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Thesis (M.Sc. (Microbiology)) -- Mahidol University, 1979. / Partial support by National Research Council.

The purposes of this study were to establish the reference values of element concentrations and to estimate the food safety and the nutrient values of essential elements in the aquaculture fish products in Taiwan. 31 species of fishes, 4 species of crustaceans and 3 species of molluscs were collected from 11 aquaculture areas in Taiwan from September to November in 2004 to 2006. Concentrations of Ag, As, Cd, Co, Cu, Fe, Hg, Mn, Se, Sr and Zn in the muscles were analyzed. The results showed that the concentrations of those elements had significant difference among teleosteans, crustaceans and molluscs, excepted Hg and Se. Essential element concentrations in Cu, Sr and Zn were higher in invertebrates (shellfishes) than in vertebrates (teleosteans) but Co, Fe and Mn were higher in molluscs than others. All concentrations of non-essential elements excepted Hg were higher in molluscs. Significant species-differences were also found in our results, but not in the concentrations of Ag and Co in teleosteans. Among teleosteans, Trachinotus blochii (As and Se), Anguilla japonica (Cd and Zn), Lates calcarifer (Cu), Carassius auratus auratus (Fe), Epinephelus coioides (Hg), Rachycentron canadum (Hg) and Chanos chanos (Mn and Sr) contained the highest concentrations, showed in parenthesis. Whereas among shellfishes, Haliotis diversicolor (Ag), Meretrix lusoria (As, Cd, Co, Fe, Mn, Se and Sr), Corbicula fluminea (Co and Se), Scylla serrata (Hg and Zn) revealed the highest concentrations of those elements. The results were seminar to previous literatures reported for uncontaminated aquatic environment area worldwide, so they could be the reference values of element concentrations in the aquaculture fish products in Taiwan. The element concentrations in this study were all below the worldwide food safety standards of inorganic As = 1.0, Cd (for fish and crustaceans) = 0.2, Cd (for mollusks) = 2.0, Cu = 10, total Hg = 0.5, Se = 1.0 and Zn = 50 £gg / g wet wt. Based on the normal dietary habit of Taiwanese by consume 400g fishes and 200g shellfishes every week, the element concentrations of weekly intake were bellowed the standards of inorganic As = 15, Cd = 7 and organic Hg = 1.6 £gg / kg of body / week by PTWI, and could obtain more than 100% to Co and 58% to Se of RDA standards at the same time.

Pastaraisiais dešimtmečiais atliktų tyrimų rezultatai rodo, jog gyventojų mitybos įpročiai palaipsniui blogėja, mažiau kreipia dėmesį į suvartojamų riebalų, kalorijų kiekį. Tai įtakoja nutukimą, sergamumą širdies ir kraujagyslių ligomis, cukriniu diabetu, skatina onkologinių ligų atsiradimą. Pasaulio sveikatos organizacija (PSO) rekomenduoja, kad trans riebalų rūgštys sudarytų mažiau nei 1 proc. nuo bendrojo energijos suvartojimo kiekio. Darbo tikslas: Įvertinti lietuviškų gaminių saugumą riebalų rūgščių trans izomerų atžvilgiu. Tyrimo uždaviniai: 1. Literatūros apie riebalų rūgščių trans izomerų susidarymą jūrinių žuvų gaminiuose apžvalga. 2. Nustatyti riebalų rūgščių trans izomerų kiekius ir įvertinti jų atitikimą Lietuvoje reglamentuojamiems dydžiams skirtingų gamintojų silkės, lašišos, skumbrės gaminiuose. 3. Atlikti riebalų rūgščių trans izomerų kiekio lietuviškuose tirtuose žuvies gaminiuose monitoringą, palyginti su kitų tyrėjų duomenimis, įvertinti gaminius saugos aspektu. 4. Apdoroti gautus duomenis statistiškai, suformuoti išvadas. Išvados: 1. Žuvies ir jos gaminiuose dažniausiai nustatomos šios riebalų rūgščių trans izomerai elaidino ( C18:1n9t ) ir linolo ( C18:2n6t ). 2. Riebalų rūgščių trans izomerų buvo aptikta net 60 proc. ( % ) iš visų tirtų mėginių, o likusiuose nebuvo rasta. Riebalų rūgščių trans izomerų kiekiai svyravo nuo 0,1 iki 1,86 proc. ( % ). 3. Vertinant žuvies gaminius daugiausiai riebalų rūgščių trans izomerų marinuotoje Atlantinių silkių... [toliau žr. visą tekstą] / Purpose: to evaluate the safety of Lithuanian products trans fatty acid isomers against. Tasks: 1. Literature on trans fatty acid isomers formation of marine fish products review. 2. The set fatty acid trans isomers and assess their compliance with Lithuania regulated sizes from different manufacturers herring, salmon, mackerel products. 3. Perform trans fatty acid isomers in Lithuanian studied in fish monitoring in comparison with data of other researchers, to assess product safety. 4. Process received data statistically to form conclusions. Research. Fatty acids - saturated, unsaturated, monounsaturated, poliansaturated and trans izomer were analyzed in fish products: in salmon, herring, mackerel and technologically processed fish products. The research was performed in Chemistry laboratory of Food Institute of Kaunas University of Technology. Investigations were carried out in 2010 september – 2013 february. Results. Trans fatty acid isomers were found as much as 60 percent of all samples tested. most fatty acids, trans isomers were found smoked herring 1,86±0,35 proc. ( % ) and smoked scomber 0,60±0,01 proc. ( % ). Trans isomers depends on the technology and technology process. Chilled salmon were no found trans isomers. Fish products are safe if they are used about as little as possible heat-treated. Fish is high in saturated fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids. trans isomers of fatty acids is undesirable in fish. Conclusion... [to full text]

Darbo tikslas: įvertinti riebalų rūgščių sudėtį žuvies ir jūros gėrybių gaminiuose, apskaičiuoti aterogeniškumo, trombogeniškumo indeksus ir pateikti rekomendacijas vartotojams. Tyrimas atliktas 2013 – 2014 metais. Riebalų rūgščių kiekis buvo nustatytas dujų chromatografijos metodu, naudojant liepsnos jonizacijos detektorių. Riebalų rūgščių analizei tiriamieji mėginiai buvo paruošti pagal LST EN ISO 12966-2:2011. Riebalų rūgštys buvo sumetilintos bevandeniu KOH metanolio tirpalu. Riebalų rūgščių metilesterių chromatografinė analizė atlikta dujų chromatografu Shimadzu GC – 2010, naudojant BPX – 70, 120 m kolonėlę pagal LST EN ISO 15304:2003/AC:2005 metodiką. Riebalų rūgščių identifikavimui naudotas riebalų rūgščių rinkinys “Supelco 37 Component FAME Mix”, tetradekadieno (C14:2) ir heksadekadieno (C16:2) RR buvo identifikuotos interpoliacijos būdu. Atlikta vartotojų apklausa apie žuvies ir jūros gėrybių gaminių vartojimo ypatumus parodė, kad 60 proc. moterų ir 21 proc. vyrų žuvies gaminius vartoja iki dviejų kartų per savaitę. dažniausiai renkasi lašišų krevečių ir krabų gaminius. Pagal gaminių apdorojimo būdą moterys pirmenybę teikia sūdytiems (44 proc.) šalto (38 proc.) ir karšto (31 proc.) gaminiams, o vyrai karšto (16 proc.), šalto (13 proc.) ir konservuotiems (11proc.) gaminiams. Dauguma apklaustųjų turi pakankamai informacijos apie riebalų rūgštis ir jų įtaką žmogaus sveikatai. Termiškai neapdorotuose, lyginant su termiškai apdorotais, nustatytas didesnis PNRR kiekis... [toliau žr. visą tekstą] / The aim of the study: to evaluate fatty acids composition in fish and seafood products, calculate atherogenic, thrombogenic index and present recommendation for consumers. The research was done during 2013 – 2014. The amount of fatty acids was determined by the method of gas chromatography using flame ionization detector. Fatty acids samples for the analysis were prepared according to the standard LST EN ISO 12966-2:2011. Fatty acids were methylated using ahydrous KOH methanol solution. Chromatographic analysis of fatty acids methyl esters was performed using gas chromatograph Shimadzu GC - 2010, using BPX – 70, 120 m column following the methodology established in LST EN ISO 15304:2003/AC: 2005. For identification of fatty acids, Supelco 37 Component FAME Mix was used; the fatty acids tetradecen (C14:2) and hexadecen (C16:2) were identified by means of interpolation. A survey was carried out which showed that customers prefer products made of salmon, shrimps and crab meat. According to the way of processing women prefer salted (44 pct.) than cold smoking (38 pct.) or hot smoking products (31 pct.). Men‘s first choice is hot smoked (16 pct.), then cold smoked (13 pct.) and concervated (11 pct.) products. Most of the surveyed people know what the fatty acids are and what is their impact to the human health. It was determined that not heat processed products showed the biggest quantity of polyunsaturated fatty acids (p≤0,05), mostly omega-3, and the ratio between omega-6/omega-... [to full text]

Diss. (sammanfattning) Stockholm : Karolinska institutet, 2005. / Härtill 5 uppsatser.

Theoretical part of the master thesis deals with the occurrence of different mercury species in the environment and describes analytical methods used for determination of mercury in biological samples. In practical part of the master thesis mercury concentration in 14 samples of selected fish and fish product was determined using single purpose absorption spectrometer AMA 254. Measured results were statistically processed and consulted with EU legislative norm.

Orientador: Elisa Helena Giglio Ponsano / Resumo: No processo de produção do surimi, grande quantidade de água é utilizada para as operações de lavagens, resultando na geração de grande volume de águas residuárias ricas em matéria orgânica que causam problemas ambientais quando descartadas inadequadamente. As proteínas presentes nestas águas podem ser recuperadas, reduzindo o impacto ambiental e gerando um ingrediente com aplicação na indústria de alimentos. O objetivo geral deste estudo foi recuperar proteínas das águas de lavagem de preparo do surimi utilizando a tecnologia de filtração por membranas e utiliza-las na elaboração de fishburguer. As águas de lavagem resultantes da produção do surimi de tilápia foram reunidas e filtradas em membrana de ultrafiltração (UF) de 30 kDa. As determinações de pH, sólidos totais (ST) e fixos (SF), proteínas totais, óleos e graxas e a análise eletroforética foram realizadas nas águas obtidas nas lavagens do surimi (original) e após a UF (concentrado e permeado) e a demanda química de oxigênio (DQO) foi determinada nas águas originais e no permeado da UF. O concentrado desidratado em spray dryer foi analisado quanto ao perfil de aminoácidos e teor de carotenóides. As proteínas recuperadas no concentrado desidratado foram adicionadas nas proporções de 0, 5 e 10% aos fishburgers de surimi e os produtos finais foram avaliados quanto à composição proximal, rendimento na cocção, análise sensorial e índice de aceitabilidade (IA). Os dados físicos e químicos das águas originais, do concentrado... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by ... (Complete abstract click electronic access below) / Doutor

Une recherche de souches bactériennes lactiques productrices de bactériocine a été entreprise à partir daliments traditionnels dorigine sénégalaise et les souches les plus actives ont été mises en uvre comme barrière en supplément du sel (NaCl) contre la croissance de la flore contaminante de différents poissons maigre [sompat (Pomadasys jubelini)], moyennement gras [capitaine (Polydactylus quadrifilis)], et gras [mâchoiron (Arius heudeloti)] de production artisanale au Sénégal. La prévalence des bactéries lactiques a été déterminée à 109 UFC/(g ou ml) dans les produits fermentés traditionnels à base de céréale et de lait, et 103 UFC/g dans les produits de la pêche fermentés. Douze souches bactériennes à activité inhibitrice de type bactériocine ont été détectées au sein de 220 souches de bactéries lactiques isolées de 32 échantillons de ces différents types de produits. Les 11 souches ont été caractérisées (API 50 CH, 16S rDNA) comme étant des souches de Lactococcus lactis subsp. lactis qui portent le gène codant pour la nisine, la souche restante est une souche dEnterococcus faecium et possède le gène codant pour lEntérocine B. Les deux souches, Lactococcus lactis subsp. lactis CWBI-B1410, isolée de farine de mil fermentée et productrice de nisine, et la souche Lactobacillus curvatus CWBI-B28 provenant de la collection du CWBI de la FUSAGx, produisant trois bactériocines de type curvalicine 28a, b et c, ont été mises en uvre en combinaison avec du sel comme barrière contre la croissance de la flore contaminante dans les poissons. La flore totale dans les poissons de production artisanale atteingnait 5,70 log UFC/g. La transformation des poissons par fermentation naturelle à 30°C (sans traitement préalable : procédé traditionnel), entraîne une prolifération de bactéries Gram-négatives comme Proteus sp, Shewanella putrefaciens et des souches de Bacillus sp qui atteignent 109-10 UFC/g en moins de 24 h dans les produits. Lutilisation de CWBI-B1410 (107 UFC/g) comme ferment avec ajout de glucose (1% m/m) dans les filets, entraîne une production in situ de substances antagonistes (acides organiques et bactériocine). Il en résulte une réduction du niveau de la flore contaminante entérique de 2 (P. quadrifilis) et de 4 (P. jubelini) log UFC/g par rapport aux poissons préparés traditionnellement. Lajout de sel dans des produits ainsi fermentés réduit la flore entérique. Laddition des surnageants de culture neutralisés (pH 6) bactéricides issus de CWBI-B1410 ou de CWBI-B28 en combinaison avec du chlorure de sodium (0,14 g/ml) sur les filets crus (100 ml/100 g) incubés à 10°C réduit le niveau de la contamination bactérienne de 1,5 log UFC/g et retarde laugmentation de la flore qui reste à un niveau < 106 UFC/g pendant 13 à 18 jours dincubation à 10°C selon le type de poisson, alors que pour les filets contrôles, traités avec des surnageants de culture neutralisés de souches non productrices de bactériocines (Lactobacillus curvatus LMG 21688 et Lactococcus lactis LMG 6890) salés (NaCl 0,14 g/ml), la flore contaminante dépasse 106 UFC/g au bout de 3 à 7 jours. Les effets antibactériens des surnageants de cultures neutralisés bactéricides et salés (NaCl 0,14 g/ml), sont par ailleurs, plus importants que ceux dune solution salée (NaCl 0,14 g/ml) supplémentée de sels de benzoate et de sorbate en concentration de 0,5 mg/ml chacun sur les poissons riches en lipides. Ces résultats suggèrent que, la combinaison des effets antibactériens des bactéries lactiques productrices de bactériocines et du sel, plus particulièrement lutilisation de SCN salés, comme préservatifs, peut constituer un moyen approprié damélioration de la conservation et de la qualité microbiologique des produits de la pêche artisanale au Sénégal. Le traitement des poissons selon lune ou lautre des stratégies décrites précédemment, combiné à un système de séchage devrait permettre de produire des produits halieutiques traditionnels de meilleures qualités microbiologiques et de durée de conservation plus longue, justifiant limportance de continuer cette étude sur lamélioration de la productivité de bactériocine par CWBI-B1410, et les impacts des nouveaux traitements sur les qualités organoleptiques et nutritionelles des produits. A screening of bacteriocin-producing lactic acid bacteria from Senegalese traditional food products was undertaken and the most active strains were tested in combination with sodium chloride as barrier to control spoilage bacteria growth on different artisanal fish products [lean sumpat grunt (Pomadasys jubelini), moderarely fat giant African threadfin (Polydactylus quadrifilis) and fat smoothmouth sea catfish (Arius heudeloti)] in Senegal. The prevalence of lactic acid bacteria was determined at 109 CFU/(g or ml) in traditional fermented cereals and fermented milk products, and 103 CFU/g in fermented seafood products. Twelve bacteriocin-producing strains were detected of 220 lactic acid bacteria strains randomly selected from such products. The eleven were characterized (API 50CH and 16S rDNA) as Lactococcus lactis subsp lactis strains and contain gene encoding nisin, and the remaining one an Enterococcus faecium strain which contains gene encoding Enterocin B. Two strains, Lactococcus lactis subsp. lactis CWBI-B1410, a nisin producer isolated from fermented millet flour from Senegal, and Lactobacillus curvatus CWBI B28 which produces three bacteriocins (Curvalicin 28a, b et c) from CWBI collection, were tested in combination with sodium chloride as barrier to control spoilage bacteria growth on fish from artisanal production. The total bacterial counts of fishes reached 5.7 log CFU/g. The processing of such products by natural fermentation at 30°C (without any preliminary treatment as in traditional process) result in proliferation of Gram-negative bacteria such as Proteus sp and Shewanella putrefaciens, and some Bacillus sp strains, which reached 109-10 CFU/g in products within less than 24 h of incubation. When using CWBI-B1410 living culture (107 CFU/g) with glucose (1% wt/wt) supplementation as barrier against bacterial growth in fishes, a depression of the pH as well as a bacteriocin-like activity were noted, resulting in a decrease of the Gram negative strains counts of 4 log CFU/g (P. jubelini) and 2 log CFU/g (P. quadrifilis) in comparison to fishes prepared in using traditional process. The addition of salt in such fermented products reinforced the antimicrobial effect by CWBI-B1410 strain. The addition of neutralized (pH 6) culture supernatants of CWBI-B1410 or CWBI-B28 strains in combination with sodium chloride (0.14 g/ml) as preservatives on fishes (100 ml/100 g) incubated at 10°C, declined the level of total bacterial counts of 1.5 log CFU/g within 48 h, and delayed the increase of bacteria number in fishes: bacterial counts remained under 106 CFU/g for 13 to 18 days of storage at 10°C following the fish, whereas they were over 106 CFU/g after 3 to 7 days fish storage at 10°C in controls, treated with salted (NaCl 0.14 g/ml) neutralized (pH 6) culture supernatants of non-bacteriocin producers (Lactococcus lactis LMG 6890 and Lactobacillus curvatus LMG 216888). The antimicrobial effects by salted neutralized culture supernatants of the bacteriocin producers were higher to those of salted solution (NaCl 0.14 g/ml) supplemented with benzoate and sorbate acid salts each at concentration of 0.5 mg/ml on the moderate and fat fishes. These data suggest that the use of bacteriocin-producing lactic acid bacteria in combination with sodium chloride as described above, particularly the use of salted bactericidal culture supernatant, as preservatives, can be a suitable strategy to enhance the storage and the bacterial quality of traditional fish products in Senegal. The treatment of fishes in using one of the strategies as described above combined with a drying process could permit production of seafood commodities with higher bacterial quality and time of storage, justifying to continue this investigation on the enhancement of the bacteriocin-productivity by CWBI-B1410, and the evaluation of the effects of the new treatments on the organaoleptic and nutritional quality of products.