Canned fish

Protein swell is an unusual type of LAB spoilage, because it raises the pH of the spoiled product. This type of LAB spoilage was first reported by Meyer in 1956 in canned fish marinades (Schillinger and Holzapfel 2006). He called it protein swell ... 

French JRP (1993) How well can fishes prey on zebra mussels in eastern North-America. 

Fernandez-Salguero, J. and Mackie, I.M. (1987). Technical note Preliminary survey of the content of histamine and other higher amines in some samples of Spanish canned fish, Int. J. Food Sci. Techno ., 22, 409. 

Murray, C., Hobbs, G. and Gilbert, R.J. (1982). Scombrotoxin and scombrotoxin-like poisoning from canned fish, J. Hyg., 88, 215. 

Soares, V. and Gloria, M.B.A. (1994). Histamine levels in canned fish available in the retail market of Belo Horizonte, Minas Gerais, Brazil, J. Food Comp. Anal., 1, 102. 

Simoneau, C., Theobald, A., Wiltschko, D. and Anklam, E. (1999). Estimation of intake of bisphenol-A-diglicidyl-ether (BADGE) from canned fish consumption in Europe and migration survey, Food Addit. Contam., 16, 11, 457-463. 

A product ion scan can obtain stmctural information of a given precursor ion while a precursor ion scan is more suited to find stmctural homologues in a complex mixture. Bosentan (Mr = 551, Fig. 1.19) has two metabolites corresponding to the tert-butyl hydroxylation product (Mr = 567) and the dealkylation of the me-thoxy group to form the phenol (Mr = 537). Bosentan (Tracker, Actelion Phrama-ceuticals) is an oral duel endothelin receptor antagonist approved for the use in arterial hypertension [56]. Selection of the fragment at m/z 280 can fish out precursor ions corresponding only to bosentan and these two metabolites (Fig. 1.19C). A similar result is obtained with the constant-neutral loss scan mode (Fig. 1.19D) which is based on neutral loss of 44 units. 

Dabeka and McKenzie [132] determined the amount of unashed (inorganic or free) fluoride in 147 food samples. Individual samples with the greatest amount of fluoride were cooked veal (1.23 mg/kg), canned fish (4.57 mg/kg), shellfish (3.36 mg/kg), cooked wheat cereal (1.02 mg/kg) and tea (4.97 mg/kg). Food groups with the highest mean fluoride amounts were fish (2.12 mg/kg), soups (6.06 mg/kg) and beverages (1.15 mg/kg). It is important to add that whether these amounts were calculated on a dry or fresh weight basis was not explicitly stated. 

Avasthi, Amitabh, Can Fish Factories Make Cheap Drugs New Scientist 183(2464) 8, September, 2004. 

In terms of percentage of protein content of basic sources, the animal sources far excel the plant sources. For example, the protein content of some typical unfortified foods is as follows 20-30% for cooked poultry and meats 19-30% for cooked or canned fish 25% for cheese 13-17% 17% for cottage cheese 16% for nuts 13% for whole eggs 7-14% for dry cereals 8.5-9% for white bread 7-8% for cooked legumes and about 2% for cooked cereals. 

Saito et al. (70) developed a method for the determination of eight BAs in fish. After a cleanup procedure, including acidification with HC104 and cation-exchange HPLC, the samples were subjected to on-column derivatization and HPLC separation on an Ashipak ODP-50 column. The eluent was an ACN-borate buffer containing o-phthaldehyde (PA) and /V-acetyl-L-cysteine (NAC) the fluorimetric detection was performed at 430 nm. The method was applied to canned fish such as tuna, salmon, crab, and clams. 

Do noteat refrigerated smoked seafood unless it s an ingredient in a cooked dish such as a casserole. This includes salmon, trout, whitefish, cod, tuna, and mackerel, which are most often labeled "nova-style, "lox, "kippered, "smoked, or "jerky. Canned fish such as salmon and tuna or shelf-stable smoked seafood may be safely eaten. 

Bloom, N. (1989) Determination ofpicogram levels of methylmercury by aqueous phase ethylation, followed by cryogenic gas chromatography with cold vapour atomic fluorescence detection. Can.]. Fish. Aquat. Sci., 46, 1131-1140. 

Tyramine contained in Cheddar, Emmental, and Roquefort cheese marinated and canned fish and walnuts. 

Brueckner et al.171 have claimed use of hydrophobic starches with modified protein in sterilizable dressing emulsions and canned fish products. 

Paganuzzi, V. (1983) Analysis of the sterol fraction of olive oil used for covering canned fish. Riv. Ital. Sost. Grasse, 60, 116-124. 

Spend a little time in the supermarket and read the labels of other potential foods for the dim sum diet. Check out the calories and serving sizes of soups, canned stews and chili con came, sardines, canned fish such as salmon and tuna that you can eat right out of the can, breads and cereals, and other foods that you d enjoy. The wider variety of foods you eat during the weight-loss period, the better, so that you don t become bored. 

We know for certain that people who eat fish, especially coldwater fatty fish such as salmon, herring, and sardines, protect themselves against cardiovascular disease. But can fish oil supplements provide similar protection Specifically, can taking those supplements help to control blood pressure ... 

Deegan, L. A. (1993). Nutrient and energy transport between estuaries and coastal marine ecosystems by fish migration. Can.]. Fish. Aquat. Sd. 50, lA-19. 

The two prime sources of statistics relating to fats and oils are The Fats and Oils Situation of the Department of Agriculture and Canned Fish and By-Products of the Fish and Wildlife Service. The latter gives production of oils obtained from fish and marine mammals together with such by-products as kelp products, agar, and glue. The Fats and Oils Situation is rich in comment, news, and statistics. 

Matthews, G.B., R.A. Matthews, and B. Hachmoller. 1991. Mathematical analysis of temporal and spatial trends in the benthic macroinvertebrate communities of a small stream. Can.. Fish. Acjuat. Sci.. 48 2184—2190. 

Usage As a seasoning especially for fish, although the herb is very sensitive and quickly loses value. Therefore, the essential oil or an oleoresin is usually used for sauces, canned fish or meat or for flavouring vinegar. 

Usage As a seasoning for gravies, sauerkraut, canned fish and for producing juniper berry spirits. 

The appropriate smoke flavouring for canned fish or seafood will be dependent upon the liquid system used in canning the product. With water-packed canned fish, aqueous smoked flavourings can be added directly to the canning solution used to pack the fish. Steaks or fillets can be marinated in an oil-based smoke flavouring for 48 hours and then canned. An alternative method of application would be the addition of an oil-based smoke flavour in the oil pack used for canning fish or seafood products. 

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