Salmon Muscle Tissue Research Articles

Validation of a Method for Determination of Tetracycline Antibiotics in Salmon Muscle Tissue

A method was validated for analysis of oxytetracycline (OTC), tetracycline (TC), and chlortetracycline (CTC) in fortified salmon muscle tissue. Recoveries of OTC were 100 +/- 6, 86 +/- 6, and 82 +/- 5% (n = 6) at fortification levels of 1.0, 0.5, and 0.2 ppm, respectively. Recoveries of TC were 68 +/- 4, 65 +/- 6, and 66 +/- 7%; recoveries of CTC were 45 +/- 9, 48 +/- 8, and 0%, respectively. Detection limits for OTC and TC were 0.08 and 0.09 ppm, respectively.

Growth and toxigenesis of C. botulinum type E in fishes packaged under modified atmospheres

Modified atmosphere packaging of fresh fish is used to market high quality products in some European countries. The potential risk of C. botulinum growth in these extended shelf-life foods is still a concern; especially since toxigenesis may precede organoleptic spoilage. This paper will present toxigenic data from rockfish, salmon and sole muscle tissues which were inoculated with a pool of non-proteolytic C. botulinum type E at seven levels (10 −2 −10 4 spores/sample), and stored under vacuum and 100% CO 2, at incubation temperatures between 30 and 4°C, for up to 60 days. Factorial experimental design allowed predictive formulae to be developed able to describe the lag time prior to C. botulinum toxigenesis and the probability of one spore to initiate toxigenesis based upon the storage conditions. Accurate characterization of the microbial ecology of C. botulinum in modified atmosphere-packaged fish, will support safe exploitation of these packaging systems in the market place, and identify critical control points for potential product or process abuses.

High-performance liquid chromatographic analysis of Romet-30 ® in salmon following administration of medicated feed

A sensitive and selective high-performance liquid chromatographic assay was developed for the simultaneous quantitation of sulphadimethoxine (SDM) and ormetoprim (OMP) in chinook salmon muscle tissue. SDM and OMP were extracted from tissue samples using a solid-phase extraction technique. Resolution of both drugs was accomplished using an Ultrasphere ion-pair column (250 × 4.6 mm I.D.) and a mobile phase of acetonitrile-methanol-0.1 M phosphate buffer, pH 4 (17:10:73) with ultraviolet detection at 280 nm. The calibration curve in salmon muscle tissue was linear over the concentration range 0.2–2.0 ppm for both SDM ( r 2 = 0.9974) and OMP ( r 2 = 0.9956). The minimum detectable quantity of SDM and OMP in salmon muscle tissue was 0.2 ppm at a signal-to-noise ratio of 5:1. An in vivo feeding experiment was undertaken where chinook salmon were administered Romet-30 ®-medicated feed for a 10-day period, followed by a 42-day wash-out period. The rate of tissue uptake and decline of SDM and OMP was shown to differ.

Automated column-switching high-performance liquid chromatographic determination of flumequine and oxolinic acid in extracts from fish

Two methods for automated analysis of extracts from edible muscle tissue of Atlantic salmon are described. Oxolinic acid and flumequine are extracted with phosphate buffer pH 9, and the extracts are analysed by high-performance liquid chromatography using a column-switching system. One method applies on-line concentration and clean-up of the extracts on a precolumn packed with polystyrene-divinyl-benzene. This method was useful for the analysis of oxolinic acid and flumequine in the μg/g range. The other method was based on on-line dialysis and concentration of the dialysate on the polymeric precolumn. This method was shown to be a reliable method for residue analysis, and the limit of detection was 2 ng/g for oxolinic acid and 3 ng/g for flumequine with fluorescence detection.

Accumulation of butyltins in muscle tissue of chinook salmon reared in sea pens treated with tri-n-butyltin

Muscle tissue of chinook salmon, Oncorhyncus tshawytscha, reared for 3 to 19 months in sea pens treated with an antifouling biocide, tri-n-butyltin (TBT), contained organotin concentrations of 0.28–0.90 μg g −1 (as TBT). Organotins are present in some pen-reared salmon sold in the United States: eleven of 15 salmon advertised as aquaculture products and purchased from public markets contained organotin concentrations of 0.081–0.20 μg g −1. Most common cooking practices do not effectively destroy or remove butyltins from salmon muscle tissue. We believe this is the first evidence of entry of organotins into the human diet in the United States.

Antimicrobial and Antioxidant Activities of Alkyl Hydroxycinnamates (Alkacins) in Model Systems and Food Products

Alkyl hydroxycinnamates (alkacins) were examined for antimicrobial and antioxidant activites in both model systems and food products. These were inhibitory to a wide range of bacteria and demonstrated marked inhibitory effects toward yeasts. The results were comparable to the effects of methyl and propyl paraben. S. cerevisiae was more resistant to the alkacins and to the parabens in apple juice than in an artificial medium, but several esters could prevent growth of the yeast at 250ppm. In ground beef the antimicrobial properties were not as well expressed as the antioxidative ones, but methyl caffeoate at 1,000ppm delayed spoilage and an increase in thiobarbituric acid value. When used as a dip solution for salmon muscle tissue, there was little or no inhibition of microbial spoilage. The results indicated that while these compounds have fair to very good activities in model systems, their relative activity in foods is specific to the food system.

THE DISTRIBUTION OF THE RED AND YELLOW COLOURS OF THE MUSCLE TISSUE OF BRITISH COLUMBIA CANNED SPRING SALMON AROUND THE MEANS OF THE INDIVIDUAL DISTRIBUTIONS OCCURRING IN SMALL, ARBITRARILY CHOSEN TIME INTERVALS

The distributions of the red and yellow colours of the cooked muscle tissue of British Columbia spring salmon (Oncorhynchus Tschawytscha) around the means of the individual distributions occurring in small, arbitrarily chosen time intervals are composite distributions each consisting of two component normal distributions, thus indicating that there are two, and only two, varieties of this species when the salmon are classified on the basis of these two quality characteristics. The proportions of the pale and red varieties are very nearly 1:3 so that when sampling fluctuations are taken into account the data are in complete agreement with the hypothesis that the true proportions are, respectively, [Formula: see text] and [Formula: see text].