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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Net yield of canned mushrooms during retorting was improved by vacuum hydration. Yield, color, and texture decreased with increased process time at all temperatures. Process-induced changes in all three parameters were modeled as first order reactions. For hydrated mush-rooms, activation energies for yield, color and texture were 16.0 Kcal/mole, 16.2 Kcal/mole, and 31.3 Kcal/mole, respectively. Corresponding values for nonhydrated mushrooms were 15.9 Kcal/mole, 38.4 Kcal/mole, and 38.5 Kcal/mole. Z values for yield, color and texture of hydrated samples were 44.0°C, 43.9°C, and 22.4°C, respectively, and for nonhydrated samples, 44.1°C, 18.7°C, and 18.3°C, respectively, Vacuum hydration caused color and texture to be relatively insensitive to process temperature.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acid-blanching followed by addition of ethylenediamine tetraacetic acid to the can brine had been shown to control germination of mesophilic spores following sub-lethal thermal processes. The mechanism of this control was investigated using C. sporogenes PA 3679 spores in buffered solutions. Spore suspensions in buffered 0.05M citric acid solutions, pH 3.5 and 5.8, and Sorensons phosphate buffer, pH 7.0, were heat-activated at 80 °C and then heated for 5 min at 121 °C. The mechanism of inhibition appeared to involve destruction of the spore germination system by heat at reduced pH as a result of collapse of the cortex peptidoglycan layers, possible hydration of the core and concommitant increase in the core volume.
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  • 4
    Publication Date: 2021-07-14
    Description: An experiment was carried out to find out the comparative effect of imported fish meal, blood meal and local fish waste based diets on the growth and survival of juvenile tilapia. (O. niloticus) in concrete tank. Four diets consisting of N.I.O.M.R. pelleted feed containing 40% CP, with imported fish meal, as the control and three others formulated with fresh, boiled cattle blood and local fish waste meal at 30% CP, were fed to juvenile tilapia with average initial weight of 55.24g in four treatments and four replicates in a completely randomized design. Result indicated final body weights of 100.83, 96.54, 98.4 and 86.82g and average body length of 18.47, 18.16, 18.4 and 18.14cm, for treatments 1 (control), 2 (fresh blood based diet), 3 (boiled blood based diet) and 4 (local fish waste meal based diet) respectively, with no significant difference between the treatments (P〉0.05). The same was also true for average daily weight gain of 0.41, 0.36, 0.31 and 0.28g. However, treatment 1 and 2 had better relative weight gain 93.69 and 80.21%, than 3 and 4 at 62.37 and 64.85% respectively, (P〈0.05). The survival was 100% in all treatments. Treatment 2 was more cost effective at N539.06/Kg fish, followed by 1 with N667.52. Treatments 3 and 4 had the highest at N698.20 and N718.60 per kg fish. The trial showed that tilapia feed processed with fresh cattle blood performed as well as imported fish meal, boiled blood and local fish waste and in addition was more cost effective.
    Description: Includes:- 6 tables.;11 refs.
    Keywords: Aquaculture ; Oreochromis niloticus ; Nigeria ; Port Harcourt ; Feed evaluation ; freshwater environment ; Feeding experiments ; Diets ; Nutritional requirements ; Survival ; Growth rate
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 550-555
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  • 5
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    FISON | Minna (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/24104 | 19325 | 2018-05-16 13:46:24 | 24104 | Fisheries Society of Nigeria
    Publication Date: 2021-07-15
    Description: Acceptance of fish spring roll produced from Tilapia and Catfish were evaluated in an attempt to explore the possibilities of better utilization of undersized Tilapia and Catfish species. The products were produced with cooked potatoes (20%) egg (0.5%), milk (0.21%), butter(10.47%), flour(41.87%), vegetable oil(16.75%), carrot(0.46%), pepper (0.04%), made up to 100% with 10% inclusion of Tilapia in Tilapia spring roll and Catfish in Catfish spring roll. Tilapia and Catfish were boiled in a boiling pot before deboning for 10 minutes and then mashed for 5 minutes. The vegetables were chopped and steamed in a steaming pot for 5 minutes. 41.87% of flour was mixed together with steamed fishes and vegetable and rolled out into cylindrical shape of one inch thickness, deep fried in 800ml of vegetable oil and then allowed to cool. The acceptance was evaluated with 25 man panel based on taste, flavor, colour and texture. 80% of the panelist preferred spring roll made from Tilapia to those made from Catfish. 90%$ like the texture and flavor of spring roll made from catfish than that of Tilapia. There was higher consumer acceptability for spring roll made from Tilapia. In the flavor and colour of the spring roll, there was no significant difference observed between rolls made from catfish and Tilapia. Commercialization of these products can contribute to diversification in the fish industry through better utilization of undersized Tilapia and Catfish.
    Description: Includes: 1 table and 1 figure;Also includes: 7 refs.
    Keywords: Ecology ; Fisheries ; Nigeria ; Ingredient ; Recipes ; Production ; Preparation ; Qiality and nutrition ; Fish spring Roll ; freshwater environment ; Sensors ; Evaluation ; Fish ; Feeding experiments ; Utilization ; Minced products ; Animal nutrition ; Fishery products
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 243-246
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  • 6
    Publication Date: 2021-07-14
    Description: An experiment was carried out to investigate the influence of stocking density on the growth of the initial stocked tilapia (O.niloticus) in earthen ponds, the effect on the reproductive performance of the fish and impact on the economy of production. Six African Regional Aquaculture Centre (ARAC), Aluu, Port Harcourt earthen genetic ponds split into three compartments representing three replicates were stocked with 666 fingerlings of 4.33g average initial weight and 6.06cm average initial length at 37 per replicate. They were fed with a 28%CP blood meal based diet for nine months. The size of the ponds and depth of water was such as to attain average stocking densities of 6.33, 6.45, 5.05, 3.60, 2.88 and 2.05 fish/m3. The result showed distinct increase in growth as the stocking densities decreased. Ponds 5,6 and 4 with lower densities 2.88, 2.05 and 3.60 fish/m3 having higher final weights of 146.10, 120.79 and 108.69g than ponds 3, 2 and 1 with 85.37, 74.36 and 59.68g respectively (P〈0.05). Average final length was higher in ponds 5, 6 and 4 at 14.46, 13.86 and 13.79cm than ponds 3, 2 and 1 with 12.09, 10.62 and 11.36cm. Relative weight gain followed suit with 3274.13, 2689.61 and 2410.16% in ponds 5, 6 and 4 as against 1871.59, 1617.32 and 1277.83% in 3, 2 and 1. Percentage survival increased as stocking density decreased at 28.18, 35.45, 37.27, 40.91, 41.82 and 45.45% for the 6.33, 6.45, 5.05 , 3.60, 2.05 and 2.88 fish/m3 treatment respectively, with the 3.60, 2.05 and 2.88fish/m3 treatment significantly higher (P〈0.05). The 2.88fish/m3treatment (treatment 5) also provided the cheapest cost of producing 1kg of fish at N178.74 as against N457.14, N351.44, N312.41, N242.81 and N217.25 per kg fish of treatments 1, 2, 3, 4 and 6 respectively. The total number of off-springs produced all in progressive sizes increased as the stocking density decreased at 1530, 1636, 1674, 2053, 3160 and 3234 for ponds 1-6. The experiment showed that tilapia fingerlings stocked in earthen pond at low densities grow and reproduce more and at a lower cost of production than those with higher stocking densities. The ideal appears to be between 2 and 3 fish/m3
    Description: Includes:- 5 tables.;4 refs.
    Keywords: Aquaculture ; Oreochromis niloticus ; Nigeria ; Port Harcourt ; freshwater environment ; Feeding experiments ; Stocking density ; Growth rate ; Reproduction
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 73-77
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