Готові списки джерел за темами / Tuna viscera

Добірка наукової літератури з теми "Tuna viscera"

Автор: Grafiati

Опубліковано: 14 березня 2023

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Статті в журналах з теми "Tuna viscera"

Derouiche Ben Maiz, Habiba, Emilia M. Guadix, Antonio Guadix, Mohamed Gargouri, and Francisco Javier Espejo‐Carpio. "Valorisation of tuna viscera by endogenous enzymatic treatment." International Journal of Food Science & Technology 54, no. 4 (November 2018): 1100–1108. http://dx.doi.org/10.1111/ijfs.14009.

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Klomklao, S., and S. Benjakul. "Utilization of Tuna Processing Byproducts: Protein Hydrolysate from Skipjack Tuna (Katsuwonus pelamis ) Viscera." Journal of Food Processing and Preservation 41, no. 3 (June 17, 2016): e12970. http://dx.doi.org/10.1111/jfpp.12970.

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Nugroho, Galih, Arning Wilujeng Ekawati, and Hartati Kartikaningsih. "Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis." Research Journal of Life Science 7, no. 2 (August 1, 2020): 101–7. http://dx.doi.org/10.21776/ub.rjls.2020.007.02.4.

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This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amino acids and non-essential amino acids in the fermented tuna innards' protein hydrolyzates increased during the fermentation process. The highest levels of essential amino acids were found in arginine as high as 3.632965 at the 96th hour, and the lowest histidine was 1.082602. In contrast, for the highest non-essential amino acids, there was glycine at 8.52223, and the lowest for tyrosine was 1.272592.

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BANZE, Jorge Filipe, Maria Fernanda Oliveira SILVA, Dariane Beatriz Schoffen ENKE, and Débora Machado FRACALOSSI. "Acid silage of tuna viscera: production, composition, quality and digestibility." Boletim do Instituto de Pesca 43, especial (December 30, 2017): 24–34. http://dx.doi.org/10.20950/1678-2305.2017.24.34.

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Tran, Thi Ngoc, Chien Thang Doan, Van Bon Nguyen, Anh Dzung Nguyen, and San-Lang Wang. "Conversion of Fishery Waste to Proteases by Streptomyces speibonae and Their Application in Antioxidant Preparation." Fishes 7, no. 3 (June 14, 2022): 140. http://dx.doi.org/10.3390/fishes7030140.

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Proteinaceous wastes from the fishery process are an abundant renewable resource for the recovery of a variety of high-value products. This work attempted to utilize several proteinaceous wastes to produce proteases using the Streptomyces speibonae TKU048 strain. Among different possible carbon and nitrogen sources, the protease productive activity of S. speibonae TKU048 was optimal on 1% tuna head powder. Further, the casein/gelatin/tuna head powder zymography of the crude enzyme revealed the presence of three/nine/six proteases, respectively. The crude-enzyme cocktail of S. speibonae TKU048 exhibited the best proteolytic activity at 70 °C and pH = 5.8. Sodium dodecyl sulfate strongly enhanced the proteolytic activity of the cocktail, whereas FeCl3, CuSO4, and ethylenediaminetetraacetic acid could completely inhibit the enzyme activity. Additionally, the crude-enzyme cocktail of S. speibonae TKU048 could efficiently enhance the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of all tested proteinaceous materials including the head, viscera, and meat of tuna fish; the head, viscera, and meat of tilapia fish; the head, meat, and shell of shrimp; squid pen; crab shell; and soybean. Taken together, S. speibonae TKU048 revealed potential in the reclamation of proteinaceous wastes for protease production and antioxidant preparation.

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Nurhayati, Tati, Wahyu Ramadhan, and Tubagus Fatahilah Kerta Raharja. "Microencapsulation of trypsin from the intestine of yellowfin tuna (Thunnus Albacares)." IOP Conference Series: Earth and Environmental Science 1033, no. 1 (June 1, 2022): 012058. http://dx.doi.org/10.1088/1755-1315/1033/1/012058.

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Abstract Fish viscera is one of the waste products from fisheries that have not been widely used it tends to be disposed of more. Whereas in fish innards there are some enzymes including the trypsin found in the intestines. To increase the added value of fish viscera, a study on the extraction and microencapsulation of trypsin from fish intestines was carried out. This study aimed to analyze the activity of the trypsin from tuna intestine microencapsulated using maltodextrin. The concentrations of maltodextrin used were 0%, 1%, 2%, and 3% w/v. The microencapsulated enzymes were then dried using a spray dryer. The results showed that the crude extract of the trypsin had a specific activity value of 0.250 U/mg with a Vmax value of 0.0379 mmol/s and Km 0.2299 mM. Trypsin microencapsulated with 1% (w/v) maltodextrin was the best treatment because it has the highest specific activity (0.235±0.013 U/mg) with Vmax values of 0,0208 mmol/s and Km of 0,8581 mM. After going through the drying process with a spray dryer, the enzyme activity decreased by 10±1%.

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Thanh, Le Tat. "SURVEY ON TOTAL LIPID CONTENT AND COMPOSITION OFFATTY ACIDS FROM HEAD AND VISCERA OF TUNA." Vietnam Journal of Science and Technology 54, no. 2C (March 19, 2018): 486. http://dx.doi.org/10.15625/2525-2518/54/2c/11878.

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In this study, 16 samples including 8 head samples and visceral samples of tuna species incentral Vietnam coast are collected and serveyed the composition and content of fatty acids inthe total lipid. The obtained results show that the total lipid content in the head samples rangefrom 4.5 % to 11.7 % weight of fresh samples, particularly, the total lipid content of MT1 (headof Thunnusobesus) and VV1 (head of Thunnusalbacares) reached 14.2 % and 14.8 %. Invisceral samples, the total lipid content ranges from 2.3 % to 6.5 % compared with the weight offresh sample. We also identified 37 kinds of fatty acids, in which head samples of tuna are richin fatty acids in the omega-3 group (from 24.7 % to 37.8 %). Especially DHA ranges from19.3 % to 27.8 % and EPA ranges from 4.4 % to 8.4 %. Analysis results showed that omega-3content in visceral samples less than head samples of tuna, their contents only reach from 16.0 %to 31.4. The fatty acids content in the omega-6 group are the lowest and reach from 4.7 % to10.8 %.

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Vaske Júnior, Teodoro. "Are deep-sea cephalopods really common preys for oceanic seabirds?" Biota Neotropica 11, no. 1 (March 2011): 177–80. http://dx.doi.org/10.1590/s1676-06032011000100018.

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An analysis of published data on oceanic seabirds diets, show the predominance of muscular cephalopods with superficial distribution in the oceanic layers, but also important are the gelatinous and ammoniacal species restrict to layers below 300 m from the surface. In principle, it could be not expected that deep-sea cephalopods are common prey for seabirds like several authors have been concluded. It is proposed in this study that an indirect source, important and easily attainable, have been appeared with the beginning of tuna longline operations. The habit to feed upon viscera of the fishes captured by tuna longliners, that discard the gut contents to the water, may explain the probable equivocal conclusions that deep dwelling cephalopods are natural prey of oceanic seabirds.

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Kang, Kil-Yoon, Dong-Hyun Ahn, Sun-Mi Jung, Dong-Hun Kim, and Byung-Soo Chun. "Separation of protein and fatty acids from tuna viscera using supercritical carbon dioxide." Biotechnology and Bioprocess Engineering 10, no. 4 (August 2005): 315–21. http://dx.doi.org/10.1007/bf02931848.

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Blank, Jason M., Jeffery M. Morrissette, Peter S. Davie, and Barbara A. Block. "Effects of temperature, epinephrine and Ca2+ on the hearts of yellowfin tuna (Thunnus albacares)." Journal of Experimental Biology 205, no. 13 (July 1, 2002): 1881–88. http://dx.doi.org/10.1242/jeb.205.13.1881.

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SUMMARYTuna are endothermic fish with high metabolic rates, cardiac outputs and aerobic capacities. While tuna warm their skeletal muscle, viscera, brain and eyes, their hearts remain near ambient temperature, raising the possibility that cardiac performance may limit their thermal niches. We used an in situ perfused heart preparation to investigate the effects of acute temperature change and the effects of epinephrine and extracellular Ca2+ on cardiac function in yellowfin tuna (Thunnus albacares). Heart rate showed a strong temperature-dependence, ranging from 20 beats min-1 at 10 °C to 109 beats min-1 at 25 °C. Maximal stroke volume showed an inverse temperature-dependence,ranging from 1.4 ml kg-1 at 15 °C to 0.9 ml kg-1 at 25 °C. Maximal cardiac outputs were 27 ml kg-1 min-1at 10 °C and 98 ml kg-1 min-1 at 25 °C. There were no significant effects of perfusate epinephrine concentrations between 1 and 100 nmoll-1 at 20 °C. Increasing extracellular Ca2+ concentration from 1.84 to 7.36 mmoll-1 at 20°C produced significant increases in maximal stroke volume, cardiac output and myocardial power output. These data demonstrate that changes in heart rate and stroke volume are involved in maintaining cardiac output during temperature changes in tuna and support the hypothesis that cardiac performance may limit the thermal niches of yellowfin tuna.

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Дисертації з теми "Tuna viscera"

FRATERRIGO, GAROFALO SILVIA. "Valorization of rice and canned tuna processing wastes: a focus on green extraction techniques." Doctoral thesis, Politecnico di Torino, 2022. http://hdl.handle.net/11583/2960759.

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Ellis, DC. "The measurement of visceral temperature patterns and implications for feeding practices in ranched southern bluefin tuna Thunnus maccoyii." Thesis, 2013. https://eprints.utas.edu.au/17076/1/Front-Ellis-thesis.pdf.

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Southern bluefin tuna (Thunnus maccoyii) warm their viscera when digesting food. Through surgical implantation of archival tags, this thesis explores visceral warming patterns in southern bluefin tuna (SBT) with the aim of identifying relationships between visceral heat, nutrient supply, feed frequency and efficiency in SBT. Based on six trials with different but related objectives, it was found that dietary energy influences visceral warming, time taken to reach peak visceral temperature and duration of visceral warming when SBT receive one meal per day. When SBT are fed more than one meal per day, feed intake may be measured when dietary energy is known and water temperatures are cool. Different industry feeding practices were shown to have no impact on visceral warming patterns when SBT were regularly fed two times per day with a high energy diet compared with six times per day using a low energy diet emphasising the importance of providing an appropriate protein and lipid balanced diet. SBT visceral warming patterns in this trial altered when regular meals were missed. An 18 week trial involving four baitfish feeding treatments with different protein to lipid ratios fed in 3 x 6 week time periods demonstrated that maintaining a consistent feed profile of approximately 7 % lipid especially in the first 6 weeks of culture will optimise SBT performance in respect to growth, food conversion and body condition. Specific growth rates from all treatments were significantly better than Atlantic bluefin (Thunnus thynnus) of the same size and age. An analysis of dietary energy with regard to visceral warming showed that dietary energy is not a reliable measure of feed intake and that visceral warming is more influenced by water temperature and feeding behaviour. In cooler water temperatures SBT feed less, increase visceral warming and conserve heat. In warmer water temperatures SBT feed more and expend visceral heat suggesting that SBT have a physiology response to body temperature that is not directly related to dietary energy intake. A trial investigating visceral and tissue temperature profiles showed that at water temperatures of 20oC or less, SBT maintain basal and maximum visceral temperatures between 4oC and 10oC above ambient water temperature and that visceral temperatures can be predicted with confidence. At water temperatures above 20oC the relationship between basal and maximum visceral temperatures and water temperature may be predicted with less certainty. SBT maintain red muscle temperature at approximately 30oC irrespective of feeding regime or water temperature, white muscle temperature at approximately 6oC above water temperature irrespective of water temperature and feeding regime, but visceral cavity temperature of SBT is influenced by both water temperature and feeding regimes in water temperatures up to approximately 20oC. Temperature profiles developed through this research suggest that water temperatures above 20oC lead to heat stress in SBT.

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Частини книг з теми "Tuna viscera"

Gunn, John, Jason Hartog, and Kirsten Rough. "The Relationship Between Food Intake and Visceral Warming in Southern Bluefin Tuna (Thunnus maccoyii)." In Reviews: Methods and Technologies in Fish Biology and Fisheries, 109–30. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-1402-0_5.

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