Rasvapitoisuuden vaikutus kalan suolaantumiseen

Oheisessa työssä on tutkittu kalan suolaantumista ja rasvapitoisuuden vaikutusta siihen. Suolauksen alkupäivinä (3—5 vrk) silli on keventynyt rasvapitoisuudesta riippumatta noin 18 %. Painon lasku on tosin ollut hiukan hitaampi rasvaisessa kalassa kuin laihassa. Samana aikana ovat kalan NaCl- ja kuiva-ainepitoisuudet nousseet maksimiinsa, jonka jälkeen niissä tapahtui hyvin pieni lasku. Mainitun jyrkän laskun jälkeen paino sitävastoin alkaa hiljalleen nousta (kuva 1). Painon nousu on nopeampi laihassa kalassa (käyrä I) kuin rasvaisessa (käyrä II). Silli, jonka rasvapitoisuus oli 5.7 %, saavutti alkuperäisen painonsa (100 %) jo 26 vuorokaudessa. Sen paino nousi tämän jälkeen vielä noin 10 %. Silli, jonka rasvapitoisuus oli 9.8 %, saavutti alkuperäisen painonsa (100 %) vasta 2 kk:n kuluttua, ja paino ei noussut enää sen jälkeen. Laiha kala suolaantuu huomattavasti nopeammin kuin rasvainen kala. Laiha silli painaa suolattuna enemmän kuin tuoreena, mutta rasvainen likimain yhtä paljon

Rasvapitoisuuden vaikutus kalan suolaantumiseen

Oheisessa työssä on tutkittu kalan suolaantumista ja rasvapitoisuuden vaikutusta siihen. Suolauksen alkupäivinä (3—5 vrk) silli on keventynyt rasvapitoisuudesta riippumatta noin 18 %. Painon lasku on tosin ollut hiukan hitaampi rasvaisessa kalassa kuin laihassa. Samana aikana ovat kalan NaCl- ja kuiva-ainepitoisuudet nousseet maksimiinsa, jonka jälkeen niissä tapahtui hyvin pieni lasku. Mainitun jyrkän laskun jälkeen paino sitävastoin alkaa hiljalleen nousta (kuva 1). Painon nousu on nopeampi laihassa kalassa (käyrä I) kuin rasvaisessa (käyrä II). Silli, jonka rasvapitoisuus oli 5.7 %, saavutti alkuperäisen painonsa (100 %) jo 26 vuorokaudessa. Sen paino nousi tämän jälkeen vielä noin 10 %. Silli, jonka rasvapitoisuus oli 9.8 %, saavutti alkuperäisen painonsa (100 %) vasta 2 kk:n kuluttua, ja paino ei noussut enää sen jälkeen. Laiha kala suolaantuu huomattavasti nopeammin kuin rasvainen kala. Laiha silli painaa suolattuna enemmän kuin tuoreena, mutta rasvainen likimain yhtä paljon

Chemical preservatives in foodstuffs. V. The effect of benzoic acid on the sporulation of Bacillus megaterium

In Bacillus megaterium, benzoic acid does not inhibit the reproduction or germination of already-formed spores when the concentration of undissociated benzoic acid is 10-5-m, but it prevents the formation of new spores in this concentration. It was not possible to eliminate this sporulation-inhibiting effect of benzoic acid by the addition of nutrients containing nitrogen or various metal ions. Ethyl ester of p-hydroxybenzoic acid in the concentration 3 X 10-3-m showed an effect on the sporulation of B. megaterium similar to that of benzoic acid

Behaviour of muscle protein fractions of broilers during freezing and frozen storage

A method has been introduced for the analysis of protein fractions in chicken, in analogy with similar fractionation used for fish muscle proteins. The percentage figures for the most important protein fractions in the breast muscle of 9-week-old broilers were found to be: sarcoplasmic protein 30, »myosin» 59, giving a total of soluble proteins of 89, and stroma proteins 11 per cent. This method was applied to follow possible changes in the solubility of »myosin» during post-mortem aging and subsequent freezing and frozen storage. At the same time, there were determined the pH and water-binding capacity. Organoleptic evaluation was used as a check. It was found that the solubility of »myosin» was lowered only in broilers frozen without aging, after 1 month of storage. Simultaneously, water-binding capacity was lowered, and the meat proved tough by organoleptic test. Prolonged frozen storage, by contrast, caused no loss in solubility of »myosin». The water-binding capacity was lowered after prolonged storage, particularly in broilers frozen without aging

Chemical preservatives in foodstuffs. III Hexamethylenetetramine as mold inhibitor and the antagonistic action of amino acids

Growth and respiration tests carried out on Aspergillus, Cladosporium and Penicillium molds have shown that certain amino acids such as 1-tryptophan and 1-cysteine and certain sulphydryl compounds such as glutathione and thioglycollic acid counteract the inhibitory action of hexamethylenetetramine. In the absence of hexamethylenetetramine, these compounds inhibit the growth of the molds. The dependence of the antagonistic action on the amino acid concentration differed for 1-cysteine and 1-tryptophan. The respiration of the mold was a maximum when equimolar concentrations of 1-cysteine and of the formaldehyde formed by the decomposition of hexamethylenetetramine were present in the culture media. The antagonistic effect of 1-tryptophan increased continuously with increasing concentration until the rate of oxygen consumption was the same as in the control test with no hexamethylenetetramine or antagonist present. The antagonistic effect of these four compounds on hexamethylenetetramine or on formaldehyde is evidently due to chemical interaction. The inhibitory effect of hexamethylenetetramine on the microbial cell may at least partly be due to its ability to inactivate enzymes such as the dehydrogenases

Chemical preservatives in foodstuffs VI. The effect of silver ions on microbes, in particular on the flora of fresh fish

A study has been made of the effect of silver ions upon microbes in water, in rinsing and washing experiments, and in the storage of fresh Baltic herring in ice containing silver ions. It was observed that silver ions were microbicidic in all experiments except in those with stored fish. Even in this case, silver ions were effective in killing bacteria when they were isolated and kept in an aqueous solution. In all the experiments the pure cultures were less resistant than the natural mixed cultures

Discovery of Sexual Dimorphisms in Metabolic and Genetic Biomarkers

Metabolomic profiling and the integration of whole-genome genetic association data has proven to be a powerful tool to comprehensively explore gene regulatory networks and to investigate the effects of genetic variation at the molecular level. Serum metabolite concentrations allow a direct readout of biological processes, and association of specific metabolomic signatures with complex diseases such as Alzheimer's disease and cardiovascular and metabolic disorders has been shown. There are well-known correlations between sex and the incidence, prevalence, age of onset, symptoms, and severity of a disease, as well as the reaction to drugs. However, most of the studies published so far did not consider the role of sexual dimorphism and did not analyse their data stratified by gender. This study investigated sex-specific differences of serum metabolite concentrations and their underlying genetic determination. For discovery and replication we used more than 3,300 independent individuals from KORA F3 and F4 with metabolite measurements of 131 metabolites, including amino acids, phosphatidylcholines, sphingomyelins, acylcarnitines, and C6-sugars. A linear regression approach revealed significant concentration differences between males and females for 102 out of 131 metabolites (p-values<3.8 x 10(-4); Bonferroni-corrected threshold). Sex-specific genome-wide association studies (GWAS) showed genome-wide significant differences in beta-estimates for SNPs in the CPS1 locus (carbamoyl-phosphate synthase 1, significance level: p<3.8 x 10(-10); Bonferroni-corrected threshold) for glycine. We showed that the metabolite profiles of males and females are significantly different and, furthermore, that specific genetic variants in metabolism-related genes depict sexual dimorphism. Our study provides new important insights into sex-specific differences of cell regulatory processes and underscores that studies should consider sex-specific effects in design and interpretation