HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R
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Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals
RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice. -
Florida Spiny Lobster Glazing Florida Lobster
Seafood Safe Handling Tips Florida Spiny Lobster Glazing Florida Lobster Spiny lobster (Panulirus argus) is a crustacean related Frozen lobster is “glazed” with a thin coat of ice Purchase seafood last and keep it cold during the to crabs, shrimp, crayfish and the Spanish lobster. and packaged in plastic to protect the meat from trip home. Spiny lobster has numerous spines on the body, two dehydration and freezer burn. The net weight listed Keep raw and cooked seafood separate to prevent large hooked horns over the eyes, a pair of long, jointed on the packaging must be the “unglazed” weight of the bacterial cross-contamination. antennae and five pairs of walking legs but no claws. product. For weighing purposes, the product should The shell on the body and tail has mottled coloring of After handling raw seafood, thoroughly wash knives, be rinsed only long enough to remove the glaze. If the yellow, brown, orange and blue markings but it turns a cutting surfaces, sponges and hands with hot soapy glaze is excessive and you are charged lobster price for bright red-orange when the lobster is cooked. Florida water. excess ice, it is mislabeled. spiny lobster is commercially harvested off the southern tip of Florida and the Florida Keys. It is Mislabeling seafood is illegal. If you believe a seafood Buying and Storing Tips caught live using special traps set at depths of 6 to 300 product purchased from a seafood retail store or feet. Its diet consists of clams, snails, seaweed and small supermarket seafood counter is mislabeled, please Live lobster should have some leg movement marine organisms. -
Control Engineering Perspective on Genome-Scale Metabolic Modeling
Control Engineering Perspective on Genome-Scale Metabolic Modeling by Andrew Louis Damiani A dissertation submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Doctor of Philosophy Auburn, Alabama December 12, 2015 Key words: Scheffersomyces stipitis, Flux Balance Analysis, Genome-scale metabolic models, System Identification Framework, Model Validation, Phenotype Phase Plane Analysis Copyright 2015 by Andrew Damiani Approved by Jin Wang, Chair, Associate Professor of Chemical Engineering Q. Peter He, Associate Professor of Chemical Engineering, Tuskegee University Thomas W. Jeffries, Professor of Bacteriology, Emeritus; University of Wisconsin-Madison Allan E. David, Assistant Professor of Chemical Engineering Yoon Y. Lee, Professor of Chemical Engineering Abstract Fossil fuels impart major problems on the global economy and have detrimental effects to the environment, which has caused a world-wide initiative of producing renewable fuels. Lignocellulosic bioethanol for renewable energy has recently gained attention, because it can overcome the limitations that first generation biofuels impose. Nonetheless, in order to have this process commercialized, the biological conversion of pentose sugars, mainly xylose, needs to be improved. Scheffersomyces stipitis has a physiology that makes it a valuable candidate for lignocellulosic bioethanol production, and lately has provided genes for designing recombinant Saccharomyces cerevisiae. In this study, a system biology approach was taken to understand the relationship of the genotype to phenotype, whereby genome-scale metabolic models (GSMMs) are used in conjunction with constraint-based modeling. The major restriction of GSMMs is having an accurate methodology for validation and evaluation. This is due to the size and complexity of the models. -
Generated by SRI International Pathway Tools Version 25.0, Authors S
An online version of this diagram is available at BioCyc.org. Biosynthetic pathways are positioned in the left of the cytoplasm, degradative pathways on the right, and reactions not assigned to any pathway are in the far right of the cytoplasm. Transporters and membrane proteins are shown on the membrane. Periplasmic (where appropriate) and extracellular reactions and proteins may also be shown. Pathways are colored according to their cellular function. Gcf_000238675-HmpCyc: Bacillus smithii 7_3_47FAA Cellular Overview Connections between pathways are omitted for legibility. -
Effects of Dietary Thiaminase on Reproductive Traits in Three Populations of Atlantic Salmon Targeted for Reintroduction Into Lake Ontario
Western University Scholarship@Western Electronic Thesis and Dissertation Repository 1-22-2020 1:00 PM Effects of dietary thiaminase on reproductive traits in three populations of Atlantic salmon targeted for reintroduction into Lake Ontario Kimberly T. Mitchell The University of Western Ontario Supervisor Neff, Bryan D. The University of Western Ontario Graduate Program in Biology A thesis submitted in partial fulfillment of the equirr ements for the degree in Master of Science © Kimberly T. Mitchell 2020 Follow this and additional works at: https://ir.lib.uwo.ca/etd Part of the Aquaculture and Fisheries Commons, Biodiversity Commons, and the Terrestrial and Aquatic Ecology Commons Recommended Citation Mitchell, Kimberly T., "Effects of dietary thiaminase on reproductive traits in three populations of Atlantic salmon targeted for reintroduction into Lake Ontario" (2020). Electronic Thesis and Dissertation Repository. 6826. https://ir.lib.uwo.ca/etd/6826 This Dissertation/Thesis is brought to you for free and open access by Scholarship@Western. It has been accepted for inclusion in Electronic Thesis and Dissertation Repository by an authorized administrator of Scholarship@Western. For more information, please contact [email protected]. Abstract The fitness of reintroduced salmonids in Lake Ontario can be reduced by high levels of thiaminase in exotic prey consumed at the adult stage. If sensitivity to dietary thiaminase differs among the three Atlantic salmon populations targeted for reintroduction into Lake Ontario, this could significantly influence their performance. I quantified the effects of experimental diets that contained high or low (control) levels of thiaminase on thiamine concentrations, survival, growth rate, and reproductive traits (sperm and egg quality) in Atlantic salmon from the three candidate source populations. -
FDA: "Glowing" Seafood?
FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12). -
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer Pagurus)
foods Article High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus) Federico Lian 1,2,* , Enrico De Conto 3, Vincenzo Del Grippo 1, Sabine M. Harrison 1 , John Fagan 4, James G. Lyng 1 and Nigel P. Brunton 1 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; [email protected] (V.D.G.); [email protected] (S.M.H.); [email protected] (J.G.L.); [email protected] (N.P.B.) 2 Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291 Tromsø, Norway 3 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, I-33100 Udine, Italy; [email protected] 4 Irish Sea Fisheries Board (Bord Iascaigh Mhara, BIM), Dún Laoghaire, A96 E5A0 Co. Dublin, Ireland; [email protected] * Correspondence: Federico.Lian@nofima.no; Tel.: +47-77629078 Abstract: High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 ◦C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F 10 = 10). Satisfactory meat detachment from the shell 90 was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked– Citation: Lian, F.; De Conto, E.; pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was Del Grippo, V.; Harrison, S.M.; Fagan, possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with J.; Lyng, J.G.; Brunton, N.P. -
CUMMINGS-DISSERTATION.Pdf (4.094Mb)
D-AMINOACYLASES AND DIPEPTIDASES WITHIN THE AMIDOHYDROLASE SUPERFAMILY: RELATIONSHIP BETWEEN ENZYME STRUCTURE AND SUBSTRATE SPECIFICITY A Dissertation by JENNIFER ANN CUMMINGS Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY December 2010 Major Subject: Chemistry D-AMINOACYLASES AND DIPEPTIDASES WITHIN THE AMIDOHYDROLASE SUPERFAMILY: RELATIONSHIP BETWEEN ENZYME STRUCTURE AND SUBSTRATE SPECIFICITY A Dissertation by JENNIFER ANN CUMMINGS Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Approved by: Chair of Committee, Frank Raushel Committee Members, Paul Lindahl David Barondeau Gregory Reinhart Head of Department, David Russell December 2010 Major Subject: Chemistry iii ABSTRACT D-Aminoacylases and Dipeptidases within the Amidohydrolase Superfamily: Relationship Between Enzyme Structure and Substrate Specificity. (December 2010) Jennifer Ann Cummings, B.S., Southern Oregon University; M.S., Texas A&M University Chair of Advisory Committee: Dr. Frank Raushel Approximately one third of the genes for the completely sequenced bacterial genomes have an unknown, uncertain, or incorrect functional annotation. Approximately 11,000 putative proteins identified from the fully-sequenced microbial genomes are members of the catalytically diverse Amidohydrolase Superfamily. Members of the Amidohydrolase Superfamily separate into 24 Clusters of Orthologous Groups (cogs). Cog3653 includes proteins annotated as N-acyl-D-amino acid deacetylases (DAAs), and proteins within cog2355 are homologues to the human renal dipeptidase. The substrate profiles of three DAAs (Bb3285, Gox1177 and Sco4986) and six microbial dipeptidase (Sco3058, Gox2272, Cc2746, LmoDP, Rsp0802 and Bh2271) were examined with N-acyl-L-, N-acyl-D-, L-Xaa-L-Xaa, L-Xaa-D-Xaa and D-Xaa-L-Xaa substrate libraries. -
The Microbiota-Produced N-Formyl Peptide Fmlf Promotes Obesity-Induced Glucose
Page 1 of 230 Diabetes Title: The microbiota-produced N-formyl peptide fMLF promotes obesity-induced glucose intolerance Joshua Wollam1, Matthew Riopel1, Yong-Jiang Xu1,2, Andrew M. F. Johnson1, Jachelle M. Ofrecio1, Wei Ying1, Dalila El Ouarrat1, Luisa S. Chan3, Andrew W. Han3, Nadir A. Mahmood3, Caitlin N. Ryan3, Yun Sok Lee1, Jeramie D. Watrous1,2, Mahendra D. Chordia4, Dongfeng Pan4, Mohit Jain1,2, Jerrold M. Olefsky1 * Affiliations: 1 Division of Endocrinology & Metabolism, Department of Medicine, University of California, San Diego, La Jolla, California, USA. 2 Department of Pharmacology, University of California, San Diego, La Jolla, California, USA. 3 Second Genome, Inc., South San Francisco, California, USA. 4 Department of Radiology and Medical Imaging, University of Virginia, Charlottesville, VA, USA. * Correspondence to: 858-534-2230, [email protected] Word Count: 4749 Figures: 6 Supplemental Figures: 11 Supplemental Tables: 5 1 Diabetes Publish Ahead of Print, published online April 22, 2019 Diabetes Page 2 of 230 ABSTRACT The composition of the gastrointestinal (GI) microbiota and associated metabolites changes dramatically with diet and the development of obesity. Although many correlations have been described, specific mechanistic links between these changes and glucose homeostasis remain to be defined. Here we show that blood and intestinal levels of the microbiota-produced N-formyl peptide, formyl-methionyl-leucyl-phenylalanine (fMLF), are elevated in high fat diet (HFD)- induced obese mice. Genetic or pharmacological inhibition of the N-formyl peptide receptor Fpr1 leads to increased insulin levels and improved glucose tolerance, dependent upon glucagon- like peptide-1 (GLP-1). Obese Fpr1-knockout (Fpr1-KO) mice also display an altered microbiome, exemplifying the dynamic relationship between host metabolism and microbiota. -
City Island Lobster.062315.Indd
City Island Appetizers Lobster House Crab Corner City Island Cold Hot From Alaska From Maryland Favorites Jumbo Shrimp Cocktail (5) ......................... 16.95 Bu alo Wings (12) ...................................... 12.95 King Crab Legs ............................................. 60.95 Whole Blue Claw Crabs .............................. 29.95 Favorites Whole Lobster in Shell (cold) ..................... 22.95 Mozzarella Sticks (8) ................................... 11.95 Snow Crab Leg Clusters ............................... 32.95 served broiled or steamed or Baltimore Style Catch of the Day Scungilli Salad ............................................... 15.95 Coconut Shrimp ........................................... 16.95 (spicy w/Old Bay) also served w/garlic or red sauce. Twin Lobster Tail Platter ................................... 45.95 Calamari Salad ............................................. 14.95 Fried Calamari .............................................. 13.95 Jumbo Shrimp Scampi ....................................... 26.95 Halibut or Sword sh .......................................... 27.95 Served broiled or steamed .... Freshly Shucked Littleneck Fried Ravioli ................................................. 12.95 Jumbo Dungeness Crab Claw Clusters 33.95 Baked Scallops & Shrimp Combination .......... 42.95 Norwegian Salmon ............................................ 25.95 or Cherrystone Clams ...................(½ Doz.) 10.00 Tender Chicken Fingers ............................... 12.95 Super Crab Lovers Combination -
Appetizers & Seafood Classics Housemade Salads Live
HOUSEMADE SALADS Housemade Dressings: Cheddar Cheese | Honey Mustard APPETIZER PLATTERS Basil Vinaigrette | Blue Cheese | Olive Oil and Red Wine Vinegar HOT APPETIZER PLATTER Ranch | Creamy Garlic & Peppercorn | Avocado Ranch fat free Honey French with Sundried Tomato grilled shrimp | baked oysters Rockefeller baked oysters Chesapeake | fried calamari HOUSE SALAD, CAESAR SALAD, crab-stuffed mushrooms | drawn butter WEDGE OF LETTUCE 6.75 mustard sauce | marinara sauce MARYLAND SEAFOOD SALAD 50 blue crab | shrimp | scallops | fresh greens COLD APPETIZER PLATTER avocado ranch 15.5 chilled peel ’n eat shrimp | smoked salmon* SEARED AHI TUNA SALAD lump blue crab cocktail blackened Rare over spinach fresh oysters on the half-shell* romaine & Asian slaw mixture | oriental noodles mustard sauce | cocktail sauce wasabi peas | soy ginger vinaigrette 15 50 LIVE MAINE LOBSTER The American lobster, commonly known as the Maine lobster, thrives from the coast of Cape Hatteras to as far north as Nova Scotia. APPETIZERS & SEAFOOD CLASSICS At Chesapeake’s we carry several sizes of Maine lobster to please all appetites. Served with baked potato and your choice of one side. CRAB BISQUE Cup 4.75 Bowl 7.5 SMOKED TROUT 12.5 1 1/2 LB. LIVE MAINE LOBSTER steamed, drawn butter 38 GRILLED SHRIMP 12.5 Lobsters are available in larger sizes at MKT for each additional 1/2 lb MUSHROOMS STUFFED WITH CRAB 12.5 over the 1 1/2 lb. price. FRIED CALAMARI STUFFED MAINE LOBSTER marinara sauce | mustard sauce 12.5 Crab Imperial Lobster Price Plus 12 SHRIMP COCKTAIL cocktail sauce 14 STEAMED SEAFOOD FEAST live Maine lobster | mussels MARYLAND CRAB CAKE Maryland spiced shrimp | clams | oysters lump blue crab meat seasoned bread crumbs | tartar sauce 12.5 Lobster Price Plus 15 BLUE CRAB COCKTAIL 15.5 ALL LOBSTER SIZES SUBJECT TO AVAILABILITY KING CRAB COCKTAIL 22 ONION RING PLATTER 10 SANDWICHES 12.5 SMOKED SALMON* Served with choice of one side. -
Chef Hopes to Make Carp a Popular Dish
02/28/2011 Chef Hopes To Make Carp A Popular Di… Chef Hopes To Make Carp A Popular Dish January 8, 2010 text size A A A Web Resources Asian carp may be a problem in the Great Lakes, but in Louisiana they Techniques to cook Asian carp are renaming it silver fin and promoting it as a delicacy. Chef Philippe Recipes for silverfin carp Parola says the Asian carp's texture is a cross between scallop and crabmeat, adding its bones can be removed easily by steaming. Copyright © 2010 National Public Radio®. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required. MELISSA BLOCK, host: The Louisiana Department of Wildlife and Fisheries has one approach to the carp conundrum: If you can't beat them, eat them. Next week, the state is in fact launching a campaign celebrating the gastro potential of the carp and giving it a new name, the silver fin. But how do you eat them? Well, that's where our next guest comes in handy. Chef Philippe Parola is working with the state to help people figure out how to cook the carp. And he joins us from Baton Rouge. Chef Parola, what does carp taste like? How would you describe it? Mr. PHILIPPE PAROLA (Chef): Well, number one, carp is kind of misleading on that name because the carp that we know in Louisiana, the common carp, they are bottom feeder, and they taste good, but not as good as the silver carp, which we tried to rename it as a silver fin.