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Catalogue des especes et taxons infraspecifiques de Dinoflagelles marins actuels publies la revision de J. Schiller. V (Complement)

100%

Sournia A.

nr 4

Distribution and biological features of the African armoured searobin, Peristedion cataphractum (Actinopterygii: Scorpaeniformes: Peristediidae), off the southern coasts of Sicily (Mediterranean Sea)

67%

Bottari T. , Dimech M. , Nardone G. , Rinelli P. , Ragonese S.

tom 40

nr 2

Background. The African armoured searobin, Peristedion cataphractum, is a medium sized, gregarious, demersal fish distributed in the Eastern Atlantic and the Mediterranean Sea. Once considered abundant in all the Mediterranean basins, nowadays the species represents an appreciable by-catch of bottom trawlers only in limited areas. The aim of the present was to perform a synthetic analysis of the distribution, abundance, and biological traits of this poorly investigated species. Materials and Methods. This paper is based on the information recovered from the available “grey” data sources as well as on new original data gathered in 13 experimental bottom trawl surveys carried out off the southern coasts of Sicily from 1994 to 2005. Data recovering and processing regarded distribution, abundance, sex ratio, maturity condition, length structure, and its evolution in time, and growth estimation. Results. The specimens of P. cataphractum were present in all investigated areas, with highest abundance in the eastern grounds, between 50 and 800 m, showing a preference for the upper slope (201–500 m). Sexed specimens were almost equally distributed between females and males (overall sex ratio, Sr, between 0.49 and 0.54). Recruits (80–130 mm total length, TL) occurred continuously from September to March, with a peak from late December thru March. The size at onset of sexual maturity (Lm at 50%) was achieved at 191 and 212 mm for females and males, respectively. Growth was evaluated (sex combined) by applying length based methods (LBMs); up five significant modal components were evidenced, the first 2–3 well distinguished. Two sets of the special von Bertalanffy function were derived reflecting juveniles/adult (L∞ = 380 mm, Ky–1 = 0.34 and t0y = –0.76) and adults (L∞ = 313 mm, Ky–1 = 0.28 and t0y = –0.99) growth trajectories. Conclusion. The review performed in the frames of the presently reported study helped to propose a plausible life history of the investigated stock.

Wplyw technologii wysokocisnieniowej [HPP] na jakosc i trwalosc utrwalonych sokow z marchwi

59%

Zyngiel W. , Platta A. , Kolenda H.

tom 38

nr Supl.

479-486

Surowe soki z marchwi utrwalono technologią wysokociśnieniową (HPP) z zastosowaniem zaplanowanych parametrów procesu kompresji. Zbadano wpływ wysokiego ciśnienia na jakość sensoryczną oraz wybrane parametry chemiczne i mikrobiologiczne utrwalonych soków z marchwi w okresie ich przechowywania.

The objective of this work was to determine the effect of high pressure processing (HPP) as foodstuff preservation method on quality, stability and nutrition value of carrot juices. Raw carrot juices of various varieties were pressure processed due to the planned compression parameters: 500 MPa/20°C for 20 minutes, 600 MPa/20°C for 10 minutes and then stored at 4 + 6°C for up to 3 months. The sensory, chemical and microbiological properties of carrot juices were analyzed at regular monthly intervals. Non-pressurized carrot juices were investigated for comparison of differences to the pressure processed samples. Sensory valuation of pressurized carrot juices indicated the positive effect of HPP on quality of processed and stored juices which kept all distinguishing marks (taste, flavour, colour, consistency), typical for fresh product up to the second month of storage period. No significant differences of dry substance content and total ash content were noticed. The level of active acidity (pH) was dependent of compression parameters and storage time of processed carrot juices. The increase of total acidity was compared respectively with the decrease of pH in researched juices. During storage time the slow decrease of total extract content was noticed. The increase of reducing saccharides was compared respectively with the decrease of total saccharides content in processed and stored carrot juices. The total carotenoids and ß-carotene concentrations in researched juices were not significantly affected by HPP and storage period. The pressure treatment of carrot juices reduced the microbial load to non-detectable levels in case of coli bacterial cells and moulds during storage period and significantly reduced the population of total aerobic bacteria. Quality changes having influence on stability of researched juices could be attributed to residual peroxidase (POD) activity after high pressure treatment and also possible microorganisms regeneration during storage period. Inactivation of undesirable enzymatic reactions and microbiological populations to below detectable levels requires probably higher pressure or oscillatory pressure treatments cycles.