Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi

Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

Microbial Food Safety Risks Associated with Fresh and Thawed Catfish Fillets during Refrigerated Storage

Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial pathogens or surrogate (Listeria monocytogenes and Clostridium sporogenes) on thawed and fresh catfish fillets during refrigerated storage (5°C - 7°C). Thawed and fresh fillets were respectively inoculated with L. monocytogenes and C. sporogenes, and packaged in LDPE bags. In uninoculated catfish, the populations of aerobic bacteria, and yeasts and molds increased significantly (P C. sporogenes vegetative cells on fresh catfish fillets. These results indicated that the microbiological quality of refrigerated thawed catfish would become unacceptable within 3 - 4 days. Our results also implied that environmental pathogens such as L. monocytogenes and Clostridium sp. can survive on catfish fillets for extended periods during refrigerated storage. Proper sanitation and hygienic practices are essential to control microbial hazards during handling and processing of catfish fillets.

Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2%(V/V)thyme or oregano essential oil,as natural preservatives,during storage of 18 d at 4◦C were investigated.The control and wrapped fillet samples were analyzed for texture,lipid oxidation,and color characteristics.After 6 d of storage,a significantly increasing trend was observed for lipid oxidation in control samples.Peroxidation values(PV)varied for all treatments and remained lower than 8 meq/kg throughout the storage time(18 d).The lowest PV was obtained in fillets wrapped with QSM film containing 2%oregano essential oil.Compared to control samples,fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d(P<0.05).L*and b*color parameters were increased while parameter a*was decreased linearly for all treatments during the storage time.

Assessment of cadmium,mercury and lead contents of frozen Eurorean sea bass(Dicentrarchus labrax L.,1758)and gilthead sea bream(Sparus aurata L.,1758)fillets from Turkey

In this study, trace metals [Cadmium (Cd), Mercury (Hg) and Lead (Pb)] consentration of 76 pieces of frozen European sea bass (Dicentrarchus labrax Linnaeus-1758) and gilthead sea bream (Sparus aurata Linnaeus-1758) fillets, produced and marketed in Turkey, were determined using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) after microwave damp burning process, and results obtained were assessed in terms of public health. This study was conducted from June 2010 to July 2011. At the end of study, maximum heavy metal levels for sea bass and sea bream fillets were determined as 256.50, 216.22 μg/kg for Cd;414.79, 338.46 μg/kg for Hg ve 1047.61, 147.14 μg/kg for Pb, respectively. At the end of the study, the levels of cadmium (for 3 samples) and lead (for 1 samples) were higher than the recommended legal limits of the European Union for human consumption. It was detected that the fillets which were analyzed was good quality from the point of cadmium, mercury and lead contents.

Application of hurdle technology for the shelf life extension of European eel(Anguilla anguilla)fillets

Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.Shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.

The preservation effects of chitosan copolymers(gallic acid and protocatechuic acid)on sea bass(Lateolabrax japonicus)fillets

This study was aimed at preparing chitosan(CS)-phenolic acids copolymers to obtain better preservation effect in marine products.In this work,CS was grafted onto phenolic acids such as gallic acid(GA)and protocatechuic acid(PA)by a carbodiimide coupling method.The copolymers(CS-grafted-GA(CS-g-GA)and CS-grafted-PA(CS-g-PA))were further confirmed through physicochemical properties including ultraviolet-visible(UV-Vis)spectrophotography,fourier transform infrared(FTIR)spectrometry,differential scanning calorimetry(DSC)thermogram,rheological behaviour,scanning electron microscope(SEM)and antioxidant activity analysis.Subsequently,the effects of copolymers on preservation of refrigerated sea bass(Lateolabrax japonicus)fillets were investigated.The results showed that the CS-g-GA(110.82 mg GA/g)exhibited higher grafting rate than CS-g-PA(62.63 mg PA/g).According to the assessment of UV-Vis and FTIR spectrometry,both the GA and PA were grafted onto CS successfully.SEM analysis demonstrated that the microstructure of copolymers became irregular.Meanwhile,both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability,rheological properties and antioxidant capacity than the pure CS.Furthermore,the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color,texture and sensory quality.Therefore,CS-g-GA and CS-g-PA could be used as promising preservatives for seafood.

Cryogenic springback of 2219-W aluminum alloy sheet through V-shaped bending

A V-shaped bending device was established to evaluate the effects of temperature and bending fillet radius on springback behavior of 2219-W aluminum alloy at cryogenic temperatures.The cryogenic springback mechanism was elucidated through mechanical analyses and numerical simulations.The results indicated that the springback angle at cryogenic temperatures was greater than that at room temperature.The springback angle increased further as the temperature returned to ambient conditions,attributed to the combined effects of the “dual enhancement effect” and thermal expansion.Notably,a critical fillet radius made the springback angle zero for 90° V-shaped bending.The critical fillet radius at cryogenic temperatures was smaller than that at room temperature,owing to the influence of temperature variations on the bending moment ratio between the forward bending section at the fillet and the reverse bending section of the straight arm.

Optimal design of the fillet weld fastening the wind turbine column

This paper deals with the optimal design of the fillet weld of wind turbine column subjected to bending moment.Under the premise of determined the force acting on the column,in order to further optimize the fillet weld,the minimum volume of corner seam was determined in the case of non-linear design constraints.The constraints relate to the maximal stresses and fatigue of welding seam.A numerical solution to this problem is given by genetic optimization algorithm.The optimisation calculation result indicated that the active condition(constraint)was the stress from the static load.Useful and meaningful information is provided for the engineering field.

Effects of mango and partridge tea extracts on microbial,physical,and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage

Objectives:The effect of natural extracts on the oxidative quality of cold plasma(CP)-treated tilapia fillets during 9 d refrigerator storage was explored by adding mango and partridge tea extracts as natural antioxidants.Materials and Methods:The effects of mango and partridge tea extracts on the fish during storage were evaluated using the total viable count(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARS),carbonyl values,and color.Results:The results showed that on the ninth day,the TVC of the mango extract(ME)-CP group was 3.52±0.08 log colony-forming units/g,which was significantly(P<0.05)lower than that of the other groups,while the TBARS of ME-CP and partridge tea extract(MOE)-CP was similar.The TVB-N values in the ME-CP and MOE-CP groups were 10.21±0.7 mg/100 g and 14.27±0.31 mg/100 g,respectively,which were within the acceptable values.The sulfhydryl and carbonyl contents in ME-CP were lower than those in MOE-CP;however,no significant variation was de­tected in texture.No significant changes were observed in the L*values among the treatment groups,while the b*values in the MOE-CP group were significantly increased(P<0.05).Conclusions:Therefore,the addition of ME combined with CP treatment can inhibit microbial growth,lipid oxidation,and protein oxidation in tilapia fillets without significantly impacting their color.

Influences of fillet radius and draft angle on local loading process of titanium alloy T-shaped components

In order to study influences of geometric parameters on the T-shaped components local loading process, a new mathematical model considering the fillet radius and draft angle was established by using the slab method. The results obtained by the mathematical model agree with the data form experiment and numerical simulation, and the results are closer to the experimental and simulation results. The influence of draft angle may be neglected under the forming conditions used. The influence of fillet radius is notable, especially in the case that the ratio of fillet radius to rib width is less than 0.75.

Dietary inclusion of a partially defatted black soldier fly(Hermetia illucens)larva meal in low fishmeal-based diets for rainbow trout(Oncorhynchus mykiss)

Background:Recent investigations highlighted that Hermetia illucens(BSF)larva meal can be a valuable alternative protein source for aquafeed production.In this study,in substitution of fishmeal,we used increasing inclusion levels of a partially defatted BSF larva meal in low fishmeal-based diets for rainbow trout(Oncorhynchus mykiss Walbaum)and we evaluated the related implications in terms of growth performance,physical characteristics,proximate and fatty acid(FA)compositions of the fillets,gut and liver histology,and diet digestibility.In a 131-day trial,576 fish(100.1±9.29 g)were randomly allotted to 24 tanks(24 fish/tank,4 replicates/treatment).Six experimental diets were produced to have partial replacement of fishmeal(0,10%,20%,30%,40%and 50%)by increasing levels of BSF meal(0%[BSF0],3%[BSF3],6%[BSF6],9%[BSF9],12%[BSF12]and 15%[BSF15]on as fed basis,respectively).Results:No differences were observed among the treatments for all the considered growth performance parameters.The viscero and hepato-somatic indexes showed significant differences among the treatments,with the highest values observed in the BSF15 group.No differences were recorded in terms of fillet’s physical characteristics,dry matter(DM),crude protein(CP)and ether extract(EE)contents.Total saturated and monounsaturated FA increased,while polyunsaturated FA(particularly n-3 FA)decreased while increasing the HI meal inclusion in the diet.Histopathology of liver and gut was not affected,whereas,in posterior gut,villi were higher in BSF6 and BSF9 compared to BSF3 fish.The apparent digestibility of DM,CP,EE and gross energy did not vary among the treatments.Conclusions:These results suggest that a partially defatted BSF meal could be included up to 15%in low fishmeal-based diets for rainbow trout with no adverse effects on growth performance,fillet’s physical characteristics,gut and liver health,and diet digestibility.On the contrary,the fillet FA composition worsened while increasing the level of BSF meal in the diet.

Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus

This study examined the effects of dietary α-tocopheryl acetate supplementation on antioxidant enzyme activities and fillet quality in commercial-size Sparus macrocephalus. Three hundred fish [main initial weight （350±12） g] were divided into three groups （E250, E500 and El000） and reared in 9 cages. The fish were fed for 8 weeks with three diets containing different levels of dietary α-tocopheryl acetate （289, 553, 1069 mg/kg）. Over the experimental period, fish were fed to satiation and reached a final mean weight of （465±28） g without significant body weight difference and proximate composition difference. Fillet α-tocopherol was significantly （P〈0.05） different between groups, reaching levels of 14.2, 22.1, 30.9 pg/mg fillet for groups E250, E500 and El000, respectively. Total serum superoxide dismutase （SOD） activity increased significantly （P〈0.05） in fish fed the diets high in α-tocopheryl acetate, but serum glutathione peroxidase （GPX） activity was unaffected. In storage on ice, fillets of fish fed the diets high in α-tocopheryl acetate exhibited significantly lower （P〈0.05） levels of oxidation. These results suggested that increased dietary α-tocopheryl acetate could increase its flesh deposition, increase the activity of SOD and prevent lipid peroxidation ofSparus macrocephalus fillets in retail storage on ice.

A Simplified Model for the Effect of Weld-Induced Residual Stresses on the Axial Ultimate Strength of Stiffened Plates

The present work investigates the compressive axial ultimate strength of fillet-welded steel-plated ship structures subjected to uniaxial compression,in which the residual stresses in the welded plates are calculated by a thermo-elasto-plastic finite element analysis that is used to fit an idealized model of residual stress distribution.The numerical results of ultimate strength based on the simplified model of residual stress show good agreement with those of various methods including the International Association of Classification Societies(IACS)Common Structural Rules(CSR),leading to the conclusion that the simplified model can be effectively used to represent the distribution of residual stresses in steel-plated structures in a wide range of engineering applications.It is concluded that the widths of the tension zones in the welded plates have a quasi-linear behavior with respect to the plate slenderness.The effect of residual stress on the axial strength of the stiffened plate is analyzed and discussed.

Numerical study of fillet weld leg height of sleeve repair welding for in-service pipeline

This paper presents a mechanical calculation and numerical simulation of the fillet weld of sleeve repair.The mechanical analysis based on the yield criteria is performed to obtain the minimum value of the fillet weld leg height to ensure the strength and loadbearing capacity of the weld. Within the framework of numerical simulation,the parameters of double ellipsoid heat source are determined by fitting method and the simulated molten pool morphology agrees well with the practical weld. Finite element models with various weld leg height are performed to predict the distribution and magnitude of the deformation and stress. The simulation takes into account thermal,metallurgical and mechanical factors,and the maximum value of the fillet weld leg height is obtained based on the magnitude of the deformation and stress.The mechanical calculation and numerical simulation results show that 1.2-2 times wall thickness is an optimal range of fillet weld leg height. And reasonable parameters of sleeve repair for in-service welding are provided for engineering field,which can improve the service life of the weld and production efficiency.

Numerical simulation of asymmetric fillet weld pool based on temperature field and flow field coupling

The temperature field and flow field were analyzed to solve the problems of unstable penetration and poor forming quality,which always happen in asymmetric fillet welding. In order to explore the effect of the welding parameters on welding and improve the quality of forming,a three-dimensional mathematical model of asymmetric fillet welding was established by using the finite element software COMSOL and the coupling equation. The model was considered about the surface tension gradient,the electromagnetic force,gravity and the effect of temperature,radiation and convection heat on physical properties of the material. The flow field and the growth pattern of the weld pool were analyzed,and the weld pool geometry under different welding currents was compared. The results show that,the thin metal was preferentially penetrated,and with the welding process the weld width expanded until the weld beam was fullpenetration. The heat affected zone was got from weld experiments,its shape and size agreed well with the simulation results,which verifies the validity of the theoretical analysis.

Polarities effect on arc interference in triple-electrode CO2 fillet welding

The occurrence of arc interference between the adjacent arcs becomes an important problem in triple-electrode high speed CO2 fillet welding. To clarify this problem, polarities effects on arc interference were investigated. The experimental results and theoretical analysis showed that the reverse magnetic field generated by the middle wire （ DCEN or DCEP ） decreased the arc deflection due to arc interference. The average arc voltage fluctuations induced by DCEP/DECN/DCEP and DCEN/DCEP/DCEN were smaller than those induced by the other polarities.

An exPerimental study of effect of solder joint geometry on thermal cycle life in SMT

The geometry of solder joint in SMT is one of the important factors whichdetermine the solder joint reliability. In this study, a type of solder joint specimen has beendesigned and is subjected to thermal cycling to failure between -55 ℃ to +125 ℃ with a 36℃/min heating and cooling rate and 10 min temperature holding times. The solder jointgeometry is castellated and controlled with different solder fillet shape and stand off height.A statistical analysis of the scattered thermal cycle lives of solder joints by two parameterWeibull's probability density function has been carried out in this paper. The experimentalresults show that the more reliable solder joint geometry has flat or slight convex solderfillet with a stand off height larger than 0.1 mm. The results may be the recommendedguideline to design optimal solder joint geometry.

Evaluation model for arc fluctuations of triple-electrode high speed fillet welding

To improve the welding efficiency of conventional arc welding, triple-electrode fillet welding was proposed and developed. Stability of triple-electrode fillet welding process is the assurance for ideal joint. The evaluation model for arc fluctuations of triple-electrode fillet welding was established based on the characteristic parameters and their variation coefficients. This model indicated that variation coefficients could reflect arc voltage flnctuations of welding process, and its analysis result was consistent with the actual welding process.

Analysis of Stresses and Deflection of Sun Gear by Theoretical and ANSYS Method

Gearing is one of the most critical components in mechanical power transmission systems. This article examines the various stresses and deflection developed in sun gear tooth of planetary gearbox which is used in Grabbing Crane. Article includes checking sun gear wear stresses and bending stresses using IS 4460 equations. Also calculate various forces acting on gear tooth. In this study, perform the calculation for sun gear tooth to calculate bending, shear, wear & deflection using theoretical method. 3D model is created of circular root fillet & trochoidal root fillet of gear tooth for simulation using ProE Wildfire 3. In Pro-E, the geometry is saved as a file and then it is transferred from Pro-E to ANSYS 10 in IGES format. The results of the 3 D analyses from ANSYS are compared with the theoretical values. Comparison of ANSYS results in circular root fillet & trochoidal root fillet also carry out.

Experimental study on the shear strength of side fillet weld of Q235B steel post high temperatures

In order to learn the variation laws of shear strength of side fillet weld post high temperatures, the tension tests were conducted after the double-strapped side fillet welded joints which were cooled down from different high temperatures with different cooling patterns. The tests indicate that specimens appear brittle fracture at the side fillet weld during the tension tests after cooling down. The fracture su（face is located in the welding throat. The maximum temperatures undergone and the cooling pattern are major factors influencing shear strength of side fillet welded joint post high temperatures. The shear strength reduces by 24% at most within 900 ~C. Based on the experimental results, the calculation formulas of shear strength of side fillet weld post high temperatures were proposed. Conclusions supply references for evaluation damage and reinforcement of steel structure post fire.