Depression, anxiety, alexythymia and psychiatric comorbidity in chronic headache patients

WOS: 000461256105145[No abstract available

Cold storage of cultured rainbow trout (Oncorchynchus mykiss WALBAUM, 1792) fillet

1 wieved.ln this study, it is intended to find out the shelf life of rainbow trout fillet under refrigerated conditions (+4 degrees C+/-1). Stretch film packing includes two pieces of fillets placed on aluminium covered cartoonsheet. Sensory, physical and chemical analysis have been applied every other day, and the findings have been compared with the previous studies and have been found in line with the data available

What are the predictors of success in smoking cessation program?

WOS: 000404952600833[No abstract available

Hypoxanthine value as a quality parameter for chilled, stuffed trout

This work serves the determination of the quality of stuffed trout during chilling. The samples were tested directly after the production and then at intervals of 3 days respectively. Thereby following parameters were determined: sensory scores, hypoxanthine value, protease activity as well as the total number of the mesophilic, aerobic microorganisms. As part of this work it was established, that the chilled, stuffed trout is to be judged as 'spoiled' after the 6th day due to the sensory analysis. The increase of the hypoxanthine content of the stuffed trout during the storage led to a continuous descent of the product quality. The protease activity increased continuously during the storage of the stuffed trout. There is a direct connection between the hypoxanthine content, the protease activity and the storage time. A practical application of the hypoxanthine content as hygiene and quality parameter at chilled trout appears to be possible

The application of hypoxanthine activity as a quality indicator of cold stored fish burgers

Seafoods are very perishable, and many different methods are used for the determination of their quality. Sensory and hypoxanthine values of cold stored trout burgers, which we prepared, were determined during a 28-day period. Burgers spoiled after the 21(st) day of storage. The TVB-N values were still very low when the burgers spoiled and the pH values decreased during their storage. Therefore total volatile bases nitrogen and pH analyses were not useful for the determination of the qualify of trout burgers. There was a negative correlation between the sensory and the hypoxanthine values during the storage period. Thus. hypoxanthine analysis is recommended as a suitable quality indicator of fish burgers

Determination of some quality parameters of fishballs prepared from raw and boiled fish

The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 degreesC +/- 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were carried out every 3 days. All analyses were carried out with two repetitions. The shelf life of fishballs was 9 days at +4 degreesC +/- 1 according to the results of the sensory, physical, chemical and microbiological analyses

Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid

Fresh chub mackerel (Scomber japonicus Houttuyn 1780) fillets were treated with either 0%, 2% or 4% lactic acid solutions, packaged under vacuum, and stored at 4 degreesC for 12 days. Sensory, chemical, and microbiological analyses were done every 3 days. The control group (0% lactic acid) spoiled after 9 days of storage. The shelf-life of refrigerated fillets increased when they were dipped in acid and these fillets spoiled at the 12th day of storage. It was determined that using lactic acid increased the shelf-life of vacuum-packaged chub mackerel