The growing demand for simulated fish products coupled with the declining stocks of traditional fish species for making these products, have increased efforts aimed at developing novel procedures to put non-traditional fish species like bluefish (Pomatomus saltatrix) and tilapia (Tilapia nilotica) to better economic use. Two procedures which fulfill both objectives are (i) application of high hydrostatic pressure, and (ii) utilization of protease inhibitor to control fresh fish spoilage due to microbial activity and/or autolysis by endogenous enzymes. High hydrostatic pressure has been used to formulate gels with superior functional properties, while $ alpha sb2$-macroglobulin, a broad spectrum protease inhibitor, has been added to control proteolysis in fish gels during processing and storage. / In this study, high pressure was applied at levels of 300 to 3,742 atm for 30 min to formulate gels from bluefish meat paste, and the properties of the resulting gels were compared with those of heat-induced gels formulated at 90$ sp circ$C for 20 min or 60$ sp circ$C for 60 min. / The effects of $ alpha sb2$-macroglobulin and cooking temperatures on the properties of tilapia gels were also studied. (Abstract shortened by UMI.)

Thesis (M.S.)--University of Delaware, 2007. / Principal faculty advisor: Dallas G. Hoover, Dept. of Animal & Food Sciences. Includes bibliographical references.

Thesis (Ph. D.)--Ohio University, June, 2000. / Title from PDF t.p.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 169-175). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 169-175). Also available on the Internet.

Thesis (M.S.)--University of Texas at El Paso, 2009. / Title from title screen. Vita. CD-ROM. Includes bibliographical references. Also available online.

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 128-132).

Orientador: Carlos Francisco Sampaio Bonafé / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Biologia / Made available in DSpace on 2018-08-18T11:09:06Z (GMT). No. of bitstreams: 1 Norberto_DouglasRicardo_M.pdf: 4245356 bytes, checksum: 8a2d8041749dec81554527bd8729d8ea (MD5) Previous issue date: 2007 / Resumo: A hemoglobina extracelular de Glossoscolex paulistus (eritrocruorina) foi investigada com respeito ao efeito da temperatura na dissociação induzida por alta pressão hidrostática. O aumento de temperatura e pressão induziu o processo de dissociação, como observado pela significativa diminuição da intensidade de espalhamento de luz. Tais informações foram confirmadas através de HPLC em gel filtração e microscopia eletrônica. Ocorreu uma redução dos valores de energia livre de Gibbs de dissociação indicando um processo predominantemente endotérmico. A variação de entalpia (?H) observada no processo foi de 27,82 MJ/mol de hemoglobina (Hb) e a de entropia (T?S), à temperatura de 293 K, de 23,91 MJ/mol de Hb. Foi encontrada uma redução da mudança de volume de dissociação (?V) de -78,20 para -10,44 mL/mol de subunidade de Hb. Em condições atmosféricas e temperatura de 293 K, a variação da energia interna de dissociação (?U) foi de 27,82 MJ/mol de Hb e da energia livre de Helmholtz, (?A), de 3,92 MJ/mol de Hb. Os resultados da dissociação oligomérica em alta pressão no intervalo de temperatura investigado mostraram a ocorrência de etapas distintas de mudança de estabilidade conformacional. Complementarmente, foi realizado um estudo das interações intersubunidades e da área de exposiçao da proteína ao solvente no processo de dissociação, permitindo a obtenção de importantes dados quantitativos no processo / Abstract: Glossoscolex paulistus extracelluar hemoglobin (erithrocruorin) was studied with respect of thermal effect on the dissociation induced by high hydrostatic pressure. The increase of temperature and pressure led to dissociation process, as observed by the significant decrease in the intensity of light scattering values. Such information was confirmed by HPLC gel filtration and electron microscopy. A predominantly endothermic process was observed with the reduction in the Gibbs free energy of dissociation. The enthalpy change (?H) obtained was of 27,82 MJ/mol of hemoglobin (Hb) and the entropy change (T?S), at a temperature of 273 K, 23,91 MJ/mol of Hb. The estimated volume change of dissociation (?V) decreased from -78,20 to -10,44 mL/mol of subunit of Hb. The change of internal energy of dissociation (?U), at atmospheric conditions and temperature of 293K, was of 27,82 MJ/ mol of Hb and the change of free energy of Helmholtz (?A) was of 3,92 MJ/mol of Hb. The results also indicated that the dissociation of oligomeric Hb at high pressure and at investigated temperature range occurs in distinct steps of conformational stability and allowed to obtain significant quantitative data in the process. In addition, it was studied the subunity interactions and related exposed area of the protein solvent dissociation, attempting to obtain an quantitative description of the process / Mestrado / Bioquimica / Mestre em Biologia Funcional e Molecular

Hydrostatic pressure (HP) and low temperature are among the main parameters that affect the microbial activity in the deep sea. Especially in the event of an oil spill, the natural microbial degradation of hydrocarbons in the harsh conditions of the deep sea can be significantly impaired. In the Red Sea, the temperature in the deep (22°C) is much higher than in other oceans and may favor hydrocarbon degradation. Bacteria of the genus Alcanivorax, which are prominent and ubiquitous alkane degrading bacteria, have been extensively studied because of their high abundance in oil-contaminated shallow water, but have been shown to be absent in the deep sea because of their piezo-sensitivity. In the present thesis, the novel species Alcanivorax marisrubri isolated at 1000 m from the Southern Red Sea has been evaluated for its piezo-adaptation under different combinations of temperature, and HP. A. marisrubri showed a piezotolerance different from other Alcanivorax species. Furthermore, a positive compensation of growth inhibition was observed when the cells were exposed to mild HP (10 MPa) in combination with a relatively high temperature of 38°C. While growth was inhibited at lower temperatures (20 and 26°C) under mild-HP (5 and 10 MPa), the metabolic activity was triggered, possibly in response to cellular stress. This study showed that the growth and metabolic activity of A. marisrubri under HP depend on temperature, which exerts a positive compensation effect and may extend the growth of this bacterium to the depths of the Red Sea.

Purpose: The purpose of this study was to determine how differences in hydration states and ion content of hydrating fluids affected bioelectrical impedance (BI) and hydrostatic weighing (HW) measurements. Methods: Fifteen athletic subjects aged 19-56 yr were recruited. Relative body fat (%), fat- weight (FW), and fat-free weight (FW) were assessed using BI and HW under normal conditions (N), hypohydration (HPO), rehydration (RHY), and superhydration (SHY) states. During the RHY and SHY trial periods, subjects were hydrated with either distilled water or an electrolyte solution (ELS). HPO and SHY levels were set at 3% of each person's normally hydrated body weight. Results: Comparison between the distilled water and the ELS trials indicated that hydration solution had no effect on BI or HW. Thus, the results presented are the trial means of both hydration solutions combined. Both BI and HW were shown to be highly test-retest reliable (r-values: 0.96 and 0.99, respectively). The effects of exercise induced HPO followed by RHY on body composition values indicated that HW was very stable across measurement periods while BI was not. From N to the HPO state, BI %BF declined from 14.4 ± 5.3% to 12.3 ± 5.3%, respectively. After RHY, BIA %BF increased to 15.5 ± 5.8%. Similar findings occurred when subjects were superhydrated (N-BI = 13.2 ± 5.3%; SHY-BI = 15.4 ± 5.6%). With a comparison of the intercepts and slopes of HW and BIA for the N and SHY states, it was clear hydration status significantly affected the intercepts (HW: 0.37 vs. BI: 1.85) and not the slopes (HW: 1.00 vs BI: 0.99). As a result, a majority of all fluid changes were interpreted as FW by BI. During HPO, 82% of the weight loss was considered FW while during RHY or SHY, 128% and 85% of the water weight regain/gain was considered FW. Conclusion: These results indicate that BI is not a valid technique in athletes, especially when wanting to determine body composition effects of training/detraining. This study indicates that even small fluid changes such as those that occur with endurance training may be interpreted incorrectly as changes in an athlete's body fat content.