Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua)

peer-reviewedIrish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) Colin Fogarty , Conor Smyth , Paul Whyte , Nigel Brunton and Declan Boltonemail DOI: https://doi.org/10.2478/ijafr-2019-0008 | Published online: 31 Oct 2019 PDF Abstract Article PDF References Recommendations Abstract To estimate the shelf life of fresh fish, the processor must know the period of time between catch/harvest and arrival at the processing plant. This information is not always available, necessitating the provision of methods to estimate the time since catch or harvest. The objectives of this study were therefore to develop and/or validate sensory and ATP derivative-based methods for rapidly assessing the freshness of fish. A quality index method (QIM; raw fish) and a quantitative descriptive analysis (QDA; cooked fish) were developed and validated (against bacterial count [total viable count (TVC)] and time) for salmon (Salmo salar) and cod (Gadus morhua). The production of inosine monophosphate (IMP), inosine and hypoxanthine (Hx) and associated ratios (IMP/Hx, K1-value or H-value) were also investigated for use as freshness markers. There was a linear relationship between QIM and TVC (R2 = 0.93 for salmon and R2 = 0.89 for cod), QIM and time (R2 = 0.96 for salmon and R2 = 0.98 for cod), QDA and TVC (R2 = 0.93 for salmon and R2 = 0.77 for cod) and QDA and time (R2 = 0.94 for salmon and R2 = 0.87 for cod), suggesting that the QIM and QDA schemes developed could be used to monitor/assess freshness. The H-value also increased linearly with TVC (R2 = 0.88 for salmon and R2 = 0.89 for cod) and time (R2 = 0.93 for salmon and R2 = 0.84 for cod). It was therefore concluded that both the QIM/QDA approach and monitoring ATP degradation, specifically expressed as the H-value, could be used as rapid methods to assess the freshness of salmon and cod arriving at the processing plan

Transversal homotopy theory of Whitney stratified manifolds

We modify the theory of homotopy groups to obtain invariants of Whitney stratified spaces by considering smooth maps which are transversal to all strata, and smooth homotopies through such maps. Using this idea we obtain transversal homotopy monoids with duals for any Whitney stratified space. Just as in ordinary homotopy theory we may also define higher categorical invariants of spaces. Here instead of groupoids we obtain categories with duals. We concentrate on examples involving the sphere, stratified by a point and its complement, and complex projective space stratified in a natural way. We also suggest a definition for n-category with dual, which we call a Whitney category. This is defined as a presheaf on a certain category of Whitney stratified spaces, that resticts to a sheaf on a certain subcategory. We show in detail that this definition matches the accepted notion of n-category with duals, at least for small n. It also allows us to prove a version of the Tangle Hypothesis, due to Baez and Dolan, which states that ``The n-category of framed codimension k-tangles is equivalent to the free k-tuply monoidal n-category with duals on one object.

SDI – national to global : perspectives from the UK academic sector

Paper presented at the 27th International Cartographic Conference: Spatial data infrastructures, standards, open source and open data for geospatial (SDI-Open 2015) 20-21 August 2015, Brazilian Institute of Geography and Statistics (IBGE), Rio de Janeiro, Brazil.http://sdistandards.icaci.org/2015/09/sdi-open-2015-proceedingsam201

The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

peer-reviewedSpoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation

Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

peer-reviewedThis study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2 °C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin samples as well as outer skin swabs (25 cm2 surface areas). Mesophilic total viable counts (TVCm) on skin, flesh and swab samples increased from 1.9, 1.1 and 2.7 log10 CFUcm2 to 6.0, 5.1 and 5.7 log10 CFU/cm2 after 10 days, respectively. Psychrotrophic counts (TVCp), increased from 2.2, 1.8 and 3.1 log10 CFU/cm2 to 6.2, 5.3 and 5.9 log10 CFU/cm2, for skin, flesh and swab samples respectively. Hydrogen sulphide producing bacteria (HSPB), lactic acid bacteria (LAB), Pseudomonas spp., Brochothrix thermosphacta and Photobacterium spp. grew well with similar growth rates (mean generation times of 17.2–26 h). It was concluded that the shelf-life of salmon at 2 °C was approximately 10 days and that HSPB, LAB, Pseudomonas spp., Br. thermosphacta and Photobacterium spp. may be a better indicator of fish spoilage rather than TVC growth, with a count of 5–6 log10 CFU/cm2 indicating the end of shelf-life

Benevolent characteristics promote cooperative behaviour among humans

Cooperation is fundamental to the evolution of human society. We regularly observe cooperative behaviour in everyday life and in controlled experiments with anonymous people, even though standard economic models predict that they should deviate from the collective interest and act so as to maximise their own individual payoff. However, there is typically heterogeneity across subjects: some may cooperate, while others may not. Since individual factors promoting cooperation could be used by institutions to indirectly prime cooperation, this heterogeneity raises the important question of who these cooperators are. We have conducted a series of experiments to study whether benevolence, defined as a unilateral act of paying a cost to increase the welfare of someone else beyond one's own, is related to cooperation in a subsequent one-shot anonymous Prisoner's dilemma. Contrary to the predictions of the widely used inequity aversion models, we find that benevolence does exist and a large majority of people behave this way. We also find benevolence to be correlated with cooperative behaviour. Finally, we show a causal link between benevolence and cooperation: priming people to think positively about benevolent behaviour makes them significantly more cooperative than priming them to think malevolently. Thus benevolent people exist and cooperate more