In order to evaluate the germplasm resources of Pampus argenteus silver pomfret, the genetic diversity and population structure of 132 silver pomfret samples collected from the three regions (the East China Sea, the Yellow Sea and the Bohai Sea) were examined using 13 polymorphic microsatellite loci. Results indicated a high level of genetic diversity. The total number of observed alleles was 6...

The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found i...

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace eleme...

The purpose of this study was to determine and compare the concentrations of six toxic metals (Cd, Pb, Fe, Cu, Zn, Mn) in the muscle and hepatic tissues of five commercially important fish species including narrow-barred Spanish mackerel, Scomberomorus commerson, Black pomfret, Parastromateus niger, Silver pomfret, Pampus argenteus, blackspot snapper, Lutjanus fulviflammus and Tigertooth croake...

The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p < .05) increase of water retention capacity (3-7%) was found...

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

Abstract: In this paper, recent Eigenstructure Assignment (EA) algorithms are implemented to provide dynamic control of a Lynx helicopter in the hover, using the ideal eigenstructure derived by Clarke et al. [2003b]. First, a state-feedback controller is presented to demonstrate that the target eigenstructure is consistent with the kinematics of a helicopter, and that the closed-loop system mee...