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| Registros recuperados: 12 | |
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| Loreal, Henri; Etienne, Monique. |
| The problem of foreign or added water is not really specifie of scallop muscles. Nevertheless, the astonishing ability of scallop muscle to soak up water makes the problem keen. Heavy water additions that bring about excessive loss of water when thawing scallops are clearly a falsification. Frequent abuses have been established in France in the 1980-1986 years, much so that the product might depreciate in the eyes of the consumers. Consequently French importers and administrations decided to elaborate a standard in order to eliminate excessively soaked scallops and to preserve the brand image of the product. Three points are defined in this standard : . a sampling plan (codex plan NQA 6,5 S3) . the water/protein ratio on deglazed scallop muscles as... |
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| Ano: 1990 |
URL: http://archimer.ifremer.fr/doc/00099/20989/18615.pdf |
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| Dromer, Clément; Eugene, Sonia; Régina, Françoise; Reynal, Lionel; Etienne, Monique; Mathieu, Heloïse; Pau, Cedric. |
| Product quality is an element of sustainable development for fisheries because it guarantees the safety and quality of landings, as well as optimal uptake. Where FADs fishing is concerned, open boats used for the capture of large pelagic fish are not big enough to be equipped with sufficient (regulatory) catch preservation equipment. In collaboration with boats at sea, this study has made it possible to monitor landings and fish flesh analysis and to review fishing practices and their subsequent impact on the quality of FADs fishing products. Several post-capture treatment protocols have been implemented by fishermen based on their professional knowledge, the size of the catch or the facilities at their disposal on the boats. Observations at sea have... |
| Tipo: Text |
Palavras-chave: DCP ancré; Qualité des produits; Pêche artisanale; Développement durable; Anchored FADs; Products quality; Small scale fishing; Sustainable development. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00295/40636/39588.pdf |
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| Etienne, Monique. |
| Volatile amines are the characteristic molecules responsible for the fishy odour and flavour present in fish several days after the catch and they are commonly used as criteria for assessing the fish quality. The nature and the formation of the volatile amines are discussed. Ammonia is present in freshly caught fish, during chilled storage it is formed by endogenous and bacterial enzymes, it is a poor indicator of fish freshness and cannot be considered as an effective marker of fish spoilage. DMA is present at very low concentration in freshly caught, about 0.2 mg/100g, it is formed from TMAO, under TMAO-ase action, an endogenous enzyme which is mainly present in gadoids; DMA-N can be considered as an effective marker of fish freshness of many white... |
| Tipo: Text |
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| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/rapport-6486.pdf |
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| Levrel, Harold; Etienne, Monique; Kerbiriou, Christian; Le Page, Christophe; Rouan, Mathias. |
| For many conservation scientists, interdisciplinarity and participation can be efficient in the management of biodiversity. For both methods, new tools and new participative processes such as the so-called co-modeling process are required. The key questions addressed in this article are how group dynamics shape the model and why certain perspectives dominate in a process designed to be democratic. It is necessary, therefore, in order to appreciate the design and the legitimacy of the model that has been co-constructed, to address the questions of both the stakeholders' interests and their status in the process. Our case study is a co-modeling program based in a French biosphere reserve. It enabled us to highlight the key role of the mediator who had to... |
| Tipo: Text |
Palavras-chave: Power relationships; Participation; Multi agent system; Co modeling; Co adaptive management. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6153.pdf |
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| Etienne, Monique. |
| Paralytic shellfish poisoning (PSP) is caused by consumption of a wide variety of shellfish which accumulated saxitoxins (STXs) from marine dinoflagellates (Alexandrium minutum, A. tamarense, Gymnodinium catenatum, Pyrodinium bahamense) and affect a wide variety of shellfish. There are about 20 saxitoxin analogs with closely related structures. A regulatory level of 0.8 mg/kg shellfish meat as STX equivalents has existed in North America and Europe for many years. The methods of determination of saxitoxins are reviewed: biological assays in vivo and in vitro, biochemical and chemical assays. The mouse bioassay protocol has been widely used and has protected public health for over 50 years using an action level of 0.8 mg/kg STX.2HCL equiv. It is a routine... |
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| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/rapport-6482.pdf |
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| Etienne, Monique. |
| Histamine, putrescine, cadaverine, tyramine and agmatine are produced from the decarboxylation of histidine, ornithine, lysine tyrosine and arginine respectively. Histamine is associated of scombroid poisoning in conjonction with the ingestion of some fish species such as tuna, mackerel, sardine, herring,anchovy. The formation of histamine in fish products is directly correlated with the concentration of histidine in the tissue and the level of microorganisms present in the product, due to bacterial histidine decarboxilase action on histidine. The present review is an examination of representative methods used for fishery products rather than a broad review of the multitude of methods available for this goal. Routine analysis, semi-quantitative and... |
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| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/rapport-6484.pdf |
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| Cardinal, Mireille; Cornet, Josiane; Etienne, Monique. |
| As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy. Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture. This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study. Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics. With regard to others factors; it... |
| Tipo: Text |
Palavras-chave: Anchois; Analyse sensorielle; Technologie; Anchovy; Sensory analysis; Technology. |
| Ano: 1995 |
URL: http://archimer.ifremer.fr/doc/00126/23745/21618.pdf |
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| Etienne, Monique. |
| Domoic acid (DA) was identified as the toxin responsible for an outbreak of illness in Canada in 1987, caused by eating blue mussels that had accumulated DA as a result of the presence of Pseudo-nitzschia pungens. It is named amnesic shellfish poisoning (ASP). Since a regulatory level of 20 mg DA/kg of shellfish meat was established. The methods of determination of domoic acid are reviewed: biological assays in vivo and in vitro, biochemical and chemical assays. The AOAC mouse bioassay, which is used for PSP, cannot detect domoic acid at the regulatory level of 20 mg/kg tissue and no interlaboratory validation of this method for domoic acid has been carried out. The Quillian method, a liquid chromatography-UV detection method is approved as European Norm... |
| Tipo: Text |
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| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/rapport-6483.pdf |
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| Registros recuperados: 12 | |
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