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  • 1
    Publikationsdatum: 2019-10-14
    Print ISSN: 1755-1307
    Digitale ISSN: 1755-1315
    Thema: Geographie , Geologie und Paläontologie , Physik
    Publiziert von Institute of Physics
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Publikationsdatum: 2020-09-03
    Beschreibung: Infectious haematopoietic necrosis virus (IHNV) is the causative agent of infectious haematopoietic necrosis (IHN), a disease of salmonids responsible for great economic losses. The disease occurs in most parts of the world where rainbow trout is reared but has not been previously reported in North Macedonia. In this study, 150 pooled samples in total, each consisting of organ mix of 10 freshly killed rainbow trout Oncorhynchus mykiss, were collected from 50 trout farms by the Food and Veterinary Agency of North Macedonia as part of the annual surveillance plan for IHN and viral haemorrhagic septicaemia (VHS) control. Screening of samples was done by cell culture and real-time RT-PCR (qRT-PCR). All 150 tested samples were VHS virus (VHSV) qRT-PCR negative. Two samples from different trout farms were IHNV qRT-PCR positive. On cell culture, 1 IHNV qRT-PCR positive sample caused cytopathic effect after 2 passages on EPC cells. The virus, isolated from an asymptomatic rainbow trout fry, was identified by qRT-PCR and designated as MAKIHNV1. The phylogenetic reconstruction indicates that the isolated virus belongs to the European E genogroup, more specifically within the E-1 clade, and is similar to the German, Italian and Iranian isolates. This study has revealed for the first time the presence of IHNV in rainbow trout in North Macedonia. However, it is not possible to make interpretations about the source of infection from the phylogenetic analysis, and the origin of MAKIHNV1 remains unclear.
    Print ISSN: 0177-5103
    Digitale ISSN: 1616-1580
    Thema: Biologie , Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Medizin
    Publiziert von Inter-Research
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Publikationsdatum: 2021-05-19
    Beschreibung: The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking process reduced moisture content by 19% and increased protein by 35% and lipid by 28%. Increase of cholesterol level from 50 to 51.93% during the smoking process was not statistically significant. Unsaturated fatty acid content was found to be higher in smoked than in raw common carp, mainly due to the increase in the contents of both monounsaturated fatty acids and polyunsaturated fatty acids. These values were higher compared to those of saturated fatty acids which were almost the same in raw (25.38%) and in smoked (25.5%) carp. Furthermore, n-3 content was not affected by the smoking process and the n-3/n-6 ratio. The results of the present research indicate that hot smoking process affects the chemical and fatty acid composition of traditionally hot smoked common carp.
    Beschreibung: Published
    Schlagwort(e): Fish processing ; Cyprinus carpio L. ; Common carp ; Fatty acids ; Manufacturing ; Yield ; Proximate composition ; Composition ; Chemical
    Repository-Name: AquaDocs
    Materialart: Journal Contribution , Refereed
    Format: pp.1293-1306
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    facet.materialart.
    Unbekannt
    In:  http://aquaticcommons.org/id/eprint/22953 | 18721 | 2018-06-07 19:14:36 | 22953 | Iranian Fisheries Science Research Institute
    Publikationsdatum: 2021-07-11
    Beschreibung: The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking process reduced moisture content by 19% and increased protein by 35% and lipid by 28%. Increase of cholesterol level from 50 to 51.93% during the smoking process was not statistically significant. Unsaturated fatty acid content was found to be higher in smoked than in raw common carp, mainly due to the increase in the contents of both monounsaturated fatty acids and polyunsaturated fatty acids. These values were higher compared to those of saturated fatty acids which were almost the same in raw (25.38%) and in smoked (25.5%) carp. Furthermore, n-3 content was not affected by the smoking process and the n-3/n-6 ratio. The results of the present research indicate that hot smoking process affects the chemical and fatty acid composition of traditionally hot smoked common carp.
    Schlagwort(e): Chemistry ; Fisheries ; Common carp ; Fatty acids ; Manufacturing ; Yield ; Proximate composition ; Fish processing ; Serbia
    Repository-Name: AquaDocs
    Materialart: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 1293-1306
    Standort Signatur Erwartet Verfügbarkeit
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