White flounder

A method similar to K value is the Kj value index that is used for freshness evaluation of fish that accumulate more inosine than hypoxanthine during spoilage (24). The K value is illustrated in Figure 3 (18,19,20,24). K is used with salmon, halibut, yellowtail, and numerous other tropical fish, while K value is reliable for catfish, white flounder, ocean perch, English sole, and various other species (24). The Kj value can be utilized for species specified for K value but not vice versa due to sensitivity of Kj value to the build up of hypoxanthine and not the total sum of degradation products as needed with K value (24). 

Fish are known to accumulate arsenic and a study carried out in 1998 found appreciable quantities of total arsenic in all samples analysed.15 The mean concentration of arsenic in samples of fresh marine fish landed in UK ports in 1995-1997 ranged between 1.9 mg/kg and 8.4 mg/kg. An earlier survey found that fish that live on or close to the sea bed, such as plaice, dabs, flounders and skate, tend to have higher levels of arsenic than other fish,24 and this was confirmed by the later work, where the highest level was found in plaice. Arsenic levels in shellfish show more variation, ranging from 1.3 mg/kg to 30 mg/kg. High levels are frequently found in crab, in which the white meat generally contains more arsenic than the brown meat. Lobsters contained similar levels of arsenic to crabs, with the highest levels found in pink shrimps. 

Lapin, V.I. (1973). Comparative study of fatness and qualitative composition of lipids in White and Black Sea flounders (In Russian). Biologicheskiii Nauki 1973 (3), 41-48. 

Shatunovsky, M.I. (1967). Alterations of biochemical composition of White Sea flounder Uver and blood during the maturation of reproductive materials in summer and autumn (In Russian). Vestnik Moskovkogo Gosudarstvennogo Universiteta, Seryiya Biologii, Pochvovedenie 1967 (2), 22-30. 

Turbot, Black Sea Vermilion rockfish Viviparous blenny Wall-eye pollock West Pacific sardine Whitefish White sea flounder Whiting, Black Sea Whiting, North Sea White perch Wolf-fish Yellowfin sole Yellowfin tuna Yellowfish... 

Urotensin I (UT I), NDDPPISIDL TFH LLRNMIE MARIENEREQ3 AGLNRKYL DE °Va, a 41-polypeptide from the uro-physis of the white sucker, Catostomus commersoni. Similar peptides have been found, for example, in shark, carp, trout, trout sole, maggy sole, and European flounder. Urotensin I is part of a family of related peptides including corticol-iberin, sauvagine and urocortin in... 

On the one hand, the fda considers one part per million (ppm) of methylmercury in fish to be the limit. Shark, swordfish, king mackerel, and tilefish can contain more than this. On the other hand, the Environmental Protection Association maintains that 0.25 ppm is the upper hmit. If we adhere to this guideline, then white tuna (at 31 ppm) and light tuna (at 16 ppm) pose a problem. The species that canneries use for their light tuna contains less mercury than the albacore they use for white tuna because the fish are smaller. Current advice is that an adult should eat no more than one or two cans of tima a week. A child should eat no more than one tuna sandwich a week, and before the age of five he or she should stick to flounder, haddock, sardines, crab, or shrimp. 

White (1889), p. 459. Writing in 1922, Thresh explained why it was so difficult to identify the source of lead solvency in moorland water. Specifying two acids—quinic acid and humic acid—he wrote that these acids are worthy of especial mention, as without their aid the action of most moorland waters on lead could not be imitated in artificially prepared waters. If scientists in the nineteenth century had not happened to strike on these acids in their laboratory experiments, they would have floundered in their experiments. See Thresh (1922), p. 466. 

Myers MS, Stehr CM, Olson OP, Johnson LL, McCain BB, Chan S-L, Varanasi U (1994) Relationships between toxicopathic hepatic lesions and exposure to chemical contaminants in English sole Pleuronectes vetulus), starry flounder (Platich-thys stellatus), and white croaker (Genyonemus lineatus) from selected marine sites on the Pacific coast, U.S.A. Environ Health Perspect 102 2-17. 

In fish, depot fat is liquid at room temperature (oil) and is seldom visible to the consumer an exception is the belly flaps of salmon steaks. Many species of finfish and almost all shellfish contain less than 2.5% total fat, and less than 20% of the total calories come from fat. Almost all fish has less than 10% total fat, and even the fattiest fish, such as herring, mackerel, and salmon, contains no more than 20% fat (Table 1). In order to obtain a good general idea of the fat contents of most finfish species, flesh color might be considered. The leanest species, such as cod and flounder, have a white or lighter color, while fattier fishes, such as salmon, herring, and mackerel, have a much darker color. 

In order to validate, in part, this newer approach, both sample workup and GC-FPD/DCP detection, we have performed several separate, single blind spiking studies with different levels of TBT. Table 9.1 summarizes some of this data, wherein two flounder (fish) and one whiting (fish) sample were separately spiked by one analyst, at the levels indicated, and these were then analyzed by GC-FPD a second... 

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