Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity.

https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Antioxidative peptides from food proteins: a review

1. Stable isotopes of nitrogen and carbon are widely used in the evaluation and understanding of trophic interactions, and especially so in aquatic food-webs. However, differences among tissues which occur in consumers such as fish may confound resolution of these ecological relationships, and greatly affect dietary compositions calculated through mass-balance equations. 2. δ 13 C and δ 15 N were determined for homogenized whole fry ( 2.7 g) and particular tissues (white muscle, red muscle, liver and heart) of juveniles (= 20.6 g) of Rainbow Trout Oncorhynchus mykiss. 3. Differences in δ 13 C and δ 15 N were observed among tissues; removal of lipid resulted in these tissues becoming statistically indistinguishable but more variable in δ 13 C, particularly in tissues with higher lipid content. Differences in δ 15 N among tissues may be related to the relative composition of 'essential' and 'non-essential' amino acids. 5. Acidification, which is used to reduce variability caused by the presence of inorganic carbonate, had a significant effect on δ 15 N, while having a non-significant effect on the δ 13 C This was the case for whole ground fish-fry, which contained 22.6% inorganic carbonates in the form of bones and scales, and for individual fish tissues which contained only very small amounts of inorganic carbonate. 6. White muscle was found to be less variable in δ 13 C and δ 15 N than all other tissues, and is probably the best tissue for use in ecological work. Red muscle, which is often closely associated with white muscle, is more variable in δ 13 C and may constitute a source of significant error in source material identification and dietary overlap.

https://besjournals.onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2435.1999.00301.x

Differential fractionation of δ13C and δ15N among fish tissues: implications for the study of trophic interactions

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Antioxidant Activities of Carnosine, Anserine, Some Free Amino Acids and Their Combination

Packages of fresh sea bass (Lateolabrax japonicus) were stored under temperatures ranging from -3 to 10 degrees C. Changes in K value, volatile basic nitrogen, aerobic plate count, and sensory acceptability were monitored. The shelf life of stored sea bass at 5 degrees C was 3 days. It was extended to about 2 weeks at 0 degrees C. Partial freezing storage at -3 degrees C increased the shelf life to >4 weeks. Ice and partial freezing temperatures increased the shelf life by lengthening the lag phase of bacterial growth and retarding the nucleotide breakdown rate. A maximum K value of 50% was appropriate for sea bass shelf life determination. In contrast, a maximum microbial population of 3 x 10(6) CFU/g of fish muscle was a good shelf life indicator only at storage temperatures >/=0 degrees C. A rapid rise in volatile basic nitrogen could serve as an indication of substantial microbial spoilage.

Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage

Sailfish fillets were involved in a 1994 food poisoning outbreak in western Taiwan. Samples were collected from the victims' residues and from retail and wholesale suppliers. They were analyzed for amines by a gradient elution system of HPLC. Tryptamine, histamine, spermine, trimethylamine, spermidine, and cadaverine were found; other amines were not detectable. The concentration of histamine was higher than 100 mg/100 g which was assumed as the toxic level. The allergy-like symptoms of the victims along with the high content of histamine in the sailfish they had eaten were reasonable evidence that the food poisoning was directly associated with histamine intoxication.

Chyuan-Yuan Shiau

Papers

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Antioxidant Activities of Carnosine, Anserine, Some Free Amino Acids and Their Combination

Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage

Biogenic Amines in the Flesh of Sailfish (Istiophorus plafypferus) Responsible for Scornbroid Poisoning