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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect on fillet yields and quality of the cold shock reaction of tropical fish when they are iced immediately following death was investigated. Tilapia (Oreochromis moss-ambicus/niloticus hybrid) were subjected to three handling treatments: filleting immediately following death; icing the whole fish immediately following death and filleting after 3 days; ageing the fish for 6 hr at ambient temperature prior to icing and then filleting after 3 days. All fillets were stored on ice until 9 days after death. Pre-rigor filleting resulted in the highest filleting yields with the least drip loss and gaping on storage but the shortest shelf life. This was accompanied by the highest post-mortem metabolic rate. The lowest yields and highest drip loss were obtained by icing the fish immediately at death followed by filleting after 3 days. A 6-hr delay before icing gave yields and drip loss which were between these two extremes and also the slowest post-mortem metabolism. The two post-rigor filleting procedures produced fillets with increased gaping but a longer shelf life compared with pre-rigor filleting. The implications of the cold shock reaction in terms of recommended codes of practice and handling operations in tropical fisheries are discussed.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 67 (1996), S. 3361-3361 
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: We have designed and built TEXRAYTM CCD detectors with properties suitable for single-crystal data collection on both small molecules and macromolecules. Characterization and use of 70 mm×70 mm and 140 mm×140 mm aperture detectors will be discussed in the context of the synchrotron source. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 69 (1947), S. 2033-2036 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 115 (2001), S. 3045-3052 
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: Experimental data are presented for the scattering of electrons by CF2Cl2 and CF3Cl for both integral and backward scattering, from 2 eV (for CF2Cl2) and 0.65 eV (for CF3Cl) down to energies of 10 meV to 20 meV, with an energy resolution ranging from 0.75 meV to 1.5 meV (full width at half maximum) in the electron beam. Both molecules have dipole moments of ∼0.5 D and are expected to show very similar rotationally inelastic scattering cross sections. Cross sections for CF2Cl2 are, however, much larger at low energy than for CF3Cl, attributed to short-lived attachment of electrons to CF2Cl2. CF3Cl displays powerful suppression of rotational excitation in the forward direction, most strongly around 70 meV impact energy. This is ascribed to interference between a direct channel of rotational excitation and indirect excitation via a short-lived negative ion state. © 2001 American Institute of Physics.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 94 (1972), S. 7592-7593 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Westerville, Ohio : American Ceramics Society
    Journal of the American Ceramic Society 85 (2002), S. 0 
    ISSN: 1551-2916
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: (Pb1−x−ySrxBay)(Zr0.976−zTizNb0.024)O3 solid solutions have been investigated to understand the relationship between structural changes caused by isovalent strontium and barium substitution on the A-site and dielectric and piezoelectric properties. As strontium and barium were substituted for lead, the zirconium:titanium (Zr:Ti) ratio was modified so that all compositions had an optimized piezoelectric coefficient (d33). The value of d33 was at a maximum in the tetragonal phase near, but not at, the morphotropic-phase boundary (MPB). The real MPB was taken as the Zr:Ti ratio at which X-ray diffraction patterns appeared either pseudocubic or a mixture of rhombohedral and tetragonal. As strontium content increased, optimized d33 also increased from 410 pC/N (x= 0) to 640 pC/N (x= 0.12), commensurate with a decrease in the paraelectric-to-ferroelectric phase transition temperature (TC) from 350°C (x= 0) to 175°C (x= 0.12). However, for ceramics where x 〉 0.12, optimized d33 decreased even though the phase-transition temperature was ∼150°C. Low strontium concentration ceramics (x= 0–0.08) contained 80 nm ferrroelectric domains typical of PZT, but high strontium concentration ceramics (x= 0.12–0.16) contained fine-scale domains (20 nm) in some regions of the microstructure. In addition, [110] pseudocubic electron diffraction patterns revealed superlattice reflections at 1/2{hkl} positions associated with rotations of the octahedra in antiphase. Co-doping ceramics with strontium (x= 0.06) and barium (y= 0.06) resulted in the disappearance of the 1/2{hkl} reflections. Optimized d33 (∼520 pC/N, TC∼ 205°C) for this composition was similar to that of ceramics where x= 0.08, y= 0, which had a TC of ∼250°C.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 9 (1974), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cape hake were treated in a variety of ways before stowage in ice or refrigerated sea water at sea and before handling and freezing ashore. The adverse effects on colour and gaping of delays before chilling, of holding ungutted and of storage before freezing are described. The qualities of a selection of end products –fillets cut from wet fish, fillets cut from thawed fish, thawed fillets, steaks– have been assessed and compared.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A supply of the Bolivian fish sabalo, Prochilodus platensis, was stored at -15° and −30°C. Samples were taken at intervals for analysis and taste panel assessment. No significant change was observed in 20 months at either temperature in the pH or in the percentage of protein soluble in 5% sodium chloride. The fish remained acceptable to the taste panel throughout. Thus the storage life of the species is shown to be in excess of 20 months at both −15° and −30°C.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The development of a rigor mortis-like stiffening and the biochemical changes associated with it were investigated in tilapia (Oreochromis aureus/niloticus hybrid), a tropical freshwater species, and common carp (Cyprinus carpio), a temperate freshwater fish, during storage in ice (0°C) and at ambient temperature (22°C). Onset of stiffening in carp occurred between 16 and 17 hr after death at both temperatures but full stiffness developed much later and was a longer duration at 0°C. In tilapia, onset occurred after 7 hr at 22°C and full stiffness was established after 19 hr. However, at 0°C, tilapia experienced a cold shock reaction such that they stiffened within minutes of being placed in ice and were fully rigid within 8 hr. Resolution of stiffness in this species also occurred later at 0°C. The rate of ATP degradation was similar under both storage conditions in tilapia but more rapid at ambient temperature in carp. Although the rate of lactic acid accumulation was faster at the higher temperature in tilapia, it was not nearly so marked as for carp. Objective measurement of contractions in excised muscle fibres from trout (Salmo gairdnerii) and tilapia indicated that reducing the temperature delayed the occurrence of the contraction and reduced its intensity. It was concluded that cold shock stiffening and rigor mortis stiffening are different.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of temperature on the breaking stress and rigor tension of cod muscle fibres are described and related to the occurrence of gaping in fillets consequent on high temperature rigor mortis. This type of gaping is due to a combination of the greater rigor tensions generated at higher temperatures and the lowering of the inherent strength of the tissues; these effects proceed to such an extent that at elevated temperatures the muscle pulls itself to pieces. the magnitudes of the rigor tensions produced at a given temperature are similar whether or not the system is rendered anoxic.The results obtained are discussed in the light of published observations on the temperature dependence of cod fillet shrinkage and on the behaviour of mammalian muscle in similar situations. Attempts are also made to relate the size of the tensions that develop to the concentration at rigor, or changes in concentration between death and rigor, of lactate and adenosine triphosphate (ATP).
    Type of Medium: Electronic Resource
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