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  • 1
    Electronic Resource
    Electronic Resource
    Distended, water-filled stomach in seawater farmed rainbow trout, Oncorhynchus mykiss (Walbaum), provoked experimentally by osmoregulatory stress (2000)
    Oxford, UK : Blackwell Science Ltd
    Journal of fish diseases 23 (2000), S. 0 
    Details
    ISSN: 1365-2761
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: The present study evaluates if abdominal dis-tension caused by a water-filled stomach in seawater farmed rainbow trout, Oncorhynchus mykiss (Walbaum), and Atlantic salmon, Salmo salar L., could be provoked experimentally by live chilling in sea water (0.5 °C). Fifty rainbow trout and 50 salmon were visually classified, either as normal or suffering from the condition. Prior to chilling, no rainbow trout or salmon suffered from a water-filled stomach. During chilling, 25% of the rainbow trout and 2.5% of the salmon developed water-filled stomach. Affected rainbow trout had significantly higher blood plasma osmolality and significantly lower body weight than normal trout. The frequency of trout with a water-filled stomach increased significantly with increasing chilling time and increasing plasma osmolality. The regression coefficients revealed that the proportion of affected rainbow trout in-creased by 0.82% h−1 of chilling and by 0.46% per unit increase in mosmol L−1. The present study revealed that abdominal distension in seawater farmed rainbow trout was far more severe than in Atlantic salmon and could be provoked experimentally by osmoregulatory stress. This is consistent with the observation that water-filled stomach appear only occasionally in seawater farmed Atlantic salmon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2761.2000.00200.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat (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: : Intrinsic fluorescent properties of muscle tissue were evaluated in order to characterize the different structural components of meat. The combinations of excitation and emission wavelengths showing the best ability to distinguish the 3 components were 290/332 nm for myofiber, 322/440 (or 322/405) nm for fat, and 380/440 nm for connective tissue. Sample orientation and the mincing of meat samples affected fluorescent amplitudes but not the overall shape of the spectra. These emission spectra of meat components were used to make multispectral images to determine whether the 3 components could be distinguished. The results show that auto fluorescence can be used for selective visualization of fat, fiber, and connective tissue on digitized images of meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09618.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Body temperature and seawater adaptation in farmed Atlantic salmon and rainbow trout during prolonged chilling (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 59 (2001), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The core temperature of the rainbow trout Oncorhynchus mykiss (3·5 kg) dropped to 1·0° C during the first 6 h of chilling at 0·5° C, remained stable until 24 h, and dropped significantly to 0·7° C after 39 h. Blood plasma osmolality increased and muscle moisture content decreased gradually with increasing chilling time. After 39 h of chilling, the rainbow trout experienced 40 mosmol l-1 higher blood plasma osmolality and 2·8% less muscle moisture content compared with initial values. In the Atlantic salmon Salmo salar (5·3 kg), core temperature dropped to 1·3° C and blood plasma osmolality increased significantly during the first 6 h of chilling at 0·5° C, but remained relatively stable throughout the rest of the experimental period. After 39 h of chilling, the salmon experienced 20 mosmol l-1 higher blood plasma osmolality and 0·5% less muscle moisture content compared with initial values. In rainbow trout muscle moisture content was inversely related to blood plasma osmolality indicating reduced seawater adaptation with increasing hours of chilling. No such relationship was observed in the Atlantic salmon. Hence, changes in plasma osmolality and muscle moisture in the Atlantic salmon do not indicate osmoregulatory failure since the new levels, once established, were maintained throughout the chilling time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.2001.tb00133.x
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  • 4
    Electronic Resource
    Electronic Resource
    A data logger tag for the study of slaughter procedures in aquacultured salmon (1998)
    Springer
    Hydrobiologia 371-372 (1998), S. 71-77 
    Details
    ISSN: 1573-5117
    Keywords: temperature logger ; muscle temperature ; Atlantic salmon ; slaughter procedures ; quality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract This paper describes a micro controller based data logger designed to be externally attached to fish, in this case adult Atlantic salmon. The logger can measure ambient temperature and the temperature difference between ambient and dorsal white muscle, the latter with high resolution and accuracy. Communication with a computer for data transfer pass over a detachable transformer coupling. This transformer is also used to charge the internal battery. The logger can thus function without connectors, eliminating corrosion problems and simplifying encapsulation. Tracking of the muscle temperature is important for the development of better slaughter procedures. But the principles described in the following can also be useful for conventional tags and other kinds of underwater equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1017039608765
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    Paper (German National Licenses)
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