The determination of total volatile bases (TVB) is probably the oldest objective chemical method for assessing the spoilage of fishery pro­ ducts. It was proposed about a century ago and was already published as standard method for the inspection of fish in Germany in the first years of this century (KÖNIG, 1910). This simple method is still widely used. A European Union directive on fish hygie...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Different kinds of lipid damage indices (peroxide value, conjugated diene index, thiobarbituric acid index, free fatty acids content, polyene index and fluorescent compounds formation) were studied during the chilled storage (0oC) of a lean fish species (blue whiting, Micromesistius poutassou) and compared to total volatile base-nitrogen content (...

We have seen important strides in our understanding of mechanisms underlying stroke recovery, yet effective translational links between basic and applied sciences, as well as from big data to individualized therapies, are needed to truly develop a cure for stroke. We present such an approach using The Virtual Brain (TVB), a neuroinformatics platform that uses empirical neuroimaging data to crea...

Avian leukosis virus (ALV) is a retrovirus that causes tumors in avian species, and its vertical and horizontal transmission in poultry flocks results in enormous economic losses. Despite the discovery of specific host receptors, there have been few reports on the modulation of viral susceptibility via genetic modification. We therefore engineered acquired resistance to ALV subgroup B using CRI...

This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemica...

Han F., Huang X., Teye E., Gu H., Dai H., Yao L. (2014): A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms. Czech J. Food Sci., 32: 532–537. Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis...

Pathway-specific gene delivery is requisite for understanding complex neuronal systems in which neurons that project to different target regions are locally intermingled. However, conventional genetic tools cannot achieve simultaneous, independent gene delivery into multiple target cells with high efficiency and low cross-reactivity. In this study, we systematically screened all receptor-envelo...

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 ◦C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were incre...

We have seen important strides in our understanding of mechanisms underlying stroke recovery, yet effective translational links between basic and applied sciences, as well as from big data to individualized therapies, are needed to truly develop a cure for stroke. We present such an approach using The Virtual Brain (TVB), a neuroinformatics platform that uses empirical neuroimaging data to crea...

The study investigated the effect of 10% aqueous extracts ginger, garlic and onion on quality shelf life frozen chevon pork as reflected by changes in values 2-thiobartituric acid reactive substances (2-TBARS) total volatile basic nitrogen (TVB-N) over a 14 day storage under conditions.  pH, 2-TBARS TVB-N were measured from at -20°C after days. resulted low pH 5.63, 5.79 5.67 for mixed...