Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack

ABSTRACT:   In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting.     

A morphological study off a thyroid carcinoma in a medaka, Oryzias latipes (Temminck & Schlegel)

A large mass protruding beyond the left operculum was found in an adult male medaka, Oryzias latipes (Temminck & Schlegel). Histologically, the mass was mainly composed of thyroid follicles measuring up to 292 μm in diameter. The follicular epithelium consisted of cuboidal or squamous cells. The follicles lacked colloidal material in the lumen. The thyroid tissue infiltrated into the kidney. Electron microscopically, the tumour cells were characterized by dilation and vesiculation of rough endoplasmic reticulum, which extended throughout the cytoplasm, and an irregular outline of the nucleus. Mitotic figures and partly degenerate cells were frequently observed. Based on the above features, the tumour was diagnosed as a follicular carcinoma of the thyroid, the first reported case in the medaka.     

Highly efficient induction of triploid Pacific abalone <Emphasis Type="Italic">Haliotis discus hannai</Emphasis> by caffeine treatment

ABSTRACT:   In order to develop a highly efficient method for mass production of triploid Pacific abalone Haliotis discus hannai , caffeine treatment that is safe and inexpensive was optimized. To suppress the first meiotic division, fertilized eggs were exposed to either a 10- or 15-mM caffeine solution for 24 min beginning at 12 min after fertilization. In most treated batches, the rates of cleaved eggs showed no significant difference from the control batches. However, in most treated batches, the rates of occurrence of normal larvae and the survival rates of the early juveniles were significantly lower than those of the controls. The triploid rates at 6 days to 11 months after settlement in all the treated batches were extremely high (91–100%). There was no significant difference in the mean triploid rates between 10- and 15-mM caffeine treatments. These results suggest that both treatment conditions were conducive to triploid abalone production. One live 2n/3n mosaic specimen was found in the treated batches. However, since the frequency of mosaic was extremely low, the mosaicism would probably not have an adverse effect on the stable production of triploid abalones.     

A mechanism of excessive accumulation of abomasal gas in vagotomized cattle determined using fluoroscopy

To better understand the mechanism of excessive gas accumulation in the abomasum in bovine abomasal displacement, we performed gastric fluoroscopy in vagotomized cattle. Fifteen 6-month-old Holstein steers were divided into three groups: a non-vagotomized control group (Group C; n=5), a ventral thoraco-vagotomized group (Group V; n=5), and a dorsal and ventral thoraco-vagotomized group (Group DV; n=5). These groups were examined by fluoroscopy before and during a 5-week observation period after surgery. In Group C, no change was observed throughout the observation period. In Group DV, immediately after surgery, reticuloruminal motility was completely absent and ruminal distention was seen. Two weeks after surgery, abnormal reticulum motility and increased gas accumulation in the abomasal body were noted. Abomasal dilatation was also observed. In Group V, 1 week after surgery, gas inflow into the abomasum and relatively normal reticulum motility were observed along with a rapid increase in abomasal gas. Abomasal dilatation was also observed. In addition, left-displaced abomasum occurred in one of the steers in this group. From these results, we concluded that one of the mechanisms of excessive gas accumulation in the abomasum is reticulum-mediated gas inflow from the rumen combined with vagotomy-induced hypomotility.     

Serum enzyme activity evaluated in budgerigars (Melopsittacus undulatus) inflicted with muscle injury

Aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatine kinase (CK) and lactate dehydrogenase (LDH) concentrations were measured in 73 budgerigars. In spite of increases in the serum concentration of AST and ALT the loss of enzyme activity from the injection site occurred at about the same rate for all four enzymes tested. The rate constants, calculated in birds administered muscle extract via the intravenous or the intramuscular route of injection, disclosed that in subjects treated intramuscularly the serum enzyme elevation was dependent on the elimination half-life of the enzyme and partly on the rate at which the particular enzyme was absorbed into the bloods-tream. Moreover, serum enzyme elevations correlated inversely with total clearance. To determine the aetiology of blood enzyme elevation in budgerigars, for diagnostic purposes, the absorption rate, total clearance and elimination half-life of each of these four enzymes are deemed valuable components.     

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

ABSTRACT: To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a variety of hours prior to heating at 80°C for 20 min. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns of cooked gels were analyzed with and without reducing the samples, which were solubilized in 8 M urea–2% SDS solution. The formation of polymers by disulfide bonding in cooked gels was almost constant in each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurred during cooking at 80°C and not during preheating.