The plasma cortisol and glucose concentrations were determined in mature female striped mullet (Mugil cephalus L . ) subjected to short term intense handling stress . The results indicated that plasma cortisol levels ...The plasma cortisol and glucose concentrations were determined in mature female striped mullet (Mugil cephalus L . ) subjected to short term intense handling stress . The results indicated that plasma cortisol levels reached a peak 20 min after stress and declined gradually afterwards . The highest concentration of plasma glucose was observed 30 min after stress . The present study showed that the rise of plasma glucose was associated with the plasma cortisol levels .展开更多
Specimens of Mugil soiuy were collected from the coastal waters of Bohai Sea in Tianjin. The gillfilaments were cut with fine scissors and soaked for 24h in a fixative consisting of 2.5% glutaralde-hyde in 0.1 mol lph...Specimens of Mugil soiuy were collected from the coastal waters of Bohai Sea in Tianjin. The gillfilaments were cut with fine scissors and soaked for 24h in a fixative consisting of 2.5% glutaralde-hyde in 0.1 mol lphosporic acid buffer. After three washes in a buffer solution the tissue was fixedin a mixture of 1% osmium tetraoxide at 4℃ for 1h. The tissue was dehydrated in graded ethandethanols and dried. The tissue was examined and photographed with an SEM at an accelerating voltage展开更多
The investigation was performed on 4 Mullets (27～49 cm long and weighing 225～1 500 g each) of both sexes from the waters off Tianjin. Small pieces of the gills were sliced and immersionfixed in a buffer mixture of 1...The investigation was performed on 4 Mullets (27～49 cm long and weighing 225～1 500 g each) of both sexes from the waters off Tianjin. Small pieces of the gills were sliced and immersionfixed in a buffer mixture of 1.5% glutaraldehyde, 1.5% paraformaldehyde and 0.1 mol/dm~3 phosphate for at least 24 h. After fixation in phosphate buffered 1% OOat 4 ℃ for 1 h, the tissues were展开更多
The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) stea...The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.展开更多
文摘The plasma cortisol and glucose concentrations were determined in mature female striped mullet (Mugil cephalus L . ) subjected to short term intense handling stress . The results indicated that plasma cortisol levels reached a peak 20 min after stress and declined gradually afterwards . The highest concentration of plasma glucose was observed 30 min after stress . The present study showed that the rise of plasma glucose was associated with the plasma cortisol levels .
文摘Specimens of Mugil soiuy were collected from the coastal waters of Bohai Sea in Tianjin. The gillfilaments were cut with fine scissors and soaked for 24h in a fixative consisting of 2.5% glutaralde-hyde in 0.1 mol lphosporic acid buffer. After three washes in a buffer solution the tissue was fixedin a mixture of 1% osmium tetraoxide at 4℃ for 1h. The tissue was dehydrated in graded ethandethanols and dried. The tissue was examined and photographed with an SEM at an accelerating voltage
文摘The investigation was performed on 4 Mullets (27～49 cm long and weighing 225～1 500 g each) of both sexes from the waters off Tianjin. Small pieces of the gills were sliced and immersionfixed in a buffer mixture of 1.5% glutaraldehyde, 1.5% paraformaldehyde and 0.1 mol/dm~3 phosphate for at least 24 h. After fixation in phosphate buffered 1% OOat 4 ℃ for 1 h, the tissues were
文摘The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.
