Moral economy versus political economy: provincializing Polanyi

This theoretically focused chapter by John Holmwood adopts a strategy of conceptual ‘provincializing’ and thereby reveals race as a lacuna in Polanyian and neo-Polanyian scholarship. Alongside its wide-ranging theoretical engagement, including innovative postcolonial reflections, Holmwood’s discussion is extraordinarily timely, engaging with US ‘race relations’ and the current ‘asylum crisis’ in large parts of Europe, as well as with wider currents of marketization. Racism is thereby analysed in both its deeper historical and current socioeconomic contexts

Survey of fatty acid profile and lipid peroxidation characteristics in comon carp (Cyprinus carpio L.) meat taken from five Hungarian fish farms

The aim of present study was to survey the fatty acid composition and fat content in common carp (Cyprinus carpio L.) fillet captured in five different fish farms located in Hungary. Lipid peroxidation characteristics (conjugated dienes and malondialdehyde levels) were also determined in fish muscle. Data on fatty acid composition of common carp has shown that different methods of rearing and feeding cause significant differences in the proportions of n-6 and n-3 polyunsaturated fatty acids of this fish species. According to present results, it seems that the feeding practice of the last month before capture has determined the fatty acid profile of fillet, therefore the technology of carp nutrition should be divided into two main periods: first a growth and weight gain period; and a second one when the nutritional quality of the fillet composition can be improved

Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage

The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electric oven to an internal temperature of 70 C. Raw and cooked meat patties were either aerobically or vacuum-packaged before irradiation. Irradiated patties were stored at 4 C up to 2 wk, and the amounts of cholesterol oxides in the patties were analyzed at 0, 7, and 14 d of storage. In raw chicken meat with vacuum packaging, 7β-hydroxycholesterol and β-epoxide were the only two cholesterol oxides present in significant amounts. In raw chicken meat with aerobic packaging, 7α-hydroxycholesterol and 7-keiocholesterol, which were not detected in vacuum-packaged raw chicken meat, were found. 7β-Hydroxycholesterol in raw chicken meat was increased by irradiation and storage time, regardless of packaging. The kinds of cholesterol oxides found in cooked meat were basically the same as those found in raw chicken, but the levels in cooked meats at all storage time were higher than those of the raw meats. With vacuum packaging, irradiation had no consistent effect on the amount of β-epoxide, 7α-hydroxycholesterol, or 7-ketocholesterol, but storage significantly influenced the amount of 7-ketocholesterol, 7β-hydroxycholesterol, and total cholesterol oxides in cooked chicken meat. With aerobic packaging, irradiation significantly increased the formation of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol in cooked meat stored for 0 and 7 d. After 14 d of storage, however, irradiation had minor effects on the formation of cholesterol oxides in aerobically packaged cooked chicken.This article is published as Lee, J. I., S. Kang, D. U. Ahn, and M. Lee. "Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage." Poultry science 80, no. 1 (2001): 105-108. doi:10.1093/ps/80.1.105.</p