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  • 1
    Electronic Resource
    Electronic Resource
    Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf-life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf-life. Proximate analyses were carried out on representative samples of the fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12819.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf-life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5′-monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10840.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Deterioration of Sterile Chill-Stored and Frozen Trumpeter Fish (Lafridopsis forsteri) (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    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 rate of nonmicrobial deterioration in the flesh of bastard trumpeter (Latridopsis forsteri) was studied. Sterile flesh became unacceptable within 7 days at 4°C due to nonmicrobial deterioration. The rate of nucleotide catabolism was sufficiently rapid to contribute significantly toward the decrease in acceptability of this species during chill-storage. Deterioration was slow at -7°C and little change occurred at -18°C. It was demonstrated that the biochemical characteristics of the flesh were as important to spoilage as the microbiology of the product. Temperature abuse must be avoided to ensure maximum possible shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09271.x
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  • 4
    Electronic Resource
    Electronic Resource
    The effect of temperature upon pain during injection of propofol (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 51 (1996), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Propofol has been shown to cause pain on injection. This study investigated the effect of warming propofol to 37°C on the pain of intravenous injection. One hundred and one women on outpatient gynaecology lists were allocated to receive propofol either at room temperature or at 37°C. Warming propofol decreased the incidence of pain on injection by 37% (p 〈 0.001), and also decreased the severity of pain reported by patients (p 〈 0.001). We conclude that warming propofol to 37°C provides a simple and safe method of reducing the incidence of pain on injection without the addition of other agents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1996.tb07802.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Gamma-Irradiation of Frozen Kiwifruit Pulp (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen (–18°C) de-seeded kiwifruit pulp (Actinidia deliciosa) was irradiated at a dose of 100 krad and stored at -18°C. Irradiation resulted in a 2.11 log10 reduction in aerobic plate count (APC) with bacteria being most susceptible. Molds were less susceptible than yeasts. Assessments carried out over 6 months storage showed no significant differences in physical, chemical and sensory properties between irradiated and nonirradiated pulps. The microbial populations of the pulps decreased in parallel throughout the storage period. Frozen storage without irradiation resulted in a 3 log10 reduction in APC over the 6 months period, a 38% reduction in ascorbic acid, and a slight loss of color. Three days frozen storage (– 18°C) following irradiation resulted in an APC only 0.89 log10 higher than 6 months frozen storage (- 18°C) without irradiation with potential savings in energy and holding times which could have economic benefits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10447.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha) (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Laboratory-reared king salmon were harvested using CO2 anesthetizing (CO2) or by rested harvesting techniques using AQUI-S(tm) anesthetizing (AQUI-S). Fish were killed by spiking, and flesh portions were stored in air packs (0°C) for 22 d. Headspace oxygen levels, sensory characteristics (raw and cooked), tensile properties, drip loss, gaping, pH, nucleotide derivatives, color, and bacterial counts were determined after 5 to 22 d of storage. All parameters except tensile properties showed significant trends with storage time. Oxygen levels were consistently lower in CO2 packs whereas, on average, drip was lower in AQUI-S samples, and L*-values and bacterial numbers were higher in AQUI-S samples. Overall, harvesting effects had minimal impact on the quality parameters measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05810.x
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  • 7
    Electronic Resource
    Electronic Resource
    Anonymous peer refereeing (1989)
    [s.l.] : Nature Publishing Group
    Nature 337 (1989), S. 202-202 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] SIR - I should like to add my recent experience to the letters regarding anonymous referees from A. Thyagaraja (Nature 335, 391; 1988) and J. B. Wright (Nature 336, 10; 1988). During the past year, I have submitted three reports of theoretical calculations in an active field of research to journals ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/337202b0
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    Paper (German National Licenses)
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