Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening

OARSI Clinical Trials Recommendations:Hip imaging in clinical trials in osteoarthritis

Imaging of hip in osteoarthritis (OA) has seen considerable progress in the past decade, with the introduction of new techniques that may be more sensitive to structural disease changes. The purpose of this expert opinion, consensus driven recommendation is to provide detail on how to apply hip imaging in disease modifying clinical trials. It includes information on acquisition methods/ techniques (including guidance on positioning for radiography, sequence/protocol recommendations/ hardware for MRI); commonly encountered problems (including positioning, hardware and coil failures, artifacts associated with various MRI sequences); quality assurance/ control procedures; measurement methods; measurement performance (reliability, responsiveness, and validity); recommendations for trials; and research recommendations