Effect Of Chilled Storage Research Articles

Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)

Sous vide (60 °C/24 h) processed beef short ribs pre-treated with Pulsed Electric Field (electric field strength: 0.65–0.80 kV/cm, specific energy: 87.00–102.39 kJ/kg) were stored at 4 °C for 42 days. Cooking loss, Texture Profile Analysis (TPA) parameters, colour, lipid and protein oxidation, in vitro protein digestibility and microbial growth were assessed. Storage time significantly (p < 0.05) affected TPA hardness, cohesiveness, springiness, and gumminess, but had no effect on adhesiveness and colour parameters. Lipid and protein oxidation significantly (p < 0.05) increased during storage. In vitro protein digestibility significantly (p < 0.05) decreased after 42 days of chilled storage. Aerobic and anaerobic microbial numbers were found below detection limit (102 CFU/g meat) until 21 and 42 days, respectively. The detection of bacteria after 21 days of storage was believed to be due to the germination and growth of spore forming bacterial capable of growth at 4 °C, which if present will limit the shelf life. Industrial relevanceThis information provides practical industry evidence on the shelf life of PEF-SV processed short ribs during chilled (4 °C) storage. Three-layer plastic and aluminum laminate packaging could maintain the quality and safety of the product. No microbial growth was detected up to three weeks of chilled storage. Prolonging storage time affects the texture properties of PEF-SV processed short ribs (SR) but not the meat colour.

Effects of chilled storage and cryopreservation of sperm, and sperm to egg ratio on fertilization success in lumpfish (Cyclopterus lumpus)

Lumpfish males usually release small amounts of milt and are therefore often sacrificed for surgical harvesting of gonads. To optimize the utilization of sperm obtained by dissection of the gonads, a series of small-scale fertilization experiments was carried out in petri dishes. Sperm extracted from homogenized gonads were diluted 1:1 with a commercial extender solution before use (AquaBoost®SpermCoat). Fertilization success was evaluated as percentage eyed eggs ∼120 day-degrees post fertilization. Firstly, the effect of chilled storage (3 °C) of diluted milt were evaluated by fertilizing eggs (2.27 × 105 sperm/egg) from two freshly stripped females every 2nd or 3rd day over a 14-day period. Storage time did not affect the fertilization rates which were high throughout the 14-days trial period (89.1–99.8%). Secondly, the effect of sperm to egg ratio of cryopreserved and chilled stored sperm (3 °C for 3 days) on fertilization rate was investigated and compared by fertilizing eggs from three separate females with six different sperm to egg ratios (1.25 × 105 to 2 × 109). For both storage methods, only the lowest sperm to egg ratio (1.25 × 105) resulted in a significant lower but still high fertilization rate (80.7%). Using freshly extracted sperm at lower sperm to egg ratios (1.25 × 105 to 3.1 × 104) to fertilize eggs from three females revealed, however, no relationship between sperm to egg ratio and fertilization rates as they were high for all ratios (91.2–93.4%). Two additional experiments were undertaken at a real scale to validate the petri dish results at higher egg numbers and volumes. A fixed volume of 40 ml eggs (∼4800 eggs) was fertilized with four sperm to egg ratios ranging from 3.1 × 104 to 5 × 105. All sperm to egg ratios resulted in high fertilization rates ranging from 93.7 to 99%. In the second real scale experiment increasing volumes of eggs (1 up to 160 ml) were fertilized with a fixed sperm to egg ratio (2.5 × 105). The fertilization success (95.9–97.5%) was not affected by egg volume. In conclusion, the current study showed that lumpfish sperm can be chilled stored at 3–4 °C for 14 days and can be cryopreserved and thawed without any significant reduction in fertilization success under the conditions used in this study. Compared to other marine teleosts, lumpfish require a low sperm to egg ratio for successful fertilization, but the critical low ratio to obtain high fertilization was not revealed in this study.

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin.

Fermentation of available sugars in milk by yogurt starter culture initially and later by Saccharomyces boulardii (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combination of S. boulardii, a unique species of probiotic yeast, and inulin, an exopolysaccharide used as a prebiotic, showed remarkable probiotic and hydrocolloid properties in dairy products. The present study was designed to study the effect of fermentation and storage on antioxidant and volatile capacities of probiotic and synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), compared with the probiotic and control plain yogurt. All samples were stored at 4 °C, and during these four weeks, they were analyzed in terms of their antioxidant and volatile compounds. The synbiotic yogurt samples having inulin and S. boulardii displayed significantly higher DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical activity values and more values of TPC (total phenol contents) than control plain yogurt. A total of 16 volatile compounds were identified in S5-syn2 and S4-syn1.5, while S3-syn1 and S2-P had 14, compared with the control S1-C plain yogurt samples, which had only 6. The number of volatile compounds increased with the increasing concentration of inulin throughout the storage period. Therefore, this novel synbiotic yogurt with higher antioxidant and volatile compounds, even with chilling storage conditions, will be a good choice for consumer acceptability.

Effect of chilled storage on sperm quality of basa catfish (Pangasius bocourti)

Basa catfish (Pangasius bocourti) is an indigenous species of the Lower Mekong River with increasing aquaculture value in Southeast Asia. Short-term semen storage has proven to be a valuable tool for assisted reproduction in fish, but little information is available on basa catfish. The present study was aimed at evaluating the effect of short-term semen storage on the sperm quality of basa catfish. Semen samples were kept at 4°C for 7days, either undiluted or diluted with Ca-F HBSS at different ratios (1:1, 1:3, and 1:6; semen:medium). Results showed that sperm quality was significantly affected by the time of chilled storage, characterized by a decline in sperm motility, viability, mitochondrial membrane potential (MMP), ATP content, and increased level of lipid peroxidation throughout the storage period. Compared with undiluted semen, diluted in Ca-F HBSS allowed better preservation of sperm quality during 7days of chilled storage; dilution ratio at 1:1 was more effective than higher ratios (1:3 and 1:6) for prolonging sperm storability. In addition, sperm motility, viability, and ATP content decreased more rapidly than MMP, suggesting these indicators are more sensitive in detecting sperm damage of basa catfish during short-term chilled storage. These results obtained here will contribute to a better understanding of reproductive management in this species.

Effect of chilled storage on quality characteristics of battered and breaded snack product from large sized Catla (Catla catla)

This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5-10.5kg) Catla (Catla catla) fish stored at chilled temperature (- 2 to - 4°C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2days interval for a period of 18days. Results of biochemical analysis showed increase in total volatile base-nitrogen (TVB-N) values from initial value of 4.15-13.74mg/100g, free fatty acid (FFA) increased from 0.95 to 2.98% in terms of oleic acid, peroxide value (PV) increased from 2.6 to 3.9meq of O2/kg of fat and pH increased from 6.5 to 6.79 during 18days chilled storage. Linearity (r2) of TVB-N, FFA, PV and pH values during storage were found to be 0.98, 0.99, 0.97 and 0.99 respectively. In microbiological quality evaluation total plate count (Log. Values) increased from 2.17 to 4.65, while Escherichia coli, Staphylococcus aureus, Salmonella and spore count were not detected during storage period. Results of sensory analysis reported a negative correlation with storage period concluding the shelf life of battered and breaded fish cutlet from Catla fish to be 12days at chilled storage conditions.

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

M. Longissimus lumborum from 16 wild boars was analysed 48 and 360-h post-mortem in order to evaluate the effect of storage on the quality of meat from the feral wild boar. The pH of M. longissimus lumborum measured 5.72 (48 h) and increased after storage by 0.09. The colour parameters were not affected by storage +2 °C, and were typical for game meat. The effect of chilled storage was observed in form of the following changes: a decrease in free water percentage and drip loss, and an increase of meat plasticity. A significant decrease has been recorded in the Warner–Bratzler force difference, initial biting force and biting peak force. The storage time did not affect the proximal chemical composition of the wild boar meat. The microbial growth of wild boar meat increased gradually during chilled storage. On the basis of the presented results, it can be concluded about no signs of negative effect of chilled storage on the quality of meat of the wild boar.HighlightsThe 14-day storage period at +2 °C allows for the development of desirable textural traits of meat from wild boar.The wild boar meat stored for 14 days characterised with proper microbiological quality.The wild boar meat revealed some attributes of abnormal quality.

Effects of chilled storage and pH of activating solution on different motility parameters in burbot (Lota lota) sperm

The effects of a simple saline solution prepared using two different pH (4.4 and 8.5) on sperm motility in burbot were investigated. Results were recorded during a 96-hour chilled storage (4°C) in 24-hour intervals. Measurements were focused on the detailed characteristics of motility using 12 parameters obtained from the Computer-assisted Sperm Analysis (CASA). Significantly higher progressive motility (pMOT), distance average path (DAP), distance curved line, distance straight line (DSL), average path velocity (VAP), curvilinear velocity, straight line velocity, and beat cross frequency (BCF) were observed with the activating solution buffered at pH 8.5 in comparison with pH 4.4. Already after 24 h a significant reduction was measured in pMOT (0 h: 49 ± 24%, 24 h: 12 ± 7%). Similar decreasing tendency was recorded only after 72 h in DAP (0 h: 26 ± 4 µm/s, 72 h: 19 ± 9 µm/s), DSL (0 h: 21 ± 5 µm/s, 72 h: 17 ± 8 µm/s), VAP (0 h: 59 ± 9 µm/s, 72 h: 43 ± 21 µm/s), and BCF (0 h: 28 ± 2 Hz, 72 h: 18 ± 10 Hz). The response of different investigated CASA parameters to different treatments varied in our experiments. According to our studies, numerous burbot sperm motility parameters are sensitive to chilled storage and to low pH of the activating solution. Our results could support the effective sperm quality assessment and successful artificial propagation process in burbot.

Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

ABSTRACTThe effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (−45 and −60°C). Peroxide values in all samples stored at −20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at −20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at −20°C and lowest in those stored at −60°C. Lipid oxidation in tuna meat stored at −45°C is similar to that at −60°C, and rapid freezing rather than slow freezing should be used.

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Sensory Evaluation of Hatchery-Reared Spotted Babylon (Babylonia areolata) and the Effects of Chilled Storage (4°C) on the Main Sensory Attributes

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p &lt; 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p &gt; 0.05) was detected during storage.

Effects of chilled storage on quality of vacuum packed meagre fillets

The aim of this study was to experimentally assess several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4°C) for up to 13days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6days for AP fillets and an additional 3–5days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25–35mg/100g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8–6.9days for fish stored in air at +4°C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO2 concentration is substantially high.

The Effect of Chilled Storage and Cryopreservation on the Sperm DNA Fragmentation Dynamics of a Captive Population of Koalas

This experiment documented the incidence and variability of sperm characteristics found in freshly collected and ex vivo-manipulated semen samples from a population of disease-free captive koalas with a special emphasis on the dynamic aspects of DNA fragmentation. These changes were analyzed in light of the putative negative effect of iatrogenic damage after chilled storage and cryopreservation with respect to different semen extender compositions to maximize sperm longevity. Sperm DNA fragmentation (SDF) dynamics (SDF assessment after a varying period of time) was investigated with the sperm chromatin dispersion assay after either dilution in tris-citrate media and chilled preservation at 4°C for upward of 16 days or cryopreservation in either glycerol or dimethylacetamide (DMA) tris-citrate-based cryoprotectant media; corresponding data on progressive sperm motility, plasma membrane integrity, and the proportion of koala sperm with relaxed chromatin were also recorded. SDF analysis of the captive koala population revealed a low mean (± SEM) basal level of only 6.7% ± 0.9%. The percentage of progressive sperm motility, percentage of intact sperm plasma membranes, and the percentage of relaxed chromatin did not correlate significantly with that of basal SDF. Moreover, despite the absence of cysteine residues in marsupial protamines, koala spermatozoa showed remarkable stability in terms of their DNA integrity after the incubation of either fresh, chilled, or frozen-thawed semen samples; observations of progressive motility (P < .05) and plasma membrane integrity (P < .05) revealed that chilled koala spermatozoa declined after 4 days, whereas the incidence of relaxed chromatin increased after 8 days. Although koala SDF increased significantly (P < .05) with the period of chilled storage, these values remained less than 16% after 16 days storage and subsequent incubation at 35°C for a further 48 hours. Survivorship of prefreeze sperm DNA damage was not different when compared with sperm frozen in DMA or between sperm frozen in DMA or glycerol; however, spermatozoa frozen in glycerol showed a higher (P = .042) rate of DNA fragmentation than prefreeze spermatozoa. This result differed from that of observations of progressive motility, plasma membrane integrity, and relaxed chromatin, which were all adversely affected (P < .05) after cryopreservation in either glycerol or DMA; however, the postthaw characteristics of sperm cryopreserved in either glycerol or DMA were not different. After thawing, koala sperm chromatin tended to decondense; however, the incidence of sperm DNA fragmentation was not correlated with the incidence of sperm chromatin relaxation after glycerol (R = .2) or DMA (R = -.04) cryopreservation.

Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

SummaryThis work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.

Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions

Emetic toxin (cereulide) formation was recently identified in a psychrotolerant species, Bacillus weihenstephanensis [Thorsen, L., Hansen, B.M., Nielsen, K.F., Hendriksen, N.B., Phipps, R.K., Budde, B.B., 2006. Characterization of emetic Bacillus weihenstephanensisis, a new cereulide-producing bacterium. Applied and Environmental Microbiology, 72, 5118–5121.]. Although recent findings indicated B. weihenstephanensis as a cereulide producer only limited information is available regarding environmental conditions affecting cereulide production. In the present study a model agar system was used to compare cereulide production during surface growth of B. weihenstephanensis MC67, and two well known mesophilic cereulide producing Bacillus cereus strains, NC7401 and NS117. Cereulide production was quantified by use of Liquid-Chromatography Mass Spectrometry/Mass Spectrometry. Cereulide production of B. weihenstephanensis MC67 occurred in stationary growth phase, as previously observed for B. cereus, and biomass formation and cereulide formation showed a linear correlation. During incubation at 5 °C for 1, 2 and 3 weeks growth was inhibited and as a consequence no detectable cereulide production occurred for any of the three strains. Similar results were obtained for the mesophilic B. cereus strains when incubated at 8 °C, whereas B. weihenstephanensis MC67 grew to stationary phase and produced 0.002 μg cereulide/cm 2 agar surface in 1 week. Raising the temperature from 5 °C to 25 °C for 24 h after 1 week of incubation resulted in growth to stationary phase and production of variable levels of cereulide. B. weihenstephanensis MC67 produced 6.18 μg cereulide/cm 2, B. cereus NS117 0.91 μg cereulide/cm 2 and B. cereus NC7401 0.09 μg cereulide/cm 2. Similar levels of cereulide was produced by the mesophilic strains when raising the temperature from 8 °C (instead of from 5 °C) to 25 °C for 24 h, while a considerably lower level was produced by B. weihenstephanensis MC67 (0.10 μg cereulide /cm 2). If the temperature was raised from 5 °C and 8 °C to 25 °C for 24 h after an increased incubation time for 2 and 3 weeks, all three strains produced considerably less cereulide. B. weihenstephanensis MC67 produced 100–6000 times less and the mesophilic B. cereus strains produced 9–40 times less cereulide. These results can partly be explained by differences in the growth at the temperature abuse. Effect of chill storage on cereulide production at temperature abuse has not been investigated previously . Results of the present study indicate that storage at 5 and 8 °C will not lead to emetic intoxications, however the time at, and choice of chill temperature will determine the amount of cereulide produced in a temperature abuse situation. These results are of relevance for the safety of chilled foods of extended durability.

Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage

The effect of high-pressure processing (400 MPa/10 min/30 °C) (HPP) and thermal superficial pasteurization treatment (SPT) on the formation of polyamines, microorganism inactivation and physico-chemical characteristics in vacuum-packaged frankfurters was studied. The consequences of these treatments were also evaluated throughout chilled storage (2 °C) for up to 141 days. Generally, the formation of polyamines was affected by vacuum-packaged frankfurter processing conditions and depended on the type of amine. Tyramine, putrescine and cadaverine were the amines that exhibited the greatest changes ( P < 0.05) throughout storage, although no changes ( P > 0.05) were detected in the pressurized sample. Both superficial pasteurization (SPT sample) and pressurization (HPP sample) caused decreases in the levels of total viable and lactic acid bacteria counts. Microbial inactivation was higher in the pressurized samples, which even after 141 days of storage the microbial population was lower than 3 log cfu/g. Irrespective of the treatments assayed, a decrease ( P < 0.05) was observed in hardness and chewiness throughout storage.

Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

Ready-to-eat shredded orange and purple carrots, packed in air (control), or in modified atmosphere packaging [MAP; (90%N 2 + 5%O 2 + 5%CO 2 and 95%O 2 + 5%CO 2)], and stored chilled for up to 13 days, were examined for their antioxidant activity and contents of anthocyanins, carotenoids and phenolics, as well as sensory quality. Total antioxidant activity, carotenoids and phenolics of purple carrots were initially 2.8-, 2.3- and 2.9-fold higher than orange carrots, respectively. Total antioxidant activity remained relatively constant in orange carrots during storage under all treatment conditions, whereas a highly significant decrease ( P<0.01) in (95%O 2 + 5%CO 2)-treated purple carrots was observed. The content of anthocyanin, only found in purple carrots, was decreased slightly during the storage period, and this was particularly significant in the 95%O 2 + 5%CO 2 treatment. In both orange and purple carrots, loss of total carotenoids occurred in the 95%O 2 + 5%CO 2 treatment. Total phenolic content of purple carrots increased at a much higher rate during storage than orange carrots. The MAP treatment (90%N 2 + 5%O 2 + 5%CO 2) gave better sensory quality and extended shelf-life for purple carrots (∼2–3 days longer shelf-life than other treatments,) but, no difference was observed for orange carrots. Shredded purple carrot can be stored under 90%N 2 + 5%CO 2 + 5%O 2 treatment for up to 10 days and high nitrogen treatment may be used in maintaining the storage quality of shredded purple carrots. Thus, purple carrots may be used in place of orange carrots to take advantage of their nutraceutical components.

The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle

Listeria monocytogenes a une charge superficielle negative et une hydrophobicite de surface faible par rapport a d'autres bacteries. Les stress induits par des traitements thermiques peuvent provoquer des augmentations d'hydrophobicite cellulaire et de force d'adhesion. La capacite de L. monocytogenes a s'attacher a la surface des aliments etant liee au risque d'intoxication, cette etude a pour but de determiner si l'hydrophobicite de surface des cellules et la capacite a adherer sur du muscle de boeuf changent pendant un entreposage long dans un bain d'eau a 4°C. Elle montre que les changements induits par ce stress influencent la capacite de ces cellules a adherer a la surface de la viande et peuvent modifier le potentiel listeriogenique des viandes ainsi entreposees.

The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle

The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle

Detection of irradiated lamb meat with bone: effect of chilled storage and cooking on esr signal strength

Summary The effect of gamma‐irradiation doses of 1, 2, 4 and 5 kGy on ESR signal intensity in pre‐packed irradiated lamb meat chunks containing bones was studied. Irradiation‐induced a characteristic ESR signal in bone that was not detected in non‐irradiated samples and its intensity was proportional to irradiation dose up to 5 kGy. In samples irradiated to 2.5 kGy for shelf‐life enhancement, ESR signal intensity was monitored immediately after irradiation and subsequently at weekly intervals during storage at 0–3 °C and after cooking by different methods. Hind leg bones (femur) displayed a higher signal intensity than rib bones. The ESR signal intensity faded by 30 and 42% during 4 weeks at 0–3 °C in hind leg and rib bones, respectively. The magnitude of ESR signal in hind leg bone declined by a maximum of 30% upon pressure cooking (for 15 min), 10% on microwave cooking (for 5 min) and 13% after boiling (for 30 min). However, in the case of rib bones, all cooking methods reduced the ESR signal by about 40%. Storage of irradiated freeze‐dried bone powder samples at ambient temperature also resulted in slight reduction in ESR signal intensity. Results point to the suitability of ESR technique for detection of irradiated lamb meat even after storage or cooking, and also in samples that had been stored and then cooked.

Effects of Chilled Storage on Viability of Stored Ova and Sperm of Sockeye and Pink Salmon

not available