The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Eugene Mullins - One of the best experts on this subject based on the ideXlab platform.
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Identifying blue whiting (Micromesistius poutassou) stock structure in the Northeast Atlantic by otolith shape analysis
Canadian Journal of Fisheries and Aquatic Sciences, 2016Co-Authors: Kelig Mahe, Clemence Oudard, Tiphaine Mille, Patricia Gonçalves, Lotte Worsøe Clausen, Groa Petursdottir, Helle Rasmussen, Elna Meland, James P. Keating, Eugene MullinsAbstract:Information on stock identification and spatial stock structure provide a basis for understanding fish population dynamics and improving fisheries management. In this study, otolith shape analysis was used to study the stock structure of blue whiting (Micromesistius poutassou) in the northeast Atlantic using 1693 samples from mature fish collected between 37°N and 75°N and 20°W and 25°E. The results indicated two stocks located north and south of ICES Divisions VIa and VIb (54°5N to 60°5N, 4°W to 11°W). The central area corresponds to the spawning area west of Scotland. Sampling year effects and misclassification in the linear discriminant analysis suggested exchanges between the northern and southern stocks. The results corroborate previous studies indicating a structuring of the blue whiting stock into two stocks, with some degree of mixing in the central overlap area.
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Otolith shape analysis of blue whiting suggests a complex stock structure at their spawning grounds in the Northeast Atlantic
Fisheries Research, 2014Co-Authors: James P. Keating, Rick Officer, Deirdre Brophy, Eugene MullinsAbstract:Abstract Evidence from morphometric, meristic, oceanographic, genetic and otolith microstructure studies suggest complexity in the structure of the blue whiting ( Micromesistius poutassou ) population in the Northeast Atlantic. However the boundaries between stock components and the degree to which they overlap on the spawning grounds are uncertain. Blue whiting are therefore currently assessed and managed as a single stock. This study uses otolith shape analysis to provide further insight into the stock structure of blue whiting in the NE Atlantic at a critical period of their life history: spawning. Otolith shape analysis is useful for stock discrimination as it can identify groups of fish which may have been spatially or temporally discrete at some stage in their life history. In this study, blue whiting were sampled in 2003 and 2010, from the northern and southern extremes of the spawning ground and from around the Porcupine Bank and Rockall Trough. Spatial variation in otolith shape was examined in an attempt to elucidate boundaries between stock components. Cluster analysis of the otolith shape data revealed two distinct morphotypes; although some overlap did occur, fish of morphotype I occupied a more northerly distribution than fish of morphotype II. These findings are consistent with previous observations from otolith microstructure and oceanographic modelling, and support the hypothesis of northern and southern components in the blue whiting population which may overlap to varying degrees in the centre of the spawning distribution.
Oddrun Anita Gudbrandsen - One of the best experts on this subject based on the ideXlab platform.
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Effects of intact and hydrolysed blue whiting proteins on blood pressure and markers of kidney function in obese Zucker fa/fa rats
European Journal of Nutrition, 2020Co-Authors: Aslaug Drotningsvik, Åge Oterhals, Svein Are Mjøs, Linn Anja Vikøren, Ola Flesland, Oddrun Anita GudbrandsenAbstract:Purpose To investigate the effects of diets containing intact or hydrolysed proteins from blue whiting ( Micromesistius poutassou ) on the development of high blood pressure and markers of kidney function in obese Zucker fa/fa rats which are prone to develop hypertension and renal failure. Methods Male rats were fed isocaloric diets containing either intact blue whiting whole meal (BW-WM), blue whiting protein hydrolysate prepared with Alcalase^® (BW-HA) or blue whiting protein hydrolysate prepared with Protamex^® (BW-HP) as 1/3 of total protein with the remaining 2/3 as casein, or casein as sole protein source (control group). Blood pressure was measured at Day 0 and Day 32. Rats were housed in metabolic cages for 24 h for collection of urine in week 4. After 5 weeks, rats were euthanized and blood was drawn from the heart. The renin and angiotensin-converting enzyme (ACE) inhibition capacities for casein and blue whiting proteins were measured in vitro. Results The blood pressure increase was lower in rats fed diets containing blue whiting proteins when compared to the control group, whereas markers of kidney function were similar between all groups. The three blue whiting proteins inhibited renin activity in vitro, whereas casein had no effect. The in vitro ACE inhibition was similar for casein, BW-WM and BW-HP proteins, whereas BW-HA protein was less potent. Conclusion Blue whiting protein feeding attenuated the blood pressure increase in obese Zucker fa/fa rats, possibly mediated through the renin–angiotensin system and without affecting markers of kidney function.
Jae W Park - One of the best experts on this subject based on the ideXlab platform.
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electrical properties of fish mince during multi frequency ohmic heating
Journal of Food Science, 2006Co-Authors: Edward Kolbe, Jae W Park, Ben Flugstad, Jirawat YongsawatdigulAbstract:A multi-frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σ dc ) and absolute dielectric loss (∈) of Pacific whiting surimi paste increased with temperature and salt concentration; σ dc and ∈ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
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characteristics of fish sauce made from pacific whiting and surimi by products during fermentation stage
Journal of Food Science, 2002Co-Authors: K. Lopetcharat, Jae W ParkAbstract:ABSTRACT: The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole fish fermented at 50 °C reached the equivalent level of commercial fish sauce before 15 d, supporting the strong degradation effects of Pacific whiting enzymes at earlier stages. Soluble solid and relative gravity also reached commercial level at 60 d. However, color value of unripened fish sauce was far from commercial fish sauce, indicating that ripening may be necessary to develop proper color. Staphylococcus, Bacillus, and Micrococcus were found as predominant microorganisms during fermentation.
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thermal aggregation and dynamic rheological properties of pacific whiting and cod myosins as affected by heating rate
Journal of Food Science, 1999Co-Authors: Jirawat Yongsawatdigul, Jae W ParkAbstract:Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at >50°C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20-80°C. Storage modulus (G') of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G' of whiting myosin rapidly increased at 30°C, maximized at 45-48°C and decreased afterward. The onset temperature of a decreased G' shifted from 45°C to 49°C as heating rate increased from 0.5° to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.
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rheological behavior and potential cross linking of pacific whiting merluccius productus surimi gel
Journal of Food Science, 1994Co-Authors: Jae W Park, Jirawat YongsawatdigulAbstract:Gelation behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and β-mercaptoethanol. The strongest gels were formed at 25 o C setting followed by 90 o C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors
Jirawat Yongsawatdigul - One of the best experts on this subject based on the ideXlab platform.
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electrical properties of fish mince during multi frequency ohmic heating
Journal of Food Science, 2006Co-Authors: Edward Kolbe, Jae W Park, Ben Flugstad, Jirawat YongsawatdigulAbstract:A multi-frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σ dc ) and absolute dielectric loss (∈) of Pacific whiting surimi paste increased with temperature and salt concentration; σ dc and ∈ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
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thermal aggregation and dynamic rheological properties of pacific whiting and cod myosins as affected by heating rate
Journal of Food Science, 1999Co-Authors: Jirawat Yongsawatdigul, Jae W ParkAbstract:Thermal aggregation of cod myosin and Pacific whiting myosin were compared at different heating rates. Turbidity of Pacific whiting started to increase at 30°C and decreased at >50°C, and fluorescence intensity of ANS-myosin of both species was greater at slower heating rates at 20-80°C. Storage modulus (G') of cod myosin gradually increased as temperature increased resulting in more elastic gel at slower heating rates. G' of whiting myosin rapidly increased at 30°C, maximized at 45-48°C and decreased afterward. The onset temperature of a decreased G' shifted from 45°C to 49°C as heating rate increased from 0.5° to 2°C/min. Whiting myosin heated at 2°C/min retained more myosin heavy chain.
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rheological behavior and potential cross linking of pacific whiting merluccius productus surimi gel
Journal of Food Science, 1994Co-Authors: Jae W Park, Jirawat YongsawatdigulAbstract:Gelation behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and β-mercaptoethanol. The strongest gels were formed at 25 o C setting followed by 90 o C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors
Aslaug Drotningsvik - One of the best experts on this subject based on the ideXlab platform.
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Effects of intact and hydrolysed blue whiting proteins on blood pressure and markers of kidney function in obese Zucker fa/fa rats
European Journal of Nutrition, 2020Co-Authors: Aslaug Drotningsvik, Åge Oterhals, Svein Are Mjøs, Linn Anja Vikøren, Ola Flesland, Oddrun Anita GudbrandsenAbstract:Purpose To investigate the effects of diets containing intact or hydrolysed proteins from blue whiting ( Micromesistius poutassou ) on the development of high blood pressure and markers of kidney function in obese Zucker fa/fa rats which are prone to develop hypertension and renal failure. Methods Male rats were fed isocaloric diets containing either intact blue whiting whole meal (BW-WM), blue whiting protein hydrolysate prepared with Alcalase^® (BW-HA) or blue whiting protein hydrolysate prepared with Protamex^® (BW-HP) as 1/3 of total protein with the remaining 2/3 as casein, or casein as sole protein source (control group). Blood pressure was measured at Day 0 and Day 32. Rats were housed in metabolic cages for 24 h for collection of urine in week 4. After 5 weeks, rats were euthanized and blood was drawn from the heart. The renin and angiotensin-converting enzyme (ACE) inhibition capacities for casein and blue whiting proteins were measured in vitro. Results The blood pressure increase was lower in rats fed diets containing blue whiting proteins when compared to the control group, whereas markers of kidney function were similar between all groups. The three blue whiting proteins inhibited renin activity in vitro, whereas casein had no effect. The in vitro ACE inhibition was similar for casein, BW-WM and BW-HP proteins, whereas BW-HA protein was less potent. Conclusion Blue whiting protein feeding attenuated the blood pressure increase in obese Zucker fa/fa rats, possibly mediated through the renin–angiotensin system and without affecting markers of kidney function.
