Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage

ABSTRACT: Chub mackerel (34–35 cm, approximately 500 g), which were caught by fishing with a rod and line at the Bungo Channel, Oita prefecture, were rested overnight in a fish preserve and either killed by decapitation (control group) or allowed to struggle in air for 30 min (struggled group). Muscle samples were excised every 4 h, and measurements on breaking strength and histological observations were done for both groups. The breaking strength of muscle in the control group was significantly higher than that in the struggled group, whereby a decrease in breaking strength was delayed for 12 h compared to the struggled group. Light microscopy showed space extension among muscle cells in association with a decrease in breaking strength. Especially in the struggled group, the extended area was larger and the difference in area was significant at the time when breaking strength showed a significant difference. Using electron microscopy, the extended area showed cut and/or disappeared collagen fibrils. From these results, it was demonstrated that struggling to death promoted the degradation of collagen fibrils and the weakening of connective tissue and, resultantly, led to the faster softening of muscle of chub mackerel.     

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.     

Reproductive parameters of the chub mackerel <Emphasis Type="Italic">Scomber japonicus</Emphasis> estimated from human chorionic gonadotropin-induced final oocyte maturation and ovulation in captivity

ABSTRACT:   Final oocyte maturation and ovulation of captive chub mackerel Scomber japonicus with fully yolk-accumulated oocytes were induced by a single injection of human chorionic gonadotropin. Reproductive parameters, including spawning frequency and batch fecundity, which are required to estimate spawning biomass in pelagic fish by the daily egg production method, were analyzed. Germinal vesicle migration (GVM) occurred at 18–24 h post-injection, and the hydration and ovulation of oocytes were completed at 30 and 36 h post-injection, respectively. The results of the maturation process suggest that fish with GVM-stage ovaries captured in the daytime from the field are capable of spawning on the night following their capture. The oocytes used in the oocyte size-frequency distribution method for batch fecundity estimates should be at late GVM and more advanced stages. The results of sequential artificial insemination showed that the quality of ovulated eggs held in the ovarian lumen rapidly deteriorated as time progressed after ovulation. This indicates that the fertilization window for the ovulated eggs of chub mackerel lasts only a few hours, and spawning behavior should be performed within a few hours after ovulation in the wild population.     

A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.     

Pattern of Kirtland's warbler occurrence in relation to the landscape structure of its summer habitat in northern Lower Michigan

Studies of the endangered Kirtland's warbler in relation to landscape ecosystems were conducted from 1986–1988 on a large wildfire-burn surrounding Mack Lake in southeastern Oscoda County, Michigan. A landscape ecosystem approach was used to distinguish low- and high-elevation segments of the landscape, as well as 11 local ecosystem types. The ecosystems were distinguished by physiography, microclimate, soil, and vegetation. The early occurrence of the warblers was strongly related to landscape structure, i.e., to the broad low- and high-elevation areas and the local ecosystem types within them. Territories of male warblers were observed in 5 of the 11 ecosystems. The five ecosystem types where warblers were observed were characterized by (1) a physiography of level or rolling terrain; (2) soil series of Grayling, Graycalm, Montcalm, or Rubicon; (3) uplands with relatively warm temperature during the breeding season; (4) vegetation dominated by low sweet blueberry, bearberry, wintergreen, northern pin oak, blue stem grasses, and hair cap moss; and (5) canopy of relatively tall, dense, and patchy jack pine and oak. Landscape structure appears to be an important factor affecting the occurrence of the warbler in its summer habitat in northern Lower Michigan.     

浅谈桥梁整体顶升技术

桥梁整体顶升技术的关键在于保证其上部结构的整体性同步顶升,本文从施工方法、操作要点、注意事项等几方面介绍了桥梁同步顶升技术,可供业内人员参考。     

A jack pine survival model for spring-lifting and planting delays in Ontario

The general problem of developing a model capable of exploring the survival response of seedlings to tradeoffs in the timing of spring lifting, planting and cold storage was investigated. After the construction of an overall model framework, one general and three specific functions to predict first-year survival for batches of 2 + 0 jack pine seelings were developed. The independent variables required by the functions include: cold storage duration (days), average air and soil temperature during planting (°C), cumulative degree days at time of planting (°C), ratio of terminal-to-top length at time of lifting, and cumulative degree days at time of lifting (°C). A brief example of the type of use to which such functions could be put, and an indication of the expected level of confidence that may be placed in such a prediction, is presented. The survival functions developed in this study were not designed for widespread use throughout the Province of Ontario. At most they should be limited to 2 + 0 jack pine planting stock originating from Swastika Nursery, and planted nearby.Approved for publication as Journal Article No. J-7315 of the Mississippi Agricultural and Forestry Experiment Station, Mississippi State University.     

热泵干燥过程中竹荚鱼水分迁移特性

以竹荚鱼为试验材料,对热泵干燥过程中鱼片的内部温度分布和水分迁移特性进行了研究.结果表明:热泵干燥过程的大部分时段中(干燥中、后期),竹荚鱼片内部温度分布比较均匀,基本未呈现出整体性的温度梯度.干燥过程中,竹荚鱼片沿厚度方向存在含水率梯度,并且随着干燥温度、风速的变化而变化.热泵干燥前期,鱼体干燥速度取决于鱼体表面水分蒸发的速度;干燥后期,干燥速度取决于鱼体内部水分移动的速度.热泵干燥过程中,竹荚鱼片的水分迁移主要是含水率梯度的作用.