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  • 1
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of 〉 8 log10 CFU/g, a histamine-producing bacterial population of 7 log10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r2 〉 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris, and Serratia liquefaciens were the decarboxylase-positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The feasibility of using an electronic nose (AromaScanTM) to assess seafood quality was studied with salmon fillets stored at -20, 4, and 10 °C for 14 d. AromaScan mappings of these fillets were compared to their timerelated changes in microbial counts, histamine contents, and sensory panel evaluations. Fillets stored at 10 °C had respective bacterial counts of 8.90 and 9.06 log10 CFU/g after 7 and 9 d. The mappings for the 10 °C fillets were separated from those of fresh fillets by Day 3, and continued to separate further as storage time increased. An electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Two controlled feeding trials were conducted in which Terramycin and/or Romet-30 were incorporated into either semipurified or practical diets to provide 25, 50 and 100% of the recommended dosages when fed to juvenile channel catfish at 3% of body weight per day. Data for 4-wk and 8-wk weight gain, feed efficiency, and survival of channel catfish fed the various diets were analyzed to determine if these responses could be enhanced by dietary inclusion of either or both antibiotics. In addition, 4-wk and 8-wk muscle samples from fish of each dietary treatment were analyzed by high performance liquid chromatography for oxytetracycline (OTC), ormetoprim (OMP) and sulfadimethoxine (SDM) residues. The performance of juvenile channel catfish was not enhanced by the inclusion of Romet-30 or Terramycin in semipurified or practical diets. Moreover, fish performance tended to decrease relative to that of fish fed the control diet when antibiotics were supplemented in the diet. Residues of OTC, OMP and SDM in the fillets of catfish fed medicated diets generally increased in a time- and dose-dependent fashion. Residue concentrations above the legal tolerance limit of 0.1 mg/kg were noted in most samples from fish fed diets medicated at 100% of recommended levels and in many of the samples from fish subjected to lesser dosages, particularly in those that had been fed diets with Romet-30. Allowing catfish that were previously fed medicated diets a 3-wk or 4-wk withdrawal period effectively decreased the OTC, OMP and SDM contents of fillets to undetectable levels.
    Type of Medium: Electronic Resource
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  • 4
    Publication Date: 2016-11-15
    Description: Tolerance analysis refers to the process of establishing mapping relations between tolerance features and the target feature along the dimension chain. Traditional models for tolerance analysis are all based on rigid body kinematics, and they adopt the Homogeneous Transformation Matrix to describe feature variation and accumulation. However, those models can hardly reveal the nature of feature variations. This paper proposes a new tolerance analysis method based on the screw and the Lie Algebra of Lie Group, which describes feature variation as the screw motion, and completely maps the twist, an element of the Lie Algebra, to the Lie Group that represents the feature configuration space. Thus, the analysis can be conducted in a more succinct and direct way. In the end, the method is applied in an example and proven to be robust and effective.
    Print ISSN: 1757-8981
    Electronic ISSN: 1757-899X
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
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