet cholesteryl esters (CE), phospholipids (PL), and triacylglycerols (TAG) of sunshine bass (SB, Morone chrysops x M. saxatilis) raised on feeds containing fish oil or 50:50 blend of fish oil and coconut, grapeseed, linseed, or poultry oil, with or without implementation of a finishing period (100% FO feed) prior to harvest. Each lipid class was associated with a generalized FA signature, irrespective of nutritional history: fillet PL was comprised largely of saturated FA (SFA), long-chain polyunsaturated FA (LC-PUFA), and total n-3 FA; fillet TAG was higher in MC-PUFA and total n-6 FA; and fillet CE was highest in monounsaturated FA (MUFA). Neutral lipids reflected dietary composition in a near-direct fashion; conversely, PL showed evidence of selectivity for MC- and LC-PUFA. Shorter-chain SFA were not strongly reflected within any lipid fraction, even when dietary availability was high, suggesting catabolism of these FA. FA metabolism in SB is apparently characterized by a division between saturated and unsaturated FA, whereby LC-PUFA are preferentially incorporated into tissues and SFA are preferentially oxidized for energy production. We demonstrated provision of SFA in grow-out feeds for SB, instead MC-PUFA which compete for tissue deposition, meets energy demands and allows for maximum inclusion of LC-PUFA within fillet lipids.

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

PubMed

Kostaki, Maria; Giatrakou, Vasiliki; Savvaidis, Ioannis N; Kontominas, Michael G

2009-08-01

The present study evaluated the combined effect of Modified Atmosphere Packaging (MAP) using two different gas mixtures (40% CO2/50% N2/10% O2; treatment M1, 60% CO2/30% N2/10% O2, treatment M2), and thyme oil (0.2% v/w, T) used as a natural preservative, on the quality and shelf life extension of fresh filleted sea bass, product of organic aquaculture, during refrigerated storage (4 +/- 0.5 degrees C), for a period of 21 days. Aerobically packaged sea bass fillets (A) were used as control samples. The dominant bacteria in the microflora of sea bass fillets, irrespective of treatment, were the pseudomonads and the H2S-producing bacteria while lactic acid bacteria were also part of the dominant microflora. Total viable counts for fresh sea bass fillets stored aerobically exceeded 7 log CFU/g after 7 days, while treatments A+T, M1, M2 and M2+T reached the same value on days 9, 10, 12 and 19, respectively. Among the chemical indices determined, TBA values were within the good quality limits (2-4 mg MDA/kg), during the sensory shelf lives of sea bass samples, irrespective of treatment. TVB-N proved to be a suitable index for the spoilage of sea bass fillets stored at 4 degrees C. Samples A and A+T, M1, M2, M2+T exceeded the proposed upper TVB-N acceptability limit (10 mg N/100 g) on days 6, 8, 9, 13 and 17 of storage respectively. TMA-N values of the samples A, A+T and M1, M2, M2+T exceeded the proposed limit (4 mg N/100 g) on days 6, 9, 9-10, 13 and 19 of storage, respectively, and correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for sea bass fillets spoilage. As regards sensory evaluation, the presence of thyme oil proved to improve the sensory quality of sea bass fillets when used in combination with MAP2, providing a shelf life of 17 days as compared to 6 days of the control samples.

Contaminant levels in rainbow trout, Oncorhynchus mykiss, and their diets from Missouri coldwater hatcheries

USGS Publications Warehouse

McKee, M.J.; Kromrey, G.B.; May, T.W.; Orazio, C.E.

2008-01-01

Organochlorine and metal contaminants often occur in commercial fish diets and can accumulate in fish to levels of concern for human consumption. Contaminant levels were investigated in diet and rainbow trout fillets from Missouri coldwater hatcheries used in 'put and take' fisheries. The average fillet:diet ratio was <0.1 for lead and cadmium, 0.4-0.6 for organochlorine compounds, and about 0.8 for mercury. Trout fillet concentrations for all contaminants were low (<50 ng/g) and below Missouri's fish consumption advisory trigger levels. ?? 2008 Springer Science+Business Media, LLC.

A comparison of techniques for preparing fish fillet for ICP-AES multielemental analysis and the microwave digestion of whole fish.

PubMed

Moeller, A; Ambrose, R F; Que Hee, S S

2001-01-01

Four catfish fillet homogenate treatments before multielemental metal analysis by simultaneous inductively coupled plasma/atomic emission spectroscopy were compared in triplicate. These treatments were: nitric acid wet-ashing by Parr bomb digestion; nitric acid wet-ashing by microwave digestion; tetramethylammonium hydroxide/nitric acid wet digestion; and dry-ashing. The tetramethylammonium hydroxide/nitric acid method was imprecise (coefficients of variation > 20%). The dry-ashing method was fast and sensitive but had low recoveries of 50% for spiked Pb and Al and was not as precise as the Parr bomb or microwave treatments. The Parr bomb method was the most precise method but was less sensitive than the microwave method which had nearly the same precision. The microwave method was then adapted to homogenates of small whole fish < or = 3 cm in length. The whole fish homogenate required more vigorous digestion conditions, and addition of more acid after the evaporative step because of the presence of less oxidizable and acid-soluble components than fillet. The whole fish homogenate was also more heterogeneous than catfish fillet. A quality assurance protocol to demonstrate homogenate uniformity is essential. The use of a non-specialized microwave oven system allowed precise results for fillet and whole fish homogenates.

Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species.

PubMed

Grigorakis, Kriton

2017-09-22

Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40-45%. The viscerosomatic index ranges from 1.5% to 14%, depending on species. Low muscle fat contents of flatfishes and meagres differentiate them from the rest of the farmed species. Farmed fish contain high n-3 polyunsaturates fatty acids (PUFA; 12.3-36.3% vs. 5.48-37.2% in the wild) and have higher muscle fat and n-6 PUFA contents (mainly 18:2 n-6) than their wild counterparts. The aquaculture management, diet, and season can affect fillet composition and fatty acids, while season (i.e. food availability and maturation) largely affects lipid quality in wild fish. Data on the sensory quality of Mediterranean-farmed species are mainly limited to whether specific management differentiates the sensory quality; thus, further development of tools for sensory analysis is required. Observations on the quality features in farmed Mediterranean fish indicate that species diversification can also provide product diversification based on different commercial weights and fillet quality specifications.

The relationship between flesh quality and numbers of Kudoa thyrsites plasmodia and spores in farmed Atlantic salmon, Salmo salar L.

PubMed

Dawson-Coates, J A; Chase, J C; Funk, V; Booy, M H; Haines, L R; Falkenberg, C L; Whitaker, D J; Olafson, R W; Pearson, T W

2003-08-01

Atlantic salmon, Salmo salar L., were exposed to Kudoa thyrsites (Myxozoa, Myxosporea)-containing sea water for 15 months, and then harvested and assessed for parasite burden and fillet quality. At harvest, parasites were enumerated in muscle samples from a variety of somatic and opercular sites, and mean counts were determined for each fish. After 6 days storage at 4 degrees C, fillet quality was determined by visual assessment and by analysis of muscle firmness using a texture analyzer. Fillet quality could best be predicted by determining mean parasite numbers and spore counts in all eight tissue samples (somatic and opercular) or in four fillet samples, as the counts from opercular samples alone showed greater variability and thus decreased reliability. The variability in both plasmodia and spore numbers between tissue samples taken from an individual fish indicated that the parasites were not uniformly distributed in the somatic musculature. Therefore, to best predict the probable level of fillet degradation caused by K. thyrsites infections, multiple samples must be taken from each fish. If this is performed, a mean plasmodia count of 0.3 mm(-2) or a mean spore count of 4.0 x 10(5) g(-1) of tissue are the levels where the probability of severe myoliquefaction becomes a significant risk.

Hemodynamics of the renal artery ostia with implications for their structural development and efficiency of flow.

PubMed

McIntosh, William H; Ozturk, Mesude; Down, Linden A; Papavassiliou, Dimitrios V; O'Rear, Edgar A

2015-01-01

Energy losses at tube or blood vessel orifices depend on the extent of flare as measured by the dimensionless ratio of the fillet radius of curvature to diameter (r/D). The goal of this study was to assess the effect of ostial fillet radii on energy losses at the aorta-renal artery junctions since as much as a quarter of cardiac output passes through the kidneys. Pressure loss coefficients K for the renal artery ostia as a function of r/D have been determined for representative anatomical variants using finite volume simulations. Estimates of fillet radii in humans from image analysis were employed in simulations for comparison of loss coefficients. Values for K drop 45% as r/D increases over the range 0-1.3. Image analysis indicates that the ostia are not symmetric in humans with (r/D)superior much larger than (r/D)inferior. Simulations show the loss coefficient depends almost entirely on the superior fillet radius. Superior fillet radii for both renal arteries are similar to the optimal value to reduce energy losses while the inferior radii are not. Ostial asymmetry may have been induced by higher levels of shear stress present on the superior portion of a developing symmetric ostium of small r/D.

78 FR 35643 - Frozen Warmwater Shrimp from China, Ecuador, India, Indonesia, Malaysia, Thailand, and Vietnam...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-13

...; (5) dried shrimp and prawns; (6) canned warmwater shrimp and prawns; and (7) certain `battered shrimp.' ```Battered shrimp' is a shrimp-based product: (1) That is produced from fresh (or thawed-from-frozen) and... accordance with the definition of dusting above, the battered shrimp product is also coated with a wet...

Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.

PubMed

Parlapani, Foteini F; Kormas, Konstantinos Ar; Boziaris, Ioannis S

2015-09-01

Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage. © 2014 Society of Chemical Industry.

Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

PubMed

Saha, A; Perumalla, A V S; Lee, Y; Meullenet, J F; Owens, C M

2009-06-01

Prerigor deboning and marination of broiler breast fillets are growing trends in the poultry industry. Marination can often enhance product attributes such as flavor, juiciness, and texture. The purpose of this study was to evaluate consumer acceptance of marinated broiler breast fillets deboned pre- (<4 h postmortem) and postrigor (>or= 4 h postmortem). A total of 400 broiler carcasses were processed using an inline system and deboned at various times: 0.25, 1.25, 2, 2.5, 3, 3.5, 4, 6, and 24 h postmortem. A 2-stage chilling system was used for all treatments with the exception of the 0.25 h treatment, which was deboned before chilling. After chilling, carcasses or fillets, or both, were aged on ice. Breast fillets were marinated with a 1% salt and 0.45% phosphate final concentration. Consumer sensory evaluations for moistness, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just-about-right (JAR) scales. Although there were slight differences in hedonic ratings for overall impression, texture, and flavor of marinated breast fillets, all treatments could be categorized as "like slightly" to "like moderately." Using a JAR scale, only a small percentage of consumers (<18%) considered any of the treatments as "too tough." The scores for overall flavor or moistness were not affected by the deboning times because the majority of the people considered them to be JAR. Most the consumers reported the potential for purchase of the product as "probably would buy" to "may or may not buy." The results of this study indicate that marination of prerigor deboned meat (with 1% salt) is effective in producing product similar to marinated postrigor deboned meat, suggesting its effectiveness in improving meat quality attributes of early deboned meat.

Evolutionary pressure on reproductive strategies in flatfish and groundfish: Relevant concepts and methodological advancements

NASA Astrophysics Data System (ADS)

Kjesbu, O. S.; Witthames, P. R.

2007-07-01

Flatfish and groundfish show many similarities in reproductive strategies and tactics, both in types present and in responses to fishing pressure or changes in their environment. Over the last 20-30 years the reproduction of Atlantic cod Gadus morhua, Atlantic halibut Hippoglossus hippoglossus, plaice Pleuronectes platessa, sole Solea solea, and turbot Scophthalmus maximus have been extensively studied in the North Atlantic. For cod, halibut and turbot, the research has progressed rapidly due to interest from the aquaculture industry. Extensive overexploitation over many years in combination with climate change represents a potential evolutionary pressure towards changes in growth, lower age at maturity, increased fecundity, smaller egg size (and thereby larval size) and change in spawning time. Early sexual maturity/precocious maturation is also seen in aquaculture and is problematic economically due to a reduction in fillet production. In this paper information is reviewed from studies on both wild and captive populations in experiments, the latter considered important because overexploitation, such as observed in the North Sea, often reduces the natural dynamics in growth and reproduction and complicates collection of sufficiently large samples. Evidence from laboratory experiments demonstrates the inherent plasticity of fecundity production and how this is controlled by food availability and length of photoperiod, while recent information from field studies demonstrates the evolution of genotypes in response to fishing mortality. Today several laboratories have adopted modern techniques for analysis of reproductive investments (fecundity, atresia and sperm characterisation) in controlled experimental situations to explore the effect of temperature or other environmental parameters (such as salinity) on reproduction. These developments, in combination with the rapid implementation of molecular techniques, should make it possible in the future to present highly precise information on reproductive potential, both at the individual and stock level. Of particular interest, and a major goal, would be to dissociate genetic and phenotypic control of reproductive traits arising from a better understanding of gene expression in captive populations.

Antibiotic Resistance in Listeria Species Isolated from Catfish Fillets and Processing Environment

USDA-ARS?s Scientific Manuscript database

The susceptibility of 221 Listeria spp. (86 Listeria monocytogenes, 41 Listeria innocua and 94 Listeria seeligeri-Listeria welshimeri-Listeria ivanovii) isolated from catfish fillets and processing environment to 15 antibiotics was determined. Listeria isolates were analysed by disc-diffusion assay...

The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate.

PubMed

Yu, Dawei; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui

2017-08-01

A novel chitosan-based coating solution was prepared by combining glycerol monolaurate (GML) for shelf life extension of refrigerated grass carp fillets. The control and coated fillets were analyzed periodically for physicochemical (pH, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) value, K value, and shear force), microbiological (total viable counts (TVC), psychrophilic bacteria counts (PTC), Pseudomonads and H 2 S-producing bacteria) and sensorial characteristics. The results showed that chitosan-GML coated samples presented better quality preservation effects than chitosan coating alone. In addition, 2% chitosan enriched with 0.3% GML showed the significant (P<0.05) effectiveness in inhibiting microbial growth, nucleotide breakdown, the formation of alkaline components and texture deterioration, and maintaining sensory acceptability among the groups. These findings confirmed that chitosan coating enriched with GML was a promising method to extend the shelf life of refrigerated fillets. Copyright © 2017. Published by Elsevier B.V.

Determination of total mercury in fillets of sport fishes collected from Folsom Reservoir, California, 2006

USGS Publications Warehouse

May, Thomas W.; Brumbaugh, William G.

2007-01-01

This report presents the results of a study by the U.S. Geological Survey, done in cooperation with the U.S. Bureau of Reclamation, to determine mercury concentrations in selected sport fishes from Folsom Reservoir in California. Fillets were collected from each fish sample, and after homogenization and lyophilization of fish fillets, mercury concentrations were determined with a direct mercury analyzer utilizing the process of thermal combustion-gold amalgamation atomic absorption spectroscopy. Mercury concentrations in fillets ranged from 0.031 to 0.20 micrograms per gram wet weight in rainbow trout (Oncorhynchus mykiss) samples and 0.071 to 0.16 micrograms per gram wet weight in bluegill (Lepomis macrochirus) samples. Mercury concentration was 0.98 microgram per gram wet weight in a single spotted bass (Micropterus punctulatus) sample, which was the only one in the sample set which exceeded the U.S. Environmental Protection Agency's fish consumption advisory of 0.30 microgram per gram wet weight.

Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage.

PubMed

Maktabi, Siavash; Zarei, Mehdi; Chadorbaf, Milad

2016-01-01

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at 4 ˚C for 10 days and were analyzed for total volatile basic nitrogen (TVN), thiobarbitoric acid (TBA), water holding capacity (WHC), pH, mesophilic and psychrophilic bacterial count every two days. Variations in TBA and WHC were not statistically significant between marinated and control groups. The values of TVN, pH, total psychrophilic bacteria count (TPC) and total mesophilic bacteria count (TMC) in marinated samples were significantly lower than controls. The most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚C had no undesirable changes at least for eight days.

Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage

PubMed Central

Maktabi, Siavash; Zarei, Mehdi; Chadorbaf, Milad

2016-01-01

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at 4 ˚C for 10 days and were analyzed for total volatile basic nitrogen (TVN), thiobarbitoric acid (TBA), water holding capacity (WHC), pH, mesophilic and psychrophilic bacterial count every two days. Variations in TBA and WHC were not statistically significant between marinated and control groups. The values of TVN, pH, total psychrophilic bacteria count (TPC) and total mesophilic bacteria count (TMC) in marinated samples were significantly lower than controls. The most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚C had no undesirable changes at least for eight days. PMID:28144420

Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet

PubMed Central

Hassanzadeh, Parviz; Moradi, Mehran; Vaezi, Nasim; Moosavy, Mir-Hassan; Mahmoudi, Razzagh

2018-01-01

In recent years, use of edible coatings as carriers of food additives and antimicrobial compounds has been considered in fishery products. This study was carried out to evaluate the effects of 2.00% chitosan coating singly and combined with 0.10% grape seed extract (GSE) on microbial (mesophils and psychrophils counts), chemical (thiobarbituric acid; TBA), pH and peroxide value (PV) and sensorial properties of rainbow trout fillet stored at 4 °C over a period of 15 days. The coating had a significant effect in reducing aerobic mesophilic and psychrophilic bacteria counts. The TBA, PV and pH of samples of chitosan coating alone and with GSE were lower than control ones indicating a significant influence of coating on fillet shelf-life. Moreover, chitosan coating represented an equal sensorial quality with controls. It can be concluded that chitosan coating containing GSE can help to maintain the sensorial quality and increase the shelf-life of rainbow trout fillets at refrigerated conditions. PMID:29719667

Comparison of Dry Medium Culture Plates for Mesophilic Aerobic Bacteria in Milk, Ice Cream, Ham, and Codfish Fillet Products

PubMed Central

Park, Junghyun; Kim, Myunghee

2013-01-01

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products. PMID:24551829

Proteomic approach to characterize biochemistry of meat quality defects.

PubMed

Schilling, M W; Suman, S P; Zhang, X; Nair, M N; Desai, M A; Cai, K; Ciaramella, M A; Allen, P J

2017-10-01

Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects. Copyright © 2017 Elsevier Ltd. All rights reserved.

75 FR 47546 - Certain Frozen Warmwater Shrimp from the Socialist Republic of Vietnam: Preliminary Results of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-06

... subheading 1605.20.10.40); 7) certain dusted shrimp; and 8) certain battered shrimp. Dusted shrimp is a... after application of the dusting layer. Battered shrimp is a shrimp-based product that, when dusted in...

Longitudinal analyses of correlated response efficiencies of fillet traits in Nile tilapia.

PubMed

Turra, E M; Fernandes, A F A; de Alvarenga, E R; Teixeira, E A; Alves, G F O; Manduca, L G; Murphy, T W; Silva, M A

2018-03-01

Recent studies with Nile tilapia have shown divergent results regarding the possibility of selecting on morphometric measurements to promote indirect genetic gains in fillet yield (FY). The use of indirect selection for fillet traits is important as these traits are only measurable after harvesting. Random regression models are a powerful tool in association studies to identify the best time point to measure and select animals. Random regression models can also be applied in a multiple trait approach to analyze indirect response to selection, which would avoid the need to sacrifice candidate fish. Therefore, the aim of this study was to investigate the genetic relationships between several body measurements, weight and fillet traits throughout the growth period and to evaluate the possibility of indirect selection for fillet traits in Nile tilapia. Data were collected from 2042 fish and was divided into two subsets. The first subset was used to estimate genetic parameters, including the permanent environmental effect for BW and body measurements (8758 records for each body measurement, as each fish was individually weighed and measured a maximum of six times). The second subset (2042 records for each trait) was used to estimate genetic correlations and heritabilities, which enabled the calculation of correlated response efficiencies between body measurements and the fillet traits. Heritability estimates across ages ranged from 0.05 to 0.5 for height, 0.02 to 0.48 for corrected length (CL), 0.05 to 0.68 for width, 0.08 to 0.57 for fillet weight (FW) and 0.12 to 0.42 for FY. All genetic correlation estimates between body measurements and FW were positive and strong (0.64 to 0.98). The estimates of genetic correlation between body measurements and FY were positive (except for CL at some ages), but weak to moderate (-0.08 to 0.68). These estimates resulted in strong and favorable correlated response efficiencies for FW and positive, but moderate for FY. These results indicate the possibility of achieving indirect genetic gains for FW and by selecting for morphometric traits, but low efficiency for FY when compared with direct selection.

Consumer acceptance of broiler breast fillets marinated with varying levels of salt.

PubMed

Saha, A; Lee, Y; Meullenet, J F; Owens, C M

2009-02-01

Marination is an increasingly popular trend in the meat industry for meat quality enhancement. The purpose of this study was to evaluate the effects different levels of salt in marinated poultry breast meat on consumer acceptance. A total of 100 broiler carcasses were deboned at 5 h postmortem, and breast fillets were marinated with 1 of 4 concentrations of salt: 0.5, 0.75, 1, and 1.25%. All marinated treatments had 0.45% phosphate concentration. A nonmarinated control was also included. Sensory evaluations of left fillets for moistness, texture, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just about right (JAR) scales. Instrumental tenderness analysis was conducted on right fillets using Meullenet-Owens Razor Shear analysis methods. Hedonic data showed no significant difference in the marinated products (0.5 to 1.25% salt) for overall impression, flavor, and texture. However, according to the JAR scale, as the percentage of salt in the formulation increased (0.5, 0.75, 1.0, 1.25%), the percentage of consumers who considered the product as not salty enough generally decreased. The products with the greater concentrations of salt (1.0 and 1.25%) resulted in high percentages of consumers who considered the product too salty. For juiciness and tenderness, a large percentage (>70%) of the consumers considered 0.5, 0.75, and 1.0% treatments to be JAR. Greater than 20% of consumers considered fillets marinated with 1% or greater salt concentration as too salty. Fillets marinated with lower levels of salt (0.5 and 0.75%) were considered JAR for saltiness by most consumers, whereas very few consumers considered the fillets to be too salty. Using instrumental tenderness analysis, salt concentrations above 1.0% were more tender than other treatments; however, all marinated treatments were significantly more tender than nonmarinated controls. These results suggest that using low salt concentrations, 0.5 to 0.75%, is appropriate for marination of postrigor broiler breast meat to obtain desirable quality attributes.

Treatments of tilapia (Oreochromis niloticus) using nitric oxide for quality improvement: Establishing a potential method for large-scale processing of farmed fish.

PubMed

Wang, Zi-Chao; Yan, Yuzhen; Su, Ping; Zhao, Mou-Ming; Xia, Ning; Chen, De-Wei

2018-07-01

To find a succedaneum of present methods for slaughtering tilapia, we have demonstrated the influence of nitric oxide (NO) (saturated NO solution) through euthanasia before slaughter on the animal welfare and muscle color of tilapia. The results suggested that NO euthanasia significantly improved the animal welfare and muscle color. Besides, the investigation of NO postmortem treatment on the muscle color and color stability of tilapia fillets suggested that NO postmortem treatment not only improved the muscle color and color stability but also prolonged the shelf-life of tilapia fillets during the refrigerated storage. To further investigate the effect of NO euthanasia on the quality of tilapia fillets and to estimate the safety of NO treatments (NO euthanasia and NO postmortem treatment) for the application of NO treatments in industrial manufacturing of tilapia and possibly of other fish species. NO euthanasia was adopted in this study following a simulated fish processing line. HbNO and MbNO values were measured to clarify the mechanism and process of NO euthanasia. The blood parameters, muscle pH, rigor index, drip loss and total volatile basic nitrogen (TVB-N) values were measured to evaluate the quality of the fillets obtained from NO euthanized tilapia. Besides, the nitrate (NO 3 - ) levels in the muscles after the refrigerated storage were detected to estimate the food safety of both NO euthanasia and NO postmortem treatment. Fillets obtained from the tilapia euthanized by NO showed a later reduction of muscle pH, a later onset of rigor mortis postmortem and less drip loss during the refrigerated storage than control. NO euthanasia caused less TVB-N than control and prolonged the shelf life of tilapia fillets. Moreover, the NO 3 - levels in the muscles of both NO euthanasia and NO postmortem treatment after the refrigerated storage were below the maximum permitted limit. Both the NO euthanasia and NO postmortem treatment are suitable for improving the quality of tilapia fillets and reducing the food safety threats, which may be valuable for industrial manufacturing of tilapia and may be applicable for other fish species. Copyright © 2018 Elsevier Inc. All rights reserved.

Irradiation of fish fillets: Relation of vapor phase reactions to storage quality

USGS Publications Warehouse

Spinelli, J.; Dollar, A.M.; Wedemeyer, G.A.; Gallagher, E.C.

1969-01-01

Fish fillets irradiated under air, nitrogen, oxygen, or carbon dioxide atmospheres developed rancidlike flavors when they were stored at refrigerated temperatures. Packing and irradiating under vacuum or helium prevented development of off-flavors during storage.Significant quantities of nitrate and oxidizing substances were formed when oxygen, nitrogen, or air were present in the vapor or liquid phases contained in a Pyrex glass model system exposed to ionizing radiation supplied by a 60Co source. It was demonstrated that the delayed flavor changes that occur in stored fish fillets result from the reaction of vapor phase radiolysis products and the fish tissue substrates.

METHYLMERCURY BIOACCUMULATION DEPENDENCE ON NORTHERN PIKE AGE AND SIZE IN TWENTY MINNESOTA LAKES

EPA Science Inventory

Mercury accumulation in northern pike muscle tissue (fillets) was found to be directly related to fish age and size. Measurements were made on 173 individual northern pike specimens from twenty lakes across Minnesota. Best fit regressions of mercury fillet concentration (wet wt.)...

Instrumental texture characteristics of broiler pectoralis major with the woody breast condition

USDA-ARS?s Scientific Manuscript database

The objective was to characterize texture properties of raw and cooked broiler fillets (pectoralis major) with the woody breast condition (WBC) using instrumental texture techniques Meullenet-Owens Razor Shear (MORS) and texture profile analysis (TPA). Deboned (3 h postmortem) broiler fillets were c...

50 CFR 648.125 - Possession limit.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 50 Wildlife and Fisheries 8 2010-10-01 2010-10-01 false Possession limit. 648.125 Section 648.125 Wildlife and Fisheries FISHERY CONSERVATION AND MANAGEMENT, NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION... (butterfly) fillet, such fillet shall be deemed to be from one whole scup. (c) Scup harvested by vessels...

Food webs and carbon flux in the Barents Sea

NASA Astrophysics Data System (ADS)

Wassmann, Paul; Reigstad, Marit; Haug, Tore; Rudels, Bert; Carroll, Michael L.; Hop, Haakon; Gabrielsen, Geir Wing; Falk-Petersen, Stig; Denisenko, Stanislav G.; Arashkevich, Elena; Slagstad, Dag; Pavlova, Olga

2006-10-01

Within the framework of the physical forcing, we describe and quantify the key ecosystem components and basic food web structure of the Barents Sea. Emphasis is given to the energy flow through the ecosystem from an end-to-end perspective, i.e. from bacteria, through phytoplankton and zooplankton to fish, mammals and birds. Primary production in the Barents is on average 93 g C m -2 y -1, but interannually highly variable (±19%), responding to climate variability and change (e.g. variations in Atlantic Water inflow, the position of the ice edge and low-pressure pathways). The traditional focus upon large phytoplankton cells in polar regions seems less adequate in the Barents, as the cell carbon in the pelagic is most often dominated by small cells that are entangled in an efficient microbial loop that appears to be well coupled to the grazing food web. Primary production in the ice-covered waters of the Barents is clearly dominated by planktonic algae and the supply of ice biota by local production or advection is small. The pelagic-benthic coupling is strong, in particular in the marginal ice zone. In total 80% of the harvestable production is channelled through the deep-water communities and benthos. 19% of the harvestable production is grazed by the dominating copepods Calanus finmarchicus and C. glacialis in Atlantic or Arctic Water, respectively. These two species, in addition to capelin ( Mallotus villosus) and herring ( Clupea harengus), are the keystone organisms in the Barents that create the basis for the rich assemblage of higher trophic level organisms, facilitating one of the worlds largest fisheries (capelin, cod, shrimps, seals and whales). Less than 1% of the harvestable production is channelled through the most dominating higher trophic levels such as cod, harp seals, minke whales and sea birds. Atlantic cod, seals, whales, birds and man compete for harvestable energy with similar shares. Climate variability and change, differences in recruitment, variable resource availability, harvesting restrictions and management schemes will influence the resource exploitation between these competitors, that basically depend upon the efficient energy transfer from primary production to highly successful, lipid-rich zooplankton and pelagic fishes.

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.

PubMed

Baldi, G; Soglia, F; Mazzoni, M; Sirri, F; Canonico, L; Babini, E; Laghi, L; Cavani, C; Petracci, M

2018-01-01

During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM samples, which consequently led to a reduction of the water holding capacity of meat. As for functional properties, abnormal fillets exhibited a lower protein solubility and higher ultimate pH values on both the superficial and deep sections. Although abnormal fillets exhibited higher yellowness values, no relevant effect on meat color was observed. The occurrence of WS and SM abnormalities led to increased carbonylation levels and more intense proteolytic processes. Overall, muscle abnormalities mainly affect the superficial layer of P. major muscle and particularly the occurrence of SM myopathy seems to implicate a more pronounced modification of meat quality traits than the mere presence of WS.

Concentration trends for lead and calcium-normalized lead in fish fillets from the Big River, a mining-contaminated stream in southeastern Missouri USA

USGS Publications Warehouse

Schmitt, Christopher J.; McKee, Michael J.

2016-01-01

Lead (Pb) and calcium (Ca) concentrations were measured in fillet samples of longear sunfish (Lepomis megalotis) and redhorse suckers (Moxostoma spp.) collected in 2005–2012 from the Big River, which drains a historical mining area in southeastern Missouri and where a consumption advisory is in effect due to elevated Pb concentrations in fish. Lead tends to accumulated in Ca-rich tissues such as bone and scale. Concentrations of Pb in fish muscle are typically low, but can become elevated in fillets from Pb-contaminated sites depending in part on how much bone, scale, and skin is included in the sample. We used analysis-of-covariance to normalize Pb concentration to the geometric mean Ca concentration (415 ug/g wet weight, ww), which reduced variation between taxa, sites, and years, as was the number of samples that exceeded Missouri consumption advisory threshold (300 ng/g ww). Concentrations of Pb in 2005–2012 were lower than in the past, especially after Ca-normalization, but the consumption advisory is still warranted because concentrations were >300 ng/g ww in samples of both taxa from contaminated sites. For monitoring purposes, a simple linear regression model is proposed for estimating Ca-normalized Pb concentrations in fillets from Pb:Ca molar ratios as a way of reducing the effects of differing preparation methods on fillet Pb variation.

When You Get What You Haven't Paid for: Molecular Identification of "Douradinha" Fish Fillets Can Help End the Illegal Use of River Dolphins as Bait in Brazil.

PubMed

Cunha, Haydée A; da Silva, Vera M F; Santos, Teresa E C; Moreira, Stella M; do Carmo, Nivia A S; Solé-Cava, Antonio M

2015-01-01

The fishery for Calophysus macropterus, an Amazonian necrophagous catfish, is highly detrimental to river dolphins and caimans, which are deliberately killed for use as bait. In the Brazilian Amazon, this fishery has increased over the last decade, in spite of the rejection of scavenger fishes by Brazilian consumers. It was suspected that C. macropterus fillets were being sold in Brazilian markets, disguised as a fictitious fish (the "douradinha"). We collected 62 fillets from "douradinha" and other suspiciously named fish from 4 fish-processing plants sold at 6 markets in Manaus, in the Brazilian Amazon, and sequenced the cytochrome b gene to identify fillets to species. Sixty percent of fillets labeled "douradinha" or with other deceptive names were actually C. macropterus. Six other fish species of low commercial value were also found. The presence of dolphin tissue in the stomach contents of C. macropterus was confirmed by mtDNA control region sequencing. Our results formed the scientific basis for a moratorium on the fishing and fraudulent selling of C. macropterus, issued by the Brazilian Ministries of the Environment and Fisheries. Exposure of this fraud via the mass media can help end the illegal use of dolphins as bait in Brazil. © The American Genetic Association 2015. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Concentration Trends for Lead and Calcium-Normalized Lead in Fish Fillets from the Big River, a Mining-Contaminated Stream in Southeastern Missouri USA.

PubMed

Schmitt, Christopher J; McKee, Michael J

2016-11-01

Lead (Pb) and calcium (Ca) concentrations were measured in fillet samples of longear sunfish (Lepomis megalotis) and redhorse suckers (Moxostoma spp.) collected in 2005-2012 from the Big River, which drains a historical mining area in southeastern Missouri and where a consumption advisory is in effect due to elevated Pb concentrations in fish. Lead tends to accumulated in Ca-rich tissues such as bone and scale. Concentrations of Pb in fish muscle are typically low, but can become elevated in fillets from Pb-contaminated sites depending in part on how much bone, scale, and skin is included in the sample. We used analysis-of-covariance to normalize Pb concentration to the geometric mean Ca concentration (415 ug/g wet weight, ww), which reduced variation between taxa, sites, and years, as was the number of samples that exceeded Missouri consumption advisory threshold (300 ng/g ww). Concentrations of Pb in 2005-2012 were lower than in the past, especially after Ca-normalization, but the consumption advisory is still warranted because concentrations were >300 ng/g ww in samples of both taxa from contaminated sites. For monitoring purposes, a simple linear regression model is proposed for estimating Ca-normalized Pb concentrations in fillets from Pb:Ca molar ratios as a way of reducing the effects of differing preparation methods on fillet Pb variation.

Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at -18 °C by chitosan coating incorporated with citric acid or licorice extract.

PubMed

Qiu, Xujian; Chen, Shengjun; Liu, Guangming; Lin, Hong

2016-08-01

Lipid oxidation can occur in fish fillets during long-term frozen storage and cause quality and nutrition loss, which is a major concern in the seafood industry. Our previous study showed that chitosan combined with citric acid or licorice extract can have a preserving effect on fresh fish fillets stored at 4 °C. It is of interest to further study their antioxidant effects on fish fillets during frozen storage. Chitosan, chitosan and citric acid, chitosan and licorice extract can inhibit primary and secondary lipid oxidation, as indicated by lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values compared to the control samples. In addition, drip loss was decreased in the treatment samples. Both citric acid and licorice extract enhanced the antioxidant effects of chitosan. Among all the three treatments, chitosan and licorice extract showed the best antioxidant effects, reducing both PV and TBARS significantly at the end of storage. The combination of chitosan and citric acid or licorice extract showed significant antioxidant effects on ovate pompano fillets at -18 °C during 6 months of storage. They could be applied as natural antioxidant preservatives for use in seafood products or other meat products. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage.

PubMed

Li, Dongping; Zhang, Jingbin; Song, Sijia; Feng, Ligeng; Luo, Yongkang

2018-06-01

Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 °C (LT) and 98 °C (HT) in water bath] on the quality of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets, stored at 20 ± 1 °C, was investigated by sensory analysis, biochemical analysis, and microbial diversity. SPME-GC/MS indicated the presence of 27 volatile organic compounds (VOCs) in fillets, and major VOCs were aldehydes and alcohols. Acids tended to increase during storage and caused a fetid odor at the end of storage. Culture-dependent method indicated that Bacillus dominated the spoiled LT and HT samples. In addition, Bacillus was identified as the main spoiler of deteriorated heated fillets by high-throughput sequencing. Sphingomonas and Brevibacillus dominated the indigenous bacteria of fresh raw fillets. After heat processing, LT samples exhibited higher organoleptic quality than HT samples on day 0. HT samples showed extended shelf-life at 20 °C storage compared to LT samples. Copyright © 2017. Published by Elsevier Ltd.

Liquid chromatographic determination of oxytetracycline in edible fish fillets from six species of fish

USGS Publications Warehouse

Meinertz, J.R.; Stehly, G.R.; Gingerich, W.H.

1998-01-01

The approved use of oxytetracycline (OTC) in U.S. Aquaculture is limited to specific diseases in salmonids and channel catfish. OTC may also be effective in controlling diseases in other fish species important to public aquaculture, but before approved use of OTC can be augmented, an analytical method for determining OTC in fillet tissue from multiple species of fish will be required to support residue depletion studies. The objective of this study was to develop and validate a liquid chromatographic (LC) method that is accurate, precise, and sensitive for OTC in edible fillets from multiple species of fish. Homogenized fillet tissues from walleye, Atlantic salmon, striped bass, white sturgeon, rainbow trout, and channel catfish were fortified with OTC at nominal concentrations of 10, 20, 100, 1000, and 5000 ng/g. In tissues fortified with OTC at 100, 1000, and 5000 ng/g, mean recoveries ranged from 83 to 90%, and relative standard deviations (RSDs) ranged from 0.9 to 5.8%. In all other tissues, mean recoveries ranged from 59 to 98%, and RSDs ranged from 3.3 to 20%. Method quantitation limits ranged from 6 to 22 ng/g for the 6 species. The LC parameters produced easily integratable OTC peaks without coelution of endogenous compounds. The method is accurate, precise, and sensitive for OTC in fillet tissue from 6 species of fish from 5 phylogenetically diverse groups.

Experimental Investigation on High-Cycle Fatigue of Inconel 625 Superalloy Brazed Joints

NASA Astrophysics Data System (ADS)

Chen, Jianqiang; Demers, Vincent; Turner, Daniel P.; Bocher, Philippe

2018-04-01

The high-cycle fatigue performance and crack growth pattern of transient liquid phase-brazed joints in a nickel-based superalloy Inconel 625 were studied. Assemblies with different geometries and types of overlaps were vacuum-brazed using the brazing paste Palnicro-36M in conditions such as to generate eutectic-free joints. This optimal microstructure provides the brazed assemblies with static mechanical strength corresponding to that of the base metal. However, eutectic micro-constituents were observed in the fillet region of the brazed assembly due to an incomplete isothermal solidification within this large volume of filler metal. The fatigue performance increased significantly with the overlap distance for single-lap joints, and the best performance was found for double-lap joints. It was demonstrated that these apparent changes in fatigue properties according to the specimen geometry can be rationalized when looking at the fatigue data as a function of the local stress state at the fillet radii. Fatigue cracks were nucleated from brittle eutectic phases located at the surface of the fillet region. Their propagation occurred through the bimodal microstructure of fillet and the diffusion region to reach the base metal. High levels of crack path tortuosity were observed, suggesting that the ductile phases found in the microstructure may act as a potential crack stopper. The fillet region must be considered as the critical region of a brazed assembly for fatigue applications.

Intestinal bacterial signatures of white feces syndrome in shrimp.

PubMed

Hou, Dongwei; Huang, Zhijian; Zeng, Shenzheng; Liu, Jian; Wei, Dongdong; Deng, Xisha; Weng, Shaoping; Yan, Qingyun; He, Jianguo

2018-04-01

Increasing evidence suggests that the intestinal microbiota is closely correlated with the host's health status. Thus, a serious disturbance that disrupts the stability of the intestinal microecosystem could cause host disease. Shrimps are one of the most important products among fishery trading commodities. However, digestive system diseases, such as white feces syndrome (WFS), frequently occur in shrimp culture and have led to enormous economic losses across the world. The WFS occurrences are unclear. Here, we compared intestinal bacterial communities of WFS shrimp and healthy shrimp. Intestinal bacterial communities of WFS shrimp exhibited less diversity but were more heterogeneous than those of healthy shrimp. The intestinal bacterial communities were significantly different between WFS shrimp and healthy shrimp; compared with healthy shrimp, in WFS shrimp, Candidatus Bacilloplasma and Phascolarctobacterium were overrepresented, whereas Paracoccus and Lactococcus were underrepresented. PICRUSt functional predictions indicated that the relative abundances of genes involved in energy metabolism and genetic information processing were significantly greater in WFS shrimp. Collectively, we found that the composition and predicted functions of the intestinal bacterial community were markedly shifted by WFS. Significant increases in Candidatus Bacilloplasma and Phascolarctobacterium and decreases in Paracoccus and Lactococcus may contribute to WFS in shrimp.

The woody breast condition results in surface discoloration of cooked broiler pectoralis major

USDA-ARS?s Scientific Manuscript database

Published studies have shown that the woody breast (WB) condition affects macroscopic appearances, quality, and functionality of raw broiler breast fillets (pectoralis major) and texture of both raw and cooked fillets. In this study we demonstrated that the WB condition also significantly affects th...

POSSIBLE RAMIFICATIONS OF HIGHER MERCURY CONCENTRATIONS IN FILLET TISSUE OF SKINNIER FISH

EPA Science Inventory

Mercury concentrations were found to be statistically higher in the fillet tissue of the skinnier individuals of a fish species (striped bass) that was experiencing starvation when collected from Lake Mead, which is located on the Arizona-Nevada border. This is considered a conse...

Nonthermal plasma system for extending shelf life of raw broiler breast fillets

USDA-ARS?s Scientific Manuscript database

A nonthermal dielectric barrier discharge (DBD) plasma system was developed and enhanced to treat broiler breast fillets (BBF) in order to improve the microbial quality of the meat. The system consisted of a high-voltage source and two parallel, round-aluminum electrodes separated by three semi-rig...

9 CFR 381.162 - “(Kind) steak or fillet.”

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false â(Kind) steak or fillet.â 381.162 Section 381.162 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or...

9 CFR 381.162 - “(Kind) steak or fillet.”

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false â(Kind) steak or fillet.â 381.162 Section 381.162 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or...

77 FR 60675 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-04

... From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Review AGENCY... fillets (``fish'') from the Socialist Republic of Vietnam (``Vietnam''). The Department has determined...: 202-482-0238. SUPPLEMENTARY INFORMATION: Background The antidumping duty order on fish from Vietnam...

Prevalence and Contamination Patterns of Listeria monocytogenes in Fresh Catfish Fillets and their Processing Plants

USDA-ARS?s Scientific Manuscript database

Catfish skins, intestines, fresh fillets, processing surfaces at different production stages, chiller water and non-food contact surfaces were sampled for Listeria monocytogenes and other Listeria species. Among 315 samples, prevalence of L. monocytogenes, Listeria innocua and a group of Listeria se...

78 FR 50387 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Final Affirmative...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-19

... Shrimp (Biloxi Freezing and Processing); Ocean Springs Seafood Market, Inc.; Paul Piazza & Sons, Inc.; R... shrimp (Penaeus subtilis), southern pink shrimp (Penaeus notialis), southern rough shrimp (Trachypenaeus...

78 FR 50381 - Certain Frozen Warmwater Shrimp From Malaysia: Final Affirmative Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-19

... Corp.; M&M Shrimp (Biloxi Freezing and Processing); Ocean Springs Seafood Market, Inc.; Paul Piazza...), southern brown shrimp (Penaeus subtilis), southern pink shrimp (Penaeus notialis), southern rough shrimp...

76 FR 64307 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Amended Final Results and...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-18

... prawns; (6) canned warmwater shrimp and prawns (HTS subheading 1605.20.1040); and (7) certain battered shrimp. Battered shrimp is a shrimp-based product: (1) That is produced from fresh (or thawed-from-frozen.... When dusted in accordance with the definition of dusting above, the battered shrimp product is also...

76 FR 7528 - Endangered and Threatened Wildlife and Plants; 90-Day Finding on a Petition To Revise Critical...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-02-10

... Revise Critical Habitat for Vernal Pool Fairy Shrimp and Vernal Pool Tadpole Shrimp AGENCY: Fish and... critical habitat for vernal pool fairy shrimp (Branchinecta lynchi) and vernal pool tadpole shrimp... revision of the critical habitat for vernal pool fairy shrimp and vernal pool tadpole shrimp may be...

Length-weight relationship and condition factor of white shrimp Penaeus merguiensis captured in ecosystem mangrove of Bagan Asahan, Tanjungbalai, Asahan, North Sumatra, Indonesia

NASA Astrophysics Data System (ADS)

Suryanti, A.; Riza, N.; Raza'i, T. S.

2018-02-01

White Shrimp Penaeus merguiensis was commonly found in Mangrove Ecosystem of Bagan Asahan Village. The purpose of this research are to determine length-weight relationship and condition factor of white shrimp Penaeus merguiensis around ecosystem mangrove waters in Bagan Asahan Village. This research was conducted for 3 month in Maret until Mei 2017 with determination of research station used purposive sampling method. The shrimp samples were taken by shrimp trawl. The result showed that 98 shrimp which consists of 58 males and 40 female. The carapace length of female shrimp between 6,05 - 22,125 mm and total weight ranged from 0,12 - 6,95 g. Male shrimp had carapace length between 7.125 - 18.25 mm and total weigth ranged from 0.14 - 3.82 g. Female and male white shrimp had different growth pattern. Female shrimp had b = 2.984 included in negaive allometric and male shrimps with b = 3.187 included in positive allometric. The value of correlation coefficients was more than 90% for both male and female showed very strong relation between length carapace and body weight. The value of shrimp condition factor ranged from 0.570 - 1.773 and included to flat (thin) body shrimp.

78 FR 33345 - Certain Frozen Warmwater Shrimp From Malaysia: Preliminary Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

... ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based product: (1) That is produced from... the dusting layer. When dusted in accordance with the definition of dusting above, the battered shrimp...

78 FR 33350 - Certain Frozen Warmwater Shrimp From Thailand: Preliminary Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

... and prawns; and (7) certain ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based... of dusting above, the battered shrimp product is also coated with a wet viscous layer containing egg...

78 FR 33344 - Certain Frozen Warmwater Shrimp From India: Preliminary Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

...; and (7) certain ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based product: (1... of dusting above, the battered shrimp product is also coated with a wet viscous layer containing egg...

78 FR 33342 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

... and prawns; and (7) certain ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based... of dusting above, the battered shrimp product is also coated with a wet viscous layer containing egg...

Mortality and Morbidity Associated with a New Ciliate Infection of Shrimp that Causes Shrimp Black Gill in the Coastal Southeast USA

NASA Astrophysics Data System (ADS)

Price, A. R.; Fowler, A. E.; Frede, R. L.; Walker, A. N.; Lee, R. F.; Frischer, M. E.

2016-02-01

Penaeid shrimp including Litopenaeus setiferus (white shrimp), Farfantepenaeus aztecus (brown shrimp), and Farfantepenaeus duorarum (pink shrimp) support the most valuable commercial marine fishery in the US Southeast Atlantic. However, since the mid 1990's the fishery has experienced a significant decline in reported harvest. Although decreased fishing effort has contributed to this decline, the decline has been coincident with the emergence of a new ciliate infection causing gill tissue melanization with evidence of tissue necrosis (Black Gill). The identity of the shrimp Black Gill (sBG) ciliate is still uncertain but is uniquely identified molecularly and microscopically. sBG is widely believed by the shrimping industry to have contributed to the decline of shrimp populations in Georgia and South Carolina, USA where prevalence can reach near 100% in the fall white shrimp season and is associated with large catches of dead and deteriorating shrimp along with soft and recently molted shrimp. In this study we report the first observations of mortality and morbidity associated with sBG ciliate infections in L. setiferus. The sBG ciliate is present from approximately May through January with peak infection rates and visibly melanized gills occurring in the late summer through the fall. Molecular and histological studies indicate that the sBG ciliate is absent from shrimp populations during the winter and spring. In laboratory studies, significant direct mortality of shrimp associated with sBG is observed only for a short period of time during the late summer. However, later in the fall symptomatic shrimp exhibit decreased performance response (endurance and respiratory capacity) that likely leads to increased mortality associated with secondary infections and increased predation rates. These studies support the hypothesis that shrimp Black Gill is negatively impacting wild shrimp populations and the fishery.

Relationship between Raw Breast Meat Color Lightness Values and Functionalities or Broiler Fillets Deboned Six to Eight Hours Postmortem

USDA-ARS?s Scientific Manuscript database

Relationship between Raw Breast Meat Color Lightness Values and Functionalities of Broiler Fillets Deboned Six to Eight Hours Postmortem H. Zhuang and E. M. Savage Quality Assessment Research Unit, USDA, Agricultural Research Service, Russell Research Center, P. O. Box 5677, Athens, Georgia 30604-56...

Chemical composition of black rockfish (Sebastes melanops) fillets and byproducts

USDA-ARS?s Scientific Manuscript database

Black rockfish are important in the near shore fishery of Southeast Alaska. They are the only species among the pelagic shelf rockfishes for which there is a directed fishery in state waters. The purpose of this study was to determine the composition black rockfish fillets and its major processing b...

Genome-wide association study for identifying genome loci that affect fillet yield in rainbow trout (Oncorhynchus mykiss)

USDA-ARS?s Scientific Manuscript database

Fillet yield (FY, %) is an economically important trait in rainbow trout aquaculture that reflects production efficiency. Despite that, FY has not received much attention in breeding programs because it is costly to measure and difficult to select on, limiting the genetic progress in traditional sel...

Process for protecting bonded components from plating shorts

DOEpatents

Tarte, Lisa A.; Bonde, Wayne L.; Carey, Paul G.; Contolini, Robert J.; McCarthy, Anthony M.

2000-01-01

A method which protects the region between a component and the substrate onto which the components is bonded using an electrically insulating fillet of photoresist. The fillet protects the regions from subsequent plating with metal and therefore shorting the plated conductors which run down the sides of the component and onto the substrate.

Bacteriophage significantly reduces Listeria monocytogenes on raw salmon fillet tissue

USDA-ARS?s Scientific Manuscript database

We have demonstrated the antilisterial activity of generally recognized as safe (GRAS) bacteriophage LISTEX P100 (phage P100) on the surface of raw salmon fillet tissue against Listeria monocytogenes serotypes 1/2a and 4b. In a broth model system, phage P100 completely inhibited L. monocytogenes gro...

Accute satiety response of mammalian, avian and fish proteins in dogs

USDA-ARS?s Scientific Manuscript database

Fish proteins have been reported to be more satiating than meat proteins. The objective was to determine the effect of different animal protein pre-meals on satiety. Ten intact female hounds were fed either pork loin, beef loin, chicken breast, salmon fillet, or pollock fillet. During Phase I, 100 g...

Protein digestibility evaluations of meat and fish substrates using laboratory, avian and ileally cannulated dog assays

USDA-ARS?s Scientific Manuscript database

Fish and meat protein serves as important protein sources in the human and companion animal diets: however, limited information is available on differences in protein quality. Pollock fillet, and salmon fillet, beef loin, pork loin and chicken breast, were evaluated for protein quality and amino aci...

Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis

USDA-ARS?s Scientific Manuscript database

Visible/near-infrared (NIR) spectroscopy has shown potential for successfully classifying broiler breast fillets according to their texture properties. Freshness and shelf life are also important quality characteristics of boneless skinless chicken breast products in the marketplace. This study deal...

76 FR 12939 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-09

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for Preliminary Results of the Seventh Antidumping Duty New Shipper Reviews AGENCY: Import Administration, International Trade Administration, Department of Commerce DATES: Effective...

76 FR 81913 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-29

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for the Final Results of the Seventh Antidumping Duty Administrative Review AGENCY: Import Administration, International Trade Administration, Department of Commerce. DATES: Effective...

Effect of sexual maturation on thermal stability, viscoelastic properties, and texture of rainbow trout, Oncorhynchus mykiss, fillets

USDA-ARS?s Scientific Manuscript database

The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow...

77 FR 73619 - Final Results of Antidumping Duty Changed Circumstances Review: Certain Frozen Warmwater Shrimp...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-11

... warmwater shrimp and prawns (HTSUS subheading 1605.20.10.40); (7) certain battered shrimp. Battered shrimp... of dusting above, the battered shrimp product is also coated with a wet viscous layer containing egg...

78 FR 33347 - Certain Frozen Warmwater Shrimp From Ecuador: Preliminary Negative Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

... ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based product: (1) That is produced from..., the battered shrimp product is also coated with a wet viscous layer containing egg and/or milk, and...

75 FR 74684 - Notice of Final Results of Antidumping Duty Changed Circumstances Review: Certain Frozen...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-01

... battered shrimp. Dusted shrimp is a shrimp-based product: (1) That is produced from fresh (or thawed-from... subjected to IQF freezing immediately after application of the dusting layer. Battered shrimp is a shrimp...

78 FR 33346 - Certain Frozen Warmwater Shrimp From the People's Republic of China: Preliminary Countervailing...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-04

...; and (7) certain ``battered shrimp'' (see below). ``Battered shrimp'' is a shrimp-based product: (1... above, the battered shrimp product is also coated with a wet viscous layer containing egg and/or milk...

50 CFR 622.2 - Definitions and acronyms.

Code of Federal Regulations, 2010 CFR

2010-10-01

... part thereof: (1) Brown shrimp, Farfantepenaeus aztecus. (2) Pink shrimp, Farfantepenaeus duorarum. (3... of transferring property for money or credit, trading, or bartering, or attempting to so transfer...) Pink shrimp, Farfantepenaeus duorarum. (4) Royal red shrimp, Hymenopenaeus robustus. (5) Rock shrimp...

Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

PubMed Central

de Jong, Aarieke E. I.; van Asselt, Esther D.; Zwietering, Marcel H.; Nauta, Maarten J.; de Jonge, Rob

2012-01-01

The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4°C), and subsequently cooked. The surface temperature reached 70°C within 30 sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed. PMID:22389647

Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets

PubMed Central

Kahraman, Tolga; Issa, Ghassan; Bingol, Enver Baris; Kahraman, Beren Basaran; Dumen, Emek

2015-01-01

The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products. PMID:26273279

Development of a multiresidue method for the determination of endocrine disrupters in fish fillet using gas chromatography-triple quadrupole tandem mass spectrometry.

PubMed

Munaretto, Juliana S; Ferronato, Giovana; Ribeiro, Lucila C; Martins, Manoel L; Adaime, Martha B; Zanella, Renato

2013-11-15

Endocrine Disrupter Compounds (EDCs) are responsible for alterations in the endocrine system functions. Aquatic organisms are able to accumulate EDCs residues, being the major source of contamination for top predators and human consumers. This study aimed to develop and validate a method for the determination of 40 EDCs in fish fillet using modified QuEChERS and Gas Chromatography coupled with Mass Spectrometry in tandem (GC-MS/MS). A factorial design was used to optimize the extraction procedure. Method validation presented recoveries from 70.1% to 120.0% with RSD<20% and method limit of detection ranged from 0.3 to 7.5 µg kg(-1), showing good accuracy and precision. This method was successfully applied to the analysis of fish fillet from different species and residues of bisphenol A, chlorpyrifos and bifenthrin were detected. The proposed method proved to be effective for the determination of EDCs in fish fillet at very low concentration levels. © 2013 Elsevier B.V. All rights reserved.

[Physical and chemical evaluation during refrigeration storage of salted catfish (Pseudoplatystoma sp.) in brine solution, and packed under vacuum].

PubMed

Rodríguez, Diana; Barrero, Marinela; Kodaira, Makie

2009-06-01

Salting fish in the south Venezuelan towns are still the main method of preserving fish including cutt, and salting fish process, storage and commercialization. As the result, salted-dried fish is particularly susceptible to spoilage by a number of factors, including lipid oxidation, browning meat. Packing salted fish product is an alternative increasing storage life time reducing lost of quality and enhancing the storage time. The present study evaluated the physic, chemist, and sensory quality of fish fillet from cat fish (Pseudoplatystoma sp.) from Apure state, Venezuela. Fillet fish were placed in brine solution at 36% of sodium chloride 1:2 fillet: brine solution; after, they were packed under followed conditions: vacuum, vacuum and storage under refrigeration condition, and room temperature. The results showed significant differences (p < 0.01) for moisture, salt content, and Aw. The fillets packed at vacuum and storage at 4 degrees C were significant different from the resting treatments; not significant differences were presented at room and refrigeration temperature after three moths. The best conditions treatment was vacuum packing and refrigeration at 4 degrees C.

Vaccination Enhances Early Immune Responses in White Shrimp Litopenaeus vannamei after Secondary Exposure to Vibrio alginolyticus

PubMed Central

Lin, Yong-Chin; Chen, Jiann-Chu; Morni, Wan Zabidii W.; Putra, Dedi Fazriansyah; Huang, Chien-Lun; Li, Chang-Che; Hsieh, Jen-Fang

2013-01-01

Background Recent work suggested that the presence of specific memory or some form of adaptive immunity occurs in insects and shrimp. Hypervariable pattern recognition molecules, known as Down syndrome cell adhesion molecules, are able to mount specific recognition, and immune priming in invertebrates. In the present study, we attempted to understand the immune response pattern of white shrimp Litopenaeus vannamei which received primary (PE) and secondary exposure (SE) to Vibrio alginolyticus. Methodology Immune parameters and proliferation of haematopoietic tissues (HPTs) of shrimp which had received PE and SE to V. alginolyticus were measured. In the PE trial, the immune parameters and proliferation of HPTs of shrimp that received heat-killed V. alginolyticus (HVa) and formalin-inactivated V. alginolyticus (FVa) were measured. Mortality, immune parameters and proliferation of HPTs of 7-day-HVa-PE shrimp (shrimp that received primary exposure to HVa after 7 days) and 7-day-FVa-PE shrimp (shrimp that received primary exposure to FVa after 7 days) following SE to live V. alginolyticus (LVa) were measured. Phagocytic activity and clearance efficiency were examined for the 7∼35-day-HVa-PE and FVa-PE shrimp. Results HVa-receiving shrimp showed an earlier increase in the immune response on day 1, whereas FVa-receiving shrimp showed a late increase in the immune response on day 5. The 7-day-FVa-PE shrimp showed enhancement of immunity when encountering SE to LVa, whereas 7-day-HVa-PE shrimp showed a minor enhancement in immunity. 7-day-FVa-PE shrimp showed higher proliferation and an HPT mitotic index. Both phagocytic activity and clearance maintained higher for both HVa-PE and FVa-PE shrimp after 28 days. Conclusions HVa- and FVa-receiving shrimp showed the bacteria agglutinated prior to being phagocytised. FVa functions as a vaccine, whereas HVa functions as an inducer and can be used as an immune adjuvant. A combined mixture of FVa and HVa can serve as a “vaccine component” to modulate the immunity of shrimp. PMID:23894531

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4°C.

PubMed

Silbande, Adèle; Adenet, Sandra; Chopin, Christine; Cornet, Josiane; Smith-Ravin, Juliette; Rochefort, Katia; Leroi, Françoise

2018-02-02

The effect of vacuum (VP - 4°C) and CO 2 /N 2 -atmosphere (MAP - 4°C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29days. At these dates, total mesophilic counts reached 10 7 -10 8 CFU g -1 . According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp., dominated the microbiota of both types of packaging. The pH value of fresh samples was between 5.96 and 6.37 and did not vary greatly in all trials. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA) concentrations were low and not represent reliable indicators of the spoilage, contrary to some biogenic amines (cadaverine, putrescine and tyramine). Chilled packed fillets of red drum have an extended shelf-life compared to whole gutted iced fish. Overall, few differences in sensory and microbial quality were observed between the VP and MAP samples. Next-Generation Sequencing (NGS) provided data on the microbiota of a tropical fish. Copyright © 2017 Elsevier B.V. All rights reserved.

Polybrominated diphenyl ethers and polychlorinated biphenyls in commercially wild caught and farm-raised fish fillets in the United States.

PubMed

Hayward, Douglas; Wong, Jon; Krynitsky, Alexander J

2007-01-01

Wild caught and farm-raised fish fillets collected in fish markets and large-chain super markets located in the Maryland, Washington, DC, and North Carolina were measured for their polybrominated diphenyl ether (PBDE), polychlorinated biphenyl (PCB), and polychlorodibenzo-p-dioxins/dibenzofurans (PCDD/Fs) levels. PCB and PBDE concentrations were the highest in a wild bluefish fillet (800 and 38 ng/g wet weight, respectively) and the lowest in wild Coho salmon fillet (0.35 and 0.04 ng/g, respectively). Levels for both PCBs and PBDEs in ng/g wet weight decreased from bluefish with medians of 200 and 6.2, to rockfish 66 and 4.7, followed by farmed-raised salmon with 9.0 and 1.1, with the lowest in wild salmon, 4.0 and 0.3 ng/g for PCBs and PBDEs, respectively (PCBs are the sum of 25 congeners). The chlorinated biphenyl (CB)-153 and brominated diphenyl ether (BDE)-47 levels correlated in the 22 fish fillets with a Pearson correlation coefficient of 0.94. Bluefish, rockfish (striped bass), wild caught and farm-raised salmons all showed different linear regression slopes between CB-153 and BDE-47 of 7.5, 2.7, 0.97, and 1.5, respectively. A Wilcoxon rank sum test showed no significant difference in the CB-153/BDE-47 ratios between farmed raised and all species of wild salmon combined, but was significant between bluefish and rockfish, farmed raised salmon or wild salmon.

50 CFR 622.2 - Definitions and acronyms.

Code of Federal Regulations, 2011 CFR

2011-10-01

.... (2) Pink shrimp, Farfantepenaeus duorarum. (3) White shrimp, Litopenaeus setiferus. Penaeid shrimp.... Sale or sell means the act or activity of transferring property for money or credit, trading, or... aztecus. (2) White shrimp, Litopenaeus setiferus. (3) Pink shrimp, Farfantepenaeus duorarum. (4) Royal red...

Crowding of white shrimp Litopenaeus vananmei depresses their immunity to and resistance against Vibrio alginolyticus and white spot syndrome virus.

PubMed

Lin, Yong-Chin; Chen, Jiann-Chu; Chen, Yu-Yuan; Yeh, Su-Tuen; Chen, Li-Li; Huang, Chien-Lun; Hsieh, Jen-Fang; Li, Chang-Che

2015-07-01

Immunity parameters and the expression levels of several immune-related proteins, including lipopolysaccharide and β-glucan binding protein (LGBP), peroxinectin (PX), intergin β (IB), prophenoloxidase (proPO) I, proPO II, α2-macroglobulin (α2-M), cytosolic mangangese superoxide dismutase (cytMnSOD), mitochondria manganese superoxide dismutase (mtMnSOD), catalase, glutathione peroxidase (GPx), lysozyme, and penaeidin 3a were examined in white shrimp Litopenaeus vannamei reared at stocking densities of 2, 10, 20, 30, and 40 shrimp L(-1) after 3, 6, and 12 h. All immune parameters including haemocyte count, phenoloxidase (PO) activity, respiratory burst (RB), superoxide dismutase (SOD) activity, lysozyme activity, and haemolymph protein were negatively related to density and time. The PO activity, SOD activity, and lysozyme activity of shrimp reared at 10 shrimp L(-1) after 12 h significantly decreased. The transcript levels of these immune-related proteins were down-regulated in shrimp reared at 20, 30, and 40 shrimp L(-1) after 12 h. Phagocytic activity and clearance efficiency to Vibrio alginolyticus were significantly lower in shrimp reared at 30 and 40 shrimp L(-1) after 12 h. The mortality rates of shrimp reared at 20 and 40 shrimp L(-1) were significantly higher than shrimp reared at 2 shrimp L(-1) over 12-144 h and 12-48 h, respectively. Shrimp reared at high densities (>10 shrimp L(-1)) exhibited decreased resistance against pathogens as evidenced by reductions in immune parameters together with decreased expression levels of immune-related proteins, indicating perturbations of the immune system. Copyright © 2015 Elsevier Ltd. All rights reserved.

Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

PubMed

Zhuang, Hong; Savage, Elizabeth M

2013-11-01

Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality attributes of cooked boneless skinless white meat, broiler breast fillets (pectoralis major) prepared directly from a frozen state or prepared from a thawed state. In each replication, fresh broiler fillets (removed from carcasses 6-8 h postmortem) were procured from a local commercial processing plant and stored in a -20°C freezer until use. On the sensory evaluation date, fillets were cooked to an endpoint temperature of 78°C either directly from the frozen state (thawing during cooking) or after the frozen samples were thawed in a refrigerator (2°C) overnight (thawing before cooking). Cook loss and Warner-Bratzler (WB) shear force were used as indicators for instrumental quality measurements. Sensory quality measurements were conducted by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Results show that there were no differences (P > 0.05) in measurements for sensory descriptive flavor attributes of cooked fillets between the 2 sample thawing methods, indicating that the sensory flavor profiles of both methods were similar to each other. However, WB shear force (36.98 N), cook loss (21.2%), sensory texture attributes of cohesiveness (intensity score was 5.59), hardness (5.14), rate of breakdown (5.50), and chewiness (5.21) of the breast fillets cooked directly from the frozen state were significantly higher (P < 0.05) than those of the breast meat cooked after being thawed (30.56 N, 19.0%, 5.19, 4.78, 5.29, and 5.02, respectively). These results indicate that cookery directly from frozen boneless skinless white meat can result in different measurement values of cook loss, shear force, and sensory descriptive texture attributes compared with cookery after frozen fillets are thawed.

Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets.

PubMed

Meredith, H; Valdramidis, V; Rotabakk, B T; Sivertsvik, M; McDowell, D; Bolton, D J

2014-12-01

Studies were undertaken to investigate the effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the natural microflora on poultry fillets. Skinless chicken fillets were stored in gaseous mixtures of 10%, 30%, 50%, 70% and 90% CO2 balanced with N2, 80:20% O2:N2 and 40:30:30% CO2:O2:N2 and control conditions (air) at 2 °C. Samples were analysed periodically for (previously inoculated) Campylobacter, total viable counts (TVC) (mesophiles), TVC (psychrophiles), Enterobacteriaceae, Pseudomonas and lactic acid bacteria (LAB) over 17 days of storage. The carbon dioxide solubility was determined by monitoring the changes in the headspace volume over time using a buoyancy technique and performing calculations based on volumetric measurements and the Henry's constant. Henry's constant was also used to estimate the oxygen solubility in the chicken fillets. The presence of O2 in the MAP gaseous mixtures increased the rate of Campylobacter decline on poultry fillets but in general the counts obtained in aerobic versus anaerobic packs were not significantly (P > 0.05) different. CO2 inhibited the growth of TVC, TEC, LAB and Pseudomonas but only at MAP gaseous combinations containing 50-90% CO2 where concentrations of up to 2000 ppm CO2 were recorded in the fillets after 5 days. Under these conditions a shelf-life in excess of 17 days at 2 °C was obtained. Although, dissolved O2, at levels of 33 ppm in 80:20% O2:N2 packs after 3 days, reduced Campylobacter, it also favoured the growth of the other microbes on the chicken. The optimum gaseous mixture for achieving the combined objectives of reducing Campylobacter and extending shelf was therefore 40:30:30 CO2:O2:N2, which achieved a shelf-life in excess of 14 days. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of different commercial feeds on grow-out silver black porgy, Sparidentex hasta (Valenciennes), for optimum growth performance, fillet quality, and cost of production.

PubMed

Hossain, M A; Al-Abdul-Elah, K M; El-Dakour, S

2017-01-01

The objective of the study was to find a cost-effective feed from three commercial feeds, namely, Arasco (Saudi Arabia), Skretting (Turkey), and Biomar (Greece) for commercially producing silver black porgy (sobaity bream), Sparidentex hasta in Kuwait. For confidentiality, these feeds were randomly given code names, diets 1, 2, and 3, which were known only to the investigating staffs. The trash fish (diet 4) was used as the control. The experiment was conducted for 28 wk with grow-out sobaity bream (210.0 ± 0.51 g) using a flow-through system consisting of twelve 1-m 3 tanks. There were three replicates for each treatment. Fish were fed two times daily at satiation level. The results showed that fish fed diet 2 resulted in significantly ( P  > 0.05) better growth performance, feed utilization, and higher fillet eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content compared to other diets. A comparison of fillet quality of cultured and wild sobaity bream showed no significant ( P  > 0.05) difference between sensory attributes, except that of 'flavor' in cooked fillets of wild sobaity bream. A simple economic analysis showed that the cost per kilogram of fish production was significantly ( P  > 0.05) the lowest in diet 2 (USD4.13), followed by diet 1 (USD5.70), diet 4 (USD6.33), and diet 3 (USD6.92). Thus, based on growth performance, feed utilization, cost of production, and nutritional quality of fillet, it is concluded that diet 2 may be recommended for commercial culture of sobaity bream in Kuwait. However, future research should focus on how to improve fillet quality of the cultured fish at par with wild fish by manipulating the feed formulation.

Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films.

PubMed

Higueras, Laura; López-Carballo, Gracia; Hernández-Muñoz, Pilar; Catalá, Ramón; Gavara, Rafael

2014-10-01

Chitosan/cyclodextrin films (CS:CD) incorporating carvacrol were obtained by casting, and conditioned at 23°C and 75% relative humidity prior to being immersed in liquid carvacrol until they reached sorption equilibrium. In a previous work, the in vitro antimicrobial activity of these films was studied. In this work, active films were used to inhibit microbial growth in packaged chicken breast fillets. Samples of CS:CD films loaded with carvacrol, of different sizes and thus with different quantities of antimicrobial agent, were stuck to the aluminium lid used to seal PP/EVOH/PP cups containing 25g of chicken fillets. These samples were stored for 9days at 4°C. The packages were hermetically sealed and it was confirmed that they provided an infinite barrier to carvacrol. The partition of the antimicrobial agent within the food/packaging system was analysed. The antimicrobial devices rapidly released a large percentage of the agent load, amounts that were gained by the adhesive coating of the lid and especially by the chicken fillets. The latter were the main sorbent phase, with average concentrations ranging between 200 and 5000mg/Kg during the period of storage. The microbiota of the packaged fresh chicken fillets - mesophiles, psychrophiles, Pseudomonas spp., enterobacteria, lactic acid bacteria and yeasts and fungi - were analysed and monitored during storage. A general microbial inhibition was observed, increasing with the size of the active device. Inhibition with a 24cm(2) device ranged from 0.3 log reductions against lactic acid bacteria to 1.8logs against yeasts and fungi. However, the large amount of antimicrobial that was sorbed or that reacted with the fillet caused an unacceptable sensory deterioration. These high sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol. Copyright © 2014 Elsevier B.V. All rights reserved.

Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.

PubMed

Lee, H C; Erasmus, M A; Swanson, J C; Hong, H G; Kang, I

2016-01-01

The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-(1)/4CFAC) of breast fillets at -12°C, and 4) HB-(1)/4CFAC of fillets after TA of carcasses (TA-HB-(1)/4CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-(1)/4CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P < 0.05), whereas COMM R-value sharply increased from 1.17 to 1.43, causing no difference from RB (P > 0.05). Significantly higher L* value and cooking yield (P < 0.05) were seen in the samples of TA and WIC than those of no TA and HB-(1)/4CFAC, respectively, with no difference observed between COMM and RB fillets (P > 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-(1)/4CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-(1)/4CFAC technology. © 2015 Poultry Science Association Inc.

Experimental investigations of stability of static liquid fillets and liquid-gas interface in capillary passages for gas-free liquid acquisition in zero gravity

NASA Astrophysics Data System (ADS)

Purohit, Ghanshyam Purshottamdas

Experimental investigations of static liquid fillets formed between small gaps of a cylindrical surface and a flat surface are carried out. The minimum volume of liquid required to form a stable fillet and the maximum liquid content the fillet can hold before becoming unstable are studied. Fillet shapes are captured in photographs obtained by a high speed image system. Experiments were conducted using water, UPA and PF 5060 on two surfaces-stand-blasted titanium and polished copper for different surface inclinations. Experimental data are generalized using appropriate non-dimensional groups. Analytical model are developed to describe the fillet curvature. Fillet curvature data are compared against model predictions and are found to be in close agreement. Bubble point experiments were carried out to measure the capillary pressure difference across the liquid-gas interface in the channels of photo-chemically etched disk stacks. Experiments were conducted using titanium stacks of five different geometrical configurations. Both well wetting liquids (IPA and PF5060) and partially wetting liquid (water) were used during experiments. Test results are found to be in close agreement with analytical predictions. Experiments were carried out to measure the frictional pressure drop across the stack as a function of liquid flow rate using two different liquids (water and IPA) and five stacks of different geometrical configurations. A channel pressure drop model is developed by treating the flow within stack channels as fully developed laminar flow between parallel plates and solving the one-dimensional Navier Stokes equation. An alternate model is developed by treating the flow in channels as flow within porous media. Expressions are developed for effective porosity and permeability for the stacks and the pressure drop is related to these parameters. Pressure drop test results are found to be in close agreement with model predictions. As a specific application of this work, a surface tension propellant management device (PMD) that uses photo-chemically etched disk stacks as capillary elements is examined. These PMDs are used in gas pressurized liquid propellant tanks to supply gas-free propellant to rocket engines in near zero-gravity environment. The experimentally validated models are integrated to perform key analyses for predicting PMD performance in zero gravity.

Distribution and elimination of [14C] sarafloxacin hydrochloride from tissues of juvenile channel catfish (Ictalurus punctatus)

USGS Publications Warehouse

Gingerich, W.H.; Meinertz, J.R.; Dawson, V.K.; Gofus, J.E.; Delaney, L.J.; Bunnell, P.R.

1995-01-01

The distribution and loss of radioactivity from tissues were determined in 60 juvenile channel catfish (Ictalurus punctatus) following oral dosing with the candidate fish therapeutant Sarafin® ([14C] sarafloxacin hydrochloride) at 10 mg/kg for 5 consecutive days. Twelve groups of 5 fish each were sampled at selected times ranging from 3 to 240 h after the last dose was administered, The concentration and content of sarafloxacin-equivalent activity was determined in liver, gallbladder, kidney, skin, and skinless fillet by sample oxidation and liquid scintillation counting; content of sarafloxacin-equivalent activity was determined in stomach and anterior and posterior intestines, Skinless fillet tissues were also analyzed for sarafloxacin and for potential metabolites by gradient-elution high-performance liquid chromatography (HPLC) with in-line radiometric and fluorescence detection, Loss of radioactivity from the whole body conformed to a bimodal elimination pattern with a rapid initial phase (t1/2=11 h) and a slower secondary phase (t1/2=222 h). Tissue and contents of the gastrointestinal tract (i.e. stomach and anterior and posterior intestines) were a principal depot of activity during the first four sample times (3, 6, 12, and 24 h); the combined head, skeleton, and fins (i.e. residual carcass) were the principal depot of activity in samples taken after 24 h. Of those tissues sampled 3 h after the last dose, relative sarafloxacin concentration was greatest in the liver (4.06 μg equivalents/g) and least in the residual carcass (1.13 μg equivalents/g), Intermediate concentrations were found in the kidney (2.04 μg equivalents/g), skinless fillet (1.71 μg equivalents/ g), and the skin (1.51 μg equivalents/g). Concentrations of sarafloxacin-equivalent residues in edible skinless fillet were consistently among the lowest of all tissues examined. The highest mean concentration of parent-equivalent material in the fillet tissue was found 12 h after administration of the last dose (2.27 μg equivalents/g) and declined thereafter, Sarafloxacin constituted between 80 and 90% of the extractable radioactive residues from the fillet homogenates. No other peaks were resolved in any of the fillet tissue samples analyzed by HPLC with in-line radiometric detection.

Shrimp viral diseases, import risk assessment and international trade.

PubMed

Karunasagar, Iddya; Ababouch, Lahsen

2012-09-01

Shrimp is an important commodity in international trade accounting for 15 % in terms of value of internationally traded seafood products which reached $102.00 billion in 2008. Aquaculture contributes to over 50 % of global shrimp production. One of the major constraints faced by shrimp aquaculture is the loss due to viral diseases like white spot syndrome, yellow head disease, and Taura syndrome. There are several examples of global spread of shrimp diseases due to importation of live shrimp for aquaculture. Though millions of tonnes of frozen or processed shrimp have been traded internationally during the last two decades despite prevalence of viral diseases in shrimp producing areas in Asia and the Americas, there is no evidence of diseases having been transmitted through shrimp imported for human consumption. The guidelines developed by the World Animal Health Organisation for movement of live animals for aquaculture, frozen crustaceans for human consumption, and the regulations implemented by some shrimp importing regions in the world are reviewed.

78 FR 15691 - Certain Frozen Warmwater Shrimp From India; Preliminary Results of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-12

... Shrimp From India; Preliminary Results of Antidumping Duty Administrative Review; 2011-2012 AGENCY... certain frozen warmwater shrimp (shrimp) from India. The review covers 195 producers/ exporters of the... of Antidumping Duty Changed Circumstances Review: Certain Frozen Warmwater Shrimp From India, 77 FR...

78 FR 40436 - Proposed Information Collection; Comment Request; Mandatory Shrimp Vessel and Gear...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-05

... Collection; Comment Request; Mandatory Shrimp Vessel and Gear Characterization Survey AGENCY: National.... National Marine Fisheries Service (NMFS) manages the shrimp fishery in the waters of the Gulf of Mexico under the Shrimp Fishery Management Plan (FMP). The regulations for the Gulf Shrimp Vessel and Gear...

76 FR 65178 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

... Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary Results of Antidumping Duty... antidumping duty order on certain frozen warmwater shrimp (``shrimp'') from the Socialist Republic of Vietnam... warmwater shrimp from Vietnam. See Initiation of Antidumping Duty Administrative Reviews, Requests for...

77 FR 36998 - Proposed Information Collection; Comment Request; Mandatory Shrimp Vessel and Gear...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-20

... Collection; Comment Request; Mandatory Shrimp Vessel and Gear Characterization Survey AGENCY: National.... National Marine Fisheries Service (NMFS) manages the shrimp fishery in the waters of the Gulf of Mexico under the Shrimp Fishery Management Plan (FMP). The regulations for the Gulf Shrimp Vessel and Gear...

Effects of Microphallus turgidus (Trematoda: Microphallidae) on the predation, behavior, and swimming stamina of the grass shrimp Palaemonetes pugio.

PubMed

Kunz, Alyssa K; Pung, Oscar J

2004-06-01

The effect of the trematode Microphallus turgidus on its second intermediate host, the grass shrimp, Palaemonetes pugio, was tested. To do so, we measured the susceptibility of infected and uninfected shrimp to predation by the mummichog, Fundulus heteroclitus. Shrimp behavior was compared in the presence and absence of a fish predator, and the swimming stamina and backthrust escape responses of infected and uninfected shrimp were measured. Infected shrimp were more likely to be eaten by a predator than uninfected shrimp, had lower swimming stamina, and spent more time swimming and less time motionless in the presence of a predator. There was no difference between backthrust distances traveled in response to a stimulus by either infected or uninfected shrimp. Thus, M. turgidus may increase the predation of P. pugio in the wild, possibly by affecting the swimming stamina and predator avoidance responses of the shrimp.

Analysis of Salmonella sp bacterial contamination on Vannamei Shrimp using binary logit model approach

NASA Astrophysics Data System (ADS)

Oktaviana, P. P.; Fithriasari, K.

2018-04-01

Mostly Indonesian citizen consume vannamei shrimp as their food. Vannamei shrimp also is one of Indonesian exports comodities mainstay. Vannamei shrimp in the ponds and markets could be contaminated by Salmonella sp bacteria. This bacteria will endanger human health. Salmonella sp bacterial contamination on vannamei shrimp could be affected by many factors. This study is intended to identify what factors that supposedly influence the Salmonella sp bacterial contamination on vannamei shrimp. The researchers used the testing result of Salmonella sp bacterial contamination on vannamei shrimp as response variable. This response variable has two categories: 0 = if testing result indicate that there is no Salmonella sp on vannamei shrimp; 1 = if testing result indicate that there is Salmonella sp on vannamei shrimp. There are four factors that supposedly influence the Salmonella sp bacterial contamination on vannamei shrimp, which are the testing result of Salmonella sp bacterial contamination on farmer hand swab; the subdistrict of vannamei shrimp ponds; the fish processing unit supplied by; and the pond are in hectare. This four factors used as predictor variables. The analysis used is Binary Logit Model Approach according to the response variable that has two categories. The analysis result indicates that the factors or predictor variables which is significantly affect the Salmonella sp bacterial contamination on vannamei shrimp are the testing result of Salmonella sp bacterial contamination on farmer hand swab and the subdistrict of vannamei shrimp ponds.

Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time

USDA-ARS?s Scientific Manuscript database

Effects of treatment voltage and time of in-package atmospheric cold plasma (ACP) were studied on ozone formation, microbiological quality, surface color, and pH of fresh chicken fillets. Samples were sealed in food trays in air, treated with a dielectric-barrier-discharge (DBD) ACP system, and stor...

Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets

USDA-ARS?s Scientific Manuscript database

Non-destructive and rapid prediction of quality attributes of chicken breast fillets using visible and near-infrared (VNIR) hyperspectral imaging (400-1000 nm) was carried out in this work. All hyperspectral images were acquired for bone (dorsal) side of chicken breast. A forward principal component...

Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method

USDA-ARS?s Scientific Manuscript database

Visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm combined with factor analysis method was tested to predict quality attributes of chicken breast fillets. Quality attributes, including color (L*, a*, b*), pH, and drip loss were analyzed using factor analysis ...

Effect of marination on CIELAB L* values of early-deboned broiler breast meat depends on raw material color lightness

USDA-ARS?s Scientific Manuscript database

The objective was to evaluate the effect of vacuum-tumbling marination on CIELAB L* values of early-deboned broiler breast fillets (p. major) with different color lightness. Early deboned (2 h postmortem) broiler fillets were visually selected based on their color lightness from a commercial plant a...

75 FR 56062 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Notice of Preliminary Results...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-15

... name change in the fourth administrative review from Anvifish Co., Ltd. to Anvifish JSC. On July 30... Bangladesh, Pakistan, India, Sri Lanka, the Philippines and Indonesia are countries comparable to Vietnam in... Philippines, Indonesia, India, Sri Lanka, and Pakistan are exporters of frozen fish fillets, and, thus...

Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

USDA-ARS?s Scientific Manuscript database

Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

USDA-ARS?s Scientific Manuscript database

Cooking or reheating food in a vacuum-sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum-sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the propert...

75 FR 30374 - Certain Frozen Fish Fillets from the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-01

... for submission of surrogate value data, surrogate value rebuttal comments, case and rebuttal briefs. See Memorandum to the File, from Javier Barrientos, Senior Case Analyst, Certain Frozen Fish Fillets... extended the deadlines for submission of case and rebuttal briefs. See Memorandum to the File, from Javier...

Deposition and mobilization of lipids varies across the rainbow trout fillet during feed deprivation and transition from plant to fish oil-based diets

USDA-ARS?s Scientific Manuscript database

Identifying aquaculture feeding strategies that reduce the consumption of fish oil without sacrificing the cardioprotective lipid profile of the salmonid fillet will improve aquafeed economics and sustainability. Transitioning fish from a plant oil-based diet to a finishing diet rich in fish oil an...

Fillet quality and processing attributes of postsmolt Atlantic salmon, Salmo salar, fed a fishmeal-free diet and a fishmeal-based diet in recirculation aquaculture systems

USDA-ARS?s Scientific Manuscript database

Many studies have evaluated the adequacy of alternate ingredient diets for Atlantic salmon, Salmo salar, mainly with focus on fish performance and health; however, comprehensive analysis of fillet quality is lacking, particularly for salmon fed these diets in recirculation aquaculture systems (RAS)....

50 CFR 300.184 - Species subject to permitting, documentation, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2011 CFR

2011-10-01

..., documentation, reporting, and recordkeeping requirements. The following fish or fish products are subject to the....35.00.00) excluding fillets and other fish meat of HTS heading 0304. (ii) Frozen bluefin tuna (No. 0303.45.00.00), excluding fillets and other fish meat of HTS heading 0304. (2) In addition, bluefin...

50 CFR 300.184 - Species subject to permitting, documentation, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2010 CFR

2010-10-01

..., documentation, reporting, and recordkeeping requirements. The following fish or fish products are subject to the....35.00.00) excluding fillets and other fish meat of HTS heading 0304. (ii) Frozen bluefin tuna (No. 0303.45.00.00), excluding fillets and other fish meat of HTS heading 0304. (2) In addition, bluefin...

49 CFR 213.113 - Defective rails.

Code of Federal Regulations, 2014 CFR

2014-10-01

... across the web, originating from a bolt hole, and progressing on a path either inclined upward toward the... horizontally along the head/web or base/web fillet, or they may progress into and through the head or base to... depression is visible on the rail head only, the sagging or drooping is also visible in the head/web fillet...

77 FR 1470 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time for Final...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-01-10

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time for Final Results of the New Shipper Review AGENCY: Import Administration, International Trade Administration, Department of Commerce. DATES: Effective Date: January 10, 2012. FOR FURTHER...

75 FR 44938 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-30

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for Preliminary Results of the 6th Antidumping Duty Administrative and 6th New Shipper Reviews AGENCY: Import Administration, International Trade Administration, Department of Commerce....

75 FR 57261 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Correction of Date for the...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-20

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Correction of Date for the Extension of Time Limit for Preliminary Results of the Seventh Antidumping Duty New Shipper Reviews AGENCY: Import Administration, International Trade Administration, Department of...

75 FR 20983 - Certain Frozen Fish Fillets from the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-22

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets from the Socialist Republic of Vietnam: Extension of Time Limit for Preliminary Results of the 6th Antidumping Duty Administrative and 6th New Shipper Reviews AGENCY: Import Administration, International Trade Administration, Department of Commerce....

75 FR 80795 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-23

... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Extension of Time Limit for the Final Results of the Sixth Antidumping Duty Administrative and New Shipper Reviews AGENCY: Import Administration, International Trade Administration, Department of Commerce....

Reduction of mercury from mackerel fillet using combined solution of cysteine, EDTA, and sodium chloride.

PubMed

Hajeb, P; Jinap, S

2012-06-13

An acidic solution containing mercury chelating agents to eliminate mercury in raw fish (mackerel) fillet was developed. The solution contained hydrochloric acid, sodium hydroxide, cysteine, EDTA, and NaCl. The optimum conditions for mercury reduction were achieved using response surface methodology (RSM) at cysteine concentration of 1.25%, EDTA of 275 mg/L, NaCl of 0.5%, pH of 3.75, and exposure time of 18 min. The optimized conditions produced a solution which can remove up to 91% mercury from raw fish fillet. Cysteine and EDTA were identified as potential chelating agents with the greatest potential for use. The solution can be employed in fish industries to reduce mercury in highly contaminated fish.

Transfer of free fillet lateral arm flap for facial reconstruction.

PubMed

Bayram, Fazli Cengiz; Dadaci, Mehmet; Ince, Bilsev; Altuntas, Zeynep

2014-07-01

We describe a 16-year-old male patient who had a major right facial degloving injury resulting in a soft-tissue defect with exposed zygoma as well as temporal and frontal bones. Multiple operations were undertaken in a staged manner for reconstruction. Lateral arm free fillet flap transfer was initially performed with fixation of bones with miniplates, which is followed by flap debulking, lateral canthopexy, scalp tissue expansion for hairline reconstruction, as well as ear reconstruction with costal cartilage and local flap techniques. After a follow-up period of 2 years, a good and impressive reconstructive result was achieved through the use of multiple contemporary reconstructive procedures after a successful free fillet flap transfer from an amputated part.

Stability and potency of raw and boiled shrimp extracts for skin prick test.

PubMed

Pariyaprasert, Wipada; Piboonpocanun, Surapon; Jirapongsananuruk, Orathai; Visitsunthorn, Nualanong

2015-06-01

The difference of stability between raw and boiled shrimp extracts used in prick tests has never been investigated despite its potential consequences in tests development. The aim of this study was to compare the raw and boiled shrimp extracts of two species; Macrobrachium rosenbergii (freshwater shrimp) and Penaeus monodon (seawater shrimp) held at 4 ?C for different periods of time for their stability and potency in vivo by using the skin prick test (SPT) method. Raw and boiled M. rosenbergii and P. monodon extracts were prepared and stored at 4 ?C for 1, 7, 14 and 30 days. Thirty patients were pricked with raw and boiled shrimp extracts at all storage times, as well as prick to prick skin test (PTP) to fresh raw and boiled shrimps of both species. The mean wheal diameter (MWD) resulting from prick tests for all shrimp extracts was measured and compared. The shrimp extracts of all storage times yielded positive skin test results in the range of 90% - 100%. Raw P. monodon extracts induced larger wheals than boiled extracts at all storage times. There was no significant difference of MWD between raw and boiled M. rosenbergii extracts on day 1, 7, and 14. Significant correlations between MWD of PTP to fresh shrimps and SPT to all shrimp extracts were observed. All shrimp extracts were sterile at all storage times. Raw and boiled M. rosenbergii and P. monodon extracts were stable and sterile at 4 ?C for at most 30 days. SPT with these extracts induced more than 10 mm in shrimp allergy patients and the results were comparable with PTP to fresh shrimps.

Expression profiles of antimicrobial peptides (AMPs) and their regulation by Relish

NASA Astrophysics Data System (ADS)

Wang, Dongdong; Li, Fuhua; Li, Shihao; Wen, Rong; Xiang, Jianhai

2012-07-01

Antimicrobial peptides (AMPs), as key immune effectors, play important roles in the innate immune system of invertebrates. Different types of AMPs, including Penaeidin, Crustin, ALF (antilipopolysaccharide factor) have been identified in different penaeid shrimp; however, systematic analyses on the function of different AMPs in shrimp responsive to different types of bacteria are very limited. In this study, we analyzed the expression profiles of AMPs in the Chinese shrimps, Fenneropenaeus chinensis, simultaneously by real-time RT-PCR (reverse transcription-polymerase chain reaction) when shrimp were challenged with Micrococcus lysodeikticus (Gram-positive, G+) or Vibrio anguillarium (Gram-negative, G-). Different AMPs showed different expression profiles when shrimp were injected with one type of bacterium, and one AMP also showed different expression profiles when shrimp were challenged with different bacteria. Furthermore, the expression of these AMPs showed temporal expression profiles, suggesting that different AMPs function coordinately in bacteria-infected shrimp. An RNA interference approach was used to study the function of the Relish transcription factor in regulating the transcription of different AMPs. The current study showed that Relish could regulate the transcription of different AMPs in shrimp. Differential expression profiles of AMPs in shrimp injected with different types of bacteria indicated that a complicated antimicrobial response network existed in shrimp. These data contribute to our understanding of immunity in shrimp and may provide a strategy for the control of disease in shrimp.

50 CFR 622.201 - South Atlantic rock shrimp limited access.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 50 Wildlife and Fisheries 12 2013-10-01 2013-10-01 false South Atlantic rock shrimp limited access... SOUTH ATLANTIC Shrimp Fishery of the South Atlantic Region § 622.201 South Atlantic rock shrimp limited access. (a) Commercial Vessel Permits for Rock Shrimp (South Atlantic EEZ). For a person aboard a vessel...

50 CFR 622.201 - South Atlantic rock shrimp limited access.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 50 Wildlife and Fisheries 12 2014-10-01 2014-10-01 false South Atlantic rock shrimp limited access... SOUTH ATLANTIC Shrimp Fishery of the South Atlantic Region § 622.201 South Atlantic rock shrimp limited access. (a) Commercial Vessel Permits for Rock Shrimp (South Atlantic EEZ). For a person aboard a vessel...

Identification of burrowing shrimp food sources along an estuarine gradient using fatty acid analysis and stable isotope ratios

USDA-ARS?s Scientific Manuscript database

Two species of burrowing shrimps occur in high densities in U.S. West Coast estuaries, the ghost shrimp (Neotrypaea californiensis) and the blue mud shrimp (Upogebia pugettensis). Both species of shrimp are considered ecosystem engineers as they bioturbate and irrigate extensive galleries in the sed...

Social and ecological challenges of market-oriented shrimp farming in Vietnam.

PubMed

Lan, Ngo Thi Phuong

2013-01-01

Vietnam is one of the largest shrimp exporters in the world. Since 2010, Vietnam has earned about two billion dollars annually through shrimp exports. As a fertile area of greatest potential for agricultural production in Vietnam, the Mekong Delta has been a major contributor to the country's achievements, especially in the agricultural sector. During recent decades, trade liberation along with various policies in support of aquaculture has accelerated the development of shrimp production in the Delta. Based on an ethnographic study of shrimp farming in the Mekong Delta of Vietnam, I assert that along with great rewards arising from the expansion of shrimp farming areas, productivity, and export value, the shrimp industry has brought various environmental, economic and social challenges. Consequently, shrimp farming is a risky business and local inhabitants have relied on various strategies to cope with these challenges. Risk mitigation in shrimp production and labor migration are the two important strategies of local inhabitants for securing their livelihoods. Water pollution and poor quality post-larvae shrimp are direct consequences of market-oriented production.

Seafood consumption habits of South Carolina shrimp baiters.

PubMed

Laska, Deborah; Vahey, Grace; Faith, Trevor; Vena, John; Williams, Edith M

2017-01-01

Shrimp baiting is a fishing technique used by many South Carolinians and has been regulated in the state since the late 1980s. A postcard survey was developed and included with 400 South Carolina Department of Natural Resources (SCDNR) annual surveys of registered shrimp baiters over a two-year period. The survey contained questions concerning frequency, portion size, baiting locations, and preparation techniques for shrimp as well as other species consumed and demographic information. An overall response rate of 37% was received. The majority of respondents were men over the age of 55 years. Charleston and Beaufort counties were the most common locations for shrimp baiting. Almost half (45.9%) of respondents reported eating locally caught shrimp at least 2-3 times per month. The most common portion size was ½ pound (8 oz. or 277 g), with 44.8% of respondents reporting this as their typical amount of shrimp ingested at one meal. Only 3.7% of respondents reported typically eating the whole shrimp, while all other respondents ingested shrimp with the head removed. The most commonly consumed species besides shrimp were blue crab, oysters, and flounder. According to the US Food and Drug Administration mercury (Hg) guidelines, the majority (97%) of our respondents were not at risk for consuming unsafe levels of Hg from locally caught shrimp. However, this does not take into account other local seafood eaten or other contaminants of concern. These consumption results may be used in conjunction with data on contaminant levels in shrimp to determine potential adverse health risks associated with consumption of locally caught shrimp.

Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice.

PubMed

García-Sifuentes, Celia Olivia; Pacheco-Aguilar, Ramón; Scheuren-Acevedo, Susana María; Carvallo-Ruiz, Gisela; Garcia-Sanchez, Guillermina; Gollas-Galván, Teresa; Hernández-López, Jorge

2013-06-01

The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater (p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased (p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased (p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp (p ≤ 0.05). Control showed more (p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower (p ≤ 0.05) than control. However, during the storage, water holding capacity increased (p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences (p > 0.05) were observed after the second day. The thermal stability of myosin (T max) showed differences (p ≤ 0.05) among control and stressed shrimp, whereas no differences for ΔH were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.

Habitat Suitability Index Models: Pink shrimp

USGS Publications Warehouse

Mulholland, Rosemarie

1984-01-01

Shrimp support the most valuable seafood industry in the United States (Roedel 1973; National Marine Fisheries Service 1983). The three most important commercial species are the white shrimp (Penaeus setiferus L.), brown shrimp (P. aztecus Ives), and pink shrimp (P. duorarum Burkenroad). Adult pink shdmp are caught "in commercial quantities throughout most of the geographic ranqe of the species (L indner 1957), and juveni les support a sizable bait shrimp industry along the Florida coast and throughout the Gulf of Mexico (Saloman 1965).

A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage

NASA Astrophysics Data System (ADS)

Listyarini, A.; Sholihah, W.; Imawan, C.

2018-05-01

Shrimp is a type of perishable food. This study developed a simple indicator label using colorimetric method for monitoring shrimp freshness. This indicator label was made from natural dye extract of Ruellia simplex flowers which immobilized on cellulose paper by dip coating method. The indicator labels were used for examining freshness of shrimp. In this experiment, shrimp were stored in sealed bottles that have been labeled using the indicator and stored at 13 °C, 25 °C, and 40 °C for a certain range of time. Color changes of the indicator labels were observed using digital photography after shrimp storage for 0 h, 2 h, 17 h and 24 h. The color changes that occur were quantified and analyzed using the ImageJ program. The color of the indicator label when detecting the fresh shrimp was pink and after the shrimp spoilage began, the color of the label changed to purple and then became yellow when the shrimp is badly spoilage. The color change rates of label indicator increases as the shrimp storage temperature increased. These results indicate that this label indicator can be used as an indicator of the freshness of shrimps and it is not toxic and safe for food.

Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar).

PubMed

Souza, Bartolomeu W S; Cerqueira, Miguel A; Ruiz, Héctor A; Martins, Joana T; Casariego, Alicia; Teixeira, José A; Vicente, António A

2010-11-10

This study aimed at determining the effect of chitosan coating on shelf life extension of salmon ( Salmo salar ) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1-4); therefore, solution 1 with a spreading coefficient (Ws) of -4.73 mN m(-1), was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C.

Tracking pollutants in dietary fish oil: From ocean to table.

PubMed

Sun, Sheng-Xiang; Hua, Xue-Ming; Deng, Yun-Yun; Zhang, Yun-Ni; Li, Jia-Min; Wu, Zhao; Limbu, Samwel Mchele; Lu, Da-Sheng; Yin, Hao-Wen; Wang, Guo-Quan; Waagbø, Rune; Livar, Frøyland; Zhang, Mei-Ling; Du, Zhen-Yu

2018-05-16

Dietary fish oil used in aquafeed transfers marine pollutants to farmed fish. However, the entire transfer route of marine pollutants in dietary fish oil from ocean to table fish has not been tracked quantitatively. To track the entire transfer route of marine pollutants from wild fish to farmed fish through dietary fish oil and evaluate the related human health risks, we obtained crude and refined fish oils originating from the same batch of wild ocean anchovy and prepared fish oil-containing purified aquafeeds to feed omnivorous lean Nile tilapia and carnivorous fatty yellow catfish for eight weeks. The potential human health risk of consumption of these fish was evaluated. Marine persistent organic pollutants (POPs) were concentrated in fish oil, but were largely removed by the refining process, particularly dioxins and polychlorinated biphenyls (PCBs). The differences in the POP concentrations between crude and refined fish oils were retained in the fillets of the farmed fish. Fillets fat content and fish growth were positively and negatively correlated to the final POPs deposition in fillets, respectively. The retention rates of marine POPs in the final fillets through fish oil-contained aquafeeds were 1.3%-5.2%, and were correlated with the POPs concentrations in feeds and fillets, feed utilization and carcass ratios. The dietary crude fish oil-contained aquafeeds are a higher hazard ratio to consumers. Prohibiting the use of crude fish oil in aquafeed and improving growth and feed efficiency in farmed fish are promising strategies to reduce health risks originating from marine POPs. Copyright © 2018 Elsevier Ltd. All rights reserved.

21 CFR 161.173 - Canned wet pack shrimp in transparent or nontransparent containers.

Code of Federal Regulations, 2013 CFR

2013-04-01

.... Canned shrimp is prepared in one of the following styles: (i) Shrimp with readily visible dark vein... weight of shrimp prepared by removing the dark vein from the first five segments by deliberate cutting..., containing not less than 95 percent by weight of shrimp with no readily visible dark vein within the first...

21 CFR 161.173 - Canned wet pack shrimp in transparent or nontransparent containers.

Code of Federal Regulations, 2012 CFR

2012-04-01

.... Canned shrimp is prepared in one of the following styles: (i) Shrimp with readily visible dark vein... weight of shrimp prepared by removing the dark vein from the first five segments by deliberate cutting..., containing not less than 95 percent by weight of shrimp with no readily visible dark vein within the first...

21 CFR 161.173 - Canned wet pack shrimp in transparent or nontransparent containers.

Code of Federal Regulations, 2014 CFR

2014-04-01

.... Canned shrimp is prepared in one of the following styles: (i) Shrimp with readily visible dark vein... weight of shrimp prepared by removing the dark vein from the first five segments by deliberate cutting..., containing not less than 95 percent by weight of shrimp with no readily visible dark vein within the first...

78 FR 14069 - Fisheries of the Caribbean, Gulf of Mexico, and South Atlantic; Shrimp Fishery Off the Southern...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-04

...-BC58 Fisheries of the Caribbean, Gulf of Mexico, and South Atlantic; Shrimp Fishery Off the Southern... Fishery Management Plan for the Shrimp Fishery of the South Atlantic Region (FMP) for review, approval... Atlantic states may request a concurrent closure of the penaeid shrimp (brown, pink, and white shrimp...

78 FR 65277 - Certain Frozen Warmwater Shrimp From the People's Republic of China: Partial Rescission of...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-10-31

... Shrimp From the People's Republic of China: Partial Rescission of Administrative Review; 2012-2013 AGENCY... shrimp (``shrimp'') from the People's Republic of China (``PRC'') covering the period February 1, 2012... published the final results of the seventh administrative review of shrimp (``AR7'') from the PRC, in which...

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips.

PubMed

Chen, Tai-Yuan; Luo, Hsuan-Min; Hsu, Pang-Hung; Sung, Wen-Chieh

2016-01-01

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate. Copyright © 2015. Published by Elsevier B.V.

Detection of off-flavor in catfish using a conducting polymer electronic-nose technology

Treesearch

Alphus D Wilson; Charisse Oberle; Daniel F. Oberle

2013-01-01

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by...

Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy

USDA-ARS?s Scientific Manuscript database

The feasibility of using visible/near-infrared spectroscopy (vis/NIR) to segregate broiler breast fillets by water-holding capacity (WHC) was determined. Broiler breast fillets (n = 72) were selected from a commercial deboning line based on visual color assessment. Meat color (L*a*b*), pH (2 and 2...

Genome-wide association study for identifying loci that affect fillet yield, carcass, and body weight traits in rainbow trout (Oncorhynchus mykiss)

USDA-ARS?s Scientific Manuscript database

Fillet yield (FY, %) is an economically important trait in rainbow trout aquaculture that affects production efficiency. Despite that, FY has not received much attention in breeding programs because it is difficult to measure on a large number of fish and it cannot be directly measured on breeding c...

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

USDA-ARS?s Scientific Manuscript database

Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant

USDA-ARS?s Scientific Manuscript database

Channel catfish farming is the most important warm water aquaculture in the Southeastern United States. The by-products, including heads, skin, bone frame and viscera, account for 55-65% of the whole fish mass after fillet processing. The by-products contain 35% of protein on a dry basis, and may be...

Numerical study of three-dimensional separation and flow control at a wing/body junction

NASA Technical Reports Server (NTRS)

Ash, Robert L.; Lakshmanan, Balakrishnan

1989-01-01

The problem of three-dimensional separation and flow control at a wing/body junction has been investigated numerically using a three-dimensional Navier-Stokes code. The numerical code employs an algebraic grid generation technique for generating the grid for unmodified junction and an elliptic grid generation technique for filleted fin junction. The results for laminar flow past a blunt fin/flat plate junction demonstrate that after grid refinement, the computations agree with experiment and reveal a strong dependency of the number of vortices at the junction on Mach number and Reynolds number. The numerical results for pressure distribution, particle paths and limiting streamlines for turbulent flow past a swept fin show a decrease in the peak pressure and in the extent of the separated flow region compared to the laminar case. The results for a filleted juncture indicate that the streamline patterns lose much of their vortical character with proper filleting. Fillets with a radius of three and one-half times the fin leading edge diameter or two times the incoming boundary layer thickness, significantly weaken the usual necklace interaction vortex for the Mach number and Reynolds number considered in the present study.

Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design.

PubMed

Kindossi, Janvier Mêlégnonfan; Anihouvi, Victor Bienvenu; Vieira-Dalodé, Générose; Akissoé, Noël Houédougbé; Hounhouigan, Djidjoho Joseph

2016-03-01

Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin production were studied using a Doehlert experimental design with the objective of preserving its quality and safety. The marination time has significant effects on total viable and lactic acid bacteria counts, and NaCl content of the marinated fish fillet while the pH was significantly affected by citric acid concentration and marination duration with high regression coefficient R (2) of 0.83. The experiment showed that the best conditions for marination process of fish fillet were salt ratio 10 g/100 g, acid citric concentration 2.5 g/100 g, and marination time 6 h. These optimum marinating conditions obtained present the best quality of marinated flesh fish leading to the safety of the final fermented product. This pretreatment is necessary in Lanhouin production processes to ensure its safety quality.

Creep Damage Analysis of a Lattice Truss Panel Structure

NASA Astrophysics Data System (ADS)

Jiang, Wenchun; Li, Shaohua; Luo, Yun; Xu, Shugen

2017-01-01

The creep failure for a lattice truss sandwich panel structure has been predicted by finite element method (FEM). The creep damage is calculated by three kinds of stresses: as-brazed residual stress, operating thermal stress and mechanical load. The creep damage at tensile and compressive loads have been calculated and compared. The creep rate calculated by FEM, Gibson-Ashby and Hodge-Dunand models have been compared. The results show that the creep failure is located at the fillet at both tensile and creep loads. The damage rate at the fillet at tensile load is 50 times as much as that at compressive load. The lattice truss panel structure has a better creep resistance to compressive load than tensile load, because the creep and stress triaxiality at the fillet has been decreased at compressive load. The maximum creep strain at the fillet and the equivalent creep strain of the panel structure increase with the increase of applied load. Compared with Gibson-Ashby model and Hodge-Dunand models, the modified Gibson-Ashby model has a good prediction result compared with FEM. However, a more accurate model considering the size effect of the structure still needs to be developed.

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem.

PubMed

Zhang, Longteng; Li, Qian; Jia, Shiliang; Huang, Zhan; Luo, Yongkang

2018-04-25

This study aimed to evaluate the effects of different stunning methods (percussion, T1; immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein (MP) oxidation, and the susceptibility to postmortem oxidation (induced by hydroxyl radical oxidizing system) of silver carp (Hypophthalmichthys molitrix) fillets. Stress conditions, antioxidant enzyme activities, and protein oxidation parameters were analyzed during 72 h postmortem. The results indicated that the strongest stress conditions in the T3 group led to impaired glutathione peroxidase (GPx) and total superoxide dismutase (T-SOD) activity, and significantly (P < .05) higher carbonyl concentrations, thereby promoted in vivo MP oxidation of fillets. The T3 group also showed severe losses in myosin heavy chain (MHC) intensities and sulfhydryl groups at higher H 2 O 2 concentrations. Overall, fillets from the T3 group were more susceptible to oxidative damage, and the T1 and T2 groups maintained better quality in terms of lower MP oxidation rates. Copyright © 2017 Elsevier Ltd. All rights reserved.

Bacterial dynamics in intestines of the black tiger shrimp and the Pacific white shrimp during Vibrio harveyi exposure.

PubMed

Rungrassamee, Wanilada; Klanchui, Amornpan; Maibunkaew, Sawarot; Karoonuthaisiri, Nitsara

2016-01-01

The intestinal microbiota play important roles in health of their host, contributing to maintaining the balance and resilience against pathogen. To investigate effects of pathogen to intestinal microbiota, the bacterial dynamics upon a shrimp pathogen, Vibrio harveyi, exposures were determined in two economically important shrimp species; the black tiger shrimp (BT) and the Pacific white shrimp (PW). Both shrimp species were reared under the same diet and environmental conditions. Shrimp survival rates after the V. harveyi exposure revealed that the PW shrimp had a higher resistance to the pathogen than the BT shrimp. The intestinal bacterial profiles were determined by denaturing gradient gel electrophoresis (DGGE) and barcoded pyrosequencing of the 16S rRNA sequences under no pathogen challenge control and under pathogenic V. harveyi challenge. The DGGE profiles showed that the presence of V. harveyi altered the intestinal bacterial patterns in comparison to the control in BT and PW intestines. This implies that bacterial balance in shrimp intestines was disrupted in the presence of V. harveyi. The barcoded pyrosequencing analysis showed the similar bacterial community structures in intestines of BT and PW shrimp under a normal condition. However, during the time course exposure to V. harveyi, the relative abundance of bacteria belong to Vibrio genus was higher in the BT intestines at 12h after the exposure, whereas relative abundance of vibrios was more stable in PW intestines. The principle coordinates analysis based on weighted-UniFrac analysis showed that intestinal bacterial population in the BT shrimp lost their ability to restore their bacterial balance during the 72-h period of exposure to the pathogen, while the PW shrimp were able to reestablish their bacterial population to resemble those seen in the unexposed control group. This observation of bacterial disruption might correlate to different mortality rates observed between the two shrimp species. Our findings provide evidence of intestinal bacterial population altered by a presence of the pathogen in shrimp intestines and intestinal bacterial stability might provide colonization resistance against the invading pathogen in the host shrimp. Hence, intestinal microbial ecology management may potentially contribute to disease prevention in aquaculture. Copyright © 2015 Elsevier Inc. All rights reserved.

78 FR 50379 - Certain Frozen Warmwater Shrimp From Thailand: Final Negative Countervailing Duty Determination

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-19

....; Lafitte Frozen Foods Corp.; M&M Shrimp (Biloxi Freezing and Processing); Ocean Springs Seafood Market, Inc... pink shrimp (Penaeus notialis), southern rough shrimp (Trachypenaeus curvirostris), southern white...

Convergent Evolution of the Osmoregulation System in Decapod Shrimps.

PubMed

Yuan, Jianbo; Zhang, Xiaojun; Liu, Chengzhang; Duan, Hu; Li, Fuhua; Xiang, Jianhai

2017-02-01

In adaptating to different aquatic environments, seawater (SW) and freshwater (FW) shrimps have exploited different adaptation strategies, which should generate clusters of genes with different adaptive features. However, little is known about the genetic basis of these physiological adaptations. Thus, in this study, we performed comparative transcriptomics and adaptive evolution analyses on SW and FW shrimps and found that convergent evolution may have happened on osmoregulation system of shrimps. We identified 275 and 234 positively selected genes in SW and FW shrimps, respectively, which enriched in the functions of ion-binding and membrane-bounded organelles. Among them, five (CaCC, BEST2, GPDH, NKA, and Integrin) and four (RasGAP, RhoGDI, CNK3, and ODC) osmoregulation-related genes were detected in SW and FW shrimps, respectively. All five genes in SW shrimps have been reported to have positive effects on ion transportation, whereas RasGAP and RhoGDI in FW shrimps are associated with negative control of ion transportation, and CNK3 and ODC play central roles in cation homeostasis. Besides, the phylogenetic tree reconstructed from the positively selected sites separated the SW and FW shrimps into two groups. Distinct subsets of parallel substitutions also have been found in these osmoregulation-related genes in SW and FW shrimps. Therefore, our results suggest that distinct convergent evolution may have occurred in the osmoregulation systems of SW and FW shrimps. Furthermore, positive selection of osmoregulation-related genes may be beneficial for the regulation of water and salt balance in decapod shrimps.

50 CFR 622.19 - South Atlantic rock shrimp limited access off Georgia and Florida.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 50 Wildlife and Fisheries 10 2011-10-01 2011-10-01 false South Atlantic rock shrimp limited access... CARIBBEAN, GULF, AND SOUTH ATLANTIC Effort Limitations § 622.19 South Atlantic rock shrimp limited access... for rock shrimp in the South Atlantic EEZ off Georgia or off Florida or possess rock shrimp in or from...

50 CFR 622.19 - South Atlantic rock shrimp limited access off Georgia and Florida.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 50 Wildlife and Fisheries 8 2010-10-01 2010-10-01 false South Atlantic rock shrimp limited access... CARIBBEAN, GULF, AND SOUTH ATLANTIC Effort Limitations § 622.19 South Atlantic rock shrimp limited access... for rock shrimp in the South Atlantic EEZ off Georgia or off Florida or possess rock shrimp in or from...

50 CFR 622.19 - South Atlantic rock shrimp limited access off Georgia and Florida.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 50 Wildlife and Fisheries 12 2012-10-01 2012-10-01 false South Atlantic rock shrimp limited access... CARIBBEAN, GULF, AND SOUTH ATLANTIC Effort Limitations § 622.19 South Atlantic rock shrimp limited access... for rock shrimp in the South Atlantic EEZ off Georgia or off Florida or possess rock shrimp in or from...

Concentrations of elements in fish fillets, fish muscle plugs, and crayfish from the 2007 Missouri Department of Conservation General Contaminant Monitoring Program

USGS Publications Warehouse

May, Thomas W.; Walther, Michael J.; Brumbaugh, William G.; McKee, Michael J.

2009-01-01

This report presents the results of a contaminant monitoring survey conducted annually by the Missouri Department of Conservation to examine the levels of selected elemental contaminants in fish fillets, fish muscle plugs, and crayfish. Fillets of channel catfish (Ictalurus punctatus), bass (Micropterus salmoides, Micropterus dolomieu, Morone chrysops), walleye (Sander vitreus), common carp (Cyprinus carpio), lake sturgeon (Acipenser fulvescens), northern hog sucker (Hypentelium nigricans), and rainbow trout (Oncorhynchus mykiss) were collected from 21 sites as part of the Department's Fish Contaminant Monitoring Program. Long-pincered crayfish (Orconectes longidigitus) were collected from one site to assess trophic transfer of metals to fish. Fish muscle plugs were collected from smallmouth bass (Micropterus dolomieu) at two different locations from one site.

Concentration of elements in whole-body fish, fish fillets, fish muscle plugs, and fish eggs from the 2008 Missouri Department of Conservation General Contaminant Monitoring Program

USGS Publications Warehouse

May, Thomas W.; Walther, Michael J.; Brumbaugh, William G.; McKee, Michael J.

2009-01-01

This report presents the results of a contaminant monitoring survey conducted annually by the Missouri Department of Conservation to examine the levels of selected elemental contaminants in whole-body fish, fish fillets, fish muscle plugs, and fish eggs. Whole-body, fillet, or egg samples of catfish (Ictalurus punctatus, Ictalurus furcatus, Pylodictis olivaris), largemouth bass (Micropterus salmoides), walleye (Sander vitreus), crappie (Pomoxis annularis, Pomoxis nigromaculatus), shovelnose sturgeon (Scaphirhynchus platorynchus), northern hog sucker (Hypentelium nigricans), and Missouri saddled darter (Etheostoma tetrazonum) were collected from 23 sites as part of the Missouri Department of Conservation's Fish Contaminant Monitoring Program. Fish dorsal muscle plugs also were collected from walleye (Sander vitreus) at one of the sites.

Species Profiles. Life Histories and Environmental Requirements of Coastal Fishes and Invertebrates (Gulf of Mexico). WHITE SHRIMP.

DTIC Science & Technology

1984-09-01

white and coastal waters, shrimp has increased greatly over the years. Before 1902, less than 12 mil- lion lb of shrimp were landed annually Disease and...that viruses, bac- shrimp) averaged 7.8 million lb in 7 teria, fungi, protozoa, helminths, and Texas and 40.5 million lb in Louisi- nematodes cause...Japanese (Kuruma) shrimp food. In 1955, an estimated 59 mil- per 10 to 15 kg of feed at optimum - lion bait shrimp were taken by the 25°C temperature

Poly-β-hydroxybutyrate (PHB) accumulating Bacillus spp. improve the survival, growth and robustness of Penaeus monodon (Fabricius, 1798) postlarvae.

PubMed

Laranja, Joseph Leopoldo Q; Ludevese-Pascual, Gladys L; Amar, Edgar C; Sorgeloos, Patrick; Bossier, Peter; De Schryver, Peter

2014-10-10

Low larval survival resulting from suboptimal culture conditions and luminous vibriosis poses a major problem for the larviculture of penaeid shrimp. In this study, a poly-β-hydroxybutyrate (PHB) accumulating mixed bacterial culture (mBC; 48.5% PHB on cell dry weight) and two PHB accumulating bacterial isolates, Bacillus sp. JL47 (54.7% PHB on cell dry weight) and Bacillus sp. JL1 (45.5% PHB on cell dry weight), were obtained from a Philippine shrimp culture pond and investigated for their capacity to improve growth, survival and robustness of Penaeus monodon postlarvae (PL). Shrimp PL1 and shrimp PL30 were provided with the PHB containing bacterial cultures in the feed for 30 days followed by, respectively, a challenge with pathogenic Vibrio campbellii and exposure to a lethal dose of ammonia. Prior to the pathogenic challenge or ammonia stress, growth and survival were higher for shrimp receiving the PHB accumulating bacteria as compared to shrimp receiving diets without bacterial additions. After exposure to the pathogenic challenge the shrimp fed PHB accumulating bacteria showed a higher survival as compared to non-treated shrimp, suggesting an increase in robustness for the shrimp. Similar effects were observed when shrimp PL30 were provided with the PHB accumulating bacterial cultures during a challenge with pathogenic V. campbellii through the water. The survival of shrimp exposed to lethal ammonia stress showed no significant difference between PHB accumulating bacteria-fed shrimp and non-PHB treated shrimp. The data illustrate that bacilli capable of accumulating PHB can provide beneficial effects to P. monodon post-larvae during culture in terms of growth performance, survival and resistance against pathogenic infection and ammonia stress. Further investigations are required to verify the PHB effect of the bacterial cultures on the shrimp. Copyright © 2014 Elsevier B.V. All rights reserved.

Activation of immunity, immune response, antioxidant ability, and resistance against Vibrio alginolyticus in white shrimp Litopenaeus vannamei decrease under long-term culture at low pH.

PubMed

Chen, Yu-Yuan; Chen, Jiann-Chu; Tseng, Kuei-Chi; Lin, Yong-Chin; Huang, Chien-Lun

2015-10-01

The growth, activation of immunity, immune parameters, and transcript levels of cytMnSOD, mtMnSOD, ecCuZnSOD, glutathione peroxidase (GPx), catalase, lysozyme, and penaeidin 3a were examined in white shrimp Litopenaeus vannamei reared at pH 6.8 and 8.1 after 24 weeks. No significant difference in growth was observed between the two groups. An in vitro study indicated that phenoloxidase activity and respiratory bursts (RB, release of the superoxide anion) were significantly higher in the haemocytes of pH 8.1 shrimp (shrimp reared at pH 8.1) than in pH 6.8 shrimp (shrimp reared at pH 6.8). An in vivo study indicated that the levels of immune parameters of pH 8.1 shrimp were significantly higher than in pH 6.8 shrimp, and the transcript levels of cytMnSOD, ecCuZnSOD, glutathione peroxidase, lysozyme, and penaeidin 3a were down-regulated in pH 6.8 shrimp. In another experiment, shrimp reared at pH 6.8 and 8.1 for 24 weeks were challenged with Vibrio alginolyticus. The mortality rate of pH 6.8 shrimp was significantly higher than in pH 8.1 shrimp over 12-168 h. Phagocytic activity, phagocytic index, and clearance efficiency to V. alginolyticus were significantly lower in pH 6.8 shrimp. We concluded that shrimp under long-term culture at pH 6.8 exhibited decreased resistance against V. alginolyticus as evidenced by reductions in the activation of immunity and immune parameters together with decreased transcript levels of cytMnSOD, ecCuZnSOD, GPx, lysozyme, and penaeidin 3a. Copyright © 2015 Elsevier Ltd. All rights reserved.

The effects of a thermophile metabolite, tryptophol, upon protecting shrimp against white spot syndrome virus.

PubMed

Zhu, Fei; Jin, Min

2015-12-01

White spot syndrome virus (WSSV) is a shrimp pathogen responsible for significant economic loss in commercial shrimp farms and until now, there has been no effective approach to control this disease. In this study, tryptophol (indole-3-ethanol) was identified as a metabolite involved in bacteriophage-thermophile interactions. The dietary addition of tryptophol reduced the mortality in shrimp Marsupenaeus japonicus when orally challenged with WSSV. Our results revealed that 50 mg/kg tryptophol has a better protective effect in shrimp than 10 or 100 mg/kg tryptophol. WSSV copies in shrimp were reduced significantly (P < 0.01) when supplemented with 50 mg/kg tryptophol, indicating that virus replication was inhibited by tryptophol. Consequently, tryptophol represents an effective antiviral dietary supplement for shrimp, and thus holds significant promise as a novel and efficient therapeutic approach to control WSSV in shrimp aquaculture. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of physical dimension changes as nondestructive measurements for monitoring rigor mortis development in broiler muscles.

PubMed

Cavitt, L C; Sams, A R

2003-07-01

Studies were conducted to develop a non-destructive method for monitoring the rate of rigor mortis development in poultry and to evaluate the effectiveness of electrical stimulation (ES). In the first study, 36 male broilers in each of two trials were processed at 7 wk of age. After being bled, half of the birds received electrical stimulation (400 to 450 V, 400 to 450 mA, for seven pulses of 2 s on and 1 s off), and the other half were designated as controls. At 0.25 and 1.5 h postmortem (PM), carcasses were evaluated for the angles of the shoulder, elbow, and wing tip and the distance between the elbows. Breast fillets were harvested at 1.5 h PM (after chilling) from all carcasses. Fillet samples were excised and frozen for later measurement of pH and R-value, and the remainder of each fillet was held on ice until 24 h postmortem. Shear value and pH means were significantly lower, but R-value means were higher (P < 0.05) for the ES fillets compared to the controls, suggesting acceleration of rigor mortis by ES. The physical dimensions of the shoulder and elbow changed (P < 0.05) during rigor mortis development and with ES. These results indicate that physical measurements of the wings maybe useful as a nondestructive indicator of rigor development and for monitoring the effectiveness of ES. In the second study, 60 male broilers in each of two trials were processed at 7 wk of age. At 0.25, 1.5, 3.0, and 6.0 h PM, carcasses were evaluated for the distance between the elbows. At each time point, breast fillets were harvested from each carcass. Fillet samples were excised and frozen for later measurement of pH and sacromere length, whereas the remainder of each fillet was held on ice until 24 h PM. Shear value and pH means (P < 0.05) decreased, whereas sarcomere length means (P < 0.05) increased over time, indicating rigor mortis development. Elbow distance decreased (P < 0.05) with rigor development and was correlated (P < 0.01) with shear value (r = 0.2581), sarcomere length (r = -0.3079), and pH (r = 0.6303). These results suggest that elbow distance could be used in conjunction with other detection methods for optically automating measurement of rigor mortis development in broiler carcasses.

Closed recirculating system for shrimp-mollusk polyculture

NASA Astrophysics Data System (ADS)

Wu, Xiongfei; Zhao, Zhidong; Li, Deshang; Chang, Kangmei; Tong, Zhuanshang; Si, Liegang; Xu, Kaichong; Ge, Bailin

2005-12-01

This paper deals with a new system of aquaculture, i.e., a closed recirculating system for shrimp-mollusk polyculture. The culture system consisted of several shrimp ponds, a mollusk water-purifying pond and a reservoir. During the production cycle, water circulated between the shrimp and mollusk ponds, and the reservoir compensated for water loss from seepage and evaporation. Constricted tagelus, Sinonovacula constricta, was selected as the cultured mollusk, and Pacific white shrimp, Litopenaeus vannamei, as the cultured shrimp. The main managing measures during the production cycle were: setting and using the aerators; introducting the probiotic products timely into the shrimp ponds; adopting a “pen-closing” method for controlling shrimp viral epidemics; setting the flow diversion barriers in the mollusk pond to keep the circulating water flowing through the pond along a sine-like curve and serve as substrate for biofilm; no direct feeding was necessary for the cultured mollusk until the co-cultured shrimp was harvested; natural foods in the water from the shrimp ponds was used for their foods. Two sets of the system were used in the experiment in 2002 and satisfactory results were achieved. The average yield of the shrimp was 11 943.5 kg/hm2, and that of the mollusk was 16 965 kg/hm2. After converting the mollusk yield into shrimp yield at their market price ratio, the food coefficient of the entire system averaged at as low as 0.81. The water quality in the ponds was maintained at a desirable level and no viral epidemics were discovered during the production cycle.

The effect of copper on the color of shrimps: redder is not always healthier.

PubMed

Martínez, Ana; Romero, Yanet; Castillo, Tania; Mascaró, Maite; López-Rull, Isabel; Simões, Nuno; Arcega-Cabrera, Flor; Gaxiola, Gabriela; Barbosa, Andrés

2014-01-01

The objective of this research is to test the effects of copper on the color of pacific white shrimp (Litopenaeus vannamei) in vivo. Forty-eight shrimps (L. vannamei) were exposed to a low concentration of copper (1 mg/L; experimental treatment) and forty-eight shrimps were used as controls (no copper added to the water). As a result of this experiment, it was found that shrimps with more copper are significantly redder than those designated as controls (hue (500-700 nm): P=0.0015; red chroma (625-700 nm): P<0.0001). These results indicate that redder color may result from exposure to copper and challenge the commonly held view that highly pigmented shrimps are healthier than pale shrimps.

Growth of non-0157:H7 shiga-toxin producing Escherichia coli on catfish fillets

USDA-ARS?s Scientific Manuscript database

Shiga-toxin producing Escherichia coli (STECs) are emerging pathogens which have been involved in numerous foodborne illness outbreaks. In this study the ability of a multi-isolate cocktail of STEC serovars O26:H11, O45:H2, O103:H2, O111:NM, O121:H19, and O145:RM to grow on catfish fillets at refri...

Effect of X-ray treatments on salmonella enterica and spoilage bacteria on skin-on chicken breast fillets and shell eggs

USDA-ARS?s Scientific Manuscript database

The objectives of this study were to determine the efficacy of X-ray irradiation on the inactivation of a 3- strain mixture of Salmonella enterica (S. Enteritidis E190-88, S. Typhimurium ATCC 14028, and S. Montevideo ATCC 8387) using an RS 2400 X-ray system on chicken breast fillets and shell eggs a...

Improving the safety and quality of raw tuna fillets by x-ray irradiation

USDA-ARS?s Scientific Manuscript database

In this study, raw tuna fillet (25 g) samples were inoculated by immersing in 0.1% peptone water that contained 108-9 CFU ml-1 of a three-strain mixture of Salmonella enterica for 1 min. The samples were then air dried at 22 oC for 30 min and were packaged separately in sterilized bags prior to X-ra...

Total mercury concentrations in fillets of bluegill, redear sunfish, largemouth bass, and other fishes from Lake Natoma, Sacramento County, California

USGS Publications Warehouse

Saiki, M.K.; Martin, B.A.; May, T.W.; Alpers, Charles N.

2005-01-01

This study was conducted during September-October 2002 to verify preliminary findings of elevated total mercury concentrations in skinless fillets of sportfishes inhabiting Lake Natoma. Although we measured total mercury concentrations, most mercury in fish flesh occurs in the methylated form. In August 2000, other investigators collected a small number of fish containing mercury concentrations that exceeded 0.30 ??g/g wet weight, the U.S. Environmental Protection Agency (USEPA) tissue residue criterion derived from a reference dose for methylmercury that may cause undesirable neurological abnormalities in human infants exposed in utero when pregnant women consume mercury-contaminated foods. During our study, skinless fillets of bluegill, Lepomis macrochirus, contained as much as 0.19 ??g Hg/g wet weight (1.06 ??g Hg/g dry weight); redear sunfish, L. microlophus, contained as much as 0.39 ??g Hg/g wetweight (1.99 ??g Hg/g dry weight); and largemouth bass, Micropterus salmoides, contained as much as 0.86 ??g Hg/g wet weight (3.85 ??g Hg/g dry weight). Maximum concentrations of mercury in other fish species varied from 0.097 ??g/g wet weight (0.537 ??g/g dry weight) in rainbow trout, Oncorhynchus mykiss, to 0.56 ??g/g wet weight (3.07 ??g/g dry weight) in white catfish, Ameiurus catus. Altogether, 1 of 20 redear sunfish, 14 of 61 largemouth bass, 1 of 1 brown builhead, A. nebulosus, 2 of 3 spotted bass, M. punctulatus, and 1 of 1 white catfish exceeded the USEPA fish tissue methylmercury residue criterion. Only bluegill and largemouth bass exhibited significant correlations between fish total length (TL), weight, and age, and total mercury concentration in fillets. Judging from a best-fit power-curve equation, largemouth bass measuring 273 mm TL (roughly 292g) or larger are estimated to contain total mercury concentrations in their fillets that exceed the USEPA fish tissue methylmercury criterion. These results confirmed that some fish species inhabiting Lake Natoma are contaminated with undesirably high concentrations of mercury in their skinless fillets.

Evaluation of potentially nonlethal sampling methods for monitoring mercury concentrations in smallmouth bass (Micropterus dolomieu)

USGS Publications Warehouse

Schmitt, C.J.; Brumbaugh, W.G.

2007-01-01

We evaluated three potentially nonlethal alternatives to fillet sampling for the determination of mercury (Hg) concentrations in smallmouth bass (Micropterus dolomieu). Fish (n = 62, 226-464 mm total length) from six sites in southern Missouri were captured by electrofishing. Blood samples (1 mL) from each fish were obtained by caudal veinipuncture with a heparinized needle and syringe. Biopsy needle (10 mm x 14 gauge; three cuts per fish; 10-20 mg total dry weight) and biopsy punch (7 mm x 5 mm in diameter, one plug per fish, 30-50 mg dry weight) samples were obtained from the area beneath the dorsal fin. Fillet samples were obtained from the opposite side of the fish. All samples were freeze-dried and analyzed for total Hg by combustion amalgamation atomic absorption spectrophotometry. Mean relative standard deviations (RSDs) of triplicate samples were similar for all four methods (2.2-2.4%), but the range of RSDs was greater for blood (0.4-5.5%) than for the muscle methods (1.8-4.0%). Total Hg concentrations in muscle were 0.0200-0.8809 ??g/g wet weight; concentrations in plug, needle, and fillet samples from each fish were nearly identical. Blood Hg concentrations were 0.0006-0.0812 ??g/mL and were highly correlated with muscle concentrations; linear regressions between log-transformed blood and fillet Hg concentrations were linear and statistically significant (p < 0.01), and explained 91-93% of the total variation. Correlations between fillet Hg concentrations and fish size and age were weak; together they explained ???37% of the total variation, and the relations differed among sites. Overall, any of the alternative methods could provide satisfactory estimates of fillet Hg in smallmouth bass; however, both blood and plug sampling with disposable instruments were easier to perform than needle sampling. The biopsy needle was the most difficult to use, especially on smaller fish, and its relative expense necessitates reuse and, consequently, thorough cleaning between fish to prevent cross-contamination. ?? 2007 Springer Science+Business Media, LLC.

Biota monitoring under the Water Framework Directive: On tissue choice and fish species selection.

PubMed

Fliedner, Annette; Rüdel, Heinz; Lohmann, Nina; Buchmeier, Georgia; Koschorreck, Jan

2018-04-01

The study addresses the topic of suitable matrices for chemical analysis in fish monitoring and discusses the effects of data normalization in the context of the European Water Framework Directive (WFD). Differences between species are considered by comparing three frequently monitored species of different trophic levels, i.e., chub (Squalius cephalus, n = 28), (bream, Abramis brama, n = 11), and perch (Perca fluviatilis, n = 19) sampled in the German Danube. The WFD priority substances dioxins, furans and dioxin-like polychlorinated biphenyls (PCDD/F + dl-PCB), polybrominated diphenyl ethers (PBDE), α-hexabromocyclododecane (α-HBCDD), hexachlorobenzene (HCB), mercury (Hg), and perfluorooctane sulfonic acid (PFOS) as well as non-dioxin-like (ndl)-PCB were analyzed separately in fillet and carcass and whole body concentrations were calculated. Hg was analyzed in individual fish fillets and carcasses, all other substances were determined in pool samples, which were compiled on the basis of fish size (3 chub pools, 1 bream pool, 2 perch pools). The data were normalized to 5% lipid weight (or 26% dry mass in the case of Hg and PFOS) for comparison between matrices and species. Hg concentrations were generally higher in fillet than in whole fish (mean whole fish-to-fillet ratio: 0.7) whereas all other substances were mostly higher in whole fish. In the case of lipophilic substances these differences leveled after lipid normalization. Significant correlations (p ≤ .05) were detected between Hg and fish weight and age. Hg concentrations varied least among younger fish. PCDD/F, dl-PCB, ndl-PCB, PBDE, α-HBCDD and HCB correlated significantly (p ≤ .05) with lipid concentrations. Fillet-to-whole fish conversion equations and/or conversion factors were derived for all substances except α-HCBDD. Although more data also for individual fish would be desirable the results are nevertheless a step on the way to translate fillet concentrations of priority substances to whole fish concentrations. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Role of biogenic amines in the post-mortem migration of Anisakis pegreffii (Nematoda: Anisakidae Dujardin, 1845) larvae into fish fillets.

PubMed

Šimat, Vida; Miletić, Jelena; Bogdanović, Tanja; Poljak, Vedran; Mladineo, Ivona

2015-12-02

Infective third-stage larvae (L3) of nematode Anisakis spp. have been recognized as one of the major food-borne threats in lightly processed fish products in Europe, particularly in the Mediterranean region. Therefore, the effect of different storage temperatures of fish on larval post-mortem migration from visceral cavity into fillets is an important parameter to take into account when evaluating the risk for consumer safety. The European anchovy (Engraulis encrasicolus) were caught during fishing season, a subsample of fillets was checked for the presence of Anisakis larvae at capture (mean abundance=0.07), and the rest was stored at four different temperatures (-18, 0, 4 and 22°C) in order to count migrating larvae and measure the production of biogenic amines over a period of time. Larvae were identified by morphological features and molecular tools. Post-mortem migration was observed in fillets stored at 0 and 4°C after three and five days, respectively, but not at 22 and -18°C. In case of storage at 22°C for two days, at the onset of putrefaction of the visceral organs, larvae migrated out of the visceral cavity towards the fish surface. Measured pH and biogenic amine profile during storage indicated that certain biochemical conditions trigger larval migration into fillets. Likewise, migration was observed at pH ~6.4 when sensory degradation of the fish was markedly visible. Although larval migration was delayed for approximately four days at a temperature of <4°C the correlation between pH and abundance of A. pegreffii larvae in the fillet was high and statistically significant at both 0 (r=0.998, p<0.01) and 4°C (r=0.946, p<0.05). Out of eight biogenic amines measured, cadaverine and putrescine levels correlated the most with the post-mortem migration at 4°C, while tyramine levels were significant at both temperatures. Copyright © 2015 Elsevier B.V. All rights reserved.

Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels.

PubMed

Lee, H C; Medellin-Lopez, M; Singh, P; Sansawat, T; Chin, K B; Kang, I

2014-09-01

The purpose of this research was to evaluate sodium reduction in the protein gels that were prepared with turkey breasts after hot boning (HB), quarter (¼) sectioning, crust-frozen air-chilling (CFAC), and cold temperature mincing. For each of 4 replications, 36 turkeys were slaughtered and eviscerated. One-half of the carcasses were randomly assigned to water immersion chilling for chill boning (CB), whereas the remaining carcasses were immediately HB and quarter-sectioned/crust-frozen air-chilled (HB-¼CFAC) in a freezing room (-12°C, 1.0 m/s). After deboning, CB fillets were conventionally minced, whereas HB-¼CFAC fillets were cold minced up to 27 min with 1 or 2% salt. From the beginning of mincing, the batter temperatures of HB-¼CFAC were lower (P < 0.05) than those of CB batters up to 12 and 21 min for 2 and 1% salts, respectively. Upon mincing, the batter pH of the HB-¼CFAC (P < 0.05) rapidly decreased and was not different (P > 0.05) from the pH of CB batters, except for the 1% salt HB-¼CFAC batter after 15 min of mincing. The pattern of pH was not changed when the batters were stored overnight. The protein of 2% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets at 9, 12, 18, and 24 min. Similarly, the protein of 1% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets from 12 min. Stress values of 2% salt HB-¼CFAC gels were higher (P < 0.05) than those of 1 and 2% salt CB gels, with intermediate values for 1% salt HB-¼CFAC gels. In the scanning electron microscope image, prerigor batter appears to have more open space, less protein aggregation, and more protein-coated fat particles than those of postrigor batters. Based on these results, the combination of HB-¼CFAC and cold-batter-mincing technologies appear to improve protein functionality and sodium reduction capacity. © 2014 Poultry Science Association Inc.

75 FR 52718 - Certain Frozen Warmwater Shrimp From India: Final Results of Antidumping Duty Changed...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-27

...; and (8) certain battered shrimp. Dusted shrimp is a shrimp-based product: (1) That is produced from...; and (5) that is subjected to IQF freezing immediately after application of the dusting layer. Battered...

Insights into the gut microbiota of freshwater shrimp and its associations with the surrounding microbiota and environmental factors.

PubMed

Zhao, Yanting; Duan, Cuilan; Zhang, Xuxiang; Chen, Huangen; Ren, Hongqiang; Yin, Ying; Ye, Lin

2018-04-23

The gut microbiota of aquatic animals plays a crucial role in host health through nutrient acquisition and outcompetition of pathogens. In this study, based on the high-throughput sequencing of 16S rRNA gene amplicons, we examined the bacterial communities in the gut of freshwater shrimp ( Macrobrachium nipponense ) and in their living environments (sediment and pond water) and analyzed the effects of abiotic and biotic factors on the shrimp gut bacterial communities. High bacterial heterogeneity was observed in the freshwater shrimp gut samples, and the result indicated that both the surrounding bacterial community and water quality factors (particularly dissolved oxygen and temperature) could affect the shrimp gut bacterial community. Despite the observed heterogeneity, 57 genera, constituting 38~99% of the total genera in each of the 40 shrimp gut samples, were identified as the main bacterial population in the gut of M. nipponense . In addition, a high diversity and abundance of lactic acid bacteria (26 genera), which could play significant roles in the digestion process in shrimp, were observed in the shrimp gut samples. Overall, this study provides insights into the gut bacterial communities of freshwater shrimp and basic information for shrimp farming regarding the application of probiotics and disease prevention.

The Diversity of Vibrios Associated with Vibriosis in Pacific White Shrimp (Litopenaeus vannamei) from Extensive Shrimp Pond in Kendal District, Indonesia

NASA Astrophysics Data System (ADS)

Sarjito; Harjuno Condro Haditomo, Alfabetian; Desrina; Djunaedi, Ali; Budi Prayitno, Slamet

2018-02-01

Vibriosis out breaks frequently occur in extensive shrimps farming. The study were commenced to find out the clinical signs of white shrimp that was infected by the Vibrio and to identify the bacterial associated with vibriosis in the pacific white shrimp, Litopenaeus vannamei. Bacterial isolates were gained from hepatopancreas and telson of moribund shrimps that were collected from extensive shrimp ponds of Kendal District, Indonesia and cultured on Thiosulfate Citrate Bile Salts Sucrose Agar (TCBSA). Isolates were clustered and identified using repetitive sequence-based polymerase chain reaction (rep-PCR). Three representative isolates (SJV 03, SJV 05 and SJV 19) were amplified with PCR using primers for 16S rRNA, and sequence for further identification. The clinical signs of shrimps affected by vibrio were pale hepatopancreas, weak of telson, dark and reddish coloration of smouth, patches of red colour in part of the body on the carapace, periopods, pleuopods, and telson. A total of 19 isolates were obtained and belong to three groups of genus Vibrios. Result of the 16S DNA sequence analysis, the vibrio found in this study related to vibriosis in white shrimps from extensive shrimp ponds of Kendal were closely related to Vibrio harveyi (SJV 03); V. parahaemolyticus (SJV 05) and V. alginolyticus (SJV 19).

Summary of total mercury concentrations in fillets of selected sport fishes collected during 2000-2003 from Lake Natoma, Sacramento County, California

USGS Publications Warehouse

Saiki, Michael K.; Slotton, Darrell G.; May, Thomas W.; Ayers, Shaun M.; Alpers, Charles N.

2004-01-01

This report summarizes results of total mercury measurements in skinless fillets of sport fishes collected during August 2000, September?October 2002, and July 2003 from Lake Natoma, a small (8,760 acre-feet) afterbay for Folsom Dam on the lower American River. The primary objective of the study was to determine if mercury concentrations in fillets approached or exceeded guidelines for human consumption. The Food and Drug Administration (FDA) human-health action level for methylmercury in commercially caught fish is 1.0 ?g/g (microgram per gram); the U.S. Environmental Protection Agency (USEPA) human-health criterion for methylmercury residue in fish tissue is 0.30 ?g/g. Wet weight concentrations of total mercury in skinless fillets were as high as 0.19 ?g/g in bluegill (Lepomis macrochirus), 0.39 ?g/g in redear sunfish (L. microlophus), 1.02 ?g/g in largemouth bass (Micropterus salmoides), and 1.89 ?g/g in channel catfish (Ictalurus punctatus). Maximum concentrations of mercury in other fish species varied from 0.10 ?g/g in rainbow trout (Oncorhynchus mykiss) to 0.56 ?g/g in white catfish (A-meiurus catus). Altogether, 1 of 86 largemouth bass and 11 of 11 channel catfish exceeded the FDA human-health action level. In addition, 1 of 20 redear sunfish, 26 of 86 largemouth bass, 2 of 3 spotted bass (M. punctulatus), 1 of 1 brown bullhead (A. nebulosus), and 1 of 1 white catfish exceeded the USEPA human-health criterion. These results indicate that some fish species inhabiting Lake Natoma contain undesirably high concentrations of mercury in their skinless fillets.

Depletion of the chloramine-T marker residue, para-toluenesulfonamide, from skin-on fillet tissue of hybrid striped bass, rainbow trout, and yellow perch

USGS Publications Warehouse

Meinertz, J.R.; Stehly, G.R.; Greseth, Shari L.; Gaikowski, M.P.; Gingerich, W.H.

2004-01-01

Waterborne exposure to n-sodium-n-chloro-p-toluenesulfonamide (chloramine-T) is an effective treatment for controlling fish mortalities caused by bacterial gill disease (BGD). Currently, data are being generated to gain United States Food and Drug Administration (FDA) approval for the use of chloramine-T in aquaculture. As part of the data required for an approval, depletion of the chloramine-T marker residue (para-toluenesulfonamide [p-TSA]) from the edible fillet tissue of exposed fish must be determined. Hybrid striped bass (Morone saxatilis??Morone chrysops; mean weight 357 g), rainbow trout (Oncorhynchus mykiss; mean weight 457 g), and yellow perch (Perca flavescens; mean weight 144 g) were exposed to 20 mg/l of chloramine-T for 60 min on 4 consecutive days (the most aggressive treatment expected for approved use in the United States). Groups of fish (n=15 or 19) were sampled immediately after the last treatment and periodically through 48 or 168 h after the treatment phase. Duplicate subsamples of skin-on fillet tissue from each fish were analyzed for p-TSA. Mean p-TSA concentrations in fillet tissue from fish sampled immediately after the last treatment were 142 ng/g (hybrid striped bass), 97 ng/g (rainbow trout), and 150 ng/g (yellow perch). Mean p-TSA concentrations at terminal sample times were 94 (168 h; hybrid striped bass), 74 (48 h; rainbow trout), and 35 ng/g (168 h; yellow perch). The half-lives of p-TSA in fillet tissue from fish near or at market size were 11.4 (hybrid striped bass), 4.3 (rainbow trout), and 3.2 days (yellow perch).

Differences in growth, fillet quality, and fatty acid metabolism-related gene expression between juvenile male and female rainbow trout.

PubMed

Manor, Meghan L; Cleveland, Beth M; Kenney, P Brett; Yao, Jianbo; Leeds, Tim

2015-04-01

Sexual maturation occurs at the expense of stored energy and nutrients, including lipids; however, little is known regarding sex effects on nutrient regulatory mechanisms in rainbow trout prior to maturity. Thirty-two, 14-month-old, male and female rainbow trout were sampled for growth, carcass yield, fillet composition, and gene expression of liver, white muscle, and visceral adipose tissue. Growth parameters, including gonadosomatic index, were not affected by sex. Females had higher percent separable muscle yield, but there were no sex effects on fillet proximate composition. Fillet shear force indicated females produce firmer fillets than males. Male livers had greater expression of three cofactors within the mTOR signaling pathway that act to inhibit TORC1 assembly; mo25, rictor, and pras40. Male liver also exhibited increased expression of β-oxidation genes cpt1b and ehhadh. These findings are indicative of increased mitochondrial β-oxidation in male liver. Females exhibited increased expression of the mTOR cofactor raptor in white muscle and had higher expression levels of several genes within the fatty acid synthesis pathway, including gpat, srebp1, scd1, and cd36. Female muscle also had increased expression of β-oxidation genes cpt1d and cpt2. Increased expression of both fatty acid synthesis and β-oxidation genes suggests female muscle may have greater fatty acid turnover. Differences between sexes were primarily associated with variation of gene expression within the mTOR signaling pathway. Overall, data suggest there is differential regulation of gene expression in male and female rainbow trout tissues prior to the onset of sexual maturity that may lead to nutrient repartitioning during maturation.

Modeling and monitoring of tooth fillet crack growth in dynamic simulation of spur gear set

NASA Astrophysics Data System (ADS)

Guilbault, Raynald; Lalonde, Sébastien; Thomas, Marc

2015-05-01

This study integrates a linear elastic fracture mechanics analysis of the tooth fillet crack propagation into a nonlinear dynamic model of spur gear sets. An original formulation establishes the rigidity of sound and damaged teeth. The formula incorporates the contribution of the flexible gear body and real crack trajectories in the fillet zone. The work also develops a KI prediction formula. A validation of the equation estimates shows that the predicted KI are in close agreement with published numerical and experimental values. The representation also relies on the Paris-Erdogan equation completed with crack closure effects. The analysis considers that during dN fatigue cycles, a harmonic mean of ΔK assures optimal evaluations. The paper evaluates the influence of the mesh frequency distance from the resonances of the system. The obtained results indicate that while the dependence may demonstrate obvious nonlinearities, the crack progression rate increases with a mesh frequency augmentation. The study develops a tooth fillet crack propagation detection procedure based on residual signals (RS) prepared in the frequency domain. The proposed approach accepts any gear conditions as reference signature. The standard deviation and mean values of the RS are evaluated as gear condition descriptors. A trend tracking of their responses obtained from a moving linear regression completes the analysis. Globally, the results show that, regardless of the reference signal, both descriptors are sensitive to the tooth fillet crack and sharply react to tooth breakage. On average, the mean value detected the crack propagation after a size increase of 3.69 percent as compared to the reference condition, whereas the standard deviation required crack progressions of 12.24 percent. Moreover, the mean descriptor shows evolutions closer to the crack size progression.

Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage.

PubMed

Moosavi-Nasab, Marzieh; Shad, Ehsan; Ziaee, Esmaeil; Yousefabad, Seyyed Hossein Asadi; Golmakani, Mohammad Taghi; Azizinia, Mehdi

2016-06-01

Chitosan (Ch) coating incorporated with black pepper essential oil (Ch+BPEO) was studied to extend the shelf life of common carp (Cyprinus carpio) during refrigerated storage at 4 ± 1°C. The chemical composition of BPEO was characterized using gas chromatography-mass spectrometry (GC-MS). Antibacterial properties of BPEO were determined by disk diffusion agar, MIC, and MBC. Ch (2% [wt/vol]) and Ch+BPEO (2% [wt/vol] Ch with 1.5% [vol/vol] BPEO) were used for common carp fillet coating. The samples were analyzed periodically for chemical (pH, total volatile basic nitrogen) and microbiological (aerobic plate count, psychrophilic bacteria count, lactic acid bacteria, and Enterobacteriaceae bacterial counts) characteristics during 16 days. The GC-MS results indicated that main components in BPEO were carene, caryophyllene, limonene, β-pinene, and α-pinene. The samples coated with Ch and Ch+BPEO resulted in lower pH and total volatile basic nitrogen values in comparison with the control. The microbiological analysis of fish fillets during refrigerated storage clearly indicated that Ch+BPEO coating significantly reduced the fish fillet microbial load. The aerobic plate count, psychrophilic bacteria count, lactic acid bacteria count, and Enterobacteriaceae bacterial count of samples coated with Ch+BPEO were reduced approximately 4.1, 3.9, 2.3, and 2.8 log CFU/g, respectively, at the end of the storage period. Finally, Ch and Ch+BPEO effectively improved the quality of fish fillet during refrigerated storage and extended the shelf life of fish fillets from 8 to 16 days. Black pepper; Chitosan; Common carp; Essential oil.

Quantitative prediction of shrimp disease incidence via the profiles of gut eukaryotic microbiota.

PubMed

Xiong, Jinbo; Yu, Weina; Dai, Wenfang; Zhang, Jinjie; Qiu, Qiongfen; Ou, Changrong

2018-04-01

One common notion is emerging that gut eukaryotes are commensal or beneficial, rather than detrimental. To date, however, surprisingly few studies have been taken to discern the factors that govern the assembly of gut eukaryotes, despite growing interest in the dysbiosis of gut microbiota-disease relationship. Herein, we firstly explored how the gut eukaryotic microbiotas were assembled over shrimp postlarval to adult stages and a disease progression. The gut eukaryotic communities changed markedly as healthy shrimp aged, and converged toward an adult-microbiota configuration. However, the adult-like stability was distorted by disease exacerbation. A null model untangled that the deterministic processes that governed the gut eukaryotic assembly tended to be more important over healthy shrimp development, whereas this trend was inverted as the disease progressed. After ruling out the baseline of gut eukaryotes over shrimp ages, we identified disease-discriminatory taxa (species level afforded the highest accuracy of prediction) that characteristic of shrimp health status. The profiles of these taxa contributed an overall 92.4% accuracy in predicting shrimp health status. Notably, this model can accurately diagnose the onset of shrimp disease. Interspecies interaction analysis depicted how the disease-discriminatory taxa interacted with one another in sustaining shrimp health. Taken together, our findings offer novel insights into the underlying ecological processes that govern the assembly of gut eukaryotes over shrimp postlarval to adult stages and a disease progression. Intriguingly, the established model can quantitatively and accurately predict the incidences of shrimp disease.

Starvation stress affects the interplay among shrimp gut microbiota, digestion and immune activities.

PubMed

Dai, Wen-Fang; Zhang, Jin-Jie; Qiu, Qiong-Fen; Chen, Jiong; Yang, Wen; Ni, Sui; Xiong, Jin-Bo

2018-05-24

Aquatic animals are frequently suffered from starvation due to restricted food availability or deprivation. It is currently known that gut microbiota assists host in nutrient acquisition. Thus, exploring the gut microbiota responses would improve our understanding on physiological adaptation to starvation. To achieve this, we investigated how the gut microbiota and shrimp digestion and immune activities were affected under starvation stress. The results showed that the measured digestion activities in starved shrimp were significantly lower than in normal cohorts; while the measured immune activities exhibited an opposite trend. A structural equation modeling (SEM) revealed that changes in the gut bacterial community were directly related to digestive and immune enzyme activities, which in turn markedly affected shrimp growth traits. Notably, several gut bacterial indicators that characterized the shrimp nutrient status were identified, with more abundant opportunistic pathogens in starved shrimp, although there were no statistical differences in the overall diversity and the structures of gut bacterial communities between starved and normal shrimp. Starved shrimp exhibited less connected and cooperative interspecies interaction as compared with normal cohorts. Additionally, the functional pathways involved in carbohydrate and protein digestion, glycan biosynthesis, lipid and enzyme metabolism remarkably decreased in starved shrimp. These attenuations could increase the susceptibility of starved shrimp to pathogens infection. In summary, this study provides novel insights into the interplay among shrimp digestion, immune activities and gut microbiota in response to starvation stress. Copyright © 2018 Elsevier Ltd. All rights reserved.

Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing.

PubMed

Deng, Qi; Wang, Yaling; Sun, Lijun; Li, Jianrong; Fang, Zhijia; Gooneratne, Ravi

2018-06-15

Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 °C), the water loss from brine-thawing was more than still-water thawing and still-water thawing was more than thawing spontaneously. Freezing-thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing-thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing. Water is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products. © 2018 Institute of Food Technologists®.

Endogenous molecules released by haemocytes receiving Sargassum oligocystum extract lead to downstream activation and synergize innate immunity in white shrimp Litopenaeus vannamei.

PubMed

Shi, Yin-Ze; Chen, Jiann-Chu; Chen, Yu-Yuan; Kuo, Yi-Hsuan; Li, Hui-Fang

2018-05-01

White shrimp Litopenaeus vannamei haemocytes receiving immunostimulating Sargassum oligocystum extract (SE) caused necrosis in haemocyte cells, which released endogenous EM-SE molecules. This study examined the immune response of white shrimp L. vannamei receiving SE and EM-SE in vitro and in vivo. Shrimp haemocytes receiving SE exhibited degranulation, changes in cell size and cell viability, necrosis and a release of EM-SE. Shrimp haemocytes receiving SE, EM-SE, and the SE + EM-SE mixture (SE + EM-SE) increased their phenoloxidase (PO) activity which was significantly higher in shrimp haemocytes receiving the SE + EM-SE mixture. Furthermore, shrimp haemocytes receiving EM-SE showed degranulation and changes in cell size and cell viability. Shrimp receiving SE, EM-SE, and SE + EM-SE all increased their immune parameters, phagocytic activity, clearance efficiency and resistance to Vibrio alginolyticus, being significantly higher in shrimp receiving SE + EM-SE. Meanwhile, the recombinant lipopolysaccharide- and β-1,3-glucan binding protein of L. vannamei (rLvLGBP) was bound to SE, EM-SE, and SE + EM-SE. We conclude that in shrimp haemocytes receiving a non-self molecule, SE in dying cells released EM-SE which led to downstream activation and synergization of the immune response. This study demonstrated that the innate immunity of shrimp was elicited and enhanced by a mixture of endogenous molecules and exogenous substances (or immunostimulants). Copyright © 2018 Elsevier Ltd. All rights reserved.

The Effect of Copper on the Color of Shrimps: Redder Is Not Always Healthier

PubMed Central

Martínez, Ana; Romero, Yanet; Castillo, Tania; Mascaró, Maite; López-Rull, Isabel; Simões, Nuno; Arcega-Cabrera, Flor; Gaxiola, Gabriela; Barbosa, Andrés

2014-01-01

The objective of this research is to test the effects of copper on the color of pacific white shrimp (Litopenaeus vannamei) in vivo. Forty-eight shrimps (L. vannamei) were exposed to a low concentration of copper (1 mg/L; experimental treatment) and forty-eight shrimps were used as controls (no copper added to the water). As a result of this experiment, it was found that shrimps with more copper are significantly redder than those designated as controls (hue (500–700 nm): P = 0.0015; red chroma (625–700 nm): P<0.0001). These results indicate that redder color may result from exposure to copper and challenge the commonly held view that highly pigmented shrimps are healthier than pale shrimps. PMID:25229639

Reprint of "evolution of specific immunity in shrimp - a vaccination perspective against white spot syndrome virus".

PubMed

Syed Musthaq, Syed Khader; Kwang, Jimmy

2015-02-01

Invertebrates lack true adaptive immunity and it solely depends on the primitive immunity called innate immunity. However, various innate immune molecules and mechanisms are identified in shrimp that plays potential role against invading bacterial, fungal and viral pathogens. Perceiving the shrimp innate immune mechanisms will contribute in developing effective vaccine strategies against major shrimp pathogens. Hence this review intends to explore the innate immune molecules of shrimp with suitable experimental evidences together with the evolution of "specific immune priming" of invertebrates. In addition, we have emphasized on the development of an effective vaccine strategy against major shrimp pathogen, white spot syndrome virus (WSSV). The baculovirus displayed rVP28 (Bac-VP28), a major envelope protein of WSSV was utilized to study its vaccine efficacy by oral route. A significant advantage of this baculovirus expression cassette is the use of WSSV-immediate early 1 (ie1) promoter that derived the abundant expression of rVP28 protein at the early stage of the infection in insect cell. The orally vaccinated shrimp with Bac-VP28 transduced successfully in the shrimp cells as well as provided highest survival rate. In support to our vaccine efficacy we analysed Pattern Recognition Proteins (PRPs) β-1,3 glucan lipopolysaccharides (LGBP) and STAT gene profiles in the experimental shrimp. Indeed, the vaccination of shrimp with Bac-VP28 demonstrated some degree of specificity with enhanced survival rate when compared to control vaccination with Bac-wt. Hence it is presumed that the concept of "specific immune priming" in relevant to shrimp immunity is possible but may not be common to all shrimp pathogens. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evolution of specific immunity in shrimp - a vaccination perspective against white spot syndrome virus.

PubMed

Syed Musthaq, Syed Khader; Kwang, Jimmy

2014-10-01

Invertebrates lack true adaptive immunity and it solely depends on the primitive immunity called innate immunity. However, various innate immune molecules and mechanisms are identified in shrimp that plays potential role against invading bacterial, fungal and viral pathogens. Perceiving the shrimp innate immune mechanisms will contribute in developing effective vaccine strategies against major shrimp pathogens. Hence this review intends to explore the innate immune molecules of shrimp with suitable experimental evidences together with the evolution of "specific immune priming" of invertebrates. In addition, we have emphasized on the development of an effective vaccine strategy against major shrimp pathogen, white spot syndrome virus (WSSV). The baculovirus displayed rVP28 (Bac-VP28), a major envelope protein of WSSV was utilized to study its vaccine efficacy by oral route. A significant advantage of this baculovirus expression cassette is the use of WSSV-immediate early 1 (ie1) promoter that derived the abundant expression of rVP28 protein at the early stage of the infection in insect cell. The orally vaccinated shrimp with Bac-VP28 transduced successfully in the shrimp cells as well as provided highest survival rate. In support to our vaccine efficacy we analysed Pattern Recognition Proteins (PRPs) β-1,3 glucan lipopolysaccharides (LGBP) and STAT gene profiles in the experimental shrimp. Indeed, the vaccination of shrimp with Bac-VP28 demonstrated some degree of specificity with enhanced survival rate when compared to control vaccination with Bac-wt. Hence it is presumed that the concept of "specific immune priming" in relevant to shrimp immunity is possible but may not be common to all shrimp pathogens. Copyright © 2014 Elsevier Ltd. All rights reserved.

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

PubMed Central

Mantilla, Samira Pirola Santos; Santos, Érica Barbosa; de Freitas, Mônica Queiroz; de Carvalho Vital, Helio; Mano, Sérgio Borges; Franc, Robson Maia

2012-01-01

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide. PMID:24031967

Effect of modified atmosphere packaging for keeping gel-forming ability of lizardfish

NASA Astrophysics Data System (ADS)

Oka, Hiroyasu; Wang, Xi-Chang

In order to make clear the deterioration and its control for the gel-forming ability of lizardfish, formaldehyde (FA) and tyrosine (Tyr) accumulated in the fillets packaged with air, nitrogen (N2) and oxygen (O2) were determined during storage at 5°C. Amount of Tyr had no increase, however, th at of FA increased especially in the samples packed with N2 on the earlier periods of storage. It was presumed that an enzyme trimethylamine N-oxide demethylase (TMAOase) in the fillets acts sufficiently under oxygen-deficient storage, and the produced FA is rapidly combined with fish protein, causing the deterioration of the gel-forming ability, before protease of fillets act on the fish protein. These findings suggested that avoidance of oxygen deficiency during storage is eftective to keep gelforming ability of lizardfish.

Burrowing shrimp as foundation species in NE Pacific estuaries

EPA Science Inventory

My talk will be about the my research to characterize the role that burrowing shrimp play as foundation/engineering species in Pacific NW estuaries. My research has focused on measuring the abundance & distribution of two species (ghost shrimp & mud shrimp) at ecosystem scales, ...

Effects of the insecticide permethrin on three life stages of the grass shrimp, Palaemonetes pugio.

PubMed

DeLorenzo, M E; Serrano, L; Chung, K W; Hoguet, J; Key, P B

2006-06-01

Toxicity of the pyrethroid insecticide permethrin was assessed using three life stages of the estuarine grass shrimp, Palaemonetes pugio. Adult and larval shrimp were tested with and without sediment. An aqueous embryo test was also conducted. Cellular stress biomarkers, glutathione, and lipid peroxidation, were assessed. Larval shrimp were the most sensitive life stage with a 96-h lethal concentration (LC(50)) value of 0.05 microg/L, compared to 0.25 microg/L for adults, and 6.4 microg/L for embryos. The presence of sediment significantly decreased toxicity of permethrin to both adult and larval shrimp. Permethrin exposure increased time to hatch in embryos and decreased swimming behavior of larvae. Lipid peroxidation levels were significantly decreased in the adult shrimp, but increased in larval shrimp exposed to permethrin. Low levels of permethrin may negatively affect grass shrimp health and survival. Permethrin use in the coastal zone should be carefully managed to avoid adverse impacts on nontarget estuarine organisms.

Shoreline as a controlling factor in commercial shrimp production

NASA Technical Reports Server (NTRS)

Faller, K. H. (Principal Investigator)

1978-01-01

An ecological model was developed that relates marsh detritus export and shrimp production, based on the hypothesis that the shoreline is a controlling factor in the production of shrimp through regulation of detritus export from the marsh. LANDSAT data were used to develop measurements of shoreline length and area of marsh having more than 5.0 km shoreline/sq km for the coast of Louisiana, demonstrating the capability of remote sensing to provide important geographic information. These factors were combined with published tidal ranges and salinities to develop a mathematical model that predicted shrimp production for nine geographic units of the Louisiana coast, as indicated by the long term average commercial shrimp yield. The mathematical model relating these parameters and the shrimp production is consistent with an energy flow model describing the interaction of detritus producing marshlands with shrimp nursery grounds and inshore shrimping areas. The analysis supports the basic hypothesis and further raises the possibility of applications to coastal zone management requirements.

Coastal aquaculture development in Bangladesh: unsustainable and sustainable experiences.

PubMed

Azad, A Kalam; Jensen, Kathe R; Lin, C Kwei

2009-10-01

Coastal aquaculture in Bangladesh consists mainly of two shrimp species (Penaeus monodon and Macrobrachium rosenbergii). Currently, there are about 16,237 marine shrimp (P. monodon) farms covering 148,093 ha and 36,109 fresh water shrimp (M. rosenbergii) farms covering 17,638 ha coastal area. More than 0.7 million people are employed in the farmed shrimp sector and in 2005-2006 the export value of shrimp was 403.5 million USD. Thus, coastal aquaculture contributes significantly to rural employment and economy but this is overshadowed by negative social and ecological impacts. This article reviews the key issues, constraints and opportunities of sustainable shrimp farming. In addition we present the results of two case studies from southwestern coastal areas where shrimp farming originated and central coastal areas where shrimp farming, especially M. rosenbergii, began in recent years. Lessons learned from the review and case studies are considered in the context of recommendations to encompass a socially equitable and ecologically sound coastal aquaculture.

Greater epitope recognition of shrimp allergens by children than by adults suggests that shrimp sensitization decreases with age.

PubMed

Ayuso, Rosalía; Sánchez-Garcia, Silvia; Lin, Jing; Fu, Zhiyan; Ibáñez, María Dolores; Carrillo, Teresa; Blanco, Carlos; Goldis, Marina; Bardina, Ludmila; Sastre, Joaquín; Sampson, Hugh A

2010-06-01

Shellfish allergy is a long-lasting disorder typically affecting adults. Despite its high prevalence, there is limited information about allergenic shrimp proteins and the epitopes implicated in such allergic reactions. We sought to identify the IgE-binding epitopes of the 4 shrimp allergens and to characterize epitope recognition profiles of children and adults with shrimp allergy. Fifty-three subjects, 34 children and 19 adults, were selected with immediate allergic reactions to shrimp, increased shrimp-specific serum IgE levels, and positive immunoblot binding to shrimp. Study subjects and 7 nonatopic control subjects were tested by means of peptide microarray for IgE binding with synthetic overlapping peptides spanning the sequences of Litopenaeus vannamei shrimp tropomyosin, arginine kinase (AK), myosin light chain (MLC), and sarcoplasmic calcium-binding protein (SCP). The Wilcoxon test was used to determine significant differences in z scores between patients and control subjects. The median shrimp IgE level was 4-fold higher in children than in adults (47 vs 12.5 kU(A)/L). The frequency of allergen recognition was higher in children (tropomyosin, 81% [94% for children and 61% for adults]; MLC, 57% [70% for children and 31% for adults]; AK, 51% [67% for children and 21% for adults]; and SCP, 45% [59% for children and 21% for adults]), whereas control subjects showed negligible binding. Seven IgE-binding regions were identified in tropomyosin by means of peptide microarray, confirming previously identified shrimp epitopes. In addition, 3 new epitopes were identified in tropomyosin (epitopes 1, 3, and 5b-c), 5 epitopes were identified in MLC, 3 epitopes were identified in SCP, and 7 epitopes were identified in AK. Interestingly, frequency of individual epitope recognition, as well as intensity of IgE binding, was significantly greater in children than in adults for all 4 proteins. Children with shrimp allergy have greater shrimp-specific IgE antibody levels and show more intense binding to shrimp peptides and greater epitope diversity than adults. Copyright (c) 2010 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets.

PubMed

Albertos, Irene; Rico, Daniel; Diez, Ana María; González-Arnáiz, Lucía; García-Casas, María Jesús; Jaime, Isabel

2015-11-01

The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment. © 2014 Society of Chemical Industry.

Sub-pixel accuracy thickness calculation of poultry fillets from scattered laser profiles

NASA Astrophysics Data System (ADS)

Jing, Hansong; Chen, Xin; Tao, Yang; Zhu, Bin; Jin, Fenghua

2005-11-01

A laser range imaging system based on the triangulation method was designed and implemented for online high-resolution thickness calculation of poultry fillets. A laser pattern was projected onto the surface of the chicken fillet for calculation of the thickness of the meat. Because chicken fillets are relatively loosely-structured material, a laser light easily penetrates the meat, and scattering occurs both at and under the surface. When laser light is scattered under the surface it is reflected back and further blurs the laser line sharpness. To accurately calculate the thickness of the object, the light transportation has to be considered. In the system, the Bidirectional Reflectance Distribution Function (BSSRDF) was used to model the light transportation and the light pattern reflected into the cameras. BSSRDF gives the reflectance of a target as a function of illumination geometry and viewing geometry. Based on this function, an empirical method has been developed and it has been proven that this method can be used to accurately calculate the thickness of the object from a scattered laser profile. The laser range system is designed as a sub-system that complements the X-ray bone inspection system for non-invasive detection of hazardous materials in boneless poultry meat with irregular thickness.

Characterization of calpastatin gene in fish: its potential role in muscle growth and fillet quality.

PubMed

Salem, Mohamed; Yao, Jianbo; Rexroad, Caird E; Kenney, P Brett; Semmens, Kenneth; Killefer, John; Nath, Joginder

2005-08-01

Calpastatin (CAST), the specific inhibitor of the calpain proteases, plays a role in muscle growth and meat quality. In rainbow trout (RBT), we identified cDNAs coding for two CAST isoforms, a long (CAST-L) and a short isoform (CAST-S), apparently derived from two different genes. Zebrafish and pufferfish CAST cDNA and genomic sequences were retrieved from GenBank and their exon/intron structures were characterized. Fish CASTs are novel in that they have fewer repetitive inhibitory domains as compared to their mammalian counterparts (one or two vs. four). The expressions of CAST mRNAs were measured in three RBT strains with different growth rates and fillet firmness that were fed either high energy or control diets. CAST-L and S expressions were significantly lower (p<0.01) in the strain that has the slowest growth rate and yielded the softest fillet. Strain or diet did not affect level of calpain mRNAs. However, the decrease in the CAST/calpain ratio at the mRNA level did not lead to a corresponding change in the calpain catalytic activity. Further investigation should reveal a potential use of the CAST gene as a tool to monitor fish muscle growth and fillet firmness.

The combine effects of salting and thyme oil on sensory and chemical changes of rainbow trout (Oncorhynchus mykiss) fillets

NASA Astrophysics Data System (ADS)

Yildiz, Pınar Oǧuzhan

2016-04-01

The present study aimed to investigate the combine effects of salting and thyme oil on chemical and sensory changes of rainbow trout (Oncorhynchus mykiss) during storage (4°C) was investigated over a period of 24 days. There groups were constituted: group A-control salted, group B-salted samples with 0.4% of thyme oil and group C-salted samples with 0.8% of thyme oil. Fillets were subject to chemical (thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) and sensory analyses on certain days (0, 3, 6, 9, 12, 15, 18, 21 and 24th days) of storage. Five experienced panelists, academic staff who were trained in sensory descriptors for fishes, were employed to evaluate the quality of trout fillets during storage. Rainbow trout fillets were assessed on the basis of appearance, taste, texture and odour characteristics using a nine point descriptive scale. TVB-N and TBARS values increased in the duration of storage time in all groups. TVB-N and TBARS values in control groups were higher than other groups. Group C samples were assessed as the most acceptable products by the panellists. Difference in chemical and sensory changes between samples was found to be significant (p<0.05) during storage period.

Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

NASA Astrophysics Data System (ADS)

Cao, Rong; Liu, Qi; Chen, Shengjun; Yang, Xianqing; Li, Laihao

2015-08-01

Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

Correcting the lobule in otoplasty using the fillet technique.

PubMed

Sadick, Haneen; Artinger, Verena M; Haubner, Frank; Gassner, Holger G

2014-01-01

Correction of the protruded lobule in otoplasty continues to represent an important challenge. The lack of skeletal elements within the lobule makes a controlled lobule repositioning less predictable. OBJECTIVE To present a new surgical technique for lobule correction in otoplasty. Human cadaver studies were performed for detailed anatomical analysis of lobule deformities. In addition, we evaluated a novel algorithmic approach to correction of the lobule in 12 consecutive patients. INTERVENTIONS/EXPOSURES: Otoplasty with surgical correction of lobule using the fillet technique. The surgical outcome in the 12 most recent consecutive patients with at least 3 months of follow-up was assessed retrospectively. The postsurgical results were independently reviewed by a panel of noninvolved experts. The 3 major anatomic components of lobular deformities are the axial angular protrusion, the coronal angular protrusion, and the inherent shape. The fillet technique described in the present report addressed all 3 aspects in an effective way. Clinical data analysis revealed no immediate or long-term complications associated with this new surgical method. The patients' subjective rating and the panel's objective rating revealed "good" to "very good" postoperative results. This newly described fillet technique represents a safe and efficient method to correct protruded ear lobules in otoplasty. It allows precise and predictable positioning of the lobule with an excellent safety profile. 4.

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets.

PubMed

Echeverría, Ignacio; López-Caballero, María Elvira; Gómez-Guillén, María Carmen; Mauri, Adriana Noemi; Montero, María Pilar

2018-02-02

This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

Mercury concentrations of bluegill (Lepomis macrochirus) vary by sex

USGS Publications Warehouse

Madenjian, Charles P.; Francis, James T.; Braunscheidel, Jeffrey J.; Bohr, Joseph R.; Geiger, Matthew J.; Knottnerus, G. Mark

2015-01-01

Patterns in relative differences in contaminant concentrations between the sexes across many species of fish may reveal clues for important behavioral and physiological differences between the sexes, and may also be useful in developing fish consumption advisories and efficient designs for programs meant to monitor contaminant levels in fish. We determined skin-off fillet and whole-fish total mercury (Hg) concentrations of 28 adult female and 26 adult male bluegills (Lepomis macrochirus) from Squaw Lake, Oakland County, Michigan (MI), USA. Bioenergetics modeling was used to quantify the effect of growth dilution on the difference in Hg concentrations between the sexes. On average, skin-off fillet and whole-fish Hg concentrations were 25.4% higher and 26.6% higher, respectively, in females compared with males. Thus, the relative difference in Hg concentrations between the sexes for skin-off fillets was nearly identical to that for whole fish. However, mean skin-off fillet Hg concentration (363 ng/g) was 2.3 times greater than mean whole-fish Hg concentration (155 ng/g). Males grew substantially faster than females, and bioenergetics modeling results indicated that the growth dilution effect could account for females having 14.4% higher Hg concentrations than males. Our findings should be useful in revising fish consumption advisories.

Assessment of shrimp farming impact on groundwater quality using analytical hierarchy process

NASA Astrophysics Data System (ADS)

Anggie, Bernadietta; Subiyanto, Arief, Ulfah Mediaty; Djuniadi

2018-03-01

Improved shrimp farming affects the groundwater quality conditions. Assessment of shrimp farming impact on groundwater quality conventionally has less accuracy. This paper presents the implementation of Analytical Hierarchy Process (AHP) method for assessing shrimp farming impact on groundwater quality. The data used is the impact data of shrimp farming in one of the regions in Indonesia from 2006-2016. Criteria used in this study were 8 criteria and divided into 49 sub-criteria. The weighting by AHP performed to determine the importance level of criteria and sub-criteria. Final priority class of shrimp farming impact were obtained from the calculation of criteria's and sub-criteria's weights. The validation was done by comparing priority class of shrimp farming impact and water quality conditions. The result show that 50% of the total area was moderate priority class, 37% was low priority class and 13% was high priority class. From the validation result impact assessment for shrimp farming has been high accuracy to the groundwater quality conditions. This study shows that assessment based on AHP has a higher accuracy to shrimp farming impact and can be used as the basic fisheries planning to deal with impacts that have been generated.

The immunostimulatory effects of hot-water extract of Gelidium amansii via immersion, injection and dietary administrations on white shrimp Litopenaeus vannamei and its resistance against Vibrio alginolyticus.

PubMed

Fu, Yu-Win; Hou, Wen-Ying; Yeh, Su-Tuen; Li, Chiu-Hsia; Chen, Jiann-Chu

2007-06-01

The total haemocyte count (THC), phenoloxidase activity, and respiratory burst were examined when white shrimp Litopenaeus vannamei were immersed in seawater (34 per thousand) containing hot-water extract of red alga Gelidium amansii at 200, 400 and 600 mg l(-1), injected with hot-water extract at 4 and 6 microg g(-1) shrimp, and fed diets containing hot-water extract at 0, 0.5, 1.0 and 2.0 g kg(-1). These parameters increased significantly when shrimp were immersed in seawater containing hot-water extract at 400 and 600 mg l(-1) after 1h, when shrimp were injected with hot-water extract at 6 microg g(-1) shrimp after one day, and when shrimp were fed diets containing hot-water extract at 1.0 and 2.0 g kg(-1) after 14 days. Phagocytic activity and clearance efficiency were significantly higher for the shrimp that were fed diets containing hot-water extract at 1.0 and 2.0 g kg(-1) than those of shrimp that were fed diets containing hot-water extract at 0 and 0.5 g kg(-1) after 14 and 28 days. In a separate experiment, L. vannamei which had received hot-water extract via injection, or fed diets containing hot-water extract, were challenged after 3h or 28 days with V. alginolyticus at 2 x 10(6) cfu shrimp(-1) and 1 x 10(6) cfu shrimp(-1), respectively, and then placed in seawater. The survival of shrimp that were injected with hot-water extract at 6 microg g(-1) was significantly higher than that of control shrimp after 1 day, and the survival of shrimp fed diets containing hot-water extract at 0.5, 1.0 and 2.0 g kg(-1) increased significantly after 3 days as well as at the end of the experiment (6 days after the challenge), respectively. It was concluded that L. vannamei that were immersed in hot-water extract at 400 mg l(-1), injected with hot-water extract at 6 microg g(-1) shrimp, and fed hot-water extract of G. amansii at 2.0 g kg(-1) or less showed increased immune ability as well as resistance to V. alginolyticus infection.

A novel integrase-containing element may interact with Laem-Singh virus (LSNV) to cause slow growth in giant tiger shrimp

PubMed Central

2011-01-01

Background From 2001-2003 monodon slow growth syndrome (MSGS) caused severe economic losses for Thai shrimp farmers who cultivated the native, giant tiger shrimp, and this led them to adopt exotic stocks of the domesticated whiteleg shrimp as the species of cultivation choice, despite the higher value of giant tiger shrimp. In 2008, newly discovered Laem-Singh virus (LSNV) was proposed as a necessary but insufficient cause of MSGS, and this stimulated the search for the additional component cause(s) of MSGS in the hope that discovery would lead to preventative measures that could revive cultivation of the higher value native shrimp species. Results Using a universal shotgun cloning protocol, a novel RNA, integrase-containing element (ICE) was found in giant tiger shrimp from MSGS ponds (GenBank accession number FJ498866). In situ hybridization probes and RT-PCR tests revealed that ICE and Laem-Singh virus (LSNV) occurred together in lymphoid organs (LO) of shrimp from MSGS ponds but not in shrimp from normal ponds. Tissue homogenates of shrimp from MSGS ponds yielded a fraction that gave positive RT-PCR reactions for both ICE and LSNV and showed viral-like particles by transmission electron microscopy (TEM). Bioassays of this fraction with juvenile giant tiger shrimp resulted in retarded growth with gross signs of MSGS, and in situ hybridization assays revealed ICE and LSNV together in LO, eyes and gills. Viral-like particles similar to those seen in tissue extracts from natural infections were also seen by TEM. Conclusions ICE and LSNV were found together only in shrimp from MSGS ponds and only in shrimp showing gross signs of MSGS after injection with a preparation containing ICE and LSNV. ICE was never found in the absence of LSNV although LSNV was sometimes found in normal shrimp in the absence of ICE. The results suggest that ICE and LSNV may act together as component causes of MSGS, but this cannot be proven conclusively without single and combined bioassays using purified preparations of both ICE and LSNV. Despite this ambiguity, it is recommended in the interim that ICE be added to the agents such as LSNV already listed for exclusion from domesticated stocks of the black tiger shrimp. PMID:21569542

40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

78 FR 39824 - 30-Day Notice of Proposed Information Collection: Shrimp Exporter's/Importer's Declaration

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-02

... DEPARTMENT OF STATE [Public Notice 8366] 30-Day Notice of Proposed Information Collection: Shrimp....gov . SUPPLEMENTARY INFORMATION: Title of Information Collection: Shrimp Exporter's/ Importer's... collection: The Form DS-2031 is necessary to document imports of shrimp pursuant to the State Department's...

40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

Contrasting Ecological Processes and Functional Compositions Between Intestinal Bacterial Community in Healthy and Diseased Shrimp.

PubMed

Zhu, Jinyong; Dai, Wenfang; Qiu, Qiongfen; Dong, Chunming; Zhang, Jinjie; Xiong, Jinbo

2016-11-01

Intestinal bacterial communities play a pivotal role in promoting host health; therefore, the disruption of intestinal bacterial homeostasis could result in disease. However, the effect of the occurrences of disease on intestinal bacterial community assembly remains unclear. To address this gap, we compared the multifaceted ecological differences in maintaining intestinal bacterial community assembly between healthy and diseased shrimps. The neutral model analysis shows that the relative importance of neutral processes decreases when disease occurs. This pattern is further corroborated by the ecosphere null model, revealing that the bacterial community assembly of diseased samples is dominated by stochastic processes. In addition, the occurrence of shrimp disease reduces the complexity and cooperative activities of species-to-species interactions. The keystone taxa affiliated with Alphaproteobacteria and Actinobacteria in healthy shrimp gut shift to Gammaproteobacteria species in diseased shrimp. Changes in intestinal bacterial communities significantly alter biological functions in shrimp. Within a given metabolic pathway, the pattern of enrichment or decrease between healthy and deceased shrimp is correlated with its functional effects. We propose that stressed shrimp are more prone to invasion by alien strains (evidenced by more stochastic assembly and higher migration rate in diseased shrimp), which, in turn, disrupts the cooperative activity among resident species. These findings greatly aid our understanding of the underlying mechanisms that govern shrimp intestinal community assembly between health statuses.

Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.

PubMed

Mu, Honglei; Chen, Hangjun; Fang, Xiangjun; Mao, Jinlin; Gao, Haiyan

2012-08-15

Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed. The effects of cinnamaldehyde essential oil (1 and 5 g kg(-1) ) on the shelf life of Pacific white shrimp stored at 4 °C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg(-1) cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis. Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp. Copyright © 2012 Society of Chemical Industry.

Abundance of Ohio shrimp (Macrobrachium ohione) and Glass shrimp (Palaemonetes kadiakensis) in the unimpounded Upper Mississippi River

USGS Publications Warehouse

Barko, V.A.; Hrabik, R.A.

2004-01-01

Large rivers of the United States have been altered by construction and maintenance of navigation channels, which has resulted in habitat loss and degradation. Using 7 y of Long Term Resource Monitoring Program data collected from the unimpounded upper Mississippi River, we investigated Ohio and Glass Shrimp abundance collected from four physical habitats of the unimpounded upper Mississippi River: main channel border, main channel border with wing dike, open side channel and closed side channel. Our objective was to assess associations between Ohio and Glass Shrimp abundance, environmental measurements and the four habitats to better understand the ecology of these species in a channelized river system. Ohio Shrimp were most abundant in the open side channels, while Glass Shrimp were most abundant in the main channel border wing dike habitat. Thirty-two percent of the variance in Glass Shrimp abundance was explained by year 1995, year 1998, water temperature, depth of gear deployment, Secchi disk transparency and river elevation. Approximately 8% of variation in Ohio Shrimp abundance was explained by Secchi disk transparency. Catch-per-unit-effort (CPUE) was greatest in 1998 for Glass Shrimp but lowest in 1997. Conversely, CPUE was greatest in 1996 for Ohio Shrimp and lowest in 2000. Both species exhibited inter-annual variability in CPUE. Long-term impacts of river modifications on aquatic invertebrates have not been well documented in many large, river systems and warrants further study. The findings from this study provide ecological information on Glass and Ohio Shrimp in a channelized river system.

Disturbance facilitates the coexistence of antagonistic ecosystem engineers in California estuaries.

PubMed

Castorani, Max C N; Hovel, Kevin A; Williams, Susan L; Baskett, Marissa L

2014-08-01

Ecological theory predicts that interactions between antagonistic ecosystem engineers can lead to local competitive exclusion, but disturbance can facilitate broader coexistence. However, few empirical studies have tested the potential for disturbance to mediate competition between engineers. We examined the capacity for disturbance and habitat modification to explain the disjunct distributions of two benthic ecosystem engineers, eelgrass Zostera marina and the burrowing ghost shrimp Neotrypaea californiensis, in two California estuaries. Sediment sampling in eelgrass and ghost shrimp patches revealed that ghost shrimp change benthic biogeochemistry over small scales (centimeters) but not patch scales (meters to tens of meters), suggesting a limited capacity for sediment modification to explain species distributions. To determine the relative competitive abilities of engineers, we conducted reciprocal transplantations of ghost shrimp and eelgrass. Local ghost shrimp densities declined rapidly following the addition of eelgrass, and transplanted eelgrass expanded laterally into the surrounding ghost shrimp-dominated areas. When transplanted into eelgrass patches, ghost shrimp failed to persist. Ghost shrimp were also displaced from plots with structural mimics of eelgrass rhizomes and roots, suggesting that autogenic habitat modification by eelgrass is an important mechanism determining ghost shrimp distributions. However, ghost shrimp were able to rapidly colonize experimental disturbances to eelgrass patch edges, which are common in shallow estuaries. We conclude that coexistence in this system is maintained by spatiotemporally asynchronous disturbances and a competition-colonization trade-off: eelgrass is a competitively superior ecosystem engineer, but benthic disturbances permit the coexistence of ghost shrimp at the landscape scale by modulating the availability of space.

75 FR 22424 - Frozen Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

... Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam AGENCY: United States International Trade... antidumping duty orders on frozen warmwater shrimp from Brazil, China, India, Thailand, and Vietnam. SUMMARY... duty orders on frozen warmwater shrimp from Brazil, China, India, Thailand, and Vietnam would be likely...

75 FR 1078 - Frozen Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-08

... Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam AGENCY: United States International Trade... warmwater shrimp from Brazil, China, India, Thailand, and Vietnam. SUMMARY: The Commission hereby gives... shrimp from Brazil, China, India, Thailand, and Vietnam would be likely to lead to continuation or...

75 FR 48724 - Frozen Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-11

... Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam AGENCY: United States International Trade... warmwater shrimp from Brazil, China, India, Thailand, and Vietnam. SUMMARY: The Commission hereby gives... warmwater shrimp from Brazil, China, India, Thailand, and Vietnam would be likely to lead to continuation or...

75 FR 57501 - Frozen Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-21

... Warmwater Shrimp From Brazil, China, India, Thailand, and Vietnam AGENCY: United States International Trade... warmwater shrimp from Brazil, China, India, Thailand, and Vietnam. SUMMARY: The Commission hereby gives... warmwater shrimp from Brazil, China, India, Thailand, and Vietnam would be likely to lead to continuation or...

Strong population genetic structure and larval dispersal capability of the burrowing ghost shrimp (Neotrypaea californiensis)

EPA Science Inventory

The burrowing ghost shrimp, Neotrypaea californiensis, is a vital member of the estuarine benthic community. Dense populations of shrimp are found in the major estuaries of Washington and Oregon. Our study determines the genetic structure of shrimp populations in order to gain ...

COMPARISON OF CARBON AND NITROGEN FLUXES IN TIDEFLAT FOOD WEBS DOMINATED BY BURROWING SHRIMP OR BY CULTURED OYSTERS

EPA Science Inventory

Two species of indigenous, thalassinid burrowing shrimps are pests to the benthic culture of Pacific oysters (Crassostrea gigas) because deposition of sediment excavated by the shrimps buries or smothers the oysters. Carbaryl pesticide is used to reduce burrowing shrimp densitie...

75 FR 33375 - 30-Day Notice of Proposed Information Collection: DS-2031, Shrimp Exporter's/Importer's...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-11

...-2031, Shrimp Exporter's/Importer's Declaration, OMB Control Number 1405-0095 ACTION: Notice of request... Information Collection: Shrimp Exporter's/ Importer's Declaration. OMB Control Number: 1405-0095. Type of... imports of shrimp pursuant to the State Department's implementation of Section 609 of Public Law 101-162...

40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

78 FR 15800 - 60-Day Notice of Proposed Information Collection: Shrimp Exporter's/Importer's Declaration

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-12

... DEPARTMENT OF STATE [Public Notice 8222] 60-Day Notice of Proposed Information Collection: Shrimp... Information Collection: Shrimp Importer's/ Exporter's Declaration. OMB Control Number: 1405-0095. Type of... Form DS-2031 is necessary to document imports of shrimp pursuant to the State Department's...

40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

Sub-tropical coastal lagoon salinization associated to shrimp ponds effluents

NASA Astrophysics Data System (ADS)

Cardoso-Mohedano, José-Gilberto; Lima-Rego, Joao; Sanchez-Cabeza, Joan-Albert; Ruiz-Fernández, Ana-Carolina; Canales-Delgadillo, Julio; Sánchez-Flores, Eric-Ivan; Páez-Osuna, Federico

2018-04-01

Anthropogenic salinization impacts the health of aquatic and terrestrial ecosystems worldwide. In tropical and subtropical areas, shrimp farm aquaculture uses water from adjacent ecosystems to fill the culture ponds, where enhanced evaporation cause salinization of discharged water. In this study, we studied water salinity before and after shrimp farm harvest and implemented a three-dimensional hydrodynamic model to assess the impact on a subtropical coastal lagoon that receives water releases from shrimp ponds. The shrimp pond discharge significantly increased the salinity of receiving waters, at least 3 psu over the local variation. In the worst-case salinization scenario, when harvest occurs after a long dry season, salinity could increase by up to 6 psu. The induced salinization due to shrimp pond effluents remained up to 2 tidal cycles after harvest, and could affect biota. The methodology and results of this study can be used to assess the impacts of shrimp aquaculture worldwide.

Alkanes in shrimp from the Buccaneer Oil Field

DOE Office of Scientific and Technical Information (OSTI.GOV)

Middleditch, B.S.; Basile, B.; Chang, E.S.

1982-07-01

A total of 36 samples of shrimp were examined from the region of the Buccaneer oil field, eighteen of which were representatives of the commercial species Penaeus aztecus and the rest were various other species: Penaeus duorarum (pink shrimp), Trachypenaeus duorarum (sugar shrimp), Squilla empusa (mantis shrimp), and Sicyonia dorsalis (chevron shrimp). The alkanes and deuteriated alkanes were completely separated by GC, so a mass spectrometer was not required for their detection and quantitation. To confirm the identities of individual compounds, however, some samples were examined by combined gas chromatography-mass spectrometry. Results show that only thirteen of the forty shrimpmore » collected from the region of the Buccaneer oil field contained petroleum alkanes, and the majority of these were obtained from trawls immediately adjacent to the production platforms. It appears that shrimp caught in the region of the Buccaneer oil field are not appreciably tainted with hydrocarbons discharged from the production platforms. (JMT)« less

Development of the brine shrimp Artemia is accelerated during spaceflight

NASA Technical Reports Server (NTRS)

Spooner, B. S.; Metcalf, J.; DeBell, L.; Paulsen, A.; Noren, W.; Guikema, J. A.

1994-01-01

Developmentally arrested brine shrimp cysts have been reactivated during orbital spaceflight on two different Space Shuttle missions (STS-50 and STS-54), and their subsequent development has been compared with that of simultaneously reactivated ground controls. Flight and control brine shrimp do not significantly differ with respect to hatching rates or larval morphology at the scanning and transmission EM levels. A small percentage of the flight larvae had defective nauplier eye development, but the observation was not statistically significant. However, in three different experiments on two different flights, involving a total of 232 larvae that developed in space, a highly significant difference in degree of flight to control development was found. By as early as 2.25 days after reactivation of development, spaceflight brine shrimp were accelerated, by a full instar, over ground control brine shrimp. Although developing more rapidly, flight shrimp grew as long as control shrimp at each developmental instar or stage.

238,234U contents on Lepomis Cyanellus from San Marcos dam located in a uraniferous area

NASA Astrophysics Data System (ADS)

Lares, Magaly Cabral; Luna-Porres, Mayra Y.; Montero-Cabrera, María E.; Renteria-Villalobos, Marusia

2014-07-01

Fish species are suitable biomonitors of radioisotopes in aquatic systems. In the present study, it was made the determination of uranium isotopic contents on fish fillet (Lepomis Cyanellus) from San Marcos dam which is located in uranium mineralized zone. Uranium activity concentrations (AC) in fish samples were obtained on wet weight (ww), using liquid scintillation. 238U and 234U AC in fish fillet ranged from 0.0004 to 0.0167 Bq kg-1, and from 0.0013 to 0.0394 Bq kg-1, respectively. The activity ratio (234U/overflow="scroll">238U) in fish fillet ranged from 2.2 to 8.8. Lepomis cyanellus from San Marcos dam shows bioaccumulation factor (FB) of 0.6 L kg-1. The results suggest that the Lepomis Cyanellus in environments with high U contents tends to have a greater bioaccumulation compared to others.

Concentrations of mercury and other trace elements in walleye, smallmouth bass, and rainbow trout in Franklin D. Roosevelt Lake and the upper Columbia River, Washington, 1994

USGS Publications Warehouse

Munn, M.D.; Cox, S.E.; Dean, C.J.

1995-01-01

Three species of sportfish--walleye, smallmouth bass, and rainbow trout--were collected from Franklin D. Roosevelt Lake and the upstream reach of the Columbia River within the state of Washington, to determine the concentrations of mercury and other selected trace elements in fish tissue. Concentrations of total mercury in walleye fillets ranged from 0.11 to 0.44 milligram per kilogram, with the higher concentrations in the larger fish. Fillets of smallmouth bass and rainbow trout also contained mercury, but generally at lower concentrations. Other selected trace elements were found in fillet samples, but the concentrations were generally low depending on species and the specific trace element. The trace elements cadmium, copper, lead, and zinc were found in liver tissue of these same species with zinc consistently present in the highest concentration.

[Microbiological evaluation of chicken meal "shaverma" as a factor for Salmonella transmission].

PubMed

Sergevnin, V I; Udavikhina, L S; Gorokhova, S V; Istomina, L F; Khasanov, R Kh; Sarmometov, E V; Novoselov, V G

2012-01-01

It has been established that the dish shawarma may be a factor for Salmonella transmission, by involving in sporadic and outbreak cases of Salmonella infection. Chicken fillet grilling when cooking the dish shawarma has been found to ensure its guaranteed freedom from Salmonella only in a piece less than 2 cm thick. Deeper layers of chicken and its juice that accumulates in the grill tray may remain be Salmonella-contaminated throughout the heat treatment. Obviously, for the epidemiological safety of the dish shawarma, it is necessary to cut a not more than 2-cm piece of fillet every time the latter is ready-made, i.e. a white color and a clear juice are produced. At the time one should not use the chicken juice as sauce to the ready-made fillet and to gather and crumble the latter in a separate container rather than in the tray.

Multispectral Imaging for Determination of Astaxanthin Concentration in Salmonids

PubMed Central

Dissing, Bjørn S.; Nielsen, Michael E.; Ersbøll, Bjarne K.; Frosch, Stina

2011-01-01

Multispectral imaging has been evaluated for characterization of the concentration of a specific cartenoid pigment; astaxanthin. 59 fillets of rainbow trout, Oncorhynchus mykiss, were filleted and imaged using a rapid multispectral imaging device for quantitative analysis. The multispectral imaging device captures reflection properties in 19 distinct wavelength bands, prior to determination of the true concentration of astaxanthin. The samples ranged from 0.20 to 4.34 g per g fish. A PLSR model was calibrated to predict astaxanthin concentration from novel images, and showed good results with a RMSEP of 0.27. For comparison a similar model were built for normal color images, which yielded a RMSEP of 0.45. The acquisition speed of the multispectral imaging system and the accuracy of the PLSR model obtained suggest this method as a promising technique for rapid in-line estimation of astaxanthin concentration in rainbow trout fillets. PMID:21573000

78 FR 55676 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Preliminary Results of the...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-11

...The Department of Commerce (the ``Department'') is conducting the ninth administrative review and eleventh new shipper review (``NSR'') of the antidumping duty order on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam (``Vietnam'').\\1\\ The Department has preliminarily determined that new shipper review respondent, Golden Quality Seafood Corporation (``Golden Quality''), as well as administrative review mandatory respondents, Hung Vuong Group (``HVG'') \\2\\ and Vinh Hoan Corporation (``Vinh Hoan''),\\3\\ sold subject merchandise in the United States at prices below normal value (``NV'') during the period of review (``POR'') August 1, 2011, through July 31, 2012. If these preliminary results are adopted in the final results, the Department will instruct U.S. Customs and Border Protection (``CBP'') to assess antidumping duties on all appropriate entries of subject merchandise during the POR. Interested parties are invited to comment on these preliminary results. ---------------------------------------------------------------------------

Depletion of isoeugenol residues from the fillet tissue of AQUI-S™ exposed rainbow trout (Oncorhynchus mykiss)

USGS Publications Warehouse

Meinertz, Jeffery R.; Schreier, Theresa M.

2009-01-01

There is a critical need in U.S. public aquaculture and fishery management for an approved sedative that allows for the immediate release of fish after sedation. AQUI-STM is a fish anesthetic/sedative approved for use in several countries and until recently was being developed in the U.S. as a sedative for immediate release of fish after sedation. The U.S. National Toxicology Program reported that isoeugenol (the active ingredient in AQUI-STM) exposed male mice showed clear evidence of carcinogenicity, therefore efforts within the U.S. Department of Interior to develop AQUI-STM as a sedative that allows for immediate release ceased. Despite the ruling, AQUI-STM still has the potential to be approved as an anesthetic with a short withdrawal time. Among the data required to gain approval for use in the U.S. are data describing the composition and depletion of all AQUI-STM residues from fish fillet tissue. A total residue depletion study for AQUI-STM was conducted by exposing market-sized rainbow trout, Oncorhynchus mykiss (mean weight, 502.7 ± 54 g; s.d.) to 8.9 mg/L of 14C-[URL]-isoeugenol for 60 min in 17 °C water. The 14C-[URL]-isoeugenol was mixed with a surfactant resulting in a mixture that mimicked AQUI-STM. Groups of fish (n = 6) were sampled immediately after the exposure (0-h sample group) and at 0.5, 1, 2, and 4 h thereafter. Total isoeugenol-equivalent residue concentrations in the fillet tissue were determined by oxidizing triplicate subsamples of homogenized skin-on fillet tissue from each fish to 14CO2 and enumerating the radioactivity by static liquid scintillation counting. Isoeugenol concentrations in fillet tissue were determined by extracting homogenized fillet tissue with solvents and determining the isoeugenol concentrations in the extracts with high performance liquid chromatography techniques. The mean total isoeugenol-equivalent residue concentrations in the 0, 0.5, 1, 2, and 4-h sample groups were 55.4, 32.0, 19.8, 11.3, and 4.9 µg/g, respectively. The primary chemical residue in fillet tissue from all exposed fish was isoeugenol. The mean isoeugenol concentrations in the 0, 0.5, 1, 2, and 4-h sample groups were 48.9, 26.5, 15.3, 7.2, and 2.2 µg/g, respectively. The percents of the total radioactivity classified as isoeugenol in the 0, 0.5, 1, 2, and 4-h tissue extracts were 95, 73, 73, 64, and 48%, respectively.

75 FR 22370 - Certain Frozen Warmwater Shrimp From Brazil, Ecuador, India, the People's Republic of China...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

...-893, A-549-822, A-552-802] Certain Frozen Warmwater Shrimp From Brazil, Ecuador, India, the People's... certain frozen warmwater shrimp from Brazil, Ecuador, India, the People's Republic of China, Thailand, and... Frozen and Canned Warmwater Shrimp From Ecuador, 69 FR 76913 (December 23, 2004) (Ecuador Final...

78 FR 42497 - Certain Frozen Warmwater Shrimp From Thailand: Final Results of Antidumping Duty Administrative...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-16

... Shrimp From Thailand: Final Results of Antidumping Duty Administrative Review, Partial Rescission of... frozen warmwater shrimp (shrimp) from Thailand. The period of review (POR) is February 1, 2011, through... Thailand produced and exported by Marine Gold Products Limited (MRG) and to rescind the review with respect...

76 FR 30648 - Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Final Results of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-26

... Sales at Less Than Fair Value and Antidumping Duty Order: Certain Frozen Warmwater Shrimp From the... not limited to, whiteleg shrimp (Penaeus vannemei), banana prawn (Penaeus merguiensis), fleshy prawn... are included in the scope of this order. In addition, food preparations (including dusted shrimp...

21 CFR 161.176 - Frozen raw lightly breaded shrimp.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section 161.176 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the...

21 CFR 161.176 - Frozen raw lightly breaded shrimp.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section 161.176 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the...

50 CFR 622.209 - Restrictions on sale/purchase.

Code of Federal Regulations, 2013 CFR

2013-10-01

... Atlantic rock shrimp. (1) Rock shrimp harvested in the South Atlantic EEZ on board a vessel that does not have a valid commercial permit for rock shrimp, as required under § 622.200(a)(2), may not be transferred, received, sold, or purchased. (2) Rock shrimp harvested on board a vessel that has a valid...

50 CFR 622.209 - Restrictions on sale/purchase.

Code of Federal Regulations, 2014 CFR

2014-10-01

... Atlantic rock shrimp. (1) Rock shrimp harvested in the South Atlantic EEZ on board a vessel that does not have a valid commercial permit for rock shrimp, as required under § 622.200(a)(2), may not be transferred, received, sold, or purchased. (2) Rock shrimp harvested in or from the EEZ or adjoining state...

50 CFR 622.200 - Permits.

Code of Federal Regulations, 2013 CFR

2013-10-01

... shrimp must have been issued to the vessel and must be on board. (2) South Atlantic rock shrimp. (i) For a person aboard a vessel to fish for rock shrimp in the South Atlantic EEZ off North Carolina or off South Carolina or possess rock shrimp in or from the South Atlantic EEZ off those states, a Commercial...

50 CFR 622.200 - Permits.

Code of Federal Regulations, 2014 CFR

2014-10-01

... shrimp must have been issued to the vessel and must be on board. (2) South Atlantic rock shrimp. (i) For a person aboard a vessel to fish for rock shrimp in the South Atlantic EEZ off North Carolina or off South Carolina or possess rock shrimp in or from the South Atlantic EEZ off those states, a Commercial...

77 FR 13547 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Preliminary Results of...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-07

...'').\\8\\ The Department issued the non-market economy (``NME'') antidumping questionnaire to the Minh Phu...), southern brown shrimp (Penaeus subtilis), southern pink shrimp (Penaeus notialis), southern rough shrimp... rates and enforcement of the non- market economy (``NME'') provision, section 773(c) of the Act, the...

75 FR 60730 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-01

... Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Review AGENCY... new shipper review (``NSR'') of the antidumping duty order on certain frozen warmwater shrimp (``shrimp'') from the Socialist Republic of Vietnam (``Vietnam''), received on August 26, 2010, meets the...

21 CFR 102.55 - Nonstandardized breaded composite shrimp units.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Nonstandardized breaded composite shrimp units... for Specific Nonstandardized Foods § 102.55 Nonstandardized breaded composite shrimp units. (a) The... described by § 161.175(c)(6) of this chapter, except that the food is made from comminuted shrimp and is not...

75 FR 32915 - Certain Frozen Warmwater Shrimp From Brazil: Notice of Rescission of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-10

... Shrimp From Brazil: Notice of Rescission of Antidumping Duty Administrative Review AGENCY: Import... shrimp from Brazil for the period of review (POR) February 1, 2009, through January 31, 2010. See... Shrimp Trade Action Committee (Domestic Producers) in accordance with 19 CFR 351.213(b), for an...

76 FR 30034 - Fisheries of the Caribbean, Gulf of Mexico, and South Atlantic; Shrimp Fishery Off the Southern...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-24

.... 930792-3265] RIN 0648-XA431 Fisheries of the Caribbean, Gulf of Mexico, and South Atlantic; Shrimp Fishery Off the Southern Atlantic States; Reopening of Commercial Penaeid Shrimp Trawling Off South... (NOAA), Commerce. ACTION: Temporary rule; reopening. SUMMARY: NMFS reopens commercial penaeid shrimp...

76 FR 38360 - Certain Frozen Warmwater Shrimp From Brazil: Notice of Rescission of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-30

... Shrimp From Brazil: Notice of Rescission of Antidumping Duty Administrative Review AGENCY: Import... shrimp from Brazil for the period of review (POR) of February 1, 2010, through January 31, 2011. See... Shrimp Trade Action Committee (Domestic Producers) in accordance with 19 CFR 351.213(b), for an...

77 FR 32498 - Certain Frozen Warmwater Shrimp From Brazil: Notice of Rescission of Antidumping Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-01

... Shrimp From Brazil: Notice of Rescission of Antidumping Duty Administrative Review AGENCY: Import... shrimp from Brazil for the period of review (POR) of February 1, 2011, through January 31, 2012.\\1\\ The Department received a timely request from the Ad Hoc Shrimp Trade Action Committee (Domestic Producers) in...

50 CFR 622.43 - Closures.

Code of Federal Regulations, 2011 CFR

2011-10-01

... Spanish mackerel taken under the bag limits. (4) Royal red shrimp in the Gulf. Royal red shrimp in or from the Gulf EEZ may not be retained, and the sale or purchase of royal red shrimp taken from the Gulf EEZ... Spanish mackerel, royal red shrimp, or specified snapper-grouper species in paragraphs (a)(1), (a)(3)(iii...

75 FR 55740 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-14

... Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary Results of Antidumping Duty... results of the administrative review of certain frozen warmwater shrimp from the Socialist Republic of... certain frozen warmwater shrimp from Vietnam and the People's Republic of China. See Notice of Initiation...

50 CFR 622.9 - Vessel monitoring systems (VMSs).

Code of Federal Regulations, 2011 CFR

2011-10-01

... shrimp. An owner or operator of a vessel that has been issued a limited access endorsement for South Atlantic rock shrimp (until January 27, 2010) or a Commercial Vessel Permit for Rock Shrimp (South Atlantic... rock shrimp fishery on board when on a trip in the South Atlantic. An operating VMS includes an...

76 FR 50718 - Certain Frozen Warmwater Shrimp From the People's Republic of China: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-16

... Shrimp From the People's Republic of China: Extension of Preliminary Results of Antidumping Duty... results of the administrative review of certain frozen warmwater shrimp from the People's Republic of... initiation of the administrative review of the antidumping duty order on certain frozen warmwater shrimp from...

75 FR 28235 - Certain Frozen Warmwater Shrimp From the People's Republic of China: Extension of Final Results...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-20

... Shrimp From the People's Republic of China: Extension of Final Results of Antidumping Duty Administrative... administrative review of certain frozen warmwater shrimp from the People's Republic of China (``PRC''). The... frozen shrimp from the Socialist Republic of Vietnam and the PRC. See Notice of Initiation of...

78 FR 59650 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-27

... Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Review AGENCY...'') of the antidumping duty order on certain frozen warmwater shrimp from the Socialist Republic of... INFORMATION: Background The notice announcing the antidumping duty order on shrimp from Vietnam was published...

75 FR 56988 - Certain Frozen Warmwater Shrimp From the People's Republic of China: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-17

... Shrimp From the People's Republic of China: Extension of Preliminary Results of Antidumping Duty... results of the administrative review of certain frozen warmwater shrimp from the People's Republic of... antidumping duty orders on certain frozen shrimp from the Socialist Republic of Vietnam and the PRC. See...

40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

Code of Federal Regulations, 2011 CFR

2011-07-01

... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

78 FR 72635 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Rescission of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-03

... Shrimp From the Socialist Republic of Vietnam: Rescission of Antidumping Duty New Shipper Review AGENCY... certain frozen warmwater shrimp from the Socialist Republic of Vietnam (``Vietnam'') covering the period... respect to Goldenquality. \\1\\ See Certain Frozen Warmwater Shrimp from the Socialist Republic of Vietnam...

76 FR 16384 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-23

... Shrimp From the Socialist Republic of Vietnam: Initiation of Antidumping Duty New Shipper Review AGENCY... (``shrimp'') from the Socialist Republic of Vietnam (``Vietnam''), received on February 28, 2011, meets the... INFORMATION: Background The notice announcing the antidumping duty order on shrimp from Vietnam was published...

77 FR 2958 - Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-01-20

... Shrimp From the Socialist Republic of Vietnam: Extension of Preliminary Results of Antidumping Duty... duty order on certain frozen warmwater shrimp (``shrimp'') from the Socialist Republic of Vietnam (``Vietnam'') to February 28, 2012. The period of review (``POR'') is February 1, 2010, through January 31...

The gut eukaryotic microbiota influences the growth performance among cohabitating shrimp.

PubMed

Dai, Wenfang; Yu, Weina; Zhang, Jinjie; Zhu, Jinyong; Tao, Zhen; Xiong, Jinbo

2017-08-01

Increasing evidence has revealed a close interplay between the gut bacterial communities and host growth performance. However, until recently, studies generally ignored the contribution of eukaryotes, endobiotic organisms. To fill this gap, we used Illumina sequencing technology on eukaryotic 18S rRNA gene to compare the structures of gut eukaryotic communities among cohabitating retarded, overgrown, and normal shrimp obtained from identically managed ponds. Results showed that a significant difference between gut eukaryotic communities differed significantly between water and intestine and among three shrimp categories. Structural equation modeling revealed that changes in the gut eukaryotic community were positively related to digestive enzyme activities, which in turn influenced shrimp growth performance (λ = 0.97, P < 0.001). Overgrown shrimp exhibited a more complex and cooperative gut eukaryotic interspecies interaction than retarded and normal shrimp, which may facilitate their nutrient acquisition efficiency. Notably, the distribution of dominant eukaryotic genera and shifts in keystone species were closely concordant with shrimp growth performance. In summary, this study provides an integrated overview on direct roles of gut eukaryotic communities in shrimp growth performance instead of well-studied bacterial assembly.

Beyond symbiosis: cleaner shrimp clean up in culture.

PubMed

Militz, Thane A; Hutson, Kate S

2015-01-01

Cleaner organisms exhibit a remarkable natural behaviour where they consume ectoparasites attached to "client" organisms. While this behaviour can be utilized as a natural method of parasitic disease control (or biocontrol), it is not known whether cleaner organisms can also limit reinfection from parasite eggs and larvae within the environment. Here we show that cleaner shrimp, Lysmata amboinensis, consume eggs and larvae of a harmful monogenean parasite, Neobenedenia sp., in aquaculture. Shrimp consumed parasite eggs under diurnal (63%) and nocturnal (14%) conditions as well as infectious larvae (oncomiracidia) diurnally (26%). Furthermore, we trialled the inclusion of cleaner shrimp for preventative parasite management of ornamental fish, Pseudanthias squamipinnis, and found shrimp reduced oncomiracidia infection success of host fish by half compared to controls (held without shrimp). Fish held without cleaner shrimp exhibited pigmentation changes as a result of infection, possibly indicative of a stress response. These results provide the first empirical evidence that cleaner organisms reduce parasite loads in the environment through non-symbiotic cleaning activities. Our research findings have relevance to aquaculture and the marine ornamental trade, where cleaner shrimp could be applied for prophylaxis and control of ectoparasite infections.

Cationic antimicrobial peptides in penaeid shrimp.

PubMed

Tassanakajon, Anchalee; Amparyup, Piti; Somboonwiwat, Kunlaya; Supungul, Premruethai

2011-08-01

Penaeid shrimp aquaculture has been consistently affected worldwide by devastating diseases that cause a severe loss in production. To fight a variety of harmful microbes in the surrounding environment, particularly at high densities (of which intensive farming represents an extreme example), shrimps have evolved and use a diverse array of antimicrobial peptides (AMPs) as part of an important first-line response of the host defense system. Cationic AMPs in penaeid shrimps composed of penaeidins, crustins, and anti-lipopolysaccharide factors are comprised of multiple classes or isoforms and possess antibacterial and antifungal activities against different strains of bacteria and fungi. Shrimp AMPs are primarily expressed in circulating hemocytes, which is the main site of the immune response, and hemocytes expressing AMPs probably migrate to infection sites to fight against pathogen invasion. Indeed, most AMPs are produced as early as the nauplii developmental stage to protect shrimp larvae from infections. In this review, we discuss the sequence diversity, expression, gene structure, and antimicrobial activities of cationic AMPs in penaeid shrimps. The information available on antimicrobial activities indicates that these shrimp AMPs have potential therapeutic applications in the control of disease problems in aquaculture.

Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures.

PubMed

Meenatchisundaram, Sivarajan; Chandrasekar, Chandra Mohan; Udayasoorian, Lalitha Priya; Kavindapadi Rajasekaran, Rakhavan; Kesavan, Radha Krishnan; Srinivasan, Babuskin; Muthusamy, Sukumar

2016-09-01

White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of probiotic culture water on growth, mortality, and feed conversion ratio of Vaname shrimp (Litopenaeus vannamei Boone)

NASA Astrophysics Data System (ADS)

Bachruddin, M.; Sholichah, M.; Istiqomah, S.; Supriyanto, A.

2018-04-01

This study was aimed to determine the effect of various dose of probiotics in the culture water to the growth and mortality of Vaname shrimp. This study consist of treatment control and treatment of various dose of probiotics. Control (0 mL/10 L water), P1 (1 mL/10 L water), P2 (2 mL/10 L water), P3 (3 mL/10 L water) and P4 (4 mL/10 L water) treatment, given to the Vaname shrimps with intervals once per week. This probiotic consist of Lactobacillus plantarum, Lactobacillus fermentum, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Nitrobacter sp., and Nitrosomonas sp. Dependent variables in this study are weight of shrimp, length of shrimp, mortality and feed conversion ratio. The results had different of various dose probiotics application in the water showed significance for each treatment on growth and mortality of Vaname shrimp. The best results were shown in treatment P2 (2 mL/10 water) with mean value of Vaname shrimp weight is 7.447 ± 1.193 g/shrimp, the length is 10,390 ± 0,469 cm/shrimp, mortality is 41%, and the value of FCR is 0.91.

Immune response and parasitic infestation on Pacific white shrimp (Lithopenaeus vannamei) in immuno-probio circulation system (SI-PBR) in ponds

NASA Astrophysics Data System (ADS)

Mahasri, G.; Sari, P. D. W.; Prayogo

2018-04-01

The main causes of death of pacific white shrimp in aquaculture are diseases. One effort to control deseases by improving the defense ability of shrimp body against disesases and optimizing water quality during farming through the application of a new aquaculture technology called Immuno-Probiocirculation System (SI-PBR). This research aimed to analyze immune response on Total Haemocyte Count (THC) and Differential Haemocyte Count (DHC), parasitic infestation on pacific white shrimp in many ages, survival rate of pacific white shrimp during farming period for 90 days in SI-PBR. The results of this research showed that the lowest parasitic infestation (Zoothamnium penaei) is 12.46 % that happened on 90-days-old shrimp in SI-PBR pond, while the highest infestasion is on the shrimp not given SI-PBR, reaching 54.65 %. In addition, the immune response (THC and DHC) also increased. The highest survival rate discovered in 90 days shrimp farming is 80% using SI-PBR. This is higher than the pond without SI-PBR, which is 22 %. Therefore, SI-PBR in shrimp farming in tradisional ponds is able to increase immune response, survival rate, and is also able to decrease parasitic infestation during 90 days of farming.

Successful propagation of shrimp yellow head virus in immortal mosquito cells.

PubMed

Gangnonngiw, Warachin; Kanthong, Nipaporn; Flegel, Timothy W

2010-05-18

Research on crustacean viruses is hampered by the lack of continuous cell lines susceptible to them. To overcome this problem, we previously challenged immortal mosquito and lepidopteran cell lines with shrimp yellow head virus (YHV), followed by serial, split-passage of whole cells, and showed that this produced cells that persistently expressed YHV antigens. To determine whether such insect cultures positive for YHV antigens could be used to infect shrimp Penaeus monodon with YHV, culture supernatants and whole-cell homogenates were used to challenge shrimp by injection. Shrimp injected with culture supernatants could not be infected. However, shrimp injection-challenged with whole-cell homogenates from Passage 5 (early-passage) of such cultures died with histological and clinical signs typical for yellow head disease (YHD), while homogenates of mock-passaged, YHV-challenged cells did not. By contrast, shrimp challenged with cell homogenates of late-passage cultures became infected with YHV, but survived, suggesting that YHV attenuation had occurred during its long-term serial passage in insect cells. Thus, YHV could be propagated successfully in C6/36 mosquito cells and used at low passage numbers as a source of inoculum to initiate lethal infections in shrimp. This partially solves the problem of lack of continuous shrimp cell lines for cultivation of YHV.

Prevalence and Antimicrobial Resistance of Vibrio spp. in Retail and Farm Shrimps in Ecuador.

PubMed

Sperling, L; Alter, T; Huehn, S

2015-11-01

The aim of this study was to investigate the prevalence of Vibrio spp. in shrimp at retail and in shrimp farms in Ecuador and to determine the antimicrobial agent resistance patterns of farm isolates. The presence of genes linked to early mortality syndrome (EMS) or acute hepatopancreatic necrosis disease (AHPND) also was evaluated. Vibrio spp. were isolated from retail shrimps in Cuenca, Ecuador, and farm shrimps originating from provinces El Oro and Guayas, Ecuador. A total of 229 shrimp samples were collected, of which 71 originated from retail markets in Cuenca and 158 came from shrimp farms. Overall, 219 (95.6%) samples tested positive for Vibrio spp. Vibrio parahaemolyticus (80.8%) was the most common species detected, followed by Vibrio alginolyticus (50.2%), Vibrio cholerae (11.3%), and Vibrio vulnificus (3.5%). None of the V. parahaemolyticus isolates carried the virulence-associated tdh and trh genes. In V. parahaemolyticus shrimp farm isolates, high resistance was found to ampicillin (92.2%), and intermediate resistance was found to tetracycline (51.3%) and amikacin (22.1%). Of the V. parahaemolyticus strains, 68 were resistant to at least three antimicrobial agents, and 2 were resistant to seven antimicrobial agents simultaneously. Up to 18 resistant isolates were found for V. alginolyticus, whereas V. vulnificus and V. cholerae isolates were more susceptible. None of the V. parahaemolyticus isolates carried the EMS-AHPND plasmid. The results of this study revealed the ubiquitous occurrence of Vibrio spp. in shrimps at retail and on shrimp farms in Ecuador.

MicroRNA-100 is involved in shrimp immune response to white spot syndrome virus (WSSV) and Vibrio alginolyticus infection

PubMed Central

Wang, Zhi; Zhu, Fei

2017-01-01

In this study, we discovered that shrimp miR-100 was up-regulated at 24 h after WSSV or Vibrio alginolyticus infection, confirming its participation in the innate immune system of shrimp. The anti-miRNA oligonucleotide (AMO-miR-100) was applied to inhibit the expression of miR-100. After AMO-miR-100 treatment, the shrimp was challenged with WSSV or V. alginolyticus. The knockdown of miR-100 expression decreased the mortality of WSSV-infected shrimp from 24 h to 72 h post-infection and enhanced the mortality of V. alginolyticus-infected shrimp significantly. The knockdown of miR-100 affected phenoloxidase (PO) activity, superoxide dismutase (SOD) activity and total hemocyte count (THC) after the infection with WSSV or V. alginolyticus, indicating a regulative role of miR-100 in the immune potential of shrimp in the response to WSSV or V. alginolyticus infection. The knockdown of miR-100 induced the apoptosis of shrimp hemocytes, and V. alginolyticus + AMO-miR-100 treatment caused more hemocyte apoptosis than V. alginolyticus treatment. The miR-100 influenced also the morphology of shrimp hemocytes and regulated the phagocytosis of WSSV or V. alginolyticus. Thus, we concluded that miR-100 may promote the anti-Vibrio immune response of shrimp through regulating apoptosis, phagocytosis and PO activity and affects the progression of WSSV infection at a certain level. PMID:28181552

Acute toxic effects of endosulfan sulfate on three life stages of grass shrimp, Palaemonetes pugio.

PubMed

Key, Peter B; Chung, Katy W; Venturella, John J; Shaddrick, Brian; Fulton, Michael H

2010-01-01

In this study, the toxicity of endosulfan sulfate, the primary degradation product of the insecticide endosulfan, was determined in three life stages of the grass shrimp (Palaemonetes pugio). After 96 h exposure to endosulfan sulfate, the grass shrimp adult LC50 was 0.86 microg/L (95% CI 0.56-1.31), the grass shrimp larvae LC50 was 1.64 microg/L (95% CI 1.09-2.47) and the grass shrimp embryo LC50 was 45.85 microg/L (95% CI 23.72-88.61 microg/L). This was compared to the previously published grass shrimp 96-h LC50s for endosulfan. The toxicity of the two compounds was similar for the grass shrimp life stages with adults more sensitive than larvae and embryos. The presence of sediment in 24h endosulfan sulfate-exposures raised LC50s for both adult and larval grass shrimp but not significantly. The USEPA expected environmental concentrations (EEC) for total endosulfan and endosulfan sulfate and the calculations of risk quotients (RQ) based on the more sensitive adult grass shrimp 96-h LC50 clearly show that environmental concentrations equal to acute EECs would prove detrimental to grass shrimp or other similarly sensitive aquatic organisms. These results indicate that given the persistence and toxicity of endosulfan sulfate, future risk assessments should consider the toxicity potential of the parent compound as well as this degradation product.

MicroRNA-100 is involved in shrimp immune response to white spot syndrome virus (WSSV) and Vibrio alginolyticus infection.

PubMed

Wang, Zhi; Zhu, Fei

2017-02-09

In this study, we discovered that shrimp miR-100 was up-regulated at 24 h after WSSV or Vibrio alginolyticus infection, confirming its participation in the innate immune system of shrimp. The anti-miRNA oligonucleotide (AMO-miR-100) was applied to inhibit the expression of miR-100. After AMO-miR-100 treatment, the shrimp was challenged with WSSV or V. alginolyticus. The knockdown of miR-100 expression decreased the mortality of WSSV-infected shrimp from 24 h to 72 h post-infection and enhanced the mortality of V. alginolyticus-infected shrimp significantly. The knockdown of miR-100 affected phenoloxidase (PO) activity, superoxide dismutase (SOD) activity and total hemocyte count (THC) after the infection with WSSV or V. alginolyticus, indicating a regulative role of miR-100 in the immune potential of shrimp in the response to WSSV or V. alginolyticus infection. The knockdown of miR-100 induced the apoptosis of shrimp hemocytes, and V. alginolyticus + AMO-miR-100 treatment caused more hemocyte apoptosis than V. alginolyticus treatment. The miR-100 influenced also the morphology of shrimp hemocytes and regulated the phagocytosis of WSSV or V. alginolyticus. Thus, we concluded that miR-100 may promote the anti-Vibrio immune response of shrimp through regulating apoptosis, phagocytosis and PO activity and affects the progression of WSSV infection at a certain level.

Relating large-scale climate variability to local species abundance: ENSO forcing and shrimp in Breton Sound, Louisiana, USA

USGS Publications Warehouse

Piazza, Bryan P.; LaPeyre, Megan K.; Keim, B.D.

2010-01-01

Climate creates environmental constraints (filters) that affect the abundance and distribution of species. In estuaries, these constraints often result from variability in water flow properties and environmental conditions (i.e. water flow, salinity, water temperature) and can have significant effects on the abundance and distribution of commercially important nekton species. We investigated links between large-scale climate variability and juvenile brown shrimp Farfantepenaeus aztecus abundance in Breton Sound estuary, Louisiana (USA). Our goals were to (1) determine if a teleconnection exists between local juvenile brown shrimp abundance and the El Niño Southern Oscillation (ENSO) and (2) relate that linkage to environmental constraints that may affect juvenile brown shrimp recruitment to, and survival in, the estuary. Our results identified a teleconnection between winter ENSO conditions and juvenile brown shrimp abundance in Breton Sound estuary the following spring. The physical connection results from the impact of ENSO on winter weather conditions in Breton Sound (air pressure, temperature, and precipitation). Juvenile brown shrimp abundance effects lagged ENSO by 3 mo: lower than average abundances of juvenile brown shrimp were caught in springs following winter El Niño events, and higher than average abundances of brown shrimp were caught in springs following La Niña winters. Salinity was the dominant ENSO-forced environmental filter for juvenile brown shrimp. Spring salinity was cumulatively forced by winter river discharge, winter wind forcing, and spring precipitation. Thus, predicting brown shrimp abundance requires incorporating climate variability into models.

Sarcoplasmic calcium-binding protein: identification as a new allergen of the black tiger shrimp Penaeus monodon.

PubMed

Shiomi, Kazuo; Sato, Yuichiro; Hamamoto, Shohei; Mita, Hajime; Shimakura, Kuniyoshi

2008-01-01

Tropomyosin and arginine kinase have been identified as crustacean allergens. During purification of arginine kinase from black tiger shrimp Penaeus monodon, we found a new allergen of 20-kDa. A 20-kDa allergen was purified from the abdominal muscle of black tiger shrimp by salting-out, anion-exchange HPLC and reverse-phase HPLC. Following digestion of the 20-kDa allergen with lysyl endopeptidase, peptide fragments were isolated by reverse-phase HPLC, and 2 of them were sequenced. The 20-kDa allergen, together with tropomyosin and arginine kinase purified from black tiger shrimp, was evaluated for IgE reactivity by ELISA. Five species of crustaceans (kuruma shrimp, American lobster, pink shrimp, king crab and snow crab) were surveyed for the 20-kDa allergen by immunoblotting. The 20-kDa allergen was purified from black tiger shrimp and identified as a sarcoplasmic calcium-binding protein (SCP) based on the determined amino acid sequences of 2 enzymatic fragments. Of 16 sera from crustacean-allergic patients, 8 and 13 reacted to SCP and tropomyosin, respectively; the reactivity to arginine kinase was weakly recognized with 10 sera. In immunoblotting, an IgE-reactive 20-kDa protein was also detected in kuruma shrimp, American lobster and pink shrimp but not in 2 species of crab. Preadsorption of the sera with black tiger shrimp SCP abolished the IgE reactivity of the 20-kDa protein, suggesting the 20-kDa protein to be an SCP. SCP is a new crustacean allergen, and distribution of IgE-reactive SCP is probably limited to shrimp and crayfish. (c) 2008 S. Karger AG, Basel.

Chromatographic, NMR and vibrational spectroscopic investigations of astaxanthin esters: application to "Astaxanthin-rich shrimp oil" obtained from processing of Nordic shrimps.

PubMed

Subramanian, B; Thibault, M-H; Djaoued, Y; Pelletier, C; Touaibia, M; Tchoukanova, N

2015-11-07

Astaxanthin (ASTX) is a keto carotenoid, which possesses a non-polar linear central conjugated chain and polar β-ionone rings with ketone and hydroxyl groups at the extreme ends. It is well known as a super anti-oxidant, and recent clinical studies have established its nutritional benefits. Although it occurs in several forms, including free molecule, crystalline, aggregates and various geometrical isomers, in nature it exists primarily in the form of esters. Marine animals accumulate ASTX from primary sources such as algae. Nordic shrimps (P. borealis), which are harvested widely in the Atlantic Ocean, form a major source of astaxanthin esters. "Astaxanthin-rich shrimp oil" was developed as a novel product in a shrimp processing plant in Eastern Canada. A compositional analysis of the shrimp oil was performed, with a view to possibly use it as a nutraceutical product for humans and animals. Astaxanthin-rich shrimp oil contains 50% MUFAs and 22% PUFAs, of which 20% are omega-3. In addition, the shrimp oil contains interesting amounts of EPA and DHA, with 10%/w and 8%/w, respectively. Astaxanthin concentrations varied between 400 and 1000 ppm, depending on the harvesting season of the shrimp. Astaxanthin and its esters were isolated from the oil and analysed by NMR, FTIR and Micro-Raman spectroscopy. Astaxanthin mono- and diesters were synthesized and used as standards for the analysis of astaxanthin-rich shrimp oil. NMR and vibrational spectroscopy techniques were successfully used for the rapid characterization of monoesters and diesters of astaxanthin. Raman spectroscopy provided important intermolecular interactions present in the esterified forms of astaxanthin molecules. Also discussed in this paper is the use of NMR, FTIR and Micro-Raman spectroscopy for the detection of astaxanthin esters in shrimp oil.

Suppression of shrimp melanization during white spot syndrome virus infection.

PubMed

Sutthangkul, Jantiwan; Amparyup, Piti; Charoensapsri, Walaiporn; Senapin, Saengchan; Phiwsaiya, Kornsunee; Tassanakajon, Anchalee

2015-03-06

The melanization cascade, activated by the prophenoloxidase (proPO) system, plays a key role in the production of cytotoxic intermediates, as well as melanin products for microbial sequestration in invertebrates. Here, we show that the proPO system is an important component of the Penaeus monodon shrimp immune defense toward a major viral pathogen, white spot syndrome virus (WSSV). Gene silencing of PmproPO(s) resulted in increased cumulative shrimp mortality after WSSV infection, whereas incubation of WSSV with an in vitro melanization reaction prior to injection into shrimp significantly increased the shrimp survival rate. The hemolymph phenoloxidase (PO) activity of WSSV-infected shrimp was extremely reduced at days 2 and 3 post-injection compared with uninfected shrimp but was fully restored after the addition of exogenous trypsin, suggesting that WSSV probably inhibits the activity of some proteinases in the proPO cascade. Using yeast two-hybrid screening and co-immunoprecipitation assays, the viral protein WSSV453 was found to interact with the proPO-activating enzyme 2 (PmPPAE2) of P. monodon. Gene silencing of WSSV453 showed a significant increase of PO activity in WSSV-infected shrimp, whereas co-silencing of WSSV453 and PmPPAE2 did not, suggesting that silencing of WSSV453 partially restored the PO activity via PmPPAE2 in WSSV-infected shrimp. Moreover, the activation of PO activity in shrimp plasma by PmPPAE2 was significantly decreased by preincubation with recombinant WSSV453. These results suggest that the inhibition of the shrimp proPO system by WSSV partly occurs via the PmPPAE2-inhibiting activity of WSSV453. © 2015 by The American Society for Biochemistry and Molecular Biology, Inc.

Susceptibility of juvenile European lobster Homarus gammarus to shrimp products infected with high and low doses of white spot syndrome virus.

PubMed

Bateman, K S; Munro, J; Uglow, B; Small, H J; Stentiford, G D

2012-08-27

White spot syndrome virus (WSSV) is the most important pathogen known to affect the sustainability and growth of the global penaeid shrimp farming industry. Although most commonly associated with penaeid shrimp farmed in warm waters, WSSV is also able to infect, cause disease in and kill a wide range of other decapod crustaceans, including lobsters, from temperate regions. In 2005, the European Union imported US$500 million worth of raw frozen or cooked frozen commodity products, much of which originated in regions positive for white spot disease (WSD). The presence of WSSV within the UK food market was verified by means of nested PCR performed on samples collected from a small-scale survey of supermarket commodity shrimp. Passage trials using inoculum derived from commodity shrimp from supermarkets and delivered by injection to specific pathogen-free Pacific white shrimp Litopenaeus vannamei led to rapid mortality and pathognomonic signs of WSD in the shrimp, demonstrating that WSSV present within commodity shrimp was viable. We exposed a representative European decapod crustacean, the European lobster Homarus gammarus, to a single feeding of WSSV-positive, supermarket-derived commodity shrimp, and to positive control material (L. vannamei infected with a high dose of WSSV). These trials demonstrated that lobsters fed positive control (high dose) frozen raw products succumbed to WSD and displayed pathognomonic signs associated with the disease as determined by means of histology and transmission electron microscopy. Lobsters fed WSSV-positive, supermarket-derived commodity shrimp (low dose) did not succumb to WSD (no mortality or pathognomonic signs of WSD) but demonstrated a low level or latent infection via PCR. This study confirms susceptibility of H. gammarus to WSSV via single feedings of previously frozen raw shrimp products obtained directly from supermarkets.

Dense populations of the microsporidian Enterocytozoon hepatopenaei (EHP) in feces of Penaeus vannamei exhibiting white feces syndrome and pathways of their transmission to healthy shrimp.

PubMed

Tang, Kathy F J; Han, Jee Eun; Aranguren, Luis Fernando; White-Noble, Brenda; Schmidt, Margeaux M; Piamsomboon, Patharapol; Risdiana, Eris; Hanggono, Bambang

2016-10-01

White feces syndrome (WFS) is an emerging problem for penaeid shrimp farming industries in SE Asia countries, Thailand, Malaysia, Vietnam, Indonesia, China, and in India. This occurrence of this syndrome is usually first evidenced by the appearance of white fecal strings floating on surface of the shrimp ponds. The gross signs of affected shrimp include the appearance of a whitish hindgut and loose carapace, and it is associated with reduced feeding and growth retardation. To investigate the nature of the white feces syndrome, samples of white feces and shrimp hepatopancreas tissue were collected from Penaeus vannamei in affected farms in Indonesia, and these were examined histologically. Within the white feces, we found densely packed spores of the microsporidian Enterocytozoon hepatopenaei (abbreviated as EHP) and relatively fewer numbers of rod-shaped bacteria. From WFS ponds, hepatopancreas samples form 30 individual shrimp were analyzed by histology and in situ hybridization. The results showed that all of the shrimp examined were infected with EHP accompanied by septic hepatopancreatic necrosis (SHPN). Midgut epithelial cells were also infected and this increased the number of tissue types being affected by EHP. By PCR, EHP was detected in all the samples analyzed from WFS-affected ponds, but not in those sampled from healthy shrimp ponds. To determine the modes of transmission for this parasite, we performed feeding and cohabitation bioassays, the results showed that EHP can be transmitted through per os feeding of EHP-infected hepatopancreas tissue to healthy shrimp and through cohabitation ofinfected and healthy shrimp. In addition, we found the use of Fumagillin-B, an antimicrobial agent, was ineffective in either reducing or eliminating EHP in infected shrimp. Copyright © 2016 Elsevier Inc. All rights reserved.

Do Penaeid Shrimps have a Preference for Mangrove Habitats? Distribution Pattern Analysis on Inhaca Island, Mozambique

NASA Astrophysics Data System (ADS)

Rönnbäck, P.; Macia, A.; Almqvist, G.; Schultz, L.; Troell, M.

2002-09-01

Scientific information on how penaeid shrimps are distributed within mangrove ecosystems is scarce, which presents an obstacle for fisheries as well as mangrove management. This study investigated the prime nursery microhabitats for the two major commercial species in Mozambique-Penaeus indicus and Metapenaeus monoceros. Stake net enclosures were used to sample shrimps living among unvegetated shallows and mangroves at Inhaca Island, Mozambique, during three consecutive spring tide periods. Four microhabitats were sampled: (1) sand flat; (2) fringe Avicennia marina on sandy substrate; (3) fringe A. marina on muddy substrate; and (4) interior A. marina adjacent to the supratidal terrestrial margin. P. indicus had a significant preference for fringe mangroves over the adjacent sand flat (P<0·001 and P=0·05). Postlarval shrimps only occupied the sand flat, whereas the mangrove was utilized by postlarval, juvenile and sub-adult life stages. Within the fringe mangrove, there was no correlation between shrimp abundance and organic content of sediment (5·7-11·6 shrimps m-2). Shrimps utilized the most interior margin of the mangroves (0·35 shrimps m-2), although catch rates were significantly lower than in the mangrove fringe (P<0·001). M. monoceros was significantly (P<0·01), more abundant in the sand flat (0·44-2·1 shrimps m-2) than in the mangrove fringe (0·04-0·61 shrimps m-2), although this habitat preference was not evident for juvenile and sub-adult life stages. The results demonstrate the extensive use of mangrove habitats by penaeid shrimps. The confinement to mangroves for P. indicus, but not for M. monoceros, is discussed in the context of habitat characteristics and predation avoidance behaviour. Methodological considerations of the stake net technique are also outlined.

Suppression of Shrimp Melanization during White Spot Syndrome Virus Infection*

PubMed Central

Sutthangkul, Jantiwan; Amparyup, Piti; Charoensapsri, Walaiporn; Senapin, Saengchan; Phiwsaiya, Kornsunee; Tassanakajon, Anchalee

2015-01-01

The melanization cascade, activated by the prophenoloxidase (proPO) system, plays a key role in the production of cytotoxic intermediates, as well as melanin products for microbial sequestration in invertebrates. Here, we show that the proPO system is an important component of the Penaeus monodon shrimp immune defense toward a major viral pathogen, white spot syndrome virus (WSSV). Gene silencing of PmproPO(s) resulted in increased cumulative shrimp mortality after WSSV infection, whereas incubation of WSSV with an in vitro melanization reaction prior to injection into shrimp significantly increased the shrimp survival rate. The hemolymph phenoloxidase (PO) activity of WSSV-infected shrimp was extremely reduced at days 2 and 3 post-injection compared with uninfected shrimp but was fully restored after the addition of exogenous trypsin, suggesting that WSSV probably inhibits the activity of some proteinases in the proPO cascade. Using yeast two-hybrid screening and co-immunoprecipitation assays, the viral protein WSSV453 was found to interact with the proPO-activating enzyme 2 (PmPPAE2) of P. monodon. Gene silencing of WSSV453 showed a significant increase of PO activity in WSSV-infected shrimp, whereas co-silencing of WSSV453 and PmPPAE2 did not, suggesting that silencing of WSSV453 partially restored the PO activity via PmPPAE2 in WSSV-infected shrimp. Moreover, the activation of PO activity in shrimp plasma by PmPPAE2 was significantly decreased by preincubation with recombinant WSSV453. These results suggest that the inhibition of the shrimp proPO system by WSSV partly occurs via the PmPPAE2-inhibiting activity of WSSV453. PMID:25572398

Modeling Transfer of Vibrio Parahaemolyticus During Peeling of Raw Shrimp.

PubMed

Xiao, Xingning; Pang, Haiying; Wang, Wen; Fang, Weihuan; Fu, Yingchun; Li, Yanbin

2018-03-01

This study aimed to qualify the transfer of Vibrio parahaemolyticus during the shrimp peeling process via gloves under 3 different scenarios. The 1st 2 scenarios provided quantitative information for the probability distribution of bacterial transfer rates from (i) contaminated shrimp (6 log CFU/g) to non-contaminated gloves (Scenario 1) and (ii) contaminated gloves (6 log CFU/per pair) to non-contaminated shrimp (Scenario 2). In Scenario 3, bacterial transfer from contaminated shrimp to non-contaminated shrimp in the shrimp peeling process via gloves was investigated to develop a predictive model for describing the successive bacterial transfer. The range of bacterial transfer rate (%) in Scenarios 1 and 2 was 7% to 91.95% and 0.04% to 12.87%, respectively, indicating that the bacteria can be transferred from shrimp to gloves much easier than that from gloves to shrimp. A Logistic (1.59, 0.14) and Triangle distribution (-1.61, 0.12, 1.32) could be used to describe the bacterial transfer rate in Scenarios 1 and 2, respectively. In Scenario 3, a continuously decay patterning with fluctuations as the peeling progressed has been observed at all inoculation levels of the 1st shrimp (5, 6, and 7 log CFU/g). The bacteria could be transferred easier at 1st few peels, and the decreasing bacterial transfer was found in later phase. Two models (exponential and Weibull) could describe the successive bacterial transfer satisfactorily (pseudo-R 2 > 0.84, RMSE < 1.23, SEP < 10.37). The result of this study can provide information regarding cross-contamination events in the seafood factory. This study presented that Vibrio parahaemolyticus cross-contamination could be caused by gloves during the shrimp peeling process. The bacterial transfer rate distribution and predictive model derived from this work could be used in risk assessment of V. parahaemolyticus to ensure peeled shrimp safety. © 2018 Institute of Food Technologists®.

Fleet behavior is responsive to a large-scale environmental disturbance: Hypoxia effects on the spatial dynamics of the northern Gulf of Mexico shrimp fishery

PubMed Central

Purcell, Kevin M.; Nance, James M.; Smith, Martin D.; Bennear, Lori S.

2017-01-01

The northwestern Gulf of Mexico shelf experiences one of the largest seasonal hypoxic zones in the western hemisphere. Hypoxia (dissolved oxygen, DO ≤ 2.0 mg·L-1) is most severe from May to August during the height of the Gulf shrimp fishery, but its effects on the fishery are not well known. Prior studies indicate that hypoxia alters the spatial dynamics of shrimp and other species through habitat loss and aggregation in nearby oxygenated refuge habitats. We hypothesized that hypoxia-induced changes in the distribution of shrimp also alter the spatial dynamics of the Gulf shrimp fleet. We integrated data on the geographic distribution of shrimp tows and bottom DO to evaluate the effects of hypoxia on spatial patterns in shrimping effort. Our analyses indicate that shrimping effort declines in low DO waters on both the Texas and Louisiana shelf, but that considerable effort still occurs in low DO waters off Louisiana, likely because riverine nutrients fuel both benthic production and low bottom DO in the same general regions. The response of the shrimp fleet to hypoxia on the Louisiana shelf was complex with shifts in effort inshore, offshore, westward, and eastward of the hypoxic zone, as well as to an oxygenated area between two hypoxia regimes associated with the Mississippi and the Atchafalaya River outflows. In contrast, effort on the Texas shelf mostly shifted offshore in response to low DO but also shifted inshore in some years. Spatial patterns in total shrimping effort were driven primarily by the number of shrimp tows, consistent with aggregation of the fleet outside of hypoxic waters, though tow duration also declined in low DO waters. Overall, our results demonstrate that hypoxia alters the spatial dynamics of the Gulf shrimp fishery with potential consequences for harvest interactions and the economic condition of the fishery. PMID:28837674

Abundance and Size of Gulf Shrimp in Louisiana's Coastal Estuaries following the Deepwater Horizon Oil Spill

PubMed Central

van der Ham, Joris L.; de Mutsert, Kim

2014-01-01

The Deepwater Horizon oil spill impacted Louisiana's coastal estuaries physically, chemically, and biologically. To better understand the ecological consequences of this oil spill on Louisiana estuaries, we compared the abundance and size of two Gulf shrimp species (Farfantepeneus aztecus and Litopeneus setiferus) in heavily affected and relatively unaffected estuaries, before and after the oil spill. Two datasets were used to conduct this study: data on shrimp abundance and size before the spill were available from Louisiana Department of Wildlife and Fisheries (LDWF). Data on shrimp abundance and size from after the spill were independently collected by the authors and by LDWF. Using a Before-After-Control-Impact with Paired sampling (BACIP) design with monthly samples of two selected basins, we found brown shrimp to become more abundant and the mean size of white shrimp to become smaller. Using a BACIP with data on successive shrimp year-classes of multiple basins, we found both species to become more abundant in basins that were affected by the spill, while mean shrimp size either not change after the spill, or increased in both affected and unaffected basins. We conclude that following the oil spill abundances of both species increased within affected estuaries, whereas mean size may have been unaffected. We propose two factors that may have caused these results: 1) exposure to polycyclic aromatic hydrocarbons (PAHs) may have reduced the growth rate of shrimp, resulting in a delayed movement of shrimp to offshore habitats, and an increase of within-estuary shrimp abundance, and 2) fishing closures established immediately after the spill, may have resulted in decreased fishing effort and an increase in shrimp abundance. This study accentuates the complexities in determining ecological effects of oil spills, and the need of studies on the organismal level to reveal cause-and-effect relationships of such events. PMID:25272142

Production of dried shrimp mixed with turmeric and salt by Spouted Bed technique enter the rectangular chamber.

NASA Astrophysics Data System (ADS)

Thanthong, P.; Mustafa, Y.; Ngamrungroj, D.

2017-09-01

Today, dried shrimp in the market were refused food colour and drying until shrimp are colourful and tasty. Meanwhile, Community groups, women’s health trying to produce food products come from herbs. As an alternative to consumers. The production process is also a traditional way to dry. In order to extend the shelf life longer. Sometimes, potential risks, both in quality and quantity of products. As a result, consumers are enormous. Thus, this research aims to study the possibility to produce shrimp dried mixed with turmeric and salt. Then dried shrimp mixed with turmeric and salt to keep up the quality criteria of the Food and Drug Administration-FDA It can reduce the risk of the consumer and can keep up in a kitchen Thailand. When buying shrimp from the fisherman’s boat Will be made clear, clean impurities and shaking the sand to dry. Prepare a mixture of turmeric and salt. The shrimp were dipped into a beef with stirrer for 3 minutes. And scoop up centrifugal shrimp with dried. Measurement of initial moisture content averaging 78%wb. Then drying technique Spouted enter the rectangular chamber a continuous manner. Until average moisture content to 17%wb. The air temperature in the drying chamber at 180 °C and hot air speed 4.5 m/s, a state heat transfer Mass and moisture within the shrimp. In chamber when drying, the shrimp have moved freely behaviour can spit water out faster does not burn. Shaving legs of shrimp shell fragments lightweight is sorting out the top of drying chamber. Private shrimp were dried out to the front of the quad drying chamber. Power consumption 27.5 MJ/kg, divided into electrical energy 12.3 MJ/kg and thermal energy is 15.2 MJ/kg. The hot air comes from burning LPG gas burner with dual automatic. And can adjustable to room temperature drying characteristics modulation setting.

Virus diseases of farmed shrimp in the Western Hemisphere (the Americas): a review.

PubMed

Lightner, D V

2011-01-01

Penaeid shrimp aquaculture is an important industry in the Americas, and the industry is based almost entirely on the culture of the Pacific White Shrimp, Litopenaeus vannamei. Western Hemisphere shrimp farmers in 14 countries in 2004 produced more than 200,000 metric tons of shrimp, generated more than $2 billion in revenue, and employed more than 500,000 people. Disease has had a major impact on shrimp aquaculture in the Americas since it became a significant commercial entity in the 1970s. Diseases due to viruses, rickettsial-like bacteria, true bacteria, protozoa, and fungi have emerged as major diseases of farmed shrimp in the region. Many of the bacterial, fungal and protozoan caused diseases are managed using improved culture practices, routine sanitation, and the use of chemotherapeutics. However, the virus diseases have been far more problematic to manage and they have been responsible for the most costly epizootics. Examples include the Taura syndrome pandemic that began in 1991-1992 when the disease emerged in Ecuador, and the subsequent White Spot Disease pandemic that followed its introduction to Central America from Asia in 1999. Because of their socioeconomic significance to shrimp farming, seven of the nine crustacean diseases listed by the World Animal Organization (OIE) are virus diseases of shrimp. Of the seven virus diseases of penaeid shrimp, five are native to the Americas or have become enzootic following their introduction. The shrimp virus diseases in the Americas are increasingly being managed by exclusion using a combination of biosecurity and the practice of culturing domesticated specific pathogen-free (SPF) stocks or specific pathogen-resistant (SPR) stocks. Despite the significant challenges posed by disease, the shrimp farming industry of the Americas has responded to the challenges posed by disease and it has developed methods to manage its diseases and mature into a sustainable industry. Copyright © 2010 Elsevier Inc. All rights reserved.

Fleet behavior is responsive to a large-scale environmental disturbance: Hypoxia effects on the spatial dynamics of the northern Gulf of Mexico shrimp fishery.

PubMed

Purcell, Kevin M; Craig, J Kevin; Nance, James M; Smith, Martin D; Bennear, Lori S

2017-01-01

The northwestern Gulf of Mexico shelf experiences one of the largest seasonal hypoxic zones in the western hemisphere. Hypoxia (dissolved oxygen, DO ≤ 2.0 mg·L-1) is most severe from May to August during the height of the Gulf shrimp fishery, but its effects on the fishery are not well known. Prior studies indicate that hypoxia alters the spatial dynamics of shrimp and other species through habitat loss and aggregation in nearby oxygenated refuge habitats. We hypothesized that hypoxia-induced changes in the distribution of shrimp also alter the spatial dynamics of the Gulf shrimp fleet. We integrated data on the geographic distribution of shrimp tows and bottom DO to evaluate the effects of hypoxia on spatial patterns in shrimping effort. Our analyses indicate that shrimping effort declines in low DO waters on both the Texas and Louisiana shelf, but that considerable effort still occurs in low DO waters off Louisiana, likely because riverine nutrients fuel both benthic production and low bottom DO in the same general regions. The response of the shrimp fleet to hypoxia on the Louisiana shelf was complex with shifts in effort inshore, offshore, westward, and eastward of the hypoxic zone, as well as to an oxygenated area between two hypoxia regimes associated with the Mississippi and the Atchafalaya River outflows. In contrast, effort on the Texas shelf mostly shifted offshore in response to low DO but also shifted inshore in some years. Spatial patterns in total shrimping effort were driven primarily by the number of shrimp tows, consistent with aggregation of the fleet outside of hypoxic waters, though tow duration also declined in low DO waters. Overall, our results demonstrate that hypoxia alters the spatial dynamics of the Gulf shrimp fishery with potential consequences for harvest interactions and the economic condition of the fishery.

75 FR 34976 - Certain Frozen Warmwater Shrimp from Thailand: Notice of Extension of Time Limit for the Final...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-21

... Shrimp from Thailand: Notice of Extension of Time Limit for the Final Results of the 2008-2009... administrative review of the antidumping duty order on certain frozen warmwater shrimp from Thailand covering the period February 1, 2008, through January 31, 2009. See Certain Frozen Warmwater Shrimp from Thailand...

21 CFR 161.175 - Frozen raw breaded shrimp.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen raw breaded shrimp. 161.175 Section 161.175... § 161.175 Frozen raw breaded shrimp. (a) Frozen raw breaded shrimp is the food prepared by coating one..., other than those provided for in this paragraph, are not suitable ingredients of frozen raw breaded...

21 CFR 161.175 - Frozen raw breaded shrimp.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen raw breaded shrimp. 161.175 Section 161.175... § 161.175 Frozen raw breaded shrimp. (a) Frozen raw breaded shrimp is the food prepared by coating one..., other than those provided for in this paragraph, are not suitable ingredients of frozen raw breaded...

Marine shrimp aquaculture and natural resource degradation in Thailand

NASA Astrophysics Data System (ADS)

Flaherty, Mark; Karnjanakesorn, Choomjet

1995-01-01

Rising demand for shrimp in the developed nations has helped to foster a dramatic growth in marine shrimp aquaculture, particularly in South America and South Asia. In Thailand, Marine shrimp aquaculture is now an important earmer of foreign exchange. The growth in Production has been achieved through the expansion of the culture area and the adoption of intensive production methods. The conversion of near-shore areas to shrimp culture, however, is proving to have many consequences that impinge on the environmental integrity of coastal areas. This paper reviews the development of Thailand's marine shrimp culture industry and examines the nature of the environmental impacts that are emerging. It then discusses the implications these have for rural poor and the long-term viability of the culture industry.

Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.

PubMed

Porsby, Cisse Hedegaard; Vogel, Birte Fonnesbech; Mohr, Mona; Gram, Lone

2008-03-20

Cold-smoked salmon is a ready-to-eat product in which Listeria monocytogenes sometimes can grow to high numbers. The bacterium can colonize the processing environment and it is believed to survive or even grow during the processing steps. The purpose of the present study was to determine if the steps in the processing of cold-smoked salmon affect survival and subsequent growth of a persistent strain of L. monocytogenes to a lesser degree than presumed non-persistent strains. We used a sequence of experiments increasing in complexity: (i) small salmon blocks salted, smoked or dried under model conditions, (ii) fillets of salmon cold-smoked in a pilot plant and finally, (iii) assessment of the bacterial levels before and after processing during commercial scale production. L. monocytogenes proliferated on salmon blocks that were brined or dipped in liquid smoke and left at 25 degrees C in a humidity chamber for 24 h. However, combining brining and liquid smoke with a drying (25 degrees C) step reduced the bacterium 10-100 fold over a 24 h period. Non-salted, brine injected or dry salted salmon fillets were surface inoculated with L. monocytogenes and cold-smoked in a pilot plant. L. monocytogenes was reduced from 10(3) to 10-10(2) CFU/cm(2) immediately after cold-smoking. The greatest reductions were observed in dry salted and brine injected fillets as compared to cold-smoking of non-salted fresh fillets. Levels of L. monocytogenes decreased further when the cold-smoked fish was vacuum-packed and stored at 5 degrees C. A similar decline was seen when inoculating brine injected fillets after cold-smoking. High phenol concentrations are a likely cause of this marked growth inhibition. In a commercial production facility, the total viable count of salmon fillets was reduced 10-1000 fold by salting, cold-smoking and process-freezing (a freezing step after smoking and before slicing). The prevalence of L. monocytogenes in the commercial production facility was too low to determine any quantitative effects, however, one of nine samples was positive before processing and none after. Taken together, the processing steps involved in cold-smoking of salmon are bactericidal and reduce, but do not eliminate L. monocytogenes. A persistent strain was no less sensitive to the processing steps than a clinical strain or strain EGD.

Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products

PubMed Central

2012-01-01

Background The imbalance of the n-3/n-6 ratio in the Western diet is characterised by a low intake of n-3 long-chain (LC) PUFA and a concurrent high intake of n-6 PUFA. Fish, in particular marine fish, is a unique source of n-3 LC PUFA. However, FA composition of consumed fish changed, due to the increasing usage of n-6 PUFA-rich vegetable oils in aquaculture feed and in fish processing (frying) which both lead to a further shift in n-6 PUFA to the detriment of n-3 LC PUFA. The aim of this study was to determine the ratio of n-3/n-6 including the contents of EPA and DHA in fish fillets and fish products from the German market (n=123). Furthermore, the study focussed on the FA content in farmed salmon compared to wild salmon as well as in processed Alaska pollock fillet, e.g., fish fingers. Results Total fat and FA content in fish products varied considerably depending on fish species, feed management, and food processing. Mackerel, herring and trout fillets characteristically contained adequate dietary amounts of absolute EPA and DHA, due to their high fat contents. However, despite a lower fat content, tuna, pollock, and Alaska pollock can contribute considerable amounts of EPA and DHA to the human supply. Farmed salmon are an appropriate source of EPA and DHA owing to their higher fat content compared to wild salmon (12.3 vs. 2.1 wt %), however with elevated SFA, n-9 and n-6 FA contents representing the use of vegetable oils and oilseeds in aquaculture feed. The n-3/n-6 ratio was deteriorated (2.9 vs. 12.4) but still acceptable. Compared to pure fish fillets, breaded and pre-fried Alaska pollock fillet contained extraordinarily high fat and n-6 PUFA levels. Conclusions Since fish species vary with respect to their n-3 LC PUFA contents, eating a variety of fish is advisable. High n-6 PUFA containing pre-fried fish support the imbalance of n-3/n-6 ratio in the Western diet. Thus, consumption of pure fish fillets is to be favoured. The lower n-3 PUFA portion in farmed fish can be offset by the higher fat content, however, with an unfavourable FA distribution compared to wild fellows. PMID:23110317

Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products.

PubMed

Strobel, Claudia; Jahreis, Gerhard; Kuhnt, Katrin

2012-10-30

The imbalance of the n-3/n-6 ratio in the Western diet is characterised by a low intake of n-3 long-chain (LC) PUFA and a concurrent high intake of n-6 PUFA. Fish, in particular marine fish, is a unique source of n-3 LC PUFA. However, FA composition of consumed fish changed, due to the increasing usage of n-6 PUFA-rich vegetable oils in aquaculture feed and in fish processing (frying) which both lead to a further shift in n-6 PUFA to the detriment of n-3 LC PUFA.The aim of this study was to determine the ratio of n-3/n-6 including the contents of EPA and DHA in fish fillets and fish products from the German market (n=123). Furthermore, the study focussed on the FA content in farmed salmon compared to wild salmon as well as in processed Alaska pollock fillet, e.g., fish fingers. Total fat and FA content in fish products varied considerably depending on fish species, feed management, and food processing. Mackerel, herring and trout fillets characteristically contained adequate dietary amounts of absolute EPA and DHA, due to their high fat contents. However, despite a lower fat content, tuna, pollock, and Alaska pollock can contribute considerable amounts of EPA and DHA to the human supply.Farmed salmon are an appropriate source of EPA and DHA owing to their higher fat content compared to wild salmon (12.3 vs. 2.1 wt %), however with elevated SFA, n-9 and n-6 FA contents representing the use of vegetable oils and oilseeds in aquaculture feed. The n-3/n-6 ratio was deteriorated (2.9 vs. 12.4) but still acceptable. Compared to pure fish fillets, breaded and pre-fried Alaska pollock fillet contained extraordinarily high fat and n-6 PUFA levels. Since fish species vary with respect to their n-3 LC PUFA contents, eating a variety of fish is advisable. High n-6 PUFA containing pre-fried fish support the imbalance of n-3/n-6 ratio in the Western diet. Thus, consumption of pure fish fillets is to be favoured. The lower n-3 PUFA portion in farmed fish can be offset by the higher fat content, however, with an unfavourable FA distribution compared to wild fellows.

Bioaccumulation of PCB Contaminants in Five Fish Species in Utah Lake as Affected by Carp Removal

NASA Astrophysics Data System (ADS)

Sanjinez-Guzmán, V. A.; Cadet, E. L.; Crandall, T.; Chamberlain, T.; Rakotoarisaona, H.; Morris, P.

2017-12-01

State reports published by the Utah Department of Health (2005) and the Utah Department of Water Quality (2008) determined that there were elevated levels of PCBs (Polychlorinated biphenyls) that exceeded the EPA's cancer (0.02 𝑚𝑔 𝑘𝑔-1) and non-cancer screening levels (0.08 𝑚𝑔 𝑘𝑔-1) in two fish species from Utah Lake, the Common Carp (Cyprinus carpio) and the Channel Catfish (Ictalurus punctatus). Fish consumption advisories were issued for both of these fish species due to their health effects of PCBs. The Common Carp is a non-native predatory species that comprise 90% of the biomass in Utah Lake. As of September 2009, an extensive carp removal program was instituted by the Department of Natural Resources and began the removal of 75% of the carp population. The purpose of this study is to assess the impact of carp removal on PCB levels in five sport fish species consumed by Utah citizens. The fish being analyzed are the Common Carp (Cyprinus carpio), Channel Catfish (Ictalurus punctatus), Black Bullhead (Ameiurus melas), Walleye (Sander vitreus), and White Bass (Morone chrysops). One-hundred twenty (120) fish were collected from Utah Lake and subcategorized by their gender, tissue type (fillet and offal), weight, and size: small (under 33 cm), medium (33 cm - 43 cm), and large (greater than 43 cm). This was done in order to determine the variation of contaminant levels in each subcategory. PCB analysis was performed by Utility Testing Laboratory in Salt Lake City, Utah. Results show there has been a significant increase in PCB levels in all fish species in comparison with the state reports (2008). All fish species have exceeded the EPA cancer screening level, except for the fillet tissue of the White Bass species. In Common Carp fillet, and offal decreased concentrations of 11.80% and 23.72%, respectively. In Channel catfish: the PCB levels in the fillet increase by 87.93%, however, the offal levels decrease by 5.16%. In Black Bullhead catfish: both fillet and offal increase by large amounts (5464.37% and 1047.46%, respectively). Elevated levels that surpass the EPA cancer screening level have been found in all fish, except for the fillet tissue of the White Bass species. These results indicate that fish investigated in this study may not be safe for human consumption.

Shrimp Farming in the Classroom.

ERIC Educational Resources Information Center

Ruggiero, Lovelle

2000-01-01

Describes a project on culturing shrimp. Presents observational labs and the experimentation procedure. Provides general information about shrimp, their life span, optimum temperatures, and other important information. (YDS)

Molecular modeling study of CodX reveals importance of N-terminal and C-terminal domain in the CodWX complex structure of Bacillus subtilis.

PubMed

Krishnamoorthy, Navaneethakrishnan; Gajendrarao, Poornima; Eom, Soo Hyun; Kwon, Yong Jung; Cheong, Gang-Won; Lee, Keun Woo

2008-08-01

In Bacillus subtilis, CodW peptidase and CodX ATPase function together as a distinctive ATP-dependent protease called CodWX, which participates in protein degradation and regulates cell division. The molecular structure of CodX and the assembly structure of CodW-CodX have not yet been resolved. Here we present the first three-dimensional structure of CodX N-terminal (N) and C-terminal (C) domain including possible structure of intermediate (I) domain based on the crystal structure of homologous Escherichia coli HslU ATPase. Moreover, the biologically relevant CodWX (W(6)W(6)X(6)) octadecamer complex structure was constructed using the recently identified CodW-HslU hybrid crystal structure. Molecular dynamics (MD) simulation shows a reasonably stable structure of modeled CodWX and explicit behavior of key segments in CodX N and C domain: nucleotide binding residues, GYVG pore motif and CodW-CodX interface. Predicted structure of the possible I domain is flexible in nature with highly coiled hydrophobic region (M153-M206) that could favor substrate binding and entry. Electrostatic surface potential observation unveiled charge complementarity based CodW-CodX interaction pattern could be a possible native interaction pattern in the interface of CodWX. CodX GYVG pore motif structural features, flexible nature of glycine (G92 and G95) residues and aromatic ring conformation preserved Y93 indicated that it may follow the similar mode during the proteolysis mechanism as in the HslU closed state. This molecular modeling study uncovers the significance of CodX N and C domain in CodWX complex and provides possible explanations which would be helpful to understand the CodWX-dependent proteolysis mechanism of B. subtilis.

Effects of bacteriophage on the quality and shelf life of Paralichthys olivaceus during chilled storage.

PubMed

Li, Meng; Lin, Hong; Khan, Muhammad Naseem; Wang, Jingxue; Kong, Linghong

2014-06-01

The microbiological spoilage of fishery foods is mainly due to specific spoilage organisms (SSOs), with Shewanella putrefaciens being the SSO of most chilled marine fish. Bacteriophages have shown excellent capability to control micro-organisms. The aim of this study was to determine a specific bacteriophage to prevent spoilage by reducing SSO (S. putrefaciens) levels in the marine fish Paralichthys olivaceus (olive flounder) under chilled storage. Chilled flounder fillets were inoculated with S. putrefaciens and treated with different concentrations of bacteriophage Spp001 ranging from 10(4) to 10(8) plaque-forming units (pfu) mL(-1) . Bacterial growth (including total viable count and SSO) of the bacteriophage-treated groups was significantly inhibited compared with that of the negative control group (P < 0.05). Sensory evaluation and biochemical parameters revealed that the bacteriophage could extend the shelf life of chilled flounder fillets (from <4 to 14 days) with good esthetic quality, even at low temperature (4 °C). Furthermore, bacteriophage concentrations of 10(6) and 10(8) pfu mL(-1) were more effective than the chemical preservative potassium sorbate (5 g L(-1) ). The bacteriophage Spp001 offered effective biocontrol of S. putrefaciens under chilled conditions, retaining the quality characteristics of spiked fish fillets, and thus could be a potential candidate for use in chilled fish fillet biopreservation. © 2013 Society of Chemical Industry.

Parametric representation of weld fillets using shell finite elements—a proposal based on minimum stiffness and inertia errors

NASA Astrophysics Data System (ADS)

Echer, L.; Marczak, R. J.

2018-02-01

The objective of the present work is to introduce a methodology capable of modelling welded components for structural stress analysis. The modelling technique was based on the recommendations of the International Institute of Welding; however, some geometrical features of the weld fillet were used as design parameters in an optimization problem. Namely, the weld leg length and thickness of the shell elements representing the weld fillet were optimized in such a way that the first natural frequencies were not changed significantly when compared to a reference result. Sequential linear programming was performed for T-joint structures corresponding to two different structural details: with and without full penetration weld fillets. Both structural details were tested in scenarios of various plate thicknesses and depths. Once the optimal parameters were found, a modelling procedure was proposed for T-shaped components. Furthermore, the proposed modelling technique was extended for overlapped welded joints. The results obtained were compared to well-established methodologies presented in standards and in the literature. The comparisons included results for natural frequencies, total mass and structural stress. By these comparisons, it was observed that some established practices produce significant errors in the overall stiffness and inertia. The methodology proposed herein does not share this issue and can be easily extended to other types of structure.

The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage.

PubMed

Huang, Zhan; Liu, Xiaochang; Jia, Shiliang; Zhang, Longteng; Luo, Yongkang

2018-02-02

Antimicrobial and antioxidant effects of essential oils (oregano, thyme, and star anise) on microbial composition and quality of grass carp fillets were investigated. Essential oils treatment was found to be effective in inhibiting microbial growth, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value. Based on sensory analysis, shelf-life of grass carp fillets was 6days for control and 8days for treatment groups. Among the essential oils, oregano essential oil exhibited the highest antimicrobial and antioxidant activities. GC-MS analysis of essential oils components revealed that carvacrol (88.64%) was the major component of oregano essential oil. According to the results of high-throughput sequencing, Aeromonas, Glutamicibacter, and Aequorivita were the predominant microbiota in fresh control samples. However, oregano essential oil decreased the relative abundance of Aeromonas, while thyme and star anise essential oils decreased the relative abundance of Glutamicibacter and Aequorivita in fresh treated samples. The microbial composition of both control and treatment groups became less diverse as storage time increased. Aeromonas and Pseudomonas were dominant in spoiled samples and contributed to fish spoilage. Compared to the control, essential oils effectively inhibited the growth of Aeromonas and Shewanella in grass carp fillets during chilled storage. Copyright © 2017 Elsevier B.V. All rights reserved.

Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar) Fed Vegetable and Fish Oil Blends.

PubMed

Ruiz-Lopez, Noemi; Stubhaug, Ingunn; Ipharraguerre, Ignacio; Rimbach, Gerald; Menoyo, David

2015-07-10

The nutritional and functional characteristics of dietary fat are related to the fatty acid (FA) composition and its positional distribution in the triacylglycerol (TAG) fraction. Atlantic salmon is an important source of healthy long chain omega 3 FA (particularly, eicosapentaenoic (EPA) and docoxahexaenoic (DHA) acids). However, the impact of lipid sources in salmon feeds on the regiospecificity of FA in the fish TAG remains to be explored. The present study determines the effect of feeding salmon with blends of palm, rapeseed, and fish oil, providing two different EPA + DHA concentrations (high: H-ED 10.3% and low: L-ED 4.6%) on the fillet lipid class composition and the positional distribution of FA in TAG and phospholipids. The regiospecific analysis of fillet TAG showed that around 50% of the EPA and around 80% of DHA was located in the sn-2 position. The positional distribution of FA in phosphatidylcholine (PC), showed that around 80% of the EPA and around 90% of DHA were located in the sn-2. Fish fed the vegetable-rich diets showed higher EPA in the sn-2 position in PC (77% vs. 83% in the H-ED and L-ED diets, respectively) but similar DHA concentrations. It is concluded that feeding salmon with different EPA + DHA concentrations does not affect their positional distribution in the fillet TAG.

Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality.

PubMed

Ciaramella, Michael A; Nair, Mahesh N; Suman, Surendranath P; Allen, Peter J; Schilling, M Wes

2016-12-01

The effects of environmental and handling stress during catfish (Ictalurus punctatus) aquaculture were evaluated to identify the biochemical alterations they induce in the muscle proteome and their impacts on fillet quality. Temperature (25°C and 33°C) and oxygen (~2.5mg/L [L] and >5mg/L [H]) were manipulated followed by sequential socking (S) and transport (T) stress to evaluate changes in quality when fish were subjected to handling (25-H-ST; temperature-oxygen-handling), oxygen stress (25-L-ST), temperature stress (33-H-ST) and severe stress (33-L-ST). Instrumental color and texture of fillets were evaluated, and muscle proteome profile was analyzed. Fillet redness, yellowness and chroma decreased, and hue angle increased in all treatments except temperature stress (33-H-ST). Alterations in texture compared to controls were observed when oxygen levels were held high. In general, changes in the abundance of structural proteins and those involved in protein regulation and energy metabolism were identified. Rearing under hypoxic conditions demonstrated a shift in metabolism to ketogenic pathways and a suppression of the stress-induced changes as the severity of the stress increased. Increased proteolytic activity observed through the down-regulation of various structural proteins could be responsible for the alterations in color and texture. Published by Elsevier Inc.

Formation of polybrominated dibenzofurans (PBDFs) after heating of a salmon sample spiked with decabromodiphenyl ether (BDE-209).

PubMed

Vetter, Walter; Bendig, Paul; Blumenstein, Marina; Hägele, Florian; Behnisch, Peter A; Brouwer, Abraham

2015-10-01

Fish is a major source for the intake of polybrominated diphenyl ethers (PBDEs). However, fish is scarcely consumed without being cooked, and previous studies showed that the heating of salmon fillet contaminated with BDE-209 for longer periods of time was accompanied with the partial transformation of this brominated flame retardant. In this study, we heated salmon fillet spiked with BDE-209 and verified that this process was linked with the formation of polybrominated dibenzofurans (PBDFs) in the fish. Each minute of heating 1 g salmon fillet spiked with 200 ng BDE-209 generated about 0.5 ‰ PBDFs relative to the initial amount of the pre-dioxin BDE-209. This result of the chemical analysis by gas chromatography with mass spectrometry (GC/MS) was verified by means of an effect-directed bio-assay (DR CALUX). While unheated salmon with BDE-209 and heated salmon without BDE-209 were tested nontoxic, the bioanalytical response of fish linearly increased upon heating. We also found that PBDF formation did neither occur with BDE-47 nor when BDE-209 was heated in edible oil instead of salmon fillet. Due to the formation of PBDFs in this process, the consumption of heated, BDE-209 contaminated fish may add to the uptake of dioxin-like compounds with our diet.

Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

PubMed

Lee, Tzu-Tai; Ciou, Jhih-Ying; Chiang, Ching-Jen; Chao, Yun-Peng; Yu, Bi

2012-11-07

Pleurotus eryngii stalk residue (PESR) is a byproduct of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on the oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.0, 5.0, 10.0, or 20.0 g/kg dried PESR groups. The results revealed that at 35 d, the dried PESR groups displayed a significantly increased water-holding capacity and decreased storage loss of breast and thigh fillets when compared to the control group. Regarding fillets color, the L* (lightness) values were lower and the a* (redness) and b* (yellowness) values were higher following dried PESR supplementation. In 5.0-20.0 g/kg PESR supplementation groups, the activities of antioxidative enzymes were significantly elevated in serum, liver, spleen, and fillet tissues when compared to control group. Additionally, malondialdehyde production was slightly decreased in the PESR supplementation groups. Lower crude fat contents were observed in fillet tissues of 5.0-20.0 g/kg PESR groups when compared with the control group. In conclusion, PESR may potentially be used as an antioxidant to decrease lipid peroxidation and improve meat quality in broilers.

Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storage.

PubMed

Jia, Shiliang; Liu, Xiaochang; Huang, Zhan; Li, Yan; Zhang, Longteng; Luo, Yongkang

2018-03-02

This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp fillets stored at 4 °C. During storage, 1% (w/v) COS treated samples maintained good quality, as evidenced by retarding sensory deterioration, inhibiting microbial growth, attenuating the production of total volatile basic nitrogen, putrescine, cadaverine and hypoxanthine, and delaying degradation of inosine monophosphate and hypoxanthine ribonucleotide. Meanwhile, variability in the predominant microbiota in different samples was investigated by culture-dependent and -independent methods. Based on sensory analysis, shelf-life of silver carp fillets was 4 days for the control and 6 days for COS treated samples. Meanwhile, Pseudomonas, followed by Aeromonas, Acinetobacter, and Shewanella were dominated in the control samples at day 4 and contributed to fish spoilage at day 6. However, COS inhibited the growth of Pseudomonas, Aeromonas, and Shewanella significantly. Consequently, Acinetobacter followed by Pseudomonas became the predominant microbiota in COS treated samples at day 6. With the growth of Pseudomonas, COS treated samples were spoiled at day 8. Therefore, COS improved the quality of fillets and prolonged the shelf life of silver carp fillets by 2 days during chilled storage, which was mainly due to their modulating effects on microbiota. Copyright © 2018 Elsevier B.V. All rights reserved.

Diets containing salmon fillet delay development of high blood pressure and hyperfusion damage in kidneys in obese Zucker fa/fa rats.

PubMed

Vikøren, Linn A; Drotningsvik, Aslaug; Mwakimonga, Angela; Leh, Sabine; Mellgren, Gunnar; Gudbrandsen, Oddrun A

2018-04-01

Hypertension is the leading risk factor for cardiovascular and chronic renal diseases, affecting more than 1 billion people. Fish intake is inversely correlated with the prevalence of hypertension in several, but not all, studies, and intake of fish oil and fish proteins has shown promising potential to delay development of high blood pressure in rats. The effects of baked and raw salmon fillet intake on blood pressure and renal function were investigated in obese Zucker fa/fa rats, which spontaneously develop hypertension with proteinuria and renal failure. Rats were fed diets containing baked or raw salmon fillet in an amount corresponding to 25% of total protein from salmon and 75% of protein from casein, or casein as the sole protein source (control group) for 4 weeks. Results show lower blood pressure and lower urine concentrations of albumin and cystatin C (relative to creatinine) in salmon diet groups when compared to control group. Morphological examinations revealed less prominent hyperfusion damage in podocytes from rats fed diets containing baked or raw salmon when compared to control rats. In conclusion, diets containing baked or raw salmon fillet delayed the development of hypertension and protected against podocyte damage in obese Zucker fa/fa rats. Copyright © 2018 American Heart Association. Published by Elsevier Inc. All rights reserved.

Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar) Fed Vegetable and Fish Oil Blends

PubMed Central

Ruiz-Lopez, Noemi; Stubhaug, Ingunn; Ipharraguerre, Ignacio; Rimbach, Gerald; Menoyo, David

2015-01-01

The nutritional and functional characteristics of dietary fat are related to the fatty acid (FA) composition and its positional distribution in the triacylglycerol (TAG) fraction. Atlantic salmon is an important source of healthy long chain omega 3 FA (particularly, eicosapentaenoic (EPA) and docoxahexaenoic (DHA) acids). However, the impact of lipid sources in salmon feeds on the regiospecificity of FA in the fish TAG remains to be explored. The present study determines the effect of feeding salmon with blends of palm, rapeseed, and fish oil, providing two different EPA + DHA concentrations (high: H-ED 10.3% and low: L-ED 4.6%) on the fillet lipid class composition and the positional distribution of FA in TAG and phospholipids. The regiospecific analysis of fillet TAG showed that around 50% of the EPA and around 80% of DHA was located in the sn-2 position. The positional distribution of FA in phosphatidylcholine (PC), showed that around 80% of the EPA and around 90% of DHA were located in the sn-2. Fish fed the vegetable-rich diets showed higher EPA in the sn-2 position in PC (77% vs. 83% in the H-ED and L-ED diets, respectively) but similar DHA concentrations. It is concluded that feeding salmon with different EPA + DHA concentrations does not affect their positional distribution in the fillet TAG. PMID:26184234

Social Relation between Businessman and Community in Management of Intensive Shrimp Pond

NASA Astrophysics Data System (ADS)

Gumay Febryano, Indra; Sinurat, James; Lovinia Salampessy, Messalina

2017-02-01

Expansion of aquaculture, especially shrimp culture, is the primary cause of deforestation of mangrove along coastal zone. This phenomenon is pretty much related to social relation between businessman of intensive shrimp pond and community around coastal zone. The objective of this research is to explain social relation between businessman and community in managing intensive shrimp pond. This research is a kind of qualitative research and the method used is a case study. The result of this research shows that the behaviour of the majority of businessman of intensive shrimp pond is not accordingly with environmental concerns as they compelled conversion of mangrove and they disposed waste of shrimp pond into the sea. Such kind of behaviour caused degradation of water ecosystem and marginalizing local community. Corporate Social Responsibility (CSR) which was implemented by businessman of intensive shrimp pond in the area of social, religion, and education can downgrade the coming up of social turbulence. Otherwise, CSR in enabling economic community and environmental management was not conducted yet. CSR in environmental management can be conducted by businessman of intensive shrimp pond by considering the existence of mangrove and pond management and waste in a better way, so that environment around ponds is not polluted and the sustainability of shrimp pond business as well as income of community can be guaranteed. Accordingly with the result of this research, CSR is not only involving businessman of intensive shrimp pond and community, but also involving local government in terms of right and responsibility of citizen as well as management and development of community.

Use of seaweed Ulva lactuca for water bioremediation and as feed additive for white shrimp Litopenaeus vannamei.

PubMed

Elizondo-González, Regina; Quiroz-Guzmán, Eduardo; Escobedo-Fregoso, Cristina; Magallón-Servín, Paola; Peña-Rodríguez, Alberto

2018-01-01

Two experimental feeding trials were conducted during four weeks to evaluate the use of Ulva lactuca in shrimp culture: (1) for wastewater bioremediation, and (2) using different inclusion levels of U. lactuca meal in shrimp feed. In feeding trial 1, shrimp reared under seaweed U. lactuca water exchange in a re-circulation system (SWE) resulted in similar growth and feed utilization as shrimp reared with clean water exchange (CWE). Shrimp under no water exchange (NWE) resulted in significant lower growth and higher feed conversion rate (FCR) compared to the other treatments ( p  < 0.05). Nitrogen compounds and phosphate in water from SWE and CWE treatments did not present significant differences during the experimental trial ( p  > 0.05). In feeding trial 2, U. lactuca biomass produced by wastewater bioremediation in SWE treatment were dried and ground to formulate diets containing 0, 1, 2, and 3% U. lactuca meal (0UL, 1UL, 2UL, and 3UL). Shrimp fed the 3 UL diet resulted in a significant ( p  < 0.05) improvement of growth and FCR, and enhanced whole shrimp lipid and carotenoid content by 30 and 60%, respectively, compared to control diet. Seaweed U. lactuca is suggested as a desirable species for wastewater bioremediation in integrated aquaculture systems, and its meal as a good feed additive for farmed shrimp.

Use of seaweed Ulva lactuca for water bioremediation and as feed additive for white shrimp Litopenaeus vannamei

PubMed Central

Elizondo-González, Regina; Quiroz-Guzmán, Eduardo; Escobedo-Fregoso, Cristina; Magallón-Servín, Paola

2018-01-01

Two experimental feeding trials were conducted during four weeks to evaluate the use of Ulva lactuca in shrimp culture: (1) for wastewater bioremediation, and (2) using different inclusion levels of U. lactuca meal in shrimp feed. In feeding trial 1, shrimp reared under seaweed U. lactuca water exchange in a re-circulation system (SWE) resulted in similar growth and feed utilization as shrimp reared with clean water exchange (CWE). Shrimp under no water exchange (NWE) resulted in significant lower growth and higher feed conversion rate (FCR) compared to the other treatments (p < 0.05). Nitrogen compounds and phosphate in water from SWE and CWE treatments did not present significant differences during the experimental trial (p > 0.05). In feeding trial 2, U. lactuca biomass produced by wastewater bioremediation in SWE treatment were dried and ground to formulate diets containing 0, 1, 2, and 3% U. lactuca meal (0UL, 1UL, 2UL, and 3UL). Shrimp fed the 3 UL diet resulted in a significant (p < 0.05) improvement of growth and FCR, and enhanced whole shrimp lipid and carotenoid content by 30 and 60%, respectively, compared to control diet. Seaweed U. lactuca is suggested as a desirable species for wastewater bioremediation in integrated aquaculture systems, and its meal as a good feed additive for farmed shrimp. PMID:29527414

Effect of gamma-irradiation on frozen shrimps for decontamination of pathogenic bacteria

NASA Astrophysics Data System (ADS)

Ito, Hitoshi; Rashid, Harun Or; Sangthong, Naruemon; Adulyatham, Pitaya; Rattagool, Pongpen; Ishigaki, Isao

1993-07-01

Twelve samples of imported frozen shrimps were used in this study. The total aerobic bacteria were at 2 × 10 4 to 6 × 10 6 per gram. A few of Vibrio parahaemolyticus, V. mimicus, V. alginolyticus, V. vulnificus, V. fluvialis and Listeria monocytogenes were isolated from many samples. However, Salmonella was not detected in any of the samples. After exposure to 4-5 kGy of gamma-rays, the total aerobic bacteria in frozen shrimps were reduced by approximately 2-3 log cycles. The dose necessary to reduce the vibrio isolates and Aeromonas hydrophila at a level of below 10 -4 per gram was about 3 kGy in frozen shrimps, whereas about 3.5 kGy was required for L. monocytogenes and Salmonella typhimurium. In this study, unpleasant off-odor was clearly detected in the non-frozen shrimps irradiated at 2.5 kGy. On the other hand, off-odor was negligible in the frozen product below 5 kGy irradiation. No remarkable changes of peroxide values were also obtained up to 9 kGy of irradiation in the frozen shrimps. However peroxide values of non-frozen shrimps were clearly increased even irradiated at 4 kGy. Trimethylamine content was not changed at doses below 10 kGy in both of frozen and non-frozen shrimps. Shelf-life of defrosted shrimps were extended ca. 2 times under non-frozen market conditions.

Polyculture Engineering technology of larasati red tilapia (Oreochromis niloticus) and white shrimp (Litopenaeus vannamei) based for protease enzyme

NASA Astrophysics Data System (ADS)

Samidjan, I.; Rachmawati, D.

2018-04-01

The objective is polyculture technology of red tilapia larasati fish and white shrimp with different combinations density. The material is saline red tilapia larasati 3.29 ± 0.018 g and white shrimp with initial weight 1.39 ± 0.025 g. Seeds are density of red tilapia larasati larvae 5 and 10 larvae / m2 fish. And white shrimp 5 larvae / m2 and 10 larvae / m2. An artificial feed used enzyme dose of 2.25 g / kg. The experimental using complete randomized design 4 treatments and 3 replications that is given seeds 5 larvae / m2 larvae red tilapia larasati and given 5 larvae / m2 white shrimp (A), 5 larvae / m2 red tilapia) and 10 m2 / m2 of white shrimp (B), 10 m2 larvae and 5 m2 white shrimp (C), 10 m2 larvae and 10 m2 white shrimp (D)). The data were growth of absolute weight, survival rate, FCR, and water quality data (temperature, salinity, pH, O2, NO2, NH3). Data were analyzed of variance (F test). The results showed significantly effect (P <0.01) on the growth. The highest absolute growth in D treatment were red tilapia larasati (185.75 ± 0.50g) and white shrimp (25.25 ± 0.95 g).

Pink shrimp as an indicator for restoration of everglades ecosystems

USGS Publications Warehouse

Browder, Joan A.; Robblee, M.B.

2009-01-01

The pink shrimp, Farfantepenaeus duorarum, familiar to most Floridians as either food or bait shrimp, is ubiquitous in South Florida coastal and offshore waters and is proposed as an indicator for assessing restoration of South Florida's southern estuaries: Florida Bay, Biscayne Bay, and the mangrove estuaries of the lower southwest coast. Relationships between pink shrimp and salinity have been determined in both field and laboratory studies. Salinity is directly relevant to restoration because the salinity regimes of South Florida estuaries, critical nursery habitat for the pink shrimp, will be altered by changes in the quantity, timing, and distribution of freshwater inflow planned as part of the Comprehensive Everglades Restoration Project (CERP). Here we suggest performance measures based on pink shrimp density (number per square meter) in the estuaries and propose a restoration assessment and scoring scheme using these performance measures that can readily be communicated to managers, policy makers, and the interested public. The pink shrimp is an appropriate restoration indicator because of its ecological as well as its economic importance and also because scientific interest in pink shrimp in South Florida has produced a wealth of information about the species and relatively long time series of data on both juveniles in estuarine nursery habitats and adults on the fishing grounds. We suggest research needs for improving the pink shrimp performance measure.

50 CFR Table 16 to Part 679 - Area Codes and Descriptions for Use With State of Alaska ADF&G Commercial Operator's Annual...

Code of Federal Regulations, 2011 CFR

2011-10-01

... Shrimp Outer Cook Inlet Shrimp Dungeness Crab King Crab Tanner Crab Miscellaneous Shellfish Salmon HH H H...) (K) GroundfishHerring King Crab Salmon Shrimp Dungeness Crab Tanner Crab Miscellaneous Shellfish KK K... 04.100 Prince William Sound (E) GroundfishHerring Shrimp Dungeness Crab King Crab Tanner Crab...

77 FR 3224 - Shrimp Fisheries of the Gulf of Mexico and South Atlantic; Revisions of Bycatch Reduction Device...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-01-23

.... 111104664-1798-01] RIN 0648-BB61 Shrimp Fisheries of the Gulf of Mexico and South Atlantic; Revisions of..., regarding proposed changes to shrimp regulations. The proposed rule stated that the ``Expanded Mesh BRD'' would be decertified for use by the Gulf of Mexico shrimp fishery after May 24, 2012. That information...

Beyond Symbiosis: Cleaner Shrimp Clean Up in Culture

PubMed Central

Militz, Thane A.; Hutson, Kate S.

2015-01-01

Cleaner organisms exhibit a remarkable natural behaviour where they consume ectoparasites attached to “client” organisms. While this behaviour can be utilized as a natural method of parasitic disease control (or biocontrol), it is not known whether cleaner organisms can also limit reinfection from parasite eggs and larvae within the environment. Here we show that cleaner shrimp, Lysmata amboinensis, consume eggs and larvae of a harmful monogenean parasite, Neobenedenia sp., in aquaculture. Shrimp consumed parasite eggs under diurnal (63%) and nocturnal (14%) conditions as well as infectious larvae (oncomiracidia) diurnally (26%). Furthermore, we trialled the inclusion of cleaner shrimp for preventative parasite management of ornamental fish, Pseudanthias squamipinnis, and found shrimp reduced oncomiracidia infection success of host fish by half compared to controls (held without shrimp). Fish held without cleaner shrimp exhibited pigmentation changes as a result of infection, possibly indicative of a stress response. These results provide the first empirical evidence that cleaner organisms reduce parasite loads in the environment through non-symbiotic cleaning activities. Our research findings have relevance to aquaculture and the marine ornamental trade, where cleaner shrimp could be applied for prophylaxis and control of ectoparasite infections. PMID:25706952

Effect of Protein-Based Edible Coating from Red Snapper (Lutjanus sp.) Surimi on Cooked Shrimp

NASA Astrophysics Data System (ADS)

Rostini, I.; Ibrahim, B.; Trilaksani, W.

2018-02-01

Surimi can be used as a raw material for making protein based edible coating to protect cooked shrimp color. The purpose of this study was to determine consumers preference level on cooked shrimp which coated by surimi edible coating from red snapper and to know the microscopic visualization of edible coating layer on cooked shrimp. The treatments for surimi edible coating were without and added by sappan wood (Caesalpinia sappan Linn) extract. Application of surimi edible coating on cooked shrimp was comprised methods (1) boiled then coated and (2) coated then boiled. Edible coating made from surimi with various concentrations which were 2, 6, 10 and 14% of distillated water. The analysis were done using hedonic test and microscopic observation with microscope photographs. Effect of surimi edible coating on cooked shrimp based on the hedonic and colour test results showed that the 14% surimi concentration, added by sappan wood (Caesalpinia sappan Linn) extract on edible coating was the most preferable by panellist and giving the highest shrimp colour. The edible coating surimi application on cooked shrimp which gave the best result was processed by boiling followed by coating.

In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp.

PubMed

Chi, Haifeng; Zhang, Youchi; Williams, Paul N; Lin, Shanna; Hou, Yanwei; Cai, Chao

2018-05-09

Shrimp, a popular and readily consumed seafood, contains high concentrations of arsenic. However, few studies have focused on whether arsenic in the shrimp could be transformed during the cooking process and gastrointestinal digestion. In this study, a combined in vitro model [Unified Bioaccessibility Research Group of Europe (BARGE) Method-Simulator of Human Intestinal Microbial Ecosystem (UBM-SHIME)] was used to investigate arsenic bioaccessibility and its speciation in raw and cooked shrimps. The results showed that the cooking practices had little effect on the arsenic content and speciation. Bioaccessibility of arsenic in raw shrimp was at a high level, averaging 76.9 ± 4.28 and 86.7 ± 3.74% in gastric and small intestinal phases, respectively. Arsenic speciation was stable in all of the shrimp digestions, with nontoxic arsenobetaine (AsB) being the dominated speciation. The cooking practice significantly increased the bioaccessibility of arsenate ( p < 0.05) in shrimp digests, indicating the increase of the potential health risks.

Advances, challenges, and directions in shrimp disease control: the guidelines from an ecological perspective.

PubMed

Xiong, Jinbo; Dai, Wenfang; Li, Chenghua

2016-08-01

High-density aquaculture has led to increasing occurrences of diseases in shrimp. Thus, it is imperative to establish effective and quantitative strategies for preventing and predicting these diseases. Water quality indices and investigations of specific pathogen abundance provide only a qualitative evaluation of the risk of shrimp disease and can be inaccurate. To address these shortcomings, we introduced intestinal indicative assemblages as independent variables with which to quantitatively predict incidences of shrimp disease. Given the ignorance regarding the niches differences in the shrimp intestine throughout its developmental stages, the use of probiotics in aquaculture has had limited success. Therefore, we propose the exploration of effective probiotic bacteria from shrimp intestinal flora and the establishment of therapeutic strategies dependent on shrimp age. Following ecological selection principles, we hypothesize that the larval stage provides the best opportunity to establish a desired gut microbiota through preemptive colonization of the treated rearing water with known probiotics. To employ this strategy, however, substantial barriers must be overcome.

Hematological changes in white spot syndrome virus-infected shrimp, Fenneropenaeus chinensis (Osbeck)

NASA Astrophysics Data System (ADS)

Feng, Shouming; Zhan, Wenbin; Xing, Jing; Li, Jun; Yang, Kai; Wang, Jing

2008-08-01

The pathological changes of hemocytes in the haemolymph and hepatopancreas were examined in experimentally and naturally WSSV (white spot syndrome virus) infected Fenneropenaeus chinensis. The results showed that the pathological manifestations of hemocytes were similar among moribund shrimps infected via injection, feeding and by nature. Firstly, the total hemocyte counts (THCs) in WSSV-infected shrimp were significantly lower than those in healthy shrimp. Secondly, necrotic, broken and disintegrated cells were often observed, and a typical hematolysis was present in the haemolymph smear of WSSV-infected shrimp. Thirdly, necrosis and typical apoptosis of hemocytes were detected with TEM in the peripheral haemolymph of WSSV-infected shrimp. Hyalinocytes and semi-granulocytes with masses of WSSVs in their nuclei often appeared, whereas no granular hemocytes with WSSV were found in the hepatopancreas of moribund infected shrimps. All our results supported that hemocytes were the main target cells of WSSV, and hyalinocytes and semigranular hemocytes seemed to be more favorable for WSSV infection in F. chinensis.

Integrated mangrove-shrimp cultivation: Potential for blue carbon sequestration.

PubMed

Ahmed, Nesar; Thompson, Shirley; Glaser, Marion

2018-05-01

Globally, shrimp farming has had devastating effects on mangrove forests. However, mangroves are the most carbon-rich forests, with blue carbon (i.e., carbon in coastal and marine ecosystems) emissions seriously augmented due to devastating effects on mangrove forests. Nevertheless, integrated mangrove-shrimp cultivation has emerged as a part of the potential solution to blue carbon emissions. Integrated mangrove-shrimp farming is also known as organic aquaculture if deforested mangrove area does not exceed 50% of the total farm area. Mangrove destruction is not permitted in organic aquaculture and the former mangrove area in parts of the shrimp farm shall be reforested to at least 50% during a period of maximum 5 years according to Naturland organic aquaculture standards. This article reviews integrated mangrove-shrimp cultivation that can help to sequester blue carbon through mangrove restoration, which can be an option for climate change mitigation. However, the adoption of integrated mangrove-shrimp cultivation could face several challenges that need to be addressed in order to realize substantial benefits from blue carbon sequestration.

Mutagenicity and cytotoxicity evaluation of photo-catalytically treated petroleum refinery wastewater using an array of bioassays.

PubMed

Iqbal, Munawar; Nisar, Jan; Adil, Muhammad; Abbas, Mazhar; Riaz, Muhammad; Tahir, M Asif; Younus, Muhammad; Shahid, Muhammad

2017-02-01

Degradation and detoxification of petroleum refinery wastewater (PRW) was carried out by advanced oxidation processes (UV/TiO 2 /H 2 O 2 and gamma radiation/H 2 O 2 ). Response surface methodology (RSM) was used to optimize the independent variables. The cytotoxicity was evaluated using Allium cepa, brime shrimp and haemolytic assays; whereas mutagenicity was tested by Ames tests (TA98 and TA100 strains). Maximum reductions in COD and BOD were recorded as 78% and 87% for UV/TiO 2 /H 2 O 2 and 77% and 86% for gamma ray/H 2 O 2 , respectively. Treatments with both methods at optimized conditions reduced the cytotoxicity and mutagenicity of PRW, however, UV/TiO 2 /H 2 O 2 system was found slightly efficient as compared to gamma ray/H 2 O 2 . From the results, it can be concluded that AOP's can successfully be utilized for the degradation of toxic pollutants in petroleum refinery wastewater. Moreover, the bioassays used in this study offered a good reliability for checking the detoxification of treated and un-treated PRW wastewater. Copyright © 2016 Elsevier Ltd. All rights reserved.

Norwegian fisheries in the Svalbard zone since 1980. Regulations, profitability and warming waters affect landings

NASA Astrophysics Data System (ADS)

Misund, Ole Arve; Heggland, Kristin; Skogseth, Ragnheid; Falck, Eva; Gjøsæter, Harald; Sundet, Jan; Watne, Jens; Lønne, Ole Jørgen

2016-09-01

The Svalbard archipelago in the High Arctic is influenced by cold Arctic water masses from the north-east and the warm West Spitsbergen Current flowing northwards along its western coast. The eastern waters and the fjords are normally frozen during the winter months, while the coastal waters west of the archipelago remain open. Norwegian fishers have been harvesting from Svalbard waters for decades and detailed records of catches exists from 1980 onwards. We analyze the catch records from the Svalbard zone (approximately ICES area IIb). The large fishery for capelin in summer yielding annual catches up to 737 000 tons was closed by a Norwegian fishery regulation in the mid nineteen nineties. Demersal fisheries have been continuous, and the results clearly indicate a northward trend in landings of Northeast Arctic cod, haddock, ling and Atlantic halibut. Fisheries of Northern shrimp have been more variable and shown no clear geographic trends. A "gold rush" fishery for scallops north of Svalbard lasted for about 10 years (1986-1995) only, and ended due to low profitably. These results are discussed in relation to the possibility of further northward extension of fisheries subjected to climate change.

[Nutritional characterization of produced fish for human consumption in Bucaramanga, Colombia].

PubMed

Perea, Aide; Gómez, Elieth; Mayorga, Yamile; Triana, Cora Yohanna

2008-03-01

This research involves the nutritional characterization of the most commonly cultivated fish in the region. The species under study were: Rainbow trout (Salmo gairdnerii), tilapia roja (Oreocliromis sp), cachama blanca (Piaractus brachypomus), bocachico (Prochilodus reticulatus magdalenae) and catfish (Pseudoplatystoma faciatum). A sea fish, coho Salmon (Oncorhynchus kisutch), was used as reference because it is the imported species most used in the region, and it also contains n-3 fatty acids. For each fish sample moisture, ash, protein content, total fat, minerals (iron, calcium and phosphorous) and a fatty acid profile were determined. Results show a total protein content in between 16.4 and 22.6 g/100 g fillet for fresh water fish. Total fat amounts for trout are the highest (8.1 g/100 g fillet), while catfish has the lowest fat content (0.4 g/100 g fillet). Trout was found to be the most important source of n-3 fatty acids (EPA+DHA) and phosphorous, with values ranging from 0.25% to 0.52%, and 250 to 346 mg/100 g fillet, respectively. Catfish and trout exhibited the highest iron content, with values ranging from 3 to 6mg/100 g fillet. Salmon, on the other hand, showed a high n-3 fatty acid content of 1.16% to 2.25%, when compared to fresh water fish. Calcium content is low in all species under scrutiny. Fresh water fish, other than trout, show no significant amount of n-3 fatty acids. However, all of them are a good source of protein. The obtained results allowed to determine the profile of oily acids of produced fish for human consumption in the region, demonstrating that the trout is the species with major quantity of oily acids n-3 specially DHA and of the minerals the phosphorus. Other species (kinds) catfish, bocachico, tilapia and cachama, are not a source of oily acids n-3, but they are an important source of protein.

Ecotoxicity and risk to human fish consumers of polychlorinated biphenyls in fish near the Hanford Site (USA).

PubMed

Delistraty, Damon

2013-02-15

The purpose of this study was to quantify three groups of polychlorinated biphenyl (PCB) congeners (i.e., dioxin-like toxic equivalents [TEQ], non-dioxin-like PCBs, total PCBs) in fish in several species, tissues, and locations in the Columbia River near the Hanford Site. For TEQ and total PCBs, fish ecotoxicity and risk to human fish consumers were also evaluated. Non-dioxin-like PCBs were not assessed for toxicity, due to lack of available benchmarks. In sturgeon liver, TEQ was significantly higher (P<0.05) within the Hanford Site study areas, relative to upriver. However, this same spatial relationship in sturgeon liver did not attain statistical significance for non-dioxin-like PCBs and total PCBs. Non-dioxin-like PCBs and total PCBs were significantly higher (P<0.05) in whitefish fillet than in other species (except carp) and significantly higher (P<0.05) in carp fillet, relative to bass. All PCB residues in carcass were significantly elevated (P<0.005) in comparison to fillet. In addition to PCB source, many factors (e.g., dietary composition, tissue lipid content, fish mobility and home range, age, toxicokinetic processes, seasonal adaptations) influence patterns in PCB bioaccumulation across species, tissues, and locations. TEQ and total PCB residues in liver, fillet, and carcass, observed in this study, were below corresponding no effect residues for TEQ and Aroclors in the literature for fish survival, growth, and reproduction. In contrast, TEQ and total PCBs in fillet in this study exceeded USEPA tissue screening levels for cancer (1E-6 risk) and noncancer (hazard quotient [HQ]=1) toxicity for human fish consumers. Key uncertainties in these comparisons to assess toxicity relate to variation in fish species sensitivity to PCBs and use of Aroclor data in the literature to represent total PCBs. Copyright © 2012 Elsevier B.V. All rights reserved.

Modelling scenarios on feed-to-fillet transfer of dioxins and dioxin-like PCBs in future feeds to farmed Atlantic salmon (Salmo salar).

PubMed

Berntssen, Marc H G; Sanden, Monica; Hove, Helge; Lie, Øyvind

2016-11-01

The salmon feed composition has changed the last decade with a replacement of traditionally use of fish oil and fishmeal diets with vegetable ingredients and the use decontaminated fish oils, causing reduced concentrations of dioxins and dioxin-like PCBs in farmed Norwegian Atlantic salmon. The development of novel salmon feeds has prompted the need for prediction on dioxins and dl-PCB concentrations in future farmed salmon. Prediction on fillet dioxins and dl-PCB concentrations from different feed composition scenarios are made using a simple one-compartmental transfer model based on earlier established dioxin and dl-PCB congener specific uptake and elimination kinetics rates. The model is validated with two independent feeding trials, with a significant linear correlation (r(2) = 0.96, y = 1.0x, p < 0.0001, n = 116) between observed and predicted values. Model fillet predictions are made for the following four scenarios; (1) general feed composition of 1999, (2) feed composition of 2013, (3) future feed composition with high fish oil and meal replacement, (4) future feed composition with high fish oil and meal replacement and decontaminated fish oil. Model predictions of fillet dioxin and dl-PCB concentrations from 1999 (1.05 ng WHO2005-TEQs kg(-1)ww) and 2013 (0.57 ng WHO2005-TEQs kg(-1)ww) are in line with the data observed in national surveillance programs of those years (1.1 and 0.52 ng WHO2005-TEQs kg(-1)ww, respectively). Future use of high replacement and decontaminated oils feeds gave predicted fillet concentrations of 0.27 ng WHO2005-TEQs kg(-1)ww, which is near the limit of quantification. Copyright © 2016 Elsevier Ltd. All rights reserved.