Reproductive status of western mosquitofish inhabiting selenium- contaminated waters in the Grassland Water District, Merced County, California

USGS Publications Warehouse

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

2004-01-01

This study was implemented to determine if western mosquitofish (Gambusia affinis) populations in the Grassland Water District suffer from impaired reproduction because of seleniferous inflows of agricultural drainwater from the Grassland Bypass Project. During June to July 2001, laboratory trials with pregnant female fish collected from two seleniferous treatment sites exposed to selenium-laden drainwater and two nonseleniferous reference sites yielded fry that averaged >96% survival at birth. In addition, none of the newborn fry exhibited evidence of teratogenesis, a typical consequence of selenium toxicity. Chemical analysis of postpartum female fish and their newborn fry indicated that mosquitofish from seleniferous sites accumulated relatively high body burdens of selenium (3.96 to 17.5 μg selenium/g in postpartum female fish and 5.35 to 29.2 μg selenium/g in their fry), whereas those from nonseleniferous sites contained lower body burdens (0.40 to 2.72 μg selenium/g in postpartum female fish and 0.61 to 4.68 μg selenium/g in their fry). Collectively, these results strongly suggest that mosquitofish inhabiting selenium-contaminated waters are not experiencing adverse reproductive effects at current levels of selenium exposure.

Treatment with thiamine hydrochloride and astaxanthine for the prevention of yolk-sac mortality in Baltic salmon fry (M74 syndrome).

PubMed

Koski, P; Pakarinen, M; Nakari, T; Soivio, A; Hartikainen, K

1999-09-14

Two practical methods are reported for treating feral Baltic salmon with thiamine hydrochloride against M74 syndrome (abnormally high yolk-sac fry mortality of the Baltic salmon). Both bathing of the yolk-sac fry in thiamine hydrochloride (1000 mg l-1, 1 h) and a single intraperitoneal injection given to the female brood fish (100 mg kg-1 fish) during the summer 3 mo before stripping were shown to elevate the whole body total thiamine concentration in the fry. Both treatments were also shown to be effective in preventing mortality due to M74 syndrome. The effect of bathing the yolk-sac fry was shown to be dose-dependent. The results support the view that there is a causal relationship between the thiamine status of the yolk-sac fry and M74 mortality. An intraperitoneal injection of astaxanthine suspension administered to the female brood fish (11 mg kg-1 fish) in the summer 3 mo before stripping elevated the astaxanthine concentration in the eggs but did not affect mortality due to M74 syndrome. An interaction between astaxanthine and thiamine may occur in the developing embryo or yolk-sac fry, however. No association could be demonstrated between the various thiamine hydrochloride treatment practices and hepatic cytochrome P450 dependent 7-ethoxyresorufin-O-deethylase (EROD) activity in the yolk-sac fry. An injection of thiamine hydrochloride into the peritoneal cavity of wild Baltic salmon females could be used to raise thiamine concentrations in their offspring in the rivers. The effect on smolt production in Finnish Baltic salmon rivers needs to be investigated further, however.

Fish protein hydrolysates: application in deep-fried food and food safety analysis.

PubMed

He, Shan; Franco, Christopher; Zhang, Wei

2015-01-01

Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

Evaluation of the protective immunogencity of the N, P, M, NV and G proteins of infectious hematopoietic necrosis virus in rainbow trout Oncorhynchus mykiss using DNA vaccines

USGS Publications Warehouse

Corbeil, S.; LaPatra, S.E.; Anderson, E.D.; Jones, J.; Vincent, B.; Hsu, Ya Li; Kurath, G.

1999-01-01

The protective immunogenicity of the nucleoprotein (N), phosphoprotein (P), matrix protein (M), non-virion protein (NV) and glycoprotein (G) of the rhabdovirus infectious hematopoietic necrosis virus (IHNV) was assessed in rainbow trout using DNA vaccine technology. DNA vaccines were produced by amplifying and cloning the viral genes in the plasmid pCDNA 3.1. The protective immunity elicited by each vaccine was evaluated through survival of immunized fry after challenge with live virus. Neutralizing antibody titers were also determined in vaccinated rainbow troutOncorhynchus mykiss fry (mean weight 2 g) and 150 g sockeye salmon Oncorhynchus nerka. The serum from the 150 g fish was also used in passive immunization studies with naïve fry. Our results showed that neither the internal structural proteins (N, P and M) nor the NV protein of IHNV induced protective immunity in fry or neutralizing antibodies in fry and 150 g fish when expressed by a DNA vaccine construct. The G protein, however, did confer significant protection in fry up to 80 d post-immunization and induced protective neutralizing antibodies. We are currently investigating the role of different arms of the fish immune system that contribute to the high level of protection against IHNV seen in vaccinated fish.

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

PubMed

Erkan, Nuray; Özden, Özkan; Selçuk, Arif

2010-12-01

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

Fish Intake and the Risk of Incident Heart Failure: The Women’s Health Initiative

PubMed Central

Belin, Rashad J.; Greenland, Philip; Martin, Lisa; Oberman, Albert; Tinker, Lesley; Robinson, Jennifer; Larson, Joseph; Horn, Linda Van; Lloyd-Jones, Donald

2012-01-01

Background Whether fish or the fatty acids they contain are independently associated with risk for incident heart failure (HF) among postmenopausal women is unclear. Methods and Results The baseline Women’s Health Initiative Observational Study (WHI-OS) cohort consisted of 93,676 women aged 50–79 of diverse ethnicity and background of which 84,493 were eligible for analyses. Intakes of baked/broiled fish, fried fish and omega-3 fatty acid (eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA), α-linolenic acid (ALA)), and trans fatty acid (TFA) were determined from the WHI food frequency questionnaire. Baked/broiled fish consumption was divided into 5 frequency categories: <1/mo (referent), 1–3/mo, 1–2/wk, 3–4/wk, ≥5/wk. Fried fish intake was grouped into 3 frequency categories: <1/mo (referent), 2) 1–3/mo, and 3) ≥1/wk. Associations between fish or fatty acid intake and incident HF were determined using Cox models adjusting for HF risk factors and dietary factors. Baked/broiled fish consumption (≥5 servings/wk at baseline) was associated with a hazard ratio (HR) of 0.70 (95% CI: 0.51, 0.95) for incident HF. In contrast, fried fish consumption (≥1 serving/wk at baseline) was associated with a HR of 1.48 (95% CI: 1.19, 1.84) for incident HF. No significant associations were found between EPA+DHA, ALA, or TFA intake and incident HF. Conclusions Increased baked/broiled fish intake may lower HF risk, while increased fried fish intake may increase HF risk in postmenopausal women. PMID:21610249

Fish consumption and frying of fish in relation to type 2 diabetes incidence: a prospective cohort study of Swedish men.

PubMed

Wallin, Alice; Di Giuseppe, Daniela; Orsini, Nicola; Åkesson, Agneta; Forouhi, Nita G; Wolk, Alicja

2017-03-01

Epidemiological evidence on the association between fish consumption and risk of type 2 diabetes is heterogeneous across geographical regions. Differences related to fish consumption pattern could possibly help explain the discrepancy between the findings. We therefore aimed to investigate the association between fish consumption (total, fried, specific fish items) and type 2 diabetes incidence, taking exposure to contaminants present in fish (polychlorinated biphenyls and methyl mercury) into consideration. The population-based Cohort of Swedish Men, including 35,583 men aged 45-79 years, was followed from 1998 to 2012. We estimated hazard ratios (HRs) with 95 % confidence intervals (CIs) using Cox proportional hazards models. During 15 years of follow-up, 3624 incident cases were identified. Total fish consumption (≥4 servings/week vs. <1 serving/week) was not associated with type 2 diabetes in multivariable-adjusted analysis (HR 1.00; 95 % CI 0.85-1.18); however, a statistically non-significant inverse association was observed after adjustment for dietary contaminant exposures (HR 0.79; 95 % CI 0.60-1.04). Fried fish (≥6 servings/month vs. ≤1 servings/month) and shellfish consumption (≥1 serving/week vs. never/seldom) were associated with HRs of 1.14 (95 % CI 1.03-1.31) and 1.21 (95 % CI 1.07-1.36), respectively. We observed no overall association between total fish consumption and type 2 diabetes. The results indicated that dietary contaminants in fish may influence the relationship. Fried fish and shellfish consumption were associated with higher type 2 diabetes incidence. These findings suggest that more specific advice on fish species sub-types (varying in contamination) and preparation methods may be warranted.

[Downstream migration, behavior, and distribution of fish fry in the lower reaches of the Ozernaya River (southwestern Kamchatka)].

PubMed

Pavlov, D S; Kirillova, E A; Kirillov, P I; Nezdoliĭ, V K

2015-01-01

Fry of five species of salmonids are found in the lower reaches of the Ozernaya River. The most abundant are chum salmon and pink salmon which compose the bulk of fry which migrate downstream from the river to the sea. The dates and duration of migration of particular species differed according to the specific traits of their biology. Pink salmon is characterized by a simple migration strategy: it migrated downstream in a short time after emergence from theground. Chum salmon has two strategies of downstream migration: some fry start migration soon after emergence, and others remained in the river for several weeks. Downstream migration of pink salmon occurred mainly at night in contrast to that of chum salmon, over 24 h, the part of daytime increased with growth, of the fish. Migration of pink salmon was passive. Passive migration of chum salmon changed into active-passive with growth of the fish. The ratio of fish in the inshore zone and in the current was different in the course of 24 h. The number of fish in the inshore zone decreased in the period of intensive downstream migration.

Probabilistic framework for assessing the arsenic exposure risk from cooked fish consumption.

PubMed

Ling, Min-Pei; Wu, Chiu-Hua; Chen, Szu-Chieh; Chen, Wei-Yu; Chio, Chia-Pin; Cheng, Yi-Hsien; Liao, Chung-Min

2014-12-01

Geogenic arsenic (As) contamination of groundwater is a major ecological and human health problem in southwestern and northeastern coastal areas of Taiwan. Here, we present a probabilistic framework for assessing the human health risks from consuming raw and cooked fish that were cultured in groundwater As-contaminated ponds in Taiwan by linking a physiologically based pharmacokinetics model and a Weibull dose-response model. Results indicate that As levels in baked, fried, and grilled fish were higher than those of raw fish. Frying resulted in the greatest increase in As concentration, followed by grilling, with baking affecting the As concentration the least. Simulation results show that, following consumption of baked As-contaminated fish, the health risk to humans is <10(-6) excess bladder cancer risk level for lifetime exposure; as the incidence ratios of liver and lung cancers are generally acceptable at risk ranging from 10(-6) to 10(-4), the consumption of baked As-contaminated fish is unlikely to pose a significant risk to human health. However, contaminated fish cooked by frying resulted in significant health risks, showing the highest cumulative incidence ratios of liver cancer. We also show that males have higher cumulative incidence ratio of liver cancer than females. We found that although cooking resulted in an increase for As levels in As-contaminated fish, the risk to human health of consuming baked fish is nevertheless acceptable. We suggest the adoption of baking as a cooking method and warn against frying As-contaminated fish. We conclude that the concentration of contaminants after cooking should be taken into consideration when assessing the risk to human health.

Effect of developmental stage of unfed fry on survival and growth of steelhead released in a stream and hatchery ponds (Study sites: Dworshak Hatchery and North Fork Palouse River; Stock: Dworshak hatchery; Year class: 1996): Chapter 6

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Stenberg, Karl D.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

2012-01-01

We tested whether differences in developmental stage of unfed fry at release affected subsequent survival and growth of steelhead Oncorhynchus mykiss in a stream and hatchery ponds. Differences in development were created by artificially spawning hatchery steelhead from the Clearwater River, Idaho, and incubating their progeny at three different temperatures (means=10.9, 11.3, and 11.7°C). Time between fertilization and maximum alevin wet weight (MAWW) was predicted from incubation temperature using a model. MAWW is equivalent to the button - up fry stage of development. Developmental stages at release were “underdeveloped” (97.7% of model - predicted time to MAWW, mean weight=0.177 g, proportion yolk=0.087), “intermediate” (102.5%, 0.179 g, 0.044), and “overdeveloped” (107.9%, 0.156 g, 0.030). Neither survival nor growth in the hatchery to near the end of the standard one year rearing period differed among groups. In the stream, frequency of overdeveloped fish relative to the other two groups decreased fro m release in May to September, probably indicating lower survival for the overdeveloped fish during that interval since emigration of sub - yearlings is typically negligible. Length in September was less for overdeveloped than for intermediate fish and was in between for underdeveloped fish, suggesting that growth between May and September was less for overdeveloped fish than for intermediate fish. Although changes in relative frequency and size occurred among fry development groups from September to one ye ar later, those changes may have reflected differences in emigration rate during the interval rather than differential survival or growth. Our results show a cost to survival and growth in a stream, but not in a hatchery, from overdevelopment characterize d by loss of weight and yolk reserves relative to fry closer to MAWW at release. We didn’t find any cost from underdevelopment; however, our underdeveloped fry were closer to MAWW than the overdeveloped fry, and they may have been no farther from MAWW than the intermediate fry based on percentage of model - predicted time to MAWW at release. 

Effects of dietary peppermint (Mentha piperita) on growth performance, chemical body composition and hematological and immune parameters of fry Caspian white fish (Rutilus frisii kutum).

PubMed

Adel, Milad; Abedian Amiri, Armin; Zorriehzahra, Jalil; Nematolahi, Amin; Esteban, Maria Ángeles

2015-08-01

Peppermint (Mentha piperita L.) is a very popular herb. While numerous effects have been described in mammals, its effects on fish have received so far limited attention. The effects of dietary administration of peppermint on fry Caspian white fish (Rutilus frisii kutum) were studied. Fish were divided into 4 groups before being fed diets supplemented with 0% (control), 1%, 2% and 3% of peppermint extracts for 8 weeks. Dose-dependent increases of growth parameters (WG and SGR), mucus skin (protein concentration, alkaline phosphatase and antimicrobial activity) and seric (lysozyme and IgM) and blood leucocyte respiratory burst activities and different hematological parameters (number of red and white cells, seric hemoglobin and hematocrit content) were recorded in fry fish fed supplemented diets. However, the dietary peppermint supplements have different effects on the number of blood leucocytes depending on the leucocyte cell type. While no significant differences were observed in the number of blood monocytes and eosinophils, the number of neutrophils and lymphocytes was increased and decreased, respectively, on fish fed peppermint enriched diets, respect to the values found in control fish. Present results corroborate that dietary administration of peppermint promotes growth performance and increases the main hematological and immune humoral (both mucosal and systemic) parameters of fry Caspian white fish. This study may provide new applications of peppermint and, at the same time, promote rational development and utilization of peppermint resources. Copyright © 2015 Elsevier Ltd. All rights reserved.

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

PubMed

Koh, Eunmi; Surh, Jeonghee

2015-05-01

200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest. The vegetable group was higher in the contents of conjugated dienes and trienes, and lower for those of hydroperoxides and malondialdehyde. The mean values of malondialdehyde and p-anisidine value for the fish group were greater than those of the other groups. The levels of conjugated trienes and malondialdehyde increased with the frying frequency. These findings indicate that food types and frequency of frying play a role in determining the oil oxidation in deep fried foods in schools. Copyright © 2014 Elsevier Ltd. All rights reserved.

Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

USDA-ARS?s Scientific Manuscript database

Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

PubMed

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

2002-12-01

There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

Determination of histamine in milkfish stick implicated in food-borne poisoning.

PubMed

Lee, Yi-Chen; Kung, Hsien-Feng; Wu, Chien-Hui; Hsu, Hui-Mei; Chen, Hwi-Chang; Huang, Tzou-Chi; Tsai, Yung-Hsiang

2016-01-01

An incident of food-borne poisoning causing illness in 37 victims due to ingestion of fried fish sticks occurred in September 2014, in Tainan city, southern Taiwan. Leftovers of the victims' fried fish sticks and 16 other raw fish stick samples from retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. Two suspected fried fish samples contained 86.6 mg/100 g and 235.0 mg/100 g histamine; levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fried fish samples, this food-borne poisoning was strongly suspected to be caused by histamine intoxication. Moreover, the fish species of suspected samples was identified as milkfish (Chanos chanos), using polymerase chain reaction direct sequence analysis. In addition, four of the 16 commercial raw milkfish stick samples (25%) had histamine levels greater than the US Food & Drug Administration guideline of 5.0 mg/100 g for scombroid fish and/or products. Ten histamine-producing bacterial strains, capable of producing 373-1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine, were identified as Enterobacter aerogenes (4 strains), Enterobacter cloacae (1 strain), Morganella morganii (2 strains), Serratia marcescens (1 strain), Hafnia alvei (1 strain), and Raoultella orithinolytica (1 strain), by 16S ribosomal DNA sequencing with polymerase chain reaction amplification. Copyright © 2015. Published by Elsevier B.V.

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

PubMed

Pérez-Palacios, T; Petisca, C; Henriques, R; Ferreira, I M P L V O

2013-05-01

This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. Copyright © 2013 Elsevier Ltd. All rights reserved.

Fish consumption and risk of subclinical brain abnormalities on MRI in older adults.

PubMed

Virtanen, J K; Siscovick, D S; Longstreth, W T; Kuller, L H; Mozaffarian, D

2008-08-05

To investigate the association between fish consumption and subclinical brain abnormalities. In the population-based Cardiovascular Health Study, 3,660 participants age > or =65 underwent an MRI scan in 1992-1994. Five years later, 2,313 were scanned. Neuroradiologists assessed MRI scans in a standardized and blinded manner. Food frequency questionnaires were used to assess dietary intakes. Participants with known cerebrovascular disease were excluded from the analyses. After adjustment for multiple risk factors, the risk of having one or more prevalent subclinical infarcts was lower among those consuming tuna/other fish > or =3 times/week, compared to <1/month (relative risk 0.74, 95% CI = 0.54-1.01, p = 0.06, p trend = 0.03). Tuna/other fish consumption was also associated with trends toward lower incidence of subclinical infarcts. Additionally, tuna/other fish intake was associated with better white matter grade, but not with sulcal and ventricular grades, markers of brain atrophy. No significant associations were found between fried fish consumption and any subclinical brain abnormalities. Among older adults, modest consumption of tuna/other fish, but not fried fish, was associated with lower prevalence of subclinical infarcts and white matter abnormalities on MRI examinations. Our results add to prior evidence that suggest that dietary intake of fish with higher eicosapentaenoic acid and docosahexaenoic acid content, and not fried fish intake, may have clinically important health benefits.

Modeling the response of native steelhead to hatchery supplementation programs in an Idaho River

USGS Publications Warehouse

Byrne, Alan; Bjornn, T.C.; McIntyre, J.D.

1993-01-01

A life history model was used to predict the response of native steelhead Oncorhynchus mykiss in the Lochsa River, Idaho, to long-term supplementation with hatchery fry and smolts. The four key factors affecting the response of the native fish to a stocking program were (1) the number of native spawners, (2) the number of stocked fish, (3) the number and fitness of progeny from stocked fish, and (4) the amount of mating between hatchery and native fish. Long-term stocking of fry or smolts led to the extinction of native fish in some scenarios. The model can be used to help assess the risks and benefits of proposed stocking programs.

X-ray-induced changes in growth of Mozambique tilapia

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

Jana, B.B.; Basu, M.

1995-01-01

Early fry (30 d postfertilization) and 7-8-week-old Mozambique tilapias (Tilapia mossambica) were exposed to X rays in dosages of 50, 100, 200, 300, 400 or 500 roentgens and reared in outdoor culture tanks between May 1981 and October 1988. Fish of either sex that were irradiated as fry grew faster than controls at all test X-ray doses. Among fish irradiated at 7-8 weeks, males grew significantly faster, but females grew significantly slower, than controls at all test doses. X-ray-induced changes in growth were dose-dependent: growth rates of fry (both sexes) and of juvenile males rose relative to those of controlsmore » with increased radiation dose. The growth increase per unit of radiation dose was higher for fry than for older juveniles. The length-weight regression was steeper for irradiated males than for controls. The average weights of F{sub 1} offspring of irradiated fish were greatly reduced as compared with controls, which suggests the transfer of the detrimental effects of X rays from irradiated parents to their offspring. 39 refs., 3 figs., 3 tabs.« less

SURVIVAL OF STEELHEAD TROUT (SALMO GAIRDNERI) EGGS, EMBRYOS, AND FRY IN AIR-SUPERSATURATED WATER

EPA Science Inventory

Egg, embryo, fry, and swim-up stages of steelhead trout (Salmo gairdneri) were exposed to water at total gas saturation levels ranging from 130 to 115%. Eggs, embryos, and newly hatched fry were not affected at 126.7%, but at about day 16 posthatch when the fish began swimming up...

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

PubMed

Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

Improved husbandry to control an outbreak of rainbow trout fry syndrome caused by infection with Flavobacterium psychrophilum

USGS Publications Warehouse

Bebak, J.A.; Welch, T.J.; Starliper, C.E.; Baya, A.M.; Garner, M.M.

2007-01-01

Case Description - A cohort of 35,200, 13-week-old, female rainbow trout at a fish farm was evaluated because of a 2-week history of anorexia and lethargy and a mortality rate of approximately 100 fish/d. Clinical Findings - Affected fish were lethargic and thin and had disequilibrium, bilateral exophthalmia, pale red gills and kidneys, red-tinged coelomic fluid, and pale brown livers. Some fish were differentially pigmented bilaterally. The presumptive diagnosis was bacterial or viral septicemia. The definitive diagnosis was rainbow trout fry syndrome caused by infection with Flavobacterium psychrophilum. Treatment and Outcome - A strategy for controlling the outbreak based on reducing pathogen numbers in affected tanks and reducing pathogen spread among tanks was developed. The option of treating with antimicrobial-medicated feed was discussed with the farmer, but was declined. After changes were made, mortality rate declined quickly, with no more deaths within 10 days after the initial farm visit. Clinical Relevance - Bacterial coldwater disease is the most common manifestation of infection with F psychrophilum in fingerling and adult rainbow trout. However, the organism can also cause rainbow trout fry syndrome. This condition should be included on a list of differential diagnoses for septicemia in hatchery-reared rainbow trout fry.

Effect of size and temperature at vaccination on immunization and protection conferred by a live attenuated Francisella noatunensis immersion vaccine in red hybrid tilapia.

PubMed

Soto, Esteban; Brown, Nicholas; Gardenfors, Zackarias O; Yount, Shaun; Revan, Floyd; Francis, Stewart; Kearney, Michael T; Camus, Alvin

2014-12-01

Francisella noatunensis subsp. orientalis (Fno) is a pleomorphic, facultative intracellular, Gram-negative, emerging bacterial pathogen of marine and fresh water fish with worldwide distribution. In this study, the efficacy of an attenuated Fno intracellular growth locus C (iglC) mutant was evaluated for use as a live immersion vaccine, when administered to hybrid tilapia at two different stages of growth (5 g fry and 10 g fingerlings) and at two temperatures (25 °C and 30 °C). To determine vaccine efficacy, mortality, days to first death, and Fno genome equivalents (GE) in the spleens of survivors, as well as serum and mucus antibody levels, were evaluated after 30 d in fish challenged with a wild type virulent strain. Both size and temperature at vaccination played an important role in immunization and protection. Fry vaccinated at 25 °C were not protected when compared to non-vaccinated fry at 25 °C (p = 0.870). In contrast, 5 g fry vaccinated at 30 °C were significantly protected compared to non-vaccinated fry at 30 °C (p = 0.038). Although lower mortalities occurred, 10 g fingerlings vaccinated at 25 °C were not protected, compared to non-vaccinated fingerlings at 25 °C (p = 0.328), while, 10 g fingerlings vaccinated at 30 °C were significantly protected, compared to non-vaccinated fingerlings at 30 °C (p = 0.038). Additionally, overall mortality of 5 g fish was significantly higher than in 10 g fish. Mortality was also significantly higher in fish subjected to a 30 to 25 °C temperature change one week prior to challenge, than in fish maintained at the same temperature during vaccination and challenge. This information demonstrates that both temperature and size at vaccination are important factors when implementing immunization prophylaxis in cultured tilapia.

Face the Fats Quiz 2

MedlinePlus

... heart? Ready to make informed choices about the foods you eat? From fish to French fries to fried chicken, test your knowledge about the fats in some familiar foods. Welcome to Face the Fats Quiz II - and ...

Influence of food restriction on the reproduction and larval performance of matrinxã, Brycon amazonicus (Spix and Agassiz, 1829).

PubMed

Camargo, A C S; Urbinati, E C

2008-11-01

This work evaluated the effect of food restriction and refeeding of matrinxã females, Brycon amazonicus, on their reproductive performance and on the growth and survival of the progeny. Broodstocks were distributed in 8 earthen tanks (15 fish/tank) and fish from 4 tanks were fed daily (G1) while fish from the other 4 tanks were fed for 3 days and not fed for 2 days (G2) during 6 months prior to artificial spawning. Among the induced females, 57% in G1 group and 45% in G2 group spawned and the mean egg weights were 208.1 g (G1) and 131.6 g (G2). Oocytes of G2 fish were smaller (1.017 +/- 0.003 mm) than oocytes of G1 fish (1.048 +/- 0.002 mm). Fertilization (71.91 +/- 12.6% and 61.18 +/- 13.7%) and hatching (61.28 +/- 33.9% and 67.50 +/- 23.4%) rates did not differ between G1 and G2 fish. Larvae were collected at hatching and at 24, 48 and 72 hours of incubation and fixed for growth measurement. After incubation, fry were transferred to aquaria and sampled 1, 5, 9 and 15 days later. G1 and G2 larvae had similar weight (1.51 +/- 0.15 and 1.46 +/- 0.07 mg) but the G2 length was significantly higher (6.26 +/- 0.13 and 6.74 +/- 0.14 mm). By the ninth day of rearing, G2 fry had higher weight (13.6 +/- 0.26 and 18.9 +/- 0.07 mg) and length (11.8 +/- 0.09 and 14.5 +/- 0.04 mm) but by the fifteenth day, G1 fry had higher weight (90.2 +/- 1.19 and 68.6 +/- 0.77 mg) and length (18.8 +/- 0.16 and 18.5 +/- 0.04 mm) than G2 fry. By the ninth day of rearing, when fry are recommended to be transferred to outdoor tanks, G2 fry were larger and after 15 days, fry produced by restricted-fed females showed higher survival. The survival rate of G2 progeny by the fifteenth day was significantly higher (24.7 +/- 2.07%) than that of G1 progeny (19.2 +/- 1.91%). The ration restriction (35% reduction) imposed on matrinxã broodstock during 6 months prior to spawning reduced the number of spawned females and the egg amount, but it did not affect fertilization and hatching rates. Otherwise restricted-female larvae were larger and presented higher survival.

Planning for Production of Freshwater Fish Fry in a Variable Climate in Northern Thailand.

PubMed

Uppanunchai, Anuwat; Apirumanekul, Chusit; Lebel, Louis

2015-10-01

Provision of adequate numbers of quality fish fry is often a key constraint on aquaculture development. The management of climate-related risks in hatchery and nursery management operations has not received much attention, but is likely to be a key element of successful adaptation to climate change in the aquaculture sector. This study explored the sensitivities and vulnerability of freshwater fish fry production in 15 government hatcheries across Northern Thailand to climate variability and evaluated the robustness of the proposed adaptation measures. This study found that hatcheries have to consider several factors when planning production, including: taking into account farmer demand; production capacity of the hatchery; availability of water resources; local climate and other area factors; and, individual species requirements. Nile tilapia is the most commonly cultured species of freshwater fish. Most fry production is done in the wet season, as cold spells and drought conditions disrupt hatchery production and reduce fish farm demand in the dry season. In the wet season, some hatcheries are impacted by floods. Using a set of scenarios to capture major uncertainties and variability in climate, this study suggests a couple of strategies that should help make hatchery operations more climate change resilient, in particular: improving hatchery operations and management to deal better with risks under current climate variability; improving monitoring and information systems so that emerging climate-related risks are known sooner and understood better; and, research and development on alternative species, breeding programs, improving water management and other features of hatchery operations.

Use of an otolith-deficient mutant in studies of fish behavior in microgravity

NASA Astrophysics Data System (ADS)

Ijiri, K.; Mizuno, R.; Eguchi, H.

2003-10-01

The mutant strain ( ha) of medaka ( Oryzias latipes) lack utricular otoliths as fry, and some never form otoliths for life. The cross (Fl generation) between the strain having good eyesight and another strain having ordinary eyesight augmented visual acuity of the Fl generation. Crossing the good eyesight strain and ha mutant produced fish having good eyesight and less sensitivity to gravity in the F2 population. Their tolerance to microgravity was tested by parabolic flight using an airplane. The fish exhibited less looping and no differences in degree of looping between light and dark conditions, suggesting that loss of eyesight (in darkness) is not a direct cause for looping behavior in microgravity. The ha embryos could not form utricular otoliths. They did form saccular otoliths, but with a delay. Fry of the mutant fish lacking the utricular otoliths are highly dependent on light upon hatching and exhibit a perfect dorsal-light response (DLR). As they grow, they eventually shift from being light-dependent to being gravity-dependent. Continuous treatment of the fry with altered light direction suppressed this shift to gravity dependence. Being less dependent on gravity, these fish can serve as models in studying the differences expected for the vestibular system of fish reared in microgravity. When these fish were exposed to microgravity (parabolic flights) of an airplane, they spent far less time looping than fish reared in an ordinary light regimen.

Effects of various cooking methods and food components on bioaccessibility of mercury from fish.

PubMed

Ouédraogo, Ousséni; Amyot, Marc

2011-11-01

Fish consumption is the main source of human exposure to mercury. Studies from specific human populations have reported Hg levels lower than those modeled from consumption data. These discrepancies between expected and measured Hg levels may be explained by differences in dietary habits such as cooking methods and food components on fish Hg bioavailability. We assessed the effects of three cooking methods (no cooking, frying and boiling) and of the co-ingestion of selected food items (tea, coffee and corn starch) on Hg bioaccessibility in three fish species (tuna, shark and mackerel) containing between 1 and 4 μg/g dry weight of Hg. We used in vitro techniques simulating human digestion and each experiment was repeated three times with at least three different individuals for each fish species. For all fish species, Hg concentrations (dry weight) in boiled fish were slightly but not significantly higher than those in fried or raw fish. Boiling and frying reduced Hg bioaccessibility by 40% and 60%, respectively, compared to raw fish Hg bioaccessibility. Black coffee as well as green and black tea significantly reduced raw fish Hg bioaccessibility by 50-60%, whereas, corn starch did not. The combined effect of cooking and addition of tea or coffee led to very low levels of Hg bioaccessibility. This study suggests that Hg bioaccessibilty from fish can be modified by cooking and by the co-ingestion of tea and coffee. These results should be further validated in vitro with different fish species before proceeding with in vivo approaches using animal models. Copyright © 2011 Elsevier Inc. All rights reserved.

Effects of effects of suspended sediment on early-life stage survival of Yaqui chub, an endangered USA–Mexico borderlands cyprinid

USGS Publications Warehouse

Barkalow, Stephani L. Clark; Bonar, Scott A.

2015-01-01

High levels of total suspended sediment (TSS) can have negative consequences on fishes, such as altering food supply, lowering food acquisition, clogging gills, and disrupting reproduction. While effects of TSS on salmonids and estuarine fish are well studied, less is known about possible negative impacts of suspended sediment on desert fishes. Several imperiled desert fishes inhabit streams and springs near the U.S.–Mexico border and are potentially threatened by increased sediment loads from borderlands activity such as livestock grazing, road building, illegal traffic, and law enforcement patrols. One such species is the Yaqui Chub Gila purpurea, a federally listed endangered cyprinid. We exposed Yaqui Chub embryos and fry (mean TL = 12.6 mm; SE = 0.42) to a range of TSS levels commonly found in one of the only streams they inhabit, Black Draw, which crosses the Arizona–Mexico border. We tested effects of 0; 300; 500; 1,000; 5,000; and 10,000 mg/L TSS loads on fry and embryos over a 5-d period in three replicate containers for each treatment. Fifty percent hatch rate (i.e., median lethal concentration, LC50) was 3,977 mg/L for embryos. The LC50 for fry (concentration at which half died) was 8,372 mg/L after 12 h of exposure; however, after 5-d exposure, LC50 leveled at 1,197 mg/L. The TL of fry did not change significantly in any treatment over the 5-d period. Suspended sediment in Black Draw reached concentrations lethal to Yaqui Chub embryo and fry during four floods in 2012. Although some desert fishes have evolved in rivers and streams subject to elevated TSS and are tolerant to high TSS concentrations, other fish species are less tolerant and may be impacted by land practices which increase erosion into stream systems. Management of critically endangered desert fishes should include considerations of the effects of increased suspended sediment.

Influence of Dietary Selenium Species on Selenoamino Acid Levels in Rainbow Trout.

PubMed

Godin, Simon; Fontagné-Dicharry, Stéphanie; Bueno, Maïté; Tacon, Philippe; Prabhu, Philip Antony Jesu; Kaushik, Sachi; Médale, Françoise; Bouyssiere, Brice

2015-07-22

Two forms of selenium (Se) supplementation of fish feeds were compared in two different basal diets. A 12-week feeding trial was performed with rainbow trout fry using either a plant-based or a fish meal-based diet. Se yeast and selenite were used for Se supplementation. Total Se and Se speciation were determined in both diets and whole body of trout fry using inductively coupled plasma mass spectrometry (ICP MS) and high-performance liquid chromatography (HPLC). The two selenoamino acids, selenomethionine (SeMet) and selenocysteine (SeCys), were determined in whole body of fry after enzymatic digestion using protease type XIV with a prior derivatization step in the case of SeCys. The plant-based basal diet was found to have a much lower total Se than the fish meal-based basal diet with concentrations of 496 and 1222 μg(Se) kg(-1), respectively. Dietary Se yeast had a higher ability to raise whole body Se compared to selenite. SeMet concentration in the fry was increased only in the case of Se yeast supplementation, whereas SeCys levels were similar at the end of the feeding trial for both Se supplemented forms. The results show that the fate of dietary Se in fry is highly dependent on the form brought through supplementation and that a plant-based diet clearly benefits from Se supplementation.

Survival of cool and warm freshwater fish following chloramine-T exposure

USGS Publications Warehouse

Gaikowski, M.P.; Larson, W.J.; Gingerich, W.H.

2008-01-01

Chloramine-T is presently available in the USA to control mortalities associated with bacterial gill disease or external columnaris only through an Investigational New Animal Drug Permit authorized by the US Food and Drug Administration (FDA). Its US approval hinges on FDA's acceptance of several key data, including those describing animal safety. Chloramine-T is presently applied in US aquaculture, by permit only, once daily on consecutive or alternate days for 1??h at 10 to 20??mg/L to control mortalities associated with bacterial gill disease or external columnaris. Our objective was to determine the safety of chloramine-T bath exposures at multiples of the proposed maximum treatment concentration (i.e., 0, 20, 60, 100, and 200??mg/L) administered on four consecutive days at 20????C to lake sturgeon Acipenser fulvescens, northern pike Esox lucius, and walleye Sander vitreum, or at 27????C to channel catfish Ictalurus punctatus, and largemouth bass Micropterus salmoides. All fish were tested as five to eight week old fry except for walleye and channel catfish which were tested as both fry and fingerling (fingerlings were at least four weeks older than the fry tested). Walleye and channel catfish were selected to evaluate the effects of life stage (fry vs. fingerling), temperature (walleye - 15, 20, or 25????C; channel catfish - 22, 27, or 32????C), exposure duration (60 vs. 180??min), and water chemistry (walleye only - reconstituted soft water vs. well water). Except for channel catfish fry, survival was significantly reduced only when fish were treated at 100 or 200??mg/L. Channel catfish fry survival was significantly reduced when exposed at 60??mg/L for 180??min at 27????C. Based on our mortality data, chloramine-T administered once daily for 60??min on four consecutive days at concentrations of up to 20??mg/L is not likely to adversely affect survival of cool or warmwater fish cultured in freshwater. Crown Copyright ?? 2007.

Dietary Supplementation with Allspice Pimenta dioica Reduces the Occurrence of Streptococcal Disease during First Feeding of Mozambique Tilapia Fry.

PubMed

Yılmaz, Sevdan; Ergün, Sebahattin

2014-09-01

Abstract Allspice Pimenta dioica as a feed additive was studied for its effects on growth performance and disease resistance in Mozambique Tilapia Oreochromis mossambicus. Five isonitrogenous (36% crude protein) and isocaloric (18.5 kJ/g) diets were formulated to contain 0 (control), 5, 10, 15, or 20 g of allspice/kg of fish feed. In a 50-d feeding trial, 15 plastic tanks (21 L) were stocked with 35 fish fry (0.012 g) each. After the feeding trial, fish were exposed to Streptococcus iniae and mortalities were recorded. The second-order polynomial regression indicated that the dietary allspice level of 10 g/kg provided the best growth performance and feed utilization. The greatest survival after pathogen challenge was also obtained from the diet supplemented with allspice at 10 g/kg. Therefore, allspice acts as a growth promoter to improve feed utilization and weight gain in Mozambique Tilapia fry and acts an antimicrobial agent to enhance disease resistance during first feeding of fry. These results suggest that allspice can be used as an alternative to antibiotics in controlling streptococcal disease in tilapia culture. Received October 19, 2012; accepted January 20, 2014.

White-spot disease of salmon fry

USGS Publications Warehouse

Mazuranich, J.J.; Nielson, W.E.

1959-01-01

 White-spot disease, sometimes referred to as coagulated-yolk disease, has been associated with excessive mortalities occurring among the fry and early fingerling stages of the fall chinook salmon (Oncorhynchus tshawytacha) at the U.S. Fish-Cultural Stations at Carson, Cook, Underwood, and Willard, Washington. This disease of eggs and fry should not be confused with the "white-spot" infection that is caused in fingerlings by members of the protozoan genus Ichthyophthirius.

Biochemistry and metabolism of lake trout: laboratory and field studies on the effects of contaminants

USGS Publications Warehouse

Passino, Dora R. May

1981-01-01

To evaluate the effects of ambient and higher concentrations of PCB's (Aroclor 1254) and DDE in food and water on fry of lake trout (Salvelinus namaycush) from Lake Michigan, I measured several biochemical indicators of stress in exposed and unexposed (control) fry. No differences between treatments were observed in oxygen consumption rates or lactate concentrations of unexercised fry, but apparent differences in specific swimming speed and lactate response in fry that swam to exhaustion suggested that exposed fry had lower stamina. Observed differences between biochemical profiles of 1-day-old sac fry reared from eggs originating from lake trout collected off Saugatuck and those originating from eggs of brood stock at the Marquette (Michigan) hatchery may have been caused by organochlorine contamination or by genetic and dietary differences between the parental stocks. Activity of the enzyme allantoinase was measured in juvenile and adult lake trout as an indicator of sublethal effects of Great Lakes contaminants. The 50% inhibition of allantoinase in vitro occurred at 6.0 mg/L Cu++, 6.7 mg/L Cd++, 34 mg/L Hg++, and 52 mg/L Pb++. Allantoinase was not affected by in vitro exposure to PCB's up to 7 μg/g, or DDE or DDT up to 10 μg/g; however, in vivo exposure resulting in 2.6 μg/g PCB's in the whole fish activated allantoinase slightly (10% significance level). Allantoinase activity was negatively correlated with total length for fish from Lake Michigan but not for fish from Lake Superior or from laboratory stocks. Mercury, PCB's, and DDT, possibly acting in combination with each other and with additional contaminants, may be the cause of the negative correlation of allantoinase activity with size in Lake Michigan lake trout.

Effects of date palm fruit extracts on skin mucosal immunity, immune related genes expression and growth performance of common carp (Cyprinus carpio) fry.

PubMed

Hoseinifar, Seyed Hossein; Khalili, Mohsen; Rufchaei, Rudabeh; Raeisi, Mojtaba; Attar, Marzieh; Cordero, Héctor; Esteban, M Ángeles

2015-12-01

The aim of this study was to investigate the effects of date palm fruit extracts (DPFE) on skin mucosal immunity, immune related genes expression and growth performance of fry common carp (Cyprinus carpio). One hundred and twenty specimens (4.06 ± 0.13 g) were supplied and allocated into six aquaria; specimens in three aquaria were fed non-supplemented diet (control) while the fish in the other 3 aquaria were fed with DPFE at 200 ml kg(-1). At the end of feeding trial (8 weeks) skin mucus immune parameters (total immunoglobulins, lysozyme, protease and alkaline phosphatase activity) and immune related gene expression (tumor necrosis factor α [tnfa], lysozyme [ly] and interleukin-1-beta, [il1b]) in the head-kidney were studied. The results revealed that feeding carp fry with 200 ml kg(-1) DPFE remarkably elevated the three skin mucus immune parameters tested (P < 0.05). However, evaluation of immune related gene expression demonstrated that the expression of tnfa and il1b was considerably decreased (P < 0.05) in fish fed DPFE diet, while the expression of ly remained similar (P > 0.05) compared to control fish (fed control diet). Furthermore, growth performance parameters were significantly improved in fry fed DPFE (P < 0.05). More studies are needed to understand different aspects of DPFE administration in fry mucosal immunity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pathogenicity of Vibrio parahaemolyticus in Different Food Matrices.

PubMed

Wang, Rundong; Sun, Lijun; Wang, Yaling; Deng, Yijia; Liu, Ying; Xu, Defeng; Liu, Huanming; Ye, Riying; Gooneratne, Ravi

2016-02-01

The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices--shrimp, freshwater fish, pork, and egg-fried rice--were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P < 0.05) were produced by V. parahaemolyticus in egg-fried rice > shrimp > freshwater fish > pork. Filtrates of V. parahaemolyticus in shrimp given intraperitoneally induced marked liver and kidney damage and were highly lethal to adult mice compared with filtrates of V. parahaemolyticus in freshwater fish > egg-fried rice > pork. From in vitro and in vivo pathogenicity tests, it seems the type of food matrix has a significant impact on the virulence of V. parahaemolyticus. These results suggest that hemolysin may not necessarily be the only virulence factor for pathogenicity of V. parahaemolyticus. This is the first report that shows that virulence factors produced by V. parahaemolyticus in seafood such as shrimp are more toxic in vivo than in nonseafood.

Evidence of Lake Trout reproduction at Lake Michigan's mid-lake reef complex

USGS Publications Warehouse

Janssen, J.; Jude, D.J.; Edsall, T.A.; Paddock, R.W.; Wattrus, N.; Toneys, M.; McKee, P.

2006-01-01

The Mid-Lake Reef Complex (MLRC), a large area of deep (> 40 m) reefs, was a major site where indigenous lake trout (Salvelinus namaycush) in Lake Michigan aggregated during spawning. As part of an effort to restore Lake Michigan's lake trout, which were extirpated in the 1950s, yearling lake trout have been released over the MLRC since the mid-1980s and fall gill net censuses began to show large numbers of lake trout in spawning condition beginning about 1999. We report the first evidence of viable egg deposition and successful lake trout fry production at these deep reefs. Because the area's existing bathymetry and habitat were too poorly known for a priori selection of sampling sites, we used hydroacoustics to locate concentrations of large fish in the fall; fish were congregating around slopes and ridges. Subsequent observations via unmanned submersible confirmed the large fish to be lake trout. Our technological objectives were driven by biological objectives of locating where lake trout spawn, where lake trout fry were produced, and what fishes ate lake trout eggs and fry. The unmanned submersibles were equipped with a suction sampler and electroshocker to sample eggs deposited on the reef, draw out and occasionally catch emergent fry, and collect egg predators (slimy sculpin Cottus cognatus). We observed slimy sculpin to eat unusually high numbers of lake trout eggs. Our qualitative approaches are a first step toward quantitative assessments of the importance of lake trout spawning on the MLRC.

Effects of euthanasia methods on stable carbon (δ13 C value) and nitrogen (δ15 N value) isotopic compositions of fry and juvenile rainbow trout Oncorhynchus mykiss.

PubMed

Nahon, Sarah; Séité, Sarah; Kolasinski, Joanna; Aguirre, Pierre; Geurden, Inge

2017-10-30

Carbon and nitrogen stable isotope analyses of fish tissues are now commonly used in ecological studies but mostly require the sacrifice of the animal. Ethical considerations recommend the use of anesthetics for tissue sampling. This study examines how anesthetics affect stable isotope ratios of fish compared with other euthanasia methods. Rainbow trout fry and juveniles were sacrificed using ice-freezing (as this common method used to kill fish does not affect natural isotopic ratios), electronarcosis or an overdose of chemical anesthetics (2-phenoxyethanol, benzocaine and clove oil). For fry, we sampled the whole animal whereas, for juveniles, white dorsal muscle, liver, red blood cells, plasma, external tegument and pectoral fin were sampled. Isotopic ratios and the elemental compositions of carbon and nitrogen were then measured. The δ 15 N values, and the C and N contents of all considered tissues as well as δ 13 C values of muscle, liver, red blood cells and plasma, were not affected by the use of chemical anesthetics. Clove oil and to a lesser extent 2-phenoxyethanol and benzocaine decreased δ 13 C values of whole fry and juvenile external tegument and pectoral fin. The use of electronarcosis drastically affects the δ 13 C and δ 15 N values of all fish tissues. Anesthetics should be avoided for δ 13 C analysis when tissues are in contact with the water containing the anesthetic. Ice-immersion has to be preferred when approved by guidelines. If not, benzocaine and 2-phenoxyethanol should be preferred over clove oil. Electronarcosis should not be used to kill fish until further investigations are performed. Copyright © 2017 John Wiley & Sons, Ltd.

Trials for the control of trichodinosis and gyrodactylosis in hatchery reared Oreochromis niloticus fries by using garlic.

PubMed

Abd El-Galil, Mohamed A A; Aboelhadid, Shawky M

2012-04-30

The present work was designed to study the prevalence of trichodinosis and gyrodactylosis in Oreochromis niloticus fries, and to test the therapeutic efficacy and preventive efficacy of garlic oil and crushed garlic cloves. Trichodinosis and gyrodactylosis are ectoparasitic diseases that affect most warm freshwater fish, especially fries and fingerlings. In a private O. niloticus fish hatchery, the prevalence of trichodinosis in 5-, 15- and 30-day-old-fries was 37%, 23% and 40.5%, respectively. The highest infection intensity was detected in 30-day-old-fries. The gyrodactylosis was reported only in combination with trichodinosis. In addition, we found that its prevalence in 5-, 15- and 30-day-old-fries was 17%, 19.5% and 29%, respectively. Mortality rate of fry in the first month of life was 53% as a result of injury to these two types of parasites. The garlic oil and crushed garlic cloves were tested in both in vitro and earthen ponds of the hatchery. Using 2-, 2.5- and 3-ppt (parts per thousand) garlic oil for 4h in vitro water bath treatment resulted in 100% recovery, while 1 and 1.5 ppt garlic oil, respectively, needed 24 and 16 h to treat the infected fries. The treatment by 3 ppt garlic oil as a water bath for 1h treated the two diseases in 55% in 7 days from application in the hatchery earthen pond. In the mean time, 300 mg L(-1) crushed garlic cloves as an indefinite bath in the hatchery earthen pond eliminated 68% of the diseases. The same protocol for preventing the two diseases resulted in obtaining 65% and 75% of parasite free fries, for garlic oil and crushed garlic cloves, respectively, compared to 53% of the control fries. Crown Copyright © 2011. Published by Elsevier B.V. All rights reserved.

Immersion exposure of rainbow trout (Oncorhynchus mykiss) fry to wildtype Flavobacterium psychrophilum induces no mortality, but protects against later intraperitoneal challenge.

PubMed

Lorenzen, E; Brudeseth, B E; Wiklund, T; Lorenzen, N

2010-03-01

Flavobacterium psychrophilum, the causative agent of RTFS or rainbow trout fry syndrome, causes high mortality among hatchery reared rainbow trout (Oncorhynchus mykiss) fry in Europe and the USA. Despite several attempts, no efficient vaccines have yet been developed, the main obstacle being that the fry have to be vaccinated very early, i.e. around 0.2-0.5 g, where RTFS usually starts to give problems in the fish farms. Consequently, only oral or bath vaccines are relevant. Immersion of fry in inactivated or attenuated bacteria has resulted in RPS values of less than 50%. However, the results are biased by the fact that the fish have been challenged by intraperitoneal (ip) or subcutaneous (sc) injection against which an immersion/oral vaccine may not protect. Therefore, the present study was undertaken in order to investigate whether the presumably most potent immersion immunization, i.e. bathing in high titres of non-attenuated isolates of F. psychrophilum, was able to induce immunity to a subsequent ip challenge. Immersion in live bacteria for 30 or 50 min caused no mortality and protected a major fraction of the fry against challenges 26 and 47 days later with RPS values of 88.2 and 60.3%, respectively. Increased specific antibody titres suggested that adaptive immune mechanisms were involved in the protection. Copyright 2009 Elsevier Ltd. All rights reserved.

Impact of Salmonid alphavirus infection in diploid and triploid Atlantic salmon (Salmo salar L.) fry.

PubMed

Herath, Tharangani K; Ashby, Angela J; Jayasuriya, Nilantha S; Bron, James E; Taylor, John F; Adams, Alexandra; Richards, Randolph H; Weidmann, Manfred; Ferguson, Hugh W; Taggart, John B; Migaud, Herve; Fordyce, Mark J; Thompson, Kim D

2017-01-01

With increasing interest in the use of triploid salmon in commercial aquaculture, gaining an understanding of how economically important pathogens affect triploid stocks is important. To compare the susceptibility of diploid and triploid Atlantic salmon (Salmo salar L.) to viral pathogens, fry were experimentally infected with Salmonid alphavirus sub-type 1 (SAV1), the aetiological agent of pancreas disease (PD) affecting Atlantic salmon aquaculture in Europe. Three groups of fry were exposed to the virus via different routes of infection: intraperitoneal injection (IP), bath immersion, or cohabitation (co-hab) and untreated fry were used as a control group. Mortalities commenced in the co-hab challenged diploid and triploid fish from 11 days post infection (dpi), and the experiment was terminated at 17 dpi. Both diploid and triploid IP challenged groups had similar levels of cumulative mortality at the end of the experimental period (41.1% and 38.9% respectively), and these were significantly higher (p < 0.01) than for the other challenge routes. A TaqMan-based quantitative PCR was used to assess SAV load in the heart, a main target organ of the virus, and also liver, which does not normally display any pathological changes during clinical infections, but exhibited severe degenerative lesions in the present study. The median viral RNA copy number was higher in diploid fish compared to triploid fish in both the heart and the liver of all three challenged groups. However, a significant statistical difference (p < 0.05) was only apparent in the liver of the co-hab groups. Diploid fry also displayed significantly higher levels of pancreatic and myocardial degeneration than triploids. This study showed that both diploid and triploid fry are susceptible to experimental SAV1 infection. The lower virus load seen in the triploids compared to the diploids may possibly be related to differences in cell metabolism between the two groups, however, further investigation is necessary to confirm this and also to assess the outcome of PD outbreaks in other developmental stages of the fish when maintained in commercial production systems.

Impact of Salmonid alphavirus infection in diploid and triploid Atlantic salmon (Salmo salar L.) fry

PubMed Central

Ashby, Angela J.; Jayasuriya, Nilantha S.; Bron, James E.; Taylor, John F.; Adams, Alexandra; Richards, Randolph H.; Weidmann, Manfred; Ferguson, Hugh W.; Taggart, John B.; Migaud, Herve; Fordyce, Mark J.; Thompson, Kim D.

2017-01-01

With increasing interest in the use of triploid salmon in commercial aquaculture, gaining an understanding of how economically important pathogens affect triploid stocks is important. To compare the susceptibility of diploid and triploid Atlantic salmon (Salmo salar L.) to viral pathogens, fry were experimentally infected with Salmonid alphavirus sub-type 1 (SAV1), the aetiological agent of pancreas disease (PD) affecting Atlantic salmon aquaculture in Europe. Three groups of fry were exposed to the virus via different routes of infection: intraperitoneal injection (IP), bath immersion, or cohabitation (co-hab) and untreated fry were used as a control group. Mortalities commenced in the co-hab challenged diploid and triploid fish from 11 days post infection (dpi), and the experiment was terminated at 17 dpi. Both diploid and triploid IP challenged groups had similar levels of cumulative mortality at the end of the experimental period (41.1% and 38.9% respectively), and these were significantly higher (p < 0.01) than for the other challenge routes. A TaqMan-based quantitative PCR was used to assess SAV load in the heart, a main target organ of the virus, and also liver, which does not normally display any pathological changes during clinical infections, but exhibited severe degenerative lesions in the present study. The median viral RNA copy number was higher in diploid fish compared to triploid fish in both the heart and the liver of all three challenged groups. However, a significant statistical difference (p < 0.05) was only apparent in the liver of the co-hab groups. Diploid fry also displayed significantly higher levels of pancreatic and myocardial degeneration than triploids. This study showed that both diploid and triploid fry are susceptible to experimental SAV1 infection. The lower virus load seen in the triploids compared to the diploids may possibly be related to differences in cell metabolism between the two groups, however, further investigation is necessary to confirm this and also to assess the outcome of PD outbreaks in other developmental stages of the fish when maintained in commercial production systems. PMID:28949966

Survival of vaccinated,feed-trained largemouth bass fry (Micropterus Salmoides Floridanus) during natural exposure to Flavobacterium columnare

USDA-ARS?s Scientific Manuscript database

Largemouth bass (Micropterus salmoides floridanus; Centrarchidae) are often reared in government hatchery programs, then stocked to supplement wild fish populations. After the eggs obtained from broodstock are hatched, fry are stocked into ponds to feed on zooplankton and other small invertebrates....

Polycyclic aromatic hydrocarbons in frying oils and snacks.

PubMed

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Effect of frying in different culinary fats on the fatty acid composition of silver carp.

PubMed

Naseri, Mahmood; Abedi, Elahe; Mohammadzadeh, Behrooz; Afsharnaderi, Azam

2013-07-01

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.

Freshwater Aquaculture Nurseries and Infection of Fish with Zoonotic Trematodes, Vietnam

PubMed Central

Ersbøll, Annette Kjær; Nguyen, Thanh Thi; Nguyen, Khue Viet; Nguyen, Ha Thi; Murrell, Darwin; Dalsgaard, Anders

2010-01-01

Residents of the Red River Delta region of northern Vietnam have a long tradition of eating raw fish. Fish-borne zoonotic trematodes (FZTs) are estimated to infect ≈1 million persons in Vietnam. It remains uncertain at what stages in the aquaculture production cycle fish become infected with FZTs. Newly hatched fish (fry) from 8 hatcheries and juveniles from 27 nurseries were therefore examined for FZT infection. No FZTs were found in fry from hatcheries. In nurseries, FZT prevalence in juveniles was 14.1%, 48.6%, and 57.8% after 1 week, 4 weeks, and when overwintered in ponds, respectively. FZT prevalence was higher in grass carp (p<0.001) than in other carp species. Results show that nurseries are hot spots for FZT infections in fish. Thus, sustainable FZT prevention strategies must address aquaculture management practices, particularly in nurseries, to minimize the risk of distributing infected juveniles to grow-out ponds and, subsequently, to markets for human consumption. PMID:21122220

Heterocyclic amines content of meat and fish cooked by Brazilian methods.

PubMed

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-02-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography-mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.

Heterocyclic amines content of meat and fish cooked by Brazilian methods

PubMed Central

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2009-01-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil. PMID:20383312

Analysis and Evaluation of Parameters Determining Maximum Efficiency of Fish Protection

NASA Astrophysics Data System (ADS)

Khetsuriani, E. D.; Kostyukov, V. P.; Khetsuriani, T. E.

2017-11-01

The article is concerned with experimental research findings. The efficiency of fish fry protection from entering water inlets is the main criterion of any fish protection facility or device. The research was aimed to determine an adequate mathematical model E = f(PCT, Vp, α), where PCT, Vp and α are controlled factors influencing the process of fish fry protection. The result of the processing of experimental data was an adequate regression model. We determined the maximum of fish protection Emax=94,21 and the minimum of optimization function Emin=44,41. As a result of the statistical processing of experimental data we obtained adequate dependences for determining an optimal rotational speed of tip and fish protection efficiency. The analysis of fish protection efficiency dependence E% = f(PCT, Vp, α) allowed the authors to recommend the following optimized operating modes for it: the maximum fish protection efficiency is achieved at the process pressure PCT=3 atm, stream velocity Vp=0,42 m/s and nozzle inclination angle α=47°49’. The stream velocity Vp has the most critical influence on fish protection efficiency. The maximum efficiency of fish protection is obtained at the tip rotational speed of 70.92 rpm.

[Centrocestus formosanus (Opisthorchiida: Heterophyidae) as a cause of death in gray tilapia fry Oreochromis niloticus (Perciforme: Cichlidae) in the dry Pacific of Costa Rica].

PubMed

Arguedas Cortés, Donald; Dolz, Gaby; Romero Zúñiga, Juan J; Jiménez Rocha, Ana E; León Alán, Dennis

2010-12-01

Centrocestusformosanus is a zoonotic trematode from Asia and has been mainly associated as cause of death of cultured fish. To identify pathogen trematode species in tilapia fry (Oreochromis niloticus) and to determine mollusks hosting these parasites, freshwater mollusks were collected from tilapia cultured ponds and experimental infections were carried out with tilapia fries and different mollusk species. A total of 907 freshwater mollusks were obtained from tilapia ponds and were identified to species level, four gastropods and one bivalve were determined: Melania tuberculata, Melanoides turricula, Pomacea flagellata, Haitia cubensis and Anodontiles luteola. For the first time, the presence of M. turricula and H. cubensis are reported in Costa Rica. Seven morphotypes of cercariae (Xifiodiocercaria, Equinostoma, Oftalmocercaria, Parapleurolofocercus, Cistocerca, Furcocercaria and Leptocercaria) parasitizing all five species of mollusks were found, all of distome type. Experimental exposure of tilapia fry to M. tuberculata demonstrated that the parapleurolofocercus morphotype found in the mollusk is in accordance with the finding of C. formosanus in tilapia fry. An abundance and mean intensity of 1018-1027 digeneans per gill in each exposed fish was determined. Centrocestus formosanus is reported for the first time in Costa Rica, for which the primary and secondary intermediate hosts were also determined.

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

PubMed

Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

2017-12-01

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

Chemical physiological and morphological studies of feral baltic salmon (Salmo salar) suffering from abnormal fry mortality

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

Norrgren, L.; Andersson, T.; Bergqvist, P.A.

In 1974, abnormally high mortality was recorded among yolk-sac fry of Baltic salmon (Salmo salar) originating from feral females manually stripped and fertilized with milt from feral males. The cause of this mortality, designated M74, is unknown. The hypothesis is that xenobiotic compounds responsible for reproduction failure in higher vertebrates in the Baltic Sea also interfere with reproduction in Baltic salmon. The significance of M74 should not be underestimated, because the syndrome has caused up to 75% yearly mortality of developing Baltic salmon yolk-sac larvae in a fish hatchery dedicated to production of smolt during the last two decades. Themore » author cannot exclude the possibility that only a relatively low number of naturally spawned eggs develop normally because of M74. No individual pollutant has been shown to be responsible for the development of M74 syndrome. However, a higher total body burden of organochlorine substances may be responsible for the M74 syndrome. The presence of induced hepatic cytochrome P450 enzymes in both yolk-sac fry suffering from M74 and adult feral females producing offspring affected by M74 supports this hypothesis. In addition, the P450 enzyme activity in offspring from feral fish is higher than the activity in yolk-sac fry from hatchery-raised fish, suggesting that feral Baltic salmon are influenced by organic xenobiotics.« less

Effects of triploidy induction on physiological and immunological characteristics of rainbow trout (Oncorhynchus mykiss) at early developmental stages (fertilized eggs, eyed eggs and fry).

PubMed

Salimian, Shekoofeh; Keyvanshokooh, Saeed; Salati, Amir Parviz; Pasha-Zanoosi, Hossein; Babaheydari, Samad Bahrami

2016-02-01

The aim of this study was to compare effects of triploidy induction on basal physiological and immunological characteristics in rainbow trout at three developmental stages including fertilized eggs, eyed eggs and fry. Eggs and milt were taken from eight females and six males. The gametes were pooled to minimize the individual differences. After insemination, the eggs were incubated at 10°C for 10min. Half of the fertilized eggs were then subjected to heat shock for 10min submerged in a 28°C water bath to induce triploidy. The remainder were incubated normally and used as diploid controls. Three batches of eggs were randomly selected from each group and were incubated at 10-11°C under the same environmental conditions in hatchery troughs until the fry stage. The first-feeding offspring were also reared under the same environmental and nutritional conditions for 38 days. Triplicate samples of 30 eggs (10 eggs per trough) from each group were selected 1.5h post-fertilization and at the eyed stage. Based on red blood cell analysis, nine diploid and nine triploid fish were also selected for study. The triploidy induction success rate was 87.1%. While diploid fish had greater body weights than those in the heat-shock treatment group, weight gain (WG%) was not different between the fry of the diploid and heat-shock treatment groups. Of thyroid hormones measured, 3,5,3'-triiodo-l-thyronine (T3) was less (P<0.05) in eyed eggs of the heat-shock treatment group, but thyroxine (T4) was greater in fry of the heat-shock treatment group as compared to those that were diploid. Cortisol concentration was greater in fry of the heat-shock treatment group as compared to those that were diploid suggesting that fry in the triploid state may be more susceptible to stressors. Concentrations of immune variables (lysozyme, ACH50, albumin, IgM, total protein, globulin and complement) were either comparable or greater in fry of the heat-shock treatment group suggesting that the immune system is not impaired in fish as a result of triploidy induction. Copyright © 2015 Elsevier B.V. All rights reserved.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

PubMed

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Environmental enrichment in steelhead (Oncorhynchus mykiss) hatcheries: Field evaluation of aggression, foraging, and territoriality in natural and hatchery fry

USGS Publications Warehouse

Tatara, C.P.; Riley, S.C.; Scheurer, J.A.

2008-01-01

Reforms for salmonid hatcheries include production of hatchery fish with behavioral characteristics similar to wild conspecifics. Enrichment of the hatchery environment has been proposed to achieve this goal. Field experiments of steelhead (i.e., sea-run rainbow trout, Oncorhynchus mykiss) fry from a common stock reared under natural (i.e., stream), enriched hatchery, and conventional hatchery conditions indicated no significant differences in the rates of foraging or aggression between rearing treatments. However, the rates of foraging and aggression of natural fry were significantly affected by the type of hatchery fry stocked with them. Natural steelhead fry fed at lower rates and exhibited higher rates of aggression when stocked with steelhead fry raised in enriched hatchery environments. Territory sizes of steelhead fry ranged from 0.015 to 0.801 m2; were significantly, positively related to body length; and were not significantly different between rearing treatments. We conclude that hatchery steelhead fry released into streams establish territories that are proportional to their body length and similar in size to territories of natural steelhead fry. Our results indicate that both conventional and enriched hatchery environments produce natural social behaviors in steelhead released as fry and that fry from enriched hatchery environments may alter the foraging and aggressive behavior of natural, resident steelhead fry. ?? 2008 NRC.

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

PubMed

Cheung, Lennie K Y; Tomita, Haruo; Takemori, Toshikazu

2016-08-01

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury. © 2016 Institute of Food Technologists®

Quantifying production of salmon fry in an unscreened irrigation system: A case study on the Rangitata River, New Zealand

USGS Publications Warehouse

Unwin, M.J.; Webb, M.; Barker, R.J.; Link, W.A.

2005-01-01

Diversion of out-imigrant juvenile salmon into unscreened irrigation and hydroelectric canals is thought to have contributed significantly to declining populations of anadromous salmonids in the Pacific Northwest but is seldom studied in detail. Here we describe a program to study the fate of Chinook salmon Oncorhynchus tshawytscha fry diverted into the unscreened Rangitata Diversion Race (RDR) on the Rangitata River, New Zealand, by trapping fish in a random sample of on-farm canals in irrigation schemes (systems) served by the RDR. The catch rate at a site 9 km below the intake was strongly related to Rangitata River flow, but catches further downstream were unrelated to flow. Most fish entering the RDR were fry or early postfry ( 70 mm FL), suggesting that many such fish became resident in the RDR for up to 3 months. Consequently, our estimate of the total number of fish leaving the RDR via on-farm canals (204,200 fish; 95% confidence limits = 127, 100 and 326,700) is a conservative measure of the number lost from the Rangitata River because it does not allow for mortality within the RDR. We did not quantify the proportion of Rangitata River out-migrants that entered the RDR, but our results suggest that this figure was at least 5% and that it may have been as high as 25%, depending on mortality rates within the Rangitata River main stem and the RDR itself.

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.

PubMed

Neff, Margaret R; Bhavsar, Satyendra P; Braekevelt, Eric; Arts, Michael T

2014-12-01

Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Growth hormone transgenesis does not influence territorial dominance or growth and survival of first-feeding Atlantic salmon Salmo salar in food-limited stream microcosms.

PubMed

Moreau, D T R; Fleming, I A; Fletcher, G L; Brown, J A

2011-03-01

This study explored the relative competitive ability and performance of first-feeding growth hormone (GH) transgenic and non-transgenic Atlantic salmon Salmo salar fry under low food conditions. Pair-wise dominance trials indicated a strong competitive advantage for residents of a contested foraging territory. Transgenic and non-transgenic individuals, however, were equally likely to be dominant. Similarly, in stream environments with limited food, the transgene did not influence the growth in mass or survival at high or low fry densities. Fry in low-density treatments, however, performed better than fry in high-density treatments. These results indicate that, under the environment examined, the growth performance of GH-transgenic and non-transgenic S. salar may be similar during first feeding, an intense period of selection in their life history. Similarities in competitive ability and growth performance with wild-type fish suggest that the capacity of transgenic S. salar to establish in natural streams may not be inhibited during early life history. © 2011 The Authors. Journal of Fish Biology © 2011 The Fisheries Society of the British Isles.

Occupational allergy to Artemia fish fry feed in aquaculture.

PubMed

Granslo, Jens-Tore; Van Do, Thien; Aasen, Tor B; Irgens, Agot; Florvaag, Erik

2009-06-01

Artemia (brine shrimp) is used as feed for fish fry and shrimp in aquaculture. Two employees in a Norwegian aquaculture research farm reported having chest symptoms when working in an Artemia hatch room. To determine the presence and prevalence of Artemia sensitization at the farm and the extent of any Artemia-related respiratory and hand skin symptoms and to identify the allergens involved. Participants completed a questionnaire and structured interview. Skin prick tests (SPTs) were performed, and immunoglobulin E (IgE) antibodies to Artemia, shrimp and recombinant tropomyosin were determined. Gel electrophoresis and immunoblots of Artemia extracts were also carried out. Thirty of 42 employees (71%) participated. Among the 24 subjects exposed to Artemia, four (17%) reported chest and/or hand skin symptoms during exposure and three of them were IgE sensitized to Artemia. Five (21%) of those exposed demonstrated IgE antibodies to Artemia and four (17%) had immediate-positive SPTs. A serum pool from these subjects exhibited IgE binding to a protein of approximately 97 kDa in the Artemia extract. Occupational exposure to the Artemia fish fry feed can cause IgE sensitization and allergic symptoms affecting airways and skin.

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.

Long-term consequences of variation in timing and manner of fry introduction on juvenile Atlantic salmon (Salmo salar) growth, survival, and life-history expression

USGS Publications Warehouse

Letcher, B.H.; Dubreuil, T.; O'Donnell, M. J.; Obedzinski, M.; Griswold, K.; Nislow, K.H.

2004-01-01

We tested the influence of introduction time and the manner of introduction on growth, survival, and life-history expression of Atlantic salmon (Salmo salar). Introduction treatments included three fry stocking times and stream rearing of embryos. Despite poor growth conditions during the early stocking period, early-stocked fish were larger throughout the entire study period, likely the result of prior residence advantage. This interpretation was reinforced by the laboratory study, where early-stocked fish outgrew late-stocked fish when reared together, but not when they were reared separately. In contrast to growth, abundance of stocked fish was greatest for fish stocked during the middle period, and this stocking group produced the greatest number of smolts. Despite smaller size, survival of stream-incubated fish was generally greater than survival of stocked fish. Introduction timing had a pronounced effect on smolt age but a weak effect on extent of parr maturation. Overall, these observations indicate that small differences (???2 weeks) in introduction time can have long-term effects on size, survival, and life-history expression. Results suggest stabilizing selection on introduction times, mediated by the interaction between prior residence (advantage to fish introduced earlier) and habitat suitability (advantage to fish introduced later). ?? 2004 NRC Canada.

Artificial propagation of coregonines in the management of the Laurentian Great Lakes

USGS Publications Warehouse

Todd, Thomas N.

1986-01-01

Numerous stresses caused wide fluctuations in the abundance of Great Lakes coregonine fishes during the last century. State, Provincial, and Federal agencies attempted to bolster these fisheries by stocking more than 32 billion fry of lake whitefish (Coregonus clupeaformis) and 6 billion fry of lake herring (C. artedii) over a period of about 90 years (1870-1960). Propagation efforts were unsuccessful in arresting the decline of these fishes, perhaps because the stocking densities were too low. It appears that stocking densities must exceed 41% of the natural hatch to produce measurable success in a planting program that augments natural reproduction. Stocking of any of the Great Lakes with lake whitefish at these levels would require several billion fry per lake annually. Such a program is too large to be practical and intensified protection of the remaining stocks would be more cost effective. A species such as the shortnose cisco (C. reighardi) which has only a small number of extant individuals, and can therefore be significantly augmented with fewer stocked fish, may be a much better candidate for propagation than is the lake whitefish. Propagation of coregonines in the Great Lakes should be considered only in localities that have little or no natural recruitment and then only for rehabilitation, and only if accompanied by adequate assessment of the performance of the stocked fish.

Fishy Activities for Your Small Fry. A Unit Plan in Fish Biology for Grades Kindergarten through Sixth. Educational Series Number 28.

ERIC Educational Resources Information Center

Sparrow, Mary E.; And Others

This unit in fish biology is suitable for kindergarten through sixth grade. Provided in the unit are: (1) behavioral objectives for grades K-3 and 4-6; (2) an overview of activities and instructional strategies; (3) background information on fishes; (4) diagrams of internal/external fish structure; (5) list of key vocabulary words; (6) discussion…

Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique.

PubMed

Komthong, P; Suriyaphan, O; Charoenpanich, J

2012-01-01

Acrylamide in Thai-conventional snacks was analysed by GC/MS with a linear response ranged of 5-50 µg and r² > 0.99. The limit of detection (s/n = 3) and limit of quantification (s/n = 10) were 4 and 15 µg kg⁻¹, respectively, and RSD < 2%. Acrylamide in 19 food samples ranged from <15 µg kg⁻¹ to 1.26 mg kg⁻¹ with highest concentrations in Kanom Jak. Moderate levels (150-500 µg kg⁻¹) were detected mostly in deep-fried products, especially sweet potato and taro crisps, Kanom Kai Hong, banana fritters, durian chips and spring rolls. Thai-conventional snacks possessed low concentrations (<150 µg kg⁻¹) including Khao Larm, Pa Tong Koo, sweet banana crisps and deep-fried Chinese wonton. Acrylamide was lowest (<15 µg kg⁻¹) in fish strips, rice crackers, Hoi Jor and fried fish balls. Dietary habits by 400 tourists indicate a daily intake of acrylamide <150 ng, well below a toxic dose.

Effects of dressing and cooking on DDT concentrations in certain fish from Lake Michigan

USGS Publications Warehouse

Reinert, Robert E.; Stewart, Donald; Seagran, Harry L.

1972-01-01

Concentrations of DDT residues were highest in parts of the body with the highest oil content in four species of fish from Lake Michigan: yellow perch (Perca flavescens), bloater (Coregonus hoyi), lake trout (Salvelinus namaycush), and coho salmon (Oncorhynchus kisutch). Dressing reduced the DDT residues and oil content by more than 90% in yellow perch but had little effect in the other three species. The concentration of DDT residues in bloaters was changed little by smoking but was reduced 64–72% by other methods of cooking: from 8.0 ppm (raw) to 2.2 ppm after frying in corn oil; from 10.7 to 3.9 ppm after frying in lard; and from 9.1 to 3.2 ppm after broiling. The concentration of DDT residues in fillets of yellow perch changed only from 0.3 ppm (raw) to 0.4 or 0.5 ppm after baking, frying, or broiling.

Genomic diversity and evolution of the fish pathogen Flavobacterium psychrophilum

USDA-ARS?s Scientific Manuscript database

Flavobacterium psychrophilum, the etiological agent of rainbow trout fry syndrome and bacterial cold-water disease in salmonid fish, is currently one of the main bacterial pathogens hampering the productivity of salmonid farming worldwide. In this study, the genomic diversity of the F. psychrophilum...

Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study.

PubMed

Joshi, Amit D; John, Esther M; Koo, Jocelyn; Ingles, Sue A; Stern, Mariana C

2012-03-01

Studies conducted to assess the association between fish consumption and prostate cancer (PCA) risk are inconclusive. However, few studies have distinguished between fatty and lean fish, and no studies have considered the role of different cooking practices, which may lead to differential accumulation of chemical carcinogens. In this study, we investigated the association between fish intake and localized and advanced PCA taking into account fish types (lean vs. fatty) and cooking practices. We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We used multivariate conditional logistic regression to estimate odds ratios using nutrient density converted variables of fried fish, tuna, dark fish and white fish consumption. We tested for effect modification by cooking methods (high- vs. low-temperature methods) and levels of doneness. We observed that high white fish intake was associated with increased risk of advanced PCA among men who cooked with high-temperature methods (pan-frying, oven-broiling and grilling) until fish was well done (p (trend) = 0.001). No associations were found among men who cooked fish at low temperature and/or just until done (white fish x cooking method p (interaction) = 0.040). Our results indicate that consideration of fish type (oily vs. lean), specific fish cooking practices and levels of doneness of cooked fish helps elucidate the association between fish intake and PCA risk and suggest that avoiding high-temperature cooking methods for white fish may lower PCA risk.

Chronic bioassays of rainbow trout fry with compounds representative of contaminants in Great Lakes fish

USGS Publications Warehouse

Passino-Reader, Dora R.; Berlin, William H.; Hickey, James P.

1995-01-01

To evaluate the hazard of organic compounds detected in Great Lakes fish by gas chromatography/mass spectrometry, we tested compounds representative of heterocyclic nitrogen compounds, polycyclic aromatic hydrocarbons, and cyclic alkanes and alkenes. Sixty-day bioassays on the effects of nicotine, phenanthrene, pinane, and pinene on the behavior, growth, and survival of rainbow trout fry, Oncorhynchus mykiss, were conducted in a large, constant-flow, temperature-controlled water system. The following 60-day LCSO's were determined (mg/L): nicotine 5.0, phenanthrene 0.2, pinane 0.8, and pinene 1.2. Values of lowest observed effects level (LOEL) and no observed effects level (NOEL) showed that growth was generally as sensitive an endpoint as behavior and was more sensitive than time of swim-up. The 60-day LC50 values for rainbow trout were compared with earlier acute bioassays with Daphnia pulexand rainbow trout and chronic bioassays with D.pulex conducted at the Great Lakes Science Center. Rainbow trout fry were less sensitive than daphnids in all tests, indicating that toxicity tests with daphnids should be protective of salmonid fry for these types of compounds. The results for representative compounds indicate that these classes of compounds should be included in aquatic risk assessments at sites in the Great Lakes.

Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).

PubMed

Maulvault, Ana Luísa; Anacleto, Patrícia; Machado, Raquel; Amaral, Andressa; Carvalho, Maria Luísa; Lourenço, Helena Maria; Nunes, Maria Leonor; Marques, António

2012-05-01

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

Experimental infection of six North American fish species with the North Carolina strain of spring Viremia of Carp Virus

USGS Publications Warehouse

Emmenegger, Eveline J.; Sanders, George E.; Conway, Carla M.; Binkowski, Fred P.; Winton, James R.; Kurath, Gael

2016-01-01

Three salmonid species, rainbow and steelhead trout (Oncorhynchus mykiss), Chinook salmon (O. tshawytscha), and sockeye salmon (O. nerka), were challenged by immersion or injection with the North Carolina SVCV isolate. Two cyprinid species, koi and fathead minnow (Pimephales promelas) and one percid species, yellow perch (Perca flavescens) were also challenged. Koi were highly susceptible to SVCV up to 11 months of age and fathead minnows had chronic disease expression with moderate mortality (29%). SVCV also induced moderate mortalities (33%) in yellow perch fry. Virus challenged salmonid fish had cumulative percent mortalities ranging from 0 to 100%, with sockeye salmon fry being the most vulnerable. A sub-sample of mortalities and survivors were screened for virus by plaque assay and reverse transcription polymerase chain reaction. In general, all mortalities tested positive for SVCV with high viral titers while survivors had variable persistence of SVCV with overall lower virus titers. Our SVCV challenges of multiple North American fish species suggested that host age is a key factor in determining disease outcome. Other factors, such as fish broodstock, virus strain, water temperature, and rearing conditions in association with the intrinsic level of species susceptibility may also impact infection dynamics. This is the first report of SVCV infecting a species (yellow perch) in the family Percidae and that sockeye salmon fry can suffer similarly high mortalities as the primary SVCV host species.

Postponed feeding does not substantially reduce production expense during pond rearing of hybrid catfish fry

USDA-ARS?s Scientific Manuscript database

Production variables of hybrid catfish (ChannelCatfish Ictalurus punctatus×BlueCatfish I. furcatus) reared in nursery ponds and then stocked were compared between fish fed immediately after stocking (standard industry practice) and fish forwhich feedingwas postponed after stocking. Ponds (0.04 ha) w...

Consumption estimates of walleye stocked as fry to suppress fathead minnow populations in west-central Minnesota wetlands

USGS Publications Warehouse

Ward, M.C.; Willis, D.W.; Herwig, B.R.; Chipps, S.R.; Parsons, B.G.; Reed, J.R.; Hanson, M.A.

2008-01-01

Fisheries managers throughout the Prairie Pothole Region of Minnesota often use semi-permanent and permanent wetland basins to extensively culture walleye Sander vitreus fry. Waterfowl managers have expressed concern over this practice because of the potential influence that fish have on food resources used by waterfowl during development and migration. It is well known that native fathead minnows Pimephales promelas can have detrimental effects on macroinvertebrates, zooplankton, water clarity, epiphyton, and macrophytes in wetlands. Because walleye commonly become piscivorous as soon as mouth gape allows, walleye fry may suppress fathead minnow populations and improve wetland conditions for waterfowl. In this study, we quantify consumption estimates, specifically predation on fathead minnows, by age-0 and age-1 walleye reared in natural wetland basins. Six wetlands were stocked in mid-May 2001 and 2002 at a rate of 12,000 walleye fry ha-1. Age-0 walleye were sampled bi-weekly from mid-June through mid-September 2001. Age-0 and age-1 walleye were sampled monthly from mid-May through mid-September 2002. A generalised diet shift from zooplankton to fish to macroinvertebrates was observed in 2001, whereas diets of juvenile walleye contained primarily macroinvertebrates in 2002. Stocked walleye quickly reduced fathead minnow populations in 2001 and suppression was maintained throughout 2002. Although walleye consumed primarily macroinvertebrates once prey fish populations became suppressed, consumption estimates of invertebrates by walleye were substantially less than those documented for fathead minnow populations. Thus, stocking age-0 walleye was an effective biomanipulation tool that substantially reduced fathead minnow densities and influenced lower trophic levels in these aquatic communities. ?? 2007 Blackwell Munksgaard.

Cooking contaminated fish

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

Not Available

PCBs (polychlorinated biphenyls) and mercury are found in a high percentage of fish and pose health risks to people who eat fish on a regular basis. A Cornell study examined various cooking methods for their effects on PCBs and mercury present in striped bass, and which methods had the most taste appeal to consumers. Carrying out the research were Gertrude Armbruster professor of nutritional sciences; Walter H. Gutenmann, a research support specialist in vegetable crops; Cheryl B. Littman, an undergraduate student; and Donald J. Lisk, professor of vegetable crops and director of the Toxic Chemicals Laboratory at Cornell. The concentrationmore » of PCBs and mercury in striped bass caught in Long Island Sound was measured in the fish fillets before and after baking, broiling, frying, microwaving, poaching, or steaming. The PCB content was significant reduced by cooking, but there were no major differences among the cooking methods. Mercury, on the other hand, was unaffected by any of the cooking methods. The study also found that tasters preferred oil-based cooking methods, such as baking, broiling, or frying, and reported more off-flavors and other problems when the fish were cooked using water-based methods.« less

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

Using copper sulfate to control egg fungus at Keo Fish Farm

USDA-ARS?s Scientific Manuscript database

Keo Fish Farm is the biggest producer of hybrid striped bass fry in the world. The hatchery manager asked about treatments to control fungus on eggs which occurred fairly often. Our lab had just successfully completed an effectiveness study that was needed in our pursuit of gaining FDA-approval to...

Nanogram quantities of a DNA vaccine protect rainbow trout fry against heterologous strains of infectious hematopoietic necrosis virus

USGS Publications Warehouse

Corbeil, S.; LaPatra, S.E.; Anderson, E.D.; Kurath, G.

2000-01-01

The efficacy of a DNA vaccine containing the glycoprotein gene of infectious hematopoietic necrosis virus (IHNV), a rhabdovirus affecting trout and salmon, was investigated. The minimal dose of vaccine required, the protection against heterologous strains, and the titers of neutralizing antibodies produced were used to evaluate the potential of the vaccine as a control pharmaceutical. Results indicated that a single dose of as little as 1–10 ng of vaccine protected rainbow trout fry against waterborne challenge by IHNV. An optimal dose of 100 ng per fish was selected to assure strong protection under various conditions. Neutralizing antibody titers were detected in fish vaccinated with concentrations of DNA ranging from 5 to 0.01 μg. Furthermore, the DNA vaccine protected fish against a broad range of viral strains from different geographic locations, including isolates from France and Japan, suggesting that the vaccine could be used worldwide. A single dose of this DNA vaccine induced protection in fish at a lower dose than is usually reported in mammalian DNA vaccine studies.

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient's diet.

PubMed

Castro-González, Isabel; Maafs-Rodríguez, Ana Gabriela; Pérez-Gil Romo, Fernando

2015-07-01

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.

Effects of immobilization by electricity and MS-222 on brown trout broodstock and their progeny

USGS Publications Warehouse

Redman, S.D.; Meinertz, J.R.; Gaikowski, M.P.

1998-01-01

To determine the effects of electrically and chemically induced immobilization on postspawn broodstock and their progeny, age-2 and age-3 female broodstock and age-2 male broodstock of brown trout Salmo trutta were immobilized with electricity or tricaine methanesulfonate (MS-222), stripped of their eggs or milt, and weighed. Eggs taken from electrically immobilized females were fertilized with milt taken from age-2 males that were immobilized with electricity, and eggs taken from females immobilized with MS-222 were fertilized with milt taken from age-2 males that were immobilized with MS-222. After spawning, the mortality and weight of broodstock were compared twice over a 6-month period. Egg viability and growth of offspring fry from each treatment group were also compared. Electricity induced complete and consistent immobilization in brown trout broodstock. Electrically immobilized fish were more easily handled than fish immobilized with MS-222; however, electrically immobilized fish survival (70%) was significantly less than fish immobilized with MS-222 (83%). Broodstock growth differences were only noted at 6 months postexposure, when the mean weight of electrically immobilized fish was slightly less than the weight of fish immobilized with MS-222. Broodstock immobilization by electricity did not reduce egg viability or fry growth.

Mass-marking of otoliths of lake trout sac fry by temperature manipulation

USGS Publications Warehouse

Bergstedt, Roger A.; Eshenroder, Randy L.; Bowen, Charles; Seelye, James G.; Locke, Jeffrey C.

1990-01-01

The otoliths of 676,000 sac fry of lake trout Salvelinus namaycush in 1986, and of 1,100,000 in 1987, were marked by daily manipulation of water temperature. The fish were stocked into Lake Huron in the spring. Otolith marks consisted of groups of daily growth rings accentuated into recognizable patterns by steadily raising and lowering the temperature about 10 degrees C (from a base of 1-4 degrees C) over 14 h. In 1987, groups of marked and control fish were held for 6 months. The otoliths were removed from samples of the fish, embedded in epoxy, thin sectioned by grinding in the sagittal plane, etched, and viewed by using a combination of a compound microscope (400-1000x) and a video enhancement system. One or more readable otolith sections were obtained from 39 of a sample of 40 fish. Three independent readers examined 41 otoliths for marks and correctly classified the otoliths, with accuracies of 85, 98, and 100%, as being from marked or unmarked fish. The exact number of rings in a recognizable pattern sometimes differed from the number of temperature cycles to which the fish were exposed. Counts of daily rings within groups of six rings varied less than counts within groups of rings.

Mass-marking of otoliths of lake trout sac fry by temperature manipulation

USGS Publications Warehouse

Bergstedt, R.A.; Eshenroder, R.L.; Bowen, C. II; Seelye, J.G.; Locke, J.C.; Parker, N.C.; Giorgi, A.E.; Heidenger, R.C.; Jester, D. B.; Prince, E.D.; Winans, G.A.

1990-01-01

The otoliths of 676,000 sac fry of lake trout Salvelinus namaycush in 1986, and of 1,100,000 in 1987, were marked by daily manipulation of water temperature. The fish were stocked into Lake Huron in the spring. Otolith marks consisted of groups of daily growth rings accentuated into recognizable patterns by steadily raising and lowering the temperature about IOA?C (from a base of 1-4A?C) over 14h. In 1987, groups of marked and control fish were held for 6 months. The otoliths were removed from samples of the fish, embedded in epoxy, thin-sectioned by grinding in the sagittal plane, etched, and viewed by using a combination of a compound microscope (400-1000x) and a video enhancement system. One or more readable otolith sections were obtained from 39 of a sample of 40 fish. Three independent readers examined 41 otoliths for marks and correctly classified the otoliths, with accuracies of 85, 98,and 100%, as being from marked or unmarked fish. The exact number of rings in a recognizable pattern sometimes differed from the number of temperature cycles to which the fish were exposed. Counts of daily rings within groups of six rings varied less than counts within groups of three rings.

Reduced fitness of Atlantic salmon released in the wild after one generation of captive breeding

PubMed Central

Milot, Emmanuel; Perrier, Charles; Papillon, Lucie; Dodson, Julian J; Bernatchez, Louis

2013-01-01

Salmonids rank among the most socioeconomically valuable fishes and the most targeted species by stocking with hatchery-reared individuals. Here, we used molecular parentage analysis to assess the reproductive success of wild- and hatchery-born Atlantic salmon over three consecutive years in a small river in Québec. Yearly restocking in this river follows a single generation of captive breeding. Among the adults returning to the river to spawn, between 11% and 41% each year were born in hatchery. Their relative reproductive success (RRS) was nearly half that of wild-born fish (0.55). RRS varied with life stage, being 0.71 for fish released at the fry stage and 0.42 for fish released as smolt. The lower reproductive success of salmon released as smolt was partly mediated by the modification of the proportion of single-sea-winter/multi-sea-winter fish. Overall, our results suggest that modifications in survival and growth rates alter the life-history strategies of these fish at the cost of their reproductive success. Our results underline the potential fitness decrease, warn on long-term evolutionary consequences for the population of repeated stocking and support the adoption of more natural rearing conditions for captive juveniles and their release at a younger stage, such as unfed fry. PMID:23745139

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka).

PubMed

Miller, Ek Fillatre; Bradbury, Ir; Heath, Dd

2011-12-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct "early" and "late" runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation.

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka)

PubMed Central

Miller, EK Fillatre; Bradbury, IR; Heath, DD

2011-01-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct “early” and “late” runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation. PMID:22393527

Fishing for prawn larvae in Bangladesh: an important coastal livelihood causing negative effects on the environment.

PubMed

Ahmed, Nesar; Troell, Max

2010-02-01

Freshwater prawn (Macrobrachium rosenbergii) farming in Bangladesh has, to a large extent, been dependent on the supply of wild larvae. Although there are 81 freshwater prawn hatcheries in the country, a lack of technical knowledge, inadequate skilled manpower, and an insufficient supply of wild broods have limited hatchery production. Many thousands of coastal poor people, including women, are engaged in fishing for wild prawn larvae along the coastline during a few months each year. On average, 40% of the total yearly income for these people comes from prawn larvae fishing activity. However, indiscriminate fishing of wild larvae, with high levels of bycatch of juvenile fish and crustaceans, may impact negatively on production and biodiversity in coastal ecosystems. This concern has provoked the imposition of restrictions on larvae collection. The ban has, however, not been firmly enforced because of the limited availability of hatchery-raised larvae, the lack of an alternative livelihood for people involved in larvae fishing, and weak enforcement power. This article discusses the environmental and social consequences of prawn larvae fishing and concludes that, by increasing awareness among fry fishers, improving fishing techniques (reducing bycatch mortality), and improving the survival of fry in the market chain, a temporal ban may be a prudent measure when considering the potential negative impacts of bycatch. However, it also suggests that more research is needed to find out about the impact of larvae fishing on nontarget organisms and on the populations of targeted species.

A n-3 PUFA depletion applied to rainbow trout fry (Oncorhynchus mykiss) does not modulate its subsequent lipid bioconversion capacity.

PubMed

Mellery, Julie; Brel, Jonathan; Dort, Junio; Geay, Florian; Kestemont, Patrick; Francis, David S; Larondelle, Yvan; Rollin, Xavier

2017-01-01

Nutritional strategies are currently developed to produce farmed fish rich in n-3 long-chain PUFA (LC-PUFA) whilst replacing fish oil by plant-derived oils in aquafeeds. The optimisation of such strategies requires a thorough understanding of fish lipid metabolism and its nutritional modulation. The present study evaluated the fatty acid bioconversion capacity of rainbow trout (Oncorhynchus mykiss) fry previously depleted in n-3 PUFA through a 60-d pre-experimental feeding period with a sunflower oil-based diet (SO) followed by a 36-d experimental period during which fish were fed either a linseed oil-based diet (LO) (this treatment being called SO/LO) or a fish oil-based diet (FO) (this treatment being called SO/FO). These treatments were compared with fish continuously fed on SO, LO or FO for 96 d. At the end of the 36-d experimental period, SO/LO and SO/FO fish recovered >80 % of the n-3 LC-PUFA reported for LO and FO fish, respectively. Fish fed on LO showed high apparent in vivo elongation and desaturation activities along the n-3 biosynthesis pathway. However, at the end of the experimental period, no impact of the fish n-3 PUFA depletion was observed on apparent in vivo elongation and desaturation activities of SO/LO fish as compared with LO fish. In contrast, the fish n-3 PUFA depletion negatively modulated the n-6 PUFA bioconversion capacity of fish in terms of reduced apparent in vivo elongation and desaturation activities. The effects were similar after 10 or 36 d of the experimental period, indicating the absence of short-term effects.

The effects of garlic-supplemented diets on skin mucosal immune responses, stress resistance and growth performance of the Caspian roach (Rutilus rutilus) fry.

PubMed

Ghehdarijani, Mahbubeh Salmanian; Hajimoradloo, Abdolmajid; Ghorbani, Rasol; Roohi, Zahra

2016-02-01

This study was conducted to evaluate the effects of garlic supplementation on some skin mucus immune parameters, mucus antimicrobial activity and growth performance of the Caspian roach (Rutilus rutilus caspicus) fry. Fish (1 ± 0.07 g) were divided into four groups fed diets containing 0 (control), 5, 10 and 15 g kg(-1) garlic for 8 weeks. The results showed that there was a significant increase in weight gain and specific growth rate in those fish fed garlic diets compared with the control (P < 0.05). Condition factor was not significantly affected by garlic dosage. At the end of trial, the epidermal mucus protein level, alkaline phosphatase and antimicrobial activity against 2 g-negative bacteria (Escherichia coli and Serratia marcescens) and gram-positive bacteria (Streptococcus faecium and Micrococcus luteus) were measured. Skin mucus alkaline phosphatase, protein levels and antimicrobial activity were increased following garlic administration, and the bacterial growth inhibition zones were significantly elevated in garlic-fed fish (P < 0.05). In salinity stress experiment, no differences were observed for survival rate among the experimental diets. No mortality was recorded during the feeding trial. These results indicated that dietary garlic beneficially affects the skin mucus immune parameters and growth performance of the Caspian roach fry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Swimming performance of young lake trout after chronic exposure to PCBs and DDE

USGS Publications Warehouse

Rottiers, Donald V.; Bergstedt, Roger A.

1981-01-01

Swimming performance was measured in fry of lake trout (Salvelinus namaycush) exposed to PCB's, DDE, and a combination of these two contaminants in both food and water at concentrations equal to, and 5 and 25 times higher than, levels found in Lake Michigan water and plankton. Fry were tested after about 50, 110, and 165 days of exposure. We measured swimming performance by forcing the fry to swim through a continuous series of incrementally increased velocities until the fish were exhausted. Although we observed significant differences in swimming performance between a few test groups, we detected no relation between swimming performance of the fry and exposure to PCB's or DDE, or both, at the concentrations tested. Inasmuch as swimming performance apparently was not affected by the levels of contamination by PCB's and DDE in Lake Michigan, impairment of swimming by these contaminants cannot account for the failure of lake trout reproduction in Lake Michigan.

A ribonuclease protection assay can distinguish spring viremia of carp virus from pike fry rhabdovirus

USGS Publications Warehouse

Ahne, W.; Kurath, G.; Winton, J.R.

1998-01-01

Thirteen rhabdovirus isolates from 10 teleost fish species as well as reference strains of spring viraemia of carp virus (SVCV) and pike fry rhabdovirus (PFRV) cross-reacted in an indirect immunofluorescence assay and were thus indistinguishable by this method. A ribonuclease protection assay (RPA) using a super(32)P-labeled RNA probe made from a cloned copy of the full length SVCV glycoprotein (G) gene was able to discriminate clearly between the type strains of SVCV and PFRV and among the 13 rhabdovirus isolates. Results for the RPA were generally in agreement with standard serum neutralisation assays; however, the RPA was also able to detect genomic differences between isolates of SVCV. These results have implications for fish disease control programs for SVCV.

Fish DNA vaccine against infectious hematopoietic necrosis virus: efficacy of various routes of immunization

USGS Publications Warehouse

Corbeil, Serge; Kurath, Gael; LaPatra, Scott E.

2000-01-01

The DNA vaccine, pIHNVw-G, contains the gene for the glycoprotein (G) of the rhabdovirus infectious hematopoietic necrosis virus (IHNV), a major pathogen of salmon and trout. The relative efficacy of various routes of immunisation with pIHNVw-G was evaluated using 1.8 g rainbow trout fry vaccinated via intramuscular injection, scarification of the skin, intraperitoneal injection, intrabuccal administration, cutaneous particle bombardment using a gene gun, or immersion in water containing DNA vaccine-coated beads. Twenty-seven days after vaccination neutralising antibody titres were determined, and 2 days later groups of vaccinated and control unvaccinated fish were subjected to an IHNV immersion challenge. Results of the virus challenge showed that the intramuscular injection and the gene gun immunisation induced protective immunity in fry, while intraperitoneal injection provided partial protection. Neutralising antibodies were not detected in sera of vaccinated fish regardless of the route of immunisation used, suggesting that cell mediated immunity may be at least partially responsible for the observed protection.

Characterization of a rhabdovirus isolated from carpione Salmo trutta carpio in Italy

USGS Publications Warehouse

Bovo, G.; Olesen, N.J.; Jorgensen, P.E.V.; Ahne, W.; Winton, J.R.

1995-01-01

A virus, strain 583, was isolated from carpione Salmo trutta carpio fry exhibiting high mortality. The virus was not neutralized by rabbit antisera against the fish rhabdoviruses viral haemorrhagic septicaemia virus (VHSV), infectious hematopoietic necrosis virus, eel rhabdovirus European X, spring viraemia of carp virus or pike fry rhabdovirus, or against the birnavirus infectious pancreatic necrosis virus. The virus replicated in several fish cell lines incubated at 20 to 25*C and grew optimally in the bluegill fry (BF-2) and fathead minnow (FHM) cell lines. Electron microscopy of infected BF-2 cell cultures revealed the presence of typical rhabdovirus particles, and immunofluorescent staining was observed using various polyclonal and monoclonal antibodies (MAbs) against Egtved virus, the causative agent of viral haemorrhagic septicaemia. The staining by a MAb against the nucleoprotein (N) of VHSV was particularly strong, a MAb against the glycoprotein (G) gave a moderate reaction, whereas a second MAb against the G protein and MAbs against the matrix proteins, M_(1) and M_(2), of VHSV did not react. Fluorescence titres using 3 rabbit antisera against whole Egtved virus varied between negative and moderately positive. Western blotting using polyclonal and monoclonal sera confirmed that both the N and G proteins of the carpione virus shared some epitopes with those of VHSV, but the M_(1) and M_(2) proteins did not. SDS-PAGE showed the structural proteins of the carpione virus produced a pattern typical of members of the Lyssavirus genus of the Rhabdoviridae and the molecular weights were very similar to those of VHSV, except for the M_(2) protein which was somewhat smaller. Infection trials showed the carpione virus induced high mortalities in carpione fry but not in rainbow trout Oncorhynchus mykiss fry. The carpione virus was clearly distinguishable from Egtved virus despite limited serological cross reaction. Since it was also easily distinguishable by immunofluorescence from the other fish rhabdoviruses included in the present study as well as in studies published elsewhere, it is concluded that the virus is a previously undescribed one. It is proposed that the virus be given the preliminary designation 'carpione rhabdovirus'.

EFFECT OF POLYPHOSPHATE TREATMENT ON THE QUALITY OF BAKED OR MICROWAVED CATFISH FILLETS

USDA-ARS?s Scientific Manuscript database

Frozen fish fillets designed to be baked in the home oven have been one of the major ways fish are consumed in the US. Examples include frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However, frozen ca...

Using copper sulfate to control egg fungus at Keo Fish Farm

USDA-ARS?s Scientific Manuscript database

Keo Fish Farm is the biggest producer of hybrid striped bass fry in the world. The hatchery manager asked about treatments to control fungus on eggs which occurred fairly often. Our lab has been working on gaining FDA-approval to use copper sulfate to control fungus on catfish eggs, so we were con...

Oncorhynchus nerka population monitoring in the Sawtooth Valley Lakes

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

Teuscher, D.M.; Taki, D.; Ariwite, K.

1996-05-01

Critical habitat for endangered Snake River sockeye salmon includes five rearing lakes located in the Sawtooth Valley of central Idaho. Most of the lakes contain either introduced or endemic kokanee populations. Snake River sockeye occur naturally in Redfish Lake, and are being stocked in Redfish and Pettit Lakes. Because kokanee compete with sockeye for limited food resources, understanding population characteristics of both species such as spawn timing, egg-to-fry survival, distribution and abundance are important components of sockeye recovery. This chapter describes some of those characteristics. In 1995, hydroacoustic estimates of O. nerka densities in the Sawtooth Valley Lakes ranged frommore » 57 to 465 fish/ha. Densities were greatest in Pettit followed by Redfish (167), Alturas (95), and Stanley Lakes. O. nerka numbers increased from 1994 values in Pettit and Alturas Lakes, but declined in Redfish and Stanley. Despite a decline in total lake abundance, O. nerka biomass estimates in Redfish Lake increased. Approximately 144,000 kokanee fry recruited to Redfish Lake from Fishhook Creek. O. nerka fry recruitment to Stanley and Alturas lake was 5,000 and 30,000 fry, respectively. Egg-to-fry survival was 14% in Fishhook and 7% in Stanley Lake Creek. In Fishhook Creek, kokanee spawning escapement was estimated using stream surveys and a weir. Escapement estimates were 4,860 from weir counts, and 7,000 from stream surveys. As part of the kokanee reduction program, 385 of the spawning female kokanee were culled. Escapement for Stanley Lake Creek was only 60 fish, a ten fold decrease from 1994. In Alturas Lake, kokanee spawners dropped by 50% to 1,600.« less

Reduced reproductive success of hatchery coho salmon in the wild: insights into most likely mechanisms.

PubMed

Thériault, Véronique; Moyer, Gregory R; Jackson, Laura S; Blouin, Michael S; Banks, Michael A

2011-05-01

Supplementation of wild salmonids with captive-bred fish is a common practice for both commercial and conservation purposes. However, evidence for lower fitness of captive-reared fish relative to wild fish has accumulated in recent years, diminishing the apparent effectiveness of supplementation as a management tool. To date, the mechanism(s) responsible for these fitness declines remain unknown. In this study, we showed with molecular parentage analysis that hatchery coho salmon (Oncorhynchus kisutch) had lower reproductive success than wild fish once they reproduced in the wild. This effect was more pronounced in males than in same-aged females. Hatchery spawned fish that were released as unfed fry (age 0), as well as hatchery fish raised for one year in the hatchery (released as smolts, age 1), both experienced lower lifetime reproductive success (RS) than wild fish. However, the subset of hatchery males that returned as 2-year olds (jacks) did not exhibit the same fitness decrease as males that returned as 3-year olds. Thus, we report three lines of evidence pointing to the absence of sexual selection in the hatchery as a contributing mechanism for fitness declines of hatchery fish in the wild: (i) hatchery fish released as unfed fry that survived to adulthood still had low RS relative to wild fish, (ii) age-3 male hatchery fish consistently showed a lower relative RS than female hatchery fish (suggesting a role for sexual selection), and (iii) age-2 jacks, which use a sneaker mating strategy, did not show the same declines as 3-year olds, which compete differently for females (again, implicating sexual selection). © 2011 Blackwell Publishing Ltd.

Immunogenicity of a recombinant infectious hematopoietic necrosis virus glycoprotein produced in insect cells.

PubMed

Cain, K D; LaPatra, S E; Shewmaker, B; Jones, J; Byrne, K M; Ristow, S S

1999-04-15

A recombinant infectious hematopoietic necrosis virus (IHNV) glycoprotein (G protein), produced in Spodoptera frugiperda (Sf9) cells following infection with a baculovirus vector containing the full-length (1.6 kb) glycoprotein gene, provided very limited protection in rainbow trout Oncorhynchus mykiss challenged with IHNV. Fish were injected intraperitoneally (i.p.) with Sf9 cells grown at 20 degrees C (RecGlow) or 27 degrees C (RecGhigh) expressing the glycoprotein gene. Various antigen (Ag) preparations were administered to adult rainbow trout or rainbow trout fry. Sera collected from adult fish were evaluated for IHNV neutralization activity by a complement-dependent neutralization assay. Anti-IHNV neutralizing activity was observed in sera, but the percent of fish responding was significantly lower (p < 0.05) in comparison to fish immunized with a low virulence strain of IHNV (LV-IHNV). A small number of fish immunized with RecGlow or RecGhigh possessed IHNV G protein specific antibodies (Abs) in their serum. Cumulative mortality (CM) of rainbow trout fry (mean weight, 1 g) vaccinated by i.p. injection of freeze/thawed Sf9 cells producing RecGlow was 18% in initial trials following IHNV challenge. This level of protection was significant (p < 0.05) but was not long lasting, and neutralizing Abs were not detected in pooled serum samples. When trout fry (mean weight, 0.6 g) were vaccinated with supernatant collected from sonicated Sf9 cells, Sf9 cells producing RecGlow, or Sf9 cells producing RecGhigh, CM averaged 46%. Protection was enhanced over negative controls, but not the positive controls (2% CM), suggesting that in the first trial soluble cellular proteins may have provided some level of non-specific protection, regardless of recombinant protein expression. Although some immunity was elicited in fish, and RecGlow provided short-term protection from IHNV, Ab-mediated protection could not be demonstrated. The results suggest that recombinant G proteins produced in insect cells lack the immunogenicity associated with vaccination of fish with an attenuated strain of IHNV.

Temporal constraints on the potential role of fry odors as cues of past reproductive success for spawning lake trout

USGS Publications Warehouse

Buchinger, Tyler J.; Marsden, J. Ellen; Binder, Thomas R.; Huertas, Mar; Bussy, Ugo; Li, Ke; Hanson, James E.; Krueger, Charles C.; Li, Weiming; Johnson, Nicholas

2017-01-01

Deciding where to reproduce is a major challenge for most animals. Many select habitats based upon cues of successful reproduction by conspecifics, such as the presence of offspring from past reproductive events. For example, some fishes select spawning habitat following odors released by juveniles whose rearing habitat overlaps with spawning habitat. However, juveniles may emigrate before adults begin to search for spawning habitat; hence, the efficacy of juvenile cues could be constrained by degradation or dissipation rates. In lake trout (Salvelinus namaycush), odors deposited by the previous year's offspring have been hypothesized to guide adults to spawning reefs. However, in most extant populations, lake trout fry emigrate from spawning reefs during the spring and adults spawn during the fall. Therefore, we postulated that the role of fry odors in guiding habitat selection might be constrained by the time between fry emigration and adult spawning. Time course chemical, physiological, and behavioral assays indicated that the odors deposited by fry likely degrade or dissipate before adults select spawning habitats. Furthermore, fry feces did not attract wild lake trout to constructed spawning reefs in Lake Huron. Taken together, our results indicate fry odors are unlikely to act as cues for lake trout searching for spawning reefs in populations whose juveniles emigrate before the spawning season, and underscore the importance of environmental constraints on social cues.

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

PubMed

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf.

PubMed

Musaiger, Abdulrahman O; D'Souza, Reshma

2008-03-01

This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at <0.02 microg/g. It can be concluded the traditional methods of cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.

Induction of cytochromes P450 1A1 and 1B1 in human lung adenocarcinoma CL5 cells by frying-meat emission particulate.

PubMed

Wang, H-W; Chen, T-L; Yang, P-C; Ma, Y-C; Yu, C-C; Ueng, T-H

2002-05-01

The effect of airborne frying-meat emission particulate (FMEP) on cytochrome P450 (P450)-dependent monooxygenase was determined using human lung adenocarcinoma cell line CL5 treated with organic extract of FMEP prepared from beef, fish or pork. Treatment with fish FMEP extract caused greater increases of intracellular peroxide production and glutathione content than did beef and pork FMEP extracts. Treatment with 200 microg/ml beef, fish or pork FMEP extract for 6 h increased benzo[a]pyrene hydroxylase, 7-ethoxyresorufin and methoxyresorufin O-dealkylases activities in S9. Immunoblot analysis of S9 proteins from control cells and cells treated with FMEP extracts revealed that the airborne particulates increased proteins immunorelated to CYP1A1 and CYP1B1. Northern blot analysis of total cellular RNA from controls and cells treated with FMEP extracts showed that the cooking by-products increased the levels of CYP1A1 and CYP1B1 mRNA. Treatment with 1 microM dibenzo[a,h]anthracene for 6 h increased monooxygenase activities, CYP1A1 and CYP1B1 protein and mRNA levels in CL5 cells. Beef FMEP extract and dibenzo[a,h]anthracene also induced CYP1A1 and CYP1B1 in human lung carcinoma NCI-H322 cells. The present finding demonstrates that airborne particulates generated during the frying of beef, fish and pork can induce carcinogen-metabolizing CYP1A1 and CYP1B1 in the human lung-derived cell line CL5.

Estimating fish populations by removal methods with minnow traps in southeast Alaska streams.

Treesearch

M.D. Bryant

2002-01-01

Passive capture methods, such as minnow traps, are commonly used to capture fish for mark-recapture population estimates; however, they have not been used for removal methods. Minnow traps set for 90-min periods during three or four sequential capture occasions during the summer of 1996 were used to capture coho salmon Oncorhynchus kisutch fry and...

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

USDA-ARS?s Scientific Manuscript database

Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

Predicting the effects of copper on local population decline of 2 marine organisms, cobia fish and whiteleg shrimp, based on avoidance response.

PubMed

Araújo, Cristiano V M; Cedeño-Macías, Luís A; Vera-Vera, Victoria C; Salvatierra, David; Rodríguez, Elizabeth N V; Zambrano, Ufredo; Kuri, Samir

2016-02-01

The present study focuses on avoidance response to predict population decline of the marine fish Rachycentron canadum (cobia) and larvae of the estuarine shrimp Litopenaeus vannamei (whiteleg shrimp). Avoidance of approximately 60% was recorded for the cobia fry exposed to 1.0 mg Cu/L, 1.60 mg Cu/L, and 1.80 mg Cu/L. For the shrimp larvae, avoidance was approximately 80% for all Cu concentrations. The population decline of cobia fry was conditioned by avoidance in lower concentrations. However, in higher concentrations mortality begins to play an important role. The displacement toward uncontaminated habitats might determine shrimp population decline. A Cu-contaminated environment can determine the habitat selection of both species and, therefore, their local population decline. © 2015 SETAC.

Comparing the Reproductive Success of Yakima River Hatchery and Wild-Origin Spring Chinook; Yakima/Klickitat Fisheries Project Monitoring and Evaluation Report 4 of 7, 2003-2004 Annual Report.

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

Schroder, S.L.; Knudsen, C.M.; Watson, B.D.

In September of 2003, twenty-nine hatchery and twenty-eight wild spring chinook adults were placed into the observation stream located at the Cle Elum Supplementation Research Facility. In, addition 20 precocious males, 7 hatchery and 13 wild, were simultaneously released into the structure. As in previous years, the fish had small amounts of fin material removed prior to being introduced into the stream so that microsatellite DNA based pedigree analyses could be performed on their subsequent progeny. The entire 127 m long by 7.9 m wide stream was made available to this group of fish. Continuous behavioral observations were made whilemore » the females prepared nests and spawned. Moreover, standard measurements of adult longevity, spawning participation, water velocity, redd sizes, gravel composition, water temperature and flow were taken. Fry produced from these fish started to emigrate from the stream in early January 2004. They were trapped and sub-sampled for later microsatellite DNA analyses. In mid May of 2004 fry emergence from the channel was complete and residual fish were captured by seine and electro-fishing so that the entire juvenile population could be proportionately sampled. Audiotape records of the behavior of wild and hatchery adults spawning in the observation stream in 2001 were transcribed into continuous ethograms. Courting, agonistic, and location data were extracted from these chronological records and analyzed to characterize the reproductive behavior of both hatchery and wild fish. In addition, a ''gold standard'' pedigree analysis was completed on the fry originating from the adults placed into the observation stream in 2001. Behavioral and morphological data collected on hatchery and wild males were linked to the results of the pedigree analysis to ascertain what factors affected their reproductive success (RS) or capacity to produce fry. Individual RS values were calculated for each male placed into the observation stream and the coefficient of variation calculated from these values was greater than 100%. To determine what might be responsible for this degree of variation we examined the relative importance of a variety of physical and behavioral traits. Relative body size, for example, was found not be an important predictor of reproductive success. Instead, the capacity to court females and dominate sexual rivals was directly associated with male RS. However, males that had low dominance scores were also successful at producing offspring. These individuals utilized alternative behavioral strategies to gain close proximity to females and were successful in their attempts to fertilize eggs. Observations made on the color patterns of males showed dominance was closely linked with the possession of an overall black or dark brown color pattern. In addition, we discovered that males that had multiple mates achieved higher RS values than those who spawned with fewer females. The approach we are taking to compare the reproductive competency of hatchery and wild fish is to first determine the factors that are strongly linked to reproductive behavior and then assess whether significant differences occur in the expression of these traits based on the fish origin. Transcriptions of audiotapes are continuing and a second gold standard pedigree analyses on the fry produced from adults placed into the observation stream in 2002 is nearing completion. Future work will be directed at discovering the factors that affect female RS values. In the fall of 2004 we will again liberate hatchery and wild fish simultaneously into the entire observation stream to continue our efforts to objectively determine if differences in RS are caused by fish origin.« less

Survival and reproduction of myxobolus cerebralis-resistant Rainbow Trout introduced to the colorado river and increased resistance of age-0 progeny

USGS Publications Warehouse

Winkelman, Dana L.; Fetherman, Eric R.; Baerwald, Melinda R.; Schisler, George J.

2014-01-01

Myxobolus cerebralis caused severe declines in rainbow trout populations across Colorado following its introduction in the 1980s. One promising approach for the recovery of Colorado’s rainbow trout populations has been the production of rainbow trout that are genetically resistant to the parasite. We introduced one of these resistant crosses, known as the GR×CRR (cross between the German Rainbow [GR] and Colorado River Rainbow [CRR] trout strains), to the upper Colorado River. The abundance, survival, and growth of the stocked GR×CRR population was examined to determine if GR×CRRs had contributed offspring to the age-0 population, and determine whether these offspring displayed increased resistance and survival characteristics compared to their wild CRR counterparts. Apparent survival of the introduced GR×CRR over the entire study period was estimated to be 0.007 (±0.001). Despite low survival of the GR×CRRs, age-0 progeny of the GR×CRR were encountered in years 2008 through 2011. Genetic assignments revealed a shift in the genetic composition of the rainbow trout fry population over time, with CRR fish comprising the entirety of the fry population in 2007, and GR-cross fish comprising nearly 80% of the fry population in 2011. A decrease in average infection severity (myxospores fish−1) was observed concurrent with the shift in the genetic composition of the rainbow trout fry population, decreasing from an average of 47,708 (±8,950) myxospores fish−1 in 2009 to 2,672 (±4,379) myxospores fish−1 in 2011. Results from this experiment suggest that the GR×CRR can survive and reproduce in rivers with a high prevalence of M. cerebralis. In addition, reduced myxospore burdens in age-0 fish indicated that stocking this cross may ultimately lead to an overall reduction in infection prevalence and severity in the salmonid populations of the upper Colorado River.

Survival and Reproduction of Myxobolus cerebralis-Resistant Rainbow Trout Introduced to the Colorado River and Increased Resistance of Age-0 Progeny

PubMed Central

Fetherman, Eric R.; Winkelman, Dana L.; Baerwald, Melinda R.; Schisler, George J.

2014-01-01

Myxobolus cerebralis caused severe declines in rainbow trout populations across Colorado following its introduction in the 1980s. One promising approach for the recovery of Colorado’s rainbow trout populations has been the production of rainbow trout that are genetically resistant to the parasite. We introduced one of these resistant crosses, known as the GR×CRR (cross between the German Rainbow [GR] and Colorado River Rainbow [CRR] trout strains), to the upper Colorado River. The abundance, survival, and growth of the stocked GR×CRR population was examined to determine if GR×CRRs had contributed offspring to the age-0 population, and determine whether these offspring displayed increased resistance and survival characteristics compared to their wild CRR counterparts. Apparent survival of the introduced GR×CRR over the entire study period was estimated to be 0.007 (±0.001). Despite low survival of the GR×CRRs, age-0 progeny of the GR×CRR were encountered in years 2008 through 2011. Genetic assignments revealed a shift in the genetic composition of the rainbow trout fry population over time, with CRR fish comprising the entirety of the fry population in 2007, and GR-cross fish comprising nearly 80% of the fry population in 2011. A decrease in average infection severity (myxospores fish−1) was observed concurrent with the shift in the genetic composition of the rainbow trout fry population, decreasing from an average of 47,708 (±8,950) myxospores fish−1 in 2009 to 2,672 (±4,379) myxospores fish−1 in 2011. Results from this experiment suggest that the GR×CRR can survive and reproduce in rivers with a high prevalence of M. cerebralis. In addition, reduced myxospore burdens in age-0 fish indicated that stocking this cross may ultimately lead to an overall reduction in infection prevalence and severity in the salmonid populations of the upper Colorado River. PMID:24811066

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

PubMed

Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

2013-02-01

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates.

PubMed

Rawn, Dorothea F K; Breakell, Kenneth; Verigin, Victor; Tittlemier, Sheryl A; Del Gobbo, Liana; Diamond, Miriam; Vanderlinden, Loren; Sit, Daniel

2013-01-30

Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g(-1) whole weight (ww) in raw octopus to 33 ng·g(-1) ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g(-1) ww), while maximum concentrations were observed in fried catfish (59 pg·g(-1) ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQ(PCDD/F+DL-PCB) (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (<15%), although larger mean differences (∼40%) were observed in some fish products (e.g., catfish).

Effects of chronic dietary exposure to environmentally relevant concentrations to 2,3,7,8-tetrachlorodibenzo-p-dioxin on survival, growth, reproduction and biochemical responses of female rainbow trout (Oncorhynchus mykiss)

USGS Publications Warehouse

Giesy, John P.; Jones, Paul D.; Kannan, Kurunthachalam; Newsted, John L.; Tillitt, Donald E.; Williams, Lisa L.

2002-01-01

Adult female rainbow trout were exposed to dietary 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) at concentrations of 1.8, 18 and 90 ng TCDD/kg (ww) food for up to 300 day. At the end of the exposure fish were spawned and the reproductive outcomes were assessed. TCDD was accumulated into tissues and eggs in a dose-dependent manner with steady state being achieved after 50–100 day of exposure. Biochemical and hematological parameters were monitored at 50, 100, 150, and 200 day after the beginning of exposure. The survival of adult female trout was reduced in a dose-dependent manner by exposure to TCDD in the diet. Fish fed 1.8 ng TCDD/kg, moist weight of diet, showed significantly reduced survival compared with those fed the control diet. TCDD also affected survival of fry from females fed 1.8 ng TCDD/kg. Observed adverse effects in adult fish were as sensitive as early life-stage endpoints. Liver EROD activity was only moderately increased in all exposure groups after 250+ day of exposure. Low rates of edema and deformities were observed in fry from all treatment groups including controls. This study has demonstrated adverse effects of TCDD to both adults and fry at concentrations comparable to current environmental concentrations. This suggests that direct adult toxicity as well as reproductive endpoints need to be incorporated in the current risk assessment paradigm for these compounds.

Polychlorinated biphenyls in Great Lakes lake trout and their eggs: relations to survival and congener composition 1979-1988

USGS Publications Warehouse

Mac, Michael J.; Schwartz, Ted R.; Edsall, Carol C.; Frank, Anthony M.

1993-01-01

Eggs taken from lake trout (Salvelinus namaycush) captured from various Great Lakes between 1979 and 1988 were analyzed for individual polychlorinated biphenyl (PCB) congeners. Eggs from the same fish had been previously reared through hatching and early fry development to ascertain egg quality. Tissues from a subsample of the adult females that provided eggs were similarly analyzed. Significant relations were found between embryonic mortality (eggs dying between fertilization and hatch) and the concentrations of total PCBs in both the eggs and adults. PCB concentrations were also negatively correlated with the percentage of normal fry that successfully hatched, but no relation was found between PCB residues and fry mortality. Pattern recognition analysis indicated that the PCB congener fingerprint for eggs from Lake Superior was different than that of eggs from Lakes Michigan, Huron, and Ontario. A difference between PCB residue patterns was also identified between eggs and the parent fish. While this difference indicated some preferential deposition of congeners in the eggs, the difference was not attributed to the toxic AHH-active congeners. No difference in the PCB pattern was observed over the 10 years of sample collection, demonstrating that concentrations of individual congeners are declining at similar rates.

Spawning habitat and behavior of Gila trout, a rare salmonid of the southwestern United States

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

Rinne, J.N.

1980-01-01

The spawning season of Gila trout, Salmo gilae Miller, in three streams in the Gila National Forest, New Mexico, began in early April at the lowest elevation and continued through June at the highest elevation. Water temperature and stream flow interacted to induce spawning; however, the former was more important. Spawning commenced at water temperatures near 8 C. Redds were normally in 6 to 15 cm deep water, about a quarter of the stream width from one bank and within 5 m of cover. The substrate was predominantly gravel and small pebble (0.2 to 3.8 cm). Spawning fish selected reddmore » sites based on depth of water and substrate rather than on water velocity. Redds ranged in area from less than 0.1 m/sup 2/ to nearly 2.0 m/sup 2/ and averaged 3 to 4 cm in structural depth. Normally a single fish or a pair of fish occupied a redd, but occupancy by three to four fish was common. Most spawning activity occurred between 1300 and 1600 hours. Fry (15 to 20 mm long) emerged in 8 to 10 weeks and inhibited riffle areas. Absence of fry from pools occupied by adults indicated that cannibalism may occur.« less

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

PubMed

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

The consumption of fish cooked by different methods was related to the risk of hyperuricemia in Japanese adults: A 3-year follow-up study.

PubMed

Ren, Z; Huang, C; Momma, H; Cui, Y; Sugiyama, S; Niu, K; Nagatomi, R

2016-09-01

Fish consumption is a recognized risk factor for elevated serum uric acid (UA) levels, hyperuricemia, and gout. However, the relationship between the consumption of fish cooked by different methods and the risk of hyperuricemia is unclear. Therefore, we aimed to investigate the relationship between the consumption of fish cooked by different methods and the risk of hyperuricemia in Japanese adults. A 3-year follow-up study was conducted with 424 Japanese adults aged 29-74 years. Fish consumption was assessed using a validated self-administered dietary history questionnaire, and hyperuricemia was defined as serum UA ≥7 mg/dL in men and ≥6 mg/dL in women or the use of any anti-gout treatment. During the 3-year follow-up period, we documented 30 newly diagnosed cases of hyperuricemia. After adjusting for potential confounders, multivariate logistic regressions analysis revealed a significant positive relationship between the risk of hyperuricemia and raw (sashimi and sushi) or roasted fish consumption, but not boiled or fried fish consumption. The odds ratios (95% CI) for hyperuricemia with increasing raw fish consumption were 1.00 (reference), 2.51 (0.85, 7.39), and 3.46 (1.07, 11.14) (P for trend: 0.036). Similarly, the odds ratios (95% CI) with increasing roasted fish consumption were 1.00 (reference), 3.00 (0.75, 11.89), and 5.17 (1.30, 20.62) (P for trend: 0.018). This 3-year follow-up study showed that the consumption of raw or roasted fish, but not boiled or fried fish, was related with a higher risk of hyperuricemia in Japanese adults. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.

PubMed

Pérez-Palacios, T; Petisca, C; Melo, A; Ferreira, I M P L V O

2012-12-01

The validation of a method for the simultaneous quantification of furanic compounds in coated deep-fried samples processed and handled as usually consumed is presented. The deep-fried food was grinded using a device that simulates the mastication, and immediately analysed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry. Parameters affecting the efficiency of HS-SPME procedure were selected by response surface methodology, using a 2(3) full-factorial central composite design. Optimal conditions were achieved using 2g of sample, 3g of NaCl and 40min of absorption time at 37°C. Consistency between predicted and experimented values was observed and quality parameters of the method were established. As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first time, simultaneously detected and quantified (5.59, 0.27, 10.48 and 1.77μgg(-1) sample, respectively) in coated deep-fried fish, contributing to a better understanding of the amounts of these compounds in food. Copyright © 2012 Elsevier Ltd. All rights reserved.

Occurrence of heterocyclic amines in cooked meat products.

PubMed

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

Surficial substrates and bathymetry of five historical lake trout spawning reefs in near-shore waters of the Great Lakes

USGS Publications Warehouse

Edsall, Thomas A.; Brown, Charles L.; Kennedy, Gregory W.; French, John R. P.

1992-01-01

The reestablishment of self-sustaining stocks of lake trout (Salvelinus namaycush) in the lower four Great Lakes has been substantially impeded because planted fish do not produce enough progeny that survive and reproduce. The causes for this failure are unknown, but many historical spawning sites of lake trout have been degraded by human activities and can no longer produce viable swim-up fry. In this study, we used side-scan sonar and an underwater video camera to survey, map, and evaluate the sustainability of one reef in each of the five Great Lakes for lake trout spawning and fry production. At four of the reef sites, we found good-to-excellent substrate for spawning and fry production by the shallow-water strains of lake trout that are now being planted. These substrates were in water 6-22 m deep and were composed largely of rounded or angular rubble and cobble. Interstitial spaces in these substrates were 20 cm or deeper and would protect naturally spawned eggs and fry from predators, ice scour, and buffeting by waves and currents. Subsequent studies of egg survival by other researchers confirmed our evaluation that the best substrates at two of these sites still have the potential to produce viable swim-up fry.

Use of black carp (Mylopharyngodon piceus) in biological control of intermediate host snails of fish-borne zoonotic trematodes in nursery ponds in the Red River Delta, Vietnam

PubMed Central

2013-01-01

Background The risks of fish-borne zoonotic trematodes (FZT) to human health constitute an important problem in Vietnam. The infection of humans with these trematodes, such as small liver trematodes (Clonorchis sinensis and Opisthorchis viverrini), intestinal trematodes (Heterophyidae) and others is often thought to be linked to fish culture in areas where the habit of eating raw fish is common. Juvenile fish produced in nurseries are often heavily infected with FZT and since fishes are sold to aquaculture facilities for growth, control of FZT in these fishes should be given priority. Controlling the first intermediate host (i.e., freshwater gastropods), would be an attractive approach, if feasible. The black carp, Mylopharyngodon piceus, is a well-known predator of freshwater snails and is already used successfully for biological control of snails in various parts of the world including Vietnam. Here we report the first trials using it for biological control of intermediate host snails in nursery ponds stocked with 1-week old fry (10–12 mm in length) of Indian carp, Labeo rohita. Methods Semi-field and field experiments were set up to test the effect of black carp on snail populations. In the semi-field experiment a known quantity of snails was initially introduced into a pond which was subsequently stocked with black carp. In the field trial in nursery ponds, density of snails was estimated prior to a nursing cycle and at the end of the cycle (after 9 weeks). Results The results showed that black carp affect the density of snail populations in both semi-field and field conditions. The standing crop of snails in nursery ponds, however, was too high for 2 specimens to greatly reduce snail density within the relatively short nursing cycle. Conclusions We conclude that the black carp can be used in nursery ponds in Northern Vietnam for snail control. Juvenile black carp weighing 100 - 200g should be used because this size primarily prey on intermediate hosts of FZT and other studies have shown that it does not prey on fish fry of other species. It may be necessary to use a high stocking density of black carp or to reduce snail density in the nursery ponds using other measures (e.g. mud removal) prior to stocking fry in order for the black carp to keep the density of intermediate host snails at a very low level. PMID:23680382

China Report: Political, Sociological and Military Affairs.

DTIC Science & Technology

1983-03-18

Production Brigade of Guangbao Commune in raising chickens and rabbits in a big way. We must mobilize the commune member house- holds to utilize...The state and the commune, production brigades, and production teams operate fish farms, some of which raise fry . Why not go ahead with raising fish...Wei Xinyi, Huang Yu, Yang Jike, Guo Tixiang, Meng Fulin, Hu Tan, Zhu Nong, Fang Shiliang, Wang Zenong, Pan Ezhang, Liu Zhengwen, Chen Tianren, Ma

Differences in survival and growth in hatchery and stream environments, and in maturation of residuls in a stream, between progeny of hatchery and wild steelhead (Study sites: Brushy Fork Creek and Dworshak Hatchery; Stocks:Dworshak hatchery and Fish Creek wild; Year classes: 1992 and 1993): Chapter 1

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hensleigh, Jay E.; Leonetti,; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

2012-01-01

Freshwater survival in hatchery and natural rearing environments was compared between progeny of hatchery (H) and wild (W) steelhead Oncorhynchus mykiss from the Clearwater River drainage in Idaho. Adults from Dworshak National Fish Hatchery and wild adults from Fish Creek fish were artificially spawned, and their progeny were genetically marked at the PEPA allozyme locus and released together as unfed fry in production facilities at the hatchery and in Brushy Fork Creek, also in the Clearwater River drainage, in a common garden design. Survival was higher for H than for W progeny at the hatchery but lower for H than for W progeny in Brushy Fork, indicating reduced fitness of the hatchery population for natural rearing and suggesting domestication as the cause. Survival at the hatchery was lower than is typical due to disease outbreaks. Survival of the first year-class of experimental fish to smolt release was only 18%. Survival of H fish was 3.8 times that of W fish under these poor survival conditions. All fish from the second year-class died halfway through the scheduled 10 month rearing period. Survival of H fish was 5.2 times that of W fish to when 1% of the initial fry were still alive indicating that W fish succumbed to the epizootic sooner than did H fish. Emigrants from the Brushy Fork study reach were sampled for three years and fish residing in the study reach were sampled for six years following fry release. Most emigrants were one or two years old and too small to be smolts (mean fork length at age-2 = 93 mm). Survival in Brushy Fork was lower for H than for W fish of the first year-class. Survival of the second year-class was higher for H than for W fish during the first two months in the stream but was lower for H than for W fish thereafter, and net survival from release to ages 3 and older was also lower for H than for W fish if our emigrant samples were representative (periods of inoperative emigrant traps prevented certainty about this). Differences between progeny groups were also found for growth (H>W) and condition (H>W) in the hatchery and downstream migration success of hatchery-reared fish after release (H>W), and for growth (HW for the other), condition (H>W), downstream dispersal (H>W for one year-class; H=W for the other), and maturation of residuals (ovaries weight was greater for H than for W females at ages 4 and 5; testes weight was less for H than for W age-3 males of one year-class) in Brushy Fork. A thunderstorm-induced power outage interrupted flow to the incubation trays at the hatchery and compromised a major tenet of the common garden design for the second year-class, possibly contributing to the inconsistency in relative survivals in Brushy Fork between year-classes. The storm caused the incubation environment to differ between the stocks as a result of reduced oxygen levels and substantially higher densities for H alevins. This difference was illustrated by a 55% loss for H fish during the event, about twice that for W fish.

Evaluation of AQUI-S(TM) (efficacy and minimum toxic concentration) as a fish anaesthetic/sedative for public aquaculture in the United States

USGS Publications Warehouse

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

1999-01-01

A preliminary evaluation of efficacy and minimum toxic concentration of AQUI-S(TM), a fish anaesthetic/sedative, was determined in two size classes of six species of fish important to US public aquaculture (bluegill, channel catfish, lake trout, rainbow trout, walleye and yellow perch). In addition, efficacy and minimum toxic concentration were determined in juvenile-young adult (fish aged 1 year or older) rainbow trout acclimated to water at 7 ??C, 12 ??C and 17 ??C. Testing concentrations were based on determinations made with range-finding studies for both efficacy and minimum toxic concentration. Most of the tested juvenile-young adult fish species were induced in 3 min or less at a nominal AQUI-S(TM) concentration of 20 mg L-1. In juvenile-young adult fish, the minimum toxic concentration was at least 2.5 times the selected efficacious concentration. Three out of five species of fry-fingerlings (1.25-12.5 cm in length and < 1 year old) were induced in ??? 4.1 min at a nominal concentration of 20 mg L-1 AQUI-S(TM), with the other two species requiring nominal concentrations of 25 and 35 mg L-1 for similar times of induction. Recovery times were ??? 7.3 rain for all species in the two size classes. In fry-fingerlings, the minimum toxic concentration was at least 1.4 times the selected efficacious concentration. There appeared to be little relationship between size of fish and concentrations or times to induction, recovery times and minimum toxic concentration. The times required for induction and for recovery were increased in rainbow trout as the acclimation temperature was reduced.

A comparison of gene transcription profiles of domesticated and wild Atlantic salmon (Salmo salar L.) at early life stages, reared under controlled conditions.

PubMed

Bicskei, Beatrix; Bron, James E; Glover, Kevin A; Taggart, John B

2014-10-09

Atlantic salmon have been subject to domestication for approximately ten generations, beginning in the early 1970s. This process of artificial selection will have created various genetic differences between wild and farmed stocks. Each year, hundreds of thousands of farmed fish escape into the wild. These escapees may interbreed with wild conspecifics raising concerns for both the fish-farming industry and fisheries managers. Thus, a better understanding of the interactions between domesticated and wild salmon is essential to the continued sustainability of the aquaculture industry and to the maintenance of healthy wild stocks. We compared the transcriptomes of a wild Norwegian Atlantic salmon population (Figgjo) and a Norwegian farmed strain (Mowi) at two life stages: yolk sac fry and post first-feeding fry. The analysis employed 44 k oligo-microarrays to analyse gene expression of 36 farmed, wild and hybrid (farmed dam x wild sire) individuals reared under identical hatchery conditions. Although some of the transcriptional differences detected overlapped between sampling points, our results highlighted the importance of studying various life stages. Compared to the wild population, the Mowi strain displayed up-regulation in mRNA translation-related and down regulation in nervous and immune system -related pathways in the sac fry, whereas up-regulation of digestive and endocrine activities, carbohydrate, energy, amino acid and lipid metabolism and down-regulation of environmental information processing and immune system pathways were evident in the feeding fry. Differentially regulated pathways that were common among life stages generally belonged to environmental information processing and immune system functional groups. In addition, we found indications of strong maternal effects, reinforcing the importance of including reciprocal hybrids in the analysis. In agreement with previous studies we showed that domestication has caused changes in the transcriptome of wild Atlantic salmon and that many of the affected pathways are life-stage specific We highlighted the importance of reciprocal hybrids to the deconvolution of maternal/paternal effects and our data support the view that the genetic architecture of the strains studied highly influences the genes differentially expressed between wild and domesticated fish.

Introduction and summary: Chlorinated hydrocarbons as a factor in the reproduction and survival of lake trout (Salvelinus namaycush) in Lake Michigan

USGS Publications Warehouse

Willford, Wayne A.; Bergstedt, Roger A.; Berlin, William H.; Foster, Neal R.; Hesselberg, Robert J.; Mac, Michael J.; Passino, Dora R. May; Reinert, Robert E.; Rottiers, Donald V.

1981-01-01

Although lake trout (Salvelinus namaycush) were considered extinct in Lake Michigan by the mid 1950's, control of the parasitic sea lamprey (Petromyzon marinus) and extensive restocking resulted in an abundance of hatchery-produced lake trout in the lake by the early 1970's. However, no naturally produced yearling or older lake trout have been found in the lake during nearly a decade of assessment sampling. Among the numerous hypotheses proposed to account for this apparent reproductive failure of the planted lake trout, a frequently suggested cause is the well-documented contamination of the fish by toxic substances such as DDT and its metabolites, and polychlorinated biphenyls (PCB's) at concentrations reported as adversely affecting the hatching of eggs and survival of larval fish. However, manually stripped and fertilized eggs of Lake Michigan lake trout have hatched successfully and the fry have survived normally under a variety of hatchery conditions. This observation led to studies at the Great Lakes Fishery Laboratory on the performance and survival of fry hatched from eggs of Lake Michigan lake trout and exposed for 6 months to PCB's (Aroclor 1254) and DDE at concentrations similar to those present in offshore waters and zooplankton of Lake Michigan (10.0 ng/L PCB's and 1.0 ng/L DDE in water; 1.0 μg/g PCB's and 0.1 μg/g DDE in food), and at concentrations 5 and 25 times higher. Cumulative mortality of the fry exposed to simulated Lake Michigan levels of PCB's and DDE for 6 months was 40.7% — nearly twice that of unexposed (control) fry — and mortality at the highest exposure level was 46.5%. Evaluation of the growth, swimming performance, predator avoidance, temperature preference, and metabolism of the fry showed no significant effects attributable to exposure to PCB's and DDE, except for a lowering of preferred temperature at the highest (25x) exposures (the only concentration tested) to each contaminant and (additively) both contaminants combined. Although several factors have undoubtedly contributed to the lack of recruitment of naturally produced lake trout in Lake Michigan, the levels of PCB's and DDE present during the early to mid 1970's were sufficient to significantly reduce survival of any fry produced in the lake and thereby impede restoration of the lake trout population to self-sustainability. The added exposure of the fry to other toxic substances known to be present in the lake could have further reduced survival.

Stocking of Offsite Waters for Hungry Horse Dam Mitigation; Creston National Fish Hatchery, 2002-2003 Annual Report.

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

US Fish and Wildlife Service Staff,

2004-02-01

Mitigation Objective 1: Produce Native Westslope Cutthroat Trout at Creston NFH--Task: Acquire eggs and rear up to 100,000 Westslope Cutthroat trout annually for offsite mitigation stocking. Accomplishments: A total of 141,000 westslope cutthroat eggs (M012 strain) was acquired from the State of Montana Washoe Park State Fish Hatchery in May 2002 for this objective. We also received an additional 22,000 westslope cutthroat eggs, MO12 strain naturalized, from feral fish at Rogers Lake, Flathead County, Montana. The fish were reared using approved fish culture techniques as defined in the U.S. Fish and Wildlife Service, Fish Hatchery Management guidelines. Survival from themore » swim up fry stage to stocking was 95.6%. We achieved a 0.80 feed conversion this year on a new diet, Skretting ''Nutra Plus''. Post release survival and angler success is monitored annually by Montana Fish Wildlife and Parks (MFWP) and the Confederated Salish and Kootenai Tribe (CSKT). Stocking numbers and locations vary yearly based on results of biological monitoring and adaptive management. Mitigation Objective 2: Produce Rainbow Trout at Creston NFH--Task: Acquire and rear up to 100,000 Rainbow trout annually for offsite mitigation in closed basin waters. Accomplishments: A total of 54,000 rainbow trout eggs (Arlee strain) was acquired from the Ennis National Fish Hatchery in December 2002 for this objective. The fish were reared using approved fish culture techniques as defined in the U.S. Fish and Wildlife Service, Fish Hatchery Management guidelines. Survival from the swim up fry stage to stocking was 99.9%. We achieved a 0.79 feed conversion this year on a new diet, Skretting ''Nutra Plus''. Arlee rainbow trout are being used for this objective because the stocking locations are terminal basin reservoirs and habitat conditions and returns to the creel are unsuitable for native cutthroat. Post release survival and angler success is monitored annually by the Confederated Salish and Kootenai Tribe (CSKT). Stocking numbers and locations vary yearly based on results of biological monitoring and adaptive management.« less

FiRe: Reproductive disorders in Baltic fish - a presentation of a new Swedish EPA research program

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

Bengtsson, B.E.

In 1974 a considerable increase in mortality of newly hatched fry of salmon (Salmo salar) was discovered at one of the Swedish hatcheries at the Baltic Sea coast. A series of symptoms was identified towards the end of the yolk sac resorption stage and was followed by a rapidly occurring and often high mortality shortly after the first symptoms were seen. The condition was given the name M74, where M depicts ``Miljoe``, i.e. ``Environment`` in Swedish and 74 stands for the first year of official registration, i.e. 1974. Since then the mortality in M74 has fluctuated considerably, but has increasedmore » n recent years. In 1992, M74 caused mortalities of up to 90% in newly hatched fry. In 1993 the situation was considered very serious and the number of surviving fry was insufficient to produce the stipulated number of compensation salmon for some Swedish rivers. The similarity with documented reproductive disturbances in salmonids in the Great Lakes is striking and also supports a possible connection to environmental pollution. However, hard data to support this theory are still lacking. With the present level of knowledge the research project is attempting to clarify the extent of fish reproduction disturbances in the Baltic Sea, the reasons and, if possible, to suggest how to mitigate the problem. Multinational research cooperation will be encouraged.« less

Pathological and behavioral manifestations of the “Cayuga syndrome,” a thiamine deficiency in larval landlocked Atlantic salmon

USGS Publications Warehouse

Fisher, Jeffrey P.; Spitsbergen, Jan M.; Iamonte, Tina; Little, Edward E.; DeLonay, Aaron

1995-01-01

The “Cayuga syndrome” is a maternally transmitted, naturally occurring thiamine deficiency that causes 100% mortality of larval landlocked Atlantic salmon Salmo salar in several of New York's Finger Lakes, Results of multiyear studies to qualify and quantify the neurobehavioral and gross pathological signs of this condition are described, Affected sac fry became weak and ataxic and responded atypically to stimuli 1–2 weeks before death. Quantitative assays of stimulus-provoked swimming revealed a significant neuropathy whereby the sac fry exhibited abnormal thigmotactic and phototactic behaviors. Gross lesions observed in Cayuga sac fry included yolk-sac opacities, subcutaneous edema, vitelline hemorrhage or congestion, pericardial edema, retrobulbar edema, branchial congestion, foreshortened maxillae, hydrocephalus, and occasional caudal fin deformities, Lesion frequency in progeny differed significantly between dam source. Yolk conversion efficiency was decreased at least 1 week before death, suggesting that the bioenergetics of the fish was compromised and thereby supporting the thiamine residue and treatment data reported elsewhere, Comparisons with coagulated-yolk, blue-sac and swim-up syndromes are presented, The pathological signs of the Cayuga syndrome represent a unique departure from the lesions induced by toxicants or pathogens in other piscine models, and for the first time profile the profound effects of thiamine deficiency on cardiovascular and neurological systems of larval fish.

Hormone preparation, dosage calculation, and injection technique for induced spawning of foodfish

USDA-ARS?s Scientific Manuscript database

Reliable spawning and fry production of food species is critical for successful commercial production. Environmental stimuli often fail to trigger the requisite hormone cascades for gamete formation, final oocyte maturation, and ovulation in fish held under captive conditions. In general, enviro...

Impact of Copper Sulfate on Plankton in Channel Catfish Nursery Ponds

USDA-ARS?s Scientific Manuscript database

Many fish culturists are interested in applying copper sulfate pentahydrate (CSP) to channel catfish, Ictalurus punctatus, nursery ponds as a prophylactic treatment for trematode infection and proliferative gill disease by killing snails and Dero sp., respectively, before stocking fry. However, copp...

Bath immersion, booster vaccination strategy holds potential for protecting juvenile tilapia against Streptococcus iniae

USDA-ARS?s Scientific Manuscript database

Streptococcus iniae is a significant bacterial pathogen that causes hemorrhagic septicemia and meningoencephalitis in tilapia, hybrid striped bass, rainbow trout, olive flounder, yellowtail, barramundi and other species of cultured and wild fish worldwide. In tilapia production, vaccination of fry ...

The Positive Impact of the Early-Feeding of a Plant-Based Diet on Its Future Acceptance and Utilisation in Rainbow Trout

PubMed Central

Geurden, Inge; Borchert, Peter; Balasubramanian, Mukundh N.; Schrama, Johan W.; Dupont-Nivet, Mathilde; Quillet, Edwige; Kaushik, Sadasivam J.; Panserat, Stéphane; Médale, Françoise

2013-01-01

Sustainable aquaculture, which entails proportional replacement of fish-based feed sources by plant-based ingredients, is impeded by the poor growth response frequently seen in fish fed high levels of plant ingredients. This study explores the potential to improve, by means of early nutritional exposure, the growth of fish fed plant-based feed. Rainbow trout swim-up fry were fed for 3 weeks either a plant-based diet (diet V, V-fish) or a diet containing fishmeal and fish oil as protein and fat source (diet M, M-fish). After this 3-wk nutritional history period, all V- or M-fish received diet M for a 7-month intermediate growth phase. Both groups were then challenged by feeding diet V for 25 days during which voluntary feed intake, growth, and nutrient utilisation were monitored (V-challenge). Three isogenic rainbow trout lines were used for evaluating possible family effects. The results of the V-challenge showed a 42% higher growth rate (P = 0.002) and 30% higher feed intake (P = 0.005) in fish of nutritional history V compared to M (averaged over the three families). Besides the effects on feed intake, V-fish utilized diet V more efficiently than M-fish, as reflected by the on average 18% higher feed efficiency (P = 0.003). We noted a significant family effect for the above parameters (P<0.001), but the nutritional history effect was consistent for all three families (no interaction effect, P>0.05). In summary, our study shows that an early short-term exposure of rainbow trout fry to a plant-based diet improves acceptance and utilization of the same diet when given at later life stages. This positive response is encouraging as a potential strategy to improve the use of plant-based feed in fish, of interest in the field of fish farming and animal nutrition in general. Future work needs to determine the persistency of this positive early feeding effect and the underlying mechanisms. PMID:24386155

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

PubMed

Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

2006-04-01

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (p<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (p<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (p<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (p<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.

PubMed

Li, Jin-Lin; Tu, Zong-Cai; Zhang, Lu; Sha, Xiao-Mei; Wang, Hui; Pang, Juan-Juan; Tang, Ping-Ping

2016-08-01

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp ( Ctenopharyngodon idella ) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β -phellandrene, β -citral, α -zingiberene, and ( E )-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Evaluation of portable near infrared spectrophotometer to stage maturity in channel catfish

USDA-ARS?s Scientific Manuscript database

Gonadal maturity of channel catfish varies within the same cohort of fish. Female channel catfish with superior maturity need to be identified and staged for higher success to induce spawn wit ovulating hormones to produce channel x blue hybrid catfish fry in hatcheries. Maturation is not synchron...

Niigugim Qalgadangis (Atkan Food).

ERIC Educational Resources Information Center

Dirks, Moses; Dirks, Lydia

A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

Genetic differences between hatchery and wild steelhead for survival, growth, dispersal, and male maturation in a natural stream (Study site: Twenty-Mile Creek; Stocks: Dworshak hatchery and Selway River wild; Year classes: 1994 and 1995): Chapter 3

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Hensleigh, Jay E.; Wetzel, Lisa A.; Baker, Bruce M.; Leonetti,; Stenberg, Karl D.; Slatton, Stacey L.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

2012-01-01

This study was initiated in the early 1990s to provide managers with data comparing genetic fitness for natural rearing, as measured by survival of juveniles in freshwater, between steelhead Oncorhynchus mykiss from Dworshak National Fish Hatchery and wild steelhead from the Clearwater River, Idaho. We artificially spawned hatchery steelhead and wild steelhead from the Selway River, a Clearwater River tributary, released the resulting genetically marked (at the PEPA allozyme locus) progeny (HxH, HxW from hatchery females and wild males, and WxW) as unfed fry in a second order tributary of the South Fork Clearwater River, and monitored fish residing in the stream or emigrating from it for five years. Barrier falls prevented access to the stream by naturally produced steelhead. Over 90% of the emigrants were one or two years of age and too small to be smolts (mean fork length at age-2 = 103 mm). Per fry released, the HxH cross produced 0.64-0.83 times as many emigrants as the WxW cross (P<0.05). The HxH cross produced 0.63 times as many age-4 residuals as the WxW cross for one year-class (P=0.051) and 0.68 times as many for the other (ns). Survival from age-1 to age-4 was lower for HxH than for WxW residuals of one year-class (P<0.05) and survival from age-2 to age-4 may have been lower for HxH than for WxW residuals of the other (P=0.062). Collectively, these results indicate lower survival for HxH than for WxW fish. Size was often greater for HxH than for WxW fish indicating faster growth for the former, and condition factor was also usually greater for HxH than for WxW fish. Dispersal of fry from release sites and emigration of one- and two-year olds from the study stream were greater for WxW than for HxH fish, and apparently neither was from competitive displacement of small by larger fish. Incidence of flowing milt was higher for HxH than for WxW fish at age-2. Peak incidence of flowing milt for older residuals was similar among crosses (about 50%), but the peak occurred at greater size and age for WxW than for HxH residuals. HxW fish were intermediate between HxH and WxW fish, not similar to HxH fish, in survival, growth, condition, dispersal, and maturation, so differences among crosses likely resulted from additive genetic differences between the hatchery and wild populations rather than from maternal differences between hatchery and wild females. During our study, local managers decided against supplementing most wild steelhead populations in the Clearwater basin. Our study indicates that supplementing with Dworshak Hatchery fish is likely to reduce the fitness of wild populations through interbreeding and therefore supports that decision. 

Biochemical effects of commercial feedstuffs on the fry of climbing perch (Anabas testudineus) and its impact on Swiss albino mice as an animal model.

PubMed

Munshi, Mita; Tumu, Khairun Nafiz; Hasan, Md Nazmul; Amin, Md Ziaul

2018-01-01

This study assesses the biochemical effects of commercially available fish feedstuffs on the fry of climbing perch ( Anabas testudineus ). Subsequently, its impact on experimental animal, Swiss albino mice, is also examined. In order to access the impact of commercial fish feed and feed consumption fish on the experimental animal, the proximate, biochemical and histopathological analyses were done using standard methods. The proximate composition as well as the concentrations of Pb, Ni, Mn, As, Zn, and Cd in the fish feed, different parts of the A. testudineus fish and different parts of the A. testudineus fish-treated experimental mice liver, were all determined using Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometry. The highest levels of Cr, Pb and As were observed in the liver of Swiss albino mice treated with FFT2 and FFBB2 and their concentrations were 0.156, 0.491, 0.172 μg/g and 0.166, 0.771, 0.157 μg/g respectively. No significant changes of protein, fat, crude fiber, moisture and ash contents were observed after proximate composition analysis of fish feeds, A. testudineus and A. testudineus treated experimental mice. Significant amounts of heavy metals (Cr, Mn, Zn Cu, Ni) were found in fish feed, different parts of A. testudineus fish and in the experimental mice. However, remarkably high amounts were observed in the A. testudineus fish's head and bone with body parts. Biochemical analysis of blood samples of A. testudineus fish treated experimental mice indicated that the cholesterol, TG, LDL and glucose levels were significantly higher. Yet no significant alteration in the HDL level was observed when compared to the control. In histopathological analysis, a remarkable degeneration was observed in the liver and kidney of A. testudineus treated mice. It can therefore be concluded that although A. testudineus has nutritional benefits the quality of this fish may be compromised as a consequence of contamination through various anthropogenic activities. This analysis suggests the commercial fish feed producers must take special caution to reduce the toxic metals in various fish feed products and make it nutritionally rich and safe for fish to eat. Finally, it needs to be safe for human consumption as well.

Effects of pristine polyvinyl chloride fragments on whole body histology and protease activity in silver barb Barbodes gonionotus fry.

PubMed

Romano, Nicholas; Ashikin, Munirah; Teh, Jun Chin; Syukri, Fadhil; Karami, Ali

2018-06-01

Silver barb Barbodes gonionotus fry were exposed to polyvinyl chloride (PVC) fragments at increasing concentrations of 0.2, 0.5 and 1.0 mg/L for 96 h, following which whole body histological evaluation and analysis of the digestive enzymes trypsin and chymotrypsin were performed. Whole body trypsin and chymotrypsin activities increased significantly in fish exposed to 0.5 and 1.0 mg/L PVC as compared those exposed to zero or 0.2 mg/L PVC. In fish exposed to all tested concentrations, PVCs were observed in both the proximal and distal intestine, and fish exposed to 0.5-1.0 and 1.0 mg/L PVC, respectively, and these particles were associated with localized thickening of the mucosal epithelium. No tissue damage was evident in any other internal organs or gills. This lack of damage may be attributed to the absence of contaminants associated with the PVC fragments and their relatively smooth surface. The increased whole body trypsin and chymotrypsin activities may indicate an attempt to enhance digestion to compensate for epithelial thickening of the intestine and/or to digest the plastics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Anatomy and Disorders of the Oral Cavity of Ornamental Fish.

PubMed

Roberts-Sweeney, Helen E

2016-09-01

Ornamental fish represent the largest and most diverse group of exotic animals kept as pets. The specific oral anatomy of each family or selected species has evolved to suit the natural environment, feeding behaviors, food or prey type, and location of the food/prey in the water column. The anatomy can change over the life of the animal, from fry to adult. The oral cavity of fish is susceptible to many problems including infectious and parasitic diseases, trauma, and neoplasia. Diagnosis may involve wet mount preparations of exfoliative cytology from the lesion, histopathology, and bacterial or fungal culture. Copyright © 2016 Elsevier Inc. All rights reserved.

Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab.

PubMed

Maulvault, Ana Luísa; Machado, Raquel; Afonso, Cláudia; Lourenço, Helena Maria; Nunes, Maria Leonor; Coelho, Inês; Langerholc, Tomaz; Marques, António

2011-11-01

Regular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with in vitro human digestion of raw and cooked black scabbard fish (Hg; steamed, fried and grilled) and edible crab (Cd and As; steamed and boiled) tissues. Additionally, the toxicological hazards associated with the consumption of these products were also discussed. Generally, Hg, Cd and As bioacessibility increased throughout the digestion process. Cadmium and As revealed high bioaccessibility rates in raw and cooked samples (up to 100%), whereas lower bioaccessible fractions of Hg was observed (up to 40%). Furthermore, this study pointed out the importance of food matrix, elemental chemical properties and cooking practices in the bioaccessibility of Hg, Cd and As. The toxicological hazards revealed that edible crab brown meat (Cd) and grilled black scabbard fish (MeHg) consumption in children should be moderated. In contrast, edible crab muscle (Cd) and fried or steamed black scabbard fish (MeHg) should be consumed to minimize exposure. The use of bioaccessible contaminant data strongly reduced the toxicological risks of MeHg, whereas less risk reduction occurred with Cd and inorganic As. Copyright © 2011 Elsevier Ltd. All rights reserved.

Influence of Development and Dietary Phospholipid Content and Composition on Intestinal Transcriptome of Atlantic Salmon (Salmo salar)

PubMed Central

De Santis, Christian; Taylor, John F.; Martinez-Rubio, Laura; Boltana, Sebastian; Tocher, Douglas R.

2015-01-01

The inclusion of intact phospholipids in the diet is essential during larval development and can improve culture performance of many fish species. The effects of supplementation of dietary phospholipid from marine (krill) or plant (soy lecithin) sources were investigated in Atlantic salmon, Salmo salar. First feeding fry were fed diets containing either krill oil or soybean lecithin supplying phospholipid at 2.6%, 3.2%, 3.6% and 4.2% of diet. Fish were sampled at ~ 2.5 g (~1,990°day post fertilization, dpf) and ~10 g (2,850°dpf). By comparison of the intestinal transcriptome in specifically chosen contrasts, it was determined that by 2,850°dpf fish possessed a profile that resembled that of mature and differentiated intestinal cell types with a number of changes specific to glycerophospholipid metabolism. It was previously shown that intact phospholipids and particularly phosphatidylcholine are essential during larval development and that this requirement is associated with the inability of enterocytes in young fry to endogenously synthesize sufficient phospholipid for the efficient export of dietary lipid. In the immature phase (~1,990°dpf), the dietary phospholipid content as well as its class composition impacted on several biochemical and morphological parameters including growth, but these differences were not associated with differences in intestinal transcriptomes. The results of this study have made an important contribution to our understanding of the mechanisms associated with lipid transport and phospholipid biosynthesis in early life stages of fish. PMID:26488165

Evaluation of colorimetric loop-mediated isothermal amplification assay for visual detection of Streptococcus agalactiae and Streptococcus iniae in tilapia.

PubMed

Suebsing, R; Kampeera, J; Tookdee, B; Withyachumnarnkul, B; Turner, W; Kiatpathomchai, W

2013-10-01

Streptococcus agalactiae and Strep. iniae are bacterial pathogens that cause streptococcosis in many fish species. An accelerated colorimetric loop-mediated isothermal amplification (LAMP) assay with pre-addition of calcein was established, and the transmission and detection of Strep. agalactiae and Strep. iniae in tilapia under natural aquatic environment were investigated. A positive reaction was observed by a colour change from orange to green through the naked eyes after completion at 63°C for 30 min with 10 times higher sensitivity than that of nested PCR assays and without cross-amplification with other fish bacterial pathogens. All sample types of Nile and red tilapia (broodstock, fertilized egg, fry) were Strep. agalactiae- and Strep. iniae positive by this new method, implying that they could be vertically transmitted. With its application for screening broodstock and fry before stocking and for monitoring fish health in grow-out ponds, the method would become very useful in fish farming industry. The application of colorimetric LAMP with pre-addition of calcein offers simple, rapid and sensitive technique with applicability for small field laboratories. This technique explored the possible vertical transmission mode of Strep. agalactiae and Strep. iniae under natural aquatic environment. It could be such preliminary data provided for the screening broodstock before breeding and/or the specific-pathogen-free production. © 2013 The Society for Applied Microbiology.

Effects of a glucocorticoid receptor agonist, dexamethasone, on fathead minnow reproduction, growth, and development.

PubMed

LaLone, Carlie A; Villeneuve, Daniel L; Olmstead, Allen W; Medlock, Elizabeth K; Kahl, Michael D; Jensen, Kathleen M; Durhan, Elizabeth J; Makynen, Elizabeth A; Blanksma, Chad A; Cavallin, Jenna E; Thomas, Linnea M; Seidl, Sara M; Skolness, Sarah Y; Wehmas, Leah C; Johnson, Rodney D; Ankley, Gerald T

2012-03-01

Synthetic glucocorticoids are pharmaceutical compounds prescribed in human and veterinary medicine as anti-inflammatory agents and have the potential to contaminate natural watersheds via inputs from wastewater treatment facilities and confined animal-feeding operations. Despite this, few studies have examined the effects of this class of chemicals on aquatic vertebrates. To generate data to assess potential risk to the aquatic environment, we used fathead minnow 21-d reproduction and 29-d embryo-larvae assays to determine reproductive toxicity and early-life-stage effects of dexamethasone. Exposure to 500 µg dexamethasone/L in the 21-d test caused reductions in fathead minnow fecundity and female plasma estradiol concentrations and increased the occurrence of abnormally hatched fry. Female fish exposed to 500 µg dexamethasone/L also displayed a significant increase in plasma vitellogenin protein levels, possibly because of decreased spawning. A decrease in vitellogenin messenger ribonucleic acid (mRNA) expression in liver tissue from females exposed to the high dexamethasone concentration lends support to this hypothesis. Histological results indicate that a 29-d embryo-larval exposure to 500 µg dexamethasone/L caused a significant increase in deformed gill opercula. Fry exposed to 500 µg dexamethasone/L for 29 d also exhibited a significant reduction in weight and length compared with control fry. Taken together, these results indicate that nonlethal concentrations of a model glucocorticoid receptor agonist can impair fish reproduction, growth, and development. Copyright © 2011 SETAC.

Not Simply a Matter of Fish Intake.

PubMed

Scherr, Carlos; Figueiredo, Valeria N; Moura, Filipe A; Sposito, Andrei C

2015-01-01

Recent findings have highlighted enhanced fish consumption as a potential measure to increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the lipid content in fish flesh. Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between species (p<0.05). The use of soybean or olive oil was associated with a significant change in flesh concentration of polyunsaturated, omega-3 and omega-6 fatty acids (p<0.05). This study calls attention to the specific lipid content that must be expected from different fish species and cooking techniques.

Antioxidant activity of sesamol and omega-oryzanol towards fish oil

USDA-ARS?s Scientific Manuscript database

Two natural antioxidants, sesamol and omega-oryzanol, were examined for their antioxidant activity towards omega-3 oil. Sesamol and omega-oryzanol have been known to provide antioxidant effects at high temperatures such as those used for frying. In this study, the effects of 0.84 mM and 8.4 mM oryza...

[Fatty acid variation in yellowfin tuna, spotted weakfish and Florida pompano when submitted to six cooking techniques].

PubMed

Castro-González, María Isabel; Maafs-Rodríguez, Ana Gabriela; Romo Pérez-Gil, Fernando

2013-03-01

The aim of the present study was to analyze the effect of six cooking techniques (steamed, foiled, foiled with banana leaf, baked, microwave-cooked and light frying) in the fatty acid content of Thunnus albacore (yellowfin tuna), Cynoscionnebulosus (spotted weakfish) and Trachinotuscarolinus (Florida pompano). After cooking the fish fillets, fatty acid analyses were performed using gas chromatography. Total lipids increased in all cooking techniques in tunaand spotted weakfish. Saturated fatty acids of tuna and spotted weakfish increased in three cooking techniques, while in Florida pompano only gas oven raised their content. Lightly frying generated the highest content of n-3 in tuna and spotted weakfish, and the lowest in Florida pompano, specie that presented less variation. In tuna fish, the most recommended cooking techniques are foiled with aluminum and microwave oven; for spotted weakfish, foiled with banana leaf; while Florida pompano can be prepared using all cooking methods except gas oven. This information is useful to enrich data from chemical composition tables, in which concentrations are usually presented in raw food.

Efficacy of a modified live Flavobacterium columnare vaccine in fish.

PubMed

Shoemaker, Craig A; Klesius, Phillip H; Drennan, John D; Evans, Joyce J

2011-01-01

Flavobacterium columnare is an aquatic bacterium that is responsible for columnaris disease. This aquatic pathogen has a worldwide distribution and is highly infectious to both warm and cold water fish. A modified live F. columnare vaccine was developed by repeated passage of a virulent strain on increasing concentrations of rifampicin that resulted in attenuation. Here we report vaccination/challenge trials to evaluate efficacy and safety. In separate laboratory trials, immersion vaccination of channel catfish (Ictalurus punctatus) fry between 10 to 48 days post hatch (DPH) with experimental vaccine or licensed product resulted in relative percent survival (RPS) between 57-94% following challenge. Similarly, a vaccination/challenge trial using largemouth bass (Micropterus salmoides) fry at 10 DPH was performed using various doses of licensed product under laboratory conditions. Results demonstrated safety of the vaccine and significant protection following challenge with RPS values between 74-94%, depending on vaccine dose. Together, these trials demonstrate the vaccine administered to early life-stage channel catfish and largemouth bass is safe and reduces mortality following challenge with F. columnare. Published by Elsevier Ltd.

Comparative responses to endocrine disrupting compounds in early life stages of Atlantic salmon, Salmo salar

USGS Publications Warehouse

Duffy, Tara A.; Iwanowicz, Luke R.; McCormick, Stephen D.

2014-01-01

Atlantic salmon (Salmo salar) are endangered anadromous fish that may be exposed to feminizing endocrine disrupting compounds (EDCs) during early development, potentially altering physiological capacities, survival and fitness. To assess differential life stage sensitivity to common EDCs, we carried out short-term (four day) exposures using three doses each of 17α-ethinylestradiol (EE2), 17β-estradiol (E2), and nonylphenol (NP) on four early life stages; embryos, yolk-sac larvae, feeding fry and one year old smolts. Differential response was compared using vitellogenin (Vtg, a precursor egg protein) gene transcription. Smolts were also examined for impacts on plasma Vtg, cortisol, thyroid hormones (T4/T3) and hepatosomatic index (HSI). Compound-related mortality was not observed in any life stage, but Vtg mRNA was elevated in a dose-dependent manner in yolk-sac larvae, fry and smolts but not in embyos. The estrogens EE2 and E2 were consistently stronger inducers of Vtg than NP. Embryos responded significantly to the highest concentration of EE2 only, while older life stages responded to the highest doses of all three compounds, as well as intermediate doses of EE2 and E2. Maximal transcription was greater for fry among the three earliest life stages, suggesting fry may be the most responsive life stage in early development. Smolt plasma Vtg was also significantly increased, and this response was observed at lower doses of each compound than was detected by gene transcription suggesting this is a more sensitive indicator at this life stage. HSI was increased at the highest doses of EE2 and E2 and plasma T3 decreased at the highest dose of EE2. Our results indicate that all life stages after hatching are potentially sensitive to endocrine disruption by estrogenic compounds and that physiological responses were altered over a short window of exposure, indicating the potential for these compounds to impact fish in the wild.

Infectious hematopoietic necrosis virus (IHNV) outbreak in farmed rainbow trout in Iran: Viral isolation, pathological findings, molecular confirmation, and genetic analysis.

PubMed

Ahmadivand, Sohrab; Soltani, Mehdi; Mardani, Karim; Shokrpoor, Sara; Hassanzadeh, Reza; Ahmadpoor, Mehran; Rahmati-Holasoo, Hooman; Meshkini, Saeid

2017-02-02

Infectious hematopoietic necrosis virus (IHNV) is the etiological agent of a contagious disease (IHN) mainly in salmonid fish. In the present study, we isolated and identified IHNV in trout fry from Iranian trout farms with unexplained high mortality in 2016. The affected fry showed cumulative mortality of 90% with the gross pathological signs including exophthalmia and hemorrhage of the eye, skin darkening, abdominal distension, ulceration of the snout, and the visceral pallor and yellowish fluid in the intestine. Histopathological examination revealed marked necrosis in the anterior kidney, liver and spleen with the intracytoplasmic inclusion bodies in the liver sections. Also, intranuclear inclusion body and marginated chromatin were observable in the hematopoietic cells of the kidney. The homogenates tissues of infected fry induced IHNV-positive cytopathic effects (CPE) in EPC cells and confirmed by RT-PCR reactions and sequencing. Phylogenetic analysis revealed the Iranian IHNV isolates belonged to the European (E) genogroup with 100% identity to some Italian isolates. This is the first report of IHNV infection in farmed trout fry in Iran describing the viral isolation, clinical symptoms, histopathological findings, molecular confirmation, and genetic analysis suggestion of the specific country of origin. Copyright © 2016 Elsevier B.V. All rights reserved.

[Structure of the retina of Pacific salmon fry in twilight illumination during the geomagnetic field changes].

PubMed

Maksimovich, A A; Gniubkina, V P

2010-01-01

The retinomotor response of the masu salmon Oncorhynchus masou fry retina was studied under the conditions of mesopic (twilight) illumination after experimental geomagnetic field (GMF) compensation which was reached using the Helmholtz coils. In the control group, the retinomotor response of masu salmon fry to twilight illumination was usual: the nuclei of the neurosensory rod cells were located immediately above the external limiting layer, while the nuclei of the neurosensory cone cells were displaced closer to the pigment epithelium. After experimental GMF compensation, the masu salmon fry retina reaction was unusual: the neurosensory cone cell nuclei adhered to the external limiting membrane, while the nuclei of the neurosensory rod cells were displaced closer to the pigment epithelium layer. Double and central neurosensory cone cells occupied the position that was inadequate to normal reaction to twilight: the bodies of these cells were considerably elongated, and the external segments reached the pigment epithelium layer. Thus, in the experiment with GMF compensation, we have found the unusual structure of the retina, which only vaguely corresponded to a reaction to mesopic adaptation. The results suggest, that the visible light is not a unique variety of the electromagnetic field, that could be perceived by the fish retina.

Effectiveness and retention of thiamine and its analogs administered to steelhead and landlocked Atlantic salmon

USGS Publications Warehouse

Ketola, H.G.; Isaacs, G.R.; Robins, J.S.; Lloyd, R.C.

2008-01-01

We investigated the feasibility of enhancing the reproduction of steelhead Oncorhynchus mykiss and landlocked Atlantic salmon Salmo salar in lakes where the consumption of alewives Alosa pseudoharengus and other forage fishes containing thiaminase can cause them to become thiamine deficient and thereby reduce the survival of their fry. We evaluated feeding fingerling steelhead excess thiamine hydrochloride (THCl) for 1 or 2 weeks or equimolar amounts of thiamine mononitrate, thiamine-tetrahydrofurfuryl-disulfide, benfotiamine, or dibenzoyl thiamine (DBT). We found minimal internal reserves of thiamine after 6 months. We also compared the ability of injections of thiamine and its analogs to prevent mortality in thiamine-deficient steelhead and Atlantic salmon sac fry and found all forms to be effective, although benfotiamine was the least effective on an equimolar basis. Further, we injected yearling steelhead and found that DBT was tolerated at approximately 11,200 nmol/g of body weight, about 10 times more than thiamine in any other form. When yearling steelhead were injected with near-maximal doses of thiamine hydrochloride and several analogs and then fed a thiamine-deficient diet, DBT was retained for approximately 2 years - in contrast to other forms, which were retained for less than about 6 months. Therefore, these results suggest that neither feeding nor injecting young hatchery salmonids with DBT is likely to enhance their reproduction for more than 2 years after stocking. However, injecting DBT in nearly mature fish (either cultured fish from hatcheries or wild fish captured in lakes) may provide them with enough thiamine to successfully spawn within 2 years even though they consume mainly thiaminase-containing forage fishes. ?? Copyright by the American Fisheries Society 2008.

Spokane Tribal Hatchery, 2005 Annual Report.

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

Peone, Tim L.

2006-03-01

Due to the construction and operation of Grand Coulee Dam (1939), anadromous salmon have been eradicated and resident fish populations permanently altered in the upper Columbia River region. Federal and private hydropower dam operations throughout the Columbia River system severely limits indigenous fish populations in the upper Columbia. Artificial production has been determined appropriate for supporting harvestable fisheries for kokanee salmon (Oncorhynchus nerka) and rainbow trout (Oncorhynchus mykiss) in Lake Roosevelt and Banks Lake (Grand Coulee Dam impoundments). The Spokane Tribe, Washington Department of Fish and Wildlife, Colville Confederated Tribes and Lake Roosevelt Development Association/Lake Roosevelt Volunteer Net Pen Projectmore » are cooperating in a comprehensive artificial production program to produce kokanee salmon (Oncorhynchus nerka) and rainbow trout (Oncorhynchus mykiss) for annual releases into the project area. The program consists of the Spokane Tribal Hatchery, Sherman Creek Hatchery, Ford Trout Hatchery and Lake Roosevelt Rainbow Trout Net Pen Rearing Projects. The Lake Roosevelt and Banks Lake Fisheries Evaluation Program monitor and evaluates release strategies and production methods for the aforementioned projects. Between 1985 and 2005 the projects have collectively produced up to 800,000 rainbow trout and 4 million kokanee salmon for release into Lake Roosevelt and 1.4 million kokanee fry for Banks Lake annually. In 2005, the annual release goal included 3.3 million kokanee fry, 475,000 kokanee yearlings and 500,000 rainbow trout yearlings. Fish produced by this project in 2005 to meet collective fish production and release goals included: 3,446,438 kokanee fingerlings, 347,730 rainbow trout fingerlings and 525,721 kokanee yearlings. Kokanee yearlings were adipose fin clipped before release. Stock composition consisted of Meadow Creek and Lake Whatcom kokanee, diploid-triploid Spokane Trout Hatchery (McCloud River) rainbow trout and Phalon Lake red-band rainbow trout. All kokanee were marked with either thermal, oxytetracyline or fin clips prior to release. Preliminary 2004 Lake Roosevelt fisheries investigations indicate hatchery/net pen stocking significantly contributed to rainbow trout catch and harvest rates while the impact on the kokanee fishery was minimal. Success of the Lake Roosevelt kokanee artificial production program appears to be limited primarily owing to predation, precocity and high entrainment rates through Grand Coulee Dam. Recommendations for future hatchery/net pen operations include use of stocks compatible or native to the upper Columbia River, continue kokanee fry and post-smolt releases, 100% triploid hatchery stock rainbow trout used and adipose fin clip hatchery stock rainbow trout prior to release. The Spokane Tribal Hatchery is funded by the Bonneville Power Administration under directives by the Northwest Power Conservation Council Columbia River Basin Fish & Wildlife Program, Resident Fish Substitution Measures, 1987 to current (Subbasin Plan), as partial mitigation for anadromous and resident fish losses in the blocked areas above Chief Joseph and Grand Coulee Dams.« less

Stocking of Offsite Waters for Hungry Horse Dam Mitigation Creston National Fish Hatchery, FY 2006 Annual Report.

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

Hooley, Sharon

2009-03-20

A total of 350,000, M012 strain, westslope cutthroat trout (WCT) eggs were received from Montana Fish Wildlife & Parks (MFWP), Washoe Park State Fish Hatchery in June of 2005 to accomplish this fishery management objective. These eggs were incubated, hatched and reared entirely inside the hatchery nursery building using a protected well water supply. Fish grew according to schedule and survival was excellent. The hatchery achieved a 0.78 feed fed to pounds gained conversion ratio for this group of WCT. Not all of the progenies from this fish lot were used for Hungry Horse Dam Fishery Mitigation Implementation. Some weremore » used for other regional fishery management projects. Westslope cutthroat trout were reared using approved fish culture techniques as recommended in the USFWS Fish Hatchery Management Handbook and also utilizing a regimen adapted for hatchery specific site conditions. The fish health for these WCT was very good. Survival from first feeding fry stage to stocking was 79%. The hatchery had an annual fish health inspection performed by the USFWS Bozeman Fish Health Center in mid March of 2006. This inspection found all fish lots at Creston to be disease free. The Montana State Fish Health Board has placed the hatchery under a limited quarantine since May of 2005 due to an epizootic of Furunculosis. This classification has allowed the Creston NFH to stock disease free fish in locations approved by regional fish managers. The hatchery has been working with the State Fish Pathologist to remove the limited quarantine classification from the facility. Although fish health for all station fish lots remains disease free, MFWP has asserted it will not remove the limited quarantine until the new influent water treatment system, including the ultraviolet disinfection unit, is running full time, year round. The USFWS is working to secure the additional funding necessary to operate the treatment building year round. Distribution of the WCT took place from March through June. The stocking locations on the Flathead Reservation and State managed waters were identified by Confederated Salish and Kootenai Tribe (CSKT) and MFWP fishery biologists. Post release survival and angler success is monitored routinely by CSKT and MFWP fishery technicians. Stocking numbers and locations vary annually based on the results of biological monitoring, creel evaluations and adaptive management decisions. A total of 99,126 WCT were stocked during nine distribution trips in management approved waters (see Table 1). The average size of WCT at stocking was 3.91-inches. A total of 101,600, Arlee strain, rainbow trout (RBT) eggs were received from the Ennis National Fish Hatchery, Ennis, Montana, in December of 2005 and 35,000 Kamloops strain eggs were received from Murray Springs SFH, Eureka, Montana, in March of 2006 to accomplish this fishery management objective. The RBT were reared using approved fish culture techniques as recommended in the USFWS Fish Hatchery Management Handbook. There was no fish health related problems associated with this lot of fish. Survival from swim up fry stage to stocking was 93% for the Arlee's and 79% for the Kamloops. The hatchery achieved a 0.68 feed fed to pounds gained conversion ratio for the Arlee and 0.97 for the Kamloops RBT. The excellent feed conversion ratio can be attributed to refined feeding techniques and the use of an extruded high performance fry feed made with premium fish meal and marine fish oil. The Arlee strain of rainbow trout is requested for this fishery mitigation objective because the chosen stocking locations are terminal basin reservoirs or lakes, habitat conditions prevent natural spawning runs and returns to the creel are more favorable then for native westslope cutthroat trout. MFWP also requested a fall plant of Kamloops strain RBT and they will be evaluated for performance and future fall stockings in Echo Lake. Post release survival and angler success is monitored routinely by the Confederated Salish and Kootenai Tribe (CSKT) and Montana Fish Wildlife & Parks (MFWP) fishery technicians. Stocking numbers and locations vary annually based on the results of biological monitoring, creel evaluations and habitat conditions. The RBT were stocked in six distribution trips from June through September. The number of fish stocked and the receiving waters are identified below (see Table 2).« less

Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters

PubMed Central

Bassey, Francisca I; Oguntunde, Fehintola C; Iwegbue, Chukwujindu M A; Osabor, Vincent N; Edem, Christopher A

2014-01-01

The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylus quadratifilis, Chrysicthys nigrodigitatus and Cynoglossus senegalensis. The culinary practices lead to increased protein, fat, and ash contents and decreased moisture contents of these fish species. The culinary practices resulted significant increase in the concentrations of most of the studied metals and decrease in the concentrations of Fe, Cr, and Pb in some fish types. The concentrations and estimated dietary intakes of Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg from consumption of the processed fish were within their statutory safe limits. The individual metal target hazard quotient (THQ) values and the total THQs were less than 1 which indicates that no health risks would arise from the long-term consumption of these fish species. PMID:24936297

Relationships for mercury and selenium in muscle and ova of gravid freshwater fish.

PubMed

Donald, David B

2016-10-01

At high concentrations, mercury (Hg) is toxic to vertebrates, causing neurological, behavioral, and teratological dysfunction. Selenium (Se) not only is an essential element but also has a high affinity for Hg, binding to organic methyl mercury at a molar ratio of Se/Hg of 1:1. Ratios of <1 increase risk of Hg toxicity. For gravid fish, low concentrations of Se in ova could increase potential for Hg toxicity, compromising embryonic development and fitness of fry. Mercury and selenium concentrations and ratios were investigated in the muscle and ovaries of six species from five families of fish to assess potential for risk to ecological fitness. Molar ratios of Se/Hg in muscle were typically >18 for lower trophic level species but ≤2 for piscivores. For all species combined, the concentrations of Hg in ova were significantly related to concentrations of Hg in muscle. Concentrations of Se in ova versus muscle showed a similar significant relationship that was independent of muscle Hg concentration. Mean ova molar Se/Hg ratios were high, ranging from 69 to 955 for the 6 species. However, a declining relationship between the ova Se/Hg molar ratio and the muscle concentration of Hg for all species combined suggests that development of ova and fry might be compromised for those piscivores with the highest muscle Hg concentrations because of Hg-related Se deficiency.

Food intake and the risk of endometrial endometrioid adenocarcinoma in Japanese women.

PubMed

Takayama, Shin; Monma, Yasutake; Tsubota-Utsugi, Megumi; Nagase, Satoru; Tsubono, Yoshitaka; Numata, Takehiro; Toyoshima, Masafumi; Utsunomiya, Hiroki; Sugawara, Junichi; Yaegashi, Nobuo

2013-01-01

The present study examined the association between food intake and endometrial cancer restricted to endometrial endometrioid adenocarcinoma (EEA) using a case-control study in Japanese women. One hundred sixty-one cases and 380 controls who completed a questionnaire regarding demographic, lifestyle, and food frequency questionnaire were analyzed. Odds ratio (OR) between selected food intakes and EEA were calculated by logistic regression analysis. After adjustment putative confounding factors, the higher intakes of vegetables [odds ratio (OR) = 0.47, 95% confidence interval (CI) = 0.26-0.83], peanuts (OR = 0.48, CI = 0.27-0.86), fish (OR = 0.52, CI = 0.29-0.93), boiled egg (OR = 0.24, CI = 0.33-0.92), instant noodles (OR = 1.94, CI = 1.12-3.34), instant food items (OR = 2.21, CI = 1.31-3.74), and deep-fried foods (OR = 2.87, CI = 1.58-5.21) were associated with a risk for EEA. The inverse association with a risk of EEA was also seen in higher intakes (g/1000 kcal) for vegetables (0.45, CI = 0.25-0.81) and fish (0.53, CI = 0.30-0.94) as compare to lower intake. Higher intake of vegetables, peanuts, fish, and boiled egg was associated with a reduced risk for EEA, whereas instant noodles, instant food items, and deep-fried foods was associated with an increased risk for EAA as compared to lower levels of intake.

Lake Roosevelt Fisheries Monitoring Program; Measurement of Thyroxin Concentration as an Indicator of the Critical Period for Imprinting in the Kokanee Salmon (Orcorhynchus Nerka) Implications for Operating Lake Roosevelt Kokanee Hatcheries; 1991 Supplement Report.

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

Scholz, Allan T.; White, Ronald J.; Koehler, Valerie A.

1992-05-01

Previous investigations have determined that thyroid hormone surges activate olfactory imprinting in anadromous salmonid smolts. The mechanism of action appears to require binding of thyroid hormones to receptors in brain cell nuclei, which stimulates neuron differentiation and wires a pattern of neuron circuitry that allows for the permanent storage of the imprinted olfactory memory. In this study, thyroxine concentrations [T{sub 4}] were measured in 487 Lake Whatcom stock and 70 Lake Roosevelt stock Kokanee salmon to indicate the critical period for imprinting. Eggs, alevins and fry, reared at the Spokane Indian Kokanee Hatchery, were collected from January through August 1991.more » Sampled fish were flash frozen on dry ice and stored at {minus}80{degrees}C until T{sub 4} was extracted and concentrations determined by radioimmunassay. Mean concentration {+-} SEM of 10--20 individual fish (assayed in duplicate) were determined for each time period. T{sub 4} concentration peaked on the day of hatch at 16.8 ng/g body weight and again at swim-up at 16.0 {+-} 4.7 ng/g body weight. T{sub 4} concentration was 12.5 to 12.9 ng/g body weight in eggs, 7.1 to 15.2 ng/g body weight in. alevins, 4.5 to 11.4 ng/g body weight in 42 to 105 day old fry and 0.1 to 2.9 ng/g body weight in 112 to 185 day old fry. T{sub 4} concentrations were highest in eggs at 13.3 {+-} 2.8 ng/g body weight, then steadily decreased to 0.1 {+-} 0.1 ng/g body weight in older fry. Fry were released in Lake Roosevelt tributaries in July and August 1991, at about 170--180 days post hatching, in order to imprint them to those sites. The results of this study indicate that the time of release was not appropriate for imprinting. If T{sub 4} levels are an accurate guide for imprinting in kokanee, our results suggest that the critical period for imprinting in kokanee is at hatching or swim-up stages.« less

Effects of rainbow trout fry of a metals-contaminated diet of benthic invertebrates from the Clark Fork River, Montana

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

Woodward, D.F.; Brumbaugh, W.G.; DeLonay, A.J.

1994-01-01

The upper Clark Fork River in northwestern Montana has received mining wastes from the Butte and Anaconda areas since 1880. These wastes have contaminated areas of the river bed and floodplain with tailings and heavy metal sludge, resulting in elevated concentration of metals in surface water, sediments, and biota. Rainbow trout Oncorhynchus mykiss were exposed immediately after hatching for 91 d to cadmium, copper, lead, and zinc in water at concentrations simulating those in Clark Fork River. From exogenous feeding (21 d posthatch) through 91 d, fry were also fed benthic invertebrates from the Clark Fork River that contained elevatedmore » concentrations of arsenic, cadmium, copper, and lead. Evaluations of different combinations of diet and water exposure indicated diet-borne metals were more important than water-borne metals - at the concentrations we tested - in reducing survival and growth of rainbow trout. Whole-body metal concentrations ([mu]g/g, wet weight) at 91 d in fish fed Clark Fork invertebrates without exposure to Clark Fork water were arsenic, 1.4; cadmium, 0.16; and copper, 6.7. These were similar to concentrations found in Clark Fork River fishes. Livers from fish on the high-metals diets exhibited degenerative changes and generally lacked glycogen vacuolation. Indigenous Clark Fork River invertebrates provide a concentrated source of metals for accumulation into young fishes, and probably were the cause of decreased survival and growth of age-0 rainbow trout in our laboratory exposures. 30 refs., 8 figs., 4 tabs.« less

Habitat and diet differentiation by two strains of rainbow trout in Lake Superior based on archival tags, stable isotopes, and bioenergetics

EPA Science Inventory

Two strains of potamodromous rainbow trout Oncorhynchus mykiss in the Minnesota waters of Lake Superior exhibited differences in behavior and temperature tolerance at egg and fry stages, but the extent of these differences was not well understood in adult fish. To gain a better u...

Composition of ready cooked foods sampled in southern Thailand.

PubMed

Kajadphai-Taungbodhitham, Anocha

2007-01-01

This study investigated the nutrient composition of ready cooked foods commonly consumed in southern Thailand. Four samples of fourteen types; eight curry dishes, one sweet and sour curry, a soup dish, one stir-fried curry, one stir-fried dish and two single plate dishes were each purchased from 4 different shops around Hat Yai district. The edible part was blended and analysed for its nutrients content per 100 g edible portion. Cassia curry, Thai noodle salad, Ark shell curry and Fermented fish gut dish were a good source of vitamin B1 (145 microg), vitamin C (2.20 mg), calcium (0.23 g) and iron (6.07 mg), respectively. Moisture, ash, fat, protein and carbohydrate were high in Mungbean noodle soup (92.6 g), Fermented fish gut dish (4.1 g), Cassia curry (9.9 g), Stingray stir-fried curry (16.7 g) and Thai noodle salad (24.2 g). Results also showed that the main ingredients and cooking process determined the nutritional values of the foods. A new set of 4 samples of Round noodle in southern curry was purchased, each separated into its edible components and nutrient values estimated using the Thai single ingredient databases. Their nutrient content was also calculated using the data of similar food obtained from this study. Considerable differences amongst the values from the 2 sets of calculation were observed. Problems inherent in using the single ingredient databases were highlighted. This work demonstrates a need to create a food composition database of whole cooked meals ready for serving that reflects real life consumption.

Bothriocephalus acheilognathi (Cestoda) in the endangered fish Profundulus hildebrandi (Cyprinodontiformes), Mexico.

PubMed

Velázquez-Velázquez, Ernesto; González-Solís, David; Salgado-Maldonado, Guillermo

2011-09-01

The Asian fish tapeworm, Bothriocephalus acheilognathi, has been considered one of the most dangerous parasites for cultured carp and a risk for native freshwater fish populations worldwide. This cestode is highly pathogenic for fishes especially fry. In this paper we record B. acheilognathi parasitizing the endangered and endemic freshwater fish Profundulus hildebrandi from the endorheic basin of San Crist6bal de las Casas, Chiapas, Mexico. B. acheilognathi was recorded from 10 of the 11 sampled localities, with high values of prevalence (> 60%) and mean abundance (> 4.50). The infection was persistent all through the year; gravid cestodes were recorded in all samples. It is assumed that B. acheilognathi entered to this area through the introduction of common carp Cyprinus carpio, for aquacultural purposes. The data presented in this paper document the successful introduction, colonization and establishment of this alien species into the endangered P. hildebrandi.

Whirling disease among snake river cutthroat trout in two spring streams in Wyoming

USGS Publications Warehouse

Hubert, W.A.; Joyce, M.P.; Gipson, R.; Zafft, D.; Money, D.; Hawk, D.; Taro, B.

2002-01-01

We assessed endemic age-0 cutthroat trout Oncorhynchus clarki for evidence of pathology associated with Myxobolus cerebralis in two streams formed by springs in western Wyoming. We hypothesized that the location of spawning sites in spring streams would affect the extent of exposure of cutthroat trout fry to M. cerebralis triactinomyxons (tams), occurrence of the parasite in their bodies, and clinical signs of whirling disease. The spring streams were warm relative to nearby streams flowing from the mountains or spawning and emergence of fry was early compared with fish in mountain streams. Tams were abundant early in the summer and clinical signs of whirling disease among age-0 fish were seen as early as mid-June in one stream. There were high densities of tams in one stream, and densities declined with upstream progression from May through July, whereas in the other stream, low densities of tams were observed in the downstream portion early in the summer, and they were not detected in July and August. Age-0 cutthroat trout were abundant; clinical signs of whirling disease were evident, and histological evidence of whirling disease was common in the stream where tams were abundant. Low densities of age-0 cutthroat trout and no clinical signs of whirling disease were observed in the stream where tams were not abundant. Among sentinel fish in the stream with abundant tams, we found extensive occurrence of M. cerebralis, with many fish showing clinical signs and histological evidence of pathology associated with M. cerebralis. The proportion of sentinel fish with clinical and histological signs of whirling disease decreased with upstream progression. In the stream with low tam, densities sentinel fish became infected with M. cerebralis, but there were essentially no clinical signs or histological indications of whirling disease. ?? 2002 by the American Fisheries Society.

Heterocyclic Aromatic Amines in Domestically Prepared Chicken and Fish from Singapore Chinese Households

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

Salmon, C P; Knize, M G; Felton, J S

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino 3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo [4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001)more » than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05). This study provides new information on HAA content in the Singapore Chinese diet.« less

Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred

PubMed Central

Ahn, Jeong-Hyeon; Szulejko, Jan E.; Kim, Ki-Hyun; Kim, Yong-Hyun; Kim, Bo-Won

2014-01-01

Many classes of odorants and volatile organic compounds that are deleterious to our wellbeing can be emitted from diverse cooking activities. Once emitted, they can persist in our living space for varying durations. In this study, various volatile organic compounds released prior to and during the pan frying of fish (mackerel) were analyzed at three different cooking stages (stage 1 = raw (R), stage 2 = well-done (W), and stage 3 = overcooked/charred (O)). Generally, most volatile organic compounds recorded their highest concentration levels at stage 3 (O), e.g., 465 (trimethylamine) and 106 ppb (acetic acid). In contrast, at stage 2 (W), the lowest volatile organic compounds emissions were observed. The overall results of this study confirm that trimethylamine is identified as the strongest odorous compound, especially prior to cooking (stage 1 (R)) and during overcooking leading to charring (stage 3 (O)). As there is a paucity of research effort to measure odor intensities from pan frying of mackerel, this study will provide valuable information regarding the management of indoor air quality. PMID:25405596

Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments.

PubMed

Morgan, J N; Berry, M R; Graves, R L

1997-01-01

The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring programs was calculated. Preparation factors are needed to provide risk assessors with a more accurate estimate of the actual amount of mercury ingested through consumption of contaminated fish. Data on fish preparation and consumption practices of two communities of Chippewa residing on the shores of Lake Superior in northern Wisconsin were used to select practices for study. The most commonly consumed species, walleye and lake trout, were selected. Whitefish livers were also selected for study. Commonly used cooking techniques including panfrying, deep-frying, baking, boiling, and smoking were duplicated in the laboratory. Total mercury concentrations were determined in fish portions before and after cooking and in a portion representative of that analyzed in programs to assess water quality (skin-on fillets). Total mercury was determined by microwave digestion-cold vapor atomic absorption spectroscopy. Mercury concentrations (wet weight basis) in panfried, baked, and boiled walleye fillets and deep-fried and baked whitefish livers ranged from 1.1 to 1.5 times higher than in corresponding raw portions. In lake trout, mercury concentrations were 1.5 to 2.0 times higher in cooked portions than in the raw portion. However, total mercury levels were constant before and after cooking, indicating the concentration effect is caused by weight (moisture and fat) loss. The addition of lemon juice to potentially release mercury from its bound state and promote volatilization did not exert any measurable influence on mercury concentrations in cooked walleye. In some cases mercury concentrations were increased with increased cooking times due to further loss of moisture and fat. Preparation factors (defined as the ratio of mercury concentration in cooked fish to the mercury concentration in the environmental portion) ranged from 1.3 to 2.0. Results suggest that consideration be given to the use of preparation factors in risk assessments, exposure assessments, or issuance of fish advisories where mercury concentration in raw fish tissue are used in conjunction with cooked fish meal sizes.

Formation of volatile N-nitrosamines from food products, especially fish, under simulated gastric conditions.

PubMed

Groenen, P J; Luten, J B; Dhont, J H; de Cock-Bethbeder, M W; Prins, L A; Vreeken, J W

1982-01-01

Most food products do not form volatile nitrosamines under the simulated gastric conditions employed in the present study. Fish and other seafood products, however, regularly form nitrosodimethylamine (NDMA), sometimes in amounts of tens of micrograms per 'portion'. These results corroborate the tentative conclusions of a previous report from this laboratory. An attempt has been made to assess the influences of fish species, method of processing (freezing, smoking, canning, marinating, boiling, frying) and degree of freshness, but no particular type of product can be singled out as being a regular source of exceptional NDMA formation. If the model system employed is a valid approximation to the conditions obtaining in the human stomach, these studies suggest that the amounts of NDMA formed in vivo from certain fish samples might far exceed those already present in food products before consumption.

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking.

PubMed

Perelló, Gemma; Martí-Cid, Roser; Castell, Victoria; Llobet, Juan M; Domingo, José L

2009-04-01

The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.

Effect of size of unfed fry at release on survival and growth of juvenile steelhead in streams and a hatchery (Study sites: Dworshak Hatchery, Silver Creek, and Twenty-Mile Creek; Stock: Dworshak hatchery; Year classes: 1996 and 1999): Chapter 7

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Stenberg, Karl D.

2012-01-01

We tested whether differences in size of unfed fry at release affected survival and growth of juvenile steelhead Oncorhynchus mykiss in hatchery ponds and streams. Differences in fry size were produced by selecting and spawning females that differed in the mean size of their eggs. Experiments were initiated in 1996 and 1999 with hatchery steelhead returning to the Clearwater River, Idaho. Fry size groups were small (mean fork length=26.7 mm, mean weight=0.149 g) and large (28.1 mm, 0.197 g) in 1996 and small (27.5 mm, 0.159 g), medium (28.2 mm, 0.190 g), and large (28.9 mm, 0.201 g) in 1999. Survival in the hatchery to near the end of the standard one year rearing period and in streams to late summer, three months after release, was higher for the large than for the small group in 1996 but was similar among groups in 1999. Survival in streams to age - 1 appeared to show the same pattern (large>small in 1996; no difference in 1999), but differences among fry size groups in emigration as well as mortality may have been involved. The inconsistency between years may have resulted because some 1996 female parents of the small group had exceptionally small eggs and were a year younger than the other 1996 females and all 1999 females. Growth in the hatchery was similar among groups in both years whereas growth in streams was faster for the large than for the small group in both years and intermediate for the medium group in 1999. Growth in streams appeared to be limited by food availability. Initially large fry probably out - competed smaller fry for limited food; however, we found no evidence that dispersal from release sites or emigration from streams was caused by competitive displacement of small by larger fish. 

Chronic perchlorate exposure impairs stickleback reproductive behaviour and swimming performance

PubMed Central

Bernhardt, Richard R.; von Hippel, Frank A.

2011-01-01

Summary We describe behavioural changes in two generations of threespine stickleback (Gasterosteus aculeatus) exposed to environmentally relevant concentrations of perchlorate. The first generation (G0,2002) was exposed as two-year-old adults to perchlorate in experimental groups ranging in concentration from less than the method detection limit (<1.1 ppb) to 18.6 ppm for up to 22 days during their courtship, spawning, egg guarding, and first five days of fry guarding. No differences were noted in the behaviour or reproductive output of these fish that were exposed as adults. However, perchlorate exposure throughout development caused widespread effects in the second generation (G1,2003), which was spawned and raised through sexual maturity in one of four nominal experimental groups (0, 30 and 100 ppm, and a ‘variable’ treatment that progressively increased from <1.1 ppb to approximately 60 ppm perchlorate). Dose-dependent effects were found during the G1,2003’s swimming and behavioural evaluations, including higher mortality rates among treated fish following stressful events. Perchlorate-exposed fish had higher failure rates during swimming trials and failed at lower flow rates than control fish. A number of treated fish exhibited seizures. Progressively fewer males completed benchmark metrics, such as nest building, spawning, nursery formation, or fry production, in a dose-dependent manner. Fewer males from higher treatments courted females, and those that did initiated courtship later and had a reduced behavioural repertoire compared to fish from lower treatments. The lowest observed adverse effect level (LOAEL) for swimming performance, reproductive behaviour, survivorship and recruitment was 30 ppm perchlorate (our lowest G1,2003 treatment), and near complete inhibition of reproductive activity was noted among males raised in 100 ppm perchlorate. A small number of treated G1,2003 females were isolated in aquaria, and some performed reproductive behaviour typical of males, such as biting, leading and zig-zagging in the presence of gravid females. These findings have profound implications for recruitment in wild fish populations exposed to perchlorate, and suggest that perchlorate may disrupt behaviour in other vertebrates as well. PMID:22228909

Reproductive success, early life stage development, and survival of westslope cutthroat trout (Oncorhynchus clarki lewisi) exposed to elevated selenium in an area of active coal mining

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

Barri-Lynn Rudolph; Iisak Andreller; Christopher J. Kennedy

2008-04-15

The effects of accumulated Se on the reproductive success and larval development of cutthroat trout (Oncorhynchus clarki lewisi) collected from a site of active coal mining in British Columbia were assessed. Eggs from 12 fish from an exposed site (Clode Pond) and 16 from a reference site (O'Rourke Lake) were field-collected and reared in the laboratory. Egg Se concentrations ranged from 12.3 to 16.7 and 11.8 to 140.0 {mu}g/g dry weight (dw) from fish collected at the reference and exposed sites, respectively. Other studies, including those with this species, have not shown Se to affect egg viability. However, in themore » present study, eggs with Se concentrations >86.3 {mu}g/g dw were not successfully fertilized or were nonviable at fertilization, while eggs with concentrations >46.8 and <75.4 {mu}g/g dw were fertilized (96% reached the eyed stage) but did not produce viable fry. A significant positive relationship between egg Se concentration and alevin mortality was observed. Deformities were analyzed in surviving fry which developed from eggs with Se concentrations between 11.8 and 20.6 {mu}g/g dw. No relationship between Se concentration in eggs and deformities or edema was found in this range, suggesting that the no-effect threshold for deformity is >20.6 {mu}g/g dw. The present data, in conjunction with the data from several other studies in temperate fish, suggest that current Se thresholds are conservative for cold-water fish. 25 refs., 3 figs.« less

Dietary patterns and breast cancer risk in a prospective Japanese study.

PubMed

Kojima, Reiji; Okada, Emiko; Ukawa, Shigekazu; Mori, Mitsuru; Wakai, Kenji; Date, Chigusa; Iso, Hiroyasu; Tamakoshi, Akiko

2017-01-01

The association between dietary patterns and breast cancer has been inconsistent. This study examined associations between dietary patterns and risk of developing breast cancer among 23,172 women from the Japan Collaborative Cohort Study, including 119 incidences of breast cancer diagnosed during a median 16.9-year follow-up period. Factor analysis was conducted to obtain dietary patterns, and Cox proportional models were used to estimate hazard ratios (HR) and 95 % confidence intervals (95 % CI) for breast cancer morbidity. Three dietary patterns were identified: ''vegetable pattern'' (vegetables, potatoes, seaweed, tofu, fruits, fresh fish, eggs, and miso soup); ''animal food pattern'' (meat, deep-fried foods, fried vegetables, fish paste and salt-preserved fish); and "dairy product pattern'' (milk, dairy products, fruits, coffee and tea). After adjusting for potential confounders, the vegetable and dairy product patterns were not significantly associated with risk of breast cancer. However, the animal food pattern was significantly associated with a decreased risk of breast cancer morbidity among premenopausal women by HR 0.47 for the 2nd tertile (95 % CI 0.22-1.00) and HR 0.42 for the 3rd tertile (95 % CI 0.18-0.93), compared with the bottom tertile (p for trend 0.04). We found no significant association between the vegetable and dairy product dietary patterns and breast cancer risk; however, an animal product diet may reduce risk of breast cancer among premenopausal Japanese women.

Isolation of Lacinutrix venerupis strains associated with disease outbreaks in sea bream Sparus aurata and European sea bass Dicentrarchus labrax.

PubMed

López, Jose R; Alcantara, Rafael; Lorenzo, Laura; Navas, J I

2017-03-30

Four Gram-negative bacterial isolates were recovered from 2 disease outbreaks that occurred in 2013 affecting European sea bass Dicentrarchus labrax fry and sea bream Sparus aurata adults. Main symptoms were erratic swimming, eroded fins and, in the sea bream outbreak, haemorrhages on the body surface; bacteria were always recovered from internal organs, almost in pure culture. On the basis of phenotypic characterization and 16S rRNA gene sequence analysis, the isolates were identified as Lacinutrix venerupis, a bacterium not previously reported as a fish pathogen. The highest 16S rDNA sequence similarities were recorded with the type strain of this species (99.9-100% similarity), while other species showed similarities below 97%, the closest relative being L. mariniflava (96.3% similarity). Phenotypic characterization showed some discrepancies with the L. venerupis type strain (mainly in BIOLOG GN profile); however, DNA-DNA hybridization assays with L. venerupis and L. mariniflava type strains confirmed that these isolates belong to the former species (levels of DNA relatedness were 98-100% and 38-50%, respectively). Finally, a virulence evaluation of the isolates using Senegalese sole Solea senegalensis fry was also performed; significant mortalities (80-100% mortality within 4 d) were recorded after intraperitoneal injection, but only with high doses of bacteria (107colony forming units fish-1). Further studies will be necessary to determine the importance of this species as a fish pathogen.

Comparing the Reproductive Success of Yakima River Hatchery- and Wild-Origin Spring Chinook; Yakima/Klickitat Fisheries Project Monitoring and Evaluation, 2004-2005 Annual Report.

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

Schroder, S.L.; Pearsons, T.N.; Knudsen, C.M.

2005-05-01

A growing body of literature suggests that adult salmon produced by artificial culture are not as reproductively successful as wild fish when they spawn under natural conditions. Behavioral, morphological, and physiological divergences have been observed between hatchery and wild fish. These disparities are the likely proximate causes of the differences seen in the reproductive success of hatchery and wild salmonids. Two evolutionary paradigms have been proposed to explain why salmonids cultured in hatcheries are genetically and phenotypically different from wild cohorts. The first proposes that natural selection has been significantly relaxed in hatcheries. Consequently, fish that normally would have perishedmore » because of the possession of unsuitable traits are able to survive. If these traits have a genetic basis, they may become established in a hatchery population and cause its productivity to be less than expected if the fish are once again exposed to natural selection pressures. The second theorizes that environmental and social conditions in hatcheries are less variable than in the natural environment and that these conditions will remain relatively constant from one generation to the next. In this circumstance, selection for genetic traits that adapt fish to artificial culture will become prevalent in the population. Such traits may be mal-adaptive under natural conditions. Many of the studies that have compared the reproductive success (RS) of hatchery and wild fish, however, have used non-local hatchery fish that have experienced multiple generations of hatchery culture. Few efforts have been made where both the hatchery and wild fish have originated from the same population. When such studies have been performed differences in the competency of the fish to produce offspring have not been detected or are not as great as those expressed when non-local hatchery fish have been used. The hatchery spring Chinook produced by the Yakima Fisheries Project originated from wild fish returning to the upper Yakima River. When they return as adults, almost all of them will spawn naturally in the Yakima River. The offspring they produce are expected to augment the Yakima spring Chinook population. Whether such an increase will occur or how great it may be depends on two factors, the ability of hatchery fish to reproduce under natural conditions and the capacity of their offspring to survive to maturity. One of the objectives of the Yakima Fisheries Project is to determine whether the hatchery-origin adults produced by the project have experienced any reduction in their ability to reproduce under natural conditions. To accomplish that objective an observation stream was built in 2000 on the grounds of the Cle Elum Supplementation and Research Facility. Beginning in 2001 hatchery and wild spring Chinook from the upper Yakima River stock have been introduced into the stream and allowed to reproduce. Microsatellite DNA is used to establish the genetic relationships between the adults placed into the stream and fry that are produced by each population. Six populations consisting of mixtures of wild and hatchery fish have been placed into the stream. Pedigree assessments have been completed on five of them. These assessments have shown that the reproductive success in males is often twice as variable as that experienced by females. In the five populations so far examined; wild males (age 4 and 5) produced the most offspring. The success of comparable hatchery males relative to wild males ranged from 37% to 113%. Hatchery and wild males maturing as 3-yr-olds (jacks) and as 1- and 0-yr-olds (precocious males) were also used in the study populations. They were not as successful at producing offspring as the larger hatchery and wild males. During 2001 and 2002 two populations of hatchery and wild fish were placed into the observation stream each year. Each one occupied about half of the structure. In these populations wild females exhibited a superior capacity to deposit eggs. In addition, their eggs survived to the fry stage at higher rates. This survival advantage ranged from 1.9 to 11.7%. In 2003 the entire observation stream was made available to a single population of fish in an effort to reduce intrasexual competition among the females for redd locations. In this year, hatchery females were better at depositing eggs (12.5%) and their buried eggs also achieved a higher egg-to-fry survival rate (3.4%). This suggests that at low population levels hatchery females were as competent as wild fish in burying eggs and in producing fry. Although variation in the reproductive success of females was lower than that seen in males it could be quite variable. For example, coefficient of variation values calculated on female RS ranged from 34 to 77% in the populations we examined. Numerous factors may affect RS in females.« less

The study on development of easily chewable and swallowable foods for elderly

PubMed Central

Kim, Soojeong

2015-01-01

BACKGROUND/OBJECTS When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference. PMID:26244082

The study on development of easily chewable and swallowable foods for elderly.

PubMed

Kim, Soojeong; Joo, Nami

2015-08-01

When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

Comparative responses to endocrine disrupting compounds in early life stages of Atlantic salmon, Salmo salar.

PubMed

Duffy, T A; Iwanowicz, L R; McCormick, S D

2014-07-01

Atlantic salmon (Salmo salar) are endangered anadromous fish that may be exposed to feminizing endocrine disrupting compounds (EDCs) during early development, potentially altering physiological capacities, survival and fitness. To assess differential life stage sensitivity to common EDCs, we carried out short-term (4 day) exposures using three doses each of 17 α-ethinylestradiol (EE2), 17 β-estradiol (E2), and nonylphenol (NP) on four early life stages; embryos, yolk-sac larvae, feeding fry and 1 year old smolts. Differential response was compared using vitellogenin (Vtg, a precursor egg protein) gene transcription. Smolts were also examined for impacts on plasma Vtg, cortisol, thyroid hormones (T4/T3) and hepatosomatic index (HSI). Compound-related mortality was not observed in any life stage, but Vtg mRNA was elevated in a dose-dependent manner in yolk-sac larvae, fry and smolts but not in embryos. The estrogens EE2 and E2 were consistently stronger inducers of Vtg than NP. Embryos responded significantly to the highest concentration of EE2 only, while older life stages responded to the highest doses of all three compounds, as well as intermediate doses of EE2 and E2. Maximal transcription was greater for fry among the three earliest life stages, suggesting fry may be the most responsive life stage in early development. Smolt plasma Vtg was also significantly increased, and this response was observed at lower doses of each compound than was detected by gene transcription suggesting plasma Vtg is a more sensitive indicator at this life stage. HSI was increased at the highest doses of EE2 and E2, and plasma T3 was decreased at the highest dose of EE2. Our results indicate that all life stages are potentially sensitive to endocrine disruption by estrogenic compounds and that physiological responses were altered over a short window of exposure, indicating the potential for these compounds to impact fish in the wild. Copyright © 2014 Elsevier B.V. All rights reserved.

Strong Effects of Temperature on the Early Life Stages of a Cold Stenothermal Fish Species, Brown Trout (Salmo trutta L.)

PubMed Central

Réalis-Doyelle, Emilie; Pasquet, Alain; De Charleroy, Daniel; Fontaine, Pascal; Teletchea, Fabrice

2016-01-01

Temperature is the main abiotic factor that influences the life cycle of poikilotherms. The present study investigated the thermal tolerance and phenotypic plasticity of several parameters (development time, morphometric measures, bioenergetics) for both embryos and fry of a cold stenothermal fish species, brown trout (Salmo trutta L.) in order to allow for a holistic evaluation of the potential effects of temperature. Five temperatures (4°C, 6°C, 8°C, 10°C, and 12°C) were tested, and the effects of temperature were analyzed at three stages: hatching, emergence, and first food intake. A mean of 5,440 (S.E. ± 573) eggs, coming from seven females and seven males (seven families) captured close to Linkebeek (Belgium), were used for each temperature. Maximum survival of well-formed fry at first food intake and better use of energy budget were found at 6°C and 8°C, temperatures at which the possible contribution to the next generation should therefore be greatest. At 12°C, the experimental population fell dramatically (0.9% survival rate for well-formed fry at first food intake), and fry had almost no yolk sac at first food intake. The present results on survival at 12°C are in accordance with predictions of a sharp decrease in brown trout numbers in France over the coming decades according to climate change projections (1°C to 5°C temperature rise by 2100 for France). At 10°C, there was also a lower survival rate (55.4% at first food intake). At 4°C, the survival rate was high (76.4% at first food intake), but the deformity rate was much higher (22% at first food intake) than at 6°C, 8°C, and 10°C. The energetic budget showed that at the two extreme temperatures (4°C and 12°C) there was less energy left in the yolk sac at first food intake, suggesting a limited ability to survive starvation. PMID:27170996

Strong Effects of Temperature on the Early Life Stages of a Cold Stenothermal Fish Species, Brown Trout (Salmo trutta L.).

PubMed

Réalis-Doyelle, Emilie; Pasquet, Alain; De Charleroy, Daniel; Fontaine, Pascal; Teletchea, Fabrice

2016-01-01

Temperature is the main abiotic factor that influences the life cycle of poikilotherms. The present study investigated the thermal tolerance and phenotypic plasticity of several parameters (development time, morphometric measures, bioenergetics) for both embryos and fry of a cold stenothermal fish species, brown trout (Salmo trutta L.) in order to allow for a holistic evaluation of the potential effects of temperature. Five temperatures (4°C, 6°C, 8°C, 10°C, and 12°C) were tested, and the effects of temperature were analyzed at three stages: hatching, emergence, and first food intake. A mean of 5,440 (S.E. ± 573) eggs, coming from seven females and seven males (seven families) captured close to Linkebeek (Belgium), were used for each temperature. Maximum survival of well-formed fry at first food intake and better use of energy budget were found at 6°C and 8°C, temperatures at which the possible contribution to the next generation should therefore be greatest. At 12°C, the experimental population fell dramatically (0.9% survival rate for well-formed fry at first food intake), and fry had almost no yolk sac at first food intake. The present results on survival at 12°C are in accordance with predictions of a sharp decrease in brown trout numbers in France over the coming decades according to climate change projections (1°C to 5°C temperature rise by 2100 for France). At 10°C, there was also a lower survival rate (55.4% at first food intake). At 4°C, the survival rate was high (76.4% at first food intake), but the deformity rate was much higher (22% at first food intake) than at 6°C, 8°C, and 10°C. The energetic budget showed that at the two extreme temperatures (4°C and 12°C) there was less energy left in the yolk sac at first food intake, suggesting a limited ability to survive starvation.

Bacteriophage remediation of bacterial pathogens in aquaculture: a review of the technology

PubMed Central

Richards, Gary P

2014-01-01

Bacteriophages have been proposed as an alternative to antibiotic usage and several studies on their application in aquaculture have been reported. This review highlights progress to date on phage therapies for the following fish and shellfish diseases and associated pathogens: hemorrhagic septicemia (Aeromonas hydrophila) in loaches, furunculosis (Aeromonas salmonicida) in trout and salmon, edwardsiellosis (Edwardsiella tarda) in eel, columnaris disease (Flavobacterium columnare) in catfish, rainbow trout fry syndrome or cold water disease (Flavobacterium psychrophilum) in trout and salmon, lactococcosis (Lactococcus spp.) in yellowtail, ulcerative skin lesions (Pseudomonas aeruginosa) in freshwater catfish, bacterial hemorrhagic ascites disease (Pseudomonas plecoglossicida) in ayu fish, streptococcosis (Streptococcus iniae) in flounder, and luminescent vibriosis (Vibrio harveyi) in shrimp. Information is reviewed on phage specificity, host resistance, routes of administration, and dosing of fish and shellfish. Limitations in phage research are described and recommended guidelines are provided for conducting future phage studies involving fish and shellfish. PMID:26713223

The effect of diet on dorsal fin erosion in steelhead trout (Oncorhynchus mykiss)

USGS Publications Warehouse

Lellis, W.A.; Barrows, F.T.

1997-01-01

A 2 X 2 factorial experiment of diet type (krill vs. fish meal) and steroid supplementation (0 vs. 30 ??g 17??-methyltestosterone kg-1) was conducted to determine the effects on dorsal fin erosion in steelhead trout. Triplicate tanks of 250 fry were fed one of the four diets at a rate calculated to produce 115 g fish in 34 weeks. Fish were transferred to larger tanks when mean density index reached 0.40. Dorsal fin index (DFI, measured as mean dorsal fin height X 100/total fish length) was greater (P < 0.001) among fish fed krill-based diets than for fish fed fish-based diets at weeks 12, 22, and 34 of the trial. Added testosterone decreased (p = 0.04) DFI among fish fed the krill diet at week 12 but otherwise had no effect on fin condition. Addition of testosterone to either diet type decreased (P = 0.02) critical thermal maximum, which is a measure of fish resistance to thermal stress. The results suggest that diet composition can influence the rate of dorsal fin erosion in steelhead trout through a metabolic, behavioral, or combined change.

Laboratory studies on antimycin A as a fish toxicant

USGS Publications Warehouse

Berger, Bernard L.; Lennon, Robert E.; Hogan, James W.

1969-01-01

Liquid and sand formulations of antimycin A were tested in laboratory waters of various temperature, hardness, pH, and turbidity against 31 species of fresh-water fish of various sizes and life stages. Each formulation of toxicant was lethal under all water conditions to fish eggs, fry, fingerlings, and adult fish. Trouts are the most sensitive and catfishes the least sensitive. Of the 31 species, 24 succumb to 5 p.p.b. or less of the toxicant; only certain catfishes survive 25 p.p.b, The order of toxicity to various species of fish suggests that antimycin has possibilities for selective or partial control of certain unwanted fish. Although toxic to fish under ice, antimycin is more active in warm water than in cold. It is slightly more active in soft water than in hard; it is more active and persists far longer in water at pH 5 to 8 than at pH 9 or 10. It is active on fish in either clear and turbid waters, and it can be detoxified by potassium permanganate, The results contributed to registration of antimycin A in Fintrol-5 formulation as a fish toxicant.

Bioremediation using Gracilaria chouae co-cultured with Sparus macrocephalus to manage the nitrogen and phosphorous balance in an IMTA system in Xiangshan Bay, China.

PubMed

Wu, Hailong; Huo, Yuanzi; Han, Fang; Liu, Yuanyuan; He, Peimin

2015-02-15

A cage experiment using the red alga Gracilaria chouae co-cultured with the black seabream Sparus macrocephalus in Xiangshan Bay, China was conducted to measure the nutrient flux of the integrated multi-trophic aquaculture (IMTA) system. Results showed that trash fish were the main nutrient input contributor and adult fish were the main nutrient output contributor in the system. Contents of N and P in adult fish accounted for 54.45% and 59.48% of N and P in trash fish and fry, which suggests that 45.55% of N and 40.52% of P generated by fish farming were released into to the water. G. chouae proved to be an efficient bioremediation species in this IMTA system. To balance the excess nutrients generated by the system, 231.09 kg of seedlings should be cultured and 5315.07 kg of adult seaweed should be harvested. Copyright © 2014 Elsevier Ltd. All rights reserved.

Relative contribution of stocked walleyes in Tennessee reservoirs

USGS Publications Warehouse

Vandergoot, C.S.; Bettoli, P.W.

2003-01-01

Since the mid-1950s, fisheries biologists with the Tennessee Wildlife Resources Agency have stocked walleyes Stizostedion vitreum in several tributary reservoirs of the Cumberland and Tennessee rivers to augment declining native stocks; however, the efficacy of these management actions has never been formally evaluated. The contribution of stocked walleyes in four Tennessee reservoirs was evaluated during 1999 and 2000 by marking fry and fingerlings through oxytetracycline (OTC) immersion. Stocking densities were 13-48 fingerlings/ha, and marking efficacy was high for fish marked as fry (mean = 98%; SE = 1.7%) and fingerlings (mean = 99%; SE = 0.6%). Nearly all (94-100%; N = 509) of the age-1 and age-2 walleyes collected in the four reservoirs were OTC-marked. Based on these findings, fingerling walleyes must be stocked annually to sustain the walleye populations in these tributary impoundments.

Discrimination among populations of sockeye salmon fry with Fourier analysis of otolith banding patterns formed during incubation

USGS Publications Warehouse

Finn, James E.; Burger, Carl V.; Holland-Bartels, Leslie E.

1997-01-01

We used otolith banding patterns formed during incubation to discriminate among hatchery- and wild-incubated fry of sockeye salmon Oncorhynchus nerka from Tustumena Lake, Alaska. Fourier analysis of otolith luminance profiles was used to describe banding patterns: the amplitudes of individual Fourier harmonics were discriminant variables. Correct classification of otoliths to either hatchery or wild origin was 83.1% (cross-validation) and 72.7% (test data) with the use of quadratic discriminant function analysts on 10 Fourier amplitudes. Overall classification rates among the six test groups (one hatchery and five wild groups) were 46.5% (cross-validation) and 39.3% (test data) with the use of linear discriminant function analysis on 16 Fourier amplitudes. Although classification rates for wild-incubated fry from any one site never exceeded 67% (cross-validation) or 60% (test data), location-specific information was evident for all groups because the probability of classifying an individual to its true incubation location was significantly greater than chance. Results indicate phenotypic differences in otolith microstructure among incubation sites separated by less than 10 km. Analysis of otolith luminance profiles is a potentially useful technique for discriminating among and between various populations of hatchery and wild fish.

Perceptions about mercury and lead in fish consumed in Lake Albert fishing communities Uganda

PubMed Central

Andrew, Tamale; Francis, Ejobi; Charles, Muyanja; Naigaga, Irene; Jesca, Nakavuma; Micheal, Ocaido; Anne, Katuhoire; Deborah, Amulen

2016-01-01

Abstract Fish consumption is a lifestyle in fishing communities influenced by individual and communal perceptions. However, information about individual perceptions about fish consumption in the vulnerable fishing community in a developing country is lacking. Without this study, the benefits of fish consumption in a vulnerable community may not be realized. Data collection was executed using key informant interviews and survey structured questionnaires. The key informants include fisheries, community development, veterinary, community and environmental officers. The household heads were the respondents. The Qualitative data was organized and queried using QSR Nvivo 10 and quantitative data analyzed with SPSS version 22. The perceived benefits of eating fish are health, income, nutrition and manhood. The perceived risks are Stigma and ill health. The factors increasing fish consumption are heedless of fish consumption benefits (p = 0.041) and household size i.e. number of adults more than seven (p = 0.020). Those decreasing are methods of preparation of fish i.e. boiling and frying (p = 0.019 and p = 0.010) and oblivious about organizations dealing with fishing activities (p = 0.029). An awareness campaign is needed to demystify the health benefits and fallacies of fish consumption. The knowledge on individual perceptions associated with fish consumption will increase fish consumption but with fewer risks. PMID:27722182

Polychlorinated biphenyl (Aroclor< 1254) residues in rainbow trout: effects on sensitivity to nine fishery chemicals

USGS Publications Warehouse

Bills, T.D.; Marking, L.L.; Mauck, W.L.

1981-01-01

The influence of background polychlorinated biphenyl (PCB) residues in rainbow trout (Salmo gairdneri) on the susceptibility of the fish to nine chemicals routinely or occasionally used in fishery operations was evaluated. Rainbow trout fry were divided into three groups: one was exposed to 0.01 ppb and another to 0.1 ppb of the PCB Aroclor (R) 1254; the third (control) group was unexposed. After 30 days of exposure, whole body residues were 0.28 and 2.31 ppm for fish exposed to 0.01 and 0.1 ppb, respectively; control fish had residue concentrations of 0.04 ppm. Acute toxicity tests showed that both groups of exposed fish were more sensitive to rotenone and 2,4-D. Exposure did not significantly affect sensitivity to 2-[digeranylamino]-ethanol (GD-174), 3-trifluoromethyl-4-nitrophenol (TFM), nifurpirinol (Furanace), tricaine methanesulfonate (MS-222), or copper sulfate. Fishery managers should be aware that sensitivity of fish to control chemicals may be altered by the presence of contaminants in the water or residues of contaminants in the fish.

Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues.

PubMed

Schneedorferová, Ivana; Tomčala, Aleš; Valterová, Irena

2015-06-01

The aim of this study was to compare the effect of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of polyunsaturated fatty acids (PUFAs) in fish tissue. Four fish species were examined: pike, carp, cod, and herring. High performance liquid chromatography, coupled with electrospray ionization and mass spectrometric detection (HPLC/ESI/MS), was employed for determination of intact lipid molecules containing n-3 and n-6 PUFAs. Although mostly non-polar lipids (triacylglycerols, TGs) were present in the fish tissue, the PUFAs were present preferentially in the phospholipid fraction. Omnivorous fish species (carp, herring) contained more TGs than did predatory ones (pike, cod). Higher amounts of PUFAs were detected in the marine species than in the freshwater ones. The impact of heat treatments on the lipid composition in the fish tissue seems to be species-specific, as indicated by multivariate data analysis. Herring tissue is most heat-stable, and the mildest heat treatment for PUFA preservation was oven-baking. Copyright © 2014 Elsevier Ltd. All rights reserved.

The microscope in the hatchery

USGS Publications Warehouse

Fish, F.F.

1935-01-01

Without the aid of the microscope, it is safe to assume that fish Culture would now stand exactly where it did seventy-five years ago when methods of artificial fertilization were first applied. It is also safe to assume that the results from fish culture would be as unsatisfactory as they were at that time when the fishery resources were steadily declining in spite of the increased liberation of advanced fry from the hatcheries. During the past few years the microscope has saved millions of fish in our hatcheries which otherwise would have been sacrificed to disease. Moreover, the microscope has permitted all of the recent work in selective breeding, nutritional requirements, and disease control. This work marks most of the progress fish culture has made during the past twenty-five years. This progress forms the first definite step away from the old system of hatching and distributing fish, a system which was founded by the ancient Chinese. The microscope has been the key which enabled the fish culturist to solve the riddle of success which has stood, unanswered, for 2,500 years.

A System for the Preference Evaluation of Cycle Menus

DTIC Science & Technology

1974-10-01

Potatoes, Okra, Jellied Fruit Salad, Peach Shortcake 27. Swedish Meatballs , Fried Rice, Eggplant, Lettuce Salad, Pumpkin Pie 28. Corned Beef Hash... Meatballs , Rice, Beets, Jellied Fruit Salad, Marble Cake 81. Fish Sandwich, Fritters, Okra, Lettuce Salad, Chocolate Chip Cookies 82. Baked Macaroil...Radishes, Lettuce Salad, Bread Pudding 88 Cheesf j ", -tashea Potatoes, Cauliflower, M-.*©!.! Pm’r Sol ad, Apricot Pie 89. Meatbal ! Submarine Sandwich

Effects of cooking and subcellular distribution on the bioaccessibility of trace elements in two marine fish species.

PubMed

He, Mei; Ke, Cai-Huan; Wang, Wen-Xiong

2010-03-24

In current human health risk assessment, the maximum acceptable concentrations of contaminants in food are mostly based on the total concentrations. However, the total concentration of contaminants may not always reflect the available amount. Bioaccessibility determination is thus required to improve the risk assessment of contaminants. This study used an in vitro digestion model to assess the bioaccessibility of several trace elements (As, Cd, Cu, Fe, Se, and Zn) in the muscles of two farmed marine fish species (seabass Lateolabrax japonicus and red seabream Pagrosomus major ) of different body sizes. The total concentrations and subcellular distributions of these trace elements in fish muscles were also determined. Bioaccessibility of these trace elements was generally high (>45%), and the lowest bioaccessibility was observed for Fe. Cooking processes, including boiling, steaming, frying, and grilling, generally decreased the bioaccessibility of these trace elements, especially for Cu and Zn. The influences of frying and grilling were greater than those of boiling and steaming. The relationship of bioaccessibility and total concentration varied with the elements. A positive correlation was found for As and Cu and a negative correlation for Fe, whereas no correlation was found for Cd, Se, and Zn. A significant positive relationship was demonstrated between the bioaccessibility and the elemental partitioning in the heat stable protein fraction and in the trophically available fraction, and a negative correlation was observed between the bioaccessibility and the elemental partitioning in metal-rich granule fraction. Subcellular distribution may thus affect the bioaccessibility of metals and should be considered in the risk assessment for seafood safety.

Acute toxicity of cadmium, lead, zinc, and their mixtures to stream-resident fish and invertebrates

USGS Publications Warehouse

Mebane, Christopher A.; Dillon, Frank S.; Hennessy, Daniel P.

2012-01-01

The authors conducted 150 tests of the acute toxicity of resident fish and invertebrates to Cd, Pb, and Zn, separately and in mixtures, in waters from the South Fork Coeur d'Alene River watershed, Idaho, USA. Field-collected shorthead sculpin (Cottus confusus), westslope cutthroat trout (Oncorhynchus clarkii lewisi), two mayflies (Baetis tricaudatus and Rhithrogena sp.), a stonefly (Sweltsa sp.), a caddisfly (Arctopsyche sp.), a snail (Gyraulus sp.), and hatchery rainbow trout (Oncorhynchus mykiss), were tested with all three metals. With Pb, the mayflies (Drunella sp., Epeorus sp., and Leptophlebiidae), a Simuliidae black fly, a Chironomidae midge, a Tipula sp. crane fly, a Dytiscidae beetle, and another snail (Physa sp.), were also tested. Adult westslope cutthroat trout were captured to establish a broodstock to provide fry of known ages for testing. With Cd, the range of 96-h median effect concentrations (EC50s) was 0.4 to >5,329μg/L, and the relative resistances of taxa were westslope cutthroat trout ≈ rainbow trout ≈ sculpin << other taxa; with Pb, EC50s ranged from 47 to 3,323μg/L, with westslope cutthroat trout < rainbow trout < other taxa; and with Zn, EC50s ranged from 21 to 3,704μg/L, with rainbow trout < westslope cutthroat trout ≈ sculpin << other taxa. With swim-up trout fry, a pattern of decreasing resistance with increasing fish size was observed. In metal mixtures, the toxicities of the three metals were less than additive on a concentration-addition basis.

Determination of advanced glycation endproducts in cooked meat products.

PubMed

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Adjuvant Effect of Quillaja saponaria Saponin (QSS) on Protective Efficacy and IgM Generation in Turbot (Scophthalmus maximus) upon Immersion Vaccination

PubMed Central

Wang, Yujuan; Wang, Xiuhua; Huang, Jie; Li, Jun

2016-01-01

The adjuvant effect of Quillaja saponaria saponin (QSS) on protection of turbot fry was investigated with immersion vaccination of formalin-killed Vibrio anguillarum O1 and various concentrations of QSS (5, 25, 45 and 65 mg/L). Fish were challenged at days 7, 14 and 28 post-vaccination. Significantly high relative percent of survival (RPS) ((59.1 ± 13.6)%, (81.7 ± 8.2)%, (77.8 ± 9.6)%) were recorded in the fish that received bacterins immersion with QSS at 45 mg/L, which is comparable to the positive control group vaccinated by intraperitoneal injection (IP). Moreover, a remarkably higher serum antibody titer was also demonstrated after 28 days in the vaccinated fish with QSS (45 mg/L) than those vaccinated fish without QSS (p < 0.05), but lower than the IP immunized fish (p < 0.05). Significant upregulation of IgM gene expression has also been identified in the tissues of skin, gill, spleen and kidney from the immunized fish in comparison to the control fish. Taken together, the present study indicated that QSS was able to dramatically evoke systemic and mucosal immune responses in immunized fish. Therefore, QSS might be a promising adjuvant candidate for fish vaccination via an immersion administering route. PMID:26950114

Adjuvant Effect of Quillaja saponaria Saponin (QSS) on Protective Efficacy and IgM Generation in Turbot (Scophthalmus maximus) upon Immersion Vaccination.

PubMed

Wang, Yujuan; Wang, Xiuhua; Huang, Jie; Li, Jun

2016-03-02

The adjuvant effect of Quillaja saponaria saponin (QSS) on protection of turbot fry was investigated with immersion vaccination of formalin-killed Vibrio anguillarum O1 and various concentrations of QSS (5, 25, 45 and 65 mg/L). Fish were challenged at days 7, 14 and 28 post-vaccination. Significantly high relative percent of survival (RPS) ((59.1 ± 13.6)%, (81.7 ± 8.2)%, (77.8 ± 9.6)%) were recorded in the fish that received bacterins immersion with QSS at 45 mg/L, which is comparable to the positive control group vaccinated by intraperitoneal injection (IP). Moreover, a remarkably higher serum antibody titer was also demonstrated after 28 days in the vaccinated fish with QSS (45 mg/L) than those vaccinated fish without QSS (p < 0.05), but lower than the IP immunized fish (p < 0.05). Significant upregulation of IgM gene expression has also been identified in the tissues of skin, gill, spleen and kidney from the immunized fish in comparison to the control fish. Taken together, the present study indicated that QSS was able to dramatically evoke systemic and mucosal immune responses in immunized fish. Therefore, QSS might be a promising adjuvant candidate for fish vaccination via an immersion administering route.

Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss).

PubMed

Flaskerud, Katrina; Bukowski, Michael; Golovko, Mikhail; Johnson, LuAnn; Brose, Stephen; Ali, Ashrifa; Cleveland, Beth; Picklo, Matthew; Raatz, Susan

2017-11-01

The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 ( n -3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (CaO), peanut (PO), or high oleic sunflower oil (HOSO). Fatty acids and oxidized lipids were extracted from these samples and their respective raw fillet samples. Fatty acid content was determined using gas chromatography and oxylipin content by mass spectroscopy. The values obtained from each cooking method were compared to those obtained from the respective raw fillets using paired t tests. PUFA content was not altered when samples were baked, broiled, microwaved, or pan-fried in CO or CaO. Pan-frying in PO reduced α-linolenic acid (18:3 n -3), eicosadienoic acid (20:2 n -6), and dihomo-γ-linolenic acid (20:3 n -6), while pan-frying in HOSO reduced 18:3 n -3, eicosapentaenoic acid (20:5 n -3), docosapentaenoic acid (22:5 n -3), docosahexaenoic acid (22:6 n -3), linoleic acid (18:2 n -6), 18:3 n -6, 20:2 n -6, 20:3 n -6, docosatrienoic acid (22:2 n -6), and adrenic acid (22:4 n -6) compared to raw fish. Cooking decreased the omega-6 ( n -6) PUFA-derived oxylipins, but caused no change in 20:5 n -3 or 22:6 n -3-derived oxylipins of the fillets. In conclusion, pan-frying was the only cooking method to alter the fatty acid content of the fillets, while observed changes in oxylipin content varied by cooking method. As the physiological impact of oxylipins is currently unknown, these results suggest that the cooking methods which optimize the consumption of n -3 PUFA from rainbow trout are baking, broiling, microwaving, or pan-frying in CO, CaO, or PO.

Development of a subunit vaccine for infectious pancreatic necrosis virus using a baculovirus insect/larvae system

USGS Publications Warehouse

Shivappa, R.B.; McAllister, P.E.; Edwards, G.H.; Santi, N.; Evensen, O.; Vakharia, V.N.; ,

2005-01-01

Various attempts to develop a vaccine against infectious pancreatic necrosis virus (IPNV) have not yielded consistent results. Thus, at present, no commercial vaccine is available that can be used with confidence to immunize fry of salmon and trout. We generated a cDNA clone of the large genome segment A of an IPNV Sp strain and expressed all structural protein genes in insect cells and larvae using a baculovirus expression system. Green fluorescent protein was also co-expressed as a reporter molecule. High yields of IPNV proteins were obtained and the structural proteins self assembled to form virus-like particles (VLPs). We tested the immunogenicity of the putative VLP antigen in immersion vaccine experiments (two concentrations) in rainbow trout (Oncorhynchus mykiss) fry, and by intraperitoneal immunisation of Atlantic salmon (Salmo salar) pre-smolts using an oil adjuvant formulation. Rainbow trout were challenged by immersion using either the Sp or the VR-299 strain of IPNV two or three weeks post-vaccination, while Atlantic salmon were bath challenged with Sp strain after two months, after parr-smolt transformation. In the rainbow trout fry challenged two weeks post-immunization, cumulative mortality rates three weeks post challenge were 14 % in the fry that had received the highest dose versus 8 % in the control groups. No indication of protection was seen in repeated trials using a lower dose of antigen and challenge three weeks post-immunisation. The cumulative mortality rate of intraperitoneally immunised Atlantic salmon post-smolts four weeks post challenge was lower (56 %) than in the control fish (77 %), showing a dose-response pattern.

Genetic mating systems and reproductive natural histories of fishes: lessons for ecology and evolution.

PubMed

Avise, John C; Jones, Adam G; Walker, DeEtte; DeWoody, J Andrew

2002-01-01

Fish species have diverse breeding behaviors that make them valuable for testing theories on genetic mating systems and reproductive tactics. Here we review genetic appraisals of paternity and maternity in wild fish populations. Behavioral phenomena quantified by genetic markers in various species include patterns of multiple mating by both sexes; frequent cuckoldry by males and rare cuckoldry by females in nest-tending species; additional routes to surrogate parentage via nest piracy and egg-thievery; egg mimicry by nest-tending males; brood parasitism by helper males in cooperative breeders; clutch mixing in oral brooders; kinship in schooling fry of broadcast spawners; sperm storage by dams in female-pregnant species; and sex-role reversal, polyandry, and strong sexual selection on females in some male-pregnant species. Additional phenomena addressed by genetic parentage analyses in fishes include clustered mutations, filial cannibalism, and local population size. All results are discussed in the context of relevant behavioral and evolutionary theory.

Maladaptation and phenotypic mismatch in hatchery-reared Atlantic salmon Salmo salar released in the wild.

PubMed

Stringwell, R; Lock, A; Stutchbury, C J; Baggett, E; Taylor, J; Gough, P J; Garcia de Leaniz, C

2014-12-01

Changes in body shape, fluctuating asymmetry (FA) and crypsis were compared among Atlantic salmon Salmo salar fry kept as controls in captivity and those released and subsequently recaptured in the wild according to a before-after-control-impact (BACI) design. Hatchery fish that survived in the wild became more cryptic and displayed a much lower incidence of fin erosion and of asymmetric individuals than control fish kept in captivity. Significant differences in body shape were also apparent, and survivors had longer heads, thicker caudal peduncles and a more streamlined body shape than hatchery controls as early as 20 days following stocking, most likely as a result of phenotypic plasticity and non-random, selective mortality of maladapted phenotypes. Hatchery-reared fish typically perform poorly in the wild and the results of this study indicate that this may be due to phenotypic mismatch, i.e. because hatcheries generate fish that are phenotypically mismatched to the natural environment. © 2014 The Fisheries Society of the British Isles.

Work package 4 report: Broodfish testing for bacterial infections

USGS Publications Warehouse

Michel, Christian; Elliott, Diane G.; Jansson, Eva; Urdaci, Maria; Midtlyng, Paul J.

2005-01-01

This report summarises current scientific information and experience obtained with various methods for testing of salmonid broodfish or spawn for bacterial kidney disease (BKD - Renibacterium salmoninarum infection) in order to prevent vertical transmission of the organism to the offspring. Assessment is also being performed for Flavobacterium psychrophilum infections causing rainbow trout fry syndrome (RTFS) or bacterial coldwater disease (CWD), and for Piscirickettsia salmonis infection causing salmon rickettsial syndrome (SRS) in salmonid fish species. Methods for screening to document the absence of BKD in fish populations are well established. Some of them have also proven successful for testing individual fish from infected populations in order to avoid vertical transmission of the infectious agent. Several diagnostic methods for flavobacteriosis and piscirickettsiosis have also been established but none of them, as yet, has been validated for use in programmes to prevent vertical transmission of disease. Priority subjects for further research in order to improve the management and control of these vertically transmissible fish diseases are suggested.

Consumption of salted fish and other risk factors for nasopharyngeal carcinoma (NPC) in Tianjin, a low-risk region for NPC in the People's Republic of China.

PubMed

Ning, J P; Yu, M C; Wang, Q S; Henderson, B E

1990-02-21

The dietary habits, occupational exposures, use of tobacco and alcohol, and medical history were compared among 100 patients with histologically confirmed nasopharyngeal carcinoma (NPC) in Tianjin City, People's Republic of China, and 300 neighborhood controls who were individually matched to the patients with regard to age (within 5 yr), sex, and race (Han). Exposure to salted fish was significantly associated with an increased risk of NPC. Four characteristics of exposure to salted fish independently contributed to the increased risk: (a) earlier age at first exposure, (b) increasing duration of consumption, (c) increasing frequency of consumption, and (d) cooking the fish by steaming it rather than frying, grilling, or boiling it. In addition, significant associations were observed for consumption in childhood of salted shrimp paste (increased risk) and carrots (reduced risk), and the three dietary effects (i.e., those from consumption of salted fish, salted shrimp paste, and carrots) were independent of each other. None of the non-dietary factors studied were significantly associated with NPC risk.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

PubMed

Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

2014-12-01

The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p<0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p<0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p<0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire.

PubMed

Bovell-Benjamin, Adelia C; Dawkin, Norma; Pace, Ralphenia D; Shikany, James M

2009-06-01

To generate information about dietary practices, food preferences and food preparation methods from African-Americans in Macon County, Alabama, as a precursor to an intervention designed to modify an existing dietary health questionnaire (DHQ). African-American males (30) and females (31) ages 20 to 75 years participated in eight focus groups in Macon County Alabama between June and July, 2007. The core topics identified were dietary practices; food preferences; food preparation methods; fast food practices; and seasonal/specialty foods. The younger focus group participants reported consuming mostly fast foods such as hamburgers for lunch. Fruits, vegetables, salads, fish, chicken and sandwiches were the most common lunch foods for the older males and females. Across the groups, rice, cornbread and potatoes were reportedly the most commonly consumed starchy foods at dinner. Frying and baking were the most common cooking methods. Fewer participants reported removing the skin when cooking chicken versus those who did not remove. Traditional foods including fried green tomatoes and cracklings were selected for addition to the modified DHQ, while those not commonly consumed, were deleted. Participants described high-fat traditional food preferences, common frying and addition of salted meats to vegetables, which informed the modification of a DHQ.

Boric Acid Inhibits Germination and Colonization of Saprolegnia Spores In Vitro and In Vivo

PubMed Central

Ali, Shimaa E.; Thoen, Even; Evensen, Øystein; Skaar, Ida

2014-01-01

Saprolegnia infections cause severe economic losses among freshwater fish and their eggs. The banning of malachite green increased the demand for finding effective alternative treatments to control the disease. In the present study, we investigated the ability of boric acid to control saprolegniosis in salmon eggs and yolk sac fry. Under in vitro conditions, boric acid was able to decrease Saprolegnia spore activity and mycelial growth in all tested concentrations above 0.2 g/L, while complete inhibition of germination and growth was observed at a concentration of 0.8 g/L. In in vivo experiments using Atlantic salmon eyed eggs, saprolegniosis was controlled by boric acid at concentrations ranging from 0.2–1.4 g/L during continuous exposure, and at 1.0–4.0 g/L during intermittent exposure. The same effect was observed on salmon yolk sac fry exposed continuously to 0.5 g/L boric acid during the natural outbreak of saprolegniosis. During the experiments no negative impact with regard to hatchability and viability was observed in either eggs or fry, which indicate safety of use at all tested concentrations. The high hatchability and survival rates recorded following the in vivo testing suggest that boric acid is a candidate for prophylaxis and control of saprolegniosis. PMID:24699283

Boric acid inhibits germination and colonization of Saprolegnia spores in vitro and in vivo.

PubMed

Ali, Shimaa E; Thoen, Even; Evensen, Øystein; Skaar, Ida

2014-01-01

Saprolegnia infections cause severe economic losses among freshwater fish and their eggs. The banning of malachite green increased the demand for finding effective alternative treatments to control the disease. In the present study, we investigated the ability of boric acid to control saprolegniosis in salmon eggs and yolk sac fry. Under in vitro conditions, boric acid was able to decrease Saprolegnia spore activity and mycelial growth in all tested concentrations above 0.2 g/L, while complete inhibition of germination and growth was observed at a concentration of 0.8 g/L. In in vivo experiments using Atlantic salmon eyed eggs, saprolegniosis was controlled by boric acid at concentrations ranging from 0.2-1.4 g/L during continuous exposure, and at 1.0-4.0 g/L during intermittent exposure. The same effect was observed on salmon yolk sac fry exposed continuously to 0.5 g/L boric acid during the natural outbreak of saprolegniosis. During the experiments no negative impact with regard to hatchability and viability was observed in either eggs or fry, which indicate safety of use at all tested concentrations. The high hatchability and survival rates recorded following the in vivo testing suggest that boric acid is a candidate for prophylaxis and control of saprolegniosis.

Development of a study design and implementation plan to estimate juvenile salmon survival in Lookout Point Reservoir and other reservoirs of the Willamette Project, western Oregon

USGS Publications Warehouse

Kock, Tobias J.; Perry, Russell W.; Monzyk, Fred R.; Pope, Adam C.; Plumb, John M.

2016-12-23

Survival estimates for juvenile salmon and steelhead fry in reservoirs impounded by high head dams are coveted data by resource managers.  However, this information is difficult to obtain because these fish are too small for tagging using conventional methods such as passive-integrated transponders or radio or acoustic transmitters.  We developed a study design and implementation plan to conduct a pilot evaluation that would assess the performance of two models for estimating fry survival in a field setting.  The first model is a staggered-release recovery model that was described by Skalski and others (2009) and Skalski (2016).  The second model is a parentage-based tagging N-mixture model that was developed and described in this document.  Both models are conceptually and statistically sound, but neither has been evaluated in the field.  In this document we provide an overview of a proposed study for 2017 in Lookout Point Reservoir, Oregon, that will evaluate survival of Chinook salmon fry using both models.  This approach will allow us to test each model and compare survival estimates, to determine model performance and better understand these study designs using field-collected data.

Growth and smolting in lower-mode Atlantic Salmon stocked into the Penobscot River, Maine

USGS Publications Warehouse

Zydlewski, Joseph D.; O'Malley, Andrew; Cox, Oliver; Ruksznis, Peter; Trial, Joan G.

2014-01-01

Restoration of Atlantic Salmon Salmo salar in Maine has relied on hatchery-produced fry and smolts for critical stocking strategies. Stocking fry minimizes domestication selection, but these fish have poor survival. Conversely, stocked smolts have little freshwater experience but provide higher adult returns. Lower-mode (LM) fish, those not growing fast enough to ensure smolting by the time of stocking, are a by-product of the smolt program and are an intermediate hatchery product. From 2002 to 2009, between 70,000 and 170,000 marked LM Atlantic Salmon were stocked into the Pleasant River (a tributary in the Penobscot River drainage, Maine) in late September to early October. These fish were recaptured as actively migrating smolts (screw trapping), as nonmigrants (electrofishing), and as returning adults to the Penobscot River (Veazie Dam trap). Fork length (FL) was measured and a scale sample was taken to retrospectively estimate FL at winter annulus one (FW1) using the intercept-corrected direct proportion model. The LM fish were observed to migrate as age-1, age-2, and infrequently as age-3 smolts. Those migrating as age-1 smolts had a distinctly larger estimated FL at FW1 (>112 mm) than those that remained in the river for at least one additional year. At the time of migration, age-2 and age-3 smolts were substantially larger than age-1 smolts. Returning adult Atlantic Salmon of LM origin had estimated FLs at FW1 that corresponded to smolt age (greater FL for age 1 than age 2). The LM product produces both age-1 and age-2 smolts that have greater freshwater experience than hatchery smolts and may have growth and fitness advantages. The data from this study will allow managers to better assess the probability of smolting age and manipulate hatchery growth rates to produce a targeted-size LM product.

Exposure to toxic chemicals in the diet: is the Brazilian population at risk?

PubMed

Caldas, Eloisa Dutra; Jardim, Andreia Nunes Oliveira

2012-01-01

In Brazil, in the last 20 years, dietary risk assessments have been conducted on pesticides, mycotoxins, food additives, heavy metals (mainly mercury), environmental contaminants (mainly DDT) and acrylamide, a compound formed during food processing. The objectives of this paper were to review these studies, discuss their limitations and uncertainties and identify the most critical chemicals that may pose a health risk to Brazilian consumers. The studies have shown that the cumulative intake of organophosphorus and carbamate pesticides by high consumers of fruits and vegetables may represent a health concern (up to 169% of the ARfD), although the benefits of consuming large portions of those foods most probably overcome the risks. High consumers of maize products may also be at risk due to the presence of fumonisin (355% of the PMTDI), a mycotoxin present at high levels in Brazilian maize. The studies conducted in the Brazilian Amazon have shown that riparian fish consumers are exposed to unsafe levels of mercury. However, this is a more complex issue, as mercury levels in the region are naturally high and the health benefits of a fish-based diet are well known. Studies conducted both in Brazil and internationally on acrylamide have shown that the exposure to this genotoxic compound, mainly from the consumption of French fries and potato chips, is of health concern. Reducing the population dietary exposure to toxic chemicals is a challenge for government authorities and food producers in all countries. Management strategies aimed at decreasing exposure to the critical chemicals identified in this review involve limiting the use or eliminating highly toxic pesticides, implementing good agricultural practices to decrease maize contamination by fumonisins, educating local fish-eating communities toward a fish diet less contaminated by mercury, and changing dietary habits concerning the consumption of fried potatoes, the main processed food containing acrylamide.

Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population: a prospective cohort analysis.

PubMed

Owen, Alice J; Magliano, Dianna J; O'Dea, Kerin; Barr, Elizabeth L M; Shaw, Jonathan E

2016-06-01

The aim of this study was to examine the relationship between polyunsaturated fatty acids (PUFA) intake (n-6 and n-3) and mortality in a population-based sample with a low fish intake. Cox regression was used to examine the relationships between dietary PUFA intake and all-cause or CVD mortality in the Australian Diabetes, Obesity and Lifestyle Study (AusDiab) cohort, a population of 11,247 Australians aged ≥25 years recruited in 1999/2000 and followed until 2012. Demographic, lifestyle and behavioural information were collected by questionnaire and fasting blood tests undertaken. Dietary intake was collected by a 121-item food frequency questionnaire. Vital status and causes of death were collected by death registry linkage. Those in the highest quintile of n-6 PUFA intake had lower risk of CVD mortality (HR 0.57, 95 % CI 0.38-0.86) after age and sex adjustment, but this failed to retain significance after further risk factor adjustment. Consumption of ≥1 serves/week of non-fried fish was associated with reduced risk of CVD mortality (HR 0.64, 95 % CI 0.45-0.91, p = 0.013) compared to those eating less than 1 serve/month, after sex and age adjustment, but did not retain significance after further adjustment. However, long-chain n-3 intake was not associated with CVD mortality, and those in the highest quintile of n-3 intake had a higher risk of all-cause mortality. These findings do not support previous suggestions that n-6 PUFA have adverse effects on CVD risk. Greater intake of non-fried fish was associated with lower risk of CVD mortality, but those with the highest total n-3 intake were at slightly increased risk of all-cause mortality.

Monitoring and Evaluation Plan for the Nez Perce Tribal Hatchery, 1996 Technical Report.

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

Steward, Cleveland R.

1996-08-01

The Nez Perce Tribe has proposed to build and operate the Nez Perce Tribal Hatchery (NPTH) in the Clearwater River subbasin of Idaho for the purpose of restoring self-sustaining populations of spring, summer, and fall chinook salmon to their native habitats. The project comprises a combination of incubation and rearing facilities, satellite rearing facilities, juvenile and adult collection sites, and associated production and harvest management activities. As currently conceived, the NPTH program will produce approximately 768,000 spring chinook parr, 800,000 summer chinook fry, and 2,000,000 fall chinook fry on an annual basis. Hatchery fish would be spawned, reared, and releasedmore » under conditions that promote wild-type characteristics, minimize genetic changes in both hatchery and wild chinook populations, and minimize undesirable ecological interactions. The primary objective is to enable hatchery-produced fish to return to reproduce naturally in the streams in which they are released. These and other characteristics of the project are described in further detail in the Nez Perce Tribal Hatchery Master Plan (Larson and Mobrand 1992), the 1995 Supplement to the Master Plan (Johnson et al. 1995), and the Nez Perce Tribal Hatchery Program Environmental Impact Statement (Bonneville Power Administration et al. 1996). The report in hand is referred to in project literature as the NPTH Monitoring and Evaluation (M&E) Plan. This report describes monitoring and evaluation activities that will help NPTH managers determine. whether they were successful in restoring chinook salmon populations and avoiding adverse ecological impacts. Program success will be gauged primarily by changes in the abundance and distribution of supplemented chinook populations. The evaluation of project-related impacts will focus on the biological effects of constructing and operating NPTH hatchery facilities, introducing hatchery fish into the natural environment, and removing or displacing wild fish, including targeted chinook, non-targeted chinook, and resident species.« less

Efficacy and safety of a non-mineral oil adjuvanted injectable vaccine for the protection of Atlantic salmon (Salmo salar L.) against Flavobacterium psychrophilum.

PubMed

Hoare, R; Jung, S-J; Ngo, T P H; Bartie, K; Bailey, J; Thompson, K D; Adams, A

2017-10-07

Flavobacterium psychrophilum is the causative agent of Rainbow Trout Fry Syndrome which has had a major impact on global salmonid aquaculture. Recent outbreaks in Atlantic salmon in Scotland and Chile have added to the need for a vaccine to protect both salmon and trout. At present no licensed vaccines are available in Europe, leaving antibiotics as the only course of action to contain disease outbreaks. Outbreaks generally occur in fry at temperatures between 10 and 15 °C. Recently outbreaks in larger fish have given added impetus to the development of a vaccine which can provide long term protection from this highly heterogeneous pathogen. Most fish injectable vaccines are formulated with oil emulsion adjuvants to induce strong and long lasting immunity, but which are known to cause side effects. Alternative adjuvants are currently sought to minimise these adverse effects. The current study was performed to assess the efficacy of a polyvalent, whole cell vaccine containing formalin-inactivated F. psychrophilum to induce protective immunity in Atlantic salmon. The vaccine was formulated with an adjuvant containing squalene and aluminium hydroxide, and was compared to a vaccine formulated with a traditional oil adjuvant, Montanide ISA 760VG, and a non-adjuvanted vaccine. Duplicate groups of salmon (23.5 ± 6.8 g) were vaccinated with each of the vaccine formulations or phosphate buffered saline by intraperitoneal injection. Fish were challenged by intramuscular injection with F. psychrophilum six weeks post-vaccination to test the efficacy of the vaccines. Cumulative mortality reached 70% in the control salmon, while the groups of salmon that received vaccine had significantly lower mortality than the controls (p = 0.0001), with no significant difference in survival between vaccinated groups. The squalene/alum adjuvant was safe, more readily metabolised by the fish and induced less histopathological changes than the traditional oil adjuvant. Copyright © 2017 Elsevier Ltd. All rights reserved.

Complete genome sequence of the fish pathogen Flavobacterium psychrophilum ATCC 49418(T.).

PubMed

Wu, Anson Kk; Kropinski, Andrew M; Lumsden, John S; Dixon, Brian; MacInnes, Janet I

2015-01-01

Flavobacterium psychrophilum is the causative agent of bacterial cold water disease and rainbow trout fry mortality syndrome in salmonid fishes and is associated with significant losses in the aquaculture industry. The virulence factors and molecular mechanisms of pathogenesis of F. psychrophilum are poorly understood. Moreover, at the present time, there are no effective vaccines and control using antimicrobial agents is problematic due to growing antimicrobial resistance and the fact that sick fish don't eat. In the hopes of identifying vaccine and therapeutic targets, we sequenced the genome of the type strain ATCC 49418 which was isolated from the kidney of a Coho salmon (Oncorhychus kisutch) in Washington State (U.S.A.) in 1989. The genome is 2,715,909 bp with a G+C content of 32.75%. It contains 6 rRNA operons, 49 tRNA genes, and is predicted to encode 2,329 proteins.

Complete genome sequence of the fish pathogen Flavobacterium psychrophilum ATCC 49418T

PubMed Central

2015-01-01

Flavobacterium psychrophilum is the causative agent of bacterial cold water disease and rainbow trout fry mortality syndrome in salmonid fishes and is associated with significant losses in the aquaculture industry. The virulence factors and molecular mechanisms of pathogenesis of F. psychrophilum are poorly understood. Moreover, at the present time, there are no effective vaccines and control using antimicrobial agents is problematic due to growing antimicrobial resistance and the fact that sick fish don’t eat. In the hopes of identifying vaccine and therapeutic targets, we sequenced the genome of the type strain ATCC 49418 which was isolated from the kidney of a Coho salmon (Oncorhychus kisutch) in Washington State (U.S.A.) in 1989. The genome is 2,715,909 bp with a G+C content of 32.75%. It contains 6 rRNA operons, 49 tRNA genes, and is predicted to encode 2,329 proteins. PMID:25685258

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth123

PubMed Central

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-01-01

Background: Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. Objective: The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. Methods: This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26–29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Results: Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C–rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C–rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Conclusions: Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. PMID:26084362

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth.

PubMed

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-08-01

Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26-29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C-rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C-rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. © 2015 American Society for Nutrition.

Bt-maize (MON810) and Non-GM Soybean Meal in Diets for Atlantic Salmon (Salmo salar L.) Juveniles – Impact on Survival, Growth Performance, Development, Digestive Function, and Transcriptional Expression of Intestinal Immune and Stress Responses

PubMed Central

Gu, Jinni; Bakke, Anne Marie; Valen, Elin C.; Lein, Ingrid; Krogdahl, Åshild

2014-01-01

Responses in Atlantic salmon (Salmo salar L.) juveniles (fry) fed diets containing genetically modified maize (Bt-maize, MON810) expressing Cry1Ab protein from first-feeding were investigated during a 99-day feeding trial. Four experimental diets were made; each diet contained ∼20% maize, either Bt-maize or its near-isogenic maternal line (non-GM maize). One pair was fishmeal-based while the other pair included standard (extracted) soybean meal (SBM; 16.7% inclusion level), with the intention of investigating responses to the maize varieties in healthy fish as well as in immunologically challenged fish with SBM-induced distal intestinal inflammation, respectively. Three replicate tanks of fry (0.17±0.01 g; initial mean weight ± SEM) were fed one of the four diets and samples were taken on days 15, 36, 48 and 99. Survival, growth performance, whole body composition, digestive function, morphology of intestine, liver and skeleton, and mRNA expression of some immune and stress response parameters in the distal intestine were evaluated. After 99 days of feeding, survival was enhanced and the intended SBM-induced inflammatory response in the distal intestine of the two groups of SBM-fed fish was absent, indicating that the juvenile salmon were tolerant to SBM. Mortality, growth performance and body composition were similar in fish fed the two maize varieties. The Bt-maize fed fish, however, displayed minor but significantly decreased digestive enzyme activities of leucine aminopeptidase and maltase, as well as decreased concentration of gut bile salts, but significantly increased amylase activity at some sampling points. Histomorphological, radiographic and mRNA expression evaluations did not reveal any biologically relevant effects of Bt-maize in the gastrointestinal tract, liver or skeleton. The results suggest that the Cry1Ab protein or other compositional differences in GM Bt-maize may cause minor alterations in intestinal responses in juvenile salmon, but without affecting overall survival, growth performance, development or health. PMID:24923786

Bt-maize (MON810) and non-GM soybean meal in diets for Atlantic salmon (Salmo salar L.) juveniles--impact on survival, growth performance, development, digestive function, and transcriptional expression of intestinal immune and stress responses.

PubMed

Gu, Jinni; Bakke, Anne Marie; Valen, Elin C; Lein, Ingrid; Krogdahl, Åshild

2014-01-01

Responses in Atlantic salmon (Salmo salar L.) juveniles (fry) fed diets containing genetically modified maize (Bt-maize, MON810) expressing Cry1Ab protein from first-feeding were investigated during a 99-day feeding trial. Four experimental diets were made; each diet contained ∼20% maize, either Bt-maize or its near-isogenic maternal line (non-GM maize). One pair was fishmeal-based while the other pair included standard (extracted) soybean meal (SBM; 16.7% inclusion level), with the intention of investigating responses to the maize varieties in healthy fish as well as in immunologically challenged fish with SBM-induced distal intestinal inflammation, respectively. Three replicate tanks of fry (0.17±0.01 g; initial mean weight ± SEM) were fed one of the four diets and samples were taken on days 15, 36, 48 and 99. Survival, growth performance, whole body composition, digestive function, morphology of intestine, liver and skeleton, and mRNA expression of some immune and stress response parameters in the distal intestine were evaluated. After 99 days of feeding, survival was enhanced and the intended SBM-induced inflammatory response in the distal intestine of the two groups of SBM-fed fish was absent, indicating that the juvenile salmon were tolerant to SBM. Mortality, growth performance and body composition were similar in fish fed the two maize varieties. The Bt-maize fed fish, however, displayed minor but significantly decreased digestive enzyme activities of leucine aminopeptidase and maltase, as well as decreased concentration of gut bile salts, but significantly increased amylase activity at some sampling points. Histomorphological, radiographic and mRNA expression evaluations did not reveal any biologically relevant effects of Bt-maize in the gastrointestinal tract, liver or skeleton. The results suggest that the Cry1Ab protein or other compositional differences in GM Bt-maize may cause minor alterations in intestinal responses in juvenile salmon, but without affecting overall survival, growth performance, development or health.

Hydroacoustic Evaluation of Juvenile Salmonid Passage and Distribution at Lookout Point Dam, 2010

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

Khan, Fenton; Johnson, Gary E.; Royer, Ida M.

Pacific Northwest National Laboratory evaluated juvenile salmonid passage and distribution at Lookout Point Dam (LOP) on the Middle Fork Willamette River for the U.S. Army Corps of Engineers, Portland District (USACE), to provide data to support decisions on long-term measures to enhance downstream passage at LOP and others dams in USACE's Willamette Valley Project. This study was conducted in response to the listing of Upper Willamette River Spring Chinook salmon (Oncorhynchus tshawytscha) and Upper Willamette River steelhead (O. mykiss) as threatened under the Endangered Species Act. We conducted a hydroacoustic evaluation of juvenile salmonid passage and distribution at LOP duringmore » February 2010 through January 2011. Findings from this 1 year of study should be applied carefully because annual variation can be expected due to variability in adult salmon escapement, egg-to-fry and fry-to-smolt survival rates, reservoir rearing and predation, dam operations, and weather. Fish passage rates for smolt-size fish (> {approx}90 mm and < 300 mm) were highest during December-January and lowest in mid-summer through early fall. Passage peaks were also evident in early spring, early summer, and late fall. During the entire study period, an estimated total of 142,463 fish {+-} 4,444 (95% confidence interval) smolt-size fish passed through turbine penstock intakes. Of this total, 84% passed during December-January. Run timing for small-size fish ({approx}65-90 mm) peaked (702 fish) on December 18. Diel periodicity of smolt-size fish showing crepuscular peaks was evident in fish passage into turbine penstock intakes. Relatively few fish passed into the Regulating Outlets (ROs) when they were open in summer (2 fish/d) and winter (8 fish/d). Overall, when the ROs were open, RO efficiency (RO passage divided by total project passage) was 0.004. In linear regression analyses, daily fish passage (turbines and ROs combined) for smolt-size fish was significantly related to project discharge (P<0.001). This relationship was positive, but there was no relationship between total project passage and forebay elevation (P=0.48) or forebay elevation delta, i.e., day-to-day change in forebay elevation (P=0.16). In multiple regression analyses, a relatively parsimonious model was selected that predicted the observed data well. The multiple regression model indicates a positive trend between expected daily fish passage and each of the three variables in the model-Julian day, log(discharge), and log(abs(forebay delta)); i.e., as any of the environmental variables increase, expected daily fish passage increases. For vertical distribution of fish at the face of the dam, fish were surface-oriented with 62%-80% occurring above 10 m deep. The highest percentage of fish (30%-60%) was found between 5-10-m-deep. During spring and summer, mean target strengths for the analysis periods ranged from -44.2 to -42.1 dB. These values are indicative of yearling-sized juvenile salmon. In contrast, mean target strengths in fall and winter were about -49.0 dB, which are representative of subyearling-sized fish. The high-resolution spatial and temporal data reported herein provide detailed information about vertical, horizontal, diel, daily, and seasonal fish passage rates and distributions at LOP from March 2010 through January 2011. This information will support management decisions on design and development of surface passage and collection devices to help restore Chinook salmon populations in the Middle Fork Willamette River watershed above LOP.« less

Microbiological quality of cooked foods and drinks sold in higher educational institutions around Yala, Pattani, and Narathiwat Provinces, Southern Thailand

NASA Astrophysics Data System (ADS)

Dalee, Abdullah D.; Sali, Khosiya; Hayeeyusoh, Nurainee; Hayeewangoh, Zubaidah; Thadah, Amporn

2017-08-01

Quality of cooked foods and drinks water sold within the vicinity of higher institutions located in Yala, Pattani and Narathiwat provinces were randomly sampled and microbiologically evaluated. As to Thai National Food Safety Standard, various food menu and drinks were subjected to conventionally determining the bacterial index; Most Probable Number (MPN) of coliform and fecal coliform as well as the detection of indicator organisms; Escherichia coli, Staphylococcus aureus and Salmonella sp. As for bacterial index, results showed that curry-type likes PSU-stir-fried liver (7.5x106 CFU/g), and and the lowest was PSU-Koleh chicken Roast (1.72x103 CFU/g). The highest and lowest counts of soup-type items were observed in YPH-KaengSom soup (1.9x107 CFU/g), and PSU-Palo soup (0.4x103 CFU/g), respectively. Higher bacterial counts were also found in YPH-spicy stir-fried chicken (7.5 x 106 CFU/g), and YPH-squid salad (2.2x107 CFU/g). For drinks, bacterial count ranged 2.0 x 103 to 8.3 x 103 CFU/g, and NRU-iced grape juice having the highest bacterial count (2.0x106 CFU/g). Overall, foods not complying to the Thai National Food Safety Standard of 1 x 103 CFU/g from higher to lower were those of soup, stir-fried, salad, fried, and curry categories with as much as 4:17 (23.53%), 4:21 (19.05%), 2:11 (18.18%), 2:16 (12.5%) and 1:12 (8.33%), respectively. As for Coliform and fecal coliform, the highest (>1100 MPN/g) and the lowest (0.34 MPN/g),were not much found in all food categories with percentages of 23.53, 24.00, 13.79, 9.10, and 47.37 for curry (4:17), soup (6:15), stir-fried (4:29), fried (2:22), and salad (9:19), respectively. However, indicator organisms were not detected in almost all food samples except PSU-chicken yellowish curry, NRU-chicken TongYam soup, NRU-Long-tail tuna soup, NRU-KaengSom soup, YPE-watery soup, NRU-stir-fried liver, NRU-omelets, NRU-fried chicken, YPE-crispy fish salad, and NRU-salted eggs salad, which showed the presence of E. coli, but not Staphylococcus aureus and Salmonella sp. As for drinks, 3 out of 40 samples (7.5%) were E. coli detectable, and they were YPE-water, YPE-iced tea, and YPH-iced tea. Evaluating results of such items of foods and drinks deem academically valuable, and may effectively raise public awareness and national monitoring in future.

Los Angeles-Long Beach Harbor Areas Cultural Resource Survey, Los Angeles County, California,

DTIC Science & Technology

1978-04-01

shamans shells, found as ornaments in archeological for ceremonial cures; comals or frying pans sites as far away as Arizona and New Mexico , (fig. 22); and...north.) From there biological resistance. These diseases included the Gabrielino occupied the entire San poxes , pneumonia, tuberculosis, and venereal... chicken . He pecked 700 cases in 1903, but 1919, 85 percent of the fish were brought In by grocers returned a sizable part. To promote Japanese fishermen

Who's your momma? Recognizing maternal origin of juvenile steelhead using injections of strontium chloride to create transgenerational marks

USGS Publications Warehouse

Shippentower, Gene E.; Schreck, Carl B.; Heppell, Scott A.

2011-01-01

We sought to determine whether a strontium chloride injection could be used to create a transgenerational otolith mark in steelhead Oncorhynchus mykiss. Two strontium injection trials and a survey of strontium: calcium (Sr:Ca) ratios in juvenile steelhead from various steelhead hatcheries were conducted to test the feasibility of the technique. In both trials, progeny of fish injected with strontium had significantly higher Sr:Ca ratios in the primordial region of their otoliths, as measured by an electron wavelength dispersive microprobe. In trial 1, the 5,000-mg/L treatment level showed that 56.8% of the otoliths were correctly classified, 12.2% being misclassified as belonging to the 0-mg/L treatment. In trial 2, the 20,000-mg/L treatment level showed that 30.8% of the otoliths were correctly classified, 13.5% being misclassified as belonging to the 0-mg/L treatment. There were no differences in the fertilization rates of eggs or survival rates of fry between the treatment and control groups. The Sr:Ca ratios in otoliths collected from various hatchery populations of steelhead varied and were greater than those found in otoliths from control fish in both of our injection trials. This study suggests that the marking technique led to recognizable increases in Sr:Ca ratios in some otoliths collected from fry produced by injected females. Not all progeny showed such increases, however, suggesting that the method holds promise but requires further refinement to reduce variation. Overall, there was a correct classification of about 40% across all treatments and trials; the variation in Sr:Ca ratios found among experimental trials and hatcheries indicates that care must be taken if the technique is employed where fish from more than one hatchery could be involved.

Seasonal use of shallow water habitat in the Lower Snake River reservoirs by juvenile fall Chinook salmon

USGS Publications Warehouse

Tiffan, Kenneth F.; Connor, William P.

2012-01-01

The U.S. Army Corps of Engineers (COE) is preparing a long term management plan for sediments that affect the authorized project purposes of the Lower Granite, Little Goose, Lower Monumental, and Ice Harbor reservoirs (hereafter, the lower Snake River reservoirs), and the area from the mouth of the Snake River to Ice Harbor Dam. We conducted a study from spring 2010 through winter 2011 to describe the habitat use by juvenile Chinook salmon within a selected group of shallow water habitat complexes (< 6 m deep) in the lower Snake River reservoirs to help inform the long-term plan. Natural fry and parr were present within all four shallow water habitat complexes that we studied from early spring through early summer, and parr ( = 40,345 ± 18,800 [error bound]) were more abundant than fry ( = 24,615 ± 5,701). Water < 2 m deep was highly used for rearing by natural fall Chinook salmon subyearlings (fry and parr combined; hereafter natural subyearlings) based on duration of use and relative group abundances during spring and summer, whereas the 2–6 m depth interval was more highly used by migratory hatchery fall Chinook salmon subyearlings and spring, summer, and fall Chinook salmon yearlings. Overall mean spring-summer apparent density of natural subyearlings was 15.5 times higher within the < 2 m depth interval than within the 2–6 m depth interval. Density of natural subyearlings also decreased as the distance a given shallow water habitat complex was located from the riverine spawning areas increased. Reservoir-type juveniles (or fish likely destined to become reservoir-type juveniles) were present in the lower Snake River reservoirs from fall 2010 through winter 2011; however, use of shallow water habitat by reservoir-type juveniles was limited during our study. We only collected 38 reservoir-type juveniles in shallow water habitat sites in beach and lampara seines during the fall. Radiotelemetry data revealed that though many tagged fish passed shallow water habitat sites, relatively few fish entered them and the median time fish spent within a given site was less than 1.4 h. Fish located by mobile tracking away from study sites were pelagically oriented, and generally not found over shallow water or close to shore. The findings in this report: (1) support the selection of natural fall Chinook subyearlings as the indicator group for determining the potential benefits of using dredge spoils to create shallow water habitat, (2) provide evidence for shallow water habitat use by natural subyearlings, (3) provide evidence against large-scale use of shallow water habitat by reservoir-type juveniles, (4) suggest that the depth criterion for defining shallow water habitat (i.e., < 6 m deep) warrants reconsideration, and (5) provide guidance for when to dredge and create shallow water habitat. Future research on habitat preference, feeding ecology, the food web, and intra-specific competition would help to better inform the long-term management plan.

Exposure to airborne ultrafine particles from cooking in Portuguese homes.

PubMed

Bordado, J C; Gomes, J F; Albuquerque, P C

2012-10-01

Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 microm2/cm3 (increased to 72.9 microm2/cm3 due to gas burning) to a maximum of 890.3 microm2/cm3 measured during fish boiling in water and a maximum of 4500 microm2/cm3 during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities. The approach of this study considers the determination of alveolar deposited surface area of aerosols generated from cooking activities, namely, typical Portuguese dishes. This type of measurement has not been done so far, in spite of the recognition that cooking activity is a main source of submicrometer and ultrafine aerosols. The results have shown that the levels of generated aerosols surpass the outdoor concentrations in a major European town, which calls for further determinations, contributing to a better assessment of exposure of individuals to domestic activities such as this one.

Monitoring and evaluation plan for the Nez Perce Tribal Hatchery

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

Steward, C.R.

1996-08-01

The Nez Perce Tribe has proposed to build and operate the Nez Perce Tribal Hatchery (NPTH) in the Clearwater River subbasin of Idaho for the purpose of restoring self-sustaining populations of spring, summer, and fall chinook salmon to their native habitats. The project comprises a combination of incubation and rearing facilities, satellite rearing facilities, juvenile and adult collection sites, and associated production and harvest management activities. As currently conceived, the NPTH program will produce approximately 768,000 spring chinook parr, 800,000 summer chinook fry, and 2,000,000 fall chinook fry on an annual basis. Hatchery fish would be spawned, reared, and releasedmore » under conditions that promote wild-type characteristics, minimize genetic changes in both hatchery and wild chinook populations, and minimize undesirable ecological interactions. The primary objective is to enable hatchery-produced fish to return to reproduce naturally in the streams in which they are released. These and other characteristics of the project are described in further detail in the Nez Perce Tribal Hatchery Master Plan, the 1995 Supplement to the Master Plan, and the Nez Perce Tribal Hatchery Program Environmental Impact Statement. The report in hand is referred to in project literature as the NPTH Monitoring and Evaluation (M&E) Plan. This report describes monitoring and evaluation activities that will help NPTH managers determine whether they were successful in restoring chinook salmon populations and avoiding adverse ecological impacts.« less

Exxon Valdez oil spill: State/federal natural resource damage assessment final report. Effects of pink salmon (oncorhynchus gorbuscha) escapement level on egg retention, preemergent fry, and adult returns to the kodiak and chignik management areas caused by the Exxon Valdez oil spill. Fish/shellfish study numbers 7b and 8b. Final report

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

NONE

1993-12-01

As a result of the 1989 Exxon Valdez oil spill, commercial salmon fishing in and around the Kodiak and Chignik areas was severely restricted throughout the 1989 season. Consequently, pink salmon escapements for these areas greatly exceeded targeted escapement objectives. Investigations were conducted within the Kodiak and Chignik Management Areas during 1989 and 1990 to determine if negative impacts on future odd-year brood line pink salmon production occurred as a result of overescapement in 1989.

Dispersal and survival of Flavobacterium psychrophilum phages in vivo in rainbow trout and in vitro under laboratory conditions: implications for their use in phage therapy.

PubMed

Madsen, Lone; Bertelsen, Sif K; Dalsgaard, Inger; Middelboe, Mathias

2013-08-01

Attention has been drawn to phage therapy as an alternative approach for controlling pathogenic bacteria such as Flavobacterium psychrophilum in salmonid aquaculture, which can give rise to high mortalities, especially in rainbow trout fry. Recently, phages have been isolated with a broad host range and a strong lytic potential against pathogenic F. psychrophilum under experimental conditions. However, little is known about the fate of phages at environmental conditions. Here, we quantified the dispersal and fate of F. psychrophilum phages and hosts in rainbow trout fry after intraperitoneal injection. Both phages and bacteria were isolated from the fish organs for up to 10 days after injection, and coinjection with both bacteria and phages resulted in a longer persistence of the phage in the fish organs, than when the fish had been injected with the phages only. The occurrence of both phage and bacterium was most prevalent in the kidney and spleen, with only minor occurrence in the brain. The experiment showed that injected phages were rapidly spread in the internal organs of the fish, also in the absence of bacteria. Parallel examination of the regulation of bacteriophage infectivity in controlled laboratory experiments at various environmental conditions showed that pH had only minor effects on long-term (3 months) phage infectivity within a pH range of 4.5 to 7.5, whereas phage infectivity was immediately lost at pH 3. In the absence of host cells, phage infectivity decreased by a factor of 10,000 over 55 days in untreated pond water, while the sterilization and removal of particles caused a 100-fold increase in phage survival relative to the control. In addition, F. psychrophilum-specific phages maintained their infectivity for ∼2 months in glycerol at -80°C, whereas infectivity decreased by a factor 10 when kept in a buffer at 20°C. Only a very small degradation in infectivity was seen when bacteriophages were added and dried on fish feed pellets. Together, these results indicate that application of bacteriophages represents a promising approach for the control of F. psychrophilum infections in trout and suggest fish feed as a potential delivery method.

Glycemic index and glycemic load of selected Chinese traditional foods

PubMed Central

Chen, Ya-Jun; Sun, Feng-Hua; Wong, Stephen Heung-sang; Huang, Ya-Jun

2010-01-01

AIM: To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. METHODS: Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject’s average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. RESULTS: Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, “Mai-Lai” Cake, “Pineapple” Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). CONCLUSION: The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference. PMID:20333793

Glycemic index and glycemic load of selected Chinese traditional foods.

PubMed

Chen, Ya-Jun; Sun, Feng-Hua; Wong, Stephen Heung-Sang; Huang, Ya-Jun

2010-03-28

To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject's average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, "Mai-Lai" Cake, "Pineapple" Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

Thiamine content of eggs and lengths of coho salmon (Oncorhynchus kisutch) in relation to abundance of alewife (Alosa pseudoharengus) in eastern Lake ontario, 2003 to 2006

USGS Publications Warehouse

Ketola, H.G.; Rinchard, J.; O'Gorman, R.; Begnoche, L.J.; Bishop, D.L.; Greulich, A.W.

2009-01-01

Early mortality syndrome in fry of Great Lakes salmonines is linked to reduced levels of thiamine in eggs, which reflects maternal consumption of forage fishes such as alewife (Alosa pseudoharengus) that contain thiaminase, an enzyme that destroys thiamine. We assessed annual variations in abundance and condition of alewives and thiamine status of coho salmon (Oncorhynchus kisutch) in Lake Ontario. We analyzed total thiamine in eggs of 20 coho salmon collected annually between 2003 and 2006 at the Salmon River Hatchery on the Salmon River, New York. Alewife abundance was assessed annually in southern and eastern Lake Ontario with bottom trawls during late April and early May. Mean thiamine concentration in eggs varied annually, with those collected in 2003 (2.5 nmol/g) being significantly higher than those collected in 2004 to 2006 (1.5 to 1.7 nmol/g). Although we did not test survival of fry, if reported threshold levels of thiamine for preventing mortality of Lake Michigan coho salmon fry apply, then many or most Lake Ontario coho salmon produced fry were likely to incur thiamine-deficiency mortality, especially during years 2004 to 2006. Comparison to indices of annual abundance of alewife in Lake Ontario with thiamine concentration in coho salmon eggs failed to show any significant correlations (P > 0.05). However, total length of female spawning coho salmon was positively correlated (P < 0.05) with increasing condition and estimated energy content of adult alewives in the previous spring. These results suggest that growth of coho salmon in Lake Ontario was first limited by energy intake, whereas the amount of thiamine provided by alewives was sufficient for growth (in length) but not for producing thiamine-adequate eggs.

Molecular mechanism of dietary phospholipid requirement of Atlantic salmon, Salmo salar, fry.

PubMed

Carmona-Antoñanzas, G; Taylor, J F; Martinez-Rubio, L; Tocher, D R

2015-11-01

The phospholipid (PL) requirement in fish is revealed by enhanced performance when larvae are provided PL-enriched diets. To elucidate the molecular mechanism underlying PL requirement in Atlantic salmon, Salmo salar, were fed a minimal PL diet and tissue samples from major lipid metabolic sites were dissected from fry and parr. In silico analysis and cloning techniques demonstrated that salmon possess a full set of enzymes for the endogenous production of PL. The gene expression data indicated that major PL biosynthetic genes of phosphatidylcholine (PtdCho), phosphatidylethanolamine (PtdEtn) and phosphatidylinositol (PtdIns) display lower expression in intestine during the early developmental stage (fry). This is consistent with the hypothesis that the intestine of salmon is immature at the early developmental stage with limited capacity for endogenous PL biosynthesis. The results also indicate that intact PtdCho, PtdEtn and PtdIns are required in the diet at this stage. PtdCho and sphingomyelin constitute the predominant PL in chylomicrons, involved in the transport of dietary lipids from the intestine to the rest of the body. As sphingomyelin can be produced from PtdCho in intestine of fry, our findings suggest that supplementation of dietary PtdCho alone during early developmental stages of Atlantic salmon would be sufficient to promote chylomicron formation. This would support efficient transport of dietary lipids, including PL precursors, from the intestine to the liver where biosynthesis of PtdEtn, PtdSer, and PtdIns is not compromised as in intestine facilitating efficient utilisation of dietary energy and the endogenous production of membrane PL for the rapidly growing and developing animal. Copyright © 2015. Published by Elsevier B.V.

Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances.

PubMed

Bhavsar, Satyendra P; Zhang, Xianming; Guo, Rui; Braekevelt, Eric; Petro, Steve; Gandhi, Nilima; Reiner, Eric J; Lee, Holly; Bronson, Roni; Tittlemier, Sheryl A

2014-05-01

Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

FXR: Big fish or small fry for drug-induced liver injury?

PubMed

Ballet, François

2016-02-01

By integrating network analysis and molecular modeling, a "system pharmacology" approach identified FXR as a potential off-target protein mediating non-steroidal anti-inflammatory drugs (NSAID)-induced liver injury. In vitro assays showed that NSAID are potent FXR antagonists that inhibit FXR transcriptional activity. Given the role of FXR in bile acid homeostasis, liver inflammation and cell proliferation, the data suggest that FXR antagonism could mediate, at least in part, NSAID-induced liver injury. Copyright © 2015 Elsevier Masson SAS. All rights reserved.

Species Profiles: Life Histories and Environmental Requirements of Coastal Fishes and Invertebrates (Pacific Northwest). Coho Salmon.

DTIC Science & Technology

1986-04-01

method in fingerlinqs prey on sockeye salmon Puqet Sound to predict coho salmon fry ( Oncorhynchus nerka ); 30% of catches from stream discharqe data, coho...numbers of males distinguish it from chinook salmon and females in a soawninq run are sim- ( Oncorhynchus tshawytscha), which have ilar males may...behind sockeye salmon (qnco- qoal is te umber of spawners rhynchus nerka ), pink salmon (. necesar) to majinta1n the run of a -orhuscha), and chum salmon

USSR and Eastern Europe Scientific Abstracts Biomedical and Behavioral Sciences No. 61

DTIC Science & Technology

1977-01-05

the bacteria-inhibiting circle was only 10 mm in diam and its activity lasted for only 36-48 hr. In the case of lactic acid treatment , the circle...5.00). Table 1. 1/2 UDC 576.8:636.086.6 USSR SIVERS, V. S. and SPRAVTSEV, M. Kh. MICROBIOLOGICAL TREATMENT OF STRAW BY CELLULOSE-AND LIGNIN... treatment of ponds will lead to annihilation of copepoda-filtrates, the fodder objects for valuable commercial fish fry. Action of 0.05-5.0 mg/1

The effects of methyltestosterone on sex reversal in bluegill

USGS Publications Warehouse

Chew, L.E.; Stanley, J.G.

1973-01-01

Small impoundments stocked with bluegill often become overcrowded with small, undesirable fish. This problem would be prevented if it were possible to stock only one sex, but sexing of small bluegill is difficult and unreliable. Monosex broods in Oryzias latipes [3], Tilapia mossambica [1], and Carassius auratus [5] can be produced by using sperm from sex-reversed genotypic females to fertilize eggs from normal females. The objective of this research was to develop a method for changing sex in bluegill fry by administering androgens.

Vertical transmission of infectious haematopoietic necrosis virus in sockeye salmon, Oncorhynchus nerka (Walbaum): isolation of virus from dead eggs and fry

USGS Publications Warehouse

Mulcahy, D.; Pascho, R.J.

1985-01-01

The control of epizootics of infectious haematopoietic necrosis (IIHN) virus in salmonid fishes is presently based on examination and certification of adult brood fish to prevent the introduction of virus-infected eggs into hatcheries (Canadian Fisherics and Marine Service 1976; McDaniel 1979). This strategy is based on the assumption that the virus is vertically transmitted in association with the gametes. However, evidence for vertical transmission of lHN virus is circumstantial, based mostly on the appearance of the disease outside the enzootic area (the west coast of North America) in fish hatched from eggs obtained from within that area (Plumb 1972; Holway & Smith 1973; Wolf, Quimby, Pettijohn & Landolt 1973, Sano, Nishimura, Okamoto, Yamazaki, Hanada & Watanabe 1977. Carlisle, Schat & Elston 1979). An indirect demonstration of vertical transmission was made by placing known virus-free fish in the water above and below raceways containing fish that suffered an IEEN epizootic in an cffort to climinate waterborne virus as a source of infection (Wingficid & Chan 1970). The fish placed below the raceway developed IHN, due to waterborne virus released from the affected fish in the raceway, but the fish placed above the raceway failed to develop IHN. These results suggested that the source of infection of the fish in the raceway was not the water supply, although it is possible that the virus was no longer present in the water supply at the time the sentinel fish were exposed to the water.

Vertical transmission of infectious hematopoietic necrosis virus in sockeye salmon (Oncorhynchus nerka): Isolation of virus from dead eggs and fry

USGS Publications Warehouse

Mulcahy, D.; Pascho, R.J.

1985-01-01

The control of epizootics of infectious haematopoietic necrosis (IHN) virus in salmonid fishes is presently based on examination and certification of adult brood fish to prevent the introduction of virus-infected eggs into hatcheries (Canadian Fisheries and Marine Service 1976; McDaniel 1979). This strategy is based on the assumption that the virus is vertically transmitted in association with the gametes. However, evidence for vertical transmission of IHN virus is circumstantial, based mostly on the appearance of the disease outside the enzootic area (the west coast of North America) in fish hatched from eggs obtained from within that area (Plumb 1972; Holway & Smith 1973; Wolf, Quimby, Pettijohn & Landolt 1973; Sano, Nishimura, Okamoto, Yamazaki, Hanada & Watanabe1977; Carlisle, Schat & Elston 1979). An indirect demonstration of vertical transmission was made by placing known virus-free fish in the water above and below raceways containing fish that suffered an IHN epizootic in an effort to eliminate waterborne virus as a source of infection (Wingfield & Chan 1970). The fish placed below the raceway developed IHN, due to waterborne virus released from the affected fish in the raceway, but the fish placed above the raceway failed to develop IHN. These results suggested that the source of infection of the fish in the raceway was not the water supply, although it is possible that the virus was no longer present in the water supply at the time the sentinel fish were exposed to the water.

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

PubMed

Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

2014-04-01

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of diet composition on mutagenic activity in urine.

PubMed

Ohara, Akihiro; Matsuhisa, Tsugio

2004-01-01

The effects of dietary habits on mutagenic activity in urine were investigated using the umu test based on the use of the genetically engineered bacteria Salmonella typhimurium TA 1535 pSK1002. Genotoxic effects in sample urine were detected by measuring the activation of the SOS response in the bacteria and recording the beta- galactosidase activity. Human subjects consisted of smokers and non-smokers. Urine from subjects who consumed fish showed the highest mutagenic activity, followed by the urine samples from subjects who ate pork or beef. Chicken induced a low level of mutagenic activity. When the subjects ate fried or roasted animal foods, the urine samples gave higher mutagenicity than the urine samples from the subject who consumed non-fried or non-roasted animal foods. When the subject ate vegetables along with a diet rich in animal foods, the activity in urine decreased. Herbs and spices gave the same tendency toward decline as vegetables. Non-smoker urine shower mutagenic activity than samples from smokers.

Determination of malachite green residues in the eggs, fry, and adult muscle-tissue of rainbow-trout (Oncorhynchus-mykiss)

USGS Publications Warehouse

Allen, John L.; Gofus, J.E.; Meinertz, Jeffery R.

1994-01-01

Malachite green, an effective antifungal therapeutant used in fish culture, is a known teratogen. We developed a method to simultaneously detect both the chromatic and leuco forms of malachite green residues in the eggs, fry, and adult muscle tissue of rainbow trout (oncorhynchus mykiss). Homogenates of these tissues were fortified with [c-14] malachite green chloride and extracted with 1% (v/v) acetic acid in acetonitrile or in methanol. The extracts were partitioned with chloroform, dried, redissolved in mobile phase, and analyzed by liquid chromatography (lc) with postcolumn oxidation of leuco malachite green to the chromatic form. Lc fractions were collected every 30 s for quantitation by scintillation counting. Recoveries of total [c-14] malachite green chloride residue were 85 and 98% in eggs fortified with labeled malachite green at concentrations of 0.5 And 1.00 Mug/g, respectively; 68% in fry similarly fortified at a concentration of 0.65 Mug/g; and 66% in muscle homogenate similarly fortified at a level of 1.00 Mug/g. The method was tested under operational conditions by exposing adult rainbow trout to 1.00 Mg/l [c-14] malachite green chloride bath for 1 h. Muscle samples analyzed by sample oxidation and scintillation counting contained 1.3 And 0.5 Mug/g total malachite green chloride residues immediately after exposure and after a 5-day withdrawal period, respectively.

Provenance of the oil in par-fried French fries after finish frying.

PubMed

Al-Khusaibi, Mohammed; Gordon, Michael H; Lovegrove, Julie A; Niranjan, Keshavan

2012-01-01

Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition. This paper estimates the relative amounts of oil in French fries that have been fried in 2 stages-a par-frying step and a finish-frying step-which is commonly practiced in food service establishments as well as homes. The 2 key conclusions are: (1) nearly 90% of the oil content of the final product is the one used for finish frying; that is, a processor may use very good oil for par frying but if the oil used for finish frying is inferior, its effect will dominate. (2) The paper also shows that a significant proportion of the oil used by the processor gets expelled during finish frying. © 2011 Institute of Food Technologists®

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

PubMed

Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

2013-04-01

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

Meat intake and bladder cancer risk in a Swedish prospective cohort.

PubMed

Larsson, Susanna C; Johansson, Jan-Erik; Andersson, Swen-Olof; Wolk, Alicja

2009-02-01

High meat consumption could potentially increase the risk of bladder cancer, but findings from epidemiologic studies are inconsistent. We prospectively examined the association between meat intake and bladder cancer risk in a population-based cohort study. We prospectively followed 82,002 Swedish women and men who were free from cancer and completed a food-frequency questionnaire in 1997. Incident cases of bladder cancer were identified in the Swedish cancer registries. Cox proportional hazards models were used to calculate hazard ratios (HR) with 95% confidence intervals (CI), adjusted for age, sex, education, smoking status, pack-years of smoking, and total energy intake. During a mean follow-up of 9.4 years, 485 incident cases of bladder cancer (76 women and 409 men) were ascertained in the cohort. We observed no association between the intake of total or any specific type of meat and the risk of bladder cancer. The multivariate HRs (95% CIs) comparing the highest and the lowest category of intake were 1.05 (0.71-1.55) for total meat, 1.00 (0.71-1.41) for red meat, 1.01 (0.80-1.28) for processed meats, 0.96 (0.70-1.30) for chicken/poultry, and 0.92 (0.65-1.30) for fried meats/fish. The associations did not vary by sex or smoking status. These results do not support the hypothesis that intake of red meat, processed meat, poultry, or fried meats/fish is associated with the risk of developing bladder cancer.

Patterns of egg deposition by lake trout and lake whitefish at Tawas artificial Reef, Lake Huron, 1990-1993

USGS Publications Warehouse

Foster, N.R.; Kennedy, G.W.; Munawar, M.; Edsall, T.; Leach, J.

1995-01-01

In August 1987, the Michigan Department of Natural Resources (MDNR), with the help and co-sponsorship of Walleyes for Iosco County, constructed Tawas artificial reef to improve recreational fishing in Tawas Bay. Post-construction assessment in October, 1987, by the MDNR found twice as many adult lake trout in a gill net set on the reef as in a similar net set off the reef, indicating that lake trout already had begun to investigate this new habitat. Similar netting efforts in October 1989 caught three times as many adults on the reef as off it, even though the on-reef net was set for less than one third as long a period. Using a remotely operated vehicle (ROV), we detected prespawning aggregations of lake trout on the reef in fall 1989, and MDNR biologists set emergent fly traps on the reef in April-May 1990-1991. These fry traps captured several newly emerged lake trout and lake whitefish fry, demonstrating that eggs of both species has hatched successfully. Gill netting in 1992-1993 by U.S. Fish and Wildlife Service biologists netted large numbers of ripe lake trout in late October and ripe lake whitefish in early to mid-November. The purpose of this paper is to describe the relative quantities of eggs deposited and the spatial patterns of egg deposition by lake trout and lake whitefish at Tawas artificial reef during 1990-1993.

Out of the frying pan into the air—emersion behaviour and evaporative heat loss in an amphibious mangrove fish (Kryptolebias marmoratus)

PubMed Central

Gibson, Daniel J.; Sylvester, Emma V. A.; Turko, Andy J.; Tattersall, Glenn J.; Wright, Patricia A.

2015-01-01

Amphibious fishes often emerse (leave water) when faced with unfavourable water conditions. How amphibious fishes cope with the risks of rising water temperatures may depend, in part, on the plasticity of behavioural mechanisms such as emersion thresholds. We hypothesized that the emersion threshold is reversibly plastic and thus dependent on recent acclimation history rather than on conditions during early development. Kryptolebias marmoratus were reared for 1 year at 25 or 30°C and acclimated as adults (one week) to either 25 or 30°C before exposure to an acute increase in water temperature. The emersion threshold temperature and acute thermal tolerance were significantly increased in adult fish acclimated to 30°C, but rearing temperature had no significant effect. Using a thermal imaging camera, we also showed that emersed fish in a low humidity aerial environment (30°C) lost significantly more heat (3.3°C min−1) than those in a high humidity environment (1.6°C min−1). In the field, mean relative humidity was 84%. These results provide evidence of behavioural avoidance of high temperatures and the first quantification of evaporative cooling in an amphibious fish. Furthermore, the avoidance response was reversibly plastic, flexibility that may be important for tropical amphibious fishes under increasing pressures from climatic change. PMID:26490418

Out of the frying pan into the air--emersion behaviour and evaporative heat loss in an amphibious mangrove fish (Kryptolebias marmoratus).

PubMed

Gibson, Daniel J; Sylvester, Emma V A; Turko, Andy J; Tattersall, Glenn J; Wright, Patricia A

2015-10-01

Amphibious fishes often emerse (leave water) when faced with unfavourable water conditions. How amphibious fishes cope with the risks of rising water temperatures may depend, in part, on the plasticity of behavioural mechanisms such as emersion thresholds. We hypothesized that the emersion threshold is reversibly plastic and thus dependent on recent acclimation history rather than on conditions during early development. Kryptolebias marmoratus were reared for 1 year at 25 or 30°C and acclimated as adults (one week) to either 25 or 30°C before exposure to an acute increase in water temperature. The emersion threshold temperature and acute thermal tolerance were significantly increased in adult fish acclimated to 30°C, but rearing temperature had no significant effect. Using a thermal imaging camera, we also showed that emersed fish in a low humidity aerial environment (30°C) lost significantly more heat (3.3°C min(-1)) than those in a high humidity environment (1.6°C min(-1)). In the field, mean relative humidity was 84%. These results provide evidence of behavioural avoidance of high temperatures and the first quantification of evaporative cooling in an amphibious fish. Furthermore, the avoidance response was reversibly plastic, flexibility that may be important for tropical amphibious fishes under increasing pressures from climatic change. © 2015 The Author(s).

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

PubMed

Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

2015-01-01

Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil.

PubMed

Ramezani-Fard, Ehsan; Romano, Nicholas; Goh, Yong-Meng; Oskoueian, Ehsan; Ehteshami, Fariborz; Ebrahimi, Mahdi

2016-07-01

Tilapia farmers are increasingly relying on dietary fish oil alternatives which substantially reduces health beneficial n-3 polyunsaturated fatty acids (PUFA) in tilapia products.? This may be further exacerbated depending on the cooking method.? This study aimed to evaluate the effects of different cooking methods on the fatty acid composition and oxidative stability of tilapia minced meat after prior fish oil fortifications with or without clove essential oil. Results showed that frying tilapia in either sunflower or palm oil significantly increased the saturated fatty acid and linoleic acid content, respectively, of tilapia. However, fish oil fortifications significantly increased the n-3 PUFA content, but tended to decrease oxidative stability, particularly when microwaving. This was mitigated by clove essential oil, which significantly improved oxidative stability after cooking. Results indicate that n-3 PUFA and clove essential oil fortifications is an effective method to deliver and protect these beneficial fatty acids for human consumers. ?

Optimization of Fish Protection System to Increase Technosphere Safety

NASA Astrophysics Data System (ADS)

Khetsuriani, E. D.; Fesenko, L. N.; Larin, D. S.

2017-11-01

The article is concerned with field study data. Drawing upon prior information and considering structural features of fish protection devices, we decided to conduct experimental research while changing three parameters: process pressure PCT, stream velocity Vp and washer nozzle inclination angle αc. The variability intervals of examined factors are shown in the Table 1. The conicity angle was assumed as a constant one. The box design B3 was chosen as a baseline being close to D-optimal designs in its statistical characteristics. The number of device rotations and its fish fry protection efficiency were accepted as the output functions of optimization. The numerical values of regression coefficients of quadratic equations describing the behavior of optimization functions Y1 and Y2 and their formulaic errors were calculated upon the test results in accordance with the planning matrix. The adequacy or inadequacy of the obtained quadratic regression model is judged via checking the condition whether Fexp ≤ Ftheor.

STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH-FAT FISH AND RICE FLOUR COEXTRUDATES

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

Jaya Shankar Tumuluru; Shahab Sokhansanj; Sukumar Bandyopadhyay

The present research is on understanding the storage, nutritional and sensory characteristics of high-fat fish (khoira) and rice flour coextrudates at storage temperature of 30C. The extruder processing conditions used are barrel temperature (200C), screw speed (109 rpm), fish content of feed (44%) and feed moisture content (39%). Sorption isotherm data indicated that the safe aw level was about 0.4–0.7. Guggenheim -Anderson -de Boer model described the sorption data adequately with an r2 value of 0.99. During the initial 15 days of storage, there was a loss of vitamin A and total tocopherols by 64.4 and 20.6%, and an increasemore » in peroxides and free fatty acid content by about 116 mg/kg and 21.7%. The nonlinear mathematical model developed has adequately described the changes in nutritional and storage properties. Sensory attributes indicated that the product fried for 15 s was most acceptable.« less

The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods.

PubMed

Shen, Haitao; Starr, James; Han, Jianlong; Zhang, Lei; Lu, Dasheng; Guan, Rongfa; Xu, Xiaomin; Wang, Xiaofeng; Li, Jingguang; Li, Weiwei; Zhang, Yanjun; Wu, Yongning

2016-09-01

In this study, we compared the effect of boiling and frying food preparation methods in determining the bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) in rice, cabbage, milk powder, eggs, beef, and fresh water fish. We then used these data to calculate a toxic equivalent (TEQ) for risk assessment and compared it to published values that did not account for bioaccessibility. When the foods were prepared by boiling, the mean bioaccessibility (%) in rice (PCBs: 16.5±1.0, PCDD/Fs: 4.9±0.3) and cabbage (PCBs: 4.2±0.9, PCDD/Fs: 1.9±0.7) were lower than in animal origin foods (beef, PCBs: 49.0±3.3, PCDD/Fs: 7.8±0.9; egg, PCBs: 29.7±3.1, PCDD/Fs: 8.6±1.3; fish, PCBs: 26.9±2.5, PCDD/Fs: 7.9±1.3; milk powder, PCBs: 72.3±1.6, PCDD/Fs: 28.4±1.2). When fried in cooking oil, the bioaccessibilities of all analytes in all foods increased, but the increase in plant based foods (rice, PCBs: 3.4×, PCDD/Fs: 3.6×; cabbage, PCBs: 10.3×, PCDD/Fs: 7.9×) was greater than that of animal origin foods (beef, PCBs: 1.6×, PCDD/Fs: 3.4×; egg, PCBs: 2.1×, PCDD/Fs: 1.8×; fish, PCBs: 2.8, PCDD/Fs: 3.2×). Comparison of PCBs/PCDD/Fs bioaccessibility in rice and cabbage showed that bioaccessibility was greater in the low fat, high carbohydrate/protein content food (rice) than in the low carbohydrate/protein, low fat content food (cabbage), regardless of the method used to prepare the food. Adjusting for bioaccessibility reduced the gross estimated daily intake (EDI) of 112pgWHO-TEQ/day, by 88% and 63% respectively for foods prepared by boiling and frying. Our results indicate that: 1) The method used for cooking is an important determinant of PCBs/PCDD/Fs bioaccessibility, especially for plant origin foods, 2) there might be a joint fat, carbohydrate and protein effect that influences the bioaccessibilities of PCBs/PCDD/Fs in foods, and 3) use of bioaccessibility estimates would reduce the uncertainty in TEQ calculations. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

PubMed

Zhang, Hao; Zhang, Hui; Cheng, Lilin; Wang, Li; Qian, Haifeng

2015-01-01

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Acute toxicity of TFM and a TFM/niclosamide mixture to selected species of fish, including lake sturgeon (Acipenser fulvescens) and mudpuppies (Necturus maculosus), in laboratory and field exposures

USGS Publications Warehouse

Boogaard, M.A.; Bills, T.D.; Johnson, D.A.

2003-01-01

The toxicity of the lampricides 3-trifluoromethyl-4-nitrophenol (TFM) and 2',5-dichloro-4'-nitrosalicylanilide (niclosamide) to non-target fishes has been a major point of concern since their use to control larval sea lamprey (Petromyzon marinus) populations began in the early 1960s. The toxicity of TFM to several non-target fish species has been demonstrated in previous studies. However, little information is available on the toxicity of the TFM/1% niclosamide mixture. One species of particular concern is the lake sturgeon (Acipenser fulvescens). Juvenile lake sturgeon of several size ranges were exposed to determine potential effects of the lampricides to individuals present in treatment streams. Sac fry were most resistant to the lampricides followed by fingerlings in the 200 to 225 mm size range. Swim-up fry and fingerlings less than 100 mm were the most sensitive. Concentrations that produced 50% mortality (LC50s) in juvenile lake sturgeon of these smaller size ranges were at or near the minimum lethal concentrations (MLCs) required for effective control of larval sea lampreys. The mudpuppy (Necturus maculosus), an amphibian native to several tributaries of the Great Lakes, have also become a species of interest in recent years. Laboratory tests conducted with TFM and a TFM/1% niclosamide mixture on adult mudpuppies indicate that although the amphibian is sensitive to the lampricides, an adequate margin of safety exists for adult mudpuppies to survive when exposed during stream treatments. Fifteen other fish species native to streams treated with lampricides were investigated in the laboratory to determine their sensitivity to the lampricides. Centrarchids, bluegill (Lepomis macrochirus) and green sunfish (Lepomis cyanellus) were the least sensitive to TFM, while ictalurids, black bullhead (Ictalurus melas), channel catfish (Ictalurus punctatus), and tadpole madtom (Notorus gyrinus) were the most sensitive. On-site bioassays conducted before lampricide treatments also revealed that lake sturgeon, channel catfish, and whitefish (Coregonus clupeaformis) were sensitive to the lampricides although considerably less sensitive compared to sea lamprey.

Acute toxicity of TFM and a TFM/niclosamide mixture to selected species of fish, including lake sturgeon (Acipenser fulvescens) and mudpuppies (Necturus maculosus), in laboratory and field exposures

USGS Publications Warehouse

Boogaard, M.A.; Bills, T.D.; Johnson, D.A.

2003-01-01

The toxicity of the lampricides 3-trifluoromethyl-4-nitrophenol (TFM) and 2???,5-dichloro-4???-nitrosalicylanilide (niclosamide) to non-target fishes has been a major point of concern since their use to control larval sea lamprey (Petromyzon marinus) populations began in the early 1960s. The toxicity of TFM to several non-target fish species has been demonstrated in previous studies. However, little information is available on the toxicity of the TFM/1 % niclosamide mixture. One species of particular concern is the lake sturgeon (Acipenser fulvescens). Juvenile lake sturgeon of several size ranges were exposed to determine potential effects of the lampricides to individuals present in treatment streams. Sac fry were most resistant to the lampricides followed by fingerlings in the 200 to 225 mm size range. Swim-up fry and fingerlings less than 100 mm were the most sensitive. Concentrations that produced 50% mortality (LC50s) in juvenile lake sturgeon of these smaller size ranges were at or near the minimum lethal concentrations (MLCs) required for effective control of larval sea lampreys. The mudpuppy (Necturus maculosus), an amphibian native to several tributaries of the Great Lakes, have also become a species of interest in recent years. Laboratory tests conducted with TFM and a TFM/1 % niclosamide mixture on adult mudpuppies indicate that although the amphibian is sensitive to the lampricides, an adequate margin of safety exists for adult mudpuppies to survive when exposed during stream treatments. Fifteen other fish species native to streams treated with lampricides were investigated in the laboratory to determine their sensitivity to the lampricides. Centrarchids, bluegill (Lepomis macrochirus) and green sunfish (Lepomis cyanellus) were the least sensitive to TFM, while ictalurids, black bullhead (Ictalurus melas), channel catfish (Ictalurus punctatus), and tadpole madtom (Notorus gyrinus) were the most sensitive. On-site bioassays conducted before lampricide treatments also revealed that lake sturgeon, channel catfish, and whitefish (Coregonus clupeaformis) were sensitive to the lampricides although considerably less sensitive compared to sea lamprey.

Effect of brook trout removal from a spawning stream on an adfluvial population of Lahontan cutthroat trout

USGS Publications Warehouse

Scoppettone, G. Gary; Rissler, Peter H.; Shea, Sean P.; Somer, William

2012-01-01

Independence Lake (Nevada and Sierra counties, California) harbors the only extant native population of Lahontan cutthroat trout Oncorhynchus clarkii henshawi in the Truckee River system and one of two extant adfluvial populations in the Lahontan basin. The persistence of this population has been precarious for more than 50 years, with spawning runs consisting of only 30–150 fish. It is assumed that this population was much larger prior to the introduction of nonnative brook trout Salvelinus fontinalis. Brook trout overlap with cutthroat trout in upper Independence Creek, where the cutthroat trout spawn and their resulting progeny emigrate to Independence Lake. In 2005, we began removing brook trout from upper Independence Creek using electrofishers and monitored the cutthroat trout population. Stomach analysis of captured brook trout revealed cutthroat trout fry, and cutthroat trout fry survival increased significantly from 4% to 12% with brook trout removal. Prior to brook trout removal, the only Lahontan cutthroat trout progeny emigrating to Independence Lake were fry; with brook trout removal, juveniles were found entering the lake. In 2010, 237 potential spawners passed a prefabricated weir upstream of Independence Lake. Although the results of this study suggest that brook trout removal from upper Independence Creek has had a positive influence on the population dynamics of Independence Lake Lahontan cutthroat trout, additional years of removal are needed to assess the ultimate effect this action will have upon the cutthroat trout population.

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

PubMed

Daniel, Darla R; Thompson, Leslie D; Shriver, Brent J; Wu, Chih-Kang; Hoover, Linda C

2005-12-01

The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Meat consumption, cooking methods, mutagens, and risk of squamous cell carcinoma of the esophagus: a case-control study in Uruguay.

PubMed

De Stefani, Eduardo; Deneo-Pellegrini, Hugo; Ronco, Alvaro L; Boffetta, Paolo; Correa, Pelayo; Aune, Dagfinn; Mendilaharsu, María; Acosta, Gisele; Silva, Cecilia; Landó, Gabriel; Luaces, María E

2012-01-01

The role of meat in squamous cell carcinoma of the esophagus (ESCC) has been considered conflictive. For this reason, we decided to conduct a case-control study on meat consumption and ESCC. Data included 234 newly diagnosed and microscopically examined ESCC and 2,020 controls with conditions not related to tobacco smoking nor alcohol drinking and without changes in their diets. We studied total meat, red meat, beef, lamb, processed meat, poultry, fish, total white meat, liver, fried meat, barbecued meat, boiled meat, heterocyclic amines, nitrosodimethylamine, and benzo[a]pyrene in relation with the risk of ESCC. Red meat, lamb, and boiled meat were directly associated with the risk of ESCC, whereas total white meat, poultry, fish, and liver were mainly protective against this malignancy.

Effect of industrial processing on the IgE reactivity of three commonly consumed Mo-roccan fish species in Fez region.

PubMed

Mejrhit, N; Azdad, O; Aarab, L

2018-03-02

Objectives. The aim of this work was to study the effect of industrial processing on the allergenicity of three commonly consumed Moroccan fish species in Fez region (sardine, common pandora, and shrimp). Methods. This work was conducted by a sera-bank obtained from 1248 patients recruited from Fez Hospitals. Their sera were analyzed for specific IgE binding to raw fish extracts. Among them, 60 patients with higher specific IgE levels were selected, and used to estimate the binding variation of IgE to these products under several processing (frying, cooking, canning, marinade, and fermentation) using ELISA analysis. Results. ELISA results demonstrated that all the studied processing cause a reduction in the immunoreactivity of human IgE to fish products, with a high action with marinade and fermentation compared to other processing. This alteration was also observed with rabbit IgG in all processed products, showing that the maximum reduction was marked in fermented sardine with 64.5%, in cooked common pandora with 58%, and in fermented shrimp with 69.2%. Conclusion. In conclusion, our study has shown that the allergenicity of the three studied fish could be reduced by different industrial processes with different degrees.

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects

PubMed Central

Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong

2012-01-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures. PMID:22808349

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects.

PubMed

Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong; Say, Yee-How

2012-06-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

Gravid Spot Predicts Developmental Progress and Reproductive Output in a Livebearing Fish, Gambusia holbrooki

PubMed Central

Norazmi-Lokman, Nor Hakim; Purser, G. J.; Patil, Jawahar G.

2016-01-01

In most livebearing fish, the gravid spot is an excellent marker to identify brooding females, however its use to predict progress of embryonic development, brood size, timing of parturition and overall reproductive potential of populations remain unexplored. Therefore, to understand these relationships, this study quantified visual attributes (intensity and size) of the gravid spot in relation to key internal development in Gambusia holbrooki. Observations show that the colour of the gravid spot arises from progressive melanisation on the surface of the ovarian sac at its hind margin, rather than melanisation of the developing embryos or the skin of the brooding mother. More importantly, the gravid spot intensity and size were closely linked with both developmental stages and clutch size, suggesting their reliable use as external surrogates of key internal developmental in the species. Using predictive consistency of the gravid spot, we also determined the effect of rearing temperature (23°C and 25°C) on gestation period and parturition behaviour. The results show that gestation period was significantly reduced (F = 364.58; df = 1,48; P˃0.05) at 25°C. However there was no significant difference in average number of fry parturated in the two temperature groups (P<0.05), reaffirming that gravid spot intensity is a reliable predictor of reproductive output. The parturition in the species occurred predominantly in the morning and in contrast to earlier reports, tails of the fry emerged first with a few exceptions of head-first, twin and premature births. This study demonstrates utility of the gravid spot for downstream reproductive investigations in a live-bearing fish both in the field and laboratory. The reproducibility of the relationships (intensity with both developmental stage and clutch size), imply that they are also relevant to wild populations that experience varying temperature climes and stressors, significant deviations of which may serve as indicators of environmental health and climate variability. PMID:26808521

Effects of emergence time and early social rearing environment on behaviour of Atlantic salmon: consequences for juvenile fitness and smolt migration.

PubMed

Larsen, Martin H; Johnsson, Jörgen I; Winberg, Svante; Wilson, Alexander D M; Hammenstig, David; Thörnqvist, Per-Ove; Midwood, Jonathan D; Aarestrup, Kim; Höglund, Erik

2015-01-01

Consistent individual differences in behaviour have been well documented in a variety of animal taxa, but surprisingly little is known about the fitness and life-history consequences of such individual variation. In wild salmonids, the timing of fry emergence from gravel spawning nests has been suggested to be coupled with individual behavioural traits. Here, we further investigate the link between timing of spawning nest emergence and behaviour of Atlantic salmon (Salmo salar), test effects of social rearing environment on behavioural traits in fish with different emergence times, and assess whether behavioural traits measured in the laboratory predict growth, survival, and migration status in the wild. Atlantic salmon fry were sorted with respect to emergence time from artificial spawning nest into three groups: early, intermediate, and late. These emergence groups were hatchery-reared separately or in co-culture for four months to test effects of social rearing environment on behavioural traits. Twenty fish from each of the six treatment groups were then subjected to three individual-based behavioural tests: basal locomotor activity, boldness, and escape response. Following behavioural characterization, the fish were released into a near-natural experimental stream. Results showed differences in escape behaviour between emergence groups in a net restraining test, but the social rearing environment did not affect individual behavioural expression. Emergence time and social environment had no significant effects on survival, growth, and migration status in the stream, although migration propensity was 1.4 to 1.9 times higher for early emerging individuals that were reared separately. In addition, despite individuals showing considerable variation in behaviour across treatment groups, this was not translated into differences in growth, survival, and migration status. Hence, our study adds to the view that fitness (i.e., growth and survival) and life-history predictions from laboratory measures of behaviour should be made with caution and ideally tested in nature.

[Frequency and preferences of consumption of high-fat products by students of catering school in Kraków].

PubMed

Biezanowska-Kopeć, Renata; Kopeć, Aneta; Leszczyńska, Teresa; Pisulewski, Paweł M

2012-01-01

Dyslipidemia is one of the most important risk factors for atherosclerotic disease and may lead to coronary heart disease, obesity, type II diabetes and certain cancers. The choice of food and meals by adults is a large part determined by the dietary habits and knowledge acquired in earlier periods of life. The aim of this study was to evaluate frequency of consumption of food products containing fats among students of the Catering School in Kraków. The study was conducted with the participation of 140 students divided into two subgroups, depending on gender and age, in the autumn and winter season. During the studies a food frequency questionnaire containing question about frequency intake of selected groups of food products containing fats was used. This questionnaire was prepared at the Department of Human Nutrition Agricultural University of Kraków. A significant (P <0.05) effect of gender on preferences for the choice of milk, eating greasy food and the type of fat used for frying foods was found. Girls more often chose milk with reduced fat content compared to boys. It was observed that the fatty parts of food more often were eliminated by girls than boys. Girls more often than boys chose to fry foods oil or margarine, while boys more often used lard and bacon. Frequency of consumption offish or fish products, milk consumption preferences and eating fatty foods depended significantly (P <0.05) oon age. Older students less likely to eat the fish or fish products more often left fatty cuts compared to the younger students. Fatty milk was likely consumed by younger students, while fat free milk by older youth. It was found that the students of the Catering School, despite the acquired knowledge of nutrition, make many mistakes.

Dietary exposure to heterocyclic amines in a Chinese population.

PubMed

Wong, Kin-Yoke; Su, Jin; Knize, Mark G; Koh, Woon-Puay; Seow, Adeline

2005-01-01

Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-12-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

Cooking decreases observed perfluorinated compound concentrations in fish.

PubMed

Del Gobbo, Liana; Tittlemier, Sheryl; Diamond, Miriam; Pepper, Karen; Tague, Brett; Yeudall, Fiona; Vanderlinden, Loren

2008-08-27

Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

PubMed

Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

2012-09-12

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

Effects of chronic perfluorooctanoic acid (PFOA) at low concentration on morphometrics, gene expression, and fecundity in zebrafish (Danio rerio).

PubMed

Jantzen, Carrie E; Toor, Fatima; Annunziato, Kate A; Cooper, Keith R

2017-04-01

Perfluorooctanoic acid (PFOA) is a persistent, toxic, anthropogenic chemical recalcitrant to biodegradation. Based on previous studies in lower and higher vertebrates, it was hypothesized that chronic, sub-lethal, embryonic exposure to PFOA in zebrafish (Danio rerio) would adversely impact fish development, survival, and fecundity. Zebrafish embryo/sac-fry were water exposed to 2.0 or 0nM PFOA from 3 to 120hpf, and juvenile to adult cohorts were fed spiked food (8 pM) until 6 months. After chronic exposure, PFOA exposed fish were significantly smaller in total weight and length. Gene expression analysis found a significant decrease of transporters slco2b1, slco4a1, slco3a1 and tgfb1a, and a significant increase of slco1d1 expression. PFOA exposed fish produced significantly fewer eggs with reduced viability and developmental stage delay in F 1 . Chronic, low-dose exposure of zebrafish to PFOA significantly altered normal development, survival and fecundity and would likely impact wild fish population fitness in watersheds chronically exposed to PFOA. Copyright © 2017 Elsevier Inc. All rights reserved.

Degradation of 17α-methyltestosterone by Rhodococcus sp. and Nocardioides sp. isolated from a masculinizing pond of Nile tilapia fry.

PubMed

Homklin, Supreeda; Ong, Say Kee; Limpiyakorn, Tawan

2012-06-30

17α-Methyltestosterone (MT), a synthetic anabolic androgenic steroid, is widely used in aquafarming for the production of an all male fish population such as Nile tilapia. This study isolated, identified and characterized MT-degrading bacteria in the sediment and water from a masculinizing pond of Nile tilapia fry. Based on the phylogeny, physiological properties and cell morphology, the three isolated MT-degrading bacteria were related closely to Rhodococcus equi, Nocardioides aromaticivorans, and Nocardioides nitrophenolicus. Growth of the three isolated strains was found to be inhibited for MT concentrations in the range of 1.0-10mg/L. The inhibition of cell growth was found to be modeled using the Haldane's substrate inhibition model. The kinetic constants ranged from 0.13 to 0.19h(-1) for μ(max), 0.7-24.8mg/L for K(s) and 19.6-76.2mg/L for K(i). Androgenic activity using β-galactosidase assay showed that all strains degraded MT to the products with no androgenic potency. Copyright © 2012 Elsevier B.V. All rights reserved.

First detection of pike fry-like rhabdovirus in barbel and spring viraemia of carp virus in sturgeon and pike in aquaculture in the Czech Republic.

PubMed

Vicenova, Monika; Reschova, Stanislava; Pokorova, Dagmar; Hulova, Jana; Vesely, Tomas

2011-06-16

Rapid antigen detection enzyme-linked immunosorbent assay (ELISA) testing of cell cultures with organ homogenate from fish, collected from farms with a predominance of common carp or in natural aquaculture in the Czech Republic between 1995 and 2008, identified piscine vesiculovirus in 27 of 178 samples. Using reverse transcription semi-nested PCR, targeting a 550 nucleotide region of the glycoprotein (G) gene, piscine vesiculovirus was confirmed in 23 of the 27 organ samples diagnosed by ELISA as infected. PCR products were amplified and sequenced from 18 isolates from common carp Cyprinus carpio (family Cyprinidae), 2 isolates from northern pike Esox lucius (family Esocidae), and 1 isolate each from Siberian sturgeon Acipenser baerii (family Acipenseridae), common barbel Barbus barbus (family Cyprinidae), and koi carp Cyprinus carpio koi (family Cyprinidae). The sequences (based on 401 nucleotides) clustered into 2 genogroups. The majority of isolates (n = 22), including those from sturgeon and pike, grouped with the spring viraemia of carp virus (SVCV) Genogroup I and Subgroup Id. The 22 isolates could be further subdivided into 2 groups: Id1 (n = 20) and Id2 (n = 2). A marker (a non-conservative nucleotide substitution) for the Id1 SVCV group was identified. It was specifically found in all sequences of Id1 isolates when testing SVCV originating from different countries. The remaining isolate from barbel, was classified in the pike fry-like rhabdovirus Genogroup IV. This is the first confirmation of natural SVCV infection in sturgeon and pike, and pike fry-like rhabdovirus infection in barbel. In the case of the pike fry-like rhabdovirus, this is also its first identification in the Czech Republic. According to the presence/absence of evident clinical signs of rhabdoviral disease in the 3 infected hosts, only the sturgeon seemed to be susceptible to the monitored rhabdovirus.

Nutritional composition of commonly consumed composite dishes from rural villages in Empangeni, KwaZulu-Natal, South Africa.

PubMed

Spearing, K; Kolahdooz, F; Lukasewich, M; Mathe, N; Khamis, T; Sharma, S

2013-06-01

Accurate nutrient composition data for composite dishes unique to a population is essential for the development of a nutrient database and the calculation of dietary intake. The present study aimed to provide the nutritional composition of composite dishes frequently consumed in rural KwaZulu-Natal, South Africa. Commonly consumed composite dishes were identified using 24-h recalls collected from 79 randomly selected community members. Multiple recipes were collected for each reported dish. The mean nutritional composition of each dish was calculated per 100 g using the nutribase clinical nutrition manager (Cybersoft Inc., Phoenix, AZ, USA). A total of 79 recipes were collected for 16 commonly consumed dishes (seven meat-based, five starch-based and four legume/vegetable-based). 'Fried chicken' contained the most energy [1469 kJ (351 kcal)], protein (29.7 g), fat (23.7 g), cholesterol (123 mg) and niacin (8.4 mg). 'Fried beef' contained the most potassium (495 mg) and zinc (6.4 mg), whereas 'fish stew' had the most vitamin D (4.2 μg) and calcium (215 mg). 'Fried cabbage' and 'fried spinach' contained the largest percent energies from fat, at 79% and 76%, respectively. A traditional sweet bread, 'jeqe', made with fortified flour contributed significantly to iron (4.6 mg), niacin (4.5 μg) and folate (129 μg). The sodium content of dishes ranged from 88 to 679 mg per 100 g. The nutritional composition data for commonly consumed dishes in rural KwaZulu-Natal is presented. Although the dishes are good sources of protein, vitamins and minerals, they also contain substantial amounts of fat. This culturally appropriate information will enable the calculation of dietary intake and can be used to encourage the consumption of recipes rich in key nutrients. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

On the possibility of nonfat frying using molten glucose.

PubMed

Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

2015-01-01

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

PubMed

Maity, Tanushree; Bawa, A S; Raju, P S

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

PubMed

Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

2017-12-15

The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

31 CFR 585.413 - Imports of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... FRY (S&M), and purchases of goods from the FRY (S&M). 585.413 Section 585.413 Money and Finance... of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M). Goods originating in the FRY (S&M) imported into the United States pursuant to an authorization or license are not...

A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

PubMed

Teruel, Maria del Rocio; Gordon, Michael; Linares, Maria Belen; Garrido, Maria Dolores; Ahromrit, Araya; Niranjan, Keshavan

2015-02-01

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics. © 2015 Institute of Food Technologists®

Attractiveness of food and avoidance from contamination as conflicting stimuli to habitat selection by fish.

PubMed

Araújo, Cristiano V M; Rodríguez, Elizabeth N V; Salvatierra, David; Cedeño-Macias, Luis A; Vera-Vera, Victoria C; Moreira-Santos, Matilde; Ribeiro, Rui

2016-11-01

Habitat selection by fish is the outcome of a choice between different stimuli. Typically, the presence of food tends to attract organisms, while contamination triggers an avoidance response to prevent toxic effects. Given that both food and contaminants are not homogeneously distributed in the environment and that food can be available in contaminated zones, a key question has been put forward in the present study: does a higher availability of food in contaminated areas interfere in the avoidance response to contaminants regardless of the contamination level? Tilapia fry (Oreochromis sp.; 2.5-3.0 cm and 0.5-0.8 g) were exposed to two different effluent samples, diluted along a free-choice, non-forced exposure system simulating a contamination gradient. Initially, avoidance to the effluents was checked during a one hour exposure. Afterwards, food was added to the system so that the availability of food increased with the increase in the level of contamination, and the avoidance response to contamination was checked during another hour. Results clearly showed a concentration-dependent avoidance response for both effluents during the first hour (i.e., with no food). However, in presence of the food, the avoidance pattern was altered: organisms were propelled to intermittently move towards contaminated areas where food availability was higher. The incursions were taken regardless of the potential risk linked to the toxic effects. In conclusion, even when the risk of toxicity was imminent, tilapia fry were more intensively stimulated by the attractiveness of the food than by repulsion to the contamination. Copyright © 2016 Elsevier Ltd. All rights reserved.

Oxidation of corn oil during frying of soy-flour-added flour dough.

PubMed

Yoon, Y; Choe, E

2007-08-01

Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

PubMed

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

PubMed Central

Bawa, A. S.; Raju, P. S.

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L * value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C. PMID:26904648

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

NASA Astrophysics Data System (ADS)

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei

2014-06-01

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions, while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N^2). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

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

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei, E-mail: wei@math.msu.edu

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions,more » while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N{sup 2}). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.« less

Atlantic salmon brood stock management and breeding handbook

USGS Publications Warehouse

Kincaid, Harold L.; Stanley, Jon G.

1989-01-01

Anadromus runs of Atlantic salmon have been restored to the Connecticut, Merrimack, Pawcatuck, Penobscot, and St. Croix rivers in New England by the stocking of more than 8 million smolts since 1948. Fish-breeding methods have been developed that minimize inbreeding and domestication and enhance natural selection. Methods are available to advance the maturation of brood stock, control the sex of production lots and store gametes. Current hatchery practices emphasize the use of sea-run brood stock trapped upon return to the rivers and a limited number of captive brood stock and rejuvenated kelts. Fish are allowed to mature naturally, after which they are spawned and incubated artificially. Generally, 1-year smolts are produced, and excess fish are stocked as fry in headwater streams. Smolts are stocked during periods of rising water in spring. Self-release pools are planned that enable smolts to choose the emigration time. Culturists keep good records that permit evaluation of the performance of strains and the effects of breeding practices. As Atlantic salmon populations expand, culturists must use sound breeding methods that enhance biotic potential while maintaining genetic diversity and protecting unique gene pools.

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Occurrence of enteric redmouth disease in rainbow trout (Oncorhynchus mykiss) on farms in Croatia.

PubMed

Oraić, D; Zrncić, Snjezana; Sostarić, B; Bazulić, D; Lipej, Z

2002-01-01

During the spring of 1996 and autumn of 1997 unusual mortality outbreaks among rainbow trout fry and yearlings occurred at two different trout farms, resulting in mortality of 20 and 10 per cent, respectively. Generally, the affected fish, swimming at the water surface, were reluctant to eat and were dark pigmented with visible haemorrhages around and within the oral cavity. Bacterial isolates from moribund fish from both cases were identified as Yersinia ruckeri by standard biochemical tests and API 20E. The isolated strains were found to be sensitive to tetracycline, chloramphenicol, co-trimoxazole, nalidixic acid, flumequine, enrofloxacin, carbenicillin and gentamicin. Microplate agglutination assay confirmed that both isolates belonged to serotype O1. The pathogenicity of the isolated bacteria was confirmed by challenge experiment. Titres of specific antibodies were determined in the sera of survivors. The titre was highest on the 21st day postchallenge and was detectable until the 81st day.

Color changes kinetics during deep fat frying of carrot slice

NASA Astrophysics Data System (ADS)

Salehi, Fakhreddin

2018-05-01

Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

Functional alleles of the flowering time regulator FRIGIDA in the Brassica oleracea genome

PubMed Central

2012-01-01

Background Plants adopt different reproductive strategies as an adaptation to growth in a range of climates. In Arabidopsis thaliana FRIGIDA (FRI) confers a vernalization requirement and thus winter annual habit by increasing the expression of the MADS box transcriptional repressor FLOWERING LOCUS C (FLC). Variation at FRI plays a major role in A. thaliana life history strategy, as independent loss-of-function alleles that result in a rapid-cycling habit in different accessions, appear to have evolved many times. The aim of this study was to identify and characterize orthologues of FRI in Brassica oleracea. Results We describe the characterization of FRI from Brassica oleracea and identify the two B. oleracea FRI orthologues (BolC.FRI.a and BolC.FRI.b). These show extensive amino acid conservation in the central and C-terminal regions to FRI from other Brassicaceae, including A. thaliana, but have a diverged N-terminus. The genes map to two of the three regions of B. oleracea chromosomes syntenic to part of A. thaliana chromosome 5 suggesting that one of the FRI copies has been lost since the ancient triplication event that formed the B. oleracea genome. This genomic position is not syntenic with FRI in A. thaliana and comparative analysis revealed a recombination event within the A. thaliana FRI promoter. This relocated A. thaliana FRI to chromosome 4, very close to the nucleolar organizer region, leaving a fragment of FRI in the syntenic location on A. thaliana chromosome 5. Our data show this rearrangement occurred after the divergence from A. lyrata. We explored the allelic variation at BolC.FRI.a within cultivated B. oleracea germplasm and identified two major alleles, which appear equally functional both to each other and A. thaliana FRI, when expressed as fusions in A. thaliana. Conclusions We identify the two Brassica oleracea FRI genes, one of which we show through A. thaliana complementation experiments is functional, and show their genomic location is not syntenic with A. thaliana FRI due to an ancient recombination event. This has complicated previous association analyses of FRI with variation in life history strategy in the Brassica genus. PMID:22333192

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-05-01

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

Exxon Valdez oil spill. State/federal natural resource damage assessment. Impact of the oil spill on juvenile pink and chum salmon and their prey in critical nearshore habitats. Fish/shellfish study number 4. Final report

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

NONE

1994-01-01

The objective of the study was to determine the impact of the Exxon Valdez oil spill on juvenile pink and chum salmon during their initial period of residency in nearshore marine habitats of western Prince William Sound. In oiled locations, both pink and chum salmon fry in the nearshore marine environment observations and laboratory experiments indicated that ingestion of whole oil or oil-contaminated prey was an important route of contamination.

Complete sequences of 4 viral hemorrhagic septicemia virus IVb isolates and their virulence in northern pike fry.

PubMed

Getchell, Rodman G; Cornwell, Emily R; Bogdanowicz, Steven; Andrés, Jose; Batts, William N; Kurath, Gael; Breyta, Rachel; Choi, Joanna G; Farrell, John M; Bowser, Paul R

2017-11-21

Four viral hemorrhagic septicemia virus (VHSV) genotype IVb isolates were sequenced, their genetic variation explored, and comparative virulence assayed with experimental infections of northern pike Esox lucius fry. In addition to the type strain MI03, the complete 11183 bp genome of the first round goby Neogobius melanostomus isolate from the St. Lawrence River, and the 2013 and 2014 isolates from gizzard shad Dorosoma cepedianum die-offs in Irondequoit Bay, Lake Ontario and Dunkirk Harbor, Lake Erie were all deep sequenced on an Illumina platform. Mutations documented in the 11 yr since the MI03 index case from Lake St. Clair muskellunge Esox masquinongy showed 87 polymorphisms among the 4 isolates. Twenty-six mutations were non-synonymous and located at 18 different positions within the matrix protein, glycoprotein, non-virion protein, and RNA polymerase genes. The same 4 isolates were used to infect northern pike fry by a single 1 h bath exposure. Cumulative percent mortality varied from 42.5 to 62.5%. VHSV was detected in 57% (41/72) of the survivors at the end of the 21-d trial, suggesting that the virus was not rapidly cleared. Lesions were observed in many of the moribund and dead northern pike, such as hemorrhaging in the skin and fins, as well as hydrocephalus. Mean viral load measured from the trunk and visceral tissues of MI03-infected pike was significantly higher than the quantities detected in fish infected with the most recent isolates of genotype IVb, but there were no differences in cumulative mortality observed.

Fish consumption pattern among adults of different ethnics in Peninsular Malaysia

PubMed Central

Ahmad, Nurul Izzah; Wan Mahiyuddin, Wan Rozita; Tengku Mohamad, Tengku Rozaina; Ling, Cheong Yoon; Daud, Siti Fatimah; Hussein, Nasriyah Che; Abdullah, Nor Aini; Shaharudin, Rafiza; Sulaiman, Lokman Hakim

2016-01-01

Background Understanding different patterns of fish consumption is an important component for risk assessment of contaminants in fish. A few studies on food consumption had been conducted in Malaysia, but none of them focused specifically on fish consumption. The objectives of this study were to document the meal pattern among three major ethnics in Malaysia with respect to fish/seafood consumption, identify most frequently consumed fish and cooking method, and examine the influence of demographic factors on pattern of fish consumption among study subjects. Methods A cross-sectional survey was conducted between February 2008 and May 2009 to investigate patterns of fish consumption among Malaysian adults in Peninsular Malaysia. Adults aged 18 years and above were randomly selected and fish consumption data were collected using a 3-day prospective food diary. Results A total of 2,675 subjects, comprising male (44.2%) and female (55.7%) participants from major ethnics (Malays, 76.9%; Chinese, 14.7%; Indians, 8.3%) with a mean age of 43.4±16.2 years, were involved in this study. The results revealed 10 most frequently consumed marine fish in descending order: Indian mackerel, anchovy, yellowtail and yellow-stripe scads, tuna, sardines, torpedo scad, Indian and short-fin scads, pomfret, red snapper, and king mackerel. Prawn and squid were also among the most preferred seafood by study subjects. The most frequently consumed freshwater fish were freshwater catfish and snakehead. The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings. Overall, Malaysians consumed 168 g/day fish, with Malay ethnics’ (175±143 g/day) consumption of fish significantly (p<0.001) higher compared with the other two ethnic groups (Chinese=152±133 g/day, Indians=136±141 g/day). Conclusion Fish consumption was significantly associated with ethnicity, age, marital status, residential area, and years of education of adults in Peninsular Malaysia, and the data collected are beneficial for the purpose of health risk assessment on the intake of contaminants through fish/seafood consumption. PMID:27534846

Fish consumption pattern among adults of different ethnics in Peninsular Malaysia.

PubMed

Ahmad, Nurul Izzah; Wan Mahiyuddin, Wan Rozita; Tengku Mohamad, Tengku Rozaina; Ling, Cheong Yoon; Daud, Siti Fatimah; Hussein, Nasriyah Che; Abdullah, Nor Aini; Shaharudin, Rafiza; Sulaiman, Lokman Hakim

2016-01-01

Understanding different patterns of fish consumption is an important component for risk assessment of contaminants in fish. A few studies on food consumption had been conducted in Malaysia, but none of them focused specifically on fish consumption. The objectives of this study were to document the meal pattern among three major ethnics in Malaysia with respect to fish/seafood consumption, identify most frequently consumed fish and cooking method, and examine the influence of demographic factors on pattern of fish consumption among study subjects. A cross-sectional survey was conducted between February 2008 and May 2009 to investigate patterns of fish consumption among Malaysian adults in Peninsular Malaysia. Adults aged 18 years and above were randomly selected and fish consumption data were collected using a 3-day prospective food diary. A total of 2,675 subjects, comprising male (44.2%) and female (55.7%) participants from major ethnics (Malays, 76.9%; Chinese, 14.7%; Indians, 8.3%) with a mean age of 43.4±16.2 years, were involved in this study. The results revealed 10 most frequently consumed marine fish in descending order: Indian mackerel, anchovy, yellowtail and yellow-stripe scads, tuna, sardines, torpedo scad, Indian and short-fin scads, pomfret, red snapper, and king mackerel. Prawn and squid were also among the most preferred seafood by study subjects. The most frequently consumed freshwater fish were freshwater catfish and snakehead. The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings. Overall, Malaysians consumed 168 g/day fish, with Malay ethnics' (175±143 g/day) consumption of fish significantly (p<0.001) higher compared with the other two ethnic groups (Chinese=152±133 g/day, Indians=136±141 g/day). Fish consumption was significantly associated with ethnicity, age, marital status, residential area, and years of education of adults in Peninsular Malaysia, and the data collected are beneficial for the purpose of health risk assessment on the intake of contaminants through fish/seafood consumption.

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

PubMed

Hsu, Hui-Tsung; Chen, Ming-Jen; Tseng, Tzu-Ping; Cheng, Li-Hsin; Huang, Li-Jen; Yeh, Tai-Sheng

2016-11-15

Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg.

PubMed

Toyosaki, T

2010-05-01

Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans-2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50 degrees C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50 degrees C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50 degrees C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4-decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4-decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50 degrees C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough.

Silver spoons in the rough: can environmental enrichment improve survival of hatchery Atlantic salmon Salmo salar in the wild?

PubMed

Roberts, L J; Taylor, J; Gough, P J; Forman, D W; Garcia de Leaniz, C

2014-12-01

This study tested the 'silver spoon' hypothesis which posits that individuals that develop under favourable conditions should enjoy a fitness advantage later in life because they are more likely to recognize and settle in high-quality habitats. Atlantic salmon Salmo salar of two age classes (0+ and 1+ years) were reared in environmentally enriched or standard hatchery tanks for a short period (c. 10 weeks), were then released into a natural river and sampled on repeated occasions to test for silver-spoon effects. Compared with controls, enriched fish had a 6.4% higher recapture rate and settled in higher velocity habitats when they were stocked as 0+ year fry, but not when they were stocked as 1+ year parr. The opportunity for selection was generally higher for environmentally enriched fish than for controls, and also higher for 0+ than for 1+ year fish. Selection favoured individuals with high condition factor, extensive fat reserves and longer than average pectoral fins in both age classes but favoured a small body size in 1+ year and a large body size in 0+ year releases. Stomach analysis showed that enriched fish ate more, and adapted quicker to natural prey than controls. These results provide support for silver-spoon effects in fish and indicate that enrichment can improve post-release performance in conservation programmes, but seemingly only if fish are not kept in captivity for too long. © 2014 The Fisheries Society of the British Isles.

Genetic diversity and associated pathology of rhabdovirus infections in farmed and wild perch Perca fluviatilis in Ireland.

PubMed

Ruane, N M; Rodger, H D; McCarthy, L J; Swords, D; Dodge, M; Kerr, R C; Henshilwood, K; Stone, D M

2014-12-02

Rhabdovirus infections are an emerging problem for both wild and farmed freshwater fish in Northern Europe. In October 2005, a clinical outbreak with an approximate mortality rate of 40% occurred in a single batch of juvenile perch on a farm in the Republic of Ireland. Clinical signs developed slowly and were consistent with a perch rhabdovirus infection: signs included haemorrhages at the base of the fins and apparent impairment of the central nervous system (manifested as loss of equilibrium and erratic swimming behaviour). Studies suggest that the infected fish originated from a hatchery within the country which relied on wild fish broodstock to supplement the production of perch juveniles. A related rhabdovirus was subsequently isolated from this hatchery. Virus isolation studies have shown that rhabdoviruses were often isolated from wild fish in the vicinity of the hatchery between 1993 and 2005. All isolates were analysed using a generic primer set specific for the L gene of fish vesiculotype viruses. Phylogenetic analysis revealed that all isolates recovered from perch clustered together with the European lake trout rhabdovirus (903/87) of the genus Perhabdovirus. In addition to this, anguillid rhabdovirus was isolated from eel, and the partial L-gene sequence of a previously reported isolate from tench clustered with the pike fry rhabdoviruses, in the genus Sprivivirus.

Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank.

PubMed

Bradbury, Kathryn E; Tong, Tammy Y N; Key, Timothy J

2017-12-02

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment ( n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes.

Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank

PubMed Central

2017-01-01

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes. PMID:29207491

Vocal fry may undermine the success of young women in the labor market.

PubMed

Anderson, Rindy C; Klofstad, Casey A; Mayew, William J; Venkatachalam, Mohan

2014-01-01

Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

PubMed

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-02-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

Fishing with bed nets on Lake Tanganyika: a randomized survey.

PubMed

McLean, Kate A; Byanaku, Aisha; Kubikonse, Augustine; Tshowe, Vincent; Katensi, Said; Lehman, Amy G

2014-10-07

Malaria is among the most common causes of death along Lake Tanganyika, a problem which many aid organizations have attempted to combat through the distribution of free mosquito bed nets to high-risk communities. The Lake Tanganyika Floating Health Clinic (LTFHC), a health-based non-governmental organization (NGO), has observed residents of the Lake Tanganyika basin using bed nets to fish small fry near the shoreline, despite a series of laws that prohibit bed net use and other fine-gauge nets for fishing, implemented to protect the near-shore fish ecology. The LTFHC sought to quantify the sources of bed nets and whether they were being used for fishing. The LTFHC conducted a survey of seven lakeside villages in Lagosa Ward, Tanzania. The government has divided each village into two to six pre-existing geographic sub-villages depending on population size. Seven households per sub-village were chosen at random for survey administration. The survey consisted of 23 questions regarding mosquito bed net practices, including the use of bed nets for fishing, as well as questions pertaining to any perceived changes to the fish supply. A total of 196 surveys were administered over a four-week period with a 100% response rate. Over 87% of households surveyed have used a mosquito bed net for fishing at some point. The majority of respondents reported receiving their bed net for free (96.4%), observing "many" residents of their village using bed nets for fishing (97.4%), and noticing a subjective decrease in the fish supply over time (64.9%). The findings of this study raise concerns that the use of free malaria bed nets for fishing is widespread along Lake Tanganyika, and that this dynamic will have an adverse effect on fish ecology. Further studies are indicated to fully define the scope of bed net misuse and the effects of alternative vector control strategies in water-based communities.

Standardization of domestic frying processes by an engineering approach.

PubMed

Franke, K; Strijowski, U

2011-05-01

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach. © 2011 Institute of Food Technologists®

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 2 2014-01-01 2014-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 2 2013-01-01 2013-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

USDA-ARS?s Scientific Manuscript database

Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

31 CFR 585.315 - Person in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Person in the FRY (S&M). 585.315... General Definitions § 585.315 Person in the FRY (S&M). The term person in the FRY (S&M) includes any... under the laws of any jurisdiction in the FRY (S&M). ...

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.

PubMed

Osório, Vanessa Moreira; de Lourdes Cardeal, Zenilda

2011-05-27

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio. Copyright © 2010 Elsevier B.V. All rights reserved.

Movement patterns and dispersal potential of Pecos bluntnose shiner (Notropis simus pecosensis) revealed using otolith microchemistry

USGS Publications Warehouse

Chase, Nathan M.; Caldwell, Colleen A.; Carleton, Scott A.; Gould, William R.; Hobbs, James A.

2015-01-01

Natal origin and dispersal potential of the federally threatened Pecos bluntnose shiner (Notropis simus pecosensis) were successfully characterized using otolith microchemistry and swimming performance trials. Strontium isotope ratios (87Sr:86Sr) of otoliths within the resident plains killifish (Fundulus zebrinus) were successfully used as a surrogate for strontium isotope ratios in water and revealed three isotopically distinct reaches throughout 297 km of the Pecos River, New Mexico, USA. Two different life history movement patterns were revealed in Pecos bluntnose shiner. Eggs and fry were either retained in upper river reaches or passively dispersed downriver followed by upriver movement during the first year of life, with some fish achieving a minimum movement of 56 km. Swimming ability of Pecos bluntnose shiner confirmed upper critical swimming speeds (Ucrit) as high as 43.8 cm·s−1 and 20.6 body lengths·s−1 in 30 days posthatch fish. Strong swimming ability early in life supports our observations of upriver movement using otolith microchemistry and confirms movement patterns that were previously unknown for the species. Understanding patterns of dispersal of this and other small-bodied fishes using otolith microchemistry may help redirect conservation and management efforts for Great Plains fishes.

Snake River Sockeye Salmon (Oncorhynchus Nerka) Habitat/Limnologic Research : Annual Report 1992.

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

Spaulding, Scott

1993-05-01

This report outlines long-term planning and monitoring activities that occurred in 1991 and 1992 in the Stanley Basin Lakes of the upper Salmon River, Idaho for the purpose of sockeye salmon nerka) recovery. Limnological monitoring and experimental sampling protocol, designed to establish a limnological baseline and to evaluate sockeye salmon production capability of the lakes, are presented. Also presented are recommended passage improvements for current fish passage barriers/impediments on migratory routes to the lakes. We initiated O. nerka population evaluations for Redfish and Alturas lakes; this included population estimates of emerging kokanee fry entering each lake in the spring andmore » adult kokanee spawning surveys in tributary streams during the fall. Gill net evaluations of Alturas, Pettit, and Stanley lakes were done in September, 1992 to assess the relative abundance of fish species among the Stanley Basin lakes. Fish population data will be used to predict sockeye salmon production potential within a lake, as well as a baseline to monitor long-term fish community changes as a result of sockeye salmon recovery activities. Also included is a paper that reviews sockeye salmon enhancement activities in British Columbia and Alaska and recommends strategies for the release of age-0 sockeye salmon that will be produced from the current captive broodstock.« less

Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

PubMed

Cardoso-Ugarte, Gabriel Abraham; Morlán-Palmas, C Christian; Sosa-Morales, María Elena

2013-07-01

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p-anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries. © 2013 Institute of Food Technologists®

Natural selection constrains personality and brain gene expression differences in Atlantic salmon (Salmo salar).

PubMed

Thörnqvist, Per-Ove; Höglund, Erik; Winberg, Svante

2015-04-01

In stream-spawning salmonid fishes there is a considerable variation in the timing of when fry leave the spawning nests and establish a feeding territory. The timing of emergence from spawning nests appears to be related to behavioural and physiological traits, e.g. early emerging fish are bolder and more aggressive. In the present study, emerging Atlantic salmon (Salmo salar L.) alevins were sorted into three fractions: early, intermediate and late emerging. At the parr stage, behaviour, stress responses, hindbrain monoaminergic activity and forebrain gene expression were explored in fish from the early and late emerging fractions (first and last 25%). The results show that when subjected to confinement stress, fish from the late emerging fraction respond with a larger activation of the brain serotonergic system than fish from the early fraction. Similarly, in late emerging fish, stress resulted in elevated expression of mRNA coding for serotonin 1A receptors (5-HT1A), GABA-A receptor-associated protein and ependymin, effects not observed in fish from the early emerging fraction. Moreover, fish from the early emerging fraction displayed bolder behaviour than their late emerging littermates. Taken together, these results suggest that time of emergence, boldness and aggression are linked to each other, forming a behavioural syndrome in juvenile salmon. Differences in brain gene expression between early and late emerging salmon add further support to a relationship between stress coping style and timing of emergence. However, early and late emerging salmon do not appear to differ in hypothalamus-pituitary-interrenal (HPI) axis reactivity, another characteristic of divergent stress coping styles. © 2015. Published by The Company of Biologists Ltd.

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

PubMed

Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

2013-03-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

Dietary food groups intake and cooking methods associations with pancreatic cancer: a case-control study.

PubMed

Ghorbani, Zeinab; Hekmatdoost, Azita; Zinab, Hassan Eini; Farrokhzad, Solmaz; Rahimi, Roya; Malekzadeh, Reza; Pourshams, Akram

2015-05-01

The role of dietary habits in the etiology of pancreatic cancer (PC) has not yet been well elucidated. The aim of the present study was to examine the association of the frequency of different food groups' intake and their cooking methods with PC risk based on a well-designed case-control study. A case-control study including 307 PC patients and 322 controls referred to four tertiary endosonography centers was conducted from January 2011 to January 2014 to compare the frequency intake of different food items and their cooking methods between cases and controls. After adjustment for gender, age, body mass index, years of education, diabetes and alcohol history, smoking status, and opium use, a significant direct relationship was observed between PC risk and intake frequency (time/week) of bread (OR = 1.50; 95 % CI 1.05-2.13; p-value 0.024), rice (OR = 2.10; 95 % CI 1.15-3.82; p for trend 0.034), and red meat (OR = 2.25; 95 % CI 1.22-4.14; p for trend 0.033) (time/day), when comparing the highest category of intake frequency with the lowest, while increasing frequency of fish consumption was associated with a lower risk of PC (OR = 0.93; 95 % CI0.59-1.47; p for trend 0.009). Increasing consumption of barbecuing red meat and deep fried vegetables was associated with 67 % and 70 % increased risk of PC (p-value 0.025 and 0.006, respectively). Our results indicate that increased frequency of intake of bread, rice, and red meat (especially barbecued) and deep fried vegetables can aggregate PC risk, while increased frequency of fish consumption can protect against PC. However, more studies are still needed.

The influence of dietary patterns on acne vulgaris in Koreans.

PubMed

Jung, Jae Yoon; Yoon, Mi Young; Min, Seong Uk; Hong, Jong Soo; Choi, Yu Sung; Suh, Dae Hun

2010-01-01

The association between acne and food has been evaluated with inconsistent results. We enrolled 783 patients with acne and 502 control subjects. For the patients with acne, blood tests for insulin, insulin-like growth factor-1 (IGF-1), insulin-like growth factor binding protein-3 (IGFBP-3), post prandial 2 hours blood glucose (PP2), and dehydroepiandrosterone sulphate (DHEAS) were performed. The acne patients were divided into an "aggravated by food" group (AF) and a "not aggravated by food" group (NAF). All participants were asked to fill out a questionnaire. The frequency of vegetables (yellow, green leafy, cruciferous) (P = .001) and fish (white flesh and green fish, blue tuna) ((P = .03) intake was significantly higher in the control group than in the acne group. Intake of instant noodles (P = .01), junk food (P = .002), carbonated drinks (P = .005), snacks (P = .001), processed cheeses (P = .04), pork (braised) (P = .02), pork (roast) (P < .001), chicken (fried) (P = .001), chicken (stewed) (P = .001), nuts (P = .002) and seaweed (P = .003) were significantly higher in the acne patients than in the controls. Intake of roast pork (P = .02), fried chicken (P < .02), and nuts (P = .03) was significantly higher in the AF than NAF. In addition, the regularity of inter-meal intervals (P < .001) and breakfast intake (P < .001) were significantly lower in the acne patients. IGF-1 and IGFBP-3 showed sexual differences. This study also showed that a high glycemic load diet, dairy food intake, high fat diet, and iodine in Korean foods appear to play a role in acne exacerbation. In addition, irregular dietary patterns were found to aggravate acne.

A TALEN-Exon Skipping Design for a Bethlem Myopathy Model in Zebrafish.

PubMed

Radev, Zlatko; Hermel, Jean-Michel; Elipot, Yannick; Bretaud, Sandrine; Arnould, Sylvain; Duchateau, Philippe; Ruggiero, Florence; Joly, Jean-Stéphane; Sohm, Frédéric

2015-01-01

Presently, human collagen VI-related diseases such as Ullrich congenital muscular dystrophy (UCMD) and Bethlem myopathy (BM) remain incurable, emphasizing the need to unravel their etiology and improve their treatments. In UCMD, symptom onset occurs early, and both diseases aggravate with ageing. In zebrafish fry, morpholinos reproduced early UCMD and BM symptoms but did not allow to study the late phenotype. Here, we produced the first zebrafish line with the human mutation frequently found in collagen VI-related disorders such as UCMD and BM. We used a transcription activator-like effector nuclease (TALEN) to design the col6a1ama605003-line with a mutation within an essential splice donor site, in intron 14 of the col6a1 gene, which provoke an in-frame skipping of exon 14 in the processed mRNA. This mutation at a splice donor site is the first example of a template-independent modification of splicing induced in zebrafish using a targetable nuclease. This technique is readily expandable to other organisms and can be instrumental in other disease studies. Histological and ultrastructural analyzes of homozygous and heterozygous mutant fry and 3 months post-fertilization (mpf) fish revealed co-dominantly inherited abnormal myofibers with disorganized myofibrils, enlarged sarcoplasmic reticulum, altered mitochondria and misaligned sarcomeres. Locomotion analyzes showed hypoxia-response behavior in 9 mpf col6a1 mutant unseen in 3 mpf fish. These symptoms worsened with ageing as described in patients with collagen VI deficiency. Thus, the col6a1ama605003-line is the first adult zebrafish model of collagen VI-related diseases; it will be instrumental both for basic research and drug discovery assays focusing on this type of disorders.

No Association between Blood Telomere Length and Longitudinally-Assessed Diet or Adiposity in a Young Adult Filipino Population

PubMed Central

Bethancourt, Hilary J.; Kratz, Mario; Beresford, Shirley A. A.; Hayes, M. Geoffrey; Kuzawa, Christopher W.; Duazo, Paulita L.; Borja, Judith B.; Eisenberg, Daniel T. A.

2015-01-01

Purpose Telomeres, DNA-protein structures that cap and protect chromosomes, are thought to shorten more rapidly when exposed to chronic inflammation and oxidative stress. Diet and nutritional status may be a source of inflammation and oxidative stress. However, relationships between telomere length (TL) and diet or adiposity have primarily been studied cross-sectionally among older, overweight/obese populations and yielded inconsistent results. Little is known about the relationship between diet or body composition and TL among younger, low- to normal-weight populations. It also remains unclear how cumulative exposure to a specific diet or body composition during the years of growth and development, when telomere attrition is most rapid, may be related to TL in adulthood. Methods In a sample of 1,459 young adult Filipinos, we assessed the relationship between blood TL at ages 20.8–22.5 and measures of BMI z-score, waist circumference, and diet collected between the ages of 8.5 and 22.5. TL was measured using monochrome multiplex quantitative PCR, and diet was measured using multiple 24-hour recalls. Results We found no associations between blood TL and any of the measures of adiposity or between blood TL and the seven dietary factors examined: processed meats, fried/grilled meats and fish, non-fried fish, coconut oil, fruits and vegetables, bread and bread products, and sugar-sweetened beverages. Conclusions Considering the inconsistencies in the literature and our null results, small differences in body composition and consumption of any single pro- or anti-inflammatory dietary component may not by themselves have a meaningful impact on telomere integrity, or the impact may differ across distinct ecological circumstances. PMID:26497538

Consistent boldness behaviour in early emerging fry of domesticated Atlantic salmon (Salmo salar): Decoupling of behavioural and physiological traits of the proactive stress coping style.

PubMed

Vaz-Serrano, J; Ruiz-Gomez, M L; Gjøen, H M; Skov, P V; Huntingford, F A; Overli, O; Höglund, E

2011-06-01

Individual variation in the way animals cope with stressors has been documented in a number of animal groups. In general, two distinct sets of behavioural and physiological responses to stress have been described: the proactive and the reactive coping styles. Some characteristics of stress coping style seem to be coupled to the time to emerge of fry from spawning redds in natural populations of salmonid fishes. In the present study, behavioural and physiological traits of stress coping styles were compared two and five months after emergence in farmed Atlantic salmon (Salmo salar), using individuals with an early or late time to emerge. Initially, compared to late emerging individuals, early emerging individuals showed a shorter time to resume feeding after transfer to rearing in isolation. Resumption of feeding after isolation was suggested to be related to boldness behaviour, rather than hunger, in the present study. This observation was repeated five months after emergence, demonstrating behavioural consistency over time in this trait. However, in other traits of proactive and reactive stress coping styles, such as social status, resting metabolism or post stress cortisol concentrations, early and late emerging individuals did not differ. Therefore, this study demonstrates that boldness in a novel environment is uncoupled from other traits of the proactive and reactive stress coping styles in farmed salmonids. It is possible that this decoupling is caused by the low competitive environment in which fish were reared. In natural populations of salmonids, however, the higher selection pressure at emergence could select for early emerging individuals with a proactive coping style. Copyright © 2011. Published by Elsevier Inc.

A TALEN-Exon Skipping Design for a Bethlem Myopathy Model in Zebrafish

PubMed Central

Elipot, Yannick; Bretaud, Sandrine; Arnould, Sylvain; Duchateau, Philippe; Ruggiero, Florence; Joly, Jean-Stéphane; Sohm, Frédéric

2015-01-01

Presently, human collagen VI-related diseases such as Ullrich congenital muscular dystrophy (UCMD) and Bethlem myopathy (BM) remain incurable, emphasizing the need to unravel their etiology and improve their treatments. In UCMD, symptom onset occurs early, and both diseases aggravate with ageing. In zebrafish fry, morpholinos reproduced early UCMD and BM symptoms but did not allow to study the late phenotype. Here, we produced the first zebrafish line with the human mutation frequently found in collagen VI-related disorders such as UCMD and BM. We used a transcription activator-like effector nuclease (TALEN) to design the col6a1ama605003-line with a mutation within an essential splice donor site, in intron 14 of the col6a1 gene, which provoke an in-frame skipping of exon 14 in the processed mRNA. This mutation at a splice donor site is the first example of a template-independent modification of splicing induced in zebrafish using a targetable nuclease. This technique is readily expandable to other organisms and can be instrumental in other disease studies. Histological and ultrastructural analyzes of homozygous and heterozygous mutant fry and 3 months post-fertilization (mpf) fish revealed co-dominantly inherited abnormal myofibers with disorganized myofibrils, enlarged sarcoplasmic reticulum, altered mitochondria and misaligned sarcomeres. Locomotion analyzes showed hypoxia-response behavior in 9 mpf col6a1 mutant unseen in 3 mpf fish. These symptoms worsened with ageing as described in patients with collagen VI deficiency. Thus, the col6a1ama605003-line is the first adult zebrafish model of collagen VI-related diseases; it will be instrumental both for basic research and drug discovery assays focusing on this type of disorders. PMID:26221953

No association between blood telomere length and longitudinally assessed diet or adiposity in a young adult Filipino population.

PubMed

Bethancourt, Hilary J; Kratz, Mario; Beresford, Shirley A A; Hayes, M Geoffrey; Kuzawa, Christopher W; Duazo, Paulita L; Borja, Judith B; Eisenberg, Daniel T A

2017-02-01

Telomeres, DNA-protein structures that cap and protect chromosomes, are thought to shorten more rapidly when exposed to chronic inflammation and oxidative stress. Diet and nutritional status may be a source of inflammation and oxidative stress. However, relationships between telomere length (TL) and diet or adiposity have primarily been studied cross-sectionally among older, overweight/obese populations and yielded inconsistent results. Little is known about the relationship between diet or body composition and TL among younger, low- to normal-weight populations. It also remains unclear how cumulative exposure to a specific diet or body composition during the years of growth and development, when telomere attrition is most rapid, may be related to TL in adulthood. In a sample of 1459 young adult Filipinos, we assessed the relationship between blood TL at ages 20.8-22.5 and measures of BMI z-score, waist circumference, and diet collected between the ages of 8.5 and 22.5. TL was measured using monochrome multiplex quantitative PCR, and diet was measured using multiple 24-h recalls. We found no associations between blood TL and any of the measures of adiposity or between blood TL and the seven dietary factors examined: processed meats, fried/grilled meats and fish, non-fried fish, coconut oil, fruits and vegetables, bread and bread products, and sugar-sweetened beverages. Considering the inconsistencies in the literature and our null results, small differences in body composition and consumption of any single pro- or anti-inflammatory dietary component may not by themselves have a meaningful impact on telomere integrity, or the impact may differ across distinct ecological circumstances.

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

PubMed

Aniołowska, Magda A; Kita, Agnieszka M

2016-04-01

The objective of this research was to determine the effects of the water content of food incorporated into frying oil on oil degradation and the content of glycidyl esters. Potato chips, French fries and snacks were fried intermittently in palm oil, which was heated at 180 °C for 8 h per day over five consecutive days. Thermo-oxidative and physical alterations, changes in fatty acid composition, total polar components, polar fraction composition, and water content were analysed. The content of glycidyl esters was measured by liquid chromatography-tandem mass spectrometry. More polar compounds were formed in the oil used for frying chips (252 g kg(-1)) than for French fries (229 g kg(-1)) or snacks (196 g kg(-1)). Reductions in glycidyl esters were found in oils used for frying--greater for frying snacks and French fries (95% and 93%) than for potato chips (87%). The rate of decrease of glycidyl esters was correlated with frying parameters, most strongly with the concentrations of diacylglycerols (r = 0.98) and total polar components (r = -0.98). The raw material had a greater influence on polymerization conversion and glycidyl ester content than on hydrolytic and oxidative changes in the frying oil. © 2015 Society of Chemical Industry.

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

PubMed

Busquets, R; Puignou, L; Galceran, M T; Wakabayashi, K; Skog, K

2007-10-31

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.

Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

Emergence Time and Skin Melanin Spot Patterns Do Not Correlate with Growth Performance, Social Competitive Ability or Stress Response in Farmed Rainbow Trout.

PubMed

Gesto, Manuel; Skov, Peter V; Jokumsen, Alfred

2017-01-01

In wild salmonid fish, specific individual behavioral traits have been correlated with the timing of fry emergence from their gravel spawning nests; Early emerging fish display more aggressive behavior and have a higher probability of becoming socially dominant, compared to fish that emerge at a later stage. Apart from aggression and dominance, other behavioral and metabolic traits, such as boldness, metabolic rate, or growth, have also been linked to emergence time. Altogether, the traits of early- and late-emerging fish resemble those of the proactive and reactive stress-coping style, respectively. As proactive fish are considered more resilient to stress, it may be desirable to select these for aquaculture production. However, it is currently unclear to what extent the link between emergence time and stress-coping styles is maintained in the selective breeding of farmed fish. In the present study, eyed eggs from a commercial supplier were hatched, and larvae fractionated according to their emergence time. Later on, juvenile fish from different emergence fractions were subjected to a stress challenge and also tested to evaluate their competitive ability for food. Beyond some slight dissimilarities in the acute stress responses, emergence fraction displayed no correlation with growth rates, or the ability to compete for feed. Within the whole group of fish utilized in the experiments, no relationship between skin melanin spot pattern and growth performance, stress response intensity, or competitive ability was found. Altogether, the differences in physiological traits related to emergence time were not as strong as those found in earlier studies. It is hypothesized, that the origin and degree of domestication of the fish might be partly responsible for this. The predictive value of skin spots or emergence time to infer the fish stress coping style in farmed fish is also discussed.

Application of pretreatment methods on agricultural products prior to frying: a review.

PubMed

Oladejo, Ayobami Olayemi; Ma, Haile; Qu, Wenjuan; Zhou, Cunshan; Wu, Bengang; Uzoejinwa, Benjamin Bernard; Onwude, Daniel I; Yang, Xue

2018-01-01

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Impact of vacuum frying on quality of potato crisps and frying oil.

PubMed

Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

2018-02-15

This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

The Role of Lexical Stress on the Use of Vocal Fry in Young Adult Female Speakers.

PubMed

Gibson, Todd A

2017-01-01

Vocal fry is a voice register often used by young adult women for sociolinguistic purposes. Some acoustic correlates of lexical stress, however, appear incompatible with the use of vocal fry. The objective of this study was to systematically examine the role of lexical stress in the use of vocal fry by young adult women. This is a semi-randomized controlled laboratory study. Fifty female undergraduate students were recorded repeating one-, two-, three-, and four-syllable nonwords that conformed to English phonotactics. Nonwords were presented in order from shorter to longer lengths, with stimuli randomized within syllable length. Perceptual analyses of recordings were augmented by acoustic analyses to identify each syllable in which vocal fry occurred. Eighty-six percent of participants produced at least one episode of vocal fry. Vocal fry was more likely to occur in unstressed than stressed position, and the likelihood increased as distance from the stressed syllable increased. There was considerable variability in the use of vocal fry. Frequent and infrequent users varied on the degree to which they used vocal fry in single-syllable nonwords. Vocal fry use persists among young adult women even in the absence of syntactic and pragmatic influences. Lexical stress appeared to dramatically reduce the use of vocal fry. Patterns of vocal fry use appeared to be different for frequent and infrequent users of this vocal register. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

PubMed Central

Woods, Kristin; Lea, Jeanne M.; Brashear, Suzanne S.; Boue, Stephen M.; Daigle, Kim W.; Bett-Garber, Karen L.

2018-01-01

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. PMID:29570660

31 CFR 585.311 - Government of the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Government of the FRY (S&M). 585.311... General Definitions § 585.311 Government of the FRY (S&M). The term Government of the FRY (S&M) includes: (a) The state and the Government of the FRY (S&M), the Government of Serbia, and the Government of...

31 CFR 585.314 - Goods and services originating in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

..., grown, or processed within the FRY (S&M); (b) Goods which have entered into the commerce of the FRY (S&M... FRY (S&M). 585.314 Section 585.314 Money and Finance: Treasury Regulations Relating to Money and... HERZEGOVINA SANCTIONS REGULATIONS General Definitions § 585.314 Goods and services originating in the FRY (S&M...

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

PubMed

An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

2017-09-01

Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

Microfluidic Assessment of Frying Oil Degradation

PubMed Central

Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhensong; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

2016-01-01

Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation. PMID:27312884

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.

Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death

PubMed Central

Kummerow, Fred A

2013-01-01

Despite major public health efforts, coronary heart disease continues to be the leading cause of death in the United States. Oxidized lipids contribute to heart disease both by increasing deposition of calcium on the arterial wall, a major hallmark of atherosclerosis, and by interrupting blood flow, a major contributor to heart attack and sudden death. Oxidized cholesterol (oxysterols) enhances the production of sphingomyelin, a phospholipid found in the cellular membranes of the coronary artery. This increases the sphingomyelin content in the cell membrane, which in turn enhances the interaction between the membrane and ionic calcium (Ca2+), thereby increasing the risk of arterial calcification. Patients undergoing bypass surgery had greater concentrations of oxysterols in their plasma than cardiac catheterized controls with no stenosis, and had five times more sphingomyelin in their arteries than in the artery of the placenta of a newborn. The oxysterols found in the plasma of these patients were also found in the plasma of rabbits that had been fed oxidized cholesterol and in frying fats and powdered egg yolk intended for human consumption. Together these findings suggest that oxysterols found in the diet are absorbed and contribute to arterial calcification. Oxidized low-density lipoprotein (OxLDL) further contributes to heart disease by increasing the synthesis of thromboxane in platelets, which increases blood clotting. Cigarette smoke and trans fatty acids, found in partially hydrogenated soybean oil, both inhibit the synthesis of prostacyclin, which inhibits blood clotting. By increasing the ratio of thromboxane to prostacyclin, these factors interact to interrupt blood flow, thereby contributing to heart attack and sudden death. Levels of oxysterols and OxLDL increase primarily as a result of three diet or lifestyle factors: the consumption of oxysterols from commercially fried foods such as fried chicken, fish, and french fries; oxidation of cholesterol in vivo driven by consumption of excess polyunsaturated fatty acids from vegetable oils; and cigarette smoking. Along with the consumption of trans fatty acids from partially hydrogenated vegetable oil, these diet and lifestyle factors likely underlie the persistent national burden of heart disease. PMID:23459228

Effects of transgenic sterilization constructs and their repressor compounds on hatch, developmental rate and early survival of electroporated channel catfish embryos and fry.

PubMed

Su, Baofeng; Shang, Mei; Li, Chao; Perera, Dayan A; Pinkert, Carl A; Irwin, Michael H; Peatman, Eric; Grewe, Peter; Patil, Jawahar G; Dunham, Rex A

2015-04-01

Channel catfish (Ictalurus punctatus) embryos were electroporated with sterilization constructs targeting primordial germ cell proteins or with buffer. Some embryos then were treated with repressor compounds, cadmium chloride, copper sulfate, sodium chloride or doxycycline, to prevent expression of the transgene constructs. Promoters included channel catfish nanos and vasa, salmon transferrin (TF), modified yeast Saccharomyces cerevisiae copper transport protein (MCTR) and zebrafish racemase (RM). Knock-down systems were the Tet-off (nanos and vasa constructs), MCTR, RM and TF systems. Knock-down genes included shRNAi targeting 5' nanos (N1), 3' nanos (N2) or dead end (DND), or double-stranded nanos RNA (dsRNA) for overexpression of nanos mRNA. These constructs previously were demonstrated to knock down nanos, vasa and dead end, with the repressors having variable success. Exogenous DNA affected percentage hatch (% hatch), as all 14 constructs, except for the TF dsRNA, TF N1 (T), RM DND (C), vasa DND (C), vasa N1 (C) and vasa N2 (C), had lower % hatch than the control electroporated with buffer. The MCTR and RM DND (T) constructs resulted in delayed hatch, and the vasa and nanos constructs had minimal effects on time of hatch (P < 0.05). Cadmium chloride appeared to counteract the slow development caused by the TF constructs in two TF treatments (P < 0.05). The 4 ppt sodium chloride treatment for the RM system decreased % hatch (P < 0.05) and slowed development. In the case of nanos constructs, doxycycline greatly delayed hatch (P < 0.05). Adverse effects of the transgenes and repressors continued for several treatments for the first 6 days after hatch, but only in a few treatments during the next 10 days. Repressors and gene expression impacted the yield of putative transgenic channel catfish fry, and need to be considered and accounted for in the hatchery phase of producing transgenically sterilized catfish fry and their fertile counterparts. This fry output should be considered to ensure that sufficient numbers of transgenic fish are produced for future applications and for defining repressor systems that are the most successful.

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

PubMed

Dueik, V; Bouchon, P

2011-03-01

Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced.

Re-Introduction of Lower Columbia River Chum Salmon into Duncan Creek, 2001-2002 Annual Report.

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

Hillson, Todd D.

2002-10-01

The National Marine Fisheries Service (NMFS) listed Lower Columbia River chum as threatened under the auspices of the Endangered Species Act (ESA) in March of 1999 (64 FR 14508, March 25, 1999). The listing was in response to reduction in abundance from historical levels of more than half a million returning adults to fewer than 10,000 spawners present day (Johnson et al. 1997). Harvest, loss of habitat, changes in flow regimes, riverbed movement and heavy siltation have been largely responsible for the decline in this species in the Columbia River. The timing of seasonal changes in river flow and watermore » temperatures is perhaps the most critical factor in structuring the freshwater life history of chum salmon (Johnson et al. 1997). This is especially true of the population located directly below Bonneville Dam where hydropower operations can block access to spawning sites, dewater redds, strand fry, cause scour or fill of redds and increase sedimentation of spawning gravels. The recovery strategy for Lower Columbia River chum as outlined in the Hatchery Genetic Management Plan (HGMP) for the Grays River project has four main tasks. First, determine if remnant populations of Lower Columbia River chum salmon exist in Lower Columbia River tributaries. Second, if such populations exist, develop stock-specific recovery plans that would involve habitat restoration including the creation of spawning refugias, supplementation if necessary and a habitat and fish monitoring and evaluation plan. If chum have been extirpated from previously utilized streams, develop re-introduction plans that utilize appropriate genetic donor stock(s) of Lower Columbia River chum salmon and integrate habitat improvement and fry-to-adult survival evaluations. Third, reduce the extinction risk to Grays River chum salmon population by randomly capturing adults in the basin for use in a supplementation program and reintroduction of Lower Columbia River chum salmon into the Chinook River basin. The Duncan Creek project has two goals: (1) re-introduction of chum into Duncan Creek by providing off channel high quality spawning and incubation areas and (2) to simultaneously evaluate natural re-colonization and a supplementation strategy where adults are collected and spawned artificially at a hatchery. The eggs from these artificial crossings are then either incubated at Duncan Creek or incubated and the fry reared at the hatchery to be released back into Duncan Creek. Tasks associated with the first goal include: (1) removing mud, sand and organics present in four of the creek branches and replace with gravels expected to provide maximum egg-to-fry survival rates to a depth of at least two feet; (2) armoring the sides of these channels to reduce importation of sediment by fish spawning on the margins; (3) planting native vegetation adjacent to these channels to stabilize the banks, trap silt and provide shade; (4) annual sampling of gravel in the spawning channels to detect changes in gravel composition and sedimentation levels.« less

Effects of various cooking conditions on acrylamide formation in rolled patty.

PubMed

Ozkaynak, E; Ova, Gulden

2009-06-01

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.

Complete sequences of 4 viral hemorrhagic septicemia virus IVb isolates and their virulence in northern pike fry

USGS Publications Warehouse

Getchell, Rodman G.; Cornwell, Emily R.; Bogdanowicz, Steven; Andres, Jose; Batts, William N.; Kurath, Gael; Breyta, Rachel; Choi, Joanna G.; Farrell, John M.; Bowser, Paul R.

2017-01-01

Four viral hemorrhagic septicemia virus (VHSV) genotype IVb isolates were sequenced, their genetic variation explored, and comparative virulence assayed with experimental infections of northern pike Esox lucius fry. In addition to the type strain MI03, the complete 11183 bp genome of the first round goby Neogobius melanostomus isolate from the St. Lawrence River, and the 2013 and 2014 isolates from gizzard shad Dorosoma cepedianum die-offs in Irondequoit Bay, Lake Ontario and Dunkirk Harbor, Lake Erie were all deep sequenced on an Illumina platform. Mutations documented in the 11 yr since the MI03 index case from Lake St. Clair muskellunge Esox masquinongy showed 87 polymorphisms among the 4 isolates. Twenty-six mutations were non-synonymous and located at 18 different positions within the matrix protein, glycoprotein, non-virion protein, and RNA polymerase genes. The same 4 isolates were used to infect northern pike fry by a single 1 h bath exposure. Cumulative percent mortality varied from 42.5 to 62.5%. VHSV was detected in 57% (41/72) of the survivors at the end of the 21-d trial, suggesting that the virus was not rapidly cleared. Lesions were observed in many of the moribund and dead northern pike, such as hemorrhaging in the skin and fins, as well as hydrocephalus. Mean viral load measured from the trunk and visceral tissues of MI03-infected pike was significantly higher than the quantities detected in fish infected with the most recent isolates of genotype IVb, but there were no differences in cumulative mortality observed.

Consumption of restaurant foods and incidence of type 2 diabetes in African American women.

PubMed

Krishnan, Supriya; Coogan, Patricia F; Boggs, Deborah A; Rosenberg, Lynn; Palmer, Julie R

2010-02-01

Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of foods prepared outside the home has greatly increased. We investigated the relation of restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Among 44,072 participants aged 30-69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for > or = 2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes.

Consumption of restaurant foods and incidence of type 2 diabetes in African American women123

PubMed Central

Krishnan, Supriya; Coogan, Patricia F; Boggs, Deborah A; Rosenberg, Lynn

2010-01-01

Background: Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of foods prepared outside the home has greatly increased. Objective: We investigated the relation of restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. Design: The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Results: Among 44,072 participants aged 30–69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for ≥2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. Conclusion: The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes. PMID:20016014

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

PubMed

Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

2018-04-04

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

PubMed

Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

2018-01-01

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.

PubMed

Song, JuHee; Kim, Mi-Ja; Kim, Young-Jun; Lee, JaeHwan

2017-04-01

Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170h while chicken frying was performed 130 cycles at 180°C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p<0.05). γ-Tocopherol and γ-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Determination of obacunone and obaculactone in different processing products of Phellodendri amurensis cortex].

PubMed

Zhang, Chao

2013-02-01

To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex. Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex. The chromatographic separation was carried out on Kromasil C18 (250 mm x 4.6 mm,5 micro m), with mobile phase of acetonitrile and water (50: 50) at a flow rate of 1.0 mL/min. The column temperature was 25 degrees C and the detection wavelength was 205 nm. The content of obacunone and obaculactone had significant differences in different processing products. The sequence of the content changes of obacunone was as follows: raw products > fried carbon products > wine fried products salt fried products. The content of obaculactone was fried carbon products approximately wine fried products approximately salt fried products > raw products. The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products. The content of obaculactone have similar degree of increase, increasing rate is 18.15%, 15.62% and 15.84%, respectively.

Effect of diet processing method and ingredient substitution on feed characteristics and survival of larval walleye, Sander vitreus

USGS Publications Warehouse

Barrows, F.T.; Lellis, W.A.

2006-01-01

Two methods were developed for the production of larval fish diets. The first method, microextrusion marumerization (MEM), has been tested in laboratory feeding trials for many years and produces particles that are palatable and water stable. The second method, particle-assisted rotational agglomeration (PARA), produced diets that have lower density than diets produced by MEM. Each method was used to produce diets in the 250- to 400- and 400- to 700-??m range and compared with a reference diet (Fry Feed Kyowa* [FFK]) for feeding larval walleye in two experiments. The effect of substituting 4% of the fish meal with freeze-dried artemia fines was also investigated. In the first experiment, 30-d survival was greater (P < 0.05) for fish fed a diet produced by PARA without Artemia (49.1.0%) than for fish fed the same diet produced by MEM (27.6%). The addition of Artemia to a diet produced by MEM did not increase survival of larval walleye. Fish fed the reference diet had 24.4% survival. In the second experiment, there was an effect of both processing method and Artemia supplementation, and an interaction of these effects, on survival. Fish fed a diet produced by PARA without Artemia supplementation had 48.4% survival, and fish fed the same diet produced by MEM had only 19.6% survival. Inclusion of 4% freeze-dried Artemia improved (P < 0.04) survival of fish fed MEM particles but not those fed PARA particles. Fish fed FFK had greater weight gain than fish fed other diets in both experiments. Data indicate that the PARA method of diet processing produces smaller, lower density particles than the MEM process and that diets produced by the PARA process support higher survival of larval walleye with low capital and operating costs. ?? Copyright by the World Aquaculture Society 2006.

Present status and approaches for the sustainable development of community based fish culture in seasonal floodplains of Bangladesh.

PubMed

Rahman, M F; Jalal, K C A; Jahan, Nasrin; Kamaruzzaman, B Y; Ara, R; Arshad, A

2012-06-15

Coordination among the different stakeholders at policy planning, implementation and target beneficiary level, particularly among the agencies responsible for development and management of water resources, agriculture and fisheries, is essential for overall sustainable development. Stocking of larger fingerlings at suitable stocking densities of endemic (rohu, catla, mrigal) and exotic (silver carp, bighead carp, common carp/mirror carp) species should be stocked at varying proportion. Floodplain fish production depends only on the natural fertility of the water bodies. Technological interventions should include the installation of low cost bamboo fencing at water inlet and outlet points and setting of ring culverts for maintaining suitable levels of water for fish culture without hampering the production of rice and other crops in the intervention areas, selective stocking with native and exotic carps, restricted fishing for certain period of time and guarding. It is expected to exert positive influences in enhancing the standing crop and biodiversity of non-stocked species of fishes in the intervention seasonal floodplain. Entry of fish larvae, hatchlings and young fry of wild non-stocked fishes into the seasonal floodplains because of large fence spacing (approximately 1.0 cm), could restrict fishing for certain period, undisturbed habitat and guarding could contribute to higher productivity and enhancement of fish biodiversity in the seasonal floodplains. Proper motivation and effective cooperation of the beneficiaries are extremely important to culture fish in the seasonal floodplains under community based management system. Institutional support and constant vigilance from the Department of Fisheries (DoF) and local administrations are indispensable to ensure the sustainability of fish culture initiatives in the seasonal floodplains. Active participation and involvement of the local community people in all stages of fish culture operation beginning from selection of floodplains, formation of floodplain management committee, planning of fish culture activities, exercise of technical intervention, selective stocking with large fingerlings, guarding, monitoring and supervision, adopting harvesting strategies, marketing and distribution of benefits are extremely essential to ensure sustainability of the program. Mutual trust, sense of respect and good working relationship among the committee members are the basic social elements required for the success of community based fish culture initiatives.

An integrated fish-plankton aquaculture system in brackish water.

PubMed

Gilles, S; Fargier, L; Lazzaro, X; Baras, E; De Wilde, N; Drakidès, C; Amiel, C; Rispal, B; Blancheton, J-P

2013-02-01

Integrated Multi-Trophic Aquaculture takes advantage of the mutualism between some detritivorous fish and phytoplankton. The fish recycle nutrients by consuming live (and dead) algae and provide the inorganic carbon to fuel the growth of live algae. In the meanwhile, algae purify the water and generate the oxygen required by fishes. Such mechanism stabilizes the functioning of an artificially recycling ecosystem, as exemplified by combining the euryhaline tilapia Sarotherodon melanotheron heudelotii and the unicellular alga Chlorella sp. Feed addition in this ecosystem results in faster fish growth but also in an increase in phytoplankton biomass, which must be limited. In the prototype described here, the algal population control is exerted by herbivorous zooplankton growing in a separate pond connected in parallel to the fish-algae ecosystem. The zooplankton production is then consumed by tilapia, particularly by the fry and juveniles, when water is returned to the main circuit. Chlorella sp. and Brachionus plicatilis are two planktonic species that have spontaneously colonized the brackish water of the prototype, which was set-up in Senegal along the Atlantic Ocean shoreline. In our system, water was entirely recycled and only evaporation was compensated (1.5% volume/day). Sediment, which accumulated in the zooplankton pond, was the only trophic cul-de-sac. The system was temporarily destabilized following an accidental rotifer invasion in the main circuit. This caused Chlorella disappearance and replacement by opportunist algae, not consumed by Brachionus. Following the entire consumption of the Brachionus population by tilapias, Chlorella predominated again. Our artificial ecosystem combining S. m. heudelotii, Chlorella and B. plicatilis thus appeared to be resilient. This farming system was operated over one year with a fish productivity of 1.85 kg/m2 per year during the cold season (January to April).

Concentrations of boron, molybdenum, and selenium in chinook salmon

USGS Publications Warehouse

Hamilton, Steven J.; Wiedmeyer, Raymond H.

1990-01-01

The concentrations of boron, molybdenum, and selenium in young chinook salmon Oncorhynchus tshawytscha were determined in three partial life cycle chronic toxicity studies. In each study, fish were exposed to a mixture of boron, molybdenum, selenate, and selenite in the proportions found in subsurface agricultural drainage water in the basin of the San Joaquin Valley, California. Tests were conducted in well water and in site-specific fresh and brackish waters. No boron or molybdenum was detected in fish exposed to concentrations as high as 6,046 μg boron/L and 193 μg molybdenum/L for 90 d in well water or fresh water; however, whole-body concentrations of selenium increased with increasing exposure concentrations in well water and fresh water, but not in brackish water. Concentrations of selenium in chinook salmon were strongly correlated with reduced survival and growth of fish in well water and with reduced survival in a 15-d seawater challenge test of fish from fresh water. Concentrations of selenium in fish seemed to reach a steady state after 60 d of exposure in well water or fresh water. Fish in brackish water had only background concentrations of selenium after 60 d of exposure, and no effects on survival and growth in brackish water or on survival in a 10-d seawater challenge test were exhibited. This lack of effect in brackish water was attributed to initiation of the study with advanced fry, which were apparently better able to metabolize the trace element mixture than were the younger fish used in studies with well water and fresh water. In all three experimental waters, concentration factors (whole-body concentration/waterborne concentration) for selenium decreased with increasing exposure concentrations, suggesting decreased uptake or increased excretion, or both, of selenium at the higher concentrations.

Conservation physiology of marine fishes: state of the art and prospects for policy.

PubMed

McKenzie, David J; Axelsson, Michael; Chabot, Denis; Claireaux, Guy; Cooke, Steven J; Corner, Richard A; De Boeck, Gudrun; Domenici, Paolo; Guerreiro, Pedro M; Hamer, Bojan; Jørgensen, Christian; Killen, Shaun S; Lefevre, Sjannie; Marras, Stefano; Michaelidis, Basile; Nilsson, Göran E; Peck, Myron A; Perez-Ruzafa, Angel; Rijnsdorp, Adriaan D; Shiels, Holly A; Steffensen, John F; Svendsen, Jon C; Svendsen, Morten B S; Teal, Lorna R; van der Meer, Jaap; Wang, Tobias; Wilson, Jonathan M; Wilson, Rod W; Metcalfe, Julian D

2016-01-01

The state of the art of research on the environmental physiology of marine fishes is reviewed from the perspective of how it can contribute to conservation of biodiversity and fishery resources. A major constraint to application of physiological knowledge for conservation of marine fishes is the limited knowledge base; international collaboration is needed to study the environmental physiology of a wider range of species. Multifactorial field and laboratory studies on biomarkers hold promise to relate ecophysiology directly to habitat quality and population status. The 'Fry paradigm' could have broad applications for conservation physiology research if it provides a universal mechanism to link physiological function with ecological performance and population dynamics of fishes, through effects of abiotic conditions on aerobic metabolic scope. The available data indicate, however, that the paradigm is not universal, so further research is required on a wide diversity of species. Fish physiologists should interact closely with researchers developing ecological models, in order to investigate how integrating physiological information improves confidence in projecting effects of global change; for example, with mechanistic models that define habitat suitability based upon potential for aerobic scope or outputs of a dynamic energy budget. One major challenge to upscaling from physiology of individuals to the level of species and communities is incorporating intraspecific variation, which could be a crucial component of species' resilience to global change. Understanding what fishes do in the wild is also a challenge, but techniques of biotelemetry and biologging are providing novel information towards effective conservation. Overall, fish physiologists must strive to render research outputs more applicable to management and decision-making. There are various potential avenues for information flow, in the shorter term directly through biomarker studies and in the longer term by collaborating with modellers and fishery biologists.

Whirling disease: host specificity and interaction between the actinosporean stage of Myxobolus cerebralis and rainbow trout Oncorhynchus mykiss.

PubMed

el-Matbouli, M; Hoffmann, R W; Schoel, H; McDowell, T S; Hedrick, R P

1999-01-07

Scanning electron microscopic studies were conducted on rainbow trout Oncorhynchus mykiss in the first 60 min after their exposure to the triactinomyxon spores of Myxobolus cerebralis. The results demonstrated that as early as 1 min post exposure the whole process, from the attachment of the triactinomyxon spores to the complete penetration of their sporoplasm germs, had occurred. The triactinomyxon spores sought out the secretory openings of mucous cells of the epidermis, the respiratory epithelium and the buccal cavity of trout and used them as portals of entry. Exposure experiments of the triactinomyxon spores of M. cerebralis to non-salmonid fish, such as goldfish Carassius auratus, carp Cyprinus carpio, nose Chondrostoma nasus, medaka Oryzias latipes, guppy Poecilia reticulata and also the amphibian tadpole Rana pipiens as well as to rainbow trout fry indicated a specificity for salmonids. Attempts to activate the triactinomyxon spores by exposure to mucus prepared from cyprinid and salmonid fish showed no significant differences from those conducted in tap water. The results suggest that the simultaneous presence of both mechano- and chemotactic stimuli was required for finding the salmonid fish host.

Experimental acidification of Little Rock Lake (Wisconsin): fish research approach and early responses.

PubMed

Swenson, W A; McCormick, J H; Simonson, T D; Jensen, K M; Eaton, J G

1989-01-01

One goal of research at Little Rock Lake, Wisconsin, is to enhance understanding of lake acidification effects on warm- and cool-water fishery resources. The Little Rock Lake fish assemblage is characteristic of many acid sensitive waters in North America and is dominated by yellow perch (Percidae) and sunfishes (Centrarchidae). Analyses of reproduction, early survival and growth rates in the field were designed around the differing reproductive modes of these taxa. Complementary laboratory research on early life stages was conducted to assist in isolating direct effect mechanisms and to determine the reliability of laboratory results in predicting field response. Preliminary findings suggest that lake acidification to pH 5.6 has not influenced reproductive activity of the four most abundant fish species. However, the field results suggest that year-class failure of rock bass (Ambloplites rupestris) may be occurring due to reduced survival of early life stages. Reduced growth and food conversion efficiency of Age 0 largemouth bass (Micropterus salmoides) is also suggested. The laboratory bioassays indicate rock bass is the most acid-sensitive Little Rock Lake species tested. However, rock bass fry survival was not significantly affected until pH was reduced from 5.6 to 5.0.

High density culture of white bass X striped bass fingerlings in raceways using power plant heated effluent

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

Collins, C.M.; Burton, G.L.; Schweinforth, R.L.

1983-06-01

White bass (Morone chrysops) X striped bass (M. saxatilis) hybrids weighing 1691/lb were initially stocked in five 24 ft/sup 3/ floating screen cages for 20 days. Hybrids averaging one inch in total length and 361 fish/lb were released in four 614 ft/sup 3/ concrete raceways. Two stocking densities, 2.6 and 5.1 fish/ft/sup 3/, were evaluated in the 94-day study using a flow rate of 300 gpm/raceway. Water temperatures averaged 79/sup 0/F and water quality was adequate throughout the production period. Fish were hand fed to satiation daily. Columnaris and Aeromonas hydrophila caused the most serious disease problems. Gas supersaturation wasmore » suspect in high mortality levels during cage culture of hybrid bass fry. Cannibalism may have been responsible for unaccountable losses prior to raceway stocking and at harvest. The study yielded 5773 hybrids weighing 658 lb. The high density treatment showed greater weight gain, average weight, average length and percent survival as well as improved food conversion. Results suggest that higher stocking densities and periodic grading may increase production and suppress cannibalism. 10 references, 3 figures, 3 tables.« less

[Effect of serotonin-modulated anticonsolidation protein on formation of long-term memory in carps Cyprinus carpio in the model of active avoidance learning].

PubMed

Garina, D V; Mekhtiev, A A

2014-01-01

Effect of serotonin-modulated anticonsolidation protein (SMAP) that has property of disturbing formation of memory trace in mammals and of learning and memory in teleost fish was studied in the model of active avoidance learning. The experiment was performed in three stages: (1) fry of carps Cyprinus carpio L. was injected intracerebrovenricularly with the SMAP protein at a dose of 0.3 μg/g; control individuals were administered with equal amount of the buffered saline for poikilothermic animals; (2) 24 h after the injection, fish were learnt during 8 sèances for 2 days the conditioned reflex of active avoidance; (3) 48 h after the learning the testing of the skill was performed. The administration of the protein was shown to lead to disturbance of reproduction of the skill in the fish: the latent time of the skill reproduction in experimental individuals exceeded that in control fish more than two times, while the number of individuals succeeding the task in the experimental group was non-significantly lower than in the control group. However, unlike mammals, injection of the SMAP protein in this model produced no effect on the process of learning in carps. Thus, there was first demonstrated the inhibiting effect of the SMAP protein whose concentration correlated positively with the content of the neurotransmitter serotonin in brain on consolidation of memory traces in teleost fish.

Sensory complementation and antipredator behavioural compensation in acid-impacted juvenile Atlantic salmon.

PubMed

Elvidge, C K; Macnaughton, C J; Brown, G E

2013-05-01

Prey incorporate multiple forms of publicly available information on predation risk into threat-sensitive antipredator behaviours. Changes in information availability have previously been demonstrated to elicit transient alterations in behavioural patterns, while the effects of long-term deprivation of particular forms of information remain largely unexplored. Damage-released chemical alarm cues from the epidermis of fishes are rendered non-functional under weakly acidic conditions (pH < 6.6), depriving fish of an important source of information on predation risk in acidified waterbodies. We addressed the effects of long-term deprivation on the antipredator responses to different combinations of chemical and visual threat cues via in situ observations of wild, free-swimming 0(+) Atlantic salmon (Salmo salar) fry in four neutral and four weakly acidic nursery streams. In addition, a cross-population transplant experiment and natural interannual variation in acidity enabled the examination of provenance and environment as causes of the observed differences in response. Fish living under weakly acidic conditions demonstrate significantly greater or hypersensitive antipredator responses to visual cues compared to fish under neutral conditions. Under neutral conditions, fish demonstrate complementary (additive or synergistic) effects of paired visual and chemical cues consistent with threat-sensitive responses. Cross-population transplants and interannual comparisons of responses strongly support the conclusion that differences in antipredator responses between neutral and weakly acidic streams result from the loss of chemical information on predation risk, as opposed to population-derived differences in behaviours.

Analysis of spectral identifier of fatty acid functional group of packaging frying oil and bulk frying oil with the effect of repeated heating using FTIR (Fourier Transform InfraRed) spectroscopy

NASA Astrophysics Data System (ADS)

Putri, Vinda Dwi Dini; Nasution, Aulia M. T.

2016-11-01

Frying oil is a cooking medium that is commonly used in Indonesia. Frying process can lead changes in the properties of frying oil. Heating oil with high temperature and many repetition will cause degradation in oil and may cause health problems, such as cholesterol, induces heart disease, and cancer. Degradation of the frying oil can be determined based on changes in the cluster function of fatty acids due to the heating influence. Therefore, it is necessary to test the frying oil under treatments with variety of time heating using a spectrometer Fourier Transform Infrared (FTIR). Spectra from FTIR was processed using derivative spectroscopy method to clearly see the difference in the measured spectra. Range spectra of interest is at wavelength of 13,500 to 14,200 nm i.e. indicating the double bond of carbon in molecule HC = CH. The analysis was performed by calculating the area of the spectral curve from the respected 2nd order derivative. Result show that the absorbance of packaging frying oil is higher than the bulk frying oil. In addition, heating of frying oil can decrease the area of respected 2nd order derivative. Packaging frying oil heating on 30 minutes which has the area of spectral curve of 0.904217 decrease become 0.881394 after 3 times heating. While the bulk frying oil heating 30 minutes, in the first heating which has area of spectral curve of 0.916089 decrease become 0.865379 after 3 times heating. The decline in the area of the curve occurs due to breakdown of the double bond of carbon in the molecule HC = CH that caused by heating at high temperatures and repeated heating.

31 CFR 585.517 - Exportation of certain legal services to the Government of, or persons in, the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... of the Government of the FRY (S&M) or of a person in the FRY (S&M) when named as a defendant in or... of U.S. sanctions against the FRY (S&M); and (5) Provision of legal services in any other context in... to the Government of, or persons in, the FRY (S&M). 585.517 Section 585.517 Money and Finance...

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

PubMed

Winkler-Moser, Jill K; Bakota, Erica L; Hwang, Hong-Sik

2018-02-01

Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods. © 2018 Institute of Food Technologists®.

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

PubMed

Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

2017-03-15

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K 232 and K 268 ), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Copyright © 2016 Elsevier Ltd. All rights reserved.

Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC-MS-Based Chemometrics.

PubMed

Wang, Lei; Csallany, A Saari; Kerr, Brian J; Shurson, Gerald C; Chen, Chi

2016-05-18

In this study, the kinetics of aldehyde formation in heated frying oils was characterized by 2-hydrazinoquinoline derivatization, liquid chromatography-mass spectrometry (LC-MS) analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA). The aldehydes contributing to time-dependent separation of heated soybean oil (HSO) in a PCA model were grouped by the HCA into three clusters (A1, A2, and B) on the basis of their kinetics and fatty acid precursors. The increases of 4-hydroxynonenal (4-HNE) and the A2-to-B ratio in HSO were well-correlated with the duration of thermal stress. Chemometric and quantitative analysis of three frying oils (soybean, corn, and canola oils) and French fry extracts further supported the associations between aldehyde profiles and fatty acid precursors and also revealed that the concentrations of pentanal, hexanal, acrolein, and the A2-to-B ratio in French fry extracts were more comparable to their values in the frying oils than other unsaturated aldehydes. All of these results suggest the roles of specific aldehydes or aldehyde clusters as novel markers of the lipid oxidation status for frying oils or fried foods.

31 CFR 585.210 - Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any...

Code of Federal Regulations, 2010 CFR

2010-07-01

... for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). 585.210 Section 585... Prohibitions § 585.210 Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). Except as otherwise authorized, no U.S. person may commit or transfer...

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

PubMed

Su, Ya; Zhang, Min; Bhandari, Bhesh; Zhang, Weiming

2018-06-01

The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample. Copyright © 2018 Elsevier B.V. All rights reserved.

Lack of formation of heterocyclic amines in fumes from frying French fries.

PubMed

Hsu, H Y; Inbaraj, B Stephen; Chen, B H

2006-09-01

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.

Conversational Entrainment of Vocal Fry in Young Adult Female American English Speakers.

PubMed

Borrie, Stephanie A; Delfino, Christine R

2017-07-01

Conversational entrainment, the natural tendency for people to modify their behaviors to more closely match their communication partner, is examined as one possible mechanism modulating the prevalence of vocal fry in the speech of young American women engaged in spoken dialogue. Twenty young adult female American English speakers engaged in two spoken dialogue tasks-one with a young adult female American English conversational partner who exhibited substantial vocal fry and one with a young adult female American English conversational partner who exhibited quantifiably less vocal fry. Dialogues were analyzed for proportion of vocal fry, by speaker, and two measures of communicative success (efficiency and enjoyment). Participants employed significantly more vocal fry when conversing with the partner who exhibited substantial vocal fry than when conversing with the partner who exhibited quantifiably less vocal fry. Further, greater similarity between communication partners in their use of vocal fry tracked with higher scores of communicative efficiency and communicative enjoyment. Conversational entrainment offers a mechanistic framework that may be used to explain, to some degree, the frequency with which vocal fry is employed by young American women engaged in spoken dialogue. Further, young American women who modulated their vocal patterns during dialogue to match those of their conversational partner gained more efficiency and enjoyment from their interactions, demonstrating the cognitive and social benefits of entrainment. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effects of high temperature frying of Spinach leaves in sunflower oil on carotenoids, chlorophylls and tocopherol composition

NASA Astrophysics Data System (ADS)

Zeb, Alam; Nisar, Parveen

2017-03-01

Spinach is one of the highly consumed vegetable, with significant nutritional and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45 and 60 min at 250 °C. HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein and its Z-isomers and chlorophyll b' isomer. There was a dose dependent decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

Diet survey of two cultural groups in a coastal British Columbia community.

PubMed

Jin, A; Teschke, K; Marion, S A

1998-01-01

As part of a larger study of polychlorinated dibenzodioxin (PCDD) and dibenzofuran (PCDF) pollution, to describe and compare Aboriginal and non-Aboriginal residents' recalled diets. We surveyed a stratified random sample aged 25 to 64 years: forest products mill employees (n = 84), Aboriginal reserve residents (n = 78), and other residents (n = 80). We administered a questionnaire on intake of fish/seafood, wild game and plants, domesticated animal meat and eggs, dairy products, vegetable oils and cereals; age, gender, childbearing, lactation, residence and smoking. We measured height and weight. Reserve residents ate less seafood, but more fish roe, eulachon grease, smoked salmon, clams and sea urchins, more deer organs, hamburger meat, pork, fried chicken, and hot-dogs, but less rabbit, beef steaks/roasts, high-fibre cereals, potato chips, bread, cheese and milk. We cannot yet quantify PCDD and PCDF intakes. The wild food consumption data are unique and may be useful for risk assessments in the target population and similar communities.

Sequence analysis of infectious pancreatic necrosis virus isolated from Iranian reared rainbow trout (Oncorhynchus mykiss) in 2012.

PubMed

Dadar, Maryam; Peyghan, Rahim; Memari, Hamid Rajabi; Shapouri, Masod Reza Seifi Abad; Hasanzadeh, Reza; Goudarzi, Laleh Moazzami; Vakharia, Vikram N

2013-12-01

Infectious pancreatic necrosis virus (IPNV) is the causal agent of a highly contagious disease that affects many species of fish and shellfish. This virus causes economically significant diseases of farmed rainbow trout, Oncorhynchus mykiss (Walbaum), in Iran, which is often associated with the transmission of pathogens from European resources. In this study, moribund rainbow trout fry samples were collected during an outbreak of IPNV in three different fish farms in north and west provinces of Iran in 2012; and we investigated the full genome sequence of Iranian IPNV and compared it with previously identified IPNV sequences. The sequences of different structural and nonstructural-protein genes were compared to those of other aquatic birnaviruses sequenced to date. Our results show that the Iranian isolate falls within genogroup 5, serotype A2 strain SP, having 99% identity with the strain 1146 from Spain. These results suggest that the Iranian isolate may have originated from Europe.

31 CFR 585.313 - Federal Republic of Yugoslavia (Serbia and Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia and Montenegro); FRY (S&M). 585.313 Section 585.313 Money and Finance: Treasury Regulations... Yugoslavia (Serbia and Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia and Montenegro) or FRY (S&M) means the territory of Serbia and Montenegro. ...

Assessment of diclofenac LC50 reference values in juvenile and embryonic stages of the zebrafish (Danio rerio).

PubMed

Praskova, E; Voslarova, E; Siroka, Z; Plhalova, L; Macova, S; Marsalek, P; Pistekova, V; Svobodova, Z

2011-01-01

The aim of the study was to compare the acute toxicity of diclofenac to juvenile and embryonic stages of the zebrafish (Danio rerio). Acute toxicity tests were performed on the aquarium fish Danio rerio, which is one of the model organisms most commonly used in toxicity testing. The tests were performed using a semi-static method according to OECD guideline No. 203 (Fish, acute toxicity test). Embryo toxicity tests were performed in zebrafish embryos (Danio rerio) in compliance with OECD No. 212 methodology (Fish, short-term toxicity test on embryo and sac-fry stages). The results were subjected to a probit analysis using the EKO-TOX 5.2 programme to determine 96hLC50 and 144hLC50 (median lethal concentration, 50% mortality after a 96 h or 144 h interval, respectively) values of diclofenac. The statistical significance of the difference between LC50 values in juvenile and embryonic stages of Danio rerio was tested using the Mann-Whitney non-parametric test implemented in the Unistat 5.1 programme. The LC50 mean value of diclofenac was 166.6 +/- 9.8 mg/L in juvenile Danio rerio, and 6.11 +/- 2.48 mg/L in embryonic stages of Danio rerio. The study demonstrated a statistically higher sensitivity to diclofenac (P < 0.05) in embryonic stages compared to the juvenile fish.

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

NASA Astrophysics Data System (ADS)

Oyedeji, A. B.; Sobukola, O. P.; Henshaw, F. O.; Adegunwa, M. O.; Sanni, L. O.; Tomlins, K. I.

2016-05-01

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

Effects of different cooking methods on health-promoting compounds of broccoli*

PubMed Central

Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

2009-01-01

The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. PMID:19650196

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

PubMed

Palazoğlu, T K; Gökmen, V

2008-04-01

In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar-asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 x 8.5 mm and 10 x 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 degrees C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.

31 CFR 586.304 - Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia & Montenegro); FRY (S&M). 586.304 Section 586.304 Money and Finance: Treasury Regulations Relating... Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia & Montenegro) or FRY (S&M) means the territory of the Republics of Serbia and Montenegro. ...

Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

PubMed

Martínez-Yusta, Andrea; Guillén, María Dolores

2014-05-01

Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

PubMed

Nunes, Yolanda; Moreira, Rosana G

2009-09-01

Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

PubMed

Ma, Jin-Kui; Zhang, Han; Tsuchiya, Tomohiro; Akiyama, Yoshinobu; Chen, Jie-Yu

2015-04-01

This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Cooking methods and depressive symptoms are joint risk factors for fatigue among migrant Indonesian women working domestically in Taiwan.

PubMed

Palupi, Khairizka Citra; Shih, Chun-Kuang; Chang, Jung-Su

2017-06-01

Fatigue is a critical occupational health risk among migrant workers. Globally, more than half of migrant workers are women. However, the prevalence rate and risk factors for fatigue in domestically employed migrant women are unknown. In total, 194 Indonesian women migrants aged 20-50 years who were working in Taipei were studied. Self-perceived acculturation, dietary acculturation, BMI and haemoglobin were evaluated. Fatigue and depressive symptoms were assessed using the Brief Fatigue Inventory and Beck Depression Inventory-II, respectively. The prevalence of fatigue was 27.8%. Depressive symptoms (p<0.0001), cooking methods (p=0.027), and self-perceived feelings of sadness and weakness (p=0.003) were associated with fatigue. After adjustment for covariates, the ORs for depressive symptoms (OR: 5.40; 95% CI: 2.32-12.6), deep frying/stir frying (OR: 5.23; 95% CI: 1.27-21.5), and self-perceived feelings of sadness and weakness (OR: 3.41; 95% CI: 1.26-9.25) remained significant. An interactive analysis revealed that women without depressive symptoms who used deep frying/stir frying as a cooking method had a 3.5-fold (1-12.3) higher risk of fatigue than did those who used non-deep frying and stir frying as cooking methods (which served as the reference) for cooking. By contrast, women with depressive symptoms who used non-deep frying and stir frying had a 6.5-fold (2.8-15.3) higher risk of fatigue, and the risk increased sharply to 12.6-fold (1.26-125.8) if they used deep frying and stir frying for cooking. The risk of fatigue among migrant women working domestically is increased when they exhibit depressive symptoms and their cooking technique is frying.

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

PubMed

Shanthilal, J; Babylatha, R; Navya, M C; Chakkaravarthi, A; Bhattacharya, Suvendu

2018-03-01

Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion. © 2018 Institute of Food Technologists®.

Biodex Fall Risk Assessment in the Elderly With Ataxia: A New Age-Dependent Derived Index in Rehabilitation: An Observational Study.

PubMed

Prometti, Paola; Olivares, Adriana; Gaia, Giuseppina; Bonometti, Giampietro; Comini, Laura; Scalvini, Simonetta

2016-03-01

The aim of this study was to evaluate if the Biodex Fall Risk Assessment could provide an age-adjusted index useful for classifying patients at "risk of fall."This was a cohort study conducted on 61 chronic patients, in stable conditions, having a history of ataxia, difficulty in walking or loss of balance, and aged >64 years. These patients were coming from home to our Institute undergoing a period of in-hospital standard rehabilitation. Assessment of clinical parameters was performed at entry. Functional scales (Functional Independence Measure [FIM] for motor and cognitive function, Barthel G, Tinetti POMA), and the Biodex Fall Risk Index (FRI) were performed at entry and discharge. The Normalized FRI, obtained adjusting FRI to the reported maximum predictive FRI for the relevant age, identified 2 types of patients: those with a greater risk of fall than expected for that age, labeled Case 1 (Normalized FRI>1); and those with an equal or even lesser risk of fall than expected for that age, labeled Case 0 (Normalized FRI≤1).FRI, Normalized FRI as well as independent variables as age, sex, pathology group, FIM, BarthelG, were considered in a multiple regression analysis to predict the functional improvement (i.e., delta Tinetti Total score) after rehabilitation.Normalized FRI is useful in assessing patients at risk of falls both before and after rehabilitation. At admission, the Normalized FRI evidenced high fall risk in 46% of patients (Case 1) which decreased to 12% after rehabilitation, being greater than age-predicted in 7 patients (Case 1-1) despite the functional improvement observed after the rehabilitation treatment. Normalized FRI evidenced Case 1-1 patients as neurological, "very old" (86% in age-group 75-84 years), and with serious events at 18 to 24 months' follow-up. Normalized FRI, but not FRI, at admission was a predictor of improvement in Tinetti Total scores.The normalized FRI effectively indicated patients at higher risk of fall, in whom health deterioration, falls, or cognitive decline was later documented at follow-up. The normalized FRI could be a standardized measure for identifying frailer patients becoming a further criterium of discharge home and marker of fall risk at home.

"Research to Improve the Efficacy of Captive Broodstock Programs and Advance Hatchery Reform Throughout the Columbia River Basin." [from the Abstract], 2008-2009 Progress Report.

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

Berejikian, Barry A.

This project was developed to conduct research to improve the efficacy of captive broodstock programs and advance hatchery reform throughout the Columbia River Basin. The project has three objectives: (1) maintain adaptive life history characteristics in Chinook salmon, (2) improve imprinting in juvenile sockeye salmon, and (3) match wild phenotypes in Chinook and sockeye salmon reared in hatcheries. A summary of the results are as follows: Objective 1: The ratio of jack to adult male Chinook salmon were varied in experimental breeding populations to test the hypothesis that reproductive success of the two male phenotypes would vary with their relativemore » frequency in the population. Adult Chinook salmon males nearly always obtained primary access to nesting females and were first to enter the nest at the time of spawning. Jack male spawning occurred primarily by establishing satellite positions downstream of the courting pair, and 'sneaking' into the nest at the time of spawning. Male dominance hierarchies were fairly stable and strongly correlated with the order of nest entry at the time of spawning. Observed participation in spawning events and adult-to-fry reproductive success of jack and adult males was consistent with a negative frequency-dependent selection model. Overall, jack males sired an average of 21% of the offspring produced across a range of jack male frequencies. Implications of these and additional findings on Chinook salmon hatchery broodstock management will be presented in the FY 2009 Annual Report. Objective 2: To determine the critical period(s) for imprinting for sockeye salmon, juvenile salmon were exposed to known odorants at key developmental stages. Molecular assessments of imprinting-induced changes in odorant receptor gene expression indicated that regulation of odorant expression is influenced by developmental status and odor exposure history. Expression levels of basic amino acid receptor (BAAR) mRNA in the olfactory epithelium increased dramatically during final maturation in both Stanley Basin and Okanogan River sockeye. These increases appeared to be independent of odor exposure history, rising significantly in both arginine-naive and arginine-exposed fish. However, sockeye exposed to arginine during smolting demonstrated a larger increase in BAAR mRNA than arginine-naive fish. These results are consistent with the hypothesis that odorant receptors sensitive to home stream waters may be upregulated at the time of the homing migration and may afford opportunities to exploit this system to experimentally characterize imprinting success and ultimately identify hatchery practices that will minimize straying of artificially produced salmonids. Additional analysis of Sockeye salmon imprinting and further implications of these findings will be presented in the FY 2009 Annual Report. Objective 3: Photoperiod at emergence and ration after ponding were varied in Yakima River spring Chinook salmon to test the hypothesis that seasonal timing of emergence and growth during early stages of development alter seasonal timing of smoltification and age of male maturation. Fish reared under conditions to advance fry emergence and accelerate growth had the greatest variation in seasonal timing of smolting (fall, spring and summer) and highest rates of early male maturation with most males maturing at age 1 (35-40%). In contrast, fish with delayed emergence and slow growth had the least variation in phenotypes with most fish smolting as yearlings in the spring and no age-1 male maturation. Growth (not emergence timing) altered rates of age-2 male maturation. Results of this study demonstrate that altering fry development, as is often done in hatcheries, can profoundly affect later life history transitions and the range of phenotypes within a spring Chinook salmon population. Additional work in the next funding period will determine if these rearing regimes affected other aspects of smolt quality, which may affect ultimate survival upon ocean entry.« less

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 2 2011-01-01 2011-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 2 2012-01-01 2012-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

A foundation for initial attack simulation: the Fried and Fried fire containment model

Treesearch

Jeremy S. Fried; Burton D. Fried

2010-01-01

The Fried and Fried containment algorithm, which models the effect of suppression efforts on fire growth, allows simulation of any mathematically representable fire shape, provides for "head" and "tail" attack tactics as well as parallel attack (building fireline parallel to but at some offset distance from the free-burning fire perimeter, alone and...

31 CFR 585.207 - Prohibited transportation-related transactions involving the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... transactions involving the FRY (S&M). 585.207 Section 585.207 Money and Finance: Treasury Regulations Relating... transactions involving the FRY (S&M). Except as otherwise authorized, the following are prohibited: (a) Any... transportation to or from the FRY (S&M); (b) The provision of transportation to or from the United States by: (1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

Food of young-of-the-year lake trout (Salvelinus namaycush) in Presque Isle Harbor, Lake Superior

USGS Publications Warehouse

Swedberg, Donald V.; Peck, James W.

1984-01-01

The food habits of young lake trout (Salvelinus namaycush) were studied by examining the digestive tracts of 293 young-of-the-year collected in Presque Isle Harbor, Lake Superior. Lake trout in the 25 to 27-mm length range started to eat food organisms before all of their yolk material was absorbed. Organisms consumed by the 25 to 27-mm young-of-the-year included Chironomidae, Copepoda (Harpacticoida, Calanoida, Cyclopoida), and Cladocerea (Daphnia spp., Bosmina sp., Chydorus sp.). Chironomid pupae and chironomid larvae accounted for 74% and 5%, respectively, of the total volume of food eaten by the young lake trout in Presque Isle Harbor. Although copepods, cladocerans, and mysids were present in many stomachs, their contribution to the total volume of food was only 15%. Some lake trout in the 32 to 54-mm length range had consumed fry of sculpin (Cottus spp.) or rainbow smelt (Osmerus mordax), but the overall contribution of fish fry to the total volume of food was only 4% (frequency of occurrence, 10%). The lake trout in Presque Isle Harbor fed heavily on planktonic organisms, sparingly on benthic organisms, and were opportunistic feeders that appeared to prey on whatever forage organisms were available in the shallow nearshore waters.

Tolerance of developing salmonid eggs and fry to nitrate exposure

USGS Publications Warehouse

Kincheloe, John W.; Wedemeyer, Gary A.; Koch, David L.

1979-01-01

This paper reports on tests which show significant effects on early salmonid life stages of nitrates at levels commonly found in groundwaters in geographical areas that are influenced by fertilizer application. It has long been known, from fish cultural experience, that in certain site specific locations, chronic problems can be expected with salmonid egg development and early fry mortality. However, fingerlings which survive usually grow normally. A complete explanation is lacking although several environmental factors have been proposed to account for this phenomenon. One, which has so far received little attention, is that nitrate levels in the ground and surface waters of many areas have been increasing significantly over historical background levels. Ammonia, urea, and other potential sources of nitrate can enter natural waters from a variety of sources, such as domestic or industrial sewage, animal feedlots, or seepage and return flows from agricultural lands. The latter may be the largest contributor, since billions of tons of nitrate fertilizers are applied to agricultural crops on a worldwide basis each year. In addition, intensive forest management techniques include the aerial application of nitrate fertilizer to increase the yield of wood products, while range management practices call for use of nitrates to increase forage production. The nitrate that is not taken up by plants ultimately appears in ground or surface waters.

Favorite Foods of Older Adults Living in the Black Belt Region of the United States: Influences of Ethnicity, Gender, and Education

PubMed Central

Yang, Yongbin; Buys, David R.; Judd, Suzanne E.; Gower, Barbara A.; Locher, Julie L.

2012-01-01

The purpose of this study was to examine food preferences of older adults living in the Black Belt Region of the Southeastern United States and the extent to which food preferences vary according to ethnicity, gender, and educational level. 270 older adults who were receiving home health services were interviewed in their home and were queried regarding their favorite foods. Descriptive statistics were used to characterize the sample. Chi-square analysis or one-way analyses of variance was used, where appropriate, in bivariate analyses, and logistic regression models were used in multivariate analyses. A total of 1,857 favorite foods were reported (mean per person = 6.88). The top ten favorite foods reported included: 1) chicken (of any kind), 2) collard greens, 3) cornbread, 4) green or string beans, 5) fish (fried catfish is implied), 6) turnip greens, 7) potatoes, 8) apples, 9) tomatoes, fried chicken, and eggs tied, and 10) steak and ice cream tied. African Americans and those with lower levels of education were more likely to report traditional Southern foods among their favorite foods and had a more limited repertoire of favorite foods. Findings have implications for understanding health disparities that may be associated with diet and development of culturally-appropriate nutrition interventions. PMID:23262296

Some regional variations in dietary patterns in a random sample of British adults.

PubMed

Whichelow, M J; Erzinclioglu, S W; Cox, B D

1991-05-01

Comparison was made of the reported frequency of consumption or choice of 30 food items by 8860 adults in the 11 standard regions of Great Britain, with the use of log-linear analysis to allow for the age, sex, social class and smoking habit variations between the regions. The South-East was taken as the base region against which the others were compared. The number of food items for which there were significant differences from the South-East were Scotland 23, North 25, North-West and Yorkshire/Humberside 20, Wales 19, West Midlands 15, East Midlands 10, East Anglia 8, South-West 7 and Greater London 9. Overall the findings confirm a North/South trend in relation to eating habits, even when demographic and smoking-habit variations are taken into account, with the frequent consumption of many fruit and vegetable products being much less common and of several high-fat foods (chips, processed meats and fried food) more common in Scotland, Wales and the northern part of England. In most regions there was a significantly lower frequency of consumption of fresh fruit, fruit juice, 'brown' bread, pasta/rice, poultry, skimmed/semi-skimmed milk, light desserts and nuts, and a higher consumption of red meat, fish and fried food than in the South-East.

Mercury and selenium concentrations in biofilm, macroinvertebrates, and fish collected in the Yankee Fork of the Salmon River, Idaho, USA, and their potential effects on fish health.

PubMed

Rhea, Darren T; Farag, Aïda M; Harper, David D; McConnell, Elizabeth; Brumbaugh, William G

2013-01-01

The Yankee Fork is a large tributary of the Salmon River located in central Idaho, USA, with an extensive history of placer and dredge-mining activities. Concentrations of selenium (Se) and mercury (Hg) in various aquatic trophic levels were measured in the Yankee Fork during 2001 and 2002. Various measurements of fish health were also performed. Sites included four on the mainstem of the Yankee Fork and two off-channel sites in partially reclaimed dredge pools used as rearing habitat for cultured salmonid eggs and fry. Hg concentrations in whole mountain whitefish and shorthead sculpin ranged from 0.28 to 0.56 μg/g dry weight (dw), concentrations that are generally less than those reported to have significant impacts on fish. Biofilm and invertebrates ranged from 0.05 to 0.43 μg Hg/g dw. Se concentrations measured in biota samples from the Yankee Fork were greater than many representative samples collected in the Snake and Columbia watersheds and often exceeded literature-based toxic thresholds. Biofilm and invertebrates ranged from 0.58 to 4.66 μg Se/g dw. Whole fish ranged from 3.92 to 7.10 μg Se/g dw, and gonads ranged from 6.91 to 31.84 μg Se/g dw. Whole-body Se concentrations exceeded reported toxicological thresholds at three of four sites and concentrations in liver samples were mostly greater than concentrations shown to have negative impacts on fish health. Histological examinations performed during this study noted liver abnormalities, especially in shorthead sculpin, a bottom-dwelling species.

Relative susceptibility and effects on performance of Rio Grande cutthroat trout and rainbow trout challenged with Myxobolus cerebralis

USGS Publications Warehouse

DuBey, R.J.; Caldwell, C.A.; Gould, W.R.

2007-01-01

We evaluated the susceptibility of Rio Grande cutthroat trout (RGCT) Oncorhynchus clarkii virginalis to infection by Myxobolus cerebralis in a laboratory experiment. In the same experiment, rainbow trout (RBT) O. mykiss were similarly exposed to M. cerebralis as a reference of known sensitivity to the parasite. Treatments consisting of six parasite concentrations (0, 50, 100, 250, 500, and 1,000 triactinomyxons [TAMS] per fish) were randomized within a complete block design using RGCT and RBT fry beginning at 60 d posthatch (600 degree-days at 10??C). The laboratory experiment was terminated at 130 d postexposure (1,900 degree-days at 10??C). Diagnostic metrics included clinical signs (behavioral and black tail), survival, myxospore counts, histology, and a swimming performance challenge. Clinical signs of whirling disease were observed within both species at 500 and 1,000 TAMs/fish by 66 d postexposure to the disease. Rio Grande cutthroat trout exhibited significantly lower survival (50% cumulative mortality at 1,000 TAMs/fish) and a significant concentration response compared with RBT (8% cumulative mortality at 1,000 TAMs/fish). Histological scoring of cranial sections using a 0-5 scale of increasing pathogenic effect revealed greater disease severity in RGCT (3.20) than in RBT (2.43) at 100 TAMs/fish but no difference at 1,000 TAMs/fish (4.15 and 4.12, respectively). Swimming performance revealed detectably lower critical swimming speed in both RGCT and RBT in relation to increased parasite concentrations, the RGCT exhibiting detectably lower critical swimming speeds than the RBT at increased parasite concentration. If M. cerebralis were to spread to areas supporting RGCT, population-level effects may occur. ?? Copyright by the American Fisheries Society 2007.

Mercury and selenium concentrations in biofilm, macroinvertebrates, and fish collected in the Yankee Fork of the Salmon River, Idaho, USA, and their potential effects on fish health

USGS Publications Warehouse

Rhea, Darren T.; Farag, Aïda M.; Harper, David D.; McConnell, Elizabeth; Brumbaugh, William G.

2013-01-01

The Yankee Fork is a large tributary of the Salmon River located in central Idaho, USA, with an extensive history of placer and dredge-mining activities. Concentrations of selenium (Se) and mercury (Hg) in various aquatic trophic levels were measured in the Yankee Fork during 2001 and 2002. Various measurements of fish health were also performed. Sites included four on the mainstem of the Yankee Fork and two off-channel sites in partially reclaimed dredge pools used as rearing habitat for cultured salmonid eggs and fry. Hg concentrations in whole mountain whitefish and shorthead sculpin ranged from 0.28 to 0.56 μg/g dry weight (dw), concentrations that are generally less than those reported to have significant impacts on fish. Biofilm and invertebrates ranged from 0.05 to 0.43 μg Hg/g dw. Se concentrations measured in biota samples from the Yankee Fork were greater than many representative samples collected in the Snake and Columbia watersheds and often exceeded literature-based toxic thresholds. Biofilm and invertebrates ranged from 0.58 to 4.66 μg Se/g dw. Whole fish ranged from 3.92 to 7.10 μg Se/g dw, and gonads ranged from 6.91 to 31.84 μg Se/g dw. Whole-body Se concentrations exceeded reported toxicological thresholds at three of four sites and concentrations in liver samples were mostly greater than concentrations shown to have negative impacts on fish health. Histological examinations performed during this study noted liver abnormalities, especially in shorthead sculpin, a bottom-dwelling species.

Characterisation of the genomes of four putative vesiculoviruses: tench rhabdovirus, grass carp rhabdovirus, perch rhabdovirus and eel rhabdovirus European X.

PubMed

Stone, David M; Kerr, Rose C; Hughes, Margaret; Radford, Alan D; Darby, Alistair C

2013-11-01

The complete coding sequences were determined for four putative vesiculoviruses isolated from fish. Sequence alignment and phylogenetic analysis based on the predicted amino acid sequences of the five main proteins assigned tench rhabdovirus and grass carp rhabdovirus together with spring viraemia of carp and pike fry rhabdovirus to a lineage that was distinct from the mammalian vesiculoviruses. Perch rhabdovirus, eel virus European X, lake trout rhabdovirus 903/87 and sea trout virus were placed in a second lineage that was also distinct from the recognised genera in the family Rhabdoviridae. Establishment of two new rhabdovirus genera, "Perhabdovirus" and "Sprivivirus", is discussed.

Insecticides: effects on cutthroat trout of repeated exposure to DDT

USGS Publications Warehouse

Allison, Don; Kallman, Burton J.; Cope, Oliver B.; Van Valin, Charles C.

1963-01-01

Cutthroat trout were periodically exposed to p, pp-DDT, in acetone solution or in the food. Excessive mortality occurred only in lots treated with high concentrations of DDT, probably as a result of decreased resistance to nonspecific stressors. Surviving fish in these lots were significantly larger than those in the control lot, or in the lots treated with low concentrations of DDT. The number and volume of eggs produced was not reduced by DDT, but mortality among sac fry appeared to be highest in the lots treated with high concentrations. The data suggest that the sublethal concentrations of DDT ordinarily encountered in the environment are unlikely to damage a fishery.

Effects of a floodwater-retarding structure on the hydrology and ecology of Trout Creek in southwestern Wisconsin

USGS Publications Warehouse

Wentz, Dennis A.; Graczyk, David J.

1982-01-01

From 1960 to 1979, winter floods seem to have had the greatest adverse effect on the survival of brown trout eggs and sac fry. Although construction of the FRS has eliminated some spawning gravels in the flood pool owing to sedimentation, the wild trout have adapted by using spawning grounds above the flood pool more extensively and intensively. The FRS has not blocked the upstream migration of spawning trout, but it has eliminated similar migrations of fish that compete with and prey on the trout. Controlled streamflows downstream from the FRS have had a stabilizing influence on the limited trout reproduction in this region.

Characteristics of PAHs from deep-frying and frying cooking fumes.

PubMed

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Mediterranean diet in healthy lifestyle and prevention of stroke.

PubMed

Demarin, Vida; Lisak, Marijana; Morović, Sandra

2011-03-01

Several studies demonstrated the beneficial and preventive role of Mediterranean diet in the occurrence of cardiovascular diseases, chronic neurodegenerative diseases and neoplasms, obesity and diabetes. In randomized intervention trials, Mediterranean diet improved endothelial function and significantly reduced waist circumference, plasma glucose, serum insulin and homeostasis model assessment score in metabolic syndrome. Several studies support favorable effects of Mediterranean diet on plasma lipid profile: reduction of total and plasma LDL cholesterol levels, plasma triglyceride levels, and apo-B and VLDL concentrations, and an increase in plasma HDL cholesterol levels. This effect is associated with increased plasma antioxidant capacity, improved endothelial function, reduced insulin resistance, and reduced incidence of the metabolic syndrome. The beneficial impact of fish consumption on the risk of cardiovascular diseases is the result of synergistic effects of nutrients in fish. Fish is considered an excellent source of protein with low saturated fat, nutritious trace elements, long-chain omega-3 polyunsaturated fatty acids (LCn3PUFAs), and vitamins D and B. Fish consumption may be inversely associated with ischemic stroke but not with hemorrhagic stroke because of the potential antiplatelet aggregation property of LCn3PUFAs. Total stroke risk reduction was statistically significant for fish intake once per week, while the risk of stroke was lowered by 31% in individuals who ate fish 5 times or more per week. In the elderly, moderate consumption of tuna/other fish, but not fried fish, was associated with lower prevalence of subclinical infarcts and white matter abnormalities on MRI examination. Dietary intake of omega-3 fatty acids in a moderate-to-high range does not appear to be associated with reduced plaque, but is negatively associated with carotid artery intima-media thickness. Greater adherence to Mediterranean diet is associated with significant reduction in overall mortality, mortality from cardiovascular diseases and stroke, incidence of or mortality from cancer, and incidence of Parkinson's disease and Alzheimer's disease and mild cognitive impairment.

Effects of environmental salinity and 17alpha-methyltestosterone on growth and oxygen consumption in the tilapia, Oreochromis mossambicus.

PubMed

Sparks, Russell T; Shepherd, Brian S; Ron, Benny; Harold Richman, N; Riley, Larry G; Iwama, George K; Hirano, Tetsuya; Gordon Grau, E

2003-12-01

Effects of environmental salinity and 17alpha-methyltestosterone (MT) on growth and oxygen consumption were examined in the tilapia, Oreochromis mossambicus. Yolk-sac fry were collected from brood stock in fresh water (FW). After yolk-sac absorption, they were assigned randomly to one of four groups: FW, MT treatment in FW, seawater (SW) and MT treatment in SW. All treatment groups were fed to satiation three times daily. The fish reared in SW (both control and MT-treated groups) grew significantly larger than either group in FW from day 43 throughout the experiment (195 days). The fish fed with MT added to their feed grew significantly larger than their respective controls from day 85 in FW and in SW until the end of the experiment. The routine metabolic rate (RMR) was determined monthly from month 2 (day 62) to month 5 (day 155). A significant negative correlation was seen between RMR and body mass in all treatment groups. Among fish of the same age, the SW-reared tilapia had significantly lower RMRs than the FW-reared fish. The MT-treated fish in SW showed significantly lower RMRs than the SW control group at months 3-5, whereas MT treatment in FW significantly increased the RMR at month 3. Comparison of regression lines between RMR and body mass indicates that MT treatment in FW caused a significant increase in oxygen consumption at a given mass of the fish, whereas MT treatment was without effect on RMR in SW-reared fish. These results clearly indicate that SW-rearing and MT treatment accelerate growth of tilapia, and that RMR decreases as fish size increased. It is also likely that the increased RMR and growth in MT-treated tilapia in FW may be due to the metabolic actions of MT, although the reason for the absence of MT treatment in SW is unclear.

Racial and geographic differences in fish consumption

PubMed Central

Le, A.; Judd, S.; Frankel, M.R.; Ard, J.; Newby, P.K.; Howard, V.J.

2011-01-01

Background: Omega-3 fatty acids from fish have been shown to have favorable effects on platelet aggregation, blood pressure, lipid profile, endothelial function, and ischemic stroke risk, but there are limited data on racial and geographic differences in fish consumption. Methods: Reasons for Geographic and Racial Differences in Stroke (REGARDS) is a national cohort study that recruited 30,239 participants age ≥45 years with oversampling from the southeastern Stroke Belt and Buckle and African Americans (AAs). Centralized phone interviewers obtained medical histories and in-home examiners measured weight and height. Dietary data for this cross-sectional analysis were collected using the self-administered Block98 Food Frequency Questionnaire (FFQ). Adequate intake of nonfried fish was defined as consumption of ≥2 servings per week based on American Heart Association guidelines. After excluding the top and bottom 1% of total energy intake and individuals who did not answer 85% or more of questions on the FFQ, the analysis included 21,675 participants. Results: Only 5,022 (23%) participants consumed ≥2 servings per week of nonfried fish. In multivariable analysis, factors associated with inadequate intake of nonfried fish included living in the Stroke Belt (vs non-Belt) (odds ratio [OR] 0.83, 95% confidence interval [CI] 0.77–0.90) and living in the Stroke Buckle (vs non-Belt) (OR 0.89, 95% CI 0.81–0.98); factors associated with ≥2 servings per week of fried fish included being AA (vs white) (OR 3.59, 95% CI 3.19–4.04), living in the Stroke Belt (vs non-Belt) (OR 1.32, 95% CI 1.17–1.50), and living in the Stroke Buckle (vs non-Belt) (OR 1.17, 95% CI 1.00–1.36). Conclusions: Differential consumption of fish may contribute to the racial and geographic disparities in stroke. PMID:21178096

31 CFR 585.507 - Certain exportations to the FRY (S&M) authorized.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Certain exportations to the FRY (S&M... exportations to the FRY (S&M) authorized. (a) All transactions ordinarily incident to the exportation of any item, commodity, or product from the United States to or destined for the FRY (S&M) are authorized if...

Comparison of the frying performance of olive oil and palm superolein.

PubMed

Romano, Raffaele; Giordano, Anella; Vitiello, Simona; Grottaglie, Laura Le; Musso, Salvatore Spagna

2012-05-01

Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). © 2012 Institute of Food Technologists®

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.

PubMed

Hack, Danielle M; Bordi, Peter L; Hessert, S William

2009-12-01

The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.

Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.

PubMed

Samapundo, Simbarashe; Mujuru, Felix Mugove; de Baenst, Ilse; Denon, Quenten; Devlieghere, Frank

2016-02-01

This study evaluated the effect of residual O2 level (0% to 5%) on microbial growth and volatile metabolite production on par-fried French fries packaged in a modified atmosphere with 60% CO2 (rest N2 ) at 4 °C. The results obtained showed that the initial headspace (IH) O2 level had an effect on growth of Leuconostoc mesenteroides on French fry simulation agar, whereby growth was slightly faster under 5% O2 . In terms of quantity, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were the most significant volatile metabolites produced by L. mesenteroides. The production of ethanol by L. mesenteroides was highest on simulation agar packaged under low IH O2 levels (0% to 1%), indicating that the fermentative metabolism was induced under these conditions. In agreement with the results observed on the simulation medium, growth of native lactic acid bacteria was faster under an IH O2 level of 5%. In addition, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were also quantitatively the most important volatile metabolites. However, in contrast, greater quantities of ethanol and dimethyl disulphide were produced on par-fried French fries packaged under 5% O2 . This was attributed to the limited growth of the native flora on the par-fried French fries under residual O2 levels of 0% and 1%. Although some significant differences (P < 0.05) occurred between the French fries packaged in 0%, 1%, and 5 % residual O2 during storage, all products were considered to be acceptable for consumption. The results of this study can be used to optimize the shelf-life of packaged chill stored potato products. © 2016 Institute of Food Technologists®

Pre-pregnancy fried food consumption and the risk of gestational diabetes mellitus: a prospective cohort study

PubMed Central

Bao, Wei; Tobias, Deirdre K.; Olsen, Sjurdur F.; Zhang, Cuilin

2014-01-01

Aims/hypothesis Fried foods are frequently consumed in Western countries. However, the health effects of frequent fried food consumption in humans are not well understood. We aimed to prospectively examine the association between pre-pregnancy fried food consumption and risk of incident gestational diabetes mellitus (GDM). Methods We included 21,079 singleton pregnancies from 15,027 women in the Nurses’ Health Study II cohort. Since 1991 and every 4 years thereafter, we collected diet information, including consumption of fried foods at home and away from home, using a validated food frequency questionnaire. We used generalised estimating equations with log-binomial models to estimate the RRs and 95% CIs. Results We documented 847 incident GDM pregnancies during 10 years of follow-up. After adjustment for age, parity, dietary and non-dietary factors, the RRs (95% CIs) of GDM among women who consumed total fried foods 1–3, 4–6 and ≥ 7 times/week, compared with those who consumed it less than once/week, were 1.13 (0.97, 1.32), 1.31 (1.08, 1.59) and 2.18 (1.53, 3.09), respectively (p for trend < 0.001). The association persisted after further adjustment for BMI (p for trend = 0.01). When analysed separately, we found a significant association of GDM with fried food consumption away from home, but not with fried food consumption at home. Conclusions/interpretation Frequent fried food consumption, particularly away from home, was significantly associated with a greater risk of incident GDM. Our study indicates potential benefits of limiting fried food consumption in the prevention of GDM in women of reproductive age. PMID:25303998

Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study

PubMed Central

Djoussé, Luc; Petrone, Andrew B.; Gaziano, J. Michael

2015-01-01

Background Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. Methods and Results This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997–2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow‐up of 9.6±2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. Conclusions Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians. PMID:25907125

Association between fried food consumption and hypertension in Korean adults.

PubMed

Kang, Yunjin; Kim, Jihye

2016-01-14

The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

International survey among orthopaedic trauma surgeons: Lack of a definition of fracture-related infection.

PubMed

Morgenstern, M; Moriarty, T F; Kuehl, R; Richards, R G; McNally, M A; Verhofstad, M H J; Borens, O; Zalavras, C; Raschke, M; Kates, S L; Metsemakers, W J

2018-03-01

Fracture-related infection (FRI) is one of the most challenging musculoskeletal complications in orthopaedic-trauma surgery. Although the orthopaedic community has developed and adopted a consensus definition of prosthetic joint infections (PJI), it still remains unclear how the trauma surgery community defines FRI in daily clinical practice or in performing clinical research studies. The central aim of this study was to survey the opinions of a global network of trauma surgeons on the definitions and criteria they routinely use, and their opinion on the need for a unified definition of FRI. The secondary aims were to survey their opinion on the utility of currently used definitions that may be at least partially applicable for FRI, and finally their opinion on the important clinical parameters that should be considered as diagnostic criteria for FRI. An 11-item questionnaire was developed to cover the above-mentioned aims. The questionnaire was administered by SurveyMonkey and was sent via blast email to all registered users of AO Trauma (Davos, Switzerland). Out of the 26'563 recipients who opened the email, 2'327 (8.8%) completed the questionnaire. Nearly 90% of respondents agreed that a consensus-derived definition for FRI is required and 66% of the surgeons also agreed that PJI and FRI are not equal with respect to diagnosis, treatment and outcome. Furthermore, "positive cultures from microbiology testing", "elevation of CRP", "purulent drainage" and "local clinical signs of infection" were voted the most important diagnostic parameters for FRI. This international survey infers the need for a consensus definition of FRI and provides insight into the clinical parameters seen by an international community of trauma surgeons as being critical for defining FRI. Copyright © 2018 Elsevier Ltd. All rights reserved.

Isolation of infectious pancreatic necrosis virus (serotype Ab) from diverse species of estuarine fish

NASA Astrophysics Data System (ADS)

McAllister, P. E.; Newman, M. W.; Sauber, J. H.; Owens, W. J.

1984-03-01

Two significant fish kills occurred in the Pamlico River estuary (North Carolina, USA), one in December 1981 and January 1982, and the other in June 1982. The first involved only the southern flounder (Paralichthys lethostigma). Histopathologic examination of morbid and moribund flounder revealed extensive sloughing and necrosis of the mucosa of the pyloric caeca and intestine, and inflammation of the submucosa of the pyloric caeca. Brain and internal organ homogenates from morbid and moribund flounder were assayed on CHSE-214 cells, and a virus was isolated. Virus titers ranged from≤8.4 · 102 to 6.3 · 107 TCID50 per gram of tissue. Cross-plaque neutralization assays indicated that the southern flounder virus was infectious pancreatic necrosis virus serotype Ab. Immersion challenge showed the isolate is only slightly virulent for fry of brook trout (Salvelinus fontinalis). The second fish kill involved the southern flounder and six other species: hogchoker (Trinectes maculatus), Atlantic silverside (Menidia menidia), spot (Leiostomus xanthurus), Atlantic croaker (Micropogon undulatus), silver perch (Bairdiella chrysura), and striped mullet (Mugil cephalus). Virus was isolated from southern founder, hogchoker, Atlantic silverside, and spot. Neutralization assays indicated that the four isolates were nearly identical; however, the diversity of species affected suggests that the virus might not have been the specific cause of mortality.

Prenatal regression of the trophotaenial placenta in a viviparous fish, Xenotoca eiseni

PubMed Central

Iida, Atsuo; Nishimaki, Toshiyuki; Sehara-Fujisawa, Atsuko

2015-01-01

The trophotaenial placenta is a branching, ribbon-like structure that extends from the perianal region of the embryo in viviparous teleost fishes belonging to the family Goodeidae. It is a hindgut-derived pseudoplacenta, which contributes to absorbing maternal nutrients during the prenatal stage. The trophotaeniae are known to reduce at birth; however, no previous study has evaluated the removal mechanisms. We report here the analysis of the trophotaeniae using the goodeid fish species Xenotoca eiseni. The X. eiseni trophotaenia consists of an epidermal cell layer, mesenchyme, vasculature, and circulating erythrocytes. The trophotaeniae had preliminary regressed when the embryo was born. Immunohistochemistry indicated that caspase3-activated cells with fragmented nuclei are present in the regressed processes of the fry immediately after birth, but not in the vasculature and blood cells. This finding suggests that the trophotaenia is rapidly resorbed by apoptosis in the last phase of the pregnancy and that its circulatory pathway is maintained. Such prenatal regression of pseudoplacentae has not been reported in other viviparous vertebrates. On the other hand, similar apoptotic remodeling in the gut has been reported in amphibians, which is regulated by thyroid hormone. Thus, apoptotic regression of the trophotaeniae might occur in a manner similar to amphibian metamorphosis. PMID:25598151

Colorimetric Method of Loop-Mediated Isothermal Amplification with the Pre-Addition of Calcein for Detecting Flavobacterium columnare and its Assessment in Tilapia Farms.

PubMed

Suebsing, Rungkarn; Kampeera, Jantana; Sirithammajak, Sarawut; Withyachumnarnkul, Boonsirm; Turner, Warren; Kiatpathomchai, Wansika

2015-03-01

Flavobacterium columnare, the causative agent of columnaris disease in fish, affects many economically important freshwater fish species. A colorimetric method of loop-mediated isothermal amplification with the pre-addition of calcein (LAMP-calcein) was developed and used to detect the presence of F. columnare in farmed tilapia (Nile Tilapia Oreochromis niloticus and red tilapia [Nile Tilapia × Mozambique Tilapia O. mossambicus]) and rearing water. The detection method, based on a change in color from orange to green, could be performed within 45 min at 63°C. The method was highly specific, as it had no cross-detections with 14 other bacterial species, including other fish pathogens and two Flavobacterium species. The method has a minimum detection limit of 2.2 × 10(2) F. columnare CFU; thus, it is about 10 times more sensitive than conventional PCR. With this method, F. columnare was detected in gonad, gill, and blood samples from apparently healthy tilapia broodstock as well as in samples of fertilized eggs, newly hatched fry, and rearing water. The bacteria isolated from the blood were further characterized biochemically and found to be phenotypically identical to F. columnare. The amplified products from the LAMP-calcein method had 97% homology with the DNA sequence of F. columnare.

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

NASA Astrophysics Data System (ADS)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

Investigation of thiamine and PCB association with early life stage fry mortality in lake trout from northwestern Lake Michigan in 1996-1998

USGS Publications Warehouse

Honeyfield, Dale C.; Beltman, Dong; Holey, Mark; Edsall, Carol C.

2005-01-01

Lake trout (Salvelinus namaycush) eggs were collected from 72 females near Sturgeon Bay, WI in northwestern Lake Michigan from 1996, 1997, and 1998 to determine the relationships between egg thiamine and polychlorinated biphenyl (PCB) concentrations with egg fertilization and hatch, prevalence of abnormal fry, and fry mortality. Fry mortality consistent with early mortality syndrome (EMS) was observed in eggs from 33% of the females in 1996, 25% in 1997, and 28% in 1998. Among egg lots exhibiting EMS, fry mortality averaged 95% in 1996, 63% in 1997 and 77% in 1998 compared to 2% or less in lots that did not exhibit EMS. Expression of EMS was strongly correlated with egg thiamine concentrations; egg lots with less than approximately 1 nmol/g total thiamine consistently exhibited high rates of EMS, whereas egg batches with greater than 1.5 nmol/g showed little or no incidence of EMS among swim-up fry. Egg thiamine concentration was not related to fertilization rate, egg hatch, or the prevalence of abnormal fry. There was no relationship between egg concentrations of PCBs or tetrachlorinated dibenzo-p-dioxin (TCDD) equivalents (from PCBs, dioxins, and furans) and any of the egg or fry viability measurements, including EMS. We concluded that fry mortality observed in Lake Michigan lake trout in 1996-1998 was not caused by the toxicity of PCBs, dioxins, and furans, but is due to low egg thiamine concentrations.

[Рroblems of ensuring the safety of deep-fried fast food products].

PubMed

Simakova, I V; Perkel, R L; Kutkina, M N; Volovey, A G

There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.

Aggression and feeding of hatchery-reared and naturally reared steelhead (Oncorhynchus mykiss) fry in a laboratory flume and a comparison with observations in natural streams

USGS Publications Warehouse

Riley, S.C.; Tatara, C.P.; Scheurer, J.A.

2005-01-01

We quantified the aggression and feeding of naturally reared steelhead (Oncorhynchus mykiss) fry stocked into a laboratory flume with naturally reared fry or hatchery-reared fry from conventional and enriched rearing environments at three densities in the presence and absence of predators, and compared the aggression and feeding observed in the flume to that observed in two streams. Steelhead fry attack rate increased with density and was reduced in the presence of predators, but was not affected by rearing treatment. Threat rate appeared to increase with density and was significantly affected by rearing treatment combination, but was not significantly affected by predator presence. Feeding rate was not affected by density or rearing treatment, but was reduced in the presence of predators. The rate of aggression by steelhead fry in two streams was lower than that observed in the laboratory and did not increase with density. Rates of aggression and feeding of hatchery-reared and wild steelhead fry were not significantly different in the streams. Overall, we found no evidence that hatchery rearing environments caused higher aggression in steelhead fry. Laboratory observations of salmonid aggression, particularly at high density, may not reflect aggression levels in the wild. ?? 2005 NRC.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

PubMed

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Effect of processing conditions on the quality characteristics of barley chips.

PubMed

Prakash, Jyoti; Naik, H R; Hussain, Syed Zameer; Singh, Baljit

2015-01-01

The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.

Dietary patterns and longitudinal change in hip bone mineral density among older men.

PubMed

Rogers, T S; Harrison, S; Judd, S; Orwoll, E S; Marshall, L M; Shannon, J; Langsetmo, L; Lane, N E; Shikany, J M

2018-05-01

Studying dietary patterns is often more informative than individual nutrients or foods. We found that a Prudent dietary pattern (rich in vegetables and fish) was associated with reduced loss of total hip BMD in older men. A Prudent dietary pattern may be a potential lifestyle strategy for minimizing bone loss. This study aimed to identify baseline dietary patterns using factor analysis in a cohort of older men and to evaluate whether the dietary patterns were associated with bone mineral density change (%ΔBMD) at the total hip and femoral neck over time. Participants (n = 4379; mean age 72.9 ± 5.5 years) were from the Osteoporotic Fractures in Men (MrOS) prospective cohort study and had dietary data collected at baseline (March 2000-April 2002) and BMD measured at baseline and Visit 2 (March 2005-May 2006). Dietary intake was assessed with a brief Block food frequency questionnaire (FFQ); factor analysis was used to derive dietary patterns. BMD was measured by dual-energy x-ray absorptiometry (DXA); %ΔBMD was calculated from baseline to Visit 2. We used generalized linear regression to estimate least square (LS) means of %ΔBMD in quartiles of the dietary pattern scores adjusted for potential confounding factors. Two major dietary patterns were derived: Prudent (abundant in vegetables, salad, and non-fried fish) and Western (rich in hamburger, fries, processed meats, cheese, and sweets/desserts). There was an inverse association between adherence to the Prudent pattern and total hip %ΔBMD (p-trend = 0.028 after adjusting for age and clinical site; p-trend = 0.033 after further adjustment for smoking, calcium supplement use, diabetes, hypertension, and total energy intake). No other consistent associations between dietary patterns and %ΔBMD were observed. Greater adherence to a Prudent dietary pattern may attenuate total hip BMD loss (%ΔBMD) in older men.

Relationship between fish size and upper thermal tolerance

USGS Publications Warehouse

Recsetar, Matthew S.; Zeigler, Matthew P.; Ward, David L.; Bonar, Scott A.; Caldwell, Colleen A.

2012-01-01

Using critical thermal maximum (CTMax) tests, we examined the relationship between upper temperature tolerances and fish size (fry-adult or subadult lengths) of rainbow trout Oncorhynchus mykiss (41-200-mm TL), Apache trout O. gilae apache (40-220-mm TL), largemouth bass Micropterus salmoides (72-266-mm TL), Nile tilapia Oreochromis niloticus (35-206-mm TL), channel catfish Ictalurus punctatus (62-264 mm-TL), and Rio Grande cutthroat trout O. clarkii virginalis (36-181-mm TL). Rainbow trout and Apache trout were acclimated at 18°C, Rio Grande cutthroat trout were acclimated at 14°C, and Nile tilapia, largemouth bass, and channel catfish were acclimated at 25°C, all for 14 d. Critical thermal maximum temperatures were estimated and data were analyzed using simple linear regression. There was no significant relationship (P > 0.05) between thermal tolerance and length for Nile tilapia (P = 0.33), channel catfish (P = 0.55), rainbow trout (P = 0.76), or largemouth bass (P = 0.93) for the length ranges we tested. There was a significant negative relationship between thermal tolerance and length for Rio Grande cutthroat trout (R2 = 0.412, P 2 = 0.1374, P = 0.028); however, the difference was less than 1°C across all lengths of Apache trout tested and about 1.3°C across all lengths of Rio Grande cutthroat trout tested. Because there was either no or at most a slight relationship between upper thermal tolerance and size, management and research decisions based on upper thermal tolerance should be similar for the range of sizes within each species we tested. However, the different sizes we tested only encompassed life stages ranging from fry to adult/subadult, so thermal tolerance of eggs, alevins, and larger adults should also be considered before making management decisions affecting an entire species.

77 FR 24268 - Agency Information Collection (Dependents' Application for VA Educational Benefits) Activity...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-23

.../11 GI Bill Marine Gunnery Sergeant John David Fry Scholarship (Fry Scholarship) benefits. VA will use the information collected to determine whether a claimant qualifies for DEA or Fry Scholarship...

Snacks and sweetened drinks - children

MedlinePlus

... ingredients are not healthy snack choices. Avoid fried foods like French fries, onion rings, and other fried snacks. Talk to a nutritionist or your family's health care provider if you need ideas for healthy foods for your family.

Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.

PubMed

Totani, Nagao; Inoue, Ryota; Yawata, Miho

2016-06-01

The oxidation of oil starts, in general, from the penetration of atmospheric oxygen into oil. Inhibition of the vigorous oxidation of oil at deep-frying temperature under carbon dioxide flow, by disrupting the contact between oil and air, was first demonstrated using oil in a round bottom flask. Next, the minimum carbon dioxide flow rate necessary to blanket 4 L of frying oil in an electric fryer (surface area 690 cm(2)) installed with nonwoven fabric cover, was found to be 40 L/h. Then deep-frying of potato was done accordingly; immediately after deep-frying, an aluminum cover was placed on top of the nonwoven fabric cover to prevent the loss of carbon dioxide and the carbon dioxide flow was shut off. In conclusion, the oxidation of oil both at deep-frying temperature and during standing was remarkably inhibited by carbon dioxide blanketing at a practical flow rate and volume. Under the deep-frying conditions employed in this study, the increase in polar compound content was reduced to half of that of the control.

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

PubMed

Khazaei, Naimeh; Esmaiili, Mohsen; Emam-Djomeh, Zahra

2016-02-10

The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P<0.05). In terms of sensory evaluation, there was no significant difference in color, smell, and taste among the treatments (P>0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control. Copyright © 2015 Elsevier Ltd. All rights reserved.

Active Cooling of Oil after Deep-frying.

PubMed

Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

2017-10-01

Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

Processing treatments for mitigating acrylamide formation in sweetpotato French fries.

PubMed

Truong, Van-Den; Pascua, Yvette T; Reynolds, Rong; Thompson, Roger L; Palazoğlu, T Koray; Mogol, Burce Atac; Gökmen, Vural

2014-01-08

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.

PubMed

Shen, Xu; Zhang, Min; Bhandari, Bhesh; Guo, Zhimei

2018-02-15

In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum-fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

PubMed Central

Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

2014-01-01

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05), while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05) with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

Migratory behavior of Chinook salmon microjacks reared in artificial and natural environments

USGS Publications Warehouse

Hayes, Michael C.; Rubin, Steve P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.

2015-01-01

Emigration was evaluated for hatchery Chinook salmon (Oncorhynchus tshawytscha) microjacks (age-1 mature males) and immature parr (age-1 juveniles, both sexes) released from both a hatchery and a natural stream (fish released as fry). In the hatchery, volitional releases (∼14 to 15 months post-fertilization) to an adjacent river occurred during October–November. The hatchery release was monitored by using an experimental volitional release that diverted fish to a neighboring raceway. Fish captured during the experimental release (range 361–4,321 volitional migrants) were made up of microjacks and immature parr. Microjacks were found only in the migrant samples, averaged 18% (range 0–52%) of all migrants, and were rarely found in non-migrant samples. In comparison, immature parr were common in both the migrant and non-migrant samples. Microjacks were significantly longer (9%), heavier (36%), and had a greater condition factor (16%) than migrant immature parr (P<0.01). In addition, they differed significantly (P<0.01) from non-migrant immature parr; 10% longer, 44% heavier and 14% greater condition factor. In natural streams, microjacks were captured significantly earlier (P<0.01) than immature parr during the late-summer/fall migration and comprised 9–89% of all fish captured. Microjacks have the potential to contribute to natural spawning populations but can also represent a loss of productivity to hatchery programs or create negative effects by introducing non-native genes to wild populations and should be monitored by fishery managers.

Movement and feeding ecology of recently emerged steelhead in Lake Ontario tributaries

USGS Publications Warehouse

Johnson, James H.; McKenna, James E.; Douglass, Kevin A.

2012-01-01

Steelhead (Oncorhynchus mykiss) ascend several Lake Ontario tributaries to spawn and juveniles are often the most abundant salmonid where spawning is successful. Movement and diet of recently emerged subyearling steelhead were examined in three New York tributaries of Lake Ontario. Downstream movement occurred mainly at night and consisted of significantly smaller fry that were feeding at lower levels than resident fry. Fry fed at the highest rate during the day and chironomids and baetids were the main components of their diet. The diet composition of steelhead fry was closely associated with the composition of the benthos in Trout Brook but more similar to the composition of the drift in the other streams. Daily ration was similar among streams, ranging from 10.2 to 14.3%. These findings are consistent with previous findings on the ecology of steelhead fry, as well as fry of other salmonid species

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

PubMed

Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2017-12-01

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

Tastier and healthier alternatives to French fries.

PubMed

Rommens, Caius M; Shakya, Roshani; Heap, Mark; Fessenden, Kristi

2010-05-01

The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.

Activation of the growth hormone/insulin-like growth factor axis by treatment with 17 alpha-methyltestosterone and seawater rearing in the tilapia, Oreochromis mossambicus.

PubMed

Riley, Larry G; Richman, Nurney H; Hirano, Tetsuya; Gordon Grau, E

2002-07-01

Effects of 17 alpha-methyltestosterone (MT) treatment and environmental salinity on the growth hormone (GH)/insulin-like growth factor (IGF) axis were examined in the euryhaline tilapia, Oreochromis mossambicus. Yolk-sac fry were collected from brood stock in fresh water (FW). After yolk-sac absorption, they were assigned randomly to 1 of 4 groups: FW, MT treatment in FW, SW, and MT treatment in seawater (SW). After 147 days, FW controls had the lowest levels of GH mRNA followed by FW fish treated with MT and SW control fish. Seawater fish fed with a diet containing MT, which grew the fastest, had significantly higher levels of GH mRNA than all the other groups. A significant correlation was observed between GH mRNA and the size of the individual fish. By contrast, plasma GH levels did not vary significantly among the groups. Pituitary GH mRNA levels, plasma IGF-I levels, and fish size varied in a correlated pattern, i.e., SW+MT>FW+MT=SW control>FW control. The tilapia pituitary produces two prolactins (PRLs), PRL(177) and PRL(188). Prolactin(177), but not PRL(188), exhibits growth-promoting actions in FW tilapia. Pituitary mRNA levels of both PRLs were significantly higher in fish reared in FW than those reared in SW. Treatment with MT significantly increased mRNA levels of both PRLs in FW, but had no effect on SW fish. No correlation was seen between plasma PRL levels and growth or between PRL mRNA levels and growth. These results indicate that SW rearing and MT treatment stimulate the GH/IGF-I axis, and suggest that pituitary GH mRNA at this stage of development is a better indicator of growth than plasma levels of GH and IGF-I.

Stress and parental care in a wild Teleost fish: insights from exogenous supraphysiological cortisol implants.

PubMed

O'Connor, Constance M; Gilmour, Kathleen M; Arlinghaus, Robert; Van Der Kraak, Glen; Cooke, Steven J

2009-01-01

Male largemouth bass (Micropterus salmoides) provide sole parental care over a 4-6-wk period to a single brood, fanning the eggs to keep them oxygenated and free of silt and defending the brood until the offspring develop antipredator tactics. During this period, fish are highly active and have few opportunities for feeding, so this activity is energetically costly. To understand some of the consequences of stress during this challenging period, we injected fish with cortisol suspended in coconut oil to experimentally raise circulating cortisol in parental males for the first week of the parental care period. We compared parental care behavior between cortisol-treated, sham-treated (injected only with coconut oil), and control parental males. We further compared physiological parameters associated with metabolism and reproductive function between cortisol-treated and control males. The cortisol injections resulted in supraphysiological levels of circulating plasma cortisol, giving us insight into potential maximal effects of stress during parental care. At these supraphysiological levels, the cortisol-treated fish displayed higher concentrations of circulating glucose and cholesterol and lower concentrations of circulating triglycerides when compared with control fish, with no change in plasma concentrations of total protein. Plasma concentrations of androgen were similarly unaffected by cortisol treatment. In the short term (initial 1-2 wk), parental care of eggs and egg-sac fry was maintained by all groups, with no differences observed in behavior (e.g., tending, vigilance, defense) among the groups. However, the cortisol-treated fish abandoned their offspring at a higher rate than in the control or sham groups. The fish treated with cortisol also tended to develop external Saprolegnian infections, indicative of compromised immune function. These data demonstrate that exogenous cortisol elevation during parental care results in changes in energy use and a decrease in immune function. Interestingly, the data also suggest resistance to stress during parental care in largemouth bass, with no changes in parental care behavior before abandonment.

Ecological aspects of the occurrence of asian tapeworm, Bothriocephalus acheilognathi Yamaguti, 1934 infection in the largemouth yellowfish, Labeobarbus kimberleyensis ( Gilchrist and Thompson, 1913) in the Vaal Dam, South Africa

NASA Astrophysics Data System (ADS)

Retief, N.-R.; Avenant-Oldewage, A.; du Preez, H. H.

Infection of fish by the Asian tapeworm can damage intestines and cause abnormal growth. Eighty largemouth yellowfish Labeobarbus kimberleyensis were collected in the Vaal Dam (26°52.249‧S, 28°10.249‧E) with the aid of gill nets during a study between April 2005 and February 2006. The fish were killed and the weight and length determined. Thereafter the intestines were removed, the length determined and the intestines opened to expose the tapeworms. The distance between the beginning of the intestine and the attachment position of the first tapeworm was measured, and thereafter all the worms were collected. The prevalence, abundance and mean intensity was calculated for all the surveys. Seasonality and intensity of tapeworms were compared to the intestine and total lengths of the fish. All the tapeworms were identified as the Asian Tapeworm Bothriocephalus acheilognathi Yamaguti, 1934. The position of the first tapeworm was located between 10% and 20% from the anterior end of the intestine in close proximity to the bile opening. A total of 100% prevalence was recorded for all the surveys and the highest mean intensity of 231.1 was recorded during the autumn survey. The lowest mean intensity of 73.7 was recorded during the summer survey. Although the infection rates were very high, the fish condition was good and apparently the fecundity of the fish was not negatively affected as young fish fry was collected during the summer survey. Parasite numbers are higher and differ from a study conducted in 2000 and this is attributed to water temperature and water quality. No correlation was observed between parasite intensity and total length of each fish. This indicates that intensity is not dependant on host size and that infection is not the result of a buildt of over years.

Extension of FRI for modeling of electrocardiogram signals.

PubMed

Quick, R Frank; Crochiere, Ronald E; Hong, John H; Hormati, Ali; Baechler, Gilles

2012-01-01

Recent work has developed a modeling method applicable to certain types of signals having a "finite rate of innovation" (FRI). Such signals contain a sparse collection of time- or frequency-limited pulses having a restricted set of allowable pulse shapes. A limitation of past work on FRI is that all of the pulses must have the same shape. Many real signals, including electrocardiograms, consist of pulses with varying widths and asymmetry, and therefore are not well fit by the past FRI methods. We present an extension of FRI allowing pulses having variable pulse width (VPW) and asymmetry. We show example results for electrocardiograms and discuss the possibility of application to signal compression and diagnostics.

Molecular analysis of FRIGIDA, a major determinant of natural variation in Arabidopsis flowering time.

PubMed

Johanson, U; West, J; Lister, C; Michaels, S; Amasino, R; Dean, C

2000-10-13

Vernalization, the acceleration of flowering by a long period of cold temperature, ensures that many plants overwinter vegetatively and flower in spring. In Arabidopsis, allelic variation at the FRIGIDA (FRI) locus is a major determinant of natural variation in flowering time. Dominant alleles of FRI confer late flowering, which is reversed to earliness by vernalization. We cloned FRI and analyzed the molecular basis of the allelic variation. Most of the early-flowering ecotypes analyzed carry FRI alleles containing one of two different deletions that disrupt the open reading frame. Loss-of-function mutations at FRI have thus provided the basis for the evolution of many early-flowering ecotypes.

Predictors of dietary heterocyclic amine intake in three prospective cohorts.

PubMed

Byrne, C; Sinha, R; Platz, E A; Giovannucci, E; Colditz, G A; Hunter, D J; Speizer, F E; Willett, W C

1998-06-01

Cooking meat creates heterocyclic amines (HCAs) through pyrolysis of amino acids and creatinine. Although recognized as mutagenic, the etiological role of HCA in human cancer is unclear, due to the lack of information on the effect of typical food cooking methods on HCA concentrations and on variation in HCA exposure in populations. We estimated overall daily dietary HCA intake and variation in intake between individuals, using recent data on HCA concentrations in various meats prepared by cooking methods, temperatures, and times common in United States in the 1990s. Random samples of 250 participants from each of three large prospective cohorts were mailed a questionnaire to assess frequency of consumption, cooking method, and typical outside appearance of pan-fried, broiled, and grilled or barbecued chicken, fish, hamburger, and steak; fried, microwaved, and broiled bacon; fried sausage; roast beef; and homemade gravy. The 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline (DiMeIQx) concentrations, measured in composite samples by solid-phase extraction and high-performance liquid chromatography, were assigned to each food, cooking method, and doneness level. The dietary reports showed approximately 30-fold relative variation in 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline intake, 20-fold for 2-amino- -methyl-6-phenylimidazo[4,5-b]pyridine, and over 110-fold for 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline, when the 10th and 90th percentiles of HCA intake were compared (90th/10th percentile value). These reported variations in HCA exposure among participants in these three large cohorts indicates that estimation of HCA intake and determination of association with disease risk are feasible, if additional information on meat cooking methods is obtained.

Effects of a homologous series of linear alcohol ethoxylate surfactants on fathead minnow early life stages.

PubMed

Lizotte, R E; Wong, D C; Dorn, P B; Rodgers, J H

1999-11-01

Effects of a homologous series of three primarily linear alcohol ethoxylate surfactants were studied in laboratory flow-through 28-day early-life-stage tests with fathead minnow (Pimephales promelas Rafinesque). Surfactants were a C(9-11), C(12-13), and C(14-15) with an average of 6, 6.5, and 7 ethylene oxide units per mole of alcohol, respectively. Average measured surfactant recoveries were 103%, 81%, and 79% of nominal concentrations for the C(9-11) EO 6, C(12-13) EO 6.5, and C(14-15) EO 7 studies, respectively. Embryo survival at 48 h was not adversely affected at any of the concentrations tested. Impaired hatching and deformed fry were observed only in the C(12-13) EO 6.5 study. The 28-day LC50 values were 4.87, 2.39, and 1.02 mg/L for the C(9-11) EO 6, C(12-13) EO 6.5, and C(14-15) EO 7 surfactants, respectively. The corresponding NOECs for survival were 1.01, 1.76, and 0.74 mg/L. Posthatch fry growth was more sensitive than survival for the C(12-13) EO 6.5 and C(14-15) EO 7 surfactants. Survival of posthatch fry decreased with increasing surfactant alkyl chain length. Twenty-eight-day laboratory data were compared to 96-h laboratory, 10-day laboratory and 30-day stream mesocosm data for fathead minnow previously determined for these surfactants. Survival endpoints from the different exposures were comparable and only varied within a factor of two. Similarity of results suggests that it is possible to effectively use 96-h, 10-day, or 28-day laboratory data to predict environmental effects concentrations of these surfactants for fish. http://link.springer-ny. com/link/service/journals/00244/bibs/37n4p536.html

Five-year evaluation of habitat remediation in Thunder Bay, Lake Huron: Comparison of constructed reef characteristics that attract spawning lake trout

USGS Publications Warehouse

Marsden, J. Ellen; Binder, Thomas R.; Johnson, James; He, Ji; Dingledine, Natalie; Adams, Janice; Johnson, Nicholas S.; Buchinger, Tyler J.; Krueger, Charles C.

2016-01-01

Degradation of aquatic habitats has motivated construction and research on the use of artificial reefs to enhance production of fish populations. However, reefs are often poorly planned, reef design characteristics are not evaluated, and reef assessments are short-term. We constructed 29 reefs in Thunder Bay, Lake Huron, in 2010 and 2011 to mitigate for degradation of a putative lake trout spawning reef. Reefs were designed to evaluate lake trout preferences for height, orientation, and size, and were compared with two degraded natural reefs and a high-quality natural reef (East Reef). Eggs and fry were sampled on each reef for five years post-construction, and movements of 40 tagged lake trout were tracked during three spawning seasons using acoustic telemetry. Numbers of adults and spawning on the constructed reefs were initially low, but increased significantly over the five years, while remaining consistent on East Reef. Adult density, egg deposition, and fry catch were not related to reef height or orientation of the constructed reefs, but were related to reef size and adjacency to East Reef. Adult lake trout visited and spawned on all except the smallest constructed reefs. Of the metrics used to evaluate the reefs, acoustic telemetry produced the most valuable and consistent data, including fine-scale examination of lake trout movements relative to individual reefs. Telemetry data, supplemented with diver observations, identified several previously unknown natural spawning sites, including the high-use portions of East Reef. Reef construction has increased the capacity for fry production in Thunder Bay without apparently decreasing the use of the natural reef. Results of this project emphasize the importance of multi-year reef assessment, use of multiple assessment methods, and comparison of reef characteristics when developing artificial reef projects. Specific guidelines for construction of reefs focused on enhancing lake trout spawning are suggested.

Satiety Impact of Different Potato Products Compared to Pasta Control.

PubMed

Diaz-Toledo, Carmen; Kurilich, Anne C; Re, Roberta; Wickham, Martin S J; Chambers, Lucy C

2016-08-01

A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study. VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal. Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.

A Novel fry1 Allele Reveals the Existence of a Mutant Phenotype Unrelated to 5′->3′ Exoribonuclease (XRN) Activities in Arabidopsis thaliana Roots

PubMed Central

Hirsch, Judith; Estavillo, Gonzalo M.; Javot, Hélène; Chiarenza, Serge; Mallory, Allison C.; Maizel, Alexis; Declerck, Marie; Pogson, Barry J.; Vaucheret, Hervé; Crespi, Martin; Desnos, Thierry; Thibaud, Marie-Christine; Nussaume, Laurent; Marin, Elena

2011-01-01

Background Mutations in the FRY1/SAL1 Arabidopsis locus are highly pleiotropic, affecting drought tolerance, leaf shape and root growth. FRY1 encodes a nucleotide phosphatase that in vitro has inositol polyphosphate 1-phosphatase and 3′,(2′),5′-bisphosphate nucleotide phosphatase activities. It is not clear which activity mediates each of the diverse biological functions of FRY1 in planta. Principal Findings A fry1 mutant was identified in a genetic screen for Arabidopsis mutants deregulated in the expression of Pi High affinity Transporter 1;4 (PHT1;4). Histological analysis revealed that, in roots, FRY1 expression was restricted to the stele and meristems. The fry1 mutant displayed an altered root architecture phenotype and an increased drought tolerance. All of the phenotypes analyzed were complemented with the AHL gene encoding a protein that converts 3′-polyadenosine 5′-phosphate (PAP) into AMP and Pi. PAP is known to inhibit exoribonucleases (XRN) in vitro. Accordingly, an xrn triple mutant with mutations in all three XRNs shared the fry1 drought tolerance and root architecture phenotypes. Interestingly these two traits were also complemented by grafting, revealing that drought tolerance was primarily conferred by the rosette and that the root architecture can be complemented by long-distance regulation derived from leaves. By contrast, PHT1 expression was not altered in xrn mutants or in grafting experiments. Thus, PHT1 up-regulation probably resulted from a local depletion of Pi in the fry1 stele. This hypothesis is supported by the identification of other genes modulated by Pi deficiency in the stele, which are found induced in a fry1 background. Conclusions/Significance Our results indicate that the 3′,(2′),5′-bisphosphate nucleotide phosphatase activity of FRY1 is involved in long-distance as well as local regulatory activities in roots. The local up-regulation of PHT1 genes transcription in roots likely results from local depletion of Pi and is independent of the XRNs. PMID:21304819

Loss of vitamin B(12) in fish (round herring) meats during various cooking treatments.

PubMed

Nishioka, Michiko; Kanosue, Fuki; Yabuta, Yukinori; Watanabe, Fumio

2011-01-01

The loss of vitamin B(12) in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B(12) were three times greater in the viscera (37.5 ± 10.6 µg/100 g fresh weight) than in the meats, about 73% of total vitamin B(12) found in the whole fish body (except for head and bones) were recovered in the meats (5.1 ± 1.0 µg of vitamin B(12)). The vitamin B(12) contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B(12) during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B(12) is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B(12) was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.

6. View northeast of Ten Acre Lot with Joseph Fry ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

6. View northeast of Ten Acre Lot with Joseph Fry Farm complex (center) and Beehive House (right)in the background - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-02-01

The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

Mapping of Mcs30, a new mammary carcinoma susceptibility quantitative trait locus (QTL30) on rat chromosome 12: identification of fry as a candidate Mcs gene.

PubMed

Ren, Xuefeng; Graham, Jessica C; Jing, Lichen; Mikheev, Andrei M; Gao, Yuan; Lew, Jenny Pan; Xie, Hong; Kim, Andrea S; Shang, Xiuling; Friedman, Cynthia; Vail, Graham; Fang, Ming Zhu; Bromberg, Yana; Zarbl, Helmut

2013-01-01

Rat strains differ dramatically in their susceptibility to mammary carcinogenesis. On the assumption that susceptibility genes are conserved across mammalian species and hence inform human carcinogenesis, numerous investigators have used genetic linkage studies in rats to identify genes responsible for differential susceptibility to carcinogenesis. Using a genetic backcross between the resistant Copenhagen (Cop) and susceptible Fischer 344 (F344) strains, we mapped a novel mammary carcinoma susceptibility (Mcs30) locus to the centromeric region on chromosome 12 (LOD score of ∼8.6 at the D12Rat59 marker). The Mcs30 locus comprises approximately 12 Mbp on the long arm of rat RNO12 whose synteny is conserved on human chromosome 13q12 to 13q13. After analyzing numerous genes comprising this locus, we identified Fry, the rat ortholog of the furry gene of Drosophila melanogaster, as a candidate Mcs gene. We cloned and determined the complete nucleotide sequence of the 13 kbp Fry mRNA. Sequence analysis indicated that the Fry gene was highly conserved across evolution, with 90% similarity of the predicted amino acid sequence among eutherian mammals. Comparison of the Fry sequence in the Cop and F344 strains identified two non-synonymous single nucleotide polymorphisms (SNPs), one of which creates a putative, de novo phosphorylation site. Further analysis showed that the expression of the Fry gene is reduced in a majority of rat mammary tumors. Our results also suggested that FRY activity was reduced in human breast carcinoma cell lines as a result of reduced levels or mutation. This study is the first to identify the Fry gene as a candidate Mcs gene. Our data suggest that the SNPs within the Fry gene contribute to the genetic susceptibility of the F344 rat strain to mammary carcinogenesis. These results provide the foundation for analyzing the role of the human FRY gene in cancer susceptibility and progression.

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.

PubMed

Manjunatha, S S; Ravi, N; Negi, P S; Raju, P S; Bawa, A S

2014-11-01

Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products. © 2014 Institute of Food Technologists®

Predation on stocked Atlantic salmon (Salmo salar) fry

USGS Publications Warehouse

Henderson, J.N.; Letcher, B.H.

2003-01-01

We studied predator-prey interactions between juvenile Atlantic salmon (Salmo salar) and trout in three Massachusetts, U.S.A., streams and in artificial streams. We sampled stomach contents of age-1+ and older salmon and trout (Salvelinus fontinalis, Salmo trutta) following salmon fry stocking in the spring of 1997 and 1998. Between 4.3 and 48.6% of the stocked fry were consumed within the first 2 days after stocking, and total fry mortality from predation varied from 4.3 to 60.7%. No significant differences were found between stomach weights of predators (without fry weight) that consumed fry and those that did not. Artificial stream experiments testing effects of habitat complexity and predator species on predator consumption rates revealed that consumption rates were not different between brook (S. fontinalis) and brown (S. trutta) trout (p = 0.59). Predation rate tended to decrease as the percentage of riffle habitat increased but the decrease was not significant (p = 0.22). Our results indicate that predation on stocked Atlantic salmon fry can be substantial (up to 60%), appears to be short lived (2 days), and is not related in a simple way to abiotic and biotic factors.

The FRIGIDA Complex Activates Transcription of FLC, a Strong Flowering Repressor in Arabidopsis, by Recruiting Chromatin Modification Factors[C][W

PubMed Central

Choi, Kyuha; Kim, Juhyun; Hwang, Hyun-Ju; Kim, Sanghee; Park, Chulmin; Kim, Sang Yeol; Lee, Ilha

2011-01-01

The flowering of Arabidopsis thaliana winter annuals is delayed until the subsequent spring by the strong floral repressor FLOWERING LOCUS C (FLC). FRIGIDA (FRI) activates the transcription of FLC, but the molecular mechanism remains elusive. The fri mutation causes early flowering with reduced FLC expression similar to frl1, fes1, suf4, and flx, which are mutants of FLC-specific regulators. Here, we report that FRI acts as a scaffold protein interacting with FRL1, FES1, SUF4, and FLX to form a transcription activator complex (FRI-C). Each component of FRI-C has a specialized function. SUF4 binds to a cis-element of the FLC promoter, FLX and FES1 have transcriptional activation potential, and FRL1 and FES1 stabilize the complex. FRI-C recruits a general transcription factor, a TAF14 homolog, and chromatin modification factors, the SWR1 complex and SET2 homolog. Complex formation was confirmed by the immunoprecipitation of FRI-associated proteins followed by mass spectrometric analysis. Our results provide insight into how a specific transcription activator recruits chromatin modifiers to regulate a key flowering gene. PMID:21282526

Adolescent Energy Drink Use Related to Intake of Fried and High-sugar Foods.

PubMed

Williams, Ronald D; Odum, Mary; Housman, Jeff M

2017-07-01

We assessed the relationship between energy drinks, fried food, and high-sugar food consumption. Secondary analyses including Mann-Whitney U, Cohen's d and effect sizes were used to examine 7-day intakes of energy drinks, fried foods, and high-sugar foods among teenagers (N = 1570) who participated in the 2014 FLASHE Study. Energy drink consumption during the past 7 days was reported by 14.4% (N = 226) of participants. Those who reported consumption of energy drinks in the past 7 days were more likely to eat various fried and high-sugar foods than those who did not report past 7-day energy drink consumption. These foods include candy (p < .001), cake (p = .011), desserts (p < .001), sugary cereal (p < .001), fried potatoes (p < .001), fried chicken (p < .001), and chips (p < .001). Energy drink consumption among adolescents may be linked to other high-risk nutrition intake behaviors, specifically increased consumption of fried and high-sugar foods. This study adds to the growing number of recent studies highlighting the multiple behavioral risks associated with early energy drink use. Health promotion and nutrition education efforts should focus on delaying early consumption of energy drinks among adolescents.

Functional FRIGIDA allele enhances drought tolerance by regulating the P5CS1 pathway in Arabidopsis thaliana.

PubMed

Chen, Qian; Zheng, Yan; Luo, Landi; Yang, Yongping; Hu, Xiangyang; Kong, Xiangxiang

2018-01-01

Flowering at the right time is important for the reproductive success of plants and their response to environmental stress. In Arabidopsis, a major determinant of natural variation in flowering time is FRIGIDA (FRI). In the present study, we show that overexpression of the functional FRIGIDA gene in wild-type Col background (ColFRI) positively enhances the drought tolerance by activating P5CS1 expression and promoting proline accumulation during water stress. Furthermore, no significant changes in FRI gene and protein expression levels were observed with drought treatment, whereas P5CS1 protein expression significantly increased. In contrast, vernalization treatment efficiently reduced P5CS1 expression levels and resulted in a decrease in drought tolerance in the ColFRI plants. The flc mutants with a functional FRI background also relieved FRI-mediated activation of P5CS1 during drought tolerance. Taken together, our findings reveal the novel function of FRI in enhancing drought resistance through its downstream P5CS1 pathway during water-deficit stress, which is dependent on its target, the FLC gene. Copyright © 2017 Elsevier Inc. All rights reserved.

Comparative survival and growth of Atlantic salmon from egg stocking and fry releases

USGS Publications Warehouse

Johnson, James H.

2004-01-01

First summer survival and subsequent growth of Atlantic salmon Salmo salar planted as eggs and fry in a tributary of Cayuga Lake, New York, were examined for 3 years. Atlantic salmon were planted in December 1999-2001 in 20 Whitlock-Vibert (W-V) egg incubators, each containing 300 eyed eggs. The following May, 500 fin-clipped Atlantic salmon fry were released in the same stream section. In autumn, a backpack electroshocker was used to capture fry to assess survival and growth. Mean survival was significantly greater for fry (27.9%) than eggs (0.8%). In autumn, mean length was significantly greater for Atlantic salmon released as fry (90.1 mm) than those planted as eggs (76.2 mm), probably owing to accelerated growth in the hatchery caused by warmer water temperatures (i.e., hatchery, 9.4A?C; stream, 5.1A?C). Releasing Atlantic salmon fry in May was nearly 11 times more costly in terms of hatchery effort than was releasing eggs in December. Although the survival of Atlantic salmon eggs in W-V incubators was low, when considering production costs, the use of egg plantings may warrant consideration under certain restoration or enhancement situations.

Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

PubMed Central

Butler, Lesley M.; Yu, Mimi C.

2013-01-01

Probable human carcinogens are generated during Chinese-style high-temperature cooking of meat and have been detected in the ambient air and on the meat surface. Although the inhalation of these compounds is an established risk factor for lung cancer, exposure via fried meat consumption has not yet been prospectively evaluated as a risk factor. The relationship between fried meat intake and lung cancer risk was investigated using data from a prospective cohort study among Chinese in Singapore. Lung cancer cases (n = 1130) were identified from 61 321 men and women, 70% of whom were lifetime never smokers. Proportional hazards regression methods were used to calculate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). Overall, there was no association between fried meat intake and risk of all lung cancers combined. For lung adenocarcinoma, fried meat intake had a statistically significant association with increased risk. The association between fried meat intake and risk of lung adenocarcinoma became stronger when analyses were restricted to lifetime never smokers. Compared with the lowest tertile of fried meat intake, the HRs (95% CIs) for the second and third tertiles were 1.43 (0.98, 2.08) and 1.51 (1.03, 2.22), respectively (P for trend = 0.04). The positive association was present among both men and women. There was no association between fried meat intake and risk of non-adenocarcinomas of the lung. Our prospective results for fried meat intake support consumption as an important route of exposure to compounds from Chinese-style high-temperature cooking for the development of lung adenocarcinoma. PMID:23568952

Isolation of a rhabdovirus during outbreaks of disease in cyprinid fish species at fishery sites in England.

PubMed

Way, K; Bark, S J; Longshaw, C B; Denham, K L; Dixon, P F; Feist, S W; Gardiner, R; Gubbins, M J; Le Deuff, R M; Martin, P D; Stone, D M; Taylor, G R

2003-12-03

A virus was isolated during disease outbreaks in bream Abramis brama, tench Tinca tinca, roach Rutilis rutilis and crucian carp Carassius carassius populations at 6 fishery sites in England in 1999. Mortalities at the sites were primarily among recently introduced fish and the predominant fish species affected was bream. The bream stocked at 5 of the 6 English fishery sites were found to have originated from the River Bann, Northern Ireland. Most fish presented few consistent external signs of disease but some exhibited clinical signs similar to those of spring viraemia of carp (SVC), with extensive skin haemorrhages, ulceration on the flanks and internal signs including ascites and petechial haemorrhages. The most prominent histopathological changes were hepatocellular necrosis, interstitial nephritis and splenitis. The virus induced a cytopathic effect in tissue cultures (Epithelioma papulosum cyprini [EPC] cells) at 20 degrees C and produced moderate signals in an enzyme immunoassay (EIA) for the detection of SVC virus. The virus showed a close serological relationship to pike fry rhabdovirus in both EIA and serum neutralisation assays and to a rhabdovirus isolated during a disease outbreak in a bream population in the River Bann in 1998. A high degree of sequence similarity (> or = 99.5% nucleotide identity) was observed between the English isolates and those from the River Bann. Experimental infection of juvenile bream, tench and carp with EPC cell-grown rhabdovirus by bath and intraperitoneal injection resulted in a 40% mortality of bream in the injection group only. The virus was re-isolated from pooled kidney, liver and spleen tissue samples from moribund bream. The field observations together with the experimental results indicate that this rhabdovirus is of low virulence but may have the potential to cause significant mortality in fishes under stress.

Feeding bionomics of juvenile chinook salmon relative to thermal discharges in the central Columbia River

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

Becker, C.D.

1994-10-01

Juvenile chinook salmon (Oncorhynchus tshawytscha) in the Hanford environs of the central Columbia River, Washington consumed almost entirely adult and larval stages of aquatic insects. The food organisms were dominated by midges (Diptera: Tendipedidae); by numbers, adult midges provided 64 and 58% of the diet and larval midges 17 and 18% of the diet, in 1968 and 1969, respectively. The families Hydropsychidae (Trichoptera), Notonectidae (Hemiptera) and Hypogastruridae (Collembola) were of secondary importance. Small fry fed almost exclusively on the small tendipedids. Over 95% of all food organisms originated within the river ecosystem. The distinctive features of food and feeding activitymore » were fourfold: first, relatively few insect groups were utilized; second, the fish depended on drifting, floating, or swimming organisms; third, they visually selected living prey moving in or on the water; and fourth, they were habitat opportunists to a high degree. The 1969 data, were studied to reveal possible thermal effects of heated discharges from plutonium production reactors at Hanford on food and growth parameters. All data were characterized by considerable variation between and within stations. No discernable effects between coldwater and warmwater stations were revealed by analyses of: (1) groups of food organisms utilized, (2) food and feeding activity, (3) numbers of insects consumed, (4) seasonal increases in fish length, (5) fish length-weight relationships, (6) fish coefficients of condition, and (7) stomach biomass. The lack of detectable thermal effects was apparently due to the fact that the main effluent plumes discharge in midstream and the effluents are well mixed before reaching inshore feeding areas. The transient nature of fish groups at each station, influenced by changes in regulated river flows, and the availability of food organisms in the river drift were ecological factors affecting critical thermal evaluation in situ.« less

The sheepshead minnow as an in vivo model for endocrine disruption in marine teleosts: a partial life-cycle test with 17alpha-ethynylestradiol.

PubMed

Zillioux, E J; Johnson, I C; Kiparissis, Y; Metcalfe, C D; Wheat, J V; Ward, S G; Liu, H

2001-09-01

The sheepshead minnow (Cyprinodon variegatus Lacépède), an estuarine fish species, was exposed to 17alpha-ethynylestradiol (EE2) at nominal test concentrations of 0.2, 2, 20, 200, 400, 800, 1,600, and 3,200 ng/L. Fish were exposed for up to 59 d, from subadult stages to sexual maturity, under flow-through conditions. The exposure period was followed by an evaluation of reproductive success and survival of progeny. The reproductive success of exposed sheepshead minnows, as determined from data on egg production from two subsequent spawning trials, was reduced in fish exposed to 200 ng/L EE2 and, in one spawning trial, in the 20-ng/L treatment. Hatching success was reduced in the progeny of fish exposed to 200 ng/L EE2, but survival was good among fry that successfully hatched. Histological examination indicated generalized edema, damage to gill epithelia, hepatic toxicity, fibrosis of the testis, and evidence of sex reversal, including testes-ova and spermatagonia-like cells in ovaries. The maximum acceptable toxicant concentration (MATC) for gonadal development in males was within the normal range of EE2 concentrations in sewage treatment plant effluents. The exposure regimen and choice of test organism, combined with histological examination, allowed independent evaluation of ecologically significant acute, reproductive and estrogenic endpoints. Estrogen receptor-mediated effects occurred at concentrations where reproductive effects were measurable under standard reproduction assays. The sheepshead minnow appears to be a sensitive in vivo model for partial life-cycle testing of compounds that have the potential to disrupt the endocrine system as well as reproduction in estuarine and coastal marine fish species.

Harnessing fertilizer potential of human urine in a mesocosm system: a novel test case for linking the loop between sanitation and aquaculture.

PubMed

Rana, Sukanta; Biswas, Jayanta Kumar; Rinklebe, Jörg; Meers, Erik; Bolan, Nanthi

2017-12-01

Human urine (HU) is a biogenic fertilizer which has raised immense interest owing to its capacity of combining sanitation and nutrient recovery. In search of an alternative organic fertilizer for fish culture, the nutrient potential of HU was evaluated. Fries of Indian carps and larvae of freshwater prawn were reared for 120 days under six conditions: (a) aerated and (b) non-aerated fresh HU (0.01%), (c) cattle manure (CM; 1.8 kg tank -1 ), mixed treatment with CM and HU under (d) iso-phosphorus and (e) iso-nitrogenous condition and (f) control. Monitoring of water quality and biological parameters revealed that total fish yield was the highest in CM (621.5 g tank -1 ) followed by mixed treatments under iso-nitrogenous (428 g tank -1 ) and iso-phosphorus (333 g tank -1 ) conditions, aerated HU (321 g tank -1 ) and HU (319 g tank -1 ). The gross primary productivity (GPP) in HU was satisfactory (601.8 mg C m -2  h -1 ) and superior to all but CM treatment. The abundance of heterotrophic bacteria (HB) was highest in CM and lowest in HU. Both GPP and HB population were correlated positively with fish yield per tank. Although pH in all treatments remained high (pH 8.4-8.9), no ammonia toxicity was observed. No E. coli infestation in any fish muscle was encountered. The concentrations of cadmium and lead in fish muscle were within respective safe level. The study established that high fertilizer potential of HU could be exploited as an alternative organic fertilizer or as a candidate to be blended with cattle manure.

Survey of parasites in threatened stocks of coho salmon (Oncorhynchus kisutch) in Oregon by examination of wet tissues and histology.

PubMed

Ferguson, Jayde A; St-Hilaire, Sophie; Peterson, Tracy S; Rodnick, Kenneth J; Kent, Michael L

2011-12-01

We are conducting studies on the impacts of parasites on Oregon coastal coho salmon (Oncorhynchus kistuch). An essential first step is documenting the geographic distribution of infections, which may be accomplished by using different methods for parasite detection. Thus, the objectives of the current study were to (1) identify parasite species infecting these stocks of coho salmon and document their prevalence, density, and geographic distribution; (2) assess the pathology of these infections; and (3) for the first time, determine the sensitivity and specificity of histology for detecting parasites compared with examining wet preparations for muscle and gill infections. We examined 576 fry, parr, and smolt coho salmon in total by histology. The muscle and gills of 219 of these fish also were examined by wet preparation. Fish were collected from 10 different locations in 2006-2007. We identified 21 different species of parasites in these fish. Some parasites, such as Nanophyetus salmincola and Myxobolus insidiosus, were common across all fish life stages from most basins. Other parasites, such as Apophallus sp., were more common in underyearling fish than smolts and had a more restricted geographic distribution. Additional parasites commonly observed were as follows: Sanguinicola sp., Trichodina truttae , Epistylis sp., Capriniana piscium, and unidentified metacercariae in gills; Myxobolus sp. in brain; Myxidium salvelini and Chloromyxum majori in kidney; Pseudocapillaria salvelini and adult digenean spp. in the intestine. Only a few parasites, such as the unidentified gill metacercariae, elicted overt pathologic changes. Histology had generally poor sensitivity for detecting parasites; however, it had relatively good specificity. We recommend using both methods for studies or monitoring programs requiring a comprehensive assessment of parasite identification, enumeration, and parasite-related pathology.

Preservation of the genetic diversity of a local common carp in the agricultural heritage rice–fish system

PubMed Central

Ren, Weizheng; Hu, Liangliang; Guo, Liang; Zhang, Jian; Tang, Lu; Zhang, Entao; Zhang, Jiaen; Luo, Shiming; Tang, Jianjun; Chen, Xin

2018-01-01

We examined how traditional farmers preserve the genetic diversity of a local common carp (Cyprinus carpio), which is locally referred to as “paddy field carp” (PF-carp), in a “globally important agricultural heritage system” (GIAHS), i.e., the 1,200-y-old rice–fish coculture system in Zhejiang Province, China. Our molecular and morphological analysis showed that the PF-carp has changed into a distinct local population with higher genetic diversity and diverse color types. Within this GIAHS region, PF-carps exist as a continuous metapopulation, although three genetic groups could be identified by microsatellite markers. Thousands of small farmer households interdependently obtained fry and parental carps for their own rice–fish production, resulting in a high gene flow and large numbers of parent carps distributing in a mosaic pattern in the region. Landscape genetic analysis indicated that farmers’ connectivity was one of the major factors that shaped this genetic pattern. Population viability analysis further revealed that the numbers of these interconnected small farmer households and their connection intensity affect the carps’ inherent genetic diversity. The practice of mixed culturing of carps with diverse color types helped to preserve a wide range of genetic resources in the paddy field. This widespread traditional practice increases fish yield and resource use, which, in return, encourages famers to continue their practice of selecting and conserving diverse color types of PF-carp. Our results suggested that traditional farmers secure the genetic diversity of PF-carp and its viability over generations in this region through interdependently incubating and mixed-culturing practices within the rice−fish system. PMID:29295926

Dietary acrylamide: What happens during digestion.

PubMed

Sansano, M; Heredia, A; Peinado, I; Andrés, A

2017-12-15

Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

PubMed

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Resource recovery of organic sludge as refuse derived fuel by fry-drying process.

PubMed

Chang, Fang-Chih; Ko, Chun-Han; Wu, Jun-Yi; Wang, H Paul; Chen, Wei-Sheng

2013-08-01

The organic sludge and waste oil were collected from the industries of thin film transistor liquid crystal display and the recycled cooking oil. The mixing ratio of waste cooking oil and organic sludge, fry-drying temperatures, fry-drying time, and the characteristics of the organic sludge pellet grain were investigated. After the fry-drying process, the moisture content of the organic sludge pellet grain was lower than 5% within 25 min and waste cooking oil was absorbed on the dry solid. The fry-drying organic sludge pellet grain was easy to handle and odor free. Additionally, it had a higher calorific value than the derived fuel standards and could be processed into organic sludge derived fuels. Thus, the granulation and fry-drying processes of organic sludge with waste cooking oil not only improves the calorific value of organic sludge and becomes more valuable for energy recovery, but also achieves waste material disposal and cost reduction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Survival of lake trout eggs and fry reared in water from the upper Great Lakes

USGS Publications Warehouse

Mac, Michael J.; Edsall, Carol Cotant; Seelye, James G.

1985-01-01

As part of continuing studies of the reproductive failure of lake trout (Salvelinus namaycush) in Lake Michigan, we measured the survival of lake trout eggs and fry of different origins and reared in different environments. Eggs and milt were stripped from spawning lake trout collected in the fall of 1980 from southeastern Lake Michigan, northwestern Lake Huron, south central Lake Superior, and from hatchery brood stock. Eggs from all sources were incubated, and the newly hatched fry were reared for 139 days in lake water from each of the three upper Great Lakes and in well water. Survival of eggs to hatching at all sites was lowest for those from Lake Michigan (70% of fertilized eggs) and highest for eggs from Lake Superior (96%). Comparisons of incubation water from the different lakes indicated that hatching success of eggs from all sources was highest in Lake Huron water, and lowest in Lake Michigan water. The most notable finding was the nearly total mortality of fry from eggs of southeastern Lake Michigan lake trout. At all sites, the mean survival of Lake Michigan fry through 139 days after hatching was only 4% compared to near 50% for fry from the other three sources. In a comparison of the rearing sites, little influence of water quality on fry survival was found. Thus, the poor survival was associated with the source of eggs and sperm, not the water in which the fry were reared.

Grande Ronde Basin Spring Chinook Salmon Captive Broodstock Program, 2008 Annual Report.

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

Hoffnagle, Timothy L.; Hair, Donald; Gee, Sally

2009-03-31

The Grande Ronde Basin Spring Chinook Salmon Captive Broodstock Program is designed to rapidly increase numbers of Chinook salmon in stocks that are in imminent danger of extirpation in Catherine Creek (CC), Lostine River (LR) and upper Grande Ronde River (GR). Natural parr are captured and reared to adulthood in captivity, spawned (within stocks) and their progeny reared to smoltification before being released into the natal stream of their parents. This program is co-managed by ODFW, National Marine Fisheries Service, Nez Perce Tribe and Confederated Tribes of the Umatilla Indian Reservation. Presmolt rearing was initially conducted at Lookingglass Fish Hatcherymore » (LFH) but parr collected in 2003 and later were reared at Wallowa Fish Hatchery (WFH). Post-smolt rearing is conducted at Bonneville Fish Hatchery (BOH - freshwater) and at Manchester Research Station (MRS - saltwater). The CC and LR programs are being terminated, as these populations have achieved the goal of a consistent return of 150 naturally spawning adults, so the 2005 brood year was the last brood year collected for theses populations. The Grande Ronde River program continued with 300 fish collected each year. Currently, we are attempting to collect 150 natural parr and incorporate 150 parr collected as eggs from females with low ELISA levels from the upper Grande Ronde River Conventional Hatchery Program. This is part of a comparison of two methods of obtaining fish for a captive broodstock program: natural fish vs. those spawned in captivity. In August 2007, we collected 152 parr (BY 2006) from the upper Grande Ronde River and also have 155 Grande Ronde River parr (BY 2006) that were hatched from eyed eggs at LFH. During 2008, we were unable to collect natural parr from the upper Grande Ronde River. Therefore, we obtained 300 fish from low ELISA females from the upper Grande Ronde River Conventional Program. In October 2008 we obtained 170 eyed eggs from the upper Grande Ronde river Conventional Hatchery Program. We will attempt to collect natural parr in August 2009. This year 752 fish were removed from the captive population: 629 fish survived to gamete production and 123 fish died from various causes prior to spawning. Growth of the Captive Broodstock fish was similar to previous years. The saltwater fish have grown more slowly than those reared in freshwater. A total of 720 fish were sorted as maturing and 629 (87.4%) of them survived to spawn. We collected gametes from 273 females and 350 males from the 2002-2006 brood years in 2008, using 111 spawning matrices and collected 474,187 green eggs (1,737 eggs/female). All ripe males were spawned and no semen was collected for cryo-preservation. Of the 474,187 eggs collected for the BY 2008 F1 generation, 448,373 (94.6%) survived to the eyed stage. 68,612 (15.3%) were culled from females with high ELISA OD values for BKD prevention. For BY 2007, we collected a total of 477,048 eggs from all three populations and 407,369 (85.4%) reached the eyed stage, while 95,024 eyed eggs (23.3%) were culled for BKD prevention. Eyed eggs were hatched at Lookingglass Fish Hatchery, producing 267,131 fry. As parr, 153,371 fish were coded-wire tagged (CWT). For the 2006 F1 brood year, we collected 177,890 eggs and 149,073 (83.8%) reached the eyed stage. 83,826 eyed eggs (56.2%) were culled at the eyed stage for BKD prevention. 61,044 fry were produced (93.6%), 53,688 (88 %) survived to smolt. There were 54 bacterial kidney disease (BKD) mortalities at BOH and MRS, combined in this reporting period. Overall, there were fewer BKD mortalities in 2008 due to a reduced number of fish coming into the Captive Broodstock Program and a shift away from collecting wild parr to using eyed eggs from low ELISA females from the Conventional Hatchery Program. Unknown causes of death accounted for 32 deaths at MRS and BOH, combined in 2008. We continually examine and modify the operations of the Captive Broodstock Program to make improvements wherever possible. We continue to have difficulty with prevention and treatment of BKD outbreaks and continue to use erythromycin and azithromycin to treat this disease. We are also continuing to investigate other possible treatments and prophylactic measures. To reduce the incidence of BKD in offspring of the Captive Broodstock Program, we continue to allow culling of eyed eggs from females with high BKD ELISA values (generally >0.800 OD units but the cull level varies annually, depending on the distribution of ELISA values, number of eggs collected, and management considerations). We are also using ultrasound to determine maturity and sex of fish early in the maturation process and are now able to determine maturity and sex of most maturing fish in early April. This allows us to transfer maturing fish from saltwater to freshwater at a more natural time, which should improve fecundity and egg quality of saltwater-reared fish.« less

31 CFR 585.512 - Transactions relating to travel to or within the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... into or out of the FRY (S&M). (c) This section does not authorize U.S. persons to utilize charge cards, including, but not limited to, debit cards, credit cards or other credit facilities in the FRY (S&M) in...

31 CFR 586.515 - Payments for services rendered by the Government of the FRY (S&M) to aircraft authorized...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety. 586.515 Section 586.515... services rendered by the Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety... maritime traffic in international waters. ...

Sesamol as a natural antioxidant for frying oil

USDA-ARS?s Scientific Manuscript database

Sesamol is relatively inexpensive and well-documented to have strong antioxidant activity and health benefits. However, it is not being used in the food industry for frying oil yet. In this study, to demonstrate the practical use of sesamol as antioxidant, it was tested in a miniaturized frying de...

Absorption and stability of annatto tocotrienols in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Vegetable oils used for frying are excellent sources of tocopherols, also known as Vitamin E. Tocotrienols are also members of the Vitamin E family, but most commodity oils used for frying, with the exception of palm oil, have little to no tocotrienols. Recent studies have indicated that tocotrienol...

Degree-days as a tool for use in producing tilapia fry for sex inversion

USDA-ARS?s Scientific Manuscript database

Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard frying.

PubMed

Arroyo, Pedro; Pardío-López, Jeanette; Loria, Alvar; Fernández-García, Victoria

2010-01-01

The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils. Copyright © Taylor & Francis Group, LLC

Formation and mitigation of heterocyclic aromatic amines in fried pork.

PubMed

Zhang, Yan; Yu, Chundi; Mei, Jingbo; Wang, Shuo

2013-01-01

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg⁻¹, respectively.

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

PubMed

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-12-13

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

NASA Astrophysics Data System (ADS)

Swastawati, F.

2018-03-01

Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

Corn content of French fry oil from national chain vs. small business restaurants.

PubMed

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

PubMed

Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

2012-10-01

Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

Corn content of French fry oil from national chain vs. small business restaurants

PubMed Central

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger King, Wendy’s, Arby’s, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup–sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food. PMID:20133856

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

PubMed

Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

2004-03-25

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

PubMed

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

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

Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showedmore » that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.« less

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

PubMed Central

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-01-01

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries. PMID:29236044

The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

PubMed

Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

2018-04-13

One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.

Oral DNA vaccines based on CS-TPP nanoparticles and alginate microparticles confer high protection against infectious pancreatic necrosis virus (IPNV) infection in trout.

PubMed

Ahmadivand, Sohrab; Soltani, Mehdi; Behdani, Mahdi; Evensen, Øystein; Alirahimi, Ehsan; Hassanzadeh, Reza; Soltani, Ellahe

2017-09-01

Infectious pancreatic necrosis virus (IPNV) is the etiological agent of a contagious viral disease causing remarkable mortalities in different fish species. Despite the availability of commercial vaccines against IPN, the disease still constitutes one of the main threats to the aquaculture industry worldwide. In this study, we developed a DNA vaccine encoding the VP2 gene of IPNV and evaluated its ability to induce protective immunity in rainbow trout fry (3 g) at doses of 10 and 25 μg/fish and boosting with the same doses two weeks later through the oral route using chitosan/tripolyphosphate (CS-TPP) nanoparticles and alginate microparticles incorporated into fish feed. The distribution of the administered vaccines in different organs and transcription of VP2 gene were confirmed by RT-PCR assay at day 30 post boost-vaccination. Transcript levels of IFN-1, Mx-1, IgM, IgT and CD4 genes was dependent on vaccine dose and was significantly up-regulated in head kidney of all orally vaccinated fish groups compared to controls (pcDNA3.1). Cumulative mortalities post-challenge with virulent isolate of the virus were lower in the vaccinated fish and a relative percentage survival (RPS) of 59% and 82% were obtained for the 10 and 25 μg/fish pcDNA3.1-VP2 groups, respectively. Vaccination with the same amount of pcDNA3.1-VP2 encapsulated with CS-TPP nanoparticles resulted in RPS of 47 %and 70%, respectively. Detectable anti-IPNV antibodies were shown until 90 days postvaccination. The orally administrated vaccines significantly decreased VP4 transcripts thus contributing to reducing viral load in surviving fish on day 45 post-challenge. In conclusion, these results show good to high protection post-vaccination alongside with significant up-regulation of key immune genes and detectable levels of circulating antibodies after oral administration of the DNA vaccine formulated in CS-TPP nanoparticles and alginate microparticles in fish feed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Application of AN Empirically Scaled Digital Echo Integrator for Assessment of Juvenile Sockeye Salmon (oncorhynchus Nerka Walbaum) Populations.

NASA Astrophysics Data System (ADS)

Nunnallee, Edmund Pierce, Jr.

1980-03-01

This dissertation consists of an investigation into the empirical scaling of a digital echo integrator for assessment of a population of juvenile sockeye salmon in Cultus Lake, British Columbia, Canada. The scaling technique was developed over the last ten years for use with totally uncalibrated but stabilized data collection and analysis equipment, and has been applied to populations of fish over a wide geographical range. This is the first investigation into the sources of bias and the accuracy of the technique, however, and constitutes a verification of the method. The initial section of the investigation describes hydroacoustic data analysis methods for estimation of effective sampling volume which is necessary for estimation of fish density. The second section consists of a computer simulation of effective sample volume estimation by this empirical method and is used to investigate the degree of bias introduced by electronic and physical parameters such as boat speed -fish depth interaction effects, electronic thresholding and saturation, transducer beam angle, fish depth stratification by size and spread of the target strength distribution of the fish. Comparisons of simulation predictions of sample volume estimation bias to actual survey results are given at the end of this section. A verification of the scaling method is then presented by comparison of a hydroacoustically derived estimation of the Cultus Lake smolt population to an independent and concurrent estimate made by counting the migrant fish as they passed through a weir in the outlet stream of the lake. Finally, the effect on conduct and accuracy of hydroacoustic assessment of juvenile sockeye salmon due to several behavioral traits are discussed. These traits include movements of presmolt fish in a lake just prior to their outmigration, daily vertical migrations and the emergence and dispersal of sockeye fry in Cultus Lake. In addition, a comparison of the summer depth preferences of the fish over their entire geographical distribution on the west coast of the U.S. and Canada are discussed in terms of hydroacoustic accessibility.