Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods

The effect of two slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on chemical and microbiological parameters of grass carp (Ctenopharyngodon idella) stored in ice for 20 days was evaluated. No differences in total volatile basic nitrogen (TVB-N), pH, carbohydrate or protein content of mucus were observed between the slaughter methods. Ice-slaughtered fish had lower bacteria counts at the beginning of storage, but higher counts than fish slaughtered by electricity at the end of storage (p < 0.05). However, no significant differences in the shelf life were observed between the slaughter methods evaluated (limit of acceptability – counts > 3 × 10⁶ CFU g⁻¹ – attained after 13–16 days). Results indicated that the chemical parameters evaluated have a limited applicability to assess the shelf life of grass carp stored in ice, since pH limit (6.8) was exceeded after 4 days, while TVB-N limit (30 mg%) was not attained after 20 days of storage.     

一种无需表面淬火的超强抽油杆用钢研制

本文论述了所研制的一种超强抽油杆用钢,特点是不需要表面淬火工艺,其机械性能指标超过现有关标准,由于不经表面淬火,大幅降低了生产成本,现已经过小型工业试验,取得了较好的效果.     

Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

ABSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp ( Ctenopharyngodon idella ) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P , Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp.     

Universal regular control for generic semilinear systems

We consider discrete-time projective semilinear control systems \(\xi _{t+1} = A(u_t) \cdot \xi _t\) , where the states \(\xi _t\) are in projective space \(\mathbb {R}\hbox {P}^{d-1}\) , inputs \(u_t\) are in a manifold \(\mathcal {U}\) of arbitrary finite dimension, and \(A :\mathcal {U}\rightarrow \hbox {GL}(d,\mathbb {R})\) is a differentiable mapping. An input sequence \((u_0,\ldots ,u_{N-1})\) is called universally regular if for any initial state \(\xi _0 \in \mathbb {R}\hbox {P}^{d-1}\) , the derivative of the time- \(N\) state with respect to the inputs is onto. In this paper, we deal with the universal regularity of constant input sequences \((u_0, \ldots , u_0)\) . Our main result states that generically in the space of such systems, for sufficiently large \(N\) , all constant inputs of length \(N\) are universally regular, with the exception of a discrete set. More precisely, the conclusion holds for a \(C^2\) -open and \(C^\infty \) -dense set of maps \(A\) , and \(N\) only depends on \(d\) and on the dimension of \(\mathcal {U}\) . We also show that the inputs on that discrete set are nearly universally regular; indeed, there is a unique non-regular initial state, and its corank is 1. In order to establish the result, we study the spaces of bilinear control systems. We show that the codimension of the set of systems for which the zero input is not universally regular coincides with the dimension of the control space. The proof is based on careful matrix analysis and some elementary algebraic geometry. Then the main result follows by applying standard transversality theorems.     

Effect of different cooking methods on the oxidation,proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

The influence of seven cooking methods (boiling, conventional baking, microwave baking, grilling, deep-frying in soybean oil, canola oil, or partially hydrogenated vegetable oil) on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets was evaluated. All the treatments reduced moisture and increased the protein content. The free fatty acid content of the fillets was significantly reduced by the different cooking methods, while conjugated diene levels and peroxide values decreased for all fried samples, but remained constant in the samples subjected to the other cooking methods. Boiling and baking increased thiobarbituric acid reactive substances (TBARS), while grilling and frying did not change TBARS. Boiling, baking, and grilling did not affect the silver catfish fillets fatty acid composition. Frying in canola oil increased n−3/n−6 ratio, while frying in soybean oil increased the general polyunsaturated fatty acid content, and frying in hydrogenated vegetable oil incorporated trans fatty acids in the fillets.