Simultaneous storage of medical images in the spatial and frequency domain: A comparative study

BACKGROUND: Digital watermarking is a technique of hiding specific identification data for copyright authentication. This technique is adapted here for interleaving patient information with medical images, to reduce storage and transmission overheads. METHODS: The patient information is encrypted before interleaving with images to ensure greater security. The bio-signals are compressed and subsequently interleaved with the image. This interleaving is carried out in the spatial domain and Frequency domain. The performance of interleaving in the spatial, Discrete Fourier Transform (DFT), Discrete Cosine Transform (DCT) and Discrete Wavelet Transform (DWT) coefficients is studied. Differential pulse code modulation (DPCM) is employed for data compression as well as encryption and results are tabulated for a specific example. RESULTS: It can be seen from results, the process does not affect the picture quality. This is attributed to the fact that the change in LSB of a pixel changes its brightness by 1 part in 256. Spatial and DFT domain interleaving gave very less %NRMSE as compared to DCT and DWT domain. CONCLUSION: The Results show that spatial domain the interleaving, the %NRMSE was less than 0.25% for 8-bit encoded pixel intensity. Among the frequency domain interleaving methods, DFT was found to be very efficient

The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

The effects of a hydroxyl radical-generating system induced by iron catalyzed oxidation (Fe2+/H2O2) on lipids and proteins of sardine, Atlantic bonito, anchovy and bluefish were investigated. Thiobarbituric acid-reactive substances (TBARs, mg malonaldehyde/kg fish muscle) formation was used to evaluate oxidative damage of the lipid in dark muscle fish due to iron catalyzed oxidation. The amount of TBARs was observed to increase significantly in sardine and anchovy as the incubation time increased, while Atlantic bonito and bluefish reached their maximum values of TBARs within the first 3 h of incubation, and after that did not change (p < 0.05). Carbonyl contents (nmol carbonyl/mg protein) of all fish samples measured as an index of protein oxidation were affected differently by the iron-catalyzed oxidation system during incubation. However, significant increases in the carbonyl groups were detected in sardine, Atlantic bonito and bluefish, but not in anchovy as a result of the long incubation time (5 h) (p < 0.05). When comparing to increases Atlantic bonito showed the maximum increase protein carbonyl. The electrophoretic patterns in the presence and absence of ß-mercaptoethanol showed that a loss of proteins generally occurred in all fish at the end of incubation, and the greatest alteration in protein bands was observed in anchovy during Fe2+-catalyzed oxidation. The bands above 50 kDa disappeared within the first 1 h of incubation. The loss of protein (both high and low molecular weight) may involve disulfide and non-disulfide covalent linking during the iron catalyzed incubation. These data suggest that an increase in TBARs and fragmentation, and a loss of proteins exposed to iron-catalyzed oxidation may explain the oxidative damage of lipids and proteins which causes quality loss and limits the storage life of dark muscle fish. © 2007 Elsevier Ltd. All rights reserved

The effects of rosemary extract on protein quality of cooked gilthead sea bream (Spams auratd) during frozen storage (-18°C)

The effects of rosemary extract on protein quality of sea bream fillets cooked with different methods and their changes during frozen storage were investigated. Cooking methods caused a significant decrease in Salt Soluble Protein (SSP) content. During frozen storage, a decrease in SSP content were inhibited by the addition of rosemary extract to sea bream fillets prior to cooking when compared to the controls. An increase in protein carbonyl content after cooking and frozen storage was found to be significant in all cooked samples. The highest formation of protein carbonyl content and the best protection effect of the rosemary extract against protein oxidation were found in fried samples during the frozen storage. Electrophoretic studies showed the dramatic changes in protein bands were observed in only fried samples stored without antioxidant and the rosemary extract inhibited disappearance or a gradual weakening of the protein bands from electrophoretic profiles during frozen storage. © Medwell Journals, 2010

Myofibrillar and sarcoplasmic protein oxidation and degradation of thin-lipped gray mullet (Liza Ramada) during refrigerated storage (4c)

The oxidation of myofibrillar and sarcoplasmic proteins of thin-lipped mullet (Liza ramada) in different ages during refrigerated storage (4C), and in vitro oxidation of muscle after 2 and 24 h incubation with Fe+2/H2O2 at 4C were evaluated by means of protein carbonyl content. Changes in myofibrillar and sarcoplasmic proteins were estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The carbonyl content of myofibrillar proteins exhibited a regular increase at 2 years of age during the refrigerated storage for 10 days (P < 0.05), and increased at 4 and 6 years of age after 5 days of cold storage (P > 0.05), and then did not significantly change between 5 and 10 days of storage (P > 0.05). Sarcoplasmic proteins showed a decrease in the carbonyl content at 2 years of age during 10 days of storage. However, no significant changes were observed in carbonyl content of sarcoplasmic proteins at 4 and 6 years of age (P > 0.05). An increase in carbonyl content of whole muscle, but not statistically significant, was found at 2, 4 and 6 years of age during 10 days of cold storage. There were no significant differences in oxidation of thin-lipped gray mullet proteins in all ages between 2 and 24 h of incubation with Fenton-like oxidation system (Fe+2SO4/H2O2) at 4C (P < 0.05). However, there was a tendency to find an increase in carbonyl content in all ages after 24 h of incubation. Electrophoretic studies in the presence and absence of ß-mercaptoethanol showed that high-molecular weight polymers via disulfide cross-linking and/or degradation/digestion by proteolysis could be formed in the myofibrillar proteins in different ages. Slight changes were observed in sarcoplasmic proteins of thin-lipped gray mullet both in the absence and presence of a disulfide-splitting agent. These results suggest that there is a probable link between protein oxidation and protelytic degradation of myofibrillar proteins during postmortem storage, and the effects of cold storage on oxidation and possible changes in myofibrillar and sarcoplasmic proteins could be changed depending on ages in same species. © 2009, The Author(s). Journal compilation © 2009, Wiley Periodicals, Inc

Nutritional composition of frog (Rana esculanta) waste meal

PubMedID: 17446068In the present study, the waste obtained from the frozen frog leg industry was used for the production of frog waste meal, and its proximate, amino acids, fatty acids, mineral and vitamin compositions were evaluated to determine the nutritional quality. In addition, the total bacterial count, Salmonella, total volatile basic nitrogen (TVB-N, mg N/100 g) and thiobarbituric acid (TBA, mg malonaldehyde/kg) were also measured to determine the microbiological and chemical quality of frog waste meal (FWM). The crude protein, fat and ash content of FWM on a dry weight basis were 68.6%, 17.0% and 13.2%, respectively. The amino acid profiles were found to be fairly close to those of fish meal in terms of protein sources and rich in the glutamic acid, glycine, proline, arginine, and methionine. The proportions of fatty acid composition in FWM were analysed and findings were 26.7% for total saturated fatty acid (SFA), 42.5% for total monounsaturated fatty acid (MUFA), 17.0% for total n - 6 and 3.3% for n - 3 ratio. The major SFA, MUFA and PUFA in FWM were palmitic acid (19.1%), oleic acid (26.0%) and linoleic acid (16.7%), respectively. FWM was found to be high in mineral content, especially Zn, K, Cu, Mn, and Mg and high level of some vitamins such as folic acids and thiamin. The total bacterial count was found to be 2.9 × 104 CFU/g, and Salmonella was not observed. TVB-N and TBA in FWM was determined to be 157.4 ± 5.8 mg N/100 g and 1.2 ± 0.1 mg malonaldehyde/kg, respectively. © 2007 Elsevier Ltd. All rights reserved.We extend our gratitude to SASU Su ve Tarım Ürünleri Ltd. for waste materials and Beyza Piliç for the rendering units. This research has been financially supported by Research Fund of Cukurova University

Fatty acid composition of red mullet (Mullus barbatus): A seasonal differentiation

Seasonal variations in the fatty acid compositions of red mullet (Mullus barbatus) captured from Iskenderun bay, northeastern Mediterranean, were investigated. In all sampling seasons, the major fatty acids of red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), eicosapentaenoic acid (EPA, 20:5?3) and docosahexaenoic acid (DHA, 22:6?3). The fatty acid contents of red mullet were influenced by seasonality. The levels of polyunsaturated fatty acid were 17.32% in autumn, 17.69% in winter and 20.13% in spring. The levels of DHA in the total fatty acids in autumn, winter and spring were 4.36, 8.25 and 10.89%, while those of EPA were 7.93, 4.59 and 4.56, respectively. The present study suggest that red mullet is a good source of ?3 series fatty acids, and the weekly consumption of 300 g of red mullet in autumn, winter or summer could meet EPA + DHA requirements of people. © 2009, Wiley Periodicals, Inc

Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18 degrees C)

In this study, the chemical and sensory qualities of fishburger produced from tilapia (Oreochromis niloticus) were investigated during frozen storage (-18 °C) over 8 months. The ratios of crude protein, lipid, moisture, crude ash, and polyunsaturated fatty acids in tilapiaburger were found to be 17.82%, 5.29%, 66.68%, 2.56% and 7.95% respectively. At the end of the study, the total volatile basic nitrogen value was found to have fluctuated throughout the storage periods. The highest thiobarbituric acid value was found at the 7th month as 0.142 mg malonaldehyde/kg. The peroxide value was 0.18 meq/kg at the beginning of the storage but increased to 5.03 meq/kg at 6th month of storage and then decreased to 0.82 meq/kg at the 8th month. The level of free fatty acids was 2.73% oleic acid at the beginning but reached 4.14% in the first month of storage and then increased to 5.92% at the end of the storage. pH values ranged between 8.01 and 7.97. At the end of the storage period, sensory quality criteria were scored as quite near those of the fresh samples. © Springer-Verlag 2004.Acknowledgements The authors are grateful to the Research Fund of ?ukurova University for financial support of this research project

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 °C)

The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produced from unwashed and washed mirror carp (Cyprinus carpio) mince were investigated. The amounts of moisture, crude protein, lipid, crude ash, ?3 polyunsaturated fatty acids (PUFA ?3), and ?6 polyunsaturated fatty acids (PUFA ?6) in fish fingers produced from unwashed mince (UWF) were found to be 68.50%, 15.5%, 6.00%, 2.20% 2.31%, and 55.2%, respectively, while they were found to be 70.23%, 10.8%, 2.14%, 1.80%, 2.28%, and 54.6%, respectively, in carp fingers produced from washed mince (WF). The thiobarbituric acid value (TBA, mg malonaldehyde/kg) was found to be significantly higher in mince of WF than in mince of UWF and increased significantly during frozen storage in both the mince of UWF and WF (p 0.05), whereas a sharp increase was observed in the fourth month in both groups. The protein solubilities of the mince of both UWF and WF decreased significantly throughout the storage periods (p < 0.05). Sensory parameters of colour, odour, flavour, and general acceptability for both groups decreased during the frozen storage period (p < 0.05) but were still within acceptable limits. It was also concluded that mirror carp was a good source for fish fingers and that product could be stored for five months in a frozen state without undesirable changes of sensory and chemical qualities. © 2005 Elsevier Ltd. All rights reserved